This easy salmon burger recipe, made with fresh salmon, lemon, and plenty of dill, is a new family favorite. They’re moist in the middle, packed with flavor, and so easy to make. I think you’ll love them as much as we do!

If you’ve tried our salmon patties (the ones with canned salmon), think of this salmon burger recipe as their fresh and fancy cousin. We’re using beautiful, high-quality salmon here, and the results are just so good.

We always pile these burgers high with a generous spoonful of creamy dill sauce (it’s perfect with salmon). The burgers are big, juicy in the middle, and most importantly, absolutely delicious. For more like this, see our salmon sandwiches, which keep the salmon as a fillet rather than turning it into a burger. Or, see all of our salmon recipes!

Key Ingredients

• Salmon: Go for a high-quality, higher-fat salmon like king or Atlantic. Fresh is great, but thawed frozen salmon works well, too. If you’re working with canned or cooked salmon, hop over to our easy salmon patties recipe instead.
• Dijon, Lemon, and Herbs: Dijon mustard, lemon zest, fresh dill, and parsley all go into the mix. These are classic ingredients for salmon, and they really make these burgers delicious.
• Seasonings: Just salt, pepper, and a bit of smoked paprika for a hint of smoky flavor. Simple and so good.
• Egg: One egg helps bind our burger mixture so it stays together when cooking.
• Bell Pepper and Shallot: These add flavor, color, and texture to the burgers. Good substitutes for the shallot are chopped green onion or sweet onion.
• Breadcrumbs: Just a quarter cup is all you need. These burgers are mostly salmon, with hardly any filler.
• For Serving: Grab some soft, buttery buns, a big spoonful of homemade creamy dill sauce, and a few crisp lettuce leaves (just like in our photos). The sauce is a must-try and goes with pretty much any salmon or fish dish you love.

Find the full recipe with measurements below.

How to Make Salmon Burgers with Fresh Salmon

Tip 1: Make a binder. This is my favorite trick for salmon burgers. It’s so clever, you’ll feel like a rockstar in the kitchen! Take a quarter of the salmon and blend it up with the egg, mustard, lemon zest, and spices (I use my food processor for this). You’ll end up with a paste that holds the rest of the salmon burger mix together, so your patties stay together when you cook them.

Tip 2: Hand-cut the salmon. We’re working with beautiful salmon, so let’s treat it right. Use a sharp knife to cut the rest of the salmon (the part not used for the binder) into small, 1/4-inch cubes. It’s quicker than you’d think, and it gives the burgers the best texture.

Tip 3: Chill the mixture. Fold the salmon paste and chopped salmon together until everything is well mixed, then sprinkle in the breadcrumbs and mix again. Place the mixture in the fridge for 15 minutes. Chilling helps the burgers hold their shape when you cook them.

Tip 4: Start in a skillet, finish in the oven. Once the mixture is chilled, shape it into four burger-sized patties. Brown them on both sides in a skillet with a little oil. You just want some color, not to cook them through. Then slide them in the oven to finish baking. They’ll be ready in about 8 minutes. Then you are ready to serve!

Serving Suggestions

In the photos, you’ll see we used soft, buttery brioche buns, tender lettuce, and a big spoonful of creamy dill sauce. They’re fantastic this way, but sometimes I skip the bun and serve the burgers over creamy coleslaw, broccoli slaw (the broccoli version is my personal favorite). They are also lovely next to this snap pea salad.

For more side ideas, try our oven-roasted potatoes, baked sweet potato fries, or homemade French fries. Or try one of our easy salads like our arugula couscous salad, creamy cucumber salad, or shaved fennel salad.

More Burger Recipes

For more salmon meals, you can browse our favorite, most made salmon recipes here!

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Firm, flaky halibut topped with a garlicky Parmesan and herb crust, cooked right on a bed of silky leeks and fennel — this baked halibut recipe is the kind of elegant, fuss-free dinner that makes any weeknight feel like a proper occasion.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Fish Recipes

At A Glance

• Ready In: 30 minutes
• Serves: 4
• Diet: Gluten-free, Nut-free, High-Protein, Low-Carb
• Nutrition Highlights: High in lean protein and omega-3s; naturally low in carbs
• Main Ingredients: Halibut fillets, butter, parmesan, garlic, leeks, fennel, lemon, parsley
• Flavor Profile: Savory, garlicky, bright and lemony, with a golden herby crust and a subtle sweetness from the baked leeks and fennel
• Meal-Prep Friendly: Best eaten fresh; leftovers keep for up to 2 days in the fridge
• Best Served With: Roasted or mashed potatoes, rice, couscous, quinoa, spaghetti, or a simple green salad

This Parmesan-crusted baked halibut has become one of my absolute favorite ways to cook white fish — and once you try it, I think you’ll understand why. The crust is thick, garlicky, and packed with Parmesan, parsley, paprika, and lemon, and it bakes into this gorgeous golden layer that’s crispy at the edges and deeply savory all the way through.

Underneath the fish, the leeks and fennel soften into something almost silky, with a mild sweetness that plays beautifully against the bold crust. It’s the kind of thing that looks like you’ve put in a lot of effort, but it genuinely comes together in under 35 minutes.

Halibut is a dream to work with — it’s firm enough to hold the crust well, and it stays wonderfully moist when you don’t overcook it (more on that below). Whether you’re making this for a dinner party or just a Tuesday night, I promise it punches well above its weight.

Yes, you can use other white fish fillets!

You might also like these recipes: Mediterranean baked fish with bean puree, baked rainbow trout with garlic butter, easy baked salmon fillets, sheet pan baked crusted cod fillets. Find more halibut recipes here.

What You’ll Need

Here is what you’ll need for this Parmesan crusted baked halibut recipe. Find the full measurements in the recipe card below.

Leek and fennel base:

• Leeks — the white and pale green parts only, thinly sliced. Leeks mellow beautifully in the oven and add a gentle sweetness that pairs perfectly with the bold Parmesan crust. You can substitute thinly sliced onion if you can’t find leeks, though the flavor will be a little sharper.
• Fennel bulb — thinly sliced. It softens and sweetens as it bakes, with just a hint of anise that works really well alongside fish. If you’re not a fan of fennel, thinly sliced celery or even zucchini can work here.
• Olive oil and butter — to coat and help the vegetables soften without drying out. Sometimes I only use olive oil, but I do love the richness of butter.
• Salt and pepper — to season the base.

Halibut and Parmesan crust:

• Halibut fillets — firm, mild, and lean, halibut is ideal for this recipe because it holds the crust beautifully and bakes evenly. Each fillet is around 5–6 oz / 150–170 grams. Other white fish like cod, barramundi, snapper, or mahi mahi will also work well here.
• Parmesan — freshly shaved or grated is best for the most cohesive, golden crust. Pre-grated from a packet works but gives a slightly different (a little grainier) texture.
• Melted butter — helps bind the crust and gives it that gorgeous golden color.
• Fresh lemon juice — brightens everything up. About one lemon is all you need.
• Garlic — three cloves, minced. The garlic is what makes this crust so irresistible.
• Fresh flat-leaf parsley — adds freshness and a little herbaceous green to the crust. Dried parsley will do in a pinch, use about 1 teaspoon.
• Paprika — sweet or smoked both work, but go smoked if you have both — it adds such a lovely depth to the crust.
• Onion powder — rounds out the flavor of the crust without overpowering it.
• Salt and pepper — to season the crust mixture.

How To Make Baked Halibut With Parmesan Crust

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to bake halibut with Parmesan crust.

• Preheat your oven to 200°C / 400°F.
• Trim and thinly slice the leeks and fennel. Spread them out across the base of a large baking tray or dish, drizzle with olive oil, season with salt and pepper, and toss lightly to coat.
• Pat your halibut fillets dry with paper towel — this step really matters for getting the crust to stick properly. Season both sides lightly with salt and pepper, then lay the fillets on top of the leek and fennel base.
• In a small bowl, mix together the melted butter, lemon juice, minced garlic, parsley, paprika, onion powder, salt, pepper, and shaved parmesan until you have a thick, paste-like mixture. If it seems too thick to spread, add a tiny splash of water to loosen it slightly.
• Press the parmesan mixture evenly over the top of each fillet. Don’t be shy — you want a good thick layer. Scatter any leftover crust mixture over the vegetables.
• Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork at the thickest point. Start checking at 12 minutes — halibut can go from perfect to overdone quickly.
• Optional but highly recommended: switch to grill/broil for the last 1–2 minutes to get the parmesan crust truly golden and bubbling. Watch it carefully, it goes fast!
• Once the fish is out of the oven, if you’d like the leeks and fennel a little softer, remove the fish to a plate and pop the vegetables back in for another 5 minutes. Totally up to you.
• Garnish with fresh chives or parsley and serve immediately with lemon wedges.

Watch The Video

Recipe Tips

• Don’t skip patting the fish dry. It makes a real difference — dry fillets let the crust adhere better, and you’ll get a cleaner bake.
• Start checking at 12 minutes. Halibut is a lean fish and dries out quickly if overcooked. It’s done when the flesh is opaque and just starting to flake. A little translucency at the very thickest point is fine — carryover heat will finish it.
• The broiler step is optional but really worth it. That extra minute or two under the grill takes the crust from golden to genuinely crispy and bubbling — a completely different texture, and so good.
• Want the vegetables more caramelized? Remove the fish when it’s done, cover it loosely with foil, and return the leeks and fennel to the oven for 5–10 minutes. They’ll soften further and pick up some lovely golden edges.
• Fish swaps: This crust works beautifully on cod, barramundi, snapper, mahi mahi, or even salmon. Adjust baking time based on fillet thickness — thinner fillets will only need 10–12 minutes.
• Make it ahead: The Parmesan crust mixture can be made up to a day ahead and stored in the fridge. Just bring it to room temperature before spreading, so it’s easy to press onto the fish.
• Storage: Leftovers keep for up to 2 days in an airtight container in the fridge. Reheat gently in the oven at a low temperature, or enjoy cold in a salad or sandwich the next day. This isn’t a dish that freezes well.

Serving Suggestions

This baked halibut is substantial enough to be the star of the plate, and the leek and fennel base counts as your vegetables — so really, you just need something to round things out. Roasted potatoes are my favorite accompaniment here, whether that’s simply roasted, crushed with olive oil, or creamy mashed.

Rice, couscous, or quinoa are all great if you want something lighter or more grain-based. Spaghetti tossed in a little olive oil and garlic works brilliantly too — the crust has so much flavor it almost acts like a sauce.

For something fresh and green on the side, try a simple rocket and cucumber salad dressed with lemon and olive oil, or a ripe tomato salad with a drizzle of good balsamic. The brightness cuts through the richness of the crust beautifully.

If you’ve tried this parmesan crusted baked halibut or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Fish Recipes

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If you’re looking for fresh, easy, and seriously delicious halibut recipes, you’re in the right place. Whether you want flaky baked halibut, smoky grilled fillets, crispy air fryer dinners, or fish tacos piled high with toppings, this roundup has plenty of dinner ideas worth bookmarking.

Jump to: Overview | Baked | Grilled | Pan-Seared & Skillet | Air Fryer | Tacos, Bowls & More Dinner Ideas

Halibut is the kind of fish that quietly makes everyone at the table happy. It’s mild, buttery, flaky, and sturdy enough to handle just about any cooking method you throw at it. Bake it with lemon and garlic, grill it with smoky spices, pan-sear it until golden, or tuck it into tacos with crunchy slaw and a squeeze of lime — it somehow works every single time.

That’s why people love cooking with it. It feels restaurant-worthy without requiring restaurant-level effort. Even better, halibut cooks quickly, pairs beautifully with bold flavors, and fits everything from healthy weeknight dinners to summer cookouts and cozy comfort meals.

In this roundup, you will find:

• Halibut tacos, bowls, chowders, and lighter dinner ideas
• Baked halibut recipes with buttery sauces and crispy toppings
• Grilled halibut dishes perfect for summer dinners
• Pan-seared halibut with golden crusts
• Air fryer halibut recipes that are fast and foolproof

Baked Halibut Recipes

Baked halibut recipes are perfect when you want an easy dinner with minimal fuss and maximum flavor. From buttery lemon garlic fillets to crispy crusted halibut, these oven-baked dinners are simple enough for weeknights but still feel special.

Grilled Halibut Recipes

These grilled halibut recipes are made for warm-weather dinners and backyard cookouts. Halibut holds up beautifully on the grill, soaking up smoky flavors while staying flaky and tender inside.

Pan-Seared & Skillet Halibut Recipes

If you love crispy edges and golden crusts, these pan-seared halibut recipes deliver. A hot skillet, a little butter, and a few bold flavors go a long way here. Fast dinner, big payoff.

Air Fryer Halibut Recipes

Air fryer halibut recipes are quick, easy, and surprisingly crispy. They’re perfect for busy nights when you want something lighter that still tastes like proper comfort food.

Halibut Tacos, Bowls & More Dinner Ideas

These halibut dinner ideas go beyond the usual fillet situation. Think tacos, rice bowls, chowders, curries, sandwiches, and pasta dishes packed with fresh flavors and plenty of personality.

Save These Best Halibut Recipes To Pinterest

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How to make creamy dill sauce for salmon (or most seafood dishes). This recipe is easy, calls for a short list of ingredients, and lasts in the fridge for a week.

I’ve always been that person who thinks that enough sauce can make just about anything better. We’ve been enjoying this creamy dill sauce recipe over the last week, and we’re obsessed. We created it as a sauce to serve with our salmon patties, but just like our favorite tartar sauce, the serving suggestions go beyond just one recipe for this one (this lemon dill baked salmon or oven baked trout are two that immediately come to mind).

The ingredient list is short and simple, and the only trick to making it the best is to let it sit for 30 minutes so the lemon, dill, and garlic can meld and permeate the creamy sauce.

Key Ingredients

• Sour Cream and Mayonnaise: The base of this sauce is sour cream, with a little mayonnaise for extra flavor. We use this combination of sour cream and mayo for our potato salad dressing and love it. If you’re looking for a yogurt-based sauce, you can substitute the sour cream for plain thick yogurt. I like sticking with a brand that’s less tangy, like Fage or Siggi’s.
• Dill: This is a dill sauce, after all. We call for fresh dill in our recipe below, but you can use dried dill if that’s all you have on hand. When substituting dried dill for fresh, use 1/3 the amount. So, in the recipe below, you will use 1 tablespoon of dried dill instead of the 3 tablespoons of fresh dill we call for.
• Lemon: Fresh lemon is best here. We use both zest and juice to boost the lemon flavor. I love our microplane grater for zesting citrus zest, and I always zest my lemon before slicing and juicing it.
• Garlic Powder: This is my secret ingredient for our homemade ranch dressing, and it works like a charm in this sauce, too.
• Salt and Pepper: We suggest how much salt and pepper to add, but you really want to taste as you go and add enough to make your palate happy! If the sauce does not pop when you taste it, it probably needs a pinch more salt.

Find the full recipe with measurements below.

How to Make Our Favorite Dill Sauce for Salmon

Tip 1: Use a spoon to stir everything together. This sauce is easy! All you need to do is add all of the ingredients to a bowl and stir them together.

Tip 2: Let it rest for 30 minutes. This sauce gets better with time. We highly recommend letting the sauce sit in the fridge for at least 30 minutes before serving. If you don’t believe me, taste it before you place it into the fridge, and then again after it’s rested. It’s completely different, and the lemon and dill will have permeated throughout the whole bowl. Worth it!

Serving Suggestions

Think of this sauce as a stand-in for times you’d see tartar sauce on a plate. It’s lovely with all kinds of seafood dishes. It’s especially good with salmon recipes, but don’t think you are limited to just salmon. Here’s a list of my top recipes to serve with this sauce:

Creamy Dill Sauce for Salmon

• PREP
  35 mins
  
• TOTAL
  35 mins
  

This creamy lemon dill sauce is excellent with fish, especially salmon. When making this, give yourself a head start and stir the sauce ingredients together about 30 minutes before you plan to serve it. This little bit of extra time allows the lemon and dill to really infuse the sauce. I especially love this sauce with our salmon patties, poached salmon, and this lemon dill baked salmon.

Makes 1 cup

You Will Need

¾ cup sour cream (170g)

2 tablespoons mayonnaise (30g)

3 tablespoons chopped fresh dill (12g)

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

½ teaspoon garlic powder

Salt and pepper, to taste

Directions

1In a medium bowl, combine all of the sauce ingredients, stir well, then taste. Stir in a pinch of salt and pepper, then refrigerate for at least 30 minutes to allow the flavors to meld (it gets much better after 30 minutes). Taste, adjust with more salt and pepper, then serve.

Adam and Joanne’s Tips

• Storing: Homemade dill sauce lasts for about a week when stored in an airtight container in the fridge. The fresh lemon and dill start to fade after that, so we recommend enjoying it within the week. Our family loves it, so we often make a double batch to have it on hand!
• Substituting yogurt: You can use plain thick yogurt as a substitute for the sour cream. When using yogurt for this sauce, I prefer a less tangy option like Siggi’s. Taste the sauce before serving to see if it needs a bit more salt.
• The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
About 2 tablespoons
/
Calories
70
/
Total Fat
6.8g
/
Saturated Fat
2.6g
/
Cholesterol
14.2mg
/
Sodium
103.8mg
/
Carbohydrate
2g
/
Dietary Fiber
0.2g
/
Total Sugars
0.8g
/
Protein
0.8g

AUTHOR:

Joanne Gallagher

Previous Post: Honey Mustard Chicken
Next Post: Easy Salmon Patties

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Sometimes the simplest recipes are the best ones, and this lightly spiced, pan-fried fish is proof. With just a handful of seasonings and 15 minutes, you get a restaurant-quality dinner that’s healthy, quick, and foolproof. You can use most white fish fillets for this recipe.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Fish Recipes

At A Glance

• Ready In: 15 minutes
• Serves: 4
• Diet: Gluten-Free, Dairy-Free, Keto, Low-Calorie, Low-Carb, High-Protein
• Nutrition Highlights: High in lean protein, low in calories and carbs, excellent source of B vitamins
• Main Ingredients: white fish fillets, paprika, oregano, garlic powder, fresh lemon
• Flavor Profile: Mediterranean-inspired, gently spiced, bright citrus finish, crispy golden exterior
• Meal-Prep Friendly: Keeps 3–4 days in the fridge; can be reheated gently
• Best Served With: Rice, roasted veggies, potatoes, fresh salad, or in tacos and bowls

These pan-fried fish fillets are spiced with a simple Mediterranean spice blend—paprika, oregano, and garlic powder—that creates that perfect golden crust while keeping the inside incredibly tender and flaky. The fresh squeeze of lemon at the end is the magic touch that makes it taste restaurant-quality, even though it’s honestly one of the easiest things you can throw together on a weeknight.

I reach for this recipe whenever I need something healthy and quick, and my family never gets tired of it. The best part? It works beautifully with any white fish—try it with flounder, tilapia, barramundi, red snapper, or whatever your market has that day. It’s proof that you don’t need complicated ingredients to create something genuinely delicious.

You might also like these recipes: this Thai-style easy fish curry, these weeknight grilled fish tacos, this Mediterranean baked fish dinner, or this delicious and easy pan-fried salmon.

What You’ll Need

Here is what you’ll need for this pan-fried fish recipe. Find the full measurements in the recipe card below.

• White fish fillets – The star of the show. Fresh, high-quality fillets make all the difference here. Pat them dry before cooking for that beautiful golden crust. You can use most white fish here: snapper, barramundi, mahi mahi, tilapia, ling, and so on.
• Olive oil – Any neutral oil works, but I prefer olive oil for its flavor. This helps create the crispy exterior while keeping the fish tender inside.
• Paprika – Adds a warm, slightly smoky flavor and creates that gorgeous golden color on the outside. Don’t skip it.
• Oregano – Brings that Mediterranean vibe and pairs perfectly with the garlic and paprika.
• Garlic powder – Adds depth and savory notes without overpowering the delicate fish.
• Salt and pepper – Essential for seasoning and bringing out the natural flavors.
• Fresh lemon – The finishing touch. The bright acidity cuts through the richness and makes it taste fancy without any extra effort.
• Parsley – Optional, but I love the fresh pop of color and mild herbal note it adds.

Recipe Tips

• Don’t crowd the pan: This is the most important tip. If your pan isn’t large enough for all four fillets, cook them in two batches. Divide the oil between batches so each piece gets that beautiful crust.
• Use fresh fish: When the fish is truly fresh, this recipe tastes exactly like when you eat out. Visit a fishmonger if you can, and cook the fish the same day you buy it.
• Season fresh, not ahead: While you can season the fillets a few minutes ahead, I prefer to season them right before cooking for the best flavor and texture.
• Gentle reheating: I’m not a huge fan of reheated fish, but I know some people love it—even cold! If you do reheat, keep it gentle. Since it cooks so quickly the first time, you only want to knock the chill off it. A quick warm-up in a low oven works best.
• Try other white fish: This method works beautifully with flounder, ling, snapper, or any other mild white fish. The cooking times might vary slightly depending on thickness, so adjust as needed.
• Don’t flip more than once: Let the first side cook undisturbed to develop that crust. Resist the urge to peek or move the fillets around.

If you’ve tried this pan-fried fish or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

How To Make Pan-Fried Fish

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for making these easy pan-fried fish fillets.

• Pat the fish fillets dry with paper towels. This is the secret to getting that perfect crispy exterior—any moisture on the surface will steam instead of sear.
• Mix together the paprika, oregano, garlic powder, salt, and pepper in a small bowl. Rub this spice blend evenly over both sides of each fillet.
• Heat the oil in a large skillet over medium-high heat until it begins to sizzle. You want it hot enough to sear the fish, but not so hot that it smokes.
• Carefully place the fillets in the pan, positioning the thicker parts toward the middle where the heat is most intense. Don’t crowd the pan—if needed, cook in batches.
• Cook for 3 minutes without moving them. This is how you get that golden crust.
• Gently flip each fillet and cook for an additional 3–4 minutes. The fish is done when it’s turned from translucent to white and flakes easily with a fork at its thickest part.
• Squeeze fresh lemon juice over the fillets and garnish with fresh parsley if desired.
• Serve immediately while it’s still warm and crispy.

Serving Suggestions

This pan-fried fish is incredibly versatile. Serve it over rice with roasted vegetables for a simple, wholesome dinner. Or go lighter and pair it with a fresh salad and roasted potatoes. My family also loves serving it in warm tortillas with a squeeze of lime for casual fish tacos, or over a grain bowl with whatever veggies we have on hand. The beautiful thing about this recipe is that it’s simple enough for weeknights but elegant enough to serve to guests. It gets fish into your diet in the easiest, most delicious way possible.

More Fish Recipes

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How to poach shrimp! Our gentle poaching method guarantees perfectly cooked and flavorful poached shrimp.

If you have never poached shrimp before, it’s time to start! This quick and easy method is one of my favorite ways to cook shrimp. I use it to cook the shrimp for my favorite shrimp salad, add them to salads, make shrimp cocktail, and more!

Our method for poaching shrimp is very similar to poaching salmon, chicken, and eggs. You’ll prepare a flavorful poaching liquid with simple ingredients, and then gently poach the shrimp to perfection.

Key Ingredients

• Shrimp: In my photos, I’ve poached large shrimp, which take about 3 minutes, but I have included a suggested cooking time below for other shrimp sizes.
• Water: We use a large pot filled with 8 cups of water to poach shrimp.
• Lemon: For fresh flavor, cut a lemon in half and toss it into the poaching liquid.
• Garlic: I love a hint of garlic. Add 2 peeled and gently smashed cloves to the poaching liquid.
• Bay leaf: Classic with shrimp and add a lovely herbal aroma to the liquid.
• Salt, pepper, and Cajun seasoning: I season the water really well so that my shrimp are perfectly seasoned when they come out of the poaching liquid. I love salt, pepper, and some homemade Cajun seasoning.

Find the full recipe with measurements below.

Recommended Cooking Times

The number of shrimp per pound typically indicates shrimp sizes. Here’s a list of standard shrimp sizes and their corresponding count per pound. Please note that these are estimated cooking times; see our tips for telling when the shrimp are ready to come out of the poaching liquid below.

• Small shrimp (71-90 per pound): 1 to 2 minutes
• Medium shrimp (41-50 per pound): 2 to 3 minutes
• Large shrimp (31-40 per pound): 3 minutes
• Jumbo shrimp (21-25 per pound): 4 to 5 minutes
• Colossal shrimp (16-20 per pound): 5 to 6 minutes
• Super Colossal shrimp (8 to 12 per pound): 6 to 7 minutes

How to tell when the shrimp are done: Shrimp turn from translucent to opaque when cooked. As they cook, many varieties change from a grayish or bluish-gray color to a pink or orange hue. They also curl into a loose “C” shape, while overcooked shrimp take on a “O” shape. They should also feel firm and springy to the touch. If the shrimp is still floppy, it needs more cooking time.

If you still aren’t sure, take a shrimp out and cut into it to test it. Leave the shrimp in the poaching liquid for 20 to 30 seconds if it seems undercooked.

More Shrimp Recipes

Easy Poached Shrimp

• PREP
  5 mins
  
• COOK
  5 mins
  
• TOTAL
  10 mins
  

How to poach shrimp so they turn out perfectly cooked and flavorful. Cooking times will vary depending on the size of your shrimp. The recipe below assumes large shrimp, but we have provided guidance for other sizes of shrimp in the article above.

Keep in mind that our poaching liquid recipe can accommodate multiple pounds of shrimp, but we recommend cooking 1 pound at a time.

Makes 1 pound

You Will Need

1 pound large shrimp (31-40 per pound), see notes for cooking more than one pound

2 quarts water

1 lemon, cut in half

2 cloves garlic, peeled and lightly crushed

1 bay leaf

3 twists pepper grinder

1 ½ tablespoons salt

1/2 teaspoon Cajun seasoning, optional

Directions

1Prepare shrimp: Depending on your serving preferences, you can choose to peel the shrimp or leave the shells intact. For salads, we peel and devein the shrimp before poaching. For a shrimp cocktail, you may want to peel and devein the shrimp while leaving the tails on.

2Prepare poaching liquid: Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.

3Poach the shrimp: Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Use a timer to set the recommended cooking time: 2 to 3 minutes for medium shrimp, 3 minutes for large shrimp, and 4 to 5 minutes for jumbo shrimp. Shrimp turn from translucent to opaque when cooked. They should also feel firm and springy to the touch. If the shrimp is still floppy, it needs more cooking time.

4Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator or plunge them into a prepared ice-water bath.

5If you plan to poach another batch of shrimp, make sure the poaching liquid returns to a rolling boil before adding the second batch.

Adam and Joanne’s Tips

• More than 1 pound of shrimp: Our poaching liquid recipe can accommodate multiple pounds of shrimp, but we recommend cooking 1 pound at a time. If you plan to poach more than one pound of shrimp, after poaching the first batch, ensure the poaching liquid returns to a rolling boil before removing the pot from the heat and adding the second batch of shrimp.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 pound shrimp
/
Calories
112
/
Total Fat
0.3g
/
Saturated Fat
0.1g
/
Cholesterol
214.2mg
/
Sodium
125.8mg
/
Carbohydrate
0.2g
/
Dietary Fiber
0g
/
Total Sugars
0g
/
Protein
27.2g

AUTHOR:

Joanne Gallagher

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These easy salmon sandwiches are seriously delicious with pan-seared salmon and a quick homemade mayonnaise. They are a little sweet, a little spicy, and incredibly delicious!

My family loves salmon (as proven by all the salmon recipes you will find on Inspired Taste!) We are always looking for new ways to enjoy it, which is how these easy salmon sandwiches came to be!

These sandwiches taste incredible, thanks to a bit of agave nectar brushed onto the salmon fillets before searing them in the pan. Then, we balance the sweet crust of the salmon with a moderately spicy homemade chipotle mayo. I can’t wait for you to try them! For a salmon burger patty, see our salmon burger recipe.

Key Ingredients

• Salmon: Any salmon fillet will work for these sandwiches. I especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is cooked.
• Agave Nectar: If you do not have agave, no worries! Substitute with honey or maple syrup. You’ll lightly brush each salmon fillet with a little agave before searing them in the pan, adding a lovely, sweet caramelized crust to the salmon.
• Greens: I used baby spinach in the photos, but any tender, fresh greens like arugula or baby kale will work.
• Rolls: Since the salmon is soft, I prefer softer rolls, so when you take a bite, the whole sandwich doesn’t fall apart on you. Use what you love!
• Chipotle Mayo: Making flavored mayo is really easy and adds so much flavor! To make my chipotle mayo, combine mayonnaise with cilantro, lime juice, salt, pepper, and chipotle in adobo sauce. Chipotle in adobo sauce is smoky and spicy. They are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can buy them in small cans, usually next to salsas or in your store’s International aisle. I also use them to make our roasted corn with chipotle butter, these mini fish tacos, and our sweet potato tacos.

Chipotle Salmon Sandwiches

• PREP
  15 mins
  
• COOK
  10 mins
  
• TOTAL
  25 mins
  

I love these pan-seared salmon sandwiches. We make a simple chipotle mayonnaise to spread on the bread rolls. You can do this using a food processor, or if you prefer, mince the chipotle pepper and cilantro very small and stir them into the mayonnaise with a spoon. You can usually find canned chipotle peppers in adobo sauce sold near salsas, but if your store does not carry them, try an International or Mexican market.

4 Servings

You Will Need

Salmon Sandwiches

1 tablespoon grape seed or canola oil

4 center cut salmon fillets, skin removed, about 6 ounces each

2 tablespoons agave nectar or substitute honey

Salt and fresh ground black pepper

1 cup baby spinach or arugula

4 bread rolls, lightly toasted

Chipotle Mayonnaise

1 cup mayonnaise, see homemade mayonnaise

1 to 2 small chipotle peppers in adobo, seeded, depending spice level

1 tablespoon sauce from the canned adobo chile peppers

1/4 cup fresh cilantro leaves, finely chopped

Juice of 1 lime

Salt and fresh ground black pepper

Directions

1Make chipotle mayo: Add the mayonnaise, minced pepper, adobo sauce, cilantro and lime juice to a small food processor. Season with about 1/4 teaspoon of salt then blend until mostly smooth. Taste and adjust with more peppers, sauce or salt.

2Cook the salmon: Heat oil in a heavy-bottomed skillet over medium-high heat. Brush agave nectar onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork. Transfer to a plate and rest for 5 minutes.

3Assemble sandwiches: Spread mayonnaise onto bread rolls then add a handful of arugula to the bottom slice of each roll. Place salmon on top and enjoy.

Adam and Joanne’s Tips

• The nutrition facts provided below are estimates. We assumed a ciabatta roll and 6 tablespoons of the mayonnaise for 4 burgers.

Nutrition Per Serving
Serving Size
1 burger
/
Calories
563
/
Total Fat
27.4g
/
Saturated Fat
4.9g
/
Cholesterol
66.6mg
/
Sodium
807.2mg
/
Carbohydrate
46.2g
/
Dietary Fiber
2.1g
/
Total Sugars
9.3g
/
Protein
34.6g

AUTHOR:

Adam Gallagher

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This shrimp and grits recipe is the best we’ve made! It is incredibly flavorful, the grits are outrageously creamy, and the shrimp sauce is out of this world.

This shrimp and grits recipe comes from our good friend Richard, who grew up in the South and has worked in Southern kitchens for most of his career. The moment I tasted his shrimp and grits, I fell in love and knew we needed to share it with you!

Richard’s grits are perfectly creamy (readers call them the best ever!), and the shrimp sauce is unbelievably delicious, made with garlic, bacon, and fresh tomatoes. I can’t wait for you to try this incredible recipe!

Key Ingredients

• Shrimp: I use large or extra-large shrimp in this recipe, but medium shrimp are okay (they will just take less time to cook in the sauce). If you have frozen shrimp, thaw them in the refrigerator overnight and pat them dry before using them in the recipe.
• Bacon: I love the smoky flavor bacon adds to our shrimp sauce. We cook it first to render the fat and then use that fat to cook the rest of the sauce ingredients. It’s delicious!
• Green onions and garlic: These are the aromatics in our sauce, which add flavor and texture. You’ll use the white and light green parts of the green onion in the sauce, and then you can slice and sprinkle the green parts on top of it for serving.
• Tomatoes: Fresh chopped tomatoes keep our shrimp sauce light and delicious (I love them). You can use canned diced tomatoes if needed, but I highly recommend fresh tomatoes for this recipe.
• Creole seasoning: Store-bought Creole seasoning works nicely in this recipe. I’ve also used our homemade Cajun seasoning, and I loved it. Creole seasoning is usually more herbal than Cajun seasoning, but both are lovely in this recipe. 
• White wine: A splash of wine brings our sauce together. Any dry white wine will do. You can substitute a light chicken broth or veggie broth.
• Grits: We use our favorite grits recipe for the base of our shrimp sauce. We make it with stone-ground grits, stock, butter, cream, salt, and pepper. The recipe is included below.

Find the full recipe with measurements below.

How to Make Shrimp and Grits

Tip 1: Make the grits. To make the grits for shrimp and grits, bring the stock to a boil, then stream in the grits while whisking. After 2 minutes, turn the heat to low, whisk in the butter, cream, salt, and pepper, and cook until thick and creamy.

Depending on the brand, cooking grits takes 20 to 40 minutes. I use Bob’s Red Mill grits in the video, which take closer to 20 minutes.

Tip 2: Make the shrimp sauce. For the shrimp sauce, you’ll need a wide skillet. We will build all the flavors right in there.

1. Cook the bacon until crisp, then remove it and leave the bacon fat in the skillet. We’ll use that to cook the rest of the sauce ingredients (yum).
2. Stir in garlic and green onion, then add flour, which will help thicken our sauce later.
3. Add a splash of white wine, then add Creole seasoning, tomatoes, and any juices collected on the cutting board.
4. Cook the tomatoes for 10 to 15 minutes or until they become a sauce. Season with salt and pepper, then add your shrimp and let them gently poach in the sauce (poached shrimp turn out perfectly cooked and tender).

Tip 3: Serve it. Serve the shrimp, with plenty of the sauce, over your grits, and garnish with the reserved cooked bacon and sliced green onion. Delicious!

Serving Suggestions

Shrimp and grits do well as a stand-alone dish, but you can always add a few more dishes to the table. I love adding some vegetables. Try collard greens, sautéed spinach, my favorite corn salad, or fried cabbage.

A fresh salad is nice, too. Toss your favorite salad ingredients into a bowl, and then top with balsamic vinaigrette, honey mustard dressing, or homemade ranch. And, homemade cornbread, fluffy biscuits, or these cheese drop biscuits are also lovely for sopping up any leftover sauce.

More Favorite Shrimp Recipes

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This brown sugar baked salmon recipe is such a delicious and easy dinner. Our easy brown sugar rub caramelizes and turns into a sweet, smoky glaze in the oven.

My family loves this easy salmon recipe! It only takes a few minutes to prepare, and you’ll love the brown sugar glaze on top. This recipe is perfect for when you are busy or overwhelmed!

This is one of my favorite salmon recipes on our site, this recipe is easy to turn into a sheet pan dinner. Simply toss a handful of veggies onto the sheet pan and bake them alongside it! I love fast-cooking green beans, but you can substitute what you love. For more recipes like this, see our maple soy glazed salmon or this lemon dill baked salmon.

Key Ingredients

• Salmon: Any salmon fillet will work for this recipe. I especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is baked.
• Brown sugar: It adds sweetness, and it lightly caramelizes in the oven. You don’t need a lot — one tablespoon for four large fillets is plenty.
• Lemon: A bit of lemon zest adds a pop of flavor. We use our microplane to zest the lemon. Then, we use the zested lemon for serving. A squeeze of fresh lemon juice just before serving is a must.
• Smoked paprika: It adds a smoky-sweet flavor and color to the salmon spice rub. For a spicier rub, try a little chipotle powder or cayenne (1/8 to 1/4 teaspoon should do it).
• Veggies: Since we bake our salmon fillets on a large baking sheet, we have some space left for veggies. Choose a quick-cooking veggie, such as green beans, zucchini, asparagus, snap peas, broccolini, or cherry tomatoes.

Find the full recipe with measurements below.

Tips for Making the Best Baked Salmon

Tip 1: Use our salmon rub. This salmon is tender, moist, and soft in the middle. Add our brown sugar spice rub, and the outside becomes lightly caramelized, sweet, and a bit smoky. We love it!

I use the same salmon rub when making cedar plank salmon and love its simplicity. All you need to do is mix brown sugar with lemon zest, salt, and smoked paprika. Then rub it all over your salmon fillets (I’m pretty generous with it).

Tip 2: Turn this recipe into a sheet pan dinner. Add your salmon to a sheet pan and bake it in the oven until done. I use a 400°F oven for this recipe, which means it usually takes between 15 and 20 minutes. Remember, you can turn this into a sheet pan dinner, and add your favorite veggies to the baking sheet. I’ve shared suggestions below.

Tip 3: How to tell when your salmon is done. When baking salmon, you can tell it’s ready to come out of the oven when the flesh is somewhat opaque and flakes easily when you insert a fork into it. If you have an internal thermometer, use it! I take my salmon out when it reads 125°F, which means it will be a slightly darker pink in the middle.

Serving Suggestions

Since we bake our salmon fillets on a large baking sheet, we have some space left for veggies. I love sheet pan dinners! This salmon recipe needs 15 to 20 minutes in the oven, perfect for green beans, asparagus, zucchini, snap peas, peppers, onions, broccolini, or cherry tomatoes.

If you prefer heartier vegetables, partially bake them first. Add the salmon for the last 15 to 20 minutes of cooking, adjusting the total baking time based on your chosen veggies. For example, broccoli, cauliflower, and Brussels sprouts take 20 to 25 minutes, while root vegetables and winter squash take 30 to 45 minutes.

More side dishes you’ll love include corn salad, mashed sweet potatoes, cilantro lime rice, and my favorite quinoa salad.

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Learn how to cook restaurant-worthy scallops at home. Our recipe guarantees beautiful golden-brown seared scallops and comes together in 10 minutes!

Scallops are one of the easiest things you can cook, especially if you sear them in a pan (they’re just as easy as shrimp). This is my go-to scallops recipe, and I’m happy to share it with you!

There’s no need to be intimidated. Scallops are easy to cook, I promise. With a few tricks, you’ll be cooking them like a pro in no time. Plus, I’ll show you how to make our delicious garlic basil butter to serve with them.

Key Ingredients

• Scallops: I look for large sea scallops since they taste sweet. I also prefer fresh. Frozen will work in this recipe, so check the tips section below for tips on thawing them before cooking.
• Oil, salt, and pepper: I cook them in a hot skillet with some oil. Any high-heat oil works. I especially love avocado oil. You’ll also want to season your scallops liberally before cooking them.
• Flour: While optional, I love dusting flour over mine before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don’t have flour or are gluten-free.
• Butter, garlic, basil, and lemon: It’s hard to describe just how delicious our garlic basil butter is with these seared scallops. I highly recommend it, and it only adds a minute or two of cooking time.

Find the full recipe with measurements below.

How to Cook Scallops Like a Pro

Tip 1: Pat them dry. I use a paper towel to pat them as dry as possible. Damp scallops don’t sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have more moisture, so take extra care when patting them dry.

Tip 2: Lightly dust flour on each side. The flour absorbs excess moisture and adds a nice golden brown crust. I use the same trick when searing fish, and even pork chops!

Tip 3: Season well. I use a generous amount of salt and pepper. I season one side of the scallops out of the pan, place them seasoned side down into the hot pan, and then while that side cooks, I season the other side.

Tip 4: Use a hot skillet. If they aren’t sizzling when you place them in the pan, it isn’t hot enough. You can always test the heat with one scallop and adjust from there.

Tip 5: Finish with our garlic basil butter. To really make these restaurant-worthy, use our garlicky butter. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them out of this world. I also love using garlic butter when finishing our shrimp scampi recipe and cilantro lime butter shrimp.

Serving Suggestions

Many side dishes work well with seared scallops. I love creamy grits, polenta, mashed potatoes, and mushroom risotto. For a lighter, low-carb side, try mashed cauliflower or zucchini noodles.

For rice, take a look at our saffron rice, coconut rice or this cilantro lime rice. Roasted vegetables are also lovely. Think about roasted asparagus, roasted cabbage, or roasted green beans.

More Favorite Seafood Recipes

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