Salmon – Taste of Home https://www.tasteofhome.com Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 13 Feb 2024 11:37:09 +0000 en-US hourly 6 https://wordpress.org/?v=5.9 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Salmon – Taste of Home https://www.tasteofhome.com 32 32 How to Make Miso Salmon https://www.tasteofhome.com/article/miso-salmon-recipe/ https://www.tasteofhome.com/article/miso-salmon-recipe/#respond Tue, 31 Oct 2023 15:06:05 +0000 https://www.tasteofhome.com/?p=1912437 If you're looking for a quick and nutritious dinner, give this miso salmon recipe a try. It's easy, flavorful and packed with healthy ingredients.

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It’s impossible to have too many salmon recipes. This miso salmon is a little out of the ordinary, so it’s a great one to add to your repertoire. Its sauce is made with a delicious combination of sesame oil, rice wine vinegar, honey and miso. Don’t know much about miso? Read on to learn more.

What is miso?

Miso, which likely has its roots in ancient China, is an important part of Japanese cuisine. At its most basic, miso is soybeans fermented with a fungi called koji (Aspergillus oryzae) until it becomes a thick and savory paste packed with umami flavor. Although the soy version is the most common, miso can be made out of lots of different grains and legumes, including brown rice, barley, adzuki beans and even chickpeas.

White miso is fairly mild and a little sweet, having only been aged a few weeks. Red miso, on the other hand, may be aged for years and has a richer flavor. Yellow miso is somewhere in the middle.

Many co-ops and healthy food stores carry misolook for it in the refrigerated section. If you can’t find it where you live, look for it online from producers such as Rhapsody Natural Foods and South River Miso.

Choosing Salmon

Sourcing awesome seafood isn’t always easy, so check out our guide to buying salmon to find out all the deets! I like Faroe Island salmon for its clean taste and good ethical rating. For this recipe, you’ll be looking for 6-ounce fillets. Top loin and second-cut pieces will both work perfectly.

Lots of excellent fish is frozen at sea, so don’t sweat it if the salmon at your grocery store isn’t in the fresh case: often, the freshest fish is frozen fish! If your store has a seafood department, don’t hesitate to ask the folks behind the counter for their recommendations.

Miso Salmon Recipe

Ingredients

Ingredients Tohcom23 273663 Dr 09 27 1b

  • 3 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce or tamari
  • 1/2 teaspoon sesame oil
  • 4 salmon fillets (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Sesame seeds and thinly sliced green onions

Directions

Step 1: Make the marinade

Make The Marinade Tohcom23 273663 Dr 09 27 2b

In a small bowl, whisk the first five ingredients until smooth.

Step 2: Prep the salmon

Prep The Salmon Tohcom23 273663 Dr 09 27 3b Ss Edit

Place salmon in a large shallow dish, sprinkle with salt and pepper. (You’ll be adding some other salty ingredients in the form of miso and tamari, which is why the recipe only calls for a smidgen of salt). Pour miso mixture over salmon. Refrigerate, covered, for 30 minutes.

Meanwhile, preheat the oven to 400F.

Step 3: Cook the salmon

Cook The Salmon Tohcom23 273663 Dr 09 27 4b

Place salmon, skin side down, in a foil-lined 15x10x1-inch baking pan. Bake for 10 minutes and remove from oven.

Here’s our full guide on how to cook salmon.

Step 4: Broil

The Finishing Touch Tohcom23 273663 Dr 09 27 5b Ss Edit

Preheat broiler; broil until fish just begins to flake easily with a fork, two to five minutes.

Miso Salmon FAQs

How do you prevent the miso salmon from burning under the broiler?

Make sure that your rack isn’t too close to the broiler to give the salmon a little bit of distance from the heat. While you’re broiling, keep a super-close eye on the oven (if yours has a light, you could turn it on and watch the action). Check the salmon after 2 minutes and decide if it needs longer.

What do you serve with miso salmon?

Japanese side dishes are a natural complement to this recipe. My go-to starch would be a bowl of sticky rice drizzled with sauce from the pan. These refreshing soba noodles would also be an excellent accompaniment. For veggies, try a cucumber salad or some spicy edamame.

Want dessert? Make your own mochi doughnuts, or try one of these stellar Japanese treats.

How long does miso salmon last?

The best fish is a fresh fish! I try to eat leftover miso salmon within a day or two. One excellent thing about this recipe is that the leftovers are great cold, so add to a noodle bowl or salad the next day. You can also tuck some of the salmon into an omelette.

If you’re going to reheat the salmon, cover it in foil and put it in a 300 oven for 10 to 15 minutes.

How else can you use miso?

Once you have a jar of miso in the house, there are dozens of ways that you can use it. Miso soup is probably the most well known use, but miso is also great in salad dressing and brings a lovely umami note to this maple-miso sweet potato casserole. If you love ramen, make the miso version. If you need a noodle dish that’s a little bit quicker, check out this TikTok-famous miso pasta.

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How to Make Smoked Salmon Dip https://www.tasteofhome.com/article/smoked-salmon-dip/ Wed, 18 Oct 2023 21:01:20 +0000 https://www.tasteofhome.com/?p=1904408 Need a new dip to enjoy? Make this delicious smoked salmon dip that's perfect for any occasion.

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Did you know that you can use salmon to make a great dip? There are plenty of ways to use this dip, from smearing it on a toasted bagel for brunch to serving it with cheese and crackers at a party. No matter how you use it, it’s sure to be a new favorite.

Smoked Salmon Dip Recipe

This recipe from the Taste of Home Test Kitchen will take you less than fifteen minutes to whip up.

Ingredients

Ingredients of Smoked Salmon Dip

  • 12 ounces cream cheese, cubed
  • 1/4 cup sour cream
  • 3 green onions, chopped (white parts only)
  • 2 tablespoons capers, drained
  • 2 tablespoons mayonnaise
  • 4 ounces smoked salmon or lox
  • 1 tablespoon dill weed
  • 1 tablespoon lemon juice
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon pepper
  • Assorted crackers
  • Tabasco sauce (optional)

Directions

Step 1: Blend

Blending Ingredients of smoked salmon dip

Place the first 10 ingredients in a food processor. Cover and process until smooth.

Step 2: Refrigerate

Refrigerate your dip, covered, until ready to serve.

Step 3: Serve

Serve your smoked salmon dip with an assortment of crackers and vegetables, such as carrots and radishes.

Tips for Making Smoked Salmon Dip

Smoked Salmon Dip with Crackers and Radish

What else can you serve with smoked salmon dip?

We recommend serving this particular dip with assorted crackers, vegetables, baguettes, bagel chips or pretzel sticks. You can also smear a good amount of this dip on a toasted bagel or even use it as a spread for sandwiches.

How can you make smoked salmon dip your own?

To make this smoked salmon dip more unique, add hot sauce! This will ensure every bite has an added kick. Feel free to also add some chili pepper flakes if tabasco sauce isn’t hot enough for you.

Additionally, you can substitute the smoked salmon for smoked trout for a slightly different taste.

Can you make smoked salmon yourself?

Absolutely! Smoking salmon on your own will normally take up to 3 to 4 hours in a smoker or grill. For a shortcut, follow our smoked salmon recipe that uses liquid smoke.

How long will smoked salmon dip last?

Seal leftovers in an airtight container and store in the fridge. Your dip will last up to three days.

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How to Make Baked Pesto Salmon https://www.tasteofhome.com/article/how-to-make-baked-pesto-salmon/ Fri, 13 Oct 2023 15:19:26 +0000 https://www.tasteofhome.com/?p=1912055 Pesto salmon uses two ingredients and takes just 20 minutes to prepare. This delicious dish couldn't get any easier to make!

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Pesto salmon is a simple yet flavorful dish to turn to when you’ve got pesto on hand. Simply spread pesto on top of the fish before popping it into the oven, and voila! You have a two-ingredient entree that couldn’t be easier to prepare.

I’m always on the lookout for quick, healthy weeknight dinnersespecially ones with a lot of protein. There are lots of healthy dinner recipes to choose from, but easy salmon recipes are a go-to for me since salmon packs almost 40 grams of protein per 6-ounce serving.

Here’s everything you need to know about making baked pesto salmon.

Baked Pesto Salmon Recipe

This recipe from the Taste of Home Test Kitchen serves four and takes 20 minutes from start to finish.

Ingredients

Salmon and Pesto

  • 4 salmon fillets (6 ounces each)
  • 1/2 cup prepared pesto

Directions

Step 1: Prepare the baking sheet

Preheat the oven to 400F. While it preheats, arrange the salmon fillets evenly on a greased rimmed baking sheet.

Step 2: Dollop the pesto on the fillets

Dollop of Pesto on Salmon

Dollop the pesto evenly onto the fish, 2 tablespoons per fillet.

Step 3: Spread the pesto on the fillets

Spreading Pesto on Fillets

Spread the pesto dollops evenly over the top of each fillet.

Step 4: Bake the pesto salmon

Baked Pesto Salmon cooling on baking sheet

Bake until the fillets just begin to flake easily with a fork, 12 to 15 minutes. Let the fish rest for a few minutes before serving.

How to Tell When Pesto Salmon Is Done

Take the pesto salmon out of the oven when the fillets flake easily with a fork. The internal temperature should reach 145 before you dig in. However, fish will continue to cook a bit with the residual heat from the pan even after you pull it out of the oven. Consider pulling the fish from the oven when it reaches somewhere between 125 and 135, then letting it rest until it reaches 145.

Tips for Making Pesto Salmon

What type of salmon fillets should you use?

While you can use skinless salmon fillets, skin-on is a great choice for baked fish. The skin acts as a barrier between the hot pan and the delicate fillet. Beyond that, it’s up to you whether you choose wild or farmed salmon at the grocery store. If you want more guidance on how to choose between the two, here are more tips on how to buy salmon.

If you pick up fresh salmon fillets, cook or freeze them within one to two days. You can also use frozen salmon fillets for this pesto salmon recipe. Our guide on how to cook frozen salmon walks you through all the details. You’ll need to pop the fish in the oven for a few minutes before you spread on the pesto and continue baking; otherwise, the pesto will slide right off the frozen fish in the oven.

Regardless of whether you cook fresh or frozen salmon, try to make sure that each fillet is about the same thickness so that it cooks evenly.

How can you make pesto salmon your own?

Make this baked pesto salmon your own by experimenting with the pesto. Keep it easy and use your favorite store-bought pesto brand, or whip up a from-scratch pesto like parsley pesto, arugula pesto or kale pesto.

If you’ve still got some pesto left in the jar when you’re done, put it to use in any of these recipes with pesto.

What do you serve with baked pesto salmon?

There are plenty ofside dishes for salmon that would go well with this recipe, but it depends on how much time you have to prepare them. If you have a little time, orzo recipes such as orzo with spinach and pine nuts would be complementary. Most roasted vegetables would work nicely too, whether you prefer oven-roasted asparagus or Parmesan-roasted broccoli.

If you want to reserve your oven for just cooking the salmon, you can call upon these air-fryer vegetable recipes so that everything can be cooked at the same time.

How do you store baked pesto salmon?

Keep any leftover fish in an airtight container in the fridge. We recommend preparing your pesto salmon fresh every time if you can, simply because it’s so easybut leftover pesto salmon will last three to four days in the fridge.

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How to Make Teriyaki Salmon https://www.tasteofhome.com/article/teriyaki-salmon/ https://www.tasteofhome.com/article/teriyaki-salmon/#respond Thu, 12 Oct 2023 19:57:11 +0000 https://www.tasteofhome.com/?p=1897626 This quick and easy teriyaki salmon recipe featuring a homemade sauce is a perfect weeknight dinner.

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Hundreds of years ago, in Japan, people began bathing fish in a combo of soy sauce and rice wine, and grilling it over coals. In the 20th centurywith sugar often standing in for the mirin (sweet rice wine)teriyaki dishes became popular in the United States. This simple recipe shows you how to make healthy, flavorful teriyaki salmon your own.

Key Ingredients in Teriyaki Salmon

A Plate of Salmon With a Bottle of Sauce and Garlic

Let’s look at some of the key ingredients in teriyaki salmon, and a few of substitutions you can make.

  • Soy sauce: It isn’t teriyaki if it doesn’t include soyalthough tamari, which is a wheat-free variant of soy sauce, could also be used (and can make the dish gluten-free). Not sure which brand of soy sauce to buy? We did a taste test to find out!
  • A sweetener: This recipe calls for brown sugar or honey, but you can also use pineapple juice, or get super classic and make your teriyaki sauce with mirin. On the other hand, you could try using maple syrup. It’s a bit avant-garde, but maple is a great flavor match for this dish.
  • Sesame oil: The nutty notes that come from sesame oil make this teriyaki salmon really special. I like to use toasted sesame oil for teriyaki dishes because it’s extra flavorful.

For more info, check out this helpful list of Japanese ingredients. I keep nearly all of these ingredients in my pantry at all times!

Teriyaki Salmon Recipe

Thanks to contributor Karen Kelly from Germantown, Wisconsin for coming up with this easy, satisfying salmon recipe. It’s a perfect weeknight dinner dish, and there are lots of ways to use up leftovers, if you have ’em.

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar or honey
  • 3 garlic cloves, minced
  • 1 tablespoon sesame oil
  • 4 salmon fillets (6 ounces each)

Directions

Step 1: Make the marinade

A Person Mixing Sauce in a Bowl

In a small bowl, combine soy sauce, brown sugar, garlic and oil, and mix until blended.

Step 2: Marinate the salmon

A Glass Dish With Salmon on It

Pour 1/4 cup marinade into a large shallow dish. Add salmon; turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade (you’ll use it later).

Step 3: Bake the salmon

A Pan of Cooked Salmon

While the salmon is marinating, preheat the oven to 400F. Drain salmon, discarding the marinade that was with it in the dish. Place salmon, skin side down, on a greased baking sheet. Bake until fish flakes easily with a fork, 10-12 minutes.

Step 4: Put on the finishing touches

A Person Holding a Brush Over Food

Brush the finished salmon with the reserved marinade. If you’d like, you can garnish the salmon with sliced green onion and sesame seeds.

What to Serve with Teriyaki Salmon

Teriyaki salmon is amazing with all kinds of dishes, but since I’m totally obsessed with sushi rice, that’s my go-to side. However, this salmon would also be amazing with soba, store bought or homemade udon, or some good ramen noodles.

As for veggies, think bok choy, a crisp cucumber salad, or a quick mixed-vegetable stir-fry. If you have extra time, whip up a batch of these Japanese pickles!

How to Store Teriyaki Salmon

Seafood is best when it’s fresh, so store leftovers in a snap-lid glass container and eat within a couple days.

If you want to get creative with your teriyaki salmon leftovers, try putting it in an omelette, or use all of your dinner fixings and make up a hearty “bowl” for lunch. One of the best things about this salmon is that it’s amazing when cold. A cold soba salad with leftover salmon makes a perfect summer lunch, and you can use it in lettuce wraps, too.

Tips for Making Teriyaki Salmon

What type of salmon fillet should you use?

Choosing sustainable seafood is tricky these days, so check out our comprehensive guide to salmon shopping. I love the fresh-tasting, ethically farmed salmon from the Faroe Islands, so that’s what I buy.

Salmon belly is the fattiest kind of fillet at the market and isn’t usually used for baking. It’s more common to use top loin or second-cut pieces if you’re planning to cook the fish all the way through. Try to avoid the thinner tail-end pieces, as they’re not as meaty.

Don’t wash salmon (or any other fish) prior to marinatingit’s a great way to potentially spread bacteria around your kitchen. Your fish will be safe to eat once it’s cooked.

What else can you add to the marinade?

Don’t be afraid to experiment with your marinade ingredients. I love using tamari instead of soy sauce, and often splash in a combo of mirin and sake in place of the brown sugar. Don’t have garlic? You could use scallion or green onion instead. Freshly grated ginger, orange zest and pineapple juice are all nice additions, too.

Can you use store bought teriyaki sauce?

Yes! If you have the sauce, but not the ingredients, go for it! We sampled some of the most popular teriyaki sauce brands, so we could point you towards the best ones.

Got more salmon than you need for this recipe? Try these other easy salmon recipes.

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Air-Fryer Salmon https://www.tasteofhome.com/recipes/air-fryer-salmon/ Tue, 27 Jun 2023 10:46:45 +0000 https://www.tasteofhome.com/recipes/air-fryer-salmon/
Preparing salmon in the air fryer is, hands down, one of the easiest ways to cook it. Air-fryer salmon stays succulent, but still gets lightly browned on the outside. Use this simple salmon recipe as a starting point for different flavors and styles of salmon. The possibilities are endless! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 10 min. Cook: 15 min.

Makes

4 servings

Updated: Feb. 01, 2024

Ingredients

  • 1 tablespoon olive oil
  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika

Directions

  1. Preheat air fryer to 400°. Drizzle oil over salmon. Combine salt, garlic powder, pepper and paprika; sprinkle over fish. Place salmon in a single layer in air-fryer basket. Cook until fish is lightly browned and just beginning to flake easily with a fork, 7-9 minutes.
Air-Fryer Salmon Tips

Can you use frozen salmon for air-fryer salmon?

You can cook frozen salmon in the air fryer without thawing it. Frozen salmon takes longer to cook, though, so the timing depends on the size of the fish fillets and your air fryer. Try checking the salmon at the high end of the suggested cooking time, and consider adding a few minutes on top of that. We suggest skin-on fillets regardless of whether the salmon is fresh or frozen. The salmon skin protects the fish from overcooking, and you can easily remove it after if you don’t want to eat the skin. Of course, you can always remove skin from salmon before cooking the fillet, if you prefer.

How can you tell when the salmon is done cooking?

The best way to determine when salmon is done cooking is with an instant-read thermometer. The internal temperature of the thickest part of the salmon should reach 145°. If you don’t have a thermometer, look for the flesh to turn opaque and flake apart easily when tested with a fork. This recipe doesn’t require you to flip the salmon, so you won’t have to worry about it falling apart as you turn. However, it’s important to make sure that all four fillets fit in the basket without overcrowding so the fish cooks properly.

What do you serve with air-fryer salmon?

You can serve a variety of side dishes for salmon, from fresh salads to citrus-forward grain salads made with quinoa or couscous. Most vegetables complement salmon, too, such as asparagus, broccoli, Brussels sprouts or potatoes.

How do you store leftover air-fryer salmon?

Store the salmon in an airtight container in the refrigerator for 3 to 4 days. Reheat it slowly in the oven, about 10 to 15 minutes at 300°F will keep the salmon from drying out. You can eat the salmon skin, but it tends to get soggy in the refrigerator so we recommend removing it before eating.

Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1 fillet: 296 calories, 19g fat (4g saturated fat), 85mg cholesterol, 381mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

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53 Easy Salmon Recipes Anyone Can Make In a Hurry https://www.tasteofhome.com/collection/55-easy-salmon-recipes-anyone-can-make-in-a-hurry-2/ https://www.tasteofhome.com/collection/55-easy-salmon-recipes-anyone-can-make-in-a-hurry-2/#respond Thu, 22 Jun 2023 22:52:12 +0000 https://www.tasteofhome.com/?post_type=listicle&p=1894440 Rich in heart-healthy omega-3s, salmon should be a regular on your dinner table. These easy salmon recipes show off how flavorful and versatile the fish can be.

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Grilled Salmon Fillet Exps Diyd21 14056 E05 12 10b

Grilled Salmon Fillet

Heres a prime example of salmons ability to transform with strong flavors. A rich glaze of soy sauce, red wine vinegar and lemon soaks into the fish while fresh Parmesan crusts the outside.

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Salmon Burgers https://www.tasteofhome.com/recipes/salmon-burgers/ Thu, 15 Jun 2023 10:41:23 +0000 https://www.tasteofhome.com/recipes/salmon-burgers/
Total Time

Prep: 25 min. + chilling Grill:10 min.

Makes

4 servings

Updated: Jul. 20, 2023

Ingredients

  • 1 pound skinless salmon fillets, cut into 1-inch pieces, divided
  • 2 tablespoons grated lime zest
  • 1 tablespoon Dijon mustard
  • 3 tablespoons finely chopped shallot
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 hamburger buns, split
  • Optional: Fresh arugula, sliced tomato and tzatziki sauce

Directions

  1. Place a fourth of the salmon in a food processor. Add lime zest and mustard; process until smooth. Transfer to a large bowl.
  2. Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four 1/2-in.-thick patties.
  3. On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°.
  4. Serve on buns with desired toppings.
Salmon Burgers Tips

Can you use other types of salmon to make salmon burgers?

You can use any type of salmon to make salmon burgers, but try to use fillets with the skin and pin bones removed. Atlantic salmon, with its mild flavor and light pink color, is widely available. But you can also use sockeye salmon, known for its leaner meat and rich orange color. Both make great burgers! To really up your fish game, here are more helpful tips on how to buy salmon for any recipe.

Do you need a food processor to make salmon burgers?

You do not need a food processor to make salmon burgers. You can use a blender to make the initial paste, and then a good sharp knife to cut the rest of the fish into very small pieces. The mixture might be slightly chunkier, but the burgers will still hold together, and of course, still taste delicious.

How can you tell when salmon burgers are done?

Use an instant read thermometer to tell when your salmon burgers are done. Insert the thermometer into the thickest part of the burger, and when it reaches 145°, it’s ready to eat. The burger should also appear opaque and not translucent or raw.

What do you serve with salmon burgers?

Like regular burgers, you can serve any of your favorite sides with salmon burgers, like crispy baked onion rings, grilled corn in husks, potato salad and just about any kind of pasta salad. All side dishes for salmon work for salmon burgers, too.

Can you make salmon burgers ahead of time?

Yes, you can make salmon burgers ahead of time. In fact, if you chill the formed patties even 10 minutes before cooking, they’ll be firmer and easier to flip. To store uncooked patties, wrap each one individually and keep in an airtight container in the fridge for up to a day. Cooked salmon patties can be stored in an airtight container in the fridge for up to 3 days.

Lesley Balla, Taste of Home Associate Editor

Nutrition Facts

1 burger: 332 calories, 12g fat (2g saturated fat), 57mg cholesterol, 805mg sodium, 29g carbohydrate (8g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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How to Make Pan-Fried Salmon https://www.tasteofhome.com/article/pan-fried-salmon/ https://www.tasteofhome.com/article/pan-fried-salmon/#respond Tue, 09 May 2023 15:08:56 +0000 https://www.tasteofhome.com/?p=1881455 This simple pan-fried salmon is perfect for weeknight meals, but can easily be jazzed up for special occasions.

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Need dinner on the table in less than 10 minutes? This easy pan-fried salmon recipe has your back! The dish is quick, healthy and only calls for a few staple ingredients.

Once you know how to cook pan-seared salmon on the stovetop, you can dress the fish up in dozens of different ways. Keep reading to see some of our best ideas.(And if you’re looking for something deep-fried instead, this guide explains how to fry fish.)

How to Pan-Fry Salmon

Ingredients

Overhead Shot Of All Ingredients for pan fried salmon On The gray wood surface

  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons olive oil

Directions

Step 1: Season the fish

Pat both sides of the salmon with paper towels to remove moisture, and sprinkle with salt and pepper.

Step 2: Heat the pan

Salmon Skin Side Up Cooking In Electric Skillet

Heat oil in large skillet over medium-high heat. When the pan is hot and the oil shimmers, add salmon skin side up and cook 4 minutes.

Step 3: Flip the salmon

Turn fish and cook until fish flakes easily with a fork, 3-4 minutes longer. For easy turning, use a nice, wide spatula.

Step 4: Serve it up!

Pan-seared salmon is a stellar accompaniment for all kinds of vegetables. The salmon would be particularly good with crisp, lightly cooked veggies such as green beans, bell peppers, or zucchini. It’s also a perfect partner for hearty salads. Pair it with any of ourfavorite sides for fried fish.

Salmon is great with potatoes, pasta, Asian noodles and rice, too. Have a little extra time? Make risotto to serve on the side.

Tips for Pan-Frying Salmon

  • If you want this recipe to be completely no-fail, cook the salmon in a seasoned cast-iron pan or a nonstick pan. No matter what pan you’re using, make sure the oil is nice and hot before you add the salmon, and don’t turn it until it releases easily from the pan.
  • Not feeling confident about your fish cookery? Here are the secrets to cooking fish properly!
  • Pan-seared salmon is practically begging for a delicious sauce. It would be great with something light and citrus-y, like the lemon sauce that goes with chicken piccata. Or serve the salmon with this creamy dill dip.
  • If you like meal-prepping, this salmon can be refrigerated once cooked and used cold. Use salmon in place of tuna in this Nioise salad, sub it for the canned fish in salmon patties or serve it over sesame noodles.

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Baked Salmon in Foil https://www.tasteofhome.com/recipes/foil-baked-salmon/ Tue, 14 Mar 2023 10:35:55 +0000 https://www.tasteofhome.com/recipes/foil-baked-salmon/
Baking salmon in foil is an easy technique that can also be used on the grill. This quick recipe uses lemon zest and slices plus garlic for flavor, but you could also try other citrus fruits, herbs and spices. —Taste of Home Test Kitchen
Total Time

Prep: 10 min. Bake: 25 min.

Makes

6 servings

Updated: Jan. 09, 2024

Ingredients

  • 1 salmon fillet (about 2 pounds)
  • 2 tablespoons butter, melted
  • 2 garlic cloves, minced
  • 2 teaspoons grated lemon zest
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 lemon slices

Directions

  1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Combine butter, garlic and lemon zest; drizzle over salmon. Sprinkle with parsley, salt and pepper. Top with lemon. Fold foil around salmon; seal tightly.
  2. Bake for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from heat until fish flakes easily with a fork, 3-5 minutes.

Nutrition Facts

4 ounces cooked salmon: 273 calories, 18g fat (5g saturated fat), 86mg cholesterol, 402mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

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Can You Eat Salmon Skin and Is It Good for You? https://www.tasteofhome.com/article/can-you-eat-salmon-skin/ https://www.tasteofhome.com/article/can-you-eat-salmon-skin/#respond Thu, 26 Jan 2023 15:21:19 +0000 https://www.tasteofhome.com/?p=1847082 If you take the right precautions, it can be safe and healthy to eat salmon skin. Learn when it's OK and what heath benefits it offers.

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Salmon is a popular high-protein food because of its host of health benefits. This tasty fish is rich in protein, omega-3 fatty acids and vitamins B and D. The Food and Drug Administration (FDA) recommend eating two to three servings of oily fish like salmon every week.

But have you ever wondered about the skin? Before you remove it, consider saving it for a recipe all its own.

Can You Eat Salmon Skin?

Yes, you can eat salmon skin. In fact, when cooked properly, salmon skin has a crispy, salty bite.

However, before chowing down, it’s important to take a few precautions. Depending on where your fish came from, it may contain environmental toxins. Salmon that live in contaminated water absorb toxins into their skin. This can make the skin unsafe to eat. In fact, a study in PLoS One found that a diet high in farmed salmon may raise the risk of obesity and type 2 diabetes.

If you’d like to try eating salmon skin, stick with wild-caught salmon. According to the Environmental Protection Agency (EPA), the most contaminated fish is farmed from the Atlantic Ocean. Wild-caught salmon from the Atlantic Ocean is slightly better. For the safest fish, look for salmon that was wild-caught in the Pacific Ocean.

Here are more tips on how to buy salmon.

Is Salmon Skin Good for You?

Salmon skin is rich in nutrients that have been linked to some serious health benefits. Salmon has a high level of omega-3 fatty acids. These good fats can lower the risk of heart disease and other chronic conditions.

Salmon skin is especially high in omega-3 fatty acids. Salmon live in cold ocean water, and their skin needs a high concentration of fat to keep them warm.

A study in Marine Drugs found that eating salmon skin may help to treat type 2 diabetes and improve wound healing. Eating a diet rich in omega-3 fatty acids may also help to prevent certain types of cancer.

How Do I Remove Salmon Skin?

Not ready to add salmon skin to your dinner rotation? No worries; it’s easy to remove from your fish before eating. To remove the skin from raw salmon, place your fillet on a cutting board with the skin side down. Press down on the fillet while placing the knife between the skin and the flesh. Then slide the knife carefully to remove the skin.

You may find that it’s easier to remove salmon skin from cooked fish. Start by grilling or baking salmon. Place your cooked fish on a clean cutting board and slide a sharp knife or spatula between the skin and flesh. Once you’ve removed the skin, season your fish and enjoy.

How to Cook Salmon Skin

Cooking salmon skin may sound tricky but it’s one of the easiest salmon recipes out there. There are just a few tips to keep in mind when making this crispy, salty snack.

If you’ve ever cooked salmon with the skin on, you know that the skin can quickly become soggy or rubbery. This is usually an issue when boiling or steaming the fish. Feel free to keep the skin on when you grill salmon because it will protect the flesh from burning.

One way to cook salmon skin is to make salmon bacon. Start by removing the skin from the fish and cutting it into one-inch strips. Then heat some cooking oil in a skillet over medium heat. Once the oil is hot, place your salmon skin strips in the skillet and turn them frequently to prevent burning. Once they’re crispy, remove the strips and place them on a paper towel-lined plate. Season with a little salt and pepper.

Serve your salmon bacon with a side dish for salmon and wow your guests.

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How to Remove Skin from Salmon https://www.tasteofhome.com/article/how-to-remove-skin-from-salmon/ Fri, 16 Dec 2022 21:05:45 +0000 https://www.tasteofhome.com/?p=1834276 Need to learn how to remove salmon skin from salmon? Grab a knife and a cutting board, and we'll show you.

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Salmon is a fantastic protein for lunch or dinner. Not only is it one of those foods that naturally help lower your blood pressure, but it’s also high in omega-3 fatty acids, which are important for brain health. No wonder you have this fish on your grocery list!

Only seeing skin-on options at the seafood counter, though? Fear not. Here, we’ll list the simple steps for how to remove skin from salmon and highlight an incredibly effective hack.

How to Take the Skin Off of Salmon

If you really hate the idea of removingsalmon skin, ask the person working behind the seafood counter to do it for you. Some grocery stores will do this free of charge. If not, follow along with these easy steps.

Step 1: Pat fish dry

Overview of hands patting salmon dry prior to removing skin on a cutting board on top of a damp towel on the countertop

Remove the salmon from its packaging and pat it dry with paper towels.

Step 2: Prep on a cutting board

Prep sliced salmon on cutting board with one meat side up and the other skinside up while cutting board rests on a damp towel on the countertop

Place the salmon on a clean cutting board. If your boards tend to move around a lot, lay a damp dish towel flat on the counter and place your cutting board on top. This should create a slip-proof cutting station.

Step 3: Check for pin bones

Check for and Remove large pin bones from salmon meat to ensure not to ingest them

This step is more of a precaution. Normally, pin bones will be removed at the grocery store or market where you purchased the fish. Just in case they missed some, take a peek for tiny, opaque bones. If you run your finger along the fillet, you should be able to see the little bones protrude (if there are any).

We used clean tweezers for this step, but you can also use clean needle-nose pliers.

Step 4: Take the skin off the salmon

Take the skin off the salmon with one hand cutting the skin with a kitchen knife and the other keeping the skin taught for easier slicing

At the corner end of the salmon fillet, place a sharp knife between the skin and the flesh. Angle the knife down toward the skin, and slowly slide the knife between the skin and the flesh. Once you’ve cut through about an inch, you can turn the knife so it’s parallel to the cutting board. Grip the skin for leverage, and slide the knife along the skin. This will help keep as much of the fish intact as possible. You shouldn’t see much of the meat coming off with the skin. Discard the skin once it’s removed.

Editor’s Tip: Use any size knife you’re comfortable with. A steak knife or fillet knife works for individual portions of skin-on salmon, while a chef’s knife may be best for a whole salmon fillet.

You can also try out this handy hack from chef and TikTok creator Rose Reisman. It doesn’t even require a knife! You’ll need a baking rack, a baking dish and boiling water. Then, with the salmon positioned on the baking rack with the skin facing up, pour hot water gently onto the fillet. The skin will “shrivel up” and, after around a minute, can be easily pulled away. It’s a simple and effective way to remove salmon skin!

@rosereisman Ive got the greatest hack for removing salmon skin! (If you want to remove it. Some enjoy the skin!) Have you tried this method? Drop a comment with your thoughts/ questions. #rosereisman #kitchenhack #salmonskin original sound – Rose Reisman

Step 5: Portion out the salmon

Cut and Portion Out Salmon into single serve portions with a kitchen knife, cover and refrigerate until use

If you purchased a large fillet of salmon to cut into single-serve portions, this is when you’ll want to portion it out. It’s easier to slice salmon into smaller servings once the skin has been fully removed. Cut the fish into 4 or 6 oz. fillets, marinate if you choose, cover and refrigerate until ready to cook. Here are a few tips for cooking frozen salmon.

Once cooked, serve the salmon right away. Pair with any of these sides for salmon, like old-fashioned green beans or herbed baked spinach.

FAQs About Cooking Salmon

Can you eat salmon skin?

Yes, salmon skin is edible. If you like a bit of crispy texture in your seafood dishes, it’s totally OK to leave the skin on your salmon.

You’re not eating scalesthose are removed before being sold at grocery stores or fish markets. The skin is just the protective outer covering of the fish where the scales grow. Once those scales are gone, however, you’re left with one of the healthiest parts of the salmon. The skin is one of the areas richest in those essential omega-3s.

Is skin-off salmon better than skin-on salmon?

There is no right or wrong answer here. It’s up to you! If you’re not a fan of handling raw fish, absolutely keep the skin on your salmon while you cook it. In fact, leaving the skin on the fish makes it easier to cook when you’re pan-searing salmon or grilling salmon.

If either of these methods is your preferred choice, marinate or season your salmon fillets as normal. Once you’re ready to cook them, oil your pan and place the fish skin-side down. Once the skin crisps up, the skin will make the fish easy to grab with tongs and flip over for the remaining cook time. When the salmon is cooked through, place the fillets on a plate or a clean cutting board. Follow Step 4 above to easily remove the skin.

For poaching or baking salmon, it’s best to take the skin off the salmon before cooking. This will prevent a weird gummy texture that can result from a skin-on fish baking in oil or butter. Here, learn how to bake salmon in foil.

Can you use this method on other types of fish?

Yes! You can use this method to remove the skin from any fish you purchase. Just remember to adjust the size of your knife based on the size of your fish. It will result in the easiest, smoothest cut.

Baked Salmon Recipes Were Hooked On
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Sheet-Pan Soy-Ginger Salmon with Veggies https://www.tasteofhome.com/recipes/sheet-pan-soy-ginger-salmon-with-veggies/ Tue, 21 Jun 2022 19:03:20 +0000 https://www.tasteofhome.com/recipes/sheet-pan-soy-ginger-salmon-with-veggies/
This salmon and veggie sheet-pan dinner is packed with umami Asian flavors and is so easy to make. It's high in protein, omega-3 fatty acids, fiber and so many other nutrients, but it's delicious! We like to serve it over brown rice or quinoa. —Pamela Gelsomini, Wrentham, Massachusetts
Total Time

Prep: 20 min.+ marinating Bake: 20 min.

Makes

6 servings

Updated: Jan. 09, 2024

Ingredients

  • 1/2 cup thinly sliced green onions, divided
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 2 tablespoons sesame seeds, divided
  • 2 tablespoons rice vinegar
  • 3 garlic cloves, chopped
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced fresh gingerroot
  • 1 salmon fillet (2 pounds)
  • 4 cups fresh broccoli florets
  • 3 medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 4 cups)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked rice, optional

Directions

  1. In a large bowl, whisk 1/4 cup green onions, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
  2. Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes.
  3. Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve salmon and vegetables with sauce and, if desired, rice. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds.

Nutrition Facts

4 ounces cooked salmon with 1 cup vegetables: 426 calories, 26g fat (5g saturated fat), 76mg cholesterol, 627mg sodium, 20g carbohydrate (15g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable, 1/2 starch.

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Cocoa Spiced Salmon https://www.tasteofhome.com/recipes/cocoa-spiced-salmon/ Tue, 07 Jun 2022 16:07:08 +0000 https://www.tasteofhome.com/recipes/cocoa-spiced-salmon/
You simply can't beat salmon from the Pacific Northwest waters. Family and friends go salmon fishing all the time and share their bounty. Inspired by the flavors of a Mexican mole, I came up with this blend for salmon and it is a perfect accent to this wonderful fish. —Ann Marie Eberhart, Gig Harbor, Washington
Total Time

Prep: 15 min. + marinating Cook: 25 min.

Makes

4 servings

Updated: Nov. 17, 2023

Ingredients

  • 1/2 cup orange juice
  • 4 salmon fillets (4 ounces each)
  • 1 tablespoon packed brown sugar
  • 2 teaspoons sugar
  • 1 teaspoon baking cocoa
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium navel orange, thinly sliced
  • 4 tablespoons butter, melted

Directions

  1. Preheat oven to 400°. Pour orange juice in a shallow dish; add salmon, skin-side up. Let stand at room temperature 15 minutes.
  2. Meanwhile, in a small bowl, stir together sugars, cocoa powder, cayenne, cinnamon, salt and pepper. Place salmon, skin-side down, on a parchment-lined baking sheet. Rub with spice mixture. Top salmon with an orange slice; brush with melted butter. Bake until fish flakes easily with a fork, 20-25 minutes.

Nutrition Facts

1 fillet: 321 calories, 22g fat (9g saturated fat), 87mg cholesterol, 223mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 20g protein.

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Air-Fryer Salmon Patties https://www.tasteofhome.com/recipes/air-fryer-salmon-patties/ Thu, 20 Jan 2022 14:05:06 +0000 https://www.tasteofhome.com/recipes/air-fryer-salmon-patties/
My mom would often fix these air-fryer salmon patties when we were working late. Feel free to add some chopped green or red peppers to the mixture. —Bonnie Evans, Cameron, North Carolina
Total Time

Prep/Total Time: 25 min.

Makes

3 servings

Updated: Feb. 01, 2024

Ingredients

  • 1/3 cup finely chopped onion
  • 1 large egg, beaten
  • 5 saltines, crushed
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • Cooking spray

Directions

  1. Preheat air fryer to 375°. In a large bowl, combine the first 6 ingredients. Crumble salmon over mixture and mix lightly but thoroughly. Shape into 6 patties.
  2. Arrange patties on greased tray in air-fryer basket; spritz with cooking spray. Cook until set and golden brown, 6-8 minutes.
Air-Fryer Salmon Patties Tips

How can you tell when air-fryer salmon patties are done?

You can tell the air-fryer salmon patties are done when they’re golden in color, crispy on the outside and hold their shape. Since the salmon is already cooked, you just want to make sure the eggs are cooked through when taking a temperature. Eggs are done cooking at 160°F.

What can you serve with air-fryer salmon patties?

You can serve these air-fryer salmon patties on a bed of spring greens or arugula with some fresh lemon wedges. Sauces that pair deliciously with salmon patties include remoulade, dill dip, and garlic aioli (which also pairs nicely with spicy potatoes).

How do you store air-fryer salmon patties?

Store air-fryer salmon patties in the refrigerator in an airtight container after allowing them to cool. They’re best consumed the next day, but can last for 3 to 4 days.

How do you freeze air-fryer salmon patties?

If you want to freeze air-fryer salmon patties, place the raw salmon patties on a parchment-lined baking sheet and put them right in the freezer. Once they’re frozen, keep them in a sealed freezer bag.

Sarah Tramonte, Taste of Home Associate Culinary Producer
Air Fryer Cook Times
In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Nutrition Facts

2 patties: 285 calories, 12g fat (3g saturated fat), 172mg cholesterol, 876mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 36g protein.

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Maple Bourbon Salmon https://www.tasteofhome.com/recipes/bourbon-maple-salmon/ Tue, 10 Aug 2021 10:15:55 +0000 https://www.tasteofhome.com/recipes/bourbon-maple-salmon/
This flavorful salmon feels fancy for a holiday but it is so simple to make! —Diane Higgins, Tampa, Florida
Total Time

Prep: 10 min. + standing Cook: 10 min.

Makes

4 servings

Updated: Nov. 13, 2023

Ingredients

  • 4 salmon fillets (6 ounces each)
  • 1/4 cup packed brown sugar
  • 1/4 cup maple syrup
  • 3 tablespoons bourbon
  • 2 tablespoons olive oil
  • 1/4 cup chopped walnuts
  • 4 green onions, chopped
  • 4 bacon strips, cooked and crumbled

Directions

  1. Place salmon in a shallow dish. Combine brown sugar, maple syrup and bourbon; pour over salmon. Let stand 15 minutes.
    In a large skillet, heat oil over medium heat. Add salmon; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Add walnuts, green onions and bacon to skillet; heat through. Serve with salmon.

Maple Bourbon Salmon Tips

What kind of bourbon should you use for maple bourbon salmon?

When making this maple bourbon salmon, follow the same guidelines as cooking with beer—choose one you’d actually want to drink. Some lower-end bourbons can have a medicinal flavor, and that taste will show up in the marinade. At the same time, putting your best bourbon in a marinade is a bit of a waste—save the expensive, extra special bottles for sipping. A solid mid-range bourbon will suit your purposes here. Keep in mind that in the short cooking time, you’ll still be left with some alcohol content, so you’ll want to avoid the higher proofs.

What are some variations of this recipe?

As with any marinade, you can experiment with different ingredients to come up with your personal, perfect combination. With the maple and brown sugar, you don’t need to add any more sweet elements, but you may want to amp up the spice. Try adding some minced garlic, red pepper flakes or spicy mustard. Here is our complete guide to marinade if you want more inspiration.

How else can you cook maple bourbon salmon?

Salmon is a relatively easy fish to prepare, with the biggest danger being overcooking. It cooks beautifully in the oven, on the grill and in a skillet, so you can use your preferred method. If you want to bake the salmon, put it on a lightly greased or foil-lined baking pan and bake, uncovered at 425 degrees for 15 minutes or until it flakes easily with a fork. Just remember, if you’re grilling, keep your individual marinade ingredients far away from the grill—alcohol and open flame should not mix!

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 serving: 475 calories, 30g fat (6g saturated fat), 94mg cholesterol, 237mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 33g protein.

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Bourbon-Glazed Salmon https://www.tasteofhome.com/recipes/bourbon-glazed-salmon/ Sat, 07 Aug 2021 10:19:57 +0000 https://www.tasteofhome.com/recipes/bourbon-glazed-salmon/
This bourbon-glazed salmon is ready in minutes and requires only a handful of ingredients. Pair it with a green salad and couscous to have the perfect meal. If you don't like the taste of bourbon, you can use cola or brewed coffee. —Trisha Kruse, Eagle, Idaho
Total Time

Takes: 25 min.

Makes

4 servings

Updated: Aug. 22, 2023

Ingredients

  • 2 tablespoons butter
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons bourbon
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 salmon fillets (6 ounces each)

Directions

  1. In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside.
  2. Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.
Bourbon-Glazed Salmon Tips

Should you marinate salmon before cooking?

There is no need to marinate the salmon for this recipe. Grilling the salmon on its own first ensures a nice char and sear to the fish before brushing with the glaze. Otherwise, the glaze might burn too easily if applied early. Marinades also tend to break down the proteins in meats and fish, and because this salmon is already very tender and cooks quickly, a marinade is not needed. If you want to marinate your salmon, try this citrus-marinated salmon recipe.

What can you use instead of bourbon?

The vanilla, caramel and oak flavors of bourbon really pair nicely with salmon. While there are differences between bourbon and other types of whiskey, you could also use Scotch or Irish whiskey in this recipe. If you're looking for an alcohol-free alternative that will add a similar flavor profile, replace the 2 tablespoons Bourbon with 2 teaspoons alcohol-free vanilla extract.

How do you know when salmon is done cooking?

If you're just starting to learn how to cook salmon, it's important to know when it's done cooking. The USDA recommends cooking until 145°. However, the salmon will continue to increase in temperature for a few minutes after it's removed from the heat, so it's best to take it off the heat before it reaches that temperature. Remove from the heat when it just begins to flake easily with a fork and the flesh looks opaque.

What do you serve with bourbon-glazed salmon?

There are so many great side dishes for salmon. Anything from roasted new potatoes and grilled asparagus to rice pilaf and sauteed sugar snap peas would go great with any salmon recipes.

Peggy Woodward, Taste of Home Senior Food Editor  and Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 fillet: 384 calories, 21g fat (7g saturated fat), 101mg cholesterol, 725mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 29g protein.

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If You See White Stuff on Your Salmon, This Is What It Means https://www.tasteofhome.com/article/white-stuff-on-salmon/ Thu, 01 Jul 2021 12:37:01 +0000 https://www.tasteofhome.com/?p=1674791 It isn't pretty, but it's safe to eat.

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If you’re looking for a healthy weeknight dinner, there’s nothing quicker than an easy salmon recipe. There are tons of benefits to eating more seafood, and with a lemon-butter sauce, it looks good and tastes delicious!

But when I pulled my latest salmon dinner out of the oven, it looked less flaky and more white and globby. If you’ve ever baked or roasted a salmon filet, you’ll know what I’m talking about. Which got me wonderingwhat exactly is that white stuff on salmon?

The White Stuff on Salmon is Perfectly Normal

To get an expert opinion, I spoke to our Executive Culinary Director Sarah Farmer, who explained that it’s a harmless protein called albumin. According to her, “Its nothing to be scared of and its totally safe to eat, but I think we would all admit its nasty.”

When salmon is raw, you can’t see the albumin insidebut as the fish cooks, it thickens and forms the gooey white stuff you see on salmon skin. When asked if there was any benefit to it, she explained that it’s made up of protein, but then again, so is the salmon. Her final word on it? “Im going to opt for the fish and Ill flake off the albumin, even though it could be a protein-booster, I suppose.”

If youre not a fan of leaving the skin on the fish, learn how to remove the skin from salmon.

How to Make White Stuff-Free Salmon

Whether you’re cooking up a quick dinner for yourself or presenting it to other people, you always want your food to look inviting and appetizing. When it comes to salmon, stick to two rules to get your perfectly flaky, albumin-free crust: don’t cook salmon too quickly, and don’t overcook itthe flesh should separate easily into layers with gentle pressure from a fork. Brining salmon is one method of possibly reducing the albumin, as the salt breaks down the muscle fibers of the fish and keeps them from squeezing out the protein. If you have the time, you can try itbut since most of us don’t, it’s enough to keep these rules in mind.

Sarah’s preferred way of cooking salmon is oven-roasting it, keeping it low and slow. She starts with room-temperature fish, placing it skin side down to protect from direct heat, and she advises keeping an eye on the temperature of the fish. For tender, succulent salmon, cook to a medium doneness of 125F. Pan-searing also works, but make sure to start skin side down before flipping to add some brownness if needed. Of course, you should always have a meat thermometer around to check the temperature, and a fork or tongs to check the tenderness of the fish.

Don’t forget to whip up one of these side dishes to go with your salmon!

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Finnish Salmon and Dill Pie https://www.tasteofhome.com/recipes/finnish-salmon-and-dill-pie/ Sat, 26 Sep 2020 11:45:18 +0000 https://www.tasteofhome.com/recipes/finnish-salmon-and-dill-pie/
Being of Finnish heritage, I am always thrilled when I find a family recipe. This salmon and dill pie came tumbling out of one of my grandmother's books. It will be a winner at any of your social functions. —Judy Batson, Tampa, Florida
Total Time

Prep: 20 min. Bake: 30 min. + standing

Makes

6 servings

Updated: Nov. 17, 2023

Ingredients

  • 1 tablespoon butter
  • 1/3 cup finely chopped green onions
  • 3/4 cup flaked smoked salmon fillets
  • 1/4 cup snipped fresh dill
  • Dough for single-crust pie
  • 3 large eggs
  • 1 cup half-and-half cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pepper
  • 1 cup shredded Swiss cheese

Directions

  1. Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside.
  2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese.
  3. Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.
Dough for single-crust pie
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 448 calories, 30g fat (18g saturated fat), 179mg cholesterol, 642mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 16g protein.

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How to Make Grilled Salmon Salad for an Easy Summer Dish https://www.tasteofhome.com/article/how-to-make-a-grilled-salmon-salad/ https://www.tasteofhome.com/article/how-to-make-a-grilled-salmon-salad/#respond Wed, 17 Jun 2020 23:48:19 +0000 http://www.tasteofhome.com/?p=1499982 This protein-packed grilled salmon salad recipe is simple enough to make any night of the week.

The post How to Make Grilled Salmon Salad for an Easy Summer Dish appeared first on Taste of Home.

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When it comes to healthy proteins, salmon is at the top of the list. This nutritious powerhouse food is packed full of omega-3 fatty acids and is also a great source of vitamin B12. Add it to a bed of greens and you’ve got a simple-to-make grilled salmon salad that will please nearly any palate.

Choosing the Right Salmon

Not sure where to start when buying salmon? The two main options for purchasing salmon are farm-raised and wild-caught. We recommend wild-caught salmon (typically sourced from the Pacific Ocean) whenever possible. In addition to it being the more sustainable option, wild-caught salmon is more flavorful and is lower in fat and calories than farm-raised salmon.

There are several types of salmon; both sockeye and coho are great options for grilling. To help maintain tenderness, we recommend purchasing salmon with the skin still on. The skin will also help the fish to stay together while grilling. However, skinless fillets will also work in this recipe using the same grilling techniques you’d use for skin-on fillets.

When it comes to prepping and cooking the salmon, fresh (never frozen) is ideal; however, frozen salmon will work in a pinch. Just plan to double the time it takes to cook.

How to Make Grilled Salmon Salad

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Ingredients

  • 4 salmon fillets (4 ounces each)
  • 2 garlic cloves, minced
  • 1/2 cup teriyaki sauce
  • 1 package (10 ounces) salad mix
  • 1 medium cucumber, sliced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 3/4 cup salad dressing of your choice

Directions

Step 1: Prep the salmon

Rub salmon with garlic; place in a shallow bowl. Then add the teriyaki sauce; turn salmon to coat. Let stand 10 minutes.

Editor’s Tip: No teriyaki sauce? No problem. Try a brown sugar glaze instead. Even just a generous sprinkle of salt and pepper is a tasty option.

Step 2: Cook the salmon

Preheat your grill. (You’ll be using the direct heat cooking method for this recipe.) Place the salmon skin-side down on an oiled grill rack over medium-high heat. You should grill the fish, covered, until it just begins to flake easily with a fork, 4 to 6 minutes per side or 10 to 12 minutes on one side if you prefer not to flip.

Editor’s Tip: You will know the salmon is done when its interior temperature reaches 145F. (Our Test Kitchen uses this instant-read thermometer.) When the salmon is done, the meat will be opaque and should flake easily with a fork.

To learn how to oil grill racks, check our complete guide to grilling salmon.

Step 3: Make the salad

Combine the greens, cucumbers, tomatoes and onions. Toss salad mix with salad dressing; place on four plates. Top with salmon. To finish, sprinkle with your favorite healthy salad toppings. We love to use fresh fruits, like sliced strawberry or citrus wedges; dried fruit such as cranberries or golden raisins; or something that adds crunch, like toasted nuts, wonton strips or homemade croutons.

Tips for Making Grilled Salmon Salad

Grilled Salmon Salad

What dressings should I use for salmon salad?

Top this grilled salmon salad with a creamy Caesar dressing or a vinaigrette made with fresh herbs. You can choose your favorite packaged dressing or make your own dressing at home.

How do you grill salmon without drying it out?

Choosing a thicker-cut fillet (ideally center cut fillets at least 1-inch thick) will help ensure the salmon cooks evenly and does not dry out during grilling. Covering the fish while cooking also helps to retain moisture. Try not to peek during the first 4 to 6 minutes of cooking to retain the heat.

Which side should I grill salmon on first?

You should grill the salmon skin-side down. The skin will crisp, allowing it to release easily from the grill. You only really need to flip the salmon while grilling if you would like grill marks on both sides of the fish. To achieve grill marks on both sides, flip the fillets after 4 to 6 minutes and grill for just a few additional minutes. Next, learn how to make teriyaki salmon.

The post How to Make Grilled Salmon Salad for an Easy Summer Dish appeared first on Taste of Home.

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Rosemary Salmon and Veggies https://www.tasteofhome.com/recipes/rosemary-salmon-and-veggies/ Sat, 18 Apr 2020 06:45:25 +0000 http://origin-www.tasteofhome.com/recipes/rosemary-salmon-and-veggies/
My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. —Elizabeth Bramkamp, Gig Harbor, Washington
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Jan. 09, 2024

Ingredients

  • 1-1/2 pounds salmon fillets, cut into 4 portions
  • 2 tablespoons melted coconut oil or olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1 pound fresh asparagus, trimmed
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1/4 teaspoon pepper
  • Lemon wedges

Directions

  1. Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper.
  2. Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Nutrition Facts

1 serving: 357 calories, 23g fat (9g saturated fat), 85mg cholesterol, 388mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.

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Pressure-Cooker Smoked Salmon Pasta https://www.tasteofhome.com/recipes/pressure-cooker-smoked-salmon-pasta/ Fri, 27 Mar 2020 06:47:51 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-smoked-salmon-pasta/
I love making one-pot pastas in my pressure cooker. Every noodle soaks up the flavors of the delicious ingredients. I tried a version with some leftover smoked fish and fresh dill, and boom—this smoked salmon pasta was born. It's now a staple in our house because the dish is on the table in a half hour and the kids love it! —Shannon Dobos, Calgary, Alberta
Total Time

Prep: 10 min. Cook: 10 min.

Makes

6 servings

Updated: Sep. 13, 2023

Ingredients

  • 2-1/4 cups chicken broth
  • 1/2 pound smoked salmon fillets, flaked
  • 1/2 cup heavy whipping cream
  • 2 tablespoons snipped fresh dill
  • 1/2 teaspoon pepper
  • 12 ounces uncooked penne pasta
  • Optional: Additional dill and lemon slices

Directions

  1. Place broth, salmon, cream, dill and pepper in a 6-qt. electric pressure cooker; top with penne (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Gently stir before serving. If desired, top with additional dill and lemon slices.

Nutrition Facts

1-1/4 cups: 322 calories, 10g fat (5g saturated fat), 33mg cholesterol, 672mg sodium, 42g carbohydrate (3g sugars, 2g fiber), 15g protein.

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Salmon Croquette Sandwiches https://www.tasteofhome.com/recipes/salmon-croquette-sandwich/ Fri, 27 Mar 2020 06:48:04 +0000 http://origin-www.tasteofhome.com/recipes/salmon-croquette-sandwich/
I’m obsessed with smoked salmon on bagels with all the accouterments! Smoked salmon can get pricey, though, so I found this salmon croquette sandwich alternative. I could seriously eat it every day for breakfast. —Jessi Hampton, Richmond Hill, Georgia
Total Time

Prep: 25 min Cook: 10 min.

Makes

2 servings

Updated: Feb. 10, 2022

Ingredients

  • 1 large egg, lightly beaten
  • 1/4 cup dry bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 pouch (6 ounces) boneless skinless pink salmon
  • 1 tablespoon olive oil
  • 2 everything bagels, split and toasted
  • 4 tablespoons cream cheese, softened
  • 1 tablespoon capers, drained
  • 1 medium tomato, sliced
  • 1/2 medium red onion, thinly sliced into rings
  • Snipped fresh dill, optional

Directions

  1. In a small bowl, combine egg, bread crumbs, garlic powder and smoked paprika. Add salmon and mix lightly but thoroughly. Shape into 2 patties.
  2. In a large skillet, cook patties in oil over medium heat until browned, 5-6 minutes on each side. Spread cut sides of bagels with cream cheese; sprinkle with capers. Serve patties on bagels with tomato, red onion and, if desired, dill.

Nutrition Facts

1 sandwich: 656 calories, 25g fat (10g saturated fat), 152mg cholesterol, 1205mg sodium, 75g carbohydrate (14g sugars, 4g fiber), 34g protein.

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Miso Salmon Bowl https://www.tasteofhome.com/recipes/miso-salmon/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/miso-salmon/
I love miso salmon! It was the obvious choice for developing a healthy weeknight meal. This beautiful dish is full of Asian flavors and fresh, colorful veggies. And it doesn't feel as if the meal was thrown together quickly. —Ann Piscitelli, Nokomis, Florida
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Jan. 09, 2024

Ingredients

  • 1/4 cup rice vinegar
  • 4-1/2 teaspoons honey
  • 3 tablespoons white miso paste, divided
  • 1/3 cup plus 1 tablespoon canola oil, divided
  • 1/2 teaspoon sesame oil
  • 4 salmon fillets (4 ounces each )
  • 2 cups fresh snow peas
  • 1 medium sweet red pepper, julienned
  • 1 small onion, halved and thinly sliced
  • 1 package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley
  • 6 ounces fresh baby spinach (about 7 cups)
  • Black sesame seeds

Directions

  1. In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside.
  2. Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° until fish just begins to flake easily with a fork, 12-15 minutes.
  3. Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.

Nutrition Facts

1 salmon fillet with 1 cup rice mixture and 3 tablespoons vinaigrette: 591 calories, 36g fat (4g saturated fat), 57mg cholesterol, 1255mg sodium, 42g carbohydrate (16g sugars, 4g fiber), 26g protein.

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Lemon-Dijon Grilled Salmon Foil Packet https://www.tasteofhome.com/recipes/lemon-dijon-grilled-salmon-foil-packet/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/lemon-dijon-grilled-salmon-foil-packet/
My family enjoys this healthy salmon recipe very much, which makes it a winner in my book. The capers really give it a burst of flavor. And since the salmon are grilled in foil, there's almost no cleanup! —Bonnie McGuire, Sunnyvale, California
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Apr. 16, 2022

Ingredients

  • 4 salmon fillets (4 ounces each)
  • 4 teaspoons olive oil
  • 4 teaspoons lemon juice
  • 1 tablespoon drained capers
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Directions

  1. Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around fish and seal tightly.
  2. Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts

1 packet: 225 calories, 15g fat (3g saturated fat), 57mg cholesterol, 359mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

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Smoked Salmon Pasta https://www.tasteofhome.com/recipes/smoked-salmon-pasta/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/smoked-salmon-pasta/
This pasta originally came to be from the miscellaneous ingredients in my fridge, and depending on whom I'm cooking for, it changes a little each time I make it. The recipe makes enough for a party or for leftovers, which is a bonus because it is excellent the next day whether you serve it cold or reheated. —Jackie Hennon, Boise, Idaho
Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Updated: Sep. 14, 2023

Ingredients

  • 1 pound uncooked spiral or penne pasta
  • 2 tablespoons olive oil
  • 2 large tomatoes, diced
  • 2 cups water-packed artichoke hearts, drained and chopped
  • 1-1/2 cups kalamata olives, pitted and halved
  • 1 cup chopped oil-packed sun-dried tomatoes
  • 3/4 cup chopped onion
  • 8 ounces smoked salmon fillets
  • 2 tablespoons sun-dried tomato pesto
  • 2 teaspoons dried basil
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup crumbled feta cheese

Directions

  1. In a large saucepan, cook pasta according to package directions for al dente. Meanwhile, in a Dutch oven, heat olive oil over medium-low heat. Add next 5 ingredients. Break salmon into bite-sized pieces; add to tomato mixture. Stir in pesto, basil and red pepper flakes. Cook, stirring occasionally, until vegetables are crisp-tender, 8-10 minutes.
  2. Drain pasta. Add to salmon mixture; stir to combine. Top with cheeses.

Test Kitchen Tips
  • The main ingredient amounts are meant to be made to taste; if you want more salmon, use more.
  • Nutrition Facts

    3/4 cup: 433 calories, 16g fat (3g saturated fat), 11mg cholesterol, 924mg sodium, 55g carbohydrate (4g sugars, 4g fiber), 17g protein.

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    Pressure-Cooker Salmon https://www.tasteofhome.com/recipes/pressure-cooker-simple-poached-salmon/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-simple-poached-salmon/
    I love this recipe because it’s healthy and almost effortless. The salmon always cooks to perfection and is ready in hardly any time! —Erin Chilcoat, Central Islip, New York
    Total Time

    Prep: 10 min. Cook: 5 min.

    Makes

    4 servings

    Updated: Aug. 30, 2023

    Ingredients

    • 2 cups water
    • 1 cup white wine
    • 1 medium onion, sliced
    • 1 celery rib, sliced
    • 1 medium carrot, sliced
    • 2 tablespoons lemon juice
    • 3 fresh thyme sprigs
    • 1 fresh rosemary sprig
    • 1 bay leaf
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 salmon fillets (1-1/4 inches thick and 6 ounces each)
    • Lemon wedges

    Directions

    1. Combine first 11 ingredients in a 6-qt. electric pressure cooker; top with salmon. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°.
    2. Remove fish from pressure cooker. Serve warm or cold with lemon wedges.
    Pressure-Cooker Salmon Tips

    Can you use frozen salmon fillets to make pressure-cooker salmon?

    Yes! Using frozen salmon to make pressure-cooker salmon is a great shortcut for a quick lunch or dinner. Flash-frozen salmon is almost always a high-quality type of salmon, as the freezing process preserves freshness and texture. It’s often more economical, too. Plus, there's no need to thaw the fish first, though you might need to add a few extra minutes of cooking time. Just make sure the internal temperature of the fish registers at least 145° before serving.

    What do you serve with pressure-cooker salmon?

    This super easy salmon recipe can be served many different ways. Serve it warm with any side dish for salmon, like colorful balsamic purple potatoes and green beans, or rice, couscous or another healthy grain. Serve the salmon with a spinach sauce, or cold with a creamy dill sauce and a fresh green salad.

    How should you store leftover pressure-cooker salmon?

    Like poached or other cooked salmon, pressure-cooker salmon can be stored in an airtight container in the refrigerator for 2 to 3 days. You can serve it cold, which is delightful in salads. If you prefer it warm, make sure you know how to reheat it properly, using a method that retains its moisture. A low-and-slow approach in the oven is one of the best ways. Simply place the salmon on a baking sheet, cover loosely with foil, and bake for about 15 minutes at 275°. You can also gently reheat it in a pan with a little olive oil or cooking spray on the stove.

    Lesley Balla, Taste of Home Associate Editor

    Nutrition Facts

    1 salmon fillet: 270 calories, 16g fat (3g saturated fat), 85mg cholesterol, 115mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

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    15 Recipes to Make With Lox https://www.tasteofhome.com/collection/lox-recipes/ Thu, 14 Mar 2019 14:12:50 +0000 http://origin-www.tasteofhome.com/?post_type=collection&p=927779 We all know that lox tastes best with a bagel, cream cheese and capers, but there are other delicious ways to enjoy smoked salmon. Try one of our lox recipes and find a new favorite.

    The post 15 Recipes to Make With Lox appeared first on Taste of Home.

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    Latkes With Lox Exps Bmz19 123736 E11 30 7b 2

    Latkes with Lox

    Lox, a salty smoked salmon, is a year-round delicacy. This recipe, inspired by one from the Jewish Journal, uses lox as a topping. Taste of Home Test Kitchen

    The post 15 Recipes to Make With Lox appeared first on Taste of Home.

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    Walnut and Oat-Crusted Salmon https://www.tasteofhome.com/recipes/walnut-and-oat-crusted-salmon/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/walnut-and-oat-crusted-salmon/
    I think this recipe gives you the most omega-3 fatty acid bang for your buck! —Cristen Dutcher, Marietta, Georgia
    Total Time

    Prep/Total Time: 30 min.

    Makes

    2 servings

    Updated: May. 01, 2023

    Ingredients

    • 2 salmon fillets (6 ounces each), skin removed
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 3 tablespoons quick-cooking oats, crushed
    • 3 tablespoons finely chopped walnuts
    • 2 tablespoons olive oil

    Directions

    1. Preheat oven to 400°. Place salmon on a baking sheet; sprinkle with salt and pepper. Combine remaining ingredients; press onto salmon. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
    Test Kitchen tips
  • Oatmeal's complex carbohydrates help your body release seratonin and improve your mood.
  • When you're shopping, buy wild-caught salmon if it's available. It has a significantly higher vitamin D content than farm-raised salmon.
  • Salmon is loaded with omega-3 fatty acids, which can help reduce your risk of depression.
  • Just 3 ounces of salmon packs more than 100% of the vitamin D you need daily.
  • Nutrition Facts

    1 fillet: 484 calories, 37g fat (6g saturated fat), 85mg cholesterol, 381mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 32g protein. Diabetic exchanges: 5 lean meat, 3 fat, 1/2 starch.

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    Pan-Seared Salmon with Dill Sauce https://www.tasteofhome.com/recipes/pan-seared-salmon-with-dill-sauce/ Wed, 06 Jun 2018 20:20:00 +0000 http://origin-www.tasteofhome.com/recipes/pan-seared-salmon-with-dill-sauce/
    This is one of my husband's favorite recipes. Salmon is a go-to for busy nights because it cooks so quickly and goes with so many different flavors. The creamy dill sauce with cucumber tastes light and fresh. —Angela Spengler, Tampa, Florida
    Total Time

    Prep/Total Time: 25 min.

    Makes

    4 servings

    Updated: Feb. 02, 2024

    Ingredients

    • 1 tablespoon canola oil
    • 4 salmon fillets (6 ounces each)
    • 1 teaspoon Italian seasoning
    • 1/4 teaspoon salt
    • 1/2 cup reduced-fat plain yogurt
    • 1/4 cup reduced-fat mayonnaise
    • 1/4 cup finely chopped cucumber
    • 1 teaspoon snipped fresh dill

    Directions

    1. In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side.
    2. Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.
    Health tip: This nutritious salmon dish provides about 2 grams of omega-3 fatty acids. Salmon is one of the best sources for this healthy fat.
    Test Kitchen tips
  • Try the sauce with roasted or baked potatoes.
  • Keep an eye on the salmon. If the skillet gets too hot, the outside of the salmon will get too dark before it's cooked through.
  • Nutrition Facts

    1 salmon fillet with 1/4 cup sauce: 366 calories, 25g fat (4g saturated fat), 92mg cholesterol, 349mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 31g protein. Diabetic exchanges: 4 lean meat, 2-1/2 fat.

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    Salmon with Tomato-Goat Cheese Couscous https://www.tasteofhome.com/recipes/salmon-with-tomato-goat-cheese-couscous/ Wed, 09 May 2018 20:28:00 +0000 http://origin-www.tasteofhome.com/recipes/salmon-with-tomato-goat-cheese-couscous/
    Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner—and is adjustable for number of people. —Toni Roberts, La Canada, California
    Total Time

    Prep/Total Time: 30 min.

    Makes

    4 servings

    Updated: Apr. 24, 2022

    Ingredients

    • 4 salmon fillets (5 ounces each)
    • 1/4 teaspoon salt
    • 1/4 teaspoon garlic salt
    • 1/4 teaspoon pepper
    • 1 tablespoon olive oil
    • 1 cup chicken stock
    • 3/4 cup uncooked whole wheat couscous
    • 2 plum tomatoes, chopped
    • 4 green onions, chopped
    • 1/4 cup crumbled goat cheese

    Directions

    1. Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm.
    2. In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.

    Test Kitchen tips
  • If you can't find small pieces of salmon, buy a large fillet and cut it into 5-ounce portions.
  • No chicken stock on hand? Vegetable stock would be a good substitute.
  • Nutrition Facts

    1 fillet with 1 cup couscous mixture: 414 calories, 19g fat (4g saturated fat), 80mg cholesterol, 506mg sodium, 31g carbohydrate (2g sugars, 6g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

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