This easy sheet pan hoisin glazed salmon and brussels sprouts will be a popular addition to your weeknight dinner recipe rotation.

This content contains affiliate codes. As a Sitka Salmon Shares affiliate I earn from qualifying purchases.

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Today I am sharing my second fish recipe in under a month. Who am I? While I do sometimes remember to take my fish oil supplement, I decided it was time to give the real thing a try again in an effort to continue making healthy life choices. At the same time, Sitka Salmon Shares asked if I would like to try some of their wild-caught seafood – like it was meant to be.

What is Sitka Salmon?

Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps. Each box contains 4-5 pounds of individually portioned, seasonal, wild Alaska seafood from their collective of fishermen that have been blast-frozen and vacuum sealed. The delivery also comes complete with that month’s newsletter for behind-the-scenes info from their fishermen and stewards and recipe cards.

As you may have seen previously with my grilled salmon recipe, my first box came with Coho salmon and lingcod portions. I still have not decided what to make with the lingcod as I’ve never had it before, so today I am sharing yet another salmon recipe. This one might be even easier than the last!

Not only is this recipe easy and cooked together on one sheet pan, it might be my favorite way to cook salmon to date. Granted, my pool of attempts is quite small, but if you can convince me to eat salmon in the first place it must be good.

Usually the only way I like salmon is covered in a rich buttery or a sweet thick sauce, although I have yet to try salmon croquettes. But to be able to find one that’s a bit lighter than the usual is also a win. Better yet served with Instant Pot wild rice and roasted Brussels sprouts.

Grab a discount code!

Along with my sampling of Sitka Salmon Shares, I’m also offering you $25 off a 2021 Community Supported Fishery (CSF) share with my unique code SpiffyFish – valid until 12/31/21. Simple enter the code at checkout on https://sitkasalmonshares.com/collections/2021-shares and you will receive $25 off (but be aware that it does not apply to any special one-off sales like The Freezer). CSF box content is subject to change based on the seasonality of the fishing season.

Six years ago: Red Monster Spinach Smoothie

Seven years ago: Carrot Cake with Cream Cheese Frosting

Ten years ago: Peanut Butter, Banana & Nutella Bars

HOISIN GLAZED SALMON AND BRUSSELS SPROUTS

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 oz. salmon filet
• 1 lb. brussels sprouts, trimmed and halved
• 2 Tbsp olive oil, divided
• Salt and pepper to taste
• 1/4 cup hoisin sauce
• 2 Tbsp honey
• 1 Tbsp rice vinegar
• 1 garlic clove, minced
• 1/4 tsp ground ginger
• Sesame seeds and green onion, for garnish

Directions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or foil.
2. In a large bowl, toss brussels sprouts in 1 tablespoon olive oil. Season to taste with salt and pepper.
3. Spread in a single layer on one side of the baking sheet and bake for 5 minutes.
4. Meanwhile, in a small bowl, hoisin, honey, rice vinegar, garlic, and ginger. Mix together and slowly whisk in remaining tablespoon of olive oil.
5. Add salmon filets to the other side of the baking sheet (skin side down) and pour hoisin glaze over salmon.
6. Bake for 15-20 minutes until flaky, spooning glaze runoff over the salmon every few minutes to keep it moist.
7. Serve topped with sesame seeds and chopped green onions.

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Enjoy this easy flavorful grilled salmon served over a bed of cilantro-lime rice and topped with fresh pineapple salsa. It’s heart-healthy too!

This content contains affiliate codes. As a Sitka Salmon Shares affiliate I earn from qualifying purchases.

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If you’ve been following me long enough, you’ve likely noticed the almost near lack of any seafood recipes. That’s because I generally do not enjoy seafood. But in light of recent health events in my family, I am making a concerted effort to change that. In doing so, I agreed to become an affiliate for Sitka Salmon Shares and to try some of their wild-caught seafood.

My husband is thrilled! 

After years of lower seafood intake than preferred, he is super excited about this partnership. Good thing because he’s going to be my resource and inspiration for what I should cook, being more fish knowledgeable than I am.

Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps. Each box contains 4-5 pounds of individually portioned, seasonal, wild Alaska seafood from their collective of fishermen that have been blast-frozen and vacuum sealed. The delivery also comes complete with that month’s newsletter for behind-the-scenes info from their fishermen and stewards and recipe cards.

My first box came with Coho salmon and lingcod portions. I decided to start with the fish I have actually cooked before – salmon! Although I’ve only cooked it in a foil-pack thus far (both Greek and Florentine versions), the rise in temperatures had me deciding to try it out on a grill this time.

First I set up my rice cooker to make some easy cilantro-lime rice, where you literally just add some cilantro and lime once it is done cooking. Meanwhile, I cut the salmon into 4 pieces, seasoned them, and then cooked on a lightly greased grill for 5 minutes per side. As an added bonus, I even threw some baby bell peppers on the grill as an easy side dish. 

Once everything was cooked, all that was left to do was to plate each salmon filet over a bed of cilantro-lime rice, and top it with some of my leftover fresh pineapple salsa. And there you have it – an easy flavorful dish perfect for grilling season! 

Now, I will admit that if it weren’t for the salsa on top I am not sure I would have been a fan. But that is in no way reflective on the product! The salmon itself was fresh, did not have a fishy smell (which is usually an issue for me), and was perfectly flaky. My fish-connoisseur of a husband gave it his stamp of approval. 

What are your favorite seafood recipes?

Now the next question is, what should I make next? What are your favorite salmon and/or cod recipes? My husband is particularly excited by the cod but he has not shared any specifics yet. As for the remaining salmon portion, I do want to try some kind of sweet-sticky glazed salmon.

Who wants a discount code!?

Now, as a reward for making it this far through my post, I’m also offering you $25 off a 2021 Community Supported Fishery (CSF) share with my unique code SpiffyFish – valid until 12/31/21. Simple enter the code at checkout on https://sitkasalmonshares.com/collections/2021-shares and you will receive $25 off (but be aware that it does not apply to any special one-off sales like The Freezer). CSF box content is subject to change based on the seasonality of the fishing season.

Four years ago: Lego Rice Crispy Treats

Six years ago: Tidy up with #OXOSpringCleaning

Eight years ago: Strawberry Stuffed Cupcakes

Ten years ago: Eggplant Parmesan

GRILLED SALMON WITH PINAPPLE SALSA AND CILANTRO-LIME RICE

Print

Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CILANTRO-LIME RICE

• 1 cup rice
• 1-1/2 cups water
• 1 Tbsp fresh lime juice
• 1 Tbsp fresh chopped cilantro

SALMON

• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp salt
• Pinch cayenne
• 4 (5 oz.) skin-on salmon fillets
• Pineapple Salsa

Directions

1. In a medium pot, stir together the rice and water. Cook according to package directions. Once cooked, stir in lime juice and cilantro; set aside.
2. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
3. In a small bowl, stir together the cumin, coriander, salt, and cayenne. Sprinkle the mixture onto the fish flesh and gently press so it adheres.
4. Grill the fish for 5-7 minutes on each side, or to the desired doneness. Remove the skin if desired, and serve over rice topped with salsa.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Day 3 of #TripleSBites! Today let’s talk about making sacrifices for love. For example, I cannot tell you the number of times I get scoffed at for not liking seafood with the pretense that since I am a food blogger I should love everything edible.

Well I hate to break it to you but I don’t love all foods. I only love the ones that I like to eat which happens to be quite a lot, it just doesn’t include things such as seafood, pickles, and coffee. However, that doesn’t stop me from utilizing those things in the occasional recipe (or being tempted by a homemade salmon burger), especially when I am cooking for someone who will greatly appreciate it.

Salmon is my sacrifice. It is the last thing I think of when picking a protein for dinner. Chicken, beef, pork, and even tofu occur more frequently than any kind of fish in my kitchen. In fact I think this is only the third fish recipe I am sharing on the blog. Since my salmon cooking skills have not been truly tested I rely on simpler, foil-proof recipes. Pun intended as this is a recipe for foil-wrapped salmon.

This easy Greek salmon and orzo was incredibly easy to throw together and while it baked I whipped up some orzo to go with it. I have to admit, I didn’t hate it. In fact it was quite good. It seems great sauces makes nearly anything pleasing to the palate.

Please make sure to check out all the other spicy, saucy, sexy recipes from an awesome list of 19 other bloggers, found at the end of this post! And don’t forget to enter the giveaway HERE!

One year ago: Mini Lasagna Stacks

Four years ago: Homemade Hazelnut Chocolate Spread (Nutella)

EASY GREEK SALMON AND ORZO

Serves 2

Ingredients:

SALMON

1 lb. salmon

Salt, pepper and/or lemon pepper, to taste

2 Tbsp unsalted butter, melted

1 Tbsp olive oil

1 Tbsp red wine vinegar

1 Tbsp fresh lemon juice

1 Tbsp Gourmet Garden oregano paste (or fresh minced)

1/2 Tbsp Gourmet Garden garlic paste (or fresh minced)

ORZO

1/2 cup uncooked whole wheat orzo pasta

1 Tbsp extra virgin olive oil

1/4 cup chopped cherry tomatoes

1/4 cup seeded and chopped cucumber

1/4 cup diced red onion

1 oz. feta, crumbled

1 tsp Gourmet Garden oregano paste (or fresh minced)

1/4 tsp lemon pepper

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with foil with overhanging sides, and lightly coat with nonstick spray.
2. Season the salmon with salt and pepper to taste. Place in the center of the foil and fold up all 4 sides. Set aside.
3. In a small bowl, whisk together butter, oil, vinegar, lemon juice, oregano, and garlic. Pour the mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing closed. Bake for 20-25 minutes, or until cooked through.
4. While the salmon cooks prepare the orzo. Bring a medium pot of water to a boil. Add pasta and cook for 8-10 minutes or until al dente, drain and transfer to a medium bowl. Toss in olive oil then add tomato, cucumber, onion, feta, oregano and lemon pepper. Toss and set aside until ready to serve.
5. When the salmon is cooked, serve immediately over orzo.

Source: Adapted from Damn Delicious and Allrecipes.

Disclosure: I was provided with complimentary product as part of the #TripleSBites event. I was not otherwise compensated for this post. All thoughts and opinions are my own.

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One year ago: Slow Cooker French Dip Sandwich with Au Jus

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I am so honored to be here today guest posting for Erin. I was able to meet her through twitter and other food blogs and I have to say that she is pretty amazing. She has the absolute best recipes, from homemade gnocchi to her most recent post, s’mores ice cream sandwiches (I know, amazing, right?). On top of all this amazing cooking, baking and blogging, she’s getting her PhD in biomedical sciences. Can you say brainiac?!

So with all the excitement of being here at The Spiffy Cookie, I’ve decided to share these smoked salmon eggs benedict for you guys. I made these not too long ago when Jason had a friend over and they were an absolute hit! The flavors were wonderfully balanced from the salty smoked salmon to the bright hollandaise flavors and the fresh avocado slices. Plus they’re a cinch to whip up, making it a perfect breakfast/brunch dish when you have guests over!

Smoked Salmon Eggs Benedict (adapted from The Shiksa in the Kitchen):

Yields 2 servings

• 2 English muffins, split and toasted
• 4 slices smoked salmon
• 1 avocado, thinly sliced
• 2 poached eggs, for serving
• Easy hollandaise sauce

To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.

After reading up a bit on how to cook salmon, I incorporated the tips I found into this recipe. And I have to say it looks delicious despite my unwillingness to actually eat any of it. Somehow Brent managed to get a fork-ful in my mouth and it wasn’t as terrible as I was anticipating. Maybe I will warm up to seafood eventually.

So now the question is, “what did you make for yourself, Erin?”. I substituted with chicken of course! You would have never known it was meant to be cooked with Salmon. So if there are any picky eaters out there who share my feelings, this is an easy recipe that can be made to order.

Serve with Quinoa Pilaf With Pine Nuts.

Ingredients:

1 package 12 oz frozen spinach, thawed

1 Tbsp olive oil

1/4 cup minced shallots

2 tsp minced garlic

5 sun-dried tomatoes, chopped

1/2 teaspoon salt, plus more to taste

1/4 teaspoon red pepper flakes

1/4 teaspoon freshly ground black pepper, plus more to taste

1/2 cup part-skim ricotta

4 skinless salmon fillets (6 oz each), rinsed and patted dry (or chicken!)

8 rings of onion, 1/2 inch thick

Directions:

1. Heat oven to 350 degrees. Squeeze spinach of all excess liquid. Set aside.
2. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
3. Add ricotta; stir to combine. Season with salt and pepper.
4. On four separate sheets of foil, place fillets on top of two rings of onion.  Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Fold up foil into packets, place on rimmed baking sheet and bake until cooked through, 15 minutes.

Source: Adapted from Ellie Krieger on SELF