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.

This Is The Perfect Mediterranean Salmon Recipe

If you’re leery about prepping fish, I promise you’ll have success with this recipe. Just lay everything out on a sheet pan with a citrusy Greek marinade and pop it in the oven! Serve it alone or with some freshly cooked grains for an easy weeknight meal.

Mediterranean Salmon Recipe Ingredients

• Salmon - either a big long fillet or individual fillets
• Avocado oil
• Seasonings (salt, Greek Seasoning)
• Lemon
• Garlic
• Marinated artichoke hearts
• Yellow squash
• Block of feta

How to Make Mediterranean Baked Salmon

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper.
2. Salt the salmon and let it sit while you prep the vegetables.
3. Slice the squash and drain the artichokes and put them along with the feta chunks on the baking sheet.
4. Prepare the garlic herb sauce. Spoon some over the salmon and then toss the rest in the vegetables.
5. Move the vegetables around to make room for the salmon on the baking sheet.
6. Roast for 10-12 min depending on the thickness of your salmon. Transfer the salmon to a plate and keep warm.
7. Return the vegetables to the oven and broil for 5 minutes.
8. Serve salmon with vegetables.

Greek Salmon Recipe Substitutions

• Greek Seasoning -- My Homemade Greek Seasoning is easy to make, but if you'd rather not, you can find a store-bought version or any seasoning blend that has a lot of garlic, onion, and oregano.
• Artichoke hearts -- I like marinated ones for extra flavor, but you can use frozen, thawed ones too.
• Yellow Squash -- You can use any vegetable here that roasts quickly -- about 12-15 min. Really thinly sliced squash/zucchini, small broccoli florets, shredded Brussels sprouts, or asparagus would work well here.
• Block of Feta -- You can use crumbled feta if you like. I just like the larger chunks from a cut up block.

Mediterranean Salmon Recipe Tips

• Don’t overcook your fish! This is the biggest mistake and will make your salmon tough. I like to test my pieces by flaking them with a fork.
• Thinly slicing your vegetables will ensure they cook quickly.

Serving Mediterranean Salmon

This meal stands well on its own, but if you want to round it out with another side dish, here are a few suggestions:

• Herbed Rice
• Syrian Salad
• Greek Cucumber and Tomato Salad

Storing Leftover Mediterranean Baked Salmon

I highly suggest eating this the day you make it. If that doesn't happen, just transfer the salmon and vegetables in an airtight container, chilled, for up to 3 days.

To reheat fish: I like to put the fish and some vegetables in a small skillet along with a couple tablespoons of water and cover it. Cook it over medium heat until the fish is warm. Don't overcook it or your salmon will be tough.

Greek Salmon Recipe FAQs

More Easy Salmon Recipes from Perry's Plate

Find all of my favorite salmon recipes in one post! Favorite Salmon Recipes

If you want something Asian-inspired, you MUST try my Salmon Rice Bowl.

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!

Greek Salmon

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Looking for an easy, no-fail baked salmon recipe bursting with briny Mediterranean flavors? You'll love this sheet pan salmon dinner with roasted squash, artichoke hearts, and feta!

Print

Ingredients

• 1 pound salmon fillets
• Sea salt
• 2 Tablespoons avocado oil
• 2 large lemons
• 4 teaspoons Greek Seasoning
• 2 cloves garlic, Microplaned or grated
• 1 medium yellow squash
• 1 12-oz jar quartered marinated artichoke hearts, drained
• 4 ounces block feta cheese

Instructions

1. Preheat oven to 425 degrees F.
2. Place the salmon fillets on a plate, sprinkle generously with sea salt.
3. In a small bowl, combine the avocado oil, the zest and juice from one lemon, Greek seasoning, and garlic. Smear a spoonful of the sauce over each salmon fillet. Set the rest aside.
4. Line a large, rimmed baking pan with parchment or prepare with nonstick spray.
5. Slice the squash in half lengthwise and cut it into very thin half moons. Slice the feta into ½ inch cubes. Add the squash, artichoke hearts, and feta to the baking pan. Pour the rest of the sauce on the vegetables and toss around to coat.
6. Create spaces in the pan for the salmon and at the salmon fillets to the pan, pouring any leftover sauce over the salmon.
7. Slice the remaining lemon into rounds and place one one each salmon fillet.
8. Bake for 12-15 minutes depending on how thick your salmon fillets are. Watch them closetly. They should turn lighter pink and flake easily with a fork.
9. Remove the salmon from the pan and cover to keep warm. Turn your oven broiler on and return the vegetables back to the oven to toast them up a little more, about 5 minutes.
10. Serve the salmon with the vegetables.

Notes

1. Feel free to swap out the squash for another type of quick cooking vegetable. Really thinly sliced squash/zucchini, small broccoli florets, shredded Brussels sprouts, or asparagus would work well here.
2. If you can't find block feta cheese, use crumbled cheese instead.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 5 Serving Size 1 fillet
Amount Per Serving Calories 411Total Fat 29gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 77mgSodium 2296mgCarbohydrates 15gFiber 6gSugar 4gProtein 26g

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.

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 Mediterranean Baked Salmon appeared first on Perry's Plate.

Friends, I just ADORE salmon. And I'm super grateful to live in a place where I can get really great wild Alaskan salmon.

Whether you are preparing wild salmon or farmed salmon, these recipes are ALL winners! Most of them are super easy and quick to prepare on a weeknight or would be great for company, too!

I went a little salmon crazy lately recently and posted a bunch of new easy salmon recipes! I decided to gather them all up into one post for easy reference.

There are all kinds of salmon recipes here - most are roasted salmon recipes, there are a couple of gravlax recipes (If you're never made cured salmon, it's REALLY easy. And super tasty!), and some things to do with smoked salmon -- including making your own!

My Best Salmon Recipes

Spicy Baked Buffalo Salmon - This TWO ingredient Spicy Baked Buffalo Salmon recipe is crazy easy and pairs with all kinds of vegetabe options! 

Salmon & Asparagus Green Goddess Bowls - Roast some salmon and asparagus, buzz up some green goddess dip, and you’re well on your way to the springiest bowls you’ve ever eaten. 

Baked Honey Mustard Salmon - This simple baked honey mustard salmon has only four ingredients! Make it for an easy weeknight dinner alongside some roasted vegetables or a fresh salad.

10-Minute Smoked Salmon Tacos - I tossed these quick smoked salmon tacos together for lunch one day and lunchtime was never the same. They’re so easy with a smear of cream cheese, some pre-shredded lettuce and a sprinkle of Everything seasoning

Garlic Butter Salmon Sheet Pan Dinner - This easy, versatile garlic butter salmon sheet pan dinner comes together easily with any quick-cooking vegetables you like! Just 10 minutes under the broiler and dinner is on the table in a flash.

Pineapple Salmon Curry - This delicious curry is filled with vegetables, sweet pineapple, a rich coconut curry sauce and topped with a tender grilled salmon fillet! Fancy enough for company and easy enough for a weekend family meal.

How to Smoke Salmon in a Pellet Grill - 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.

Smoked Salmon Board - A smoked salmon charcuterie board makes the perfect appetizer (or meal!) during the holidays! Here are some tips for creating a smoked salmon board that everyone will love whether it’s a fancy brunch, a cocktail party, dinner parties, or Christmas Eve with your family.

Sweet Chipotle Salmon with Hot Honey Glaze - This simple chipotle salmon has a triple punch of sweet, smoky, & spicy! The hot honey glaze is a MUST and is super easy to make.

Sriracha Lime Gravlax - Homemade gravlax is easier than you think! Just a handful of simple ingredients and time is all you need.This homemade gravlax is especially good in a sushi or poke-style bowl.

Everything Bagel Gravlax - We love this Everything Bagel Gravlax on lettuce wraps, rice bowls, and avocado toast!

Creamy Garlic & Dill Salmon - I think dill is one of the most underrated herbs out there. It really shines in this roasted salmon recipe with a creamy garlic sauce baked on top!

5-Ingredient Harissa Roasted Salmon - This spicy Harissa Roasted Salmon is a summertime favorite! There are only 5 ingredients and you can make it on the grill, too. 

Grilled Salmon in Foil - Throw this foil-packet salmon on the grill and serve it with a fresh green salad for an easy weeknight summertime dinner!

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!

The post 14 Best Salmon Recipes appeared first on Perry's Plate.

I’m a little obsessed with salmon and the dozens of salmon recipe on my site are evidence of that. I promise you’ll love this TWO ingredient Spicy Baked Buffalo Salmon recipe! It’s crazy fast and easy and pairs with all kinds of vegetables and grains.

If you can’t find the Primal Kitchen Buffalo sauce – no sweat. I’ve got a workaround in the recipe for you that will give you a similar result.

How to make buffalo salmon

Place your fish fillets on a rimmed baking sheet lined with parchment paper, sprinkle with Kosher salt and add a smear of buffalo sauce. 

Then bake it!

That's it, my friends.

What kind of salmon is best for this recipe?

Whatever salmon you can find that fits into your budget -- and isn't already seasoned.

I love getting big wild Alaskan salmon fillets at Costco when they're in season. The frozen wild salmon fillets work well with this recipe, too.

Whether you buy fresh or frozen, wild or farmed, this recipe is going to be delicious. *chef's kiss*

Homemade sauce for this Buffalo Salmon

If you don't have or can't find the Primal Kitchen buffalo sauce here's a work around option for you:

Whisk these creamy buffalo sauce ingredients VERY well:

• Cayenne pepper sauce (like Franks Hot Sauce)
• Mayonnaise
• Melted butter
• Garlic powder

Spicy Salmon Variations

Can I use a different type of fish?

Don't like salmon? *sniff*

It's cool. You can use any other type of fish fillet -- cod, halibut, rockfish, or another type of firm white fish would work well here. 

Can I use chicken instead of salmon?

Buffalo chicken is basically the bomb. I haven't tried baking chicken this way, but I suspect it would do well. Just make sure  your chicken pieces aren't too thick and bake in about 15 minutes so your buffalo sauce doesn't burn. 

Try it out and drop a comment here to let me know if it worked!

What to serve with Baked Spicy Salmon

Oh, friends. There are a lof of ways you can eat this spicy baked salmon. If you'd like to serve it with a side or two, here are some suggestions:

Southwest Cabbage Slaw is a lime & olive oil dressed cabbage slaw that goes with almost everything. I have deep feels about this cabbage salad.

Instant Pot Potato Salad is a cool and creamy and slightly ranchy and would pair well with this moderately spicy salmon.

Cucumber Jicama Slaw would help cool things off, too! (Psst... this slaw + the buffalo salmon would make some killer tacos. Just sayin'.)

Cabbage Steaks with Dill Pesto and Crispy Roasted Shredded Brussels Sprouts would be great veggie sides or addiitons to a grain bowl with this salmon and a little extra buffalo sauce!

If you wanted to turn this salmon into some other dish, try adding some crumbled blue cheese and making a buffalo salmon salad.

Or buffalo salmon pasta! Buffalo salmon wraps would be good as well with some creamy blue cheese dressing.

How to store Spicy Baked Salmon

If you have leftovers, just store them in a lidded container in the fridge for up to 3 days. (I highly recommend eating it the same day or the day after for best flavor!)

More Buffalo Inspired Recipes

Instant Pot Buffalo Ranch Chicken Soup

Buffalo Ranch Chicken & Spaghetti Squash Bake

More delicious salmon recipes on Perry's Plate

Salmon and Asparagus Green Goddess Bowls

Baked Honey Mustard Salmon

Garlic Butter Salmon Sheet Pan Dinner

Pineapple Salmon Curry

Sweet Chipotle Salmon with Hot Honey Glaze

Creamy Garlic & Dill Salmon

5-Ingredient Harissa Roasted Salmon

Grilled Salmon in Foil

How to Smoke Salmon

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!

Baked Spicy Salmon Recipe

Yield: 6 Fillets

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This TWO ingredient Buffalo Salmon recipe is crazy easy and pairs with all kinds of vegetabe options! Can't find the Primal Kitchen Buffalo Sauce? No sweat -- I've got a work around in the recipe notes!

Print

Ingredients

• 6 salmon fillets (5-7 oz each)
• Kosher Salt
• ½ cup Primal Kitchen Buffalo Sauce (see note)

Instructions

1. Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.
2. Lay the salmon fillets on the parchment a couple inches apart. Sprinkle each one with a little Kosher salt.
3. Spread about 1 Tablespoon of buffalo sauce on each fillet.
4. Bake for about 15 minutes or until salmon is just barely cooked through and flakes easily with a fork.
5. Serve immediately.

Notes

If you can't find the Primal Kitchen Buffalo Sauce, whisk together these ingredients REALLY well and use this homemade creamy buffalo sauce instead.

• ¼ cup cayenne pepper sauce (like Frank's Hot Sauce)
• 1 Tablespoon mayonnaise
• 1 Tablespoon melted butter
• Pinch garlic powder

Recommended Products

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• 
  Primal Kitchen No Dairy Buffalo Sauce, Whole30 Approved, Certified Paleo, and Keto Certified, Pack of Two

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 Buffalo Salmon Recipe appeared first on Perry's Plate.

Roast some salmon and asparagus, buzz up some green goddess dip, and you're well on your way to the springiest bowls you've ever eaten. You'll love the garlic, lemon, & fresh herb flavors in this light, yet hearty, bowl.

These gorgeous, brightly colored bowls might be my favorite recipe of the season. (Sorry other recipes, but it's true.) 

I've been on a salmon run lately (ha) and I still have another one to share with you next weekend.

It usually takes a few test runs before I get a recipe ready for you guys, and consequently there is a lot of ONE thing that's sitting around for a while. In this case -- roasted salmon and asparagus and green goddess dip.

Most of the time we're all sick of whatever is stacked high in leftover containers, but in this case? Nope.

Well, Steve and I weren't sick of it. My kids might think otherwise.

Let me walk you through the components of these bowls. It looks like it's a lot of work, but it really isn't. There are only EIGHT ingredients for the entire bowl.

It's also an EXCELLENT choice for a meal prep session!

Roasted Salmon and Asparagus

That little herby mixture that goes over the salmon? *swoon*

It's a mixture of fresh garlic, fresh herbs, a little oil and some lemon zest that gets spooned over the salmon fillets and tossed in the asparagus.

I love that the salmon and asparagus are roasted together in a large rimmed baking sheet. You could use another type of vegetable here, but make sure it'll be cooked well in about 8-10 minutes cook time under a broiler.

Wild salmon or farmed salmon?

You can use whatever salmon you like that fits in your budget for this salmon asparagus recipe whether it's wild, farmed, fresh, or frozen.

I used frozen wild salmon fillets for this recipe and it worked beautifully.

Easy Green Goddess Dip

Honestly, this dip should be its own blog post because it's insanely good and would be great with in a lot of different ways!

For this dip you'll only need a few ingredients:

• Greek yogurt
• Mayonnaise
• Garlic
• Lemon juice
• Fresh herbs
• Anchovy paste (more on this below)

I used a Greek yogurt base for this dip to add some extra protein, and because I'm not a fan when dips taste extra mayo-y.

If you have a food processor, just buzz it up that way. This dip is loose enough that it would probably work in a countertop blender, too. You could also use an immersion blender in a really big cup or mason jar!

What if I don't have a food processor or a blender?

Mince the herbs and garlic as finely as you can and whisk everything together in a bowl or a large mason jar.

Substitute for anchovy paste

Can I try to convince you to get some first? Anchovy paste adds a deep, salty umami flavor.

It doesn't taste fishy unless you squirt some into your mouth and eat it plain. (But you wouldn't do that, right?)

I like to use it in homemade Caesar dressing or when sauteeing vegetabes, like in my Magical Sauteed Green Beans recipe. 

You can find it in most grocery stores near the canned fish or buy anchovy paste online.

OK, if you still don't want to use it, you can use an equal amount of Worcestershire instead.

Assembling the salmon and asparagus green goddess bowls

First, choose your base! Quinoa is my favorite for these (is that too 2012?), but you can use any cooked grain or even salad greens as your base.

Add your salmon & asparagus, some avocado, then top with a drizzle of that obscenly good green goddess dip. Sprinkle on some leftover fresh herbs or some fresh lemon juice if you like as well. 

Beautiful, right? Never too beautful to eat though. It was one of our favorite dinner recipes lately!

If you like this delicious baked salmon and asparagus recipe you might like one of these other easy salmon recipes

More salmon recipes on Perry's Plate

Baked Honey Mustard Salmon

Garlic Butter Salmon Sheet Pan Meal

Pineapple Salmon Curry

Sweet Chipotle Salmon with Hot Honey Glaze

Creamy Garlic & Dill Roasted Salmon

5-Ingredient Harissa Roasted Salmon

Grilled or Baked Salmon Foil

Salmon Rice Bowl

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!

Salmon and Asparagus Green Goddess Bowl

Yield: Serves 5-6

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Roast some salmon and asparagus, buzz up some green goddess dip, and you're well on your way to the springiest bowls you've ever eaten. You'll love the garlic, lemon, & fresh herb flavors in this light, yet hearty, bowl.

Print

Ingredients

• 1 ½ pounds salmon fillets
• 8 ounces asparagus
• Kosher salt
• ¼ + 2 Tablespoons avocado oil, divided
• 1 ½ cups loosely packed chopped fresh herbs (dill, chives, parsley, basil), divided
• 3 garlic cloves, divided
• 1 lemon
• ½ teaspoon anchovy paste (see note)
• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• Fixings for bowls (see note)

Instructions

1. If you plan on serving the salmon and asparagus over rice or quinoa, get that started first.
2. Move oven rack to the highest position, about 5-6 inches from the top of the oven and turn your broiler on high.
3. Line a large rimmed baking sheet with parchment paper. Place the salmon fillets and asparagus on the pan and sprinkle everything generously with salt.
4. In a small bowl, combine 2 Tablespoons avocado oil, 2 Tablespoons fresh herbs, 1 finely minced or grated garlic clove, and the zest from the lemon.
5. Spread about ½ teaspoon of the mixture over each salmon fillet, then pour the rest over the asparagus, using your hands to toss it around to coat it evenly. Place the pan under the broiler for 8-10 minutes or until the salmon is just barely cooked and flakes easily.
6. Meanwhile, in the work bowl of a food processor combine ¼ cup avocado oil, the rest of the herbs, 2 cloves of garlic, the juice from the lemon (about 3 Tablespoons), and the anchovy paste. Pulse until minced finely, scraping down the sides a couple of times.
7. Add the yogurt, mayo, and about ⅛ teaspoon of salt and blend for about 30 seconds until well mixed. Taste, and add a little more salt if you think it needs it. Transfer it to a lidded container to store chilled until ready to use.
8. Assemble the bowls by adding your cooked grains or salad greens to each bowl along with some salmon, asparagus and a drizzle of the green goddess dip. I loved adding avocado, pickled onions, and addiitonal fresh herbs to my bowl.

Notes

1. Anchovy paste gives the dip a deep, salty umami flavor -- it's also a key ingredient in caesar dressing. You can find it in most grocery stores or online. If you don't have this you can use the same amount of Worcestershire or an extra pinch or two of salt instead.
2. If you'd rather use all mayo or all yogurt in this dressing, go ahead.
3. If you don't have a food processor, you can mince the herbs and garlic as finely as you can and then stir the rest together by hand.
4. These bowls are great over rice, quinoa, or salad greens! I loved adding some avocado and my PIckled Red Onions to my bowl. You can add any fresh veg you like -- cherry tomatoes, microgreens, diced bell peppers, etc.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cento Anchovy Paste 100% Italian
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 364Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 20gCholesterol 76mgSodium 218mgCarbohydrates 4gFiber 1gSugar 2gProtein 28g

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 Salmon and Asparagus Green Goddess Bowls appeared first on Perry's Plate.

I adore salmon. Baked salmon, grilled salmon, salmon in a parchment packet. All of it.

I'm glad I live where I do, too. It's easy to find wild Alaska salmon at reasonable prices.

One day I bought a big fillet and forgot about it for a few days since it was in the garage fridge. Oops.

When I realized I had zero days left before that salmon would get funky, I brought it inside and cut it into smaller portions. 

Feeling creative, I flavored them all differently and baked them in the oven. After a little tasting session with Steve & the kids there were two clear front runners.

This honey mustard baked salmon was one of the favorites.

What type of salmon is best for easy honey mustard salmon?

Whatever you can find and fits in your budget will work here. Just make sure it isn't pre-seasoned.

I prefer buying fresh wild Alaskan salmon in large fillets. 

You could buy wild or farmed salmon that has been frozen if you want. I used frozen salmon fillets for this recipe and it turned out beautifully.

Check for pin bones

An important thing to remember when you prepare salmon is to check for pin bones (which are actually calcified nerve endings and not actual bones, but still -- you don't want to eat those). 

Run your fingers along the surface of the salmon, pressing slightly. If you feel any, simply pull them out with a pair of tweezers, a pair of pliers, or your fingers if they're easy enough to remove.

What's in honey mustard sauce?

This baked salmon recipe is crazy easy, friends. You only need four ingredients plus salt. (I don't think we count salt, right?)

There are a lot of different types of honey mustard sauce and honey mustard dressings. I kept it simple here. You only need:

• whole grain mustard
• honey
• garlic

Why Whole Grain Mustard?

Mostly because I love it -- it's more mild than regular Dijon mustard. 

You could use Dijon mustard if you like, for a more pronounced mustard flavor. 

Regular yellow mustard is very strong and not the best choice for this recipe.

Can I use something other than honey?

Sure. If you'd rather use pure maple syrup, that would be delicious as well.

How long does it take for salmon to cook in the oven?

For most salmon fillets it will take about 15 minutes. This might vary up to a minute or two depending on the thickness of your fillets.

Should I bake my salmon covered or uncovered?

For this recipe, I recommend baking it uncovered so the glaze can reduce and intensify in flavor.

Salmon is also good cooked covered most of them -- like in an alumium foil or parchment packet.

Cooking variations

Air Fryer

Make honey mustard salmon in an air fryer by following the glaze instructions in the recipe, placing the seasoned fillets (3 or 4 at a time depending on the size of your air fryer) and cooking at 400F for about 7-9 minutes depending on the thickness of your fillets.

Foil packet

I LOVE fish cooked in foil or parchment packets and honey mustard salmon in foil is delicious, too. After you brush the sauce on the salmon, tuck them individually or all together into a parchment or foil packet (see this Fish en Papillote post) and bake them on a baking sheet at 375F for 10-15 min depending on the thickness of your fillets. 

Pan Fry

You may cook this recipe on the stovetop if you like, just put the salmon in a greased skillet skin-side down at medium heat, cover with the honey mustard glaze, then cover and cook for about 6-8 minutes or until the salmon is just cooked through.

Grill

If you plan to make honey mustard grilled salmon, wait and brush the sauce on the fillets during the last few minutes of grilling so it doesn't burn or completely drip off. Treat it like you would BBQ sauce.

What to serve with honey mustard salmon

Roasted Vegetables: An easy side would be roasting a pan of vegetables either right before or right after your salmon since you'll need a higher oven temp.

Garden Salad: A caesar salad or a garden salad with a vinaigrette dressing would be a delicious side.

Here are a few other ideas that would go well with mustard and honey salmon:

Instant Pot Lemon Herb Rice

Magical Sauteed Green Beans

Roasted Potato Salad with Dill Scallion Vinaigrette

Sweet Lemon Herb Quinoa Salad

Roasted Crispy Shredded Brussels Sprouts

More Easy Salmon Recipes

If you like this honey mustard salmon recipe, try one of these other easy salmon recipes on my site!

Garlic Butter Salmon Sheet Pan Meal

Smoked Salmon in your Pellet Grill

Sweet Chipotle Salmon 

Creamy Garlic & Dill Roasted Salmon

5-Ingredient Harissa Roasted Salmon

Cajun Grilled Salmon in Foil

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!

Baked Honey Mustard Salmon

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This simple baked honey mustard salmon has only three ingredients! Make it for an easy weeknight dinner alongside some roasted vegetables or a fresh salad.

Print

Ingredients

• 6 salmon fillet (about 5-7 oz each)
• Kosher salt
• ¼ cup whole grain mustard
• 2 Tablespoons honey
• 1 large garlic clove, finely grated or Microplaned

Instructions

1. Preheat oven to 350 degrees F, and line a baking sheet with parchment (or spray with nonstick spray).
2. Lay the salmon fillets on the prepared baking pan a couple of inches apart. Sprinkle each fillet with a generous pinch of salt. Like, a big, 3-fingered pinch.
3. In a small bowl, mix the mustard, honey, and grated garlic. Spread about 1 Tablespoon of the honey mustard mixture over each fillet.
4. Bake for about 15 minutes or until the fish flakes easily with a fork and is just barely cooked through.
5. Serve.

Notes

1. You can use pure maple syrup in place of the honey if you like.
2. If you want to bake a full-size salmon fillet, you'll need to double the honey mustard mixture. Baking time should be about the same depending on the thickness of your salmon.

Recommended Products

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Nutrition Information

Yield 6 Serving Size 1 fillet
Amount Per Serving Calories 496Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 143mgSodium 306mgCarbohydrates 7gFiber 0gSugar 6gProtein 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.

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