The Lenten season is right around the corner, so we took the liberty of putting together a dynamic list of wild-caught fish menu ideas, guaranteed to mitigate boredom. You may have seen some of these recipes in some of our other blog posts or on our social media feeds, here accompanied by some new ones that we love from around the web – now all in one place, so that you have all the “finspiration” you need during this fish-forward season.
This baked pecan and bourbon salmon is about texture and consistency, with a flavor profile that’s anything but expected.
If you’re looking for a jolt of savory, creamy flavor that comes together faster than you can say feta and herb crusted salmon, go straight to this recipe.
This sockeye with green garlic and favas is destined to become one of your fava-orites.
Salmon is the perfect counterpart to the savory spice of Thai green curry. The flavors of a Thai curry might be complex, but the dish is simple to make when you have the secret weapon: Thai green curry paste from a can or jar. The only other ingredients you’ll need? Coconut milk, some veggies, and a squeeze of fresh lime juice to pull the dish together.
Onigiri is a Japanese lunchbox staple and a cinch to make. You can replace the smoked salmon in this recipe with wild salmon that you’ve cured at home, or even well-seasoned cooked salmon leftover from your last salmon meal.
Traditionalists might gawk at this, but salmon happens to make a great meatball! Try out this recipe for salmon meatballs in a creamy lemon Dijon sauce. You may even want to experiment and bake up the salmon meatballs to serve in a Neapolitan puttanesca sauce.
Ever been to the Bahia region of Brazil? Sitting down to a big bowl of moqueca, a spicy, savory, and tangy fish stew from the Northeastern coast of the country, will make you feel like you have. This one has been simplified so that any home cook can make it. Serve with rice, and if you’re feeling especially Brazilian, a side of toasted cassava flour called farofa.
This recipe brings the sunshine in with this mango-glazed salmon recipe that fuses star anise, cinnamon and ginger to make that salmon fillet a legit slice of the tropics.
It doesn't get any easier than replacing your favorite grilled beef on a skewer with chunks of wild salmon. You can access this recipe for sockeye salmon citrus veggie skewers right from the Bristol Bay Sockeye Media Library.
Herby, nutty and zesty makes for a perfect trifecta of flavor for this Bon Appétit recipe of butter basted salmon with hazelnut relish.
It doesn’t get cozier than wild salmon chowder, and this recipe is the kind for which you’ll likely also want slippers, a fleece robe and a crackling fireplace.
If you’re a fan of sweet, spice and tang this Javanese roasted salmon and wilted spinach situation demands your attention.
Salmon mousse is basically a more grown-up lox spread. This recipe is easy, curried, creamy and just the thing to slather on bread, crackers, veggies—or do what you really want to do: eat it with a spoon.
SALMON FOR BREAKFAST
Make a few extra cups of green tea in the morning — this is your poaching liquid for your wild salmon. Topped with a poached egg, miso hollandaise, and served atop broccoli fritters rather than English muffins, this wild salmon benedict is the most luxurious twist on salmon benedict that we’ve ever seen.
A simple salmon scramble is a great way to utilize leftover salmon from the fridge. If you’re making this one from scratch, leave the salmon on the rare side before adding in eggs so that everything is perfectly cooked when the final dish reaches your breakfast plate.
This gluten-free recipe for wild salmon keto cakes is a great go-to when you don’t have the time or energy to fuss over breakfast. Use leftover salmon or even canned salmon to make these crispy patties.
Frittatas are one of the most versatile breakfasts: they can be served hot, at room temperature, or even straight from the refrigerator. Use either fresh or leftover salmon for this recipe.
Keep baked salmon and taco toppings on hand to make breakfast tacos an everyday thing. All you have to do is add freshly scrambled eggs to the mix and you’re good to go.
Home chefs who aren’t afraid of making a simple pastry crust will love this recipe for a nutty, creamy, salmon and veggie pie. Make a big one on Sunday morning. If it’s even possible for you to have any of the pie leftover at the end of the day, know that it keeps nicely in the fridge and can be served up cold or reheated over the next few mornings.
Halibut fillets, typically cut on the thicker side, are hefty enough to be stuffed with yummy condiments and herbs. This decadent dish of kale-and-pesto-stuffed halibut couldn’t be easier to make: just stuff and bake. Go ahead and make some extra pesto while you’re at it, because you’ll want to do this recipe again within the week.
If you’re eager to fire up your grill for a quick weeknight meal, this recipe will do you just right. The freshness of the sauce paired with the grilled goodness of a thick fillet of halibut elevates grilled halibut with chimichurri delicious to gourmet.
Bright flavors are the perfect co-star to pan-seared halibut fillets in this recipe of halibut on mashed fava beans and fresh mint. No side dishes required for this one.
Coconut curry is loaded with intense flavors and the coconut milk base is both filling and indulgent, so you won’t feel unsatisfied or like you are dieting at all. And wild-caught halibut is the perfect fish for this coconut fish curry recipe thanks to its firm texture, mild flavor and protein-packed goodness. This one is great if you’re paleo, too!
The bright and contrasting flavor profile in this recipe (also paleo-friendly) for roasted tomatillo peach salsa with pan-fried halibut is delightfully unpredictable. The salsa is poured over a pan-fried halibut in a simple lemon butter sauce, and trust us, this paleo dish does not taste like diet food.
This parmesan-crusted halibut is smothered in mayo, parmesan cheese and butter (what’s up, Keto lovers!).
Poached fish can seem intimidating, but this poached halibut in ginger broth is really easy to prepare and it’s low in calories, low in carbs and loaded with protein. This recipe calls for a ginger broth to cook the fish by submerging the filet in the simmering liquid for about 8-10 minutes. The fish is the star, but the ginger, garlic, and basil in the broth help.
Halibut lovers listen up: it’s possible to take your favorite fish and simmer it in a rich and creamy broth that's healthy but still with all of the flavors you love. This gluten free healthy halibut chowder is made of skim milk and as if that isn’t enticing enough, it takes less than an hour to make.
Is there anything better than anything smothered in melted butter and garlic? Nope, there is not. This recipe for butter-basted halibut is seasoned with salt and pepper and cooked until just golden brown, but the real treat is braising the cooked fish in butter, thyme, garlic and capers with extra sauce drizzled on top.
And one of the greatest things about hearty soups made with wild-caught fish is how amenable they are to culinary creativity, experimentation and yes, even imperfection. This is our own favorite recipe for Caribbean-style fish stew we love that's at once healthy, easy to make and downright delicious.
Fish tacos rarely disappoint, but they often come with unhealthy fish deep-fried in batter and flour tacos that are packed with hidden calories. These cod tacos use paleo-friendly tortillas (and baked cod coated in coconut flakes instead of breading. It’s a healthy take on a traditional favorite — taco lovers everywhere rejoice.
Cod is a perfect fish to combine with flavors such as ginger, sesame oil and soy sauce. And when you set that pan-fried fish on top of seasoned zucchini noodles and thinly sliced peppers you have a nutritious, carb-free, filling and flavorful ginger cod with zucchini ribbon salad that won’t disappoint.
This creamy keto cod casserole loaded with broccoli, capers, scallions, butter and cream is easy to make and a perfect way to incorporate more fish into your diet without feeling like you’re dieting. This dish works perfectly with most white fish, but you can also use wild salmon if you so desire.
For a Vietnamese-inspired weeknight dinner, look no further than this fun dish of pan-fried spiced cod served over rice noodles. The flavors are complex, but clean and light. Even though you’ll have to make a few separate components of the dish — the fish, the noodles, the nuoc cham sauce — it’s worth the extra coordination.
Mediterranean-spiced cod fillets, seared then baked in a cast iron pan, make for a rustic meal fit for a Greek seaside taverna. Don’t forget the lemon and olive oil, and a bit of butter to take this dish to the next level.
Poaching a fillet of cod is one way to preserve its luscious texture. In this recipe for poached cod with potatoes and leeks, the fish is poached in milk infused with leeks, garlic, and thyme, and served with smashed potatoes.
If the words “buttered” and “skillet” don’t make your mouth water, then you’ll have to trust us on this: this buttered cod skillet is absolute perfection. And while the dollops of butter on top of each piece of cod are what make the dish so decadent, you can always lighten it up by reducing the butter content and adding a bit more olive oil or lemon juice to suit your needs.
Parchment paper keeps your dish tidy, makes cleanup a breeze and traps all of the flavors from your seasoning and aromatics so that they can be infused into your fish for maximum impact. It helps cook your fish evenly and efficiently, so you end up with a tender, moist, flaky cod cooked to perfection. These Mediterranean cod packets mix tons of herbs and fresh vegetables with the fish, and then the finished product is topped with chive butter.
Corn chowder is always a fan favorite. But what happens when you add fresh, wild cod to the dish? Culinary magic. You don’t lose the classic elements and flavors of really good corn chowder in this recipe for corn and cod chowder, plus you add additional texture, flavor and a ton of nutritional value.
This baked cod with Parmesan is pure heaven. The combo of butter, parmesan cheese, garlic, thyme and almond flour is perfect, resulting in a rich fish dish that is moist but also crunchy on top.
Baked cod is arguably one of the easiest ways to prepare fish, and the savory (and slightly sweet) mustard sauce kicks this mild white fish up a notch. You can adjust the flavors in this recipe for maple mustard poppy seed baked cod based on your tastes, adding rice vinegar if you want a tangier dish, or if you want it more sweet you can add a little extra honey.