When I was growing up my parents used to only buy salmon steaks. I didn’t even know salmon fillet existed and I didn’t like salmon steaks very much. Nowadays, salmon is practically everywhere and in every form!
From fish displays at the grocery store to restaurant menus and of course the sushi counter, you have to swim pretty fast upstream to run away from salmon. Not only does it taste great, but it is relatively affordable, easy to prepare and loaded with Omega 3 fatty acids.
Salmon is a high quality protein source that is low in saturated fat, although total fat is high, the type of fat is one of the best fats out there.
Omega-3 fatty acids are one of only 2 essential fatty acids in our diet (along with Omega-6), which means our body cannot produce these fatty acids on their own, it is essential that we get them in our diet or a supplement.
Omega-3s play an important role in brain function and structure, as well as bone and nervous system growth and development. They have also been found to help lower LDL or “bad” cholesterol, which can decrease risk for heart disease. Omega-3 fatty acids have been shown to help control inflammation, decreasing the risk for diabetes, arthritis, and even some cancers. One more bonus, salmon is good for your skin too! The USDA recommends at least 8 ounces of fish per week, equivalent to two standard size servings.
Is salmon safe?
Many people are legitimately concerned about mercury and the high toxicity of farm-raised fish. Farmed salmon has been shown to contain high levels of PCBs (toxins). If you are staying away from salmon because of concerns over toxicity you may be making a mistake. According to a 2006 study in the Journal of American Medical Association, the benefits of eating farmed salmon still outweigh any risks imposed by contaminants. If you follow the FDA guidelines, up to 12 ounces of fish each week is safe for most everyone.
The best choice is to find wild salmon, which is low in toxins and higher in Omega-3 fatty acids. Prepare it simply Pan Seared and you have a quick, restaurant quality, delicious dinner any night of the week. For a more kid friendly approach try these baked Salmon Fish Sticks. However, it is also higher in price. An alternative to fresh wild salmon is canned or packets of salmon. These are usually made from wild salmon and can be mixed into a salad or sandwich and make excellent Salmon Cakes. I try and balance my salmon intake between farmed and wild. Most of the time if I eat salmon at a restaurant or sushi place I assume it is farmed, but at home I go “wild”!
Most Americans do not eat enough fish to meet their Omega-3 needs. Luckily, we have a longstanding Jewish tradition to eat fish on Shabbat. Whether you serve a fancy gefilte fish terrine or pickled herring out of a jar this is one Jewish food custom that was ahead of its time. Don’t forget bagels and lox on Sunday morning. That is another great way to help your family catch their fish!
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Browse through 22 salmon recipes you can add to your rotation.
Easy Salmon Recipes
All these salmon recipes can be prepped in under 15 minutes and finished in less than 30 minutes – easy peasy.
My fave is fried cat fish
I like salmon baked in a foil wrap with a honey and stone ground mustard glaze.
Teryiyaki Salmon…No, Grilled Fresh Tuna Steaks…or Ceviche (with imitation Crab, of couse)…Sushi aint so bad either…
Hum…I think I like fish…
I love salmon smoked in the grill (or tilapia too) …with a butter sauce
Tonight I made salmon braised in water, sugar, salt, black pepper and lemon juice. I left the pan uncovered and set the oven on broil, basted and checked carefully. My kids said the browned parts were the best of all. I have served this before with a sauce of light mayonnaise and chopped fresh dill. Super simple and very tasty!
My favorite is broiled salmon:
marinate the salmon in lemon juice and dill for about 15 minutes, broil 10-15 minutes (until done) turning over about half way thru.
Favorite fish – baked salmon with a bit of lemon pepper & lemon juice.
Thank you.
barbara dot montyj at gmail dot com
I don’t really like fish but I’ll eat tuna salad if it doesn’t taste too fishy.
My favorite salmon recipe:
Coat the salmon with garlic, lemon, salt, pepper and paprika. Cook for 15 minutes at 350.
Tada!
My grandmother makes the best salmon ever served with some creamy dill sauce made from dill stright out of their garden… it tastes like heaven 🙂 yummy 😀
My recent favorite is a fried tilapia recipe that I came up with after my daughter became gluten sensitive. So obviously this recipe is gluten free AND kosher!
This is crispy and yummy!
4 tilapia fillets
1 tsp lemon zest
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp pepper
1 Cup arrowroot flour
oil for frying
mix the dry ingredients together
coat the fish with the flour mix
fry in oil
serve with lemon wedges.
Fresh/Wild Alaskan salmon on the grill (undercooked 2 minutes). We have several favorites: Honey/mustard, Soy sauce/brown sugar/ginger, or a horseradish mixture. Truly the taste of summer!
I serve lots of fish at my house. I just submitted my Trout with Sweetened Mustard Sauce at Tamar’s link above. When I served it last night at supper, my son didn’t want to taste it, but he was hooked after the first bite, and cleaned his plate! I served it with oven fries.
my favorite fish is dutch herring with chopped onions
Can’t pick between two favorites. One is honey-mustard salmon (just brush salmon with honey-mustard and bake at 400F for 20-35 minutes depending on how big a piece of fish you have). The second is what I call fish pizza; take fillets of mild white fish, cover with pasta sauce, and sprinkle with mozzarella, bake at 400F for about 45 minutes (less long if you pre-heat the sauce in a microwave before pouring over the fish).
My favorite go to quick after a long hot summer’s day fish dish is from Giada De Laurentiis: Tilapia with Citrus Bagna Cauda. It’s good warm or room temperature and it’s easy to switch out the butter for margarine to make it pareve. The anchovies give it a high salt content, so if this is a dietary concern, use caution.
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
4 anchovy fillets, minced
1 1/2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoon thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6-ounce) skinless tilapia fillets
Salt and freshly ground pepper
Directions
Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
Meanwhile, preheat oven to 200 degrees F.
Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.
My favorite fish dish is swordfish kebobs on the grill!
my favorite fish is Escolar – in any dish!
I love salmon with an Asian marinade and baked in the oven.
my wife made a nut crusted sole for pesach that was really good!
this is what she did:
mix together- ground almonds and slices almonds that are broken up a bit and a little bit of matza meal and a dash of salt
place sole in a beaten egg that has salt pepper and paprika.
then bread the fish with the nut mixture.
fry on med heat until the crust is golden, flip and fry the other side for another 2 minutes or so.
sautee some sliced mushrooms and place them on top of each piece. serve with lemon juice.
carmelized onions on top of tilapia
2 large onions, sliced
tilapia fillet
oil
salt
pepper
lemon wedges
sautee sliced onions with a sprinkle of salt on low until they are soft and golden brown.
season tilapia with salt and pepper.
remove onions from pan and place tilapia fillets in cooking for about 2-3 minutes each side or til cooked through.
serve with onions smothering the top of the fish and with lemon wedges to shpritz on top.
BROILED SALMON
Pour Italian dressing on both sides of salmon steaks.
Broil them 10 minutes until finished.
Simple Salmon
Lightly spray salmon steaks or rub oil on the salmon.
Sprinkle garlic powder, a little bit of cumin, and a quick squeeze of lemon.
Broil 7 to 10 minutes until done.
Enjoy!
SALMON PITAS
I take leftover salmon from the grill that just has lemon on it and put in a whole wheat taco- add some green pepper bits, drizzle some plain yogurt on and enjoy…simple…sometimes I add some fresh spinach or kale in, but thats it- easy to do, can make it fresh too
This is my “go to” salmon recipe, everyone loves it! Once you have the Pesto Butter in the freezer, this takes minutes to assemble and less than 20 minutes to bake – how easy is this?
Salmon Pesto
Pesto Butter:
1 stick unsalted butter, softened
1 to 3 Tbs. pesto, store bought or homemade
salmon fillet, skinless or with skin if you prefer
kosher salt & freshly cracked pepper
Pesto Butter: Combine ingredients well. Wrap in plastic wrap forming a cylindrical tube. Freeze. When ready to use slice off a pat with a sharp knife.
Lightly mist bottom of baking dish with olive oil. Season salmon with salt and pepper. Place 1 pat of frozen pesto butter on each piece of salmon. Bake in a preheated 450°F to 475°F oven for 12 to 15 minutes, or until done to your taste. Remove fish from pan leaving excess butter behind.
Don’t be afraid of butter – you only use 1 pat about 1/4″ thick per piece of fish. The butter melts off and stays in the bottom of the pan while the pesto stays on the fish. You can use the leftover butter on steamed asparagus or roast the asparagus in the butter.
Yummy, these recipes are great!
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Pan-Roasted Salmon with Curry Salt and Wild Mushrooms
Curry salt gives the fish a deliciously appetizing, warm golden glow and it doesn’t taste of curry at all – it just tasted like perfectly-seasoned fish.
Curry Salt – mix 2 tsp. curry powder with 1 tsp. salt
1. Rub the salmon with lemon juice and sprinkle with curry salt.
2. Heat a little olive oil in a hot griddle pan (I love sear marks) to a very high heat, lay the salmon on and bring it down to 2/3 heat. Don’t touch it.
3. Heat some olive oil in another pan for the mushrooms. Add the mushrooms to the pan along with the garlic. Toss, add a little balsamic (some white wine would do nicely here too, I think) and season with freshly ground salt and pepper. Bring the heat down.
4. When the salmon is 2/3 cooked the way up (you will be able to see the flesh color change) flip it over. Again, don’t touch it. It should sit there until it is done, which will take another couple of minutes, depending on the thickness of your fish.
5. Scatter the fresh parsley on the mushrooms. Serve with the salmon.
My favorite recipe is my own easy invention since my husband and kids love spicy food.
Curried Salmon
2 pounds salmon fillet (or less or more)
1/2 cup of lemon juice poured on top
Garlic Powder, Black Pepper and Curry Powder
sprinkled on top. I make it in the toaster over, broil for 10-15 minutes.
That’s it, moist and tasty!
Oy vey… I wish I could give you a fancy recipe or two but I cannot. I simply love Salmon. I’ll sear it in a pan and then sit down and eat it – relish it. And herring… the only thing better than herring filets on a bagel is lox on a bagel.
Cod batter dipped and deep fried. That flavored with vinegar and served with cold beer.
I love baked tilapia.
recipe:
Ingredients
one pound of tilapia fillets
2 teaspoons margarine
1/2 teaspoon garlic salt
1 lemon, sliced
one pound package of frozen vegetables
Preheat the oven to 375 degrees
Grease baking pan and put fillets inside topped with pats of margarine
Season with garlic salt and lemon slices
Put vegetables in pan and season them to taste.
Bake covered for about 1/2 hour
Serve with baked potato
I like breaded flounder, real crispy with tarter sauce
easy and completely flavorful salmon fillets
1/3 cup soy sauce
1/4 or more lime juice
grated peel of lime
1/2 tsp. black pepper
3-4 cloves garlic
1 tbl. dijon mucstard
1/4 cup olive oil
1/4 cup scallions
Take a 9X13 glass pan and lay the salmon fillets in them. Pour the above marinade over the fish and keep in the refridgerator for 3-6 hrs.
Broil for 4-8 minutes
super yummy! hope i win
i love lox with fried onions….yum
I like to steam a whole fish in the turkey roaster. I place two glass dessert cups upside down in the bottom of the trukey roaster which I have filled with 2-3 inches of water. Bring this to a boil while you are seasoning the whole fish which can retain it’s head if you have a large enough roaster.
Make three slits in the thickest part of the fish on both sides which can be any fish above 3-4 lbs Stuff garlic slices and fresh ginger slices into the slits. Place the fish which has been booked (insides are discarded) on an oven proof plate then stuff the cavity with scallions, ginger and garlic and sprinkle rice vinegar and soy as well as onion and garlic powder. I do the same to the skin. Season and rice vinegar and soy and then place the ovenproof plate on the top of the cups which have boiling water below very carefully. Lower the heat to simmer. Cover and cook 25 minutes. Lift off the cover and test the fish. It may need up to another 10 minutes depending on the thickness and the weight. When the flesh is opague the fish is cooked. Remove the plate carefull with your mits or towels and douse with 1 -2 Tablespoons of roasted sesame oil. Serve with rice noodles or steamed rice and steamed snow peaas.
Serves 4-6
We buy our fish at an outstanding fish market. The fish is super fresh and hence delicious. My husband prepares our salmon with a little lemon juice, some kosher salt and some oil. Our almost 3 year old grandson proclaims Saba’s fish is the best and he won’t eat salmon of an inferior quality
I never cook fish. My faves to eat are lox & cream cheese (no bagel) with a touch of lemon juice and Mother’s creamed herring (when I can find it).
My fav fish dish is a marinated salmon dish that comes in 6 packs at Costco. I steam them in my rice cooker and it’s an easy one pot meal.
My favorite fish dish is salmon on gourmet crackers.
Recipe: Spread your favorite soft flavored cheese on gourmet crackers. Top with thin slices of smoked salmon, thinly sliced red onion and some capers. Sprinkle lemon juice on top.
I like any baked salmon as long as it’s served with dill sauce
My favorite fish dish is my wife’s Moroccan Salmon. A close second is grilled whole tilapia.
My favorite fish dish is my husband’s insanel delicious salmon. He bought a container of fish spice at Williams-Sonoma, and what he does is spray the glass baking dish with PAM, put the salmon skin side down, rub it with olive oil, then liberally sprinkle the fish with the spice. The salmon is melt in your mouth!!!! Great giveaway.
My favorite fish dish is salmon with honey and mustard. Mix equal amounts of honey and mustard together and coat the top of each salmon filet. Bake at 375º for about 12 minutes. Delicious!
Pickled sweet and sour salmon. This is my friend Chaya’s recipe for Pesach, but I make it all year round, because my guests LOVE it. Also works with steelhead trout.
You will need:
* 2 lbs. salmon
* 1/2 cup sugar
* 1/2 cup water
* 1 tsp. pickling spice
* 2 onions, sliced
* 3/4 cup vinegar
* 1 T. salt
Arrange sliced onions in bottom of pot. Wash and rinse salmon and place on top of onions. Pour the rest of the ingredients on top. Marinate overnight in the pot. Simmer on the stove for 30 minutes. Serve chilled. Garnish each piece with a slice of lemon.
Super simple and delicious.
My favorite fish dish is my mom’s grilled salmon with pineapple salsa and grilled asparagus and rosemary sourdough bread!
Grilled Salmon with Sweet Corn, Tomato and Avocado Relish, and Grilled Asparagus (Recipe courtesy Emeril Lagasse – foodnetwork.com) I pan fry the salmon and have used canned corn when fresh isn’t available, and omitted the parsley, and used any tomatos on hand. (in other words, you can change it to make it work for you)
Ingredients
2 large ears fresh yellow corn, peeled and silk removed
2 large Creole or other vine-ripened tomatos, cored and cut into 3/4-inch dice (about 2 cups)
2 Hass avocados (14 ounces), peeled, seeded and cut into 1/2-inch dice (about 2 cups)
6 tablespoons finely chopped red onions
2 tablespoons chopped fresh parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 (6-ounce) salmon fillets with the skin
1 tablespoon olive oil
1/2 teaspoon Essence, recipe follows
Grilled Asparagus with Garlic, recipe follows
4 sprigs fresh baby parsley
Directions
Bring a medium saucepan of water to a boil. Add the corn and simmer until tender, about 4 minutes. Drain. When cool enough to handle, cut the kernels from the ear and place in a medium bowl. To the corn, add the tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to combine and set aside.
Preheat the grill to medium-high heat.
Lightly brush the fillets with the olive oil and season each on the flesh side with 1/8 teaspoon of the Essence, and 1/4 teaspoon of the remaining salt, and pinch of the remaining white pepper. Add to the grill, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the salmon is opaque and medium-rare, about 4 minutes, depending upon the thickness of the fillets.
To serve, lay the asparagus fillets down the center of 4 large plates and place the fillets on the asparagus. Spoon the relish over the fish, garnish each plate with a sprig of parsley, and serve immediately.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Grilled Asparagus with Garlic:
1 pound large asparagus, woody ends trimmed*
3 tablespoons extra-virgin olive oil
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
2 teaspoons chopped garlic
Grilled Asparagus with Garlic:
1 pound large asparagus, woody ends trimmed*
3 tablespoons extra-virgin olive oil
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
2 teaspoons chopped garlic
Preheat the grill to medium.
In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss to coat evenly.
Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and garlic and toss well. Cover with aluminum foil and let sit for 5 minutes before serving.
Yield: 4 servings
*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking. If cooking thin asparagus, use a grill basket.
My favorite fish dish is good old bagels, lox, and cream cheese!
Recipe:
1 fabulous New York bagel (do not even attempt to use a bagel from outside the Empire State)
3 schmears of your cream cheese of choice (I prefer light veggie, but this is a personal thing!)
4 oz. of lox (in my opinion, the more the better, but you want enough to make it count)
Optional:
capers
tomato slices
lettuce
sprouts
(other veggies ruin the experience)
Instructions:
Slice bagel in half and apply cream cheese to each piece. Layer in optional veggies at this time, and place lox ON TOP of the veggie layer. The slight oil of the lox encourages the veggies to stay on the bagel.
Take a deep breath, close your eyes, and ENJOY!!!
My favorite fish dish is “dag marocai” or Moroccan fish. It’s really simple, and pretty spicy. I learned this recipe from my future mother-in-law, so I can’t give away exact measurements, but the basic ingredients are:
fresh Tilapia (or any other white, lean fish like snapper)
olive oil
cayenne pepper
cumin
tomato paste
garlic cloves
salt and pepper
lemon to cut out some of the spiciness after it’s been cooked
And the basic instructions are to combine everything in a pot, cover, and let stew for a few hours until the fish is cooked through and the garlic is soft (really, she taught me by saying “a few hours”).
My favorite fish dish is Snapper Provencal. We cannot get fresh kosher fish locally so I use frozen red snapper from the supermarket.
Here’s the recipe I use:
3 medium shallots, diced small
4 ounces fresh mushrooms, diced
1 cup canned, drained diced tomatoes
1/3 cup kalamata olives
1/3 cup dry white wine
2 1/2 tsp capers, drained
1/2 cup flour
1 tsp sea salt
1.5 lbs. frozen snapper fillets, thawed
Mix shallots, mushrooms, kalamata olives, white wine, and capers in medium bowl. Set aside.
Season fish lightly with salt and pepper. Dredge in flour and place in fish coated with 2 TB olive oil. Cook 2 or 3 minutes each side until golden.
Pour tomato mixture over fish, lower heat and allow to cook 4 to 5 minutes stirring often and gently. Cook until fish flakes easily with a fork.
Remove to a platter and serve with yellow rice.
My favorite fish dish is simply salmon cooked on the grill.