Seafood can be pretty intimidating to cook at home. Get it right, and it’s absolutely delicious. But get it wrong…and…well….yikes.

There was definitely a time when I wouldn’t even attempt to cook fish at home. We really only ever ate seafood if we went out to eat when I was growing up, so it wasn’t something I was really comfortable with. That all changed, though, when I met my husband. He grew up Catholic, and eating fish on Fridays during Lent was very much a tradition for him.

I found this method online, and I’ve never looked back. It’s SO simple! You can change up the seasoning how ever you want, which makes it even better in my book! Sometimes I marinate my salmon, like for these amazing Cooked Salmon Poke Bowls. Sometimes I sprinkle them with a little salt, some lemon zest, and minced garlic. And sometimes, I use the spice mix in this recipe…but to be honest, this post is ALL about the method!

Tips and Frequently Asked Questions:

-Should I buy a large piece of salmon and cut it up, or should I buy smaller pieces? That is fully up to you! I like to make a LOT of salmon at once so that I can make our favorite Salmon Salad with the leftovers, so I generally buy a very large fillet and trim it into smaller (1 1/2 – 2 inches wide) fillets. But you do what works best for your situation!

–Should I leave the skin on or remove it before baking? This is another personal preference situation. I prefer to leave the skin on, mostly because I find it’s easier to remove the skin after the salmon has been baked. Simply take a spatula or turner and push it between the meat and the skin. I also leave the skin on because I prefer to handle the raw fish as little as possible to keep it from breaking down. We live in small town Indiana, so the salmon I have access to at the super market is never super off-the-boat fresh, and tends to become mushy if it’s handled too much.

–What is the white slimy stuff that comes out of the fish while cooking it? Is it safe to eat? The white stuff that appears on salmon while it’s cooking is a protein that is naturally in the fish called albumin. I’ve read that if you heat the fish slowly it helps prevent the albumin from becoming visible, but this hasn’t been my experience. It doesn’t look great, but it’s perfectly harmless and flavorless, and totally safe to eat. If it grosses you out, gently scrape it off! It’s what I generally do.

–Do I bake the salmon for the same amount of time if I have a gas oven? We recently moved into a house with a gas range, and while I LOVE cooking on it, baking in the oven has proven a little tricky. Depending on your oven, I would recommend a slightly longer baking time. I usually end up pulling mine out of the oven at about the 30 minute mark.

–What are some other ways I can season the salmon before baking it? There are tons of easy seasoning mixes out there, or you can create your own. Sometimes I like to give it an Asian flare and marinate it, like when I make these Cooked Salmon Poke Bowls. Other times, I’ll use my garlic press to press a couple of cloves of garlic and mix that with some kosher salt and the zest of a lemon, then spread that over the fish. Other times I’ll take the easy way out and use a healthy coating of my favorite Lakeshore Drive Seasoning from The Spice House (this is not a paid promotion!! I just love this stuff!).

–What can I do with leftover salmon? Salmon leftovers never last long in my house because my family is obsessed with this Salmon Salad. You could also make this Prosciutto and Asparagus Pasta, using chunks of salmon instead of the prosciutto. You’ll just need to adjust the salt level. Or, you can make Grandma’s Salmon Patties from my bff Liz over at The Farmwife Cooks. Leftovers don’t have to be boring!

Ingredients Needed For Never Fail Baked Salmon:

• Salmon Fillets, 1 1/2-2 inches wide
• Olive Oil
• Paprika
• Garlic Powder
• Onion Powder
• Kosher Salt
• Pepper

How to Make Never Fail Baked Salmon:

Line a baking sheet (like this one!) with aluminum foil. Drizzle a little olive oil on the foil and spread it around with a brush or your fingers to create a non-stick surface.

In a small bowl, combine the paprika, garlic powder, onion powder, salt, and pepper. Gently pat the salmon filets dry with a paper towel and space evenly on the prepared baking sheet. Drizzle the salmon with a little olive oil and spread it around on the fish. Season the fish evenly and generously with the spice mix.

Place the baking sheet in a cold oven. Set the oven to 400 degrees and set your timer for 20 minutes. Walk away and enjoy a glass of wine, have a dance party, or cook up some sides. Or all of the above. When the timer goes off, you’ll have perfectly flakey, delicious salmon. If you prefer your salmon well-done (I won’t judge you, I promise), leave it in the oven for about 5 more minutes.

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Never Fail Baked Salmon

Don't be intimated by cooking fish at home! This easy Never Fail Baked Salmon will have you serving up a healthy meal like a pro in under 30 minutes!

Course Main Course

Cuisine American

Keyword 30 Minute Meals, Baked Salmon, easy dinner, Easy Lunch, Healthy, Lenten recipes, Pescatarian, salmon

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan – The Crossroads Cook

Ingredients

• Salmon Fillet any amount, cut into 1 1/2-2 inch wide pieces
• 2 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 Tbso Olive Oil
• Lemon Wedges, optional

Instructions

• Prepare a baking sheet by lining it with aluminum foil. Drizzle a little olive oil on the foil and spread it around to grease the pan.
• Cut salmon into 1 1/2 to 2 inch wide fillets. Place fillets on the baking sheet and drizzle with a little olive oil.
• In a small bowl, combine the paprika, garlic powder, onion powder, salt, and pepper. Sprinkle seasoning mix over the fish, making sure to coat it evenly and generously.
• Place the salmon into the oven. Turn the oven on to 400 degrees and set a timer for 20 minutes.
• Serve with a squeeze of lemon, if desired.

The post Never Fail Baked Salmon appeared first on The Crossroads Cook.

Who doesn’t love a great brunch on the weekend? It’s seriously one of my favorite meals and one I would enjoy on the regular when I lived in and around Indy. Unfortunately, I don’t get to go out to brunch often…there aren’t exactly a lot of joints slinging Mimosas and Bloody Mary’s within an hour of where I live now. If I want brunch, it’s up to me to make it happen.

I’ll usually make a big breakfast/brunch situation happen once a week, but with three little ones running around anything I make HAS to be easy. And quick. This Smoked Salmon Flatbread fits the bill perfectly. It is so simple, takes no time at all, and makes me feel like I’m doing a fancy brunch (or lunch!) at some nice restaurant with my girlfriends again!

I discovered this beauty on one of our previous trips to The Netherlands. JW’s sweet sister, Hanneke, took us to lunch at this amazing convent turned into park and restaurant that’s just down the road from where she lives. The enterprising nuns that still call the property home turned the old barns in to an adorable restaurant and shop. They still farm there, but on a smaller scale. It’s absolutely beautiful and the food is *chef’s kiss*! This flatbread is SO simple, but the flavor combination is outstanding and I knew I had to recreate it as often as possible at home!

What you Need for Making Smoked Salmon Flatbreads:

• Flatbread: Use whatever type is easily available to you! these are great with home made, pre-made, frozen, naan bread….anything that can be baked until good and crispy.
• Cream Cheese: softened a little so that it’s easy to spread. If you want to mix it up and use a flavored cream cheese, such as chive and onion, have at it! You do you, friend!
• Red Onions: Slice these bad boys into thin slices. If red onions are too much for you, it’s possible to mellow them out by soaking them in cold water for about 30 minutes.
• Capers: Now, hear me out. I’m not a caper fan, but for some reason they just WORK on this. Give them a chance. If you still hate them after trying it, leave them off. They can be found in most grocery stores with either the pickles or the Italian foods.
• Smoked Salmon: Find it in the “fresh” seafood section of your grocery story, usually at the end of meat section.
• Dill: Fresh, dried, freeze-dried…whatever you’ve got on hand.

How to Make Smoked Salmon Flatbreads:

There really isn’t a “recipe” for these flatbreads. That’s how simple they are!

First, bake your choice of flatbread until it’s good and crispy. Let it cool slightly, then spread some cream cheese on top, as thick as you please. Place thin slices of smoked salmon around, then top with the onions, capers, and dill. Cut the flatbread in to manageable sliced, and dig in. Enjoy!

Looking for more great salmon recipes? Try one of these!
-Baked Salmon Poke Bowls
-Salmon Salad

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Smoked Salmon Flatbread

Elevate your brunch (or lunch!) game with this elegant, delicious, and super easy flatbread pizza!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 1 person

Author Meagan – The Crossroads Cook

Ingredients

• 1 Flatbread Pizza Base
• Cream Cheese, slightly softened
• Capers, drained
• Red Onion, thinly sliced
• Smoked Salmon
• Dill

Instructions

• Bake the flatbread according to the package directions, or until crispy. Allow to cool slightly.
• Spread a layer of cream cheese, as much as desired, on the baked, cooled flatbread.
• Top with thin slices of smoked salmon, capers, sliced red onions. Sprinkle with dill.
• Cut pizza into slices and enjoy!

The post Smoked Salmon Flatbread appeared first on The Crossroads Cook.

I feel like sushi is one of those love it or hate it things. I know some people (ahem…me) that are crazy about the stuff. In fact, I made it clear to my husband during my first pregnancy that our first date night out after our baby was born would be for sushi and cocktails. Bless the man, he made it happen. I also know others that wouldn’t touch it with a 10-foot pole, mostly because the idea of “raw fish” grosses them out. Then, there are those that would be willing to try it, but are scared to because they have no idea where to start.

Poke bowls are just basically deconstructed sushi rolls. They have many of the same ingredients and flavor profiles, just in a bowl form rather than rolled up into little bite-sized flavor bombs. They’re great because they’re delicious, and are easy to customize.

Generally poke bowls are made with raw sushi-grade fish. But if you live in the middle of God’s country like I do, getting your hands on high quality raw fish is pretty much just not going to happen. I mean, unless you want to give it a go with catfish or blue gill…but I don’t recommend it. This is why I decided to marinate and bake my salmon before adding it to the bowl. The bonus is this: because the salmon is baked through, you’re going to like (i.e. love!) these Cooked Salmon Poke Bowls even if you’re one of those folks that like seafood but aren’t so much into sushi because of the raw fish component!

They are also super healthy, loaded with fresh veggies, and really easy to make! And if I can find all of the ingredients at my local grocery store, you shouldn’t have a problem doing so either. If you can’t find something, check out Amazon. Another bonus? You can make these way ahead (just hold off on putting on the dressing and some of the toppings) and serve them cold.

How to Make Cooked Salmon Poke Bowls:

Start off by making your marinade/dressing mix. I like to make it in a large measuring cup…fewer dishes that way. Combine chicken stock (or veggie stock if you want to keep this strictly pescatarian), soy sauce, honey, olive oil, rice wine vinegar, sesame oil, minced garlic, and a little ground ginger. Give that a good whisk until the honey has dissolved into the marinade.

Pro tip: I always measure the olive oil into the measuring cup I’m going to measure the honey in and give it a swirl before dumping it into the larger bowl or measuring cup. Then, when you measure the honey, it’ll slide right out!

Pat your salmon fillets dry with paper towels. Put these in a large zip-lock bag along with half of the marinade mixture. Seal the bag and give the fish a very gentle massage to make sure the marinade is penetrating. You’ll want to leave these to marinate for at least 30 minutes. I usually try to leave them for an hour.

When the fish is done marinating, line a baking sheet with foil and place the salmon fillets on it skin side down. Put them into a cold oven, and then set your oven to 400 degrees and your timer for 25 minutes. I use this method every time I cook salmon, no matter how I’ve prepared it. The result will be perfectly cooked salmon every time. You might smell a little “burning,” but don’t worry. The salmon isn’t burning, it’s just the sugars in the honey and the soy sauce caramelizing. It’s fine. Everything’s fine.

In the meantime, cook the rice according to the package directions, substituting chicken or vegetable stock for the water. You’ll want to give the rice a good rinse before cooking it, or it will turn out starchy and clumpy.

If you are serving these warm, prep all of your veggies while the rice and salmon are cooking. If you are making them ahead and serving them cold, this step can wait until you’re ready to serve them. Once the rice is done and the salmon is out of the oven, pile some rice in a bowl. Flake the salmon—about half of a filet per bowl (discard the skin) and put it on top of the rice, along with your veggies. Top all of this with the diced scallions, cilantro, squeeze of lime, ¼ cup of the dressing, and sesame seeds. You can also add some Sriracha Mayo if you want a little kick.

Dig in and enjoy!

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Cooked Salmon Poke Bowls

Sometimes you just need a healthy, satisfying meal that’s loaded with fresh veggies and tons of flavor. These Cooked Salmon Poke Bowls are all of those things, plus they’re super easy to make!

Course Main

Cuisine Japanese

Keyword Asian, Baked Salmon, Poke Bowls, salmon

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

Marinade/Dressing

• 1 cup chicken or vegetable stock
• 3/4 cup soy sauce
• 1/3 cup honey
• 1 tbsp olive oil
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 clove minced garlic
• 1/4 tsp ground ginger.

Bowl Ingredients

• 4 salmon fillets
• 1 1/2 cups chicken or vegetable stock
• 1 cup jasmine rice
• 1 English cucumber chopped
• 1 cup shredded carrot
• 1 avocado diced
• 3 green onions diced
• juice of 2 limes
• 2 tsp sesame seeds
• sriracha mayonnaise

Instructions

• 1. Whisk together ingredients for marinade in a mixing bowl or a large measuring cup.

  2. Rinse the salmon fillets in cold water, and pat dry with a paper towel. Place salmon in a large zip-lock bag, and pour half of the marinade in the fridge. Put the rest of the marinade in the fridge for later use. Marinade the salmon in the fridge for at least 30 minutes.

  3. Line a baking sheet with foil. Place the marinated salmon fillets on the baking sheet,and place in a cold oven. Turn the oven on to 400 degrees and bake for 25 minutes.

  4.Meanwhile, rise the rice under cold water. Cook according to package directions, substituting chicken (or vegetable) broth for the water.

  5. Chop/dice the cucumbers, avocado, green onions, and cilantro. Set aside.

  6. When the rice and salmon are done, layer a serving of rice into a bowl. Flake ½ a fillet of salmon and place it on top of the rice in one corner. Arrange 1/4 of the cucumbers, carrots, and avocado around the rest of the rice. Sprinkle with green onions, cilantro, and sesame seeds, along with a squeeze of lime. Drizzle¼ cup of the dressing on, along with sriracha mayo.

The post Cooked Salmon Poke Bowls appeared first on The Crossroads Cook.