Adorned with a sweet glaze and seasoned with chili powder, this Chili Maple Glazed Salmon is just what a fun and delicious dinner looks like. Plus, it’s super simple to put together and pairs well with just about any veggies for a side. It’s gluten-free, dairy-free and Paleo and calling your name to put on the dinner list this week!
Chili and Maple Glazed Salmon
This Maple Glazed Salmon recipe is hands down one of my favorite ways to prepare salmon. I was first introduced to a recipe like this at a dinner I had at Mike’s parent’s house. His mom made a delicious salmon dish, and she mentioned it using brown sugar and maple syrup, and having a rub on it. I loved that idea so I knew I had to recreate at home and thus this Chili Maple Salmon recipe was born! It is simple to put together and a unique flavor combination. The chili and and the maple together are so good! Serve with a simple side of steamed or roasted veggies and dinner is served!
Pure Maple Syrup
What to Serve with Maple Glazed Salmon
Because salmon is such a quick dish to make, it’s best to serve with either a prepped ahead veggie dish (we like to roast a big batch of veggies at the beginning of the week to use throughout the week) or something that takes just a few seconds to put together, like a salad!
Some other options are to serve with a quick cole slaw, like this one or this one, some zucchini noodles or other veggie noodles, or some cauliflower rice.
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Place salmon on lined baking sheet and broil for 7-8 minutes.
Brush maple syrup over salmon and broil for an additional 1-2 minutes. Enjoy!
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This easy sheet pan dinner is packed with flavors straight from the farm! Use up that fresh basil, parsley, cherry tomatoes, and green beans in this Herb Butter Salmon with Blistered Tomatoes and Green Beans dish! It comes together in under 20 minutes and will be a hit with the entire family!
Sheet Pan Herb Butter Salmon Recipe
This Sheet Pan Herb Butter Salmon recipe is is the ultimate summer meal! It utilizes fresh veggies like cherry tomatoes and green beans and cooks quickly under the broiler. The herb butter makes the salmon really special and gives this dish a bright finish. This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in roughly 30 minutes with minimal clean up! It’s gluten-free, low-carb and paleo friendly.
Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands-off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied. It is packed with flavor and loaded with fresh, in-season vegetables.
How to Make Herb Butter
An herb butter is a compound butter! A Compound butter is simply a mixture of softened butter and flavorful components like herbs and spices. For this salmon recipe we combine butter with a bunch of fresh herbs. We love using grass-fed butter like Kerrygold or Vital Farms, but really any butter you use will have an improved taste with the addition of herbs!
To make herb butter simply combine softened butter with the prepared herbs. You can make it up to 2 days ahead, if kept in the refrigerator.
Tips for Sheet Pan Cooking:
Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
Do the prep ahead of time to make for a quick meal: Clean the vegetables and make the herb butter the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
Use parchment paper to make clean up a breeze.
Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
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This Cajun Blackened Fish is a simple and delicious weeknight dinner. This dramatic looking dish is actually simple to make, requiring just a few spices, a piece of fish and a hot pan! Serve it with your favorite summer side and you’ve got dinner in under 20 minutes!
Cajun Blackened Fish Recipe
While this Cajun Blackened Fish may sound complicated (blackening a fish? huh?) it’s actually dead-simple and SO DELICIOUS. And since fish cooks quickly, this dinner can be on the table in around 20 minutes! All it requires is mixing up a few spices to make a Cajun Seasoning blend, rubbing it on the fish and cooking it quickly in a hot pan to get a nice sear! Serve this dish up with your favorite seasonal side, preferably something simple to throw together (like this Corn and Avocado Salsa) and dinner is ready!
How to Blacken Fish
Blackening refers to a cooking technique of coating something in a spice blend and then quickly searing it off in a pan. The spices take on a nice toasty flavor and it has a dramatic finish to it with a crust! You want to cook the fish off quickly so that it forms that crust and so that it just toasts the spices instead of burning them.
What is in Cajun Seasoning
We’ve used Cajun Seasoning previously in our Cajun Chicken Pasta recipe, and we’re using that tried and true blend here for this classic Cajun dish. In our blend we use these spices:
What is the best type of fish to use with this recipe
We liked using this Cajun Seasoning with cod, but most any fish can work. Even some of the stronger flavored fish like salmon can work here because the cajun seasoning is bold enough to match it. Here are some options:
What to Serve with this Blackened Fish
Because this dish comes together so quickly it’s best to pair it with a simple side, preferably one that requires little cooking. Here are some options:
You can swap out the cod with most any other firm fish, even salmon!
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This One Pan Moroccan Fish is a super flavorful and easy-to-prepare weeknight dish! It’s got a nice hint of heat and is loaded with hearty veggies! Made in under 30 minutes, this Paleo and Whole30 friendly dish is your ticket to healthy and comforting dinner.
One Pan Moroccan Fish
I love getting inspired by other cuisines. I am always impressed with the different combinations of various spices and how they come together to bring delicious warm flavors. This one pan Moroccan fish recipe is just that: it’s loaded with flavor and packed with veggies. It’s also an elegant looking dinner that nobody would guess was super easy to prepare. It takes less than 30 minutes and requires only ONE pan.
This spiced Moroccan Fish recipe is so hearty and comforting. You start off by sautéing some veggies in a pan and then keep building the flavor up from there with warms spices and tomatoes. Next, you nestle in the halibut for a quick 7 minute cook time. It is filling all on it’s own, but certainly can be served with some rice or even some light beans, like chickpeas!
How can you tell when fish is cooked through?
Fish cooks quickly and becomes more “fishy” if it’s overcooked so it’s important to cook it correctly! There are a few ways to tell when a fish is done. A fish is cooked through when it is opaque and flakey on the outside. To ensure it’s cooked through in the middle you can stick a thin butter knife into the center of the fish. If the fish gives any resistance, then it’s still needs a bit more cooking time. If the butter knife is inserted easily inside the fish without any resistance the fish is done. Remove it from the heat immediately.
Alternatively you can take the fish temperature with an instant read thermometer. Properly cooked fish can be taken off of the heat at 140ºF, and it will continue to cook for another minute or two off of the heat naturally and will bring it up to the proper temperature of 145ºF.
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Place fish in the sauce, cover, and let cook until the fish is opaque (about 7 or so minutes)
Add capers and serve!
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These Mahi Mahi Tacos With Tropical Salsa are the perfect low-carb, light and healthy lunch or dinner! The crunch of the lettuce with the creamy tropical salsa and perfectly spiced fish makes for taco perfection. These flavorful fish tacos will be loved by all and are also dairy-free, gluten-free, paleo and whole30 friendly.
Mahi Mahi Tacos with Tropical Salsa
These Mahi Mahi Tacos are everything! And when served alongside this outrageously flavorful tropical salsa and drizzled with a sriracha mayo it makes just the perfect combination of spiced, tangy, creamy and bright tacos! And the best part about this dish is that it truly is easy to put together! The most “work” this recipe requires is some chopping and cooking of fish. Other than that it’s basically just assembly!
How to Make Mahi Mahi Tacos
Like most fish, cooking Mahi Mahi is quite simple and quick! There is a blackened style spice mix rubbed over the fish first, and then it is cooked on a grill pan! Here are the spices used:
salt and pepper
How to make the tropical salsa:
This tropical salsa has an explosion of different flavors and textures! It has sweet mango and oranges, with creamy avocado and bright tomatoes and of course lime juice and cilantro! All you have to do is dice up the ingredients and toss it all in a bowl for serving.
What to serve with these tacos:
You can serve these Mahi Mahi tacos either in a romaine lettuce leaf for crunch low carb option, or in hard taco shells! We recommend serving it with some lime wedges, shredded cabbage and a spicy sriracha mayo! It also might be really nice with this easy cabbage slaw.
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In a bowl combine seasoning for the fish; season fish and place in the fridge until ready to cook.
In a medium mixing bowl, mix the tropical salsa ingredients together. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble.
Spray grill pan with oil of choice and cook fish over medium heat for about 4-5 minutes on both sides, or until fish is opaque and flakey.
Move fish to cutting board, chop into pieces, and place into a bowl.
On a serving dish lay out desired amount of lettuce leaves or taco shells, depending on what you are using.
In a small bowl, mix together spicy sauce and place on the serving dish.
Assemble: Place fish pieces into each taco shell followed by the tropical salsa. Top with shredded cabbage, a drizzle of spicy sauce. Serve warm with lime wedges.
I serve mine with tortilla chips and a bowl with extra tropical salsa!
Updated March, 2017
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These Air-Fryer Fish Sticks are a great update on the traditional store-bought frozen fish we all hate-to-love! While that version usually has a long list of foreign ingredients, our gluten-free version is made with tapioca and almond flour and cooked in an air-fryer! They’re paleo, kid-friendly, and they reheat well so you can make them in a big batch for a quick lunch or dinner anytime.
Paleo Air-Fryer Fish Sticks
By now many kids have returned to school and adults are starting to get back in to normal routines as summer rolls to a close. I know that an easy lunch or dinner is just what this time calls for! We busted out our (still-new-to-us) air fryer to remake a classic: Fish Sticks! We of course made them gluten-free, with a short list of ingredients you can pronounce and included a tasty side of tartar sauce to go with it.
Admittedly, we had to test this recipe MANY times. We loved the idea of skipping the deep fat fry on these (though we aren’t afraid of fat over here!). Deep frying can use a lot of oil and we will always take the opportunity to experiment with our air-fryer, but we still wanted it to be crisp. Because fish holds so much moisture the fish needs to be cut somewhat small, or similar in size to store-bought fish sticks, about 1/2″ by 1/2″ by 2″. Fish of course isn’t uniform, so you will have some pieces that are slightly different so you don’t waste any fish pieces, but try to keep most pieces about that size.
We also found that we needed bit more oil than we typically use in the air-fryer. We added two tablespoons to the bottom of the basket, and then additionally sprayed the basket and breaded fish with avocado oil. As always, we love using avocado oil because of its nutritional benefit and its high-smoke point, but feel free to use whatever oil you normally do.
How Long Does it Take To Cook Fish in the Air Fryer
We cooked our fish sticks for a total of 11 minutes at 390ºF, flipping after the first 5 minutes. Fish should be cooked to an internal temperature of 145º F. Take care not to overcook the fish as it becomes too flaky and delicate and it can break.
Best part about these fish sticks? They held up well in the freezer and were great when reheated. We froze ours for one month and had great results, but likely they will last at least 2-3 if properly stored. If you want, you can make a larger batch and freeze for a future quick lunch or dinner.
They must be frozen individually first so they don’t stick together. Simply place them on a plate or sheet pan with plenty of space in between. Once frozen you can place in a storage container or bag until ready to use. We reheated ours in a toaster oven and have included the instructions in the notes of the recipe.
Let’s also talk about the AIR FRYER!
I have this one and I really like it, but one thing to keep in mind is despite the large size of the appliance, you can’t overcrowd the food you are frying so you have to cook in batches.
It’s not a small appliance, so make sure you have space for it!
I am really excited about the air fryer! It cooks things SO well. Really, I am super impressed with it and excited to make my chicken tenders and chicken nuggets in it moving forward!
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Dip the sliced fish into the tapioca, shaking off any excess, theninto the egg, then dredge in flour mixture. Repeat until all fish is coated.
Add the avocado oil to the basket and then spray the air fryer basket generously with avocado spray, and place as many fish sticks in the basket that will fit with plenty of space in between. Spray fish sticks with additional avocado spray to lightly coat.
Fry for 11 minutes, delicately flipping once at 5 minutes.
Meanwhile make tartar sauce by combining all ingredients in a medium bowl. Set aside.
Repeat with remaining fish until they have all been cooked through to reach an internal temperature of 145ºF. Be careful not to overcook or the fish will fall apart.
Serve immediately with tartar sauce or cool completely before freezing.
During the testing of this recipe we found that the larger the fish stick, the less crunchy it was, due to the high moisture content of the fish. Cutting them small enough, and of equal size assures for a crispy exterior.
We love how well these froze! Please follow the instructions below to freeze and reheat your fish sticks.We froze ours for one month and had great results, but likely they will last at least 2-3 if properly stored.
To Freeze and Reheat:
Cool down completely before freezing. To freeze first place on a plate, without letting any of the fish sticks touch. This will allow them to freeze individually so they don't get broken when you try to take them out. Once completely frozen place in storage container or bag.
When ready to eat, pre-heat a toaster oven or regular oven to 400 degrees. Place on parchment lined baking sheet and reheat for 7-10 minutes. The fish should be crispy again and fully heated through.
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