Tagged: salmon

Honey Ginger Soy Salmon

Cook time approx: 20 minutes


  • 1 lb salmon, cut into 2 pieces (skin on)
  • One 2-inch piece ginger, peeled and chopped
  • 5 cloves garlic, chopped
  • 2 tablespoons soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 3 dashes pepper
  • 1 pinch of salt


1. Rinse and pat dry salmon.

2. Rub garlic and ginger into salmon. Add all other ingredients to a bowl and mix. Pour mixture over salmon filets and let marinate for 30 minutes to 2 hours in fridge.

3. Preheat oven to 375.

4. Bake salmon for 15 minutes. Serve.

I served the salmon with rice and Spicy Roasted Cauliflower.

Blackberry Salmon with Asparagus


Ingredients (serves 2) – Cook time: 10 minutes

- 3/4 cup low sodium vegetable broth
- 1 pound asparagus spears (trimmed)
- 2 salmon filets
- 1/8 cup blackberry fruit spread (for natural), jam or preserves otherwise
- 1 teaspoon olive oil
- 1 teaspoon wine vinegar
- 1/2 teaspoon each smoked paprika and cumin
- salt and pepper

DSC03330 DSC03334


1. Heat brother in a large saucepan over Medium-low heat. Once it starts to simmer add asparagus and top with salmon filets. Sprinkle with salt and pepper. Cover and cook for 8 minutes.

2. While the dish is cooking mix together the remaining ingredients, and start the broiler.

3. After the 8 minutes remove saucepan from heat. Spread jam mixture over filets and place under broiled for 2 minutes (to let glaze bubble.) Serve.

Honey Ginger Salmon

DSC02883Ingredients (serves 4)

- 4 Salmon filets (6-8 oz)
- 1/4 cup Coconut aminos
- 1/2 inch Ginger (grated)
- 2 cloves Garlic (minced)
- 1 1/2 tsp Honey

** Must use Oven Safe pan


1. Preheat oven to 400 degrees.

2. In a bowl, mix together coconut aminos, ginger, garlic and honey. Set aside.

3. Season salmon portions with pepper.

4. Heat 1 tablespoon coconut oil over High heat in pan.  Place salmon in pan, skin side up for 3-4 minutes, until flesh is golden brown.  Flip salmon over (skin side down) and spoon honey ginger mixture over each piece.  Move pan into oven.

5. In 3 minutes, baste salmon with glaze and return to oven for another 3-4 minutes.

6. Remove from pan and pour remaining sauce from dish over fish. Serve.

Cajun Salmon with Broccoli, Shallots and Golden Raisins



This Blackened Cajun Salmon with Broccoli, Shallots and Golden Raisins is spicy and sweet. The cajun gives the salmon a nice kick while the sautéed shallots and raisons add a softer sweet touch to the pallet. I made this with broccoli because I couldn’t find broccoli rabe, so I know either would be fine. The rabe would add a bit more of a bitter kick which would also be nice.

Maple Glazed Salmon with Roasted Okra


I was in the mood for something sweet but I also really wanted to try cooking a vegetable I had never cooked before. I decided to stick with a basic Maple Glazed Salmon dish with a side of Roasted Okra- a vegetable I know little about. The combination worked well together although I’m still unsure if I like okra or not. But for all you okra lovers out there I definitely recommend this.

Roasted Salmon with a Mustard Dill sauce

This is my favorite go-to meal. Incredibly quick and delicious.

Ingredients (serves 2)
1/4 cup Dijon mustard
1 tablespoon olive oil
Juice of 1 lemon
Bunch of chopped Dill

I start by rinsing off the salmon with water and leaving it to dry between paper towels. Oven at 450 degrees. I put tin foil on a baking sheet and put the salmon on the tin foil – skin side down. Place chopped dill on top of the fish. I don’t put anything else on the fish- no oil, nothing. Cook for 10-15 minutes- until fish is cooked through.


Mustard Dill Sauce: Use on side after everything is cooked
1/4 cup Dijon mustard
1 tablespoon olive oil
Juice of 1 lemon
Chopped Dill (as much as you like) I put a lot, but I would start with less to see how much you prefer

I like it best with Roasted Brussel Sprouts (cut them in half. Toss them with olive oil, pepper and salt (a little)). Put them on the tin foil sheet and cook for 20min. Then brush them to the side of the sheet and put Salmon on the cooking sheet. Let the brussel sprouts cook for the 10-15min with the salmon.

I’ve also made it with Roasted Broccoli and Roasted Asparagus, but the Brussel sprouts have been the best so far.

Salmon with Hoisin Glaze


- 4 skinless salmon fillets (6 oz. each)

- 2 tbsp hoisin sauce

- 2 teaspoons low-sodium soy sauce

- 1/2 tsp dark sesame oil

- 1 tsp sesame seeds

- cooking spray


1. Preheat oven to 400°.

2. In a shallow dish combine soy sauce, hoisin and sesame oil. Add salmon and coat in sauce. Marinate at room temperature 8 minutes, turning occasionally.

3. Remove salmon from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle sesame seeds on fish. Bake for 8 minutes or until fish flakes easily when tested with a fork.