Salmon Sandwich with Dill Sauce

This salmon sandwich recipe is bursting with flavor! Top the savory fish with feta crumbles and creamy dill sauce. Want…

A Couple Cooks – Recipes worth repeating.

This salmon sandwich recipe is bursting with flavor! Top the savory fish with feta crumbles and creamy dill sauce.

Salmon Sandwich

Want an interesting way to serve everyone’s favorite fish? Try this Salmon Sandwich with Dill Sauce! There’s something so satisfying about a good fish sandwich, and this one is irresistibly tasty. Throw a fillet of Old-Bay seasoned pan seared salmon onto a bun, then top with feta crumbles, red onion and creamy, lemony dill sauce. This is one for the books: our entire family loved it. Here’s what to do!

Ingredients for this salmon sandwich

You can build a salmon sandwich in many ways, like a Smoked Salmon Sandwich or a Salmon Salad Sandwich. But this one is a straight up salmon sandwich, pairing a lovely fillet of salmon with a creamy dill sauce. Here’s what you’ll need to put together this simple meal:

  • Salmon fillets, skin on (wild caught if possible)
  • Old Bay seasoning
  • Salt and pepper
  • Olive oil
  • Dill Sauce
  • Buns or focaccia bread
  • Baby arugula
  • Red onion slices
  • Feta cheese crumbles
Salmon Sandwich

How to cook the salmon: pan fry or grill

This salmon sandwich recipe works with any type of cooking method for salmon. In the recipe below, we list instructions on how to pan fry the salmon. It comes out delicious and works in any season! Of course, if it’s grill season, grilled salmon is the way to go. You can also use any of these other options for how to cook salmon, adjusting the flavor to align with the Old Bay seasoning in this recipe:

  • Pan seared salmon: It’s fast and easy, and cooks in about 10 minutes. Go to the recipe below!
  • Grilled salmon: If it’s grilling season, pull out the grill for this one! Go to Easy Grilled Salmon.
  • Broiled salmon: This cooking method is very quick and totally hands off. Go to Quick Broiled Salmon.
  • Baked salmon: This oven baked salmon is a stand-by easy cooking method.

How to buy a great piece of salmon

This salmon sandwich is dependent on one thing: the quality of the salmon! Unfortunately there’s no way to “fix” poor quality salmon: even drowning it with a sauce. Keep in mind: lower quality salmon can taste fishy and have a mushy texture. You can use frozen salmon, but we’ve found that fresh salmon tends to taste better and be higher quality. Here’s how to buy a great piece of salmon:

  • 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. Buy it fresh from the fish counter if you can; frozen works too.
  • Look for 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.
  • Coho is a good choice for great flavor. 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. Atlantic salmon is typically farmed salmon, so we tend to avoid it: however, we have found some good quality Atlantic salmon fillets at the fish counter.
Dill sauce for salmon

For the dill sauce

This salmon sandwich owes everything to the creamy Dill Sauce, which drapes everything in a luxuriously silky, herbaceous drizzle. Don’t attempt to make this sandwich without it (or use one of the substitutes below). The sauce requires simple ingredients and comes together quickly. You’ll need:

  • Sour cream
  • Mayonnaise
  • Fresh dill
  • Lemon juice
  • Garlic powder
  • Dried dill
  • Sugar
  • Salt

You can also use this sauce simply for serving with plain grilled, broiled or pan seared salmon for a simple meal. It adds a bright pop of flavor and looks lovely too. Head to Dill Sauce for Salmon for more.

Alternative sauce ideas

Not a big dill person? Just make sure to serve this sandwich with a creamy sauce, otherwise it’s much too dry. Here are a few alternative salmon sandwich sauce ideas:

And that’s it! This tasty salmon sandwich is perfect as a healthy dinner recipe: we love it especially as a summer dinner on the patio. But of course, it works in any season! Let us know if you try it in the comments below.

Salmon Sandwich Recipe

More salmon recipes

Love salmon? Here are some of our favorite salmon recipes that make a great meal:

This salmon sandwich recipe is…

Pescatarian.

Print
Salmon Sandwich

Salmon Sandwich with Dill Sauce


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

Description

This salmon sandwich recipe is bursting with flavor! Top the savory fish with feta crumbles and creamy dill sauce.


Ingredients

  • 1 pound salmon fillets, skin on (wild caught if possible)
  • ½ teaspoon kosher salt, plus more for brining
  • 1 teaspoon Old Bay seasoning
  • Fresh ground black pepper
  • 3 tablespoons olive oil
  • 1 recipe Dill Sauce
  • 4 buns, focaccia bread, or other buns 
  • Baby arugula
  • Red onion slices
  • Feta cheese crumbles

Instructions

  1. Brine the salmon* (optional): 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. Otherwise, allow the salmon to come to room temperature. 
  2. Pan sear the salmon (or grill the salmon): Pat the salmon dry with a clean towel. Sprinkle it with the kosher salt, Old Bay seasoning, and generous grinds of fresh ground pepper. Heat the olive oil in a large skillet over medium high heat. Add the salmon skin side up and cook for 2 to 3 minutes, until cooked about halfway to the center of the thick part of salmon.
  3. 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. 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). If the pieces are very thick, you can place them in a 350 degree Fahrenheit oven to finish cooking. Remove from the heat.
  4. Prepare the toppings: Make the Dill Sauce. Toss the arugula with a bit of olive oil and a few pinches kosher salt. Thinly slice the red onion.
  5. Serve: To serve, place the cooked salmon on the buns. Top with arugula, red onion slices, feta cheese crumbles, and the dill sauce. Serve immediately.

Notes

*This is most important for salmon that is lower quality; it helps to reduce the white stuff that comes out when cooking fish (albumin).

  • Category: Salmon
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Salmon sandwich, salmon sandwich recipe

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Smoky Summer Salad with Lime-Crusted Salmon (30 Minutes!)

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Smoky Summer Salad with Lime-Crusted Salmon (30 Minutes!)

Summertime calls for quick, fresh, and satisfying meals that don’t require turning on the oven — and this salad hits all those marks! Flavorful, crispy salmon, fiber-packed black beans, and crunchy, colorful greens pair perfectly with our go-to 5-Minute Smoky Chipotle Dressing and Peach Cucumber Salsa. Prepare your tastebuds for major deliciousness!

This 30-minute meal is rich in protein, antioxidants, and vitamins and minerals and is the answer for a nourishing lunch or dinner, especially on warm summer days.

Smoky Summer Salad with Lime-Crusted Salmon (30 Minutes!) from Minimalist Baker →

Salmon Caesar Salad

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A Couple Cooks – Recipes worth repeating.

Salmon Caesar salad is a hearty main dish salad for dinner everyone loves! It’s irresistible drizzled with a creamy homemade dressing.

Salmon caesar salad

In summer, we crave all the main dish salads for dinner. Here’s one that’s basic but satisfies every time: Salmon Caesar Salad! Imagine: tender, perfectly seasoned chunks of salmon nestled with bursts of crunchy romaine, juicy cherry tomatoes and crunchy croutons. It’s all covered in a creamy homemade Caesar dressing that makes each bite absolutely sublime. This one is a smash hit every time we serve it (and our kiddo loves a deconstructed version with the Caesar as a dipping sauce!).

Elements in this salmon Caesar salad

You barely need a recipe for salmon Caesar salad: just cook salmon and add it to a bed of romaine with Caesar dressing. But making a big plate of this at home requires homemade dressing, in our opinion! We’ve also got a few adders that take it to the next level. Here’s what you’ll need for salmon Caesar salad:

  • Fresh salmon, canned or smoked salmon
  • Croutons (try them homemade!)
  • Cherry tomatoes
  • Romaine hearts
  • Parmesan cheese shavings
  • For the dressing: mayonnaise, Greek yogurt, garlic, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce or anchovy paste, salt and pepper
  • Optional: capers, dill sprigs
Salmon Caesar Salad

How to cook the salmon

This salmon Caesar salad works with a variety of different types and methods of cooking salmon. In fact, there are a few ways to make this salad without cooking the fish at all! It’s also a great way to use leftover salmon. Here are our top methods for cooking the salmon:

  • Pan Seared: Whip out a pan and cook it up on the stovetop.
  • Baked: Baked salmon is a simple, no fail method (though you do have to wait for the preheating).
  • Broiled: Faster than baked and just as good!
  • Blackened: Use the pan-seared method and coat the fish in a mix of Cajun seasonings. This makes a killer Caesar salad!
  • Grilled: If it’s the season, grilled salmon is ideal for this summery main dish.
  • Poached: Poaching is one of the fastest ways to cook salmon and what we used here! It’s melt-in-your-mouth tender.
  • Canned: Don’t have time to cook? Use canned salmon and mix it with olive oil, salt and pepper before adding to the salad.
  • Smoked: Another no cook method! Tear off pieces of smoked salmon for a quick fix salad.
Poached Salmon
Poached salmon is a fast and easy way to cook it for this salad

For Caesar dressing

The star of this salmon Caesar salad is the fresh, creamy homemade Caesar dressing. It’s a go-to we’ve been making for years. Using Greek yogurt lightens it up and reduces the calories from a standard Caesar. Here’s what you’ll need:

  • Greek yogurt: Yogurt replaces some of the standard mayonnaise in this dressing: it reduces calories while staying irresistibly creamy.
  • Mayonnaise: You’ll still need a bit of mayo for richness and to help the dressing cling to the greens.
  • Lemon juice: Fresh juice brings a pop of acidity.
  • Parmesan cheese: Cheese adds a savory saltiness.
  • Anchovy paste or Worcestershire sauce: Anchovies are traditional, or substitute Worcestershire sauce for vegetarian.
  • Garlic & Dijon mustard: These round out the savory flavor.

Serving tips

And that’s it! Mix up the creamy dressing, compose the salad and douse it all in Caesar. A few other notes on serving:

  • Capers add a nice briny pop. We love adding a handful of drained capers to a Caesar salad.
  • Add other veggies if you like. A traditional Caesar doesn’t have tomatoes, but we added them to make this into more of a main dish salad for dinner. Feel free to add other veggies of your choice!
  • Serve as a decomposed salad for kids. Our son loved this separated out with salmon, “lettuce chips,” cherry tomatoes, croutons, and a small cup of Caesar dipping sauce.
Salmon Caesar salad

More salmon recipes

Salmon is a dinnertime standby over here! Here are a few more easy salmon recipes to work into your repertoire:

This salmon Caesar salad recipe is…

Pescatarian. For gluten-free, use gluten-free croutons. For dairy-free, use Vegan Caesar Salad.

Print
Salmon caesar salad

Salmon Caesar Salad


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

Description

Salmon Caesar salad is a hearty main dish salad for dinner everyone loves! It’s irresistible drizzled with a creamy homemade dressing.


Ingredients

For the salad

  • 1 pound salmon (or 2 cans salmon or 12 ounces smoked salmon)
  • 1 cup croutons
  • 1 cup cherry tomatoes, sliced in half
  • 3 romaine hearts (or 1 large head romaine)
  • ½ cup Parmesan cheese shavings
  • Optional garnish: capers, fresh dill

For the Caesar dressing (makes 1 cup)

  • 1 medium garlic clove, minced or grated
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons lemon juice (½ lemon)
  • ¼ cup mayonnaise
  • ½ cup Greek yogurt
  • ½ tablespoon Dijon mustard
  • 1 teaspoon anchovy paste or Worcestershire sauce (or omit)
  • ¼ teaspoon each kosher salt and black pepper

Instructions

  1. Cook the salmon using one of the following methods: Pan Seared, Broiled, Baked, Blackened, Grilled, or Poached (pictured). If using canned salmon, mix it with a drizzle of olive oil and salt and pepper to taste. 
  2. Whisk together the Caesar dressing ingredients in a bowl. Store leftovers refrigerated in a covered jar for up to 1 week.
  3. Tear the romaine leaves into pieces (or chop them). Top each salad with croutons, cherry tomatoes, Parmesan cheese shavings, and dressing. If desired, add a sprinkle of drained capers or dill sprigs. 
  • Category: Main Dish
  • Method: Salad
  • Cuisine: Salad
  • Diet: Gluten Free

Keywords: Salmon caesar salad

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Crispy Skin Salmon (Perfect Every Time!)

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Just 1 pan, 15 minutes, and 4 ingredients are required for the ultimate at-home salmon.

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Smoked Salmon Pasta

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A Couple Cooks – Recipes worth repeating.

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh dill.

Smoked salmon pasta

It’s hard to tire of the rich, buttery goodness of smoked salmon: it’s ideal for pairing with everything from bagels to dip to appetizers. Here’s the newest way we’ve fallen hard for it: Smoked Salmon Pasta! Imagine: chewy al dente pasta, bathed with a creamy sauce punctuated by bright lemon zest and herbaceous fresh dill. It’s hard not to be head over heels about this one! It’s extremely versatile: try it as an easy dinner, a fun brunch idea or picnic pasta salad.

Ingredients in this smoked salmon pasta

This smoked salmon pasta is designed as fast and easy meal, using a protein that’s totally no cook: smoked salmon! It makes it simple to throw into the pasta after you cook it, using cream cheese to make a quick and creamy sauce. Here’s what you’ll need:

  • Smoked salmon: Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon)
  • Short cut pasta like penne, rigatoni, or farfalle
  • Cream cheese
  • Olive oil
  • Grated Parmesan cheese
  • Garlic powder, onion powder, salt and pepper
  • Lemon zest
  • Fresh dill
Smoked salmon pasta

Tips for smoked salmon pasta

This recipe is as easy as they come: boil the pasta, add the sauce ingredients, stir it up and add smoked salmon! There are a few things to note about the method and what to expect. Here’s what to know:

  • Make sure to cook the pasta to al dente. This means “to the bite” in Italian: ideally when it’s tender with a small white speck inside when you bite into a piece. Boil it a few minutes less than the package instructions indicate, and start taste testing early!
  • Save the pasta water! This ingredient will be used to make a creamy sauce. It’s easy to forget (been there), so my mom shared a tip with us. Place a liquid measuring cup inside your strainer. When you go to dump the pasta, you’ll remember to remove the liquid!
  • The texture is best when served immediately. This smoked salmon pasta is best when the pasta is freshly cooked and it’s warm: especially since you use the pasta water to help create the sauce. You can eat it later, but it does get drier in texture. More on that below!
Smoked salmon pasta

Leftovers and storage instructions

Want to save this smoked salmon pasta for later, or make it in advance? Here’s what to know:

  • Make ahead tip: The best way to prep in advance? Measure out all your sauce ingredients and place them in a covered container in the fridge. Then cook the pasta and dump them in when you’re ready to serve.
  • Leftovers become dry with refrigeration. They store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.

And that’s it! We hope you love this smoked salmon pasta as much as we do. It disappeared very quickly at a dinner we made for my parents recently!

More smoked salmon recipes

Smoked salmon is ideal for quick and easy meals because it’s a healthy protein that requires no cooking! Here are some of our top smoked salmon recipes:

This smoked salmon pasta recipe is…

Pescatarian. For gluten-free, use gluten-free pasta.

Print
Smoked salmon pasta

Smoked Salmon Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 servings

Description

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh dill.


Ingredients

  • 12 ounces penne (or other short-cut pasta like rigatoni, farfalle, etc.)
  • ½ cup cream cheese (1/2 8-ounce block)
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 6 to 8 ounces smoked salmon*, flaked into pieces with a fork
  • Zest from 1 lemon
  • 2 tablespoons fresh dill

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente, testing a few minutes before the package instructions indicate. Using a glass liquid measuring cup, reserve 1 cup of the hot pasta water, then drain the pasta.
  2. Return the pasta to the pot. Add the cream cheese (broken into dollops), olive oil, grated Parmesan cheese, garlic powder, onion powder, kosher salt and a few grinds black pepper. Pour in ½ cup of the pasta water and toss until a creamy sauce forms; adding a splash of additional water as necessary to come to a creamy consistency.
  3. Add the smoked salmon (flaked into pieces with a fork), lemon zest, and fresh dill. Gently mix, adding another splash of pasta water so that it’s creamy. Serve immediately. (Leftovers store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.)

Notes

*Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Smoked salmon pasta

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The garlic shoots in my garden have grown tall. And with their long leaves, curly scapes emerge. Meanwhile, wild salmon fishing season has just begun in the bracing waters of the Pacific Northwest. Nelly and Michael Hand, who run Drifters Fish in Cordova, Alaska, sustainably harvest wild salmon throughout the season, and each year I have been a lucky recipient of their sockeye and coho varieties.

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Smoked Salmon Bagel

There’s not much better than a smoked salmon bagel (aka lox)! Top with herb cream cheese for a stunning breakfast,…

A Couple Cooks – Recipes worth repeating.

There’s not much better than a smoked salmon bagel (aka lox)! Top with herb cream cheese for a stunning breakfast, brunch or lunch.

Smoked salmon bagel

When it comes to a lazy weekend brunch or a deli-style lunch, smoked salmon to the rescue! There’s nothing better than a great Smoked Salmon Bagel or lox, though there are some subtle differences we’ll cover below). It’s a study in bold contrasts: homemade herbed cream cheese against smoky, buttery salmon, herbaceous dill against briny capers, and of course a fluffy, perfectly toasted bagel. Guess what? You can make a next-level version of this treat right at home. Or, use our alterative option and make a homemade deli-style smoked salmon cream cheese! Let’s get to it.

Ingredients for smoked salmon bagels

The classic smoked salmon bagel is a deli special, pairing buttery salmon with briny capers and cream cheese. It’s also known as lox or gravlax, though lox is technically brined salmon that may or may not be smoked. But the two types of salmon are generally served in the same way: on a bagel with cream cheese and tasty toppings. Here’s what you’ll need for this smoked salmon bagel recipe:

  • Fresh bagels
  • Smoked salmon: Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon).
  • Cream cheese: This homemade herb cream cheese brings the best herbaceous flavor, but you can substitute with plain cream cheese
  • Capers: Briny capers add a pop of salty flavor and are required here (see below)
  • Red onion: Another classic topping that cannot be missed
  • Fresh dill sprigs: Dill adds fresh flavor and completes the look
  • Lemon wedge: Garnishing with a lemon wedge before eating adds just the right pop of acidity
  • Optional toppings: Thinly sliced English cucumber and tomato are also traditional on a smoked salmon bagel, but to us they’re not essential.
Smoked salmon bagel brunch
Bagel brunch with herb cream cheese and smoked salmon spread

Variation: smoked salmon cream cheese!

Want a variation on a smoked salmon bagel that uses the same flavors in a different way? Try the bagels with Smoked Salmon Cream Cheese! This tasty spread mixes cream cheese, Greek yogurt, fresh dill and smoked salmon into a savory, salty deli-style spread. Make it instead of the standard, or use it along with the herb cream cheese as another option! Go to Smoked Salmon Spread.

Why capers and salmon go hand in hand

Capers are often paired with fish like smoked salmon or baked fish, because they add a pop of briny, salty flavor that complements this protein. What are they, exactly? Capers are a berry of the caper bush, a plant that’s native to the Mediterranean. They’re round and dark green gray, about the size of a peppercorn. You’ll find them in Italian and Mediterranean recipes.

Capers are served pickled, and they’re always sold in a long, thin jar. Find capers for this smoked salmon bagel in the condiments near the olives at the grocery store. Or check in the international aisle near the Italian products. PS You can use up the rest with our favorite Caper Recipes, like Lemon Caper Sauce, Pasta Puttanesca, and more.

Smoked salmon bagel

Bagel brunch board ideas

This smoked salmon bagel is ideal for a bagel brunch! Make a big platter with bagels and different types of cream cheese and bagel toppings, and it’s ideal for a lazy brunch with friends. Or try it for Mother’s Day, baby showers, Easter, or more! Here are a few ideas for what to have on hand for a bagel brunch:

Smoked salmon bagel

More smoked salmon recipes

Love smoked salmon? Here are a few more smoked salmon recipes you’ll love:

Print
Smoked salmon bagel

Perfect Smoked Salmon Bagel


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 bagel

Description

There’s not much better than a smoked salmon bagel (aka lox)! Top with herb cream cheese for a stunning breakfast, brunch or lunch.


Ingredients

  • 1 bagel
  • 2 tablespoons Herb Cream Cheese (recommended; or plain cream cheese)
  • 1 to 2 ounces smoked salmon
  • 4 red onion slices
  • 1 teaspoon capers, drained
  • Fresh dill sprigs, for garnish
  • 1 lemon wedge, for serving

Instructions

  1. Make the Herb Cream Cheese.
  2. Toast the bagel. Top it with a slather of herb cream cheese, smoked salmon slices, onion slices, capers, and fresh dill. Squeeze with a lemon wedge, then serve immediately.
  3. Alternative method: Make a batch of Smoked Salmon Cream Cheese and top with dill sprigs.
  • Category: Breakfast or Lunch
  • Method: No Cook
  • Cuisine: Seafood

Keywords: Smoked salmon bagel

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Pistachio Crusted Salmon with Shaved Asparagus Salad.

This pistachio crusted salmon is such an incredible dinner! Buttery, flaky fish with a flavorful, crunchy topping served alongside a shaved asparagus salad with parmesan. The perfect spring combo! A new spring dinner is on the table for you! This pistachio crusted salmon is a fun and unique way to serve your favorite fish. It’s […]

The post Pistachio Crusted Salmon with Shaved Asparagus Salad. appeared first on How Sweet Eats.

This pistachio crusted salmon is such an incredible dinner! Buttery, flaky fish with a flavorful, crunchy topping served alongside a shaved asparagus salad with parmesan. The perfect spring combo!

A new spring dinner is on the table for you!

pistachio crusted salmon with shaved asparagus salad

This pistachio crusted salmon is a fun and unique way to serve your favorite fish. It’s buttery and flakey and crunchy on top. Plus it’s paired with my new favorite spring salad that has already become a staple in this kitchen. 

I love a meal like this. Filling and full of flavor. 

Yes please. 

salmon with herb yogurt

If you’re observing lent and looking for a new twist on the salmon you make each week, I highly suggest giving this recipe a go. It roasts quickly and is incredibly good. 

chopped pistachios

I love changing up our salmon recipes! I’ll spare you my rambling rants about how Eddie didn’t love salmon so I would mostly make it for myself… BUT! The excellent news in this house is that he is back on the salmon train. So I can make it in many delicious ways for everyone to enjoy.

salmon with herb yogurt and pistachios

This recipe makes me particularly happy. I’m crazy about pistachios. I cover the salmon in a blanket of yogurt sauce with fresh herbs and lemon. This alone adds a lot of flavor and is absolutely delish. 

But then! 

I top it with crushed pistachios for crunchy and more savory, buttery flavor. Oh my heavens. 

shaved asparagus

One forkful reveals how soft and buttery the fish is while the top remains crisp and full of fantastic texture. Exactly the kind of dish I adore.

This is one of those meals that is so good, I find myself taking bites off the pan as I’m getting it ready for everyone. 

pistachio crusted salmon

Now to serve it… 

Let’s talk about this asparagus salad. I’ve made shaved asparagus salads before. Something about this super simple one is just absolutely delicious. I swear that as these asparagus strands sit in the dressing, they marinate to the point where they almost get noodle-like. The texture is INCREDIBLE.

pistachio crusted salmon with shaved asparagus salad

I love a simple arugula salad and that’s where I got the inspiration for this asparagus version. It’s so easy. Shaved asparagus, olive oil, lemon zest and juice, lots of salt, pepper and parmesan. Just a few ingredients, but it’s refreshing, bright and just what we need to bring in this spring season.

P.S. Is anyone else absolutely thrilled that we get to turn the clocks ahead this weekend and gain more sunlight?! YES PLEASE. (more…)

The post Pistachio Crusted Salmon with Shaved Asparagus Salad. appeared first on How Sweet Eats.

Salmon Tacos with Avocado Sauce

These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime…

A Couple Cooks – Recipes worth repeating.

These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!

Salmon Tacos

If there’s one dinner that always goes over well in this house, it’s tacos. The Tex Mex or American spin on the Mexican classic has infinite riffs. So here’s a new favorite: these Salmon Tacos with creamy green avocado sauce! These tacos are bursting with fresh, zingy flavor, pairing blackened salmon with pineapple pico and a creamy green avocado sauce. It’s an easy healthy dinner that tastes restaurant-style, but you can whip it up in about 30 minutes. Dinnertime win!

Elements in these salmon tacos

Salmon tacos can be made in a myriad of ways. Modern fish tacos came about in the 1950s in Mexico’s Baja California peninsula: both the cities of Ensenada and San Felipe claim to have invented the fish taco. The craze then quickly spread across the border to San Diego, where they became popular in the 1980’s (much in part to Rubio’s Fresh Mexican Grill).

These salmon tacos are a spin on the idea of a fish taco, but the fish is blackened instead of battered. The star? A quick avocado sauce that is the epitome of bright, creamy flavor. Here are the elements you’ll need:

  • Salmon
  • Spices: Cumin, chili powder, smoked paprika, and garlic powder
  • Olive oil, butter and lime juice
  • Pineapple (optional)
  • Pico de gallo
  • Avocado sauce: Avocado, Greek yogurt, lime, and cilantro
  • Tortillas
  • Red onion (for garnish)
Salmon Tacos

Tips for pan seared blackened salmon

The fish in this salmon tacos recipe is pan seared in a skillet, which makes the best exterior blackened crust of spices! It does require a few special things to keep in mind. Here are a few tips for blackened salmon:

  • A cast iron or stainless steel skillet makes the best sear. The best way to get the blackened look to the outside of the fish is with cast iron or stainless, which cause the best maillard reaction (caramelization). Don’t worry if all you have is a non-stick skillet: it will still taste great! You just won’t get that lovely char.
  • Bring the salmon to room temperature first. This sounds like a skippable step for impatient cooks (like me!), but don’t be tempted! If you sear it right from the refrigerator, the inside will be cold while the outside of the fish will be cooked. You can save it, though (keep reading).
  • A food thermometer is helpful. It’s easiest to cook the salmon perfectly by checking the internal temperature in this process.
  • If the fish is not up to temp, finish in the oven. If it’s not quite to temp but the outsides are cooked, set your oven to 400 degrees Fahrenheit and finish it in the oven until the temperature is reached.
Blackened salmon

For the avocado sauce

This easy avocado sauce is the crown jewel of this salmon tacos recipe! It’s quick and easy to make, and even better: it stays green in the fridge! Here are a few notes on this killer sauce recipe:

  • It’s only 4 ingredients! All you need are avocado, Greek yogurt, lime, and cilantro. (And salt, which we don’t count as an ingredient!) Using Greek yogurt instead of sour cream makes it taste light and fresh, and cuts a few calories too.
  • Use a food processor or small blender. It’s not enough for a large blender — but you could try a double recipe in a standard-sized blender.
  • It stays green without special storage needs! That’s right: you don’t have to worry about it turning brown like guacamole. The acidity in the lime juice naturally makes the avocado stay green.
Salmon Tacos

Toppings for salmon tacos

The avocado sauce for these salmon tacos is required, in our opinion! The zingy flavor is just the right contrast to the spiced blackened fish. Otherwise, you can get creative with your toppings! We’ll share a few ideas of what we did, and some alternative options:

  • Pineapple pico: Make a quick pineapple pico by chopping up fresh pineapple rings and combining them with purchased pico de gallo (aka fresh salsa). The result is a burst of tropical flavor without too much extra effort! We love pineapple salsa, but it takes quite a while to chop.
  • Pico de gallo: If you’re feeling rushed, just use purchased pico de gallo (fresh salsa) from the refrigerated section of your local grocery.
  • Mango salsa or pineapple salsa: Got more time? Make homemade Mango Salsa or Pineapple Salsa, or grab it at the store.
  • Slaw: Salmon tacos are also great with Fish Taco Slaw or Mexican Coleslaw.

Tips on warming tortillas

The last thing about salmon tacos: make sure to warm the tortillas! You just can’t make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner. Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas. Then throw them into a tortilla warmer!
  • Warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla like we are.

More taco recipes

Got tacos on the brain? Here are a few of our favorite taco recipes:

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Salmon Tacos

Salmon Tacos with Avocado Sauce


  • Author: Sonja Overhiser
  • Total Time: 30 minutes
  • Yield: 8 tacos (4 servings)
  • Diet: Gluten Free

Description

These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!


Ingredients

For the salmon

  • 1 pound wild caught salmon fillets, skin on
  • 1 tablespoon cumin
  • 1 teaspoon each chili powder, smoked paprika, and garlic powder
  • ¾ teaspoon kosher salt
  • 2 tablespoons olive oil, plus one drizzle
  • 1 tablespoon butter (or more olive oil for dairy free)
  • 1 tablespoon lime juice

For the tacos

  • 1 ripe avocado
  • ½ cup Greek yogurt (or sour cream)
  • 3 tablespoons fresh lime juice
  • 2 handfuls fresh cilantro, leaves and tender stems, plus more for garnish
  • ½ teaspoon kosher salt
  • ½ cup pico de gallo (aka fresh salsa, available in the grocery refrigerated section)
  • 1 cup chopped fresh pineapple rings, optional (see Step 6)
  • 8 flour or corn tortillas
  • Red onion, for garnish

Instructions

  1. Bring the salmon to room temperature. (This is important so that it sears properly; otherwise the inside will be cold when the exterior is cooked. You can also do this by brining it, which helps to ensure there is no “white stuff” or albumin. 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. Mix the cumin, chili powder, smoked paprika, and garlic powder in a bowl. Pat the salmon dry with a clean towel. Rub it with a drizzle of olive oil and sprinkle it with the ¾ teaspoon kosher salt divided between the filets, then the mix of seasoning.
  3. Heat a large cast iron or stainless steel skillet (not non-stick*) over medium high heat and add the butter and olive oil. When the butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to the center of the thick part of the salmon.
  4. 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 lime 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 allow to sit for 5 minutes. Then flake the salmon into large pieces with a fork. Taste and add additional pinches of salt if necessary. 
  5. Make the Easy Avocado Sauce: Cut the avocado in half, pit it, and scoop both halves into a food processor (or small blender). Add the Greek yogurt, lime juice, cilantro, and kosher salt, and blend until smooth. Store in a covered jar for up to 5 days refrigerated: it stays green for the entire storage!
  6. Make the pineapple pico (optional): Finely chop 1 cup pineapple rings. Then mix it with ½ cup pico de gallo, 1 tablespoon chopped cilantro, and a pinch of salt. Or, just use 1 cup pico de gallo to keep it simple! 
  7. Warm the tortillas: Warm and 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. (See How to Warm Tortillas.)
  8. Serve: Layer the tacos with salmon, salsa and avocado sauce. Top with minced red onion and chopped cilantro and serve. 

Notes

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

**If the salmon is not up to temperature by the time the outside is cooked, set your oven to 400 degrees Fahrenheit and finish it in the oven until the temperature is reached.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Salmon tacos, salmon tacos recipe

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