Simple ingredients and Delicious Results I have been making this salmon recipe forever — Joel loves it and so do I. 4 easily obtainable ingredients and you have a delicious meal . Salmon, brown sugar, dijon mustard and Salt and Pepper. Give it a try over rice or potatoes and whatever green vegetables your family eats . Enjoy!
Th
Ingredients:
I used 2 Salmon Fillets for the 2 of us– app. 8 oz. each I like Farmed Organically or Wild and the next time I made it I asked for a mid cut piece of Salmon app. 1 to 1 1/2 lb. all about the same thickness and only 1 piece — whatever works best for you
Dijon Mustard
Brown Sugar
Kosher Salt and Freshly Ground Black Pepper
Directions:
Heat oven to 400 degrees
Make a mixture of Dijon Mustard and brown sugar, start with small amounts and increase how much mustard to brown sugar you like.
Salt and Pepper the salmon fillets
I spray a baking sheet with cooking spray, place the fillets skin side down. Slather the tops of the fillets with the glaze and put them in the top half of the oven.
Roast for about 10-12 minutes depending on your oven and how thick your salmon is and how much you like salmon to cook.
I served alongside Rice and Roasted Brussels Sprouts. And roasted string beans and roasted cauliflower.
Here is another delicious Salmon recipe and so super easy. This is a light easy to make dinner perfect Spring Time Meal. I made this for dinner last night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner. Almost any side dish will do alongside this.
Roasted Brussels and roasted potatoes or rice or lentil salad or anything you like as a side dish.
Enjoy!
Ingredients:
3 Tablespoons Olive Oil
1 heaping Tablespoon Dijon Mustard
1 Tablespoon fresh lemon juice (app. 1 average size lemon)
Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)
4 pieces Salmon fillets ( app. 6 oz. each) with skin on
*sprinkle a little fresh thyme if you’d like!!!
Directions:
Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.
In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.
Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I added a sprinkle of some fresh thyme right before I cooked and it added some more delicious flavor, this is totally optional.
*also now that I am an air fryer convert I would use that for this recipe as well. Probably 7-8 minutes as well –check on it after 7 depending on your air fryer and depending on thickness of salmon.
Last night I made this salmon and I have to say it was so delicious — served it up with a side salad and Trader Joe’s vegetable fried rice — easy peasy and delicious — all you need is an air fryer and some very basic spices. Perfect and quick and delicious! This is a very loose recipe so use as much or as little of the spices as you like. You can use whatever spices you like as well– the paprika gives it a nice color though.
Not much more to say so here’s what I did. Couldn’t be easier.
Ingredients:
I used 3 Salmon Fillets because I like to have a piece left over for the next day so as many filets as you like
Dijon Mustard or you prefer a different mustard use what you like I love Dijon and I slather it on
Paprika
Garlic Powder
Kosher Salt
Black Pepper — I prefer freshly ground but use what you have
Olive Oil Spray
Directions:
Pat salmon filets dry – this is important so that toppings stick to the salmon
I place salmon on a small cookie sheet and slather the salmon tops with dijon mustard use a flat knife or brush — see photo
I then sprinkle each of the spices over the salmon — eyeball it and don’t go too crazy with any one spice but be generous with garlic powder and paprika. Easy on the kosher salt just sprinkle and a few grinds of the black pepper. I then finish with a quick spray of olive oil on top to keep the salmon moist .
I like to pre-heat my air fryer so I set it to 400 and pre-heated for 5 minutes ( optional)
I can only get two filets into my air fryer at a time — I cooked the first two skin side down at 400 for 8-10 minutes depending on how you like your salmon, 9 minutes should be perfect but every air fryer is a little different. Then repeat with the rest of the salmon. Salmon doesn’t have to be served piping hot so you can wait another 9 minutes to serve. The salmon skin gets crispy when you pre-heat the air fryer which I find perfect. Pre-heating is really optional and you can remove the skin after cooking if you prefer — I don’t. The salmon gets a beautiful crust and the mustard gives it delicious flavor.
*obviously the size and thickness of your salmon will impact cooking time so always best to undercook the salmon and add time rather than over cook the salmon.
Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . 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 will become your new favorite way to eat salmon.
I happen to love Salmon, I find it’s nutritious , tasty and so very versatile. Yesterday I posted one of my favorite air fryer recipes for salmon . There are countless ways to cook and serve salmon, and they’re all delicious but I really love one pan meals so you can cook in one pan along with vegetables. The combination of flavors in this recipe is amazing. The sweetness of the corn and yummy mouth bursting cherry tomatoes is perfection!
*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 or you can skip all together if you don’t like red onion — last night I added it and adds a nice little crunch and another layer of flavor
*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.
Here is another delicious Salmon recipe and so super easy. This is a light easy to make dinner perfect Spring Time Meal. I made this for dinner last night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner. Almost any side dish will do alongside this.
Roasted Brussels on another night were also perfect.
Enjoy!
Ingredients:
3 Tablespoons Olive Oil
1 heaping Tablespoon Dijon Mustard
1 Tablespoon fresh lemon juice (app. 1 average size lemon)
Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)
4 pieces Salmon fillets ( app. 6 oz. each) with skin on
*sprinkle a little fresh thyme if you’d like!!!
Directions:
Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.
In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.
Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I added a sprinkle of some fresh thyme right before I cooked and it added some more delicious flavor, this is totally optional.
*also now that I am an air fryer convert I would use that for this recipe as well. Probably 7-8 minutes as well –check on it after 7 depending on your air fryer and depending on thickness of salmon.
Voila! done and enjoy. I served this time with a delicious lentil side dish.
Last night I made this salmon and I have to say it was so delicious — served it up with a side salad and Trader Joe’s vegetable fried rice — easy peasy and delicious — all you need is an air fryer and some very basic spices. Perfect and quick and delicious! This is a very loose recipe so use as much or as little of the spices as you like. You can use whatever spices you like as well– the paprika gives it a nice color though.
Not much more to say so here’s what I did.
Ingredients:
I used 3 Salmon Fillets because I like to have a piece left over for the next day so as many filets as you like
Dijon Mustard or you prefer a different mustard use what you like I love Dijon and I slather it on
Paprika
Garlic Powder
Kosher Salt
Black Pepper — I prefer freshly ground but use what you have
Olive Oil Spray
Directions:
Pat salmon filets dry – this is important so that toppings stick to the salmon
I place salmon on a small cookie sheet and slather the salmon tops with dijon mustard use a flat knife or brush — see photo
I then sprinkle each of the spices over the salmon — eyeball it and don’t go too crazy with any one spice but be generous with garlic powder and paprika. Easy on the kosher salt just sprinkle and a few grinds of the black pepper. I then finish with a quick spray of olive oil on top to keep the salmon moist .
I like to pre-heat my air fryer so I set it to 400 and pre-heated for 5 minutes ( optional)
I can only get two filets into my air fryer at a time — I cooked the first two skin side down at 400 for 8-10 minutes depending on how you like your salmon, 9 minutes should be perfect but every air fryer is a little different. Then repeat with the rest of the salmon. Salmon doesn’t have to be served piping hot so you can wait another 9 minutes to serve. The salmon skin gets crispy when you pre-heat the air fryer which I find perfect. Pre-heating is really optional and you can remove the skin after cooking if you prefer — I don’t. The salmon gets a beautiful crust and the mustard gives it delicious flavor.
*obviously the size and thickness of your salmon will impact cooking time so always best to undercook the salmon and add time rather than over cook the salmon.
Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . 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 will become your new favorite way to eat salmon.
*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 or you can skip all together if you don’t like red onion — last night I added it and adds a nice little crunch and another layer of flavor
*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.
Here is another delicious Salmon recipe and so super easy. This is a light easy to make dinner perfect Spring Time Meal. I made this for dinner last night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner. Almost any side dish will do alongside this.
Roasted Brussels on another night were also perfect.
Enjoy!
Ingredients:
3 Tablespoons Olive Oil
1 heaping Tablespoon Dijon Mustard
1 Tablespoon fresh lemon juice (app. 1 average size lemon)
Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)
4 pieces Salmon fillets ( app. 6 oz. each) with skin on
*sprinkle a little fresh thyme if you’d like!!!
Directions:
Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.
In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.
Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I added a sprinkle of some fresh thyme right before I cooked and it added some more delicious flavor, this is totally optional.
Voila! done and enjoy. I served this time with a delicious lentil side dish.
Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . 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 will become your new favorite way to eat salmon.
*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.
Another recipe from Jessica Seinfeld that we enjoy. This is a wonderful recipe which is very tasty and very light. And did I mention easy? Very easy with very few ingredients. 5 ingredients including the salmon.
I made it this time with roasted brussels and rice pilaf .
Perfect weeknight meal or any night meal.
Enjoy!
Ingredients:
1 1/2 lbs. skinless salmon fillets — I like to have it cut from the center so they’re the same size
1/3 cup soy sauce– I like to always use low sodium
2 Tablespoons Honey
2 Tablespoons fresh orange juice — juice from probably 1/2 an orange
1 Tablespoon grated fresh ginger ( app. one inch piece maybe a little more) if you absolutely cannot get fresh ginger use about a 1/2 tsp.. powdered ginger
Directions:
Place the salmon fillets in a large ziplock bag.
In a liquid measuring cup measure the soy sauce, then add the 2 Tablespoons Honey and fresh orange juice.
Using a vegetable peeler peel the ginger, cut off any small knobs before you peel. Grate the ginger then add to the soy sauce mixture. Whisk it all together.
Reserve 3 Tablespoons of the mixture and set aside. Pour the remaining mixture over the the salmon in the bag , squeeze the air out of the bag and seal the bag and put in refrigerator for at least 15 minutes ( flip it over half way through so both sides get marinated ) don’t marinade too long — I marinaded for about 20 minutes.
Meanwhile spray or line a sheet with aluminum foil — this is a sticky marinade so pan will burn — I sprayed .
Heat the broiler with oven rack app. 4 inches from the top.
Place Salmon on the prepared pan and discard the marinade from the bag. Broil until the top of the salmon starts to char– 5-6 minutes depending on your broiler. Pull out the pan and spoon the rest of the soy marinade over the salmon and broil for another minute or so. The salmon should be blackened in spots but not burnt. ( see photo)
You can check for doneness by inserting the tip of a paring knife into the thickest part of the salmon. If it flakes easily but still has a darker orange center it’s done. If not broil for another minute.
I like my salmon medium rare to medium. If you like it cooked more, you can broil it until it is the same color throughout.
Th
Cooking with Candi 