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 withe 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.

Here’s an impressive dinner idea that’s simple and flavor-packed Miso Salmon! Miso makes kitchen magic, adding a developed savory flavor to everything it touches. Here it features in a miso glaze that’s so punchy, you’ll want to brush a glossy swipe onto just about everything. Brush it on a tender fillet of salmon before and after broiling, and it’s absolutely stunning. In fact, we couldn’t tear ourselves away from taking bites!

What’s in miso glaze?

The secret to miso salmon is this tasty miso glaze. It works on about anything, like any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and salty flavor. This glaze comes together in just a few minutes and uses only 5 ingredients (plus salt). Once you whisk together the ingredients, there may still be some chunks of miso that do not dissolve: that’s ok! Just try to get it as smooth as you can. Here’s what you need for the miso glaze:

• Miso: We like the flavor of yellow or light miso for this recipe.
• Soy sauce: Substitute tamari or coconut aminos as necessary.
• Rice vinegar
• Sugar: Substitute maple syrup or honey if you like.
• Sriracha hot sauce
• Salt

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and salty flavor. It’s known for its intense savory notes, 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 salmon recipe, which might be labeled as “light miso” at the store.

• 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: These types are fermented longer and have a very strong flavor that can overwhelm a dish if it’s not customized for them. We don’t recommend using either type here.

Buy a high quality piece of salmon

The other part of this miso salmon recipe that’s important: finding a great piece of salmon! It tastes best with a high quality of fish. We splurged and used King salmon for this one, and it came out beautifully tender and juicy. But this isn’t always in budget, and it tastes great with a nice piece of Coho or Atlantic salmon too. Here are some pointers one how to buy the best salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe, which might be labeled “center cut” at the store.
• Fresh salmon is best. You can find good frozen salmon, too. But for the very best quality, find fresh fish from your local seafood counter.
• Buy 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.
• Coho is a good choice. We like Coho salmon for its mild flavor; it’s a good mid-priced option. King salmon tastes incredible, but it’s more of a splurge. Atlantic salmon is often farmed salmon; try to research its origin before buying.

Tips for broiling miso salmon

There are lots of ways to cook salmon. For this miso salmon recipe, we chose broiled salmon because it is quick and easy! It also results in a crispy top, which is our favorite texture for this fish. Here are a few tips for broiling:

• Let the salmon come to room temperature, or brine it (lower quality salmon). It’s important to let the salmon come to room temperature before broiling it so it cooks evenly. If you’re using lower quality salmon, you may want to brine it during this time to reduce the white stuff (albumin). Go to Step 1 of this Broiled Salmon recipe.
• Broilers vary, so watch the cook time carefully! The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. It will be different every time: so watch closely. Estimate 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon. A food thermometer is nice for judging when the salmon is done.
• Most broilers are about 3 to 5 inches from the heating element. If yours is closer, take care and watch the salmon during the cook time.

Other ways to cook the fish

You can choose any salmon cooking method you like for this miso salmon recipe; the only caveat is when to add the glaze. Here are a few other options with notes on how to adapt them:

• Pan Seared Salmon: Paint on a bit of the glaze when you flip the salmon to skin side down, then add a little more after it’s out of the pan.
• Oven Baked Salmon: Use the glaze in the same way as broiling!
• Grilled Salmon or Grilled Salmon in Foil: Paint the glaze on right before adding the fillets to the grill, then paint with more glaze after grilling.

Sides to serve with miso salmon

What to serve with miso salmon to make it into an easy dinner? There are so many options! Here are some of our favorite sides for salmon:

• Edamame: Try 5-Minute Shelled Edamame or Easy Edamame.
• Rice or quinoa: Try Perfectly Seasoned Quinoa, Lemon Rice, bright green Jade Rice, or Jasmine Rice.
• Mixed vegetables: Add colorful Ultimate Sauteed Vegetables.
• Brussels sprouts: These Spicy Brussels Sprouts, Crispy Brussels Sprouts, or Roasted Brussels Sprouts would be fantastic.
• Noodles: Add a side of Soba Noodles with sesame marinade, or try Garlic Butter Noodles.

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Quick Soba Noodles

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Lemon Rice

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5-Minute Shelled Edamame

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Crispy Brussels Sprouts

This miso salmon recipe is…

Pescatarian, gluten-free, and dairy-free.

Easy Miso Salmon

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★★★★★

4.5 from 6 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. 

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Ingredients

• 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
• 2 tablespoons light or yellow miso
• 2 tablespoons soy sauce (or tamari or coconut aminos)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (or maple syrup)
• ¼ teaspoon Sriracha hot sauce
• ¼ teaspoon kosher salt
• Optional garnish: Sliced green onions, sesame seeds

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Instructions

1. Let salmon rest at room temperature for 20 minutes.
2. Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
3. Preheat the broiler to high. 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 salmon liberally with the glaze (1 to 2 tablespoons).
4. Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.

• Category: Main Dish
• Method: Broiled
• Cuisine: Asian inspired
• Diet: Gluten Free

Keywords: Miso salmon

Best salmon recipes

Salmon is one of the best healthy dinner ideas! Here are some more salmon recipes to add to your repertoire:

• Sear up some flavorful Blackened Salmon, Maple Glazed Salmon or Cajun Salmon
• Bake up Sheet Pan Salmon and Asparagus
• Make zingy Lemon Garlic Salmon with lemon butter sauce, or
• Mix up a fresh and delicious Smoked Salmon Salad
• Pat it into tasty Classic Salmon Burgers or Easy Salmon Cakes with tartar sauce
• Add a crunchy topping with easy and classy Pistachio Crusted Salmon or Pecan Crusted Salmon
• Top it with bright green sauce for Pesto Salmon
• Add zingy lemon caper sauce for Salmon with Capers
• Cover it in creamy dill sauce for Lemon Dill Salmon
• Make a tasty Salmon Bowl drizzled with tahini sauce or miso sauce

A Couple Cooks - Recipes worth repeating.

You know those recipes where people rave and only you know the secret that it’s actually easy to make? That’s the case with this Creamy Sun Dried Tomato Pasta! There’s major wow-factor to this pasta, which comes together in just 30 minutes. Earthy, fruity sundried tomatoes lend a meaty quality to this easy vegetarian dish, which is bathed in a Parmesan cream sauce. We couldn’t stop raving about each bite!

Ingredients in sun dried tomato pasta

This sun dried tomato pasta comes together in about 30 minutes, with only one ingredient to chop. That’s right, all you need to do is mince garlic! Otherwise, it’s a matter of simmering up a simple sundried tomato cream sauce and boiling a pot of pasta. Here’s what you’ll need:

• Short pasta (we used rigatoni)
• Butter
• Garlic
• Milk
• Flour
• Heavy cream
• Parmesan cheese
• Sun dried tomatoes, packed in oil
• Spinach
• Fresh or dried thyme
• Salt

Got leftover sundried tomatoes? They’re great in this Sundried Tomato Pesto or tucked into a Pesto Grilled Cheese.

Other types of pasta to use

This sundried tomato pasta recipe works with any type of pasta noodle, but we like it best with short cut pasta. Short cut pasta makes it easy to get perfect distribution of sundried tomatoes, spinach, and bites of chewy pasta. However, you’re welcome to make it with long noodles too! Here are a few varieties we’d recommend:

• Rigatoni
• Spirals (fusilli)
• Penne
• Shells (conchiglie)
• Cavatappi
• Orecchiette
• Gemelli
• Gigli
• Spaghetti
• Linguine
• Bucatini

Cook the pasta to al dente

The most important part of this sun dried tomato pasta recipe? Cook your pasta to al dente. Al dente means “to the bite” in Italian, and signifies to cook until it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for the perfect al dente pasta:

• Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Tips for making sun dried tomato pasta

Besides cooking your pasta to al dente, here are a few things to note about this sundried tomato pasta:

• If the pasta finishes before the sauce, drain and stir with a drizzle of olive oil. This prevents the pasta from sticking to the pan.
• You’ll add flour as a thickener after simmering the sauce. A standard cheese or cream sauce starts with a roux, a mixture of flour and butter that thickens cheese sauces. This sauce is a little different: it does contain flour as a thickener, but you’ll add it at the end of simmering.
• For a gluten-free version, use cornstarch and GF pasta. There are lots of great brands of gluten-free pasta these days, made from gluten-free flour or legumes like chickpeas.

Protein adders

This sundried tomato pasta is a delicious vegetarian pasta that’s filling and satisfying! However, if you want to add protein it’s very easy to add the following:

• Chicken like chopped grilled chicken or pan-fried chicken (skip step 3 of creating the pan sauce)
• Shrimp like sauteed shrimp
• Salmon like pan seared salmon
• Scallops like seared scallops
• Tofu like crispy tofu

Leftovers and storage info

Sundried tomato pasta tastes the best the day it is made. But unlike many pasta recipes, this one tastes great as leftovers! Store leftovers for up to 3 days refrigerated. You can reheat them in a skillet on the stove, adding a splash of milk to keep the sauce creamy. Or you can simply eat it cold (it’s still good!).

More easy pasta recipes

Love a good pasta? Here are some tasty more pasta recipes that make fast and easy dinner ideas or fun pasta side dishes:

• Make Pasta Pomodoro or Classic Red Sauce Pasta
• Try Pasta alla Norma
• Mix up super simple Easy Garlic Butter Noodles
• For sides, make Orzo Pasta Salad or Bow Tie Pasta Salad

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Pasta Pomodoro

02

Pasta alla Norma

03

Easy Garlic Butter Noodles

04

Orzo Pasta Salad

This sun dried tomato pasta recipe is…

Vegetarian. For gluten-free, use cornstarch and gluten-free pasta.

Sun Dried Tomato Pasta

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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: 15 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

This sun dried tomato pasta is creamy, cozy, and a crowd-pleasing dinner idea! This recipe is simple to make with maximum wow-factor.

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Ingredients

• 8 ounces pasta of any type (we used rigatoni)
• 2 tablespoons salted butter
• 4 garlic cloves, finely minced
• 2 teaspoons fresh thyme or ½ teaspoon dried thyme
• 1 cup milk
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup sun dried tomatoes packed in oil (julienne-cut), drained
• 3 to 5 cups (3 to 5 ounces) baby spinach or roughly chopped fresh spinach
• ¾ teaspoon kosher salt
• 1 tablespoon all-purpose flour

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Instructions

1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
2. Meanwhile, heat a large saute pan or saucepan over medium low heat. Melt the butter, then add the garlic and thyme and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted and it thickens slightly. Add the sun dried tomatoes, spinach, and salt and cook 2 to 3 minutes more, until the spinach is wilted.
3. In a small bowl, mix the flour with 2 tablespoons water. Pour it into the pan with the sauce, then stir until it thickens. Cook 2 minutes more.
4. Add the drained pasta and stir to combine. Stir in a few grinds of fresh ground black pepper if desired. Serve immediately. Leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Keywords: Sun dried tomato pasta, sundried tomato pasta, creamy sun dried tomato pasta

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 pan seared salmon is a fish spatula! A fish spatula 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 metal surface is nice so that it can 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

01

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.

When the air gets a certain chill, there’s a recipe we make on repeat: this Vegetarian Chili! In fact, we’ve made it so often for friends and family, they always request that we make “the chili!” It’s bursting with hearty, smoky flavor, with a savory tomato base loaded with two types of beans, corn, and quinoa. The best part is that it’s beyond simple to whip up: essentially a “dump and stir” recipe! Add cornbread and you’ve got a simple, comforting meal where no one will miss the meat.

Ingredients in this vegetarian chili recipe

Why make this vegetarian chili? Well, a great vegetarian chili goes beyond bean soup. It’s hard to replicate the heartiness of that signature flavor without using meat. But this recipe uses a combination of “secret” ingredients to bring a savory, salty umami: ketchup, mustard, butter and Worcestershire sauce lend a richness and intensity to the flavor. Stirring in smoked paprika at the end adds an irresistible smokiness (it’s our secret weapon when it comes to plant-based dishes).

The recipe was originally inspired by open-fire cooking: we first made it in a pot over an open fire in our backyard! Because of that, it’s seriously easy to put together, a combination of great ingredients that bring massive flavor with little effort. Here’s what you’ll need:

• Onion and garlic
• Olive oil and butter
• Quinoa
• Beans
• Canned fire roasted tomatoes
• Corn
• Ketchup
• Mustard
• Worcestershire sauce
• Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt

It’s all in the tomatoes

One other flavor secret to vegetarian chili? It’s all in the tomatoes! You can make this vegetarian chili recipe with any type of canned tomato, but the best option is fire roasted tomatoes. This type of tomato is roasted over an open flame, which infuses a sweet and smoky flavor to the tomatoes. They taste better than standard canned tomato, which can taste flat and bitter.

Can’t find fire roasted tomatoes? San Marzano tomatoes can work in a pinch: this Italian type of tomato has a sweeter flavor right out of the can too. Or, simply use the best canned tomatoes you can find.

Toppings for vegetarian chili

One of the best parts of a vegetarian chili recipe is loading it up with toppings! Once you’ve whipped up a big, steaming pot on the stovetop, assemble your toppings of choice. Here are a few of our favorite options:

• Shredded cheese: Try cheddar, Mexican blend or Monterrey Jack.
• Sour cream: it’s required, in our opinion! For vegan, use Cashew Cream or Vegan Queso.
• Green onion: Onion adds just the right savory flair.
• Cilantro: Fresh cilantro adds an herby nuance.
• Hot sauce: Try a Mexican hot sauce like Cholula.
• Crushed tortilla chips: Add a crunch with crushed tortilla chips.
• Roasted pepitas: Pumpkin seeds also add a salty crunch.
• Pickled onions: Make a jar of quick pickled onions in advance; they add bright color and tangy flavor to chili.
• Pickled peppers: Try pickled jalapeños for a kick!

Variation: make it vegan!

Want to make this vegetarian chili into a vegan chili? Simple use vegan butter or refined coconut oil in place of the butter. Either way, these ingredients add richness and fat, which is important in making a meatless chili taste satisfying. For the topping, use Cashew Cream instead of sour cream.

Sides to serve with chili

Turn this vegetarian chili recipe into a meal by adding a few simple side dishes! Cornbread is an obvious pair with this hearty stew, but there are lots of other options and ideas. Here are some sides to serve with chili:

• Add cornbread or corn muffins
• Pair with Mexican cornbread or vegan cornbread
• Add a green salad like Mexican-style chopped salad or kale Caesar salad
• Pair with fries or sweet potato fries
• Serve over a baked potato or baked sweet potato

Make ahead and storage info

This vegetarian chili works great as a make ahead recipe for meal prep. However, keep in mind that the chili becomes very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops. 

Leftovers store for up to 3 days refrigerated. They also freeze well: place in a freezer-safe container and freeze for up to 3 months.

More chili recipes

This vegetarian chili is a family favorite that’s a delicious meatless dinner idea. Here are a few more chili recipes you might enjoy, many of them meatless:

• Try our Ultimate Vegan Chili, full of big flavor
• Opt for Pumpkin Chili, a family favorite
• Mix up this Quick Chili Recipe in 25 minutes or try this Healthy Chili Recipe
• Go for Best Ever Instant Pot Vegetarian Chili

01

Ultimate Vegan Chili

02

Quick Chili Recipe

03

Best Pumpkin Chili

04

3-Bean Healthy Chili Recipe

This vegetarian chili recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Vegetarian Chili Recipe

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6

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Description

This vegetarian chili recipe is the best: loaded with hearty flavor and good-for-you ingredients! Even better, it’s quick and easy.

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Ingredients

• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• ⅓ cup dry quinoa
• 1 cup water
• 1 (or 2) 15-ounce can black beans, drained* 
• 1 15-ounce can kidney beans, drained
• 2 28-ounce cans diced fire roasted tomatoes**
• 4 tablespoons salted butter (or vegan butter)
• 1 15-ounce can corn (or 1 ½ cups frozen corn), drained
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• ½ cup ketchup
• 2 tablespoons each chili powder and dried oregano
• 1 tablespoon each garlic powder and cumin
• 1 ½ teaspoons kosher salt
• 1 teaspoon smoked paprika

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Instructions

1. Dice the onion. Mince the garlic.
2. In a large pot or Dutch oven***, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
3. Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months. Leftovers become very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops. 

Notes

*Make this recipe with a total of 3 15-ounce cans of beans for an even more filling meal.

**Fire roasted tomatoes are key for the flavor here. If you can’t find them, use San Marzano tomatoes or best quality canned tomatoes. 

***This recipe is easy to cook over an open fire. If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container, but keep out the dry quinoa and add it when cooking.

• Category: Main dish
• Method: Stovetop
• Cuisine: Chili
• Diet: Vegetarian

Keywords: Vegetarian chili, vegetarian chili recipe

A Couple Cooks - Recipes worth repeating.

Shredded chicken is the basis for many meals, from soups to chili to casseroles. Here at A Couple Cooks we love to master kitchen basics, so here’s how to make shredded chicken! This master method shows you how to make juicy chicken that falls to beautifully textured shreds. We’ll give you our favorite way of how to shred chicken, an alternative (with caveats), and a few great ways to use the finished product.

What you need for shredded chicken

Shredded chicken is quick and simple to make at home. You’ll need water and a few flavorings for the boiling liquid. The flavorings infuse a subtle flavor to the chicken, but you can omit them if you don’t have them on hand! Here’s what you’ll need:

• Boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
• Water
• Salt
• Peppercorns
• Celery ribs (optional)
• Garlic cloves (optional)
• Fresh parsley or cilantro (optional)

Want to use chicken broth instead? You can do that too. Substitute chicken broth for the water, cut the salt in half and omit the other seasonings (see the recipe below for quantities).

How to make shredded chicken (the easy way)

The best way we’ve found to make shredded chicken is to butterfly it, boil it, and then pull it into strips using your hands. That’s right: the best way to shred chicken is using your hands to pull it into shreds. We tried the two-forks method and the stand mixer method, and the good old fashioned way won. It makes the best shreds and takes no time at all! Here’s what to do:

1. Butterfly the chicken so that it cooks evenly. Place your hand over the top of each chicken breast and use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Open up the breast then cut along the fold to separate the two halves.
2. Boil for 7 to 10 minutes. Place 1 pound chicken in a pot with 6 cups water, 2 teaspoons kosher salt, and seasonings (or use chicken broth and half the salt). Boil for 7 to 10 minutes until the center is no longer pink and the internal temperature is 160°F.
   
3. Tear the chicken into shreds. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
   

Alterative: shred chicken with a stand mixer

For large amounts of chicken, you can use a stand mixer with the paddle attachment. The downside of using a stand mixer to shred chicken is that if you mix on too high a speed or for two long, the chicken becomes mangled into tiny shreds.

The stand mixer method can work if you’re making large amounts of chicken and prefer a hands-off method. Personally we find hand-shredding is quick and simple for 1 to 2 pounds of chicken. If you’d like to use a stand mixer, do the following:

• Fit the mixer with the paddle attachment.
• Place the chicken in the bowl and mix on low speed until shredded, about 20 seconds. Do not over-mix!

Buy organic chicken if possible

When shopping for shredded chicken, keep this in mind: the best chicken to buy is organic. Buying organic makes sure that it is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating, and overall: it just tastes better!

Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

Ways to use shredded chicken

There are so many ways to use shredded chicken in recipes: it’s a versatile protein that makes an easy dinner out of anything! Here are a few of our top shredded chicken recipes:

• Enchiladas. Add shredded chicken to these Easy Cheese Enchiladas.
• Soup. Throw some into Spinach Tortellini Soup, Chickpea Rice Soup, or Easy Cabbage Soup. Or of course, go for a classic Chicken Noodle.
• Chowder. Make it for Chicken Corn Chowder.
• Chili. Swap it out for the protein in this Quick Chili Recipe.
• Nachos. Sprinkle it onto Sheet Pan Nachos.
• Casseroles. Add it to Cheesy Broccoli Casserole.

More chicken recipes

This shredded chicken recipe is a kitchen essential! Here are a few more chicken recipes to put in your arsenal:

• Make Crispy Baked Chicken Thighs with the best chicken seasoning
• Go for Grilled Chicken, Pesto Chicken or a Chicken Pesto Sandwich
• Try Creamy Garlic Chicken or a whole Rotisserie Chicken
• Make a pot of Chicken Corn Chowder

01

Baked Chicken Thighs

02

Chicken Seasoning

03

Grilled Chicken

04

Chicken Corn Chowder

This shredded chicken recipe is…

Gluten-free and dairy-free.

Shredded Chicken (The Easy Way!)

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Rest Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings

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Description

Here’s how to make shredded chicken: the easy way! Shred it up for using in soups, casseroles, enchiladas and more.

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Ingredients

• 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
• 6 cups water*
• 2 teaspoons kosher salt
• 1 tablespoon peppercorns
• Celery ribs, chopped (optional)
• 2 garlic cloves, smashed (optional)
• 1 handful fresh parsley or cilantro (optional)

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Instructions

1. If the chicken is not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
2. Add the water to saucepan. Stir in the salt, peppercorns, and optional celery ribs, garlic cloves, and fresh parsley. 
3. Bring to a boil and add the chicken breasts. Boil until the internal temperature is 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and allow it to rest for 5 minutes.
4. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds. (Alternatively for large amounts of chicken, you can use a stand mixer with the paddle attachment and mix on low speed until shredded, about 20 seconds; do not shred too long or on higher speed or it will form very small shreds.)
5. Season according to the recipe you’re using it for (it will need ½ teaspoon kosher salt added to taste seasoned). To store, add ¼ cup of the cooking liquid in with the shredded chicken to maintain juiciness. 

Notes

*Or, substitute chicken broth and use 1 teaspoon kosher salt and omit the seasonings.

• Category: Chicken
• Method: Stovetop
• Cuisine: Chicken
• Diet: Gluten Free

Keywords: Shredded chicken, shredded chicken recipe, how to shred chicken,

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 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.

Over the years, we’ve become huge fans of tofu. And here’s a way to prepare it that we cannot get enough of: this crispy tofu recipe! It’s easy to make and comes out perfectly seasoned, with extra crunchy edges and a tender interior. There’s no need to even press the tofu! It’s actually pretty amazing that it can go from bland to meaty, savory cubes in just 20 minutes.

Ingredients in this crispy tofu recipe

This crispy tofu recipe requires just 5 ingredients to make crunchy squares that are perfect for topping salads, bowl meals, and more. Tofu is soy milk that’s turned into curds and pressed into blocks. It was invented in China and is used in many Asian cuisines from Chinese to Thai. Right out of the package it’s unseasoned and soft, but cook it up properly and it tastes meaty and textured! Here’s what you need for this crispy tofu recipe:

• Extra firm tofu: This is important! Do not make this recipe with anything other than packages labeled “extra firm tofu.” Firm tofu or silken tofu will not work here.
• Cornstarch: Cornstarch makes for crispy edges! This ingredient is also required. If desired, you can substitute arrowroot starch.
• Olive oil: Use olive oil for cooking the tofu in a skillet.
• Toasted sesame oil: Toasted sesame oil is for seasoning the tofu after cooking it. Make sure it is marked “toasted” on the bottle; regular sesame oil does not have the signature sesame flavor.
• Soy sauce or smoked soy sauce: Use smoked soy sauce (smoked shoyu) if you can find it: it adds a delightful smoky savory flavor. If desired, you can substitute tamari for gluten-free or coconut aminos.

Required equipment: a non-stick skillet

This crispy tofu recipe is pan fried on the stovetop. You’ll need one special piece of equipment for this recipe: a non-stick skillet (or an alternative non-stick surface like ceramic)! This is important because the tofu will stick if you use an aluminum or cast iron skillet.

Don’t have a non-stick surface? Go to this Baked Tofu recipe instead: it’s just as tasty!

No tofu pressing required!

Here’s one of our favorite thins about this crispy tofu recipe: it without pressing it! If you’ve made tofu before, you’ll know that often recipes indicate to wrap the tofu in a towel and placing a heavy object on top for 30 minutes.

Instead, this crispy tofu recipe doesn’t require pressing at all! It’s perfect for weeknight dinners because you don’t have to waste the time waiting for it to press. Simply dry it off with a towel and you’re good to go.

How to make crispy tofu

This crispy tofu is pan fried in a skillet, which takes around 20 minutes and is quicker than the baked version. All you need is a non-stick skillet! Here’s what you’ll need to do:

• Slice and toss with cornstarch: Slice the tofu into cubes. Dry it off with a towel, then toss it with cornstarch.
• Cook side 1: Place the tofu in cold oil. Then bring it up to medium heat and cook 5 to 6 minutes until one side is golden brown.
• Flip! Remove the pan from the heat to reduce spitting. Then flip the tofu with a spatula.
• Cook side 2: Return to the heat. Cook another 5 to 6 minutes.
• Season & cook a little more: Add toasted sesame oil and soy sauce. Cook another few minutes until the sauce is thickened.

Or, make crispy baked tofu!

If you prefer, you can make crispy baked tofu instead! Our method for baked tofu has loads of positive reviews and is easy to whip up. This is a great alternative if you don’t have a non-stick pan, or you want a method that’s less hands on.

To make crispy baked tofu, you’ll mix the tofu with cornstarch and seasonings, then bake it at 425°F for 30 to 35 minutes until crispy. Allow to cool for 5 minutes before serving.

Ways to use crispy tofu

Crispy tofu makes a meal! This component works with just about anything: add a grain or veggie and it’s dinner. You can also use it as a vegan or vegetarian protein to add to salads, tacos, and more. Here are a few ways to use crispy tofu:

• With rice like white rice, lemon rice, or coconut rice
• With veggies like broccoli, green beans, Brussels sprouts or asparagus
• Salads like tofu salad or Caesar salad
• Bowl meals like burrito bowls or power bowls
• With noodles like soba noodles or peanut noodles

Storage and leftovers

This crispy tofu recipe saves very well! Though the tofu tastes best the day of making, it actually holds up well in the refrigerator for 3 to 4 days. It’s great for making ahead for lunches and dinners throughout the week.

More tofu recipes

Our tofu recipes are some of our favorites on this website! The baked tofu and pan fried tofu are standbys, and we’re glad to have this crispy tofu as part of our repertoire. Here are a few more favorite ways to make tofu:

• Go for Easy Baked Tofu or Perfect Pan Fried Tofu
• Try Tofu Soup with Spinach, or Tofu Salad
• Opt for zingy Easy BBQ Tofu
• Make Coconut Tofu Curry or Go-To Tofu Stir Fry
• Mix up Quick Tofu Crumbles to go in Easy Tofu Tacos

01

Tofu Soup with Spinach

02

Easy Baked Tofu

03

Easy BBQ Tofu

04

Coconut Tofu Curry

This crispy tofu recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Crispy Tofu (in 20 Minutes!)

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★★★★

4 from 1 review

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

Print Recipe

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Description

This crispy tofu recipe is the best, with crunchy sides and a tender interior! It’s easy to make on the stovetop or baked. For the baked variation, go to Baked Tofu.

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Ingredients

• 14-ounces firm or extra firm tofu
• Kosher salt
• 3 tablespoons cornstarch (or arrowroot starch)
• 2 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons smoked soy sauce or soy sauce (or tamari for gluten-free)

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Instructions

1. Cut the tofu into 1-inch cubes and pat it dry with a clean towel. Add the tofu cubes to a bowl and sprinkle with 2 pinches kosher salt. Sprinkle with the cornstarch, turning the cubes with a spatula, until evenly coated.
2. Add the olive oil to a large, cold non-stick skillet* (this is important; it only works with non-stick surface!). Add the tofu cubes in a single layer.
3. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
4. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with a spatula. Return the heat to medium-high and cook additional 5 to 6 minutes until browned.
5. Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook, turning often, until darkened and sauce has thickened, about 2 minutes. Taste and if desired, add a few pinches salt. Serve immediately or refrigerate for up to 3 to 4 days. Perfect for adding to salads, bowl meals, and more. 

Notes

*If you don’t have a non-stick skillet, make this Baked Tofu recipe instead.

• Category: Main dish
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Keywords: Crispy tofu, crispy tofu recipe

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A Couple Cooks - Recipes worth repeating.

Got pesto? Here’s a great way to use it to make an impressive dinner recipe: Pesto Chicken! Combine basil pesto with a bit of cream and it makes a stunning fresh sauce for juicy chicken breasts! It’s a quick trick that makes an everyday dinner into something special, perfect for entertaining or just an easy weeknight meal. This one is very popular in our house: especially when we have guests!

Ingredients in this pesto chicken recipe

Pesto chicken in perfect for when you have access to fresh basil and can make a big batch of basil pesto! The flavor of homemade pesto far outshines the jarred variety you can find at the store. It also has a brighter green color! However, if you want to make pesto chicken with purchased pesto that works too (see our tips below).

• Boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
• Garlic powder, onion powder, and kosher salt
• Salted butter
• Olive oil
• Basil pesto
• Heavy cream

For the pesto: homemade vs storebought

Pesto chicken tastes and looks best with homemade basil pesto. Of course, this isn’t always possible to have fresh basil on hand and time to make pesto homemade. If you’re using the jarred variety, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands. 

• Homemade pesto has the best flavor and bright green color. Make a batch of Basil Pesto if you can. Or try Arugula Pesto or Kale Pesto, which have a slightly spicier flavor.
• Purchased pesto brands vary greatly in flavor (a spritz of lemon juice can help). Each different brand has a different salt and acid level, and some taste very bitter and acidic, which can overwhelm a dish. Adding a spritz of fresh lemon juice can help to improve the flavor.
• Or, try refrigerated fresh pesto (in the produce section). This type of pesto tends to have better flavor than pesto in jars.

How and why to butterfly chicken

Chicken breasts are often very thick, making them tricky to cook evenly because the thin part finishes before the thick part cooks through. The trick? Butterfly your chicken before cooking it! Slicing the chicken breast in half horizontally makes thinner pieces which cook more evenly. They’re also easier to eat and are better seasoned.

You can buy a chicken breast already butterflied, which may be marked on the package (or it may be labeled as “cutlets”). Or if you buy regular chicken breasts, you can butterfly it yourself. Here’s how to butterfly a chicken breast:

• Place your hand over the top of the chicken breast.
• Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!).
• Unfold the chicken breast like a book, then for cutlets, cut along the fold to separate the two halves (each half is a cutlet).

Buy organic chicken if possible

How to find the best meat for this pesto chicken recipe? The best chicken to buy is organic. Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

Buying organic chicken makes sure that it is the highest quality meat that was raised sustainably, and it is also free of chemicals and additives so it’s the healthiest option for eating. It also tastes better!

Ways to serve it

How to make pesto chicken into a meal? Add an easy side dish or two to turn it into dinner! Here are a few ideas:

• Make a batch of Lemon Rice
• Go for Skillet Fried Corn or Creamed Corn
• Serve with a side of Easy Garlic Butter Noodles
• Go for Purple Mashed Potatoes or Garlic Mashed Potatoes
• Make a simple Bell Pepper Salad, Green Goddess Salad or Watercress Salad with Apple
• Opt for crusty Garlic Bread

More recipes with pesto

When you’ve got pesto, there are so many ways to use it! Here are some of our favorite recipes with pesto:

• Try Pesto Grilled Cheese
• Go for Pesto Tortellini or Pesto Pasta Salad
• Make up Pesto Salmon, Easy Pesto Shrimp or a simple Pesto Cream Sauce
• Try Pesto Spaghetti or Pesto Cavatappi

01

Pesto Grilled Cheese

02

Pesto Pasta

03

Pesto Salmon

04

Easy Pesto Shrimp

This pesto chicken recipe is…

Gluten-free.

Pesto Chicken

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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

Print Recipe

Pin Recipe

Description

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.

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Ingredients

• 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon salted butter
• 1 tablespoon olive oil
• 2 tablespoons basil pesto
• 2 tablespoons heavy cream

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Instructions

1. Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with the salt, garlic powder, and onion powder.
2. Add the butter and olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes.
3. Meanwhile, in a medium bowl, stir together the basil pesto and cream with a pinch of kosher salt. When the chicken has rested, gently toss the chicken breasts in the sauce and serve immediately with a drizzle of the sauce over the chicken. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Dinner
• Diet: Gluten Free

Keywords: Pesto chicken, pesto chicken recipe

A Couple Cooks - Recipes worth repeating.