• Air Fryer Teriyaki Salmon Bowls

    Adapted from Life Made Sweeter.


    • 1 lb. skinless salmon, cut into cubes
    • Serve with rice, cucumbers, carrots, broccoli, edamame, and/or avocado


    • 1/4 c. soy sauce
    • 3 TBSP honey
    • 1 TBSP ginger paste
    • 1 tsp. sesame oil
    • 2 tsp. Sriracha
    • 1 tsp. rive vinegar
    • 1/2 tsp. garlic powder
    • Salt and pepper


    • 1/4 c. soy sauce
    • 3 TBSP honey
    • 1 TBSP ginger paste
    • 1 tsp. sesame oil
    • 2 tsp. Sriracha
    • 1 tsp. rice wine vinegar
    • 1/2 tsp. garlic powder
    • Salt and pepper
    • 1/2 tsp. cornstarch
    • 1 1/2 water

    Spicy Mayo:

    • 1/4 c. mayonnaise
    • 1/2 tsp. sesame oil
    • 2 TBSP Sriracha
    • 1 TBSP rice wine vinegar
    • 2 garlic cloves, minced


    1. Marinate Salmon Bites: In a bowl, add the marinade and mix to combine. Add the salmon and toss to combine. Marinate for 20 minutes.
    2. Sauce: In a small saucepan, add the soy sauce through salt and pepper and bring to a simmer. In a small bowl, combine the cornstarch and water to make a slurry; then add the slurry to the sauce and simmer until thickened.
    3. Spicy Mayo: In a bowl, add the mayonnaise through garlic and whisk to combine.
    4. Salmon: Heat air fryer on 390F for 10 minutes, after 10 minutes add the salmon, discarding the marinade, and cook for 6 minutes, or until cooked. Or can bake at 415F for 10-12 minutes. May gently shake the air fryer basket halfway through.
    5. Bowl: Add rice to a bowl, top with the salmon, add cucumbers, carrots, broccoli, edamame, and/or avocado. Drizzle with the sauce and the spicy mayo.

    Air Fryer Teriyaki Salmon Bowls:

  • Baked Salmon with Creamy Dill Caper Sauce

    Recipe adapted from Keto Cooking with Christian.


    • 4 portions fresh salmon 
    • 1 TBSP fresh dill chopped
    • Olive oil
    • Salt and Pepper to taste


    • 1/3 c. sour cream
    • 2 TBSP mayonnaise
    • 1 TBSP fresh dill, chopped
    • 1 TBSP capers, chopped
    • 1 tsp. Dijon mustard
    • Zest and juice and of 1/2 lemon
    • Salt and pepper to taste


    • Sauce: Whisk all the sauce ingredients in a bowl and allow to sit at room temperature while you make the salmon.
    • Salmon: Preheat oven to 400F. Place the salmon on a baking sheet lined with aluminum foil. Brush each piece with olive oil.  Sprinkle salt, pepper, and dill over the tops. Bake for 10 minutes. Increase the temperature to 450F and bake for another 5-8 minutes.
    • Serve with a healthy dollop of the sauce over the top of the salmon, and garnish with some dill and capers.

    Baked Salmon with Creamy Dill Caper Sauce:

  • Salmon with Basil Sauce and Tomato Corn Salad

    Adapted from Pinch of Yum.


    Spice-Rubbed Salmon:

    • 1 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. salt
    • 1 tsp. sugar
    • 1 TBSP olive oil
    • 1 lb. salmon filet

    Basil Sauce:

    • 1/2 c. fresh basil, packed
    • 1 small bunch of fresh chives
    • 1 tsp. dried oregano
    • 1 garlic clove
    • 1/2 c. mayonnaise
    • 1/4 c. grated Parmesan cheese
    • 1–2 TBSP lemon juice
    • Salt, to taste
    • Milk to thin, as necessary

    Tomato and Corn Salad:

    • 1 1/2 c. cherry tomatoes, halved
    • 2 ears sweet corn, cut off the cob
    • 1 TBSP olive oil
    • 2 TBSP parsley, minced
    • Salt, pepper, and garlic powder to taste
    • 1-2 c. spring greens
    • 2 c. cooked rice, orzo, couscous, etc. for serving


    1. Prep: In a medium sized bowl, add the tomatoes, corn, olive oil, parsley, salt, pepper, and garlic powder. Mix to combine and then set aside. You will top the spring greens with the tomato and corn salad when you are ready to eat.
    2. Make Basil Sauce: Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining. Thin with milk, if necessary.
    3. Make Salmon Spice Mixture: Mix the spices in a small bowl and stir in the olive oil and then set aside.
    4. Prep Salmon: Preheat the oven to 425F. Line a baking sheet with foil and spray with cooking spray. Add then salmon to the baking sheet and then coat the salmon with the spice mixture.
    5. Bake Salmon: Bake for 10-12 minutes, or until 135F in the thickest part.
    6. Assemble Meal: Plate the salmon over the rice/orzo/couscous, serve with tomato and corn salad over the the spring greens, and spoon the sauce over the top of the fish and the salad, if desired.

    Salmon with Basil Sauce and Tomato and Corn Salad:

  • Sweet and Smoky Salmon with Mango (or Pineapple) Salsa

    Adapted from Pinch of Yum.


    Salmon Rub:

    • 1 lb. salmon
    • 1 TBSP brown sugar
    • 1 tsp. smoked paprika
    • 1 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/4 tsp. chili powder
    • 1/4 tsp. salt
    • 1 TBSP olive oil

    Mango Salsa/Pineapple Salsa:

    • 2 mangoes, diced (or 1/2 pineapple, diced)
    • 1/4 c. cilantro, chopped
    • 1/4 c. red onion, minced
    • 1 jalapeno, minced
    • 1 tsp. honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • Salt to taste


    1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust seasoning.
    2. Cook your rice: Get your rice cooking according to package directions.
    3. Get the oven ready: Preheat the oven to 475F. Line a baking sheet with foil and spray with cooking spray.
    4. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake 10-12 minutes depending on the thickness of your salmon and your desired doneness.
    5. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango salsa over the whole thing.

    Sweet and Smoky Salmon with Mango (or Pineapple) Salsa:

  • Honey Mustard Pecan Crusted Salmon

    Perfect entertaining dinner. Serve with mashed potatoes and roasted green beans.

    Recipe from Jen Hatmaker’s Feed These People.



    • 2 lb. salmon fillet
    • Salt and pepper, to taste

    Honey Mustard:

    • 2 TBSP honey Dijon mustard
    • 2 TBSP honey
    • 2 TBSP butter, melted
    • Pinch of salt

    Pecan Topping:

    • 1/4 c. panko bread crumbs
    • 1/4 c. fresh parsley, chopped
    • 1/2 c. pecans, chopped


    1. Preheat oven to 400F and line baking sheet with foil.
    2. In a small bowl, mix the honey mustard ingredients until smooth. Stick in fridge for 10 minutes or so to slightly firm up.
    3. In another bowl, mix together the pecan topping ingredients.
    4. Place salmon on the baking sheet and sprinkle with salt and pepper; then brush the honey mustard pretty thick; then coat with pecan mixture and pat that down.
    5. Bake for around 20 minutes, or until flaky and opaque in the the thickest part.

    Honey Mustard Pecan Crusted Salmon:

  • Greek Salmon Bowls

    Recipe adapted from Midwest Foodie.



    • 5 TBSP olive oil
    • 3 TBSP balsamic vinegar
    • 2 TBSP fresh chopped dill
    • 2 TBSP fresh chopped parsley
    • 2 tsp. dried oregano
    • 1 tsp. Dijon mustard
    • 2 garlic cloves, minced
    • Kosher salt and fresh cracked pepper


    • 1 lb. salmon


    • 1 box of orzo
    • 2-3 TBSP butter
    • 2 TBSP lemon juice

    Salad and Toppings:

    • Mixed Greens
    • 1 (15 oz.) can artichoke hearts
    • 1 c. halved grape tomatoes
    • 1 c. sliced English cucumber
    • 1 c. pitted assorted olives
    • 1/2 c. thinly sliced red onion
    • 1 (14 oz.) can of chick peas
    • 4 oz. feta chees crumbled

    Tzatziki Sauce or Easy Lemon Dill Sauce:

    • 1 c. sour cream
    • ½ c. fresh dill
    • Zest of 1 lemon
    • Juice of 1 lemon
    • Salt, and pepper


    1. Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
    2. Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
    3. Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice.
    4. Easy Lemon Dill Sauce: Combine ingredients in a bowl.
    5. Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.

    Greek Salmon Bowls:

  • Chipotle Salmon with Mango Salsa

    Recipe adapted from Carlsbad Cravings.


    Wet Rub for Salmon:

    • 2-3 lbs. of salmon
    • 2 TBSP butter
    • 2 TBSP honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • 1 tsp. salt
    • 1 tsp. chili powder
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. smoke paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2-1 tsp. chipotle powder

    Mango Salsa:

    • 3 mangos, chopped
    • 1 red bell pepper, diced
    • 1/3 red onion, diced
    • 1-3 jalapenos, seeded and minced
    • 1/3 c. cilantro, chopped
    • 1/2 tsp. garlic powder
    • 1/4 tsp. salt
    • 1/4 tsp. chili powder
    • 1/4 tsp. ground cumin
    • 1/8-1/4 tsp. pepper
    • 3 TBSP lime juice
    • 1 TBSP apple cider vinegar


    1. Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
    2. Preheat oven to 400* F.
    3. Line a large jelly roll pan with foil that extends 2” past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
    4. Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
    5. Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
    6. Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.

    Chipotle Salmon with Mango Salsa:

  • Thai Sweet Chili Salmon


    • 16 oz. salmon
    • Olive oil
    • Salt and pepper
    • Smoked Paprika
    • Garlic powder
    • Onion powder

    Sweet Chili Sauce:

    • 1/4 c. Thai sweet chili sauce
    • 1/4 c. honey
    • 2 TBSP soy sauce


    1. Preheat oven to 450F.
    2. In a small saucepot, add the sweet chili sauce ingredients, and bring to boil and simmer for a few minutes until the sauce is combined, thickened, and reduced.
    3. Line a baking sheet with foil and spray with cooking spray.
    4. Add salmon to the baking sheet. Brush olive oil over the salmon, and sprinkle the salmon the salt, pepper, paprika, garlic powder, and onion powder. Then drizzle 1-2 TBSP of the sweet chili sauce over the salmon.
    5. Cook until done. Time varies depending on the thickness.
    6. Serve with the sweet chili sauce drizzled on top.

    Thai Sweet Chili Salmon:

  • Creamy Jalapeno and Cinlantro Dressing/Sauce


    This dressing is so good.  It’s good on salads and fish tacos.  We loved this dressing on fish tacos so much that we had fish tacos 2 times in one week.


    • 1 c. mayo
    • 1/3 milk
    • 2 tsp. chopped cilantro
    • 1-2 jalapenos, minced
    • 1 tsp. garlic, minced
    • 1 tsp. onion, minced
    • juice of 1 lime
    • 1 tsp. white vinegar
    • 1 tsp. granulated sugar
    • 1/2 tsp. salt
    • 1/8 tsp. cayenne pepper
    • 1/8 tsp. black pepper
    • 1/8 tsp. ground cumin


    1. Whisk all ingredients together.
    2. Cover and chill until ready to serve.
    3. Top your favorite salad or taco and enjoy!

    Creamy Jalapeno and Cilantro Dressing/Sauce:


  • Fish Po’Boys


    These are really good and really easy sandwiches. Perfect for a weeknight meal. You can either use frozen breaded fish, make your own, or forgo the breading all together.  I used frozen breaded fish…my kiddos love this!

    The spicy tartar sauce makes this dish.

    This recipe is adapted from Great Food Fast.


    • Frozen breaded fish fillets
    • 1/2 c. mayo
    • 3 TBSP chili sauce
    • 2 TBSP chopped parsley or cilantro
    • 2 TBSP grainy mustard
    • 2 TBSP chopped pickles
    • hot sauce or crushed red pepper to taste
    • Baguettes
    • Lettuce and Tomato for serving


    1. Cook fish as directed.
    2. Combine mayo through hot sauce in a bowl.
    3. Place fish on baguette, add lettuce and tomatoes, and top with spicy tartar sauce.

    Fish Po’Boys: