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Seriously one of the best 25-minute meals I’ve made in awhile! ♡

It’s no secret that we’re big blackened salmon fans in our house. But this is the first time that I’ve used bright and tangy ground sumac as the primary spice in the blackened seasoning. And wow — it couldn’t have been more delicious!

I decided to hit the easy button and just roast a big slab of salmon in the oven (with no messy pans to clean afterwards — major win). While the salmon cooked, I diced up a fresh and juicy citrus cucumber salsa to spoon over the top. Then we served everything warm over rice with a few slices of creamy avocado an an extra sprinkle of sumac on top. So lovely!

It was one of those meals that felt refreshingly light and fresh, yet still packed with protein and plenty of zesty, bold flavors. Definitely quick and easy enough for a normal weeknight, yet also beautiful enough to serve for a casual dinner party. I think you’re going to love it!

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New easy sheet pan dinner! ♡

This crispy honey mustard salmon received rave reviews all around the dinner table this month and couldn’t be easier to make. Tender salmon filets are brushed with a smoky honey mustard sauce and topped with a crunchy, buttery panko-parsley crust. Everything then roasts together with broccoli florets until golden, crispy, and absolutely delicious. So much flavor for so little effort!

We served our salmon and broccoli over fluffy rice with an extra squeeze of lemon, which was just perfect. But you could also easily serve this meal over quinoa, noodles, or with a hunk of crusty bread. Trust me, this recipe is a keeper!

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Say hello to our latest favorite 30-minute meal!

I’ve been on a ginger scallion sauce kick these past few months, sizzling up a quick batch of the Cantonese-inspired, 5-ingredient sauce to drizzle on everything from veggies to steak, salads, noodles, and more. But one of my favorite pairings has been this simple honey-roasted salmon and green beans situation, roasted up on a single sheet pan, served over rice, drizzled with the ginger scallion sauce and finished with a generous squeeze of fresh lime. The blend of sweet, salty, umami, tangy flavors here is just perfect. And it all comes together easily in just 30 minutes…always a win!

We’re quite partial to the pairing of salmon and green beans here in our home, but you could easily swap in a different protein or veggie here if you prefer. We’ve also made this one successfully on the grill, if you don’t feel like heating up the oven this time of year. And while the dish is lovely served over rice (I take a shortcut by heating up frozen brown rice from Trader Joe’s), you could just as easily serve it over noodles or another grain, or just enjoy the fish and veggies on their own.

Enjoy, enjoy!

Honey Salmon Recipe | 1-minute video

Honey Salmon Ingredients

Here are a few brief notes about the ingredients you will need to make this honey salmon recipe:

• Salmon filets: When shopping for salmon, look for filets that are fresh, firm, moist, and vibrantly colored (no browning), ideally with an even thickness so that they will cook uniformly.
• Soy sauce: Low-sodium soy sauce adds salty, umami flavor to the marinade to balance out the sweetness of the honey.
• Honey: Honey brings a natural sweetness to the dish and forms a sticky, caramelized glaze when roasted.
• Lime: The bright and tangy flavor of lime juice helps to cut through the richness of the salmon and brighten up all of these yummy flavors. Highly recommend serving the dish with extra limes for squeezing.
• Green beans: We love roasting up a batch of French green beans (haricots verts), whose thin and tender texture cooks perfectly alongside the salmon filets.
• Rice: We’ve been saving time by heating up a frozen bag of pre-cooked brown rice (I buy mine from Trader Joe’s!), but feel free to serve this dish over whatever rice or noodles that you love best.
• Ginger scallion sauce: Easy to make with 5 classic ginger scallion sauce ingredients — scallions (both the green and white parts), fresh ginger and garlic (grated or finely minced), soy sauce (I used low-sodium), and a mild-flavored high heat oil (such as avocado, sunflower, grapeseed or vegetable oil).

Recipe Tips

Full instructions for how to make this dish are included in the recipe box at the bottom of this post, but here are a few additional tips to keep in mind:

• Please be sure to use a heatproof bowl when mixing the sauce. It’s *critical* to use some type of heat-proof bowl, measuring cup or saucepan that can withstand the heat of the oil when making the ginger scallion sauce. (Please don’t use a plain ceramic or glass bowl — it can break or explode!)
• Or…just use mix the sauce in the saucepan. If you’d rather not risk any accidents with pouring hot oil, you can also just remove your saucepan from the heat and add the scallion, ginger, garlic and soy sauce directly to the oil in the saucepan.
• Use an instant-read thermometer for the salmon. As always, I highly recommend using an instant-read thermometer to measure the temperature of the salmon. I generally pull it from the oven once the thickest part of the filets reaches 135°F, as the salmon will continue to cook slightly more as it rests, but feel free to cook more or less to taste. (The FDA recommends cooking salmon to an internal temperature of 145°F.)
• Add plenty of lime juice. The tangy flavor of freshly-squeezed lime juice is essential for finishing this dish, so I recommend serving each bowl with extra wedges for squeezing over the salmon, green beans and rice.

Recipe Variations

This recipe is quite flexible, so please feel free to customize it as you wish! For example, feel free to…

• Make it spicy: Add a spoonful of sriracha, chili crisp, or crushed red pepper flakes to the sauce.
• Add sesame: Add sesame seeds or a drizzle of toasted sesame oil to the sauce.
• Add herbs: Serve the dish topped with chopped fresh chives, cilantro, mint or Thai basil.
• Use a different protein: Use chicken, steak, pork, shrimp or scallops in place of the salmon. (Cooking times will vary according to the protein.)
• Use different veggies: Roast a different type of vegetable alongside the salmon, such as asparagus, bell peppers, broccoli, Brussels sprouts, carrots, cauliflower, mushrooms, onions, or zucchini. (Cooking time will vary according to the type and cut of vegetables used.)
• Cook it on the grill: We’ve also cooked this recipe outside on the grill and it’s extra-delightful with that hint of charred flavor! I recommend using a grill basket to cook the green beans.

More Easy Salmon Recipes

Looking for more easy salmon recipes to try? Here are a few of our favorites:

• Blackened Salmon
• Green Curry Salmon
• Salmon with Burst Tomato Sauce
• Greek Salmon Salad Bowls
• Honey Mustard Salmon

Honey Salmon with Ginger Scallion Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Ali
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Honey-roasted salmon is topped with a sizzling ginger scallion sauce and served over rice with a squeeze of lime. So fresh and flavorful and ready to go in 30 minutes!

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Ingredients

Salmon Ingredients:

• 4 salmon filets
• 2 teaspoons soy sauce
• 2 tablespoons honey
• fine sea salt and freshly-ground black pepper
• 1 tablespoon olive oil
• 12 ounces French green beans
• 2 limes
• 4 cups cooked brown or white rice

Ginger Scallion Sauce Ingredients:

• 1/2 cup avocado oil (or another mild high-heat oil, such as sunflower, grapeseed, or vegetable oil)
• 6 scallions (~75 grams), thinly sliced
• 2 tablespoons finely minced or grated fresh ginger
• 2 cloves garlic, finely minced or grated
• 1 tablespoon soy sauce

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Instructions

1. Prep the oven and baking sheet. Heat oven to 425°F and line a large baking sheet with parchment paper.
2. Prep the salmon. Place the salmon filets skin-side-down at the end of the prepared baking sheet. Whisk together the soy sauce and honey in a small bowl until combined, then brush it evenly on top of the salmon.
3. Prep the green beans. Lay the green beans in a tight pile on the other end of the baking sheet and drizzle with the olive oil. Toss until evenly coated, then arrange the green beans in an even layer covering the rest of the baking sheet. Season the green beans and the salmon generously with salt and pepper.
4. Roast. Bake for 10 minutes, or until the salmon is cooked to your liking. (I prefer to remove my salmon when the internal temperature measures 135°F, as it will continue to cook slightly more as it rests. Please note that cooking time will vary depending on the thickness of your salmon filets.) Transfer the pan to a wire cooling rack and drizzle the salmon and green beans with the juice of 1 lime.
5. Make the ginger scallion sauce. Heat the oil in a small saucepan over medium-high heat until tiny bubbles begin to form around the sides of the pan. (If you drop a scallion in the oil, it should sizzle vigorously.) While the oil is heating, combine the white parts of the scallions, ginger and garlic in a small heat-proof* (see note below) bowl or measuring cup. Once the oil is hot, very carefully pour it on top of the scallion mixture (it will sizzle and sputter!) and gently stir to combine. Add the soy sauce and the green parts of the scallions stir to combine. Taste and season with extra salt and pepper as needed.
6. Serve. Serve the salmon and green beans over rice, topped with the ginger scallion sauce and served with extra lime wedges for squeezing, and enjoy!

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Notes

Heatproof bowl: It is essential to use a heatproof bowl (or measuring cup, saucepan, etc) when working with hot oil so that it does not accidentally break or explode. Or if you would rather not risk any accidents with pouring hot oil, you can also just remove the saucepan from the heat and add the scallion, ginger, garlic and soy sauce directly to the hot oil.

It’s that time of year when nothing sounds better than a big green salad loaded up with fresh and flavorful ingredients. And lately, this orange salmon salad has burst onto the scene as a new favorite here in our house. ♡

It’s made with the perfect balance of sweet and savory, tangy and creamy, crisp and juicy ingredients I absolutely love in a big entrée salad. The pan-seared salmon is quick and easy to cook while you prep the rest of the salad ingredients. And the gingery hot honey vinaigrette pairs perfectly with the citrus and adds an irresistible touch of heat that will definitely have you going back for more. I can’t say enough good things about this one!

That said, if salmon isn’t your thing, this salad would also be delicious made with shrimp, chicken, steak, crispy tofu, or any other protein that you might prefer. We’ve also loved adding fresh navel oranges or mandarins to the salad lately while they’re still in season, but I definitely look forward to trying this salad with some peaches, mango, or pineapple come summertime.

Let’s make some salmon salad together, friends!

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The next time you find yourself craving fish tacos, you must, must try these blackened salmon tacos. ♡

As far as fish taco recipes go, this one is a relative breeze to make. (No breading, frying, or extra-sauce-making required!) Simply sprinkle blackened seasoning on a few salmon filets and pan-sear until perfectly charred and tender. Toss together a quick mango slaw. Warm a batch of corn of flour tortillas until softened. Then layer everything together with whatever toppings make you happy…and enjoy!

These blackened salmon tacos are intentionally low on fuss and big on flavor. And that perfectly-balanced blend of sweet and savory, smoky and tangy, herby and creamy flavors is an absolute winner in my book. That said, feel free to swap in a different protein (such as shrimp or chicken) or a different fruit for the slaw (such as pineapple or peach), if you’d prefer. And if you’d like to make this recipe dairy-free, as well as gluten-free, just skip the cheese.

Let’s make some blackened salmon tacos!

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One of my all-time favorite 20-minute meals — blackened salmon. ♡

I don’t know how I’ve never posted my favorite blackened salmon recipe here, since Barclay and I have been cooking up some version of this recipe a few times a month for years now. It’s one of our fallbacks on busy nights when we’re craving something healthy but don’t have much time to cook, and genuinely couldn’t be easier. Simply brush a few salmon filets with oil, sprinkle on some blackened seasoning, pan-sear until those flavorful spices char to crispy perfection and — voila! — an unfailingly delicious dinner is ready to go in minutes.

We most often roast up a quick pan of veggies or toss together a green side salad while the salmon cooks to complete the meal. But blackened salmon can also be absolutely delicious in tacos, pastas, rices, grain bowls, salads of all kinds, quiches, dips, and more. It’s one of those impressively low-stress, high-reward recipes that’s nearly impossible to mess up and never lets us down. So let me show you my favorite way to blacken salmon!

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Say hello to the Greek-inspired salmon salad bowls that my husband and I make on major repeat. ♡

Somehow this recipe worked its way into our regular lunch rotation a few years ago when my husband and I started working from home together. And years later, it still continues to be one of our absolute faves. We’ve learned that if we tag team it — I usually pan-sear the salmon and make the dressing while Barclay chops the veggies — this salmon salad can be ready to go in less than 15 minutes. And on busy days when we’re craving a fast, fresh, flavorful, feel-good meal, this salad always hits the spot.

The ingredients here are simple and endlessly flexible. You just need some fresh salad greens, a few crisp veggies, one ripe avocado, a sprinkling of tangy feta (or goat cheese), crunchy pepitas (or your choice of nuts or seeds), and a batch of my quick everyday dressing (made with either lemon juice or red wine vinegar). Then just pan-sear a few filets of salmon on the stove, flake them into the salad, and you’re good to go.

Let’s make some salmon salad!

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This one definitely wins the award of most-made (and most-loved!) dinner recipe in our house this season. ♡

Seriously, we’ve been making some version of this salmon with burst tomato sauce almost weekly for the past few months and still can’t seem to get enough of it. Even 11-month-old Teo is a fan too!

It ticks all of those boxes we’re craving right now. Ready to go from start to finish in 30 minutes (like, honestly and truly fast)? Check. Super easy to make with minimal prep (basically just chop garlic, basil, and grate some Parmesan)? Check. Summertime fresh tomato sauce vibes in the middle of winter (thank you, cherry tomatoes that still taste alright in February)? Check. Fun recipe to play around with (hello, adding burrata or pasta, tossing in some chilis to amp up the heat, or lightening things up by skipping the cream altogether)? Check, check, check.

We love serving ours with a simple lemony arugula salad and a thick slice of crusty bread for dunking in that dreamy tomato sauce. But this salmon would also be wonderful served with pasta, rice, farro…you name it. It’s one of those flexible recipes that promises to taste good with just about whatever you have on hand. So bring home some salmon filets, and let’s make dinner together!

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Two of my favorite recipes combine to make this quick and easy 30-minute meal! ♡

First up — chili lime salmon. We make some version of this salmon at least once a month here in our house to serve up in either tacos, fajitas, burrito bowls, taco salad, or on its own with a fun topping or salsa such as this. It’s super easy to cook either on the stovetop or in the oven, seasoned with a simple blend of spices and a squeeze of fresh lime, and always SO delish!

Then to this savory salmon, we add one of the world’s best corn salsas — esquites. Also known as elote en vaso or chascas, this creamy Mexican corn salsa is one of my favorites to make this time of year with fresh corn (or you can just as easily use canned or frozen corn too). The corn is caramelized and lightly charred in a bit of butter and then tossed with a flavorful blend of fresh lime juice, cilantro, cheese, red onion, jalapeño, mayo and a touch of chili powder. And while we most often make this as a dip in our house to serve with tortilla chips, we recently whipped up a quick batch to serve over salmon and rice and it was absolutely fantastic. My husband immediately insisted that we make it again stat, so I have a hunch this recipe is quickly going to become a regular in our house.

Feel free to swap in a different protein (such as chicken, pork, steak, shrimp or another kind of fish) in place of the salmon, if you’d like. And of course, feel free to adjust the ingredient amounts in the esquites to make the corn salsa more or less spicy or creamy to taste.

This recipe is so flavorful and simple — I think you’re going to love it!

Chili Lime Salmon with Esquites Recipe | 1-Minute Video

Chili Lime Salmon with Esquites Ingredients

Before we get to the full recipe below, here are the ingredients that you will need to make this chili lime salmon with esquites…

• Salmon: Feel free to choose whatever variety of salmon that you prefer — with or without skin, up to you — which we will then season with a blend of chili powder, garlic powder, cumin, and sea salt.
• Corn: Any type of whole-kernel corn will work for this recipe, so feel free to use corn that has been freshly carved off of the cob, canned corn, or (thawed) frozen corn.
• Jalapeño: This recipe calls for one fresh jalapeño, cored and diced, which will result in a salsa that I find quite mild. But feel free to omit the jalapeño if you are averse to heat, or double the amount of jalapeño (and/or leave in the seeds) if you would like the esquites to be even spicier.
• Mayo: Feel free to add more or less mayo if you would like, to make the esquites more or less creamy.
• Lime juice: I highly recommend having plenty of fresh limes on hand to add to both the esquites and the salmon, plus we enjoy adding extra to the rice too.
• Cotija cheese: This delicious, salty, crumbly, Mexican cheese made from cow’s milk is traditionally used in elote and esquites. But if needed, feta cheese or even some freshly-grated Parmesan could be used as a substitute.
• Cilantro: I also recommend adding lots of fresh cilantro to the esquites — plus some extra to top the entire dish, if you’d like. But if you are averse to the flavor of cilantro, you are welcome to omit it entirely.
• Garlic and seasonings: Finally, you will need lots of fresh garlic, chili powder, sea salt and black pepper to season the esquites. (Plus, as mentioned above, garlic powder and cumin to season the salmon.)

Tips For Making This Recipe

Here are a few additional tips to consider when making this recipe…

• Use a thermometer on the salmon: You all know my mantra when it comes to cooking proteins — I highly recommend using a cooking thermometer! Especially with salmon, this will help you avoid over-cooking or under-cooking the fish, which can happen within a minute or two.
• Use a non-stick pan: I highly recommend making the esquites in a non-stick skillet. Otherwise, the corn has a tendency to stick as it is cooking.
• Avoid over-stirring the corn: In order for those corn kernels to caramelize and get slightly charred, they need to sit for awhile in the pan without being stirred. So just keep a close eye on the corn and give it a stir every so often once the bottom layer starts to look slightly golden and caramelized.
• Feel free to prep the esquites in advance: This corn salsa can be refrigerated in a sealed container for up to a few days if you would like to prep it in advance.
• Make a double batch of the esquites: And I highly recommend making a double batch, while you’re at it, so that you can have extra on hand to eat as a dip with tortilla chips. So good!

Possible Variations

Here are a few other options to consider when making this recipe…

• Pan-sear the salmon: If you would like to cook the salmon on the stovetop, heat 1 tablespoon oil in a non-stick skillet over medium-high heat until the oil is hot and shimmering. Add the salmon skin-side-up and cook for 4 minutes. Then flip it and cook for 3-5 more minutes until the thickest part of the salmon reaches your desired temperature (I recommend 125°F for medium doneness).
• Use a different protein: Cooked chicken, pork, steak, shrimp, tofu, or another type of fish would also be delicious alternatives to salmon for this recipe.
• Make the esquites more or less spicy: If you are averse to heat, feel free to omit the jalapeño in the corn salsa. Or if you prefer an even spicier salsa, you are welcome to leave in the jalapeño seeds and/or add a second jalapeño.
• Use Greek yogurt: If you aren’t a big fan of mayo, you can sub in plain Greek yogurt as a lighter option.
• Add epazote: Traditional Mexican esquites are made with fresh epazote, so feel free to add some in if you would like. We have a hard time tracking it down here in Barcelona, but it is typically much more available in the herb section in American (or specifically Latin American) grocery stores.
• Add beans: We’ve also served this dish with black beans, refried beans, or drunken beans — any of which I would also highly recommend!

More Favorite Salmon Recipes

Looking for more easy salmon recipes to try? Here are a few of my faves…

• Green Curry Salmon
• Salmon Asparagus Orzo Salad
• Greek Salad Salmon Bowls
• Honey Mustard Salmon In Foil

Chili Lime Salmon with Esquites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

This Chili Lime Salmon recipe is topped with creamy esquites (Mexican creamy corn salsa) and can be ready to go in less than 30 minutes!

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Ingredients

Chili Lime Salmon Ingredients:

• 4 salmon filets
• 1 tablespoon olive oil
• 1 teaspoon chili powder*
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt

Esquites Ingredients:

• 2 tablespoons butter
• 2 cups whole kernel corn*
• 2 cloves garlic, minced
• 1 jalapeño pepper, cored and diced
• 2 to 3 tablespoons mayo
• juice of 1 lime, plus extra lime wedges for serving
• 1/4 cup crumbled cotija cheese
• 1/4 cup loosely-packed chopped cilantro
• 1 teaspoon chili powder
• fine sea salt and freshly-cracked black pepper, to taste

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Instructions

1. Cook the salmon. Meanwhile, heat the oven to 375°F. Place the salmon filets skin-side-down on a small baking sheet and brush the tops and sides of the filets evenly with olive oil. In a small bowl, whisk together the chili powder, garlic powder, cumin and salt, then sprinkle the mixture evenly on top of the salmon filets. Bake for 10 minutes, or until the thickest part of the salmon measures either 125°F (for medium doneness) or 135°F (for medium-well). Remove baking sheet from the oven and immediately transfer the salmon filets to your serving plates.
2. Prepare the esquites. While the salmon cooks, heat the butter in a large non-stick skillet over medium-high heat until melted. Add the corn and sauté for 5 to 7 minutes, stirring occasionally, until it begins to caramelize and char just a bit. Add the garlic and jalapeño and sauté for 2 minutes more, stirring occasionally. Remove from heat and transfer the corn mixture to a large mixing bowl. Then add mayo, lime juice, cotija, cilantro, chili powder, and toss until evenly combined. Taste and season with salt and pepper as needed.
3. Combine. Serve the salmon over rice or quinoa, if desired. Then drizzle each salmon filet with a generous squeeze of lime juice, top with the esquites, and enjoy!

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Notes

Pan-seared salmon option: If you would like to cook the salmon on the stovetop, heat 1 tablespoon oil in a non-stick skillet over medium-high heat until the oil is hot and shimmering. Add the salmon skin-side-up and cook for 4 minutes. Then flip it and cook for 3-5 more minutes until the thickest part of the salmon reaches your desired temperature (I recommend 125°F for medium doneness).

Chili powder: Please note that this recipe calls for American-style chili powder, which is actually a blend of mild spices and is not cayenne. If you are an international reader, please look for an American-style chili powder to make this recipe.

Corn options: Any whole-kernel corn will work for this recipe, so feel free to use canned corn, (thawed) frozen corn, or corn freshly carved off the cob.

Serving suggestions: I recommend cooking 2 cups of uncooked rice (which will yield about 6 cups cooked rice) if you would like to serve this dish over rice. Quinoa, farro, or cauliflower rice would also be delicious alternatives. And as mentioned above, this dish would also be delicious served with some type of beans (black beans, refried beans, drunken beans, etc).