I’m always on the hunt for easy salmon recipes with lots of flavor. I know a lot of people don’t like salmon but I guarantee they’re just not seasoning it correctly. Like everything with cooking, if you don’t season your food, it will be bland. Duh. :)

This is my FAVORITE way of enjoying salmon – blackened! It’s so smoky, spicy, and DELICIOUS!

Let me show you how to make it – 3 ways.

What is Blackened Seasoning?

In essence, blackened seasoning is really Cajun seasoning. Blackened is more of a cooking method in conjunction with the seasoning. When you make blackened seafood, you first season the fish with the spice blend, melt butter on a hot pan and sear on both sides until you achieve a delicious crust.

Blackened seasoning is usually made up of smoked paprika, cayenne pepper, brown sugar, thyme, oregano, salt + pepper. Some blends don’t have sugar but I find that adding sugar helps to caramelize the scallops with a perfect crust. YUM.

This spice blend is smoky, a little spicy, and overall perfectly balanced.

How To Make Pineapple-Jalapeño Salsa

All you have to do is combine the diced pineapples, chopped red onion, minced jalapeños, chopped cilantro, lime, and salt in a small bowl.

I then placed it in the fridge while I made the salmon. This also allowed all the flavors to meld together. It was SO good!

Here are 3 ways to cook salmon – oven-baked, air fried, and in a skillet. Here we go!

HOW TO COOK BLACKENED SALMON IN THE OVEN

To make salmon in the oven, make sure to season the salmon fillets then place them skin side down on a parchment paper-lined baking dish. Bake until salmon is fully cooked, about 10-15 minutes, depending on the thickness. Just make sure the internal temp of the salmon fillets is 145 degrees F on a food thermometer.

HOW TO COOK BLACKENED SALMON IN THE AIR FRYER

To make salmon in the air fryer, you, first, season the salmon fillets then spray the air fryer basket with nonstick cooking spray. Place the salmon fillets, skin side down, in the basket (depending on the size, you may have to do this in batches). Air fry the salmon for 8-10 minutes at 390ºF or until fully cooked.

HOW TO COOK BLACKENED SALMON IN A PAN

Season the salmon fillets. In a nonstick skillet, heat oil over medium-high heat. Cook salmon fillets, skin side up, for 5 minutes.
 Flip the filet and cook for another 5 minutes until fully cooked.

WHAT TO SERVE WITH SALMON

You can serve salmon with:

• quinoa
• rice
• greens
• roasted potatoes
• roasted veggies

I can’t wait for you to make this recipe!

You may also like:

• Spicy Salmon with Honey Butter Sauce
• 5-Ingredient Honey Mustard Salmon
• Spicy Salmon Tostones
• Blackened Salmon Burgers with Queso Fresco Cream Cheese Spread

Print

Blackened Salmon with Pineapple-Jalapeño Salsa

A simple and flavorful blackened salmon recipe made with spicy, smoky seasonings and topped with a pineapple-jalapeño salsa.

Course Main Course, Main Dish

Cuisine American

Keyword blackened salmon, blackened salmon recipe, easy salmon recipe, how to make blackened salmon, pineapple jalapeno salsa

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 346kcal

Author Jamie Silva

Ingredients

Pineapple Salsa

• 1 cup diced fresh pineapple
• 1 small jalapeño minced
• 1/4 cup minced red onions
• 1/2 cup fresh cilantro leaves finely chopped
• Juice from 1 large lime
• Pinch of kosher salt

Blackened Salmon

• 1 tablespoon smoked paprika
• 1/2 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper or more to taste
• Salt + pepper to taste
• 2 tablespoons extra virgin olive oil
• 4 salmon filets (~5 ounces each)

Get Recipe Ingredients

Instructions

• In a bowl, mix together diced pineapple, jalapeño, red onions, cilantro, juice from 1 lime, and salt until combined. Place in the fridge to set while you make the salmon.
• In another bowl, add the smoked paprika, cayenne, chili powder, cumin, oregano, salt and pepper and mix together until combined.
• Lay the salmon filets on a clean work surface and sprinkle the blackened seasoning evenly over each filet, rubbing it on all sides.
• In a nonstick skillet, heat oil over medium-high heat. Cook salmon fillets, skin side up, for 5 minutes. Flip the filet and cook for another 5 minutes. Make sure to cook salmon until internal temperature reads 145 degrees F on a food thermometer.
• Transfer to a plate. Serve with white rice or a salad. Enjoy!

Nutrition

Serving: 1serving | Calories: 346kcal | Carbohydrates: 10g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 79mg | Potassium: 952mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1179IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 2mg

The post Blackened Salmon with Pineapple-Jalapeño Salsa appeared first on A Sassy Spoon®.

In case you’re new here, I’m sure you already know I love all types of seafood. I also love me some deliciously cooked salmon! Have you ever wanted to make salmon but you either are intimidated by making it at home OR you’re not sure how to season it?

Well, this easy spicy salmon with honey butter sauce is for you!

Salmon is one of my favorite things to make for friends, family, and especially during busy weeknights. Cooking salmon is always a breeze plus I’m sharing 3 ways to make salmon at home by baking, pan-searing, and air frying. All these methods are ready in under 20 minutes!

Let’s get into it.

How To Season Salmon

I often hear from others that salmon tastes like nothing. DUH! You have to season it for it to taste good! The beauty of salmon (and most fish in general) is that they go well with almost any mix of spices, even if you just use salt and pepper.

For this recipe, however, I’m using a blend of my favorite spices. This simple spicy mix for seasoning salmon includes:

• smoked paprika
• cayenne pepper
• brown sugar
• garlic powder
• salt

It’s that simple and oh so good for elevating the flavor of salmon!

How To Make Honey Butter Sauce

This honey butter sauce not only takes this spicy salmon recipe to the next level but it’s also VERY easy to make. In a bowl, you make the honey butter by whisking together the melted butter with honey until you get a drippy consistency.

The honey butter sauce will thicken as it cools which is fine (and kinda even better, to be honest) and then you can drizzle it over the salmon fillets. You can also use it for chicken wings, chicken breast, roasted veggies, and more. It will last about 3-4 weeks in the fridge in an airtight container (or a weck jar) for future use.

You can bake salmon in the oven, pan sear it on the stove, grill it, or use an air fryer. My go-to method is to cook salmon in a skillet on the stove. No matter which method you use, all you have to pay attention to is the internal temperature which should read 145 degrees F on a food thermometer.

How To Cook Salmon in the Oven

To make salmon in the oven, make sure to season the salmon fillets then place them skin side down on a parchment paper lined baking dish. Bake until salmon is fully cooked, about 10-15 minutes, depending on the thickness. Just make sure the internal temp of the salmon fillets is 145 degrees F on a food thermometer.

How To Cook Salmon in the Air Fryer

To make salmon in the air fryer, you, first, season the salmon fillets then spray the air fryer basket with nonstick cooking spray. Place the salmon fillets, skin side down, in the basket (depending on the size, you may have to do this in batches). Air fry the salmon for 8-10 minutes at 390 degrees F or until fully cooked.

How To Cook Salmon in a Pan

Season the salmon fillets. In a nonstick skillet, heat oil over medium-high heat. Cook salmon fillets, skin side up, for 5 minutes.
 Flip the filet and cook for another 4 minutes until fully cooked.

What to Serve with Salmon

You can serve salmon with:

• quinoa
• rice
• greens
• roasted potatoes
• roasted veggies

I can’t wait for you to make this recipe!

You may also like:

• 5-Ingredient Honey Mustard Salmon
• Spicy Salmon Tostones
• Blackened Salmon Burgers with Queso Fresco Cream Cheese Spread
• Salmon Quinoa Salad with Balsamic Vinaigrette

Print

Spicy Salmon with Honey Butter Sauce

A spicy salmon recipe made with a homemade spice mix and a delicious honey butter sauce. Perfect 25-minute weeknight meal!

Course Dinner, Main Course

Cuisine American

Keyword honey butter, pan fried salmon, pan seared salmon, salmon dinner, salmon recipes, sauce for salmon, spicy salmon recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 398kcal

Author Jamie Silva

Ingredients

• 1 teaspoon smoked paprika
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper or more if desired
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 8 tablespoons unsalted butter melted
• 4 ounces honey
• 4 wild-caught salmon fillets
• Lemon slices

Get Recipe Ingredients

Instructions

• In a small bowl, whisk all spices together. Season salmon fillets with the spice mix. Set aside.
• In another bowl, make the honey butter by mixing together butter and honey together until drippy.*
• In a nonstick skillet, heat oil over medium-high heat. Cook salmon fillets, skin side up, for 5 minutes. Flip the filet and cook for another 5 minutes. Make sure to cook salmon until internal temperature reads 145 degrees F on a food thermometer.
• In the last minute, brush the honey butter sauce evenly over the salmon fillets. Serve salmon with lemon slices. Enjoy!

Notes

*The honey butter sauce will last about 3-4 weeks in the fridge in an airtight container (or a weck jar) for future use.

Nutrition

Serving: 1serving | Calories: 398kcal | Carbohydrates: 25g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 223mg | Potassium: 868mg | Fiber: 1g | Sugar: 24g | Vitamin A: 418IU | Calcium: 20mg | Iron: 2mg

The post Spicy Salmon with Honey Butter Sauce appeared first on A Sassy Spoon®.

These days, I LOVE all kinds of seafood – mahi-mahi, salmon, cod, shrimp, crab, lobster. All the things! I make one of my easy salmon recipes about once a week now.

Many people tell me they don’t really enjoy the taste of salmon or are intimidated by making it at home. With that in mind, I decided to share this easy 5-ingredient honey mustard salmon recipe along with a few food-safe tips.

Recommended For This Recipe

Food Thermometer

Food Thermometers are a MUST-HAVE to ensure you are eating and serving fully-cooked poultry and this one from OXO is my favorite because it is instant read and easy to clean.

VIEW PRODUCT

How To Cook Salmon On A Skillet

In general, you can make salmon in a few ways. You can bake salmon in the oven, cook it on the stove, grill it, or air fry it. For this salmon recipe, we’re going to cook the salmon in a skillet on the stove. This is my go-to method.

When you pan-fry a salmon fillet, it gets a little golden crust on top, which makes it oh-so-good. You’ll feel like a famous chef after making it! Just make sure to cook salmon until the internal temperature reads 145ºF on a food thermometer.

How to Make Honey Mustard Sauce

But first, let’s make the sauce! Honey mustard is one of those sauces that is not only easy to make, but it’s DELICIOUS. You’ll want to enjoy it with everything! I’m definitely that girl who will order a side of honey mustard sauce with chicken tenders, burgers, fries, a salad lol…the addiction is real.

So why not add it to salmon! The reason I feel people don’t enjoy the taste of salmon is that they don’t season it enough nor add any sauces. I bet if you add the sweet taste of honey mustard to a salmon filet, you will absolutely be sold on its taste.

Making this sauce is easy. You simply whisk together Dijon mustard, honey, soy sauce, minced garlic, salt, and pepper in a bowl. That’s it!

How To Make Honey Mustard Salmon

Cooking the salmon on the stove takes about 10 minutes or less, depending on the thickness of the fillet. Again, make sure to cook salmon until the internal temperature reads 145ºF on a food thermometer.

I like to start by seasoning the salmon generously with salt and pepper. You then place the salmon fillets, skin side up, on a hot skillet coated with olive oil. No need to get crazy with the oil. A few teaspoons of olive oil are enough. You can also use butter if you prefer. Make sure not to move the salmon while it’s cooking.

After 5 minutes (or less if the salmon isn’t as thick), you flip the salmon to cook the other side for another 4 minutes. In the last minute of cooking, brush the honey mustard sauce over the salmon fillets. You can serve any remaining sauce with dinner.

What To Pair with Salmon

I usually pair this honey mustard salmon (or any salmon, really) with a simple arugula salad, roasted veggies, cooked quinoa, or delicious fluffy white rice. Mmm!

This recipe is simple enough for any weeknight dinner but can also be made for a dinner party or special occasion.

Can’t wait for you to try it!

Print

15-Minute Skillet Honey Mustard Salmon

An easy weeknight salmon recipe made with just 5 ingredients. Ready in less than 20 minutes and so delicious, you'll want to make it every week!

Course Dinner

Cuisine American

Keyword dijon, honey, honey mustard salmon, honey mustard salmon recipe, mustard, salmon, salmon dinner, salmon recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 212kcal

Author Jamie Silva

Ingredients

• 4 tablespoons Dijon mustard
• 4 tablespoons honey
• 1 tablespoon soy sauce (or coconut aminos)
• 1 clove garlic minced
• Salt and pepper to taste
• 4 wild caught salmon fillets patted dry
• 1 tablespoon extra virgin olive oil
• Chopped parsley for garnish, optional

Get Recipe Ingredients

Instructions

• In a small bowl, whisk together the Dijon, honey, soy sauce, garlic, salt, and pepper until smooth. Set aside.
• Season salmon fillets with salt + pepper. In a nonstick skillet, heat oil over medium-high heat. Cook salmon fillets, skin side up, for 5 minutes.
• Flip the filet and cook for another 4 minutes. Make sure to cook salmon until internal temperature reads 145 degrees F on a food thermometer.
• On the last minute, brush the honey mustard mixture evenly over the salmon fillets. Serve salmon with arugula, rice, and/or any remaining honey mustard sauce. Enjoy!

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 17.9g | Protein: 23.4g | Fat: 5.5g | Saturated Fat: 0.5g | Cholesterol: 55mg | Sodium: 586mg | Potassium: 23mg | Fiber: 1.1g | Sugar: 18g

The post 5-Ingredient Honey Mustard Salmon appeared first on A Sassy Spoon®.

This post is sponsored by Blue Harbor Fish Co.®. All opinions are my own.

Have you ever wanted to make an appetizer that would just WOW your guests? What about that time you needed to make a delicious lunch for your family? Well, I have the perfect recipe for you – Spicy Salmon Tostones!

I made these tostones using my favorite tuna and salmon brand, . Why are they my favorite brand? Because of their clean flavor!

I’m not lying when I say that I’ve been enjoying Blue Harbor products for years because of how clean and delicious their tuna tastes. I’ll be honest, however, I had never tried canned salmon before… and you know what? I was sold instantly!

Their wild pink salmon has a delicately light taste and a lovely bright color. It’s skinless and boneless which means you can eat it straight from the can but today, we’re spicing things up.

Literally!

How To Make Spicy Salmon Tostones

Ok, here’s what we’re going to do… we’re taking the canned wild pink salmon and mixing it up with an easy homemade spicy yogurt sauce!

Here’s what you do.

First things first, you’re going to make your tostones! Twice-fried plantains are super easy to make. I have a full tutorial on how to make tostones right here.

You then are going to make the spicy salmon mixture. In a bowl, mix together , Greek yogurt, your favorite hot sauce, lime juice, chipotle powder, smoked paprika, garlic powder, and salt to taste until well combined. Set it aside.

Now on a plate or serving tray, lay out all your tostones. Add a dollop of the mashed avocado on top of the tostones and a spoonful of the spicy wild salmon mixture on top of the mashed avocado. Garnish with chopped cilantro and that’s all folks!

The salmon mixture has some serious heat plus it tastes slightly smoky and tangy too. Pair that with crispy tostones and mashed avocado and well… you have the absolutely perfect lunch or appetizer idea. I promise your friends and family will love it!

Can’t wait for you to make it!

Print

Spicy Salmon Tostones

Twice-fried plantains topped with mashed avocado, wild pink salmon mixed with homemade spicy yogurt sauce and chopped cilantro.

Course Appetizer, Lunch

Cuisine American, Seafood

Keyword salmon, salmon recipe, spicy salmon, tostones, tostones recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 341kcal

Author Jamie Silva

Ingredients

• 2 cans Blue Harbor Fish Co.® Pink Salmon in Water 5 ounces each, drained
• 1/3 cup plain Greek yogurt
• 2-3 tablespoons hot sauce depending on desired heat level
• 1 tablespoon lime juice
• 1/2-1 teaspoon chipotle powder depending on desired heat level
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 ripe avocado mashed
• Tostones (Twice Fried Plantains) (linked recipe makes ~12 tostones depending on size of plantains)
• Chopped cilantro for garnish
• Salt to taste

Get Recipe Ingredients

Instructions

• In a bowl, mix together Blue Harbor Fish Co.® Pink Salmon, yogurt, hot sauce, lime juice, chipotle powder, smoked paprika, garlic powder, salt, and pepper until well combined. Set aside.
• On a plate or serving tray, lay out all your tostones. Add a dollop of the avocado on top of the tostones then a spoonful of the spicy salmon mixture on top of the avocado. Garnish with chopped cilantro and serve. Enjoy!

Nutrition

Serving: 1serving (3 tostones) | Calories: 341kcal | Carbohydrates: 46g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 508mg | Potassium: 1132mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1737IU | Vitamin C: 33mg | Calcium: 262mg | Iron: 2mg

Thank you Blue Harbor Fish Co.® for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo

You may also like:

• Spicy Lime Tuna Cakes with Yogurt Sauce
• Cuban-Style Shrimp Creole (The BEST Shrimp Recipe!)
• 5-Ingredient Honey Mustard Salmon
• 15-Minute Spicy Fish Taco Recipe

The post Spicy Salmon Tostones appeared first on A Sassy Spoon®.

It should come to no surprise that I love my fish, blackened. Every time I go out to eat and order fish, I usually ask for it blackened. So, it was a no brainer that today I present you with… blackened salmon burgers!

These blackened salmon burgers are smoky, a little spicy, and perfectly tender. Not to mention, they are SO easy to make!

This all came together in less than 30 minutes. Here’s what I did.

How To Make Blackened Salmon Burgers

• Mix the spices. In a bowl, mix together the smoked paprika, cayenne, brown sugar, thyme oregano, salt, and pepper. Set aside.
• Form the burgers. Cut salmon into small chunks. In a food processor, pulse the salmon and panko crumbs until ground. Form ground salmon into 4 burger patties.
• Cook the salmon burgers. In a hot skillet, add olive oil. Cook salmon burgers on medium-high heat for 3-4 minutes on each side. Be careful not to overcook. Transfer to a plate.

How To Make Queso Fresco Cream Cheese

Also, can we just talk about this queso fresco cream cheese? IT’S SOOO GOOD.

Over the weekend, I was at a friend’s house and she made this queso fresco cream cheese as a dip. I fell in love with its flavor and I knew I had to somehow incorporate it into one of my recipes. Well, what could be better than the cool, creamy, fresh taste of queso fresco cream cheese mixed with the smoky, spicy flavor of blackened salmon burgers?

Sounds like a match made in heaven to me!

While the burgers cool, you can make the queso fresco cream cheese spread. In a bowl, mix together cream cheese, queso fresco, garlic, onion powder, chives, salt, and pepper.

I hope you make this and LOVE it!

Print

Blackened Salmon Burgers with Queso Fresco Cream Cheese

Easy-to-make, smoky, blackened salmon burgers made with smoked paprika, cayenne, brown sugar, thyme, oregano and a cool, creamy queso fresco cream cheese spread!

Course Dinner, Lunch

Cuisine American

Keyword blackened salmon, burger recipe, queso fresco, salmon, salmon burger recipe, salmon burgers

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 261kcal

Author Jamie Silva

Ingredients

Blackened Salmon Burgers

• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons brown sugar
• 1 teaspoon thyme
• 1 teaspoon oregano
• salt + pepper to taste
• 1 pound wild salmon boneless, skin removed
• 1/3 cup panko crumbs
• olive oil for cooking
• 4 toasted buns
• microgreens for garnish
• sliced cucumber for garnish
• sliced avocado for garnish, optional
• lime wedges for serving sliced

Queso Fresco Cream Cheese

• 1/2 cup cream cheese
• 1/3 cup queso fresco
• 2 garlic cloves minced
• 1 teaspoon onion powder
• 2 teaspoons chopped chives
• salt + pepper to taste

Get Recipe Ingredients

Instructions

• In a bowl, mix together smoked paprika, cayenne, brown sugar, thyme oregano, salt and pepper. Set aside. 
• Cut salmon into small chunks. In a food processor, pulse the salmon and panko crumbs until ground. Form ground salmon into 4 burger patties.
• In a hot skillet, add olive oil. Cook salmon burgers on medium-high heat for 3-4 minutes on each side. Be careful not to overcook. Transfer to a plate.
• While the salmon burgers cool, make the queso fresco cream cheese spread. In a bowl, mix together cream cheese, queso fresco, garlic, onion powder, chives, salt and pepper. 
• To assemble, smear cheese mixture on toasted buns, add salmon burgers, sliced cucumbers, and micro greens. Serve and enjoy!

Nutrition

Serving: 1burger | Calories: 261kcal | Carbohydrates: 11g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 364mg | Potassium: 730mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1245IU | Vitamin C: 2mg | Calcium: 201mg | Iron: 2mg

You may also like:

• Salmon Quinoa Salad with Balsamic Vinaigrette
• Spicy Salmon Cakes with Avocado Crema
• 5-Ingredient Honey Mustard Salmon

SHOP THE RECIPE

The post Blackened Salmon Burger Recipe with Queso Fresco Cream Cheese Spread appeared first on A Sassy Spoon®.

I love me some quick and easy meals, especially when they’re healthy and good for meal prep! This salmon recipe is one of my faves. Super to easy make and soooo flavorful. This recipe is actually from 2017. I gave it a much needed makeover both with photos and an updated recipe. Let me show you what I did.

How To Make Quinoa Salad with Balsamic Vinaigrette

So first things first, you make the vinaigrette. It’s simple and uses basic ingredients that you probably have in your pantry right now. Just 4 ingredients. Balsamic vinegar, olive oil, dijon mustard, and garlic. I like to season with a little bit of salt and pepper. Whisk all that together and set aside.

Next, you make the salad. This is the part when having a cooked grain ready to go is key. I always like to have either cooked rice or quinoa in my fridge for moments like these. Aside from that, you can always chop up your veggies and store them in air tight containers. That way it all comes together super quick!

So, you grab cooked and cooled quinoa, chopped tomatoes, onions and arugula. Mix it all up and add the dressing. Taste test and season with salt + pepper, if needed. I loooove me some chilled quinoa with veggies.

How To Make Pan-Seared Salmon

Once you have the salad ready to go, set that aside, and let all the flavors marinate. Meanwhile, you make the salmon. We’re keeping the salmon simple by only adding salt and pepper. I’m usually a season queen with my recipes but I didn’t want anything to overpower the salad. You are more than welcome to season the salmon with oregano, basil, paprika, cumin…whatever you’d like. Go easy, maybe start with a 1/4 teaspoon at a time, and taste along the way. You could also squeeze some lemon on top! Mmm.

The way I like to cook salmon is by pan frying it. No need to turn on any broilers or ovens. Just make sure the salmon is thawed well. Season with salt and pepper. Don’t be stingy with the seasoning either. Salt and pepper it up!

Heat olive oil in a skillet then cook, skin side up, for about 4-5 minutes, until golden brown and crispy. YUM. Flip and cook the other side. Once the salmon fillets are cooked and cooled, break them apart with a fork and toss them in the quinoa salad. That’s all folks!

This salmon recipe makes 4-6 servings. It can be used for meal prep, dinner, lunch, brunch, or for entertaining.

Can’t wait for you guys to make it!

Print

Salmon Quinoa Salad with Balsamic Vinaigrette

Pan seared salmon served with tricolor quinoa, chopped tomatoes, chopped onions, arugula, and a simple balsamic vinaigrette. 

Course Dinner, Lunch, Main Course

Cuisine Dairy-Free, Low Carb

Keyword quinoa salad, salad, salad recipe, salmon quinoa salad, salmon salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 464kcal

Author Jamie Silva

Ingredients

Simple Balsamic Vinaigrette

• 2  tablespoons  balsamic vinegar
• 3 tablespoons  olive oil
• 1 teaspoon dijon mustard
• 1 clove garlic minced

Salmon Quinoa Salad

• 2  cups  cooked quinoa cooled or chilled
• 4  cups  arugula
• 1/2 cup chopped onion
• 1/2 cup chopped tomato
• 1 pound wild salmon skinned, (2-3 fillets)
• Salt + pepper to taste
• 2  tablespoons olive oil
• Lemon wedges optional

Get Recipe Ingredients

Instructions

• In a small bowl, make the balsamic vinaigrette by whisking balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper to taste. Set aside.
• In a large bowl, add cooked and cooled quinoa, arugula, onion, tomato and balsamic vinaigrette. Season with salt and pepper. Gently toss and set aside.
  
• Generously season salmon filets with salt and pepper. In a skillet, heat olive oil over medium heat. Place salmon on skillet, skin side up, and cook for 4 minutes, undisturbed, until golden brown and crispy. Flip the filets and cook until the fish feels firm to the touch, about another 3-4 minutes. Transfer to a plate to cool.
• Once the salmon fillets have cooled, break them apart using a fork and toss in the quinoa salad. Squeeze some lemon juice, if desired. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 464kcal | Carbohydrates: 19.6g | Protein: 33.4g | Fat: 28.4g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 88mg | Potassium: 887mg | Fiber: 2.5g | Sugar: 4.3g | Calcium: 50mg | Iron: 2.5mg

This post was originally published in March 2017. Updated recipe + photos in February 2019.

You may also like:

• Blackened Salmon Burgers with Queso Fresco Cream Cheese Spread
• Quick + Easy Honey Garlic Salmon Skewers
• Spicy Lime Tuna Cakes with Yogurt Sauce

The post Salmon Quinoa Salad with Balsamic Vinaigrette appeared first on A Sassy Spoon®.