Get hooked on these tasty salmon dishes!
June 2025
Feta Roasted Salmon and Tomatoes
recipe courtesy of Family Features/Milk Means More
Ingredients:
- nonstick cooking spray
- 3 cups cherry tomatoes, halved
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano or dried dill weed
- ¼ teaspoon salt
- ½ teaspoon coarsely ground black pepper, divided
- 1 ½ lbs. salmon or halibut fillets, cut into four serving-size pieces
- 1 cup (4 oz.) crumbled feta cheese
Directions:
Preheat oven to 425 degrees. Line 18-by-13-by-1-inch baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside. In medium bowl, toss tomatoes, olive oil, garlic, oregano or dill weed, salt, and 1/4 teaspoon pepper. Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork. Place salmon on serving plates. Spoon tomato mixture over top. Serves 4.
Honey Mustard Crunch Salmon
recipe courtesy of Family Features/North Coast Seafoods
Ingredients:
- 1 bag (1 lb., 3 6-oz. portions) salmon
- salt and pepper, to taste
Honey Mustard Glaze:
- ⅓ cup honey
- ¼ cup whole-grain mustard
- 2 tablespoons smooth Dijon mustard
- 2 tablespoons mayonnaise
- 2 teaspoons horseradish
- 1 teaspoon smoked paprika
Crunch:
- ¾ cup panko breadcrumbs
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
Directions:
Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste. To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use. To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve. Preheat oven to 400 degrees. Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze. Bake 15-17 minutes until fish is cooked through. Serve with drizzle of remaining glaze.
Salmon Marsala
recipe courtesy of Family Features
Ingredients:
- 4 Alaska salmon fillets (4-6 oz. each)
- salt and pepper, to taste
- 2 cups flour
- ½ cup olive oil
- 1 cup Marsala wine
- 2 cups mushrooms, sliced
- 2 cups chicken stock
- 2 teaspoons fresh thyme
- 2 tablespoons cold butter
- 4 fresh thyme sprigs, for garnish
Directions:
Season salmon fillets with salt and pepper, to taste. On plate, season flour with salt and pepper, to taste. Dredge both sides of each salmon fillet in seasoned flour, shaking off excess. Heat large sauté pan and add olive oil. Then place each piece of salmon in pan. Cook for 2-4 minutes, turn fillets over and cook until almost done. Remove fillets from pan; set aside. Off heat, add wine to pan, scraping bits off the bottom. Return pan to heat and add mushrooms. Season with salt and pepper, to taste, and cook for 1 minute. Add stock and thyme, and let liquid reduce by half. Return salmon fillets to pan. Cook, while basting fish, until fillets are heated through. Remove fillets to 4 serving plates. Return pan to heat, add cold butter and swirl until incorporated and sauce slightly thickens. Remove from heat and divide sauce evenly over salmon fillets. Garnish each plate with 1 thyme sprig, if desired.
Got a tasty treat to share?
Email your favorite side dish and quick dish recipes to [email protected], or mail to Cooperative Kitchen, c/o Cooperative Living, 4201 Dominion Blvd., Suite 101, Glen Allen, VA 23060 and include your email address. You also can submit them online at co-opliving.com/cooperativekitchen.
Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.