Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you’ll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

If you’re looking for a simple salmon recipe that is easy, pretty quick to prepare, AND tastes wonderful, here it is!

Boneless, skinless salmon fillets are pan-seared in hot oil until browned on both sides. They are served on top of (and garnished with) a easy-to-make creamy, garlic, spinach and sun-dried tomato sauce.

The convenient thing is this entire dish can be made using only ONE skillet, which also makes for easy clean up. YES!!! I found the original recipe on the Harry and David blog, made a few changes, and we really have enjoyed this lovely meal.

The salmon is super delicious, and it’s perfect for serving on a busy night, without investing a lot of time or trouble making it! That a winning combination in my book.

The recipe as written below makes two servings, but is VERY EASY to adapt for more servings. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Salmon Fillets

Pat the salmon fillets dry using paper towels to absorb the moisture. Sprinkle seasoning salt on top of each piece, dividing it evenly between the fillets.

Heat olive oil in a skillet on Medium heat until it is very hot, but not smoking. Lay the salmon fillets in the hot skillet with the seasoned side down.

Cook the salmon for 3-4 minutes without moving, then carefully turn the fillets to the other side, using a spatula. The salmon should be nicely browned.

Continue to cook the salmon for another 3-4 minutes or until it is fully cooked through, and flakes easily. Transfer the salmon fillets to a platter and cover with foil, to keep them warm.

Make The Spinach Cream Sauce

Use the same skillet (without rinsing) to make the spinach cream sauce. Turn the heat down to LOW. Stir minced garlic into the hot skillet, and cook it for 30 seconds, stirring often so it doesn’t burn.

Add baby spinach, heavy whipping cream, and chopped, sun-dried tomatoes. NOTE: The sun-dried tomatoes should be the type that are packed in olive oil. Lightly drain them and chop before adding them to the sauce.

Toss gently until these ingredients are combined. Stir often and cook on LOW heat only until the spinach has wilted. This will only take 2-3  minutes (don’t let the cream boil).

Transfer the salmon fillets back into the skillet on top of the spinach cream sauce, and then cover the skillet with a lid or foil.

Heat on LOW only until the salmon is re-heated through (1-2 minutes), being careful to not let the cream sauce boil.

Serve The Salmon In Spinach Cream Sauce

To serve the salmon in spinach cream sauce, spoon a small amount of the spinach sauce on the serving plate.

Place a salmon fillet on top of the sauce, and then spoon additional spinach cream sauce on top of the fish. Repeat this with the other fillet (or fillets) and serve immediately.

Serve the salmon in spinach cream sauce with your favorite sides while hot, and enjoy this wonderful, decadent looking main dish!  

I’m confident you’re going to like salmon in spinach cream sauce, because it not only LOOKS good, it IS good! I hope you (and those you love) really enjoy it!

Thank you for taking time out of your busy day to stop by. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious salmon recipes you might enjoy checking out, including:

• Sweet Spicy Salmon
• Orange And Rosemary Glazed Salmon
• Garlic Lime Baked Salmon
• Cedar Plank Grilled Salmon
• Salmon In Lemon-Butter Herb Sauce

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Recipe adapted from: Christina Lane, via The Table, at https://www.harryanddavid.com/blog/cast-iron-salmon-recipe/

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Salmon In Spinach Cream Sauce

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

Category: Entree-Seafood, Main Dish

Cuisine: All Cuisines

Keyword: salmon, spinach, cream sauce

Servings: 2

Calories Per Serving: 364 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salmon:

• 8 ounces boneless, skinless salmon fillets approx. 4 ounces per fillet
• ½ teaspoon seasoning salt
• 1 Tablespoon olive oil

For Spinach Cream Sauce:

• 1 teaspoon minced garlic
• 2½ cups baby spinach (fresh)
• ¼ cup sun-dried tomatoes (packed in oil) drained slightly and chopped
• ¼ cup heavy whipping cream (OR half and half)
• 1 pinch salt and pepper (1 pinch each) , to season sauce to taste

US Customary - Metric

Instructions

1. Pat salmon dry with paper towels. Sprinkle salmon (top only) with seasoning salt.

2. Heat olive oil in a skillet on Medium heat until very hot, but not smoking. Put salmon in skillet, seasoned side down. Cook 3-4 minutes, then carefully turn the fillets to the other side. Salmon should be nicely browned. Cook other side 3-4 minutes until fully cooked through, and flakes easily. Transfer salmon to a platter; cover with foil, to keep them warm.

3. Use same skillet (without rinsing) to make spinach cream sauce. Turn heat down to LOW. Stir garlic into hot skillet; cook for 30 seconds, stirring often. Add spinach, whipping cream, and chopped, sun-dried tomatoes. Toss gently until combined. Stirring often, cook on LOW heat only until spinach has wilted. This takes 2-3  minutes (don't let cream boil).

4. Carefully transfer salmon back into the skillet (on top of spinach cream sauce). Cover skillet with a lid or foil. Heat on LOW only until salmon is re-heated through (1-2 minutes), being careful to not let cream sauce boil.

5. To serve, spoon a small amount of spinach sauce on a plate. Place a salmon fillet on top of the sauce. Spoon additional spinach cream sauce on top of the fish. Repeat with other fillet (or fillets); serve immediately while hot. Enjoy!

Nutrition Facts

Salmon In Spinach Cream Sauce

Amount Per Serving (1 fillet + sauce)

Calories 364 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 9g56%

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 96mg32%

Sodium 725mg32%

Potassium 1015mg29%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 25g50%

Vitamin A 4176IU84%

Vitamin C 25mg30%

Calcium 80mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Parmesan Herb Baked Salmon is an easy, delicious main dish you’ll love! Salmon fillets are topped with cheese, spices and garlic, then baked!

If you’re looking for an easy main dish that doesn’t take a lot of time to prepare, then Parmesan Herb Baked Chicken might be a recipe you’ll want to check out!

We love salmon in our home, and make it about once a week, using various recipes and methods of cooking. It’s SO GOOD!

Making this yummy dish is as simple as stirring up a cheesy herb topping, spreading it on pieces of salmon, wrapping them in foil, then baking until done. That’s it!

The salmon fillets are covered with a topping that is made of Italian seasoning, Parmesan cheese, butter, lemon juice, garlic, salt, pepper, and fresh parsley. Cooking the salmon in foil pouches really helps to seal in flavor!

The topping ingredients give the baked salmon lots of deliciousness! Here’s how to make this easy main dish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Salmon Fillets

Pat the salmon fillets dry, using paper towels to absorb excess moisture. I use skinless fillets when I make this recipe, but if you only have “skin-on”, that will be perfectly fine, too!

Set the “dried” fillets aside while you make the herb and cheese topping.

Make The Parmesan Herb Topping

To make the topping, place softened butter, lemon juice, minced garlic, Parmesan cheese, Italian seasoning, salt, pepper, and fresh chopped parsley in a small bowl.

TIP: You want to use butter that is really soft (but NOT melted!), to bind all the ingredients together EASILY!

Use a fork to mix these ingredients together. It should be easy to mix these ingredients together, thanks to the soft butter.

Keep combining the ingredients together until the butter has been completely blended in. The mixture will be thick and “slightly” crumbly.

Add The Seasoned Topping To The Salmon 

Place a large sheet of aluminum foil on a baking sheet, then spray the foil lightly with non-stick baking spray.

NOTE: The foil will need to be large enough to completely cover and seal the fish inside when it’s time to bake.

Lay the pieces of salmon on the foil, leaving a little bit of space between the pieces. Cover the top of the fish with the cheesy herb topping, dividing the mixture evenly between the two fillets.

Cooking The Parmesan Herb Baked Salmon

Bring the edges of the foil up and over the salmon, and crimp all edges tightly closed, to prevent air from escaping. 

Place the baking sheet in a preheated oven. Bake the salmon at 425°F (218.3°C) for about 10-12 minutes.

When done, carefully open the foil pouch, fully exposing the parmesan herb baked salmon.

Turn the oven to BROIL, place the baking sheet about 6 inches from the broiler element, and broil for 1-2 minutes, to give the fish a nice light brown color.

Keep an eye on the salmon as it broils, to ensure it doesn’t burn or overcook. Remove the salmon from the oven, and serve immediately.

Serve The Parmesan Herb Baked Salmon

Serve the parmesan herb baked salmon immediately after removing it from the oven. Transfer the salmon to individual plates. Drizzle with melted butter remaining in the foil pouch.

If desired, garnish each piece with a sprinkle of Parmesan cheese, fresh parsley, and a lemon wedge. We enjoy this pop of citrus flavor when we squeeze lemon juice on the salmon!

I really hope you have the chance to try this simple, delicious main dish, and trust you’ll enjoy it as much as we do.

The recipe (as written below) makes two servings, but can EASILY be doubled or tripled, to suit your needs.

Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious salmon recipes for you to check out, including:

• Salmon In Lemon Butter Herb Sauce
• Cedar Plank Grilled Salmon
• Garlic Lime Baked Salmon
• Orange And Rosemary Glazed Salmon

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from (and with thanks to) Alyssa Rivers at: https://therecipecritic.com/baked-parmesan-garlic-herb-salmon-in-foil/

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Parmesan Herb Baked Salmon

Prep Time

10 mins

Cook Time

14 mins

Total Time

24 mins

 

Parmesan Herb Baked Salmon is an easy, delicious main dish you'll love! Salmon fillets are topped with cheese, spices and garlic, then baked!

Category: Entree-Seafood

Cuisine: American

Keyword: parmesan herb baked salmon

Servings: 2

Calories Per Serving: 335 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 10 ounces salmon fillets (2 fillets- 5 oz. each) with or without skin
• 1½ Tablespoons butter (softened)
• ¼ cup grated Parmesan cheese
• 1½ teaspoons fresh lemon juice
• 1½ teaspoons minced garlic
• ¼ teaspoon salt
• ¼ teaspoon Italian seasoning
• ⅛ teaspoon black pepper
• 1½ Tablespoons fresh chopped Italian flat leaf parsley

For Garnish: (additional Parmesan cheese, parsley, and/or lemon wedge)

US Customary - Metric

Instructions

1. Preheat oven to 425℉ (218.2℃). Place a large piece of foil on a baking sheet, and coat it with non-stick spray.

2. Pat the salmon fillets dry, using paper towels to absorb moisture.

3. Place softened butter, parmesan cheese, lemon juice, garlic, Italian seasoning, salt, pepper, and fresh chopped parsley in a small bowl. Use a fork to combine these ingredients well.

4. Lay both salmon fillets in the middle of prepared foil, leaving space between the pieces. Cover top of fish with cheese/herb topping, dividing evenly between fillets. Bring edges of the foil up and over the salmon; crimp all edges closed, to prevent air from escaping. 

5. Bake at 425°F (218.3°C) for 10-12 minutes. When done, carefully open foil pouch, exposing salmon. Turn oven to BROIL, place fish about 6 inches from the broiler element (still in foil on baking sheet). Broil 1-2 minutes, to lightly brown. Keep an eye on salmon as it broils, to ensure it doesn't burn.

6. To serve, transfer salmon to serving plates. Drizzle with melted butter left in foil pouch. Serve immediately. If desired, garnish each piece with Parmesan cheese, fresh parsley, and a lemon wedge. Enjoy!

Nutrition Facts

Parmesan Herb Baked Salmon

Amount Per Serving (1 g)

Calories 335 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Trans Fat 0.3g

Polyunsaturated Fat 4g

Monounsaturated Fat 6g

Cholesterol 111mg37%

Sodium 642mg28%

Potassium 754mg22%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 0.2g0%

Protein 32g64%

Vitamin A 685IU14%

Vitamin C 6mg7%

Calcium 143mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

If you’re looking for a delicious, low-calorie dinner that only takes a few minutes to pull together, I think you’ll love this recipe for garlic lime baked salmon!

This meal is perfect for those days when you’re too tired from work or school to expend a lot of energy trying to come up with dinner! The prep time is minimal (about 5 minutes), and then into the oven goes the salmon. Whoo Hoo!

A big resounding plus is how delicious this simple meal really is… we could eat it over and over, because it tastes so good.

Pair the garlic lime baked salmon with a favorite side dish, and you’ve got a great meal in under 30 minutes. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare And Season The Salmon

Preheat your oven to 400°F. (204° C.) before beginning. Prep takes only a few minutes, so to save time, you will that oven preheated and ready to go!

For this recipe, you will need two skinless salmon fillets, approximately 4 ounces each. Pat the salmon dry using paper towels to blot the moisture.

Place a layer of parchment paper onto a baking sheet, then place the salmon fillets on top. Lightly sprinkle Cajun seasoning mix on the top surface only, then set the pan aside.

Make The Garlic Lime Baking Sauce

For the garlic lime sauce that will bake on top of the salmon, you will need fresh lime juice (and the zest from the peel). You will also use minced garlic, extra virgin olive oil and fresh chopped parsley.

Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until these ingredients are fully combined.

NOTE: Lime zest is the outer green peel of the lime, grated very finely using a microplane or the very tiny holes in a box grater. The lime peel contains oils which are released, and provide amazing flavor. Be careful to only grate the GREEN peel, NOT the white inner part. The white part of the inner peel is bitter, and you do not want that!

Bake The Salmon

Spoon the sauce evenly over the two salmon fillets, spreading the ingredients evenly, and dividing the mixture between the two pieces of fish. Use all of the sauce!

Bake in a preheated 400°F (204°C) oven for 18-20 minutes, or until the salmon is cooked through and flakes easily.

Since oven temperatures can fluctuate with different models, I suggest checking on the fish at about the 17 minute mark, to check for doneness. When done, remove the garlic lime baked salmon from the oven.

Serve The Garlic Lime Baked Salmon

Serve the garlic lime baked salmon while hot. Transfer the fillets to individual plates, and garnish with more chopped parsley and/or a couple of lime wedges (to squeeze juice over the fish).

These are optional garnishes, of course, but really add to the color, flavor, and presentation of the finished dish. I don’t think you will regret adding these ingredients, ESPECIALLY the lime wedges.

Serve the fish with a couple of your favorite side dishes, and enjoy this delicious garlic lime baked salmon! 

I hope you have the opportunity to try this yummy recipe, and hope you will enjoy it as much as we do. It is such an easy main dish to make, and it really does taste great!

Thanks for stopping by, and please come back again soon. Take care, may God bless you, and have a wonderful day!

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salmon recipes to enjoy, including:

• Orange And Rosemary Glazed Salmon
• Broiled Salmon With Pineapple Salsa
• Sweet Spicy Salmon
• Cedar Plank Grilled Salmon
• Salmon In Lemon-Butter Herb Sauce

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: New Life Promise-Live Smart Online Edition, Volume 10, page 32, by Isabel D. Price.

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Garlic Lime Baked Salmon

Prep Time

5 mins

Cook Time

18 mins

Total Time

23 mins

 

Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

Category: Entree

Cuisine: American

Keyword: garlic lime baked salmon

Servings: 2 fillets

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ pound skinless salmon fillets (2 fillets) approx. 4 oz. per fillet
• ½ teaspoon creole seasoning to sprinkle lightly on fish
• 2 teaspoons fresh lime juice
• 1 teaspoon lime zest
• 1½ cloves garlic minced
• 2 teaspoons extra virgin olive oil
• 2 teaspoons chopped fresh parsley

Optional: additional chopped parsley and/or lime wedges for garnish

US Customary - Metric

Instructions

1. Preheat oven to 400°F. (204° C.) before beginning. Prep time is minimal, so preheating oven will save time. Lay piece of parchment paper on baking sheet.

2. Pat salmon fillets dry using paper towels, then place fillets on prepared baking sheet. Lightly sprinkle top of fish with Creole seasoning; set pan aside.

3. Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until fully combined.

4. Spoon sauce evenly over salmon fillets, spreading evenly, and dividing mixture between both pieces. Use all of the sauce.

5. Bake at 400°F (204°C) oven for 18-20 minutes, or until salmon is cooked through and flakes easily. When done, remove pan from the oven.

6. Transfer salmon fillets to individual plates. OPTIONAL: Garnish with additional chopped parsley and/or a couple lime wedges (to squeeze juice on salmon). Serve immediately, and enjoy!

Nutrition Facts

Garlic Lime Baked Salmon

Amount Per Serving (1 fillet (4 oz.))

Calories 203 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 62mg21%

Sodium 51mg2%

Potassium 582mg17%

Carbohydrates 2g1%

Fiber 0.2g1%

Sugar 0.2g0%

Protein 23g46%

Vitamin A 265IU5%

Vitamin C 3mg4%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Pan-Seared Steelhead Trout is a delicious, easy to make dish! Trout fillets are cooked in a simple browned butter, shallot and garlic sauce!

Recently my husband bought some steelhead trout in the fish department at our local grocery store. He brought it home and told me he wanted to try it, because it looked good. When I saw the fillets he bought, I thought he was mistaken! I was absolutely convinced he had accidentally bought salmon fillets.

Well, I was WRONG! It turns out that steelhead trout, which is common to the West coast (and Alaska), LOOKS a lot like salmon. It has the same orange-pink color as salmon, and is similar in taste and texture, but it’s actually TROUT. Who knew? Certainly not me!

My decision was made to pan-sear them, and I knew I wanted to use sauce to add flavor. I ended up making a simple sauce with browned butter, minced garlic, dried dill weed and chopped shallots.

Pan-seared steelhead trout turned out to be delicious, low in calories, and quite easy to prepare. The cooking technique I used is similar to how I make Pan Seared Creole Salmon. Here’s how to make this dish using one pound of steelhead trout (approx. 3 servings).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Trout For Cooking

Pat the trout fillets dry with paper towels to remove any excess moisture before seasoning. Lightly season the fish (flesh side only) with salt and black pepper.

Pan-Sear the Steelhead Trout

Melt 2 Tablespoons of butter in a large skillet on Medium heat. Once the butter melts, add chopped shallots, and cook for 2 minutes, stirring occasionally.

Place the steelhead trout in the hot skillet, with the skin side facing up. Cook the trout fillets on Medium heat for 3 minutes, without moving them in the skillet.

Stir minced garlic and dried dill weed into the butter sauce, and cook the fish and sauce 1 more minute. Be sure to stir the sauce often, so the garlic doesn’t burn. 

The butter sauce will begin to brown as it is cooked, which gives it a wonderful, slightly nutty flavor! The fish is ready to flip over once the bottom side is nicely seared and browned.

Baste The Trout With Garlic Shallot Butter Sauce

Turn the steelhead trout fillets to the other side (flesh facing up). Use a spoon to scoop up the sauce, and drizzle it over each piece. Continue to cook the fish for 4-5 more minutes until cooked though. 

Spoon the sauce over the trout fillets continuously as they finish cooking. This basting adds wonderful flavor to the fish, because of the browned butter, shallots, dill weed and garlic!

Time To Serve The Pan-Seared Steelhead Trout

Once the trout is fully cooked through and flakes easily, it is ready to serve. Use a large spatula to transfer the pan-seared steelhead trout onto individual plates.

To garnish the dish, squeeze lemon juice over each fillet, and top with fresh parsley and a lemon slice, if desired. This adds additional color and a pop of lemon flavor to the fish!

I hope you have a chance to try this delicious dish, and trust you’ll enjoy it as much as we do. It is a simple to make, yet scrumptious seafood entree!

Thanks for stopping by, and I invite you to come back again soon for more delicious recipes! Take care, God bless you, and have a wonderful day!

Looking For More TROUT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several recipes for trout you might enjoy, including:

• Garlic Butter Grilled Trout
• Trout In Lemon Garlic Butter Sauce
• Traeger Grill Smoked Trout

Interested In More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with recipes, tips, etc..
 I would be honored to have you join our growing list of subscribers!

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use, where you can submit your e-mail address to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Pan-Seared Steelhead Trout

Prep Time

7 mins

Cook Time

10 mins

Total Time

17 mins

 

Pan-Seared Steelhead Trout is a delicious, easy to make dish! Trout fillets are cooked in a simple browned butter, shallot and garlic sauce!

Category: Main Course

Cuisine: All Cuisines

Keyword: Pan-Seared Steelhead Trout

Servings: 3

Calories Per Serving: 266 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 pound steelhead trout, skin on cut in approx. three 5 oz. pieces
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 Tablespoons butter
• 2 teaspoons shallots chopped
• 4 teaspoons minced garlic
• ¾ teaspoon dried dill weed
• 1 large lemon half for juice and half for garnish
• 2 Tablespoons chopped fresh parsley

US Customary - Metric

Instructions

1. Cut fish into three portions. Pat fish dry with paper towels to remove excess moisture. Lightly season fish (flesh side only) with salt and pepper.

2. Melt butter in large skillet on Medium heat. Add chopped shallots; cook for 2 minutes, stirring occasionally.

3. Place trout fillets in skillet (skin side facing up). Cook on Medium heat for 3 minutes, without moving them in the skillet. Stir garlic and dill weed into butter sauce. Cook fish/sauce 1 more minute until bottom of fish is browned. Stir sauce often, so garlic doesn't burn. 

4. Turn fillets to the other side (flesh facing up). Use spoon to scoop up sauce; drizzle it on each piece. Cook fish 4-5 more minutes until cooked though, spooning sauce over fish often, as it finishes cooking.

5. When trout is cooked through and flakes easily, it's ready to serve. Transfer fillets to plates. To garnish, squeeze lemon juice over each fillet. Top with fresh parsley and a lemon slice, if desired. Enjoy!

Nutrition Facts

Pan-Seared Steelhead Trout

Amount Per Serving (1 portion (approx. 5 oz.))

Calories 266 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 109mg36%

Sodium 304mg13%

Potassium 822mg23%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 32g64%

Vitamin A 571IU11%

Vitamin C 28mg34%

Calcium 128mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

Do you enjoy eating fresh steamed mussels? If so, you may enjoy this slight twist on traditional mussels! Today I want to share with you a recipe I developed for Thai Green Curry Mussels. The flavor palette is slightly spicy from the green curry paste, but is balanced well with coconut milk and other veggies.

The sauce tastes wonderful not only on the steamed mussels, but it’s a perfect dipping sauce for crusty slices of hot sourdough or French bread. We always try to have hot bread on the side to use to dip in the sauce from the bowls! YUM! This recipe is fairly simple to prepare, but has the look and taste of a meal you could get at a nice seafood restaurant! Here’s how to make Thai Green Curry Mussels:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Before Starting

Please Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want those shells CLOSED before cooking! The mussel shells will open on their own, once they have been successfully cooked.

Prepare The Veggies For The Sauce

Heat coconut oil in a LARGE skillet (one that also has a lid) on medium heat. When the oil is hot, add 1/3 cup (total) of chopped red/yellow bell peppers, minced shallot, and a grated 1″ piece of fresh ginger. Add a small pinch of red chili pepper flakes, then season lightly with a couple pinches of salt and pepper.

Stir to combine, and cook these veggies on Medium heat for a couple minutes until they begin to become tender. Add minced garlic and cook for another 30 seconds, stirring often so the garlic doesn’t burn. Pour in 1/2 cup of chicken broth, and stir again, to combine these ingredients.

Cook The Mussels

Now it’s time to cook the mussels. You will cook the mussels in the same skillet. Add the mussels to the skillet, and quickly stir to cover them with the “veggies” and broth. Put a lid on the skillet, and let the mussels steam for 4-5 minutes on Medium heat or until all the mussel shells have opened. Give the cooked mussels another stir to coat with the broth.

Remove the skillet from the heat. Discard any mussels that did NOT open while cooking, as they’re not safe for consumption. Cover the skillet again (off heat) and keep the mussels warm.

Make The Green Curry Sauce

TIP: Make the green curry sauce while the mussels are cooking, because they take about the same time to cook. To make the green curry sauce you will need a can of unsweetened coconut milk (NOT coconut cream). Use either lite or regular canned coconut milk, whichever you prefer. You can typically find this in the Asian foods section at the grocery store.

You will also need Thai style green curry paste, which is usually found in the Asian foods section. I have found various brands available at our local Safeway, Kroger and Wal Mart. This recipe uses 3 Tablespoons GREEN curry paste, so buy a small jar and refrigerate the leftover paste. If you happen to prefer a really hot and spicy green curry sauce, feel free to add another Tablespoon.

 To make the curry sauce, add 3 Tablespoons of green curry paste into a separate large skillet. Cook the sauce on low heat for two minutes, stirring occasionally.

Open the can of coconut milk, and stir it until mixture is well blended. Add the canned coconut milk and the juice of one lime to the curry sauce. Stir again, then let the sauce simmer on low heat 2-3 minutes, or until heated through. Stir in half of the total amount of cilantro leaves.

Serve The Thai Green Curry Mussels

To serve, evenly divide the cooked mussels (and veggies) into individual serving bowls. Pour the hot green curry sauce over the mussels, dividing all the sauce evenly between the portions. Garnish each serving with the remaining cilantro leaves, then serve and enjoy! Be sure to serve some warm crusty bread on the side to dip up some of that curry sauce out of the bowl.

I hope you enjoy this tasty recipe for Thai green curry mussels. Thanks for taking the time to visit my blog today, and I invite you to come back soon for more delicious recipes. Take care, and have a great day!

Looking for More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of seafood recipes for you to enjoy, including:

• Mussels In Wine Garlic Butter Sauce
• Baked Dover Sole Rollatini
• Honey Garlic Shrimp
• Cedar Plank Grilled Salmon

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Thai Green Curry Mussels

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

 

Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

Category: Main Dish

Cuisine: American, Thai

Keyword: Thai green curry mussels

Servings: 3

Calories Per Serving: 365 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon coconut oil
• ⅓ cup red/orange bell peppers combined/chopped
• ¼ cup shallot minced
• 1 inch piece of fresh ginger finely grated
• 1 pinch red pepper flakes
• ¼ teaspoon salt and pepper ¼ tsp. EACH
• 4 cloves garlic minced
• ½ cup low sodium chicken broth
• 2½ pounds fresh mussels
• 3 Tablespoons green curry paste
• 13.7 ounces lite coconut milk (canned)
• 1 lime (juice only)
• 4 Tablespoons cilantro leaves Divided Use

US Customary - Metric

Instructions

1. *Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want shells CLOSED before cooking! The mussel shells will open on their own, once they've been cooked.

2. Heat coconut oil in large skillet on Medium heat. When oil is hot, add chopped red/yellow peppers, shallot, and grated ginger. Add a pinch of red pepper flakes; season with salt/pepper. Stir to combine; cook on Medium for a couple minutes until veggies begin to soften. Add minced garlic; cook another 30 seconds, stirring often. Pour in chicken broth; stir again to combine ingredients.

3. Add mussels to the same skillet; quickly stir to coat mussels with veggies/broth. Put a lid on the skillet. Steam mussels for 4-5 minutes on Medium heat or until you see the shells have opened. Give mussels another stir to coat with broth. Remove skillet from heat. Discard any mussels (if there are any) that did NOT open while cooking. Cover skillet (off heat); keep mussels warm.

Make Curry Sauce While Mussels Are Steaming To Save Time!

1. Place curry paste into separate skillet. Cook on Low heat for two minutes, stirring occasionally. Open can of coconut milk; stir until contents are well blended. Add coconut milk and lime juice to skillet. Stir again; let simmer on Low 2-3 minutes, or until heated through. Stir in ½ of the cilantro leaves, then serve.

2. To serve, evenly divide cooked mussels (and veggies) into serving bowls. Pour hot green curry sauce over mussels, dividing all the sauce evenly between portions. Garnish each serving with remaining cilantro. Serve and enjoy!

Nutrition Facts

Thai Green Curry Mussels

Amount Per Serving (1 (1/3 of total))

Calories 365 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 14g88%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 54mg18%

Sodium 870mg38%

Potassium 792mg23%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 4g4%

Protein 25g50%

Vitamin A 3241IU65%

Vitamin C 44mg53%

Calcium 91mg9%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal and flour are fried until crunchy.

Today I want to share a recipe for a simple, but tasty way to cook rockfish fillets. Since I began cooking rockfish several years ago, I have enjoyed trying various recipes for this type of fish, which is fairly common on the west coast. This recipe comes from a cooking magazine I have subscribed to for years, and I discovered it many years ago (yes, I keep my old cooking magazines!).

Rockfish is also called Pacific Red Snapper, Striped Bass or Rock Cod in North America (there are a LOT of varieties). Most types of this mild-flavored fish are typically found in the northern Pacific ocean. A simple 5 ounce serving provides nearly 2/3 of a typical adult’s daily protein requirements, and is very low in calories!

This recipe for Southwestern fried rockfish is simple to prepare, and has good flavor, too. Fish fillets are coated with Taco seasoning mix, dipped in egg and then covered with a cornmeal and flour mixture before cooking. From start to finish it takes about 30 minutes to make this dish, and that INCLUDES 15 minutes of “chillin’ time” in the refrigerator. Here’s how to make this easy recipe: 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Rockfish

Pat the rockfish fillets dry on layers of paper towels. Place one envelope of taco seasoning mix into a large re-sealable plastic bag, and add the fish, one at a time, until coated with the spices. Shake off any excess spices back into the bag.

NOTE: In the printable recipe card at the bottom of the page, I have included a “make it yourself” taco seasoning mix to use if you don’t have taco seasoning mix at home. It will coat the pound of rockfish used for this recipe.

Dip the seasoned fish fillets in a lightly beaten egg in a shallow bowl until covered on all sides, then let the excess egg drip back into the bowl. Place the egg-covered fillet into a separate bowl filled with a cornmeal/flour mixture, turning to fully coat the surface of the fish with the dry mixture on all sides. Place fish on platter or baking sheet, and repeat process with remaining fillets.

Refrigerate the coated rockfish in the refrigerator for 15 minutes before frying. The slight moisture from the fish will help the seasoning adhere and the seasoning will have time to bring flavor to the fish.

Time To Cook The Rockfish

Remove the rockfish from the refrigerator. Heat oil on Medium-High heat in a large skillet until it is really hot, but not smoking. If you have a large cast iron skillet, I recommend that for extra crispiness, but if not, use a large, non-stick skillet. Add the seasoned fish to the hot oil, and fry them for 3-4 minutes, without moving them in the pan.

Carefully turn the rockfish over and continue to cook the second side an additional 3-4 minutes or until the fish flakes easily with a fork. The coating should be wonderfully golden brown and crispy on the fish.

Serve The Southwestern Fried Rockfish

Once the fish is cooked through and crisp on the outside, carefully remove the fish from the skillet. Put the fish on layers of paper towels to absorb any excess oil. Place the Southwestern Fried Rockfish on dinner plates, and serve with your favorite sides.

This time the rockfish was served with fresh pineapple slices and Thai coleslaw in Peanut Sauce on the side. It was kind of our own “fusion-type meal” – Southwestern seasoned rockfish and Thai-Inspired coleslaw. Sounds odd, but it worked!

I hope you have the chance to make this rockfish recipe, and trust you will enjoy it, as well. Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, and have a wonderful day.

Looking For More ROCKFISH Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious seafood recipes for you to choose from, including these (and more) featuring rockfish:

• Pan-Seared Rockfish with Fresh Herbs
• Grilled Fish Tacos With Baja Sauce
• Krispy Rockfish Fillets

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “Taste of Home” magazine, June/July 2006 edition, page 60, published by Reiman Publications.

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Southwestern Fried Rockfish

Prep Time

7 mins

Cook Time

8 mins

Inactive refrigeration time

15 mins

Total Time

30 mins

 

Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

Category: Main Dish

Cuisine: Southwestern

Keyword: Southwestern fried rockfish

Servings: 4

Calories Per Serving: 283 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 pound rockfish fillets (4) 4 fillets total (approx. 4 oz. each)
• 1 ounce taco seasoning mix (1 envelope) *see NOTE below for making homemade
• 1 large egg lightly beaten
• ½ cup yellow cornmeal
• ¼ cup all purpose flour
• 3 Tablespoons vegetable oil

US Customary - Metric

Instructions

1. Pat rockfish dry on layers of paper towels. Put taco seasoning mix into large resealable plastic bag. Add fillets, one at a time, shaking until fish is coated with spices. Shake excess spices back into bag.

2. Light beat egg in a shallow bowl. In separate bowl, combine cornmeal and flour. Dredge seasoned fillets in egg until covered, letting then let the excess egg drip back into bowl. Next coat fish in cornmeal/flour mixture, covering all sides. Place fish on large platter; repeat process with remaining fillets. Refrigerate rockfish for 15 minutes before frying.

3. Heat oil on Medium-High heat in a large cast iron skillet (or non-stick) until oil is really hot, but not smoking. Carefully add fillets to hot oil; fry fish for 3-4 minutes, without moving fish in the pan. Carefully turn fish over; cook second side 3-4 minutes or until cooked through and fish flakes easily with a fork. Coating should be browned and crisp when done. Remove fish from skillet; transfer to layers of paper towels to absorb oil. Serve immediately, and enjoy.

Recipe Notes

Taco Seasoning Mix For this Recipe (if you don't have pre-made):Stir to combine.

1 T. Flour// 1 t. chili powder// 1 t. paprika// 3/4 t. salt// 1/2 t. onion powder// 1/2 t. cumin// 1/4 t. cayenne pepper// 1/4 t. garlic powder// 1/8 t. ground oregano//

**Caloric Calculation made using HALF of the oil in recipe because at least half remains in the skillet (used for frying).

Nutrition Facts

Southwestern Fried Rockfish

Amount Per Serving (1 fillet)

Calories 283 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Cholesterol 103mg34%

Sodium 674mg29%

Potassium 527mg15%

Carbohydrates 25g8%

Fiber 3g13%

Sugar 2g2%

Protein 25g50%

Vitamin A 749IU15%

Vitamin C 3mg4%

Calcium 25mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!