Category: Fish

Miso Salmon

Try this miso salmon that’s so flaky and flavorful, it’ll redefine your easy dinners! The miso glaze is the secret…

Try this miso salmon that’s so flaky and flavorful, it’ll redefine your easy dinners! The miso glaze is the secret weapon you never knew you needed, and it’s ready in 5 minutes.

Miso salmon recipe with green onion garnish.

Here’s a fun dinner idea that’s simple and flavor-packed: miso salmon! We love using miso to make kitchen magic, since it adds a salty, savory flavor to everything it touches. Here it stars in our miso glaze that’s so punchy, you’ll want to brush a glossy swipe onto just about everything!

What we love about this recipe: We love eating salmon as part of the Mediterranean diet, and this one is one of our favorite ways to eat it. Brush the glaze on a tender fillet of salmon before and after broiling, and it comes out irresistible salty, savory, and tangy. Every time we make it, we can’t resist taking more bites!

“Loved this easy recipe! My family tends not to be big fans of miso, but everyone here enjoyed this salmon. It’s great over rice with some broccoli on the side. Definitely 5 stars!” -Summer

Ingredients in this miso salmon recipe

The secret to miso salmon is this tasty miso glaze. It works on about anything, like 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 salty flavor. The other part that’s important: finding a great piece of salmon! Here’s what you need for miso salmon:

  • High quality salmon: This recipe tastes best with a high quality of fish. We splurged and used King salmon for this one, and it came out beautifully tender and juicy. It also tastes great with a nice piece of Coho or Atlantic salmon too.
  • Miso: Miso is a Japanese fermented soybean paste that’s full of nutrients and its intense savory notes known as umami: the fifth flavor. You can find miso near the Japanese ingredients at your local grocery. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso salmon recipe, which might be labeled as “light miso” at the store.
  • Soy sauce: Substitute tamari or coconut aminos as necessary.
  • Rice vinegar: Rice vinegar adds that signature tangy flair.
  • Sugar: A good sauce is balanced with salty, tangy and sweet. If you prefer, substitute maple syrup or honey if you like.
  • Sriracha hot sauce: Hot sauce adds even more tangy flavor, and a hint of heat.
Fresh uncooked salmon on plate.

Tips for buying salmon

Here are some pointers on how to buy the best salmon for this miso salmon recipe:

  • 1 to 1 1/2-inch thick fillets are good for this recipe, which might be labeled “center cut” at the store.
  • Fresh salmon is best. For the very best quality free of fishy flavor, we find it’s best to buy fresh fish from your local seafood counter.
  • Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.

How to make miso salmon: step by step

There are lots of ways to cook salmon. For this miso salmon recipe, we chose broiled salmon because it is quick and easy! It also results in a crispy top, which is our favorite texture for this fish. Here’s an outline of how to make miso salmon:

Step 1: 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). 

Step 2: 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.

Step 3: Broil 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 130°F in the center). Brush with more of the glaze and serve.

For the exact quantities and ingredients, jump to the full recipe below.

Broiling tip

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. 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 when the salmon is done.

Miso Salmon with glaze in background.

Other ways to cook the salmon

You can choose any salmon cooking method you like for this miso salmon recipe; the only caveat is when to add the glaze. Here are a few other methods for cooking salmon with notes on how to adapt them:

  1. 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.
  2. Oven Baked Salmon: Use the glaze in the same way as broiling!
  3. Grilled Salmon or Grilled Salmon in Foil: Paint the glaze on right before adding the fillets to the grill, then paint with more glaze after grilling.
Miso Salmon recipe with green onion garnish.

A few sides to serve with miso salmon

What to serve with miso salmon to make it into an easy dinner? There are so many options! Here are some of our favorite sides for salmon:

Dietary notes

This miso salmon recipe is pescatarian, gluten-free, and dairy-free.

Frequently asked questions

What kind of miso paste should I use?

White miso is milder and slightly sweeter, making it ideal for marinades like this recipe. You can use any type of light or yellow miso in this recipe, or try red or brown miso for a slightly bolder flavor (it will be saltier).

Can I use a different type of fish?

Absolutely! Baked cod, grilled halibut, or Chilean sea bass would all work well with this miso marinade. Adjust the cooking time slightly depending on the thickness of the fish.

How can I tell if my miso salmon is cooked through?

The best way is to use a digital read thermometer. The internal temperature of the salmon should reach 130°F for safe consumption. Alternatively, you can gently flake the fish with a fork – if it flakes easily and appears opaque throughout, it’s cooked.

Print
Miso salmon

Easy Miso Salmon

★★★★★

4.5 from 6 reviews
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4
Print Recipe

Description

Try this miso salmon that’s so flaky and flavorful, it’ll redefine your easy dinners! The miso glaze is the secret weapon you never knew you needed, and it’s ready in 5 minutes.

Ingredients

  • 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
  • 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)
  • ¼ teaspoon Sriracha hot sauce
  • ¼ 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 130°F in the center). Brush with more of the glaze and serve.
  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Asian inspired
  • Diet: Gluten Free

Keywords: Miso salmon

A few more salmon recipes

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

Homemade Fish Sticks

Homemade fish sticks are easy to make, deliciously crispy on the outside, and light, flakey, and moist on the inside.

The post Homemade Fish Sticks appeared first on Budget Bytes.

Every now and then I get a MAJOR craving for fish sticks, but I’m not really a fan of store-bought frozen fish sticks. So instead, I use this homemade fish sticks recipe to get my fix. They’re surprisingly simple to make, they’re deliciously crispy on the outside, and light, flakey, and moist on the inside. Dip them in some homemade tartar sauce and I’m in heaven!

Close up overhead view of a plate full of fish sticks with one dipped into tartar sauce.

Fish sticks are seriously easy to make. They have two main components, the fish and the crispy breading. Super easy! Once you make your own fish sticks at home, there’s no going back to frozen.

Ingredients for Fish Sticks

Here’s what you’ll need to make these homemade fish sticks:

  • White Fish: You’ll want to use a mild white fish to make fish sticks, like cod, flounder, tilapia, or grouper. I used frozen flounder this time around because that’s what was available at the store for a good price, but I’ve also used cod many times. Frozen fish is usually a little more affordable than fresh, and it works great for fish sticks!
  • Flour, Eggs, Breadcrumbs: The crispy breadcrumb coating is made with just a few simple ingredients: flour, eggs, and Panko breadcrumbs (plus a little seasoning). Panko is the best type of breadcrumb for fish sticks because it’s extra light and crispy, so it doesn’t overpower the delicate fish.
  • Seasoning: You’ll definitely want a little seasoning to keep your fish sticks from being boring, so I made it easy by adding a Creole seasoning blend that includes salt. Any type of seasoning salt will work well.
  • Oil: Use high-heat cooking oil to shallow fry the fish sticks, like canola, vegetable, peanut, light olive, or sesame oil (not toasted).

Alternate Cooking Methods

I chose to shallow fry my homemade fish sticks because it’s SUPER fast and creates the most crispy and delicious bread coating. If you’re not a fan of this method, it is possible to bake them in an oven or use an air fryer, although the results won’t be quite as scrumptious. Here is how to cook fish sticks in an oven or air fryer:

Baked Fish Sticks: Preheat the oven to 400ºF. Stir 2 Tbsp cooking oil into the seasoned Panko breadcrumbs (this helps the fish sticks brown and crisp evenly). Place the breaded fish sticks on a wire cooling rack placed on a baking sheet. Bake the fish sticks for 10-15 minutes, or until golden brown and cooked through.

Air Fryer Fish Sticks: Preheat the air fryer to 400ºF. Stir 2 Tbsp cooking oil into the seasoned Panko breadcrumbs (this helps the fish sticks brown and crisp evenly). Place the fish sticks in the air fryer basket in batches, being careful not to overcrowd the air fryer. Cook the fish sticks at 400ºF for 8-10 minutes, or until lightly golden.

Seasoning Ideas for Fish Sticks

I used Tony Chachere’s to season my fish stick recipe, but there are a lot of other great seasonings that would also work well. Just remember, if the seasoning blend you use does not contain salt, you’ll need to add about 1/4 tsp to the flour mixture and 1/2 tsp to the panko breadcrumbs. Here are some alternate seasoning ideas for your homemade fish sticks:

What to Serve with Fish Sticks

You’ll probably want a little something delicious to dip your fish sticks in, so I would suggest a creamy tartar sauce, a zingy comeback sauce, creamy-tangy mayo ketchup, or plain ketchup (if that’s how you roll).

To round out your fish stick meal, try pairing them with a creamy coleslaw or a zippier cumin lime coleslaw, go “fish and chips” style with some steak fries, or get some greens with a side of roasted broccoli. Or, go full on comfort food with some creamy mac and cheese. ;)

A hand dipping a fish stick into a bowl of tartar sauce.
Overhead view of a plate full of fish sticks with tartar sauce and lemon wedges.
Print

Homemade Fish Sticks

Homemade fish sticks are easy to make, deliciously crispy on the outside, and light, flakey, and moist on the inside. 
Course Dinner, Lunch
Cuisine American
Total Cost $7.32 recipe / $1.83 serving
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4 (about 4 fish sticks each)
Calories 384kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. white fish $6.00
  • 1/2 cup all-purpose flour $0.16
  • 2 tsp Tony Chachere's seasoning, divided* $0.20
  • 2 large eggs $0.18
  • 1 cup panko breadcrumbs $0.62
  • 1/4 cup cooking oil $0.16

Instructions

  • If the fish is frozen, thaw completely, then pat with a paper towel to remove any excess moisture. Cut the fish into "sticks" about three inches long and ½-inch wide, and no more than ½-inch thick (if using a thicker fish filet).
  • Prepare the breading by combining the flour and 1 tsp seasoning (Tony Chachere's or seasoning of choice) in a bowl. In a separate bowl, whisk the eggs. In a third bowl, combine the panko breadcrumbs and remaining 1 tsp seasoning.
  • Begin to bread the fish sticks by dipping them one at a time into the flour, then egg, then panko breadcrumbs. Place the breaded fish sticks on a plate or cutting board once breaded.
  • Heat the cooking oil in a small skillet over medium heat. When the oil is hot enough that a breadcrumb dropped into the pan sizzles strongly as soon as it hits the oil, you're ready to fry the fish sticks.
  • Fry the fish sticks in batches, making sure not to overcrowd the pan, frying for 2-4 minutes on each side or until the breading is golden brown. Transfer the fried fish sticks to a paper towel-lined plate to drain as you fry the rest. If the oil gets too hot as you fry, remove the pan from the heat to allow it to cool slightly before continuing. Do not let the oil smoke. If needed, add slightly more oil and allow it to fully heat before cooking more fish sticks.
  • Allow the fish sticks a few minutes to cool slightly before enjoying with your favorite dipping sauce.

See how we calculate recipe costs here.

Notes

*Use your favorite seasoning salt or seasoning blend. See the blog text above the recipe for more seasoning ideas.
The sodium content listed does not account for the fact that most of the seasoning salt is discarded with the unused flour and panko after breading the fish sticks. 

Nutrition

Serving: 4fish sticks | Calories: 384kcal | Carbohydrates: 23g | Protein: 30g | Fat: 19g | Sodium: 1367mg | Fiber: 1g
Close up of a fish stick dipped in tartar sauce.

How to Make Fish Sticks – Step by Step Photos

thawed flounder filets on a cutting board.

Thaw about 1 lb. of white fish, then dab with a paper towel to remove excess moisture. I used flounder because that’s what was available, but cod, tilapia, or grouper all work great.

Fish filets cut into fish sticks on a cutting board.

Cut the fish into “sticks” about three inches long and ½-inch wide. If you are using thicker pieces of fish, like a cod, filet the pieces in half to make sure they are not thicker than ½-inch.

Three bowls with ingredients for the breading (flour, eggs, breadcrumbs).

Prepare the ingredients for the three layers of the breadcrumb coating. In one bowl, combine ½ cup flour with 1 tsp Tony Chachere’s seasoning (see blog text above for alternate seasoning ideas). In a separate bowl, whisk two large eggs. In a third bowl, combine 1 cup Panko breadcrumbs with 1 tsp Tony Chachere’s seasoning.

Breaded fish sticks on a cutting board next to the three bowls of ingredients.

Begin breading the fish sticks by first dipping them in the seasoned flour, shaking off the excess, then dipping them into the whisked eggs, and finally into the seasoned breadcrumbs until fully coated. Place the breaded fish sticks on a plate or cutting board.

Fish sticks being fried in a small pan.

Add ¼ cup high-heat cooking oil (like canola, vegetable, peanut, light olive oil) to a small skillet and heat over medium. Test the heat of the oil by dropping in a pinch of Panko breadcrumbs. When the breadcrumb sizzle furiously as soon as it hits the oil, it’s ready to fry the fish sticks. Work in small batches, taking care not to overcrowd the pan. Fry the fish sticks for 2-4 minutes on each side, or until golden brown. If the oil becomes too hot, take the pan off the heat for a moment or two before proceeding. If the oil begins to smoke, take it off the heat immediately.

Fried fish sticks on a paper towel lined plate.

Transfer the fried fish sticks to a paper towel-lined plate to drain as you cook the remaining fish sticks. Let them cool for just a few minutes before serving and enjoying!

Overhead view of a plate full of fish sticks with tartar sauce and lemon wedges.

These things are SERIOUSLY SO GOOD. I already want to make another batch. 😜

Close up of a fish stick with a bite taken out, showing the flakey interior.

The outside is so crispy and the inside is so moist and flakey. Fish stick PERFECTION!

More Easy Seafood Recipes

The post Homemade Fish Sticks appeared first on Budget Bytes.

How Kyle Lee Disrupted the Alaskan Salmon Industry

Kyle Lee—the 31-year old commercial fisherman turned owner of Alaskan Salmon Company—is regularly banned from TikTok.

“I respond to too many comments in a short period of time,” he told me. Read More >>

Kyle Lee—the 31-year old commercial fisherman turned owner of Alaskan Salmon Company—is regularly banned from TikTok.

“I respond to too many comments in a short period of time,” he told me.

Read More >>

Greek Salmon Salad

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.…

A Couple Cooks – Recipes worth repeating.

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.

Greek Salmon Salad

Looking for fun dinner ideas? This Greek salmon salad is healthy and satisfying, full of bold Mediterranean flavors! The star of the show is salmon bites, bite-sized pieces that add a pop of protein to each bite. Layer them over juicy tomatoes, cool cucumber, and feta cheese, and it’s a crowd-pleasing dinner idea that’s ideal in summer or anytime. Honestly, we’d eat this every night of the week! It’s that satisfying.

Ingredients in Greek salmon salad

This Greek salmon salad recipe is built around salmon bites, 1-inch bits of salmon that are cut into pieces before cooking. It makes them the perfect addition to salads, and what better pair than a refreshing Greek salad? Take our classic Greek salad, add a little arugula and top with the salmon bits. It makes the ideal Mediterranean diet dinner! Here’s what you’ll need:

  • 1 recipe Salmon Bites
  • Ripe tomatoes
  • Red onion
  • English cucumber
  • Baby arugula
  • Capers
  • Kalamata olives
  • Feta cheese
  • Olive oil
  • Red wine vinegar
  • Dried oregano and salt
Greek Salmon Salad

Making salmon bites

The key to Greek salmon salad is making these salmon bites! They’re quick to make in the broiler and take just 15 minutes total. Broiling salmon is one of our favorite ways to cook it because you don’t even have to wait for the time it takes to preheat the oven! Open the salmon bites recipe in a separate tab to see those ingredients. Here’s what to do:

  1. Preheat: Preheat a broiler to high.
  2. Season: Cut the salmon into 1-inch pieces, then toss them with the seasonings. Place on a foil-lined baking sheet brushed with olive oil.
  3. Broil: Broil 4 to 5 minutes until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). 
  4. Toss with Garlic Lemon Butter: Melt butter, then stir in minced garlic and lemon zest. Toss the bites with the butter and sprinkle them over each Greek salad.
Salmon Bites Recipe

Notes for making salmon Greek salad

This salmon Greek salad is very simple and comes together in 30 minutes or less! Here are a few things to keep in mind when preparing and serving this dish:

  • Use an English cucumber. English cucumbers are a long, thin variety with a sweeter flavor, imperceptible skin, and less pronounced seeds than a standard cucumber. We recommend using them in most cucumber recipes because you don’t need to peel or seed them! If you use a standard cucumber, make sure to peel and seed.
  • Use baby arugula. Baby arugula (sold in boxes or bags) has a much milder flavor than standard arugula, which is sold in a bunch. If you can’t find it, use a different leafy green like spinach or mixed greens.
  • The recipe is very forgiving, so add ingredients to taste. Want to use more tomatoes or cucumber? Feel free! Do you prefer lettuce over baby arugula? Use that instead!

Tips for buying salmon

It’s important in any salmon recipe to buy good-quality salmon. Low quality salmon can taste very fishy and have a mushy texture, or have a lot of that white stuff when it’s cooked (called albumin). Good quality salmon has a fresh flavor that’s not fishy and a tender, flaky texture. Here’s what to look for when buying salmon:

  • Opt for fresh salmon if possible. We’ve found buying salmon fresh from the fish counter usually has the best flavor. However, frozen can work too: try to find higher-quality frozen salmon and avoid those big economy-sized bags (we’ve found this type can taste very fishy).
  • Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
  • Know your types of salmon. 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 expensive and we wouldn’t recommend it for this recipe. Atlantic salmon is most often farmed and not available wild caught. Ask about its source at the fish counter.
Salmon Greek Salad

Make ahead notes

This Greek salmon salad is best eaten the day it is made; leftovers become rather soggy. If you want to make it in advance, here are a few tips:

  • Make the salmon bites in advance and refrigerate until serving. If desired, you can re-warm them in the broiler or on the stovetop.
  • Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.

More salmon recipes

Greek salmon salad makes a hearty, Mediterranean diet dinner that everyone will love! Here are a few more salmon recipes that make easy dinner ideas:

This salmon salad recipe is…

Gluten-free and pescatarian.

Print
Greek Salmon Salad

Greek Salmon Salad

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4
Print Recipe

Description

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.

Ingredients

  • 1 recipe Salmon Bites
  • 3 large ripe tomatoes, chopped into rough chunks
  • 1/2 large red onion, thinly sliced
  • 1 large English cucumber, cut into 1/2-inch pieces (or peeled, de-seeded and chopped for a standard cucumber)
  • 2 cups baby arugula
  • 2 tablespoons capers, drained
  • 1 cup Kalamata olives
  • 2 to 4 ounces high quality feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • ¼ teaspoon kosher salt, plus more to taste

Instructions

  1. Prepare the Salmon Bites by completing Steps 1-3.
  2. Chop the tomatoes, red onion and cucumber as noted above. 
  3. In a large bowl, combine the tomatoes, red onion, and cucumbers with the baby arugula, capers, Kalamata olives, feta cheese crumbles (saving out a few for garnish), olive oil, red wine vinegar, dried oregano, and salt. Gently mix to combine. Taste and adjust seasonings as desired.
  4. Cook the Salmon Bites by completing Steps 4-5.
  5. To serve, divide the salad between 4 plates, then top with the salmon bites. Garnish with additional feta cheese and serve. (If making in advance, prepare the salmon bites and refrigerate. Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.)
  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Greek salmon salad, salmon gree

A Couple Cooks - Recipes worth repeating.

8 Pescatarian-Approved Grilling Essentials for Cooking Fish Like a Pro

Fish is having a major moment in the culinary zeitgeist right now—whether it be the unexpected tinned fish “seacuterie” board trend, the rise in sustainable “aquaculture,” or the growing popularity of fish-forward (and heart-healthy) Mediterranean diet…

Fish is having a major moment in the culinary zeitgeist right now—whether it be the unexpected tinned fish “seacuterie” board trend, the rise in sustainable “aquaculture,” or the growing popularity of fish-forward (and heart-healthy) Mediterranean diets—fish has officially become the protein du jour of 2023. While sashimi, caviar, and other raw fish delicacies are undoubtedly spectacular, now that we’re approaching grilling season, summer-inspired fish dishes are on our mind (and our grills).

Sure, you can’t go wrong with traditional North American grilled staples like steak, hamburgers, and hot dogs, but grilled seafood dishes like Cedar Plank Grilled Loup De Mar or Grilled Oysters with Sichuan Chili Butter offer a more sophisticated (and lighter) spin on summer grilling. Of course, if you’re hosting a Memorial Day pool party, Fourth of July feast, or any-occasion summer barbecue, it’s important to offer alternatives for a variety of diets and flavor palettes.

Read More >>

Quick Cod Fish Tacos

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.…

A Couple Cooks – Recipes worth repeating.

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.

Cod fish tacos

We’re always on the lookout for fast and easy dinner recipes, and this one is a new family favorite. Meet these quick Cod Fish Tacos! Crust the cod in spices and throw it in the oven. Then whip up a creamy taco sauce while the fish bakes. Add crunchy vegetable garnishes and it’s a meal! This one was so bursting with flavor, even our 6 year old was a huge fan (which is the highest praise we know!).

Tips for buying cod

Cod has a mild, pure flavor without a “fishy” aftertaste. In fact, it’s even more mild than salmon! Cod is a great starting point for people who think they don’t like fish. But the most important part? Start with a great piece of fish. If it’s not high quality, there may still be a fishy taste. Here’s what to know:

  • Fresh cod tends to be best. The frozen cod we’ve tried has been sub-par, with a fishy aftertaste and watery texture. If you can, nab a piece from your local fish counter.
  • Buy wild caught. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Fish taco seasoning

How to make cod fish tacos

This cod fish tacos recipe is quick and simple, relying on easy cooking methods. Here’s what you’ll need to do:

  • Bake the fish at 400F for 10 minutes, then broil 2 minutes. Before baking, cover the cod in a spice blend of cumin, smoked paprika, garlic powder and onion powder.
  • Make the sauce. Mix up the creamy taco sauce of Greek yogurt, mayo, cilantro and spices.
  • Prep the toppings. To keep these fish tacos simple, you’ll just need to shred cabbage and toss it with a little salt: no need to make a full slaw!
  • Warm the tortillas. Don’t skip this part! Warm the tortillas so they’re supple and ready to fill.

And that’s it! Top the tortillas with the fish, sauce and veggies. It’s a simple healthy dinner idea that you’ll want to make again and again. (It fits the Mediterranean diet if that’s what you’re looking for!)

Fish taco recipe cod

Sauce and slaw variations

There are lots of ways to vary these cod fish tacos. Once you’ve made it one way, here are a few more ideas to try:

Cod fish tacos

More cod recipes

Cod is a healthy fish that’s great for working into weeknight recipes! Here are a few more recipes to check out:

This cod fish tacos recipe is…

Pescatarian. For dairy free, use Cilantro Sauce.

Print
Cod fish tacos

Quick Cod Fish Tacos

  • Author: Sonja Overhiser
  • Prep Time: 18 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos
Print Recipe

Description

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.

Ingredients

For the fish

  • 1 1/2 pounds cod (fresh and wild caught preferable)
  • 1 tablespoon chili powder
  • 2 teaspoons each cumin and smoked paprika (or standard paprika)
  • 1 teaspoon each garlic powder and onion powder
  • 1/2 tablespoon kosher salt, for seasoning

For the tacos

  • 2 tablespoons finely chopped cilantro, plus more to serve
  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon each garlic powder, onion powder, and cumin
  • ½ teaspoon kosher salt
  • Pico de gallo (purchased)
  • 1/4 green cabbage, shredded
  • Tortillas

Instructions

  1. Preheat the oven to 400°F. While it preheats, prep the fish.
  2. Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with the ½ tablespoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned. When the fish is done, break it with a fork into bite sized pieces. (Try to serve immediately as the fish gathers moisture as it sits.)
  3. Make the sauce: Meanwhile, in a medium bowl, whisk the cilantro, Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, onion powder, cumin, and salt. If necessary depending on the thickness of the yogurt, add a teaspoon or two of water until the sauce is easy to dollop. Refrigerate until serving.
  4. Prep the toppings: Toss the shredded cabbage with a few pinches kosher salt. Open and drain the pico de gallo. 
  5. Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
  6. Serve: Assemble the tacos by topping the tortillas with fish, cabbage, pico de gallo (removed with a fork to drain of excess liquid), and the sauce. Top with additional chopped cilantro and serve.
  • Category: Main dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Vegetarian

Keywords: Cod fish tacos, fish tacos recipe cod

A Couple Cooks - Recipes worth repeating.

Fish Tacos

We have tacos almost every week, thank you Taco Tuesday! But there really is no bad day to eat tacos. A few of our favorites include: ground beef tacos, cauliflower tacos, black bean tacos, shrimp tacos, and steak tacos. These Fish Tacos are also a cro…

We have tacos almost every week, thank you Taco Tuesday! But there really is no bad day to eat tacos. A few of our favorites include: ground beef tacos, cauliflower tacos, black bean tacos, shrimp tacos, and steak tacos. These Fish Tacos are also a crowd pleaser. They only take 30 minutes to make and…