This Cajon Pecan-Almond Crusted Salmon is so yum, and that’s saying a lot since I’m not big on seafood. Was it the cajun seasoning? The pecans? The almonds? Regardless, it really lit up the tastebuds.


1/2 cup flour

1-1/2 tsp Cajun seasoning

2 eggs

1/2 cup pecans, finely chopped

1/2 cup almonds, finely chopped

4-6 oz pieces salmon, skin removed

1 tbsp olive oil

1 tbsp butter

2 tbsp fresh lemon juice

2 tbsp parsley, chopped

1) Mix flour and Cajun seasoning in a shallow bowl; beat eggs in a separate shallow bowl; mix pecans and almonds in a third shallow bowl

2) Dip both sides of salmon in flour, then egg, then nuts; set aside on a plate

3) To an oven-safe skillet (I used cast iron), add olive oil and butter and heat over medium-high; add salmon to skillet and cook each side 4-5 minutes; squeeze lemon juice over salmon, sprinkle with parsley, and serve

Servings: 4


Oh, this salmon was good–fancy, too. And yet, not at all hard to make. Thumbs up again and again from my guys. Sorry, no seconds, but I will make it again.


spray olive oil

1 tsp butter

4 green onions, sliced thin

1 tsp minced parsley

pinch sea salt

pinch ground black pepper

1 sheet frozen puff pastry, thawed and cut into four squares

1 lb salmon fillets, skin removed and cut into 4 pieces

1/2 cup whipping cream

2 tbsp fresh grated Parmesan cheese

1-1/2 tsp Dijon mustard

1) Preheat oven to 425 degrees; lightly spray baking sheet with olive oil

2) In small saucepan over medium heat, melt butter; add green onions, parsley, salt, and black pepper; cook, stirring often, 5 minutes; set aside

3) Place puff pastry squares on baking sheet 2-3″ apart and lightly spray with olive oil; spoon green onion mixture in center of each puff pastry square and top with a salmon fillet; bake in oven 15-20 minutes until salmon is cooked through and pastry is golden

4) 5 minutes before salmon is cooked through, add cream, Parmesan cheese, and Dijon mustard to small saucepan; heat over medium and, stirring constantly, cook 2-3 minutes until sauce is smooth; spoon over salmon and pastry and serve immediately (Optional: sprinkle with a bit of extra parsley)

Servings: 4


Though, in my opinion, salmon isn’t the tastiest fish, it certainly is among the prettiest to land on a plate. However, add a refreshing cucumber salad and a yogurt-based sauce and you will have some happy eaters. This recipe is an adaptation of  Sunset Edible Garden Cookbook’s “Grilled Salmon with Herbed Cucumber Salad.” Yummer!

Salmon with Cucumber Salad

6 oz plain fat-free yogurt

3 tbsp olive oil, divided

3 tsp fresh lemon juice, divided

sea salt

ground black pepper

1 large cucumber, sliced thin (I used a potato peeler)

1 tbsp chopped parsley

2 tsp minced shallot

4 salmon fillets (about 5 oz each)

1) In small bowl mix: yogurt, 1 tbsp olive oil (reserving 2 tbsp), 2 tsp lemon juice (reserving 1 tsp), 1/4 tsp sea salt, 1/8 tsp pepper; refrigerate

2) To medium-sized bowl, add cucumber, parsley, shallot, 1 tbsp reserved olive oil (reserving 1 tbsp), 1 tsp reserved lemon juice, 1/8 tsp sea salt, and 1/8 tsp ground black pepper;  toss to mix and refrigerate

3) Rub 1 tbsp reserved olive oil over both sides of salmon fillets and lightly sprinkle with salt and pepper; add fillets to large skillet over medium-high heat and cook each side 4-5 minutes until done in center; transfer fillets to plates, top with cucumber salad, and add a dollop of yogurt sauce; serve

Servings: 4


Once again, I turned to the Bacon Nation cookbook for dinner, tweaked (a little) their “Crusted Salmon with Avocado and Red Onion Green Salad” and served up this amazing meal to some very grateful plate scrapers–and me. I’ve said it before, I’ll say it again: fish is not my thing. However, this fish was amazing. Was it the bacon? Avocado? Lime-Dijon dressing? I can’t decide, but YUM!

Bacon Wrapped Salmon on Avocado Red Onion Salad

Bacon Wrapped Salmon on Avocado Red Onion Salad (2)

3 tbsp olive oil

juice of 1 lime

1/2 tsp Dijon mustard

sea salt

ground black pepper

8-10 slices bacon (depending on length of salmon fillet)

1-1/4 lb skinless, deboned salmon fillet

4 cups baby spinach

1/2 red onion, quartered and sliced thin

1 avocado, peeled, pitted, quartered, and sliced thin

2 tbsp shaved parmesan (optional)

1) Preheat oven to 425 degrees

2) In small bowl mix: olive oil, lime juice, and Dijon mustard; lightly season with salt and pepper; refrigerate

3) On a 10″ to 12″ long sheet of aluminum foil, layer bacon strips horizontally, overlapping slightly; center salmon fillet on bacon strips and fold excess left side bacon strips over top of fillet, then right side bacon strips over bacon strips

4) Heat large skillet over medium-high; lift bacon-wrapped salmon fillet by aluminum foil and gently turn into skillet so that loose bacon edges are in bottom of skillet; cook 4 minutes, gently turn (I used 2 spatulas to keep bacon intact) and cook additional 4 minutes; remove from heat

5) Transfer bacon-wrapped salmon fillet to 13″x9″ baking dish and bake in oven 8-10 minutes until salmon is just cooked in center; remove from oven, place on cutting board, and let sit 5 minutes

6) Divide spinach between 4 plates and scatter onion and avocado over top

7) Slice bacon-wrapped salmon fillet into 1″ thick slices and arrange on top of salads; scatter parmesan cheese over top (optional), drizzle with lime-Dijon dressing, and serve

Servings: 4


If there’s any recipe that could turn me into a regular fish eater–especially of the salmon variety–it would be this one. Granted, my portion was a third the size of my guys’ and my salad three times as generous, but I truly enjoyed my meal. Thumbs up!

Amazing Grilled Salmon

1/2 cup (1 stick) butter

2 tbsp Worcerstershire sauce

2 tbsp soy sauce

2 tbsp Dijon mustard

2 tbsp ketchup

2 tbsp olive oil

1-1/2 lb salmon fillet (with skin), cut into 4 pieces

sea salt

ground black pepper

2 tbsp chopped parsley

1) To small saucepan, add butter, Worcestershire sauce, soy sauce, Dijon mustard, and ketchup; stirring often, heat over medium-high until butter melts and sauce starts to boil; reduce heat to simmer

2) Brush olive oil over surface of large grill pan and heat to medium-high; add salmon fillets to pan, skin side down, and lightly sprinkle with salt and pepper; cook 4 minutes; remove 1/4 cup of sauce from saucepan (the remaining sauce will be served with fish) and brush sauce over tops of fillets with a basting brush; reduce heat to medium and carefully turn fillets; cook 4-5 minutes until salmon is just cooked through; remove from heat, sprinkle with parsley, and serve with reserved sauce; enjoy!

Servings: 4