Marinating is one of the easiest and quickest ways to flavor food. Poultry, fish, meats, and vegetables are like sponges, and they can easily absorb the marinade. Many marinades have tenderizing effects as well, which start the “cooking process”. You need to be very careful in determining the amount of time you marinate your food. For instance, the acid levels contained in fish often accelerate the cooking process. Therefore, you should only marinate fish for 1 our or less.

Ideally, a marinade helps to flavor, and not tenderize foods. Using anything acidic, like citrus or vinegar, softens the food, allowing it to absorb the flavors of the sauce. There are many different types of marinades: Mediterranean, spiced, herbed, citrus or any combination of ingredients you enjoy. There are no rules for making a marinade. You can use whatever ingredients you have in your pantry. Combine them, add the food, and let the flavors blend. 

This marinade was superb. The cumin, coriander, smoked paprika and cayenne pepper added a savory, yet delicate aroma to the salmon. Marinating is the easy part; cooking the salmon is a little more tricky.  When cooking it on the grill, I usually time it  for 2-3 minutes each side, check the consistency, then alter the cooking time as needed.

This recipe is courtesy of Fine Cooking. It will serve 4 people who will thoroughly enjoy this wonderful marinade. 

Ingredients for Cumin-Orange-Honey Marinade

4 (1/2 lb.) center cut pieces of salmon
3 large garlic cloves, finely chopped
1/3 cup fresh orange juice
1/3 cup sherry vinegar
1/4 cup honey
3 tbsp. olive oil
1 tbsp. cumin
1 tsp. smoked paprika
1/2 tsp. ground coriander
Pinch cayenne pepper

Today’s hint: When marinating fish, let it sit for 30 minutes to one hour. If it marinates any longer, the flesh may start to “cook” and go mushy. This is especially true when using any citrus in your marinade.

Place garlic in the bowl of a mortar and pestle. 

Sprinkle kosher salt (about 1/2 tsp.) over garlic.

Mash with a pestle until a paste forms.

Honey Salmon garlic paste

Note: if you do not have a mortar and pestle, use the flat part of a knife to mash it down to a paste.

Whisk the garlic paste with the rest of the ingredients.

Place salmon in marinade and let it marinate for 30 minutes to 1 hour at room temperature.

Honey Salmon marinade

Place salmon on grill for 2-3 minutes each side for medium-rare. Well-done fish requires one or two minutes more. 

*Cooking time will also vary according to the thickness of the salmon.

It’s that simple!

hybiscus flower

I am always looking for new ways to make salmon. It is a fish my family enjoys, so I make it fairly often. 

Usually I cook the salmon in the oven because I never want to turn it over. I am always fearful that it will fall apart and not look appetizing when I plate it. 

It is time for a new adventure with salmon. Besides, who cares if it falls apart a little? It will still taste wonderful.

This recipe is surprisingly easy, and turning it over really gives the salmon skin a delicious new quality of flavor. 

When you add the sauce, this turns out to be an amazingly fresh new way of enjoying salmon. (Of course, if you want you can bake the salmon at 350 for 25 minutes and then top it with the sauce). I like the taste of the skin cooked in the pan, especially with this dressing. It comes out moist inside with a crispy golden exterior. 

This is a great, quick dinner for any day during the week. The sauce can be used with a variety of fish or chicken. Give it a try, I am sure you are going to love it!

This recipe is courtesy of Epicurious.com. It will serve 2 very happy fish enthusiasts.

Ingredients for Honey and Soy Glazed Salmon

4 tbsp. honey
4 tbsp. soy sauce
3 tbsp. freshly squeezed lime juice
4 tsp. Dijon mustard
2 tsp. water
2 tsp. vegetable oil (I used olive oil)
2 (six-ounce) pieces salmon fillet

In a small bowl, whisk together the honey, soy sauce, lime juice, mustard, and water. Set aside.

honey soy salmon glaze in bowl

In a non-stick skillet, heat oil over medium heat until it is hot but not smoking.

Place salmon fillets into skillet and cook 2-3 minutes each side, or until golden and just cooked through. (this may take you more or less time, depending how thick your fillets are).

honey soy salmon slamon in skillet

Transfer salmon fillets to a plate. Set aside.

Add honey-soy glaze to the same pan and simmer, stirring, about 1 minute. (Remember, your pan will be very hot, so this step shouldn’t take much time at all).

honey soy salmon glaze in pan

Pour glaze over salmon.

It’s that simple!


I knew immediately, upon seeing this unusual recipe, that I just had to make it.

You don’t see many recipes for “braising” fish. Braising is a method of cooking that relies on heat, time and moisture to break down the tough parts of meats or chicken. Most meats or poultry are seared before braising, then finished in the oven in a covered pot with a liquid at a low temperature for an extended period of time.

I have braised many meats and chicken throughout my cooking career, but never fish!

Braising fish is not a current practice, and that is probably why I was drawn to this recipe. I thought it would be a wonderful way to keep the fish tender and moist, while adding a big burst of flavor. It simply is a way preparing the fish without the long cooking time usually associated with meat or chicken. The vegetables in the braising liquid are luscious enough to use as a side dish. It is a one-pot delight!

There really was not a lot of prep time here, so this dish cooked up in no-time. It exceeded my expectations and I was thrilled with the outcome. You can make it as a weeknight dinner, but it is exquisite enough for any holiday or family celebration as well.

This recipe is courtesy of Andrea Branchini. It serves 4 and I guarantee it will leave them wanting more!

Ingredients for Braised Sea Bass

4 (6 ounce) sea bass fillets, skin on and scaled)
2 tsp. kosher salt, divided
1 tsp. pepper, divided
2 tbsp. olive oil, plus 2 tsp. more set aside
2 medium red peppers, thinly sliced (about 2 cups)
1 large white onion, thinly sliced (about 2 cups)
3-4 medium garlic cloves, thinly sliced
1 (14.5 ounce) can diced tomatoes
1 cup of dry white wine
2 dried bay leaves
1 pint cherry tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley (optional)

Position a rack in the center of the oven and heat the oven to 350.

Brush the fish with 2 tsp. of the olive oil and season generously with salt and pepper on both sides.

sea bass salt and pepper

Heat the remaining 2 tbsp. of olive oil in a 7-8 quart Dutch oven or other heavy-duty pot over medium-high heat. 

Add the peppers, onions and 1/2 tsp. salt. Cook until the onions are translucent and the peppers have begun to soften, about 5 minutes. 

sea bass peppers and onoins

Add the garlic and cook for 1 minute.

Stir in the canned tomatoes with their juice, white wine, bay leaves and 1 cup of water. Bring to a boil.

Lower the heat and simmer until the liquid has reduced and the peppers are tender, about 10 minutes.

Add the cherry tomatoes and cook until they have softened slightly, about 2 minutes.

sea bass liquid in pot

Season to taste with salt and pepper.

Carefully place the fish fillets in the pot, skin side up, and spoon some of the peppers, onions, and sauce over them.

sea bass in liquid covered with sauce

Transfer to the oven and cook uncovered, for 25 minutes.

Garnish with parsley, if using.

It’s that simple!

 


This recipe is a simple way to get dinner on the table fast. The prep time is short and the outcome translates to a wonderfully prepared shrimp dish that your family will love.

You definitely have to be a garlic lover for this one! 

You need to buy a bottle of capers and use the liquid in order to get the caper brine.

I did not add water; the sauce cooked up just fine without it. It was nicely thickened and had just the right amount of garlic and flavor. It was smooth and silky, with a touch of lemon and heat from the red pepper flakes.

Make this tonight! It is delightful and good to the last bite!

This recipe is courtesy of allrecipes.com and serves 3-4 people.

Today’s Hint: You may buy your shrimp deveined, but check the underside of the shrimp. You will see that there is a vein there as well. You should take the time to remove it. Who wants to eat that?

Enjoy!

Ingredients for Garlic Shrimp

1 1/2 tbsp. olive oil
1 pound shrimp, peeled and deveined
Salt to taste
6 cloves garlic, finely minced
1/4 tsp. red pepper flakes
3 tbsp.lemon juice
1 tbsp. caper brine
1 1/2 tsp. cold butter
1/3 cup flat leaf parsley, divided
1 1/2 tbsp. cold butter
water. as needed

Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in a even layer on the bottom of the pan and cook for 1 minute without stirring.

Season the shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.

garlic shrimp in pot cooking

Stir in garlic and red pepper flakes; cook and stir 1 minute.

garlic shrimp in pot with garlic

Stir in lemon juice, caper brine, 1 1/2 tsp. cold butter, and half the parsley.

garlic shrimp in pot with butter

Cook until the butter has melted, about 1 minute, then turn heat to low and stir in remaining 1 1/2 tablespoons cold butter. Stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2-3 minutes.

Remove shrimp with a slotted spoon and transfer to a bowl.

Continue to cook butter sauce, adding water 1 tsp. at a time, if too thick.

garlic shrimp sauce without shrimp

Season with salt to taste.

Serve shrimp topped with the pan sauce.

Garnish with remaining parsley.

It that simple!


This is a perfect recipe for salmon. It is light, healthy and most importantly, fast and easy.

When buying salmon, you may want to stay away from the farm-raised brand. They are fed with chemicals and antibiotics. Some farm-raised salmon are raised on farms that use more sustainable methods, but you can never be sure. Farmed salmon contains much more fat than wild salmon, and has far less healthy omega-3 fats. Buying wild salmon may be a little more expensive, but is a much more healthy choice.

This method of making salmon has become my favorite. It has a sweet and tangy glaze that is topped with a delicious combination of breadcrumbs and pecans. At first, I was reluctant to use the pecans, but I was happy I did. They provided this yummy crunch that made each bite scrumptious. 

This is a wonderful way to prepare salmon. It comes out flavorful, juicy and flaky. I will definitely make this again and again. Make it for your family or company, they will love it!

This recipe is courtesy of Giada DeLaurentis and provides 4 luscious servings.

Ingredients for the Baked Dijon Salmon

1/4 cup butter, melted
3 tbsp. Dijon mustard
1 1/2 tbsp. honey
1/4 cup dry breadcrumbs
1/4 cup chopped pecans
4 tsp. chopped fresh parsley
4 (4 ounce) fillets salmon
1/2 tsp kosher salt
1/4 tsp. black pepper
1 wedge of lemon, for garnish

Preheat oven to 400.

In a small bowl, stir the together butter, mustard and honey. Set aside.

dijon salmon honey mustard sauce

In another bowl, mix together the breadcrumbs, pecans and parsley.

dijon salmon breadcrumbs

Brush each salmon fillet with the honey-mustard mixture.

dijon salmon topped with dijon sauce

Sprinkle the tops of the fillets with the bread-crumb mixture.

Bake salmon 12-15 minutes in the preheated oven, until it flakes easily with a fork.

Season with salt and pepper and desired, garnish with a wedge of lemon.

It’s that simple!