Here’s a dinner idea that gives you maximum return on investment: this Honey Glazed Salmon recipe! In under 30 minutes, you’ve got tender, flaky salmon fillets that are bursting with flavor from a sticky glaze of honey, soy sauce, miso and garlic. That’s what we mean by return on investment: there’s little time needed to make this incredible dish that will have everyone licking their plates clean!

Ingredients in honey glazed salmon

This honey glaze for salmon can be made in just 5 minutes, making it the ideal quick sauce for weeknight meals. Mix up the 6-ingredient sauce in a bowl, then brush half of it onto the salmon. Broil it up, then pour the remaining glaze on before serving. It makes the best sticky sauce that coats everything in savory sweet flavor. Here’s what you’ll need for this recipe:

• Salmon fillets, wild caught if possible
• Olive oil
• Yellow or white miso
• Honey
• Soy sauce
• Rice wine
• Garlic powder
• Ground ginger
• Olive oil, for brushing

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s known for its intense savory flavor, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso butter recipe: sometimes they’re labeled as “light miso”.

• White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
• Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
• Red or dark miso: This variety is fermented longer than white or yellow miso. It has a very strong flavor and can overwhelm the flavors in a dish, so we don’t recommend using it here.

Tips for buying salmon

The most important thing when it comes to making this honey glazed salmon recipe is the quality of the fish. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: while it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe and look impressive; you might find it labeled center cut at the store.
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work too, but try to find highest-quality frozen salmon. Avoid those big economy-sized bags, which we’ve found it typically thinner and can taste fishy.

How to cook honey glazed salmon

This honey glazed salmon recipe is broiled salmon, an efficient method that skips the oven preheating time and cooks the fish in just 10 minutes! You can also make this recipe oven baked or grilled (see below), but our favorite way is broiled because it’s so quick and it gets nicely crisp and browned on top. Oven baking can work, but the salmon comes out more moist and soft. Here are a few tips for this recipe:

• Allow the salmon to come to room temperature before cooking (brine it if possible!). This can take 15 to 20 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. We recommend brining the salmon, which is letting it sit in salt water while it comes to room temperature. This helps to season the fish and also avoids the white stuff (albumin) when the fish is cooked.
• Remember the thickness determines the cook time. 1-inch salmon takes 8 to 11 minutes to broil. Very thin salmon can broil in just 5 minutes, so adjust the cook time accordingly.
• Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time.
• The salmon is done with the internal temperature is 125 to 130°F when measured in the thickest part. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Other methods: baked and grilled

This honey glazed salmon recipe also works baked or grilled! Here’s how to do it:

• Baked: Follow the instructions in Easy Oven Baked Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before baking, then pour on the remaining half once it’s done.
• Grilled: Follow the instructions in Grilled Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before grilling and brush on half afterwards.

More salmon recipes

This honey glazed salmon recipe is one of our favorite salmon recipes to date! Here are a few more to try with this tasty fish:

• Try Brown Sugar Salmon or Honey Garlic Salmon
• Mix up Stuffed Salmon
• Try fan-favorite Salmon Rice Crunch Bowl
• Go for Easy Salmon Bites or Greek Salmon Salad
• Make Grilled Salmon or Pan Seared Salmon

01

Brown Sugar Salmon

02

Honey Garlic Salmon

03

Stuffed Salmon

04

35 Easy Salmon Recipes

This honey glazed salmon recipe is…

Pescatarian, dairy-free, and gluten-free.

Honey Glazed Salmon

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

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

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Description

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic.

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Ingredients

• 1 1/2 pounds salmon fillets, room temperature
• Olive oil, for brushing
• ½ teaspoon kosher salt, plus more for brining
• 2 tablespoons yellow or white miso
• 2 tablespoons honey
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon rice wine
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground ginger
• Chopped parsley, for garnish (optional)

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Instructions

1. Brine the salmon* (optional): In a shallow dish whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
2. Preheat the broiler to high.
3. Make the glaze: Meanwhile, in a small bowl, stir together the miso, honey, soy sauce, rice wine, garlic powder, and ground ginger.
4. Prepare the salmon: 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 the salmon with a bit of the olive oil and sprinkle with the ½ teaspoon kosher salt evenly divided among the fillets. Reserve about half of the glaze and brush the remainder on the salmon.
5. Broil the salmon: Broil 7 to 10 minutes for 1-inch thick salmon (or less for thinner fish), until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Pour the reserved glaze onto the salmon and garnish with the parsley, if using. Serve immediately. Leftovers last refrigerated for up to 3 days. 

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

Keywords: Honey glazed salmon

A Couple Cooks - Recipes worth repeating.

For fast and easy meals, it’s smoked salmon to the rescue! This flavor-packed protein requires no cooking at all, which makes it ideal for quick lunches and dinners. When you just don’t have time to think, try this Smoked Salmon Sandwich! The bold flavors don’t give away it’s secrets: it takes less than 10 minutes to whip up. It’s more of an idea than a formal recipe, so you can customize it to your tastes. It’s perfect for quick weeknight dinners!

Ingredients in this smoked salmon sandwich

Smoked salmon tastes so good on its own, you barely need anything to make it taste great in a sandwich! Slather a homemade herbed cream cheese spread on the bread, then layer it with crunchy veggies and salty, smoky salmon. Here’s what you’ll need:

• Smoked salmon: Both cold-smoked salmon (aka lox, with a soft texture), and hot-smoked salmon work here (flaky and more like cooked salmon).
• Herb cream cheese: This homemade Herb Cream Cheese is fantastic, or it’s easy to find purchased brands as well.
• Capers: Capers are often paired with salmon, and add a briny pop to this sandwich!
• English cucumber: An English cucumber is longer and thinner than a standard cucumber, and you don’t need to peel it!
• Red onion and tomato: These veggies round out the savory flavors.
• Bread: Use an artisan-style bread, sourdough, or even focaccia bread for a great sandwich.

Mix the cream cheese with herbs and spices, then spread it on the sandwich. Layer all the other ingredients, and it’s a burst of beautiful flavors.

More spread ideas

Not a cream cheese fan, or don’t want to make your own? Don’t worry: there are lots of options for a smoked salmon sandwich. Here are a few other ideas:

• Purchased flavored cream cheese is easy to find (like Boursin), with flavors like herb, garlic, and more.
• Whipped cottage cheese is easy to find at most grocery stores or to make at home! Simply whip cottage cheese in a food processor until fluffy and season with salt.
• Whipped ricotta requires olive oil and milk to get an ultra fluffy texture, plus a whiz in the food processor. Or, use plain ricotta and stir in a bit of salt and pepper to season.

Best bread for a smoked salmon sandwich

The bread is what can take a smoked salmon sandwich to rock star status. We like it with an artisan style bread, lightly toasted. Here are some other ideas:

• Focaccia bread
• Sourdough bread
• Artisan bread
• Ciabatta rolls
• Bagels

Try homemade smoked salmon

Purchased smoked salmon can be incredibly delicious, but homemade smoked salmon takes it 10 steps up! If you’ve got an outdoor smoker, it’s a must try. The flavor is beautifully intense, and you can vary the flavors depending on the wood and spices you use.

You’ll prepare the salmon the day before smoking using a process called dry brining. Dry brining is salting and resting food before cooking it, which makes for deeply seasoned, juicy salmon without diluting the flavor. The main steps for homemade smoked salmon are:

1. The day before (dry brine): Sprinkle salmon fillets with salt, brown sugar, onion powder, and garlic powder (see this recipe for quantities). Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse and refrigerate it uncovered overnight.
2. The day of smoking: Heat an outdoor smoker to 200°F. Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F.

More smoked salmon recipes

Smoked salmon makes the best easy meals, appetizers, and more! We hope you love this smoked salmon sandwich as much as we do. Here are a few more tasty smoked salmon recipes to try:

• Try Smoked Salmon Toast or a Smoked Salmon Bagel for breakfast or lunch
• Make easy and stunning Smoked Salmon & Cucumber Appetizer
• Opt for brunch with a Smoked Salmon Omelette
• Whip up Smoked Salmon Dip or Smoked Salmon Spread
• Grab a quick dinner with Smoked Salmon Salad or Smoked Salmon Pasta

01

Smoked Salmon Toast

02

Smoked Salmon & Cucumber Appetizer

03

Smoked Salmon Dip

04

Smoked Salmon Salad

This smoked salmon sandwich recipe is…

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

Smoked Salmon Sandwich

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches

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Description

This smoked salmon sandwich is a fast and easy meal! Layer salmon on bread with veggies and herb cream cheese for a total treat.

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Ingredients

• 4 tablespoons Herb Cream Cheese (homemade is best, or substitute purchased)
• 1/4 English cucumber
• 1 handful red onion slices
• 2 thin tomato slices (optional)
• 2 tablespoons capers, drained
• 4 ounces smoked salmon
• 4 slices bread

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Instructions

1. Make the Herb Cream Cheese. 
2. Thinly slice the cucumber and red onion. Thinly slice the tomato. Top the cucumber and tomato with a pinch of salt. 
3. Toast the bread (optional). 
4. Spread herb cream cheese spread on both sides of the bread. Top with 1 tablespoon capers per sandwich, 2 ounces smoked salmon, and the cucumber, red onion, and tomato (if using). Top with the final slice of bread and enjoy. 

Notes

*If you prefer, substitute Whipped Ricotta or Whipped Cottage Cheese as the spread. 

• Category: Main dish
• Method: Sandwich
• Cuisine: Sandwich

Keywords: Smoked salmon sandwich

A Couple Cooks - Recipes worth repeating.

Oh hey there, welcome to one of our favorite fish recipes ever. Meet our best halibut recipe! This genius way to cook this popular white fish bakes it until flaky and tender with garlic and lemon, along with capers if you love that salty, briny pop. Once it’s juicy and baked, shower it with the secret sauce: finely minced parsley and crispy fried onions, which add a pop of salt, herbaceous flavor and a crunch. You’ll want to use this trick on everything!

Cooking with halibut

Halibut is a popular white fish with firm, meaty flesh and mild, slightly sweet flavor. It is similar to cod or tilapia, but it’s more buttery with a less fishy flavor. Why is halibut so expensive? Wild halibut populations are struggling to compete with demand. Depending on your location, it can cost between $20 to $40 per pound.

Since we live in Midwestern America, we eat halibut as an occasional treat, or of course fresh caught when we’re in Alaska visiting family.

What you need for this baked halibut recipe

If you have a few filets of halibut, baking is a fantastic way to prepare this white fish. It’s also great grilled, but this baked version is our favorite. It’s quick and simple, with just a 15 minute cook time. Here’s what you’ll need for this halibut recipe:

• For the fish: skin-on halibut filets, fresh or frozen and thawed
• Seasonings: Olive oil, salt, dried oregano, dried tarragon, red pepper flakes, jarred capers
• Fresh ingredients: Shallot, garlic, lemon, fresh Italian parsley
• Special ingredients: Crispy fried onions
• Equipment: Baking dish: 9 x 13 or 7 x 11

About those crispy fried onions

Crispy fried onions are one of our favorite secrets for adding big flavor to fish, salads, bowl meals, and more! We discovered the idea with our salmon rice crunch bowl, and have been using them ever since! Here are a few tips:

• Grab a can of purchased crispy fried onions. That’s right, the kind that go on green bean casserole.
• Chop with the parsley as a garnish. You can chop them right along with the parsley, making a sort of dry herby garnish.
• Use them for sprinkling on any bowl meal or salad. They’re especially fun on on a salmon rice crunch bowl, a Caesar salad or kale Caesar.

How to make baked halibut

This baked halibut recipe calls for placing the fish in a baking dish with olive oil, salt, and a few aromatic vegetables (shallot, garlic, capers, and lemon) and baking until tender. You can also use this template of a recipe and add your own flavors. Here’s the basic idea for how to make baked halibut:

• The temperature for baked halibut? 425°F. High heat makes for a perfectly cooked piece of fish. This results in a tasty, tender piece of fish (it won’t have a crispy or seared top).
• How to season it? We use 1 tablespoon olive oil and ¾ teaspoon salt for 1 ½ pounds halibut. Use more salt to taste if you’re not adding extra seasonings. It’s best baked up with 1 thinly sliced shallot, 2 garlic cloves, thinly sliced lemon rings, and a dusting of dried oregano and tarragon.
• How long to cook baked halibut? Bake it for 15 to 18 minutes, until flaky. Insert a meat thermometer in the thickest part of the fish: it should read 125°F for medium rare fish (cook to 145°F for well done).

Make it a meal

This baked halibut recipe is a tasty Mediterranean-style meal that will make a fish lover out of anyone! Both seafood afficionados and fish-wary eaters will be wowed by this one, and it’s perfect for a quick weeknight meal or a dinner party to impress. Want to make it into a simple and elegant meal? Try whipping up one of these side dishes for fish:

• Add Lemon Rice or Basil Rice
• Go for elegant Endive Salad with Parmesan & Orange, Crisp Apple Salad, or Fennel Salad with Parmesan
• Opt for Simple Roasted Broccolini or Sauteed Broccolini
• Add Lemony Broiled Asparagus or Roasted Asparagus with Lemon
• Mix it up with Lentil Salad, Bell Pepper Salad, Orzo Pasta Salad or Bow Tie Pasta Salad

Halibut substitutes

Want to make this halibut recipe with another white fish when you can’t find halibut? This recipe works beautifully with other types of fish too. The best substitutes for halibut are:

• Cod
• Tilapia
• Mahi Mahi
• Sea bass
• Swordfish

More fish recipes

This baked halibut recipe is a family favorite! Here are a few more fish recipes you’ll love:

• Try this Mediterranean-style Easy Baked Fish
• Go for Baked Tilapia with Lemon or Baked Cod
• Ditch the oven and go for Fried Tilapia, Blackened Tilapia or Parmesan Crusted Tilapia
• Make Oven Baked Salmon or these 35 Easy Salmon Recipes

01

Easy Baked Fish

02

Fried Tilapia

03

Baked Cod with Lemon

04

35 Easy Salmon Recipes

This halibut recipe is…

Pescatarian, gluten-free and dairy-free.

Baked Halibut Recipe

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★★★★★

5 from 1 review

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

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Description

This baked halibut recipe is dream! It comes out flaky and tender with lemon and garlic, garnished with herbs and crispy onions.

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Ingredients

• 1 1/2 pounds halibut (4 filets)
• 2 tablespoons olive oil, divided
• ¾ teaspoon kosher salt
• 1 large shallot, thinly sliced
• 2 garlic cloves, minced
• 1/2 small lemon, thinly sliced into rings
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 1 pinch red pepper flakes (optional)
• 2 tablespoons drained capers
• Fresh parsley, for garnish
• Crispy fried onions (purchased*), for garnish

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Instructions

1. Preheat the oven to 425°F. Allow the halibut to come to room temperature. 
2. Pat the halibut dry. Rub the filets with 1 tablespoon olive oil and the kosher salt, split evenly between the filets. 
3. Place the shallot, garlic, and lemon slices in the bottom of a 9 x 13″ or 7 x 11″ baking dish. Mix them with the remining 1 tablespoon olive oil.
4. Place the halibut in the baking dish. Sprinkle the filets with the oregano, tarragon, red pepper flakes and capers.
5. Place the pan in the oven and bake for 15 to 18 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 125°F when measured with a food thermometer (or for well done fish, cook to 145°F).
6. Meanwhile, finely chop 1 handful of fresh Italian parsley leaves with 1 handful crispy fried onions. Garnish the fish with chopped parsley and crispy onions. Serve immediately, garnished with additional lemon slices if desired. 

Notes

*Buy a can of these at the grocery (the type you might use to top a green bean casserole).

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

Keywords: Halibut recipe, baked halibut

A Couple Cooks - Recipes worth repeating.

Here’s a fun way to cook shrimp without all the hassle of a shrimp boil: try Steamed Shrimp! This method is a combination of boiling and steaming that results in succulent, seasoned shrimp. Amazingly, the cook time is only 3 minutes! It’s fun to do and results in a seriously easy dinner recipe. Pair it with cornbread and sauteed peppers and you’ve got a meal.

Best type of shrimp for steamed shrimp

There a few things to look for when when buying shrimp for this recipe. There are loads of options when you go to the store, so here’s what to look for:

• Shell-on is best for steaming. The shell locks in moisture and flavor for steamed shrimp. The con? You have to remove it when you’re eating, which can be difficult and messy. But it’s absolutely worth it for the flavor!
• Look for deveined shrimp. Try to find shrimp that’s already been deveined but still has the shell on. (If your shrimp are not deveined, here’s How to Devein Shrimp.)
• Tail on also works. See the notes below on how to steam shrimp with the shell off.
• Wild caught is a sustainable choice. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms. Go to this Seafood Watch Consumer Guide.

How to steam shrimp

This method for Old Bay steamed shrimp is a combination between boiling and steaming. You don’t even need a steamer basket! It uses less liquid than a traditional shrimp boil, but the flavored water imparts zesty, savory flavor into the shrimp. Here are the basic steps (or jump to the recipe below):

• Boil 2 cups water with seasonings: In a large pot, add water, butter, apple cider vinegar, Old Bay and lemon wedges. Bring to a boil over medium high heat.
• Add shrimp and cook 2 to 3 minutes: Add the shell-on shrimp, reduce the heat to a simmer and cover the pot. Cook 2 to 3 minutes until shrimp is cooked and opaque, stirring occasionally. Remove the shrimp with a slotted spoon. Serve immediately!

Making steamed shrimp with shells off

Cooking shrimp with the shell on makes for perfectly moist shrimp. It makes this recipe like a shrimp boil where you peel off the shells before eating. However, if you prefer to cook with shelled shrimp, it works too. Here’s what to know:

• Making steamed shrimp with shelled shrimp is easier to eat, especially for kids. It’s also easier to find shelled deveined shrimp at the store.
• Cook shelled shrimp for 1 to 3 minutes, depending on the size. Keep in mind that if you overcook them, you run the risk of a rubbery texture. They won’t turn out quite as moist, but this method works too!

Tips on using Old Bay

Old Bay is an American seasoning blend invented in Maryland that’s used to season shrimp, crab, clam chowder, and other seafood dishes. You can make steamed shrimp without Old Bay, but this classic seasoning blend really makes the dish. The ingredients in Old Bay are a proprietary secret, but the strongest flavors are paprika, celery salt, and black pepper.

• Where to find Old Bay? In the US, you can find Old Bay most grocery stores in the spices aisle. Or, you can buy Old Bay online.
• Is there a substitute for Old Bay? You can make it at home! Try our Homemade Old Bay Seasoning. You’ll need paprika, celery salt, celery seed, dry mustard, black pepper, nutmeg, cinnamon and cayenne.

Got leftover shrimp?

Leftover steamed shrimp lasts in the refrigerator for up to 2 days, or you can make leftover shrimp into a new recipe.

• Try Shrimp Salad, like a tuna salad mixing shrimp with a creamy dressing, celery and onion.
• Go for Classic Shrimp Rolls, like a lobster roll and served on a toasted bun.

Sides to serve with Old Bay steamed shrimp

What to serve with Old Bay steamed shrimp to make it into a meal? There are lots of choices that complete this meal. Here are a few sides to go with shrimp:

• Try Easy Skillet Cornbread or Classic Cornbread Muffins
• Go for Sauteed Peppers or Sauteed Peppers and Onions
• Make Corn on the Cob or Easy Succotash
• Opt for Ultimate Sauteed Vegetables or Perfect Sauteed Cabbage
• Try Sauteed Spinach or Sauteed Kale
• Go for Best Coleslaw Recipe or Easy Vinegar Coleslaw Recipe

01

Easy Skillet Cornbread

02

Sauteed Peppers and Onions

03

Best Coleslaw Recipe

04

Easy Succotash

This steamed shrimp recipe is…

Pescatarian, gluten-free and dairy-free.

Steamed Shrimp

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★★★★★

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 4

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Description

This succulent Old Bay steamed shrimp is fast and easy to make! Here’s how to steam shrimp until it’s tender and full-flavored.

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Ingredients

• 1 1/2 pounds shrimp, shell on and deveined (or tail on and deveined)
• 2 cups water
• 1 tablespoon salted butter
• ½ cup apple cider vinegar
• 3 tablespoons Old Bay seasoning
• 1/2 lemon, sliced into wedges

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Instructions

1. In a large pot, add the water, butter, apple cider vinegar, Old Bay and lemon wedges. Bring to a boil over medium high heat.
2. Add the shrimp, reduce the heat to a simmer and cover the pot. Cook 2 to 3 minutes* until shrimp is cooked and opaque, stirring occasionally.
3. Remove the shrimp with a slotted spoon. Serve immediately, with a bowl for the shells*. Leftovers last up to 2 days refrigerated.

Notes

*Cooking with the shell on makes for perfectly moist shrimp and is most like a shrimp boil. If you prefer to cook with shell off, this works too and makes it easier to eat. Cook the shrimp 1 to 3 minutes, depending on the size, being careful not to overcook them.

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

Keywords: Steamed shrimp, How to steam shrimp, how long to steam shrimp, Old bay steamed shrimp

A Couple Cooks - Recipes worth repeating.

Here’s a recipe every cook should know: how to make pan seared salmon! This is one of the best ways to cook this fish because it’s fast, it’s easy, and has incredible flavor. Pan fried salmon is faster than baked, and even better, the hot pan makes a perfect crispy browned layer on top. For us, that’s a deal breaker! It also leaves the oven free for roasting up some veggies as a side dish.

How to make pan seared salmon

Pan seared salmon cooks the fish on the stovetop until the exterior is browned and the interior is flaky and tender. You can sear salmon in oil, butter, or a combination of the two (jump to the recipe if you’re ready). Here’s an overview of the basic concept:

• Brine the salmon. The first step is optional but it makes the best crispy-on-the-outside, seasoned on the inside piece of salmon. It also helps to avoid the white albumin that can appear when it’s cooked (it’s edible, it just doesn’t look appetizing!). Place the salmon in a salt water solution for 15 minutes, which also helps the salmon to come to room temperature and allow for even cooking.
• Melt butter and olive oil in a large skillet. You can also use just olive oil, but we like the flavor of both in combination.
• Sear the salmon skin side up for 2 to 3 minutes. Cook it over medium high heat until the fish becomes opaque about halfway through.
• Flip and cook 2 to 5 more minutes. The timing of when salmon is done depends on the thickness of the fillet, so use your best judgement. It should be just tender and pink at the center (about 130°F).

Best tool for pan seared salmon

A helpful tool for cooking salmon and other fish is a fish spatula! This tool is a wide slotted metal spatula that’s easy to gently slide underneath fish when cooking it. Because it’s so wide, it’s useful for many more kitchen tasks, too! We use it to flip and lift all sorts of foods, like eggplant pizzas or fries.

If you don’t have one, you can easily use any large, wide spatula. A thin metal surface is nice to easily slide under the fish skin.

How to season salmon: a few variations

There are a few main ways we like to season pan seared salmon. We generally do the basic method, but the blackened salmon is another favorite. Here are all our favorite ways to season salmon:

• Basic pan fried salmon: Season with salt and pepper, then finish with garlic butter.
• Blackened seasoning: Make up a batch of Blackened Seasoning, a Cajun style blend with a mild level of heat. Go to Blackened Salmon.
• Cajun seasoning: Same idea, but with spicy Cajun seasoning! Go to Cajun Salmon.
• Magic salmon seasoning: This Salmon Seasoning really is magical: the spices are just right for the juicy, flaky salmon.

Sauces for pan fried salmon

You can also use a sauce to flavor pan fried salmon. It’s not necessary, but it can take this healthy fish to new heights. Here are a few ideas for sauces for salmon:

• Dill sauce: Make the basic salmon and add Dill Sauce or Tzatziki for a tangy, creamy counterpoint.
• Butter sauce: This Lemon Butter Sauce or Garlic Butter Sauce are perfect with any fish.
• Pesto: Make up this beautifully bright Pesto Salmon.
• Chimichurri: Step up this salmon with Chimichurri Sauce.
• Caper sauce: Spoon over this lemon caper sauce to make salmon with capers.
• Dipping sauces: Dip it in Mustard Sauce, Remoulade or Tartar Sauce.

Why to brine salmon and the “white stuff”

The brining step for salmon takes 15 minutes: so if you’re running behind, you can skip it. However, it does a few things that are helpful for this fish:

• It helps the salmon come to room temperature. This helps the salmon cook through evenly. If the fish is too cold, the inside can be uncooked when the outside is fully browned.
• It seasons the salmon. Brining also helps to bring flavor to the entire piece of fish.
• It reduces the “white stuff.” Ever have white stuff rise to the surface of salmon when you cook it? It’s coagulated protein that seeps to the surface called albumin. The amount of albumin varies depending on the fish, so it’s not something you can fully control. However, brining the salmon helps!

Sides to serve with pan seared salmon

Pan seared salmon is a great fast and easy dinner idea! Here are a few ideas of easy side dishes for salmon. Start them while the salmon is brining!

• Go for Seasoned Quinoa, Lemon Rice or Basil Rice
• Make fun and crunchy Celery Salad with Apples
• Opt for Roasted Bell Peppers, Sauteed Peppers, or Best Ever Sauteed Kale
• Roasted Brussels Sprouts or Smashed Brussels Sprouts make a stunning meal
• These Sauteed Mushrooms are stunning and have beautiful meaty flavor
• Bake up a pan of Baked Asparagus with Parmesan while you pan fry the salmon

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Roasted Brussels Sprouts

02

Celery Salad with Apples

03

Best Ever Sauteed Kale

04

30 Best Sides for Salmon

This pan seared salmon recipe is…

Pescatarian, gluten free and dairy free (using only olive oil).

Easy Pan Seared Salmon

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4

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Description

Here’s how to make pan seared salmon! It’s an easy way to cook it up in a flash, and the pan fried flavor is unbeatable.

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Ingredients

• 1 pound salmon fillets, skin on (wild caught if possible)
• ¾ teaspoon kosher salt, plus more for brining
• Fresh ground black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil, plus one drizzle
• 1 tablespoon lemon juice, plus a few lemon wedges
• 4 garlic cloves, minced
• ½ tablespoon finely chopped fresh parsley, for garnish (if desired)
• Optional seasonings: Blackened Seasoning or Magic Salmon Seasoning

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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.
2. If not brining, allow the salmon to come to room temperature for 15 minutes. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and generous grinds of fresh ground pepper. (Optional: Use ½ kosher salt and season with 2 tablespoons Blackened Seasoning or Magic Salmon Seasoning.)
3. Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to center of thick part of salmon.
4. Reduce to medium heat and flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Cook for 2 to 3 minutes, then drizzle with the lemon juice and add the minced garlic. Continuously baste the salmon by spooning the garlic butter over the salmon and cook and additional 1 to 3 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
5. Remove from the heat. Spritz with juice from a few additional lemon wedges and  chopped fresh parsley (if using) and serve.

Notes

*Brining is optional: it’s most important for lower quality salmon. Either way, you’ll need to bring your salmon to room temperature before cooking, so it’s just as easy to do the brining step (it helps with seasoning and moistness).

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

Keywords: Pan seared salmon, how to sear salmon, how to pan sear salmon

A Couple Cooks - Recipes worth repeating.

Every now and then a recipe comes along that knocks our socks off. And so it was with this Honey Garlic Shrimp recipe! There’s nothing like the sweet savory combination of honey garlic glaze and juicy shrimp. The best part? It takes 10 minutes to make. This one is hits all the comforting, satisfying dinner notes with a lightning fast prep speed. It’s hard to find those recipes with that trifecta of healthy, easy and delicious: and this one has it in spades.

The secrets behind honey garlic shrimp…in 10 minutes!

There’s no marinating time needed with this honey garlic shrimp. It’s the ultimate fast and easy dinner idea…in just 10 minutes! Make sure to thaw the shrimp if you’re using frozen; this isn’t included in the timing. Here are a few of the secrets to this kitchen magic trick (or jump to the recipe below):

• Mix the shrimp with minced garlic, onion powder, and salt. This allows maximum coverage of the seasoning on the shrimp first.
• Mix together a quick sauce. Honey, soy sauce, and rice vinegar is all you need!
• Sauté 1 to 2 minutes per side. To learn about the perfect sear, to Perfect Sautéed Shrimp.
• Turn off the heat and add the sauce! Removing the heat is important so the sauce doesn’t evaporate when it hits the hot pan. Stir until everything is fully coated in glossy sauce.

The best shrimp to buy

When you’re shopping for shrimp, there are so many options at the store. If you’re making this honey garlic shrimp, here’s what we’d recommend:

• Find medium shrimp (or large). Medium is nice because you get more bites! But either work. Medium is also labeled as 41 to 50 count, and Large as 31 to 40 count (which indicates how many shrimp there are per pound).
• Use tail on or peeled. Tail on looks beautiful, but you do have to remove the tails as you eat them! Peeled shrimp is helpful if desired.
• Buy fresh or frozen. Both are essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
• Look for 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 thaw shrimp

What’s the best way to thaw shrimp? The easiest way is to remember to place it in the refrigerator the night before! But if you’re like us and rarely think ahead, there’s a quick method too. Here’s the best way to thaw shrimp for this honey garlic 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!

Ways to serve honey garlic shrimp

All you need are a side dish or two to make honey garlic shrimp into a healthy whole food dinner that everyone will love. Our favorite picks? Rice and broccoli. Every time we make it, everyone around the table raves. Even our 6 year old inhales it! This is one of those recipes I could eat at least 6 out of 7 days of the week and be happy. Here are a few side dish ideas:

• Broccoli: Whip up pan fried broccoli in a separate pan, or use the same pan after you cook the shrimp.
• Rice: Go to white rice or brown rice. (Or try lentil rice, rice made from lentils: it cooks even faster!)
• Veggie sauté: Pair with these ultimate sauteed veggies.
• Edamame: Try Easy Edamame or 5-Minute Shelled Edamame.
• Stir Fry: Pair with this Cauliflower Stir Fry for a stunning meal.
• Snow peas: Try easy snow peas.

More shrimp recipes

There are so many great ways to eat this tasty seafood! Shrimp features in many of our easy dinner ideas. Here are some of our favorite healthy shrimp recipes:

• Go for fast dinners, a Shrimp Stir Fry, BBQ Shrimp or Shrimp Fajitas
• Opt for classic Shrimp Scampi or a Shrimp and Rice Skillet
• Grab a Shrimp Roll, Easy Cajun Shrimp or Blackened Shrimp
• Whip up fan favorite Creamy Shrimp Pasta, 3 Cheese Shrimp Pizza, or Shrimp Fried Rice

01

Easy Shrimp and Rice Skillet

02

Shrimp Stir Fry

03

Easy Cajun Shrimp

04

40 Easy Shrimp Recipes

This honey garlic shrimp recipe is…

Pescatarian, gluten-free and dairy free (with olive oil).

Honey Garlic Shrimp (in 10 Minutes!)

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 6 minutes
• Cook Time: 4 minutes
• Total Time: 10 minutes
• Yield: 4

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Description

This honey garlic shrimp is so irresistible, you’ll want to eat it every night! A sweet savory glaze covers succulent shrimp, and it’s done in 10 minutes.

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Ingredients

• 1 1/2 pounds medium or large shrimp, deveined (tail on or peeled)
• 3 garlic cloves
• ½ teaspoon onion powder
• Heaping ¼ teaspoon kosher salt
• ¼ cup honey
• 3 tablespoons soy sauce
• 1 ½ tablespoons rice vinegar
• 2 teaspoon cornstarch
• 3 tablespoons sesame oil

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Instructions

1. Thaw the shrimp, if using frozen.
2. Mince the garlic. Pat the shrimp dry. Stir it together with the minced garlic, onion powder and kosher salt.
3. Mix the honey, soy sauce, rice vinegar, and cornstarch in a small bowl, mixing until mostly smooth (a few small lumps are ok).
4. In a large skillet, heat the sesame oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.
5. Turn off the heat and remove the shrimp. Add the glaze to the pan and stir until thickened, scraping up the browned bits from the bottom of the pan. Once thickened, stir the shrimp back into the sauce and serve.

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

Keywords: Honey garlic shrimp

A Couple Cooks - Recipes worth repeating.

If there’s a perfect flavor combination, it’s this: garlic butter lemon salmon! This recipe pairs these natural partners in harmony, making an easy dinner in less than 30 minutes. It’s zingy from the lemon, rich from the butter and savory from the garlic, making this tender fish taste sublime! This easy salmon recipe works for both weeknight dinners and entertaining, making it one ideal back-pocket idea. Our family loves it and we hope yours will too!

Ingredients in garlic butter salmon

This garlic butter salmon recipe is quick and simple. You’ll pan sear the fillets in a mix of butter and olive oil, then add minced garlic at the end to maximize the pungent flavor. You don’t need much more than fresh garlic, butter and lemon for this salmon recipe, making it an impressively simple recipe. As cookbook authors of a book about simple recipes, that makes us smile! Here’s what you’ll need:

• Salmon fillets (wild caught if possible)
• Butter
• Olive oil
• Lemon juice
• Garlic
• Salt and pepper

Type of salmon to buy

The most important part of this garlic butter salmon recipe is the quality of the fish. Low quality salmon can taste fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked. While it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe. You might find it labeled center cut at the store. You can also make it with thinner salmon, which requires less cooking time.
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work too, but try to find highest-quality frozen salmon. Avoid big economy-sized bags, which we’ve found is generally thinner and can have a fishy flavor.

Allow the salmon to come to room temp (or brine it)

Another important part of any salmon recipe is to allow the fish to come to room temperature before cooking. This can take 15 to 20 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside.

Even better is to brine the salmon or let it sit in salt water while it comes to room temperature for 15 minutes. This helps to season the fish and also avoids the white stuff (albumin) when the fish is cooked. Do this if at all possible for the best cooked piece of salmon!

Tips for cooking garlic butter salmon

This garlic butter salmon recipe is pan seared salmon, which is a quick and simple method and makes a beautiful browned, crispy top to the salmon. Keep in mind you’ll want to stay by the stovetop for the entire cook time. Garlic butter salmon doesn’t work as well as a baked or broiled salmon recipe since the garlic can burn, but we’ve got a few tips for changing it up before. Here are a few tips for this recipe:

• Remember the thickness determines the cook time. 1-inch salmon takes about 10 minutes to pan sear. Very thin salmon can pan sear in just 5 minutes, so adjust the cook time accordingly.
• Keep an eye on it! You’ll want to stay at the pan for the entire cook time, especially since you’ll need to flip the salmon and add garlic at different intervals at the end. It’s not a hands off recipe!
• The salmon is done with the internal temperature is 125 to 130°F when measured in the thickest part. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Variation: baked or broiled garlic salmon

We prefer pan seared salmon here because it allows the salmon to develop a browned, crispy top layer. Baking the salmon makes for an overall soft texture. You can try it broiled, but garlic tends to burn in the broiler. Here are a few ways to change up this recipe:

• Make garlic butter. Make the garlic butter while the salmon bakes or broils, then toss it with the salmon once it’s cooked. Try a half recipe of this Lemon Garlic Butter Sauce or Garlic Butter Sauce.
• Bake the salmon. Use this baked salmon recipe, then toss with the garlic butter.
• Or, broil the salmon. Use this broiled salmon recipe, then toss with the garlic butter.

More salmon recipes

And that’s it! We hope you love this fast and easy dinner idea as much as we do. Here are a few more great salmon recipes to try:

• Try Honey Glazed Salmon or Brown Sugar Salmon
• Opt for Easy Salmon Bites, or put them on a Greek Salmon Salad
• Make Grilled Salmon or Easy Pan Seared Salmon
• Go for Stuffed Salmon
• Try a Salmon Rice Crunch Bowl

01

Honey Glazed Salmon

02

Brown Sugar Salmon

03

Grilled Salmon

04

35 Easy Salmon Recipes

This garlic butter salmon recipe is…

Gluten-free and pescatarian. For dairy-free, use olive oil or vegan butter.

Garlic Butter Salmon

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★★★★★

5 from 1 review

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

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Description

This garlic butter salmon recipe is an easy dinner in under 30 minutes! It’s bursting with flavor from fresh lemon, butter and garlic.

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Ingredients

• 1 pound salmon fillets, skin on (wild caught if possible)
• ¾ teaspoon kosher salt, plus more for brining
• Fresh ground black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil, plus one drizzle
• 1 tablespoon lemon juice, plus a few lemon wedges
• 4 garlic cloves, minced
• ½ tablespoon finely chopped fresh parsley, for garnish (if desired)

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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. 
2. If not brining, allow the salmon to come to room temperature for 15 minutes. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and generous grinds of fresh ground pepper.
3. Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to center of thick part of salmon.
4. Reduce to medium heat and flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Cook for 2 to 3 minutes, then drizzle with the lemon juice and add the minced garlic. Continuously baste the salmon by spooning the garlic butter over the salmon and cook and additional 1 to 3 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
5. Remove from the heat. Spritz with juice from a few additional lemon wedges and  chopped fresh parsley (if using) and serve.

• Category: Dinner
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Garlic butter salmon, garlic salmon, butter garlic lemon salmon

A Couple Cooks - Recipes worth repeating.

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:

• Protein: Medium shrimp
• Spices: Smoked paprika, garlic powder, onion powder, salt, and pepper
• Dairy: Butter, Parmesan cheese
• Pantry ingredients: Onion, garlic, olive oil, seafood stock, Arborio rice
• Fresh ingredients: Lemon
• Special ingredients: Dry white wine (optional)

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.

How to make shrimp risotto (basic steps)

Making a risotto is simple, but it requires a bit of patience. Once you’ve made it once, the process becomes familiar and you can make it with different ingredients like shrimp, asparagus, mushrooms, and more. Here are the basic steps for how to make a shrimp risotto (or jump to the recipe below):

• Heat the broth first. Arborio rice immediately absorbs the broth if it’s hot. However, if the broth is cold it changes the temperature of the dish and affects the cooking process.
• Sauté the shrimp. To get a nice sear on the shrimp, cook them first in a hot pan and then set aside while making the risotto.
• Sauté the onion and garlic, then deglaze the pan with wine. Using wine to deglaze the pan adds a tangy, sophisticated flavor to risotto. Skip the deglazing if you prefer not cooking with alcohol.
• Stir in broth gradually, about 12 to 14 minutes. Add a few ladles, then keep stirring to incorporate the broth. Once it’s absorbed, add more. Continue in this way for about 12 minutes. Grab a glass of wine and enjoy the process!
• 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!

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.

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:

• Add a green salad. Try Easy Arugula Salad or Goat Cheese Salad with Arugula
• Try a salad with fancy greens. like Go for Endive Salad with Parmesan & Orange or Watercress Salad with Apple & Parmesan
• Go for roasted green vegetables. Opt for Simple Roasted Broccolini or Epic Roasted Broccoli
• Add asparagus. Go for Lemony Broiled Asparagus or Baked Asparagus.
• Opt for green beans. Try it with Green Beans Almondine or Haricot Verts.

More shrimp recipes

Love cooking with shrimp? Here are a few of our favorite shrimp recipes for dinner and healthy shrimp recipes:

• Make classic Shrimp Scampi or a Shrimp and Rice Skillet
• Go for fast dinners, a Shrimp Stir Fry, Honey Garlic Shrimp, or Shrimp Fra Diavolo
• Try Shrimp Lettuce Wraps, Steamed Shrimp, BBQ Shrimp
• Opt for Shrimp Fajitas or Marinated Shrimp

01

Easy Shrimp and Rice Skillet

02

Shrimp Stir Fry

03

Honey Garlic Shrimp

04

40 Easy Shrimp Recipes

This shrimp risotto recipe is…

Gluten-free and pescatarian.

Creamy Shrimp Risotto

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

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

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Description

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

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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

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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.

Calling all seafood lovers! This pie is just for you! This delectable seafood pizza is full of bold flavors, featuring shrimp and scallops sauteed with garlic until they’re succulent and tender. They’re sprinkled onto a layer of seasoned ricotta cheese, then topped with gooey mozzarella, red onion and herbs. Right before serving, drizzle with a warm garlic butter and it’s a little bit of heaven!

Ingredients in seafood pizza

Seafood pizza is simply any pizza topped with fish or shellfish. Both a shrimp pizza and anchovy pizza qualify under that definition. But some pizzerias serve a pie that’s topped with a mix of different types of seafood, which is what we went for here. We used a mix of shrimp and scallops, chopped into pieces so you can get a juicy burst in each bite. Here’s what you’ll need:

• 1 recipe Best Pizza Dough
• Garlic
• Shrimp
• Scallops
• Olive oil
• Ricotta cheese
• Salt and pepper
• Mozzarella and Parmesan cheese
• Dried oregano
• Red onion
• Butter
• Chopped parsley, for garnish

Some notes on the scallops

We were hoping to find bay scallops for this seafood pizza. Bay scallops are harvested on the East coast of American; they’re smaller than sea scallops and their flavor is sweeter and more tender.

However, we had a very hard time finding bay scallops! Instead, we decided to use sea scallops and chopped them into 1/4-inch pieces. If you have access to bay scallops, you can certainly use them here, keeping them whole since they are smaller and don’t need to be chopped.

Seafood pizza sauce

This seafood pizza has a similar sauce to this Pizza Bianca, aka white pizza. It’s a seasoned sauce of ricotta cheese, made by simply mixing the ricotta with salt and pepper and spreading it over the dough.

Do you prefer a red pizza sauce? You can do that too! Simply swap in ⅓ cup of our quick homemade pizza sauce. It takes just 5 minutes to whip up, no cooking required.

Pizza dough recipes

The best way to make a seafood pizza? With homemade pizza dough! You can use purchased dough if you like, but the best tasting pizza is made with homemade dough. Here are a few of the options we’ve developed over the years, each with their own pros and cons:

• Best Pizza Dough (top choice): This is our best oven pizza dough! It works best with a pizza stone in a standard oven.
• Thin Crust Pizza Dough: This one is tasty and even easier; you can roll out the dough instead of stretching it.
• Pizza Oven Dough: This dough recipe is optimized for a pizza oven.
• Gluten Free Pizza Dough: If you’ve got gluten-free eaters, this one makes it work for everyone.
• Pan Pizza: Use this recipe to make a single pizza in a cast-iron skillet, without special tools.
• Sheet Pan Pizza: This simple recipe makes the equivalent of two pizzas in a sheet pan, without special tools.

Pizza making tools

If you choose our best pizza dough or thin crust dough, you’ll need a pizza stone and peel for this recipe. If you’re using a pizza oven, it typically comes with its own pizza peel that can withstand the high temperatures. Here are some notes on these tools:

• Pizza stone: Baking on a pizza stones makes the crust crisp on the outside and chewy on the inside. Here’s the pizza stone we recommend!
• Pizza peel: A pizza peel is a paddle that slides the pie onto the hot stone in the oven. We recommend this standard pizza peel or even better this conveyor pizza peel, which makes transferring to the oven a breeze.
• Pizza oven (optional): An outdoor pizza oven makes the absolute best pizza! We’ve used both the Ooni pizza oven and the ROCCBOX; the ROCCBOX is our preference.

More pizza recipes

This seafood pizza recipe is a fun way to impress everyone around the table: it tastes like it’s from your favorite pizzeria! Here are a few more pizza recipes you’ll love:

• Go for classic Homemade Margherita Pizza or Quattro Formaggi Pizza
• Try Olive Pizza and Red Pepper Pizza
• Opt for Greek Pizza with Feta or Shrimp Pizza (3 Cheese!)

01

Homemade Margherita Pizza

02

Pizza Dough Recipe

03

Pizza Sauce Recipe

04

35 Great Pizza Recipes

Seafood Pizza

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 1 hour
• Cook Time: 5 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 medium pizza (8 slices)

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Description

This seafood pizza is bursting with flavor, starring succulent shrimp and scallops, seasoned ricotta, and gooey mozzarella. It’s a winner!

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Ingredients

• 1 recipe Best Pizza Dough
• 2 garlic cloves, divided
• 1/4 pound small shrimp, deveined and peeled, chopped into bite-sized pieces
• 1/4 pound sea scallops*, uncooked
• ¼ teaspoon plus ⅛ teaspoon kosher salt, divided
• 1 tablespoon olive oil
• ½ cup whole milk ricotta cheese
• Fresh ground black pepper
• 2/3 cup shredded mozzarella cheese
• 2 tablespoon grated Parmesan cheese
• ¼ teaspoon dried oregano
• 1 handful sliced red onion
• 1 tablespoon salted butter
• Chopped parsley, for garnish

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Instructions

1. Make the pizza dough: Follow the Best Pizza Dough, Thin Crust Pizza Dough, Gluten Free Pizza Dough, or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
3. Prepare the toppings: Mince the garlic, reserving 1 clove in a small bowl for later. Pat the shrimp and scallops dry and chop them into bite sized pieces. In a medium bowl, mix the shrimp and scallops with 1 clove of the minced garlic and ¼ teaspoon kosher salt. In a medium skillet, heat 1 tablespoon olive oil on medium high heat. Cook the seafood for 1 to 2 minutes until mostly cooked through, stirring occasionally. When done, transfer to a bowl.
4. In a small bowl, mix the ricotta with the ⅛ teaspoon kosher salt and fresh ground black pepper to taste.
5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
6. Spread an even layer of the seasoned ricotta onto the dough with a spatula, then sprinkle on ¼ cup of the mozzarella cheese. Add the shrimp and scallops, reserving the liquid at the bottom of the bowl. Top with the remaining ¼ cup mozzarella cheese and Parmesan cheese. Top with red onion, oregano, and 2 pinches kosher salt.
7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
8. Make the garlic butter and serve: Allow the pizza to cool for a minute or two while you make the garlic butter. In a small saucepan, melt 1 tablespoon butter with the reserved 1 minced garlic clove. Top the pizza with garlic butter and chopped parsley. Slice into pieces using a knife, and serve immediately (cutting it with a knife is easiest to cut through the shrimp).

Notes

*If you have access to bay scallops, you can use whole bay scallops to replace the chopped sea scallops.

• Category: Pizza
• Method: Baked
• Cuisine: Pizza

Keywords: Seafood pizza

A Couple Cooks - Recipes worth repeating.

Looking for fun dinner ideas? This Greek salmon salad is healthy and satisfying, full of bold Mediterranean flavors! The star of the show is salmon bites, bite-sized pieces that add a pop of protein to each bite. Layer them over juicy tomatoes, cool cucumber, and feta cheese, and it’s a crowd-pleasing dinner idea that’s ideal in summer or anytime. Honestly, we’d eat this every night of the week! It’s that satisfying.

Ingredients in Greek salmon salad

This Greek salmon salad recipe is built around salmon bites, 1-inch bits of salmon that are cut into pieces before cooking. It makes them the perfect addition to salads, and what better pair than a refreshing Greek salad? Take our classic Greek salad, add a little arugula and top with the salmon bits. It makes the ideal Mediterranean diet dinner! Here’s what you’ll need:

• 1 recipe Salmon Bites
• Ripe tomatoes
• Red onion
• English cucumber
• Baby arugula
• Capers
• Kalamata olives
• Feta cheese
• Olive oil
• Red wine vinegar
• Dried oregano and salt

Making salmon bites

The key to Greek salmon salad is making these salmon bites! They’re quick to make in the broiler and take just 15 minutes total. Broiling salmon is one of our favorite ways to cook it because you don’t even have to wait for the time it takes to preheat the oven! Open the salmon bites recipe in a separate tab to see those ingredients. Here’s what to do:

1. Preheat: Preheat a broiler to high.
2. Season: Cut the salmon into 1-inch pieces, then toss them with the seasonings. Place on a foil-lined baking sheet brushed with olive oil.
3. Broil: Broil 4 to 5 minutes until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). 
4. Toss with Garlic Lemon Butter: Melt butter, then stir in minced garlic and lemon zest. Toss the bites with the butter and sprinkle them over each Greek salad.

Notes for making salmon Greek salad

This salmon Greek salad is very simple and comes together in 30 minutes or less! Here are a few things to keep in mind when preparing and serving this dish:

• Use an English cucumber. English cucumbers are a long, thin variety with a sweeter flavor, imperceptible skin, and less pronounced seeds than a standard cucumber. We recommend using them in most cucumber recipes because you don’t need to peel or seed them! If you use a standard cucumber, make sure to peel and seed.
• Use baby arugula. Baby arugula (sold in boxes or bags) has a much milder flavor than standard arugula, which is sold in a bunch. If you can’t find it, use a different leafy green like spinach or mixed greens.
• The recipe is very forgiving, so add ingredients to taste. Want to use more tomatoes or cucumber? Feel free! Do you prefer lettuce over baby arugula? Use that instead!

Tips for buying salmon

It’s important in any salmon recipe to buy good-quality salmon. Low quality salmon can taste very fishy and have a mushy texture, or have a lot of that white stuff when it’s cooked (called albumin). Good quality salmon has a fresh flavor that’s not fishy and a tender, flaky texture. Here’s what to look for when buying salmon:

• Opt for fresh salmon if possible. We’ve found buying salmon fresh from the fish counter usually has the best flavor. However, frozen can work too: try to find higher-quality frozen salmon and avoid those big economy-sized bags (we’ve found this type can taste very fishy).
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
• Know your types of salmon. 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 expensive and we wouldn’t recommend it for this recipe. Atlantic salmon is most often farmed and not available wild caught. Ask about its source at the fish counter.

Make ahead notes

This Greek salmon salad is best eaten the day it is made; leftovers become rather soggy. If you want to make it in advance, here are a few tips:

• Make the salmon bites in advance and refrigerate until serving. If desired, you can re-warm them in the broiler or on the stovetop.
• Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.

More salmon recipes

Greek salmon salad makes a hearty, Mediterranean diet dinner that everyone will love! Here are a few more salmon recipes that make easy dinner ideas:

• Make Pan Seared Salmon, Grilled Salmon or Smoked Salmon
• Try Brown Sugar Salmon or Honey Garlic Salmon
• Go for Stuffed Salmon or Marinaded Salmon
• Mix up Salmon Croquettes

01

Brown Sugar Salmon

02

Stuffed Salmon

03

Honey Garlic Salmon

04

Salmon Croquettes

This salmon salad recipe is…

Gluten-free and pescatarian.

Greek Salmon Salad

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.

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Ingredients

• 1 recipe Salmon Bites
• 3 large ripe tomatoes, chopped into rough chunks
• 1/2 large red onion, thinly sliced
• 1 large English cucumber, cut into 1/2-inch pieces (or peeled, de-seeded and chopped for a standard cucumber)
• 2 cups baby arugula
• 2 tablespoons capers, drained
• 1 cup Kalamata olives
• 2 to 4 ounces high quality feta cheese
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• ¼ teaspoon kosher salt, plus more to taste

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Instructions

1. Prepare the Salmon Bites by completing Steps 1-3.
2. Chop the tomatoes, red onion and cucumber as noted above. 
3. In a large bowl, combine the tomatoes, red onion, and cucumbers with the baby arugula, capers, Kalamata olives, feta cheese crumbles (saving out a few for garnish), olive oil, red wine vinegar, dried oregano, and salt. Gently mix to combine. Taste and adjust seasonings as desired.
4. Cook the Salmon Bites by completing Steps 4-5.
5. To serve, divide the salad between 4 plates, then top with the salmon bites. Garnish with additional feta cheese and serve. (If making in advance, prepare the salmon bites and refrigerate. Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.)

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

Keywords: Greek salmon salad, salmon gree

A Couple Cooks - Recipes worth repeating.