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300 Comments

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Melissa says ...
Simple, quality, really fresh salmon steaks, lightly sprinkled with salt, pepper, and a wee bit of lemon juice. Grill or broil. Simple is best, to let the true flavor of the salmon come shining through.
01/30/2013 10:03:52 PM CST
Heather McClees says ...
My favorite way to cook salmon ( and I cook alot because it is my favorite fish!), is to first put it on a grill pan, place it in a cold oven with black pepper, parsley and fresh lemon slices on top. Then I turn on the oven, bake it at 400 for 25 minutes and it comes out PERFECTLY crisp on the outside, yet tender inside. It won't flake this way and it tastes like it's from a restaurant. The simple seasonings let the flavor of the fish come out. If I'm feeling fancy, I may add a dash of chili powder and sub in lime for the lemon, but rarely!:)
01/30/2013 10:29:22 PM CST
Rose Wu says ...
My simple salmon dish is so simple! Spread a little mayonnaise, then sprinkle with lemon pepper and bake at 375 degrees for approx. 15 min. for a 1 lb. filet. (I like mine just barely done). Serve with stir-fry green beans with garlic and white rice.
01/30/2013 10:45:23 PM CST
Sophia Warris says ...
My easy and favorite salmon recipe is salmon crusted with any Cajun blend on top and pan fried/grilled!! I use the northwest chipotle blend that I get from my neighbourhood whole foods!!! I serve it with a tangy sour cream sauce made with sour cream, crushed garlic, cilantro and lime juice... Yum yum yum!!! I also serve this along side a Greek salad or tabbouleh!
01/30/2013 11:31:01 PM CST
Jimmy Arcade says ...
Marinate salmon filets in teriyaki sauce for 5 minutes (I have my own teriyaki sauce recipe, but Whole Foods sells some great organic teriyaki sauce). Remove salmon filets from teriyaki sauce and add a few pinches of arrowroot to the teriyaki sauce. Cook salmon in pan with safflower oil (about 4 to 5 minutes on the skin side and 2 to 3 minutes on the other side). When salmon is just cooked through, remove salmon from pan and place on a plate. After a quick wipe of the pan (to the the oil), add some of the teriyaki sauce to the pan and cook until it begins to caramelize and thicken. Place the filets back in the pan and coat with caramelized sauce. Remove filets and plate over a bed of organic brown basmati rice. I also like to serve this dish with sauteed portabello mushrooms and red peppers.
01/31/2013 1:45:32 AM CST
Ruby Kelley says ...
This dish has a lot of ingredients, but well worth it. It really is easy though and you will keep making it over and over again. It is THAT GOOD! Glazed Teriyaki Salmon 1/3 cup Orange juice 1/3 cup (light) soy sauce 1/4 cup Dry white or red wine 2 Tablespoons olive oil 1 Tablespoon grated fresh ginger 1 teaspoon dry mustard 1 teaspoon lemon juice pinch of sugar 1 garlic clove, minced 1/2 teaspoon freshly ground pepper 4 (4 to 6 ounce salmon fillets *Combine first 10 ingredients in a large zip lock bag, add salmon fillets and seal. *Chill 30 minutes, turing once to coat *Remove fillets from marinade, reserve marinade. *Place fillets in a 13x9" baking pan and bake at 450 degrees for 10 minutes or until fish flakes easily with a fork. Remove from oven and keep warm. *Bring reserved marinade to a boil in a small heavy saucepan; cook, stiring often, 6 to 8 minutes or until reduced by half. *Pour marinade over fillets. Yield: 4 servings *****ENJOY****
01/31/2013 6:34:06 AM CST
je says ...
top with crushed garlic, oil & cilantro then grill it in a fish basket for easy flipping
01/31/2013 7:17:52 AM CST
Donnie Hughes says ...
I marinate my salmon in soy sauce, fish sauce, sesame oil, and one whole lemon some sea salt and fresh ground pepper. Use enough soy sauce to saturate the salmon. Don't use more then a table spoon of fish sauce and sesame oil depending on your taste. I personally sprinkle a little fish sauce and use a good table spoon of sesame oil. I then grill the salmon on a hot grill around 400 to 500 degrees or more for two minutes skin side down, rotate the fish 45-90% and grill another two minutes. Flip the fish and do the same on the other side grill two minutes rotate and grill another two minutes. The trick is not to overcook the salmon so the cooking time can vary depending on how thick the salmon is and the temperature of the grill. After you flip the fish be sure to to check the salmon by pressing on the flesh it should should have the texture of a medium to medium rare steak. I prefer a little rare myself. The thicker the salmon the better. You can't go wrong with the Atlantic salmon from Whole Foods and it is perfect for the total cook time of 8 minutes. For the wilder salmon it is usually thinner and you can probably adjust your times appropriately. Serve this with a simple ceaser or steamed broccoli. If you want to do everything on the grill take an aluminum pan cut up some zuchinni and or some squash one tomatoe salt pepper olive oil and a sprinkle of cayenne. I have never had any complaint on my salmon people truly rave about it.
01/31/2013 8:33:26 AM CST
lynn says ...
Barbecue sauce on salmon filet on the grill serve with sautéed spinach and brown rice.... easy and delicious.
01/31/2013 9:12:32 AM CST
Nicole says ...
Warm a skillet over Med/Medim high heat, place 2/3 cup water in the skillet and your salmon steaks. Poach until flaky, drain off water, sprinkle with sat, pepper and garlic. Place 1/2 T EVOO in the pan under the salmon and drizzle your favorite bbq sauce over the top. Cover the skillet and allow a crust to form. Move to a plate and serve with your favorite veggie and brown rice
01/31/2013 9:31:46 AM CST
Laurie Dunford says ...
My husband and I love this recipe and served it with whole wheat Couscous. Blueberry Balsamic Salmon Log in to rate this recipe 5 stars from 3 ratings. Ingredients 1/2 cup frozen blueberries 1 tbsp. balsamic vinegar 2 tbsp. honey 1 tbsp. lemon juice 2 salmon steaks or fillets (about 6 oz. each) Oil, salt and freshly ground pepper Directions Prep time: 10 minutes, Cook time: 20 minutes Combine blueberries, vinegar, honey and lemon juice in a small saucepan and bring to a boil. Reduce heat and simmer over very low heat for 10 minutes. Meanwhile, rinse salmon and pat dry. Brush lightly with oil and season with salt and pepper. Grill for about 5 minutes per side over medium heat. When salmon is cooked to your liking, remove from grill and drizzle with blueberry glaze. Makes 2 servings. Wine Pairing: Smoking Loon Syrah The fruity flavor of this salmon pairs perfectly with the spicy fruit of this Syrah. It would also work well with a soft Pinot Noir. Wine Suggestion Nutritional Information: 340 calories, 44 g protein, 9 g total fat (1.5 g sat., 0 g trans), 25 g carbohydrate, 1 g fiber, 23 g sugar, 100 mg cholesterol, 110 mg sodium, 7 points
01/31/2013 9:39:24 AM CST
Trish Shelton says ...
Our fav Salmon dish is marinated for a few hours in a zip-lock .Half cup of soy sauce,fourth cup of brown sugar,tbsp. garlic,lime zest. Seal up in foil on cooking sheet in 425 oven, for 12 min.,open and serve the filets on large yummy salad with a little spicy Thai dressing!
01/31/2013 10:31:47 AM CST
Amy says ...
Cioppino is one of my favorite things, but making it is a production. For a simpler fix, I make an easy seafood stew with onions, tomatoes, salmon, clams, and fresh herbs. After softening a chopped onion in some olive oil, I add a jar of homemade canned tomatoes in juice (or store-bought canned chopped tomatoes in a pinch), simmer for just a few minutes to integrate the onions, and then add salmon fillets (cut into small chunks to cook quickly) and toss the clams and fresh herbs (parsley, dill, tarragon, whatever is available) on top. Put the lid on tight with the heat high enough to generate a solid stream of steam, wait a few minutes and, when the clams have popped open, everything is done. With a good loaf of bread and a quick salad, I have a spoil-me dinner on the table in 30 minutes.
01/31/2013 10:38:32 AM CST
Sarah says ...
Preheat oven to 400. Rinse off salmon filets, pat dry and place on broiler pan, skin side down. Sprinke with Paul Prudhomme's Seafod Magic (spice) and lemon pepper. Rub in seasonings. Brush filets with olive oil. Bake for approx 15 mins, filets should separate easily with a fork when done. Use spatula to remove filet from skin. While salmon is cooking, preheat large dutch oven over medium heat, add 2 tblsp olive oil. When oil is warm, add 1 lb of washed spinach. Lightly season with salt and pepper to taste and cover for 5 mins. Check spinach and if partially wilted, add pine nuts, stir, and cover again for another 5 mins. Spinach is done when completely wilted. Line spinach in broad pasta bowl or on plate and top with salmon and serve.
01/31/2013 10:58:43 AM CST
Sue K says ...
Great salad for entertaining; the salmon can be pre-grilled and ready to serve when guests arrive. Grilled Salmon Salad with Citrus Vinaigrette: Drizzle salmon with a little olive oil; rub in the zest of one orange and one lemon. Season with salt and pepper. Chill at least 30 min. Grill salmon until barely cooked. Remove from grill and let rest on platter. Toss greens with vinaigrette made from juice of orange, 2Tbsp white wine vinegar; 1 sm chopped shallot, 3Tbsp olive oil, salt/pepper. Divide greens among 4 plates. Garnish with goat cheese, blackberries, roasted asparagus and salmon.
01/31/2013 11:55:16 AM CST
cathy micharls says ...
in parchment paper place 5 oz. salmon, 1 t. honey, 1/2 t. ground fresh ginger, 1/4 t. kosher salt; wrap tightly. Bake 375 for 20-25 minutes. Serve with unsalted, buttered rice and steamed carrots.
01/31/2013 12:09:01 PM CST
Rose says ...
Salmon Hash! Freeze fresh salmon for 1/2 hour. Cut into 1/2" dice. Cut potatoes and onion into 1/2" dice. Cook salmon and onion in a saute pan with a little oil until golden. Set aside and add more oil and cook potatoes until browned. Make a mixture of ketchup, mustard and a little water. Add the salmon back to the pan with the potatoes, add the ketchup mixture and cook for a couple of minutes more.
01/31/2013 1:35:36 PM CST
Miranda says ...
I like roasted salmon with fennel and carrots
01/31/2013 3:57:31 PM CST
Loretta Peters Martin says ...
Very simple, quick, easy and YUMMY! I usually buy fresh Wild Alaskan Sockeye Salmon from Whole Foods, but also keep the Whole Foods "Whole Catch" Wild Alaskan Sockeye Salmon Fillets (bag of 2 6-ounce vacuum-packed fillets) stocked in our freezer at all times, as a great backup. This is a very high-quality and tasty salmon. Preheat oven to 350 degrees. Wash and dry 2 salmon fillets (or double, if cooking for 4). Spray both sides of the salmon with Spectrum's Organic Olive Oil Spray, or brush with 365 Organic Olive Oil. Season top with: Redmond's Real Salt (mineral salt found at Whole Foods), Frontier Organic Black Pepper and Garlic Powder. Spoon on Eden Organic Brown Mustard (Eden is the only organic mustard made with raw apple cider vinegar, which fights yeast in the body; it's the healthiest on the market. I also like to support Eden because they are about the only company left in the food industry that donated money to support Prop 37, the labeling of GMOs). Cover both fillets with the Eden Mustard, and bake for 25 minutes. This recipe is quick, easy and delicious! :O)
01/31/2013 4:14:25 PM CST
Loretta Peters Martin says ...
Very simple, quick, easy and YUMMY! I usually buy fresh Wild Alaskan Sockeye Salmon from Whole Foods, but also keep the Whole Foods "Whole Catch" Wild Alaskan Sockeye Salmon Fillets (bag of 2 6-ounce vacuum-packed fillets) stocked in our freezer at all times, as a great backup. This is a very high-quality and tasty salmon. Preheat oven to 350 degrees. Wash and dry 2 salmon fillets (or double, if cooking for 4). Spray both sides of the salmon with Spectrum's Organic Olive Oil Spray, or brush with 365 Organic Olive Oil. Season top with: Redmond's Real Salt (mineral salt found at Whole Foods), Frontier Organic Black Pepper and Garlic Powder. Spoon on Eden Organic Brown Mustard (Eden is the only organic mustard made with raw apple cider vinegar, which fights yeast in the body; it's the healthiest on the market. I also like to support Eden because they are about the only company left in the food industry that donated money to support Prop 37, the labeling of GMOs). Cover both fillets with the Eden Mustard, and bake for 25 minutes. This recipe is quick, easy and delicious! :O)
01/31/2013 4:14:30 PM CST
Bets says ...
Nothing like a fresh, quality salmon simply grilled for the flavor to come through. If you must, serve with a dipping sauce ... soy, tarter, garlic mayo. "Nuff said.
01/31/2013 4:34:53 PM CST
Susan Eberwein says ...
This is my super simple answer to a satisfying salmon recipe....slather your salmon filets with your favorite bottled pesto and place in an iron skillet, skin side down, and cook to perfection! YUM!!
01/31/2013 5:16:36 PM CST
Erin says ...
Marinade salmon in a bag with your favorite vinagrette salad dressing, grill and serve with a salad with the same dressing on the side! Both dishes will compliment each other nicely! I like to add in some smashed red skin potatoes dressed up with a little salt, pepper and cream cheese as well to make the meal complete and extra yummy!
01/31/2013 5:37:51 PM CST
Kim says ...
I like making a slow roasted salmon that's topped with a butter, dijon, honey, lemon, panko mixture. Bake at 225 for 20-25 minutes or until cooked through.
01/31/2013 11:56:10 PM CST
Christina O says ...
I like to grill my salmon and add barbeque sauce.
02/01/2013 10:30:18 AM CST

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