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Simple Salmon Supper

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.

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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!

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.

Blair Harrison says …

Marinate your salmon in a ziploc bag using garlic, orange juice and low sodium soy sauce. Grill.

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.

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.

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

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

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.

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

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.

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!

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

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.

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.

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.

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

Rosie says …

will this contest accept a photo with it (even if not required)? thank u.

Nan says …

This is the easiest and fastest - honey on top and cook in the microwave

Lorie says …

I enjoy making salmon with lemon mustard dill marinade. But I also absolutely love salmon teriyaki

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).

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!

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).

Alison says …

I combine olive oil, honey, garlic, lemon, and cayenne for a spicy and sweet marinade for baked salmon.

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!!!

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!

cris says …

1 side fresh salmon, boned but skin on 2 tablespoons Dijon mustard 3 tablespoons good soy sauce 6 tablespoons good olive oil 1/2 teaspoon minced garlic Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Sarah Diaz says …

My favorite simple salmon recipe is citrus salmon in parchment! It's an easy and healthy dish that tastes like summer but can be made any time of the year in the oven! Lightly oil both sides of salmon w/olive oil, sprinkle lightly w/lemon pepper, and place skin side down on a piece of parchment paper (big enough to wrap around fish loosely like an envelope. Place sliced lemon, lime or oranges and a bit of dill on top of salmon. Wrap loosely and bake at 450 for 12-15 minutes or until fish is flakey. ENJOY!

Anne Hart says …

This is a really good, easy Salmon recipe we make for Sunday dinner at least once a month. 2 Tbls Olive Oil Salmon filet Fresh Rosemary Sear the salmon olive oil and rosemary skin side up (approximately 3 minutes) Place in oven skin side down (350 degrees) for 8 minutes or until fish flakes Serve immediately It is best if you have a cast iron skillet that can go right from the stovetop to the oven.

Eliece Hammond says …

I make a wrap with wasabi, sprouts, brown rice, baked salmon with teriyaki glaze, sesame seeds and avocado a la world wrapps Samurai salmon wrap... it's addictive!

Robin says …

My favorite salmon recipe is actually from WFM! Roasted salmon with grapes: http://www.wholefoodsmarket.com/recipe/roasted-salmon-and-grapes A close second is just roasted salmon (just a drizzle of olive oil, salt and pepper) with a fresh avocado salsa. Salsa recipe: Avocado salsa 1 avocado, peeled, seeded and sliced 1 small red onion, sliced 3 mild hot peppers, seeded and deveined, diced or sliced Juice from 2 limes 3 tbs olive oil 2 tbs finely chopped cilantro

alyssa prettyman says …

Salmon Tacos for sure! Simply pour about 1/3 cup of Worcestershire sauce over salmon and back for ~20 minutes at 425 in the oven or toaster oven (we use tin foil underneath because it the Worcestershire sauce will carmelize and burn - but it leaves a nice smokey flavor on the salmon). We use store bought taco shells - toast them quickly and the immeadiately put extra sharp cheddar cheese on the bottom so it melts and helps keep the bottom from cracking open when you bite it. THEN you MUST add this jamaician sauce called Pickapeppa sauce - it's not too spicy but gives the perfect kick. I enjoy a healthy dose of the Pickapeppa here - it goes well with most fish but particularly with salmon. We use nonfat plain yogurt in place of sour cream then add lettuce, tomato and avocado. Put it all together and you have a surprisingly simple but totally delicious taco. Many doubters have been invited to our family taco night and all of them ask for the recipe afterwards (or another invitation to dinner). Enjoy!

Teresa Salerno says …

I like to mix miso paste with soy sauce and wasabi and marinate my salmon for 3-4 hours and bake or grill. It's super easy and delicious!

Julie says …

Green curry salmon with kiwi salsa - spread green curry paste on salmon and pan fry. Make the kiwi salsa with chopped kiwis, red onion, jalapeno, garlic, cilantro, and lime juice. It's great! http://crankingkitchen.wordpress.com/2012/01/25/green-curry-salmon-with-kiwi-salsa/

Caity says …

Drizzle it with a little salt and olive oil, sprinkle some chopped fresh rosemary over the top, and put it on a cedar plank in a smoker for 30-45 minutes. Hands down, best salmon I've ever eaten.

nol b says …

Slice sashimi quality salmon very thinly. Drizzle each serving with about 1/4 teaspoon olive oil and 1/2 teaspoon soy sauce, adding more as desired. Sprinkle sesame seeds and chives over fish and serve immediately.

Nathan says …

Salmon doesn't need much, so to the purist, this "simple but hefty" preparation may seem overdone. But fear not, it is delicious and does not take away from the tastiest fish on the market. First, chop up some pistachios and toss them in olive oil and fresh ground pepper. Next, coat the flesh side of the filet with Dijon mustard and top with the pistachio mixture. Throw it in the oven until it's perfectly flaky (about 30 minutes at 350). See recipe here: http://paleocave.blogspot.com/2010/05/pistachio-crusted-salmon.html

Leigh Shane says …

DElicious Low Calorie, HEALTHY, MISO GLAZED SALMON! 2 Tablespoons white miso paste 1 Tablespoons BRAGGS amino acids 2Tablespoons Sake a dash of Stevia Mix the above ingredients in a bowl into blended together- brush onto salmon. Put Salmon in oven skin side down on Broil. Broil for 6-8 minutes, brush with mixture again and then take the salmon out when fully cooked. YUM

natashia reyes says …

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

Tia Terchila says …

Super easy and super delicious. What you need: 2-4 Filets of Responsibly Farmed Raised Salmon. What type depends on what is your favorite. I like Atlantic Salmon. I also like thick filets. 1 can of coconut milk, 1 stick of lemongrass, 1 lime, 1 small bunch of cilantro, 1 bunch of watercress, 1 jalapeño (optional), Pinch of salt, pepper, and dried tarragon. Find yourself a deep pan (the size really depends on two things: How many salmon filets you have and how big they are! In this deep dish add the can of coconut milk. It can be light coconut milk if you would like to reduce fat. Slice a stick of lemongrass. Slice the stick sideways. Cut and squeeze juice from 1 juicy lime into the coconut milk. You can easily slice the lime in four pieces or more. Also throw in the lime pieces when you are done squeezing it's juices out! Cut a small bunch of cilantro sprinkle around and stir in the coconut milk. Optional: Thinly slice 1 jalapeño. Discard seeds. Place salmon fliets skin down in coconut milk. Spinkle tops with a pinch of salt, pepper, and tarragon leaves. Place in oven. The tempature of the oven should be 350. Again, depending on how thick the filets are and how you like your salmon cooked depends on how long you cook it for. 15-20 minutes is the "norm". Place cooked salmon on top of watercress and drizzle the coconut milk on top. I like to scoop the cilantro/lemongrass/lime chucks and put them on the salmon as well for a "look". Eat and enjoy!

Jennifer says …

I love simple broiled salmon filet, with crispy skin. Start by removing the scales by scraping against the direction of the scales with a spoon. Then drizzle both sides with olive oil and generously salt and pepper. Place the filet skin side up on a foil lined broiling pan and broil 4 inches from the broiler till the skin is dark, bubbled, and crispy, and the meat is cooked by still tender. I serve this with a dill sauce made up of fresh dill, Greek yogurt, butter, lemon juice, salt and pepper. The skins crisps up like bacon and, since you've remove the scales, is totally edible and yummy!

Gabby R. says …

Fish tacos: Grill, saute, or bake salmon cutlet. Shred green cabbage, mix with lime juice. Chop 1 chipotle pepper (canned in adobo sauce) and mix with mayonnaise to taste. Heat corn tortillas directly over gas burner, and top with the salmon, cabbage, chipotle mayo, and other favorite taco toppings (black beans, pico de gallo, avocadoes all work well here)!

William Long says …

My favorite recipe for salmon is simple and tasty. I prefer a line caught salmon. Plank smoked salmon with molasses glaze. Soak a cedar or other wood plank for 30 minutes. Meanwhile, marinate your salmon with: - grated ginger - soy sauce - molasses Heat plank and salmon in a closed 300 degree grill over flames until the salmon feels a bit solid to the touch. Remove salmon and plate with some edamame and brown rice. Best when washed down with sake. Enjoy!

Sara S says …

I came across a great recipe when I was home at my parent's place this holiday. For a sweet and enriching experience try salmon with a mango and avocado salsa on top. Seasoning mix for the salmon: 1 tablespoon paprika 2 1/2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground red pepper (cayenne) 3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano "Heat large cast iron skillet over very high heat until it is beyond the smoking stage. Combine seasoning mix in a small bowl. Rub each fillet with olive oil then sprinkle seasoning mix generously and evenly on both sides of the fillets. Place in hot skillet. The fillets can also be grilled with this recipe on medium-high heat for about 5 minutes on each side." Mango and avocado salsa recipe: 1 mango, cubed 1 avocado, cubed 1/4 cup red onion, diced 2 tablespoons fresh cilantro, chopped 2 tablespoons lime juice 1/2 tablespoon olive oil 1/2 teaspoon Sea Salt This recipe took me about 20 minutes to make and my entire family was in love with it. All of these ingredients can be found at Whole Foods and it makes for an easy and tasteful dish.

Angela Fogel says …

We enjoy poached salmon and serve it with fresh steamed spinach, brie cheese and slices of a crusty baguette. To poach the salmon, I take 3 cups of water, 1 1/4 cups dry vermouth, 6 whole peppercorns and bring to just below boiling. Turn down the heat to a simmer, add about a tsp of salt and up to 4 salmon filets. Make sure that the poaching liquid covers the salmon. Poach until salmon is cooked through, about 9 minutes per inch thickness. Can be served warm or cold. Spread Brie cheese on a baguette slice, add some steamed spinach and the salmon for a tasty, but light repast.

Katie S says …

My favorite salmon is with a tasty soy-mustard glaze recipe that I've adapted from America's Test Kitchen, then created a "fried" rice with bok choy and carrots to accompany. The recipe is on my blog here with pictures: http://kitchenwithkate.blogspot.com/2012/08/make-meal-soy-mustard-glazed-salmon.html Includes the nutritional information and WW points!

Dee Kakar says …

Salmon Avocado Salad Ingredients: 2 (6 oz) fillets of salmon ¼ c. butter, melted and divided salt and pepper to taste 4 oz fresh mushrooms, sliced ½ c. grape tomatoes, halved 2 Tbsp olive oil, divided 8 oz leaf lettuce, torn into bite-sized pieces 1 avocado, peeled, pitted and cubed ¼ c. cilantro, chopped 1 fresh jalapeno, minced 2 Tbsp distilled white vinegar 1 oz feta cheese, crumbled Directions: Preheat oven broiler. Line a baking sheet with aluminum foil and place salmon on foil. Brush with 2 Tbsp melted butter and season with salt and pepper. Broil 15 minutes until fish is easily flaked with a fork. Melt remaining butter in large skillet. Saute mushrooms until tender. Set aside. In large bowl toss together salmon, mushrooms, tomatoes, lettuce, avocado, cilantro and jalapeno. Drizzle with remaining olive oil and vinegar, and season with salt and pepper. Sprinkle with feta cheese and toss lightly to combine.

Debbie says …

delicious salmon in a white wine cream sauce - saute finely chopped shallots and garlic, add sliced mushrooms, place salmon fillets on top, add white wine, a little fish stock, or vegetable stock, and simmer gently till cooked, at the last minute add in heavy cream and fresh dill, do not allow to boil, add butter if you want a thicker sauce - delicious

Emily Siagel says …

Ginger soy rainbow salmon: Ingredients: 1 green pepper 1 red onion (Feel free to add more colored veggies! Veggies chopped skinny and long) Sauce: stir together ingredients 1cup soy sauce 1 cup orange juice Table spoon ginger Directions: spread grainy mustard on salmon sprinkle chopped veggies over and around salmon. Pour half of your sauce on top. And pour the rest halfway through cooking. Serve with sticky brown rice. (Add a splash of rice vinegar in the water to make it nice and sticky!)

Emily says …

My favorite easy salmon recipe is to simply add a tablespoon or so of barbeque sauce and salt and pepper and pop it in the oven until it is finished. A small amount of BBQ sauce goes a LONG way to adding lots of flavor! Another favorite, when I was trying to branch out a bit, was salmon baked in the oven with Whole Foods tequila limesalsa... recipe here: http://www.wholefoodsmarket.com/recipe/tequila-lime-salmon . It was delicious ! Funny- it was actually baked on March 31, which is my birthday and also the day that this contest ends :)

Amy says …

I like to stuff salmon with spinach and cream cheese. Just wilt the spinach, combine with some cream cheese and a dash of nutmeg, cut a slit down each slamon fillet, fill with the cream cheese mixture, sprinkle the salmon with salt and pepper, and press in some breadcrumbs mixed with a bit of melted butter and parmesan cheese, bake at 450 degrees for about 10-15 minutes. So tasty!

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