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Category: Seafood

Bourbon Glazed Salmon

Bourbon Glazed Salmon

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Yield: 2

Adapted from many

This delicious, easy-to-make Bourbon Glazed Salmon Recipe comes together in under 30 minutes and is jam packed with flavor.

  • 2TBS chopped scallions + more for garnish
  • 1tsp peeled and finely grated ginger
  • 2tsp finely grated garlic
  • 2TBS Maker’s Mark, Jim Beam or other good bourbon (or Jameson Irish Whiskey 😊)
  • ⅓cup soy sauce
  • ⅓cup brown sugar
  • 2TBS honey
  • 26-oz fresh salmon fillets
  • 3TBS sesame oil
  • sea salt and pepper to taste

Add the scallions, ginger, garlic, bourbon, soy sauce, brown sugar, and honey to a medium-size pot and simmer over medium-low heat until thick while occasionally stirring, which takes about 10 to 15 minutes. Set it aside and keep warm.

Season the salmon on both sides with salt and pepper.

Heat 1 TBS olive oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Place the salmon skin-side up in the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 8 minutes.
Flip the salmon and cook for 2 minutes. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 6 minutes.

Move the salmon to a plate and spoon the remaining glaze over the salmon.

Shrimp, Breaded AF

Shrimp, Breaded AF

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Yield: 2 to 4

Adapted from All Recipes

This air fryer breaded shrimp is perfectly seasoned (we’ll see). Keep the tails on to use as a handle. Serve with cocktail sauce or your favorite dipping sauce.

  • ¾cup AP flour
  • 1TBS seafood seasoning (such as Old Bay)
  • ½TBS paprika
  • ½tsp salt
  • ½tsp dried parsley
  • ¼tsp ground black pepper
  • 2large eggs, beaten
  • 1lb large shrimp – peeled, deveined, and tails left on
  • nonstick cooking spray


Prep:

Preheat the air fryer to 400°F.

Place flour, Old Bay, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Seal and shake to combine. Place beaten eggs in a shallow bowl.

Pat shrimp dry using paper towels. Working in batches, add shrimp to seasoned flour and toss to combine. Dip shrimp in beaten eggs and then back in seasoned flour.

Air Fry:

Place breaded shrimp in the air fryer basket, making sure not to overcrowd. Lightly coat the tops with nonstick cooking spray.

Cook in the preheated air fryer for 4 minutes. Remove the lid and spray any chalky spots with nonstick cooking spray. Close the lid and continue cooking until desired crispness is reached, about 3 minutes more.

Serve:

Serve with fries, coleslaw, and your favorite dipping sauce.

Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew

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Yield: 4

NY Times

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a few directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.
Time: 30 minutes

Note: Samantha recommended this.

  • 1tsp fresh lemon zest and 2 TBS juice
  • 1teaspoon sweet or smoked paprika
  • 2garlic cloves, grated
  • Kosher salt and black pepper
  • 1lb peeled, deveined large shrimp (tails removed)
  • 4TBS unsalted butter (½ stick)
  • 2large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
  • 115-oz can cannellini beans or other white beans, rinsed
  • 2cups chicken stock or vegetable stock
  • 2TBS finely chopped fresh parsley (optional)
  • Toasted bread, for serving (optional)

Combine lemon zest, paprika, garlic, ¾ tsp salt and ¾ tsp pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate, set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper.

Serve with toasted bread.

Shrimp Boil

Shrimp Boil

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Sheet Pan Dinners

Yield: 4 Servings

Adapted from: CarlsbadCravings

This sheet pan version of the Shrimp Boil is loaded with succulent shrimp, tender potatoes, sweet corn and smokey sausage all enveloped in Cajun seasonings then baked to perfection then drizzled with Lemon Parsley Butter.

Note: Came out spicier than expected. Might use less Old Bay.

  • 1lb fingerling or baby potatoes
  • 4TBS extra virgin olive oil divided
  • 1TBS + 1 tsp Old Bay seasoning divided
  • 1tsp garlic powder
  • ½tsp ground mustard
  • ½tsp ground coriander
  • ½tsp dried dill
  • ¼tsp pepper
  • ¾tsp salt divided
  • 3ears sweet corn, cut into 4 pieces (12 pieces total) or kernels removed from cob
  • 111-12 oz pkg. smoked Andouille sausage sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick (optional)
  • 1red or yellow onion, cut into ½-inch wedges (optional)

Parsley lemon butter: (optional)

  • 4TBS melted butter
  • 1½TBS finely chopped parsley
  • 1½TBS lemon juice

For serving:

  • chopped parsley
  • lemon slices
  • hot sauce


Preheat oven to 425°F. Line a half-sheet pan with foil and lightly spray with cooking spray, set aside.

Pre-cook potatoes: Depending on size, chop potatoes in half or thirds. Transfer cut potatoes and onions to a prepared half-sheet pan and spread out into an even layer. Bake at 425°F for 15 minutes.

Mix: Meanwhile, in a very large bowl, whisk together 3 TBS olive oil, 1 TBS Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and ½ tsp salt. Add par cooked potatoes, corn, zucchini, and sausage. Stir until evenly coated.

First Bake: Pour bowl onto prepared half-sheet pan and spread out into an even layer. Reduce heat to 400°F and bake for 15 minutes.

Season Shrimp: Meanwhile, add shrimp to the same bowl (don’t wipe out). Drizzle with 1 TBS olive oil, 1 tsp Old Bay Seasoning and ¼ tsp salt. Stir until evenly coated.

After 15 minutes, remove the half-sheet pan from oven and give everything a good stir. Add shrimp and spread everything into a single layer.

Second Bake: Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.

Parsley Lemon Butter: Meanwhile, whisk Parsley butter ingredients together, set aside.

Serve: As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter. Serve with additional freshly cracked salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.

Roast Salmon

Roast Salmon

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with Potatoes, Red Onion, Zucchini, Mushrooms

Sheet Pan Dinners

Yield: 4 Servings

Scott Nowell

Hmm good.

  • 1½lb skin-on salmon, about 1 to 1½ inches thick
  • ¾lb potatoes, peeled and sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick
  • ½-1red onion, sliced
  • 8oz mushrooms, halved if large to be about the size of other vegetables
  • olive oil
  • salt & pepper

Heat oven to 450°F.

Place potatoes in a medium bowl and add 1-2 TBS olive oil, salt and pepper. Mix well and add to half-sheet pan. Roast for ten minutes.

Add the zucchini, red onion and mushrooms to the bowl and add additional olive oil. Season with salt and pepper, mix well.

Fold thin salmon edges and tail, if necessary, to form an even thickness. Season with salt and pepper.

When the potatoes have roasted for ten minutes, remove and salmon to open area and add remaining vegetables. Separate everything into a single layer.

Roast for 12 to 20 minutes depending on salmon thickness and desired doneness.

Garlic Butter-Roasted Salmon

Garlic Butter-Roasted Salmon

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with Potatoes & Asparagus

Sheet Pan Dinners

Yield: 4

Adapted from: Eating Well

This one-pan salmon recipe makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.

  • 1lb baby Yukon Gold potatoes, halved
  • 2TBS extra-virgin olive oil, divided
  • ¾tsp salt, divided
  • ½tsp ground pepper, divided
  • 12oz asparagus, trimmed
  • 2TBS melted butter
  • 1TBS lemon juice
  • 2cloves garlic, minced
  • 1¼lb salmon fillet, skinned and cut into 4 portions
  • Chopped parsley for garnish

Preheat oven to 400°F.

Toss potatoes, 1 TBS oil, ¼ tsp salt and ⅛ tsp pepper together in a medium bowl. Spread in an even layer on a half-sheet pan. Roast until starting to soften and brown, about 15 minutes.

Meanwhile, toss asparagus with the 1 TBS oil, salt and pepper in the medium bowl.

Combine butter, lemon juice, garlic, salt and pepper in a small bowl.

Sprinkle salmon with salt.

Move the potatoes to one side of the pan.

Place the salmon in the center of the pan, drizzle with the butter mixture.

Spread the asparagus on the empty side of the pan.

Roast until the salmon is just cooked through and the vegetables are tender, 10 to 15 minutes depending on thickness.

Garnish with parsley.

Mediterranean Baked Halibut

Mediterranean Baked Halibut

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with Cherry Tomatoes & Green Beans

Sheet Pan Dinners

Yield: 6 Servings

Adapted from: Mediterranean Dish

Make this easy halibut recipe with green beans and cherry tomatoes in 25 minutes! Baked in a flavorful Mediterranean-style sauce with citrus, olive oil, fresh garlic, and spices.

For the sauce:

  • 2lemons, zest and juice
  • 1cup olive oil
  • 1½TBS freshly minced garlic
  • 2tsp dill weed
  • 1tsp seasoned salt, more for later
  • ½tsp ground black pepper
  • 1tsp dried oregano
  • ½-¾tsp ground coriander

For the fish

  • 1lb fresh green beans
  • 1lb cherry tomatoes
  • 1large yellow onion sliced into half moons
  • 1½lb halibut fillet, slice into 1½-inch pieces

Preheat the oven to 425°F.

In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large, slotted spoon or spatula, transfer the vegetables to a half-sheet pan. Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.

Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the half-sheet pan next to the vegetables and pour any remaining sauce on top.

Lightly sprinkle the halibut and vegetables with a little more seasoned salt.

Bake in 425°F heated oven for 15 minutes. Then transfer the half-sheet pan to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.

When ready, remove the baked halibut and vegetables from the oven. Serve with your favorite grain, Lebanese rice, or pasta.

Cook’s tip:

As with any fish, do not overcook halibut. It is ready with it flakes easily. Serve immediately, if it sits too long, halibut will turn a bit dry.

If halibut is not available to you, a different white fish fillet will also work. Cod and sole are two good options. Adjust baking time according to thickness of fish.

Roast Cod

Roast Cod

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with Sweet Peppers and Olives

Sheet Pan Dinners

Yield: 3 to 4 Servings

Adapted from NY Times

Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can’t find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

  • 1small bunch fresh lemon or regular thyme
  • 1½lb fish fillets (cod, haddock)
  • ½tsp fine sea salt, more as needed
  • pepper
  • 3large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
  • 4½TBS extra-virgin olive oil, more for drizzling
  • ¼cup pitted, sliced black or green olives, or use a combination
  • 1tsp sherry vinegar
  • 1garlic clove, grated
  • 1cup loosely packed Italian parsley leaf, chopped

Heat oven to 400°F. Pull 1 TBS thyme leaves off the bunch and finely chop.

Season Fish:

Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.

Prepare Peppers:

Spread peppers on a half-sheet pan and toss with 1½ TBS oil, ½ tsp salt and the pepper. Top peppers with the remaining thyme sprigs.

First Bake:

Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.

Second Bake:

Increase oven temperature to 500°F. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is cooked through, 10 to 14 minutes.

Dressing:

Meanwhile, combine vinegar, garlic and a pinch of salt in a bowl. Whisk in the remaining 3 TBS olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed.

Serve:

Serve fish and peppers drizzled with vinaigrette.

Salmon, Provençal

Salmon, Provençal

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with Fingerling Potatoes & Cherry Tomatoes

Yield: 4

Adapted from: CKBK

Simple cooking from Southeast France is distinguished by fresh flavors and seasonal ingredients. Feel free to use any herbs you have on hand for this recipe, including dried ones. This dish is also wonderful, served at room temperature for an outdoor buffet or a picnic.

  • 1cup cherry tomatoes, preferably a mix of colors
  • 2TBS plus 2 tsp olive oil
  • Kosher salt and freshly ground pepper
  • 4center-cut salmon fillets (about 6 oz each)
  • 2TBS chopped fresh rosemary
  • 2TBS chopped fresh tarragon
  • 1lb fingerling potatoes
  • 1TBS chopped fresh flat-leaf parsley
  • 1TBS fresh lemon juice


Prep:
Set a rack to the top position of the oven and preheat the oven to 450°F.

Line a half sheet pan with a Silpat, foil or parchment paper. If using foil or parchment, spray with cooking spray.

In a small bowl, toss together the cherry tomatoes and 1 tsp of the oil, and season with salt and pepper. Brush the salmon with 1 tsp of the oil and season with the rosemary, tarragon, salt, and pepper. Set it aside.

Cut the potatoes in half lengthwise and cut any large ones in half crosswise as well. (You want them to be about the same size.)

In a bowl, toss together the potatoes and the 2 TBS oil.

Start potatoes:
Place, cut side down, on the prepared pan and season with salt and pepper. Roast for 8 minutes, then stir the potatoes.

Roast salmon and tomatoes:
Place the tomatoes and salmon on the pan and continue roasting until the potatoes are fork-tender, the tomatoes just begin to burst, and the salmon is opaque throughout, 10–15 minutes longer.

Finish and serve:
Sprinkle the parsley over the vegetables and pour the lemon juice over the salmon. Serve right away.

Shrimp Parmigiana

Shrimp Parmigiana

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Yield: 4

Brooklyn Brothers

The Brooklyn Brothers show you how to make shrimp Parmigiana right at home. This easy Shrimp Parm recipe is great for your Christmas Eve dinner or anytime. Jumbo fried shrimp smothered in tomato sauce and creamy mozzarella cheese will truly satisfy your taste buds. This easy Shrimp Parmigiana is great on a hero or a side of pasta. Shrimp Parmesan has been a favorite at our restaurants for decades and will be yours also.

  • 2lbs 13-15 shrimp, tails removed, butterflied

For flour:

  • 2cups AP flour
  • ½tsp salt
  • ¼tsp pepper

For egg wash:

  • 7eggs beaten
  • ½tsp salt
  • ¼tsp pepper
  • 1TBS parsley, minced
  • ½tsp granulated garlic
  • ¼cup parmesan cheese

For crumbs:

  • 4cups breadcrumbs, Italian

Assembly:

  • tomato sauce
  • 8oz shredded mozzarella & provolone


Prep:

Set up breading station.

In first position, mix 2 cups flour with ½ tsp salt and ¼ tsp pepper.

Second is egg wash. Mix 7 eggs, ½ tsp salt, ¼ tsp pepper, 1 TBS parsley, minced, ½ tsp granulated garlic, ¼ cup parmesan cheese.

Third is breading. Pour 4 cups of Italian breadcrumbs.

Coat shrimp:
Toss shrimp in flour mixture. Coat in egg wash, then press into breadcrumbs to coat well. Set aside to dish.

Cook shrimp:
Heat a pan and add olive oil (about ½-inch) and heat to 300°F.
Fry shrimp in batches. Set them aside on paper towels to drain.

Assembly:
Preheat oven to 450°F.
On a half sheet pan pour 8 circles of tomato sauce, 3–4-inch diameter.
Top each circle with two fried shrimp.
Top shrimp with additional sauce.
Sprinkle with grated parmesan and top with mozzarella & provolone blend.
Bake for 15 minutes in a 450°F oven.
Sprinkle with parsley.
Serve with pasta.