healthy salmon recipe

Mediterranean salmon bowl - a healthy easy dinner recipe that is full of flavor, super satisfying and ready in around 30 minutes. To make this low-carb / keto use this low-carb hummus instead of regular hummus.

Mediterranean Salmon Bowl | Low-Carb / Keto Option

salmon filet

tsp basil, dry

tsp crushed red pepper

garlic cloves,

broccoli florets

olive oil

lettuce, chopped

purple cabbage, chopped

basil leaves

feta cheese, crumbled

lemon juice

olives, pitted

hummus

Rub the salmon with the dried basil, crushed...

Rub the salmon with the dried basil, crushed red pepper flakes, and 1 clove garlic. Let it sit like that for a few minutes while you're making the broccoli and the salad.

For the salad chop the cabbage and massage...

For the salad chop the cabbage and massage it in a bowl with the lemon juice. Then add the lettuce, basil, olive oil, feta cheese and 1 clove of minced garlic. Mix everything well together and add salt and pepper if needed. I didn't need to do it, because the feta was very salty. You can also make the hummus, if you haven't made or bought any.

For the broccoli, I chopped the florets and...

For the broccoli, I chopped the florets and stirred them for 2 minutes in a non-stick pan with 1 Tbsp olive oil. Then I turned off the heat and covered with a lid for a few minutes.

After that, I took out the broccoli and...

After that, I took out the broccoli and added the salmon to the same pan, because I don't want to wash 3 pans for one meal. I cooked it at medium/medium high and covered with a lid, flipping half-way through. Now, you can use whole salmon filets, I had cut mine into a few chunks as you can see in the pictures. After 6-7 minutes the salmon is ready and you can start arranging the bowl.

At the bottom, we put the salad, then...

At the bottom, we put the salad, then add the olives, hummus, broccoli and in the middle the salmon. Add salt and pepper to taste and enjoy. This recipe makes 2 servings.

This glazed honey garlic salmon recipe has a perfect pan fried crust, then is baked to tender perfection. Quick, easy, and tastes impressive!

Honey Garlic Salmon

(6-ounce) salmon

honey

water

garlic (about 2 tablespoons)

smoked paprika

salt (divided)

cayenne pepper

extra virgin olive oil

black pepper

parsley onion

Lemon wedges (optional, for serving)

Preheat

Place a rack in the center of your oven and preheat the oven to 450 degrees F.

Let the salmon rest at room temperature for 10 minutes. With paper towels, pat it dry on both sides.

Whisk

In a small mixing bowl or liquid measuring cup, whisk together the honey, hot water, lemon juice, garlic, smoked paprika, ¼ teaspoon salt, and cayenne pepper. Keep near the stove.

Heat

Heat an ovenproof skillet (cast iron is ideal) just large enough to hold the salmon comfortably over medium high—you don&#039;t want the salmon to overlap, but you also don&#039;t want there to be too much extra room around the salmon or the sauce may burn.

Sprinkle

Sprinkle the salmon with ½ teaspoon salt and ¼ teaspoon black pepper (wait to season the fish until just before adding it to the pan).

Swirl

Once the skillet is hot, add the olive oil. Swirl to coat the pan, then add the salmon, skin-side up/flesh side down. When lowering the fish into the pan, move it in a direction away from you so that you aren’t splattered with oil. Sprinkle the skin side of the fish with a generous pinch of additional salt.

Cook

Cook the salmon for 4 minutes without disturbing it, until it is browned and releases easily from the pan. With a thin spatula (a fish spatula is perfect), carefully turn over each fillet. Turn off the heat.

Pour

Pour the honey mixture over the salmon fillets. With a spoon, baste the top of the fish with the sauce for 1 minute.

Bake

Transfer the skillet to the oven. Bake until the salmon flakes easily with a fork, about 4 to 5 more minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145 degrees F on an instant read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145 degrees F, I remove the salmon to a plate then cover it and let it rest a few minutes so the carryover cooking finishes the job).

Serve

Sprinkle the salmon with parsley or green onion and squeeze additional lemon over the top if you like. Enjoy hot with more pan sauce spooned over the top.

https://content.jwplatform.com/videos/nUEq2G8s.mp4

Easy Teriyaki Salmon is the most delicious and FAST healthy dinner! Baking the fish in foil ensures perfect results every time. Serve with rice and veggies.

Teriyaki Salmon

side of salmon — boneless (skin on

maple syrup

soy sauce (plus additional for serving)

ginger

green onion (for serving)

Toasted sesame seeds (for serving)

Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil. If you prefer not to bake the salmon directly touching the foil, place a sheet of parchment on top of it to act as a barrier. Lightly coat the foil (or parchment) with nonstick spay. Place the salmon on top.

In a small bowl or larger liquid measuring cup, whisk together the maple syrup, soy sauce, oil, ginger, and black pepper. Drizzle 3/4 all over the top of the salmon. Rub or brush to coat the salmon easily with the sauce. Some of the sauce will run over the salmon and down the sides, which is just fine. Reserve the remaining sauce.

Fold

Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed (wrap any of the sauce that has pooled right up inside the foil with the fish). If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.

Bake the salmon for 15 minutes, until it salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.

Remove

Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil.

Broil

Brush the remaining sauce over the top of the salmon, then return the salmon to the oven, uncovered, and broil for 3 minutes, until the top of the salmon and the glaze slightly golden and the fish is completely cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook.

Rest

Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork at the thickest part, it's ready.

To serve, cut the salmon into portions. Sprinkle with chopped green onion and sesame seeds. Serve warm.

https://content.jwplatform.com/videos/dTVPsXju.mp4

Teriyaki Salmon Recipe

The secret to perfect salmon burgers is how you chop the salmon and avoid overcooking. These burgers are fresh, juicy and can be made on the stove or grill!

Salmon Burgers

salmon

herbs

Greek yogurt

salt

extra virgin olive oil (plus additional as needed)

white vinegar

garlic powder

Buns or lettuce cups

Arugula (optional)

tomato (optional)

Dice

Place the salmon in a cutting board and cut crosswise into very thin, ¼-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)

Combine

Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.

Compact

Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1-inch thick. They might not hold together at first, but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.

While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.

Heat a nonstick skillet over medium-high heat. Add ½ tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145 degrees F on an instant read thermometer, about 4 minutes more.

Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.

https://content.jwplatform.com/videos/fQNLU7aq.mp4

Sweeten up date night with this luscious bourbon peach glazed salmon that will nourish your sweetie's heart and soul!&nbsp;

Bourbon Peach Glazed Salmon

salt and pepper

peach jam, homemade preferred

tbsp honey

bourbon

chipotle powder

Preheat the broiler to high. Season the salmon with salt and pepper on both sides. Add salmon to a pan sheet pan.

Whisk the peach jam, honey, bourbon, garlic and chipotle powders until smooth.&nbsp;Brush the glaze upon the fish covering the top and sides.&nbsp;

Broil the salmon at least 6 inches from the heat element to an internal temperature of 145°F - about 10 minutes depending on the thickness of your fillets. Keep an eye out to make sure the salmon glaze doesn't burn.

Serve this peach glazed salmon with sauteed whole green beans for an elegant touch or try roasted broccoli or asparagus.

Optional: While the salmon is cooking, considering adding any extra peaches to a saucepan and cooking them down over medium heat with a little honey, bourbon, and a pinch of salt. Spoon the cooked peaches over the finished salmon or serve alongside the vegetables.

"Wrapping your fish and veg in a neat foil package captures maximum flavour for minimum effort. We’ve used salmon, but any firm fish fillet will work," says Hot Potato founder Shannon Harley.

Mediterranean fish parcels recipe

baby potatoes, halved

oregano

salmon fillets

tsp balsamic vinegar

grape tomatoes, halved

basil leaves, torn

For the grown-ups: a sprinkle of baby capers in brine

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981819328001&=domain=del

5348771529001-5981819328001

This is incredibly easy to throw together – delicious comfort food with lots of flavour to lift the spirits. Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour

Sweet chilli salmon with edamame recipe

tbsp olive or canola oil

frozen edamame, baby broad beans or peas

pack stir-fry vegetables

sweet chilli hot smoked salmon,

tbsp dark soy sauce,

sriracha

How to cook the BEST Blackened Salmon - Fillets of salmon brushed with butter, rubbed with a bold spice blend, and pan-seared to perfection, this easy recipe is simple and impressive!

Blackened Salmon

salmon (skin-on)

paprika

brown sugar

onion powder

thyme

unsalted butter

lemon

Chopped fresh parsley or thyme (for serving)

Place the salmon on a large plate, flesh-side up, and pat dry.

In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.

Brush

In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.

Sear

Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.

Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145 degrees F on an instant read thermometer and flake easily with a fork at its thickest part.

Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.

https://content.jwplatform.com/videos/KOw4MzSt.mp4

Honey Garlic Salmon is the best stove top salmon recipe for busy weeknights. Juicy salmon, crispy skin and caramelized sweet and sticky sauce make this 30 minute dinner crazy good!

garlic

tsp salt

tsp black pepper

x salmon

green onions (finely chopped)

In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper.

Place salmon fillets in a large resealable Ziploc bag and pour marinade over. Squeeze as much air out as possible and seal the bag. Gently move fillets around inside the bag to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes in the fridge.

Preheat large non-stick skillet on low - medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes.

Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step.

Serve hot garnished with green onions, alongside quinoa and steamed broccoli - my favourite.

https://content.jwplatform.com/videos/uWb8hLvi.mp4

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade, then pan fried until crispy on the outside and juicy inside. Read tasty rave reviews yourself.

This caramelized salmon is simple, healthy and completely gorgeous. Just five ingredients and 20 minutes get that browned caramelized crust on the salmon.

Caramelized Salmon

sugar

coarse sea salt,

salmon,

Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.

Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you&#8217;re worried about the burnt sugar in the pan (or if there&#8217;s too much oil/liquid) just drain it off or spoon it out of the pan. If there&#8217;s a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.

Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.

Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it&#8217;s not burning. The sugar in the pan might look burnt but that&#8217;s okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating &#8211; it will be very dark because it&#8217;s totally caramelized with sugar, and it should come off very easily.

As I read this delicious sounding recipe, I was wondering if the process could be the same using brown sugar, then I read your comment about how your Mom uses brown sugar!  Making this tomorrow.

I've been up-ing my salmon intake to get more Omega-3's. This will be a great addition to add to the recipe rep·er·toire. Why the phonetics? Because I had to copy and paste to spell it right :)

This recipe is amazing, so simple and yummy!!!
Also about the chia seeds discussed earlier if your looking for omega 3 they are so so good! My favorite way to eat them is to make a simple chia seed pudding with raw milk, mixed with honey and some berries.

This Caramelized Salmon was Awesome!!!!!!  I will hold this until I die and then leave it for my daughter.  LOL Who would have thought salt and sugar!  You know your stuff, kiddo.

Do you mean chia seeds? Hehe I added honey and dill. It came out delicious!!!!

Way to much salt and super sweet. We did not care for this at all.

I agree.  Although this looked amazing just out of the broiler, there was way too much salt, it almost knocked me off my chair, and the fish ended up being quite bitter.  I used kosher salt, not sure whether that was the issue.  I had high expectations but this ruined two amazing-looking pieces of salmon.

I love me some salmon so I know I would love this recipe!

Salmon is hit or miss for me, but I can already tell that this recipe is going to be a winner in my house.  I will definitely be making this recipe!!! Thank you so much for sharing!

Love this recipe! I drizzle a touch of honey or agave nectar over the salmon after I pull it out from the broiler.

I had the salmon thawed out in my fridge for a couple days. I was planning to make them for dinner tonight- and then BAM! I got your recipe about caramelized salmon. I didn't hesitate. I have made McCormick's Recipe Inspirations Asian Sesame Salmon pack before...but with a honey/spice mixture. 
I am always super hungry on the nights I make salmon for some reason...but I love how after a couple bites, the hunger pains are gone. It's great that salmon is such a light-filling food.
I love food blogs, especially yours because of the great humor and sarcastic writings!

https://www.youtube.com/watch?v=iOi-ENyg0ZY

CARAMELIZED SALMON! 5 ingredients. 20 minutes. Perfect texture. Addicting flavor. That browned caramelized crust tho 👌

Full recipe: http://pinchofyum.com/caramelized-salmon

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Perfect Lemon Pepper Salmon in foil is the best way to bake salmon in the oven. This easy recipe is FOOLPROOF, healthy, and ready in 30 minutes.

Lemon Pepper Salmon

side of salmon (boneless (skin on

lemons (plus additional for serving)

black pepper (plus additional to taste)

Remove the salmon from the refrigerator, and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a rimmed baking sheet large enough to hold your piece of salmon with a large piece of aluminum foil. If you prefer the salmon not to touch the foil, lay a sheet of parchment paper on top.

Lightly coat the foil with baking spay, then arrange 5 sprigs of the thyme down the middle. Cut one of the lemons into thin slices and arrange half of the slices down the middle too. Place the salmon on top.

Drizzle the salmon with the olive oil. Zest the second lemon over the salmon and sprinkle with the salt and pepper. Lay the remaining thyme and lemon slices on top of the salmon. Juice the zested lemon, then pour the juice over the top.

Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.

Bake the salmon for 18-21 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.

Remove the salmon from the oven, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through completely. Watch the salmon closely as it broils to make sure it doesn’t overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from &quot;not done&quot; to &quot;over done&quot; very quickly. As soon as it flakes easily with a fork, it&#x27;s ready.

To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

https://content.jwplatform.com/videos/LLWfCBzh.mp4

Top 21 healthy salmon recipe recipes from across the web

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The most viewed healthy salmon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Salmon Bowl | Low-Car...

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Salmon Burgers

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Mediterranean fish parcels recipe

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Honey Garlic Salmon

Caramelized Salmon

Lemon Pepper Salmon

Honey Lime Salmon with Mango Salsa

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Cajun Honey Butter Grilled Salmon

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The most viewed healthy salmon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine