Delicious Salmon Recipes For Easter: A Festive Treat

Easter is a time for family gatherings, egg hunts, and delicious food. And what better way to celebrate this joyous occasion than with a sumptuous seafood feast? If you’re looking for an easy yet impressive dish to serve at your Easter dinner, look no further than salmon. This versatile fish is not only packed with healthy omega-3 fatty acids, but it’s also incredibly easy to cook and pairs well with a variety of flavors. Here are two mouth-watering salmon recipes that are sure to impress your guests.

Recipe 1: Baked Salmon with Honey Mustard Glaze

Ingredients:

• 4 salmon fillets
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, salt, and pepper until well combined.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the honey mustard glaze over the salmon, making sure to coat it evenly.
5. Bake the salmon for 12-15 minutes or until it’s cooked through and flakes easily with a fork.
6. Serve hot with your favorite sides.

Nutritional Information:

This recipe yields 4 servings. Each serving contains approximately:

• 306 calories
• 16g fat
• 16g carbohydrates
• 24g protein
• 1g fiber

Cooking Time:

This recipe takes around 20 minutes to prep and cook.

Equipment:

• Baking sheet
• Parchment paper
• Small bowl
• Whisk

Serving Suggestions:

This salmon dish pairs well with a variety of sides such as roasted vegetables, mashed potatoes, or a simple green salad.

Variations:

To switch things up, you can try using a different type of mustard such as whole grain or spicy brown. You can also add fresh herbs such as thyme or rosemary to the glaze for extra flavor.

Substitutions:

If you don’t have Dijon mustard, you can use yellow mustard instead. You can also substitute the honey with maple syrup or agave nectar.

Storage:

Leftover salmon can be stored in an airtight container in the fridge for up to 3 days.

Tips:

• Make sure to pat the salmon fillets dry with a paper towel before brushing on the glaze.
• For a crispy skin, you can broil the salmon for the last 2-3 minutes of cooking time.
• If you’re using frozen salmon, make sure to thaw it completely before cooking.

Frequently Asked Questions:

Can I use this glaze on other types of fish?

Absolutely! This honey mustard glaze works well with other oily fish such as trout or char.

Can I make this recipe ahead of time?

Yes, you can prep the glaze and store it in an airtight container in the fridge for up to 3 days. When you’re ready to cook the salmon, simply brush on the glaze and bake as directed.

Recipe 2: Grilled Salmon with Mango Salsa

Ingredients:

• 4 salmon fillets
• 1 ripe mango, diced
• 1/2 red onion, diced
• 1 jalapeño pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a medium bowl, combine the diced mango, red onion, jalapeño pepper, cilantro, lime juice, olive oil, salt, and pepper. Mix well.
3. Season the salmon fillets with salt and pepper.
4. Grill the salmon for 3-4 minutes per side or until it’s cooked through and has grill marks.
5. Serve hot with the mango salsa on top.

Nutritional Information:

This recipe yields 4 servings. Each serving contains approximately:

• 327 calories
• 16g fat
• 11g carbohydrates
• 33g protein
• 2g fiber

Cooking Time:

This recipe takes around 30 minutes to prep and cook.

Equipment:

• Grill
• Medium bowl
• Chef’s knife
• Cutting board

Serving Suggestions:

This grilled salmon dish goes well with rice, quinoa, or grilled vegetables.

Variations:

You can substitute the mango with pineapple or peach for a different flavor profile. You can also add diced avocado to the salsa for extra creaminess.

Substitutions:

If you don’t have a grill, you can broil the salmon in the oven for 8-10 minutes or until it’s cooked through.

Storage:

Leftover salmon can be stored in an airtight container in the fridge for up to 3 days. The mango salsa can be stored separately for up to 2 days.

Tips:

• Make sure to oil the grill grates before placing the salmon on them to prevent sticking.
• To make the salsa ahead of time, you can dice the ingredients and store them separately in the fridge. Combine them just before serving.
• If you don’t have fresh cilantro, you can use parsley or basil instead.

Frequently Asked Questions:

Can I use frozen mango for the salsa?

Yes, you can use frozen mango that has been thawed. Just make sure to drain any excess liquid before using it in the salsa.

Can I use this salsa on other types of fish?

Absolutely! This fruity salsa pairs well with a variety of fish such as tilapia, cod, or halibut.

Final Thoughts

These two salmon recipes are a flavorful and healthy way to celebrate Easter with your loved ones. Whether you prefer your salmon baked or grilled, these recipes are sure to impress. The honey mustard glaze adds a sweet and tangy flavor to the salmon, while the mango salsa brings a refreshing tropical twist. Both recipes are easy to make and can be customized to your liking. So go ahead and try them out for yourself – your taste buds will thank you!