We love this grilled salmon with mango salsa! The salmon is tender and buttery, served over coconut rice and topped with a juicy mango salsa. A touch of heat, brightness and fresh flavor! Super satisfying and delicious. Oh hi, we’re making your new favorite dinner today! This is my favorite way to make grilled salmon, […]
We love this grilled salmon with mango salsa! The salmon is tender and buttery, served over coconut rice and topped with a juicy mango salsa. A touch of heat, brightness and fresh flavor! Super satisfying and delicious.
Oh hi, we’re making your new favorite dinner today!
This is my favorite way to make grilled salmon, topped with fresh mango salsa and served alongside creamy coconut rice.
YES. Yum.
This is one of those meals that I could make and enjoy every single week. It’s so satisfying, tastes fresh and summery and is also delicious. I love how balanced it is and how filling it leaves me, without feeling overstuffed.
If you’re looking for an excellent meal to make for Mother’s Day weekend, this could be it! Can we talk about how gorgeous it is?! The colors are stunning.
Here’s how I make it!
First, the salmon. I cover it in my favorite spice blend, which is really just a mix of kosher salt, pepper, garlic powder, smoked paprika and onion powder. It’s simple and creates an excellent flavor crust!
Salmon is super easy to grill, and I usually use my grill pan to make it even simpler. This is the grill pan I’ve used religiously for the last few summers. Sometimes, I will just throw the salmon filets directly on the grill, but I make sure all of my attention is on them so they don’t fall apart through the grates.
Either way works!!
The other components can be made ahead of time or even partially prepped ahead of time.
Mango salsa is a go-to in our house. We always have tons of mango because the kids love it. Since it’s always available, I find myself making a mango salsa at least once a week. My favorite version does not include tomatoes.
I use mango, jalapeños, red onion, cilantro and tons of fresh lime. It is so bright, refreshing, sweet and a little spicy. Plus, it brings some great texture to any dish.
For the coconut rice, I love to use jasmine rice as the base. I cook it in a mixture of coconut milk and water, then even add some finely shredded coconut to the pot once it’s finished. I’ve been a huge coconut lover all of my life, so I think this is fabulous.
Eddie, on the other hand… does not love coconut. He likes the flavor but doens’t care for the squeak-in-your-teeth texture. So, I’m happy to tell you that this meal is also fabulous with plain jasmine rice, no coconut involved. (more…)
Our Spicy Tuna Onigiri has had me in a total choke hold lately! I’ve been eating them for lunch all week long! I love this super quick, easy, and tasty hand-held meal. It’s a great lunch to take with you on the go too! There are so many variations and fillings for this little snack, that it’s difficult to get sick of them! What is Onigiri? Onigiri is a Japanese stuffed rice ball (also known…
Our Spicy Tuna Onigiri has had me in a total choke hold lately! I’ve been eating them for lunch all week long! I love this super quick, easy, and tasty hand-held meal. It’s a great lunch to take with you on the go too! There are so many variations and fillings for this little snack, that it’s difficult to get sick of them!
What is Onigiri?
Onigiri is a Japanese stuffed rice ball (also known as omusubi and nigirimeshi). It is a popular snack or meal on the go. They’re generally triangular or circular in shape. Some traditional fillings are short ribs, tempura, umeboshi (pickled plums), canned tuna, pickled vegetables, but you can really stuff rice balls with whatever you want!
How to Make Spicy Tuna Onigiri
Ingredients
Masago Sauce
Spicy Tuna Onigiri
Process
Place all ingredients into a mixing bowl.
Stir together. Set aside.
Place all filling ingredients into a mixing bowl.
Mix together until everything is completely combined.
Press 1/4 cup rice into the bottom of an onigiri mold.
Create a tablespoon sized divet in the center of the rice and fill with a scoop of tuna filling.
Top the tuna and rice with an additional 2 to 3 tablespoons rice.
Firmly press with the onigiri mold top.
Unmold the onigiri.
Wrap a piece of nori around the bottom center side of the triangle.
Press the sides of the onigiri into the furikake seasoning. Repeat with remaining ingredients. Serve.
Why We Love This Onigiri Recipe
It’s so simple and takes no time at all to put together!
They’re so comforting and satisfying every single time!
They make a great meal OR snack!
You can easily make them ahead of time and take them on the go!
There are an infinite amount of filling ideas you can stuff them with, depending on your cravings!
Tips and Tricks for Onigiri Success
Use a short or medium grain sticky rice to ensure your rice balls will stick together.
Don’t skip out on the sauce! – Most of the time you do not get a sauce for onigiri, but we think this simple masaho sauce pairs perfectly with the rice balls and make our recipe just a little bit special.
Don’t overfill the rice balls! It may be tempting to maximize the filling for these rice balls, but if you overstuff them they will easily fall apart!
Alternatively, don’t use too much rice, so there’s still enough room for filling (it’s a balancing act between rice and filling)!
Do I Need an Onigiri Mold?
Absolutely not! We love using an onigiri mold because it does make it easier to form them (plus the ones we use, make smaller, snack-sized onigiri which we love), but you can form them by hand!
If you do form them by hand, just make sure you tightly wrap them in plastic wrap until you’re ready to enjoy them, so they maintain their shape and hold the filling together.
Variations
Use short or medium grain sticky brown rice instead of white.
Use canned tuna or canned salmon instead of raw tuna for the filling. Or use raw salmon, scallops, or yellowtail!
Stuff the rice balls with sautéed vegetables or marinated tofu cubes for a vegetarian alternative.
Pan-fry the onigiri (and skip the nori wrapper) for a crispy rice texture!
Chop and sauté some kimchi in some butter and sesame oil for a spicy, buttery kimchi filling!
Wrap the entire triangle in nori or press the entire rice ball in furikake seasoning!
Make Ahead Instructions
Onigiri can be made ahead of time, but should be made the same day they will be consumed. This is because the rice should not be refrigerated or it will get too hard to enjoy (and reheating them will make them fall apart, and possibly ruin the filling).
Also, depending on the filling the onigiri should be consumed within 1-4 hours after preparing them (within 1 hour if using raw seafood and up to 8 hours if using something like umeboshi).
More Delicious Asian Inspired Recipes You Will Love
Place all ingredients into a mixing bowl and stir together. Set aside.
filling
Place all filling ingredients into a mixing bowl and mix together until everything is completely combined.
assembly
Press 1/4 cup rice into the bottom of an onigiri mold.
Create a tablespoon sized divet in the center of the rice and fill with a scoop of tuna filling.
Top the tuna and rice with an additional 2 to 3 tablespoons rice and firmly press with the onigiri mold top.
Unmold the onigiri and wrap a piece of nori around the bottom center side of the triangle.
Press the sides of the onigiri into the furikake seasoning. Repeat with remaining ingredients. Serve.
Notes
**Recipe Makes 8 Small Onigiri – Each Serving Size is 2 Onigiri**Tips and Tricks for Onigiri Success
Use a short or medium grain sticky rice to ensure your rice balls will stick together.
Don’t skip out on the sauce! – Most of the time you do not get a sauce for onigiri, but we think this simple masaho sauce pairs perfectly with the rice balls and make our recipe just a little bit special.
Don’t overfill the rice balls! It may be tempting to maximize the filling for these rice balls, but if you overstuff them they will easily fall apart!
Alternatively, don’t use too much rice, so there’s still enough room for filling (it’s a balancing act between rice and filling)!
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.
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.
Featured reader comment
“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
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:
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!
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.
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:
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:
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).
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*
Preheat the oven to 400°F. Allow the salmon to come to room temperature (or brine it**).
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.
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.
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
This shrimp primavera is packed with fresh veggies and juicy shrimp, all tossed in a light and delicious sauce! Ready…
This shrimp primavera is packed with fresh veggies and juicy shrimp, all tossed in a light and delicious sauce! Ready in 30 minutes, it’s a fun and flavorful weeknight dinner idea.
As two cookbook authors and Mediterranean diet enthusiasts, we’ve cooked shrimp every which way. We’ve made family favorite recipes like sauteed shrimp, grilled shrimp, shrimp scampi, and even shrimp burgers! But one of our new favorites is pairing the seafood with pasta and fresh vegetables in this shrimp primavera. It’s like a classic pasta primavera with shrimp added, and smothered in a light creamy sauce, it makes a simple satisfying dinner in just 30 minutes.
Why we love shrimp primavera
With thousands of shrimp recipe ideas, why make this one? It takes a little longer than our popular 5-minute sauteed shrimp, but this one is worth it because it provides a complete meal loaded with colorful veggies. We love it most in the springtime, since primavera means spring in Italian. But you can eat it in any season! Here’s why we love this shrimp primavera:
It has a high veggie-to-pasta ratio so you’re getting lots of colorful veggies in your meal
It features a lean protein, making it more filling than classic pasta primavera
The cream sauce is light and made with milk, not heavy cream
It’s a delicious way to enjoy seasonal ingredients.
Key ingredients
For pasta primavera with shrimp, you’ll simply toss in sauteed shrimp to your mix of favorite fresh vegetables, pasta and cream sauce. Here are the ingredients you’ll need with some notes on substitutions:
Pasta: We like using penne or another short pasta with shrimp, since they are similar in size. Other types of noodles that work well are rigatoni, linguine, and spaghetti. Use whole wheat pasta for Mediterranean diet, or gluten-free or legume pasta for gluten-free.
Shrimp: Use deveined medium shrimp for the best size for this recipe. They can be either shelled or tail on. Prioritize wild caught shrimp if possible.
Vegetables: Our favorite mix for primavera is asparagus, broccoli, shallot, carrot, and peas. Though it’s not a spring vegetable, we added red bell pepper since it is easy to find in any season and adds a pop of color.
Olive oil: Olive oil is our cooking oil of choice.
Butter, flour, milk, and grated Parmesan cheese: These ingredients make our favorite Parmesan cream sauce, and you’ll notice there’s no heavy cream at all.
Garlic powder, dill, and salt: These seasonings round out the ingredient list with a robust, savory flavor.
How to make shrimp pasta primavera: step by step
Shrimp primavera comes together simply: though we do recommend cooking with a partner if you can! There are four elements that have to come together: pasta, shrimp, veggies, and sauce.
First, bring a salted pot of water to a boil and cook the pasta to al dente, taste testing a minute or two before the package instructions indicate.
In a large skillet, heat the olive oil. Add the asparagus, shallot, broccoli, red bell pepper, carrot, and ½ teaspoon kosher salt and cook 4 to 5 minutes until asparagus is tender and bright green.
Toss the shrimp in a bowl with salt and garlic powder. Add the shrimp and peas and continue cooking until the shrimp are cooked, about 1 to 2 minutes. Remove from the heat. Pour the shrimp and vegetables into a bowl (or if the pasta is cooked, drained, and tossed with a drizzle of olive oil you can add them right to the pasta pot).
In the same skillet (wiped out) over medium heat, melt butter. Add grated garlic and flour and whisk constantly for 1 minute, until golden. Constantly whisking, add the milk and whisk until smooth. Reduce the heat and whisk until the sauce thickens, about 4 to 5 minutes. Stir in kosher salt, dill, and the Parmesan cheese, whisking until the cheese melts, then remove from the heat.
Once the sauce is done, add the vegetables and shrimp to the pasta. Add more salt to taste and garnish with additional Parmesan cheese, if desired.
Where did pasta primavera come from, anyway?
You might be wondering: what’s the background of this dish? While it sounds traditionally Italian, turns out pasta primavera is an American pasta dish featuring fresh vegetables that was invented in the 1970’s. It was created by a New York chef named Sirio Maccioni at the home of an Italian businessman in Nova Scotia, of all places!
Since then, Pasta Primavera has popped up on restaurant menus across the globe, most popularly at Italian American chains like Olive Garden. There are really no requirements around the “right” way to make it. Primavera means spring in Italian, so often you’ll see it with spring vegetables like asparagus and carrot. But many spins use summer vegetables like zucchini and tomatoes as well.
Leftovers and make ahead tips
Shrimp primavera is best served the day it is made. You can store leftovers up to 2 days refrigerated. However, around here we’re not huge fans of next day shrimp (just our personal preference). We find pasta with shrimp typically tastes best the day of making!
To speed up prep, it’s easy to chop all the vegetables and measure out the ingredients in advance. You can even boil the pasta in advance, cooking it to 1 minute before al dente. Then simply stir it into the warm sauce and vegetables before serving.
More shrimp recipes
We’ve got loads of fun shrimp recipes for you to try that are perfect for dinner or any occasion. Here are a few more shrimp recipes you might enjoy:
This shrimp primavera is packed with fresh veggies and juicy shrimp, all tossed in a light and delicious sauce! Ready in 30 minutes, it’s a fun and flavorful weeknight dinner idea.
Ingredients
8 ounces penne pasta
1 pound shrimp, deveined and shelled or tail on, wild caught if possible
½ cup grated Parmesan cheese, plus more to garnish
Instructions
Bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Drain and toss the pasta with a bit of olive oil once it is done.
Pat the shrimp dry. Place it in a bowl and sprinkle it with ½ teaspoon kosher salt and the garlic powder.
In a large skillet, heat theolive oil over medium high heat. Add the asparagus, shallot, broccoli, red pepper, carrot, and ½ teaspoon kosher salt and cook 4 to 5 minutes until asparagus is tender and bright green. Add the shrimp and peas and continue cooking, tossing occasionally, until the shrimp are cooked, about 1 to 2 minutes. Remove from the heat. Remove the shrimp and vegetables to a bowl (or if the pasta is cooked, drained, and tossed with a drizzle of olive oil you can add them right to the pasta pot). Wipe out the skillet.
In the same skillet over medium heat, melt the butter. Add the grated garlic and flour and whisk constantly for 1 minute, until golden. Add a splash of milk and whisk it in: the sauce will instantly turn chunky. Constantly whisking, continue to gradually add the milk. Reduce the heat and cook, whisking often until the sauce thickens, about 4 to 5 minutes. Stir in ½ teaspoon kosher salt, dill, and the Parmesan cheese, stirring until the cheese melts, then remove from the heat.
Add the drained pasta, vegetables, and shrimp back into the warm sauce and toss to combine. Taste and add more salt, if desired. Serve warm, garnished with fresh ground black pepper and more Parmesan cheese. Leftovers store well refrigerated for up to 2 days.
Category:Main dish
Method:Stovetop
Cuisine:Pasta
Keywords: Shrimp primavera, shrimp pasta primavera, pasta primavera with shrimp
Love sushi but don’t have the time or confidence to roll your own at home? This sushi bake is the easiest and most flavorful way to enjoy your favorite sushi flavors anytime the craving strikes. Like our Korean Style Spicy Sashimi Salad and Poke Burrito, you can make sushi-inspired meals at home without all the fuss. Baking the steamed rice creates a crispy texture that contrasts the creamy salmon filling in the most amazing way….
Love sushi but don’t have the time or confidence to roll your own at home? This sushi bake is the easiest and most flavorful way to enjoy your favorite sushi flavors anytime the craving strikes. Like our Korean Style Spicy Sashimi Salad and Poke Burrito, you can make sushi-inspired meals at home without all the fuss.
Baking the steamed rice creates a crispy texture that contrasts the creamy salmon filling in the most amazing way. Topping it all off with a sauce of kewie pie, eel sauce, sriracha, and furikake adds the spicy umami flavor you love. All you need is an 8 x 8-inch baking dish, no special tools, to make a baked sushi casserole that just might rival your favorite takeout spot.
What is Sushi Bake?
A sushi bake is a casserole with all your favorite sushi ingredients and flavors. Steamed rice bakes at the bottom of a greased pan and is topped with a mixture of cream cheese, mayo, salmon, sriracha, soy sauce, green onions, and furikake. The entire pan is baked and then broiled for a golden, browned, and crispy texture. And with a spicy mayo drizzled on top, you can serve it with any of your other favorite sushi ingredients like avocado, cucumbers, and nori.
How to Make Our Spicy Salmon Sushi Bake
Ingredients
Process
Preheat oven to 425˚F. In a bowl, combine all rice ingredients and gently fold them together.
Press mixture into a lightly greased 8”x8” baking dish.
Combine all salmon ingredients into a bowl, except furikake, and mix together.
Top rice with an even layer of furikake.
Then top with an even layer of salmon mixture.
Bake in the oven for about 15 minutes. Then broil for 1 to 2 minutes to lightly brown top. Remove from heat and cool for 5 to 8 minutes.
Top sushi bake with a drizzle of kewie pie, eel sauce, and sriracha, and finish with a sprinkle of furikake and green onions. Serve with toasted nori, avocado, and cucumber.
Substitutions and Variations
Here are some ways to make this sushi bake your own or switch it up to enjoy a new variation each time you make it!
Swap the rice. Instead of short-grain rice, use cauliflower rice, brown rice, or quinoa for a different flavor and nutrient profile.
Swap the Salmon. Instead of cooked salmon, you can use cooked tuna, canned salmon or tuna, cooked shrimp, imitation crab meat, or real crab meat for a bit of a fancier spin.
Make it dairy-free. Use a dairy-free cream cheese in the salmon mixture.
Top with more veggies. Cucumber and avocado are classic, but you can also top this sushi bake with sliced carrots, radishes
Swap the furikake. You can create a similar flavor and texture with sesame seeds, seaweed flakes, and sea salt if you don’t have furikake on hand.
Swap the kewpie mayo. We love using kewpie mayo (a Japanese mayo that’s made with just the egg yolks, not the whole egg, for a richer flavor and texture), but if you can’t get your hands on it, regular mayo can work in a pinch.
How to Serve Sushi Bake
Serve the sushi bake with seaweed snacks or nori sheets. You can cut small pieces of the sushi bake and wrap them into the seaweed sheets like a little taco – much easier than rolling! Inside the nori or on top of the sushi bake, you can include julienned cucumber, carrots, radishes, pickled ginger, or slices of avocado.
Tips and Tricks for the BEST Sushi Bake Experience
Avoid overcooking the rice. Because the rice is steamed and then baked, you’ll want to make sure the rice isn’t initially overcooked. Letting it cool after it’s steamed can also help the rice bake with more of a crispy texture and avoid becoming mushy.
Use soft cream cheese. Let the cream cheese get to room temperature before making the salmon mixture. This will help the texture be creamy and not lumpy.
For the best flavor, use fresh, quality seafood.
Don’t skip the furikake. Adding a light layer of furikake between the rice and salmon mixture helps infuse the rice with flavor as it cooks.
Don’t skip the broil. While it only needs a minute or two, broiling the sushi bake at the end helps add a crispy texture and deeper flavor to the entire dish.
Serve warm or cold. We like this dish served warm, but it’s also great straight from the refrigerator, enjoyed cold.
Cut nori sheets into manageable sizes. If you’re using sheets of nori instead of pre-cut seaweed snacks, cut them into squares or rectangles that can easily hold 2-3 inch squares of the casserole.
Can This Recipe Be Made Ahead of Time?
This recipe is best when eaten fresh while still warm, but it can be made ahead of time or even enjoyed cold right out of the refrigerator.
To make cooking easier, feel free to prep these parts ahead of time:
Steam the rice up to three days ahead of time, letting it cool, and store it in the refrigerator until ready to use.
Cook the salmon or make the salmon mixture up to 24 hours ahead of time, then store it in the refrigerator in an airtight container until ready to use.
Preslice your veggies.
To store leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days. Enjoy the cold sushi casserole or reheat it by covering a pan in foil and baking at 350˚F until warmed. You can also reheat in the microwave in 30-second increments until the dish is warmed through.
This sushi bake combines creamy, spicy salmon and sticky rice with a flavorful spicy sauce for a twist on traditional sushi that you can easily make at home!
1/4cupkewpie mayonnaise(American mayo is fine too)
2tablespoonsSriracha
1tablespoonsoy sauce
2thinly sliced green onions
2tablespoonsfurikake seasoning
topping
3tablespoonskewpie mayonnaise
3tablespoonseel sauce
2tablespoonsSriracha
2tablespoonsfurikake seasoning
2thinly sliced green onion
serving suggestions
toasted and seasoned nori sheets
sliced avocado
sliced cucumber
Instructions
Preheat oven to 425˚F. In a bowl combine all rice ingredients and gently fold together.
Press mixture into a lightly greased 8”x8” baking dish.
Combine all salmon ingredients into a bowl, except furikake, and mix together.
Top rice with an even layer of furikake.
Then top with an even layer of salmon mixture.
Bake in the oven for about 15 minutes. Then broil for 1 to 2 minutes to lightly brown top. Remove from heat and cool for 5 to 8 minutes.
Top sushi bake with a drizzle of kewie pie, eel sauce, and sriracha and finish with a sprinkle of furikake and green onions. Serve with toasted nori, avocado, and cucumber.
Notes
**Nutritional information does not include “serving suggestion” items such as sliced cucumber, sliced avocado, and toasted/seasoned nori sheets**
This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets…
This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.
Here’s a recipe that knocks us off our feet every time. This really is the perfect sauteed shrimp! This basic kitchen skill is something that many home cooks have yet to master. It’s easy once you know a few tricks on how long to cook shrimp and how to season it.
What we love about this recipe: Turns out, it tastes even better than good: it’s truly great! The tender, juicy savory flavor is so remarkable, you won’t be able to stop taking bites. We can’t, and it’s always a hit with our kids. Here’s our secret seasoning blend and exactly how to make what we think is the best sauteed shrimp.
What type of shrimp to buy for sauteed shrimp?
There are lots of options for shrimp at the store, which can be overwhelming (frozen, fresh, tail on, shell on, size, and more). Here’s what to look at for this sauteed shrimp recipe:
Find medium or large shrimp. Medium shrimp may be labeled 41 to 50 count, and large is labeled as 31 to 40 count, indicating how many shrimp per pound.
Use tail on or peeled. The best shrimp for this recipe is tail on or peeled. Tail on looks nice, but you do have to pull them off when eating. If you accidentally buy shell on shrimp, don’t worry: you can remove the shell with your fingers before cooking, leaving the tail on.
Fresh or frozen. Both are essentially the same freshness since most shrimp are immediately flash frozen after they are caught. Just make sure to thaw the shrimp in advance.
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.
How to sauté shrimp: step by step
Shrimp is so easy to cook on the stove, you’ll find yourself whipping up sauteed shrimp on the regular! Here are the basic steps for how to sauté shrimp:
Step 1: Toss the shrimp with seasonings in a bowl. Use our secret seasoning blend (below), or you can simply use salt and pepper. Do this first so the shrimp are evenly coated in spices.
Step 2: Heat butter or olive oil in an aluminum or cast iron skillet over medium high heat.Add the shrimp.
Step 3: Cook 1 to 2 minutes per side until the shrimp are just opaque and cooked through: not longer. The biggest mistake people make with shrimp is overcooking it, which makes it tough. Cook it just enough so it’s tender and juicy.
Pro tip: The best skillet for sauteing is aluminum, copper, or cast iron, which gets the best sear and caramelization on the outside of the shrimp. Non-stick works too: there will be less browning, but it will still taste delicious.
Best seasoning for shrimp
The shrimp seasoning in this recipe is simple but ultra effective. We based the recipe on our Magic Seafood Seasoning, which we’ve been using for years and always gets great reviews. People take one bite and say, “What’s in this?” For this sauteed shrimp, we used a pared down version of that blend so you only need 4 spices. Here’s what you’ll need:
Smoked paprika
Garlic powder
Onion powder
Cumin
Other seasoning variations
Of course, the sky’s the limit when it comes to sauteed shrimp! You don’t have to make our perfect seasoning blend: though of course we hope you do! This shrimp comes out fantastically with just a little S&P. Or, you can mix it up with other sauces and seasonings. Here are a few other shrimp seasoning ideas:
Lemon shrimp: Go basic with just salt and lemon juice (optionally, add a sprinkle of chives, basil or oregano).
Frozen shrimp is so convenient: you can pull it out of the freezer at moment’s notice for a quick meal! The only problem is…it’s easiest if you remember the day before. But if not: we’ve got a quick fix for you! Here’s the best way to thaw shrimp for this sauteed shrimp recipe:
Day before: Place the frozen shrimp in the refrigerator overnight.
Day of: Place the frozen shrimp in a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should defrost in about 15 minutes. Make sure to pat it dry before using!
Make it a meal!
Sauteed shrimp is ready in 10 minutes, and you only need a side to make it a meal! Here are a few quick healthy side dish recipes to make it into a tasty, filling easy dinner:
This sauteed shrimp recipe is pescatarian, gluten-free and dairy free (with olive oil).
Fresh or frozen shrimp?
Both work! Buy fresh if you can, but frozen is just as delicious. If using frozen, thaw the shrimp completely and pat dry before cooking for even browning.
What kind of pan should I use?
A large skillet or sauté pan with a heavy bottom is ideal for even heat distribution. Aluminum, copper, or cast iron are excellent choices.
What’s the secret to perfectly seared shrimp?
Medium high heat is key! Get your pan nice and hot with a drizzle of oil before adding the shrimp. Don’t overcrowd the pan – cook the shrimp in batches to avoid them steaming instead of searing.
How long does it take to cook shrimp?
Shrimp cook very quickly! Depending on the size, they typically only need 1 to 2 minutes per side, until they turn opaque and pink. Overcooked shrimp become rubbery, so watch them closely.
¾ teaspoon smoked paprika (or substitute standard paprika)
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon cumin
3 tablespoons butter or olive oil
3 lemon wedges
Fresh cilantro or parsley, for garnish
Instructions
Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
Spritz with juice of the lemon wedges and serve immediately.
Category:Main Dish
Method:Sauteed
Cuisine:Seafood
Diet:Gluten Free
Keywords: Sauteed shrimp, sauteed shrimp recipe, how to saute shrimp
More great shrimp recipes
Shrimp is one of our favorite ways to a fast and healthy meal! Here are a few more great shrimp recipes we make on the regular:
Is it just us or is Shrimp Toast highly underrated? Seriously. Why isn’t everyone screaming about the deliciousness of Chinese Shrimp Toast?? It’s probably one of our favorite appetizers and snacks. We know we say that a lot, but you guys, these little bites are truly IT! A delicious shrimp paste is smeared over some soft bread and pan-fried to perfection! Pair the little triangles with a sweet-chile sauce and you have yourself a flavor…
Is it just us or is Shrimp Toast highly underrated? Seriously. Why isn’t everyone screaming about the deliciousness of Chinese Shrimp Toast?? It’s probably one of our favorite appetizers and snacks. We know we say that a lot, but you guys, these little bites are truly IT!
A delicious shrimp paste is smeared over some soft bread and pan-fried to perfection! Pair the little triangles with a sweet-chile sauce and you have yourself a flavor party in your mouth! Our easy shrimp toast recipe highlights the delicious sweet flavor of shrimp and is very addicting!!
Where Does Shrimp Toast Come From?
The exact origins of shrimp toast (also called prawn toast) is a little up for debate. Some say it comes from the city of Guangzhou while others say Hong Kong. Throughout the years it has become a staple in Hong Kong as well as western Chinese cuisine, most notably the United States, United Kingdom and Australia.
How to Make Our Recipe for Shrimp Toast
Ingredients
Add shrimp paste ingredients into the well of a food processor.
Pulse 6 to 8 times. Scrape down sides of the bowl and blend for about 30 seconds. Until a coarse paste has formed.
Spread 1 1/2 tablespoons of mixture onto each triangle of bread and sprinkle with sesame seeds.
Repeat until all bread squares have been smeared with shrimp paste.
Pour oil into a large pan and place over medium heat. Carefully place half of the triangles of bread, shrimp-side down, and fry for 3 to 4 minutes.
Flip toasts over and fry for an additional 2 minutes.
Drain on cooling rack or paper towels, before transferring to a platter and serving with sweet-chili sauce.
Watch how easy it is to make our Shrimp Toast Recipe!
Best Texture for the Shrimp Paste
The topping is called shrimp paste for a reason, as it should really be a paste. This will help the paste spread and adhere onto the bread nicely. We love using our food processor for speed and ease. You can definitely make the paste by hand, simply mince the shrimp using a sharp knife, then scrape and mash the minced shrimp with the side of your knife to create a paste.
Our version uses a shrimp paste, but with a bit of texture. I like biting into the little triangles and feeling some of the shrimp texture. This is also why I like adding water chestnuts to the paste mixture. I really like the tiny bits of crunch you get from the water chestnuts as well as some texture from the bits of shrimp.
If you’re more of a purest you can definitely blitz the shrimp mixture in the food processor until it is indeed a smooth paste!
Should the Crust be On or Off?
Many recipes call for the crust to be removed from the bread before adding the paste, including ours! I really like the evenness of the bread with the crusts removed when toasted and often find leaving the crust on, makes the dish slightly more about the bread than the shrimp, which I don’t like.
This mostly comes down to personal preference though, so you can either remove the crust or leave them on. It doesn’t make much of a difference, but we all have our preferences. Some people leave it on because it’s a waste of bread to cut it off, but I always turn the crust scraps into homemade breadcrumbs for a lager use – so problem solved there!
Common Cooking Methods
Shrimp Toast is usuallydeep fried or baked. I don’t love either options and think pan-frying (almost shallow frying) is the way to go. You still get the cooking evenness from pan-frying that you would with deep frying, but with less oil!
You can also definitely use the air fryer for these with delicious, crispy results! Just set your air fryer to 350˚F, generously spray the bottom of the fryer basket with cooking spray, as well as the top and bottom of each piece of shrimp toast, and air-fry for 4 to 5 minutes or until bread has toasted and shrimp mixture has just cooked through. **If your bread is very soft, leave slices out to air dry for 1 to 3 hours before spreading with shrimp mixture.**
Should You Use Shrimp or Prawns?
As I mentioned above shrimp toast is also called prawn toast and was originally made with prawns. They are totally interchangeable in this recipe, so use whichever is more ready available at your local market.
Also, if you’re curious about the differences between shrimp and prawns I found this great article that breaks down the differences.
Best Dipping Sauce
I love our shrimp toast recipe with sweet-chili sauce. I think the sauce perfectly compliments the sweetness of the shrimp, while providing a slight bit of heat that balances all the flavors out. You can easily also serve the shrimp toast with a ponzu sauce or even just some soy sauce on the side. You can also enjoy the shrimp toast with no sauce and it’s still very good. Enjoy!
The BEST Shrimp Toast recipe you'll ever taste! Our simple, savory shrimp paste mixture is smeared over slices of bread and pan-fried until soft on top and crisp on the bottom! We serve ours with a sweet-chile sauce for absolute shrimp toast perfection!
Add shrimp paste ingredients into the well of a food processor.Pulse 6 to 8 times. Scrape down sides of the bowl and blend for about 30 seconds. Until a coarse paste has formed.
Pulse 6 to 8 times. Scrape down sides of the bowl and blend for about 30 seconds. Until a coarse paste has formed.
Spread 1 1/2 tablespoons of mixture onto each triangle of bread and sprinkle with sesame seeds.
Repeat until all bread squares have been smeared with shrimp paste.
Pour oil into a large pan and place over medium heat. Carefully place half of the triangles of bread, shrimp-side down, and fry for 3 to 4 minutes.Flip toasts over and fry for an additional 2 minutes.
Flip toasts over and fry for an additional 2 minutes.
Drain on cooling rack or paper towels, before transferring to a platter and serving with sweet-chili sauce.
Video
Notes
**4 pieces = 1 serving****Nutritional Information Does Not Include Sauce**Best Texture for the Shrimp PasteThe topping is called shrimp paste for a reason, as it should really be a paste. This will help the paste spread and adhere onto the bread nicely. Our version uses a shrimp paste, but with a bit of texture. I like biting into the little triangles and feeling some of the shrimp texture. This is also why I like adding water chestnuts to the paste mixture. I really like the tiny bits of texture you get from the water chestnuts as well as the bits of shrimp. If you’re more of a purest you can definitely blitz the shrimp mixture in the food processor until it is indeed a smooth paste!Common Cooking MethodsShrimp Toast is usuallydeep fried or baked. I don’t love either options and think pan-frying (almost shallow frying) is the way to go. You still get the cooking evenness from pan-frying that you would with deep frying, but with less oil!You can also definitely use the air fryer for these with delicious, crispy results! Just set your air fryer to 350˚F, generously spray the bottom of the fryer basket with cooking spray, as well as the top and bottom of each piece of shrimp toast, and air-fry for 4 to 5 minutes or until bread has toasted and shrimp mixture has just cooked through. **If your bread is very soft, leave slices out to air dry for 1 to 3 hours before spreading with shrimp mixture.**
These salmon parchment packets are so super easy and delicious! Made with couscous, a delish herby garlic butter and fresh asparagus, they are satisfying and filling, all while being light at the same time. And everyone gets their own little packet to enjoy! This is how you make an adorable little dinner packet! These salmon […]
These salmon parchment packets are so super easy and delicious! Made with couscous, a delish herby garlic butter and fresh asparagus, they are satisfying and filling, all while being light at the same time. And everyone gets their own little packet to enjoy!
This is how you make an adorable little dinner packet!
These salmon parchment packets are filled with herby, garlicky butter laced couscous, flaky salmon, asparagus and a big hint of lemon.
It’s such a satisfying yet light dinner. And it’s one of those meals that just makes you feel GOOD.
I love making my fish and orzo parchment packets. They are so flavorful and easy, not to mention incredibly versatile. You can really use whatever you have in the fridge or whatever ingredients you love.
Recipes like this tend to be simple to make for everyone. It’s easy to leave ingredients out or choose the vegetables that you love most. You can even switch up the fish used inside.
You know when I love to make this? When I find myself with leftover couscous. Or that could be rice, quinoa, any leftover grain that is hanging out in the fridge. This recipe is PERFECT for that.
Of course, you can also cook the couscous just for this exact recipe. That works too.
Because it’s worth it. A complete little meal in a cute parchment packet.
I love it!
This is how it comes together:
I mix some herbs, scallions, garlic and melted butter in a dish. I could drizzle this on just about anything. I mix a little bit of that into the couscous.
Next, I scoop some of the couscous into the center of the parchment paper. I top that with a few asparagus spears and a piece of raw salmon. The salmon gets covered in salt and pepper, then a big drizzle of the herb butter. (more…)
The most requested meal by my parents to me is hands down always my Chicken and Sausage Gumbo. I think it’s because my parents cook primarily Korean food that things like gumbo intimidate them a little. Flavor-wise this is right up their alley, especially for my dad. He LOVES stewy dishes with a lot of flavor (and some spicy heat) – which is exactly what we have with our gumbo! I learned to cook gumbo…
The most requested meal by my parents to me is hands down always my Chicken and Sausage Gumbo. I think it’s because my parents cook primarily Korean food that things like gumbo intimidate them a little. Flavor-wise this is right up their alley, especially for my dad. He LOVES stewy dishes with a lot of flavor (and some spicy heat) – which is exactly what we have with our gumbo!
I learned to cook gumbo in culinary school from a chef who had spend most his career in the south. My recipe today takes complete inspiration from that chef instructor who also taught be a great dark roux shortcut! We get into that below!
What is Gumbo?
How to Make Chicken and Sausage Gumbo?
Ingredients
Process
Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside. Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside. Place butter into a large pot or Dutch oven and melt over medium-high heat. Add Andouille and brown for 5 minutes.
Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside.
Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside.
Place butter into a large pot and melt over medium-high heat. Add Andouille and brown for 5 minutes. Remove from heat.
Add onion, celery and bell peppers and sauté for 4 to 5 minutes. Season with salt and pepper. Add garlic oregano, thyme, and spice-blend and continue to sauté for 2 minutes.
Stir in toasted flour and continue to stir until no lumps remain. Cook flour mixture for 4 to 5 minutes or until flour has browned slightly more. Add stock, while stirring to prevent lumps from forming. Add bay leaves.
Bring mixture to a boil and lower heat to medium-low. Simmer, covered for 25 to 30 minute or until gumbo has thickened.
Remove cover and stir in corn, shrimp, chicken, and okra. Raise heat up to medium and cook for about 5 minutes or until shrimp have just cooked through. Adjust seasonings.
Serve gumbo over rice, topped with chopped cilantro and a sprinkle of gumbo file, if using.
The most requested meal by my parents to me is hands down always my Chicken and Sausage Gumbo. I think it’s because my parents cook primarily Korean food that things like gumbo intimidate them a little. Flavor-wise this is right up their alley, especially for my dad. He LOVES stewy dishes with a lot of flavor (and some spicy heat) – which is exactly what we have with our gumbo! I learned to cook gumbo…
The most requested meal by my parents to me is hands down always my Chicken and Sausage Gumbo. I think it’s because my parents cook primarily Korean food that things like gumbo intimidate them a little. Flavor-wise this is right up their alley, especially for my dad. He LOVES stewy dishes with a lot of flavor (and some spicy heat) – which is exactly what we have with our gumbo!
I learned to cook gumbo in culinary school from a chef who had spend most his career in the south. My recipe today takes complete inspiration from that chef instructor who also taught be a great dark roux shortcut! We get into that below!
What is Gumbo?
How to Make Chicken and Sausage Gumbo?
Ingredients
Process
Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside. Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside. Place butter into a large pot or Dutch oven and melt over medium-high heat. Add Andouille and brown for 5 minutes.
Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside.
Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside.
Place butter into a large pot and melt over medium-high heat. Add Andouille and brown for 5 minutes. Remove from heat.
Add onion, celery and bell peppers and sauté for 4 to 5 minutes. Season with salt and pepper. Add garlic oregano, thyme, and spice-blend and continue to sauté for 2 minutes.
Stir in toasted flour and continue to stir until no lumps remain. Cook flour mixture for 4 to 5 minutes or until flour has browned slightly more. Add stock, while stirring to prevent lumps from forming. Add bay leaves.
Bring mixture to a boil and lower heat to medium-low. Simmer, covered for 25 to 30 minute or until gumbo has thickened.
Remove cover and stir in corn, shrimp, chicken, and okra. Raise heat up to medium and cook for about 5 minutes or until shrimp have just cooked through. Adjust seasonings.
Serve gumbo over rice, topped with chopped cilantro and a sprinkle of gumbo file, if using.
Want to mix up this baked salmon? Our favorite variation is 
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Pro tip: The best skillet for sauteing is aluminum, copper, or cast iron, which gets the best sear and caramelization on the outside of the shrimp. Non-stick works too: there will be less browning, but it will still taste delicious.
