5 Easy Salmon Recipes You’ll Want to make Again and Again

 Creamy Tuscan Salmon Recipe – Flaky Tuscan salmon, smothered in a luscious garlic butter spinach and sun-dried tomato cream sauce, you won’t believe how easy, fast and simple it is to cook salmon this way! These pan-seared salmon filets are juicy and tender on the inside with perfectly crisp edges. You’ll never want a regular salmon recipe again after trying this one! This Tuscan salmon recipe is low-carb and Keto friendly – Enjoy!

INGREDIENTS LIST FOR THE TUSCAN SALMON RECIPE

3 salmon fillets

2 teaspoons olive oil

2 tablespoons butter

5 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup (80ml) vegetable broth

5 ounces (150g) jarred sun-dried tomato in oil, drained of oil

1 3/4 cups heavy cream

Salt and pepper, to taste

3 cups baby spinach leaves

1/2 cup grated Parmesan

1 tablespoon fresh parsley, chopped

DIRECTIONS

1. To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

2. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly. 

3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

4. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through. 

5. Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy! ❤️

                                                                                                                                                              

Blackened Salmon with Lemon Butter Sauce

Blackened Salmon with Lemon Butter Sauce – Perfectly seasoned, flaky, and super easy to make, this delicious blackened salmon recipe is fool-proof and ready in under 30 minutes. Whether you think you like fish or not, you’ll want to at least try this blackened salmon with its luscious lemon butter sauce. 

DIRECTIONS

1. To make the blackened salmon: Make a spice mix by mixing all of the spice ingredients together (paprika, onion powder, garlic powder, oregano, basil, Cayenne, salt, pepper, olive oil). Coat the salmon fillets with a small amount of oil. Generously sprinkle the fillets with the spice mix.

2. Add ingredients for the lemon herb butter to a bowl (butter, parsley, garlic, garlic powder, onion powder, chili powder, pepper, and lemon juice), then stir with a fork to combine. Refrigerate the lemon herbed butter while you are cooking the blackened salmon.

3. In a large skillet, heat 1 tablespoon of oil over medium heat. Once hot, add the salmon fillets and cook for about 4-5 minutes, until crispy and blackened. Flip the salmon fillets over and cook an additional 4-6 minutes. If your salmon fillets are browning too quickly, then turn down the heat.

4. Scoop a dollop of lemon herb butter to top each blackened salmon fillet, and allow to melt slowly. Garnish with lemon slices and serve the blackened salmon and lemon butter sauce with sauteed zucchini, asparagus or cauliflower rice. Enjoy!

TIPS FOR COOKING BLACKENED SALMON

• Try to buy wild-caught salmon when possible. It’s loaded with nutrients that are hard to come by elsewhere and not treated with antibiotics. 
• Look for thicker, more center-cut pieces of salmon, as they’ll cook more evenly and have better flavor!
• Use a good quality non-stick pan (preferably cast-iron).
• Take the time to bring the salmon fillets at room temperature. This helps to make sure the salmon cooks evenly and get a nice crust.
• Be careful when flipping the salmon fillets. Too much flipping may cause the salmon fillets to break up. So let the blackened salmon cook properly before flipping it onto the other side.

HOW TO PAN SEAR BLACKENED SALMON

The biggest trick we can give you is to make sure you use a good quality nonstick pan. Your pan or skillet should be hot over medium-high heat before adding your salmon. Sear salmon skin-side up for 3-5 minutes. Flip and sear for 2-3 minutes, until nice golden and crispy. For a thicker piece of salmon, cook for a couple minutes more.

WHAT SIDES TO SERVE WITH THE BLACKENED SALMON

• Mashed potatoes
• French potatoes
• Brown Rice
• Pasta
• Any sauteed vegetable such as zucchini, cauliflower, or broccoli.

HOW LONG TO KEEP THE COOKED BLACKENED SALMON

This blackened salmon will last up to 2 days in the refrigerator if stored properly. Store cooled blackened salmon in an airtight container. Seal and refrigerate. To freeze the blackened salmon: store cooled salmon in sealed airtight containers for up to 1 months.

                                                                                                                                                        

Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce

Baked Salmon in Foil Recipe – Whip up this quick and easy salmon recipe tonight! Salmon and asparagus are baked together with a rich buttery sauce in individual foil packs. The bright lemon flavors pair perfectly with butter, and garlic adds a pungent touch to this wonderful care-free dinner. This is THE baked salmon recipe of your dreams! Low-carb, paleo, gluten-free, and keto-friendly.

INGREDIENTS LIST FOR THE SALMON RECIPE WITH ASPARAGUS

2 salmon fillets

2 tablespoons vegetable broth or chicken broth

1 1/2 tablespoon fresh lemon juice, or to taste

1 tablespoon of your favorite hot sauce (we used Sriracha)

4 teaspoons minced garlic (4 cloves)

Salt and fresh ground black pepper, to taste

3-4 tablespoons butter, diced into small cubes (or ghee)

2 tablespoons fresh chopped parsley or cilantro

1 lb (450g) medium-thick asparagus, woody ends trimmed

DIRECTIONS

1. To prepare the oven-baked salmon in foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the sauce: broth, lemon juice, and hot sauce.

2. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil.

3. You can adjust salmon fillets seasoning with more salt and pepper, then sprinkle garlic on top. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus.

4. Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.

5. Wrap salmon foil packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate. 

6. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward until salmon has cooked through, about 9 – 12 minutes. 

7. Carefully unwrap the baked salmon in foil packets then drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon.

TIPS FOR THE BAKED SALMON FOIL PACKS

This really is an incredibly easy baked salmon recipe: If you’re missing an ingredient, don’t worry! This salmon recipe is very versatile, use what you have in the pantry. No butter? Use olive oil, ghee, or any oil you have. Don’t like asparagus? Use zucchini or broccoli. Make it your own! Here are a few tips on how to bake salmon in foil:

HOW TO BAKE SALMON IN FOIL

• In general, it is better to not overcook salmon fillets. If you like salmon and asparagus a bit crispy, just open the foil packs and broil the salmon in the oven for 2 minutes.

• Asparagus can be thick and take longer to cook. You can blanch them first in boiling water for a few minutes before draining and baking in foil packs.

• If aluminum foil is a concern, you can use parchment paper to make the salmon foil packets. Another way to do it is to line the foil with parchment paper, the foil will ensure the salmon packet is well sealed, and you can even throw it on the bbq!

• For non-keto dieters, a teaspoon of honey over the salmon fillets before baking is a must!

• You can double the amounts of salmon fillets for a family meal.

• At step 1, you can make the sauce with melted butter and minced garlic combined with the other ingredients.

HOW LONG TO BAKE THE SALMON FOIL PACKS

Salmon only needs 9-12 minutes of cooking time in a hot, preheated oven (425°F – 220°C). Baking the salmon at a high temperature quickly roasts the exterior and seals in the natural juiciness of the salmon, making it tender and moist. You can open the packets and broil/grill in the last 2 minutes of cook time to get those crispy, golden charred edges. Since salmon filets can vary in size, keep an eye on the salmon towards the end of cooking since a thinner salmon fillet will cook faster and a thicker filet such as a fattier farmed salmon, or a thick wild salmon fillet may take longer to cook.

THE BEST TYPES OF SALMON TO MAKE BAKED SALMON IN FOIL

Any of these types of salmon will work with this recipe: Atlantic Salmon, Chinook Salmon, Coho Salmon, Pink Salmon, Sockeye Salmon, or King Salmon. Overall, wild-caught salmon (not farmed) is always better if you have the choice.

WHAT TO SERVE WITH THE BAKED SALMON RECIPE?

If you’re extra hungry, add a side of cauliflower rice, or roasted vegetables. Of course, you can tuck a slice of tomato, some celery, or sliced carrot, in the foil packet to make it more consistent. If you’re not on a keto diet, a good slice of country bread will soak up the delicious cooking juices of this easy salmon recipe.

HOW TO STORE COOKED SALMON

Baked salmon will last up to 2-3 days in the refrigerator if stored properly. Discard the foil and store cooled salmon in an airtight container, seal, and refrigerate. To freeze, store cooled salmon in sealed airtight containers for up to 1 month.

                                                                                                                                                      

Salmon Sheet Pan Dinner

Easy salmon recipes – Whether it’s baked salmon, pan-fried salmon, grilled salmon, or smoked salmon, we can all agree that easy salmon recipes are a healthy and flavorful protein source for any type of meal. We’ve rounded up more than 30 of our best and easy salmon recipes so you can do yourself a favor and try something new every night of the week. 

INGREDIENTS LIST FOR THE SALMON SHEET PAN DINNER

• 1 1/2 lb (600g) salmon fillet, cut into chunks
• 1 lb baby potatoes, quartered
• 1 lb zucchini, sliced with a mandoline
• 1 teaspoon salt and cracked pepper
• 1/4 cup olive oil, or melted butter
• 3 cloves garlic, minced
• 1/2 tablespoon fresh chopped dill
• 1 tablespoon fresh chopped parsley
• 1 teaspoon red chili pepper flakes
• 2 tablespoons lemon juice
• Lemon slices, for garnish

HOW TO BAKE SALMON

How to bake salmon in this recipe? Salmon and vegetables are ready in about 15 minutes–more or less a couple of minutes, depending on your doneness preference– with a truck-load of flavors.

Simply season salmon with salt and pepper. Transfer salmon fillets on the sheet pan and arrange vegetables around. Drizzle with the sauce and bake for 15 minutes in the oven at 425ºF (220ºC).

WHAT TYPE OF SALMON IS BEST FOR BAKING?

Any of these types of salmon will work with this salmon sheet pan recipe: Atlantic Salmon, Chinook Salmon, Coho Salmon, Pink Salmon, Sockeye Salmon, or King Salmon. Overall, wild-caught salmon (not farmed) is always better if you have the choice at your grocery store.

TIPS FOR SHEET PAN SALMON RECIPE

Salmon already has a high-fat content and can cook in its own fat just fine if you don’t want to add all the oil. You can decrease the oil back to just 4 tablespoons and your salmon will still taste amazing!

Make sure to leave the skin on and bake the salmon skin-side down. The skin creates a separation between the sheet pan and the salmon flesh.

Pat the salmon dry before adding salt and pepper. This will help the seasoning to stick onto salmon. 

sheet pan salmon recipe

                                                                                                                                                

Bonus Recipe:)

Flaky Oven-Baked Cod Fish

Baked Cod Recipe – Flaky and flavorful, our simple and easy baked cod recipe uses cod fillets baked in the oven until golden and melt-in-your-mouth. For extra flavor, cilantro, lime, and spices are mixed together to serve your fish drizzled in the best sauce ever! This cod recipe is a great dinner idea for those busy weeknights. 

INGREDIENTS LIST FOR THE BAKED COD RECIPE

• 1 lb (450g) cod fillets, cut in 3 chunks
• 1 Jalapeño, thinly minced
• 2 garlic cloves, minced
• 2 tablespoon cilantro, minced
• 1 scallion, sliced
• 1/2 teaspoon salt and fresh cracked pepper
• 1/4 cup (60ml) olive oil
• Juice of 1 lime
• 1 teaspoon red chili pepper flakes, optional

WHAT IS COD?

Cod is a mild white fish with a meaty texture. Cod usually doesn’t have that fishy taste to it, unlike Tilapia for instance. A cod filet is full of texture and flavor and tastes delicious with any type of seasonings. Cod can also be cooked in several different ways: baked, pan-seared, grilled, etc…

HOW TO BAKE COD

• To bake cod fillets in an oven, prepare a baking dish. We like white ceramic for the pictures, but glass is perfectly fine! The perfect temperature for baking cod fish is 400°F (200°C).

• Season the cod fillets with salt, pepper and arrange in the baking dish; then add a drizzle of olive oil.

• How long to bake cod? Count 10 – 12 minutes and depends on the thickness of the cod fillets. Do not bake for too long because the fish might become rubbery.

• Prepare the sauce on the side by combining all ingredients. When cod is baked, drizzle the sauce over the top with a tablespoon.

CAN WE BAKE FROZEN COD FILLETS?

Sure you can! Thaw the codfish in the refrigerator overnight and pat dry with paper towels. Do not try to bake cod straight from the freezer, it will not cook evenly.