Here’s a dinner idea that gives you maximum return on investment: this Honey Glazed Salmon recipe! In under 30 minutes, you’ve got tender, flaky salmon fillets that are bursting with flavor from a sticky glaze of honey, soy sauce, miso and garlic. That’s what we mean by return on investment: there’s little time needed to make this incredible dish that will have everyone licking their plates clean!

Ingredients in honey glazed salmon

This honey glaze for salmon can be made in just 5 minutes, making it the ideal quick sauce for weeknight meals. Mix up the 6-ingredient sauce in a bowl, then brush half of it onto the salmon. Broil it up, then pour the remaining glaze on before serving. It makes the best sticky sauce that coats everything in savory sweet flavor. Here’s what you’ll need for this recipe:

• Salmon fillets, wild caught if possible
• Olive oil
• Yellow or white miso
• Honey
• Soy sauce
• Rice wine
• Garlic powder
• Ground ginger
• Olive oil, for brushing

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s known for its intense savory flavor, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso butter recipe: sometimes they’re labeled as “light miso”.

• White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
• Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
• Red or dark miso: This variety is fermented longer than white or yellow miso. It has a very strong flavor and can overwhelm the flavors in a dish, so we don’t recommend using it here.

Tips for buying salmon

The most important thing when it comes to making this honey glazed salmon recipe is the quality of the fish. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: while it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe and look impressive; you might find it labeled center cut at the store.
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work too, but try to find highest-quality frozen salmon. Avoid those big economy-sized bags, which we’ve found it typically thinner and can taste fishy.

How to cook honey glazed salmon

This honey glazed salmon recipe is broiled salmon, an efficient method that skips the oven preheating time and cooks the fish in just 10 minutes! You can also make this recipe oven baked or grilled (see below), but our favorite way is broiled because it’s so quick and it gets nicely crisp and browned on top. Oven baking can work, but the salmon comes out more moist and soft. Here are a few tips for this recipe:

• Allow the salmon to come to room temperature before cooking (brine it if possible!). This can take 15 to 20 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. We recommend brining the salmon, which is letting it sit in salt water while it comes to room temperature. This helps to season the fish and also avoids the white stuff (albumin) when the fish is cooked.
• Remember the thickness determines the cook time. 1-inch salmon takes 8 to 11 minutes to broil. Very thin salmon can broil in just 5 minutes, so adjust the cook time accordingly.
• Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time.
• The salmon is done with the internal temperature is 125 to 130°F when measured in the thickest part. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Other methods: baked and grilled

This honey glazed salmon recipe also works baked or grilled! Here’s how to do it:

• Baked: Follow the instructions in Easy Oven Baked Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before baking, then pour on the remaining half once it’s done.
• Grilled: Follow the instructions in Grilled Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before grilling and brush on half afterwards.

More salmon recipes

This honey glazed salmon recipe is one of our favorite salmon recipes to date! Here are a few more to try with this tasty fish:

• Try Brown Sugar Salmon or Honey Garlic Salmon
• Mix up Stuffed Salmon
• Try fan-favorite Salmon Rice Crunch Bowl
• Go for Easy Salmon Bites or Greek Salmon Salad
• Make Grilled Salmon or Pan Seared Salmon

01

Brown Sugar Salmon

02

Honey Garlic Salmon

03

Stuffed Salmon

04

35 Easy Salmon Recipes

This honey glazed salmon recipe is…

Pescatarian, dairy-free, and gluten-free.

Honey Glazed Salmon

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic.

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Ingredients

• 1 1/2 pounds salmon fillets, room temperature
• Olive oil, for brushing
• ½ teaspoon kosher salt, plus more for brining
• 2 tablespoons yellow or white miso
• 2 tablespoons honey
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon rice wine
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground ginger
• Chopped parsley, for garnish (optional)

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Instructions

1. Brine the salmon* (optional): In a shallow dish whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
2. Preheat the broiler to high.
3. Make the glaze: Meanwhile, in a small bowl, stir together the miso, honey, soy sauce, rice wine, garlic powder, and ground ginger.
4. Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush the salmon with a bit of the olive oil and sprinkle with the ½ teaspoon kosher salt evenly divided among the fillets. Reserve about half of the glaze and brush the remainder on the salmon.
5. Broil the salmon: Broil 7 to 10 minutes for 1-inch thick salmon (or less for thinner fish), until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Pour the reserved glaze onto the salmon and garnish with the parsley, if using. Serve immediately. Leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Broiled
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Honey glazed salmon

A Couple Cooks - Recipes worth repeating.

For fast and easy meals, it’s smoked salmon to the rescue! This flavor-packed protein requires no cooking at all, which makes it ideal for quick lunches and dinners. When you just don’t have time to think, try this Smoked Salmon Sandwich! The bold flavors don’t give away it’s secrets: it takes less than 10 minutes to whip up. It’s more of an idea than a formal recipe, so you can customize it to your tastes. It’s perfect for quick weeknight dinners!

Ingredients in this smoked salmon sandwich

Smoked salmon tastes so good on its own, you barely need anything to make it taste great in a sandwich! Slather a homemade herbed cream cheese spread on the bread, then layer it with crunchy veggies and salty, smoky salmon. Here’s what you’ll need:

• Smoked salmon: Both cold-smoked salmon (aka lox, with a soft texture), and hot-smoked salmon work here (flaky and more like cooked salmon).
• Herb cream cheese: This homemade Herb Cream Cheese is fantastic, or it’s easy to find purchased brands as well.
• Capers: Capers are often paired with salmon, and add a briny pop to this sandwich!
• English cucumber: An English cucumber is longer and thinner than a standard cucumber, and you don’t need to peel it!
• Red onion and tomato: These veggies round out the savory flavors.
• Bread: Use an artisan-style bread, sourdough, or even focaccia bread for a great sandwich.

Mix the cream cheese with herbs and spices, then spread it on the sandwich. Layer all the other ingredients, and it’s a burst of beautiful flavors.

More spread ideas

Not a cream cheese fan, or don’t want to make your own? Don’t worry: there are lots of options for a smoked salmon sandwich. Here are a few other ideas:

• Purchased flavored cream cheese is easy to find (like Boursin), with flavors like herb, garlic, and more.
• Whipped cottage cheese is easy to find at most grocery stores or to make at home! Simply whip cottage cheese in a food processor until fluffy and season with salt.
• Whipped ricotta requires olive oil and milk to get an ultra fluffy texture, plus a whiz in the food processor. Or, use plain ricotta and stir in a bit of salt and pepper to season.

Best bread for a smoked salmon sandwich

The bread is what can take a smoked salmon sandwich to rock star status. We like it with an artisan style bread, lightly toasted. Here are some other ideas:

• Focaccia bread
• Sourdough bread
• Artisan bread
• Ciabatta rolls
• Bagels

Try homemade smoked salmon

Purchased smoked salmon can be incredibly delicious, but homemade smoked salmon takes it 10 steps up! If you’ve got an outdoor smoker, it’s a must try. The flavor is beautifully intense, and you can vary the flavors depending on the wood and spices you use.

You’ll prepare the salmon the day before smoking using a process called dry brining. Dry brining is salting and resting food before cooking it, which makes for deeply seasoned, juicy salmon without diluting the flavor. The main steps for homemade smoked salmon are:

1. The day before (dry brine): Sprinkle salmon fillets with salt, brown sugar, onion powder, and garlic powder (see this recipe for quantities). Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse and refrigerate it uncovered overnight.
2. The day of smoking: Heat an outdoor smoker to 200°F. Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F.

More smoked salmon recipes

Smoked salmon makes the best easy meals, appetizers, and more! We hope you love this smoked salmon sandwich as much as we do. Here are a few more tasty smoked salmon recipes to try:

• Try Smoked Salmon Toast or a Smoked Salmon Bagel for breakfast or lunch
• Make easy and stunning Smoked Salmon & Cucumber Appetizer
• Opt for brunch with a Smoked Salmon Omelette
• Whip up Smoked Salmon Dip or Smoked Salmon Spread
• Grab a quick dinner with Smoked Salmon Salad or Smoked Salmon Pasta

01

Smoked Salmon Toast

02

Smoked Salmon & Cucumber Appetizer

03

Smoked Salmon Dip

04

Smoked Salmon Salad

This smoked salmon sandwich recipe is…

Pescatarian. For gluten-free, use gluten-free bread.

Smoked Salmon Sandwich

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches

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Description

This smoked salmon sandwich is a fast and easy meal! Layer salmon on bread with veggies and herb cream cheese for a total treat.

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Ingredients

• 4 tablespoons Herb Cream Cheese (homemade is best, or substitute purchased)
• 1/4 English cucumber
• 1 handful red onion slices
• 2 thin tomato slices (optional)
• 2 tablespoons capers, drained
• 4 ounces smoked salmon
• 4 slices bread

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Instructions

1. Make the Herb Cream Cheese. 
2. Thinly slice the cucumber and red onion. Thinly slice the tomato. Top the cucumber and tomato with a pinch of salt. 
3. Toast the bread (optional). 
4. Spread herb cream cheese spread on both sides of the bread. Top with 1 tablespoon capers per sandwich, 2 ounces smoked salmon, and the cucumber, red onion, and tomato (if using). Top with the final slice of bread and enjoy. 

Notes

*If you prefer, substitute Whipped Ricotta or Whipped Cottage Cheese as the spread. 

• Category: Main dish
• Method: Sandwich
• Cuisine: Sandwich

Keywords: Smoked salmon sandwich

A Couple Cooks - Recipes worth repeating.

Oh hey there, welcome to one of our favorite fish recipes ever. Meet our best halibut recipe! This genius way to cook this popular white fish bakes it until flaky and tender with garlic and lemon, along with capers if you love that salty, briny pop. Once it’s juicy and baked, shower it with the secret sauce: finely minced parsley and crispy fried onions, which add a pop of salt, herbaceous flavor and a crunch. You’ll want to use this trick on everything!

Cooking with halibut

Halibut is a popular white fish with firm, meaty flesh and mild, slightly sweet flavor. It is similar to cod or tilapia, but it’s more buttery with a less fishy flavor. Why is halibut so expensive? Wild halibut populations are struggling to compete with demand. Depending on your location, it can cost between $20 to $40 per pound.

Since we live in Midwestern America, we eat halibut as an occasional treat, or of course fresh caught when we’re in Alaska visiting family.

What you need for this baked halibut recipe

If you have a few filets of halibut, baking is a fantastic way to prepare this white fish. It’s also great grilled, but this baked version is our favorite. It’s quick and simple, with just a 15 minute cook time. Here’s what you’ll need for this halibut recipe:

• For the fish: skin-on halibut filets, fresh or frozen and thawed
• Seasonings: Olive oil, salt, dried oregano, dried tarragon, red pepper flakes, jarred capers
• Fresh ingredients: Shallot, garlic, lemon, fresh Italian parsley
• Special ingredients: Crispy fried onions
• Equipment: Baking dish: 9 x 13 or 7 x 11

About those crispy fried onions

Crispy fried onions are one of our favorite secrets for adding big flavor to fish, salads, bowl meals, and more! We discovered the idea with our salmon rice crunch bowl, and have been using them ever since! Here are a few tips:

• Grab a can of purchased crispy fried onions. That’s right, the kind that go on green bean casserole.
• Chop with the parsley as a garnish. You can chop them right along with the parsley, making a sort of dry herby garnish.
• Use them for sprinkling on any bowl meal or salad. They’re especially fun on on a salmon rice crunch bowl, a Caesar salad or kale Caesar.

How to make baked halibut

This baked halibut recipe calls for placing the fish in a baking dish with olive oil, salt, and a few aromatic vegetables (shallot, garlic, capers, and lemon) and baking until tender. You can also use this template of a recipe and add your own flavors. Here’s the basic idea for how to make baked halibut:

• The temperature for baked halibut? 425°F. High heat makes for a perfectly cooked piece of fish. This results in a tasty, tender piece of fish (it won’t have a crispy or seared top).
• How to season it? We use 1 tablespoon olive oil and ¾ teaspoon salt for 1 ½ pounds halibut. Use more salt to taste if you’re not adding extra seasonings. It’s best baked up with 1 thinly sliced shallot, 2 garlic cloves, thinly sliced lemon rings, and a dusting of dried oregano and tarragon.
• How long to cook baked halibut? Bake it for 15 to 18 minutes, until flaky. Insert a meat thermometer in the thickest part of the fish: it should read 125°F for medium rare fish (cook to 145°F for well done).

Make it a meal

This baked halibut recipe is a tasty Mediterranean-style meal that will make a fish lover out of anyone! Both seafood afficionados and fish-wary eaters will be wowed by this one, and it’s perfect for a quick weeknight meal or a dinner party to impress. Want to make it into a simple and elegant meal? Try whipping up one of these side dishes for fish:

• Add Lemon Rice or Basil Rice
• Go for elegant Endive Salad with Parmesan & Orange, Crisp Apple Salad, or Fennel Salad with Parmesan
• Opt for Simple Roasted Broccolini or Sauteed Broccolini
• Add Lemony Broiled Asparagus or Roasted Asparagus with Lemon
• Mix it up with Lentil Salad, Bell Pepper Salad, Orzo Pasta Salad or Bow Tie Pasta Salad

Halibut substitutes

Want to make this halibut recipe with another white fish when you can’t find halibut? This recipe works beautifully with other types of fish too. The best substitutes for halibut are:

• Cod
• Tilapia
• Mahi Mahi
• Sea bass
• Swordfish

More fish recipes

This baked halibut recipe is a family favorite! Here are a few more fish recipes you’ll love:

• Try this Mediterranean-style Easy Baked Fish
• Go for Baked Tilapia with Lemon or Baked Cod
• Ditch the oven and go for Fried Tilapia, Blackened Tilapia or Parmesan Crusted Tilapia
• Make Oven Baked Salmon or these 35 Easy Salmon Recipes

01

Easy Baked Fish

02

Fried Tilapia

03

Baked Cod with Lemon

04

35 Easy Salmon Recipes

This halibut recipe is…

Pescatarian, gluten-free and dairy-free.

Baked Halibut Recipe

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

This baked halibut recipe is dream! It comes out flaky and tender with lemon and garlic, garnished with herbs and crispy onions.

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Ingredients

• 1 1/2 pounds halibut (4 filets)
• 2 tablespoons olive oil, divided
• ¾ teaspoon kosher salt
• 1 large shallot, thinly sliced
• 2 garlic cloves, minced
• 1/2 small lemon, thinly sliced into rings
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 1 pinch red pepper flakes (optional)
• 2 tablespoons drained capers
• Fresh parsley, for garnish
• Crispy fried onions (purchased*), for garnish

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Instructions

1. Preheat the oven to 425°F. Allow the halibut to come to room temperature. 
2. Pat the halibut dry. Rub the filets with 1 tablespoon olive oil and the kosher salt, split evenly between the filets. 
3. Place the shallot, garlic, and lemon slices in the bottom of a 9 x 13″ or 7 x 11″ baking dish. Mix them with the remining 1 tablespoon olive oil.
4. Place the halibut in the baking dish. Sprinkle the filets with the oregano, tarragon, red pepper flakes and capers.
5. Place the pan in the oven and bake for 15 to 18 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 125°F when measured with a food thermometer (or for well done fish, cook to 145°F).
6. Meanwhile, finely chop 1 handful of fresh Italian parsley leaves with 1 handful crispy fried onions. Garnish the fish with chopped parsley and crispy onions. Serve immediately, garnished with additional lemon slices if desired. 

Notes

*Buy a can of these at the grocery (the type you might use to top a green bean casserole).

• Category: Main dish
• Method: Baked
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Halibut recipe, baked halibut

A Couple Cooks - Recipes worth repeating.

Here’s an impressive dinner idea that’s simple and flavor-packed Miso Salmon! Miso makes kitchen magic, adding a developed savory flavor to everything it touches. Here it features in a miso glaze that’s so punchy, you’ll want to brush a glossy swipe onto just about everything. Brush it on a tender fillet of salmon before and after broiling, and it’s absolutely stunning. In fact, we couldn’t tear ourselves away from taking bites!

What’s in miso glaze?

The secret to miso salmon is this tasty miso glaze. It works on about anything, like any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and salty flavor. This glaze comes together in just a few minutes and uses only 5 ingredients (plus salt). Once you whisk together the ingredients, there may still be some chunks of miso that do not dissolve: that’s ok! Just try to get it as smooth as you can. Here’s what you need for the miso glaze:

• Miso: We like the flavor of yellow or light miso for this recipe.
• Soy sauce: Substitute tamari or coconut aminos as necessary.
• Rice vinegar
• Sugar: Substitute maple syrup or honey if you like.
• Sriracha hot sauce
• Salt

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and salty flavor. It’s known for its intense savory notes, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso salmon recipe, which might be labeled as “light miso” at the store.

• White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
• Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
• Red or dark miso: These types are fermented longer and have a very strong flavor that can overwhelm a dish if it’s not customized for them. We don’t recommend using either type here.

Buy a high quality piece of salmon

The other part of this miso salmon recipe that’s important: finding a great piece of salmon! It tastes best with a high quality of fish. We splurged and used King salmon for this one, and it came out beautifully tender and juicy. But this isn’t always in budget, and it tastes great with a nice piece of Coho or Atlantic salmon too. Here are some pointers one how to buy the best salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe, which might be labeled “center cut” at the store.
• Fresh salmon is best. You can find good frozen salmon, too. But for the very best quality, find fresh fish from your local seafood counter.
• Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Coho is a good choice. We like Coho salmon for its mild flavor; it’s a good mid-priced option. King salmon tastes incredible, but it’s more of a splurge. Atlantic salmon is often farmed salmon; try to research its origin before buying.

Tips for broiling miso salmon

There are lots of ways to cook salmon. For this miso salmon recipe, we chose broiled salmon because it is quick and easy! It also results in a crispy top, which is our favorite texture for this fish. Here are a few tips for broiling:

• Let the salmon come to room temperature, or brine it (lower quality salmon). It’s important to let the salmon come to room temperature before broiling it so it cooks evenly. If you’re using lower quality salmon, you may want to brine it during this time to reduce the white stuff (albumin). Go to Step 1 of this Broiled Salmon recipe.
• Broilers vary, so watch the cook time carefully! The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. It will be different every time: so watch closely. Estimate 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon. A food thermometer is nice for judging when the salmon is done.
• Most broilers are about 3 to 5 inches from the heating element. If yours is closer, take care and watch the salmon during the cook time.

Other ways to cook the fish

You can choose any salmon cooking method you like for this miso salmon recipe; the only caveat is when to add the glaze. Here are a few other options with notes on how to adapt them:

• Pan Seared Salmon: Paint on a bit of the glaze when you flip the salmon to skin side down, then add a little more after it’s out of the pan.
• Oven Baked Salmon: Use the glaze in the same way as broiling!
• Grilled Salmon or Grilled Salmon in Foil: Paint the glaze on right before adding the fillets to the grill, then paint with more glaze after grilling.

Sides to serve with miso salmon

What to serve with miso salmon to make it into an easy dinner? There are so many options! Here are some of our favorite sides for salmon:

• Edamame: Try 5-Minute Shelled Edamame or Easy Edamame.
• Rice or quinoa: Try Perfectly Seasoned Quinoa, Lemon Rice, bright green Jade Rice, or Jasmine Rice.
• Mixed vegetables: Add colorful Ultimate Sauteed Vegetables.
• Brussels sprouts: These Spicy Brussels Sprouts, Crispy Brussels Sprouts, or Roasted Brussels Sprouts would be fantastic.
• Noodles: Add a side of Soba Noodles with sesame marinade, or try Garlic Butter Noodles.

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Quick Soba Noodles

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Lemon Rice

03

5-Minute Shelled Edamame

04

Crispy Brussels Sprouts

This miso salmon recipe is…

Pescatarian, gluten-free, and dairy-free.

Easy Miso Salmon

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★★★★★

4.5 from 6 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. 

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Ingredients

• 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
• 2 tablespoons light or yellow miso
• 2 tablespoons soy sauce (or tamari or coconut aminos)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (or maple syrup)
• ¼ teaspoon Sriracha hot sauce
• ¼ teaspoon kosher salt
• Optional garnish: Sliced green onions, sesame seeds

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Instructions

1. Let salmon rest at room temperature for 20 minutes.
2. Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
3. Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
4. Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.

• Category: Main Dish
• Method: Broiled
• Cuisine: Asian inspired
• Diet: Gluten Free

Keywords: Miso salmon

Best salmon recipes

Salmon is one of the best healthy dinner ideas! Here are some more salmon recipes to add to your repertoire:

• Sear up some flavorful Blackened Salmon, Maple Glazed Salmon or Cajun Salmon
• Bake up Sheet Pan Salmon and Asparagus
• Make zingy Lemon Garlic Salmon with lemon butter sauce, or
• Mix up a fresh and delicious Smoked Salmon Salad
• Pat it into tasty Classic Salmon Burgers or Easy Salmon Cakes with tartar sauce
• Add a crunchy topping with easy and classy Pistachio Crusted Salmon or Pecan Crusted Salmon
• Top it with bright green sauce for Pesto Salmon
• Add zingy lemon caper sauce for Salmon with Capers
• Cover it in creamy dill sauce for Lemon Dill Salmon
• Make a tasty Salmon Bowl drizzled with tahini sauce or miso sauce

A Couple Cooks - Recipes worth repeating.

Here’s a fun way to cook shrimp without all the hassle of a shrimp boil: try Steamed Shrimp! This method is a combination of boiling and steaming that results in succulent, seasoned shrimp. Amazingly, the cook time is only 3 minutes! It’s fun to do and results in a seriously easy dinner recipe. Pair it with cornbread and sauteed peppers and you’ve got a meal.

Best type of shrimp for steamed shrimp

There a few things to look for when when buying shrimp for this recipe. There are loads of options when you go to the store, so here’s what to look for:

• Shell-on is best for steaming. The shell locks in moisture and flavor for steamed shrimp. The con? You have to remove it when you’re eating, which can be difficult and messy. But it’s absolutely worth it for the flavor!
• Look for deveined shrimp. Try to find shrimp that’s already been deveined but still has the shell on. (If your shrimp are not deveined, here’s How to Devein Shrimp.)
• Tail on also works. See the notes below on how to steam shrimp with the shell off.
• Wild caught is a sustainable choice. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms. Go to this Seafood Watch Consumer Guide.

How to steam shrimp

This method for Old Bay steamed shrimp is a combination between boiling and steaming. You don’t even need a steamer basket! It uses less liquid than a traditional shrimp boil, but the flavored water imparts zesty, savory flavor into the shrimp. Here are the basic steps (or jump to the recipe below):

• Boil 2 cups water with seasonings: In a large pot, add water, butter, apple cider vinegar, Old Bay and lemon wedges. Bring to a boil over medium high heat.
• Add shrimp and cook 2 to 3 minutes: Add the shell-on shrimp, reduce the heat to a simmer and cover the pot. Cook 2 to 3 minutes until shrimp is cooked and opaque, stirring occasionally. Remove the shrimp with a slotted spoon. Serve immediately!

Making steamed shrimp with shells off

Cooking shrimp with the shell on makes for perfectly moist shrimp. It makes this recipe like a shrimp boil where you peel off the shells before eating. However, if you prefer to cook with shelled shrimp, it works too. Here’s what to know:

• Making steamed shrimp with shelled shrimp is easier to eat, especially for kids. It’s also easier to find shelled deveined shrimp at the store.
• Cook shelled shrimp for 1 to 3 minutes, depending on the size. Keep in mind that if you overcook them, you run the risk of a rubbery texture. They won’t turn out quite as moist, but this method works too!

Tips on using Old Bay

Old Bay is an American seasoning blend invented in Maryland that’s used to season shrimp, crab, clam chowder, and other seafood dishes. You can make steamed shrimp without Old Bay, but this classic seasoning blend really makes the dish. The ingredients in Old Bay are a proprietary secret, but the strongest flavors are paprika, celery salt, and black pepper.

• Where to find Old Bay? In the US, you can find Old Bay most grocery stores in the spices aisle. Or, you can buy Old Bay online.
• Is there a substitute for Old Bay? You can make it at home! Try our Homemade Old Bay Seasoning. You’ll need paprika, celery salt, celery seed, dry mustard, black pepper, nutmeg, cinnamon and cayenne.

Got leftover shrimp?

Leftover steamed shrimp lasts in the refrigerator for up to 2 days, or you can make leftover shrimp into a new recipe.

• Try Shrimp Salad, like a tuna salad mixing shrimp with a creamy dressing, celery and onion.
• Go for Classic Shrimp Rolls, like a lobster roll and served on a toasted bun.

Sides to serve with Old Bay steamed shrimp

What to serve with Old Bay steamed shrimp to make it into a meal? There are lots of choices that complete this meal. Here are a few sides to go with shrimp:

• Try Easy Skillet Cornbread or Classic Cornbread Muffins
• Go for Sauteed Peppers or Sauteed Peppers and Onions
• Make Corn on the Cob or Easy Succotash
• Opt for Ultimate Sauteed Vegetables or Perfect Sauteed Cabbage
• Try Sauteed Spinach or Sauteed Kale
• Go for Best Coleslaw Recipe or Easy Vinegar Coleslaw Recipe

01

Easy Skillet Cornbread

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Sauteed Peppers and Onions

03

Best Coleslaw Recipe

04

Easy Succotash

This steamed shrimp recipe is…

Pescatarian, gluten-free and dairy-free.

Steamed Shrimp

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★★★★★

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 4

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Description

This succulent Old Bay steamed shrimp is fast and easy to make! Here’s how to steam shrimp until it’s tender and full-flavored.

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Ingredients

• 1 1/2 pounds shrimp, shell on and deveined (or tail on and deveined)
• 2 cups water
• 1 tablespoon salted butter
• ½ cup apple cider vinegar
• 3 tablespoons Old Bay seasoning
• 1/2 lemon, sliced into wedges

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Instructions

1. In a large pot, add the water, butter, apple cider vinegar, Old Bay and lemon wedges. Bring to a boil over medium high heat.
2. Add the shrimp, reduce the heat to a simmer and cover the pot. Cook 2 to 3 minutes* until shrimp is cooked and opaque, stirring occasionally.
3. Remove the shrimp with a slotted spoon. Serve immediately, with a bowl for the shells*. Leftovers last up to 2 days refrigerated.

Notes

*Cooking with the shell on makes for perfectly moist shrimp and is most like a shrimp boil. If you prefer to cook with shell off, this works too and makes it easier to eat. Cook the shrimp 1 to 3 minutes, depending on the size, being careful not to overcook them.

• Category: Main dish
• Method: Steamed
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Steamed shrimp, How to steam shrimp, how long to steam shrimp, Old bay steamed shrimp

A Couple Cooks - Recipes worth repeating.

You know those recipes where people rave and only you know the secret that it’s actually easy to make? That’s the case with this Creamy Sun Dried Tomato Pasta! There’s major wow-factor to this pasta, which comes together in just 30 minutes. Earthy, fruity sundried tomatoes lend a meaty quality to this easy vegetarian dish, which is bathed in a Parmesan cream sauce. We couldn’t stop raving about each bite!

Ingredients in sun dried tomato pasta

This sun dried tomato pasta comes together in about 30 minutes, with only one ingredient to chop. That’s right, all you need to do is mince garlic! Otherwise, it’s a matter of simmering up a simple sundried tomato cream sauce and boiling a pot of pasta. Here’s what you’ll need:

• Short pasta (we used rigatoni)
• Butter
• Garlic
• Milk
• Flour
• Heavy cream
• Parmesan cheese
• Sun dried tomatoes, packed in oil
• Spinach
• Fresh or dried thyme
• Salt

Got leftover sundried tomatoes? They’re great in this Sundried Tomato Pesto or tucked into a Pesto Grilled Cheese.

Other types of pasta to use

This sundried tomato pasta recipe works with any type of pasta noodle, but we like it best with short cut pasta. Short cut pasta makes it easy to get perfect distribution of sundried tomatoes, spinach, and bites of chewy pasta. However, you’re welcome to make it with long noodles too! Here are a few varieties we’d recommend:

• Rigatoni
• Spirals (fusilli)
• Penne
• Shells (conchiglie)
• Cavatappi
• Orecchiette
• Gemelli
• Gigli
• Spaghetti
• Linguine
• Bucatini

Cook the pasta to al dente

The most important part of this sun dried tomato pasta recipe? Cook your pasta to al dente. Al dente means “to the bite” in Italian, and signifies to cook until it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for the perfect al dente pasta:

• Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Tips for making sun dried tomato pasta

Besides cooking your pasta to al dente, here are a few things to note about this sundried tomato pasta:

• If the pasta finishes before the sauce, drain and stir with a drizzle of olive oil. This prevents the pasta from sticking to the pan.
• You’ll add flour as a thickener after simmering the sauce. A standard cheese or cream sauce starts with a roux, a mixture of flour and butter that thickens cheese sauces. This sauce is a little different: it does contain flour as a thickener, but you’ll add it at the end of simmering.
• For a gluten-free version, use cornstarch and GF pasta. There are lots of great brands of gluten-free pasta these days, made from gluten-free flour or legumes like chickpeas.

Protein adders

This sundried tomato pasta is a delicious vegetarian pasta that’s filling and satisfying! However, if you want to add protein it’s very easy to add the following:

• Chicken like chopped grilled chicken or pan-fried chicken (skip step 3 of creating the pan sauce)
• Shrimp like sauteed shrimp
• Salmon like pan seared salmon
• Scallops like seared scallops
• Tofu like crispy tofu

Leftovers and storage info

Sundried tomato pasta tastes the best the day it is made. But unlike many pasta recipes, this one tastes great as leftovers! Store leftovers for up to 3 days refrigerated. You can reheat them in a skillet on the stove, adding a splash of milk to keep the sauce creamy. Or you can simply eat it cold (it’s still good!).

More easy pasta recipes

Love a good pasta? Here are some tasty more pasta recipes that make fast and easy dinner ideas or fun pasta side dishes:

• Make Pasta Pomodoro or Classic Red Sauce Pasta
• Try Pasta alla Norma
• Mix up super simple Easy Garlic Butter Noodles
• For sides, make Orzo Pasta Salad or Bow Tie Pasta Salad

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Pasta Pomodoro

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Pasta alla Norma

03

Easy Garlic Butter Noodles

04

Orzo Pasta Salad

This sun dried tomato pasta recipe is…

Vegetarian. For gluten-free, use cornstarch and gluten-free pasta.

Sun Dried Tomato Pasta

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

This sun dried tomato pasta is creamy, cozy, and a crowd-pleasing dinner idea! This recipe is simple to make with maximum wow-factor.

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Ingredients

• 8 ounces pasta of any type (we used rigatoni)
• 2 tablespoons salted butter
• 4 garlic cloves, finely minced
• 2 teaspoons fresh thyme or ½ teaspoon dried thyme
• 1 cup milk
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup sun dried tomatoes packed in oil (julienne-cut), drained
• 3 to 5 cups (3 to 5 ounces) baby spinach or roughly chopped fresh spinach
• ¾ teaspoon kosher salt
• 1 tablespoon all-purpose flour

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Instructions

1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
2. Meanwhile, heat a large saute pan or saucepan over medium low heat. Melt the butter, then add the garlic and thyme and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted and it thickens slightly. Add the sun dried tomatoes, spinach, and salt and cook 2 to 3 minutes more, until the spinach is wilted.
3. In a small bowl, mix the flour with 2 tablespoons water. Pour it into the pan with the sauce, then stir until it thickens. Cook 2 minutes more.
4. Add the drained pasta and stir to combine. Stir in a few grinds of fresh ground black pepper if desired. Serve immediately. Leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Keywords: Sun dried tomato pasta, sundried tomato pasta, creamy sun dried tomato pasta

A Couple Cooks - Recipes worth repeating.

Here’s a recipe every cook should know: how to make pan seared salmon! This is one of the best ways to cook this fish because it’s fast, it’s easy, and has incredible flavor. Pan fried salmon is faster than baked, and even better, the hot pan makes a perfect crispy browned layer on top. For us, that’s a deal breaker! It also leaves the oven free for roasting up some veggies as a side dish.

How to make pan seared salmon

Pan seared salmon cooks the fish on the stovetop until the exterior is browned and the interior is flaky and tender. You can sear salmon in oil, butter, or a combination of the two (jump to the recipe if you’re ready). Here’s an overview of the basic concept:

• Brine the salmon. The first step is optional but it makes the best crispy-on-the-outside, seasoned on the inside piece of salmon. It also helps to avoid the white albumin that can appear when it’s cooked (it’s edible, it just doesn’t look appetizing!). Place the salmon in a salt water solution for 15 minutes, which also helps the salmon to come to room temperature and allow for even cooking.
• Melt butter and olive oil in a large skillet. You can also use just olive oil, but we like the flavor of both in combination.
• Sear the salmon skin side up for 2 to 3 minutes. Cook it over medium high heat until the fish becomes opaque about halfway through.
• Flip and cook 2 to 5 more minutes. The timing of when salmon is done depends on the thickness of the fillet, so use your best judgement. It should be just tender and pink at the center (about 130°F).

Best tool for pan seared salmon

A helpful tool for cooking salmon and other fish is a fish spatula! This tool is a wide slotted metal spatula that’s easy to gently slide underneath fish when cooking it. Because it’s so wide, it’s useful for many more kitchen tasks, too! We use it to flip and lift all sorts of foods, like eggplant pizzas or fries.

If you don’t have one, you can easily use any large, wide spatula. A thin metal surface is nice to easily slide under the fish skin.

How to season salmon: a few variations

There are a few main ways we like to season pan seared salmon. We generally do the basic method, but the blackened salmon is another favorite. Here are all our favorite ways to season salmon:

• Basic pan fried salmon: Season with salt and pepper, then finish with garlic butter.
• Blackened seasoning: Make up a batch of Blackened Seasoning, a Cajun style blend with a mild level of heat. Go to Blackened Salmon.
• Cajun seasoning: Same idea, but with spicy Cajun seasoning! Go to Cajun Salmon.
• Magic salmon seasoning: This Salmon Seasoning really is magical: the spices are just right for the juicy, flaky salmon.

Sauces for pan fried salmon

You can also use a sauce to flavor pan fried salmon. It’s not necessary, but it can take this healthy fish to new heights. Here are a few ideas for sauces for salmon:

• Dill sauce: Make the basic salmon and add Dill Sauce or Tzatziki for a tangy, creamy counterpoint.
• Butter sauce: This Lemon Butter Sauce or Garlic Butter Sauce are perfect with any fish.
• Pesto: Make up this beautifully bright Pesto Salmon.
• Chimichurri: Step up this salmon with Chimichurri Sauce.
• Caper sauce: Spoon over this lemon caper sauce to make salmon with capers.
• Dipping sauces: Dip it in Mustard Sauce, Remoulade or Tartar Sauce.

Why to brine salmon and the “white stuff”

The brining step for salmon takes 15 minutes: so if you’re running behind, you can skip it. However, it does a few things that are helpful for this fish:

• It helps the salmon come to room temperature. This helps the salmon cook through evenly. If the fish is too cold, the inside can be uncooked when the outside is fully browned.
• It seasons the salmon. Brining also helps to bring flavor to the entire piece of fish.
• It reduces the “white stuff.” Ever have white stuff rise to the surface of salmon when you cook it? It’s coagulated protein that seeps to the surface called albumin. The amount of albumin varies depending on the fish, so it’s not something you can fully control. However, brining the salmon helps!

Sides to serve with pan seared salmon

Pan seared salmon is a great fast and easy dinner idea! Here are a few ideas of easy side dishes for salmon. Start them while the salmon is brining!

• Go for Seasoned Quinoa, Lemon Rice or Basil Rice
• Make fun and crunchy Celery Salad with Apples
• Opt for Roasted Bell Peppers, Sauteed Peppers, or Best Ever Sauteed Kale
• Roasted Brussels Sprouts or Smashed Brussels Sprouts make a stunning meal
• These Sauteed Mushrooms are stunning and have beautiful meaty flavor
• Bake up a pan of Baked Asparagus with Parmesan while you pan fry the salmon

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Roasted Brussels Sprouts

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Celery Salad with Apples

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Best Ever Sauteed Kale

04

30 Best Sides for Salmon

This pan seared salmon recipe is…

Pescatarian, gluten free and dairy free (using only olive oil).

Easy Pan Seared Salmon

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4

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Description

Here’s how to make pan seared salmon! It’s an easy way to cook it up in a flash, and the pan fried flavor is unbeatable.

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Ingredients

• 1 pound salmon fillets, skin on (wild caught if possible)
• ¾ teaspoon kosher salt, plus more for brining
• Fresh ground black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil, plus one drizzle
• 1 tablespoon lemon juice, plus a few lemon wedges
• 4 garlic cloves, minced
• ½ tablespoon finely chopped fresh parsley, for garnish (if desired)
• Optional seasonings: Blackened Seasoning or Magic Salmon Seasoning

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Instructions

1. Brine the salmon* (optional): In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.
2. If not brining, allow the salmon to come to room temperature for 15 minutes. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and generous grinds of fresh ground pepper. (Optional: Use ½ kosher salt and season with 2 tablespoons Blackened Seasoning or Magic Salmon Seasoning.)
3. Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to center of thick part of salmon.
4. Reduce to medium heat and flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Cook for 2 to 3 minutes, then drizzle with the lemon juice and add the minced garlic. Continuously baste the salmon by spooning the garlic butter over the salmon and cook and additional 1 to 3 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
5. Remove from the heat. Spritz with juice from a few additional lemon wedges and  chopped fresh parsley (if using) and serve.

Notes

*Brining is optional: it’s most important for lower quality salmon. Either way, you’ll need to bring your salmon to room temperature before cooking, so it’s just as easy to do the brining step (it helps with seasoning and moistness).

• Category: Main Dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Pan seared salmon, how to sear salmon, how to pan sear salmon

A Couple Cooks - Recipes worth repeating.

When the air gets a certain chill, there’s a recipe we make on repeat: this Vegetarian Chili! In fact, we’ve made it so often for friends and family, they always request that we make “the chili!” It’s bursting with hearty, smoky flavor, with a savory tomato base loaded with two types of beans, corn, and quinoa. The best part is that it’s beyond simple to whip up: essentially a “dump and stir” recipe! Add cornbread and you’ve got a simple, comforting meal where no one will miss the meat.

Ingredients in this vegetarian chili recipe

Why make this vegetarian chili? Well, a great vegetarian chili goes beyond bean soup. It’s hard to replicate the heartiness of that signature flavor without using meat. But this recipe uses a combination of “secret” ingredients to bring a savory, salty umami: ketchup, mustard, butter and Worcestershire sauce lend a richness and intensity to the flavor. Stirring in smoked paprika at the end adds an irresistible smokiness (it’s our secret weapon when it comes to plant-based dishes).

The recipe was originally inspired by open-fire cooking: we first made it in a pot over an open fire in our backyard! Because of that, it’s seriously easy to put together, a combination of great ingredients that bring massive flavor with little effort. Here’s what you’ll need:

• Onion and garlic
• Olive oil and butter
• Quinoa
• Beans
• Canned fire roasted tomatoes
• Corn
• Ketchup
• Mustard
• Worcestershire sauce
• Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt

It’s all in the tomatoes

One other flavor secret to vegetarian chili? It’s all in the tomatoes! You can make this vegetarian chili recipe with any type of canned tomato, but the best option is fire roasted tomatoes. This type of tomato is roasted over an open flame, which infuses a sweet and smoky flavor to the tomatoes. They taste better than standard canned tomato, which can taste flat and bitter.

Can’t find fire roasted tomatoes? San Marzano tomatoes can work in a pinch: this Italian type of tomato has a sweeter flavor right out of the can too. Or, simply use the best canned tomatoes you can find.

Toppings for vegetarian chili

One of the best parts of a vegetarian chili recipe is loading it up with toppings! Once you’ve whipped up a big, steaming pot on the stovetop, assemble your toppings of choice. Here are a few of our favorite options:

• Shredded cheese: Try cheddar, Mexican blend or Monterrey Jack.
• Sour cream: it’s required, in our opinion! For vegan, use Cashew Cream or Vegan Queso.
• Green onion: Onion adds just the right savory flair.
• Cilantro: Fresh cilantro adds an herby nuance.
• Hot sauce: Try a Mexican hot sauce like Cholula.
• Crushed tortilla chips: Add a crunch with crushed tortilla chips.
• Roasted pepitas: Pumpkin seeds also add a salty crunch.
• Pickled onions: Make a jar of quick pickled onions in advance; they add bright color and tangy flavor to chili.
• Pickled peppers: Try pickled jalapeños for a kick!

Variation: make it vegan!

Want to make this vegetarian chili into a vegan chili? Simple use vegan butter or refined coconut oil in place of the butter. Either way, these ingredients add richness and fat, which is important in making a meatless chili taste satisfying. For the topping, use Cashew Cream instead of sour cream.

Sides to serve with chili

Turn this vegetarian chili recipe into a meal by adding a few simple side dishes! Cornbread is an obvious pair with this hearty stew, but there are lots of other options and ideas. Here are some sides to serve with chili:

• Add cornbread or corn muffins
• Pair with Mexican cornbread or vegan cornbread
• Add a green salad like Mexican-style chopped salad or kale Caesar salad
• Pair with fries or sweet potato fries
• Serve over a baked potato or baked sweet potato

Make ahead and storage info

This vegetarian chili works great as a make ahead recipe for meal prep. However, keep in mind that the chili becomes very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops. 

Leftovers store for up to 3 days refrigerated. They also freeze well: place in a freezer-safe container and freeze for up to 3 months.

More chili recipes

This vegetarian chili is a family favorite that’s a delicious meatless dinner idea. Here are a few more chili recipes you might enjoy, many of them meatless:

• Try our Ultimate Vegan Chili, full of big flavor
• Opt for Pumpkin Chili, a family favorite
• Mix up this Quick Chili Recipe in 25 minutes or try this Healthy Chili Recipe
• Go for Best Ever Instant Pot Vegetarian Chili

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Ultimate Vegan Chili

02

Quick Chili Recipe

03

Best Pumpkin Chili

04

3-Bean Healthy Chili Recipe

This vegetarian chili recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Vegetarian Chili Recipe

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6

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Description

This vegetarian chili recipe is the best: loaded with hearty flavor and good-for-you ingredients! Even better, it’s quick and easy.

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Ingredients

• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• ⅓ cup dry quinoa
• 1 cup water
• 1 (or 2) 15-ounce can black beans, drained* 
• 1 15-ounce can kidney beans, drained
• 2 28-ounce cans diced fire roasted tomatoes**
• 4 tablespoons salted butter (or vegan butter)
• 1 15-ounce can corn (or 1 ½ cups frozen corn), drained
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• ½ cup ketchup
• 2 tablespoons each chili powder and dried oregano
• 1 tablespoon each garlic powder and cumin
• 1 ½ teaspoons kosher salt
• 1 teaspoon smoked paprika

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Instructions

1. Dice the onion. Mince the garlic.
2. In a large pot or Dutch oven***, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
3. Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months. Leftovers become very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops. 

Notes

*Make this recipe with a total of 3 15-ounce cans of beans for an even more filling meal.

**Fire roasted tomatoes are key for the flavor here. If you can’t find them, use San Marzano tomatoes or best quality canned tomatoes. 

***This recipe is easy to cook over an open fire. If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container, but keep out the dry quinoa and add it when cooking.

• Category: Main dish
• Method: Stovetop
• Cuisine: Chili
• Diet: Vegetarian

Keywords: Vegetarian chili, vegetarian chili recipe

A Couple Cooks - Recipes worth repeating.

Shredded chicken is the basis for many meals, from soups to chili to casseroles. Here at A Couple Cooks we love to master kitchen basics, so here’s how to make shredded chicken! This master method shows you how to make juicy chicken that falls to beautifully textured shreds. We’ll give you our favorite way of how to shred chicken, an alternative (with caveats), and a few great ways to use the finished product.

What you need for shredded chicken

Shredded chicken is quick and simple to make at home. You’ll need water and a few flavorings for the boiling liquid. The flavorings infuse a subtle flavor to the chicken, but you can omit them if you don’t have them on hand! Here’s what you’ll need:

• Boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
• Water
• Salt
• Peppercorns
• Celery ribs (optional)
• Garlic cloves (optional)
• Fresh parsley or cilantro (optional)

Want to use chicken broth instead? You can do that too. Substitute chicken broth for the water, cut the salt in half and omit the other seasonings (see the recipe below for quantities).

How to make shredded chicken (the easy way)

The best way we’ve found to make shredded chicken is to butterfly it, boil it, and then pull it into strips using your hands. That’s right: the best way to shred chicken is using your hands to pull it into shreds. We tried the two-forks method and the stand mixer method, and the good old fashioned way won. It makes the best shreds and takes no time at all! Here’s what to do:

1. Butterfly the chicken so that it cooks evenly. Place your hand over the top of each chicken breast and use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Open up the breast then cut along the fold to separate the two halves.
2. Boil for 7 to 10 minutes. Place 1 pound chicken in a pot with 6 cups water, 2 teaspoons kosher salt, and seasonings (or use chicken broth and half the salt). Boil for 7 to 10 minutes until the center is no longer pink and the internal temperature is 160°F.
   
3. Tear the chicken into shreds. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
   

Alterative: shred chicken with a stand mixer

For large amounts of chicken, you can use a stand mixer with the paddle attachment. The downside of using a stand mixer to shred chicken is that if you mix on too high a speed or for two long, the chicken becomes mangled into tiny shreds.

The stand mixer method can work if you’re making large amounts of chicken and prefer a hands-off method. Personally we find hand-shredding is quick and simple for 1 to 2 pounds of chicken. If you’d like to use a stand mixer, do the following:

• Fit the mixer with the paddle attachment.
• Place the chicken in the bowl and mix on low speed until shredded, about 20 seconds. Do not over-mix!

Buy organic chicken if possible

When shopping for shredded chicken, keep this in mind: the best chicken to buy is organic. Buying organic makes sure that it is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating, and overall: it just tastes better!

Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

Ways to use shredded chicken

There are so many ways to use shredded chicken in recipes: it’s a versatile protein that makes an easy dinner out of anything! Here are a few of our top shredded chicken recipes:

• Enchiladas. Add shredded chicken to these Easy Cheese Enchiladas.
• Soup. Throw some into Spinach Tortellini Soup, Chickpea Rice Soup, or Easy Cabbage Soup. Or of course, go for a classic Chicken Noodle.
• Chowder. Make it for Chicken Corn Chowder.
• Chili. Swap it out for the protein in this Quick Chili Recipe.
• Nachos. Sprinkle it onto Sheet Pan Nachos.
• Casseroles. Add it to Cheesy Broccoli Casserole.

More chicken recipes

This shredded chicken recipe is a kitchen essential! Here are a few more chicken recipes to put in your arsenal:

• Make Crispy Baked Chicken Thighs with the best chicken seasoning
• Go for Grilled Chicken, Pesto Chicken or a Chicken Pesto Sandwich
• Try Creamy Garlic Chicken or a whole Rotisserie Chicken
• Make a pot of Chicken Corn Chowder

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Baked Chicken Thighs

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Chicken Seasoning

03

Grilled Chicken

04

Chicken Corn Chowder

This shredded chicken recipe is…

Gluten-free and dairy-free.

Shredded Chicken (The Easy Way!)

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Rest Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings

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Description

Here’s how to make shredded chicken: the easy way! Shred it up for using in soups, casseroles, enchiladas and more.

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Ingredients

• 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
• 6 cups water*
• 2 teaspoons kosher salt
• 1 tablespoon peppercorns
• Celery ribs, chopped (optional)
• 2 garlic cloves, smashed (optional)
• 1 handful fresh parsley or cilantro (optional)

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Instructions

1. If the chicken is not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
2. Add the water to saucepan. Stir in the salt, peppercorns, and optional celery ribs, garlic cloves, and fresh parsley. 
3. Bring to a boil and add the chicken breasts. Boil until the internal temperature is 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and allow it to rest for 5 minutes.
4. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds. (Alternatively for large amounts of chicken, you can use a stand mixer with the paddle attachment and mix on low speed until shredded, about 20 seconds; do not shred too long or on higher speed or it will form very small shreds.)
5. Season according to the recipe you’re using it for (it will need ½ teaspoon kosher salt added to taste seasoned). To store, add ¼ cup of the cooking liquid in with the shredded chicken to maintain juiciness. 

Notes

*Or, substitute chicken broth and use 1 teaspoon kosher salt and omit the seasonings.

• Category: Chicken
• Method: Stovetop
• Cuisine: Chicken
• Diet: Gluten Free

Keywords: Shredded chicken, shredded chicken recipe, how to shred chicken,

A Couple Cooks - Recipes worth repeating.

Every now and then a recipe comes along that knocks our socks off. And so it was with this Honey Garlic Shrimp recipe! There’s nothing like the sweet savory combination of honey garlic glaze and juicy shrimp. The best part? It takes 10 minutes to make. This one is hits all the comforting, satisfying dinner notes with a lightning fast prep speed. It’s hard to find those recipes with that trifecta of healthy, easy and delicious: and this one has it in spades.

The secrets behind honey garlic shrimp…in 10 minutes!

There’s no marinating time needed with this honey garlic shrimp. It’s the ultimate fast and easy dinner idea…in just 10 minutes! Make sure to thaw the shrimp if you’re using frozen; this isn’t included in the timing. Here are a few of the secrets to this kitchen magic trick (or jump to the recipe below):

• Mix the shrimp with minced garlic, onion powder, and salt. This allows maximum coverage of the seasoning on the shrimp first.
• Mix together a quick sauce. Honey, soy sauce, and rice vinegar is all you need!
• Sauté 1 to 2 minutes per side. To learn about the perfect sear, to Perfect Sautéed Shrimp.
• Turn off the heat and add the sauce! Removing the heat is important so the sauce doesn’t evaporate when it hits the hot pan. Stir until everything is fully coated in glossy sauce.

The best shrimp to buy

When you’re shopping for shrimp, there are so many options at the store. If you’re making this honey garlic shrimp, here’s what we’d recommend:

• Find medium shrimp (or large). Medium is nice because you get more bites! But either work. Medium is also labeled as 41 to 50 count, and Large as 31 to 40 count (which indicates how many shrimp there are per pound).
• Use tail on or peeled. Tail on looks beautiful, but you do have to remove the tails as you eat them! Peeled shrimp is helpful if desired.
• Buy fresh or frozen. Both are essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
• Look for wild caught. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.

How to thaw shrimp

What’s the best way to thaw shrimp? The easiest way is to remember to place it in the refrigerator the night before! But if you’re like us and rarely think ahead, there’s a quick method too. Here’s the best way to thaw shrimp for this honey garlic shrimp recipe:

• Day before: Place the frozen shrimp in the refrigerator overnight.
• Day of: Place the frozen shrimp in a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should defrost in about 15 minutes. Make sure to pat it dry before using!

Ways to serve honey garlic shrimp

All you need are a side dish or two to make honey garlic shrimp into a healthy whole food dinner that everyone will love. Our favorite picks? Rice and broccoli. Every time we make it, everyone around the table raves. Even our 6 year old inhales it! This is one of those recipes I could eat at least 6 out of 7 days of the week and be happy. Here are a few side dish ideas:

• Broccoli: Whip up pan fried broccoli in a separate pan, or use the same pan after you cook the shrimp.
• Rice: Go to white rice or brown rice. (Or try lentil rice, rice made from lentils: it cooks even faster!)
• Veggie sauté: Pair with these ultimate sauteed veggies.
• Edamame: Try Easy Edamame or 5-Minute Shelled Edamame.
• Stir Fry: Pair with this Cauliflower Stir Fry for a stunning meal.
• Snow peas: Try easy snow peas.

More shrimp recipes

There are so many great ways to eat this tasty seafood! Shrimp features in many of our easy dinner ideas. Here are some of our favorite healthy shrimp recipes:

• Go for fast dinners, a Shrimp Stir Fry, BBQ Shrimp or Shrimp Fajitas
• Opt for classic Shrimp Scampi or a Shrimp and Rice Skillet
• Grab a Shrimp Roll, Easy Cajun Shrimp or Blackened Shrimp
• Whip up fan favorite Creamy Shrimp Pasta, 3 Cheese Shrimp Pizza, or Shrimp Fried Rice

01

Easy Shrimp and Rice Skillet

02

Shrimp Stir Fry

03

Easy Cajun Shrimp

04

40 Easy Shrimp Recipes

This honey garlic shrimp recipe is…

Pescatarian, gluten-free and dairy free (with olive oil).

Honey Garlic Shrimp (in 10 Minutes!)

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 6 minutes
• Cook Time: 4 minutes
• Total Time: 10 minutes
• Yield: 4

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Description

This honey garlic shrimp is so irresistible, you’ll want to eat it every night! A sweet savory glaze covers succulent shrimp, and it’s done in 10 minutes.

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Ingredients

• 1 1/2 pounds medium or large shrimp, deveined (tail on or peeled)
• 3 garlic cloves
• ½ teaspoon onion powder
• Heaping ¼ teaspoon kosher salt
• ¼ cup honey
• 3 tablespoons soy sauce
• 1 ½ tablespoons rice vinegar
• 2 teaspoon cornstarch
• 3 tablespoons sesame oil

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Instructions

1. Thaw the shrimp, if using frozen.
2. Mince the garlic. Pat the shrimp dry. Stir it together with the minced garlic, onion powder and kosher salt.
3. Mix the honey, soy sauce, rice vinegar, and cornstarch in a small bowl, mixing until mostly smooth (a few small lumps are ok).
4. In a large skillet, heat the sesame oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.
5. Turn off the heat and remove the shrimp. Add the glaze to the pan and stir until thickened, scraping up the browned bits from the bottom of the pan. Once thickened, stir the shrimp back into the sauce and serve.

• Category: Main Dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Honey garlic shrimp

A Couple Cooks - Recipes worth repeating.