Easy-peasy salmon recipes!
Fish can be daunting to cook as the last thing you want to do is to overcook it but fret not! We’ve gathered a bunch of salmon recipes that you can do right at the comfort of your home and honestly, cooking is pretty therapeutic even if you’re just starting out.
We chose salmon because during these trying times (or any time, actually) we should be eating healthy and salmon is a whole bunch of healthy… among many things, salmon has omega-3’s, selenium, vitamins A and D that helps to boost your immunity, reduce the risk of heart disease, and reduce the risk of osteoporosis essentially, making your bones stronger! Salmon also keeps you full longer because it offers lean protein… imagine a 4 oz salmon, that can easily give you 26g of protein! By being full longer, it’ll curb your unnecessary cravings.
Anyway, without further ado, let’s get to the recipes and hopefully can try these for your upcoming meals!
One-Pan Honey Garlic Salmon
If you aren’t excited yet… you should be cause any recipe that says “One-Pan” is a blessing. You essentially put all the ingredients in one baking tray and pop it in the oven then poof, it’s ready!
Here’s a recipe from Tasty.
For the asparagus
- 14 oz asparagus, trimmed
- 2 tbsp olive oil
- salt, to taste
- pepper, to taste
- 3 cloves garlic, minced
For the salmon
- 1 tbsp olive oil
- 4 teaspoons honey
- 4 cloves garlic, minced
- 6 oz salmon, 4 fillets
Start with preheating the oven to 400°F (200°C).
Afterwards, leave space in the middle section for the salmon then begin to place the asparagus on the baking tray then coat with olive oil, salt, pepper.
Now place the salmon fillets in the middle of the tray. Before popping it in the oven, get a small bowl and add the olive oil, honey, and garlic then mix. After, coat the salmon with the mixture.
Then place the tray in the oven and bake for 12-15 minutes. You can choose to serve it once it’s finished or refrigerate in an airtight container if you’re meal-prepping; it’ll be good for up to 3-4 days!
Salmon Baked in Foil
Another simple recipe, similar to baked potatoes, you bake these salmon fillets in foil to keep them extra moist. They’re packed with flavour but with super simple and with minimal ingredients.
Here’s the recipe from Giada de Laurentiis via Food Network.
- 4 salmon fillets, 5 oz each
- 2 tsp olive oil, and 2 tbsp olive oil
- Salt, to taste
- Ground black pepper, to taste
- 3 tomatoes, chopped (can also use a 14 oz can of chopped tomatoes, drained)
- 2 shallots, chopped (can also use red onion)
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
Start by preheating your oven to 400°F (200°C).
Sprinkle the salmon with 2 teaspoons of olive oil, salt, and pepper. Grab a medium-sized bowl and stir in the tomatoes, shallots, 2 tablespoons of olive oil, lemon juice, thyme, salt, and pepper.
Place a salmon fillet with the oiled side down on top of a sheet of foil then proceed to wrap the ends of the foil to form a spiral shape, leaving the middle open. Spoon the tomato mixture over the salmon; then fold the sides of the foil over the fish and mixture which covers the fish completely; seal the packets closed.
Then proceed to place the foil packet on a heavy and large baking sheet and continue the same foil and tomato mixture process with the rest of the salmon fillets.
Once all the fillets are ready, bake them for around 25 minutes until the salmon is cooked all the way through. You can then use a large metal spatula once baking is done then transfer the foil packets to plates and serve.
Salmon Roasted in Butter
There is one thing that any sane person (no offense) loves with seafood… and that’s BUTTER. Here’s a recipe we found from The New York Times that utilises butter and herbs to create jam-packed flavour for the salmon.
Here’s NY Times’ recipe.
- 4 tbsp butter (around 1/2 stick)
- 4 tbsp minced chervil, parsley, or dill
- 1 salmon fillet, around 1 1/2 to 2 lbs
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges
Preheat the oven to 475°F.
Place the butter and half of the herb in a roasting pan that’s large enough to fit the salmon and then place it in the oven. Leave it there for around 5 minutes just as the butter melts and the herb starts to sizzle.
Now’s the time to place the salmon on the pan with the skin side up, roast for about 4 minutes. Afterwards, remove the pan from the oven and start to peel the skin off; note that if it doesn’t easily come off, you should cook it about 2 minutes longer. Sprinkle salt and pepper, amount to your liking, then turn the fillet over and sprinkle again.
Roast another 3-5 minutes until it’s to your preferred doneness then cut into serving portions, spoon some of the butter over and garnish with the remaining herb. Serve these with lemon wedges and you’re done!
This has got to be the easiest one of the four since there’s no cooking necessary, all prep! If you love Kinilaw, you’ll love this but of course always make sure that the raw salmon you’re getting for this recipe is absolutely fresh.
- Fresh raw salmon, cubed
- Spring onions
- Sesame oil (generous amount)
- Rice vinegar (just a bit)
- Soy Sauce
- Black pepper, to taste
Grab a medium-sized bowl then start chopping the spring onions.
Combine the spring onions in the bowl with sesame oil, soy sauce, and rice vinegar. Mix it all up and set aside.
Cube the fresh salmon into bite-sized pieces and combine it with the mixture that you set aside. Add black pepper to taste and you’re ready to eat! Erwan also suggests that you could pair it up with brown rice, yum!
Let us know what you think of these dishes when you try them! Tag us on Instagram @bookyapp and don’t forget to use the hashtag #bookymanila whenever you post photos of your food trips with your friends! Happy eating!
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