Easy Baked Fish

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.…

A Couple Cooks – Recipes worth repeating.

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.

Baked Fish

Baked fish might sound a bit pedestrian…until you’ve tried this Mediterranean baked fish recipe! One bite and you’ll be singing its praises. Roast up any white fish with lemon, garlic and a simple mix of tomatoes, onions and olives. It comes out perfectly fork tender with a punchy zip from the lemon and tender vegetables to flavor each bite. The minute we tried it, we knew it was destined for our regular rotation: it works as both an easy weeknight meal and for dinner parties!

Types of fish to use

You can use any type of white fish in this baked fish recipe: in fact, it doesn’t even need to be white fish! It works with salmon too. Here are some varieties of mild white fish that work well. Keep in mind that each type of fish has a varying level of fillet thickness:

  • Tilapia
  • Halibut
  • Cod
  • Grouper
  • Snapper
  • Pollock
  • Bass
Baked Fish

Ingredients in this baked fish recipe

This baked fish recipe uses a simple Mediterranean preparation to bring big flavors to the dish! It’s easy to slice up the vegetables before baking, and it comes together into something that seems much greater than the sum of its parts. The genius of this recipe is this: the fish bakes on top of the Mediterranean-style vegetables, which give it just the right amount of moisture. The vegetables then form a tangy sauce that infuses a pop of zingy flavor into each bite. When you plate it up, make sure to add Here’s what you’ll need:

  • White fish fillets
  • Cherry tomatoes, red onion, garlic
  • Green olives and capers
  • Fresh parsley
  • Olive oil
  • Dried oregano
  • Lemon juice
  • Salt and pepper
Baked Fish

How to bake fish

Baking white fish is pretty straightforward: it’s all about how thick the fillet is! Here are a few simple tips for how to bake fish:

  • Pat the fillet dry, then season with olive oil, salt, pepper and lemon. This is a great basic flavor profile.
  • Bake the fish for approximately 20 minutes at 425 degrees Fahrenheit. The exact timing depends on the thickness of the fish. A very thin fillet may take 15 minutes, and very thick may take 25 minutes or more.
  • Bake fish until the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. This is a more precise measurement that yields perfectly cooked fish.

About the olives

This baked fish recipe uses olives for the Mediterranean-style preparation: which can be a polarizing ingredient! You can omit the olives if you’re cooking for olive haters; the dish is still delicious. But we highly recommend using them for the best flavor here! The Italian variety Castelvetrano is a green olive with a mild, buttery flavor: you can find this variety in many grocery stores near the other canned olives.

Baked Fish Recipe

Sides for baked fish

Once you’ve got a pan of this baked fish recipe, we think you’ll agree: it’s a winner! Our entire family loves this one. Here are a few ways to pair this Mediterranean-style dinner: both for quick weeknight meals and for dinners to impress:

More baked fish recipes

Love baked fish recipes? There are loads of ways to prepare fish in the oven. Here are a few more ideas:

This baked fish recipe is…

Pescatarian, gluten-free and dairy free.

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Baked Fish

Easy Baked Fish


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

Description

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.


Ingredients

  • 1 1/2 pounds white fish fillets (tilapia, halibut, cod, snapper, and so forth)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup green olives, sliced in half (optional*; we like Castelvetrano)
  • ¼ cup red onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley, divided
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 1 tablespoon dried oregano
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Allow the fish to stand at room temperature while prepping the vegetables.
  2. Chop the tomatoes, olives, red onion and garlic, as noted above.
  3. Place the chopped vegetables, drained capers, and 1 tablespoon chopped parsley in the bottom of a 9 x 13″ baking dish. Mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper.
  4. Pat the fish dry. Rub it with 1 tablespoon olive oil and ¾ teaspoon kosher salt, split between the filets. Sprinkle both with the oregano and a few grinds black pepper. Place the fillets on top of the vegetables in the pan, then gently drizzle the fillets with the lemon juice.
  5. Place the pan in the oven and bake for 20 to 25 minutes (depending on the thickness of the fish; check at 15 minutes for very thin fillets), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with the remaining 1 tablespoon chopped parsley and serve immediately, adding a few spoonful of vegetables to each plate (over the top or next to the fish).

Notes

*Omit the olives if you’re cooking for olive haters; the dish is still delicious. But we highly recommend using them for the best flavor here! The Italian variety Castelvetrano has a mild, buttery flavor. 

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

Keywords: Baked fish, baked fish recipe, how to bake fish, baked fish recipes

A Couple Cooks - Recipes worth repeating.

Creamy Shrimp Risotto

This shrimp risotto recipe makes a crowd-pleasing dinner, pairing the bold flavors of Parmesan and lemon with creamy rice and…

A Couple Cooks – Recipes worth repeating.

This shrimp risotto recipe makes a crowd-pleasing dinner, pairing the bold flavors of Parmesan and lemon with creamy rice and juicy shrimp.

Shrimp Risotto

Looking for a fun dinner idea? Try this Shrimp Risotto recipe! This Italian-style dish is full of bold flavor: juicy, succulent shrimp sit over a bed of creamy, Parmesan and lemon-scented rice. It’s great for impressing guests as a main dish, but it’s simple enough to work as a weeknight meal, too. Our entire family gobbled it up!

Ingredients for this shrimp risotto recipe

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until it becomes creamy. It’s generally served as a first course in Italy, where meals are structured as antipasti, first plate, and second plate. But when we’re looking to conjure up the flavors of Italy at home, we eat it as a dinner with a green salad. Most risotto methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Here’s what you’ll need for this shrimp risotto recipe:

  • Medium shrimp
  • Smoked paprika, garlic powder, onion powder, salt, and pepper
  • Butter
  • Onion
  • Garlic
  • Seafood stock
  • Olive oil
  • Arborio rice
  • Dry white wine (optional)
  • Parmesan cheese
  • Lemon
Shrimp Risotto

Tips for buying shrimp

It can be overwhelming shopping for shrimp at the store, because there are so many variations! Here’s what to look for when shopping for this shrimp risotto recipe:

  • Medium shrimp: We like medium shrimp here, but you can also use large or jumbo which looks elegant on the plate. Medium is labeled as 41 to 50 count (the number of shrimp per pound). Large is 31 to 35 count, and jumbo is 21 to 25 shrimp.
  • 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.
  • Tail on or peeled: Tail on looks the best for shrimp risotto. But it can be messy when you’re eating it! Make sure to serve it with a bowl for the tails. Or, buy peeled shrimp for easier eating.
  • Fresh or frozen: Both are similar in quality. Frozen shrimp can be as high quality as fresh if it’s frozen as soon as it’s caught. Make sure to fully thaw the shrimp before you make the recipe.

Making shrimp risotto: 6 steps

Making a risotto is simple, but it requires a bit of patience. Once you’ve made it once, the process becomes familiar. Here are the basic steps for a shrimp risotto recipe:

  • Heat the broth first. You can’t add cold broth to a risotto! Arborio rice immediately absorbs the broth if it’s hot. but if it’s cold it changes the temperature of the dish and affects the cooking process.
  • Sauté the shrimp: To get good flavor and a nice sear on the shrimp, cook them first in a hot pan and then set aside while you make the rice.
  • Saute the onion and garlic, then deglaze the pan. Using wine to deglaze the pan adds a tangy, sophisticated flavor. But you can skip this step if you prefer not cooking with alcohol!
  • Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes. Grab a glass of wine and enjoy the process!
  • Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
  • It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth. Add the shrimp and serve!
Shrimp Risotto

Variation for serving size

This shrimp risotto tastes best the day of serving, so you may want to adjust the serving size accordingly. Using 2 cups rice makes quite a bit of risotto rice. If you want a smaller serving size with more protein, make half of the risotto and use the same quantity of shrimp. Or of course, you can make half of the entire recipe!

Storage and leftover info

The flavor and texture of this shrimp risotto best the day of making. You can store leftovers refrigerated for up to 3 days, but keep in mind: the texture becomes less creamy when chilled. Reheat the risotto on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Shrimp Risotto

Ways to serve shrimp risotto

What to pair with this shrimp risotto recipe? We love adding a green salad. Roasted broccoli, broccolini or asparagus also makes a lovely addition to the plate. Here are some ideas:

This shrimp risotto recipe is…

Gluten-free and pescatarian.

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Shrimp Risotto

Creamy Shrimp Risotto


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6

Description

This shrimp risotto recipe makes a crowd-pleasing dinner, pairing the bold flavors of Parmesan and lemon with creamy rice and juicy shrimp.


Ingredients

For the shrimp*:

  • 1 pound medium shrimp, deveined (tail on or peeled)
  • ½ teaspoon smoked paprika (or substitute standard paprika)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • 3 tablespoons butter

For the risotto:

  • ½ cup minced white onion
  • 3 cloves garlic, minced
  • 1 quart seafood stock
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 cups dry white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay**
  • 1 cup shredded Parmesan cheese, plus more for garnish
  • Zest of 1/2 lemon
  • 1 teaspoon lemon juice
  • Freshly ground black pepper

Instructions

  1. Prep the vegetables: Prepare the onion and garlic and noted above.
  2. Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
  3. Sauté the shrimp: Pat the shrimp dry. In a medium bowl, mix the shrimp with ½ teaspoon kosher salt, smoked paprika, garlic powder, and onion powder. 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. Remove the shrimp to a bowl.
  4. Sauté the vegetables: In the same skillet, add the olive oil and set the heat to medium. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
  5. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
  6. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You’ll have some broth left over: save it for reheating leftovers.) 
  7. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Add the lemon zest, lemon juice, and black pepper. Taste and add more salt as desired (we add another heaping ¼ teaspoon kosher salt).
  8. Serve with shrimp, additional Parmesan cheese, lemon wedges and parsley. Drizzle with the shrimp juices if desired. Storage info: Flavor and texture are best the day of making. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Notes

*If you want a smaller serving size with more protein, make half of the risotto and use the same quantity of shrimp. 

**If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Gluten Free

Keywords: Shrimp risotto, shrimp risotto recipe, shrimp with risotto recipe, risotto with shrimp

A Couple Cooks - Recipes worth repeating.

Salmon Sandwich with Dill Sauce

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

A Couple Cooks – Recipes worth repeating.

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

Salmon Sandwich

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

Ingredients for this salmon sandwich

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

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

How to cook the salmon: pan fry or grill

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

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

How to buy a great piece of salmon

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

  • Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide. Buy it fresh from the fish counter if you can; frozen works too.
  • Look for US caught (if you’re in the US). 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
  • Coho is a good choice for great flavor. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but it’s on the expensive end. Atlantic salmon is typically farmed salmon, so we tend to avoid it: however, we have found some good quality Atlantic salmon fillets at the fish counter.
Dill sauce for salmon

For the dill sauce

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

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

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

Alternative sauce ideas

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

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

Salmon Sandwich Recipe

More salmon recipes

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

This salmon sandwich recipe is…

Pescatarian.

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Salmon Sandwich

Salmon Sandwich with Dill Sauce


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

Description

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


Ingredients

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

Instructions

  1. Brine the salmon* (optional): In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes. Otherwise, allow the salmon to come to room temperature. 
  2. Pan sear the salmon (or grill the salmon): Pat the salmon dry with a clean towel. Sprinkle it with the kosher salt, Old Bay seasoning, and generous grinds of fresh ground pepper. Heat the olive oil in a large skillet over medium high heat. Add the salmon skin side up and cook for 2 to 3 minutes, until cooked about halfway to the center of the thick part of salmon.
  3. Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed). If the pieces are very thick, you can place them in a 350 degree Fahrenheit oven to finish cooking. Remove from the heat.
  4. Prepare the toppings: Make the Dill Sauce. Toss the arugula with a bit of olive oil and a few pinches kosher salt. Thinly slice the red onion.
  5. Serve: To serve, place the cooked salmon on the buns. Top with arugula, red onion slices, feta cheese crumbles, and the dill sauce. Serve immediately.

Notes

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

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

Keywords: Salmon sandwich, salmon sandwich recipe

A Couple Cooks - Recipes worth repeating.

Grilled Summer Salmon with Chimichurri.

This summer salmon recipe is my favorite! Grilled blackened salmon served with herby chimichurri and a tomato corn salad. It’s delicious and satisfying! Summer dinner has never been so delicious! Throw this salmon on the grill and you.are.done. Make some chimichurri, toss together a quick summer garden salad and everything is right in the world. […]

The post Grilled Summer Salmon with Chimichurri. appeared first on How Sweet Eats.

This summer salmon recipe is my favorite! Grilled blackened salmon served with herby chimichurri and a tomato corn salad. It’s delicious and satisfying!

Summer dinner has never been so delicious!

grilled summer salmon with chimichurri

Throw this salmon on the grill and you.are.done.

Make some chimichurri, toss together a quick summer garden salad and everything is right in the world.

Right and delicious. 

salmon on the grill

It’s no secret how much we love salmon over here, and I’ve done plenty of summer versions of it before. This one, however, is loaded with ALL of my favorite things.

So much so that I don’t blame you if you pick just the summer salad or just the chimichurri. Both are so seasonally exceptional and taste like a big bite of sunshine.

However, it’s all so good together too. So if I can convince you to make the entire thing… then yes. Make it. 

corn, avocado, tomatoes

Here’s what we have going on:

The salmon is covered in one of my favorite at-home spice blends. Since I’m throwing it on the grill, I like to use a piece of salmon that has skin on it. I grill with the lid closed and boom, it’s done. If it’s skinless, I place it on a grill pan and do the same. Works perfectly. 

grilled summer salmon with chimichurri

The chimichurri is my favorite that I first made on the blog a decade or so ago. It’s so herby and flavorful. I can’t even explain how often I make this chimichurri. Probably three or four times a month. Eddie ADORES it. We have it on chicken, fish, steak, veggies – seriously everything. It lasts nicely in the fridge for a few days too. 

Then the classic summer salad. Think the best crisp corn sliced right off the cob. Juicy cherry tomatoes. Buttery avocado chunks. All tossed with fresh cilantro, lime, lots of salt and pepper. I could eat this straight with a spoon every single day. 

grilled summer salmon with chimichurri

I love to serve this family-style, all together on one large plate. They you can just grab and go!

If you want some summer side dish ideas for the salmon, of course it goes great with some simple white rice – the chimichurri is so good on the rice too. But here are a few other suggestions as well… my parmesan orzo, which is fantastic. These crispy smashed potatoes. Or a big thing of garlic bread done on the grill, like this cheesy stuffed garlic bread. You can use some of the chimichurri instead of pesto. 

This is definitely weeknight-staple worthy. (more…)

The post Grilled Summer Salmon with Chimichurri. appeared first on How Sweet Eats.

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

Summertime calls for quick, fresh, and satisfying meals that don’t require turning on the oven — and this salad hits all those marks! Flavorful, crispy salmon, fiber-packed black beans, and crunchy, colorful greens pair perfectly with our go-to 5-Minut…

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

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

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

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

Michelada shrimp cocktail

A few years ago, I began seeing at Mexican seafood restaurants an unusual concoction: a can of beer topped with shrimp. Squiggles of…
Source

A few years ago, I began seeing at Mexican seafood restaurants an unusual concoction: a can of beer topped with shrimp. Squiggles of…

Source

Salmon Caesar Salad

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

A Couple Cooks – Recipes worth repeating.

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

Salmon caesar salad

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

Elements in this salmon Caesar salad

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

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

How to cook the salmon

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

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

For Caesar dressing

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

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

Serving tips

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

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

More salmon recipes

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

This salmon Caesar salad recipe is…

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

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Salmon caesar salad

Salmon Caesar Salad


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

Description

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


Ingredients

For the salad

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

For the Caesar dressing (makes 1 cup)

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

Instructions

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

Keywords: Salmon caesar salad

A Couple Cooks - Recipes worth repeating.

Crispy Skin Salmon (Perfect Every Time!)

Are you ready to learn how to make restaurant-quality salmon at home? We thought so! This salmon is quick and easy — and so rewarding! Not only is it perfectly tender and flaky with crispy skin, but it’s incredibly versatile and perfect for pairing wit…

Crispy Skin Salmon (Perfect Every Time!)

Are you ready to learn how to make restaurant-quality salmon at home? We thought so! This salmon is quick and easy — and so rewarding! Not only is it perfectly tender and flaky with crispy skin, but it’s incredibly versatile and perfect for pairing with bowls, risotto, and beyond! 

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

Crispy Skin Salmon (Perfect Every Time!) from Minimalist Baker →

Smoked Salmon Pasta

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

A Couple Cooks – Recipes worth repeating.

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

Smoked salmon pasta

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

Ingredients in this smoked salmon pasta

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

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

Tips for smoked salmon pasta

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

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

Leftovers and storage instructions

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

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

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

More smoked salmon recipes

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

This smoked salmon pasta recipe is…

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

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Smoked salmon pasta

Smoked Salmon Pasta


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

Description

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


Ingredients

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

Instructions

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

Notes

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

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

Keywords: Smoked salmon pasta

A Couple Cooks - Recipes worth repeating.

Grilled Salmon Club Sandwich with Charred Scallion Mayo.

This grilled salmon club sandwich is perfect for summer! Topped with juicy tomatoes, crunchy bacon, lettuce and the most delicious charred scallion mayo – it is a hit all around. I have such a crave-worthy meal for you today! I am always looking for new and exciting ways to enjoy salmon and this sandwich hits […]

The post Grilled Salmon Club Sandwich with Charred Scallion Mayo. appeared first on How Sweet Eats.

This grilled salmon club sandwich is perfect for summer! Topped with juicy tomatoes, crunchy bacon, lettuce and the most delicious charred scallion mayo – it is a hit all around.

I have such a crave-worthy meal for you today!

salmon club sandwich with charred scallion mayo

I am always looking for new and exciting ways to enjoy salmon and this sandwich hits the spot. It’s crunchy, flavorful, super satisfying and everyone in our house really loves it. The mayo is fabulous, the salmon is buttery and flakey, the summer tomatoes are ripe and juicy and the bacon is so crunchy and savory.

Basically the best sandwich of life. 

blackened grilled salmon

If you’re looking for a way to switch up your salmon game, I cannot recommend this enough. 

charred scallion mayo

And – If you’ve been here for a while, you may remember when I made salmon BLT sliders years ago. Like a decade ago! I can’t believe it’s been 10 years. That is a combo that I love to throw together, especially if we have leftover salmon from dinner one night. Instead of reheating it and eating it the same way – we do a lunchtime slider and change it up.

grilled sourdough bread

For this salmon sandwich, I love to do my blackened seasoning. I’m sure you’ve noticed that I use this on chicken and salmon constantly. It is incredible and so easy to make – but makes a huge difference. We all love it here, and sometimes I’ll leave out the crushed red pepper just to make sure the kids don’t get any spicy bits. 

I also love to grill this salmon – and I like to grill the bread too. There are few things in this season better than grilled sourdough. It is a Sunday staple for us – whether I do it for dinner or even breakfast toast. So while the salmon is on the grill, I also throw the bread on. Super simple!

If the salmon has skin, I grill it skin-side down with the lid closed. I do not flip it. If the salmon does not have skin, I use a grill pan and spray it with a nonstick spray. I usually don’t flip it here either, unless I’m working with thinly sliced salmon filets and it’s easy to do. This method has been foolproof for me for years. 

The salmon ends up with that charred and smoky flavor, but is still very buttery and soft. 

salmon club sandwich with charred scallion mayo

I know that a club sandwich technically has layered bread, but since the salmon is thicker, I find that no extra bread is needed. I stick with the classics of tomato, lettuce and bacon – along with a fancy mayo to keep things exciting. 

sourdough with scallion mayo

Oh my word. 

This mayo might just be the best part. I love charred scallion anything, but whipping it into this mayonnaise – WOW. It’s so simple but packs such a flavor punch. 

While the salmon and bread are on the grill, I throw the scallions on too. They only take a minute! Once they cool, I slice them and then stir into mayonnaise. You can also do this with softened cream cheese too for bagels. It is SUPER good.

salmon club sandwich with charred scallion mayo

The whole sandwich is so crunchy and wonderful. I am not a huge sandwich person, but this makes me a sandwich person. I love how tender and buttery the salmon is inside the sandwich. It is perfect against the crisp bacon. (more…)

The post Grilled Salmon Club Sandwich with Charred Scallion Mayo. appeared first on How Sweet Eats.