Honolulu Grilled Mahi-Mahi Kabobs Recipe

Fresh, tropical, and kissed by the grill, Honolulu Grilled Mahi-Mahi Kabobs bring the flavors of Hawaii straight to your backyard. Firm mahi‑mahi holds up beautifully on skewers, while a sweet‑savory pineapple soy glaze adds that unmistakable island flair. This is a high‑value, blog‑ready recipe designed for readers who love bold flavor, healthy grilling, and vacation‑style meals at home.

Why You’ll Love These Mahi‑Mahi Kabobs

Light yet satisfying – lean fish with big flavor
Perfect for grilling – mahi‑mahi stays moist and flaky
Tropical balance – sweet pineapple meets savory soy and ginger
Weeknight or weekend ready – fast prep, fast cook
Crowd‑pleasing presentation – colorful, vibrant skewers

Ingredients

For the Mahi‑Mahi Kabobs

1½ lb fresh mahi‑mahi fillets, cut into 1½‑inch cubes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 small red onion, cut into wedges
2 cups fresh pineapple chunks
Wooden or metal skewers

For the Honolulu Marinade & Glaze

⅓ cup pineapple juice
¼ cup low‑sodium soy sauce or tamari
2 tbsp olive oil
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tsp sesame oil
½ tsp crushed red pepper flakes (optional)

How to Make Honolulu Grilled Mahi‑Mahi Kabobs

Step 1: Make the Marinade

In a small bowl, whisk together pineapple juice, soy sauce, olive oil, honey, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes.

Reserve ¼ cup of the marinade for glazing later.

Step 2: Marinate the Fish

Place mahi‑mahi cubes in a shallow dish or zip‑top bag. Pour the remaining marinade over the fish. Cover and refrigerate for 20–30 minutes (do not exceed 45 minutes or the fish may become mushy).

Step 3: Assemble the Kabobs

Thread skewers alternately with mahi‑mahi, pineapple, bell peppers, and red onion for balanced flavor and color.

Step 4: Grill to Perfection

Preheat grill to medium‑high heat (400–425°F)
Lightly oil the grates
Grill kabobs for 8–10 minutes total, turning every 2–3 minutes
Brush with reserved marinade during the final turns

Fish is done when it flakes easily and reaches an internal temperature of 137–140°F.

Optional Pineapple Teriyaki Finish (Highly Recommended)

For extra shine and flavor, simmer the reserved marinade in a small saucepan for 3–4 minutes until slightly thickened. Brush over kabobs just before serving.

Serving Suggestions

Serve your Honolulu Mahi‑Mahi Kabobs with:

Coconut jasmine rice or steamed white rice
Hawaiian macaroni salad
Grilled corn with lime butter
Simple cucumber‑mango slaw

Finish with a squeeze of fresh lime and a sprinkle of sesame seeds or chopped cilantro.

Make‑Ahead & Storage Tips

Prep ahead: Chop vegetables and mix marinade up to 24 hours in advance
Leftovers: Store cooked kabobs in an airtight container for up to 2 days
Reheat gently: Warm over low heat or enjoy cold in fish tacos or salads

Recipe Variations

Spicy Island Style: Add sriracha or chili garlic sauce to the marinade
Citrus Twist: Swap pineapple juice for orange‑pineapple blend
No Grill? Broil kabobs on high for 6–8 minutes, turning once

Nutrition Highlights (Approximate per Serving)

Calories: 280
Protein: 34g
Fat: 9g
Carbohydrates: 15g
Naturally gluten‑free (with tamari)

Final Thoughts

These Honolulu Grilled Mahi‑Mahi Kabobs capture everything we love about island cooking—fresh seafood, tropical sweetness, and effortless grilling. Whether you’re hosting a summer cookout or craving a taste of Hawaii, this recipe delivers bold flavor with minimal fuss.

🌴 Aloha on a skewer—fire up the grill and enjoy!

OTHER RECIPES

Fish and Seafood Recipe Ingredients:

* 1 pound mahi-mahi, cut into 1-1/2-inch cubes
* 1/4 cup pineapple juice
* 1/4 cup oil
* 2 tablespoons rum
* 1 (1.2-ounce) packet Seasons Salad Dressing & Recipe Mix, Asian Sesame
* 1/2 teaspoon ground ginger
* 1 medium red pepper, cut into 8 pieces
* 8 pineapple chunks
* 2 green onions, each cut into 4 pieces
* 4 wooden skewers
* 3 cups hot cooked rice

Fish and Seafood Recipe Instructions:

* First of all mix juice, oil, rum, salad dressing mix and ginger in small bowl until well blended. And then pour over combined fish, red peppers, pineapple and onions in shallow dish cover. Refrigerate 30 min. to 1 hour to marinate. Drain fish mixture discard marinade.
* Next is to preheat greased grill to medium-high heat. Thread fish, vegetables and pineapple alternately on skewers.
* Place kabobs on grill. Cook 4 to 6 min. on each side or until fish flakes easily with fork.
* Serve the Honolulu Grilled Mahi-Mahi Kabobs over hot rice.
Enjoy the fish and seafood bake mahi mabi !

bahamas-baked-mahi-mahi-fillets-recipe

FRENCH FRIED SHRIMP, FISH AND SEAFOOD

FRENCH FRIED SHRIMP, FISH AND SEAFOOD RECIPE

A crisp, golden, old-style “French fried” seafood platter featuring shrimp, firm white fish, scallops, oysters, or calamari—coated in a seasoned batter and fried to a delicate crunch.

INGREDIENTS (Serves 4–6)

Seafood Selection (choose any or mix):

1 lb (450 g) medium or large shrimp, peeled and deveined
1 lb (450 g) firm white fish fillets (cod, haddock, snapper, flounder), cut into 1½-inch pieces
½ lb (225 g) sea scallops
½ lb (225 g) calamari rings
1 cup fresh oysters (optional)

Pat all seafood dry so the batter adheres well.

For the French-Fry Style Batter

1 cup all-purpose flour
1/2 cup cornstarch (makes it crisp and light)
1 tsp baking powder
1 tsp paprika
1 tsp fine salt
1/2 tsp white pepper or black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 large egg, beaten
1 cup cold water or cold club soda (for a lighter, crispier batter)
1 tbsp lemon juice or white vinegar (helps create a tender crust)

For Dredging

1 cup seasoned flour
(Flour + a pinch of salt, pepper, paprika)

For Frying

Frying oil: peanut oil, vegetable oil, or canola
Temperature: 350–365°F (175–185°C)

Optional Seasoning Dust (After Frying)

1/2 tsp paprika
1/2 tsp garlic salt
Pinch of cayenne
Pinch of parsley flakes

INSTRUCTIONS

1. Prepare the Seafood

Rinse seafood gently and pat very dry with paper towels.
Keep shrimp whole with tail on for the classic look.
Cut fish into even pieces so they fry evenly.
If using scallops, remove the side muscle.
Keep everything cold until frying.

2. Make the Batter

In a bowl, whisk together:

Flour
Cornstarch
Baking powder
Paprika
Salt
Pepper
Garlic powder
Onion powder

Make a well in the center and add:

Beaten egg
Cold water or club soda
Lemon juice

Whisk just until smooth.
Do not overbeat—slightly lumpy batter fries better.

Let batter rest 10 minutes.

3. Heat the Oil

Pour 2–3 inches of oil into a deep fryer or heavy pot.
Heat to 350–365°F (175–185°C).

Keep temperature steady; too cool = greasy, too hot = bitter.

4. Dredge the Seafood

Before dipping in batter:
Coat each piece lightly in seasoned flour.

This helps the batter cling and gives a crisp, professional crust.

Shake off excess flour.

5. Dip in Batter and Fry

Working in small batches:

Dip fish, shrimp, scallops, or calamari into the batter.
Let excess drip off.
Lower pieces carefully into the hot oil.

Fry 3–5 minutes until golden brown.
Turn once halfway through.

Signs of doneness:

Shrimp: bright pink and curled
Fish: flakes easily
Scallops: firm but still juicy
Calamari: light golden and tender

Remove with a slotted spoon and drain on paper towels or a rack.

6. Season and Serve

While still hot, dust lightly with the optional seasoning mixture.

Serve immediately with:

Lemon wedges
Cocktail sauce
Tartar sauce
Spicy remoulade
Malt vinegar (traditional fish-house style)

SIDE IDEAS

French fries (classic “seafood basket”)
Coleslaw
Hush puppies
Pickle spears
Buttered corn
French bread or rolls

TIPS FOR PERFECT FRENCH-FRIED SEAFOOD

Use cold batter for crispiness.
Never overcrowd the fryer.
Always pat seafood dry before dredging.
Maintain oil temperature consistently.
Serve immediately—this dish tastes best fresh.

OTHER RECIPES

FISH AND SEAFOOD RECIPE INGREDIENTS

2 eggs
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/4 c. bread crumbs
1/4 tsp. paprika
Lemon

FISH AND SEAFOOD RECIPE INSTRUCTIONS

Sprinkle fish, shrimp, or seafood with lemon juice.

Beat eggs with seasonings.

Dip seafood in egg, then coat in bread crumbs.

Brush off excess crumbs.

Fry in hot deep fat or oil; turn once.

Fry until golden brown and done on the inside.

About 4 minutes on each side.

The fish and seafood recipe is ready to serve....hmm...great !

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fish-andor-seafood-bisque.

Barbecued Skewers of Fish-Seafood Recipe

A vibrant, smoky, coastal-style barbecue dish perfect for summer gatherings, beach cookouts, or elegant backyard dinners.

Ingredients (Serves 4–6)

Seafood & Fish

1 lb (450 g) firm white fish fillets (halibut, cod, mahi-mahi, snapper), cut into 1½-inch cubes
½ lb (225 g) large shrimp, peeled and deveined
½ lb (225 g) sea scallops (pat dry so they grill well)
1 lb (450 g) squid tubes, cut into thick rings or whole baby squid (optional)
1 red bell pepper, cut into large squares
1 yellow bell pepper, same size
1 medium red onion, cut into chunks
Cherry tomatoes
Lemon wedges for grilling

Marinade

1/4 cup olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
3 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil or cilantro
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp ground black pepper
1/2 tsp crushed red pepper flakes (optional heat)
1 tsp sea salt
1–2 tbsp white wine (optional but excellent)

Basting Sauce

3 tbsp melted butter
1 tbsp olive oil
1 tsp garlic powder
1 tbsp lemon juice
Pinch of paprika

Instructions

1. Prepare the Seafood

Cut fish fillets into firm, even cubes so they cook at the same speed.
Pat scallops very dry with paper towels so they sear instead of steaming.
If using squid, score lightly with a knife to prevent curling too much.
Keep everything chilled until ready to assemble.

2. Mix the Marinade

In a medium bowl, whisk together olive oil, lemon juice, zest, garlic, herbs, spices, salt, pepper, and white wine.

Taste and adjust:

More lemon for brightness
More paprika for color
More herbs for freshness

3. Marinate the Seafood

Place the fish, shrimp, scallops, and squid in a shallow dish or ziptop bag.
Pour the marinade over the mixture.

Marinating Time:

Fish: 20–30 minutes
Shrimp & scallops: 15–20 minutes
Squid: 10 minutes
(Avoid long marinating or citrus will “cook” the seafood.)

4. Assemble Skewers

If using wooden skewers, soak them in water for at least 30 minutes.

Thread the skewers alternating seafood and vegetables for color and balance:

Fish cube
Shrimp
Onion
Scallop
Pepper
Squid ring
Cherry tomato

Press ingredients tightly so they grill evenly.

5. Preheat the Grill

Heat grill to medium-high (400–450°F / 200–230°C).
Oil the grates lightly to prevent sticking.

6. Grill the Seafood Skewers

Place skewers on the grill and cook 8–12 minutes total, turning occasionally.

Baste lightly with the melted butter mixture every couple of minutes.

Cooking indicators:

Shrimp turns pink and opaque
Scallops firm up and show grill marks
Fish flakes easily but does not fall apart
Squid becomes opaque but not rubbery (do not overcook)

Grill lemon wedges cut-side-down for 2–3 minutes for serving.

7. Serve

Place skewers on a platter and squeeze grilled lemons over the top.
Sprinkle fresh parsley, drizzle with olive oil if desired, and serve hot.

Optional Sauce Pairings

Garlic-Lemon Aioli

Mayo + lemon juice + garlic + olive oil

Chimichurri

Parsley, cilantro, garlic, red wine vinegar, olive oil, chili flakes

Spicy Coconut-Lime Sauce

Coconut milk, lime juice, chili paste, sugar, fish sauce

Variations

Mediterranean Style

Add olives, cherry tomatoes, fresh oregano
Replace paprika with smoked chili flakes

Asian-Inspired

Marinade with soy sauce, ginger, sesame oil
Serve with sesame-lime dipping sauce

Caribbean Style

Use jerk spice, lime juice, scallions
Add pineapple chunks to the skewers

Simple Butter-Herb Version

Skip marinade
Brush with lemon-butter and parsley as they grill

Serving Suggestions

Coconut rice or saffron rice
Grilled vegetables (zucchini, corn, eggplant)
Crisp green salad with lemon vinaigrette
Warm crusty bread for soaking up juices

OTHER RECIPES

FISH AND SEAFOOD RECIPE INGREDIENTS

1 pound firm white fish
1 teaspoon salt
1/2 cup plain yogurt
6 cloves garlic, peeled
1 fresh ginger root, peeled, cut into 1-inch pieces
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 lemon, cut into wedges
2 hot green chili peppers, seeded

FISH AND SEAFOOD RECIPE INSTRUCTIONS

1. Fillet and skin the fish, cut into 1-1/2 inch cubes. Put about five pieces on each skewer and sprinkle with the salt.
2. Make a paste from the yogurt, garlic, ginger, garam masala, coriander and cayenne pepper. Spread mixture on fish and refrigerator 2 hours.
3. Remove from refrigerator and grill 10 minutes or until fish flakes easily with a fork. The skewers can be sprinkled with a little oil during cooking, if required.
4. Garnish with the lemon and fine rings of green chile pepper. Makes 3 servings....enjoy the fish and seafood !
Fish and seafood recipes: barbecued-fish-with-king-prawns

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Fish and Seafood Recipe-Barbecued Halibut

Barbecued Halibut

Ingredients (4 servings)

4 halibut fillets (about 170–200 g each)
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp soy sauce
1 tbsp honey or brown sugar
2 cloves garlic, minced
1 tsp paprika
½ tsp black pepper
½ tsp salt
Optional: ½ tsp chili flakes or smoked paprika
Lemon wedges, for serving
Fresh parsley, for garnish

Instructions

1. Prepare Marinade

In a bowl, combine:

olive oil
lemon juice
soy sauce
honey
garlic
paprika
salt & pepper

Whisk until smooth.

2. Marinate the Halibut

Place the halibut fillets in a shallow dish or zip bag.
Pour marinade over fish and coat well.
Marinate for 15–30 minutes (do not exceed 1 hour; halibut is delicate).

3. Preheat Grill

Heat barbecue grill to medium-high (around 190–200°C / 375–400°F).
Oil the grill grates lightly to prevent sticking.

4. Grill the Halibut

Place fish on the grill.
Cook 4–5 minutes per side, depending on thickness.
Halibut is done when it flakes easily with a fork but is still juicy.

5. Serve

Transfer to a plate. Garnish with lemon wedges and fresh parsley.

Optional Variations

Garlic Herb Halibut

Add chopped rosemary or thyme to the marinade.

Spicy Halibut

Add 1 tsp chili paste, sambal, or sriracha.

Citrus Halibut

Replace lemon juice with orange and lime juice for a tropical finish.

A nice fish and seafood recipe of halibut...try this one !

Fish and Seafood Recipes INGREDIENTS

1/3 cup vegetable oil
1/3 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup fresh basil leaves
2 garlic cloves, minced
4 (8ounce) Halibut steaks

Fish and Seafood Recipe INSTRUCTIONS
In a small bowl whisk the oils, mustard, garlic and lemon juice. Mix in the fresh basil and pour the marinade over the Halibut steaks. Refrigerate covered for 4 hours turning once or twice. Barbecue on a low flame. Delicious served with a baked potato and a fresh crisp salad. The fish and seafood recipe of halibut is ready to serve ...enjoy !
fish-and or-seafood-bisque recipe

VIDEO:

Tuna Chowder with Spinach and Cheese

Here’s a warm, creamy, comforting Tuna Chowder with Spinach and Cheese — easy to make, budget-friendly, and perfect for a quick meal.

Tuna Chowder with Spinach and Cheese

Ingredients (4 servings)

2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, diced (peeled or unpeeled)
2 tbsp all-purpose flour
3 cups milk (or half milk, half broth)
1 cup chicken or vegetable broth
1 can (140–180 g) tuna, drained (chunk light or solid white)
2 cups fresh spinach, roughly chopped
1 cup shredded cheese (cheddar, mozzarella, or a mix)
½ tsp paprika
½ tsp dried thyme (optional)
Salt & pepper to taste
Optional: ½ cup cream for extra richness

Instructions

Sauté aromatics
In a pot, melt butter over medium heat. Add onions and cook until soft, about 4 minutes. Stir in garlic and cook 30 seconds.
Add potatoes
Toss in the diced potatoes and cook 1 minute to coat them with butter.
Make the chowder base
Sprinkle flour over the potatoes. Stir well to coat — this thickens the soup.
Slowly pour in the milk and broth, stirring constantly.
Simmer
Bring to a gentle simmer. Cook 10–15 minutes until potatoes are tender.
Add tuna & spinach
Stir in the tuna, breaking it into chunks. Add the chopped spinach. Simmer 2–3 more minutes until spinach wilts.
Add cheese
Reduce heat to low. Stir in the shredded cheese until melted and the chowder becomes creamy.
Add cream if using.
Season
Add paprika, thyme (optional), salt, and pepper to taste.
Serve
Ladle into bowls and serve with crusty bread, crackers, or garlic toast.

Optional Add-Ins

Corn (½ cup)
Celery (1 stalk, chopped)
Carrots (½ cup diced)
A dash of cayenne or chili flakes for heat
Parmesan on top

ANOTHER great Fish and Seafood Recipe to try !!

Fish and Seafood Recipe Ingredients:

* 4 tablespoons butter
* 1 cup diced celery
* 1 cup diced onion
* 4 tablespoons flour
* 1 1/2 cups chicken broth
* 3 1/2 cups milk
* 1 large russet potato, diced (about 1/2-inch)
* 2 packages (approx. 7 ounces each) white tuna in water
* 1 cup (about 3 to 4 ounces) spinach, coarsely chopped and tightly packed
* 1 cup finely shredded mild Cheddar cheese
* 1 teaspoon salt
* 1/4 teaspoon dried leaf thyme
* Dash ground nutmeg
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon dry sherry, optional

Fish and Seafood Recipes INSTRUCTIONS
In a large saucepan heat butter over medium low heat; add the celery and onion. Cook, stirring, until vegetables are tender. Add the flour and stir until well incorporated. Stir in chicken broth. Add the potatoes and bring to a simmer. Cover and simmer over very low heat until potatoes are tender, stirring occasionally to keep from scorching. Add the milk, tuna, spinach, and cheese, along with seasonings. Continue cooking over low heat until hot, cheese is melted, and spinach is wilted. Do not boil. Add sherry. The fish and seafood recipe of tuna chowder is ready !
Fish and Seafood Recipes
baked-bass-in-wine-recipe

VIDEO:

Fresh Salmon Chowder

Fish and Seafood Recipes
Fresh Salmon Chowder

🥣 Fresh Salmon Chowder

🌊 Overview

Few dishes capture the warmth of coastal cooking quite like Fresh Salmon Chowder. It’s a hearty, creamy soup that balances the rich flavor of fresh salmon with tender vegetables, fragrant herbs, and a silky broth. Originally inspired by the rustic chowders of the North Atlantic coast — from Maine to the Pacific Northwest — this dish transforms humble ingredients into a bowl of comfort and nourishment.

What makes this version special is the use of fresh salmon fillets, not canned, which gives the chowder a delicate texture and bright, ocean-fresh taste. The combination of buttery onions, earthy potatoes, and a touch of cream creates a depth of flavor that feels both homey and elegant — perfect for a cool evening or a Sunday family meal.

🧂 Ingredients (Serves 4–5)

300–400 g fresh salmon fillet, skin removed and cut into bite-sized chunks
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
2 medium potatoes, peeled and cubed
2 cups fish stock (or chicken/vegetable stock)
1 cup whole milk
1/2 cup heavy cream
1/2 cup corn kernels (fresh or frozen, optional)
1 bay leaf
1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)
Salt and freshly ground pepper, to taste
1 tablespoon fresh dill or parsley, chopped (for garnish)
Optional: a few drops of lemon juice to brighten the flavor

🔪 Preparation

Step 1 — Build the base

In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat until the butter foams gently. Add the chopped onion, stirring until translucent — about 3–4 minutes. Then add the garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.

Step 2 — Add the vegetables

Toss in the diced carrot and potato, stirring to coat them in the buttery mixture. Let them cook for about 5 minutes, allowing their natural sweetness to develop. Season lightly with salt and pepper at this stage to deepen the flavor.

Step 3 — Simmer with stock and herbs

Pour in the fish stock and drop in the bay leaf and thyme. Bring the mixture to a gentle boil, then reduce to a simmer. Cook uncovered for 10–12 minutes, or until the potatoes are tender but not falling apart.

Step 4 — Add milk and cream

Lower the heat to medium-low. Pour in the milk and cream, stirring gently. The broth will turn beautifully creamy and aromatic. Do not let it boil at this point — just keep it warm, as boiling may curdle the milk.

Step 5 — Add the salmon

Slide the fresh salmon chunks into the chowder. Let them poach gently for 5–7 minutes, until the fish turns opaque and flakes easily with a fork. If using corn, add it now as well. Taste and adjust seasoning — more salt, pepper, or a squeeze of lemon juice for brightness.

Step 6 — Rest and serve

Turn off the heat and let the chowder rest for 5 minutes. The flavors will meld and the broth will thicken slightly. Remove the bay leaf before serving.

Ladle into warm bowls, sprinkle with fresh dill or parsley, and serve with crusty bread or oyster crackers.

🍽️ Serving Suggestions

Classic: Serve with toasted sourdough or a buttered baguette to soak up the creamy broth.
Rustic style: Add a sprinkle of smoked paprika or crisp bacon bits for a smoky contrast.
Elegant twist: Garnish with a drizzle of olive oil and microgreens for a restaurant-style finish.

Pair it with a crisp white wine such as Chardonnay or Pinot Grigio — both complement the cream and salmon beautifully.

💡 Tips & Variations

Smoky Flavor: Add a small amount of smoked salmon along with the fresh fish for depth and aroma.
Vegetable Boost: Add diced celery, leeks, or fennel for extra texture and sweetness.
Lighter Option: Replace cream with additional milk or a touch of coconut milk for a coastal fusion flavor.
Make Ahead: The chowder tastes even better the next day as the flavors deepen — just reheat gently over low heat.

❤️ Why You’ll Love It

Fresh Salmon Chowder brings together everything comforting about seafood cooking — the richness of the ocean, the creaminess of a home-cooked soup, and the warmth of shared meals. It’s the kind of dish that invites you to slow down, savor, and appreciate the balance of simple ingredients transformed into something extraordinary.

Creamy, rich, and soothing — every spoonful of Fresh Salmon Chowder feels like the coast in a bowl.

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FISH AND SEAFOODS

FISH AND SEAFOOD RECIPES

Garlic Butter Baked Salmon

🌿 Overview

Garlic Butter Baked Salmon is one of those timeless dishes that feels both comforting and luxurious. The recipe brings together the richness of salmon with the warmth of butter, the sharpness of garlic, and the brightness of lemon — creating a meal that’s balanced, healthy, and elegant enough for any occasion. It’s easy to make yet tastes like something from a fine restaurant.

This dish celebrates the natural flavor of the salmon itself, enhanced — not overpowered — by the sauce. The result: tender, flaky fish that melts in your mouth, with just the right hint of citrus and herbs.

🧂 Ingredients (Serves 2–3)

2 fresh salmon fillets (about 180–200 g each), skin on
3 tablespoons unsalted butter, melted
3 cloves garlic, finely minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
Optional: a few thin slices of lemon for garnish

🔪 Preparation

Preheat the oven to 190°C (375°F). Line a baking tray with aluminum foil or parchment paper for easy cleanup.
Prepare the salmon: Pat the fillets dry with paper towels — this helps the butter sauce cling and ensures crisp edges. Place them skin-side down on the tray.
Make the garlic butter mixture: In a small bowl, combine melted butter, minced garlic, lemon juice, and lemon zest. Stir until the garlic is evenly distributed and the butter has a silky consistency.
Season and coat: Drizzle olive oil lightly over the salmon, then pour the garlic butter sauce evenly over each fillet. Use a spoon or brush to spread it around the top and sides. Sprinkle salt and black pepper to taste.
Bake the salmon: Transfer to the oven and bake for 15–18 minutes, depending on the thickness of the fillets. You’ll know it’s done when the fish flakes easily with a fork and turns a pale pink inside.
Garnish: Once baked, spoon some of the melted butter and juices from the tray back over the salmon. Sprinkle with fresh parsley and lay lemon slices on top for a vibrant finish.

🍽️ Serving Suggestions

Garlic Butter Baked Salmon pairs beautifully with both simple and fancy sides:

For a light meal: serve with a crisp green salad or steamed vegetables.
For comfort food: pair with creamy mashed potatoes or buttered rice.
For elegance: try with roasted asparagus and a chilled glass of white wine (such as Sauvignon Blanc or Chardonnay).

You can also flake leftover salmon into salads, sandwiches, or pasta for an easy next-day meal — it tastes just as delicious cold.

💡 Tips & Variations

Honey Garlic Twist: Add a teaspoon of honey to the butter sauce for a gentle sweetness that caramelizes slightly as it bakes.
Herb Upgrade: Mix in dill, thyme, or chives with the parsley for deeper aroma.
Foil Packet Option: For cleaner presentation, wrap each fillet in its own foil parcel to trap steam — resulting in extra tender salmon.
Grill Alternative: The same garlic butter mix works perfectly for grilled salmon; just brush it on while cooking over medium heat.

❤️ Why It Works

The beauty of this recipe lies in its simplicity. The butter keeps the salmon moist, the garlic adds depth, and the lemon balances the richness. Every element complements the fish rather than hiding it. It’s an ideal first recipe for home cooks new to seafood — fast, forgiving, and always impressive.

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