Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 cup fresh pineapple, diced (or use canned pineapple)
• 1/4 cup honey
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
• Salt and black pepper to taste
• Fresh cilantro or green onions for garnish (optional)
• Lime wedges (for serving)

Instructions:

Prepare the Marinade:

1. In a medium bowl, whisk together the honey, soy sauce, olive oil, minced garlic, grated ginger, salt, and black pepper until well combined.

Marinate the Salmon:

1. Place the salmon fillets in a shallow dish or a resealable plastic bag.
2. Pour the marinade over the salmon, ensuring each fillet is coated.
3. Add the diced pineapple on top.
4. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Preheat the Grill or Oven:

1. If grilling, preheat your grill to medium-high heat.
2. If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cook the Salmon:

Grilling:

1. Remove the salmon from the marinade and place the fillets directly on the grill.
2. Cook for about 4-6 minutes on each side, or until the salmon flakes easily with a fork.
3. Brush with extra marinade during grilling for added flavor.

Baking:

1. Place the salmon fillets and the pineapple on the prepared baking sheet.
2. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve:

1. Remove the salmon from the grill or oven.
2. Garnish with fresh cilantro or green onions if desired.
3. Serve with lime wedges on the side.

Enjoy this delicious Honey Pineapple Salmon with steamed rice, quinoa, or a fresh salad!
Prep Time: 10 minutes | Marinate Time: 30 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients

• 4 salmon fillets, salted and seasoned to taste
• 6 tablespoons. Unsalted butter at room temperature (see note) 1/3 cup honey
• Seasoning with Cajun seasoning
• 2 tablespoons garlic powder
• 2 tsp. Italian season
• 2 tsp. Paprika (smoked paprika, if available)
• cayenne pepper (1 teaspoon)
• 1 teaspoon onion powder
• 1 teaspoon black pepper, cracked – or 1/2 teaspoon black pepper, finely ground
• Quarter teaspoon of salt
• 1/2 tsp crush red pepper

How To Make Cajun Honey Butter Salmon

1. Mixing Cajun season ingredients in bowl.
2. Beat butter for 2 minutes using an electric hand mixer until light and fluffy.
3. Blend honey and cream in a blender until smooth. 1 tablespoon combined Cajun seasoning (remaining seasoning can be kept for up to 3 months in an airtight container)
4. Using a paper towel, pat the salmon fillets dry on all sides.
5. Season with salt and pepper to taste after rubbing it with oil.
6. Cook salmon for 6-8 minutes on each side on a preheated grill or grill pan, or until opaque and crusty.
7. Spread a generous amount of Cajun Honey Butter over each slice after turning off the grill (or stove if you’re using a grill pan).
8. Allow the butter to melt for 30 seconds, then spread it over the salmon using the back of a spoon.
9. Turn it over and do the same on the other side.
10. If you prefer, garnish with chopped cilantro or parsley and serve immediately.

Ingredients:

• 4 salmon fillets
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lime juice
• Salt and pepper to taste
• Sesame seeds and sliced green onions for garnish

Directions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together hoisin sauce, soy sauce, honey, minced garlic, grated ginger, and lime juice.
3. Place the salmon fillets on the prepared baking sheet and season with salt and pepper.
4. Brush the hoisin glaze generously over the salmon fillets, coating them evenly.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Once done, remove from the oven and sprinkle sesame seeds and sliced green onions on top for garnish.
7. Serve the hoisin glazed salmon hot, accompanied by your favorite side dishes.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings

Ingredients:

• 4 salmon filets, about 1 and 1/2 pounds, skins on
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup (116 g) mayonnaise
• 1/4 cup (66 g) Thai sweet chili sauce
• 1 teaspoon Sriracha, or more to taste
• 1 tablespoon honey
• Chives, chopped for garnish

Directions:

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Drizzle olive oil over salmon on all sides and gently rub it in. In a small bowl, combine paprika, garlic powder, salt, and pepper.
3. Sprinkle this seasoning mixture over the salmon filets.
4. In another bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey well.
5. Divide the sauce in half; use ½ cup for brushing onto the salmon before baking, reserving the other ½ cup for drizzling after baking.
6. Evenly brush ½ cup of the sauce over the salmon filets.
7. Place them on the lined baking sheet, skin-side down, leaving space between each filet.
8. Bake for 8-10 minutes, or until cooked through (start checking after 6 minutes).
9. For a crispier filet, broil for 1-2 minutes.
10. Transfer salmon to a plate, drizzle with the remaining sauce, and garnish with chives.
11. Serve warm with rice.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 574 kcal | Servings: 4 servings

Ingredients:

Lime Salmon:

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper, to taste

Coconut Rice:

• 1 to 1/2 cups Zico Coconut Water
• 1 to 1/4 cups canned coconut milk
• 1 to 1/2 cups jasmine rice, rinsed well and drained well
• 1/2 tsp salt

Avocado-Mango Salsa:

• 1 large mango, peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion, rinsed under water and drained
• 1 large avocado, peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper, to taste

Directions:

1. For the salmon:
   1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste.
   2. Place salmon in baking dish, cover, and marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer.
   3. Preheat a grill over medium-high heat during last 10 minutes of marinating.
   4. Brush grill grates with oil.
   5. Grill salmon about 3 minutes per side or until just cooked through.
2. For the coconut rice:
   1. While salmon is marinating, prepare coconut rice.
   2. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil.
   3. Cover and simmer until liquid has been absorbed, about 20 minutes.
   4. Fluff with a fork, then let rest 5 minutes.
3. For the mango avocado salsa:
   1. While the salmon is grilling, prepare salsa.
   2. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water.
   3. Season with salt and pepper to taste.
   4. Serve salmon warm with coconut rice topped with avocado mango salsa.

Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 650 kcal | Servings: 4

Ingredients:

• 4 salmon fillets
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh chopped parsley, for garnish

Directions:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or lightly grease with oil.
3. In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, minced garlic, salt, and pepper.
4. Place the salmon fillets on the prepared baking sheet, skin-side down.
5. Brush the Dijon mustard mixture generously over the tops of the salmon fillets.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. While the salmon is baking, prepare the lemon Dijon sauce.
8. In a small saucepan, combine 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil.
9. Heat over medium heat, stirring constantly, until heated through.
10. Once the salmon is cooked, remove it from the oven and drizzle the lemon Dijon sauce over the top.
11. Garnish with fresh chopped parsley.
12. Serve the Dijon salmon with lemon Dijon sauce hot with your favorite side dishes.
13. This Dijon Salmon with Lemon Dijon Sauce is a flavorful and elegant dish that’s perfect for any occasion.
14. The tangy Dijon mustard glaze pairs perfectly with the zesty lemon sauce, creating a delicious combination that’s sure to impress.

Prep Time: 5 minutes | Cooking Time: 12-15 minutes | Total Time: 20 minutes | Servings: 4 servings

Ingredients:

• 500 grams Salmon (skin on)
• 5 tablespoons LIGHT Soy Sauce
• 3 tablespoons Apple Cider Vinegar
• 4 tablespoons Honey
• 1 teaspoon Sesame oil
• 3 cloves Grated Garlic
• Small thumb Grated Ginger
• 1 teaspoon Salt
• 1 teaspoon Fresh Black Pepper

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Calories (per serving): Approximately 300-350 calories

Instructions:

1. In a bowl, combine the light soy sauce, apple cider vinegar, honey, sesame oil, grated garlic, grated ginger, salt, and fresh black pepper.
2. Stir well to make the teriyaki sauce.
3. Place the salmon fillets in a shallow dish or ziplock bag.
4. Pour half of the teriyaki sauce over the salmon, making sure to coat all sides.
5. Reserve the remaining sauce for later.
6. Marinate the salmon in the refrigerator for at least 30 minutes, or up to overnight for a more intense flavor.
7. Preheat the grill or a non-stick skillet over medium-high heat.
8. If using a grill, lightly oil the grates.
9. Place the salmon fillets, skin side down, on the grill and cook for about 4-5 minutes.
10. Carefully flip the fillets and continue cooking for another 4-5 minutes until the salmon is cooked through and easily flakes with a fork.
11. If using a skillet, heat a small amount of oil over medium-high heat.
12. Place the salmon fillets, skin side down, in the skillet and cook for about 4-5 minutes.
13. Flip the fillets and cook for another 4-5 minutes until the salmon is cooked through and easily flakes with a fork.
14. While the salmon is cooking, heat the reserved teriyaki sauce in a small saucepan over medium heat until it thickens slightly.
15. Once the salmon is cooked, remove it from the grill or skillet. Drizzle the thickened teriyaki sauce over the cooked salmon.
16. Serve the Salmon Teriyaki hot with steamed rice or your choice of side dishes.
17. Enjoy your flavorful Salmon Teriyaki!

Please note that the preparation and cooking time may vary slightly depending on the thickness of the salmon fillets.

Ingredients:

• 4 (7 ounce each) salmon fillets, skin removed
• 2 tablespoons avocado or olive oil, divided
• Salt and ground pepper, to taste
• ½ teaspoon smoked paprika, plus more for seasoning shrimp
• 1 teaspoon Cajun seasoning, plus more for seasoning shrimp
• 4 oz. frozen spinach, thawed
• 1x 5 oz. pack of Boursin Shallot & Chive, at room temperature
• 1 jalapeno, deseeded and diced
• 8 oz. lump crab or claw crab
• ¼ cup parmesan cheese, grated
  2 teaspoons garlic, minced
• 12-16 medium shrimp, peeled and cleaned
• Lemon wedges, to garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Keep aside.
2. Drizzle the salmon filets with 1 tablespoon of oil, then season with salt, pepper, smoked paprika, and Cajun seasoning on both sides. Cut a slit through the middle of each salmon fillet, but not all the way through, about two-thirds of its total length. Keep aside.
3. Squeeze excess liquid out of the spinach and discard it. In a medium bowl, combine the spinach with Boursin cheese, jalapeno, crab meat, parmesan cheese, and garlic. Season with salt and pepper to taste. Keep aside.
4. Put the shrimp in a medium-sized bowl. Add the remaining 1 tablespoon of oil, Cajun seasoning, smoked paprika, salt, and pepper. Mix everything together. Keep aside.
5. Stuff the salmon fillets with the crab mixture, and top with the seasoned shrimp. Transfer on the prepared baking sheet and pour the Cajun butter over the salmon.
6. Bake for 15-17 minutes or until salmon is cooked through, opaque in center and flakes easily with a fork. Serve with lemon wedges.

Notes:

Opt for fresh ingredients for a more flavorful dish.
For a less spicy option, adjust the Cajun seasoning to your taste.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 2 tsp rub with love salmon rub (or any other kind you like)
• 1 garlic clove
• Salt to taste
• 1 Tbsp Olive oil

Directions:

1. Begin by seasoning your salmon fillets.
2. Drizzle each fillet with olive oil.
3. Press or finely mince the garlic clove and rub it onto the salmon.
4. Sprinkle the salmon rub evenly over the fillets, then season with salt to your liking.
5. If making your own salmon rub, combine 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1 tsp smoked paprika, and 1 teaspoon brown sugar, and apply this mixture to the salmon.
6. For oven air fryer users, line the bottom of the baking sheet with foil.
7. If using a basket-type air fryer, avoid foil and instead, spray the basket with nonstick spray.
8. Bake the salmon at 400 degrees Fahrenheit for 10-15 minutes in an oven air fryer.
9. In a basket-type air fryer, start with 12 minutes and adjust the time as needed based on the thickness of your salmon fillets.
10. Ensure the internal temperature of the salmon reaches at least 145 degrees Fahrenheit before serving.

Prep Time: 5 minutes | Cooking Time: 10-15 minutes | Total Time: 15-20 minutes | Kcal: 280 kcal | Servings: 2 servings