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Simple Salmon Supper

By Elizabeth Leader Smith, December 30, 2012  |  Meet the Blogger  |  More Posts by Elizabeth Leader Smith

The first fish I folded into my cooking repertoire was farm-raised salmon. Not surprising, right? Lots of people start that way because it’s easy to prepare, versatile and affordable. I baked it with soy sauce and brown sugar, I glazed it with maple syrup, I coated it with mustard or I grilled it with veggies. Though the list of fish I cook with is far longer these days, I still reach for salmon for a quick, easy and delicious dinner.

Read on to find out how you could win a $50 Whole Foods Market gift card. UPDATE: Thanks to everyone that entered. Congrats to our randomly chosen winner, Tiffany!

Reap the health benefits of fish and the budget benefits of cooking at home with simple farm-raised salmon suppers. Fast enough for a weeknight and easy enough for a novice cook, these six recipes are…well, a great catch.

Salmon with Sautéed Swiss Chard. Very easy. Very tasty.

Baked Salmon with Lemon-Thyme Flaky Salt. Serve this dish with brown or wild rice and a green salad for a complete meal.

Roasted Salmon and Broccoli with Lemony Whole Wheat Linguine. Veggie? Check! Protein? Check! Grain? Check!

Salmon with Tomato-Olive Topping. Just a handful of ingredients equal a mouthful of goodness. (Time-saving tip: look for roasted tomatoes on the olive bar.)

Seared Salmon with Soy-Ginger Noodles

Seared Salmon with Soy-Ginger Noodles and Vegetables. Quick and satisfying.

Lemony Salmon with Whole Wheat Penne, Peas and Dill. The classic combination of salmon, peas and dill make this a timeless weeknight winner.

 

Responsibly FarmedKeep in mind, not all salmon is farmed the same! The standards behind our “Responsibly Farmed” seal prohibit antibiotics and parasiticides in feed, allow only non-synthetic pigments to be used, and require producers to protect wildlife and prevent the escape of farmed fish into the wild. 

We’re fishing around for more easy salmon dishes. Share your favorite simple salmon recipe in the comments below by March 31 and you could win a $50 Whole Foods Market® gift card.

The fine print: No purchase necessary. Promotion ends March 31, 2013, 11:59 PM CDT. Must be a legal resident of the US or Canada (except in Quebec, where it is void) age 18 or older to participate. Taxes on prize, if applicable, are the responsibility of the winner. Employees of Whole Foods Market, Inc., are not eligible. Void where prohibited.

 

300 Comments

Comments

Karen V says ...
I make a delicious and easy poached salmon. Use a shallow saute or fry pan that has a cover. Saute slivers of sweet Vidalia onions or shallots in EVO until soft. Add halved cherry tomatoes and capers and cook until warm and favors start to combine. Add a little fresh ground pepper. Add salmon fillet to dish pushing onion mixture to side and then also covering salmon. Add a squeeze of fresh lemon to add some sparkle. Cover and poach 20-30 minutes until salmon is flaky. Serve with or over basmati rice for a complete meal. Garnish with lemon slices or wedges. Enjoy!
12/30/2012 6:51:50 AM CST
Rob Harrell says ...
Preheat a skillet on medium heat. Sprinkle sea salt and coarse black pepper over salmon. Squeeze 1/4 lemon and drizzle a bit of safflower oil over the salt/pepper to seal it in. Place the salmon in the pre-heated skillet for about 8 minutes. Dab a small amount of butter on the top of the salmon and put it in the oven on broil for about 2-3 minutes to brown the top a bit and melt the butter. Take it out and drizzle with a balsamic glaze.
12/30/2012 7:46:29 AM CST
Blair Harrison says ...
Marinate your salmon in a ziploc bag using garlic, orange juice and low sodium soy sauce. Grill.
12/30/2012 7:49:56 AM CST
Heather says ...
Mix in a bag: olive oil, balsamic vinegar, dash of soy sauce, brown sugar, honey, minced garlic and sliced green onions. Add individual salmon portions and distribute marinade over salmon. Marinate in fridge for an hour to hour and a half, flipping once. Broil on high on a nonstick foil covered pan, skin side down, for about 8-10 mins or until done. Fish will flake right off the skin. Great with corn on the cob and loaded mashed potatoes.
12/30/2012 8:08:51 AM CST
sofia dakos says ...
Greek style Salmon recipe: 1 4 oz. salmon fillet per person 2 T. good olive oil 2 T. lemon juice 1 T. oregano 1/2 t. garlic powder cracked black pepper crumbled feta chopped black olives For each 4 oz. salmon fillet, drizzle olive oil and lemon juice and sprinkle with oregano, garlic powder and pepper. Bake in aluminum lined pan at 425 till fish easily flakes (around 10-12 minutes). Serve with a light sprinkling of crumbled feta and olives. Serve with a simple Greek salad and crusty bread.
12/30/2012 8:27:02 AM CST
allison jarvis says ...
Our favorite, simple salmon dinner based on a recipe from the famous Nobu restaurant. We use "Mellow, White Miso" for the called-for "pale" miso. Also works fantastically on halibut or sable fish/black cod. http://www.bbcgoodfood.com/recipes/4759/misomarinated-salmon
12/30/2012 8:30:59 AM CST
allison jarvis says ...
Another simple salmon recipe enjoyed by my family (including our 7 year old son): http://www.eatingwell.com/recipes/honey_soy_salmon.html
12/30/2012 8:32:23 AM CST
Christene Schaaf says ...
Preheat cedar plank board in oven around 325 degrees. Place skinned salmon on board and top with minced garlic, and dill. Drizzle with honey and lemon juice. Cook time depends on how thick salmon steak is.
12/30/2012 8:48:21 AM CST
Tina James says ...
Pecan Crusted Salmon with Asparagus Crust: 2/3 cup of finely chopped pecans, 2 tablespoons of olive oil, teaspoon of mustard, 1/4 teaspoon of nutmeg, 1/4 cup of honey. Separate the pecans and other ingredients in separate dishes. Mix all wet ingredients & nutmeg. Heat one tablespoon of olive oil in a skillet. Preheat oven to 350. Season salmon with salt & pepper. Dip salmon in honey sauce (not the skin side). Place coated salmon in pecans until completely covered. Cook pecan crusted side of salmon in skillet for 2-3 minutes. Remove from skillet & bake skin side down until cooked through (about 8 minutes). Spread rinsed asparagus on a non-stick or foil covered baking sheet. Drizzle with a little olive oil & salt and pepper. Bake for 8 minutes with the salmon. Yields 2-3 salmon filets
12/30/2012 8:55:43 AM CST
Jude says ...
Mix together 2 T of maple syrup, 2 T of dijon mustard, and 2 T of whole-grain mustard. Coat the salmon filet and bake at 425 for about 8 minutes per pound. While it's in the oven, make a sauce by mixing 8 oz creme fraiche with 3 T dijon mustard, 3 T whole grain mustard, and 1 finely minced shallot. This is good warm from the oven, and leftovers make a great salmon salad to put over greens for lunch.
12/30/2012 9:24:19 AM CST
Natalie Handel says ...
The simplest salmon recipe of all is the one I like the best: olive oil kosher salt pepper 2 fillets of salmon (serves two people) Preheat oven to 350. Drizzle olive oil on the bottom of a glass baking dish. Place fillets in the oil and drizzle a little more on top. Sprinkle fillets with salt and pepper. Once oven has reached temperature, put fillets in for about 12 minutes. Voilà!
12/30/2012 9:49:16 AM CST
Donna says ...
I make this Crispy Salmon recipe from Gordon Ramsay and it's a fantastic blend of textures. The acidity from the dressing and the tomatoes taste great with the creamy potatoes and salmon. http://www.youtube.com/watch?v=FjKGQv41y-g
12/30/2012 10:10:31 AM CST
Rebecca says ...
Sprinkle salt and pepper over a 6 oz. salmon filet. Mix 1 tablespoon brown sugar, 1/2 tablespoon Dijon mustard, and 1/2 teaspoon dried dill in a small bowl. Spoon sugar mixture over salmon. Place under broiler 6-7 inches from heat and broil for 6 minutes.
12/30/2012 11:34:39 AM CST
Kim says ...
Grilled Lima stuffed Salmon In a bowl mix 2 crushed garlic cloves, salt, pepper, dash of olive oil and juice of 1 lime with 1/4 tsp of lime zest. Rub over the flesh of 1 whole salmon fillet. Cut a slit down the length of the fillet and stuff with a mixture of chopped fresh spinach and feta. Grill skin side down in a covered grill until flesh is opaque.
12/30/2012 3:51:29 PM CST
Helen lee says ...
I make a glaze for my salmon: 1 tbsp. mustard, 2 tbsp. maple syrup, 1 tbsp. white miso paste, 1 tsp. black sesame seeds. Mix together until blended and spread over salmon then bake. This glaze works on pork tenderloin and chicken, too.
12/30/2012 10:20:20 PM CST
Klaus Mandl says ...
Sauté diced onions in olive oil on medium-low heat until onions become translucent, add the minced garlic and continue for 1 minute. Add the diced tomatoes, fish stock, wine, and salt and pepper to taste. Simmer for 5 minutes to reduce the liquid. Add the chopped basil, save a leaf for garnish, capers and butter and cook for 1 minute more. Brush the salmon with oil, sprinkle with salt and pepper and sauté or grill on high heat for 2 - 3 minutes on each side until center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the salmon on top, garnish with some greens. Serve with boiled parsley potatoes
12/31/2012 10:20:21 AM CST
Rosie says ...
will this contest accept a photo with it (even if not required)? thank u.
12/31/2012 11:06:11 AM CST
Nan says ...
This is the easiest and fastest - honey on top and cook in the microwave
01/01/2013 1:02:53 AM CST
Lorie says ...
I enjoy making salmon with lemon mustard dill marinade. But I also absolutely love salmon teriyaki
01/01/2013 8:29:55 AM CST
Rose-Marie says ...
Rosemary sprigs make a fantastic presentation and taste! I grow rosemary, but you can purchase it on the branch. Marinade salmon chunks in balsamic vinegar, olive oil and chopped lemongrass for 2 hours. Take 6" sprigs of rosemary and strip off the first 2" of the leaves. Skewer salmon chunk onto sprig, then 1/2 slice of lime. Grill at med heat for 10 minutes with top down (place the rosemary to the edges so the leaves don't get the highest heat).
01/01/2013 1:43:55 PM CST
Nikki - Community Moderator says ...
@ROSIE - We'd love to see a photo! If you have the photo on a social media site, feel free to post the link in a comment. Otherwise, you can email it over to us at wholefoodsmarketblogs@wholefoods.com. Thanks for sharing!
01/01/2013 3:39:04 PM CST
Cara says ...
Salmon Fillets Marinade: Mix together honey dijon mustard, soy sauce, lime, and ginger (optional). Let fish sit for 4-6 hours. Bake in oven at 400 degrees until fish is cooked to medium (about 14 minutes).
01/02/2013 7:37:11 AM CST
Alison says ...
I combine olive oil, honey, garlic, lemon, and cayenne for a spicy and sweet marinade for baked salmon.
01/02/2013 12:41:47 PM CST
Rosie says ...
My favorite way of having salmon is en papillote. It is easy and can be fast if you don't use ingredients that need prior cooking. And it looks special! I like using natural parchment. For each entry, take a large square of parchment (some prefer heart shaped) and put on it slices of Satsuma oranges or clementimes. Place basil leaves over the oranges then place the salmon on top. Cover the salmon with thin slivers of shallots, a splash of orange juice, olive oil or walnut oil. Season to taste. Fold the parchment and crimp the edges and place the packet on a baking sheet. (Preheat oven to 450 degrees.) When you have done this for all of your salmon, place the baking sheet in the oven and cook for approx 12 minutes. Check one packet. Serve each package unopened and let each person open his or her own packet, and out wafts the most magnificent fragrance like the south of France!!! Easy peasy and you can prepare the packets ahead if you are having company!!!
01/02/2013 1:00:33 PM CST
Lauren says ...
You're going to love this, its way too easy! I simply put some brush on some EVO and sprinkle some sea salt with ground pepper and top it off with some sliced lemons. I serve my salmon with a nice crisp kale salad and my belly is satisfied!
01/02/2013 1:21:45 PM CST

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