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Lemon Lime Salmon with Lemon Butter

By 22 Comments

This is a recipe for Lemon Lime Salmon. A super easy baked salmon recipe that’s perfect for a weeknight dinner. And so delicious you’ll want to serve it to guests. 

One of our favorite quick to the table salmon dinners is this recipe for Caper Sauce For Salmon. With a Mediterranean vibe, it’s healthy and satisfying.

Lemon lime salmon topped with slices of lemon and limes and served with dijon cream green beans.

You want to know how easy this recipe is? It's such an easy fix that you can prepare this at an altitude of 10,000 feet at a rustic Colorado campsite, after having three glasses of high alcohol content red wine, on an empty stomach…nuff said.

Of course I must admit I did some pre-prep at a home altitude of 5,280 feet, with no wine, before traveling to said 10,000 foot camping site. I mean you have to know the ins and outs of this high altitude, no oxygen camping  business folks.  (wink)

I really have no problem with recipes or meals that take a couple of hours of tinkering, fussing, adjusting, tasting, more fussing and tinkering…but you can't beat a "quick middle of the week, I'm tired from working all day" easy meal. This is one of those.

Lemon Lime Salmon in a Le Creuset baking dish topped with lemon and lime slices

I've had this recipe for too many years to count. I was watching a salmon demonstration one Saturday afternoon at a local supermarket. The fish counter guy was searing a chunk of salmon filet that had been topped with a sprinkle of cumin, some lemon zest, a slice of lemon and topped with a pat of butter. So over the years it's evolved into this.

Lemon Butter for dipping salmon

And a simple lemon butter sauce for dipping makes this a tasty little dish… let’s take a look.

Recipe for Lemon Lime Salmon with Lemon Butter Sauce

Lemon lime salmon with slices of lemons and limes served with french green beans.

I hope you give this easy lemon lime salmon recipe a try, and if you do please come back and give the recipe a star rating. And leave a comment about your experience with the recipe. 

And if you have a favorite easy salmon recipe, let me know, I’d love to give it a try.

More Salmon Dinner Recipes

Salmon is so versatile and easy to prepare. Here are some of our favorite recipes.

And if you’re looking for more seafood recipes, don’t miss the most popular fish recipe on my site, Heavenly Halibut. Topped with mayo and Parmesan cheese, it’s well … heavenly.  And check out my Seafood category for more ideas.

Lemon lime salmon topped with slices of lemon and limes and served with dijon cream green beans.
Print Recipe
5 from 1 vote

Lemon Lime Salmon with Lemon Butter

A super easy baked salmon recipe that's perfect for a weeknight dinner. And so delicious you'll want to serve it to guests. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 483kcal
Author: Lea Ann Brown

Ingredients

  • 1 lemon
  • 1 lime
  • ½ teaspoon cumin
  • ½ teaspoon garlic - minced
  • 1 Tablespoon olive oil
  • 3 Tablespoons butter - softened
  • ¾ pound salmon filets or steaks

Instructions

  • Zest the lemon and lime, then thinly slice ½ of each. Juice the other halves. Combine 2 Tablespoons of the lemon/lime juice, cumin, garlic and olive oil. 
  • Place salmon on a sheet of parchment paper. Sprinkle with some of the lime and lemon zest, and pour the lemon-lime juice mixture over top. 
  • Sprinkle with salt and pepper then arrange lemon and lime slices over the filet. Wrap up with the parchment paper. Place in a baking dish and bake at 350 degrees for about 15-20 minutes or until fish is flaky and done.
  • Mix butter, remaining juice and peel in a bowl. Microwave for a few seconds to melt.

Notes

I have also baked this salmon in a baking dish without using parchment paper. Plan on a slightly longer cook time if you don’t use parchment.

Nutrition

Calories: 483kcal | Carbohydrates: 9g | Protein: 35g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 139mg | Sodium: 80mg | Potassium: 942mg | Fiber: 2g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 38mg | Calcium: 51mg | Iron: 2mg

Lemon Lime Salmon …It’s What’s for Saturday Dinner.

Balsamic Roasted Strawberry Ice Cream

By 18 Comments

Roasting strawberries in balsamic vinegar and sugar gives this such an adult feel featuring a caramelized syrupy decadent end result flavor. Give Balsamic Roaster Strawberry Ice Cream a try. It’s fabulous.

Homemade Strawberry Ice Cream

July is National Ice Cream month, so I better squeeze in a homemade recipe before month end.

But first…am I the only one that has issues on the ice cream aisle at the grocery store? Even my modest Safeway carries more flavors than my attention span can handle.

And the process while trying to make a selection takes me through a range of emotions. It starts with excitement, turns to overwhelmed and then defeat. Not to mention the paranoia that store cameras have shifted my direction due to my physical inactivity.

Luckily my favorite flavor is vanilla, so when I can’t decide between Chocolate Ice Cream with Fudge Brownies or Banana and Strawberry with Walnuts or Oreo Chunks with Raspberry Swirl, I can always reach for the nearest tub sporting a vanilla bean illustration.

With so much to chose from, why even make it at home? Well, until you’ve tried a custard based homemade ice cream you’ve not lived.

Cream that’s been scorched on the stovetop is added to beaten egg yolks to temper. Stir in vanilla. Refrigerate overnight so it “does its thing”. The next day add your extra flavorings and ingredients and churn up a delicious creamy treat. That’s incredible ice cream.

My friend and fellow Denver food blogger, Holly over at A Baker’s House recently posted a recipe for Balsamic Roasted Strawberry Ice Cream.  The savory aspect of this had me pinning the recipe and running to the store for strawberries. Plus, I was anxious to try this creamy version which is not a custard based recipe.

Balsamic roasted strawberries

Incredible flavors here. Roasting the strawberries in balsamic vinegar and sugar gives this such an adult feel featuring a caramelized syrupy decadent end result flavor.

We could not stop eating this creamy sweet and savory ice cream.

Roasted Strawberry Ice Cream

So get out that ice cream maker before you’re asking yourself where the Summer has gone. This is an easy and impressive recipe to make at home. Thank you Holly for a great recipe.

The words strawberries and dessert go hand in hand when it comes to desserts. Don’t miss my latest strawberry dessert recipe, Strawberry Tart Recipe with Cream Cheese Filling.  It’s one of those omg things. 🙂

Homemade Strawberry Ice Cream
Print Recipe
5 from 2 votes

Balsamic Roasted Strawberry Ice Cream

Roasting the strawberries in balsamic vinegar and sugar gives this such an adult feel featuring a caramelized syrupy decadent end result flavor.
Prep Time10 minutes
Cook Time20 minutes
Freezing and churning time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 198kcal
Author: Lea Ann Brown

Ingredients

  • ice cream base:
  • 1 ⅓ cups heavy whipping cream
  • ⅔ cup half and half
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • Strawberries:
  • 2 Cups Strawberries cleaned and cut into quarters
  • 1 Tablespoon sugar
  • 1 Tablespoon balsamic vinegar

Instructions

  • Roasted strawberries:
  • Heat oven to 425 degrees F. Toss 2 cups strawberries (cleaned and cut into quarters) with 1 Tablespoon sugar and 1 Tablespoon balsamic vinegar. Roast in a 9 x 13 pan or a baking pan lined with aluminum foil for 18-22 minutes. Let cool completely before combining with the base.
  • Directions:
  • Chill the base ingredients then combine and stir in a large bowl. Fold in the cooled strawberries. Pour into the ice cream machine and process for 18-20 minutes. Transfer the almost frozen ice cream into a container and freeze for at least 4 hours.

Nutrition

Calories: 198kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 20mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 524IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg

 Balsamic Roasted Strawberry Ice Cream …It’s What’s for a Summer Dessert.

Oven Glazed Mustard Maple Syrup Salmon

By 21 Comments

Using whole grain mustard not only adds a bit of texture, but a more pungent mustard flavor which compliments the sweet maple syrup. 4 ingredients, 20 minutes, this glazed Maple Syrup Salmon Recipe is so easy it’s guaranteed to be a one of your go-to’s for your quick weeknight meal plan.

Salmon fillets glazed with maple mustard served over yellow rice and a side salad tossed with buttermilk ranch dressing

To me, oven roasted salmon is about the easiest dinner you can prepare. Even easier than oven roasted pork tenderloin.

Oven roasting salmon is a simple task, all you need to decide on are spices or a glaze in this case. Preheat that oven at 400 degrees and you’re ready for dinner. The high oven temp will help sear the outside and keep the inside moist and fall-apart tender.

For this Maple Syrup Salmon recipe, we’re keeping ingredients very simple. Maple Syrup for a lovable flavor, whole-grain mustard and soy sauce. Ingredients you probably already have on hand.

It’s a delicious sweet salty combination of flavors. Let’s take a look.

Ingredients You’ll Need

Ingredients to make maple syrup glazed salmon.
  • Whole Grain Dijon Mustard: There are several brands available for purchase on the condiment aisle at the grocery store. Not only does mustard add a great layer of flavor, it’s also responsible for tenderizing and it’s stickiness will help seasonings stick to any meat. Example is this recipe for Pistachio Crusted Rack of Lamb, where Dijon is the workhorse in holding the pistachios onto the meat. The whole mustard seeds also add a bit of a crunch to the texture.
  • Soy Sauce: Salty and savory, soy sauce adds yet another layer of flavor.
  • Maple Syrup: The star of the show, Maple syrup added with the two salty ingredients, bring an overall salty/sweet flavor to the salmon. Please use pure maple syrup.

Substitutions

  • Substitute regular Dijon mustard for Whole Grain. The flavor will be the same, the texture will change.
  • Maple Syrup: Please don’t substitute a “fake” maple syrup. It’s made with high fructose corn syrup and fake maple syrup flavoring. You’ll be glad you spent a few extra dollars for pure maple syrup.

Step by Step Instructions – It’s So Easy

Making maple syrup glaze for oven roasted salmon.
  1. Step 1: In a small bowl, whisk together the soy sauce, maple syrup and mustard.
Basting maple syrup salmon.
  1. Step 2: Place the salmon on a sheet pan, skin side down. Cook 20 minutes at 400 degrees, basing the salmon with the maple syrup glaze every 5 minutes.
Salmon fillet glazed with maple syrup and dijon country mustard. Served over yellow rice and sided with a tossed salad with buttermilk ranch dressing
  1. Step 3: After 20 minutes the salmon will be cooked flaky and tender. Serve with your favorite side dish.

What To Serve With It

  • To keep this salmon dinner easy, I like to keep a couple of packages of stovetop yellow rice in the pantry. I like the Vigo brand. Love the color and flavor.
  • While the salmon is cooking, prepared a simple tossed salad tossed generously with my Homemade Blue Cheese Dressing.
  • Another easy side that, that you can prepare a few hours in advance is this one for Garlic Butter Slow Cooker Roasted Potatoes.

Questions You Might Have

Can I Grill Maple Syrup Salmon?

Absolutely yes. You won’t need to adjust the cooking time. Just oil the grill grates before you place the salmon, skin side. Cook at 400 degrees, basting every 5 minutes. You won’t need to turn the salmon and more than likely when you use a spatula to remove the cooked salmon, the skin will slide right off.

What’s The Best Way To Cook A Salmon Fillet?

Culinary school taught me that a 400 degree oven is my best friend when it comes to cooking salmon. Of course you can pan fry, of course you can grill. But for a consistent buttery moist texture,, you can’t beat oven roasting. Even if the size of each fillet isn’t perfectly consistent, this method will yield perfectly cooked salmon. Not overdone, not underdone … but just right.

Do You Need To Remove Salmon Skin Before Cooking?

No. Actually it’s hard to remove the skin from a piece of raw salmon. Once the salmon cooks, the skin will practically fall right off.

Tips for Success

  • Use a sheet pan that has a raised grate. This will allow air to flow underneath the salmon as it cooks for more even cooking.
  • Place a sheet of parchment paper on the bottom of the sheet pan for easy clean up.

Recipe for Mustard Maple Glazed Salmon

Salmon fillet glazed with maple and mustard served over Yellow rice with peas and a side salad tossed with buttermilk ranch dressing

I hope you give this mustard glazed Maple Syrup Salmon Recipe a try. It’s our favorite oven roasted salmon recipe and my go-to.

And don’t miss my Seafood Category, where you’ll find all of my seafood recipes, and the most popular seafood recipe on my site: Heavenly Halibut. It’s well … heavenly. 🙂

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.

Glazed Maple Syrup Salmon served over yellow rice.
Print Recipe
4.75 from 4 votes

Oven Glazed Dijon Mustard & Maple Syrup Salmon

This Maple Mustard Glazed Salmon Recipe is so easy it's guaranteed to be a one of your go-to's for your quick weeknight meal plan.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 153kcal
Author: Lea Ann Brown

Ingredients

  • 2 Salmon Fillets
  • 2 Tablespoons Pure maple syrup
  • 2 Tablespoons Whole Grain Dijon Mustard or regular Dijon Mustard
  • 2 Tablespoons Soy Sauce

Instructions

  • Preheat oven to 400 degrees
  • In a small bowl whisk together the maple syrup, mustard and soy sauce.
  • Place the salmon, skin side down on a small sheet pan, that's been lined with parchment paper. A sheet pan with a raised grate works very well here.
  • Brush the fillets with the mustard, maple syrup mixture.
  • Place in oven on the middle rack. Cook for 20 minutes, basting the salmon with the maple mustard glaze every 5 minutes.
  • Serve immediately

Notes

Tips for Success

    • Use a sheet pan that has a raised grate. This will allow air to flow underneath the salmon as it cooks. This will allow for more even cooking.
    • Place a sheet of parchment paper on the bottom of the sheet pan for easy clean up.
    • Regular Dijon mustard will work for this recipe, but you’ll be missing that little crunch of texture from the mustard seeds in whole grain Dijon.

Nutrition

Calories: 153kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2356mg | Potassium: 208mg | Fiber: 1g | Sugar: 25g | Calcium: 61mg | Iron: 1.3mg

Mustard Maple Syrup Salmon … It’s What’s For Dinner

Ina Garten Sliders with Gruyere

By 40 Comments

Ina Garten’s Beef slider recipe with Gruyere Cheese. Who can argue with a party slider recipe dressed with arugula tomato & onion. Easy dependable and crowd pleasing!

Ina Garten Sliders with Gruyere

Nothing exotic about this recipe. Just well flavored 80/20 blend ground beef, some melted gruyere and simply topped with tomato and onion.

Ketchup is the condiment suggested for Ina’s sliders. These Ina Garten sliders with Gruyere is just another good solid recipe from one of my favorite celebrity chefs.

I could consume twice my body weight with these sliders. Ground beef flavored with thyme, Dijon mustard makes for a great little burger. Thanks to Ina Garten and The Food Network for this one.

And if you’re a burger fanatic like us, don’t miss my post which features a line up of Best Grilled Burgers recipes. I’m positive you’ll find something you’ll fall in love with.

And if you’re looking for more beef recipes, don’t miss my Beef Category. You’ll find more fabulous burger recipes including the most popular on my site for Silver Spur Ranch Blue Cheese Burger.

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.

Now for Ina’s fabulous slider recipe:

Ina Garten Sliders with Gruyere
Print Recipe
4.67 from 3 votes

Ina Garten Sliders with Gruyere, Arugula, Tomato and Onion

Ina Garten's Beef slider recipe with Gruyere Cheese.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course Beef
Cuisine: American
Servings: 12
Calories: 630kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds premium ground beef 80 percent lean and 20 percent fat
  • 1 tablespoon Dijon mustard
  • 3 tablespoons olive oil plus extra for brushing the grill
  • 1 teaspoon thyme leaves chopped
  • 3 teaspoons garlic fine chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 ounces Gruyere grated
  • 12 Brioche buns slider buns
  • 4 ounces baby arugula
  • 3 medium tomatoes sliced ⅛-inch-thick rounds
  • 2 small red onions sliced ⅛-inch-thick rounds
  • Ketchup for serving

Instructions

  • Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
  • When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place ½-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
  • Slice the buns in half crosswise and toast the halves cut side down on the grill.
  • Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

Nutrition

Calories: 630kcal | Carbohydrates: 42g | Protein: 29g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 211mg | Sodium: 694mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1343IU | Vitamin C: 7mg | Calcium: 226mg | Iron: 3mg

Ina Garten Sliders with Gruyere, Arugula, Tomato and Onion…It’s What’s for Dinner.

Blue Cheese Wedge Salad With Saison Ranch Dressing

By 27 Comments

The classic blue cheese wedge salad recipe takes on a new twist by using a saison-style beer in place of vinegar in the light and creamy buttermilk ranch dressing. Make this essential steakhouse salad at home. It’s easy.

Wedge Salad with Buttermilk Ranch Dressing.

Iceberg lettuce rules! Crisp and refreshing, I wouldn’t think of putting anything else on my bacon, lettuce and tomato sandwich.

And cut into a wedge and sprinkled with crumbled bleu cheese, crispy bacon and smothered in a creamy dressing spiked with Saison beer, it may be the most perfect blue cheese wedge salad creation ever.

I’ve heard people refer to the wedge as lazy. Yes, it’s easy, but served with perfectly sizzled steak off the grill that took only minutes to cook, you can call me lazy any day.

It can also be a perfect light meal for a lazy summer day.

I thought it would be fun to try this tipsy version of the classic iceberg wedge salad, a recipe I found in a Colorado Cookbook, Tasting Colorado. The book showcases Colorado cuisine from classic Western fare to global favorites. Most of which come from well known Colorado Restaurants, hotels and Brew pubs.

This recipe is courtesy of New Belgium Brewery in Fort Collins, makers of the popular Fat Tire Beer. Their saison-style beer is used in place of vinegar and it creates a nice contrast to the creaminess of the mayonnaise.

Wedge salad with saison buttermilk ranch dressing.

Tips For Success

  • Choose a large light weight head of iceberg lettuce. The lighter the weight will mean that the leaves of the lettuce are not so tightly packed together. It will be easier to eat and the dressing will find it’s way into more crevices.

The recipe states that the employees of New Belgian, are always thinking up new ways to use their beers in recipes. Their Saison-style beer is used in this Wedge Salad Dressing recipe. I’ve dubbed this The Drunken Wedge.

Wedge Salad Serving Suggestions

This Iceberg Wedge Salad makes a wonderful like dinner or a perfect side dish for your favorite steak, like this recipe for Italian Flank Steak recipe for Steak Tagliata.

Aside from a steak, serve a wedge with a Steakhouse Burger, a wedge with roast chicken, or just a wedge with lots of warm bread and a glass of red wine. A retro delight, a wedge salad is a retro delight.

And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

Don’t miss my category for Salad Recipes, you’ll find lots of fresh options, including the most popular on my site for a tossed salad with Homemade Blue Cheese Dressing.

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.

Wedge Salad with Buttermilk Ranch Dressing.
Print Recipe
5 from 2 votes

Blue Cheese Wedge Salad with Saison-Ranch Dressing

A fun version of a classic wedge salad. Beer is used to flavor the creamy dressing.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 4
Calories: 501kcal
Author: Lea Ann Brown

Ingredients

  • 1 head iceberg lettuce outer leaves removed, rinsed and quartered
  • ½ Cup bleu cheese crumbles
  • 4 slices thick-cut bacon fried, drained and crumbled
  • 4 green onions thin sliced
  • 12 grape tomatoes halved
  • Fresh cracked black pepper
  • 2 hard boiled eggs optional, sliced
  • Dressing:
  • ½ Cup mayonnaise
  • ¼ Cup buttermilk
  • ¼ Cup New Belgium Saison style beer or other farmhouse ale
  • 1 Tablespoon lemon juice fresh squeezed
  • ¾ teaspoon garlic powder
  • 1 teaspoon honey

Instructions

  • For The Dressing: Combine the mayonnaise, buttermilk, beer, lemon juice garlic salt and honey in a small bowl and mix well. Chill until ready to serve.
  • For The Salad: Place the quartered iceberg lettuce in the center of 4 plates and drizzle with Saison-Ranch dressing.
  • Dividing evenly between the plates, sprinkle the bleu cheese crumbles, bacon and green onions over the top of the wedges. Arrange the tomatoes and eggs around the base of the salad and the edges of the plates. Sprinkle with fresh cracked black pepper.

Notes

Tips for Success:
Choose a large light weight head of iceberg lettuce. The lighter the weight will mean that the leaves of the lettuce are not so tightly packed together. It will be easier to eat and the dressing will find it’s way into more crevices.

Nutrition

Calories: 501kcal | Carbohydrates: 12g | Protein: 14g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 143mg | Sodium: 1154mg | Potassium: 526mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1536IU | Vitamin C: 19mg | Calcium: 157mg | Iron: 1mg

Blue Cheese Wedge Salad with Saison-Ranch Dressing…It’s What’s For A Salad