Adding this Lasagna with Seafood to your menu will add a little coastal flair to your kitchen. I love the comfort of traditional lasagna with its hearty, filling meat sauce. This version lightens it up just a little with the seafood twist, making it perfect for your holiday table, Feast of the Seven Fishes celebration or any weeknight. Pair it with a fresh green salad and some garlic bread for a meal any seafood lover will enjoy!

There’s just something about a pan of lasagna coming out of the oven, all bubbly and golden. Lasagna says “family” to me, as so many family gatherings include a hot, fresh pasta dish we can all gather around. From dinners for a new mom to funeral gatherings after the passing of a loved one, homemade lasagnas have been part of my life for years! That’s why I’m excited to share this seafood pasta with you.

Ingredients for White Seafood Lasagna

We’ll make our own creamy white sauce and cheese filling for this lasagna recipe. There is a decently long list of ingredients, but don’t be intimidated! This recipe comes together fairly quickly and easily! Here’s what you need:

For the Bechamel Sauce

• Butter
• Minced garlic
• All-purpose flour
• Clam juice
• Whole milk
• Ground black pepper
• Salt
• Ground nutmeg

Cheese Mixture

• Ricotta cheese (use whole-fat ricotta to avoid a watery lasagna!)
• Large egg
• Parmesan cheese, grated
• Chopped fresh parsley
• Salt
• Ground black pepper

For the Lasagna Assembly

• Regular lasagna noodles
• Cooked large shrimp (peeled, deveined, and tails removed)
• Lump crab meat
• Italian cheese blend, shredded
• Grated Parmesan cheese
• Chopped fresh parsley

Look for a printable recipe card with a detailed ingredient list at the end of this post!

How to Make Lasagna Seafood

First, cook noodles according to package instructions for al dente. Drain noodles and set them aside. It’s a good idea to cook a few extra lasagna noodles in case some tear or stick together during boiling. Then preheat your oven to 350°F.

Make the Bechamel Sauce

1. Melt butter over medium heat in a large saucepan or skillet. Add the garlic and cook for about 30 seconds, until fragrant.
2. Whisk in the flour and cook for another minute, stirring constantly. Pour in the clam juice, whisking constantly until smooth.
3. Slowly pour in the milk, whisking until smooth. Add salt, black pepper, and ground nutmeg and give it another stir.
4. Bring the sauce to a simmer and cook, stirring frequently, for about 2-3 minutes.

Make the Ricotta Cheese Mixture

In a medium bowl, mix ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until just combined.

Assemble and Bake

1. In a separate bowl, toss together the shrimp and crab meat until they are evenly combined.
2. Spread a thin layer of sauce over the bottom of a 9×13 baking dish. Arrange 3 lasagna noodles over the sauce.
3. Spread a third of the bechamel sauce over the noodles. Top the sauce with a third of the ricotta mixture. Scatter a third of the seafood mixture over the ricotta. Top with a portion of the Italian cheese blend. Layer noodles on top again, then repeat the layering two more times, using the rest of the ingredients.
4. Arrange the final layer of noodles on top. Pour the remaining white sauce over the noodles, using a spatula to spread it. Sprinkle evenly with the remaining Italian cheese blend and Parmesan cheese.
5. Cover the lasagna loosely with aluminum foil. Place it on a baking sheet to catch any spillage and bake for about 30 minutes. Remove the foil and continue to bake for another 15 minutes, or until the top is golden brown and bubbly.
6. Remove from the oven and let it rest for at least 15 minutes. This allows the layers to set, making it much easier to get clean slices. Garnish with fresh parsley just before slicing and serving.

Variations and Substitutions

• If you don’t have clam juice, you can substitute it with an equal amount of seafood broth, chicken broth or more milk.
• To sneak in more veggies, add a package of frozen spinach, thawed and squeezed dry, to the ricotta cheese mixture.
• You can use mozzarella or provolone cheese instead of an Italian cheese blend.

FAQs

How do I store Seafood Lasagna?

Cover the baking dish tightly with plastic wrap or transfer individual portions to an airtight container. Refrigerate for up to 3 days. Reheat individual slices in the microwave or place the baking dish (covered with foil) in a 350°F oven until warmed through.

Can I freeze this lasagna?

Yes, this meal is a great freezer meal! To freeze, allow the lasagna to cool completely, then wrap individual portions or the entire dish in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use no-boil noodles with this recipe?

Yes, this recipe is perfect for no-boil noodles. The béchamel sauce provides plenty of liquid for the noodles to absorb and cook perfectly in the oven. Simply assemble the lasagna with 12-15 uncooked no-boil noodles and bake as directed.

Seafood Recipes

Love seafood? I’ve got more recipes you might enjoy, too!

• Shrimp Dip
• Smoked Salmon Dip
• Lemon Garlic Shrimp Pasta
• Air Fryer Tilapia
• Steamed Tilapia

More Lasagna Recipes

If you enjoyed this Seafood Lasagna, Pin or print this recipe to make it again! In the meantime, check out some of these lasagna varieties:

• Lasagna Recipe with Cottage Cheese
• Ravioli Lasagna
• Skillet Spinach Lasagna
• Lasagna Rolls with Meat Sauce
• Chicken Alfredo Lasagna

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Seafood Lasagna

Course Dinners

Cuisine American, Italian

Prep Time 45 minutes minutes

Cook Time 50 minutes minutes

Rest Time 15 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 699kcal

Author Lynne Feifer

Ingredients

Bechamel Sauce

• 6 tablespoons butter
• 3 cloves minced garlic
• 6 tablespoons all-purpose flour
• ½ cup clam juice
• 3 cups whole milk
• 1 teaspoon black pepper
• 1 teaspoon salt
• ¼ teaspoon ground nutmeg

Cheese Mixture

• 15 ounces ricotta cheese
• 1 large egg, lightly beaten
• ¾ cup Parmesan cheese, grated
• ¼ cup fresh parsley, chopped
• ½ teaspoon salt
• ½ teaspoon ground black pepper

For Lasagna Assembly

• 12 lasagna noodles (plus extra for breakage)
• 2 pounds large shrimp, cooked, peeled, deveined, and tails removed)
• 8 ounces lump crab meat (checked for shells)
• 3 cups Italian cheese blend, shredded
• ½ cup Parmesan cheese, grated
• Fresh parsley, chopped, for garnish

Instructions

• Prepare the noodles according to packageinstructions. Preheat your oven to 350°F.

Make the Bechamel Sauce

• Melt the butter over medium heat in a largeskillet. Add the garlic and cook for about 30 seconds, until fragrant.
• Whisk in the flour and cook for anotherminute, stirring constantly. Pour in the clam juice, whisking constantly untilsmooth.
• Slowly pour in the milk, whisking untilsmooth. Add salt, black pepper, and ground nutmeg and give it another stir.
• Bring the sauce to a simmer and cook, stirringfrequently, for about 2-3 minutes.

Make the Ricotta Cheese Mixture

• In a medium bowl, combine the ricotta cheese,egg, Parmesan cheese, parsley, salt, and pepper. Mix until just combined.

Assemble and Bake

• In a separate bowl, toss together the shrimpcrab meat until they are evenly combined.
• Spread a layer of sauce over the bottom of a9x13 baking dish. Arrange 3 lasagna noodles over the sauce.
• Spread a third of the bechamel sauce over thenoodles. Top the sauce with a third of the ricotta mixture. Scatter a third ofthe seafood mixture over the ricotta. Top with a portion of the Italian cheeseblend. Place another layer of noodles on top. Repeat the layering two moretimes, using the rest of the ingredients.
• Arrange the final layer of noodles on top.Pour the remaining bechamel sauce over the noodles, using a spatula to spreadit. Sprinkle evenly with the remaining Italian cheese blend and Parmesancheese.
• Cover the lasagna loosely with foil. Place iton a baking sheet to catch any spillage and bake for about 30 minutes. Removethe foil and continue to bake for another 15 minutes, or until the top isgolden brown and bubbly.
• Remove from the oven and let it rest for atleast 15 minutes. This allows the layers to set, making it much easier to getclean slices. Garnish with fresh parsley just before slicing and serving.

Notes

Cover the baking dish tightly with plastic wrap or transfer individual portions to an airtight container. Refrigerate for up to 3 days.

Nutrition

Calories: 699kcal | Carbohydrates: 48g | Protein: 53g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 244mg | Sodium: 1879mg | Potassium: 547mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1160IU | Vitamin C: 6mg | Calcium: 624mg | Iron: 2mg

The post Seafood Lasagna appeared first on 365 Days of Baking.

Whether you’re hosting guests for the holidays, cheering for your team at a tailgate, or just gathering with friends and family, you’ll want to make this Salmon Dip every time! It’s easy to make with a handful of simple ingredients, and your guests will keep coming back for more until it’s gone.

Types of Smoked Salmon

Hot smoked salmon is cooked through with heat and smoke, giving it a flaky texture similar to baked salmon. Cold smoked salmon (lox) is cured and smoked at a low temperature, so its texture is smooth and delicate. While you can use either in this recipe, hot-smoked is recommended for a chunkier, flakier dip.

Ingredients for Smoked Salmon Dip

Gather together these ingredients to make this easy dip recipe:

• Whipped cream cheese
• Sour cream
• Mayonnaise
• Lemon juice
• Salt
• Black pepper
• Cayenne pepper
• Flaked smoked salmon (hot) or finely diced smoked salmon (cold)
• Green onions, chopped
• Fresh dill, chopped
• Capers, drained
• Lemon wedges (for garnish)

Extra Bonus: Everything Bagel Chips

These bagel chips are so easy to make on your own and so much cheaper than buying a bag at the grocery store. Here’s what you need to make them:

• Two “everything” bagels
• Olive oil
• Salt

Directions and a full list of ingredients can be found on the printable recipe card at the end of the post!

How to Make Smoked Salmon Dip

This delicious dip is so easy to make and only takes about 10 minutes to throw together. Plan in some extra time for chilling in the fridge. For the best texture, mix the cream cheese base until perfectly smooth first, then fold in the other ingredients by hand with a spatula.

1. Combine the cream cheese, sour cream, mayo, lemon juice, salt, black pepper, and cayenne pepper in a medium bowl.
2. Mix with a hand mixer or a spatula until the mixture is completely smooth and free of lumps.
3. Fold in the smoked salmon, green onions, dill, and capers. Stir until everything is evenly distributed.
4. Transfer the dip to a serving bowl, cover, and chill in the fridge for at least 30 minutes to allow the flavors to mingle.

How to Make Everything Bagel Chips

1. To make the bagel chips, preheat your oven to 375°F. Slice into thin rounds, about ⅛ inch thick. Slice them as uniformly as possible to ensure they bake evenly.
2. Add the bagel slices to a medium bowl and toss with the olive oil and salt.
3. Arrange the bagel slices in a single layer on a baking sheet. Bake for 12-15 minutes, flipping halfway through, until they are golden brown and crisp. Keep a close eye on them during the last few minutes of baking, as they can go from golden to burnt very quickly. Allow the chips to cool on the baking sheet for a few minutes before serving.

Recipe Variations

• You can substitute the sour cream or mayonnaise with an equal amount of Greek yogurt.
• If you don’t have green onions, chopped shallots or fresh chives are great alternatives.
• For the bagel chips, feel free to add other seasonings like garlic powder or everything bagel seasoning along with the salt.

FAQs

What should I use for dippers?

Serve the dip with the homemade bagel chips for the perfect pairing. This dip also pairs well with crackers, toasted baguettes, and fresh veggies for dipping. Try carrots, cucumber, bell pepper and celery.

How do I store Smoked Salmon Dip?

Store the dip in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, and it is often better on the second day.

How do I store the bagel chips?

Store leftover bagel chips in an airtight container at room temperature for up to 5 days.

More Party Dip Recipes

I’ve got lots of great savory dip recipes you can bring to your next gathering. Try one of these next time:

• Jalapeno Ranch Dip
• Slow Cooker Buffalo Chicken Dip
• Crockpot Spinach and Artichoke Dip
• 7-Layer Dip
• Chicken Taco Dip

And of course, Pin or print this Smoked Salmon Dip so you always have it ready to go! What’s your favorite dip to bring to a party?

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Smoked Salmon Dip

Make this Smoked Salmon Dip for your next party! Smoked salmon is combined with cream cheese, mayo, sour cream, lemon and herbs. Toast your own bagel chips or use veggies, and crackers for dipping.

Course Appetizer

Cuisine American

Keyword Smoked Salmon Dip

Prep Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 491kcal

Author Lynne Feifer

Ingredients

• 8 ounces whipped cream cheese
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 6 ounces smoked salmon, flaked (hot) or finely diced (cold)
• ¼ cup chopped green onions (plus more for garnish)
• 2 tablespoons fresh dill, chopped, plus more for garnish
• 1 tablespoon capers, drained
• Lemon wedges, for garnish

Everything Bagel Chips

• 2 "everything" bagels
• 3 tablespoons olive oil
• ¼ teaspoon salt

Instructions

• Combine the cream cheese, sour cream, mayo,lemon juice, salt, black pepper, and cayenne pepper in a medium bowl.
• Mix with a hand mixer or a spatula until themixture is completely smooth and free of lumps.
• Fold in the smoked salmon, green onions, dilland capers. Stir until everything is evenly distributed.
• Transfer the dip to a serving bowl, cover, andchill in the fridge for at least 30 minutes to allow the flavors to mingle.

Everything Bagel Chips

• preheat your oven to375°F. Slice into thin rounds, about ⅛ inch thick.
• Add the slices to a medium bowl and toss withthe olive oil and salt.
• Arrange the bagel slices in a single layer ona baking sheet. Bake for 12-15 minutes, flipping halfway through, or until theyare golden brown and crisp. Allow the chips to cool on the baking sheet for afew minutes before serving.

Notes

• Store the dip in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, and it is often better on the second day.
• Store leftover bagel chips in an airtight container at room temperature for up to 5 days.
• Nutritional information has been calculated using the homemade everything bagel chips.

Nutrition

Calories: 491kcal | Carbohydrates: 26g | Protein: 14g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 986mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg

The post Smoked Salmon Dip appeared first on 365 Days of Baking.

This post is sponsored by Best Food Facts and the United Soybean Board. As always, all opinions are my own.

This hot, bubbly dip will be the talk of the party! People will come back for seconds and thirds, making this hot appetizer perfect for gatherings to get your family and friends socializing around the chip bowl! Pair it with your favorite dippers for a great party snack!

If you’ve been following my site for a while, you may remember the various soy farm tours I’ve done with Best Food Facts, and even the fascinating video series I did on CRISPR years ago. Last month, I was fortunate to go on another soy farm tour in Indiana to learn about aquaculture.

What is Aquaculture?

Aquaculture, also known as aquafarming, is the breeding, growing, and harvesting of fish, shellfish, and algae in different types of water environments.
On our trip, we visited RDM Shrimp Farm where they, you guessed it, raise shrimp. We also visited a Barramundi (Asian sea bass) farm which inspired this super easy Air Fryer Tilapia.

Over the years, I’ve visited many crop and livestock farms, but as someone who was born, raised, and currently lives in the Ocean State, this aquafarming was a whole new experience for me. Living in Rhode Island, I am fortunate enough to go right down to the docks and purchase fish, shellfish and lobster right off the boats. But in Indiana?? Needless to say, it’s kind of mind blowing to me that seafood can be raised in a landlocked state! Yet these farmers along with many others around the country, are doing it both sustainably and successfully.

Shrimp Farming

Shrimp farming in the U.S. is highly beneficial for consumers because no antibiotics or hormones are used.

It’s important to know that a lot of the seafood we import from other countries may contain antibiotics or hormones that are actually banned here in the United States. Inspection of imports gives us the chance to catch these banned substances long before they get to the  grocery store. That’s why it’s extremely important that you read the labels on the products you’re purchasing.

RDM Farm uses a Heteratrophic (zero exchange) RAS system to raise their shrimp. This system promotes good bacteria which acts as a filter for the water and promotes a more natural environment for the shrimp. The only things added to the tanks where the shrimp are kept are synthetic salt (because sea salt has too many toxins), and protein which is the food.
And yes, soy is the key protein source!

Fun Fact: The reason the tanks in the picture below are covered with plastic is to keep the shrimp contained. If they aren’t covered, the shrimp will become stressed during thunderstorms, leap out of the tank and will literally run around the room!
I had no idea.

How to buy Shrimp

I learned that shrimp is THE most popular seafood consumed in the United States, so it’s extremely important you know where your shrimp is sourced, because that will also tell you how it was raised. Shrimp absorb their environment, so even wild caught shrimp will have some toxicity.

• First and foremost, read those labels or ask at the seafood counter where the shrimp is from!
• It’s best if it’s a “Product of the U.S.A.” and/or “Local Grown”, not farm-raised, and if that’s not available, look for Ecuador on the package.
• Avoid products from India, Vietnam, and China because those countries use antibiotics that are not permitted in the U.S.
• “Pacific White Shrimp” is a good species to look for as well.
• Look for the ASC (Aquaculture Stewardship Council) and BAP (Best Aquaculture Practices) seals on the package. This will tell you that the package contents have been raised using verified quality and sustainability standards. The FDA has not found banned antibiotics in ASC-certified shrimp from any country.

As with any local farm, you can visit them to see if you can purchase from them directly, and you can also learn more about the farm itself. I haven’t yet met a farmer who hasn’t been more than willing to share their story, the best farming practices they use, what they’re doing to help the environment and all of the work that they do.
I am honored to have met so many and really love sharing their stories. I’m impressed by what they do not only for consumers, but that are always striving to make their farms sustainable for future generations of their family.

I encourage you to visit Best Food Facts. They are a great source of information for all things food, from where it comes from, sustainability, farming, ingredients, and so much more!

On to the recipe!
If you’re making this for a party, I might even suggest doubling the recipe, as it is THAT popular! It definitely goes quickly at any gathering I bring this shrimp dip to!

Ingredients for this Easy Shrimp Dip Recipe

This shrimp dip has a cream cheese base with lots of cheese, shrimp, and seasonings. Here’s what you need:

• Cream cheese, room temperature
• Mozzarella cheese
• Mayonnaise
• Greek yogurt
• Sweet chili sauce
• Sriracha sauce
• Old Bay seasoning
• Garlic powder
• Onion powder
• Worcestershire sauce
• Fresh shrimp, cooked (any size, peeled, deveined, and diced into small pieces)
• Chopped green onions (for garnish)

For a detailed ingredient list that includes ingredient amounts, check out the printable recipe card at the bottom of the post!

How to Make this Hot Shrimp Dip Recipe

This shrimp dip is easy to make and is ready in less than 30 minutes!

1. First, preheat oven to 350°F., and prepare a 2-quart baking dish (8 X 8-inch pan, pie plate, large skillet, etc.) with baking spray. Cook your raw shrimp if it isn’t already boiled.
2. In a large bowl, combine the softened cream cheese, ½ cup of mozzarella, mayonnaise, Greek yogurt, Sriracha, Old Bay seasoning, garlic powder, onion powder, and ¼ teaspoon Worcestershire sauce. Mix until well combined, then fold in the diced shrimp.
3. Transfer the cream cheese mixture into the prepared baking dish and smooth it out. Sprinkle the remaining 1/4 cup of mozzarella cheese over the top.
4. Bake for 20-25 minutes until hot throughout and bubbly. Let sit for 7-10 minutes to thicken then sprinkle green onions over the top of the dip, if desired. Enjoy!

Recipe Variations

• Use all Greek yogurt, or all mayonnaise. You could also use sour cream. It won’t change the flavor that much, but it will affect the nutritional content.
• Add a teaspoon or two of fresh lemon juice for a light citrus note.
• Use Parmesan cheese along with Mozzarella for even more gooey cheesiness!

FAQs

How do I devein shrimp?

All you have to do is make a small cut along the back of the shrimp, then pull out the vein with the tip of your knife. It sounds a little gross, but it’s easy to get the hang of once you’ve done a few!

How do I store leftover Shrimp Dip?

If you have any dip left, transfer it to an airtight container and store it in the fridge for 4-5 days. Reheat in the microwave in 30-second intervals, stirring in between.

More Hot and Cheesy Dip Recipes

I love a good warm and bubbly dip! Here are some other ones you should try:

• Chicken Taco Dip is an easy appetizer loaded with gooey cheese, taco spices, zesty jalapeños, and sour cream. Grab a bag of tortilla chips and serve this hot dip at your next game day party, Cinco de Mayo celebration, girls’ night, or even Taco Tuesday!
• Baked Artichoke Dip is a classic appetizer that’s perfect for any occasion, from game-day parties to gatherings for the holiday season. The combination of tangy artichokes and tangy sour cream, plus the addition of fresh flavorings, makes this dip a family favorite!
• If you’re a fan of Jalapeño Poppers, you need to make this Jalapeño Popper Dip recipe right now! It combines fresh jalapenos with a savory cream cheese filling and is topped with buttery Ritz crackers and crispy bacon bits.
• Creamy, cheesy Crockpot Spinach Artichoke Dip is the perfect appetizer for tailgates during football season or for any gathering! Dip your favorite veggies, crackers, and tortilla chips into this warm, creamy dip that has just a hint of spice to heat things up.
• Pepperoni Pizza Dip made with three different kinds of cheese, pizza sauce, Italian seasonings, and HORMEL® Cup N’ Crisp Pepperoni Bold is an easy appetizer. This delicious hot hors d’oeuvre will have the crowd coming back for more!
• When you need an easy party dip, look no further than this 3-Ingredient Chili Cheese Dip! It’s creamy, it’s beefy, and it’s so easy to throw together for your next game day celebration, family party, or any get-together!

Shrimp Recipes

Enjoy these shrimp recipe, too:

• Shrimp Tacos
• Lemon Garlic Shrimp Pasta
• Jambalaya

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Shrimp Dip

This creamy Shrimp Dip recipe is a popular party dip or appetizer. With cream cheese, Greek yogurt, spicy seasonings and plenty of shrimp, this perfect party dip is sure to satisfy the whole crowd.

Course Appetizer

Cuisine American

Keyword Shrimp Dip

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 385kcal

Author Lynne Feifer

Ingredients

• 8 ounces cream cheese room temperature
• ¾ cup mozzarella cheese divided
• ½ cup mayonnaise
• ¼ cup Greek yogurt
• ¼ cup sweet chili sauce
• 2 teaspoons Sriracha sauce more or less to taste
• 1 teaspoon Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon Worcestershire Sauce
• 1 pound cooked shrimp any size, peeled, deveined, and diced
• 1-2 chopped green onions for garnish if desired

Instructions

• Preheat oven to 350°F., and prepare an 2-quart baking dish (8 X 8-inch pan, pie plate, etc.) with baking spray.
• In a mixing bowl, combine the 8 ounces cream cheese, 1/2 cup mozzarella, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 teaspoons Sriracha, 1 teaspoon Old Bay seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and ¼ teaspoon Worcestershire sauce. Mix until well combined.
• Fold in the diced shrimp.
• Pour contents into the prepared baking dish and smooth. Sprinkle the remaining 1/4 cup mozzarella cheese over the top.
• Bake for 20-25 minutes until bubbly. Let sit 7-10 minutes to thicken then garnish with chopped green onions, if desired. Serve with crackers or toasted bread.

Nutrition

Calories: 385kcal | Carbohydrates: 9g | Protein: 17g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 153mg | Sodium: 901mg | Potassium: 172mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 762IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 0.5mg

The post Shrimp Dip appeared first on 365 Days of Baking.

This post is sponsored by Best Food Facts and the United Soybean Board. As always, all opinions are my own.

As much as I love fish, I don’t include it in my diet nearly as often as I should. The general guideline is 2-3 servings a week, so, If you’re like me and want more tender, flaky fish in your diet, then this Ritz Cracker Tilapia is a great option for you!

I absolutely LOVE when I go on a farm tour. I’ve had the honor of meeting quite a few incredible farmers on my tours with Best Food Facts and even did a fascinating video series on CRISPR (Clustered, Regularly Interspaced, Short Palindromic Repeats) with them a few years ago. Last month, I was invited to go on another soy farm tour in northern Indiana to learn about aquaculture.

What is Aquaculture?

Aquaculture otherwise known as aquafarming, is the breeding, growing, and harvesting of fish, shellfish, and algae in different types of water environments.
During our trip, we visited Hanilu Farms where they farm soy and Barramundi (Asian sea bass). We also visited a shrimp farm which inspired my easy Shrimp Dip!

I’ve visited many crop and livestock farms since I’ve started blogging, and as someone who was born, raised, and currently lives in the Ocean State, aquafarming was a whole new experience for me. It’s seriously kind of mind blowing that shellfish and fish can be raised in a landlocked state! I mean, I can go right down to the docks and get fish, shellfish and lobster right off the boats, but in fresh fish Indiana??

I’m going to be honest that I was skeptical, but it works AND these farmers are doing it both sustainably and successfully, as are many others around the country, too!

Hanilu Farms uses a Recirculating Aquaculture System (RAS) which reuses and filters water to provide the best habitat that will also have as little impact as possible on the environment. They’re always striving to give consumers a high-quality product while creating a sustainable farm and take great care to preserve the environment around them for future generations.
In the pictures below, you can see the soy they’re growing which is used as the protein in the food they feed their fish. Sustainability at its finest!

How to Buy Seafood

• When buying seafood at your local grocery store, read those labels or ask at the seafood counter where the fish is from. It’s best if it’s a “Product of the U.S.A.” and/or “Local Grown”, and if that’s not available, go for products that have South American countries like Chile and Ecuador, as well as Thailand listed on the package.
  Avoid products from India, Vietnam, and China because farmed seafood from those countries has been found to contain antibiotics that are not permitted in the U.S.
  
• Look for ASC (Aquaculture Stewardship Council) and BAP (Best Aquaculture Practices) seals on the package. This will tell you that the package contents have been raised using verified quality and sustainability standards.
  
• As with any local farm, you can visit them to see if you can purchase from them directly, and I also encourage you to take the time to talk to them. I haven’t yet met a farmer who wasn’t more than willing to share their story, talk about their farm and the work they do. I am honored to have met so many. I love sharing how and what they do, not only for consumers, but also for their families by providing sustainable farms for future generations.

What is Tilapia?

Tilapia are mainly freshwater fish with a sweet, mild flavor and flaky texture. Like other fish, tilapia are a great source of protein, healthy fats, and important vitamins and minerals.

I often eat tilapia because it’s tasty yet not as expensive as other kinds of fish. This is because they are so readily available at fish markets and grocery stores.

Ingredients for Air Fryer Tilapia

First, you’ll need to season your filets:

• 8-ounce tilapia filets
• Fresh lemon zest
• Olive oil
• Dill
• Kosher salt
• Paprika
• Ground black pepper
• Minced garlic

Here’s what you need to make the Ritz cracker topping:

• Butter
• Freshly chopped parsley
• Lemon juice
• Ritz crackers
• Cooking spray

For a detailed ingredient list, review the printable recipe card at the bottom of the post!

How to Make Tilapia in the Air Fryer

I love air frying my meals because it keeps me from heating up the whole house on these hot, late summer days! This tilapia recipe is easy to make in your air fryer and can be made all year long. Here’s how:

1. Preheat the Air Fryer to 400 degrees F. You CAN skip this step, but I think it helps make your food cook more evenly.
2. Prepare the Fish: Place fish fillets onto a plate and pat dry with paper towels. In a small bowl, mix the lemon zest, olive oil, dill, salt, paprika, pepper and garlic together. Rub the mixture onto each of the fillets.
3. Make the cracker topping: Place the Ritz crackers into a sealable plastic bag and crush. In a medium microwaveable bowl, melt the butter for 30 seconds. Stir and heat in 10 seconds increments until completely melted, stirring in between. Mix in the lemon juice. Add the crushed crackers to the melted butter and toss until well mixed. 
4. Cook the Tilapia: Spray a light coating of cooking spray onto the air fryer basket. Place the tilapia fillets into the basket in a single layer with the rub mixture side up. Cover the fillets with the cracker topping, making sure to evenly divide the topping among them. Do not crowd the fish; leave some space in between for the air to circulate. Depending on their sizes or if doubling the recipe, you may need to cook them in batches.
5. Cook in the preheated air fryer for 7-10 minutes, until the fish easily flakes with a fork or internal temperature as 145°F. (Cooking time may vary!) Enjoy with your favorite side dishes!

FAQs

How do I store my Air Fryer Tilapia?

If you are making extra or cooking your tilapia ahead of time, you can let the leftover tilapia cool to room temperature, then store it in an airtight container in the fridge. Cooked tilapia is good for 3-4 days in the refrigerator.

Can I freeze Tilapia cooked in the Air Fryer?

Yes. Wrap each fillet tightly in plastic wrap and store in a freezer bag or other container. It will last 2-3 months in the freezer, but I recommend using it within a month. Pop it back in the air fryer until heated through to serve.
My recommendation would be to cook the tilapia without the Ritz cracker topping if you plan on freezing it because the crackers will become soggy as they thaw. When reheating, that’s when you can add the fresh crunchy topping!

Can I use frozen fillets instead of fresh fish?

Yes, you can use frozen tilapia. Just let it thaw in the fridge overnight before preparing it.

More Tilapia Recipes to Try

Here are some more recipes using these delicious fish filets:

• Steamed Tilapia: Fresh tilapia fillets are seasoned with fresh lemon, dill, garlic powder, and other spices, and then steamed in the oven in a tin foil packet.
• Tacoed Tilapia with Raspberry Mango Salsa is made with taco seasoning, rolled in a coating made of crushed tortillas and cornmeal, and topped with a homemade sweet and spicy salsa!
• Breaded Tilapia with Cilantro Citrus Sauce has a delicious sweet cilantro sauce on top of the lightly breaded fish. It was so good and unique!
• Seasoned Tilapia with Fruit Salsa: This fruit salsa is to die for! It has just the right amount of spice to balance the sweetness, and it pairs so nicely with the fresh tilapia!
• Baked Tilapia with Mango Salsa is a light and refreshing dish you can have any time of year but is especially good when mangos are in season. I love this flavorful mango salsa!

Which tilapia recipe will you try next time? Don’t forget to Pin or print this Air Fryer Tilapia for the next time you want to pull out the air fryer!

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Air Fryer Tilapia

Air Fryer Tilapia makes a perfectly light and tasty dinner! Tilapia fillets are seasoned with fresh lemon, garlic, dill and topped with Ritz crackers. It's an easy meal that's great for busy weeknights!

Course Dinners

Cuisine American

Keyword Air Fryer Tilapia

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 490kcal

Author Lynne Feifer

Ingredients

• 16 ounces tilapia fillets (2) 8-ounce fillets
• 1 tablespoon fresh lemon zest
• 1 tablespoon olive oil
• ½ teaspoon dried dill or 2 teaspoons fresh dill
• ¼ teaspoon kosher salt
• ¼ teaspoon paprika
• ⅛ teaspoon pepper
• 1 garlic clove minced

Ritz Cracker Topping

• 2 tablespoon butter
• 2 teaspoons fresh chopped parsley
• 2 teaspoons fresh lemon juice
• 14 Ritz Crackers
• Cooking spray

Instructions

• Preheat the air fryer to 400°F.
• Place fish fillets onto a plate and pat dry with a paper towel.
• In a small bowl, mix together the lemon zest, olive oil, dill, salt, paprika, pepper and garlic. Rub the mixture onto one side of each of the fillets.

Ritz Cracker Topping

• Place the Ritz crackers into a sealable plastic bag and crush.
• In a medium microwaveable bowl, melt the butter for 30 seconds. Stir and heat in 10 seconds increments until completely melted, stirring in between.
• Mix in the lemon juice. Add the crushed crackers and parsley, and toss until well mixed.
• Spray a light coating of cooking spray onto the basket of the air fryer. Place tilapia fillets into the basket with the rub mixture side up and evenly divide the cracker topping among them. Do not crowd the fish, leave some space in between for the air to circulate. Depending on their sizes or if doubling the recipe, you may need to cook them in batches.
• Cook in the preheated air fryer for 7-10 minutes, until the fish easily flakes with a fork or internal temperature as 145°F.

Notes

*If using frozen tilapia, thaw in the refrigerator overnight before using.

Nutrition

Calories: 490kcal | Carbohydrates: 15g | Protein: 47g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 685mg | Potassium: 746mg | Fiber: 1g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 2mg

The post Air Fryer Tilapia appeared first on 365 Days of Baking.

Has it warmed up where you live? I’m basking in the sunshine here, enjoying the 60 and 70 degree days and dreaming of those gorgeous summer months! Right now, the weather is perfect for grilling, and that means this delicious grilled salmon!

This salmon dish is perfect to make for your family, or you can easily dress it up for entertaining. No matter who you serve, they will love the fresh flavors in this easy grilled salmon recipe.

I love cooking salmon on the grill because that slightly charred, crisp exterior with those nice grill marks contrasts so nicely with the rich, buttery taste of the fish. Top it with the tangy mango salsa, and you’ll have a hint of the tropics right in your backyard!

Ingredients for Grilled Salmon with Mango Salsa

• Mango, diced – If you can’t find fresh mango, you can use canned or frozen instead. Make sure to drain the liquid and pat dry with paper towels to get it as dry as possible.
• Red onion, diced 
• Red peppers, seeded and diced– Use any color bell pepper. Green, yellow, orange, or any combination works great.
• Jalapeños, seeded and diced – If you don’t like spice in your food, you can leave this out. If you like extra spice, leave the seeds of your jalapeño intact.
• Fresh cilantro, chopped 
• Fresh lime juice – You can easily swap lime juice for lemon juice for the same brightness and acid.
• Low-sodium soy sauce – For a gluten-free option, you could use tamari or coconut aminos. However, coconut aminos is slightly sweeter.
• Olive oil – Any cooking oil will work for this recipe. Try coconut oil for even more tropical notes.
• Minced roasted garlic – You can substitute minced garlic for 1 teaspoon garlic powder.
• Salt 
• Ground black pepper 
• Smoked paprika – Smoked paprika adds a warm, smokey flavor, but regular paprika is fine too.
• Dijon mustard – Mustard helps to emulsify the marinade and keep it together. Use any mustard that you like.
• Boneless skinless salmon fillets – Or, instead of fillets, you could use a whole side of salmon for a more impressive dish.

Check the recipe card at the bottom of the post for a detailed ingredient list and instructions!

Mango Salsa Recipe

To make the salsa, combine the diced mango, red onion, red bell pepper, jalapeños, cilantro, and lime juice in a medium bowl, cover with a lid or plastic wrap, and place in your refrigerator until the salmon is ready to serve. (no longer than 4 days.)

How to make Salmon on the Grill

1. Make the marinade. In a large bowl, whisk together the soy sauce, olive oil, lime juice, garlic, salt, pepper, smoked paprika, and Dijon mustard until well combined. 
2. Remove fine bones and marinate. Check your salmon filets for fine bones and use tweezers to remove any you might find. Place the fillets in your marinade and cover the bowl with a lid or plastic wrap. Or, if you prefer, you can place them in a zip lock bag to marinate. Refrigerate for 1-3 hours. 
3. Preheat the grill. Remove the salmon from your refrigerator and let them sit at room temperature while you preheat your grill and oil the grates well.
4. Grill. Place salmon on the grill for about 7 minutes per side or until they flake easily with a fork. 
5. Top with salsa and serve. Remove them from the grill and serve warm topped with mango salsa, cilantro, and lime wedges.

Recipe Variations

If you’re looking to add something else to change the flavor profile, here are some suggestions:

• Red pepper flakes: Add 1 teaspoon of red pepper flakes for a more spicy mango salsa.
• Worcestershire sauce: Add ½ tablespoon Worcestershire sauce for a deep umami flavor.
• Cucumber: Add diced cucumber for a crisp and refreshing crunch in the salsa. 
• Avocado: Add chopped avocado pieces to add a creamy texture to your salsa.
• Chili powder: Try ½ teaspoon chili powder in the salsa for extra smokey flavors. 

FAQs

How do I store Grilled Salmon with Mango Salsa?

If you have leftover grilled salmon with mango salsa, you can store it in the refrigerator. After cooling allow the salmon to cool completely. Transfer to an airtight container, separating the fish from the salsa. Store for up to 3 days, or move to the freezer for longer storage.

How do I reheat this dish?

Reheat your grilled salmon with mango salsa in the air fryer or stovetop. Do not reheat fish in the microwave.

Air Fryer: Preheat your air fryer to 350°F. Remove any remaining salsa and place the salmon in a single layer in the air fryer. Heat for 6 minutes or until warmed throughout. Top with chilled salsa.

Stovetop: Heat a heavy-bottomed skillet over medium heat with about 1 Tablespoon olive oil. Place the fish in the pan and heat for about 8 minutes or until the fish is warmed all the way through.

Can I make this Salmon dish without a grill?

If you don’t feel like grilling or don’t have access to one, you can make this recipe in a skillet on the stovetop or baked in the oven.

Skillet: Warm your skillet with a tablespoon of olive oil over medium heat. Sear your salmon for 5-6 minutes on each side before topping with salsa.

In the oven: Bake your salmon filets at 400 degrees F for 15-20 minutes on a grill pan or baking sheet until the fish easily flakes with a fork. Top with mango salsa.

Can I make Grilled Salmon ahead of time?

You can make your salmon ahead of time and freeze it for later. However, the salsa should be prepared fresh. It will get watery when thawed.

Prepare your salmon as directed and allow it to cool completely. Place it on a baking tray and freeze for 30 minutes to an hour before transferring it to a resealable freezer bag labeled with the date. Freeze for up to 3 months and thaw completely before reheating.

Try these Mouthwatering Salmon Recipes Too!

• Basil Baked Salmon
• Chimichurri Salmon
• Brown Sugar Honey Salmon with Caramelized Pineapple
• Ginger Honey Salmon
• Mustard Pecan Crusted Salmon

I think you’ll love making this dish on repeat all summer long! Let me know how you like it in the comments below!

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Grilled Salmon with Mango Salsa

Grilled Salmon with Mango Salsa is tender salmon paired with tropical mango salsa made of lime, cilantro, and a touch of heat. It's perfect for summer grilling and easy enough for a weeknight meal! 

Course Dinners

Cuisine American

Keyword Grilled Salmon with Mango Salsa

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Marinade Time 3 hours hours

Total Time 3 hours hours 29 minutes minutes

Servings 4 servings

Calories 437kcal

Author Lynne Feifer

Ingredients

Mango Salsa

• 2 fresh mangoes, diced (about 2 cups)
• 1 small red onion, diced
• 1 small red bell pepper, seeded and diced
• 2 jalapeño(s) seeded and diced
• ⅓ cup fresh cilantro chopped
• 1 tablespoon lime juice (about 1/2 of one lime)

Grilled Salmon

• 4-6 boneless, skinless salmon filets (about 8 oz each)
• ¼ cup low-sodium soy sauce
• 3 tablespoons olive oil (plus more for the grill)
• 2 tablespoons lime juice
• 2 tablespoons minced roasted garlic
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 ½ teaspoons Dijon mustard
• cilantro, for garnish
• lime wedges, for garnish

Instructions

Mango Salsa

• Combine the mango, red onion, red bell pepper, jalapeños, cilantro, and lime juice in a medium bowl, cover with a lid or plastic wrap, and place in your refrigerator until the salmon is ready to serve. (no longer than 4 days.) 

For the Salmon

• In a large bowl, whisk together the soy sauce, olive oil, lime juice, garlic, salt, pepper, smoked paprika, and Dijon mustard until well combined. 
• Check your salmon filets for fine bones and use tweezers to remove any you might find. Place the fillets in your marinade and cover the bowl with a lid or plastic wrap. Or, if you prefer, you can place them in a zip lock bag to marinate. Refrigerate for 1-3 hours. 
• Remove the salmon from your refrigerator and let them sit at room temperature while you preheat your grill and oil the grates well.  
• Place salmon on the grill for about 7 minutes per side or until they flake easily with a fork. 
• Remove them from the grill and serve warm topped with mango salsa, cilantro, and lime wedges.

Nutrition

Calories: 437kcal | Carbohydrates: 24g | Protein: 37g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 1256mg | Potassium: 1230mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2416IU | Vitamin C: 91mg | Calcium: 58mg | Iron: 2mg

The post Grilled Salmon with Mango Salsa appeared first on 365 Days of Baking.

It’s true that steamed fish doesn’t sound like the most appetizing meal. However, in this case, “steamed” does not mean “flavorless”! This recipe is full of tantalizing flavors and fresh ingredients that will entice you to make it again and again!

I personally don’t eat as much fish as I probably should. Did you know the general guideline is to eat 2 to 3 servings of fish per week? I’m definitely not there. If you want to increase the fish in your diet too, this recipe is a perfect choice, and it’s super easy, too!

Serve it with these baked Stuffed Tomatoes, and some Three Bean Salad! It will pair perfectly with this Strawberry Spinach Salad, too. And don’t forget the Strawberry Shortcake for dessert!

Why Tilapia?

Tilapia are mainly freshwater fish with a sweet, mild flavor and flaky texture. Like other fish, tilapia are a great source of protein, healthy fats, and important vitamins and minerals.

Tilapia is also a “safe” fish to eat; they are usually farm-raised, meaning less contact with pollution and a lower mercury level.

In addition, tilapia are fairly cheap to buy because they are so readily available at fish markets and grocery stores. Look for fresh, whole fish or tilapia fillets for the best results! Frozen fillets will give you slightly different results, but will still work just fine.

Tilapia are Fake???

Did you know that there is a conspiracy theory that tilapia aren’t real fish? I had no idea this was a thing! You’ve gotta love the internet!

Anyway, tilapia ARE real fish. They are only native to Africa, but they are now farmed in over 135 countries.

Most of the tilapia in the US is imported from Latin America and Asia, where fish are raised in outdoor freshwater farms.

Ingredients for Steamed Tilapia

Here’s what you’ll need to make these flavorful fish fillets:

• Tilapia fillets
• Dried dill (or the equivalent of fresh dill)
• Fresh lemon zest
• Garlic powder
• Onion powder
• Paprika
• White pepper (black pepper is fine too)
• Fresh lemon juice
• Salt to taste, optional

Make sure to review the recipe card below for the amounts of actual ingredients you’ll need.

How to make Lemon Herb Tilapia

These easy fish packets are ready in just under an hour. Here’s how to make them:

1. Preheat the oven to 375 degrees F. Place 4 sheets of aluminum foil, slightly larger than squares, on a large work surface. If you’re worried about the foil sticking to your fish, you can brush it lightly with some olive oil.
2. In a small bowl, mix together the dill, lemon zest, garlic powder, onion powder, paprika, and white pepper. Stir until well combined.
3. Place one tilapia filet on each piece of tin foil. Drizzle a teaspoon of lemon juice over each fish filet.
4. Evenly divide the seasoning mixture among the filets, sprinkling over the top of the fish.
5. Fold the sides of the tin foil up so they line up together, then fold them over to seal the foil packet.
6. Fold up each end of the foil, making sure no steam will escape while the packets are in the oven.
7. Let the tilapia steam bake in the oven for 30 minutes.

When you are ready to serve, remove the fish from the package and enjoy!

How to Store Leftover Steamed Tilapia

Let the fish cool completely to room temperature before storing it in an airtight container in the fridge. Cooked tilapia will last 3-4 days in the refrigerator.

Can you Freeze Steamed Tilapia?

You can freeze lemon herb tilapia, wrapped tightly and placed in an airtight container or freezer bag, for up to 3 months. The flavor and texture will begin to degrade with longer storage, so for best results, I recommend using it within a month.

Recipe Variations

• Cook your fish in a food steamer or steamer basket. I prefer using a bamboo steamer over metal steamers.
• You can also cook these tilapia packets on a grill or in a campfire!
• If you’re not a lemon fan, use light soy sauce, dry sherry or other cooking wine drizzled over each fillet instead.
• Lime wedges are a great option for a citrus flavor instead of lemons.

More Tilapia Recipes

As I said earlier, I don’t eat a ton of fish, but when I do, it’s obviously tilapia! Here are some more ways to prepare it!

• Tacoed Tilapia with Raspberry Mango Salsa
• Breaded Tilapia with Cilantro Citrus Sauce
• Seasoned Tilapia with Fruit Salsa
• Baked Tilapia with Mango Salsa

Enjoy these other Delicious Fish Recipes too!

• Basil Baked Salmon
• Avocado Tuna Salad Bites
• Chimichurri Salmon
• Brown Sugar Honey Salmon

 What is your favorite way to prepare fish? Let me know in the comments below!

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Steamed Tilapia

Steamed Tilapia are a light and refreshing meal! Fresh tilapia fillets are seasoned with lemon, dill, garlic powder, and other spices, steamed in the oven (or on the grill!) in a tin foil packet.

Course Dinners

Cuisine American

Keyword Steamed Tilapia

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 168kcal

Author Lynne Feifer

Ingredients

• 4 tilapia filets or any fish you prefer
• 1 tablespoon dill
• 1 teaspoon fresh lemon zest
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• pinch of white pepper
• 4 teaspoons fresh lemon juice about half a lemon

Instructions

• Preheat oven to 375 degrees F.
• Place 4 sheets of tin foil, slightly larger than squares, on a clean work surface.
• In a small bowl, mix together the dill, lemon zest, garlic powder, onion powder, paprika and white pepper.
• Place one tilapia filet in the center of each piece of tin foil, and drizzle one teaspoon of lemon juice over each piece of fish.
• Evenly sprinkle the seasoning mixture on top of the filets.
• Fold the sides of the tin foil up so that they come together and bend over to seal. Fold up each end, making sure no steam will escape while in the oven.
• Bake for 30 minutes.

Notes

You can add salt to taste, if desired.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 1g | Protein: 34g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 534mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

This post was originally published February 18, 2016. It has been updated in format and with pictures on June 5, 2024.

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Pecan Crusted Salmon

Day 177

Course Dinners

Cuisine American

Keyword Pecan Crusted Salmon

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 24 minutes minutes

Servings 4 servings

Calories 465kcal

Author Lynne Feifer

Ingredients

• 1 ½ lbs. raw salmon
• 6 tablespoons whole grain mustard
• ⅓ cup finely chopped pecans
• ⅓ cup Panko bread crumbs
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper

Instructions

• Place oven rack in upper third of the oven and preheat to 425°F.
• Prepare a rimmed baking sheet by lining it with parchment and spraying it with cooking spray.
• Place the salmon skin side down onto the prepared baking sheet. Remove any pin bones from the fillets, if necessary. With a small rubber spatula or offset spatula, evenly spread the 6 tablespoons of mustard over the entire fillet(s).
• In a mixing bowl, combine the 1/3 cup chopped pecans, 1/3 cup Panko bread crumbs, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Mix well and cover the salmon.
• Bake for 10-12 minutes. Turn the broiler on to high and cook for 1-2 minutes, just until tops are golden. Watch carefully as it can burn very quickly.

Notes

Choose a center cut fillet(s) as the thinner tails will cook more quickly.

Nutrition

Calories: 465kcal | Carbohydrates: 9g | Protein: 40g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 85mg | Sodium: 1756mg | Potassium: 78mg | Fiber: 2g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg

This was Day 177 of my original 365 Days of Baking. It has been updated in format and with photos on

I was shocked, but figured I`d take advantage of it while I had the chance. I don`t like it either, but it is healthy and we haven`t had salmon in quite some time, probably years in fact.
And it just so happened when I went to the store that there was a screaming deal on wild Sockeye Salmon which made me really excited.

Mustard Pecan Crusted Salmon – serves 5

1 1/2 lbs. salmon
5 tablespoons whole grain mustard
1/3 cup finely chopped pecans
1/3 cup Panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly grated pepper

Wow, that’s it? That’s all the ingredients?! How easy peasy!!

Place oven rack in upper third of oven.
Preheat oven to 450F.
Prepare a rimmed baking sheet by covering it with foil and spraying generously with cooking spray.
In a mixing bowl, combine pecans, bread crumbs, salt and pepper; set aside.
Place salmon (skin side down) on pan.

Be careful to remove any pin bones from the fillet(s).

Place mustard on salmon and spread with a knife or spatula.

Cover with pecan/bread crumb mixture.

Bake for 10 minutes. Turn broiler on to high and cook until the tops are golden, about 1-2 minutes.

 

 

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