If you’re looking for easy and delicious ways to incorporate salmon into your meal plan, then this is the post for you! Salmon is not only packed with protein and heart healthy Omega-3s, it’s also easy on the braces, so it’s something every member of the family can enjoy.
Today we’re sharing four different salmon preparations: a chowder, pasta, patties and broiled. Click on one of the titles below to jump to the recipe, or scroll down to view each one in order.
- 3 tablespoons butter
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon garlic powder
- 2 cups diced potatoes
- 2 carrots, diced
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
- 2 (6 ounce) cans salmon
- 1 (12 fluid ounce) can evaporated milk
- 1 (15 ounce) can creamed corn
- 1 cup cheddar cheese, shredded
1. Melt butter in a large pot over medium heat.
2. Saute onion, celery and garlic powder until onions are tender.
3. Stir in potatoes, carrots, broth, salt, pepper and dill. Bring to a boil and reduce heat. Cover and simmer 20 minutes.
4. Stir in salmon, evaporated milk, corn and cheese. Cook until heated through.
+ You can substitute fresh garlic for the powder and fresh salmon for canned.
+ To reduce the fat and calories, use fat-free evaporated milk and eliminate the cheese (many reviewers preferred the recipe without it).
+ For a smokier flavor, add two capfuls of liquid smoke at the end.
Original recipe found on AllRecipes.com
Whole Wheat Spaghetti with Lemon, Basil and Salmon
- 1/2 pound whole-wheat spaghetti pasta
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 tablespoon olive oil
- 4 (4-ounce) pieces salmon
- 1/4 cup chopped fresh basil leaves
- 3 tablespoons capers
- 1 lemon, zested
- 2 tablespoons lemon juice
- 2 cups fresh baby spinach leaves
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt and pepper. Toss to combine.
2. Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
3. Add the basil, capers, lemon zest and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
Original recipe courtesy of Giada De Laurentiis, found here.
- 12 ounces skinless boneless salmon (sold in 6 oz cans or packets)
- 1/2 medium onion, chopped
- 1/2 cup breadcrumbs, seasoned or 1⁄2 cup breadcrumbs, plain
- 1/4 cup chopped parsley (optional)
- 2 eggs, beaten
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
1. Saute onions in 1 TBS olive oil until cooked through but not brown.
2. Drain liquid from the salmon.
3. Combine salmon, sauteed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt and pepper. Form mixture into patties.
4. Melt butter and oil in a pan.
5. Brown salmon patties on both sides (about 4-5 minutes per side). Place cooked patties on a paper towel to absorb excess oil.
+ Use crushed Ritz crackers instead of breadcrumbs for added flavor.
+ Some reviewers reported the onion in the recipe being a bit overpowering, so you may want to half the onion or eliminate it altogether and replace with onion powder.
Original recipe posted by Oliver & Fischer’s Mommy on food.com.
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 pound salmon
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic powder and pepper.
2. Place salmon in a shallow glass baking dish and coat with the maple syrup mixture.
3. Cover the dish and marinate salmon in the refrigerator 30 minutes, turning once.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
+ The author of this recipe cautions to avoid marinating the fish for longer than 30 minutes.
+ Add about a tablespoon of freshly grated ginger for more flavor.
Original recipe posted by Starflower on AllRecipes.com.