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Oven Roasted Ling Cod Recipe with Lemon Aioli and Wilted Chard

By 20 Comments

This lingcod recipe is seared stovetop and finishing in the oven. A super easy way to cook a ling fish fillet. A crispy outer texture and moist, tender and flaky inside. This recipe for ling cod is topped with an easy lemon aioli and served over wilted Swiss chard making this a restaurant quality feel special seafood meal. And ready in about 30 minutes!

If you love an easy feel special restaurant quality seafood entree, don’t miss my recipe for Pan-Fried Sea Bass. Served over rice and snow peas and with a very special Ginger Sesame Glaze.

Ling cod recipe served with lemon aioli and swiss chard.

What Is Lingcod?

Lingcod is a mild white fish with a big payoff. Think somewhere between cod and halibut, but juicier. The flakes are chunky. The texture is tender without falling apart. It's forgiving, which you'll appreciate if fish cooking makes you nervous.

It comes with clean flavor, meaty flakes, it’s not fishy and it’s very beginner-friendly to cook.

What’s the difference between cod and lingcod?

Lingcod is neither ling nor cod. It’s actually a greenling that’s a voracious bottom-dwelling predator. it’s a favorite of sport fisherman (and home cooks) in Southeast Alaska.

Table of contents

How To Cook Ling Cod

For this ling cod recipe, I wanted the mild sweet flavor to shine:

  • Simple Seasonings: Salt and pepper is all that’s needed to elevate the flavor and keep balance of this mild flavored fish.
  • Stovetop to Oven: Pan-seared the lingcod fillet in a little bit of mild olive oil just long enough to create a bit of a tender crust.
  • Finishing the seared fish in the oven keeps that crispy outer texture intact and the inside texture beautifully tender and flaky.
  • Super easy this sear and roast method is a great way to cook any thick fish fillet.
  • Bring some sauce: The ling cod is then topped with a luscious creamy, lemony flavored lemon Dijon aioli and served over sauteed Swiss chard for a pop of color and a super-healthy “feel special” dinner.

Choosing The Best LingCod

Fresh is always best, but living in land-locked Colorado, our fish selection is more than likely flash frozen before shipped. Either is fine, I've used both. Just don't buy sad, skinny fillets.

  • Choose a fillet with a firm flesh.
  • Clean smell.
  • Choose fillets around 1 to 1½ inches thick. Pro Tip: Thicket cuts stay juicy and are easier to cook than thin fillets that dry out fast.
  • If your lingcod fillet is frozen,

If it's frozen, thaw it slowly in the fridge. Pat it dry like you mean it. Water is the enemy here.

This is an easy restaurant quality seafood meal with elegant flavor and a fancy feel presentation.

Where To Buy Ling Cod

I received this Pacific Lingcod as part of my latest shipment from Sitka Salmon Market. A seafood program where Alaskan fish is delivered right to your door step. Blast-frozen at the peak of freshness, it’s a luxury service for this this land-locked cook.

Ling cod season is Spring and Summer when they move to shallower waters. Get to know your fish monger at your reputable market and inquire about the availability.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make ling cod recipe
  • Lingcod Fillets
  • Lemon: We’ll use the lemon and it’s zest for the aioli and the Swiss chard.
  • For The Lemon Aioli: Mayonnaise, Dijon and Garlic.

Ingredient Swaps

  • White Fish Fillets: If you don’t have access to ling cod, a good substitution would be halibut fillets, cod, or black cod.
  • Swiss Chard: Any delicate fast cooking greens can be substituted for Swiss chard. Spinach, mustard greens or collard greens would work here. I do not suggest kale, as it’s a tough textured green and will not sautee and soften quickly.
  • Olive Oil: Add a rich buttery flavor by substituting 2 tablespoons butter for the olive oil when sauteeing the ling cod fillet.

Step By Step Instructions

ingredients to make lemon garlic aioli using mayonnaise
  1. Step 1: Make the Aioli. This is somewhat of a cheater’s aioli recipe. Rather than making aioli from scratch using egg yolks, we’re using already prepared mayonnaise and adding additional flavors of lemon juice, lemon zest, Dijon mustard and garlic. EASY. In a small bowl, add ingredients and blend with a fork. Set aside and cook the lingcod. If you’d like to make a “real aioli” you’ll find the recipe in the recipe card.
How to sautee lingcod in a non-stick pan
  1. Step 2: Sautee and sear the ling cod. Heat a heavy (I used non-stick) pan over medium high heat. Once the pan is hot, add olive oil. Once the olive oil is hot and shimmering, add the lingcod fillets. Cook until one side has turned golden brown. This will take just a couple of minutes. Using a spatula, turn the fillets and repeat on the other side.
Ling cod sauteed and ready to finish in the oven on a baking sheet
  1. Step 3: Place the seared lingcod fillets on an oiled or parchment paper covered baking sheet and place in a 400 degree oven. Roast for about ten minutes or until fish flakes easily when pressing on it with the back of a fork.
Sauteeing swiss chard
  1. Step 4: Prepare the chard. Again easy! Simply heat some oil in the same pan that you seared the ling cod. Remove the large stems and veins and then cut the chard into strips. When the oil is hot, add garlic and red pepper flakes and cook until fragrant. Add chard and cook just long enough that the chard starts to wilt. Remove from heat and keep warm.
Sauteed lingcod with lemon garlic aoili and wilted chard
  1. Step 5: To Plate: Using tongs, simply place a small amount of the Swiss chard on a plate. Top with a piece of the ling cod fillet and then drizzle with the lemon Dijon aioli.

Tips for Success

  • If the lingcod fillet is frozen, thaw it slowly in the fridge.
  • Pat it dry like you mean it, as moisture is the enemy here. Use a paper towel to pat and wipe away any moisture to help the searing process.
  • I didn’t grow up cooking fish, so with trial and error I learned that a relatively high heat, a quick sear to crisp the exterior and simple seasonings are the key. You're looking for that golden crust. Once it releases easily, flip it and you’re on your way to a well cooked fish fillet.

What To Serve It With

  • Roasted Potatoes are an excellent choice as a side dish. Take a look at my recipe for MarbledPotatoes. Or these Roasted Purple Potatoes with Garlic and Thyme.
  • Wine Pairing: Keep it crisp, cold and white. Sauvignon Blanc or Pinot Grigio work well here.

Ling Cod FAQ’s

What Does Lingcod taste like?

As a food, think of lingcod as Pacific cod’s more voluptuous relative, with a semi-firm, lean white flesh that’s nearly as dense and meaty as halibut. Like halibut, it has a mild

What’s The Best Way To Cook Ling Fish?

When Ling is cooked right, it's buttery, flaky, and straight up restaurant-level good. I learned that early on in culinary school. The texture will shine using high heat to get a good sear. Stove-top is the way to accomplish this. Once you get that golden color, finish it in the oven to keep it tender, juicy and evenly cooked. This whole process takes only about 15 minutes.

How can I tell when ling cod is done?

Oven temperatures vary, as do thickness of fish fillets. Once transferring the seared ling cod to the oven, check the fillets after five minutes. Press on the fillets with the back of a fork. If the fillets show any sign of separating or flaking, the fish is done. Check the fillets again in five minutes to not over cook. This is our preferred way of cooking lingcod.

Recipe for Ling Cod with Lemon Pepper Aioli and Wilted Chard

I hope you give this ling cod recipe a try. It’s a super easy dinner option with a feel-special restaurant quality.

This recipe was adapted from a recipe from Sitka Salmon Shares. The recipe was originally prepared with Sablefish.

More White Fish Recipes

And if you’re looking for even more seafood recipes, don’t miss my Seafood Category, you’ll find lots of great Salmon Recipes and the most popular seafood recipe on my site for Heavenly Halibut.

And if you’re looking for an saucy, easy and impressive way to dress up any seafood entree, take a look at this recipe for Rustic Roasted Red Pepper Coulis. We love it on seared scallops.

This recipe is adapted from a recipe from the Sitka Salmon Shares website.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Lingcod recipe served with swiss chard and lemon aioli.
Print Recipe
5 from 10 votes

Roasted Ling Cod Recipe with Lemon Pepper Aioli and Wilted Chard

his ling cod recipe is topped with an easy lemon aioli and served over wilted Swiss chard making this a restaurant quality feel special seafood meal. And ready in about 30 minutes!
Prep Time15 minutes
Cook Time10 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 541kcal
Author: Lea Ann Brown

Ingredients

  • For the Aioli:
  • ½ cup Mayonnaise good quality like Dukes or Best Foods
  • 2 tablespoons Dijon mustard we love Edmond Fallot
  • 2 tablespoons lemon juice
  • ½ teaspoon grated lemon zest
  • 1 large garlic clove grated or finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • For the Fish:
  • 32 ounces lingcod fillets 4 fillets that weigh approximately 8 ounces each
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • For the Swiss Chard
  • 2 bunches Swiss chard large stems removed, cut in 2-inch pieces. Or spinach
  • 3 tablespoons olive oil
  • 2 garlic cloves minced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  • FOR THE AIOLI:
  • Add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. Using a fork, blend well. Note, if you want to make homemade aioli, see instructions in the note section.
  • FOR THE LING COD
  • Preheat oven to 400 degrees.
  • Heat a large, preferably non-stick, skillet over medium high heat. Once the skillet is hot, add 1 tablespoon olive oil. Season fish generously with salt and pepper. When the oil is hot and shimmering, add fillets and cook about 2 minutes until golden brown and crisp. Gently turn fish and cook another 2 minutes.
  • Place the ling cod fillets on a sheet pan that's been oiled, sprayed with non-stick cooking spray and covered in parchment paper. Roast fillets for about 10 minutes, or until done. To tell if the fillets are done, press the back of the fillets and if the fish shows a hint of separating or flaking the fillets are ready.
  • FOR THE GREENS:
  • In the meantime Adjust heat to medium, and add 3 tablespoons olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just before serving.

Notes

  • White Fish Fillets: If you don’t have access to ling cod, a good substitution would be halibut fillets, cod, black cod or Mahi Mahi.
To make aioli from scratch: 
  • 1 egg yolk
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons lemon juice
  • ½ teaspoon grated lemon zest
  • 1 large garlic clove, fine minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • ¼ cup canola oil
  • ¼ cup olive oil
 
Combine egg yolk with mustard, lemon juice, zest, garlic, salt and pepper. In a slow and steady stream, add the oils until the mixture is emulsified. This can be done in a food processor, blender, or by hand with a whisk. Set aside.
 
 
 
Prep Time: 10 min Cook Time: 10 min Servings: Serves: 4 Source: sitkasalmonshares.com

Nutrition

Calories: 541kcal | Carbohydrates: 8g | Protein: 44g | Fat: 37g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 998mg | Potassium: 1550mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9327IU | Vitamin C: 54mg | Calcium: 126mg | Iron: 4mg

Ling Cod Recipe with Lemon Aioli and Wilted Chard … It’s whats for dinner.

Overnight Breakfast Burrito Casserole

By 15 Comments

With a filling of breakfast sausage, cheese and chile peppers, this Southwestern overnight breakfast burrito casserole is a perfect way to feed that hungry breakfast crowd. Simply prep the night before and bake casserole style the next morning. Let’s take a look.

Overnight make ahead breakfast burrito casserole in a 9 x 13 pyrex baking dish

Serving breakfast to overnight guests is such a fun thing to do. That is, as long as you’re organized and morning prep is minimal.

There’s no reason to try to turn yourself into a short order cook first thing in the morning.

Prepare this breakfast burrito casserole the night before, pop it into the oven the next morning and your morning meal will easily satisfy your hungry house guests.

The sausage mixture is wrapped in a flour tortilla then topped with a combination of half and half, eggs and a bit of flour.

Once the casserole is baked, the egg mixture sets up into a rich custard that surrounds not only the inside of the breakfast burrito, but also the outside.

It’s a creamy, savory, just right spicy treat that will have everyone asking for seconds.

Ingredients You’ll Need

Ingredients to make breakfast burrito casserole
  • Six large eggs
  • 1 cup of roasted, peeled, chile peppers. Seeds and veins removed. Or two four ounce cans of Hatch Chile Peppers.
  • Half and Half
  • Cheddar Cheese: Mild, medium or sharp, shredded
  • Flour: 1 tablespoon all purpose flour is used to thicken the egg and milk sauce.
  • Flour Tortillas: 8-inch flour tortillas
  • Sausage: Use 1 pound of breakfast sausage, or bulk chorizo sausage.
  • Onion: 1 cup chopped sweet or yellow onion.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Swaps

  • Chile Peppers: Substitute roasted poblano peppers for the Hatch chile peppers. Poblanos bring an earthy flavor to this overnight sausage breakfast casserole. You can also remove stems and seeds, dice the poblanos, and cook them with the sausage without going through the process of roasting. You’ll just loose that smoky note, but still have a very flavorful breakfast casserole
  • Cheese: Use any good melting cheese for this breakfast casserole. Monterey Jack, Pepper Jack, and Muenster Cheese are good choices here.
  • Tortillas: Stick to the flour tortillas for this breakfast burrito casserole. Using corn tortillas turns this into an entire different project that simply won’t work well. You always have to fry corn tortillas before rolling. And besides, flour tortillas make burritos, corn tortillas rolled and filled are enchiladas.
  • Sausage: You can make this overnight breakfast sausage casserole with either breakfast sausage or bulk chorizo. The flavor however, is much more exciting and festive using chorizo.

Step by Step Instructions

Browning sausage with onions and chile peppers in a fry pan.
  1. Step 1: Brown Sausage: In a large fry pan, cook the sausage and onions together until the sausage is done. Add the chopped green chiles and stir until combined. Let cool slightly.
Adding shredded cheese to Jimmy Dean Sausage to make breakfast burritos
Cooked sausage, chile peppers and shredded cheese mixed together in a clear mixing bowl
  1. Step 2: Place the cooked sausage mixture in a large bowl. Add the shredded cheese.
  2. Step 3: Stir the cheese and sausage mixture together.
Sausage, cheese, chile pepper mixture to roll in a breakfast burrito
How to roll breakfast burritos to make a casserole
  1. Step 4: Place ⅓ cup of the sausage cheese mixture in a flour tortilla.
  2. Step 5: Roll the tortillas into burritos and place in a greased 9 x 13 baking dish.
Egg, milk and flour mixture in a clear bowl with a blue whisk
  1. Step 6: In a mixing bowl, whisk together the eggs, half and half and flour until smooth.
Make ahead breakfast burrito casserole in a pyrex baking dish ready to bake
Overnight make ahead breakfast burrito casserole sprinkled with cheddar cheese
  1. Step 7: Pour the egg mixture over the top of the rolled sausage burritos. Cover and let sit in the refrigerator overnight. The next morning, bake 40 minutes at 350 degrees or until egg mixture has set up into a custard.
  2. Step 8: Remove from oven and top with more grated cheese. Bake 10 more minutes to melt cheese.
Baked Breakfast Burritos topped with tomatoes and lettuce
  1. Step 9: Garnish this breakfast burrito casserole with ingredients of your choice. Chopped tomatoes, chopped cilantro, chopped lettuce, rings of fresh jalapeno peppers, chopped avocado, etc.
Cutting into a burrito with a fork
  1. Step 10: Serve and dig in.

Tips and FAQ’s

How do you keep this breakfast burrito casserole from getting soggy?

Don’t make this breakfast casserole too far in advance. Making this in the evening and baking it by mid morning will keep everything nice and firm. If you make it early afternoon and wait until noon to bake, the flour tortillas may become soggy.

Can I freeze this casserole?

You can freeze this breakfast burrito casserole after it is baked. Just cover the pan well with plastic wrap and then foil. Or transfer leftovers to a plastic storage container. Just let the casserole thaw in the refrigerator and then reheat individual servings in the microwave. Place one or two burritos on a plate, cover with a paper towel and heat in 1 minute increments at 50% power. Repeat until the burrito is nice and steamy.

Can I use whole wheat flour tortillas?

Yes, they will work fine. The texture will just be a bit chewier.

Exactly how do I roll breakfast burritos?

For this casserole, we’re not using a traditional breakfast burrito fold, we’re simply rolling the flour tortillas with the mixture inside. Place the sausage mixture in the center of the tortilla. Take one end of the tortilla and lay it over just far enough to tuck in slightly under the sausage mixture and then pull the mixture towards you. Then roll the flour tortilla to create the burrito. Please refer to the photo labeled as Step 5.

What Goes Good With A Breakfast Burrito Casserole?

  • When serving, place a bowl of sour cream and salsa on the table for guests to garnish their burritos.
  • As far as a side dish, serve a big bowl of fresh fruit. Berries are always a good choice.
  • A bottle of hot sauce is always welcome for those that want to shake some heat onto their breakfast..
  • And a side dish of potatoes is perfect. Check out this this potato casserole with hash browns and cornflakes. = yum!

Overnight Breakfast Burrito Casserole

two baked breakfast burritos garnished with cilantro, cherry tomatoes and avocado

Breakfast burritos filled with cheese, onion, chorizo. Every single time I’ve made this Green Chile Breakfast Burritos everyone asks for the recipe.

The eggs, flour and half and half form a custard like base that hugs the green chile, chorizo, cheese filling inside that soft flour tortilla. Divine!

This is a perfect overnight breakfast casserole to serve for Thanksgiving or Christmas Morning. I’ve even baked it early morning and taken it to the office to treat co-workers. It travels well if well sealed and the distance isn’t too great.

Recipe for Overnight Breakfast Burrito Casserole

I hope you give this wonderfully creamy burrito casserole a try. It’s truly a very popular breakfast entree and I get asked for the recipe every time I serve it.

Are you green chile crazed? Take a look at the most popular and most classic chile recipe on my site, How to Make Hatch Green Chili, Colorado Style.

If you’re chile pepper crazed like us, don’t miss my post Chili vs. Chile. You’ll find some great information about chile peppers and a line of of chile pepper recipes.

Explore More Southwestern Breakfast Recipes

And don’t miss my category for Breakfast Recipes. You’ll find lots of ideas for small, medium and large breakfast entrees. Including the most popular Southwestern Breakfast recipe on my site for Hatch Green Chile Breakfast Burritos with Potatoes.

And if you’re looking for more Mexican Casserole ideas, take a look at my recipe for Mexican Chicken Casserole. Layered with corn chips and plenty of cheese, this is a family favorite.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Overnight breakfast burrito casserole.
Print Recipe
5 from 4 votes

Overnight Breakfast Burrito Casserole

This overnight breakfast burritos are perfect for feeding a hungry breakfast crowd. Sausage, cheese, eggs and chile peppers, it's everything you'd expect from a breakfast burrito casserole.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 8
Calories: 376kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound bulk chorizo sausage or breakfast sausage
  • 1 cup chile peppers roasted, stems and seeds removed, chopped. Or two 4-ounce cans canned chopped Hatch Chile Peppers
  • 1 cup sweet onion chopped
  • 2 ½ cups Shredded Cheddar Cheese Divided
  • 10 Flour Tortillas 8 inch work best. 10 inch will also work.
  • 2 cups half and half
  • 6 large eggs
  • 1 Tablespoon flour
  • Salsa and Sour Cream for serving

Instructions

  • Roast green chile by placing chile's on a sheet pan and broiling in oven until charred. Turn peppers every few minutes until charred on each side. When charred, place in a plastic bag and let steam for 5 minutes. With hands, remove blacken skins. Then slice off the tops to remove seed pods and veins. Rough chop chiles.
  • Or use canned Hatch Chile Peppers. 8 ounces.
  • In a large pan, cook the sausage and onions together until the sausage is done. Drain grease from sausage if needed. Add the chopped green chiles and stir until combined. Let cool slightly.
  • Transfer sausage/onion/chile mixture to a large bowl and fold in two cups of the cheese.
  • Spray a 9 x 13 casserole dish with PAM.
  • Use a ⅓-cup measuring cup to scoop out sausage/cheese/chile mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Repeat until all the tortillas are squeezed into the pan.
  • Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit in refrigerator overnight.
  • In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set.
  • Sprinkle remaining ½ cup of cheese over burritos and bake, uncovered for 10 more minutes, or until the cheese is melted.
  • Serve with salsa and sour cream.

Notes

10 tortillas will fit in that 9 x 13 baking dish. Just squeeze them close together.
These burritos are thin. If you want thicker burritos, use 8 flour tortillas and make them fatter by using ½ cup sausage mixture per burrito.
  • Cheese: Use any good melting cheese for this breakfast casserole. Monterey Jack, Pepper Jack, and Muenster Cheese are good choices here.
When serving this breakfast burrito casserole, place a bowl of sour cream and salsa on the table for guests to garnish their burritos. As far as a side dish, serve a big bowl of fresh fruit. Berries are always a good choice. Hot sauce. Cholula is a good choice.
Don’t make this breakfast casserole too far in advance. Making this in the evening and baking it by mid morning will keep everything nice and firm. If you make it early afternoon and wait until noon to bake, the flour tortillas may become soggy.

Nutrition

Calories: 376kcal | Carbohydrates: 23g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 500mg | Potassium: 290mg | Fiber: 1g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 28mg | Calcium: 375mg | Iron: 2mg

Overnight Breakfast Burrito Casserole … It’s how to WOW guests.

Microwave Cauliflower, Easy and Cheesy

By 22 Comments

This tangy creamy, cheesy microwave cauliflower recipe is one even cauliflower haters will love. Cooking a whole head of cauliflower in the microwave is a super easy side dish. Topped with a mixture of mayonnaise, mustard and slices of American cheese.

A whole head of cauliflower cooked in the microwave topped with a cheese and mayonnaise sauce

About This Recipe and Why It Works

I’ve always claimed that even cauliflower haters would cozy up to this recipe. And being married to one, I can attest that even the Ranch Hand likes this one.

Way back in the dark ages, when microwave ovens were first available for purchase for our home kitchens, I got one for Christmas.

It was a Radar Range and I wish I had a photo of it. Compared to our sleek modern versions, it’s probably somewhat laughable. The appliance came with a cookbook illustrating how you could magically prepare anything from pot roast to desserts …in a flash.

This new appliance seemed so daunting, I was compelled to take a class offered at our local Sears store. A demonstration type class, that lasted a couple of hours.

This is where I learned of this microwave cauliflower recipe, a recipe to microwave a whole head of cauliflower. I’ve been making it ever since, and regularly for over 40 years.

To steam cauliflower in the microwave yields a tender texture and sweet flavor.

Once the topping of mayonnaise, mustard and American cheese are added the tangy, creamy cheesy flavors truly enhance the entire experience.

If you’re looking for easy cauliflower recipes, and looking for whole cauliflower recipes, you must give this one a try. It’s so easy, creamy and cheesy.

Ingredients To Make Microwave Cauliflower

Ingredients to make microwave cauliflower recipe
  • Cauliflower: 1 whole head. Any size will do. I always grab a large sized head of cauliflower for more servings and leftovers.
  • Mayonnaise: A good quality mayo works well for cooking. Dukes or Best Foods are good here.
  • Mustard: Plain yellow prepared mustard.
  • Onion: Fine diced sweet or yellow onion.
  • American Cheese: Individual slices of American Cheese is a beautiful melting cheese.

Ingredient Substitutions:

  • Cheese: Substitute grated cheese for the American Slices. A medium cheddar works well. I highly recommend grating the cheese yourself as the pre-grated bags of cheese contain ingredients to keep it from sticking together in the bag. In turn, those ingredients will keep the cheese from melting as well.
  • Onion: To make things even easier, I’ve used dried onion flakes for this recipe. Just mix in the flakes and let it sit a few minutes to soften before cooking.

How To Make This Easy Microwave Cauliflower with Cheese

Whole head of cauliflower with core and outer leaves removed

Step 1: How to remove the cauliflower core. Using a sharp large chef knife, cut around the core area and remove the protruding core and outer leaves of the cauliflower.

Whole head of cauliflower in a deep casserole dish ready to cook in the microwave

Step 2: Ready to microwave: Place the cauliflower, core side down in a deep 2 – 3 quart microwavable casserole dish. Add 2 tablespoons of water, cover and cook for 8 – 10 minutes on high.

Mustard mayo sauce for cauliflower cooked in the microwave

Step 3: Make the cheese sauce. While the cauliflower is cooking, combine the mustard, mayo, and onions and blend together with a fork.

A whole head of cauliflower cooked in the microwave

Step 4: Remove the cooked cauliflower from the microwave and spoon the sauce over the top.

spreading mayo sauce over a whole head of cauliflower that's been cooked in the microwave

Step 5: Add the Sauce: Using the back of a spoon, coat the cooked cauliflower with the mayo, mustard sauce. Make sure to coat the cauliflower as far down the sides as you can.

Adding american cheese slices to microwave cauliflower

Step 6: Add the Cheese: Place the slices of American Cheese on the top of the sauced cauliflower. Alternate the angle of the cheese slices for even melting.

Whole cauliflower thats been cooked in the microwave topped with a mayonnaise cheese sauce

Step 7: Cover the pan with the lid and return the cauliflower to the microwave. Cook on high for 2 minutes to melt the cheese and heat the mayonnaise mustard sauce. Let the cauliflower stand, covered, for two minutes before slicing.

Whole cauliflower cooked in the microwave served on a blue plate

Step 8: How to Serve Microwave Cauliflower: Using a sharp knife, slice the cauliflower in wedges and serve immediately.

Tips for Success

Do You Have To Use American Cheese Slices?

By the way, did you read that the Millennials are throwing American Cheese out of their diets? If you are one that simply doesn’t like processed American cheese, you can most certainly substitute grated cheddar cheese. But it doesn’t melt as beautifully.

Can I Cook Whole Cauliflower in a Pressure Cooker?

I tried cooking this in my Instant Pot and it took longer than in cooking cauliflower in the Microwave. Due to pre-heating, coming to pressure, and releasing pressure, the microwave had it beat by about eight minutes. Score one for the microwave. But yes, you can cook a whole head of cauliflower in the Instant Pot. Just follow the same steps for the microwave recipe.

How Do I know When The Cauliflower is Done?

Microwave powers vary as do the size of a full head of cauliflower. After 8 minutes of cooking the cauliflower in the microwave, remove it and use a fork to test its doneness. If the fork inserts into a tender vegetable, the cauliflower is done. If it feels too crisp, return to microwave and cook 1 – 2 minutes longer.

What If My Casserole Dish Doesn’t Have a Lid?

Did your perfect deep casserole dish not come with a lid? Simple, just cover tightly with plastic wrap. Using a fork , poke a few holes in the plastic wrap.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave in 20 second increments at 50% power.

Recipe for Microwave Cauliflower, How To Cook Cauliflower in the Microwave

Microwave cauliflower with a cheese, mayo, mustard sauce

Pro Tip – Garnish: I like to sprinkle this microwave cauliflower with something red to enhance the presentation. A pinch of chile powder or paprika works well here.

I hope you give this microwave cauliflower recipe a try. It’s a super easy way to cook a whole head of cauliflower and it’s surprisingly delicious. This is a recipe that you’ll want to make over and over again. It’s that easy.

And if you’re looking for more side dish recipes, don’t miss my Side Dishes Category. You’ll find lots of tasty recipes, including the most popular side dish recipe on my site for Broccoli Cheez Whiz Rice Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A whole head of cauliflower cooked in the microwave topped with a cheese and mayonnaise sauce
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4.96 from 21 votes

Tangy Mustard Cauliflower, Microwave Cauliflower

This is a recipe for microwave cauliflower. A whole baked cauliflower with a topping of mayo, mustard and cheese. Quick, easy and tangy in flavor, in a creamy cheesy sort of way. Heads up cauliflower haters, you might want to try this one.
Prep Time10 minutes
Cook Time12 minutes
Resting Time2 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 190kcal
Author: Lea Ann Brown

Ingredients

  • 1 head head cauliflower rinsed, core and bottom leaves removed
  • 2 tablespoons water
  • ½ cup mayonnaise
  • 1 teaspoon onion — finely chopped
  • 1 teaspoon mustard
  • 3 slices American cheese or ½ cup grated cheddar cheese

Instructions

  • Place cauliflower in microwavable 2 – 3 quart casserole with lid. Add water and cover with lid or plastic wrap. 
  • Microwave on high 8 – 9 minutes or till tender crisp. Use a fork to test doneness. If it feel too crisp, return to microwave for 1 – 2 minutes longer.
  • In the meantime, combine mayonnaise, onion, and mustard in small mixing bowl. Use a fork to blend into a smooth sauce.
  • Once the cauliflower has completed its first cook in the microwave, spoon mustard sauce on top of cauliflower. Use the back of the spoon to smooth the sauce evenly over the top of and sides of the cauliflower.
  • Lay slices of cheese over the top, alternating the way they face so they melt evenly. 
  •  Microwave for 1 – 2 minutes more, covered, to heat topping and melt cheese. Let stand two minutes before serving.

Notes

You can use grated cheddar cheese in this recipe to replace sliced American Cheese. I like American because of it’s melting qualities and sweet flavor. 
To make things even easier, I’ve used 1 heaping teaspoon of dried onion flaked to replace the chopped onion. Just stir them into the mustard mayo combo before spreading over the cauliflower.
Did your perfect deep casserole dish not come with a lid? Simple, just cover tightly with plastic wrap. Using a fork , poke a few holes in the plastic wrap.

Nutrition

Calories: 190kcal | Carbohydrates: 5g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 332mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 46.2mg | Calcium: 131mg | Iron: 0.5mg

Microwave Cauliflower Recipe … It’s whats for an easy side dish

Super Moist Cheesy Cornbread with Creamed Corn

By 103 Comments

This is a super moist cornbread with creamed corn recipe that bakes up fluffy and sweet and will become your family favorite. You’d almost swear there was pudding in this easy cheesy cornbread.

Serve this cornbread with Anthony Bourdain’s Southwestern New Mexico Beef Chili. A perfect combo for a cozy meal.

Super moist cornbread cut into squares on a wooden cutting board

How To Make Cornbread Moist

What’s up with flaky, sad, dry cornbread? My love affair with corn bread got off to a very long, dry, grainy, stick in the throat start. Most recipe I tried found me wondering what the big attraction was. 

One day, out of the blue,  my good friend Linda, unwittingly brought over a pan of the most delicious Texas style moist homemade buttermilk cornbread that I have ever tasted. 

I was an instant fan and finally understood what all the fuss was about. If you’ve never had corn bread with creamed corn, you’re in for a real treat.

And now thanks to that, I’m a convert. There’s never a bowl of chili served without a slice of this cheesy cornbread alongside.

And it’s so easy, that instead of grabbing a box of Jiffy, I grab a container of corn meal and make this cornbread recipe from scratch. It only take a few minutes.

I have taken Linda’s Texas cornbread recipe and with a couple of tweaks, made it even moister, creamier and more Southwestern. I simply turned it into a cornbread with creamed corn.

  • It’s easy
  • No electric mixer required
  • Simple ingredients
  • Moist and cheesy
  • Fluffy
  • Just right spicy

Once you’ve made this easy recipe, you’ll wonder why you don’t make cornbread more often. You’re going to learn how to make homemade cornbread, and make super moist cornbread.

Move over crushed saltines or tortilla chips. This is what belongs next to every bowl of chili you serve up!

Let’s take a look.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make cheesy cornbread with creamed corn and buttermilk.
  • Yellow Corn Meal: The back bone of this recipe. What is cornmeal? Corn meal is dried, ground corn. It’s found on the baking aisle of your grocery store and should not be confused with polenta, which is a medium grind cornmeal used to make a side dish. If you’re interested in learning more, I like this article which explains the differences of cornmeal, polenta, grits and more.
  • Buttermilk: Adds a slightly tangy flavor and adds fluffiness and a better rise to baked goods.
  • Creamed Corn: Making this cornbread recipe with creamed corn rather than kernels is one of my secrets. Make sure to drain a most of the liquid from the creamed corn, or it will be too moist.
  • Cheese: I’m a big fan of Muenster for any Mexican, Southwestern recipe. Give it a try.
  • The Batter: Sugar, Flour, Baking Powder, Eggs and Salt
  • Chile Powder: I prefer New Mexico Red Chile Powder. Its flavor is simply outstanding in an earthy and just right spicy way.
  • Jalapeno Peppers: If you want less heat, be sure to remove veins and seeds from the peppers before chopping.

RECIPE SWAPS:

  • Cheese: Substitute mild, medium or sharp Cheddar. Monterey Jack or Pepper Jack would be a good choice here and any would turn regular cornbread into cheesy cornbread.
  • Milk: If you want to substitute 1 cup of milk for the buttermilk, add 1 Tablespoon of vinegar. There’s science behind that, take a look at this great article I found about Buttermilk and substitutions.
  • Chile Powder: If you don’t have New Mexico Red Chile Powder, Ancho chile powder is a good substitute. I wouldn’t substitute chili (with an i) powder, as it is a blend of spices that will change the entire flavor profile.
  • Jalapeno Peppers: If you find jalapeno peppers just too hot, switch them out for fresh poblano peppers. You can also used canned Hatch chile peppers. Just make sure to drain the liquid and press them in a paper towel to dry, before adding to the batter.

How To Make Cornbread with Creamed Corn

dry ingredients to make cornbread
Step 1
wet ingredients to make cornbread
Step 2
  • Step 1: Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
  • Step 2: In a separate bowl, whisk together the eggs, milk, and oil. 
Mixing wet and dry ingredients together to make cornbread
making cornbread batter
  • Step 3: Gently fold the liquid ingredients into the dry ingredients.
  • Step 4: Stir until a batter is formed and no dry ingredients remain dry. Don’t over mix.
mixing creamed corn, peppers and cheese into cheesy cornbread
placing batter for cornbread into a le creuset baking dish
  • Step 5: Using a large spoon, fold in the drained creamed corn, cheese, and jalapenos.
  • Step 6: Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan. I like to use my 9″ square Le Creuset baking dish. It’s pretty enough to go from oven to table. I’ve included an affiliate link for your convenience. I am a member of the Amazon Affiliate program. If you purchase the dish, I make a small commission at no extra charge to you.
Super Moist Jalapeno Buttermilk Corn bread recipe. Creamed Corn and Muenster cheese is the secret.
  • Step 7: Bake at 375 degrees, for 20-30 minutes, or until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.

Can I Make This A Cast Iron Skillet Cornbread?

Moist cornbread made in a cast iron skillet.
  • Yes. I like to heat the skillet in the oven for about 10 minutes before pouring in the batter. It helps get that little bit of crisp on the bottom. Tip: Add a ½ Tablespoon pat of butter to the hot pan before adding the batter, you’ll get an even crispier bottom crust.
  • A 9″ cast iron skillet works best. If using a 12 inch, double the recipe. And adjust cooking times. Just keep using the toothpick method to insert into batter. When the toothpick comes out clean, the bread is done.
  • A cast iron skillet will cook hotter than a baking dish, so check the cornbread and test with a toothpick after about 15 minutes of cooking. And it’s fun for a rustic presentation.

Cornbread FAQ’s

How Long Will This Cornbread Last?

Tightly covered cornbread will last on the counter for 2-3 days. Or about a week in the refrigerator. Cover with a clean dish towel.

Can I Make This Recipe Gluten Free?

Yes, this homemade cornbread can be made gluten free by swapping out the all purpose flour for gluten free all purpose flour. You can also use oat flour.

Can I Reheat Cornbread?

Cornbread is best when it’s warm. Just put a slice or two in the microwave and heat it in 15 second increments, or until warm.

Does Cornbread with Creamed Corn Need To Be Refrigerated?

Because this cornbread has buttermilk, I personally would refrigerate it after a couple of days. Just cover the pan with a clean dish towel and refrigerate. Don’t use plastic wrap, it will create too much moisture which will compromise the texture of the bread.

Tips for Success:

  • Canned creamed corns are not created equal. Some brands have more liquid and some are of a very thick consistency. If you’ve chosen a brand that has a lot of liquid, try to drain off a good portion of it from the creamed corn. Leaving too much will make the cornbread too moist, and could cause it to fall apart.
  • Let the cornbread rest for about 15 minutes before slicing and serving. Serving it too hot will cause it to fall apart.
  • To control the heat of the jalapeno pepper, remove the seeds and veins. This is where the spicy heat lies.

Moist Cheesy Cornbread With Creamed Corn

Jalapeno Buttermilk Cornbread Recipe. The best recipe I've found. Moist and wonderful.

I hope you give this cornbread with creamed corn recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

What To Serve With Cornbread

Chili … chili and more chili …

This Cornbread recipe is also great served alongside my recipe for Hatch Green Chile with Pork. What a great combo.

More Quick Bread Recipes

And if you like making bread, don’t miss my bread category. You’ll find lots of fun ideas including the most popular bread recipe on my site for Herbed Tomato Bread. A stunning bread recipe using tomato paste.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Super moist jalapeno buttermilk corn bread recipe. You'd swear there was pudding in the recipe.
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4.92 from 78 votes

Super Moist Cornbread with Creamed Corn

You’d almost swear there was pudding in this recipe. Using creamed corn and Munster cheese is the secret to this super moist cornbread recipe.
Prep Time15 minutes
Cook Time25 minutes
Resting time15 minutes
Total Time15 minutes
Course: Bread, Mexican
Cuisine: American
Servings: 12
Calories: 206kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup yellow corn meal
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon New Mexico Red Chile Powder (optional) or ancho chile powder
  • 2 large eggs beaten
  • 1 cup buttermilk
  • 3 Tablespoons canola oil
  • 1-14 ½ ounce can creamed corn half drained
  • 1 cup muenster cheese shredded
  • 5-6 Tablespoons jalapenos deseeded, chopped. 1 – 2 jalapenos depending on size

Instructions

  • Preheat oven to 375.
  • Using a whisk, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
  • In a separate bowl, whisk together the eggs, milk, and oil. 
  • Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.
  • Using a colander, or mesh strainer, drain the creamed corn. Let the corn sit in the colander for 2 minutes. Give it a couple of shakes to remove more of the liquid before adding to the batter. You don't want it completely drained.
  • Using a large spoon, fold in the corn, cheese, and jalapenos to the batter.
  • Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan.
  • Bake for 25 minutes, or until the crust is light-brown and starting to brown around the edges. And a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.

Video

Notes

Tips for Success:
    • Canned creamed corns are not created equal. Some brands have more liquid and some are of a very thick consistency. If you’ve chosen a brand that has a lot of liquid, try to drain off a good portion of it from the creamed corn. Leaving too much will make the cornbread too moist, and could cause it to fall apart.
    • Let the cornbread rest for about 15 minutes before slicing and serving. Serving it too hot will cause it to fall apart.
    • Remove seeds and most of veins from the jalapeno. This will control the heat level.You can also use cheddar or Monterey Jack Cheese instead of the Muenster.
    • To store simply cover with a clean dish towel. Refrigerate overnight if not using that day. Don’t cover with plastic wrap or too much moisture will accumulate and compromise the texture. 
Making this in a cast iron skillet:
I like to heat the skillet in the oven for about 10 minutes before pouring in the batter. It helps get that little bit of crisp on the bottom. Tip: Add a ½ Tablespoon pat of butter to the hot pan right before adding the batter (swirl it around) , you’ll get an even crispier bottom crust.
A 9″ cast iron skillet works best. If using a 12 inch, double the recipe. A cast iron skillet will cook hotter than a baking dish, so check the cornbread and test with a toothpick after about 15 minutes of cooking. And it’s fun for a rustic presentation. 
Friday Night Cozy Dinner In Front Of The Fireplace

Nutrition

Calories: 206kcal | Carbohydrates: 26g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 203mg | Potassium: 218mg | Fiber: 2g | Sugar: 7g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 1.2mg

Super Moist Cheesy Cornbread With Creamed Corn … It’s what’s for dinner with a bowl of chili

This article was first published February of 2011. It was republished with step by step instructions March 2021.

Creamy Caper Sauce For Salmon

By 6 Comments

Whether you’re looking for a fast healthy dinner, or an easy salmon recipe for entertaining, this Creamy Caper Sauce For Salmon is a recipe worth looking into. Adding orange juice and capers to plain Greek Yogurt brings a smooth creamy citrus topping for roasted Salmon.

Salmon with yogurt sauce on a rustic plate served with broccoli and pearl couscous

What To Expect From This Recipe

This creamy caper sauce for salmon is a super easy family dinner.

Buttery salmon is roasted to perfection with a topping of grated orange zest to bring a bright flavor. Then topped with creamy tangy Greek Yogurt that’s been spiked with briny capers and orange juice.

The textures work together and the flavor profile is spot on.

And one of the best things about this recipe?…. It’s easy.

For this recipe, the salmon is roasted using salt and orange zest. The salmon retains its natural flavor with a hint of sunshine from the orange zest.

While the salmon is roasting, you can stir together the simple caper sauce and prepare side dishes of your choice.

This caper sauce for salmon makes a lovely combination both in flavor a texture. It looks and eats fancy.

But don’t save this easy salmon recipe for weekends. This is quick enough for a weekday dinner. After all, even hectic days deserve balanced healthy delicious meals just as much as slower paced weekend dinners.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make orange salmon with caper sauce.
  • Greek Yogurt: I’m all about full fat for most recipes. Of course you can use low fat Greek Yogurt, but the flavor and texture will be compromised.
  • Orange Juice: You’ll need an orange for the orange zest. Use the juice from the orange for the best fresh squeezed experience.
  • Cilantro: Fine chopped.
  • Orange Zest: You’ll need two oranges for enough zest for the salmon and the caper sauce.
  • Salmon: This is a recipe for two people. So purchase ½ to ¾ pound of salmon. I used a Coho Salmon fillet and cut it in half after it was cooked.
  • Olive Oil: We’ll use olive oil both to rub over the salmon fillet to keep it from drying out in the oven and the rest will go into the recipe for yogurt sauce.

Ingredient swaps

  • If you don’t have or don’t like Greek Yogurt, substitute with a mixture of half sour cream and half mayonnaise.
  • Any type of salmon will work for this salmon with caper sauce recipe. Use Alaskan King Salmon, Coho Salmon, or Sockeye Salmon.
  • If you don’t have oranges, turn this recipe into a lemon yogurt sauce by substituting lemon zest and lemon juice. The sauce will be too tart, so add a teaspoon of honey to sweeten things up.
  • Parsley. If you don’t like or don’t have cilantro, substitute with parsley.

Step by Step Instructions, It’s Easy!

Salmon fillet sprinkled with orange zest salt and pepper to make orange salmon recipe
  1. Step 1: Place the salmon fillet on a sheet pan that’s been lined with parchment paper or oiled. Sprinkle with salt and a generous helping of freshly grated orange peel. I like to use my sheet pan with a wire rack. Having the salmon elevated helps air to circulate around the meat for more even cooking. Preheat oven to 400 degrees and cook salmon 15 – 20 minutes, or until the fish flakes when pressed with the back of a fork.

PRO TIP if you start to see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. Once you start to see albumen it’s time to remove it from the heat. Too much albumin will indicate that the fish will be dry.

How to make the creamy caper sauce.

Ingredients to make yogurt caper sauce with capers, orange zest, orange juice and greek yogurt
  1. Step 2: While the salmon is cooking, stir together the yogurt sauce recipe. It’s easy with plain greek yogurt, capers, chopped cilantro, orange zest, olive oil and orange juice.
Salmon caper sauce with orange juice and greek yogurt
  1. Step 3: Using a fork, stir until the ingredients are well blended.

To serve, simply plate the salmon fillets with a generous dollop of the caper sauce.

Salmon FAQ’s

Where’s The Best Place to Buy Wild Salmon

The best option to purchase wild salmon is through a company that blast freezes the meat soon after the catch at its peak of freshness insuring that beautiful fresh flavor. Look for wild caught frozen salmon in your super market, or there are several companies in Alaska such as Sitka Salmon Market . An Alaskan community supported fishery of small-boat fishermen that takes the experience further, by delivering the delicious seafood right to your doorstep.

Is It Better To Bake or Pan Fry Salmon?

Oven roasting takes the fuss out of cooking salmon. There’s no turning the fish to make sure it cooks through through properly. This is particularly important with thicker fillets. Seasonings and herbs stay put because you’re not turning the fish. Herbs can also burn in that oil in a hot pan, transferring a bitter flavor to the fish. Most important its hands off. As you roast salmon in the oven you’re free to prepare side dishes while it cooks.

How Do I Tell When Salmon is Done Baking?

I like the fork test. Simple pull out the oven rack enough to have access to the salmon. Using the back of a fork, press gently on the top of the salmon. It it pulls apart and starts to flake, the salmon is done. If albumen is present (the white protein that seeps from the seams) the salmon is just starting to over-cook. Remove it from the oven immediately. You can also use an instant read thermometer. Insert it into a thick part of the meat. When the thermometer reads 145 degrees, the salmon is done.

Should You Cook Salmon With The Skin On or Skin Off?

I always leave the skin on the salmon. That layer of skin will aid in locking in moisture to keep that salmon filet tender and flaky. The skin easily pulls away from the fish once it’s cooked.

Tips for Success

  • Using a paper towel, pat salmon dry before roasting. Removing any access moisture will help the salmon get a bit of a crispy outer layer on the top.
  • The best temperature for baking salmon: 400 – 425 degrees. But know your oven. Ovens are not created equal. Temperatures may not be true, Some cook slower, some cook hotter. Cooking salmon at high temperatures insures that it will sear the outside while keeping the inside moist and tender. Depending on the thickness of your fillets, your salmon could take anywhere from 10 – 20 minutes to cook. I like to rub the fillets with olive oil before adding spices. It helps keep the salmon moist and helps the herbs and spices to cling to the meat.
  • Ideas for left overs and reheating salmon. This recipe is best enjoyed the day it is made. However, if you do have leftovers, a great idea is to use the cold left-over salmon on top of salad greens. You can use a little of the sauce for dressing. If you want to reheat the salmon, please do so ever so gently. Using the microwave and heating in 15 second increments on 50% power. You don’t want to cook the meat, you just want it warm enough to enjoy.
Roasted salmon topped with greek yogurt sauce served with broccoli and pearl couscous

Salmon with capers is a true flavor treat. I hope you give this creamy caper sauce for salmon a try.

What to serve with Salmon with Caper Sauce?

You’re preparing a very easy salmon dinner recipe, so keep things simple. I served the salmon with steamed broccoli and pearl couscous. Garlic Butter Baked Potatoes would be divine, or even just a special tossed salad would make this a light meal.

And if you’re looking for more seafood recipes, don’t miss my Seafood Category, you’ll find lots of recipe ideas, including the most popular on my site for Heavenly Halibut.

Explore More Easy Oven Salmon Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Creamy caper sauce for salmon served over salmon with broccoli.
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5 from 1 vote

Easy Creamy Caper Sauce for Salmon

Salmon filets are flavored beautifully with an orange zest and topped with a creamy caper sauce. An easy and healthy salmon dinner recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 176kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons extra-virgin olive oil plus more for the baking sheet
  • ½ – ¾ pound salmon fillets thick cut, skin-on, center-cut, pin bones removed
  • 1 Tablespoon orange zest finely grated
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ¾ Cup plain Greek Yogurt
  • 2 Tablespoons Cilantro fine chopped, or parsley
  • 1 ½ Tablespoons capers drained, rinsed, and chopped
  • 1 Tablespoons fresh orange juice

Instructions

  • Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet.
  • Arrange the salmon skin side down on the baking sheet, drizzle with 1 Tbs. of the olive oil, and sprinkle with 1 tsp. of the orange zest, the salt, and a few grinds of black pepper. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.
  • Combine the yogurt in a small bowl with the remaining 1 T, of olive oil, ½ t. orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. The sauce can be made up to several hours ahead and kept refrigerated.
  • Roast the salmon until just cooked through, with a trace of bright pink in the center (cut into a piece to check), 10 to 15 minutes. Serve immediately, drizzled with the yogurt sauce.

Notes

If you don’t have or don’t like Greek yogurt, use a mixture of half sour cream and half mayonnaise.
 
How to tell when salmon is done? I like the fork test. Simple pull out the oven rack enough to have access to the cooking salmon. Using the back of a fork, press gently on the top of the salmon. It it pulls apart and starts to flake, the salmon is done. If albumen is present (the white protein that seeps from the seams) the salmon is just starting to over-cook. Remove it from the oven immediately. You can also use an instant read thermometer. Insert it into a thick part of the meat. When the thermometer reads 145 degrees, the salmon is done.
 
This salmon is best enjoyed the same day it is cooked. However, leftover salmon at room temperature sprinkled over salad greens is a lovely lunch. Or mixed in with scrambled eggs for breakfast.

Nutrition

Calories: 176kcal | Carbohydrates: 4g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 957mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 10mg | Calcium: 88mg | Iron: 1mg

Yogurt Creamy Caper Sauce for Salmon … It’s whats for dinner