Category Archives: salmon

Salmon Baked in Foil

Posted on January 30, 2020 | 1 comment

Easy baked salmon on a baking sheet with aluminum foil with garlic, lemon and fresh rosemary. A delicious simple and healthy recipe. Turns out perfectly every time.

You’ll need a large rimmed baking sheet and aluminum foil

I served alongside long grain wild rice and roasted cauliflower.

Ingredients:

2 pound side of Salmon–boneless– I like the skin on and whatever kind of salmon you like

5 sprigs of fresh Rosemary

2 Lemons–1 for slicing and 1 for juicing

2 Tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/4 tsp. freshly ground black pepper

4 cloves garlic–peeled and chopped

Directions:

Remove the salmon from the refrigerator and bring to room temperature while you prep the other ingredients.

Pre-heat the oven to 375 degrees. Line a large rimmed baking sheet with a large piece of aluminum foil.

Lightly coat the aluminum foil with baking spray, then arrange 2 sprigs of Rosemary down the middle. Cut one of the lemons into thin slices and place 1/2 the slices down the middle with the rosemary. Place the Salmon on top.

Drizzle the Salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then add the chopped garlic cloves on top. Place the remaining 3 sprigs of Rosemary and lemon slices on top of the salmon. Juice the second lemon and pour the juice over the top.

Fold up the sides of the aluminum foil and place another sheet on top and crimp the two together making a sealed packet . Make sure to leave a little breathing room in there for air to circulate. Don’t make packet too tight.

Bake the salmon for at least 20 minutes and check it . I actually cooked my piece for 30 minutes. You’ll want the thickest piece to be cooked through. Check every 5 minutes after the initial 20 — you’ll want to ensure your salmon does not overcook. If your piece is very thick it may need longer . Depending on thickness and your oven .

*if you’d like you can change the oven setting to broil and open the foil so that fish is completely uncovered and return fish to oven and broil for about 3 minutes until the top of the salmon and garlic are slightly golden and the fish is fully cooked. It’s up to you — I didn’t this time but it’s a good option to finish cooking the fish but be careful you don’t burn the garlic.

 

Enjoy!

 

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Maple Dijon Salmon

Posted on December 5, 2018 | Leave a comment

photo 2 (3)photo 1This is a very easy and light salmon recipe that is perfect for dinner. I used 2 tablespoons of light mayonnaise but feel free to omit it.   I would cook for a very short time next time and check the doneness of the salmon frequently. It really only needed 8 mins. to roast , and about 3 minutes with sauce on it under the broiler. You can always brush a little more sauce after it is cooked. You’ll just want salmon to be cooked through perfectly–not over and definitely not undercooked. I used a silicone brush to put sauce on salmon and was left with a lot of sauce so I served on the side. Don’t be afraid of the mayonnaise because you really only use such a small amount on the fish itself. The lemon and garlic give it another layer of flavor in addition to the mustard/maple flavor. This is so easy and try the White Beans and Spinach to serve with it.

INGREDIENTS:

1 1/4 pound wild salmon, cut into 4 pieces , I leave the skin on but if you’d like you can remove it. I cooked with skin on but skin stuck to the parchment paper anyway.

2 tablespoons whole grain mustard or Dijon mustard, I used Dijon tonite

2 tablespoons Mayonnaise ( you can definitely use Light Mayo) I did

2 tablespoons 100% pure maple syrup (nothing beats the  flavor of a real maple syrup) It’s worth it

1 clove garlic, minced

juice of 1/2 lemon

kosher salt and freshly ground black pepper

DIRECTIONS:

Preheat oven to 400 degrees.

Place salmon pieces on a sheet pan with parchment paper or aluminum foil. Rinse and pat dry the salmon fillets. Season fish with kosher salt and freshly ground black pepper; be liberal with salt. Put in oven for 8-10 minutes.

In a small bowl, combine mustard, mayonnaise,  maple syrup, garlic and lemon juice. Whisk or stir very well to get rid of lumps of mayonnaise. After the first 8-10 minutes of cooking, brush salmon with mixture and return to the oven for approx.3 – 5 minutes under the broiler or until salmon is just cooked through (which will also depend on the thickness of your salmon pieces.)  I let salmon sit for about 5 minutes before serving. It will continue to cook for a few minutes after it is removed from oven.

Cooking times will vary depending on size of fillets and your oven. In my oven it was 8 minutes to roast and 3 minutes under the broiler. You can play around with these times depending on your needs. Total cooking time was only 11 minutes! I served with a side of delicious white beans and spinach , and for Joel some roasted butternut squash . Rice is always perfect with fish.

*recipe for White Beans and Spinach in a Pan on cookingwithcandi.com

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Roasted Salmon with Corn and Tomatoes

Posted on April 20, 2018 | 4 comments

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling without being full. Do you know what I mean? This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house

*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious

*also makes for delicious leftovers

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil.  Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, onion/shallot,  corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add  cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

 

 

 

 

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Roasted Salmon with Corn and Tomatoes

Posted on January 25, 2018 | 2 comments

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling without being full. Do you know what I mean? This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. filets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One filet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion

*if you love it snip some fresh cilantro in there at the end

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil and spray with your favorite cooking spray. Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add onion and cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

 

 

 

 

 

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Salmon made Easy

Posted on January 5, 2016 | 2 comments

IMG_0076First post of 2016 and we’re keeping it real simple for some good down home cooking. I made this Salmon for dinner the other night and served it with rice, and roasted string beans and roasted butternut squash. Simply delicious and really very easy. I am sure you have all these ingredients in the house except for fish.  I bought wild salmon and it was just for the two of us so 2 filets cut fresh about 1 lb. total for the two of us. If I had more we would have eaten it but it was really enough. Enjoy and keep cooking in ’16. (8 oz. filets with the skin on)

*this recipe for the sauce will serve 4 just increase the amount of fish you use.

Ingredients:

2 8 oz. filets of wild salmon ( or any kind you like)

1/2 cup mayonnaise ( I use light, never fat free)

1/4 cup Dijon mustard

1/4 cup Honey

Salt and Pepper

Directions:

Preheat oven to 375 degrees.

In a bowl with a small whisk or fork mix mayo, honey and Dijon till smooth. Pat dry the salmon filets with a paper towel and place on parchment paper or non-stick silicone sheet on a rimmed baking sheet skin side down.  Sprinkle lightly with some Kosher Salt and Freshly Ground Black Pepper. Take about 1/2 of the mayo mixture to a separate bowl and spread all over the top and sides of the fish. Discard any of this remaining mixture. You still have the other 1/2 for extra sauce if you desire that you haven’t contaminated with raw fish!!!! this is important.

I baked for 7 minutes and then turned oven to broil and did that for 7 minutes. Everyone has a different oven and of course depending on the thickness of the fish but check on fish by just touching it after the 7 minute bake, if it feels jiggly to the touch bake for another few minutes. All I can say is 7 bake and 7 broil worked out perfectly for me . ( check out picture) Fish should be opaque in the center and you can just easily check with a knife, but keep your eye on the fish so as not to overcook it.

 

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Baked Salmon with Honey Dijon and Garlic

Posted on May 1, 2014 | Leave a comment

photo 1 photo 2 photo 1 (2)photo 4 (2)photo 2 (2)Always on the lookout for new Salmon recipes because Joel will eat Salmon and I think it’s such a good thing to try to eat at least once a week. I must eat it more often but he really is more “meat and potatoes”. He loved this recipe and I will definitely make it again and next time remember to buy the parsley. If nothing else it makes it look really good and definitely adds flavor to the fish. Joel probably wouldn’t like the green stuff but I would recommend using it. This is a super easy recipe and once again I used Maille Honey Dijon Mustard, it’s my favorite brand of mustard, try to find it. Enjoy!

Ingredients:

2 10 ounce Salmon Filets ( I left the skin on even though the fish comes off the skin when it’s done most of the time) 3-4 cloves of garlic, minced 2 – 3 tbsp. finely chopped parsley 3 heaping Tbsp. Honey Dijon Mustard juice of 1/2 a lemon a pinch of kosher salt 1/8 cup of olive oil

Directions:

Preheat oven to 425 degrees and line a large baking sheet with foil. Place salmon pieces on top of the foil and set aside. I pat the salmon dry with paper towels first. In a medium bowl, whisk together garlic, parsley, honey Dijon, lemon juice , salt and olive oil. Whisk well until well-combined then I used a pastry brush ( must have) brush on the sauce onto the salmon pieces generously Bake uncovered for 15-20 minutes depending on how thick the salmon is you may need to reduce the time by 2-3 minutes or increase it by 2- 3 minutes just keep an eye on it. Serve with your favorite sides. I served with Asparagus (for me) and roasted sweet potatoes.

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Maple Dijon Salmon

Posted on April 2, 2014 | 2 comments

photo 2 (3)photo 1This is a very easy and light salmon recipe that is perfect for dinner. I used 2 tablespoons of light mayonnaise but feel free to omit it.   I would cook for a very short time next time and check the doneness of the salmon frequently. It really only needed 8 mins. to roast , and about 3 minutes with sauce on it under the broiler. You can always brush a little more sauce after it is cooked. You’ll just want salmon to be cooked through perfectly–not over and definitely not undercooked. I used a silicone brush to put sauce on salmon and was left with a lot of sauce so I served on the side. Don’t be afraid of the mayonnaise because you really only use such a small amount on the fish itself. The lemon and garlic give it another layer of flavor in addition to the mustard/maple flavor. This is so easy and try the White Beans and Spinach to serve with it.

INGREDIENTS:

1 1/4 pound wild salmon, cut into 4 pieces , I leave the skin on but if you’d like you can remove it. I cooked with skin on but skin stuck to the parchment paper anyway.

2 tablespoons whole grain mustard or Dijon mustard, I used Dijon tonite

2 tablespoons Mayonnaise ( you can definitely use Light Mayo) I did

2 tablespoons 100% pure maple syrup (nothing beats the  flavor of a real maple syrup) It’s worth it

1 clove garlic, minced

juice of 1/2 lemon

kosher salt and freshly ground black pepper

DIRECTIONS:

Preheat oven to 400 degrees.

Place salmon pieces on a sheet pan with parchment paper or aluminum foil. Rinse and pat dry the salmon fillets. Season fish with kosher salt and freshly ground black pepper; be liberal with salt. Put in oven for 8-10 minutes.

In a small bowl, combine mustard, mayonnaise,  maple syrup, garlic and lemon juice. Whisk or stir very well to get rid of lumps of mayonnaise. After the first 8-10 minutes of cooking, brush salmon with mixture and return to the oven for approx.3 – 5 minutes under the broiler or until salmon is just cooked through (which will also depend on the thickness of your salmon pieces.)  I let salmon sit for about 5 minutes before serving. It will continue to cook for a few minutes after it is removed from oven.

Cooking times will vary depending on size of fillets and your oven. In my oven it was 8 minutes to roast and 3 minutes under the broiler. You can play around with these times depending on your needs. Total cooking time was only 11 minutes! I served with a side of delicious white beans and spinach , and for Joel some roasted butternut squash . Rice is always perfect with fish.

*recipe for White Beans and Spinach in a Pan on cookingwithcandi.com

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Grilled Salmon — Asian Flavor

Posted on July 18, 2013 | Leave a comment

DSCN0287DSCN0283DSCN0282DSCN0280DSCN0295This is a go to salmon when I have no idea what to make but have already purchased the salmon.  I almost always have all the ingredients in the house, it’s an Asian sort of style because of the predominant flavor of the soy sauce. The honey and mustard give it a sweet and sour kind of punch, the garlic is just always good flavor to anything. This was our meal tonite with Green Goddess dressing and a BLT salad which I have already posted on my blog. This is a great meal for 1, 2 or as many as you’d like . Recipe as is will easily be enough marinade for 4- 6 pieces of salmon. For just the two of us I buy a pound of salmon fillets with the skin on, 2 8 oz. pieces.  I marinated for about an hour but you really only need about 20 minutes for flavor to soak in.

Ingredients:

Filets of Salmon , I usually buy 1/2 lb. piece per person with skin on

Marinade:

2 Tablespoons Dijon

2 Tablespoons Honey

3 Tablespoons Soy Sauce

6 Tablespoons Olive Oil

1 clove garlic, minced

Directions:

Whisk together the ingredients above. Drizzle about 1/2 of the marinade ( depending on how many pieces you have) onto the salmon and allow it to sit for at least 20 minutes.

Preheat your grill to high, then I lower the heat to about medium-high. Place the salmon skin side down on the grill; discard any marinade that the fish was sitting in. Grill for about 4-5 minutes, depending on the thickness of the filet. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon may be slightly raw in the center , but don’t worry because it will keep cooking as it sits.

Transfer the fish to a plate, skin side down, and spoon the remaining marinade on top. Allow the fish to rest for app. 5 minutes before serving. We like it with the skin on but you may want to remove first before serving. This fish is delicious with rice and served warm off the grill, at room temperature and delicious the next day cold.

Now if you don’t have a grill just put in a preheated 400 degree oven and cook for about 20 minutes, skin side down .

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Pan-Fried Salmon with Green Goddess Tzatziki

Posted on June 6, 2013 | Leave a comment

photo (3)DSCN0105Just a wonderful weeknight dinner using Salmon right on the stovetop. Really delicious Tzatziki which is so super easy to make, it’s super fresh tasting and the herb flavor really comes through.  I have many different sauces that I make and a few different tzatziki sauces as well but this is what I did this time.  Original recipe comes from Giada De Laurentiis .  I played around with a few ingredients  but definitely got my inspiration for this one from her. It helps to have a fish spatula for flipping over salmon which I learned from my cooking classes with Karen Lee. Tzatziki sauce can be made a day ahead and chilled in the refrigerator. There will definitely be left over sauce , you’ll have enough sauce for at least 6 pieces of salmon. It makes for a delicious dip as well, and great served with grilled chicken.

Ingredients:

2  7 oz. salmon fillets, about 1 inch thick, skin on

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

Tzatziki:

1 cup plain Greek Yogurt ( 2% fat)

2 tablespoons mayonnaise or vegenaise

1/3 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons chopped fresh tarragon – I had trouble finding fresh tarragon so I had to add dry tarragon. I used about a teaspoon of dry, I would have really liked the fresh but couldn’t find it that day.

1 tablespoon white vinegar, you can use white wine vinegar as well

1/4 teaspoon kosher salt, plus you may want extra at the end for taste

1/4 teaspoon freshly ground black pepper, you may also want to add more of this as well

1/2 an English hothouse cucumber, seeded ( app. 1 lb)

Directions:

For Tzatziki:

Combine the yogurt, mayonnaise, basil, chives, tarragon , vinegar , salt and pepper in a food processor. Blend until the herbs are finely chopped and sauce is a pretty pale green. Scrape the sauce into a bowl.

Coarsely grate the cucumber using the large holes of a box grater onto a paper towel lined plate, pat dry and let it sit out and air dry for a few minutes. I used my mini processor and then let it dry on paper towels for a few minutes.  Then mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made one day ahead if you like.

For Salmon:

Pat dry the Salmon with some paper towels, then sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned side up , till it turns a golden brown, about 4 – 5 minutes depending on thickness of salmon. Flip the fish ( if you have a fish spatula this will be easier) and cook for another few minutes until done. It really all depends on the thickness of your fish. You’ll definitely need to turn on the exhaust fan for this one.

Serve warm, at room temperature or even chilled with the tzatziki. Yum! I served with roasted asparagus .

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Salmon and Cherry Tomatoes

Posted on February 19, 2013 | Leave a comment

SalmonSalmonSalmonSalmonI found this recipe in Ina Garten’s new cookbook, “Foolproof”. It’s super tasty and not difficult at all. I own a cast iron skillet so I used that for the salmon. I suppose if you don’t have one you can just use any skillet as long as it’s oven proof. The pairing of the balsamic vinegar with the tomatoes and fresh basil over the salmon was delicious. I highly recommend this if you love salmon and don’t mind the 2 pan thing. Since I don’t grill that much in the wintertime in CO this was a perfect alternative. The salt and pepper and little olive oil gave the fish a very nice crust. Make sure you have a metal spatula to lift fish up and turn over in pan. I love my cast iron skillet, and they are super affordable and make a real difference.  Lodge brand is the one I use. I roasted potatoes as a side dish.

Ingredients:

Olive Oil

1 cup chopped sweet yellow onion, Vidalia is always good

2 teaspoons minced garlic, ( 2 cloves)

1 pint cherry or grape tomatoes, cut in half.

Kosher salt and freshly ground black pepper

1 1/2 tablespoons balsamic vinegar

1 1/2 tablespoon cuut up fresh basil leaves

1 ( 2 pound) salmon fillet, cut into 4 pieces ( have your seafood person do this)

* this recipe is for 4 people , I made it for the 2 of us and just cut in 1/2.

Directions:

Preheat the oven to 425 degrees

Heat 3 tablespoons of olive oil in a medium saute pan. Add the onion and saute over the medium-low heat for about 5 minutes. You’ll want onion to be soft but not browned, stir occasionally. Add the garlic and saute for another minute. Stir in the tomatoes, a scant teaspoon of kosher salt, and 1/2 teaspoon pepper. ( You can adjust the salt to less if you like) . Cook tomatoes over medium -low heat for about 15 minutes, stirring occasionally, until the liquid evaporates and the tomatoes thicken slightly. Off the heat, stir in the balsamic and basil.

Salmon:

I layed fillets out on paper towels, brushed all sides with olive oil, and sprinkled with salt and pepper. I then placed skin side up in the cast iron pan which I pre – heated for about 5 minutes. Cook the fish for about 4 minutes, don’t move them . Turn the salmon skin side down with a metal spatula . Transfer the pan to the oven for about 6 minutes. Remove the fish , make sure it’s cooked through, and place on a serving platter and cover with aluminum foil, allow to rest for at least 5 minutes. It will continue to cook for a bit after you remove it from pan.

Reheat the tomato mixture, season to taste, and serve along the salmon. You can serve at room temperature, hot or warm.

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