Hot Smoked Salmon

Hot Smoked Salmon with a Whisky Chipotle Glaze

Get your grill out, ’cause we’re making the best Hot Smoked Salmon with some Pendleton Rye Whisky. It’s an epic recipe…

The post Hot Smoked Salmon appeared first on Over The Fire Cooking.

Hot Smoked Salmon with a Whisky Chipotle Glaze

Get your grill out, ’cause we’re making the best Hot Smoked Salmon with some Pendleton Rye Whisky. It’s an epic recipe that merges three favorites: an Old-Fashioned cocktail, BBQ seasoning, and succulent salmon with a flaky texture.

Post Sponsored by Pendleton Whisky.

Hot Smoked Salmon with a Whisky Chipotle Glaze

The final result of this culinary combo? Sweet, spicy, and smoky decadent goodness in every bite. This hot smoked salmon recipe is a variation of my Bourbon Bacon Pecan Salmon recipe. However, this time around the garlic and chipotle kick up the smoky flavor a notch or two.

Why am I recommending Pendleton Whisky? If you know, you know. And if you don’t know, then you should soon find out! Pendleton Whisky is distilled in Western Canada with glacier-fed spring water sourced from Mt. Hood, Oregon. With its exceptionally smooth texture and rich, complex flavor profile, I always keep a bottle of Pendleton Whisky in my cabinet. 

Why You’ll Love Hot-Smoked Salmon

To clarify, this is not a traditional cold smoked salmon recipe made in the Traeger Smoker. We’ll use a grill and a higher temperature so that the salmon cooks for only about 20 minutes on the grill grates. The smoke flavor in the cooking process comes from the chipotle and the fruit wood chips we’ll throw in the grill.

The hot smoked salmon is planked by orange slices.

Besides the short cooking time, Hot Smoked Salmon is always a great idea for special occasions or easy weeknight dinners. Salmon doesn’t need a long time to cook so it’s perfect for summer nights when you’re not in the mood to spend hours standing by the grill. 

Overall, wild salmon with flavor love from the barbecue seasoning and the Pendleton Rye Whisky chipotle glaze is so freakin’ delicious. Each bite is rich, flavorful and memorable!

More Salmon

Delicious Smoked Salmon Recipe Ingredients

  • Full Side of Salmon – The best type of salmon is always a personal preference. Wild-caught salmon from the Pacific Northwest is my favorite, however, Atlantic salmon, farm-raised salmon or even sockeye salmon are fine. Choose whichever one you think is the better choice and season it with your favorite BBQ rub.

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  • Whisky Chipotle Glaze – A tantalizing blend of Pendleton Rye Whisky, maple syrup, BBQ sauce, brown sugar, Chipotle puree and sesame seeds creates a sticky, flavorful coating for the salmon.
  • Oranges – Sliced navel oranges serve as a natural “plank” for the salmon during cooking, imparting another Old-Fashioned-inspired touch.

With its tantalizing blend of flavors and easy preparation, Hot Smoked Salmon is sure to become a favorite recipe in your culinary arsenal. You’ll savor every bite of the smoky sweet goodness! 

How to Make the Best Salmon on the Grill 

First, let’s get started by firing up the grill. Preheat it to medium-high heat, aiming for around 350 degrees F.

Whisky Glaze for Hot Smoked Salmon

Next, once the grill is heated up, place a cast iron skillet over the high-heat side. Toss in your minced garlic and let it sizzle and brown for about 2 minutes. Then comes the fun. Deglaze the skillet with Pendleton Rye Whisky and let it simmer for another 2 minutes. 

The Whisky Chipotle Glaze gets thick and sticky

Next, it’s time to add the rest of the ingredients for the sweet and spicy whiskey glaze. Let everything simmer away over the flames until it thickens up, usually about 4-5 minutes. Keep an eye on it, stir it often, and if it starts bubbling too high, just pull the skillet off the flames for a bit. Once it’s nice and thick, let it cool down for a few minutes to room temperature.

Glazing the salmon is a great way to add more flavor to the dish. If this specific glaze isn’t doing it for ya, check out the glazes I use in my Bourbon Bacon Pecan Salmon, Teriyaki Salmon or Honey Mustard and Chili Baked Salmon for other options.

Salmon

While the glaze is cooling off, let’s prep the surface of the salmon. With the skin side down, generously season the top of the salmon with the BBQ Rub and set it aside. 

The top of the salmon is covered with the spicy whiskey glaze

Go ahead and grab those sliced oranges and then arrange them on the cooler side of the grill as a plank. You may have seen me use this technique before in the Planked Salmon recipe. This is one of my favorite ways to cook salmon because it’s a simple and easy way to add flavor, plus it ensures the salmon won’t stick to the grill.

Carefully lay the seasoned salmon on top of the oranges. Next up, slather the salmon generously with that delicious Whisky Chipotle Glaze. Make sure to cover every inch with that sticky and flavorful sauce. 

The vibrant and spicy whiskey glaze covers the salmon.

Grilling Hot Smoked Salmon

Close the grill lid and let it work its magic, cooking indirectly at 350 degrees F for about 15-20 minutes, or until the salmon reaches an internal temperature of 135-145 degrees F. To check the temperature, make sure to use an instant-read thermometer. 

Once the salmon is done, carefully take it off the grill and sprinkle on some chopped chives and a few extra sesame seeds for good measure. All that’s left to do is serve up each piece of salmon. Lastly, enjoy every bite of that hot smoked salmon goodness!

Hot Smoked Salmon is flaky, spicy, and tasty.

For other fun salmon recipes, check out how to make Smoked Salmon Burnt Ends or even Salmon Wrapped Shrimp! Baked Wood Plank Salmon is another classic that’s easy to cook and so freakin’ delicious!

What to Serve with Fresh Salmon

Hot Smoked Salmon pairs well with many of your favorite sides. I’m thinking grilled vegetables, a fresh green salad, or garlic-infused mashed potatoes. For drinks, make a classic Pendleton Old Fashioned cocktail, because, of course, it’s the perfect complement. See the quick and easy recipe below. 

If you love seafood as much as me, check out the latest post about how to make a Grilled Seafood Platter.

Pendleton Old Fashioned Cocktail Recipe

Firstly, fill a mixing glass or cocktail shaker with a handful of ice cubes. Secondly, pour in 2 ounces of Pendleton Whisky. Next, add a quarter ounce of simple syrup. Then, add two dashes of Angostura bitters before stirring or shaking vigorously for about 30 seconds. Finally, strain the concoction into a glass filled with fresh ice. Garnish with an orange twist. 

Pendleton Whisky Old Fashioned

Leftovers & Reheating

If you happen to have a lot of salmon left over, first let it cool down. Then, store it in an airtight container in the fridge for up to 2 days.

To reheat, warm the salmon over the grill tucked inside some aluminum foil at a low temperature for about 10-12 minutes. Leftover cold salmon is great on salads or in creamy pasta dishes. 

FAQs for Hot Smoked Salmon

Can I use a different type of whisky for the glaze?

While Pendleton Rye Whisky offers the best results for this salmon recipe, feel free to experiment with other spirits like bourbon. 

Can I use a different method to cook the salmon fillet? 

Absolutely! If you don’t have a grill yet, you can achieve tasty results by baking the salmon in the oven at 400 degrees for about 14-15 minutes, depending on the thickness of the fish.

Can I adjust the spiciness of the glaze?

Yes, to do so, you only need to adjust the amount of Chipotle puree or simply leave it out. 

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By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Hot Smoked Salmon with a Whisky Chipotle Glaze
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Hot Smoked Salmon

My Hot Smoked Salmon recipe features a Whisky Chipotle Glaze made with the finest Pendleton Rye Whisky.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 150kcal
Author Derek Wolf

Ingredients

Salmon:

  • 1 Whole Side of Salmon
  • ¼ cup BBQ Seasoning
  • 4-5 Navel Oranges sliced
  • Chopped Chives for garnish

Whisky Chipotle Glaze:

  • 3 oz of Pendleton Rye Whisky
  • 2 tbsp Maple Syrup
  • 2 tbsp BBQ Sauce
  • 1.5 tbsp of Brown Sugar
  • 1 tbsp Chipotle Puree
  • 2 tsp Brown Sugar
  • 2 tsp Sesame Seeds

Instructions

  • Preheat a two zone medium-high heat fire (around 350F).
  • Add a cast iron skillet over the high heat side of the side. Add your minced garlic to brown for 2 minutes, then deglaze with Pendleton Rye Whisky and let simmer for 2 minutes.
  • Next, add the rest of the ingredients for the Whisky Glaze and let simmer over the flames until thickened (about 4-5 minutes). Make sure to stir it often, and pull the skillet off the flames if you see it start to bubble too high. Let it cool, then add it back to the flames and keep stirring. Once the glaze has thickened, pull it off and let cool for 5 minutes.
  • Generously season your salmon with BBQ Rub and set to the side.
  • Add all your sliced oranges to the cool side of the grill to create a “plank” for your salmon to lay on.
  • Place the salmon on top of the oranges and slather in the Whisky Chipotle Glaze. Thoroughly cover the top of the salmon with the glaze.
  • Close your grill lid and cook indirect at 350F for 15-20 minutes until it reaches 135-145F internal.
  • When the salmon is done, pull it off and garnish with chopped chives and more sesame seeds. Serve with a Pendleton Old Fashioned and enjoy!

Notes

Pendleton Old Fashioned Cocktail Recipe
Fill a mixing glass or cocktail shaker with a handful of ice cubes. Pour in 2 ounces of Pendleton Whisky. Next, add a quarter ounce of simple syrup. Then, add two dashes of Angostura bitters. Stir or shake vigorously for about 30 seconds. Strain the concoction into a glass filled with fresh ice. Garnish with an orange twist. 

Nutrition

Calories: 150kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 291mg | Fiber: 3g | Sugar: 13g | Vitamin A: 376IU | Vitamin C: 42mg | Calcium: 119mg | Iron: 3mg

The post Hot Smoked Salmon appeared first on Over The Fire Cooking.

Easy Baked Salmon

This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy…

This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy weeknights or a quick meal to impress.

Oven baked salmon on a plate with serving forks and garnished with parsley.

Stop right there and bookmark this baked salmon recipe, because you’ll never need another! As married cookbook authors who have tried countless salmon recipes, this is the method that gets hands down rave reviews from friends and family. The tender fillet is perfectly seasoned with brown sugar and spices and has a lovely crisp topping, which is our favorite (no more mushy and under-seasoned fillets!).

What we love about this oven baked salmon recipe

This baked salmon recipe is our total go-to, from when our parents visit to a quick weeknight dinner for our kids. You’ll never need another recipe! Here’s why we love it:

  • It’s perfectly seasoned. The smoked paprika, onion powder, garlic powder and thyme combination hits a home run (we also use it on our baked chicken thighs).
  • It has a crispy top. Mushy salmon is our pet peeve. This one comes out with a lovely crispy topping from the brown sugar and if you’d like, a quick broil.
  • It’s so simple. It takes just 20 minutes to make this! Get ready to impress your mother in law, neighbors, boss, or partner with no effort at all.

“It was absolutely delicious, and so easy to make! The fish was very flaky and tender and the smokey flavor is almost addictive. What could be better than having something that is easy to make and tastes wonderful? I will no doubt make this again soon!” -Annika

Key ingredients

Oven baked salmon ingredients: salmon, olive oil, spice blend, kosher salt

For the very best baked salmon recipe, you’ve got to start with a great fillet of fish. This is easier said than done, since there are many different ways salmon is sold at the store. In general, stay away from those big economy-sized freezer bags. Here are a few tips:

  • Look for 1 to 1 1/2-inch thick salmon fillets. You might find this type labeled “center cut” at the store. You can also use thinner fillets like sockeye salmon, which take less time to cook.
  • Buy fresh salmon, wild caught if possible. Salmon fresh from the fish counter usually has the best flavor. Frozen can work, but opt for highest-quality possible. 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.
  • Add this simple seasoning blend. You’ll need a combination of brown sugar, smoked paprika, onion powder, garlic powder, dried thyme, cumin, and salt. Before seasoning, brush on just a thin coating of olive oil.

How to bake salmon: step by step

This baked salmon recipe calls for seasoning the fish with brown sugar and spices, then baking until tender. We used to only bake salmon in a foil packet, but it gets very moist and mushy. This method for baking salmon that makes a lightly caramelized top, which we find gets rave reviews! Here are the steps for how to bake salmon:

Baked Salmon Step 1

Step 1: Preheat the oven to 400°F (200°C). Allow the salmon to come to room temperature (or brine it in salt water).

Step 2: Place the room temperature salmon on a foil lined baking sheet. Drizzle with olive oil and season (see full recipe).

Step 3: Bake the salmon for 10 to 16 minutes, until just tender and pink at the center and the internal temperature is 125 to 130°F in the center.

Serve garnished with finely chopped parsley. If desired, add a salmon sauce!

Oven Baked Salmon on plate with parsley garnish.

Variation: try baked lemon salmon

🍋 Want to mix up this baked salmon? Our favorite variation is lemon salmon, infused with citrusy fresh flavors!

  • Brush a medium baking dish with olive oil, then place slices from 1 lemon in the bottom and add 2 tablespoons olive oil. Place the salmon on top and sprinkle the fillets with 1 teaspoon kosher salt.
  • Mix 1 teaspoon garlic powder and ½ teaspoon each onion powder dried dill, then sprinkle evenly over the fillets.
  • Bake in the same manner as the base recipe, then spoon over the sauce in the pan before serving.
Lemon Salmon

Serve with a sauce!

The best part about this oven baked salmon recipe is that it’s perfectly seasoned on its own: it doesn’t required a sauce to make it taste great! But you’re welcome to add one to take it up a notch. Here are a few of our favorite salmon sauce ideas:

Ways to serve this baked salmon recipe

Want to make it a meal? Try some of these easy sides for salmon, none of which require the oven!

Storing leftovers

Leftover salmon lasts refrigerated for up to 3 days, stored in a sealed container. Reheat it in a skillet over medium heat, or in a 400F oven until warm. Or, repurpose it in leftover salmon recipes like salmon salad, a salmon rice bowl, and more!

More salmon recipes

Love cooking with salmon? Here are a few more salmon recipes to try:

Dietary notes

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

Frequently asked questions

What’s the best temperature for baked salmon?

400°F (200°C) makes for a tasty, tender piece of fish.

How long to bake salmon?

Bake salmon at 400°F (200°C) for 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total.

For a crispy top, when the salmon is at 115°F, broil for about 2 minutes (about the last 2 minutes of the cook time).

What is the white stuff on baked salmon?

The gooey white stuff that oozes on the surface after cooking a piece of salmon is called albumin: it’s a coagulated protein that seeps to the surface while baking. The amount of albumin varies depending on the fish, so it’s not something you can control. It’s safe to eat, but it does look unappealing.

How do you prevent the white stuff on salmon?

Buy quality fresh fish. It’s best to buy fresh salmon and the white stuff can vary based on the fish counter at each grocery store, even though there’s no labeling difference. Experiment to find a source you love.

Brine the fish before cooking. Placing the fish in a brine solution for 15 minutes before baking can help to reduce albumin (see notes in the recipe below).

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Baked Salmon

Easy Oven Baked Salmon


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy weeknights or a quick meal to impress.


Ingredients

  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible*
  • Olive oil
  • 1 teaspoon kosher salt
  • ½ tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon cumin

Instructions

  1. Preheat the oven to 400°F. Allow the salmon to come to room temperature (or brine it**). 
  2. 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 with olive oil. Sprinkle the salmon with the kosher salt evenly divided among the fillets.
  3. In a medium bowl, mix together the brown sugar, paprika, garlic powder, onion powder, thyme, and cumin. Sprinkle the mixture evenly on top of the fillets. 
  4. Bake the salmon for 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total. For a crispy top, when the salmon is at 115°F, broil for about 2 minutes (about the last 2 minutes of the cook time).

Notes

*Lemon salmon variation: Brush a medium baking dish with olive oil, add the slices of 1 lemon, and drizzle with 2 tablespoons olive oil. Place the salmon on top of the lemons and sprinkle with 1 teaspoon kosher salt divided among the fillets. In a medium bowl, mix 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon dried dill, then sprinkle the mixture evenly over the fillets. Bake in the salmon manner as Step 4 above, then spoon over the sauce in the pan before serving.

**Brine the salmon (optional): While the oven 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).

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Baked salmon, baked salmon recipe, oven baked salmon. how to bake salmon, how long to bake salmon

Salmon and Asparagus

Dinner doesn’t get easier than this! This salmon and asparagus recipe delivers a healthy and flavorful meal in under 30…

Dinner doesn’t get easier than this! This salmon and asparagus recipe delivers a healthy and flavorful meal in under 30 minutes, baked on a sheet pan with lemon for a zesty kick.

Salmon and asparagus on sheet pan with lemon slices.

We’ve got a new solution to an easy dinner that pleases everyone: this baked salmon and asparagus recipe! It’s simple and done in under 30 minutes, but tastes like something you’d order at a restaurant. Roasting it up on a sheet pan with lemon slices and fresh herbs adds effortless flavor that feels fresh yet refined.

Somehow in all our years of home cooking we’d never made a sheet pan meal exactly like this, and now it’s solidly in our repertoire! Alex and I love it for healthy weeknight dinners with a wedge salad.

Salmon and asparagus recipe with bunches of asparagus and lemon slices.

Thin asparagus is key!

For this salmon and asparagus recipe, buy the thinnest asparagus you can find! Thin, young asparagus spears are more tender and sweeter than large stalks, which can be tough. We can usually find thin bunches at our local grocery or farmers markets. Thin asparagus ensures it is fully roasted once the salmon is baked.

💡Pro tip: When working with asparagus: always trim off the tough, woody bottoms of the stalks. Here’s how to trim asparagus.

What to look for when buying salmon

The other important part of this salmon and asparagus recipe is the quality of the salmon! Here are three tips:

  • Fresh salmon is best. The very best salmon is fresh from your local seafood counter, not frozen.
  • 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 for details.

How to make salmon and asparagus: step by step

For this salmon and asparagus recipe you’ll be cooking both at the same time. The asparagus should cook in about the same time as the salmon here, but you should base the timing on the salmon itself.

Step 1: Preheat the oven to 425°F. Line a baking sheet with foil. Place trimmed asparagus on the baking sheet and toss it with olive oil, salt and pepper.

Step 2: Place salmon on the foil, drizzle with olive oil and salt and pepper. Place asparagus around the salmon and place lemon wheels on top. Squeeze lemon over everything and top with fresh herbs.

Step 3: Bake 9 to 12 minutes until the asparagus is tender and the salmon is just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).

For exact steps and quantities, go to the full recipe below.

Baking tip: Place lemon slices on the asparagus, not the salmon. Placing the lemon on top of the salmon makes the top gooey, not crispy: which is not as tasty!

Baked salmon and asparagus on foil lined sheet pan with lemon slices.

Seasoning variations

Fresh lemon and herbs is simple, yet classic. Here’s what to know about adding these seasonings to salmon and asparagus:

  • Use fresh herbs like chives, thyme, mint, basil, or whatever you have on hand! We like chives and thyme from our garden.
  • Mix it up with salmon seasoning. This homemade salmon seasoning is our favorite.

Sides to serve with salmon and asparagus

Make this baked salmon and asparagus recipe into a healthy meal by adding a salad or a whole grain. Here are some easy side dish recipes we’d pair with it:

Storing leftovers

Cooked salmon lasts up to 3 days refrigerated. It’s great as is or try it in leftover salmon recipes like salmon salad or a salmon rice bowl.

A few more salmon recipes

These salmon recipes are always a hit at our dinner table:

Dietary notes

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

What kind of salmon should I use for salmon and asparagus?

You can use any type of salmon you like, such as Atlantic salmon, king salmon, sockeye salmon, or Coho salmon. Make sure the fillets are similar in thickness for even cooking. Sockeye salmon is typically thinner, so it will cook faster.

Can I use frozen asparagus?

We don’t recommend using frozen asparagus for this recipe, since it can come out mushy.

What if I don’t have lemons?

You can make this recipe without fresh lemon, but it really adds a pop of flavor to the asparagus.

Can I add other vegetables to the sheet pan?

Yes, but you may need to add them to the sheet pan first if they don’t cook in 9 to 12 minutes like the asparagus. For example, roasted broccoli takes 20 to 25 minutes at 450°F (230°C), and roasted green beans take 13 to 15 minutes.

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Salmon and asparagus

Easy Salmon and Asparagus


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Dinner doesn’t get easier than this! This salmon and asparagus recipe delivers a healthy and flavorful meal in under 30 minutes, baked on a sheet pan with lemon for a zesty kick.


Ingredients

  • 1 pound thin asparagus*
  • 1 pound salmon, wild caught if possible
  • 2 tablespoons olive oil
  • Kosher salt and fresh ground black pepper
  • Lemon
  • Minced fresh herbs (like chives, mint or thyme), for garnish

Instructions

  1. Allow salmon to come to room temperature.
  2. Preheat the oven to 425°F. Line a baking sheet with foil.
  3. Trim the asparagus. Place it on the baking sheet and toss it with 2 tablespoon olive oil (this also oils the foil). Sprinkle with ½ teaspoon kosher salt and fresh ground black pepper.
  4. Pat the salmon dry and place it on the foil. Drizzle it with 1 teaspoon olive oil. Sprinkle the salmon with ½ teaspoon kosher salt and fresh ground black pepper. Place asparagus around the salmon. Slice the lemon into wheels and place them on top of the asparagus (but not the salmon). Squeeze juice from the two ends of the lemon onto the tray. Then add the chopped fresh herbs on top of everything. 
  5. Bake 9 to 12 minutes until the asparagus is tender at the thickest part, and the salmon is just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center for done). If the salmon is done before the asparagus (the asparagus is thick), remove it from the tray and continue cooking just the asparagus until tender. 

Notes

*Thin asparagus is best, so try to find the thinnest you can when shopping. If all you can find is thicker asparagus, you may need a little longer to roast (up to 15 minutes). Just remove the salmon from the tray if it’s already done and finish the asparagus by itself. 

Storing leftovers: Cooked salmon lasts up to 3 days refrigerated. It’s great as is or try it in leftover salmon recipes like salmon salad or a salmon rice bowl.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Salmon and asparagus, salmon and asparagus recipe

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.

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Miso salmon

Easy Miso Salmon


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

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:

Easy Lemon Salmon

This easy baked lemon salmon is roasted until tender with tangy lemon, garlic, and dill, delivering a burst of freshness…

A Couple Cooks – Recipes worth repeating.

This easy baked lemon salmon is roasted until tender with tangy lemon, garlic, and dill, delivering a burst of freshness in just 20 minutes. Dinnertime solved!

Lemon Salmon

As two cookbook authors, we’ve found we could write a million and one salmon recipes and still not get bored. And this new easy dinner idea has captured our heart: meet this lemon salmon recipe! The salmon is roasted right on top of actual lemon slices and butter, which bakes into a sauce that you can spoon over the tender fish. Seasoned with a little dill and garlic powder, you can broil the top to get it lightly crisp after baking. It’s so simple and one of our new favorite ways to cook up this tasty fish!

Jump to the recipe—now.

What you need for lemon salmon

This lemon salmon recipe qualifies as truly simple recipe: one where you don’t need to think too hard to get dinner on the table. (This is what we’re looking for, in our busy household!) The most important thing when it comes to salmon is a quality piece of fish. Everything else is just secondary!

  • Salmon fillets, wild caught if possible. We find the best salmon is fresh purchased at a fish counter. Frozen salmon can have more of a fishy flavor, and also tends to get more of the “white stuff”. Fillets that are 1 to 1 1/2-inch thick have great flavor: you might find this type labeled “center cut” at the store.
  • Lemon: A fresh lemon is key. There’s really no other way to do it! No shortcuts. If you prefer a recipe with lemon pepper seasoning, try this Salmon with Lemon Pepper.
  • Salted butter: Salted butter brings out a savory flavor; if you don’t have it, add another pinch of salt.
  • Garlic powder, onion powder, and dried dill: The dried dill in particular is what carries this recipe! Make sure to stock up (you’ll use it for more recipes, like ranch dip).
Lemons

Tips for baking lemon salmon

There are lots of people who claim to have “cracked the code” when it comes to baking salmon. But everyone has a different idea of the ideal temperature! We based this lemon salmon on the method in our baked salmon recipe, but it has different seasonings and calls for broiling at the end.

  • The best temperature for baked salmon? 400°F. High heat makes for a tasty, tender piece of fish.
  • Bake the fillets over sliced lemons and pats of butter. This creates a sauce while baking, which you spoon over once the fish is done.
  • How long to bake salmon? Bake the salmon for 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total.
  • For a crispy top, broil the salmon. When the salmon is at 115°F, broil for about 2 minutes (about the last 2 minutes of the cook time). We like our salmon with a hint of texture on the top, and this is the perfect touch.
Lemon Salmon

How to avoid the white stuff

Have you ever cooked a fillet of salmon, then had gooey white stuff ooze to the surface while cooking? It’s called albumin. This is a coagulated protein that seeps to the surface when roasting. It’s safe to eat, but it does look less than appetizing on top of a beautiful fillet.

The biggest tip for avoiding the white stuff? Buy the right fish! We’ve found salmon we buy fresh at the fish counter at certain grocery stores has less white stuff than what we get from other stores, though there’s no labeling difference. Another thing you can try is to brine the fillets before baking. It makes for perfectly moist and evenly cooked salmon, and it can help reduce the albumin, too. Here’s how to brine the fillets before making this lemon salmon recipe:

  • Mix up a salt water solution. You’ll use 4 cups of water to 3 tablespoons salt to make a salt water solution.
  • Place the fish in the water for 15 minutes. Just set 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.
Lemon Salmon recipe with lemons and parsley

Side dishes for lemon salmon

What are the best sides to make salmon into a meal? Since this is baked lemon salmon, you’ll want to avoid the oven. Go for fresh and simple sides like salads, grains, and sauteed vegetables. Here are some of our favorite ideas:

More salmon recipes

Here are a few more of our top salmon recipes that home cooks love:

This lemon salmon recipe is…

Gluten-free. For dairy-free, use vegan butter.

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Lemon Salmon

Easy Lemon Salmon Recipe


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This easy baked lemon salmon is roasted until tender with tangy lemon, garlic, and dill, which delivers a burst of freshness in just 20 minutes.


Ingredients

  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible
  • 1 teaspoon kosher salt
  • 1 lemon, cut into rounds
  • 2 tablespoons salted butter, cut into thin pats
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill

Instructions

  1. Preheat the oven to 400°F. Allow the salmon to come to room temperature (or brine it in Step 2). 
  2. Brine the salmon (optional): While the oven 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. Brush a medium baking dish with olive oil. Place the lemon rounds on the bottom of the baking dish. Place the butter pats on top of the lemons rounds. Place the salmon filets on top of the lemon rounds and butter. Sprinkle the salmon with the kosher salt evenly divided among the fillets.
  4. In a medium bowl, mix together the garlic powder, onion powder, and dill. Sprinkle the mixture evenly on top of the fillets. 
  5. Bake the salmon for 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total.
  6. For a crispy top, when the salmon is at 115°F, broil for about 2 minutes (about the last 2 minutes of the cook time). Spoon the melted butter over the salmon before serving. Leftovers last refrigerated for up to 3 days. 
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Keywords: Lemon salmon recipe, lemon salmon

A Couple Cooks - Recipes worth repeating.

Creamy Tuscan Salmon

This Creamy Tuscan Salmon recipe serves up perfectly pan-seared salmon, smothered in a creamy garlic sauce, with spinach, sun-dried tomatoes, and olives – delicious! It’s…

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If you are looking for an easy and healthy meal, I have a the perfect recipe for you! Honey Mustard Salmon with Citrus Salsa. I know it sounds a little gourmet, but this recipe is SO easy! It only takes about 20 minutes to make. You can’t beat th…

If you are looking for an easy and healthy meal, I have a the perfect recipe for you! Honey Mustard Salmon with Citrus Salsa. I know it sounds a little gourmet, but this recipe is SO easy! It only takes about 20 minutes to make. You can’t beat that! The honey mustard sauce is easy…

Tuscan Salmon

Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30…

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Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30 minutes.

Tuscan Salmon

There are salmon recipes and then there’s this creamy Tuscan salmon. It might result in a few marriage proposals, which is why we also like to call it “Marry Me Salmon!” The tender fish is bathed in a luscious cream sauce with garlic, sun dried tomatoes, spinach, and capers, making each bite bright, salty, and luxurious. It tastes restaurant-style, but it’s easy to whip up at home in just 30 minutes. Honestly, it might be the best salmon recipe we’ve made!

Ingredients in this Tuscan salmon recipe

We’re not exaggerating when we say this is one of the best salmon recipes we’ve made. Multiple friends and family have tried it and can’t stop raving, then immediately ask for the recipe! This is the one we pull out to impress at dinner parties and for entertaining. Each ingredient here packs a flavor punch, so no substitutions. Here’s what you’ll need:

  • Protein: Salmon fillets, skin on and 1 to 1 ½ inches thick
  • Pantry: Olive oil, garlic powder, salt, pepper
  • Dairy: Salted butter, milk, heavy cream, Parmesan cheese
  • Fresh ingredients: Garlic, spinach, lemon (for garnish)
  • Special ingredients: Sun dried tomatoes, capers
Tuscan Salmon recuoe

Buying high-quality salmon is key

The most important thing for a great salmon recipe is a buying high quality fillets of salmon. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked. While it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

  • 1 to 1 1/2-inch thick fillets are good for this recipe; you might find it labeled center cut at the store. Thicker fillets can take longer to cook and are slightly harder to pan fry since they can become blackened before they’re cooked on the inside.
  • 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.)
  • Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon. Avoid big economy-sized bags, which have thinner fillets that can taste fishy.

Avoiding the white stuff

Ever noticed the white stuff that oozes to the top of some salmon recipes when cooking it? It is coagulated protein that seeps to the surface called albumin. The amount of albumin varies depending on the fish. We’ve bought certain varieties of salmon that have little to no albumin when cooked, but others that consistently have it ooze out.

There’s one thing we’ve found that helps: brining the salmon. In a side by side test, we found it helped to reduce the albumin in two similar fillets. (Keep in mind it did not reduce all of the albumin, so to fully reduce it you have to find a grocery store or other source for salmon that reliably has no white stuff.) Here’s what to do:

  • 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.
Creamy Tuscan Salmon in pan

Making Tuscan salmon for a crowd

This Tuscan salmon recipe is perfect for impressing guests, whether it’s for a dinner party or a holiday like Christmas or Valentine’s Day. It’s pan seared, so you can cook as many fillets as fit in a large skillet. If you want to increase the serving size for this recipe for serving a crowd, you can do it two ways:

  • Pan sear the salmon in batches. Sear a double version of the salmon in batches.
  • Bake the salmon. Use the method in this Baked Salmon recipe, but season with the quantities of garlic powder, salt and pepper in the recipe below. For a crispy top similar to pan searing, broil for 2 minutes at the end of the bake time.
  • Make a large amount of the sauce in a skillet, then pour it into each fillet. Re-warm the salmon if necessary, then top with the creamy sauce right before serving.
Tuscan Salmon

Leftover storage

This Tuscan salmon recipe stores well, if you do end up having leftovers! (We rarely do.) Store in a sealed container for up to 3 days, refrigerated. Re-warm in a skillet over medium heat until warmed through. If the sauce becomes dried out, add a splash of milk or cream or a pat of butter.

More salmon recipes

Salmon is always a hit around here! Here are a few more salmon recipes to enjoy:

This Tuscan salmon recipe is…

Gluten-free and pescatarian.

Print
Tuscan Salmon

Creamy Tuscan Salmon


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutese
  • Total Time: 30 minute
  • Yield: 4

Description

Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30 minutes.


Ingredients

  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible, about 1 to 1 1/2 inches thick
  • 1 ¼ teaspoon kosher salt, divided
  • ½ teaspoon garlic powder
  • Fresh ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons salted butter
  • 2 cloves garlic, finely minced
  • ¼ cup chopped sun dried tomatoes
  • 2 tablespoons capers, drained
  • ¾ cup heavy cream
  • ¼ cup milk
  • 2 cups baby spinach, loosely packed
  • Grated Parmesan cheese, for serving
  • 2 lemon wedges, for serving

Instructions

  1. Allow the salmon to come to room temperature for 15 minutes (or brine it*). Pat the salmon dry with a clean towel. Rub it generously with olive oil and sprinkle it with 1 teaspoon of the kosher salt, the garlic powder, and a few grinds of black pepper.
  2. Heat a large skillet over medium high heat and add the olive oil. Add the salmon skin side up and cook for 3 to 5 minutes until cooked about halfway to the center of the thickest part of the salmon.
  3. Reduce to medium heat and 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. Cook for 4 to 5 minutes, continuously spooning the butter over the salmon. Cook until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
  4. Remove the salmon to a plate and set aside. Drain the pan of any liquid and quickly wipe it out with a paper towel. 
  5. Place the pan over low heat and melt the butter. Then add the garlic and sun-dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining ¼ teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan. Add the spinach and cook until wilted, about 1 minute, then return the salmon to the pan and warm it for 2 minutes, spooning the sauce over the salmon.
  6. Serve topped with the sauce and grated Parmesan cheese.

Notes

*To help reduce the white stuff (albumin) that can ooze from salmon when it’s cooked, we recommend brining the salmon to bring it to room temperature. 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.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Vegetarian

Keywords: Tuscan salmon, tuscan salmon recipe, salmon tuscan, creamy tuscan salmon

A Couple Cooks - Recipes worth repeating.