This particular grilled salmon recipe with cajun seasoning is one from my childhood. This is the way my parents always cook their salmon and It converted me at a young age.

I added some fresh lemon and herbs to make it extra special, but you can also use lemon pepper if you’ve got it!

You will LOVE this Foil Wrapped Salmon

This recipe is the perfect mix of flavors with the lemon and thyme, along with Cajun spices. The foil packet method ensures the salmon stays moist and tender, while making clean-up super convenient. It's an easy-to-make recipe, ideal for a quick weeknight dinner or a delicious meal during a barbecue.

Grilled Salmon in Foil Ingredients

• Salmon fillet: You can use full, long fillets, or a few small ones. Just make sure they’re not frozen when you prep them.
• Sea Salt
• Black pepper
• Cajun seasoning
• Garlic: Using fresh garlic adds so much flavor here, but you can shake some granulated garlic over your salmon in a pinch.
• Lemons: Use fresh here – it makes a big difference. One for slicing and cooking with the salmon and the other for garnish.
• Fresh Thyme: a lovely addition for sure, but you can use a pinch or two of dried if you don’t have fresh.

How to Grill Salmon in Foil

Step 1: Start with a wild-caught, fresh salmon fillet.

Pre-frozen fillets would work, too, but the best flavor comes from fresh fillets.

I always get wild-caught salmon at Costco in a two-pack and cook both of them at the same time so I can make salmon cakes with the leftovers.

Step 2: Gather herbs & spices

Cajun seasoning is so good on salmon. I don't know why, but it is.

It's pretty easy to find a good, clean blend at the grocery store. (I like Spicely's and Morton & Bassett's blends.)

You can also make your own! I included a recipe for homemade Cajun seasoning in my cookbook, but I'm sure a Google search would give you lots of options.

Fresh thyme, garlic, and lemon slices are delicious on salmon and compliment Cajun seasoning really well!

Step 3: Prepare Salmon in Foil

Lay the fillet on a large piece of aluminum foil.

Smear the fillet with the spices and garlic and arrange the lemon and thyme on top! Oh, and don't forget the butter or ghee. It makes a big difference!

(I nearly forgot -- it didn't make it into the photo. Oops.)

Just put several small blobs along the fillet -- this is really scientific, isn't it?

Crip the edges and then throw that puppy on your hot grill.

Or in a really hot oven -- like 425 degrees.

How Long to Grill Salmon in Foil

Take a look! You’ll want to take your salmon off the grill when is just barely cooked through and flakes easily with a fork. It can even be slightly pink still.

Grilling time and temperature

For direct grilling (medium-high heat) and flipping halfway through cooking:

¾ in thickness: 6-8 min

1 in thickness: 8-10 min

1.5 in thickness: 10-12 min

Foil packets take a little longer. Aim for 10-15 minutes depending on the thickness of the salmon fillets.

How to season Foil Packet Salmon

I love this recipe because you could use any seasoning your heart desires while still knowing the foil packet method will give you the best results!

If Cajun doesn’t excite you (Although you should try it in my opinion!) then give these seasonings a go.

• Greek Seasoning
• Dry Sriracha Seasoning
• Middle Eastern Seasoning

What to serve with Grilled Salmon in Foil

If you're looking for side dishes or salads to go with this, here are a few ideas...

A big, homemade Caesar salad is my favorite thing to serve with this salmon. It's one of our go-to summertime meals! My Whole30 Caesar Dressing is a great option if you're needing a dairy-free creamy dressing.

This Easy Cajun Sausage & Rice Skillet would compliment this salmon beautifully!

Southwest Cabbage Slaw or Sweet Kale Salad are a couple of other tasty options, too!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Salmon in Foil FAQs

If you like this recipe, try my Sweet Potato Foil Packets! Or my personal favorite Smoked Salmon Recipe. It's a must-make if you have a pellet grill.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cajun Grilled Salmon in Foil

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Hands down, this is my all-time favorite way to cook salmon -- my parents cooked it this way when I was growing up. The foil packet creates a steamy environment and you end up with tender, juicy, flavorful salmon that you can't stop eating.

Print

Ingredients

Toggle ingredient group

• 1 whole, fresh salmon fillet (or 4-6 smaller fillets)
• Sea salt
• Black pepper
• 1 teaspoon Cajun seasoning
• 2 cloves of garlic, minced
• 2 lemons, one sliced into rounds, one sliced into wedges
• 3-4 sprigs of fresh thyme
• 2-3 Tablespoons ghee or grass-fed butter

Instructions

1. Preheat your grill to high heat.
2. Cut a piece of aluminum foil twice as long as the salmon fillet. Place the foil on a rimmed baking sheet so half is on the baking sheet and the other half extends to the side. Place the salmon on the side of the foil that is over the baking sheet.
3. Sprinkle the fillet liberally with sea salt and black pepper. Add the Cajun seasoning and garlic and rub them around evenly on the fillet. Place the lemon slices and thyme springs on top, and put blobs of ghee/butter on the fillet as well.
4. Fold the foil over to cover the salmon and crimp the sides to form a packet.
5. Place the packet on the grill. Cover the grill and cook for 8-12 minutes, until the thickest parts of the salmon are just barely cooked through -- or even slightly dark pink still.
6. Remove the salmon, turn off the grill, and let it cool for a few minutes before serving. Serve with lemon wedges.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Grilled Salmon in Foil appeared first on Perry's Plate.

These tender, flaky fillets and colorful veg bathed in a rich curry sauce seems complicated, but it’s surprisingly easy. It’s also a one-skillet situation (that always makes me happy) with quick marinade beforehand. Because fish cooks up in just minutes you can go from zero to eating in under 30 minutes.

A key ingredient here is my Homemade Thai Seasoning. Have you tried it yet? It’s like a dry version of curry paste. I love having it on hand because it has a flavor that you can’t quite get with regular curry powder, which has more of an Indian flavor.

If you’d rather use some high quality Indian style curry powder, that would be delicious, too!

Thai Fish Curry Ingredients

• Firm white fish: like halibut, cod, or rockfish
• Sea salt
• Thai Spice Blend: This is a custom blend of mine that mimics Thai curry paste in powder form! You can also use your favorite Thai curry paste or a high quality Indian style curry powder if you prefer.
• Limes
• Avocado oil or Coconut oil
• Baby greens: Like kale, chard, spinach. Or another (very) quick cooking vegetable like asparagus, snow peas, or very thinly sliced zucchini.
• Fish sauce
• Coconut milk: Full-fat recommended
• Asian style chili sauce: Like sriracha or sambal oelek (optional)
• Freshly steamed rice

How to make Curry Fish

You start with a quick marinade (like 15-20 minutes quick) with that Thai seasoning, some lime juice, and some salt. At this point you could just throw the fish on the grill. I've made it this way a few times and we really loved it.

This last time I decided to make a saucy curry, and the Thai seasoning surpassed my expectations of flavoring the sauce!

Use a thick, firm white fish -- like cod or halibut or rockfish. I like rockfish because our Costco sells a wild-caught version and it's only 4.99/pound.

Just heat some coconut oil in a pan and sear the fish on both sides. (You don't even have to cook it all the way through.)

Take out the fish, the pour in the coconut milk, some greens (I used the last of the baby kale from our garden!), a splash of fish sauce and a little more of that Thai seasoning to boost the flavor. Oh, and lime juice. YOU NEED LIME JUICE.

Then put the fish back in the pan for a few minutes to finish cooking.

Do you know how to tell if fish has cooked all the way through? Poke it with a fork. If it starts to flake apart, it's done. If you cook it too long it'll turn to rubber, so you've gotta watch it.

Thai Fish Recipe variations

This is really a great base recipe for any kind of quick curry. You could use shrimp instead of white fish. Or cubed uncooked chicken.

Or a different type of vegetable, but make sure the vegetable cooks quickly so the fish doesn't get cold or overcooked waiting for the veg to cook.

I recommend sturdy greens like kale or chard or broccoli florets, asparagus, or small pieces of summer squash.

If you like Thai-inspired flavors you'll love these other recipes that use my Homemade Thai Seasoning! You could also use another kind of Thai seasoning if you have it.

How to serve Coconut Fish Curry

I really love serving this curry with Instant Pot Coconut Rice, but plain steamed will also work. If you’re avoiding grains, try serving it with my Roasted Cauliflower Rice.

Storing Coconut Curry Fish

Store any leftover curry in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a few tablespoons of water to keep it from drying out.

More Recipes that use Homemade Thai Seasoning

Paleo Thai Shrimp & Vegetable Skillet - This one's light and fast and great for a weeknight!

Thai Roasted Sweet Potatoes with Coconut & Lime - Who knew that sweet potatoes went so well with Thai seasoning?

More on Perry's Plate

• Roasted Tomatillo Salsa Recipe
• Cucumbers in Vinegar
• Greek Steak Kabobs
• Pineapple Jalapeno Recipe
• Overnight Sourdough Pizza Dough Recipe
• Pressure Cooker Coconut Rice
• Apple Chicken Salad Recipe
• Paleo Sweet Potato Chili
• Blackened Salmon Fillet

Thai Fish Curry Recipe FAQs

What makes Thai curry different from Indian curry?

Thai Fish Curry Recipe

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

I never thought I would say this about a fish recipe, but the leftovers are actually better. Weird, right? I think curries and chilis and recipes that are heavily seasoned tend to be that way. Maybe that's why they're so great as meal prep recipes?

Print

Ingredients

• 1 - 1 ½ pounds thick white fish (like halibut, cod, or rockfish)
• 1 teaspoon sea salt
• 4 teaspoons Thai Spice Blend, divided
• 2 limes, divided
• 2 Tablespoons avocado oil
• 1 bunch of baby kale or a couple handfuls of baby greens (kale, chard, spinach)
• 1 Tablespoon fish sauce
• 1 - 13.5 oz can of coconut milk
• ¼ cup coconut oil or more avocado oil
• Sriracha or sambal oelek (optional)
• 1 recipe Instant Pot Coconut Rice

Instructions

1. Start your Instant Pot Coconut Rice (or jasmine rice or whatever kind of rice you're making) so it'll be finished when the curry is finished.
2. Lay the fish on a large plate or a small baking dish. Cut each fillet in half if they are long (you'll want them all to fit in the skillet).
3. Sprinkle ½ teaspoon of salt and 1 teaspoon of Thai Spice Blend over the fish. Flip the fillets over and then sprinkle the other ½ teaspoon and another teaspoon of Thai Spice over the other sides of the fillets. Squeeze the juice from 1 lime and drizzle 2 Tablespoons of avocado oil over the fish. Flip them all over a couple of times to coat them evenly in the spices, citrus, and oil. Let them sit for 10-15 minutes (or chilled up to 2 hours) before cooking.
4. Heat the coconut oil in a large skillet on high heat. Add the fish and cook for a couple minutes on each side until slightly browned (they don't need to cook all the way through at this point) and then transfer them back to the plate/pan.
5. Add the kale or greens to the pan (watch out -- it'll sizzle) along with the can of coconut milk. The coconut milk will deglaze the bottom of the pan for you, so help it along by scraping the bottom to remove those bits of stuck fish. Stir in the other 2 teaspoons of Thai Spice, the juice of the other lime, the fish sauce, and a squeeze or two of sriracha (if using).
6. Return the fish to the skillet and cook for about 5 minutes until everything is bubbly, the sauce has thickened, and the fish is cooked through. Taste, and add a little salt if you think it needs it.
7. Put a scoop of rice into each bowl along with a fish fillet and some sauce and greens. Serve with a squirt of sriracha, if desired.

Notes

Nat's Note: This recipe is super adaptable! You can swap out the fish for chicken and change up the vegetables. Just ensure that the cooking time for the meat and vegetables is roughly the same. For fish, I'd use chopped zucchini

The post Coconut Curry Fish Recipe appeared first on Perry's Plate.

If you’ve never had sablefish, it’s a rich, buttery white fish – sometimes called black cod. My kids call it “butter fish” and LOVE when I make it!

Fillets like this only need a handful of ingredients. This recipe has easy to find ingredients and comes together really quickly! Overcooking and under seasoning fish are probably the biggest mistakes that people make, but with my tips, your fish will turn out beautifully!

How to cook Sablefish and why you'll love this Sablefish Recipe

I’m a self-proclaimed fish lover and have been cooking fish weekly for over a decade. Sablefish has a rich, buttery taste that’s different from other types of white fish. (It’s also called black cod, FYI.) But it’s just as easy to prepare!

This grilled white fish is a buttery, flavorful dish that will impress everyone at your table – and won’t stress you out! You can use this technique with any firm white fish, too. (Like cod, halibut, or rockfish.)

I have a couple of tips to get the most out of your sablefish fillet (hint: use fresh herbs!). And I’ll walk you through every step.

What is sablefish?

I got a box of sablefish (also called Alaskan black cod) thinking, "Nice! More cod!"

But when I read a little about sablefish and tried some out, I realized this wasn't like Pacific cod.

Sablefish has the highest omega-3 content out of all fish (even more than salmon!) and has a rich, buttery texture and taste.

I was seriously blown away. It's my new favorite fish.

When you get your share boxes in the mail, the fish is packed with dry ice and blast-frozen just hours after its caught. It's about the freshest fish you can get without eating it boat-side.

How to season Grilled Sablefish

In my opinion, the best way to get fish (and shrimp) well-seasoned is to sprinkle a little sea salt on it and let it sit for 10-15 minutes before you cook it.

If I'm using a marinade, I still sprinkle salt on it before I add the marinade so the marinade doesn't wash all the salt off.

When I made this sablefish recipe, I literally just sprinkled it with salt, let it sit for a while, and the put it on the grill.

How to cook Sablefish

1. Lay the fillets on a large plate, skin-side down, and sprinkle each fillet with a generous pinch of sea salt. Let the fish rest at room temperature for 10-15 minutes.
2. Meanwhile, put the oil and garlic into a small skillet and GENTLY heat over medium-low heat. When the garlic starts to sizzle a little, remove the pan from the heat and stir in the herbs and a pinch or two of sea salt. Let it sit for 10-15 minutes so the flavors can combine well.
3. Preheat the grill to high heat. Grease the grill grates, if needed.
4. Place the fillets on the grill skin-side UP. Cook, covered, for 3-4 minutes and then flip them over. You'll want to use a large spatula for this and use swift movements.
5. Continue to cook until the fish seems to be separating and it pulls apart easily with a fork. Don't over cook it.
6. Transfer the fish to a large platter and drizzle the herb oil over the top.

Tips for cooking Whitefish on the Grill

1. Only grill thick fish fillets like sablefish, salmon, cod, halibut, snapper, and rockfish -- especially if you're a beginner. Thinner fillets like Dover sole fall apart much more quickly and you may end up with half of your fillet slipping between the grates. For fish like that and smaller things like shrimp, I highly recommend using a grill basket.
2. Make sure your grill grates are greased. You could also drizzle some heat-safe oil on the fish itself to keep it from sticking.
3. If your fish has skin, put it on the grill skin-side up first. (This also applies when cooking fish in a skillet.)
4. Only flip it once. Or you'll be sad.
5. Don't overcook it. The fish should start to separate on its own and pull apart easily with a fork. It'll continue to cook a little with its residual heat.

When I took my sablefish off the grill and tasted it -- WHOA. I have never had such great tasting fish before using such little seasoning.

Just salt. That was it.

But, of course, I wanted to take it a step further.

How to take this Sablefish Recipe to the next level

I went out to my herb garden (the only thing I can grow sometimes) and picked a few herbs -- dill, thyme, mint, basil, and sage.

I wanted this to taste like those dipping oils you use with crusty bread at Italian restaurants.

I gently heated some extra-virgin olive oil. Like... super gently. EVOO shouldn't ever be heated to high temps because it oxidizes super quickly.

I added some microplaned garlic and chopped herbs, took it off the heat, and just let it hang out while the fish was cooking.

I'm glad I followed my gut with this one because THIS. SABLEFISH. WAS. AMAZEBALLS.

This infused oil drizzle would be great with any type of fish, but starting out with a super high quality fillet like sablefish made it even better.

What to serve with Grilled White Fish

Grilled fish makes such an easy dinner! Here are a few ideas for sides you could whip up super fast...

Grilled Vegetables -- toss the asparagus (or another quick-cooking vegetable) with oil and put it on the grill alongside the fish. They'll be done at the same time.

Seasoned Rice -- Honestly, I'd go for grilled vegetables AND rice. My Instant Pot Lemon Herb rice would be FANTASTIC with this fish.

A Great Salad -- I've been known to hack salad kits, but when life is nuts and you just want to eat a great salad, buy a salad kit. If you have an extra few minutes, my Copycat Costco Kale Salad would go well with this fish. Speaking of asparagus, this Grilled Asparagus and Melon salad would be a fancier, fun side, too.

I'd love to know what you think of this. And how it works with other types of firm fish, too.

Best Grilled Fish FAQs

How can you tell if fish is fresh?

When you're at the store, smell the package of fish, if you can. If there's a fishy smell, PUT IT BACK.

I usually buy my wild-caught fish at Costco, which is pretty good most of the time. Our Costco stores out west have a lot of Alaskan salmon and other types of fish.

How do you thaw frozen fish?

The safest way is to let it hang out in the refrigerator for a couple of days. Fish thaws out much faster this way than ground beef or chicken.

If I'm in a rush or I forgot to take it out of the freezer, I put the frozen fish in a bowl of tepid water. Usually within a couple of hours (depending on the thickness of the fish) it'll be thawed out.

(This is probably breaking all kinds of food prep violations, but I do it anyway. #rebel)

Don't use your microwave's thawing program. In fact, don't ever put fish in the microwave. Ever.

More Recipes on Perry's Plate

• Pineapple Basil Smoothie
• Spicy Sushi Rolls
• Spatchcocking
• Sriracha Seasoning Recipe
• Strawberry Paleo Ice Cream
• Lentils Curry
• How to Make Grilled Chicken Salad
• Roasted Potato Salad With Vinaigrette
• Roasted Carrot Salad Recipe

The Best Grilled Fish

Yield: Serves 4-5

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This is an EASY way to make delicious sablefish (black cod), but you can use this method with any firm white fish like salmon, Pacific cod, halibut, or rockfish.

Print

Ingredients

• 4-6 Sablefish fillets (about 4-6 ounces each)
• Sea salt
• ¼ cup extra-virgin olive oil
• 1 large garlic clove, crushed or grated with a Microplane grater
• 1-2 Tablespoons minced fresh herbs (dill, thyme, basil, mint)

Instructions

1. Lay the fillets on a large plate, skin-side down, and sprinkle each fillet with a generous pinch of sea salt. Let the fish rest at room temperature for 10-15 minutes.
2. Meanwhile, put the oil & garlic into a small skillet and GENTLY heat over medium-low heat. When the garlic starts to sizzle a little, remove the pan from the heat and stir in the herbs and a pinch or two of sea salt. Let it sit for 10-15 minutes so the flavors can combine well.
3. Preheat the grill to high heat. Grease the grill grates, if needed.
4. Place the fillets on the grill skin-side UP. Cook, covered, for 3-4 minutes and then flip them over. You'll want to use a large spatula for this and use swift movements.
5. Continue to cook until the fish seems to be separating and it pulls apart easily with a fork. Don't over cook it.
6. Transfer the fish to a large platter and drizzle the herb oil over the top. Serve.

Notes

Nat's Note: You can use any firm white fish or salmon, too.

The post How to Cook Sablefish appeared first on Perry's Plate.

Yes, fish can be… touchy. No one likes fishy fish. Especially fishy-tasting salmon. I’ve smoked salmon DOZENS of times, my friend. Let me show you my fool-proof (yes, actually) method for smoking salmon. All you need is a few ingredients, some time, and a pellet grill.

After you do this once and post it on your social (isn’t that what we all do when we smoke things? It’s an accomplishment!) you’ll be making this again and again. And your friends will think you’ve taken up witchcraft.

The Perfect Smoked Salmon Recipe

Smoked salmon is one of my most favorite things. We always buy some during the holidays, and I incorporate it into a big charcuterie board for Christmas Eve. (More on that later!)

If you've got a smoker or a pellet grill (like a CampChef or Traeger), smoked salmon (or hot smoked salmon) is really easy to make!

And much more economical than buying pre-made smoked salmon at the grocery store.

Pellet Grill Salmon Ingredients

• Salmon fillets
• Sugar
• Sea salt
• Maple syrup

How to Smoke Salmon

1. Start off with a high-quality salmon fillet

I love these ones from Catch Sitka -- a sustainable fishery in Alaska that ships wild-caught salmon and fish all over the country!

The beauty of this recipe is that you can make as much or as little smoked salmon as you like. I wrote the recipe for roughly 8 ounces of salmon. Feel free to scale up or down depending on how much you need.

2. Brine the salmon for several hours

You know I'm partial to dry-brining things, so I attempted that with this recipe, but I liked the result of a wet brine more.

What's in a brine? Just water, sugar, and salt.

The amount of sugar that gets absorbed into the fish isn't substantial, but if you're avoiding white sugar alltogether, you can use coconut sugar or another granulated sugar in this recipe.

For the salt, I use sea salt, but you can use Kosher salt if you like. If you use Kosher salt, increase the salt amount by 25%.

3. Let the salmon sit uncovered after brining

After brining the salmon for several hours, drain it and let it sit uncovered in the refrigerator for at least 4 hours, up to 24 hours.

This allows pellicle to form on the surface of the fish. Pellicle is a sticky layer that the smoke adheres to when the fish is smoking. Pellicle = more smoke flavor.

4. Smoke the salmon for 2-3 hours

Set your smoker or pellet grill to 160 degrees F and high smoke.

I joined the pellet grill ground and bought CampChef Woodwind Wifi over the summer. Man, I love this thing. Especially the pizza oven attachment.

We've smoked vegetables, burgers, ribs, chickens, a Thanksgiving turkey, and lots and lots of salmon.

If you're on the fence about investing in a pellet grill/smoker, CampChef is offering $100 off all Woodwind grills through Dec 2021!

My favorite feature is the wifi/Bluetooth connection with the app on my phone and the ability to monitor up to 4 different temperature probes at once.

It makes it so easy to get perfect food most of the time!

(We won't talk about the chuck roast I botched. That's for another day. Heh.)

You'll want the salmon to reach 140 degrees before you pull if off. Make sure to put the probe in the thickest part of the fish.

5. Brush the salmon with maple syrup throughout smoking

Do this. Create that sweet crust on the salmon (it's the best part!). I love the way the sweet-smoky-salty flavors combine.

What kind of pellets are best for Smoking Salmon on Pellet Grill?

I used cherry wood pellets for mine and really like the result. Apple pellets didn't have as much smoke flavor, in my opinion.

Feel free to use what you like or pellets that are recommended for seafood.

I always use CampChef wood pellets because they're 100% hardwood without any fillers.

Look how pretty they've become! These are ready to pull off the grill!

Here's a short cut time line to sum it up for you:

Pellet Grill Smoked Salmon timeline

• Day 1 afternoon: Brine for 4-6 hours
• Overnight: Drain off the brine and let it sit, uncovered, in the fridge for 4-24 hours
• Day 2: Smoke salmon for 2-3 hours

See? It's really not that hard. It does take some planning, but hardly any of that time is active prepping time.

What to serve with Pellet Grill Salmon

I mean... you could just take a fork to it and go nuts here. No judging here. In fact, that's what happens most of the time when I smoke a salmon fillet.

If you want to eat this like a civilized person, here are a few ideas

Make a Smoked Salmon Board -- lots of finger food here, so you can still dig into it with a fork, but not like a barbarian

Serve it during breakfast with eggs or on a Breakfast Salad

Use it in some California Roll Sushi Bowls or Poke bowls! Smoked salmon is one of my favorite maki roll fillings, too.

Make the best avocado toast of your life. Sourdough toast + avocado + Everything Bagel Seasoning + smoked salmon.

Smoked Salmon Recipe Storage

Once the fish has cooled to room temperature, wrap it up in clingwrap and store it in the fridge for up to 5 days.

If you like this recipe, try curing your salmon and making some gravlax! You could even cure the salmon and then smoke it, too.

More Easy Smoker Recipes on Perry's Plate

Pellet Grill Meatballs

Pellet Grill Chicken Wings

Smoked Cream Cheese

More Recipes on Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Smoked Salmon on Pellet Grill FAQs

Smoked Salmon Pellet Grill

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 2 hours

Additional Time: 20 hours

Total Time: 22 hours 15 minutes

Smoked salmon is SUPER easy to make in your smoker! I love brushing mine with maple syrup during smoking to create that sweet-salty crust on top.

Print

Ingredients

• 8 ounces salmon fillets
• ½ cup sugar
• ⅓ cup sea salt
• ⅓ cup pure maple syrup

Instructions

1. Put the salmon fillets in a lidded container large enough for it to lay flat.
2. Put 4 cups of cool water in a large measuring cup. Stir in the sugar and salt until it has dissoved. Pour over the salmon.
3. Store covered and chilled for at least 4 hours, up to 8 hours.
4. Drain and discard the brine and return the salmon to the fridge, UNCOVERED, for another 4-24 hours.
5. When it's time to smoke the salmon, preheat your pellet grill or smoker to 160 degrees F. If you have the option for smoke control, turn the smoke to high.
6. Lay the salmon directly on the grill grates and insert a temperature probe into the thickest part of the fish. Brush the fish with some maple syrup and close the lid.
7. Continue to smoke the salmon until the temperature probe reads 140 degrees. Brush the fish with maple syrup every 30 minutes or so.
8. Remove the fish from the grill and serve immediately.
9. You can also make this ahead of time. When the fish cools to room temperature, wrap it up and store it in the fridge until you're ready to eat. It's great to eat chilled, at room temp or heated up.

Notes

I used cherry wood pellets for this and really liked the results. Feel free to use any pellets you like or ones that are recommened for seafood.

The post Smoked Salmon on Pellet Grill appeared first on Perry's Plate.

You'll love this flavorful and tender Baked Cod Fish Recipe

Why is fish so intimidating? Once you break the ice with a couple of easy fish recipes you’ll realize it’s actually a super quick and easy way to get dinner on the table fast! I LOVE fish and have created dozens of recipes over the years. I’ll give you some tips to ensure your fish doesn’t get funky or overcooked or flavorless.

This particular recipe is great to start with if you’re new to cooking with fish. Pesto adds such a burst of flavor to any fish you smear it on. I included a homemade pesto recipe (with or without cheese), but you can use store-bought to make it even easier!

Baked Cod Fish Recipe Ingredientsx

For the fish

• Cod fillets
• Avocado oil
• Lemon juice
• Garlic cloves, smashed
• Sea salt
• Black pepper
• Lemon wedges, for serving

For the pesto

• Fresh basil leaves
• Pine nuts
• Lemon zest
• Lemon juice
• Garlic clove, smashed
• Salt
• Black pepper
• Olive oil

Substitutions for Pesto Cod

• Just about any fish would do. White fish like halibut or rockfish would do really well. So would salmon. If you use thinner white fish like tilapia or dover sole, you'll want to reduce the baking time quite a bit.
• The homemade lemon-basil pesto recipe that I included below is delicious and dairy-free. The lemon keeps the basil from turning brown and brightens the flavor. You could also change it up by using Dill Pesto or Cilantro Pesto

How to Make Oven Baked Cod with Pesto

1. Preheat the oven to 350°F (180°C).
2. First zest the lemon and place the zest in the work bowl of a food processor. Cut the lemon in half.
3. Grab a glass baking dish (8 or 9-inch square) and squeeze in the juice from one lemon half. Add the oil, garlic cloves, salt, and pepper. Whisk with a fork to blend. Add the cod to the baking dish and turn several times to coat. Let it stand for 15 minutes.
4. In the work bowl of a food processor, add the lemon zest and the juice from the other lemon half. Add the basil, pine nuts, garlic, salt, and pepper. Process until finely chopped. While the machine is running, slowly drizzle in the olive oil. Process until thoroughly combined.
5. Place about 2 tablespoons of pesto on each fillet. Cover and bake for 15-20 minutes, or until the fish flakes easily with a fork.
6. Serve with additional pesto and lemon wedges.

Tips for making Pesto Fish

• Don’t overcook it. The fish should easily flake with a fork.
• Covering during baking. This will prevent your fish from drying out as well as sealing in the flavors.

What to Serve with this Recipe for Baked Cod

I love serving this delicious fish with a Lemon Herb Rice, Coconut Rice or Mashed Potatoes.

Make sure to serve with additional pesto and lemon wedges!

How to Store Oven Baked Cod

Store any leftover fish in an airtight container, in the fridge for 3-4 days.

Reheating Pesto Fish

• I recommend reheating your fish in the oven for about 5-8 minutes.
• You could also enjoy any leftovers cold!

More easy cod recipes on Perry's Plate

If you like this baked cod recipe, try one of these other easy cod recipes on my site!

These recipes can be made with just about any white fish.

Grilled Sablefish with Garlic-Herb Oil is DELICIOUS with any kind of white fish and can also be made in the oven.

Quick Thai Fish Curry with Coconut Rice is an exotic home for some lonely white fish fillets. And you'll love the Instant Pot Coconut Rice that goes along with it.

One of my favorite uses for white fish is Chile-Lime Fish Taco Bowls. This is one of those recipes that comes out a little differently depending on what I have on hand -- like most taco bowls/salads.

Coconut Almond Crusted Fish with Tropical Mash convinced me that coconut milk makes super tasty mashed potatoes. Try it!

Creamy Dill Foil Packet Fish is a light, easy, and delicious meal

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry's Plate

Oven Baked Cod with Pesto

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

I love the pop of flavor pesto adds to a tender fish fillet! You can absolutely use store-bought pesto, but if you're looking for a cheese-less version, I include it in the recipe.

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Ingredients

For the fish

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• 4 cod fillets (around 6-8 ounces each)
• 3 Tablespoons avocado oil
• juice from half a large lemon (about 2 Tablespoons)
• 2 large garlic cloves, smashed
• ½ teaspoon sea salt
• a few generous pinches of black pepper
• Additional lemon wedges, for serving

For the pesto

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• 2 packed cups fresh basil leaves
• ⅓ cup pine nuts
• Zest from 1 large lemon
• Juice from half a large lemon (about 2 Tablespoons)
• ½ garlic clove, smashed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup olive oil

Instructions

Preheat the oven to 350 degrees F.

First zest the lemon and place the zest in the work bowl of a food processor. Cut the lemon in half.

Grab a glass baking dish (8 or 9-inch square) and squeeze in the juice from one lemon half. Add the oil, garlic cloves, salt, and pepper. Whisk with a fork to blend. Add the cod to the baking dish and turn several times to coat. Let it stand for 15 minutes.

In the work bowl of a food processor, add the lemon zest and the juice from the other lemon half. Add the basil, pine nuts, garlic, salt, and pepper. Process until finely chopped. While the machine is running, slowly drizzle in the olive oil. Process until thoroughly combined.

Place about 2 tablespoons of pesto on each fillet. Cover and bake for 15-20 minutes, or until the fish flakes easily with a fork.

Serve with additional pesto and lemon wedges.

Store any unused pesto, covered, in the fridge for 3-4 days.

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The post Baked Cod with Pesto appeared first on Perry's Plate.

How to Make Blackened Salmon

Salmon is one of my most favorite things, so I've worked really hard over the years perfecting it in as many ways as I can! I'm kicking myself for not making this sooner. It's something I see on nice restaurant menus which sometimes means it's "fussy".

I don't like fussy recipes when I'm in a hurry for something nourishing and delicious. Want to know the secret? Blackened salmon is the easiest thing ever. Truly. I'll walk you through the very short process and you'll be making this in no time and impressing the pants off your people.

What is Blackened Salmon Seasoning?

Blackened salmon is simply salmon that has been pan fried to create a richly spiced "crust".

I used to think "blackened" things meant it was a little burned. Heh. Nope. You could easily go that direction, but that's not what we want here. We want "nice and toasty". Not burned.

Here's a helpful post about blackened vs. charred in recipes like this.

What You'll Love About This Recipe for Blackened Salmon

Five minutes of prep. Less than 10 minutes of cooking time. And only 4 ingredients. (maybe 3, even.)

And you can pop some veg in the same skillet and make a 5 min side dish.

Have I convinced you yet how easy this is? Please try it. Especially if you are leery about prepping fish. You'll feel like a rockstar.

What You'll need for Blackened Salmon Seasoning

Only a few ingredients!

• Salmon fillets -- Use fresh or frozen (thawed) and whatever type of salmon you prefer!
• Blackening Seasoning -- Use my Homemade Blackening Seasoning or some Cajun seasoning if you have that on hand.
• Avocado oil -- Or any heat-safe oil you prefer to use for pan-frying.
• Lemon -- Not pictured. And optional. But, man I love a little freshly squeezed lemon on my fish.

How to Make Blackened Salmon

1. Coat each fillet with the blackening seasoning on one side.
2. Pan fry the salmon, seasoning-side down for a bit, then flip it over to finish it off.
3. That's it! Serve it up with a squeeze of lemon. Keep scrolling for some ideas of ways you can serve this salmon.

Blackened Salmon Seasoning Tips for Success

• If you buy fresh salmon, make sure it isn't too fishy smelling. Seems counterintuitive because it's FISH, but fresh fish should smell more like the ocean than that funky "fishy" smell.
• Coat the salmon well in the seasoning. It might seem like a lot of seasoning, but that thin layer is going to season the whole fillet.
• Make sure your oil is hot enough! Flick a little water in the oil to test it. It should sizzle loudly.
• When you put the fish in the oil, DON'T TOUCH IT. Let it cook, undisturbed for 60-90 seconds so it can form that beautiful spice crust.
• Don't overcook your salmon. Covering it will help it to cook more quickly and keep the moisture contained. If your salmon is very slightly darker pink in the middle, it's OK. The residual heat should finish it off after 5 minutes or so.
• Don't grill the salmon. You won't get the same result if you toss this on the grill because the oil in the pan is what creates that spice crust. If you're wanting a grilled variation, see below.

Salmon Blackened Variations

Here are some fun ways you can adapt this blackened salmon recipe!

• Make it spicy. Add a little cayenne or crushed red pepper flakes to your blackening seasoning to bump the heat up.
• Use your grill. To adapt this for grilling, add a couple tablespoons of cooking oil to the blackening seasoning in a small bowl. Then, rub the mixture over the fish like a marinade.
• Use a different type of fish. This method works well for just about any kind of fish! Or chicken, if fish isn't your thing.

What to Serve With Blackened Salmon

Sautéed vegetables -- This is the easiest side dish because you've already got a pan with spiced oil nice and hot! Just toss some mixed vegetables into the skillet after you pull out the salmon.

Seasoned rice -- The salmon and vegetables alone make a great meal, but if you're wanting to add some grains, try my Cilantro Rice or Herb Rice.

Will it Salad? -- Yes. Yes, it will. Try this salmon blackened with one of these salads:

Chicken Salad with vegetables: Omit the chicken and use this salmon. It will go beautifully with all the grilled vegetables!

Shrimp Caesar Salad: Use salmon in place of the shrimp in this unique grilled salad. (Yes, you read that correctly. Trust me here.)

Avocado Lettuce Salad: No swaps here.

Storing Leftover Blackened Salmon

If you happen to have leftovers, store the fillets in an airtight container in the fridge for up to 5 days. To reheat, put it in a skillet skin-side down with a few tablespoons of water and cook it for a few minutes, covered, to steam it back to life.

More Easy Salmon Recipes on Perry's Plate

Know what? I have all of my favorite salmon recipes compiled into one place! Click here: Best Salmon Recipes

If you're loving the blackened flavor of this recipe, you'll love my Blackened Fish Tacos! They're one of my family's favorite summertime meals!

My personal favorite is this Smoked Salmon Recipe you can whip up easily on your pellet grill!

If you want an Asian style salmon recipe, you NEED to try my Salmon Rice Bowls.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

How to Make Blackened Salmon

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Out of nearly 20 salmon recipes I have on my site, this one is by far the quickest, easiest, and has the fewest ingredients. Blackened salmon is about to be your go-to healthy meal during the week when you need something fast. (Being super delicious is a big bonus, too!)

Print

Ingredients

• 4 large salmon fillets
• 4 teaspoons Blackening Seasoning
• 1 lemon (optional)
• Avocado oil, for frying

Instructions

1. Place the salmon fillets on a large plate. Add the Blackening Seasoning to a smaller plate or shallow bowl. Shake it around so the seasoning spreads evenly in the dish.
2. Place each salmon fillet skin-side up on the spice blend, coating the other side thoroughly. Place them back on the plate.
3. Preheat a large skillet (one that you can cover with a lid) to medium high heat with enough oil to just barely cover the bottom.
4. Flick a little water into the skillet to test the heat -- the oil should sizzle loudly.
5. Place the salmon spice-side down into the hot oil. Cook for about 60-90 seconds to create a spice crust.
6. Flip them over and cover the skillet, reducing the heat to medium, and cook for about 4-5 more minutes until the salmon is just barely cooked through and flakes easily with a fork.
7. Remove from the skillet and serve with a squeeze of lemon, if you like.

Notes

• If you'd rather not make your own Blackening Seasoning, you can use store bought or even some Cajun seasoning.
• To easily round this recipe out into a full meal, add some sliced veggies to the skillet after you pull the salmon off. That spiced oil adds great flavor to sauteed veg!

Nutrition Information

Yield 4 Serving Size 1 fillet
Amount Per Serving Calories 507Total Fat 32gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 23gCholesterol 143mgSodium 1659mgCarbohydrates 3gFiber 1gSugar 1gProtein 51g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Best Blackened Salmon Recipe appeared first on Perry's Plate.