Another great Ellie Krieger recipe! This salmon recipe comes from one of my favorite healthy cookbooks, The Food You Crave by Ellie Krieger. I highly recommend it to anyone who is new to cooking salmon or trying to introduce new salmon recipes to their family. This healthy salmon recipe is always a winner and has been my go-to recipe for years.

I’m a huge fan of sweet and spicy flavors…though I wouldn’t consider the flavor in this dish spicy. It has great chili flavor but there isn’t any heat, so don’t let the term “spicy” mislead you. It’s the perfect amount of seasoning.

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Since the new year began, I have been really making an effort to cook more healthy meals at home to avoid eating out. Sometimes that is easier said than done. With trying to cook more at home, I am also trying to add some variety to our meals – as much as we love them, we have been getting a little bored of our go-to dinners.

This Orange Walnut Crusted Salmon was pretty effortless and the entire meal was ready in just under 30 minutes. It’s a light, high in protein, low in carb meal and with all the omega-3s in the salmon and walnuts, it’s heart healthy too. It’s pretty much a winner all around in my book.

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If you are following a keto diet, this is a great keto salmon recipe to try, it is naturally low carb and high in good fat!

I’m slowly easing back into post-holiday life now that my kids are back in school. I hit the gym for a good hour-long cardio session this morning and am determined to drink a gazillion ounces of water today. I didn’t gain a million pounds over the holidays like I thought I would, but I did hit a level of feeling sluggish that I am not comfortable with, and I can attribute that to less sleep, less exercise and more of everything else if you know what I mean.

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Instead of tuna salad for lunch this week, I put together this healthy salad with leftover cooked salmon and a few simple ingredients I had in the fridge. I have been obsessed with salmon salad ever since I had it in Oregon a couple of months ago – it was one of the best salmon salad recipes I’ve ever tasted.

This salad is so delicious and a nice change from your average tuna sandwich. It’s a great low carb recipe filled with protein and healthy fats too.

I like to cook up extra salmon whenever I am making it for dinner so I can use the leftovers on salad, or in a salmon salad like this one. Cooking salmon is easy and takes no time at all. You can bake your salmon or broil it, I typically broil it when I just use a rub (like this salmon with sweet and spicy rub I make often).

How to cook salmon:

1. Preheat your broiler.
2. Place salmon filets on lightly greased aluminum foil lined broiler pan or baking sheet. Pat salmon filets dry with a paper towel, then sprinkle liberally with your favorite lemon pepper seasoning, salt and pepper. Drizzle a little olive oil over each salmon filet. Place under broiler and cook for 8-10 minutes or until salmon is turns lighter pink and flakes with a fork (cooking time for fish always depends on how thick your fish is). Set aside.

What do you put in salmon salad?

• 1/2 lb cooked salmon, flaked
• 1 heaping teaspoon light mayo (more if you like mayo)
• squeeze of lemon
• big pinch of salt and pepper (or lemon pepper if you prefer)
• 1 celery stalk, chopped small
• 1 tablespoon green onion, chopped

So good!

What else can you make with leftover cooked salmon besides salmon salad?

Try these Cajun Baked Salmon Cakes,  Salmon & Avocado Stuffed Lettuce Wraps or this Farfalle with Salmon, Lemon and Peas.

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Salmon Salad Recipe

• Author: Aggies Kitchen
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Fish

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This Salmon Salad is a nice change from your everyday tuna. Bake up extra salmon at dinnertime & use up the leftovers to create this protein packed salad!

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Ingredients

• 1/2 lb cooked salmon, flaked
• 1 heaping teaspoon mayonnaise
• squeeze of lemon
• big pinch of salt and pepper (or lemon pepper if you prefer)
• 1 celery stalk, chopped small
• 1 tablespoon green onion, chopped

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Instructions

1. Add your leftover flaked salmon to a bowl. Season well with salt, pepper (or lemon pepper), mayo and a splash of fresh squeezed lemon. Add chopped celery and green onion and combine well.
2. Serve on whole grain bread or pita or over salad with crackers. Or just eat it on its own.

Love salmon? Check out my other salmon recipes:

Broiled Salmon with Sweet and Spicy Rub

Salmon and Veggie Stir Fry

Blackened Salmon with Citrus Salsa

Almond Crusted Honey Mandarin Salmon

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I was introduced to baked salmon cakes long ago, by my husband and his family. Did anyone else grow up eating these? I did not, but I have a feeling if I made these for my parents and grandparents, they would love them. Canned salmon isn’t something I typically pick up at the grocery store, but I always grab it at Costco. It’s a great deal for a 6 pack and I have found the quality of it is very good.

What is the best canned salmon?

For the best health benefits from the salmon, make sure to look for wild salmon. I like Bear & Wolf brand, though recently, I’ve been getting the Kirkland brand and it’s great to use in the Cajun baked salmon cakes.

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Disclosure: This Smoked Salmon Frittata recipe post was inspired by and created in partnership with Princess Cruises.

Working out with a friend makes exercising so much more enjoyable, at least for me it does. I don’t normally have the opportunity to work out with friends (although, the trainers at my gym are my friends so I guess I do work out with friends every day). Recently when I was cruising with my dear friend Heidi, we made a promise to each other that we would get up every morning and get some exercise in. I was so happy to have someone on the same page as me, as well as someone who would make sure I got out of bed and got moving, even when I didn’t really want to.

The running deck was the perfect place to start our mornings. It wasn’t overly crowded, but there were a few walkers, runners and coffee drinkers enjoying the fresh morning air and peaceful ocean view.

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I’ve been spending a lot of time lately trying to make my life easier. Not an easy task (ha ha). But really, as much as I hate to say the overused phrase “we are so busy”, the reality is – we are! Everyone is! What I am noticing most about all the busyness is that my weeks are so much less stressful when I am prepared with my planner filled out and our meal plans written out and shopped for. The weeks I’m not prepared, (most weeks unfortunately) I feel like I’m drowning. Not a fun feeling. I’m totally over that feeling.

For me, it really helps to have a deli-style salad like this blackened salmon salad made ahead and in the fridge.

My kids won’t necessarily eat it (my daughter and 18 month old might) but it’s something quick for my husband and I to throw into a pita, a roll or over a bed of greens and eat for an easy lunch or dinner. Some nights, I just want to throw together something quick like pasta and sauce for the kids, so it’s nice to have another (lighter) option ready in case I’m not really in the mood for something heavy like pasta.

Tuna salad or chicken salad are other great protein packed options that can easily be thrown into sandwiches or salads too. Nothing fancy…and it helps to avoid last minute take out nights that’s for sure.

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Another fish recipe! That makes two in one week, which makes me happy (hoping it makes all you fish lovers happy too). My family has always loved eating fish on a regular basis, especially when we are visiting with my sister-in-law Jamie and her family from Pensacola. They made the trip down to our house last week to spend a few days in town for my brother-in-law’s wedding. I’ve mentioned before that Jamie gets the best seafood (ever) in her part of the state, so when I remember, I ask her to bring me a cooler of seafood from her local fish market Joe Patti’s. This beautiful Blackened Salmon was such a treat for us, and I have Jamie to thank!

One of my favorite ways to prepare fish is simple – pan fried in very little oil and blackened. The blackening seasoning I love to use is this one from Chef Prudhomme, it has such a great flavor – not incredibly spicy, but it does have a nice kick.

The fresh citrus salsa I put together to serve over the salmon (made with 3 varieties of citrus!) is the perfect way to balance out the slight heat from the blackened salmon with a little bit of sweetness. People, this is honestly the most amazing combination of flavors, I can’t even tell you.

Right now you are probably seeing a ton of different citrus fruits in your markets. I know I am. It’s a treat and so fun to try different varieties of citrus this time of year, when they are in season. The seasonal favorites that I can’t get enough of right now are Cara Cara oranges, Minneola tangelos and Meyer lemons. Grab them if you see them, because they aren’t around for long!

All three of those citrus fruits are in the blackened salmon with citrus salsa recipe.

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This week, I am featuring recipes from each of the cookbooks I am giving away (read my reviews and enter my Healthy Cookbook Giveaway post here!). One of cookbook I am giving away was just recently published by a food blogger friend of mine Brenda, from Sugar-Free Mom. Her book is filled with great family friendly recipes that use alternatives to white sugar. I know a lot of us have goals of cutting back on sugar, and Brenda’s book (and blog!) is a great resource to accomplish that.

When I was reading through her cookbook, this recipe for Salmon Spinach Bake immediately jumped out at me. I have been feeling really uninspired when it comes to cooking salmon or any type of fish lately. I don’t cook it often enough anymore and when I do, it’s usually the same way (broiled or grilled). Don’t get me wrong, we love broiled or grilled salmon (especially this one with sweet and spicy rub or this almond crusted one), but it’s time to change things up!

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I have been really enjoying reading all of your entries to my Favorite Things / Amazon Gift Card Giveaway! It sounds like a lot of you want to use the gift card to purchase Christmas gifts, but books (yay!), stand up mixers, fitbits and even a few sewing machines are making the list too. You have all week to enter the giveaway if you haven’t already, and don’t forget to check out the other 14 blogger hosted Favorite Things giveaways too (prizes range from more gift cards, a fit bit and lots of kitchen items!).

One of my favorite “Feel Good” meals is broiled salmon and veggies. It really doesn’t get much healthier than that does it? I haven’t been cooking as much fish as I used because my son can’t eat it. We haven’t had him officially tested yet, but we think he has an allergy. I usually end up cooking fish on nights that I have leftovers of something else that I can give him for dinner so that I don’t have to prepare two separate main courses. The rest of us love fish so I am making an effort to plan better so that we can have it regularly again.

The best thing about fish dinners like this almond crusted honey mandarin salmon are how quickly they cook up, usually in just about 10-15 minutes!

Turn on the broiler and prepare a salad or saute some vegetables while your fish cooks and you have yourself the perfect “Feel Good” healthy dinner.

I don’t know about you, but this time of year, I need more of these types of healthy meals to balance out the other types of meals. You know, those indulgent ones that tend to creep up every other day or so during the holidays. 😉

For this easy broiled salmon recipe, I used the juice of a couple of mandarin oranges (or are they clementines, I have always called them clementines – what is the difference?) that are starting to pop up in crates in the grocery store. We eat them like crazy at our house and I am so happy to see that they are back in season! I combined the juice with some honey, smoked paprika and crunchy almonds for a flavorful, light coating and sauce.

I served this Honey Mandarin Salmon with Almond Crust with a simple spinach salad with red onion, feta and vinaigrette – it was delicious!

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I’ve been dreaming up this recipe for Salmon Quinoa Cakes for weeks now, and I am so glad I finally came around to making it just last week. It comes together so incredibly quick and easy that I know for a fact it will be in the dinner time rotation often.

The key to putting this dinner recipe together in such little time is to have quinoa already prepared in your fridge. Lately, I’ve been forcing myself to cook a batch of quinoa to store in the refrigerator. It honestly takes no time to cook at all but for some reason I seem to need a little nudge to remember how nice it is to have it already made and ready to go. For instance, having it ready for this recipe made this meal come together at lightning speed on a day that that I needed it to the most. I like to use my favorite Wild Alaskan canned salmon I normally pick up at Costco and have stocked in my pantry.

I basically replace the breadcrumbs that I would normally put in my go-to salmon cakes with cooked quinoa, for extra nutrition and texture. It gives the already protein packed salmon patties a little extra protein boost, making them a bit more filling. They are perfect for dinner, but also great reheated for a quick snack, lunch, or make-ahead meal as well.

I wish I could say this is the perfect dinner for my entire family, but unfortunately it’s not. My daughter will gobble up a plate of salmon cakes and salad, but my son (who always loved fish when he was younger) hasn’t been able to eat fish the last few years because it makes his “chest hurt”.

It’s happened a few times, so now we just don’t give it to him anymore and to be honest, I’ve kind of cut back on cooking fish for dinner because of it. It’s tough, because fish is my protein of choice, and it’s so healthy for us and such a nice change from chicken and turkey. So this is one of those situations where I’ve had to realize that it’s okay if he has a sandwich for dinner every now and then while we enjoy our fish.

We love the salmon quinoa cakes and he is a sandwich lover and not complaining, so I guess everyone is happy about this fish recipe. 🙂

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