We’re always game for more fast and easy dinner ideas, and this is one to bookmark to make on repeat. Brown sugar salmon is simple and comes together quickly with just a few pantry ingredients! It’s a fun trick to whip out for a weeknight meal or when you’re entertaining guests, and it comes together in a flash. We like broiling the salmon to make it even quicker than baking! Here are a few notes on how to put it together.

Ingredients in brown sugar salmon

This brown sugar salmon recipe features a simple glaze featuring brown sugar, Dijon mustard and seasonings. It’s based on a concept where you simply mix equal parts brown sugar and mustard and paint it onto salmon, but we adapted it a few tweaks and extra seasonings to really make the flavors shine. The ingredients you need for brown sugar glazed salmon are:

• Salmon fillets, wild caught if possible
• Brown sugar
• Dijon mustard
• Olive oil
• Onion and garlic powder
• Salt and pepper

Tips for buying salmon

The most important thing when it comes to making salmon is the quality of the piece of fish. The type of salmon you can buy varies greatly. The quality of salmon you can find at the store varies greatly. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: which isn’t harmful but just doesn’t look appetizing! Here’s what to know when shopping for salmon:

• 1 to 1 1/2-inch thick fillets are handy for this recipe; you might find it labeled center cut at the store. Try to find something that looks like the fillets in this photo.
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon: avoid those big economy-sized bags (we’ve found this type can be thinner and taste fishy).
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)

How to cook brown sugar salmon

This brown sugar salmon recipe is quick and simple, partially because it uses a very fast cooking technique: broiling! Broiled salmon is efficient because it skips the oven preheating time, and the fish can cook in about 10 minutes. Here are a few tips for broiling brown sugar salmon:

• Allow the salmon to come to room temperature before cooking. This can take 20 to 30 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. This makes it browned on the outside but still cold on the inside.
• Remember the thickness determines the cook time. Very thin salmon can broil in just 5 minutes, but for this recipe we recommend a thicker piece. 1-inch salmon takes 8 to 11 minutes to broil.
• Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time!

How to know when salmon is done

The best way to know when salmon is done is to use a food thermometer! The internal temperature of the fish should measure 125 to 130°F in the thickest part of the salmon. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Don’t have a food thermometer? You can use visual cues. Cook until the fish is just tender and pink at the center; it should also flake with a fork. It’s easy to overcook salmon, so the best way to measure is with a thermometer.

Alternate method: grilled brown sugar salmon

You can also make this brown sugar salmon recipe as grilled salmon! In the summer, it’s our favorite way to make it. Use the method in this Marinated Grilled Salmon to transform this recipe by doing the following:

• Make the glaze as listed in the recipe below.
• Place the salmon in a large dish or container skin side up, and pour in the brown sugar glaze. Marinade for at least 30 minutes at room temperature.
• Place the salmon on a baking sheet. Brush it liberally with the marinade and discard any marinade. Sprinkle with the kosher salt (split between the fillets) and fresh ground pepper.
• Grill the salmon over indirect heat skin side up for 3 to 5 minutes, until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130°F. Allow to rest for a few minutes, then serve.

More salmon recipes

And that’s it! Let us know what you think of this brown sugar glazed salmon recipe in the comments below. Need more inspiration? Here are a few more salmon recipes you might enjoy:

• Whip up a Salmon Rice Crunch Bowl
• Make spinach artichoke Stuffed Salmon
• Try this fun and easy Marinaded Salmon
• Go for simple and delicious Salmon Croquettes with canned salmon

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Salmon Rice Crunch Bowl

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Stuffed Salmon

03

Easy Salmon Marinade

04

25 Easy Salmon Recipes

This brown sugar glazed salmon recipe is…

Dairy-free and gluten-free.

Brown Sugar Salmon

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• Author: Sonja Overhiser

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Description

This brown sugar salmon recipe features a flavor-popping glaze that takes this fish to the next level! An ideal fast and easy dinner idea.

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Ingredients

• 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible
• ¾ teaspoon kosher salt
• Freshly ground black pepper
• ¼ cup light brown sugar, tightly packed
• 2 tablespoons Dijon mustard
• ½ tablespoon olive oil
• ½ tablespoon warm water
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder

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Instructions

1. For best results, allow the salmon to come to room temperature before preparing the recipe (about 20 minutes).
2. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Sprinkle the salmon with the kosher salt evenly divided among the fillets.
3. In a medium bowl, mix together the light brown sugar, Dijon mustard, olive oil, water, onion powder, and garlic powder. Use a pastry brush to the glaze on the top of the salmon. Add a few grinds of fresh ground black pepper.
4. Broil (on a center rack if possible) for about 8 to 11 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Broil about 5 minutes for very thin salmon. Keep an eye on it because it can brown quickly. Serve immediately.

A Couple Cooks - Recipes worth repeating.

When it comes to classic French dishes, there’s nothing better than the carefree vibe of the great Nicoise salad. This Mediterranean main dish salad is colorful, light yet satisfying, and absolutely perfect for summer. Boiled eggs, green beans, olives, tomatoes, and tangy potato salad sit on crunchy lettuce, then they’re smothered a zesty lemon dressing. Eat it al fresco with a glass of wine in hand and you’ll be transported to the South of France!

What is Nicoise salad?

Nicoise salad (Salade Niçoise in French) is a composed French salad served as a main dish, featuring tuna, potatoes, blanched green beans, olives, tomatoes, hard boiled eggs, a vinaigrette salad dressing. In French, it means “salad from Nice, France” and it’s a classic dish from the Southern coast. Because it’s packed with protein, it’s filling and incredibly satisfying.

How to pronounce Niçoise? Say “sah-LAHD nee-SWAZ.”

This salad is one of our absolute favorites for summer entertaining because it’s easy to make ahead and has the perfect laid back, summer vibes. We could eat this every day! It’s ideal for patio meals with a crisp white wine, a spritz, or a French cocktail (maybe a Pastis?).

Ingredients in Nicoise salad

Eating our first Nicoise salad in Paris cemented this French classic in our repertoire. This recipe is an adaptation of Julia Child’s rendition of the French standard. What makes it so impressive is the potatoes: her French potato salad is the base for the potatoes and it’s so delicious you won’t be able to keep from sneaking bites! Here’s what’s in a classic Nicoise salad recipe:

1. Tuna: Tuna is traditional in Nicoise salad: this dish is not the same without it! You can also use other proteins: white beans, grilled tofu, or make salmon Nicoise salad! You can also try it with Seared Tuna as a variation.
2. Hard boiled eggs: Make perfect stovetop hard boiled eggs, steamed eggs, or try them in the Instant Pot.
3. Green beans: This salad calls for blanched green beans, a cooking method that makes them tender and bright green.
4. French potato salad: Here’s the best part! Use red potatoes to make a French potato salad with shallot, capers, and a vinaigrette dressing.
5. Olives: Olives are key to the briny, salty flavor. Look for Niçoise olives if you can find them, or use Kalamata. (If desired, you can also add a few caper berries.)
6. Tomatoes: Either cherry tomatoes or wedges of large tomatoes work here.
7. Butter lettuce: Crisp Bibb or butter lettuce serves as a base for the flavors.
8. Lemon vinaigrette dressing: A zingy lemon vinaigrette salad dressing ties everything together.

Tips for prep

This Nicoise salad recipe is easy to make, but there are quite a bit of elements to prepare. Luckily, you can make a lot of the components at the same time or ahead of time, and you can prep it all before serving (nothing needs to be done right before serving aside from plating). Here are a few tips for advanced prep:

• Make the hard boiled eggs in advance. Eggs are ideal for advanced prep: simply refrigerate until serving. You can also find pre-packaged hard boiled eggs at some grocery stores, which makes this recipe a breeze.
• Make the dressing in advance. The Nicoise salad dressing is simple to prep ahead; refrigerate and allow to come to room temperature before serving.
• Blanch the green beans in advance. Blanch the green beans up to 5 days in advance and refrigerate until serving.
• Make the potato salad in advance. The French potato salad stays good 4 to 5 days if you prep it before hand; refrigerate until serving.

Pick even 1 or 2 of these items to make in advance, and it makes for a much simpler prep the day of. If you decide to make it all in one evening, it’s nice to have a friend or partner to help!

How to serve Nicoise salad

Nicoise salad is the perfect spring salad or summer meal for enjoying al fresco. It screams for a glass of white wine or rosé (or even frozen rosé?), a Lillet spritz, or a Pastis. Serve it with a starter of crostini or a side of crusty bread, and you’ve got patio meal perfection.

Diet variations

Want to make vegetarian nicoise salad? Tuna is traditional for Nicoise salad, but for a vegetarian salad you can omit it and use white beans or tofu. Or, you can simply omit the extra protein: the potatoes and hard boiled eggs make it a filling vegetarian salad.

Want to make it vegan? Use seasoned tofu instead of tuna! We recommend Quick Tofu Crumbles.

More dinner salad recipes

There’s nothing better than a great main dish salad in the summer! Here are a few more main dish salads that work for dinner:

• Try Vegetarian Cobb Salad
• Go for fresh Smoked Salmon Salad or Salmon Nicoise Salad
• Grab a tasty Grilled Shrimp Salad
• Opt for Falafel Salad

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Vegetarian Cobb Salad

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Smoked Salmon Salad

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Grilled Shrimp Salad

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Salmon Nicoise Salad

This salad Nicoise recipe is…

Gluten free and pescatarian.

Classic Niçoise Salad

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★★★★★

4.8 from 4 reviews

• Author: Sonja Overhiser
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4

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Description

Nicoise salad is a French main dish that’s hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or anytime.

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Ingredients

• 8 eggs
• 1 1/2 pounds baby red potatoes
• 1 pound fresh green beans
• 1 small shallot (2 tablespoons minced)
• 2 tablespoons white wine vinegar
• ¾ teaspoon kosher salt, divided
• 2 tablespoons capers
• ½ tablespoon fresh parsley
• 7 tablespoons olive oil, divided
• ½ cup Nicoise or Kalamata olives
• 1 pint cherry tomatoes or 1 large tomato
• 2 cans tuna, packed in oil or water
• 1 head Bibb lettuce (aka butter lettuce)
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 small garlic clove, minced

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Instructions

1. Cook the hard boiled eggs: Follow the instructions to make the Hard Boiled Eggs or Steamed Hard Boiled Eggs, or complete this step in advance and refrigerate.
2. Boil the potatoes: Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. Once boiling, boil for 8 to 12 minutes until fork tender.
3. Blanch the beans: Cut the ends off the beans. Bring a separate medium pot of water to a boil with ½ tablespoon salt. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.
4. Finish the potatoes: While the potatoes are cooking, mince the shallot. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place them in a bowl and gently mix in the minced shallot, white wine vinegar, ½ teaspoon kosher salt, and ¼ cup warm water. Let stand for 5 minutes, gently stirring occasionally. Then add the capers, chopped parsley, 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary.
5. Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon kosher salt. Gradually whisk in 6 tablespoons olive oil working one tablespoon at a time, until creamy and emulsified.
6. Prep the salad ingredients: Slice the tomatoes into wedges (or cherry tomatoes in half) and sprinkle with a little kosher salt.
7. Prep the tuna: Drain the tuna and flake it using a fork. If not packed in oil, add a drizzle of olive oil and a few pinches of salt.
8. Serve: To serve, in large shallow bowls or on large platters, add the Bibb lettuce leaves. Top with the potatoes, green beans, hard boiled eggs, tomatoes, tuna, and olives. Drizzle with the dressing and serve.

• Category: Main dish
• Method: Stovetop
• Cuisine: French
• Diet: Gluten Free

Keywords: Nicoise salad, salad nicoise, nicoise salad recipe, salade nicoise

A Couple Cooks - Recipes worth repeating.

Chilean sea bass is one of the most expensive fish dishes on a restaurant menu, and one bite tells you why! The tender fillet has a succulent, buttery texture that tastes positively glamorous. If you’re lucky enough to score yourself a fillet or two, here’s the recipe for them. Lightly season and pan fry the fillets until the exterior is golden and crisp, then season with garlic, butter, lemon, and herbs. This simple treatment lets the rich texture of this luxurious fish shine through! Pair it with a few sides and it’s a restaurant-quality dinner recipe with little effort.

What is Chilean sea bass?

Chilean sea bass is a large fish that’s native to cold waters of the Pacific and Antarctic. Despite its name, it is not primarily from Chile nor is it a bass. Originally called the Patagonian toothfish, it’s a type of cod. It got its new name from a clever marketing ploy in the 1970’s to try to start selling more of the fish (read more about it here). By the 1990’s, it was served at the Four Seasons hotel as high-end entrée.

Chilean sea bass has a buttery mouthfeel and a clean, sweet finish. The high fat content makes it taste almost like a cross between a white fish and a scallop. It’s a good reason the secrets of this under-the-radar fish got discovered: this is a true flavor treat!

Ingredients in this Chilean sea bass recipe

There are lots of ways to cook Chilean sea bass, but the most popular is seared. Pan searing makes a nice brown crust on the exterior of the fish, leaving the inside smooth and buttery like a seared scallop. You don’t need much in the way of ingredients to really make the flavors sing here! You can get a little fancier by adding a sauce, which adds a punch to this Chilean sea bass recipe. The ingredients you’ll need are:

• Chilean sea bass
• Garlic powder
• Paprika
• Salt and pepper
• Olive oil
• Butter
• Garlic
• Fresh thyme or parsley
• Lemon juice

Tips for cooking Chilean sea bass

This fish is quick and easy to cook: there are just a few things to note about cooking time and temperature! Here are a few tips for cooking Chilean sea bass:

1. Allow the sea bass to stand at room temperature while preparing the recipe. This allows it to cook as evenly as possible.
2. Pan sear for 2 to 4 minutes per side. Use a large skillet and medium high heat.
3. Cook until the internal temperature reaches 140°F to 145°F. The exterior should become crisp with a golden brown color.
4. If desired, make the pan sauce. Remove the fish. Add butter, minced garlic and finely chopped herbs and heat for 30 seconds. Then add the fish back and spoon over the juices.

Variation: grill it!

Chilean sea bass also works grilled! You can use the same basic principles as pan searing the fish. Preheat a grill to medium-high heat (375 to 450°F). Grill the fillets skin side up over indirect heat for 3 to 4 minutes, until it releases from the grates. Flip and cook another 3 to 4 minutes, until the fish is tender and just cooked through and the internal temperature is 130 to 140°F.

Sauces for serving

This Chilean sea bass recipe is bursting with flavor as is! But if you’d like, you can also serve with a sauce to really enhance the flavors. Here are a few of our favorite sauce ideas for fish:

• Try Garlic Butter Sauce or Lemon Butter Sauce
• Go herby with green Chimichurri Sauce
• Mix up Lemon Caper Sauce or Lemon Herb Sauce
• Add creamy Garlic Aioli

Tips for buying this fish

Chilean sea bass can be found at grocery stores at the fish counter. It is sometimes available frozen, but it’s worth seeking out this fish. There are a few things to note about the sustainability around Chilean sea bass (per this source):

• The lines used to catch Chilean sea bass were infamous for drowning seabirds, but the industry has made strides in reducing bycatch.
• Best options for Chilean sea bass are options from Heard and McDonald, the Falklands or Macquarie as Eco-Best. Chilean seabass from the Ross Sea, South Georgia or Kerguelen qualify as an Eco-OK.
• Avoid Chilean seabass from Chile, which has management and bycatch problems.
• Where possible, look for the blue eco-label of the Marine Stewardship Council (MSC) for certified sustainable Chilean seabass products.

Ways to serve it

Want to make a stunning meal out of Chilean sea bass? Here are a few stunning sides we’d pair with it for a show-stopping, restaurant style meal:

• Add Simple Roasted Broccolini or Sauteed Broccolini
• Serve over Garlic Mashed Potatoes or on a bed of Parmesan Risotto
• Pair it with an Endive Salad with Parmesan & Orange or Fennel Salad

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Simple Roasted Broccolini

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Garlic Mashed Potatoes

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Classic Risotto

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Endive Salad with Parmesan & Orange

This Chilean sea bass recipe is…

Gluten-free and pescatarian.

Seared Chilean Sea Bass

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

This Chilean sea bass recipe is succulent and flavorful! The buttery white fish is pan seared and paired with garlic, lemon, and herbs.

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Ingredients

• 1 1/2 pounds Chilean sea bass (4 filets)
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• 1 teaspoon kosher salt
• 3 tablespoons olive oil
• 1 tablespoon salted butter
• 1 garlic clove, minced
• 1 tablespoon finely chopped fresh thyme or parsley, plus more for serving
• 1 tablespoon lemon juice
• Lemon wedges, for serving

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Instructions

1. (Allow the sea bass to stand at room temperature while preparing the recipe.) In a small bowl, combine the garlic powder, onion powder, black pepper, and kosher salt. Pat the Chilean sea bass fillets dry and sprinkle all sides with the seasoning.
2. Heat a large skillet over medium high heat and add the olive oil. Add the sea bass and cook for 2 to 4 minutes per side (depending on the thickness), until the exterior is browned and the internal temperature reaches 140°F to 145°F.
3. Remove the filets to a plate and reduce the temperature to very low. Add the butter, garlic and parsley or thyme and cook until garlic is lightly browned, scraping the bottom of the pan while it cooks, about 30 seconds. 
4. Turn off the heat, stir in lemon juice and add the fish back to the pan, spooning the juices over the fish until basted. Serve immediately with a fresh spritz of lemon and a garnish of parsley or thyme. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Chilean sea bass, Chilean sea bass recipe, Chilean sea bass recipes

A Couple Cooks - Recipes worth repeating.

It’s hard to find someone who will turn down nachos, and here’s a fun variation starring our favorite seafood: Shrimp Nachos! We’re big fans of this succulent seafood, and it makes the best fun appetizer or simple dinner atop crunchy tortilla chips with a confetti of colorful toppings. You don’t even need to cook the shrimp separately on the stove: throw them on top of the chips and bake! We love these for dinner with a good margarita, and our son gobbles them up too.

Ingredients in shrimp nachos

Nachos are always a hit, so if you’re a shrimp fan, they’re even better with juicy seasoned shrimp! Just like sheet pan nachos, you can throw everything onto a baking sheet, then throw on toppings once the shrimp is cooked through. The best part about it all is the toppings, of course! But here’s what you’ll need for the base recipe:

• Medium shrimp
• Olive oil
• Cumin, smoked paprika, garlic powder, onion powder, and salt
• Refried beans
• Pico de gallo
• Corn chips
• Mexican blend or Colby Jack cheese

Best chips to use for nachos

Of course, you can use any type of chips you like for these shrimp nachos! But we’ve found there are a few things to look for to have the best experience:

• Avoid the very thin chips. These get soggy and tend to break when loaded with nacho toppings.
• Look for organic chips with a short ingredient list. Grab organic corn chips that have only 3 ingredients: corn, oil, and salt! Check the back of the package.

Tips for buying shrimp

There’s also a lot of variation when it comes to buying shrimp for this recipe! There are many different sizes and types of shrimp that you can buy at the store. Here’s what we recommend here:

• Medium shrimp: Medium shrimp is our favorite size for a dish like this, though you could also use small shrimp if you prefer. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
• Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Peeled and deveined: Tail-on shrimp looks nice, but it’s too hard to eat for nachos. Use fully peeled shrimp for the best experience.
• Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start!

Shrimp nachos toppings

The best part of shrimp nachos? The tasty toppings! You can make or break your nachos with the toppings you choose. They’ve got to add great flavor but also have a variety of color and texture! Here’s what we think are absolutely necessary:

• Pico de gallo: use purchased or substitute salsa.
• Corn: canned corn adds sweet pops of flavor.
• Red onion: we like the purple color that it adds to the mix.
• Green onions: the onion-y flavor and bright green color are essential.
• Black olives: They’re optional, but give a fun Tex Mex vibe.
• Sour cream: Sour cream is an absolute must! Serve on the side if you’re serving for a crowd. For vegan and dairy free, use cashew cream.
• Cilantro: You can go either way, but we’re cilantro people over here.
• Jalapeño peppers: Add pickled jalapeños if you prefer a spicy heat!
• Guacamole: Serve on the side for dipping, or spread it across the entire pan.

Ways to serve them

We like to serve these shrimp nachos as a simple dinner recipe, along with a tasty margarita recipe or Mexican-style green salad. But they also work as a fun appetizer! The hard part about serving nachos as part of an appetizer spread is that they do become soggy over time. We suggest serving them as fresh from the oven as possible. They’re ideal as a starter for a 4 to 6 person dinner party, but may not be suitable for an appetizer table where they’ll sit out for hours.

More shrimp recipes

These shrimp nachos are a fun way to eat this succulent sea food! Here are a few more great shrimp recipes we love:

• Make Sauteed Shrimp or Grilled Shrimp
• Go for Easy Shrimp and Rice Skillet
• Try zingy and refreshing Shrimp Ceviche
• Make classic Shrimp Scampi

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40 Shrimp Recipes Perfect for Dinner

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Perfect Sauteed Shrimp

03

Easy Shrimp and Rice Skillet

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Shrimp Ceviche

This shrimp nachos recipe is…

Gluten-free and pescatarian.

Shrimp Nachos

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 to 6

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Description

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.

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Ingredients

For the shrimp

• 1 pound medium shrimp, deveined (tail on or peeled, wild caught if possible)
• 1 tablespoon olive oil
• 1 teaspoon each cumin and smoked paprika
• ½ teaspoon each garlic powder and onion powder
• ½ teaspoon kosher salt

For the nachos

• 15-ounce can refried beans
• 1 cup salsa or pico de gallo, divided
• 6 ounces organic corn chips (approximately 1 sheet pan)
• 2 cups shredded Colby Jack or Mexican blend cheese (or Vegan Nacho Cheese for dairy free)
• ¼ cup canned corn, drained
• 2 tablespoons minced red onion
• 1 green onion, thinly sliced
• 1 tablespoon cilantro, chopped
• 1 handful sliced black olives (optional)
• 1 jalapeño pepper, thinly sliced or ¼ cup pickled jalapeños
• Sour cream, for garnish (optional)
• Guacamole, for garnish (optional)

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Instructions

1. Preheat the oven to 400°F.
2. In a medium bowl, stir together shrimp with the olive oil and seasonings.
3. In another bowl, mix the refried beans with ½ cup of the pico de gallo. Taste and add a few pinches kosher salt if desired.
4. Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese. Top with the raw seasoned shrimp, spread evenly across the chips. Bake 5 to 10 minutes until the cheese melts and shrimp are opaque and cooked through, then remove from the oven (or until the internal temperature of the shrimp reaches 120°F).
5. Top the nachos with the remaining ½ cup pico de gallo, then add the corn, red onion, green onion, cilantro, black olives, and jalapeños. Dollop with sour cream and guacamole and serve.

• Category: Appetizer or Main Dish
• Method: Baked
• Cuisine: Tex Mex
• Diet: Gluten Free

Keywords: Shrimp nachos, shrimp nachos recipe

A Couple Cooks - Recipes worth repeating.

We’re always looking for fun and healthy dinner ideas, and this one makes a splash: Shrimp Lettuce Wraps! They’re bursting with zingy flavor and crunchy veggies, and the creamy peanut sauce seals the deal. If you’re wary of eating your food in lettuce leaves, know that this one is so flavor-packed you won’t go away unsatisfied. These were quick to disappear at our house, and we hope they will be at yours! (Want vegan? Try these Tofu Lettuce Wraps!)

Ingredients in shrimp lettuce wraps

These shrimp lettuce wraps are a fun way to eat these juicy shellfish as a gluten free dinner or appetizer. Lettuce wraps are a food that originated in China, then spread throughout Southeast Asia. Today they are particularly popular in Laos and Thailand. In the past decades they have become very popular in America, especially with the interest in gluten-free and keto diets. This recipe is not authentically Asian, but a spin on the American interpretation of the idea. Here’s what you’ll need for this recipe:

• Shrimp, deveined and tail on or peeled
• Hoisin sauce
• Soy sauce or tamari
• Rice vinegar
• Cornstarch
• Olive oil
• Garlic
• Ginger
• Green onions
• Butter lettuce
• Carrots
• Bell pepper
• Cilantro

Tips for buying shrimp

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what we find is best for shrimp lettuce wraps:

• Medium shrimp: Medium shrimp is our favorite size for a dish like this, though small shrimp would also work well in lettuce leaves. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
• Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Peeled (or tail on): Tail on shrimp looks the best aesthetically, but it is definitely harder to eat for shrimp lettuce wraps. We left the tails on for the photo, but would recommend serving with fully peeled shrimp.
• Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start this recipe.

Best lettuce for shrimp lettuce wraps

What’s the best type of lettuce for shrimp lettuce wraps? The best variety to use here is butter lettuce, also called Bibb lettuce. The delicate flavor, handheld size and circular shape of butter lettuce make it perfectly suited for wraps.

• Butter lettuce is a variety of green lettuce that has a soft, delicate texture reminiscent of the creaminess of butter and a mild, sweet flavor. This term includes both Boston and Bibb lettuce. It’s often sold as a small head with the roots still attached to keep it from wilting, or in boxes of separate leaves.
• Are there any substitutes? You could try romaine hearts, but the shape is less suitable and the flavor is a bit stronger. Green cabbage is another options, but it’s tougher to bite through and has a stronger flavor as well.

Use the peanut sauce for drizzling or dipping

The best part of this shrimp lettuce wraps recipe is the sauce (in our opinion!). This peanut sauce recipe is savory, sweet, salty, sour, and a little spicy all at once. It adds dimension and makes these lettuce wraps absolutely irresistible.

You can use the sauce for dipping, but we find it can be a little hard to dip the wraps into the sauce without them falling apart. So we like to simply drizzle each wrap with the sauce!

How to serve shrimp lettuce wraps

You can use these shrimp lettuce wraps as an appetizer, but because of the prep time involved we prefer to eat them as a main dish! If you serve them as a main, add another dish or two to round it out and make a satisfying meal. Here are a few ideas for sides to serve with lettuce wraps:

• Rice
• Coconut Rice
• Quinoa
• Mango Salad with Lime
• Greens with Carrot Ginger Dressing
• Spicy Edamame

More shrimp recipes

And that’s it! Let us know what you think of these shrimp lettuce wraps in the comments below. They’re a delicious gluten-free dinner idea and great as a summer dinner. Here are a few more shrimp recipes you might enjoy:

• Try zingy and refreshing Shrimp Ceviche
• Go for Easy Shrimp and Rice Skillet
• Grab 18 Tasty Shrimp Appetizers
• Opt for Shrimp Fra Diavolo or Shrimp Scampi
• Fire up the grill for Perfect Grilled Shrimp

01

Shrimp Ceviche

02

Easy Shrimp and Rice Skillet

03

Shrimp Scampi

04

Shrimp Fra Diavolo

This shrimp lettuce wraps recipe is…

Pescatarian, dairy-free, and gluten-free (with gluten-free hoisin sauce and tamari).

Shrimp Lettuce Wraps

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• Author: Sonja Overhiser
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

These shrimp lettuce wraps are juicy and delicious, made even more irresistible with a creamy peanut dipping sauce!

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Ingredients

• 1 recipe Peanut Sauce
• ¼ cup hoisin sauce (or gluten free hoisin)
• 1 ½ tablespoons soy sauce (or tamari)
• 1 ½ tablespoons rice vinegar
• ½ tablespoon cornstarch
• 1 1/2 pounds medium shrimp, deveined and tail on or peeled
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• 2 garlic cloves, minced
• ½ tablespoon grated fresh ginger
• 3 green onions, thinly sliced
• 1 head butter lettuce (aka Bibb lettuce), leaves separated, washed and dried
• 2 carrots, julienned or shredded
• 1 bell pepper, thinly sliced
• Fresh cilantro, for garnish

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Instructions

1. Whisk together the ingredients for the Peanut Sauce, or make it in advance. (Store refrigerated for up to 2 weeks; allow to come to room temperature before serving.)
2. In a small bowl, stir together the hoisin sauce, soy sauce, rice vinegar, and cornstarch. 
3. Heat the 2 tablespoons olive oil in a large skillet. Add the shrimp, ½ teaspoon kosher salt, garlic, and ginger and cook 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
4. When the shrimp is almost cooked, add white and light green portions of the green onions and the sauce and sauté for 30 seconds more. Remove from the heat.
5. To serve, place the shrimp in the butter lettuce leaves. Top with the remaining green onions, shredded carrots, red pepper strips, and torn cilantro leaves. Drizzle with the peanut sauce before serving, or use it for dipping.

• Category: Main Dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Shrimp lettuce wraps

A Couple Cooks - Recipes worth repeating.

When it comes to easy and healthy weeknight meals, fish is ideal: it cooks quickly and it’s full of protein and omega 3s. So why not try another way to make it taste amazing: this Pan Fried Tilapia recipe! Coat the white fish fillets in seasonings and flour and pan fry them in a bit of olive oil. The tilapia comes out savory and tender with a light crispy coating: in minutes! Spritz with lemon wedges and it’s the perfect easy dinner idea with a few simple sides (and maybe a dipping sauce!).

Ingredients for fried tilapia

Fried tilapia is quick and easy dinner: it takes just 5 minutes to pan fry the fish to perfection! Here, you’ll need just a few high quality ingredients:

• Tilapia fillets
• Garlic powder, onion powder, smoked paprika, and kosher salt
• All-purpose flour: or use cornmeal for gluten-free
• Olive oil
• Fresh parsley and lemon wedges, for serving

How to buy the best tilapia

Want to buy ethically-raised tilapia? The vast quantity of tilapia available to buy in the US is farm raised, but it’s still considered a sustainable fish it’s responsibly farmed. Here’s what Monterrey Bay Aquarium Seafood Watch recommends:

• Look for tilapia farmed in Peru in raceways and Ecuador in ponds. Then look for tilapia from Colombia, Honduras, Mexico, Indonesia, and Taiwan. 
• Tilapia is a Best Choice when farmed in indoor recirculating tanks with wastewater treatment and a Good Alternative when the wastewater isn’t treated. (This information may or may not be available on the labeling.)
• Look for tilapia certified by the Aquaculture Stewardship Council, Best Aquaculture Practices, and Naturland.

Tips for making pan fried tilapia

The cooking technique for this fried tilapia is pan frying, not deep frying. Deep frying is submerging foods directly into a large amount of oil to cook them. In contrast, pan frying uses smaller amounts of oil and requires flipping the meat or fish halfway through. We like pan frying because it’s easier and cleaner to achieve as a home cook: and it uses less oil! Here are a few tips:

• The cook time depends on the thickness of the fillets. The cooking goes fast with pan frying! Depending on the thickness of the fillets, it should take about 5 to 6 minutes.
• Use a fish spatula to flip. This handy tool is one of our favorites for all sorts of uses in the kitchen: but especially flipping fish!
• Tilapia is cooked when the internal temperature is 140°F when measured with a food thermometer. 

Ways to serve it

This fried tilapia tastes great on its own, but there are a few ways to heighten the flavor when serving. Here are a few ways to dress it up:

• Lemon wedges: The simplest way to serve fried tilapia is spritzed with lemon wedges!
• Aioli: Aioli is flavored mayo that’s perfect for dipping. Try Truffle Aioli, Lemon Aioli or Pesto Aioli.
• Tartar Sauce: Tartar Sauce is always a slam dunk with fish.
• Remoulade: Try French-style Remoulade Sauce.
• Horseradish Sauce: Spicy, tangy Horseradish Sauce is a fun option.
• Mustard Sauce: This Honey Mustard Sauce is irresistible.

More tilapia recipes

Pan fried tilapia is a quick way to get this fish on the table! Here are a few more tilapia recipes for inspiration:

• This Baked Tilapia with Lemon is a family favorite
• Try Easy Blackened Tilapia, seasoned with a homemade blend of blackened seasoning
• This Parmesan Crusted Tilapia has a delightfully crispy exterior

01

Baked Tilapia with Lemon

02

Easy Blackened Tilapia

03

Parmesan Crusted Tilapia

04

15 Tilapia Recipes Everyone Will Love

This fried tilapia recipe is…

Dairy-free and pescatarian.

Pan Fried Tilapia

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

This pan fried tilapia recipe is an easy favorite! Lightly dredge the fish in seasonings, then fry it up to perfection in minutes.

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Ingredients

• 1 1/2 pounds tilapia (4 fillets)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ cup all-purpose flour (or cornmeal, for gluten-free)
• ¼ cup olive oil, for pan frying
• Finely chopped Italian parsley, for garnish
• Lemon wedges, for serving

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Instructions

1. In a small bowl, combine the garlic powder, onion powder, smoked paprika, and kosher salt. Pat the tilapia dry and sprinkle all sides with the seasoning. Place the flour on a plate, then dredge the fillets in flour until it coats all sides.
2. Heat a large skillet over medium high heat and add the oil. When the oil is hot, add the tilapia and cook for 3 minutes, until the bottom is browned. Flip the fish and cook an additional 2 to 3 minutes until the fish is browned (adjust based on the thickness of the fillets). Tilapia is cooked when the internal temperature is 140°F when measured with a food thermometer.
3. Remove from the heat and sprinkle with the parsley. Serve with lemon wedges for spritzing. 

• Category: Main dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Fried tilapia, pan fried tilapia, fried tilapia recipe, tilapia pan fry

A Couple Cooks - Recipes worth repeating.

In need of a quick and easy dinner? Here’s an idea that’s so quick, simple and bursting with flavor, it will become a family favorite in no time: this Garlic Shrimp recipe! It’s amazing what a little garlic, butter, and lemon juice can do for a pile of shrimp. Throw them in the pan and it makes absolute magic in under 15 minutes of prep time! This one is a quick dinner that’s on repeat at our house, and it always goes over well with everyone (even kids!).

Ingredients in this garlic shrimp recipe

This garlic shrimp recipe is similar to shrimp scampi, but even easier with less ingredients. Sauté the shrimp in a hot pan with olive oil, butter, garlic, and lemon, and it comes out like a dream. We like using 1 ½ pounds of shrimp to make sure there’s a generous portion for everyone: and it disappears quickly! Here are the ingredients for this garlic shrimp recipe:

• Medium shrimp, deveined and tail on
• Olive oil
• Salted butter
• Garlic
• Fresh parsley
• Lemon juice and zest
• Salt and pepper

What to look for when buying shrimp

There’s lots of variation when it comes to buying shrimp at the store: the size, sustainability, freshness, and type of peel all matter! Here are a few things to look for when buying shrimp for this garlic shrimp recipe:

• Medium shrimp: Medium shrimp is our favorite size for a dish like this, though you could also use larger or smaller shrimp if you prefer. Medium is labeled as 41 to 50 count, which signifies the number of shrimp per pound. (Got jumbo shrimp? Try this recipe.)
• Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Peeled and deveined: Tail on shrimp has the best appearance, and it works well in this recipe! If you’d like, serve with a bowl for discarded tails.
• Fresh or frozen: Frozen shrimp can be as high quality as fresh, especially if it’s frozen as soon as it’s caught. If frozen, make sure to leave time to thaw the shrimp before you start.

Tips for garlic shrimp

Shrimp are the ideal seafood protein because they are so quick to cook. Shrimp cook in under 5 minutes on the stovetop! There are a few things to keep in mind when you go to make this shrimp recipe:

• Use your largest skillet. Make sure your skillet is large enough to fit all the shrimp in a single layer without stacking. If you don’t have a large enough skillet, cook the shrimp in batches.
• Prep all ingredients before cooking. The cook time is so fast for shrimp that you’ll want to have everything measured out and ready to go before cooking. The cooking term for this method is mise en place in French or “everything in its place,” and it’s especially important for this recipe.
• Avoid overcooking the shrimp! Shrimp is notoriously easy to overcook, which makes it rubbery and unappetizing. Pull the heat when the shrimp just turns opaque, indicating that it is cooked through.

Ways to serve it

How to serve this garlic shrimp recipe? It’s fast and easy to make it into a meal with these simple grains and sides. Here are some of our fastest side dish recipes to pair with it:

• Couscous: This easy couscous takes just 10 minutes, easy to whip up while the shrimp cooks.
• Orzo: Lemon orzo is another 10 minute side dish that’s perfect here.
• Quinoa: This seasoned quinoa is a great gluten-free option.
• Rice: Cook a pot of white rice or spinach rice.
• Green salad: Mix up an arugula salad, watercress salad with apple or easy kale salad.
• Sauteed vegetables: Add another pan on the stove for lemon peas, sauteed spinach, sauteed kale, or sauteed broccoli.

More shrimp recipes

Shrimp is one of our favorites for easy dinners: because it’s so quick to whip up! Here are a few more quick and simple shrimp recipes to try out:

• This Easy Shrimp and Rice Skillet comes together simply
• Try Easy Cajun Shrimp or Perfect Sauteed Shrimp
• Quick and easy Old Bay Steamed Shrimp will impress everyone
• Go for sweet and savory Honey Garlic Shrimp

01

Easy Shrimp and Rice Skillet

02

Honey Garlic Shrimp

03

Easy Cajun Shrimp

04

40 Shrimp Recipes Perfect for Dinner

This garlic shrimp recipe is…

Gluten-free and pescatarian.

Easy Garlic Shrimp

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

This garlic shrimp recipe is easy and bursting with zingy flavor! Lemon and butter are the perfect match for this succulent seafood.

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Ingredients

• 1 1/2 pounds medium shrimp, deveined (tail on or peeled)*
• ¾ teaspoon kosher salt
• Fresh ground black pepper
• 2 tablespoons olive oil
• 6 garlic cloves, finely minced
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons salted butter
• 1 tablespoon lemon juice, plus the zest of 1 lemon

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Instructions

1. Thaw the shrimp, if frozen. Pat the shrimp dry. Place it in a bowl and sprinkle it with the kosher salt and a few grinds of fresh ground black pepper. Stir to combine.
2. Prepare all the remaining ingredients as noted above.
3. In a very large aluminum or cast iron skillet*, heat the olive oil over medium high heat. Add the shrimp in a single layer (without stacking it) and cook for about 1 to 1 ½ minutes, until cooked and one side.
4. Flip the shrimp with tongs. Add the salted butter and allow it to melt. Add the minced garlic, parsley, lemon juice, and lemon zest. Cook for another 1 to 1 ½ minutes until the shrimp is opaque and just cooked through. Serve immediately. Leftovers store well for up to 3 days.

Notes

*Make sure your skillet is large enough to fit all the shrimp in a single layer without stacking. If you don’t have a large enough skillet, cook the shrimp in batches.

• Category: Main dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Vegetarian

Keywords: Garlic shrimp, garlic shrimp recipe

A Couple Cooks - Recipes worth repeating.

One of the best delicacies in the world is smoked fish! Typically we buy it since it’s so widely available in the grocery store, but got an outdoor smoker? You can make your own at home. Now that we have a smoker, Alex has spent a while honing this method. Here’s our best smoked salmon recipe that’s out of this world good. It has a tender, buttery texture and a rich, smoky flavor that is undeniably irresistible. Here’s how to smoke salmon!

Equipment and ingredients for smoked salmon

It might sound daunting, but it’s very simple to make your own smoked salmon at home. You’ll need an outdoor smoker, but other than that there’s no special equipment required. Here’s what you’ll need to smoke salmon:

• Outdoor smoker of any brand
• Smoking chunks or chips: we like to use a combination of cherry and hickory wood
• Salmon fillets: skin on! Use wild caught if possible (we used sockeye!).
• Brown sugar
• Onion powder
• Garlic powder

How to smoke salmon

Smoked salmon is simple: the most important thing you’ll need for this recipe is time. You’ll need to prepare the salmon the day before you want to smoke using a process called dry brining. Dry brining is salting and resting food before cooking it, which makes for deeply seasoned, juicy salmon without diluting the flavor (which can happen with a wet brine or marinade). Here’s how to smoke salmon:

1. The day before (dry brine): Sprinkle the salmon fillets with salt, brown sugar, onion powder, and garlic powder (see the recipe below for quantities). Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse and refrigerate it uncovered overnight.
2. The day of smoking: Heat an outdoor smoker to 200°F. Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F.

Tips on outdoor smokers and pellets

Any outdoor smoker is suitable for this recipe. Keep in mind that the timing can vary based on the thickness of your salmon fillet and your specific smoker. We use a temperature-controlled smoker from Masterbuilt, which works wonderfully. But you can use any brand like Traeger or others, including both manual and automatic smokers.

Feel free to explore different woods to find your favorite flavor. While a lighter fruit wood is a popular choice for salmon, we favor a slightly more robust flavor with a mix of cherry and hickory. For a consistent smoke throughout the cooking process, we layer chunks of wood with charcoal in our smoker.

Why it’s better homemade

Smoked salmon from the store can be incredibly delicious, and we’ve found some great brands. However, homemade salmon is like taking 10 steps up. The flavor is beautifully intense, and you can vary the flavors depending on the wood you use. You can also vary the seasonings according to your liking.

You’ll find when you serve it, no one will be able to resist this smoked salmon! It did not last long at our house.

Hot smoked vs cold smoked (lox)

This smoked salmon recipe is for hot smoked salmon. Hot smoking flavors the salmon and cooks it at the same time, whereas cold smoking imparts flavors without fully cooking it. Cold smoked salmon is typically cooked at 90°F. This gives cold smoked salmon (lox) a buttery, smooth texture whereas hot smoked salmon is flaky and cooked through.

Flavor variations

There are lots of ways to vary this smoked salmon recipe. You can use lighter smoking chips like apple or cherry to have a more subtle flavor. We’ve tried this recipe with simple salt and pepper and it tastes great too! But to us, the brown sugar is essential for bringing out the earthy flavor of this fish.

Storage info

How to store homemade smoked salmon? Place it in a sealed container or plastic bag and refrigerate it for up to 10 days. You can also freeze it for up to 1 month (we haven’t tested this, because it’s eaten too quickly in our house!).

Smoked salmon recipes

Smoked salmon is perfect for eating on its own: it works for breakfast, lunch, snack or dinner! But it’s extra delicious incorporated into recipes. Here are our top smoked salmon recipes to use up leftovers:

Smoked Salmon Bagel

What's better than a good old bagel with smoked salmon? Also known as lox, smoked salmon, cream cheese, capers and veggies always hits the spot. Use plain cream cheese or this homemade herby version.

Get Recipe

Smoked Salmon & Cucumber Appetizer

The classic combination of smoked salmon, dill, cucumber and cream cheese is a hit every time: the perfect crowd pleasing appetizer! Mix the cream cheese with fresh dill, green onion and Dijon for a rich, zingy pop.

Get Recipe

Smoked Salmon Omelette

There’s just something about smoked salmon anything for breakfast or brunch that feels luxurious. Here’s a fun idea that takes minutes to whip up but feels elegant: put it in an omelette! The burst of flavor is unreal: smoky, buttery salmon against tender eggs, a burst of salty feta and burst from fresh chives. 

Get Recipe

Smoked Salmon Pasta

Imagine: chewy al dente pasta, bathed with a creamy sauce punctuated by bright lemon zest and herbaceous fresh dill. It’s hard not to be head over heels about this one! It’s extremely versatile: try it as an easy dinner, a fun brunch idea or picnic pasta salad.

Get Recipe

Smoked Salmon Toast

Salmon toast is pure and simple: a toast of artisan bread loaded with fluffy whipped ricotta, smoked salmon, capers and fresh dill. The electric pink salmon is stunning against the delicate green dill fronds. Each bite is a burst of smoky, creamy, rich, briny, salty and fresh!

Get Recipe

Smoked Salmon Dip

This creamy dip has a bit of a retro vibe, which makes it all the more endearing. It's chock full of rich flavor: hearty cream cheese, punchy Dijon, and that intensely smoky flavor that only fresh smoked salmon brings. Mix it up in 5 minutes, and it’s good for days in the fridge.

Get Recipe

Smoked Salmon Salad

Here's a genius smoked salmon recipe that makes a fast dinner or healthy lunch with no cooking required. It’s healthy, fresh, and 100% cook free. Imagine: savory smoked salmon, fresh greens, fluffy goat cheese dollops and a tangy shallot vinaigrette.

Get Recipe

Smoked Salmon Sandwich

Got smoked salmon? Throw it in a sandwich! It takes less than 10 minutes to whip up, layering it with cream cheese and crunchy veggies. It’s perfect for no-think weeknight dinners!

Get Recipe

Smoked Salmon Spread

The flavor is bold, creamy, smoky, and herby all at once, and makes the ideal slather for bagels, sandwiches, toasts, and more. Serve it as part of bagel brunch spread, on toast for a light dinner, or on crackers as an easy lunch.

Get Recipe

This smoked salmon recipe is…

Gluten-free, dairy-free and pescatarian.

Smoked Salmon Recipe

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: Overnight
• Cook Time: 1 hour
• Total Time: 18 minute
• Yield: ¾ pound

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Description

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.

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Ingredients

• 3/4 pound salmon fillets, skin on (wild if possible; we used sockeye)
• 2 teaspoons kosher salt
• 1 teaspoon brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Smoking chips: we like a mix of cherry and hickory

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Instructions

1. The day before (dry brine): Sprinkle the salt, brown sugar, onion powder, and garlic powder over the salmon. Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse, pat dry and refrigerate it uncovered overnight. 
2. The day of smoking: Heat an outdoor smoker to 200°F with smoker chips, chunks or pellets (we prefer a mix of cherry and hickory wood). Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F. Place it in a sealed container and refrigerate up to 10 days. 

Notes

If you prefer, you can cover the salmon loosely in the refrigerator, just make sure that it is exposed to air.

• Category: Essentials
• Method: Smoked
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Smoked salmon, smoked salmon recipe, smoked salmon recipes, how to smoke salmon

A Couple Cooks - Recipes worth repeating.

When the temperatures soar, there’s not much better than zingy shrimp ceviche! This Peruvian dish of citrus-cured fish bursts with refreshing flavor, pairing the tender shellfish with tomato, red onion and cilantro. Dip it with tortilla or plantain chips, and it’s a perfect appetizer to get any party started. This is one of the first things we cooked together here at A Couple Cooks, so it has a special place in our hearts. Here’s how to make ceviche!

Ingredients in this shrimp ceviche recipe

Ceviche is a South American dish of raw fish or shellfish that’s marinaded or “cooked” in citrus juice, then mixed with other vegetables and seasonings. Typically served as an appetizer, it can be eaten on its own with a spoon, or served with tortilla chips or plantain chips. Ceviche most likely originated in Peru, but it’s a traditional Latin American food that’s common in Ecuador, Mexico, Costa Rica, Chile, Colombia, Guatemala and more. (Here’s an authentic Peruvian recipe!)

Ceviche can be made with any type of fish or shellfish, like red snapper, halibut, tilapia, mahi mahi, shrimp, scallops, octopus, squid, and more. This shrimp ceviche recipe is a spin on the theme, pairing tender shrimp with tomatoes, onion, peppers, and cilantro. Here’s what you’ll need to make shrimp ceviche:

• Shrimp, shelled and deveined
• Lime juice
• Red tomatoes
• Red onion
• Jalapeno pepper
• Cilantro
• Cumin
• Garlic
• Sugar
• Salt

Type of shrimp for this recipe

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what to look for when shopping for shrimp ceviche:

• Shelled and deveined: You’ll want the shrimp to come with the vein removed, and shell off. If all you can find is shell on or tail on, remove it before making this recipe!
• Use any size! Size usually matters when it comes to shrimp, but for this recipe you’ll chop it into bite-sized pieces. Use any size you can find!
• Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to leave time to thaw the shrimp before you start this recipe.

Is the shrimp raw for ceviche?

Traditionally ceviche is made with raw seafood. Placing the raw fish or shellfish in citrus juice causes it to denature, or cure the fish protein. It’s the same reaction that happens with heat! However, only heat can effectively eliminate the risk of food poisoning.

Poach the shrimp if desired

If you prefer not eating raw fish, you can poach the shrimp before making the ceviche! It’s not traditional, but it’s the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step. 

To poach the shrimp, simply place them in a large pot of boiling water for 1 minute until opaque and cooked through. Then remove them to an ice bath to quickly stop the cooking (this avoids rubbery shrimp).

Does it taste the same? It’s not quite as tender and delicious, but in our taste tests the shrimp ceviche with poached shrimp was just as satisfying.

How to make shrimp ceviche

It’s so simple to make shrimp ceviche: there’s no cooking required! It’s a perfect appetizer for hot weather and summer when you don’t want to fire up the oven. Here’s what to do:

• Chop the shrimp. Remove the shells if needed, then chop it into bite-sized pieces.
• Place the shrimp in lime juice. If you plan to poach the shrimp to reduce the risk of foodborne illness, do that step first. Then place the shrimp in lime juice to cure.
• Chop the remaining ingredients. Finely dice the tomatoes, mince the red onion, mince the jalapeno, and finely chop the cilantro.
• Mix! Add the remaining ingredients to the shrimp. Serve immediately.

Ways to serve shrimp ceviche

Ceviche is most traditionally served as an appetizer, but you can serve it as part of a main course, too! Alex and I have shared this recipe and added in a few simple side dishes to call it meal. Here are a few ways to serve ceviche:

• As a first course for tacos
• With tortilla chips or plantain chips
• As an appetizer trio with salsa and guacamole
• With rice, like a bed of cilantro lime rice
• In a bowl meal, like a shrimp bowl
• As a main course with sides of quinoa and black beans

And that’s it! Let us know what you think of this shrimp ceviche recipe and how you plan to serve it in the comments below.

More shrimp recipes

Love shrimp? Here are a few more tasty shrimp recipes using this versatile shellfish:

• Try this Easy Shrimp and Rice Skillet
• Go for Sheet Pan Shrimp & Veggies or Sheet Pan Shrimp Fajitas
• Fire up the grill for Perfect Grilled Shrimp
• Make elegant Shrimp Scampi or Quick Shrimp Tacos

01

Easy Shrimp and Rice Skillet

02

Perfect Grilled Shrimp

03

Quick Shrimp Tacos

04

40 Shrimp Recipes Perfect for Dinner

Shrimp Ceviche

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• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 appetizer servings

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Description

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

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Ingredients

• 1 pound shrimp, shell off and deveined (wild caught if possible)
• ½ cup fresh lime juice (4 limes)
• 1 1/2 pounds ripe red tomatoes (about 4 medium), enough for 2 cups finely diced
• ⅓ cup minced red onion
• 1 jalapeño pepper, seeds removed and minced
• ¼ cup packed finely chopped cilantro
• ¼ teaspoon cumin
• ½ teaspoon finely minced garlic
• ¾ teaspoon kosher salt
• ¼ teaspoon sugar (to taste)
• Tortilla or plantain chips, to serve

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Instructions

1. Poach the shrimp (optional*): Bring 12 cups of water to boil with 1 teaspoon kosher salt. Prepare a bowl of ice water. Add the shrimp and cook about 1 minute, until opaque and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
2. Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells. Chop shrimp into bite sized pieces.
3. Place the shrimp into the lime juice and allow to soak for 30 minutes while preparing the other ingredients.
4. Add the remaining ingredients to the shrimp. Serve immediately or chill for up to 2 hours. (It’s best enjoyed as close to serving as possible.)

Notes

*Ceviche is traditionally made with raw fish, which is allowed to “cook” or cure in lime juice. Poaching is not authentic to a ceviche recipe, but it is the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step (it’s just as tasty!). 

• Category: Appetizer
• Method: No Cook
• Cuisine: Peruvian
• Diet: Gluten Free

Keywords: Shrimp ceviche, shrimp ceviche recipe, ceviche recipe shrimp, ceviche shrimp

A Couple Cooks - Recipes worth repeating.

Here’s a method every cook should know: how to make basic Pan Seared Salmon! This is one of the best ways to cook salmon because it’s fast, it’s easy, and it results in incredible flavor. Pan fried salmon is even faster than baked, and even better, it makes a perfect crispy crust on top. For us, that’s a deal breaker! It also leaves the oven free for roasting up some veggies as a side.

How to make pan seared salmon: basic steps

Pan seared salmon, also known as pan fried salmon, cooks the fish in a pan on the stovetop until the exterior is browned and the interior is flaky and tender. You can sear or pan fry salmon in oil, butter, or a combination of the two. Skip to the recipe if you’re ready to get cooking. But here’s an overview, since knowing why you’re doing something in the kitchen is just as important as doing it. Here’s how to make pan fried salmon:

• Brine the salmon. The first step is optional if you’re running low on time. But it makes the best crispy on the outside, moist on the inside piece of salmon without “white stuff,” aka albumin. Place the salmon in a salt water solution for 15 minutes, which also provides the important time for the salmon to come to room temperature to allow for even cooking.
• Melt butter and olive oil in a large skillet. You can also use just olive oil, but we like the flavor of both in combination.
• Sear the salmon skin side up for 2 to 3 minutes. Cook it over medium high heat until the fish is cooked about halfway.
• Flip and cook 2 to 5 more minutes. The timing of when salmon is done depends on the thickness of the fillet, so use your best judgement. It should be just tender and pink at the center (about 130 degrees Fahrenheit).

Best tool for pan seared salmon

A helpful tool to use for pan seared salmon is a fish spatula! This handy tool makes pan fried fish a breeze. A fish spatula is a wide slotted metal spatula that’s easy to gently slide underneath fish when cooking it. Because it’s so wide, it’s actually useful for many more kitchen tasks, too! We love using it to flip and lift all sorts of foods, like eggplant pizzas or fries.

If you don’t have one, you can easily use any large, wide spatula. Metal is nice so that it can easily slide under the fish skin.

How to season salmon: a few variations

There are a few main ways we like to season pan seared salmon. We generally do the basic method, but the blackened salmon is another favorite. Here are all our favorite ways to season salmon:

• Basic pan fried salmon: Season with salt and pepper, then finish with a spritz of fresh lemon juice.
• Blackened seasoning: Make up a batch of Blackened Seasoning, a Cajun style blend with a mild level of heat. It’s full of savory flavor and a family favorite; go to Blackened Salmon.
• Cajun seasoning: Same idea, but with Cajun seasoning: a spicy variation; go to Cajun Salmon.
• Magic salmon seasoning: This Salmon Seasoning really is magical: the spices are just right for the juicy, flaky salmon.

Sauces for pan fried salmon

You can also use a sauce to flavor pan fried salmon. It’s not necessary, but it can take this healthy fish to new heights. Here are a few ideas for sauces for salmon:

• Dill sauce: Make the basic salmon and add Dill Sauce for a tangy, creamy counterpoint.
• Butter sauce: This Lemon Butter Sauce is perfect with any fish.
• Bourbon glaze: This sweet and boozy Bourbon Glaze is ideal with salmon.
• Pesto: Make up this beautifully bright Pesto Salmon.
• Caper Sauce: Spoon over this lemon caper sauce to make salmon with capers.

Why to brine salmon and the “white stuff”

The brining step for salmon takes 15 minutes: so if you’re running behind, you could skip it if desired. However, it does a few things that are helpful for this fish:

• It helps the salmon come to room temperature. This helps the salmon cook through evenly. If it’s too cold, the inside might be uncooked when the outside is fully browned.
• It seasons the salmon. Brining also helps to bring flavor to the entire piece of fish.
• Best of all, it reduces the “white stuff.” Ever have white stuff rise to the surface of salmon when you cook it? It’s coagulated protein that seeps to the surface called albumin. The amount of albumin varies greatly depending on the fish, so it’s not something you can control. (Read more here.) But brining the salmon helps!

Sides to serve with pan seared salmon

Pan seared salmon is quick to whip it up, so it’s a great fast and easy dinner idea! Here are a few ideas of side dishes that are quick to cook; make them while the salmon is brining:

• This Perfectly Seasoned Quinoa tastes irresistible!
• Fun and crunchy Celery Salad with Apples is quick to put together
• If you love peppers, try Roasted Bell Peppers, Sauteed Peppers, or Sauteed Peppers & Onions
• These Roasted Brussels Sprouts or Smashed Brussels Sprouts make a stunning meal
• It takes just a few minutes to make this Best Ever Sauteed Kale
• These Sauteed Mushrooms are stunning and have beautiful meaty flavor
• Or, bake up a pan of Baked Asparagus with Parmesan while you pan fry the salmon

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Roasted Brussels Sprouts

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Celery Salad with Apples

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Best Ever Sauteed Kale

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Baked Asparagus with Parmesan

This pan seared salmon recipe is…

Pescatarian, gluten free and dairy free (using only olive oil).

Easy Pan Seared Salmon

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4

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Description

Here’s how to make pan seared salmon! It’s an easy way to cook it up in a flash, and the pan fried flavor is unbeatable.

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Ingredients

• 1 pound salmon fillets, skin on (wild caught if possible)
• ¾ teaspoon kosher salt, plus more for brining
• Fresh ground black pepper
• 1 tablespoon butter (or olive oil for dairy free)
• 2 tablespoons olive oil, plus one drizzle
• 1 tablespoon lemon juice, plus a few lemon wedges
• Optional seasonings: Blackened Seasoning or Magic Salmon Seasoning

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Instructions

1. Brine the salmon* (optional): In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.
2. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and generous grinds of fresh ground pepper. (Optional: Use ½ kosher salt and season with 2 tablespoons Blackened Seasoning or Magic Salmon Seasoning.)
3. Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about ½ way to center of thick part of salmon.
4. Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lemon juice and spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed). Remove from the heat. Spritz with juice from a few lemon wedges and serve.

Notes

*Brining is optional: it’s most important for lower quality salmon. Either way, you’ll need to bring your salmon to room temperature before cooking, so it’s just as easy to do the brining step (it helps with seasoning and moistness).

• Category: Main Dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Pan seared salmon, how to sear salmon, how to pan sear salmon

A Couple Cooks - Recipes worth repeating.