Miso Salmon

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. Here’s an impressive dinner idea that’s packed with umami and fantastically irresistible: Miso Salmon! Miso makes magic in the kitchen: it adds incredible savory flavor to everything it touches. Here it features in a miso glaze that’s so full of flavor, you’ll want to brush a glossy swipe onto just about everything. One of the ultimate ways to use it? On a tender fillet of salmon. Brush it on before and after broiling, and it’s absolutely stunning. If fact, we couldn’t tear ourselves away from this. (Our three year old was particularly smitten.) What’s in miso glaze? The secret to this miso salmon is this tasty miso glaze. You can use it on just about anything: any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and savory flavor! It’s known for its intense savory notes, otherwise known as umami. You can find miso in your local grocery next to the Japanese products. There are several colors of miso, each with their […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner.

Miso salmon

Here’s an impressive dinner idea that’s packed with umami and fantastically irresistible: Miso Salmon! Miso makes magic in the kitchen: it adds incredible savory flavor to everything it touches. Here it features in a miso glaze that’s so full of flavor, you’ll want to brush a glossy swipe onto just about everything. One of the ultimate ways to use it? On a tender fillet of salmon. Brush it on before and after broiling, and it’s absolutely stunning. If fact, we couldn’t tear ourselves away from this. (Our three year old was particularly smitten.)

What’s in miso glaze?

The secret to this miso salmon is this tasty miso glaze. You can use it on just about anything: any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and savory flavor! It’s known for its intense savory notes, otherwise known as umami. You can find miso in your local grocery next to the Japanese products. There are several colors of miso, each with their own flavor.

This glaze comes together in just a few minutes and uses only 5 ingredients (plus salt). Once you whisk together the ingredients, there may still be some chunks of miso that do not dissolve: that’s ok! Just try to get it as smooth as you can. Here’s what you need for the miso glaze:

  • Miso: We like yellow or light miso for this recipe, but you can use whatever you find.
  • Soy sauce: substitute tamari or coconut aminos as necessary
  • Rice vinegar
  • Sugar: substitute maple syrup or honey if you like
  • Sriracha hot sauce
  • Salt
Miso glaze

Buy a high quality piece of salmon

The other part of this miso salmon recipe that’s important: buying a great piece of salmon! You can make it with any quality, but it tastes optimal with a high quality of fish. We splurged and used King salmon for this one, and wow! It’s beautifully tender and juicy, making for one irresistible piece of fish. But you can use other types too! Here are some pointers one how to buy a

  • Fresh salmon is best. You can find good frozen salmon, but for the very best salmon, buy it fresh from your local seafood counter.
  • Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor.
  • Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but more of a splurge. Avoid Atlantic salmon as it is typically farmed salmon.

Ways to cook miso salmon

There are lots of ways to cook salmon. For this miso salmon recipe we chose the broiler because it is quick and easy! There are some tips on broiling salmon below. But you can also choose any salmon cooking method you like! Here are a few other options:

  • Pan Seared Salmon: Paint on a bit of the glaze when you flip the salmon to skin side down, then add a little more after it’s out of the pan.
  • Oven Baked Salmon: Use the glaze in the same way as broiling!
  • Grilled Salmon: Paint the glaze on right before you add it to the grill, then add more after grilling just like with broiling.
Miso salmon

Tips for broiling salmon

The best way to cook this miso salmon is broiling, we think! Here are a few tips

  • Let the salmon come to room temperature, or brine it (lower quality salmon). It’s important to let the salmon come to room temperature before broiling it so it cooks evenly. If you’re using lower quality salmon, you may want to brine it during this time: go to Broiled Salmon for more!
  • Broilers vary, so watch the cook time carefully! The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. It will be different every time: so watch closely! Estimate 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon. A food thermometer is nice for judging whether it’s done.
  • Most broilers are about 3 to 5 inches from the heating element. If yours is closer, take care and watch the salmon during the cook time.
Miso salmon

Sides to serve with miso salmon

What to serve with miso salmon to make it into an easy dinner? There are so many options! The flavors are Asian inspired, so you can use Asian-style ingredients or opt for other elements that fit the vibe. Here are some of our favorite ways to accessorize miso salmon:

This miso salmon recipe is…

Pescatarian, gluten-free, and dairy-free.

Print
Miso salmon

Easy Miso Salmon


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. 


Ingredients

  • 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
  • Freshly ground black pepper
  • 2 tablespoons light or yellow miso
  • 2 tablespoons soy sauce (or tamari or coconut aminos)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar (or maple syrup)
  • 1/4 teaspoon Sriracha hot sauce
  • 1/4 teaspoon kosher salt
  • Optional garnish: Sliced green onions, sesame seeds

Instructions

  1. Let salmon rest at room temperature for 20 minutes.
  2. Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
  3. Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
  4. Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.

  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Asian inspired

Keywords: Miso salmon

Best salmon recipes

Salmon is one of the best healthy dinner ideas! Here are some more salmon recipes to add to your repertoire:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Honey Rosemary Baked Salmon with Sweet Potatoes

Honey Rosemary Baked Salmon with Sweet Potatoes is the perfect healthy and delicious dinner. The entire family will love this easy sheet pan meal! Sheet Pan Salmon If you are looking for an easy, healthy, and delicious meal, it’s your lucky day. …

Honey Rosemary Baked Salmon with Sweet Potatoes is the perfect healthy and delicious dinner. The entire family will love this easy sheet pan meal! Sheet Pan Salmon If you are looking for an easy, healthy, and delicious meal, it’s your lucky day. This Honey Rosemary Baked Salmon recipe fits all of the above. It’s easy,…

The post Honey Rosemary Baked Salmon with Sweet Potatoes appeared first on Two Peas & Their Pod.

Blackened Salmon

Blackened salmon is the ultimate salmon recipe: fast, easy and seasoned to perfection! It’s guaranteed to become a favorite. Speechless. That’s what I was when Alex made this beautiful salmon recipe for me…and we hope you will be too. This Blackened Salmon is so flavor filled, you’ll feel like you ordered it at a restaurant. Even better: it’s fast and easy. The cooking process takes just 5 to 8 minutes. The homemade blackened seasoning has a savory intrigue and makes a crispy black crust on the outside of the fish. (Yeah, it blackens your pan too…but it’s 100% worth it.) What is blackening, anyway? First, let’s talk about the cooking method: blackening! Blackening is a style of cooking fish and meat in a cast iron skillet with a special blend of Cajun-style spices until the outside is crispy and blackened. It’s a technique that was popularized by celebrity Cajun chef Paul Prudhomme of Louisiana. He created a recipe for blackened redfish in this 1980’s cookbook that took the world by storm. Since then, blackening has become a popular technique. It’s all about the spices: and each chef has their own special blend. Let’s talk spices! Ingredients in blackened seasoning Here’s […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Blackened salmon is the ultimate salmon recipe: fast, easy and seasoned to perfection! It’s guaranteed to become a favorite.

Blackened salmon

Speechless. That’s what I was when Alex made this beautiful salmon recipe for me…and we hope you will be too. This Blackened Salmon is so flavor filled, you’ll feel like you ordered it at a restaurant. Even better: it’s fast and easy. The cooking process takes just 5 to 8 minutes. The homemade blackened seasoning has a savory intrigue and makes a crispy black crust on the outside of the fish. (Yeah, it blackens your pan too…but it’s 100% worth it.)

What is blackening, anyway?

First, let’s talk about the cooking method: blackening! Blackening is a style of cooking fish and meat in a cast iron skillet with a special blend of Cajun-style spices until the outside is crispy and blackened. It’s a technique that was popularized by celebrity Cajun chef Paul Prudhomme of Louisiana. He created a recipe for blackened redfish in this 1980’s cookbook that took the world by storm. Since then, blackening has become a popular technique. It’s all about the spices: and each chef has their own special blend. Let’s talk spices!

Blackened seasoning

Ingredients in blackened seasoning

Here’s the thing about blackened seasoning: every chef has their own recipe, so there’s no “true” definition! The famous chef Paul Prudhomme had his own technique, and ours is heavily influenced by his method. Most recipes have spices familiar to Cajun cuisine: paprika, garlic, onion, oregano, thyme, and of course, cayenne for the heat. To our recipe we added a hint allspice and cloves to add intrigue and nuance.

This blackened seasoning blend has a hint of heat, but it’s mild. We wouldn’t even call it medium (our 3 year old loved it and didn’t detect heat). We recommend making this blend homemade because it’s just not the same otherwise! The ingredients in our homemade Blackened Seasoning are:

  • Smoked paprika or sweet paprika
  • Onion powder
  • Garlic powder
  • Oregano
  • Celery seed
  • Allspice
  • Cloves
  • Cayenne
  • Salt and black pepper
Blackened salmon

How to buy a great piece of salmon

Aside from blackened seasoning, you’ll also need a fantastic piece of salmon for this blackened salmon. Lower quality salmon can taste very fishy and have a mushy texture. Here’s how to buy a great piece of salmon:

  • Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor. Buy it either fresh from the fish counter or frozen works too.
  • Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but it’s on the expensive end. Avoid Atlantic salmon as it is typically farmed salmon.
  • Make sure to buy skin on. You’ll need skin-on salmon for this recipe.

Basic steps for how to make blackened salmon

You can skip right to the recipe if you’re ready to start this blackened salmon. But let’s chat briefly about the method, because knowing why you’re doing something in the kitchen is just as important as doing it.

  • Brine the salmon. Brining takes 15 minutes, but it makes the best crispy on the outside, moist on the inside piece of salmon. Simply place the salmon in a salt water solution for 15 minutes; this also allows the salmon to come to room temperature.
  • Add blackened seasoning. Pat the salmon dry and season with the homemade seasoning blend (you can mix it up while the salmon is brining).
  • Sear the salmon skin side up for 2 to 3 minutes. Use a stainless steel or cast iron pan to get the best sear (not a non-stick pan)! Cook it over medium high heat until it’s cooked about halfway.
  • Flip and cook 2 to 5 more minutes. The timing depends on the thickness of the piece of salmon, so use your best judgement. It should be just tender and pink at the center (about 130 degrees Fahrenheit).
Blackened salmon

Helpful tool: a fish spatula!

You don’t need any special tools for blackened salmon, but here’s one that makes the process a little easier: a fish spatula! A fish spatula is a wide slotted metal spatula that’s used to gently slide underneath fish when you’re searing it. It’s actually useful for many more tasks outside of seafood: like flipping eggplant pizzas or fries.

Use any large, wide spatula if you don’t have a fish spatula. Metal is nice so that it can easily slide under the fish skin. Want to grab one for yourself? Here’s a link to our fish spatula.

How to clean your pan after making blackened salmon

After making blackened salmon, your pan will have a lovely blackened char as well. (Sorry, it’s part of the fun!) Here are a few things to note about cleaning your pan:

  • Don’t leave it for hours. You can eat your food first, of course! But don’t leave it for hours or overnight so that the black crust solidifies.
  • “Deglaze” the pan. Deglazing the pan is a cooking technique where you add wine or another liquid to loosen the browned bits from the bottom of the pan. You can use it for cleaning too! Simply place water in the pan and heat it on a burner over medium heat. When the blackened bits start to loosen, scrape them off gently with a wooden spoon or silicon spatula.
  • Use a non-toxic kitchen cleaner. If you have bits that are really stuck, we like to use a cleaner like Bon Ami.
How to make Blackened salmon

Sides to serve with blackened salmon

And that’s it: how to make blackened salmon! It makes a beautiful healthy dinner recipe that’s great for weeknights or to impress when you’re entertaining. What to serve with it? Here are a few side dishes we’d pair with it:

This blackened salmon recipe is…

Gluten-free, pescatarian and dairy-free.

Print
Blackened salmon

Classic Blackened Salmon


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.50 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Blackened salmon is the ultimate salmon recipe: fast, easy and seasoned to perfection! It’s guaranteed to become a favorite.


Ingredients

  • 1 pound wild caught salmon fillets, skin on
  • 1/2 teaspoon kosher salt
  • 2 tablespoons homemade Blackened Seasoning
  • 1 tablespoon butter (or more olive oil for dairy free)
  • 2 tablespoons olive oil, plus one drizzle
  • 1 tablespoon lemon juice

Instructions

  1. Brine the salmon: In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.
  2. If you haven’t already, mix up the blackened seasoning.
  3. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and blackened seasoning.
  4. Heat a large skillet (not non-stick*) over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about 1/2 way to center of thick part of salmon.
  5. Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lemon juice and spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed). Remove from the heat and serve.

Notes

*You’ll get the best sear from a stainless steel or cast iron skillet.

  • Category: Main Dish
  • Method: Seared
  • Cuisine: Cajun inpsired

Keywords: Blackened salmon

More healthy seafood recipes

We’ve got lots more healthy seafood recipes and fish recipes to try! Here are some favorites:

  • Pesto Baked Salmon Bright green basil pesto is a natural fit with baked fish! An easy weeknight meal that also works to impress guests.
  • Tilapia Fish Tacos Bake or broil the fish, then add sauce and slaw. A total crowd pleaser!
  • Creamy Shrimp Pasta Easy to make with the best big flavors: garlic, lemon, and Parmesan.
  • Seafood Paella This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish.
  • Salmon with Capers Oven baked in foil until it’s perfectly tender, then topped with a delicious caper sauce. An easy healthy dinner recipe!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pesto Salmon

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests. Ready for the perfect zingy sauce to add life to baked salmon? Try this pesto salmon! Bright green pesto goes hand in hand with tender baked fish to make a stunning dinner. Because really: what isn’t better with a little pesto on top? It’s mid-summer here and we’re making all the pesto with our overactive basil plant. The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. It’s easy enough for a weeknight, but impressive enough to serve to guests. This one went over very well in our house. Here’s what to know! Use homemade pesto if you can…but purchased works This pesto salmon is best with…you guessed it, homemade pesto! Now, we know it’s not always that you have access to loads of fresh basil. But the flavor of freshly made basil pesto is so good, you’ll want to make it if at all possible. Here are a few things to know: Make a half recipe of our basil pesto. This way, you don’t […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.

Pesto salmon

Ready for the perfect zingy sauce to add life to baked salmon? Try this pesto salmon! Bright green pesto goes hand in hand with tender baked fish to make a stunning dinner. Because really: what isn’t better with a little pesto on top? It’s mid-summer here and we’re making all the pesto with our overactive basil plant. The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. It’s easy enough for a weeknight, but impressive enough to serve to guests. This one went over very well in our house. Here’s what to know!

Use homemade pesto if you can…but purchased works

This pesto salmon is best with…you guessed it, homemade pesto! Now, we know it’s not always that you have access to loads of fresh basil. But the flavor of freshly made basil pesto is so good, you’ll want to make it if at all possible. Here are a few things to know:

  • Make a half recipe of our basil pesto. This way, you don’t need as much basil: just 1 cup of basil leaves.
  • You can use cashews or walnuts. Traditional pesto is made with pine nuts, but they can be expensive or hard to find. Using other nuts works too! Our favorite is cashew pesto, or try this walnut pesto.
  • Or, find the best quality purchased brand. Here’s the thing about storebought pesto: the quality varies widely. Some pestos taste flat and dull, some are overly salty. So experiment until you find one you love!

Tip for baked pesto salmon: brine it first!

Here’s a little trick we’ve used to great success. Brine your salmon before baking! What’s brining? Brining is letting your salmon sit in a brine solution before baking. This makes for perfectly moist salmon, and it helps the salmon come to room temperature which makes it cook more evenly. It also cuts down on the white stuff (see below). Even better: it doesn’t take any extra time! You can do it while the oven preheats. Here’s how to brine salmon:

  • Mix up a salt water solution. In a large dish, stir 4 cups of water with 3 tablespoons salt to make a salt water solution.
  • Place the fish in the water for 15 minutes. You can do this in the time it takes to preheat your oven: so there’s no time lost!

What’s the white stuff on cooked salmon?

What’s that gooey white stuff that sometimes appears on the surface of the fish after it’s cooked? Good news: it’s perfectly normal! The white stuff is coagulated protein that seeps to the surface while baking, called albumin. The amount of albumin varies greatly depending on the fish, so it’s not something you can control. (Read more here.) It’s safe to eat, but it does look less than appetizing on top of a beautiful fillet. Here are a few ways to reduce the albumin when you cook salmon:

  • Cook it at a lower temperature to cook it more gently (325 degrees Fahrenheit)
  • Brine the salmon in a salt and water solution before baking
Pesto salmon

How to garnish pesto salmon

The presentation is the fun part, right? This pesto salmon looks just lovely on a plate. Here’s what to know about the presentation:

  • Add the pesto after baking. This keeps it beautifully moist and bright green.
  • Add chopped and toasted pine nuts as a garnish. These look lovely, and they have a unique flavor. Make sure to toast the pine nuts before using them: it accentuates the flavor in a way where you’ll taste the difference.
  • Lemon zest adds brightness. Zest helps brighten the flavors; you’ll already have a lemon onhand if you make homemade pesto. If using storebought pesto, it can be a nice way to revive the flavors.

Buying sustainable salmon

Want to buy the most sustainable fish you can? Here are a few pointers when you’re looking at salmon at the grocery store:

  • Look for wild-caught fish if possible. Wild-caught fish is more sustainable than farmed.
  • Find US caught (if you’re in the US). 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
Pesto salmon

Sides to serve with pesto salmon

This pesto salmon makes an easy, healthy dinner recipe: great for weeknights in and when you’re entertaining guests! How to make it into a meal? Because you’ll have the oven occupied for the salmon, here are a few ideas for side dishes that are oven-free:

This pesto recipe is…

Gluten-free and pescatarian. For dairy free, use Vegan Pesto.

Print
Pesto salmon

Easy Pesto Salmon


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.


Ingredients

  • 4 (6-ounce) salmon fillets or a large 1 1/2 pound fillet, wild caught if possible
  • Olive oil, for brushing
  • 1/2 teaspoon kosher salt, plus more for brining
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons basil pesto (homemade preferable)
  • 1 tablespoon toasted and chopped pine nuts
  • A few grates of lemon zest, for garnish

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Brine the salmon: While the oven preheats, in a shallow dish stir together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
  3. Bake: Rub the bottom of a baking dish with olive oil. Pat each piece of salmon dry and place it on the pan. Sprinkle the salmon with 1/8 teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover pan with foil and bake the salmon for 10 minutes. Then remove the foil bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). A 1-inch thick fillet should cook in about 15 minutes total.
  4. Serve: When the salmon is done, spoon the pesto over the salmon. Sprinkle it with chopped pine nuts and if desired, a bit of lemon zest. Serve immediately. (Leftovers can be stored refrigerated for 3 to 4 days.)

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Seafood

Keywords: Pesto salmon

More recipes with pesto

Got lots of basil? Let’s make everything pesto! Here are some of our favorite meals starring this bright green sauce:

  • Pesto Spaghetti or Pesto Cavatappi The trick to getting the creamiest pesto pasta evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.
  • Shrimp Pesto Pasta An impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone.
  • Pesto Cream Sauce This 5-minute pesto cream sauce is genius: just simmer pesto and cream until a thick sauce forms!
  • Easy Pesto Shrimp A dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
  • Pesto Aioli Full of incredible basil and Parmesan flavor! Use it for dipping fries or to slather on a burger or sandwich.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Blackened Salmon with Zucchini

Are you ready for a dinner that is seriously easy and is so good that it will make you go weak in the knees? Just wait until you try this Blackened Salmon with Zucchini. The preparation couldn’t be more simple, yet the results are absolutely stunning. It’s the perfect example of how food doesn’t have […]

The post Blackened Salmon with Zucchini appeared first on Budget Bytes.

Are you ready for a dinner that is seriously easy and is so good that it will make you go weak in the knees? Just wait until you try this Blackened Salmon with Zucchini. The preparation couldn’t be more simple, yet the results are absolutely stunning. It’s the perfect example of how food doesn’t have to be complicated to be good. 

Blackened salmon with zucchini on a white plate with a black fork

Blackened Doesn’t Mean Burned

“Blackening” is a cooking technique popularized by Chef Paul Prudhomme in the 1980s. It involves coating the fish in spices and cooking at a high temperature in butter until the paprika in the spice mix and butter solids form a very dark and delicious “blackened” crust. While the exterior of the fish may appear very dark brown or almost black, there shouldn’t be a burnt flavor.

What Spices Do You Use for Blackening?

I used my Homemade Cajun Seasoning for this blackened salmon, but you can take a short cut and use a store-bought blackened seasoning blend, if you prefer. Just keep in mind that store-bought seasoning mixes may contain a different amount of salt, so you may need to add more or less to compensate.

What Kind of Skillet is Best?

The blackening technique is traditionally done with a cast iron skillet, which is great at providing the high even heat needed to form that butter-infused spice crust. I used a non-stick skillet, which I know will make some people clutch their pearls, but I was still able to get a really nice crust on my blackened salmon so I was okay with it. I’m going to just go ahead and tell you to use whatever type of cookware is easiest for you and gives you the least amount of anxiety about the fish sticking because there is nothing more devastating than losing an expensive piece of salmon stuck to a piece of cookware (although there should be plenty of oil and butter to keep that from happening here). ;) 

What to Serve with Blackened Salmon and Zucchini

I ate this as a meal on its own, but if you want to round out your plate with some carb action, I think this would be great on a bed of seasoned rice. A side of Vinaigrette Slaw with Feta would also be a nice compliment.

A fork flaking a piece of blackened salmon on the plate with zucchini

 

 

Blackened salmon with zucchini on a plate with a black fork on the side

Blackened Salmon with Zucchini

Blackened salmon coated in Cajun spices, cooked to perfection in butter, and paired with simple sautéed zucchini makes a simple but delicious dinner!
Total Cost $13.30 recipe / $3.33 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 323.63kcal
Author Beth - Budget Bytes

Ingredients

Cajun Seasoning

  • 2 tsp smoked paprika $0.20
  • 1 tsp dried thyme $0.10
  • 1 tsp dried oregano $0.10
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne $0.02
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp salt $0.02

Salmon and Zucchini

  • 1.3 lbs. salmon $10.65
  • 2 Tbsp butter $0.26
  • 1 Tbsp cooking oil $0.04
  • 1.3 lbs. zucchini $1.79

Instructions

  • Combine the spices for the Cajun seasoning in a bowl (smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, pepper).
  • Remove the skin from the salmon, then cut it into four equal-sized portions (if not already cut). Generously coat all sides of the fish in the prepared Cajun seasoning.
  • Slice the zucchini into half-rounds and set aside.
  • Add the butter and cooking oil to a skillet and heat over medium-high. When the skillet is hot and the butter is melted and foaming, add the salmon pieces. Cook the salmon for 5-7 minutes on each side, or until a dark brown crust forms and the salmon is cooked through*.
  • Remove the cooked fish to a clean plate. Add the sliced zucchini to the skillet in its place. Quickly sauté the zucchini in the residual butter and spices until it is tender. Serve the salmon and zucchini immediately.

Notes

*The FDA recommends an internal temperature of 145ºF for fish.

Nutrition

Serving: 1g | Calories: 323.63kcal | Carbohydrates: 6.35g | Protein: 31.48g | Fat: 19.3g | Sodium: 405.18mg | Fiber: 2.3g

How to Make Blackened Salmon with Zucchini – Step by Step Photos

Cajun spice mix in a wooden bowl

Make the Cajun spice mix first. Combine 2 tsp smoked paprika, 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp ground cumin, ¼ tsp cayenne pepper, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp pepper. Stir the spices together.

Season salmon filets

Remove the skin from one salmon filet (1.3 lbs.), then cut it into four equal-sized pieces, keeping in mind that one end is usually thicker than the other. Generously coat all sides of the salmon filets with the Cajun seasoning. 

Butter and oil in the skillet

Add 2 Tbsp butter and 1 Tbsp cooking oil to a skillet. Heat the skillet over medium-high heat.

Blackened salmon being turned with tongs in the skillet

When the skillet is hot, the butter melted and foaming, add the seasoned salmon pieces. Let them cook for about 5-7 minutes on the first side, or until a dark brown crust has formed, then flip and cook for another 5-7 minutes on the other side, or until cooked through. The total cooking time may vary with the thickness of your salmon pieces.

Sliced zucchini on a cutting board

While the salmon is cooking, slice the zucchini into half-rounds.

finished blackened salmon in the skillet

Once the blackened salmon is finished cooking, remove it from a skillet to a clean plate. There should be a ton of spice-infused butter still in the skillet, so we’re going to take advantage of that for the zucchini!

Cooked zucchini in the skillet

Add the zucchini to the skillet (still over medium-high) and sauté the zucchini for just a few minutes or until it softens just a bit. The zucchini will pick up all the leftover herbs and spices in the skillet.

Blackened salmon with zucchini on a plate with a black fork on the side

Serve immediately or pack it up into meal prep containers and enjoy for the next few days (I did!).

The post Blackened Salmon with Zucchini appeared first on Budget Bytes.

This Herby, Spicy Salmon Is as Breezy as Summer Should Be

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re making a make-ahead dinner.


While pan-seared salmon should be served as soon as it’s out of the skillet—becoming less crispy, less crackly, less good the farther it gets from the stove, not unlike a new car whose value plummets as you drive away from the dealership—a slow-roasted fillet has staying power.

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Blackened Salmon with Grilled Naan and Lime Slaw.

 This grilled salmon is sponsored by ALDI! Oh hello, new favorite salmon!   Let me just say it: I am in LOVE with this meal. It looks fancy but it’s pretty darn easy. It tastes even fancier! And you won’t believe how good the salmon is. Super flavorful, buttery and tender. It practically melts in your […]

The post Blackened Salmon with Grilled Naan and Lime Slaw. appeared first on How Sweet Eats.

 This grilled salmon is sponsored by ALDI!

Oh hello, new favorite salmon!  

grilled salmon on naan bread with slaw and cilantro sauce

Let me just say it: I am in LOVE with this meal. It looks fancy but it’s pretty darn easy. It tastes even fancier! And you won’t believe how good the salmon is. Super flavorful, buttery and tender. It practically melts in your mouth.

salmon, naan and olive oil from ALDI

Today I’m partnering with ALDI again to bring you this delicious recipe! They are my go-to when it comes to summer staples. And they have alllll the things that you need to create the perfect 4th of July spread! I’ve relied on ALDI even more during the pandemic because they have stayed so well stocked. 

fresh atlantic salmon

I grabbed this Atlantic salmon from ALDI and was completely blown away at the quality and how affordable it is. It’s close to perfect!

Delicious too.

ALDI has so many summer staples right now – and they are stocked with ingredients that can make your weekday dinners happen easily. They are also my go-to for food when it comes to summer holidays. I’ll be stocking up for the Fourth of July so I can make a cheese board, huge fruit platter and a few other great cookout recipes. Their selection of produce is top notch. 

lime slaw with cucumbers and cilantro

Not only did I grab the salmon at ALDI, I got the Specially Selected Naan Bread which is fantastic. That goes right on the grill too. I also love their Specially Selected Extra Virgin Olive Oil which is a key in all parts of this recipe.

creamy cilantro sauce

The produce for the quick slaw all came from ALDI too. Green cabbage or coleslaw mix – I like to use a mix of both for a variety of texture. Fresh lime, cilantro and cucumbers. Then we have a cilantro avocado drizzle, which is ridiculously good. Blend it up and drizzle all over the salmon for an extra punch of flavor.

blackened grilled salmon

Speaking of the salmon!

The salmon is seasoned with a mixture of spices, including smoked paprika, garlic powder and oregano. I threw it on the grill until it was just cooked. This may be my new go-to seasoning for salmon – it’s that good.

grilled salmon on naan bread with slaw and cilantro sauce

As soon as the salmon came off the grill, I threw the naan bread on the grill! This allows the naan to get even more puffy and bubbly. It adds some smoky, charred flavor and of course, warms the bread up too.

Once the grilling is finished, all you have to do is throw the slaw on top of the naan. Flake the salmon on top next. Drizzle with the sauce and it’s ready to go! I love eating this as an open-faced bread, but of course you can use these same ingredients and make sandwiches too. 

grilled salmon on naan bread with slaw and cilantro sauce

It’s super satisfying. It easily comes together in 30 minutes – though you can make the slaw and sauce ahead of time if you wish. This is the perfect way to bring a new and fancy feel to your Fourth of July holiday! Throw the salmon and naan on the grill and everyone will love it. It’s simple but at the same time, an elevated way to enjoy our classic summer holiday! Plus, it’s also a great weeknight meal. Serve it family style and once the salmon is grilled, let everyone build the grilled naan. 

It’s the loveliest meal ever! 

grilled salmon on naan bread with slaw and cilantro sauce

Grilled Salmon and Naan

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Blackened Salmon with Grilled Naan

This grilled salmon is incredible! Blackened grilled salmon served with a lime slaw on top of bubbly grilled naan bread. Best meal ever!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author How Sweet Eats

Ingredients

  • 1 pound ALDI fresh Atlantic salmon (1 to 2 pieces)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder
  • pinch crushed red pepper flakes
  • 4 Specially Selected Naan Breads

slaw

  • 4 cups shredded green cabbage or coleslaw mix
  • 3 mini seedless cucumbers, sliced
  • cup chopped cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons Specially Selected Extra Virgin Olive Oil

cilantro sauce

  • ½ cup fresh cilantro
  • ¼ avocado
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons Specially Selected Extra Virgin Olive Oil
  • 1 garlic clove, minced
  • salt and pepper

Instructions

  • Preheat your grill to 400 to 450 degrees F.
  • Pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, garlic powder and red pepper flakes. Sprinkle all over the salmon.
  • Place the salmon on the grill. Close the lid and cook for 6 to 8 minutes, until it’s opaque and pink. Remove the salmon and let it sit for 5 minutes.
  • While the salmon rests, place the naan bread on the grill and grill for just 1-2 minutes per side, until warm and slightly charred.
  • To build the meal, spoon the slaw over the naan bread. Top with some flaked salmon. Drizzle on the cilantro sauce. Enjoy!

slaw

  • Combine the cabbage, cucumbers and cilantro in a bowl with a pinch of salt and pepper. Toss with the lime juice and olive oil until combined. Set aside until ready to use. You can make this ahead of time and store it in the fridge!

cilantro sauce

  • Combine all ingredients in a food processor or blender and blend until combined. Drizzle over salmon. You can make this ahead of time and store in the fridge!

grilled salmon on naan bread with slaw and cilantro sauce

I’m in heaven.

The post Blackened Salmon with Grilled Naan and Lime Slaw. appeared first on How Sweet Eats.

Easy Grilled Salmon

Here’s an easy way to grill salmon without the fish sticking to the grates. Promise! And mix up your approach with 4 different marinades while you’re at it. Continue reading “Easy Grilled Salmon” »

Here's an easy way to grill salmon without the fish sticking to the grates. Promise! And mix up your approach with 4 different marinades while you're at it.

Continue reading "Easy Grilled Salmon" »

Perfect Grilled Salmon

Here’s how to make the absolute best grilled salmon! It’s perfectly tender and flavored with a magic seasoning blend that takes it to new heights. Want to grill salmon to perfection? It’s not an easy feat. Salmon is easy to over cook and under-season. Over here we’ve had our share of sub-par salmon experiences, so we set about to find a no-fail way to grill salmon. Meet our Perfect Grilled Salmon! It’s an easy method and comes out tender with a lightly crisp crust. Even better, we created a tasty magical seasoning blend to go with it. This Seafood Seasoning tastes so good, you’ll want to put it on everything…you might never make salmon without it again. Ingredients for grilled salmon Let’s break down the ingredients for grilled salmon, shall we? You only need a few quality ingredients to make the very best grilled salmon: Skin-on salmon fillets: Try to find wild-caught if you can: it tastes better and is most sustainable. Skin on is important because it acts as a barrier between the fish and the grill while cooking. Olive oil & salt: You’ll just need a bit for rubbing and sprinkling. Seafood seasoning: Here’s where the magic comes […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the absolute best grilled salmon! It’s perfectly tender and flavored with a magic seasoning blend that takes it to new heights.

Grilled salmon

Want to grill salmon to perfection? It’s not an easy feat. Salmon is easy to over cook and under-season. Over here we’ve had our share of sub-par salmon experiences, so we set about to find a no-fail way to grill salmon. Meet our Perfect Grilled Salmon! It’s an easy method and comes out tender with a lightly crisp crust. Even better, we created a tasty magical seasoning blend to go with it. This Seafood Seasoning tastes so good, you’ll want to put it on everything…you might never make salmon without it again.

Ingredients for grilled salmon

Let’s break down the ingredients for grilled salmon, shall we? You only need a few quality ingredients to make the very best grilled salmon:

  • Skin-on salmon fillets: Try to find wild-caught if you can: it tastes better and is most sustainable. Skin on is important because it acts as a barrier between the fish and the grill while cooking.
  • Olive oil & salt: You’ll just need a bit for rubbing and sprinkling.
  • Seafood seasoning: Here’s where the magic comes in. Keep reading…
Grilled salmon

Here’s the best seasoning for salmon…period.

Salmon is beautiful with just salt and pepper, and a squeeze of lemon. But want to take it over the top? (We know you do.) The very best way to season grilled salmon is our homemade Seafood Seasoning! It brings unreal savory flavor to this fish. There’s a little smoky, savory, and salty, with a hint of celery seed and allspice for some intrigue. It’s so good that we can’t help but use it on all our grilled vegetables, too. Here’s what’s in this magic seasoning blend:

  • Smoked paprika (or sweet paprika)
  • Garlic powder
  • Onion powder
  • Thyme
  • Celery seed
  • Cumin
  • Allspice
  • Salt
How to grill salmon
How to g

Tips for how to grill salmon: the easy way!

Some people swear by cooking grilled salmon in foil. But we think the very best way is right on the oven grates. This way, you get all that smoky flavor and a crispy exterior. Here are our tips for how to grill salmon:

  • Brine the salmon first! Brining is simply placing the salmon in a salt water solution while the grill preheats. It makes for perfectly moist salmon, and also helps the salmon come to room temperature which makes it cook more evenly.
  • The temperature for grilled salmon? Medium high heat, or 375 to 450 degrees. Medium high heat makes for a perfectly cooked piece of salmon. While you can cook at high heat and then finish at lower heat, we like the ease of grilling at one temperature.
  • How long to cook grilled salmon? 5 minutes skin side down, then 2 minutes skin side up! The best way to measure whether it’s done is using an internal thermometer. Stick it in the thickest part of the fish and it should read 125 to 130 degrees Fahrenheit.

Ways to prevent sticking to the grill!

Some people complain about salmon sticking to the grill. The biggest contributor to that problem? Don’t try to turn it too soon! When the salmon is cooked just enough, it releases from the grill grates, making it easy to flip. But if you touch it before that time, it can stick and break apart. You don’t need to oil the grill grates. Just lightly oil the fish, and when cooking wait until the salmon is easy to release (about 5 minutes). Then it’s easy to flip!

Another tip: make sure to cook with skin on salmon. This helps it to stay together on the grill. Salmon with the skin off easily sticks to the grill. We don’t recommend using it here.

Grilled salmon
Serve it up with Grilled Potatoes in Foil

More ways to season salmon

There are lots of ways to season salmon! Once you’ve tried it with this Seafood Seasoning, you might want to change it up a bit. Here are some more ideas on seasoning:

Sides to serve with grilled salmon

Enough about cooking it: let’s talk about eating! What to serve with grilled salmon? Try using the rest of the grill grates for some grilled veggies, or pair with a summer salad. Here are some recs:

How to grill salmon

This grilled salmon recipe is…

Gluten-free, dairy-free and pescatarian.

Print
Grilled salmon

Perfect Grilled Salmon


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Low Calorie

Description

Here’s how to make the absolute best grilled salmon! It’s perfectly tender and flavored with a magic seasoning blend that takes it to new heights.


Ingredients

  • 4 4-ounce salmon fillets, skin on (wild caught if possible)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 2 tablespoons Seafood Seasoning*

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees).
  2. Brine the salmon: While the grill preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
  3. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and seasoning blend (or simply salt and pepper).
  4. Grill the salmon over indirect heat skin side down for 5 minutes, until it releases from the grates. Flip and cook another 2 minutes, until the internal temperature is 125 to 130 degrees. Allow to rest for a few minutes, then serve.

Notes

*We highly recommend making this homemade seafood seasoning! To make a quick version just for the salmon, mix 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1/4 teaspoon kosher salt and 1/4 teaspoon cumin.

  • Category: Main Dish
  • Method: Grilled
  • Cuisine: Seafood

Keywords: Grilled Salmon

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

The Absolute Best Way to Cook Salmon, According to So Many Tests

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackl…

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles salmon.


I did not grow up eating much fresh fish. My parents were exceptional cooks, but they mostly steered clear of the stuff—perhaps because they were raised in landlocked places, or because they learned to cook in the ’80s, when swordfish carpaccio reigned troublingly supreme. On the rare occasion my dad would fire up the broiler for, say, a hunk of halibut, my mom would run from the room with her pointer finger and thumb clamped firmly around her nostrils, throwing open all the windows as she retreated.

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