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Easy Yummy Salmon Recipes

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

Lemon Garlic Herb Crusted Salmon

Lemon Garlic Herb Crusted Salmon

Lemon Garlic Herb Crusted Salmon

25 minutes to make, serves 4. Gluten-free, Paleo.

Ingredients

  • 4 salmon fillets
  • 1 teaspoon dill, fresh
  • 1 garlic clove
  • 1 lemon
  • 1 tablespoon parsley, fresh
  • 1 teaspoon salt, coarse real
  • 1 dash white pepper
  • 3 ounces butter

Instructions

  1. Place all ingredients except for salmon in a small bowl and melt in the microwave for 30 to 45 seconds.
  2. Stir until combined.
  3. Place the salmon fillets on a parchment-lined baking sheet.
  4. Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet.
  5. Bake in an oven preheated to 400°F on the top or second-to-top rack for 10 to 12 minutes, or until salmon is cooked through and flakes easily with a fork.
  6. Alternately the fish can be broiled on medium/high on the second to top rack for 8 to 10 minutes, or until cooked through. This method will give you a bit more crunchy, caramelized crust.
Baked Salmon with Parmesan Herb Crust

Baked Salmon with Parmesan Herb Crust

Baked Salmon with Parmesan Herb Crust

17 mins to make, serves 4 to 6. Gluten-free

Ingredients

  • 1 salmon filet
  • 3 cloves garlic
  • 1/4 cup parsley
  • 1/2 cup Parmesan cheese

Instructions

  1. Preheat oven to 425ºF. Line rimmed baking sheet with parchment paper or aluminum foil for the easiest cleanup.
  2. Place salmon, skin side down, onto a lined baking sheet. Cover the salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from the oven and remove the top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until registers 135ºF when checked with an internal thermometer probe. The Parmesan cheese should have melted and lightly browned.
  3. Allow to rest for about 5 minutes and serve.

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Serves 4, Gluten-free

Ingredients

  • 4 (6-ounce) skinless salmon, skinless fillets
  • 1 avocado, large
  • 1/4 cup cilantro, fresh
  • 3 cloves garlic
  • 2 teaspoon lime
  • 1 mango, large
  • 1 cup red bell pepper
  • 1/3 cup red onion
  • 1 1/4 cups coconut milk, canned
  • 4 tablespoons Lime juice, fresh
  • 1 1/2 cups jasmine rice
  • 1/2 teaspoon salt
  • 1 dash salt and freshly ground black pepper
  • 1 dash salt and pepper
  • 4 tablespoon olive oil
  • 1 9/16 cups Zico coconut water

Directions

  • For the salmon:
  • In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice and garlic and season with salt and pepper to taste (a fair amount of each). Place salmon in a baking dish, cover and allow to marinate in refrigerator for 15 to 30 minutes, then flip salmon to the opposite side and allow to marinate 15 to 30 minutes longer. Preheat a grill over medium-high heat during the last 10 minutes of marinating.
  • Brush grill grates with oil. Place salmon on the grill for about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
  • For the coconut rice:
  • While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in the center which you can drain off), about 20 minutes. Fluff with a fork, then let rest for 5 minutes.
  • For the avocado-mango salsa:
  • While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper to taste.
  • Serve salmon warm with coconut rice and top with avocado mango salsa.
Honey Garlic Butter Salmon In Foil

Honey Garlic Butter Salmon In Foil

Honey Garlic Butter Salmon In Foil

Serves 8. Gluten-free, Paleo

Ingredients

  • 2 1/3-kilogram side of salmon
  • 4 large cloves garlic
  • 1 lemon
  • 2 tablespoon parsley, fresh
  • 1/3 cup honey
  • 2 tablespoons lemon juice, fresh
  • 1 pepper, cracked
  • 1 sea salt
  • 1/4 cup butter

Instructions

  1. Position a rack in the middle of the oven. Preheat oven to 375°F (190°C.) Line a baking tray/sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil overlapping each other lengthways to create your salmon packet, depending on the width of your fillet).
  2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic, and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
  3. Place the salmon onto a lined baking tray/sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
  4. Bake until cooked through (about 15 to 18 minutes). Open the foil, being careful of any escaping steam, and grill/broil under the grill/broiler for 2 to 3 minutes on medium heat to caramelize the top. Garnish with parsley and serve immediately with lemon slices.
Grilled Browned Butter Honey Garlic Salmon

Grilled Browned Butter Honey Garlic Salmon

Grilled Browned Butter Honey Garlic Salmon

Serves 4. Gluten-free, Paleo

Ingredients

  • 4 salmon fillets
  • 2 cloves garlic
  • 1 lemon
  • 4 tablespoons honey
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 sea salt
  • 4 tablespoons butter, reduced fat

Instructions

  1. Preheat your oven to grill/broil settings on medium-high heat.
  2. Place butter in an oven-proof pan/skillet (or a normal frying pan if you don't have one). Cook over medium heat, swirling the pan occasionally and stirring continuously for about 3 minutes, or until the foam settles; the butter begins to change in colour to a golden brown and has a nutty fragrance. Add the honey, lemon juice and garlic; stir well to combine all of the flavours together and cook for an extra 30 to 60 seconds until the garlic is fragrant. Remove from heat. Pour out half of the browned butter from the pan (liquid only) and reserve for later.
  3. Add the salmon steaks to the butter in the pan; sear each fillet (skin-side down if there's any skin) for 3 to 4 minutes or until golden.
  4. Flip each fillet; transfer the pan to your oven to broil/grill for a further 6 minutes.
  5. To serve, season with salt to taste; drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad
Cajun Salmon

Cajun Salmon

Cajun Salmon

Ingredients

  • 1 salmon, boneless skin-on fillet
  • 2 teaspoons garlic powder
  • 1/4 cup Italian parsley
  • 1 lemon
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons Cajun or Creole seasonings
  • 1 pinch cayenne pepper
  • 1 teaspoon paprika
  • 3 tablespoons olive oil, extra virgin

Instructions

  • Preheat oven to 475°F.
  • Mix seasoning blend together.
  • Rinse salmon and pat dry.
  • Place salmon on an ovenproof pan and coat both sides with olive oil.
  • Season salmon with the seasoning blend and rub it into the salmon on both sides.
  • Place salmon skin-side down and top with lemon juice and zest.
  • Bake at 475°F for 10 to 12 minutes.
  • Remove from oven, top with parsley and serve with extra lemon.

Orange-Rosemary Glazed Salmon

Serves 4, Gluten-free

Ingredients

  • 4 (6-ounce) skinless salmon, skinless
  • 2 cloves garlic
  • 1 1/2 teaspoons orange, zest
  • 2 1/2 teaspoons rosemary, fresh
  • 5 tablespoons chicken broth
  • 1 1/2 tablespoons honey
  • 1 tablespoon lemon juice, fresh
  • 2 1/2 teaspoons cornstarch
  • 1 salt and freshly ground black pepper
  • 2 teaspoons olive oil
  • 2/3 cup orange juice, fresh

Directions

  • Heat a large non-stick saute pan over medium-high heat.
  • Season both sides of the salmon with salt and pepper.
  • Heat olive oil then add salmon and cook until browned on both sides and cooked through, about 3 minutes per side.
  • Transfer to a plate, leaving oil in the pan.
  • Add garlic and rosemary to the pan and saute for 20 seconds, then add 1/4 cup of chicken broth and simmer until mostly reduced.
  • Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together the remaining 1 Tbsp chicken broth with cornstarch.
  • Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
  • Return salmon to the pan and spoon sauce over the salmon.

Feta and Herb Crusted Salmon

25 minutes to make, serves 4

Ingredients

  • 2 tablespoons chives, fresh
  • 1/2 lemon, for juice
  • 1/4 cup parsley, fresh
  • 1 pinch pepper
  • 1/8 teaspoon salt
  • 1/2 cup Feta cheese
  • 1 salmon fillet (I use steelhead from Costco but Atlantic or any other will be fine. thaw if frozen.)

Instructions

  1. Preheat oven to 400°F.
  2. Line the baking sheet with parchment or foil for easy cleanup.
  3. Combine parsley, chives, Feta, lemon, salt and pepper on a cutting board.
  4. Run a knife through it several times, chopping up all ingredients to mix.
  5. Spread on the fillet.
  6. Bake for 20 minutes or until cooked through.

© 2016 Nabiilah Bundhoo