Fish Recipes

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Fish Recipes

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Vinaigrette Grilled Salmon

3 tablespoons white wine vinegar
2 tablespoons coarse- or whole-grain Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
½ cup extra virgin olive oil
Salt and freshly ground black pepper
4 (6- to 8-ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin
Olive oil
Salt and freshly ground black pepper

In a medium bowl, combine the vinegar, mustard, and shallot. Slowly whisk in the honey, then the oil in a thin stream. Whish until the dressing is emulsified. Season the dressing with salt and pepper.
Prepare grill to on high heat.
Brush oil on both sides of the fish. Sprinkle with salt and pepper. Grill the salmon skin side down for 4 to 5 minutes or until the skin is crisp and lightly charred. Reduce heat and turn the fillets over. May move the fillets to a cooler part of the grill. Grill for about 2 to 3 minutes until it is cooked through but not falling apart. Remove the fish to a platter and spoon over 2 tablespoons of vinaigrette. Serve immediately.

Easy Baked Halibut


4 (1 ¼ -inch-thick) halibut filet

1 teaspoon salt

¼ teaspoon black pepper

3 tablespoons extra-virgin olive oil

4 very thin lemon slices

½ cup dry white wine

1/3 cup pitted brine-cured green olives, halved lengthwise

1 to 1 ½ teaspoons fresh lemon juice

2 tablespoons finely chopped fresh oregano



Preheat oven to 450°F.

Sprinkle the halibut filet with salt and pepper. Heat 1 tablespoon oil in a heavy skillet. Sear the fillets for 3 to 4 minutes or until browned well. Transfer to a baking dish with the seared sides up. Top each fillet with a lemon slice.  Pour wine to skillet. Bring to a boil and continue to boil for 30 seconds. Scrap up any brown bits in the skillet. Pour around the fillet.  

Spread olives around fish and bake uncovered for 8 to 12 minutes or until fish is cooked through.

Transfer the fish to a platter.

Whisk lemon juice, oregano, and remaining oil into cooking liquid left in the baking dish. Season with salt and pepper. Spoon over each filet and serve.

Grilled Salmon BLT

Grilled salmon is incredible by itself, but when it is paired with fresh avocado, tomatoes, and applewood smoked bacon there are really no words to describe this sandwich. As the season of salmon approaches cooks are seething for new and creative ideas to prepare salmon. This recipe offers the healthy dose of omega-3’s as well as the bursting flavors of fresh in season ingredients.

Fresh rosemary and garlic are the perfect match to the salmon, the bold flavors bounce off the richness of the fish. Sourdough bread that is toasted with a touch of olive oil will stand up to the creamy aioli that acts as a dressing and helps the salmon stay moist. There are a few steps to creating the grilled salmon BLT, but the effort is very rewarding. This recipe will make four open-faced sandwiches.

Wild versus farm raised Salmon
As tempting as it may be to purchase farm raised salmon; choosing wild caught salmon is a healthy and environment-friendly option. The cost of each is about the same; however, farm raised salmon can be filled with dyes and the fish itself are not hatched in the proper environment. Even frozen wild catch salmon is a better option; the fishermen will freeze the salmon within minutes of catching it; so the fresh factor and flavor is still present.

Grilled Salmon Recipe

• 4 -6oz. fillets of salmon
• 1 Tbs. fresh rosemary, minced
• 3 garlic cloves, roughly chopped
• Kosher salt and fresh ground black pepper
• 1 Tbs. unsalted butter
• Extra virgin olive oil
• Fresh lemon
• 4 slices of sourdough bread

Heat the butter and oil in a grill pan over medium heat.
Season the salmon fillets with salt and pepper, sprinkle the rosemary and garlic over the four fillets.
Fry the fillets for 5 minutes seasoned side down; flip and place in a preheated oven at 325 degrees and continue to cook for another 5 minutes.
Remove from the oven and squeeze the lemon juice over the fillets.
Drizzle some olive oil over the bread slices, sprinkle with kosher salt and toast in the oven until deep golden brown.

Garlic Aioli Recipe

• ½ cup prepare mayo
• 1 Tbs. fresh rosemary, minced
• 3 cloves garlic, minced
• 2 Tbs. fresh lemon juice
• Dash of Worcestershire sauce
• 1 Tbs. Dijon mustard
• 2 Tbs. extra virgin olive oil
Combine all the ingredients and place in the fridge.

Assemble the BLT

• Red leaf lettuce
• Sliced tomato
• Sliced avocado
• 8 slices of crisp Applewood bacon
• Red onion, thinly sliced
• Prepared garlic aioli
• Prepared salmon
• Toasted sourdough bread

Divide the bread slices on four plates, spread the aioli, lettuce, tomato, onion, bacon, avocado, and then top with the grilled salmon.
This sandwich takes less than 20 minutes to prepare and assemble, and is served open faced.

salmon blt



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