What you’ll love about this recipe:

• One pan recipe. Everything roasts together (yes, even the gnocchi) for minimal cleanup and maximum flavor.
• Bold, smoky salmon. A paprika-cumin rub takes the fish from basic to “wait, who cooked this?!”
• Texture heaven: Tender-crisp gnocchi, charred broccoli, flaky salmon, and creamy yogurt sauce? Yes, please.

Sheet Pan Gnocchi Is My Love Language

I love one pan recipes and sheet pan gnocchi is kind of my signature move. It gets the best texture — crispy and browned outside but still tender and chewy inside, and there’s something fascinating about the fact that you don’t need to boil it.

It’s been a while since I’ve done a new recipe with it, so I thought I’d play around with vegetables and salmon. The result was this sheet pan salmon recipe and it’s a total winner with layer upon layer of flavor.

The salmon gets a delicious smoky spice rub that gives it the most beautiful crust, and the bed of potato gnocchi, red onion, and broccoli that it roasts over is so full of flavor. To really kick things up a notch, I finished it all off with a drizzle of hot honey and served it with a hot honey dipping sauce.

We couldn’t get enough! You’ll definitely want to add this one to your weekly rotation.

Ingredients You’ll Need

Gnocchi. Nothing fancy, just a pack of shelf stable gnocchi. Look for it in the pasta aisle!

Fresh Broccoli. A weeknight hero. Cut it into small-ish florets so it roasts evenly and gets those crispy edges.

Red Onion. Roasted wedges get caramelized and jammy, adding sweetness and depth to your plate.

Salmon fillets. Go for skin-on if you can. It helps protect the fish from overcooking and adds flavor, even if you don’t eat it. Aim for 6 oz portions. Frozen salmon is ok, but you’ll want to let it defrost in the fridge overnight before cooking.

Smoked Paprika + Cumin. For earth, smoky flavor that makes this recipe taste gourmet.

Hot Honey. For a little sweet heat and a whole lot of flavor. Mikes is classic, but in a pinch, you can make your own by warming honey with dried red pepper flakes.

Plain yogurt. I prefer nonfat Greek for the extra protein, but any plain yogurt will work.

You’ll also need a large sheet pan, big enough to roast everything in a single layer. If you’re doubling the recipe, use two sheet pans to make sure everythign has plenty of room. And overcrowded pan means the veggies will steam instead of crisp.

Pro tips

• Dry brining the salmon will improve the texture and help prevent it from releasing albumin (that watery white stuff that sometimes seeps out when you cook it). To do this, generously coat the salmon with kosher salt. A tablespoon or two is plenty. Let it sit for about 40 minutes at room temperature, then rinse the salt off and pat the salmon dry. I start this process when I first turn the oven on. By the time I’m ready to season the salmon and add it to the sheet pan, it’s good to go.
• Coat the vegetables and gnocchi with oil in a bowl. I’m always tempted to do this right in my sheet pan, but it’s a lot easier to get a good even coat if you mix everything in a bowl first.
• Don’t overcrowd the pan. Give everything room to breathe—especially the salmon. If it’s all packed too tightly, the gnocchi and veggies will steam instead of roast. Use two sheet pans if needed; your crisp factor will thank you.
• Watch the salmon closely at the end. Salmon can go from perfect to overcooked fast. I like to pull mine around 120–125°F for a medium, buttery center. If you’re using thinner fillets or farmed salmon, check a couple minutes early. Remember, you can always pop if back in the oven for a minute if you want to cook it more, but you can’t uncook it once the damage is done.



Commonly asked questions

More delicious sheet pan recipes

• Sheet Pan Chicken Fajitas
• Sheet Pan Chicken and Gnocchi with Broccoli Rabe
• Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)
• Sheet Pan Mediterranean Chicken Thighs
• Sheet Pan Spanish Style Potatoes with Chorizo
• One Pan Orange Salmon with Sweet Potatoes

Print

Smoky Sheet Pan Salmon with Gnocchi and Hot Honey Yogurt Sauce

This bold, flavor-packed sheet pan dinner brings together crispy gnocchi, flaky salmon, charred broccoli, and a dreamy hot honey yogurt sauce—all in under 40 minutes.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword hot honey salmon, sheet pan gnocchi, sheet pan salmon

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 606kcal

Author Lauren Keating

Ingredients

• 1 pound shelf-stable or refrigerated gnocchi
• 4 cups broccoli florets about 1 medium head
• 1 small red onion cut into wedges
• 1½ pounds salmon or 3-4 fillets, preferably skin-on
• 3 Tablespoons olive oil divided
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 2 cloves garlic grated or minced
• Kosher salt & freshly cracked black pepper

Hot Honey Yogurt Sauce

• ½ cup nonfat, plain Greek yogurt
• 1½ Tablespoons hot honey adjust to taste
• Pinch of salt

Instructions

• Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
• In a large bowl, combine gnocchi, broccoli florets, and red onion wedges. Add 2 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper. Toss until evenly coated. Spread in a single layer on the sheet pan.
• Roast for 15 minutes, tossing once halfway through, until gnocchi is golden and broccoli is starting to char.
• White the vegetables cook, pat the salmon dry. Rub with the remaining 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper.
• Nestle the salmon skin-side down into the center of the sheet pan. Return to the oven and roast for 10–12 minutes, or until the salmon is just opaque and flakes easily (internal temp should be 120–125°F for medium).

Make the hot honey yogurt sauce

• In a small bowl, whisk together Greek yogurt, 1 Tablespoon hot honey, and a pinch of salt until smooth.
• Drizzle the remaining ½ tablespoon of hot honey over the roasted salmon. Serve the salmon and vegetable with a generous spoonful of the hot honey yogurt sauce on the side.

Nutrition

Serving: 1serving | Calories: 606kcal | Carbohydrates: 57g | Protein: 44g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 502mg | Potassium: 1238mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1136IU | Vitamin C: 84mg | Calcium: 130mg | Iron: 7mg

Try these easy Shrimp and Corn Tacos with for a quick summer meal that shines a spotlight on sweet summer corn. The filling, inspired by Mexican street corn, is the perfect complement to sauteed shrimp. One bite and you’ll be hooked!

Savor the Season: Shrimp Tacos with Fresh Corn Salsa

These street corn tacos might be one of the best things I ate all summer.

There’s nothing quite like corn at the end of summer when it’s at it’s peak sweetness. When I saw that our local farmstand was selling them for under a quarter a piece, I couldn’t resist loading up my bag.

I must have had tacos on my mind after drooling over this instagram reel a few days prior, because it didn’t take me long at all to decide what I wanted to make first: bright and flavorful shrimp tacos loaded with the flavors of street corn and gooey, melty cheese.

I don’t usually buy precooked shrimp, but I happened to have a bag of them in the freezer from in Instacart mixup, and I knew they’d be perfect for this recipe. After a quick defrost, I popped the tails off and gently warmed them in the pan I had used to cook the other ingredients. They only needed a minute or two. It was so easy, and I loved not having to worry about them overcooking.

I’m looking forward to making them again and again, and I know you’ll love them as much as I do!

Ingredients and Substitutions

Note this is not the full ingredient list (scroll to the full recipe at the bottom of the post for that) but an overview that’s meant to give useful tips and substitution options.

Shrimp. For tacos, I like to use large shrimp (26-40 per pound) since they’re big enough to feel substantial but small enough to enjoy in one bite. I used precooked shrimp in this recipe, which was great because I really didn’t have to worry about over or under cooking them. Just make sure to remove the tails before gently heating the, – no one wants to find a shrimp tail in their taco!

Corn. Yes, cutting corn off the cob is annoying. Yes, it’s also worth it. Nothing compares the the sweetness and crunch of fresh off the cob corn. You can buy fresh corn kernels if you must, but please don’t use frozen or canned corn for this recipe or you’ll lose the flavor and texture that makes them so special.

Scallions/Green Onions. I love the delicate flavor that these give the salsa-like corn topping. They aren’t as sharp as regular onion, and they cook up fast which helps keep this recipe speedy.

Jalapeno. Remove and discard the seeds for less spice; keep them in for a hotter taco.

Tortillas. I’m usually a corn tortilla girlie, but this shrimp tacos recipe really calls for flour. The softer texture and milder flavor of flour tortillas really lets the other ingredients shine!

“Everything But The Elote” seasoning. This isn’t absolutely necessary so you can leave it out if you don’t have any (you can also make your own!), but it adds another great layer of flavor and introduces a subtle smoky flavor to the taco filling.

Commonly asked questions

Print

Shrimp + Street Corn Tacos

Shrimp and Corn Tacos are a quick summer meal that shines a spotlight on sweet summer corn. One bite and you'll be hooked!

Course Healthy Weeknight Dinner Recipes

Cuisine Mexican

Keyword Mexican street corn tacos, shrimp tacos

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 650kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon olive oil
• 1 red bell pepper diced
• 2 jalapeno peppers minced
• 2 cups fresh corn kernels from about 3 ears
• 4 scallions green and white parts chopped
• ¼ cup cilantro chopped
• 1 tablespoon Everything But the Elote seasoning
• 1 pound large cooked shrimp thawed if frozen, tails removed
• 12 flour tortillas
• 12 ounces Monterrey Jack cheese shredded
• ¼ cup crumbled cotija cheese

Instructions

• Set a large skillet over high heat. When the skillet is hot, add the oil.
• Add the diced bell pepper and jalapeno. Cook 3-4 minutes, until beginning to soften.
• Add the corn kernels, scallion, and seasoning. Cook for 2-3 minutes, until warmed through. Stir in the cilantro and set aside.
• Heat a second pan over medium-high heat. Add as many tortillas as will fit in one layer. Sprinkle the tortillas with shredded cheese, if using, and fold them in half like a quesadilla. Cook 1-2 minutes per side, until the tortilla is warmed through and the cheese is melted. Repeat with the remaining tortillas. Keep warm.
• In the same pan you used for the tortillas, heat the shrimp, covered, until warmed through, about 3 minutes. Stir the shrimp into the corn mixture.
• To serve, open each tortilla. Spoon the shrimp and corn filling over the melted cheese. Top with cotija cheese.

Nutrition

Serving: 3tacos | Calories: 650kcal | Carbohydrates: 64g | Protein: 38g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 189mg | Potassium: 607mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1909IU | Vitamin C: 54mg | Calcium: 570mg | Iron: 5mg

This skillet gnocchi with salmon takes advantage of one of my favorite kitchen hacks: cooking packaged gnocchi without boiling it first. It saves so much time, and the resulting pillowy soft dumplings with crispy edges are a revelation. For this recipe, I combined the gnocchi with salmon, peas, and loads of fresh herbs for a delightful one-pan Spring dinner.

What you’ll love about this salmon gnocchi recipe:

• One Pan Recipe: From pan to plate in under 30 minutes, this dish is your new go-to for impressing guests or treating yourself.
• No Boiling Required: Save time by cooking the gnocchi right in your skillet. There’s no need to wait for a big pot of water to boil!
• Fresh and Flavorful: Every bite is a burst of fresh herbs and zesty lemon. Use whatever herbs you happen to have on hand.

Effortless Elegance: One-Pan Gnocchi with Salmon in Under 30 Minutes

Have you ever found yourself staring into the fridge after a long day, wishing for something exciting and new yet easy to whip up? That’s the genesis of this Salmon and Gnocchi recipe! Drawing inspiration from my windowsill garden’s bounty and those stunning salmon cuts at the local market, this meal feels indulgent but is incredibly simple to prepare.

Picturing the elegance of a high-end restaurant dish but craving the comfort of a home-cooked meal, I realized the potential of combining the robust flavors of salmon with the fun texture of skillet gnocchi. I can’t get my fill of peas in the first few weeks of Spring, so I grabbed some of those too. A touch of white wine, a dash of Dijon, and a sprinkle of fresh herbs later, some serious magic happened.

Key Ingredients and Substitutions

Salmon. Look for a fresh, medium filet that weights about ¾ pound. Wild-caught Alaskan salmon is ideal for its rich flavor and sustainability. If you’re opting for a farmed variety, try one from the Faroe Islands.
Packaged Gnocchi. These tender dumplings made from potato flour are a fun alternative to pasta. Look it in flat, shrink-wrapped packages the in the pasta or Italian-import aisle.
Peas. Frozen peas are a time-saving way to add a pop of sweetness and color.
Fresh Herbs. I LOVE combining salmon and peas with mint and dill, but you can use any combination of herbs that you love. Basil, tarragon, or parsley are all great options. Fresh is best for that garden-to-table taste.
White Wine. This gives that sauce a pop of fruity acidity. Choose a dry variety you’d enjoy drinking. If you don’t drink or cook with wine, you can swap it out for chicken broth.

Pro Tips

Commonly asked questions

More salmon recipes to try:

• How to Air Fry Salmon
• Frozen Salmon in Air Fryer
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls
• Two-Minute Salmon Teriyaki

Print

Skillet Gnocchi with Salmon and Peas

Weeknight dinner couldn't be easier than this one-pan salmon gnocchi recipe. It's a low-effort meal that’s packed with fresh flavor.

Course Main Course

Cuisine American

Keyword gnocchi with salmon, skillet gnocchi

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 399kcal

Author Lauren Keating

Ingredients

• 2 tablespoons olive oil
• 1 medium salmon filet about 3/4 pound
• 1 pound gnocchi
• 2 cups frozen peas
• 1 tablespoon Dijon mustard
• ¼ cup grated Parmesan cheese
• salt and pepper
• ½ cup chopped fresh herbs mint, dill, scallion
• ½ cup white wine
• lemon juice to finish

Instructions

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add gnocchi; cook 5-8 minutes until golden and plump, stirring halfway through. Remove and set aside.
• In the same skillet, add the remaining oil. Season salmon generously with salt and pepper. Cook over medium-high heat, about 6 minutes per side or until done as preferred. Use your spatula to gently break the salmon into large flakes..
• Reduce heat to medium. Stir in the peas, mustard, and white wine. Add back the cooked gnocchi and some Parmesan cheese. Season to taste with salt and pepper.
• Mix in the fresh herbs and finish with a squeeze of lemon juice.
• Plate immediately and serve with additional Parmesan and black pepper.

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 52g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 560mg | Potassium: 414mg | Fiber: 7g | Sugar: 4g | Vitamin A: 628IU | Vitamin C: 29mg | Calcium: 105mg | Iron: 6mg

I’ve said it before, and I’ll say it again:

When it comes to food, I like to keep things simple.

You don’t need to go out to a fancy restaurant to enjoy a delicious meal. You can make it yourself—and this salmon pasta in a delightfully creamy sauce is living proof.

While the pasta boils, all you need to do is make a simple sauce that uses easy-to-find ingredients — I bet you have most of them already!

Toss it all together and you’ll have an elegant dinner that tastes fancy enough for a date night or dinner party but easy enough to make every day. You’re going to love it!

What you’ll love about this salmon pasta recipe

• It has a vibrant, fresh flavor that’s perfect for Spring but can definitely be enjoyed year-round 
• Salmon is a delicious lean protein that’s rich in omega-3s. This recipe is easy to make using frozen salmon or even canned salmon
• Creamy and delicious, like a grown-up Alfredo sauce
• On the table in under 30 minutes! 

Ingredients for creamy salmon pasta

There’s nothing more comforting than a big bowl of pasta. 

With just a few ingredients and simple preparation, this salmon pasta is sure to find a place in your dinner rotation.

You’ll need:

Penne pasta: You can use any pasta shape to make this dish, but I love the thick, chewy texture of penne pasta, and the ridges help the sauce cling to each and every piece. I usually grab a high protein pasta for an added nutritional boost, but you can use gluten-free or whole-grain pasta if that fits with your lifestyle. 

Salmon: You can cook your own salmon and flake it (here’s how to air fry frozen salmon) or even use a can of salmon. Blackened salmon is also fantastic in this pasta recipe!

Garlic cloves: Like most great recipes, this one starts by cooking plenty of fresh garlic in olive oil 

Heavy cream: I use heavy cream for the base of this sauce — there’s really nothing quite like it in terms of rich, decadent flavor! Don’t try to substitute milk or nondairy cream in this recipe; the sauce will be much thinner and the acid from the lemon could cause it to curdle. 

Low sodium chicken broth: This helps dilute the heaviness of the cream while adding even more flavor. Choose a low sodium variety so your pasta isn’t too salty!

Lemon juice and zest: For that bright, tangy lemon flavor

Baby spinach: For added nutrition and color!

Parmesan cheese: Be sure to grate your own or buy freshly grated cheese for maximum meltability.

Black pepper and fresh parsley: To break up the richness of the garlic-lemon sauce.

How to make creamy salmon spinach pasta

Step 1: Start by bringing a big pot of water to a boil for your pasta

Step 2: If your salmon isn’t already cooked, go ahead and pop it into your air fryer or oven to get that started. 

Step 3: Start making that delicious, creamy sauce. Get some oil or butter into a hot skillet and add your garlic. Cook for a minute or two until it’s golden brown and fragrant, then add the heavy cream and broth. Let it simmer for a few minutes to thicken. 

Step 4: Stir in your lemon zest and juice.

Step 5: Add the cooked pasta and fold in the spinach and salmon flakes. Stir until the spinach is just wilted. 

Step 6: Top it all off with tons of parsley and Parmesan cheese. Serve with extra lemon wedges, if desired. 

Frequently asked questions

More delicious salmon recipes

• Salmon and Sweet Potato Sheet Pan Dinner
• Easy Lemon-Glazed Salmon
• Miso Salmon Salad
• Gluten-Free Salmon Skewers
• Smoked Salmon Fritatta
• Salmon en Manchamenteles
• Roast Salmon with Romesco Sauce and Pumpkin Grits
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls

More pasta recipes to try

• Chicken Caprese One Pot Pasta
• Lemon Pasta Salad with Grilled Chicken
• One Pot Mushroom Pasta
• Caprese Pasta (vegetarian)
• One Pan Cajun Chicken Pasta with Artichokes and Lemon
• Crab and Corn Pasta with Avocado-Dill Sauce
• Instant Pot Chili Mac (Lactose Free, Vegetarian)

Print

Creamy Salmon Pasta

Here's a delicious and easy dish the whole family will love: creamy salmon pasta with lemon and garlic. It only takes 30 minutes to put together— perfect for weeknights when life gets a bit hectic!

Course Pasta Recipes

Cuisine American

Keyword healthy pasta recipe, salmon pasta

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 426kcal

Author Lauren Keating

Ingredients

• 1 Box (14. 5 ounces) high-protein penne pasta or pasta of your choice
• 2 Tablespoons olive oil
• 3 garlic cloves minced
• ¾ cup heavy cream
• 1 ½ cups low sodium chicken broth
• 1 lemon juiced
• 1 teaspoon freshly grated lemon zest
• 1 cup diced or flaked cooked salmon (about 2 large fillets)
• 5 ounces fresh baby spinach
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• freshly cracked black pepper
• Lemon wedges for garnish (optional)

Instructions

• Bring a large pot of salted water to a boil and cook the pasta according to the directions on the box. Follow the minimum time suggested for al dente pasta (it will cook a little more in the sauce). Drain the pasta.
• While the pasta cooks, heat the oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
• Stir in the heavy cream and chicken broth. Bring to a simmer and let reduce for 4-5 minutes. The sauce should be thick enough to cling to the back of a wooden spoon.
• Stir in the lemon juice and lemon zest.
• Add the drained pasta, baby spinach, and salmon. Cook until the spinach is wilted, about 3-4 minutes (if your skillet is on the smaller side, you might need to add the spinach in batches).
• Stir in the parsley and Parmesan cheese and season with plenty of freshly cracked black pepper. Serve with additional lemon wedges if you’d like!

Nutrition

Serving: 1g | Calories: 426kcal | Carbohydrates: 50g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 85mg | Potassium: 364mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2793IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 1mg

Looking to cook fresh salmon filets? Check out my perfect air fryer salmon recipe instead.

I love to cook with fresh ingredients, but it’s always great to have some go-to pantry recipes to have for those times when you haven’t gotten to the grocery store or didn’t have time to plan your next meal ahead of time.

When I’m looking for a healthy dinner that’s quick and easy to throw together, I reach for frozen salmon!

The beauty of frozen salmon is that you don’t have to defrost it before you cook it in your air fryer; you can take it straight from the freezer to your plate in about 15 minutes. But don’t worry! It definitely won’t taste like it was made in a hurry. The air fryer does a great job at not only cooking the fish perfectly but also keeps it moist and delicious!

This simple air fryer frozen salmon is such a versatile dish, too. You can eat it as-is with some rice or quinoa, throw it on a salad, use it in a casserole or with pasta, or make my favorite salmon patties.

What you’ll love about this recipe:

• FAST. No need to defrost your salmon first—just take out what you need and get cooking!
• AIR FRYER RECIPE. No need to heat up your big oven!
• VERSATILE. You can eat the fillets as is with your favorite side dishes or use them in another recipe. Either way, they’re delicious!
• HEALTHY. Salmon is high in protein and Omega-3 fatty acids.
• SPECIAL DIET FRIENDLY. Salmon is naturally gluten-free and low carb. It’s also appropriate for Whole 30, paleo, and keto diets.

What you’ll need to cook frozen salmon fillets

There’s nothing more delicious than a fresh, flavorful piece of salmon. This recipe keeps things super simple, with just a few ingredients. All you need are:

• Frozen salmon fillets. I like to buy individually wrapped fillets so I can easily grab exactly the amount I want to cook. Individaully wrapped salmon also resists freezer burn and prevents ice build-up, so they retain their delicious flavor.
• Lemon slices. I almost always have fresh citrus around, and popping a few lemon sliced on top of the salmon as it cooks is a great way to infuse it with flavor. The lemons soften as the heat up, so they’re extra juicy. Go ahead and squeeze them into your fish before digging in!
• Olive oil.
• Salt and pepper. I use simple seasonings for maximum versatility.

The benefits of frozen salmon

You might think of frozen fish as a bit of a downgrade from fresh-caught salmon, but there’s no reason to fear the freezer! It’s one of the best tools we have in the kitchen, and fish is just one of the many things that are made even better by freezing.

You may not know this, but the “fresh” fish you buy at the supermarket has usually been previously frozen anyway, so you need to eat it pretty quickly.

Buying frozen salmon is more convenient, since freezing halts bacterial growthth and helps ensure your fish doesn’t spoil quickly. You can keep salmon in your freezer for up to six months before it starts to lose its quality. It’s there and ready to cook whenever you’re ready to eat!

Freezing also preserves nutrients, including protein, fat and fat-soluble vitamins like vitamins A and D. So if you’re wondering if frozen salmon is healthy, the answer is a resounding yes! It’s even considered a superfood!

How to cook salmon straight from the freezer

1. Before you start cooking, remove any ice or excess water from the frozen fillet. You can do this by patting it down with paper towels. This will allow the salmon to cook evenly and thoroughly and will prevent it from getting mushy.

2. Pop the frozen salmon in your air fryer for 7 minutes. This step is to defrost the fish, it won’t be fully cooked yet.

3. Brush the salmon with a little bit of olive oil and season generously with salt and pepper. Then, lay the lemon slices in a single layer over the fillets.

4. Return the salmon to the air fryer and cook for 3-7 minutes, depending on how thick your fillets are and how you like your salmon done. (The thin salmon fillets in the photos here took 3 minutes; thicker fillets will take longer.)

Common questions about frozen salmon:

What about the skin?

The skin on salmon is totally edible (and delicious!), so you don’t have to worry about removing it if you don’t want to.

Keeping the skin on the salmon as it cooks also helps insulate it, keeping it moist and holding it together. If your salmon fillets have skin, I recommend cooking them with the skin on, even if you plan to remove it before eating them. Add the salmon skin side down to your air fryer. This prevents the salmon from overcooking. Note however that the skin will not be crispy.

How to know when your salmon is done?

The USDA recommends cooking salmon to an internal temperature of 145ºF, and if you’re pregnant or immuno-compromised you should definitely follow that guideline.

That said, at this temperature, your fish will be very well done and dry. Most chefs recommend cooking salmon to medium, with a temperature of 125-135º (remember the temperature will continue to increase even after you stop cooking).

The easiest way to check for doneness is by using a meat thermometer, but you can also look at it. The salmon should be crisp and slightly browned on the edges and should fall into tender flakes when scraped gently with a fork.

Does cooking salmon in the air fryer dry it out?

If you choose good-quality frozen salmon filets and cook them properly, they will be very moist and juicy even without any sauce or marinade.

Do I need to defrost salmon before cooking it in the air fryer?

Nope! Just follow these instructions and you’ll have perfectly cooked salmon straight from the freezer. It’s so easy!

More delicious salmon recipes

• Salmon and Sweet Potato Sheet Pan Dinner
• Salmon Pasta
• Easy Lemon-Glazed Salmon
• Miso Salmon Salad
• Gluten-Free Salmon Skewers
• Smoked Salmon Fritatta
• Salmon en Manchamenteles
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls

Print

How to Cook Frozen Salmon in the Air Fryer

If you have a craving for salmon but don't have time to thaw it out, this is the recipe for you. It will take you only minutes to cook this tender and flaky salmon.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword air fryer salmon, frozen salmon fillets, frozen salmon recipe, how to cook salmon

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2 servings

Calories 258kcal

Author Lauren Keating

Ingredients

• 2 frozen salmon fillets
• ½ teaspoon olive oil
• ½ lemon thinly sliced

Instructions

• Preheat your air fryer to 390°F according to the manufacturer's instructions.
• Remove any excess ice from your salmon fillets. Place the frozen fillets directly in your air fryer basket. (If your salmon still has the skin on, place it in the basket skin-side down.)
• Cook the frozen salmon for 7 minutes.
• Brush the salmon with olive oil and season with salt and pepper. Lay the lemon sliced over the fillets.
• Return the salmon to the air fryer and cook another 3-7 minutes, or until the salmon is cooked to your liking.

  The cooking time will depend on the thickness of your salmon and your prefered level of doneness. The salmon is ready whn it reaches an internal temperature of 135°F and flakes easily when scraped with a fork. For the salmon pictured above, I cooked for 3 minutes. For thicker fillets I set the timer for 5 minutes.

Nutrition

Serving: 1fillet | Calories: 258kcal | Carbohydrates: 3g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 75mg | Potassium: 870mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 2mg

Soup is one of the easiest meals to make, and this curried butternut squash soup is no exception.

Whether you’re looking for a new soup to add to your repertoire or simply want a delicious and hearty meal, this butternut soup with shrimp is a great choice.

The combination of curry and butternut squash is perfect, and the shrimp gives it a delicious boost of protein.

Whether you follow the standard recipe or the suggestions for making a vegan version, you’re bound to love it. I’ve made it both ways and enjoy it every time. This is a tried and true recipe that my family has made for years.

I highly recommend serving this soup with a chunk of crusty bread to help you sop up every last drop!

What you’ll love about this butternut soup recipe:

• SIMPLE INGREDIENTS – All of the ingredients can be found in your local grocery store making it an easy option.
• CHOCK FULL OF VEGGIES – A great way to get in your daily dose of vegetables.
• PREP AHEAD – This soup reheats beautifully, so it’s perfet for meal prep!
• FILLING – The soup is hearty and nourishing, but still light and healthy.
• SPECIAL DIET FRIENDLY – This soup is naturally gluten free and it’s easy to make vegan or whole 30 compliant with a few adaptations that outline below.

Key ingredients for curried butternut squash soup

• Butternut Squash. Choose a firm squash that feel heavy for it’s size and weighs 2-3 pounds. If squash is out of season, you can use frozen butternut squash; just skip the roasting step!
• Potatoes. White potatoes make this soup extra creamy!
• Milk. I like to use whole milk in this recipe for the best flavor and texture, but whatever’s in your fridge will work.
• Broth. You can use either vegetable broth or chicken stock.
• Curry powder. This is the ingredient that gives the soup it’s vibrant yellow color and flavor. You can find curry powder in the spice aisle of most supermarkets.
• Garlic, fresh thyme, and ground ginger. Some of my favorite flavors!
• Shrimp. I like to use large shrimp for this recipe, but you can use whatever size you have on hand. Be sure to remove the tails before adding them to the soup so you don’t need to fuss with them while you eat!
• Lime juice. I love the brightness a squeeze of fresh lime juice adds to this soup.
• Sriracha.  If you like a little heat, add 1-2 teaspoons of sriracha.

How to make curried butternut squash soup with shrimp

Step 1: Prep your ingredients. Split the squash down the center and scoop out the seeds. If you’re feeling ambitious, roast the seeds for a tasty snack! Peel and chop the remaining vegetables.

Step 2: Roast the squash. Roasting the squash until it’s tender and caramelized gives this soup a beautiful flavor.

Step 3: Saute the vegetables. Cook the vegetables in butter for a few minutes to soften them. Then add the broth, shrimp, and bay leaves and bring to a boil. Cook until the vegetables are very soft and the shrimp is cooked through.

Step 4: Puree. Discard the bay leaves. Add the cooked vegetables, squash, and broth to a blender. Blend until smooth.

Step 5: Season. Return the soup to the pot and stir in the remaining ingredients. Simmer for a few minutes to cook the shrimp and let the flavors meld. Serve with sriracha drizzled on top if you want!

Common questions about butternut squash soup

More delicious winter squash recipes

• Roasted Butternut Squash
• How to Roast Acorn Squash
• How to Bake Spaghetti Squash
• Butternut Squash Bisque with Maple Whipped Cream
• Sausage Stuffed Acorn Squash
• Honey Chipotle Roast Acorn Squash
• Butternut Squash Enchiladas with Easy Mole Sauce
• Red Curry Squash with Thai Basil
• Pomegranate + Roasted Butternut Squash Salad
• Cajun Stuffed Spaghetti Squash

Print

Curried butternut squash soup with shrimp

Butternut squash soup is common, but once curry and shrimp are added, this dish is anything but ordinary! This is a tried and true recipe that my family has made for years.

Course Soup, Soups and Stews

Cuisine American

Keyword butternut squash recipe, butternut squash soup, winter squash recipes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 288kcal

Author Lauren Keating

Ingredients

• 2-3 lb butternut squash
• 1 Tbsp olive oil
• 1 yellow onion diced
• 3 celery ribs sliced
• 3 carrots peeled and sliced
• 2 white potatoes cubed
• 4 Tbsp unsalted butter
• 2 garlic cloves minced
• 2 Tbsp curry powder
• 2 Tbsp fresh thyme leaves or 1/4 tsp ground thyme
• ¼ teaspoon ground ginger
• 8 cups low sodium chicken or vegetable broth
• 1 pound raw shrimp (medium to large) tails removed
• 2 bay leaves
• 2 cups whole milk
• 1 Tbsp lime juice
• 2 Tbsp Sriracha

Instructions

• Heat your oven to 425°F.
• Cut the butternut squash in half, length-wise, and scoop out the seeds. (Discard the seeds or save for another use). Place the butternut squash on the prepared pan, drizzle with olive oil, and season with salt and pepper.
• Roast for 45 minutes, or until a fork pearces the squash easily.
• Let cool, scoop the squash from the skin and place in your blender.
• Meanwhile, add in the unsalted butter to a large soup pot over medium heat. When the butter is melted, add the potatoes, carrots, and onions. Cook, stirring frequently, until the vegetables are soft and the onion is translucent, about 15-20 minutes. Add the garlic and cook for 1 more minute.
• Stir in 4 cups of broth and the bay leaves. Bring to a boil, then down to a simmer until the veggies are very soft , about 10 minutes.
• Discard the bay leaves and transfer the shrimp and broth to the blender.
• Cover and blend on medium-high until all the veggies are pureed.
• Pour the veggie mixture back into the pot. Stir in the milk, remaining 4 cups of broth, shrimp (tails reoved),c urry powder, thyme, ginger, and lime juice. Simmer for 5 minutes, or until the flavors meld and the shrimp is cooked through.
• Drizzle with sriracha, as desired.

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 32g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 527mg | Potassium: 1080mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16365IU | Vitamin C: 41mg | Calcium: 204mg | Iron: 3mg

A few weeks ago, I ended up with a bunch of canned salmon thanks to an Instacart mix-up.

At first, I wondered what on earth I was going to do with it all. Then I remembered this recipe for old fashioned salmon patties that I used to make all the time.

They’re incredibly simple to make, but and they’re just as good for an easy weeknight dinner as they are for a special occasion (New Year’s Eve, anyone?). You can even throw them in a roll use them as salmon burgers!

I love the flavor that capers bring to this dish. They’re salty and tangy, perfect for cutting through the richness of fish. Along with fresh chives and dill, the capers really give these salmon cakes their distinctive flavor.

If you love my baked crab cakes, you’ll definitely want to give this baked salmon patties recipe a try!

What you’ll love about this recipe:

• Simple Ingredients – This recipe uses canned salmon and other pantry staples, so it’s easy to throw together without a ton of planning
• Nutritious – Salmon is rich in protein and Omega-3s
• Quick – We always love 30-minute recipe!

Ingredients

To make these baked salmon patties, you’ll need some simple ingredients:

• Canned pink salmon. Canned salmon makes this recipe so easy, but leftover cooked salmon also works. In a pinch, you can also make frozen salmon in the air fryer.
• Dijon Mustard. I like to use a creamy style mustard for these (Maille Dijon is my favorite) but whatever you have in the fridge is fine. You’ll use this in both the salmon patties and in the sauce.
• Green onions. Add a little bit of sharp flavor to the salmon cakes. You can also use shallot or finely minced red onion.
• Panko breadcrumbs. For extra crunch on the outside and the perfect tender texture on the inside. You can also use whole wheat cracker crumbs, crushed saltine crackers, or a gluten-free option, like pork panko.
• Eggs. To hold it all together.

Sauce for baked salmon patties

I love serving this salmon patty recipe with a zippy herb and caper sauce.

Don’t be tempted to skip it. It packs a super flavorful punch! To make it, you’ll need:

• Apple cider vinegar. This has the perfect balance of sweet and tangy flavor. If you have it, tarragon vinegar is also lovely in this recipe!
• Chives. Fresh is best, but you can also use freeze dried chives.
• Dill. Again, I like to use fresh dill but dried dill is also great. You could also use fresh parsley.
• Capers.
• Olive Oil.

If you don’t have herbs to make the sauce, you can also top these salmon patties with hot sauce, sour cream, or tartar sauce.

How do I make salmon patties with canned salmon?

Step 1 – Mix the salmon and seasonings

In a large bowl, whisk together the eggs, mustard, and green onions. Stir in the breadcrumbs until fully incorporated.

Next, add the salmon and mash gently until everything is incorporated.

Depending on the brand of salmon you buy, you might see some skin or even bones in the can. Don’t worry about them — they’re very soft and will mash easily with your fork. They’re a great source of calcium and you won’t even notice them. Promise.

Step 2 – Chill

Refrigerate the salmon mixture for 30 minutes to help it firm up. This will make it easier to form into patties and will help prevent it from falling apart as it cooks.

Step 3 – Form the salmon patties

Divide the salmon mixture into 4 equal portions. You could also form these into 2 larger salmon burgers!

Step 4 – Bake

Bake for 15-18 minutes at 450°F. The patties are done when the tops of the patties are golden brown and slightly crisp. 

Step 5 – Make the Mustard Caper Sauce

Finally, mix up a delicious sauce for salmon patties by combining the vinegar, mustard, oil, chives, dill, and capers in a small bowl. Season to taste with salt and pepper. It should be bright and tangy.

FAQs

More delicious ways to eat salmon

• Air Fryer Salmon
• Salmon and Sweet Potato Sheet Pan Dinner
• Easy Lemon-Glazed Salmon
• Miso Salmon Salad
• Gluten-Free Salmon Skewers
• Smoked Salmon Fritatta
• Salmon en Manchamenteles
• Roast Salmon with Romesco Sauce and Pumpkin Grits
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls

Print

Baked Salmon Patties with Mustard Caper Sauce

These old fashioned salmon patties are as delicious for entertaining as they are for an easy weeknight meal. I'm obsessed with the tangy herb and caper sauce!

Course Appetizer

Cuisine American

Keyword caper sauce, fish cakes, patties, salmon, salmon cakes, seafood cakes

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Chill Time 30 minutes minutes

Total Time 51 minutes minutes

Servings 4 people

Calories 119kcal

Author Lauren Keating

Ingredients

For the salmon patties:

• 1 egg plus 1 egg white beaten
• 1 Tablespoon Dijon mustard
• 3 green onions thinly sliced
• ¼ cup panko bread crumbs
• 1 can wild pink salmon, drained 14.74 ounces

For the sauce:

• 2 Tablespoons apple cider vinegar
• 2 Tablespoons Dijon mustard
• 2 teaspoons olive oil
• 2 teaspoons minced fresh chives
• 2 teaspoons chopped fresh dill
• 1 Tablespoon capers, drained
• Kosher salt and freshly cracked black pepper
• fresh lemon wedges (optional, for serving)

Instructions

• In a large mixing bowl, whisk together the eggs, mustard, and green onions. Stir in the bread crumbs until fully incorporated. Add the salmon and mash gently.
• Refrigerate the salmon mixture for 30 minutes to help it firm up.
• Preheat your oven to 450°F. Spray a baking sheet with nonstick spray.
• Divide the salmon mixture into 4 equal portions. Use damp hands to form each portion into a patty.
• Bake for 15-18 minutes, or until the tops of the patties are golden brown and slightly crisp.
• Meanwhile, prepare the sauce: Combine the vinegar, mustard, oil, chives, dill, and capers in a small bowl. Season to taste with salt and pepper.
• Serve the salmon patties with a squeeze of fresh lemon juice and drizzle with sauce.

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 4g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 335mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 1mg

What you’ll love about this recipe:

People can have strong opinions when it comes to whether crab cakes should be baked or fried. Personally, I prefer baking them. Here’s why:

• The steady heat of the oven cooks the crab cakes gently, so you don’t need to worry about the outside of the cakes getting to browned before the insides are cook through.
• Frying the crab cakes also gives them a thicker, crunchier exterior that I find competes with the soft, delicate nature of crab. Baked crab cakes will still be a little bit crispy, but the overall texture will be more consistent and the exterior crust won’t compete with the soft insides.
• Baked crab cakes also don’t need any oil. This keeps the fat content down and prevents you kitchen from taking on that fry oil smell.
• Finally, it’s just plain easier. All six crab cakes can bake at the same time, so you don’t have to worry about cooking them in batches.

Knock-Out Baked Crab Cakes That’ll Have You Hooked!

I don’t know about you, but I get tired of chicken and beef pretty quickly. The problem is that, since I always default to those protein options, it can be hard to break out of the rut and think of something different to make.

I usually end up doing something with shrimp or sausage, but I recently couldn’t get crab cakes out of my head. I used to make them all the time, but at some point, they must have fallen off my radar.

I’m so glad I remembered though because crab cakes are such a perfect alternative to more standard proteins and these crab cakes are seriously fast and easy to make.

These simple baked crab cakes are a great way to make your next weeknight dinner feel extra special.

Ingredients you’ll need

• Crab meat. First off, you’ll need crab meat. But what kind of crab meat is best for making crab cakes? I use lump crab, which comes from the body of the crab (not the legs or claws) and has an intense crab flavor. It typically comes in pretty large pieces, so it gives crab cakes great texture, too. For the best quality, look for refrigerated crab meat near the seafood counter of your favorite grocery store. You can also use canned lump crab meat. This has a lower price-point, but the texture can be a little more mushy than fresh crab. Skip the jumbo lump crab meat, which is made of entirely large pieces. It costs. premium, and the crab will break own as you mix the cakes anyway. 
• Eggs. Eggs add moisture and help the crab meat bind together. Traditional crab cakes often use mayonnaise for this, but I never have that in the house and eggs work just as well.
• Ritz crackers. Along with the eggs, crab cakes typically use some breadcrumbs or crackers to help bind them together. I love the subtle buttery flavor that Ritz crackers give them. They also add a slight crunch to the outside of the cakes! I like my crab cakes to taste like crab, not bread, so I use a very minimal amount of cracker crumbs. Just enough to get the job done! If you don’t have Ritz on hand, saltines or panko breadcrumbs also work well. 
• Worcestershire Sauce. A splash of Worcestershire sauce adds so much depth and complexity to the flavor of these crab cakes. 
• Dijon Mustard. Choose a good-quality smooth Dijon mustard. I like Maille. 
• Old Bay Seasoning. The iconic seasoning blend enhances the crab flavor and adds a subtle spice that’s essential for crab cakes. If you can’t find Old Bay, try a blend of paprika, celery salt, and black pepper.
• Paprika. For a pop of color and a subtle smokey flavor.

How to make them

To make crab cakes at home, start by whisking together the wet ingredients and seasonings in a large bowl.

Next, stir in the cracker crumbs. You can use a food processor or blender to make the crumbs or just do what I do and use your hands to crush them.

Finally, add in the crab meat and stir everything together. It will look like there’s way more crab meat than anything else. That’s ok! These are crab cakes after all. Cutting down on the filler keeps calories down and maximizes flavor. Talk about a win-win!

Next, let the crab mixture chill for at least a half hour. This will help it firm up so your crab cakes hold their shape — I know it’s tempting, but don’t skip this step! 

Finally, it’s time to form them crab mixture into cakes.

Divide the crab evenly into six portions. Then, using damp hand, form each portion into a thick patty. Place the crab patties onto the baking sheet.

The crab cakes will very very fragile at this point, so treat them delicately! Spritz the cakes with a light mist of cooking spray or a little melted butter to help them brown. 

Put the baking sheet in the oven and bake the cakes for about 15 minutes, or until they’re golden brown and crisp on the top.

Common Questions

More fish and seafood recipes you’ll love:

• Catfish Nuggets
• Spicy Crab and Corn Chowder
• Crab Pasta
• Crab Empanadas
• Air Fryer Shrimp
• Sauteed Shrimp with Artichokes
• Shrimp Ceviche
• Baked Salmon and Sweet Potato
• Air Fryer Salmon
• Salmon with Lemon Curd Sauce
• Szechuan Shrimp
• Baked Salmon Patties

Print

Baked Crab Cakes

This recipe for Maryland-style crab cakes is baked in the oven instead of fried, so they come out perfect every time with less oil. My simple recipe uses very little filler (and no mayo!) for the best texture and intense crab flavor. Serve these piping hot with lemon wedges and plenty of remoulade or tartar sauce!

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword baked crab cakes, crab cake recipe, crab cakes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Additional Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 crab cakes

Calories 113kcal

Author Lauren Keating

Ingredients

• 2 eggs
• 2 Tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 pound lump crab meat
• 9 Ritz crackers crushed
• Cooking spray or melted butter
• ¼ teaspoon Paprika

Instructions

• Preheat your oven to 450°F.
• In a large mixing bowl, whisk together the eggs, mustard, Worchestershire, Old Bay, and paprika until smooth. Stir in the cracker crumbs until fully incorporated, then fold in the fold in the crab meat.
• Refrigerate the crab mixture for 30 minutes to help it firm up.
• Spray a baking sheet with nonstick spray. Using a ½ cup measuring cup, divide the crab mixture into 6 equal portions. Use damp hands to press each portion gently into a loose patty.
• Spritz the tops of the crab cakes with oil spray (or brush with butter) and sprinkle with paprika.
• Bake for 15-18 minutes, or until the tops of the crab cakes are golden brown and slightly crisp

Nutrition

Serving: 1g | Calories: 113kcal | Carbohydrates: 4g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 769mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg

Air Fryer Salmon

I adore salmon. 

It’s truly one of the most versatile and delicious protein options and one that’s frequently overlooked or forgotten. 

A ton of people have told me that they’re afraid to cook salmon at home. This makes me so sad! It’s really easy, promise!  Especially when you use your air fryer to cook it.

There is no reason to avoid making this healthy salmon recipe. 

Salmon is one of the first proteins I tried cooking in my air fryer, and I still can’t get over how perfect it comes out. It’s crispy on the edges, but moist and flaky inside. 

If this is your first experience with either air fryer salmon, you won’t be disappointed.  This is the ultimate recipe that’s simple, packed with flavor, and easy to prepare. 

If you didn’t have time to defrost your fish, you can also use my method for air fryer salmon from frozen!

I plan to try all of my salmon recipes in the air fryer now.  This jerk salmon avocado rice bowl is a favorite, and I just know it would do great in the air fryer. My one pan orange salmon is another recipe that I think will cook beautifully in the air fryer. 

Tips for Cooking Fish in The Air Fryer

For some meats, you need to do specific things for best results. Salmon is one protein cooks beautifully cooked in the air fryer with minimal fuss. Season your salmon fillets, lay them inside your air fryer basket with room around each piece, and cook as directed below. That is it! 

My only tip is that it is best cooked skin side down and sprayed with olive oil spray before placing into the air fryer.  Your air fryer truly will make your meal planning much easier to manage.

Tip:  When cooking in your air fryer, spray the basket with oil before use to prevent sticking.  If you don’t have oil spray, you can brush on a bit of olive oil instead. Don’t be too heavy handed here – a little oil goes a long way!

How Long Do I Cook Salmon in the Air Fryer?

For an average salmon filet, you will cook at 390 degrees for 7-10 minutes.  If you prefer a rare cut of salmon, you can cook for less time.  

Food safety guidelines recommend cooking salmons to an internal temperature of 145 degrees. Personally,  I prefer salmon medium, or around 130 degrees. I actually didn’t think I liked salmon at all until a restaurant suggested I try it this way! I had only ever had it well-done previously, which gives it a dryer texture and fishier flavor. Cooked medium though, its succulent and delicious, with a delicate and sweet flavor. 

It’s up to you what you do, but if you’re like me and prefer your salmon less cooked be sure to buy the highest quality fish you can get your hands on.

The best way to determine the time you like is to start with the lower end of the time scale and add additional time if needed. 

What to Serve With Salmon Fillets

You can get really creative with side dishes to go with air fryer salmon!

It absorbs so much of the flavors around it that you can serve it easily with many options. I typically default to Asian flavors like my miso salmon with green tea broth but it’s also great with Caribbean flavors, barbecue sauce, or butter and basil.

I usually serve salmon with rice and vegetables. Broccoli is a favorite and also comes out amazing in the air fryer (here’s a great recipe for air fryer broccoli).   It is also delicious on a salad or in a wrap alongside other vegetables and sauce. 

This crunchy salmon salad with sriracha dressing is another great option that is delicious and shows just how versatile this salmon recipe could be with other ingredients.

More delicious salmon recipes

• Salmon and Sweet Potato Sheet Pan Dinner
• Easy Lemon-Glazed Salmon
• Miso Salmon Salad
• Gluten-Free Salmon Skewers
• Smoked Salmon Fritatta
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls
• Baked Salmon Patties
• Creamy Salmon Pasta

Print

Perfect Air Fryer Salmon

Perfect salmon filets are easy to make – just pull out your air fryer! Simply seasoned with great garlic and lemon flavor, this is a light and healthy option that takes no time to prepare. Give it a try and you’ll never want to cook salmon in a pan again!

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword air fryer salmon, healthy salmon recipe, lemon salmon

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 289kcal

Author Lauren Keating

Equipment

• Crux 2.6 Qt. Touchscreen Air Convection Fryer

Ingredients

• ½ pound salmon fillets 1 ½ inch, bones removed
• 2 teaspoons olive oil
• ½ teaspoon garlic powder
• Salt and pepper
• 1 lemon cut into rounds

Instructions

• Lightly coat each fillet with olive oil and season with garlic powder, salt and pepper.
• Place fillets skin-side down in the basket of the air fryer. Cover the salmon with lemon slices Set air fryer to 390 degrees for 7-10 minutes. 
• When the air fryer is done check fillets with a fork to make sure they are cooked through to your liking.
• Once finished remove from the fryer and serve with a fresh lemon wedge, if desired.

Nutrition

Serving: 1g | Calories: 289kcal | Carbohydrates: 5g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 71mg | Sodium: 218mg | Fiber: 1g | Sugar: 1g

Since Shawn started eating fewer carbs this past spring, it seems like zucchini and cauliflower have taken over our kitchen. It’s honestly really impressive how many things those two vegetables can stand in for! 

One of my favorite way to eat zucchini is cut into long, noodle-like strands called zucchini noodles, or zoodles. (If you’re British and call zucchini courgette, you’d call this courgetti with is super fun to say!)

It’s easy to find pre-cut zucchini noodles at the grocery store since low carb diets are so popular right now. I buy those when I’m looking for something quick, but I usually prefer to cut it myself using a spiralizer. That way I can use a smaller setting for more of an angel hair like thickness. Thinner zoodles are more tender without being soggy, and we love eating them raw or just warmed through. 

When I’m just looking to get something on the table fast, I make zucchini noodles with red sauce and sausage or meatballs. But when I have more time, I love getting creative and using them in recipes like Pepper Jack Smothered Chicken with Southwest Zoodles or Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts. 

These pesto zucchini noodles with baked shrimp fall somewhere in between. They’re really simple and easy to make – especially if you use store-bought pesto – but they have an elegant, special occasion feeling to them.

How to make homemade pesto for pesto zucchini noodles

Homemade pesto really takes these zoodles over the top. I use the pesto recipe that Samin Nosrat shared in Salt, Fat, Acid, Heat and it’s really worth the effort. 

Samin’s recipe is different than other pesto recipes I’ve made. She has you start by grinding pine nuts into a ut butter-like paste. This paste emulsifies the pesto and gives it a super creamy texture and more consistent flavor. It’s a great extra step! 

Next, you add tons of fresh basil, salt, and parmesan cheese and drizzle in your best olive oil. If you feel like being extra, you can mash it all together using a mortar and pestle. There’s something really soothing about doing it that way. But if you don’t have one, or if you’re feeling impatient, a food processor works just as well. 

You can also make a delicious nut free pesto if you have a nut allergy.

Or, you know, just buy some pesto at the grocery store. No judgment. For the best flavor, look for tubs of fresh refrigerated pesto sold in the produce section. 

How to make Baked Shrimp

To keep this recipe on the simpler side, I roasted the shrimp and tomatoes instead of cooking them on the stovetop.

The gentle heat of the oven cooks the shrimp perfectly every time and they don’t get overcooked or rubbery. At the same time, the tomatoes cook down and get a jammy texture and concentrated tomato flavor, without drying out. They’re amazing combined with that delicious homemade pesto! 

If you’re using frozen shrimp, just be sure to defrost them before placing them on the baking sheet. Otherwise, they can get waterlogged and soggy. You’ll also want to be sure to peel and devein the shrimp if you didn’t buy them cleaned. 

Print

Pesto Zucchini Noodles with Baked Shrimp

Pesto and zucchini noodles are a low carb match made in heaven. This simple dinner recipe is topped with baked shrimp and roast tomatoes.

Course Healthy Weeknight Dinner Recipes

Cuisine Italian

Keyword dinner recipe, keto, low carb, zoodles

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Calories 165kcal

Author Lauren Keating

Equipment

• Spiralizer

Ingredients

• 1 pound defrosted raw shrimp large
• 2 cups cherry tomatoes halved
• 2 zucchini spiralized
• 1/16 cup pine nuts
• 1 garlic clove smashed
• ¼ cups basil
• 1/12 cup shredded Parmesan cheese
• 1/12 cup olive oil
• Additional Parmesan cheese and basil for garnishing if desired

Instructions

• Heat your oven to 400F.
• Arrange the shrimp and tomatoes in a single layer on a baking sheet. Season generously with salt and pepper. Bake for 10 minutes, or until the shrimp are cooked through and the tomatoes are slightly shriveled, but not dry.
• Add the zucchini to the pan and bake another 2-3 minutes, until the zucchini is just warmed through.
• Use a mortar and pestle to pound and grind the pine nuts to a smooth paste. Add the garlic and pound until fully incorporated. You can also do this in a food processor if you prefer.
• Add the basil and a pinch of salt. Continue grinding until the basil breaks down completely, working in batches if needed. Stir in the parmesan and oil.
• Add 1/4 cup of the pesto to the sheet pan and stir everything together (you will have 3/4 cup of pesto left; save it for another use)
• Divide between four plates. Serve immediately.

Notes

Maximize your time by making the pesto while the oven heats up!

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 6g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 145mg | Fiber: 2g | Sugar: 3g