Salmon and smoked paprika – two bold flavors that complement each other really well. Like all baked salmon recipes, this is an easy one – simply brush with the sauce and bake. Click for the recipe
Salmon is delicious all by its own, and many of our salmon recipes simply highlight its amazing flavor. Other recipes add interesting sauces and utilize different cooking methods to make the most of this super healthy fish.
Broiling is by far the easiest way to prepare salmon. This broiled salmon is tender, delicious, and ready in FIVE MINUTES. Faster than fast food and so much healthier! Click for the recipe
I love teriyaki salmon – well, I love teriyaki sauce on anything! But I used to be afraid of using it because it has so much sugar. I am very proud to say that this teriyaki salmon recipe, despite being very low in sugar, is AMAZING. It’s savory/sweet, intensely flavored, easy and quick (no marinating needed) – I can’t wait to use the same glaze on chicken and beef! Click for the recipe
The idea is genius: bake your salmon in a wrap, to retain its moisture, only this particular wrap is edible, and lends extra flavor and texture to the salmon. When I saw this recipe over at Mark Sisson’s blog, I knew immediately that it was going to be easy and delicious, and I wasn’t disappointed. A great option for a quick and healthy weeknight dinner, this nori wrapped salmon is ready in 20 minutes. Click for the recipe
This delicious Asian salmon requires no marinating. Simply broil, brush with an asian-inspired glaze and serve. The flavors are spectacular!
It all started when I wanted to use up not just the salmon I had in the fridge (duh), but also scallions. “Ha! Asian salmon!” I thought, but all the recipes I found said to marinate the salmon for at least 2 hours, then bake in the marinade, basting occasionally. Since it was already 6pm, I hardly had time to marinate, so decided to just brush the salmon with olive oil, broil it (a matter of 6 minutes), thickening the marinade into a glaze in the meantime, then brush it with the glaze. It turned out amazing, and even though my personal favorite is still my blackened salmon, I think this comes in at a close second, and really, it depends on your mood and on what flavor experiecne you’re lookig for on a particular night.
A comment on thickening the glaze: I use konjac flour, a powerful fiber-based thickener. It’s zero-carb and flavor-neutral, but you can definitely use cornstarch instead – a teaspoon of cornstarch should be comparable to 1/8 teaspoon of konjac flour, though nutrition info will change slightly. Click for the recipe
These tasty salmon muffins are great as an entrée, served with homemade tartar sauce and a side of vegetables. They are very substantial and filling – two per person is more than enough.
Leftovers are great as a quick snack, either lightly warmed in the microwave or straight out of the fridge.
Looking at these salmon muffins today, I thought to myself that next time we have company, I’ll make them in a mini muffin pan – they would make great hors d’oeuvres, served alongside tartar sauce for dipping.
I make these salmon muffins in 1/3-cup ceramic ramekins, to minimize the risk of sticking. I imagine that if you grease a regular muffin pan well, that would work too, although a silicone muffin pan would be safer. Click for the recipe
Golden, crisp, delicious salmon patties make a quick and easy weeknight dinner. Simply mix everything with a fork, form into patties and bake. Serve these salmon patties with tartar sauce, or with the spicy dip described below. Click for the recipe