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Top 20 Recipe Ideas For Salmon



top 20 recipe ideas for salmon 5d157d6150410 - Top 20 Recipe Ideas For Salmon

Salmon fish is one of the most nutritious foods that offers a long list of health benefits. This type of fish is a great source of omega-3 fatty acids and protein, which is good for heart health, brain development and contributes to overall health. For this reason, salmon becomes an important ingredient when it comes to cooking a perfect meal that packed with nutrients, plus lots of vitamins and minerals.

If you are looking for salmon ideas which are easy to prepare and cook, try 20 delicious recipes with for grilled, smoked salmon, salmon fillet in our list below. These salmon ideas are an easy way to give your family a tasty meal and even can turn anybody from kids to adults into a salmon lover! Scroll down to get the best salmon recipes that you have to try!

#1. Baked Garlic-Butter Salmon

1. Baked Garlic Butter Salmon - Top 20 Recipe Ideas For Salmon

#2. Honey Garlic Salmon

2. Honey Garlic Salmon - Top 20 Recipe Ideas For Salmon

#3. Dijon Baked Salmon

3. Dijon Baked Salmon - Top 20 Recipe Ideas For Salmon

#4. Basil & Lemon Baked Salmon in Foil

4. Basil Lemon Baked Salmon in Foil - Top 20 Recipe Ideas For Salmon

#5. Salmon Pasta with Spinach

5. Salmon Pasta with Spinach - Top 20 Recipe Ideas For Salmon

#6. Garlic Butter Salmon in Foil

6. Garlic Butter Salmon in Foil  - Top 20 Recipe Ideas For Salmon

#7. Salmon with Creamy Garlic Dijon Sauce

7. Salmon with Creamy Garlic Dijon Sauce - Top 20 Recipe Ideas For Salmon

#8. Salmon with Garlic Lemon Butter Sauce

8. Salmon with Garlic Lemon Butter Sauce - Top 20 Recipe Ideas For Salmon

#9. 4 Ingredient Orange Salmon

9. 4 Ingredient Orange Salmon - Top 20 Recipe Ideas For Salmon

#10. Salmon in Roasted Pepper Sauce

10. Salmon in Roasted Pepper Sauce - Top 20 Recipe Ideas For Salmon

#11. Creamy Tuscan Garlic Salmon

11. Creamy Tuscan Garlic Salmon - Top 20 Recipe Ideas For Salmon

#12. Salmon Florentine

12. Salmon Florentine - Top 20 Recipe Ideas For Salmon

#13. Poached Salmon in Coconut Lime Sauce

13. Poached Salmon in Coconut Lime Sauce - Top 20 Recipe Ideas For Salmon

#14. Salmon-Honey Teriyaki

14. Salmon Honey Teriyaki - Top 20 Recipe Ideas For Salmon

#15. Firecracker Salmon

15. Firecracker Salmon - Top 20 Recipe Ideas For Salmon

#16. 10-Minute Blackened Salmon

16. 10 Minute Blackened Salmon - Top 20 Recipe Ideas For Salmon

#17. Maple-Glazed Salmon with Sweet Potatoes

17. Maple Glazed Salmon with Sweet Potatoes - Top 20 Recipe Ideas For Salmon

#18. Soy Glazed Salmon

18. Soy Glazed Salmon - Top 20 Recipe Ideas For Salmon

#19. Easy Sour Cream Baked Salmon

19. Easy Sour Cream Baked Salmon - Top 20 Recipe Ideas For Salmon

#20. Greek Salmon

20. Greek Salmon - Top 20 Recipe Ideas For Salmon

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Cook the Book: Quick Fried Chicken



cook the book quick fried chicken 5d12e5609edd4 - Cook the Book: Quick Fried Chicken

If you still don’t know what to serve for Sunday’s big game, you might want to consider this Quick Fried Chicken from Mad Hungry by Lucinda Scala Quinn. Homemade fried chicken might seem like it falls into the realm of “Southern grandma cooking,” but it’s not too difficult to make at home and doesn’t require nearly as much work one might assume. Aside from the fact that fried chicken is pretty much universally adored, it’s an “eat with your hands” meal that can be enjoyed hot out of the fryer or at room temperature, qualifying it as a great dish to feed a big group.

Quinn’s recipe is fairly quick and uncomplicated as far as frying chicken is concerned, and the taste and crispy texture don’t suffer for it. The chicken is soaked in a mix of buttermilk and hot sauce for as little as an hour, but preferably for several more. Once the chicken comes out of the marinade, the real timesaver comes into play. Instead of setting up multiple containers for dredging and inevitably making a big mess, Quinn puts her seasoned flour coating into a bag and shakes the chicken pieces inside. This was a real revelation since I had yet to make a batch of fried chicken that didn’t leave my counter a floury sticky mess.

If you haven’t fried chicken before, an important thing to keep in mind is that it takes much longer than you would think, approximately 15 to 20 minutes per side. This is a time when it might be wise to occupy yourself with another task since the crust of the chicken will suffer if you poke and prod it during the frying.

I made this Quick Fried Chicken for last night’s dinner and it turned out beautifully. The hot sauce and buttermilk gave the chicken a moist and tangy flavor, and the crust was shatteringly crisp with a nice amount of heat from the pepper and cayenne. The two of us tore through almost an entire chicken, only saving a piece or two to be enjoyed cold as tomorrow’s lunch.


  • 1 quart buttermilk
  • 2 tablespoons Tabasco or other hot sauce
  • One 3- to 3 1/2-pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups peanut oil, vegetable oil, bacon fat, or lard


  1. 1.

    In a 9 x 13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight-in the fridge-is even better).

  2. 2.

    In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.

  3. 3.

    Shake the chicken parts, 2 to 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.

  4. 4.

    Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.

  5. 5.

    Remove to a rack to drain. Repeat the process to cook all of the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200°F oven. Sprinkle with salt and serve.

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Healthy & Delicious: Couscous with Chickpeas, Tomato, and Edamame Recipe



healthy delicious couscous with chickpeas tomato and edamame recipe 5d12f97b9e12e - Healthy & Delicious: Couscous with Chickpeas, Tomato, and Edamame Recipe

I conducted an informal survey on my blog last week, asking readers what kind of inexpensive, healthy recipes they’d like to see more of in the future. Overwhelmingly, they asked for easy main dishes that make good leftovers/office lunches. Convenience and nutrition don’t usually hang out at the same parties, so keeping this up for the long-term could be a challenge.

So far, though, it’s been a hoot. Last week alone, I found a few noteworthy recipes, including a solid Bean Burrito concoction that juuuust skirts Sandra Lee territory, and a fairly simple skillet meal from Cooking Light called Couscous with Chickpeas, Tomatoes, and Edamame. My boyfriend, a burrito connoisseur par excellence, preferred the former dish, while I was nuts about the latter.

First, it’s tasty: spicy and vibrant, with a nice crunch provided by the edamame. Second, it has protein and fiber out the wazoo. Third, it’s delicious hot, cold, right after you eat it, three days later, as a main dish, and/or as a side dish. Finally, the recipe makes enough to feed me, my boyfriend, and our entire city block for a good decade. (Meaning: it’s a lot.)


  • 1 tablespoon olive oil
  • 1 cup fresh or frozen shelled edamame (soybeans)
  • 1/2 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 2 1/4 cups water, divided
  • 1/4 cup chopped fresh basil
  • 1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 3/4 teaspoon salt
  • 1 cup uncooked couscous
  • 1 cup coarsely chopped green onions (about a bunch)
  • 1 cup crumbled feta cheese


  1. 1.

    Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.

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Mulligatawny Soup Recipe



mulligatawny soup recipe 5d12d85a87cda - Mulligatawny Soup Recipe

Mulligatawny marries both British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying. There are many versions of this popular soup; some contain rice, some coconut milk, others are vegetarian while some include meat. The important elements are spice, sweetness, and in my opinion lentils.

To make my version of this Anglo-Indian dish I focused on toasted spices and sweetness. Which to me represent both cultures palates. Many recipes add a dollop of mango chutney while this version uses both an apple and a sweet potato to get a more subtle sweet flavor. Toasting, then grinding whole spices gives this soup depth, while a tablespoon of curry powder rounds out the mixture to produce the marriage of sweet and savory that is popular in many Indian influenced dishes throughout the Britain.


  • 1/2 teaspoon whole mustard seeds
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon whole coriander seed
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1 pound (about 3 large) chicken thighs
  • 1 onion, finely chopped (about 1 cup)
  • 1 medium carrot, finely chopped (about 3/4 cup)
  • 1 celery rib, finely chopped (about 1/2 cup)
  • 1 tablespoon curry powder
  • 3 medium garlic cloves, finely chopped (about 1 tablespoon)
  • 1 inch piece fresh ginger, finely grated
  • 1 sweet potato, peeled and cut into 1/4 inch pieces
  • 1 apple, peeled and cut into 1/4 inch pieces
  • 1 plum tomato, cut into 1/4 inch pieces
  • 1/2 cup dry red lentils
  • 6 cups homemade or store-bought low sodium chicken broth, or water
  • Greek yogurt, to garnish
  • Finely chopped cilantro, to garnish
  • Red chili flakes, to garnish


  1. 1.

    Place mustard seed, cumin seed, and coriander seed in a skillet and toast over high heat until spices begin to smell toasted, about 3 minutes. Transfer to a mortar and pestle or spice grinder and process until fine.

  2. 2.

    Heat vegetable oil in a large pot over medium heat until oil is shimmering. Season chicken thighs with salt and add to pot skin side down, cook until skin is golden, about 5 minutes then flip and cook until other side is also brown, about another 4 minutes. Transfer to a plate and reserve.

  3. 3.

    Add onion, carrot, and celery to the pot and cook, stirring often until onions are translucent, about 5 minutes. Add curry powder and toasted spiced and stir until the vegetables are evenly covered with the spices. Add garlic, ginger, sweet potato, apple and plum tomato and stir to coat. Add lentils then return chicken thighs to the pot. Cover with broth or water and bring to a simmer. Cook until potatoes and lentils are soft and soup has thickened, about 1 hour.

  4. 4.

    Remove thighs from the soup and shred the meat and skin then return to the pot. Season to taste with salt and pepper and serve garnished with yogurt, cilantro, and red pepper flakes.

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