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RECIPES FROM OUR KITCHEN AND YOURS!!

Over the years, we have found recipes from all over and have had many of you send us ways to cook, fry, bake and broil our fish! Enjoy!

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Lazy fishwife's weeknight Salmon

Preheat oven to 500 degrees with baking sheet inside.

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Place thawed or mostly thawed salmon skin side down on tinfoil. Rub olive oil all over fillets or if you are feeling lazy just on the flesh side. Sprinkle liberally with salt and crack black pepper on top.

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When oven is at temperature, pull out pan and place tinfoil containing fillets skin side down on the hot baking sheet.

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Place baking sheet back into the oven and TURN OVEN DOWN TO 300 DEGREES. Bake for 15-20 mins until the internal temp reaches 125 degrees or until fat collects on top and fish flakes apart easily.

Serve with rice and Braggs Aminos or soy sauce.

Coconut-Miso Salmon Curry

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By Kay Chun 

Ingredients

Yield:4 servings

  • 2tablespoons safflower or canola oil

  • 1medium red onion, halved and sliced ½-inch thick (about 2 cups)

  • 1(1-inch) piece fresh ginger, minced (about 2 tablespoons)

  • 3garlic cloves, thinly sliced

  • Kosher salt and black pepper

  • ¼cup white miso

  • ½cup unsweetened, full-fat canned coconut milk

  • 1(1½-pound) salmon fillet, skinned, cut into 2-inch pieces

  • 5ounces baby spinach (about 5 packed cups)

  • 1tablespoon fresh lime juice, plus lime wedges for serving

  • Steamed rice, such as jasmine or basmati, for serving

  • ¼cup chopped fresh basil

  • ¼cup chopped fresh cilantro

Preparation

  1. Step 1

    In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

  2. Step 2

    Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.

  3. Step 3

    Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Roasted Salmon and Brussels Sprouts With Citrus-Soy Sauce

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Ingredients

Yield:4 servings

  • 1pound brussels sprouts, thinly sliced (about 4½ cups)

  • 3 to 4scallions, trimmed, white and green parts thinly sliced (about ½ cup)

  • 1jalapeño, thinly sliced (about ¼ cup)

  • 2tablespoons toasted sesame or extra-virgin olive oil

  • Kosher salt and black pepper

  • 4(6-ounce) skin-on salmon fillets, about 1-inch thick

  • ¼cup freshly squeezed lemon, lime or tangerine juice

  • 2tablespoons rice vinegar

  • 2tablespoons soy sauce

  • Honey, to taste (optional)

By Ali Slagle

Preparation

  1. Step 1

    Heat oven to 400 degrees, and line a baking sheet with parchment paper. In a large bowl, toss brussels sprouts, scallions and jalapeño with the 2 tablespoons oil to coat. Season with salt and pepper, then spread out on the prepared baking sheet.

  2. Step 2

    Pat the salmon fillets dry, then season with salt and pepper and nestle them, skin side down, among the brussels sprouts. Roast, stirring the brussels sprouts occasionally, until the brussels sprouts are tender and the salmon is cooked through, 12 to 14 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)

  3. Step 3

    While the salmon’s roasting, stir together the citrus juice, rice vinegar, soy sauce and 2 tablespoons water. (If you find it too puckery, add a little honey or more water.) Serve the sauce alongside the salmon and brussels sprouts for drizzling and dipping.

Baked Cod With Buttery Cracker Topping

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Ingredients

Yield:4 servings

  • 4ounces butter-flavored crackers, such as Ritz (about 1½ sleeves; 1½ cups crushed)

  • 5tablespoons unsalted butter, melted

  • ¼cup minced fresh chives

  • ¼cup minced flat-leaf parsley

  • ½lemon, zest and juice, plus more lemon wedges for serving

  • 1teaspoon onion powder

  • 1teaspoon garlic powder

  • 4(6- to 8-ounce) fillets of cod, haddock, halibut or other white fish

  • Coarse kosher salt and black pepper

  • Sweet paprika, for serving

By Sarah Digregorio

Preparation

  1. Step 1

    Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.

  2. Step 2

    Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)

  3. Step 3

    Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.

Nobu’s Miso-Marinated Black Cod

Shared by Jon L. Williams
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Ingredients

  • 1/4 cup sake

  • 1/4 cup mirin

  • 1/4 cup white miso paste

  • 3 tablespoons granulated sugar

  • 4 (8-ounce) black cod fillets

Preparation

  1. Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

  2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.

  3. To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

Creamy Tuscan Salmon

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Yield: 4

Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30 minutes.

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Ingredients

  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible, about 1 to 1 1/2 inches thick

  • 1 ¼ teaspoon kosher salt, divided

  • ½ teaspoon garlic powder

  • Fresh ground black pepper

  • 3 tablespoons olive oil

  • 2 tablespoons salted butter

  • 2 cloves garlic, finely minced

  • ¼ cup chopped sun dried tomatoes

  • 2 tablespoons capers, drained

  • ¾ cup heavy cream

  • ¼ cup milk

  • 2 cups baby spinach, loosely packed

  • Grated Parmesan cheese, for serving

  • 2 lemon wedges, for serving

Shared by Jon L. Williams

Preparation

  1. Allow the salmon to come to room temperature for 15 minutes (or brine it*). Pat the salmon dry with a clean towel. Rub it generously with olive oil and sprinkle it with 1 teaspoon of the kosher salt, the garlic powder, and a few grinds of black pepper.

  2. Heat a large skillet over medium high heat and add the olive oil. Add the salmon skin side up and cook for 3 to 5 minutes until cooked about halfway to the center of the thickest part of the salmon.

  3. Reduce to medium heat and 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. Cook for 4 to 5 minutes, continuously spooning the juices over the salmon. Cook until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).

  4. Remove the salmon to a plate and set aside. Drain the pan of any liquid and quickly wipe it out with a paper towel. 

  5. Place the pan over low heat and melt the butter. Then add the garlic and sun-dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining ¼ teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan. Add the spinach and cook until wilted, about 1 minute, then return the salmon to the pan and warm it for 2 minutes, spooning the sauce over the salmon.

  6. Serve topped with the sauce and grated Parmesan cheese.

Thai Poached White fish

Mildly spicy Thai red curry paste adds a deliciously aromatic flavor and a gorgeous orange hue to the coconut milk broth.

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Ingredients

Yield:4 servings

  • 1 Tbsp canola oil
  • 1/2 cup thinly sliced shallots
  • 1 (2 inch) piece of fresh ginger, peeled and thinly sliced (about 2 Tbsp)
  • 2 garlic cloves, minced
  • 2 tsp Thai red curry paste
  • 1/4 cup of dry white wine
  • 2 (14 oz.) can light coconut milk, well shaken
  • 3 Tbsp fresh lime juice
  • 3/4 tsp fish sauce
  • 3/4 tsp kosher salt, divided
  • 4 (6-8 oz) white fish fillets (cod, halibut)
  • 1 Tbsp sesame oil
  • 5 cups thinly sliced baby bok choy (about 10 oz)
  • 1/4 cup cilantro sprigs
  • 3 lime wedges

Shared by Jon L. Williams

Preparation

  1. Heat canola oil in a 4 quart Dutch oven over medium high. Add shallots, ginger, and garlic; cook stirring often. until shallots are tender, about 5 minutes. Stir in curry paste, and cook until fragrant, about 1 minute. Stir in wine and cook until liquid almost evaporates, 2 to 3 minutes. Add coconut milk, lime juice, fish sauce and 1/2 teaspoon of salt. Cover and cook until the mixture comes just to a simmer, 5 to 7 minutes.

  2. Sprinkle Remaining 1/4 teaspoon salt over fish, place fillets in a single layer in simmering liquid in Dutch oven. Cover and cook until fish flakes easily with a fork, 5 to 7 minutes.

  3. Meanwhile, heat sesame oil in a large skillet over medium-high. Add bok choy; cook, stirring often, until browned and tender, about 6 minutes.

  4. Using a spatula, transfer fish to 4 bowls. Ladle broth evenly over fish; add bok choy. Garnish with cilantro, and serve with lime wedges.

Smoked Salmon Dip

Jan Grosulak

Ingredients:

  • 1 small fillet of smoked salmon with skin removed

  • 1/2 package of cream cheese (4 oz)

  • 1/2 cup of sour cream

  • 1/2 cup of mayonnaise

  • 1 TBSP cooking wine

  • 1/2 tsp. Dijon mustard

  • 1/2 tsp. dill weed

Mix all together. Chill well. Serve with crackers or chips.

Open Faced Crab Sandwiches

Bryan Ferris

Ingredients:

  • 2 c. of crab, chopped

  • 3 oz of cream cheese

  • 2 or 3 TBSP mayonnaise

  • 1/8 -1/4 c. green pepper

  • 1/8 -1/4 c. chopped onion

  • 1/8 -1/4 c. chopped celery

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  • French bread or English muffins

  • Sliced Tomato

  • grated Cheddar or Monterey Jack cheese

Whip first 6 ingredients together. Toast bread. Place crab mixture on bread, add sliced tomatoes, then grated cheese. It makes a tall sandwich. Place under broiler until cheese melts. Serve immediately.

Hot Crab Dip

Alice Knowles

Ingredients:

  • 1 8 oz pack of cream cheese

  • 1 c. crab meat

  • 2 TBSP chopped onion

  • 1 TBSP milk

  • 1/4 c. mayo

  • 1/2 tsp. horseradish or to taste

  • 1 tsp. white wine

  • Dash of salt and pepper to taste

Mix all together and top with slivered almonds. Heat in oven of 375 degrees for 30 minutes.

Chilean Rockfish (black sea bass)

  • Prep Time: 35 minutes

  • Cook Time: 10 minutes

  • Yield: 3-4

This awesome dish isn't too spicy as written, you may want to adjust the seasonings some to kick it up a notch. It's amazing!

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Ingredients

 

  • 1 1/2 pounds or 4 (6-ounce) rockfish or yelloweye fillets

  • 3/4 cup white wine

  • 3/4 cup fish stock

  • 1-2 tsp of Lawry's seasoning salt 

Preparation:

  1. Place fish in a 9 x 13 casserole dish

  2. Sprinkle with Lawry's

  3. Add the liquids
  4. Marinate for about 30 minutes
  5. Cook for 10 minutes at 350 degrees
  6. Serve immediately

Shared by Cheryl Ledford

Cucumber sauce for Salmon

  • Prep Time: 10 minutes

  • Yield: 3-4

This sauce is incredible with baked salmon.

Ingredients

 

  • 1 medium cucumber

  • 1 slice of onion

  • 1/4 cup mayo

  • 1/4 cup of sour cream

  • 2 tsp vinegar

  • 2 tsp minced parsley

  • 1-2 drops stevia (optional)

  • salt and pepper to taste

Preparation:

  1. Peel and seed the cucumber

  2. grate cucumber and onion

  3. put into bowl and add all other ingredients

  4. press through strainer to remove all juice

  5. Serve with baked salmon or salmon pie

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Shared by Cheryl Ledford

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© 2025 by LORD WILLING FISH

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