Bonefish Grill's Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

This cedar plank salmon recipe is among the simplest salmon dishes I have ever prepared! Its delightful sweet and smoky flavor comes from a delectable grilled salmon rub consisting of brown sugar, smoked paprika, salt, and freshly ground black pepper...

Cedar Plank Salmon

Another salmon recipe??? Indeed! Perhaps I am merely compensating for lost time, but I am thoroughly enjoying the exploration of new salmon recipes after finally overcoming my anxiety related to cooking fresh fish.

During my upbringing, fish was not a staple in our diet (aside from the occasional fish sticks, LOL), leaving me with absolutely no experience in preparing it. Therefore, I want to emphasize that if I can manage it, anyone can! Simple recipes like this one are the ideal starting point.

This sweet and smoky grilled cedar plank salmon recipe is, without a doubt, the easiest salmon recipe I have encountered thus far. You merely coat fresh salmon fillets with a quick and straightforward grilled salmon rub, which is essentially a simple dry rub made from brown sugar, smoked paprika, salt, and freshly ground black pepper.

After that, you simply grill it on a cedar plank and serve... It is incredibly delicious and an excellent way to impress your guests!

Alaska Seafood frozen Alaskan salmon fillets package for plank salmon

Why I Choose Wild Alaskan Salmon

Naturally, I advocate for starting with Alaskan salmon — as all Alaskan salmon is wild-caught, never farmed.

Why is this significant to me?

Wild salmon boasts higher omega-3 content, lower fat levels, and fewer toxins compared to farmed fish. Therefore, if I do not see it clearly labeled, I always confirm that the salmon at my local grocery stores is indeed Alaskan salmon.

As I did today when I could not find it in the fresh fish section... The Alaskan salmon season is drawing to a close, making it increasingly difficult to find it on display. However, the butcher behind the counter kindly directed me to some bagged frozen Alaskan salmon.

This turned out to be quite convenient, as the salmon fillets had all the pin bones already removed. While not a major issue, it is certainly a nice advantage!

NOTE:

If you are in search of a superb source for wild Alaskan salmon, I strongly recommend ButcherBox's high-quality, sustainably harvested, wild-caught Alaskan sockeye salmon!

cedar plank salmon seasoning grilled salmon rub made with brown sugar, smoked paprika, salt, and freshly ground black pepper

Sweet & Spicy Brown Sugar Salmon Rub Recipe

Four simple ingredients constitute the brown sugar salmon spice rub for this cedar plank salmon: brown sugar for sweetness (as expected!), smoked paprika for a hint of smoky spice, salt, and freshly ground black pepper. Simply mix them thoroughly with a fork, and it is ready for use.

You can even prepare this straightforward grilled salmon seasoning rub in advance to have it readily available. Just keep it in an airtight container. Then give it a shake before using to ensure the ingredients are well-combined.

P.S. This salmon dry rub is also quite delicious on grilled chicken thighs and/or pork chops, as well. Grill them alongside your salmon for those who do not prefer fish!

cedar plank salmon grill topped with brown sugar grilled salmon seasoning

How To Cook Cedar Plank Salmon On The Grill

While you do not HAVE to grill this salmon recipe on a cedar plank... it is certainly an enjoyable and unique method to prepare fish, as well as being one of the simplest ways to do so. My children were very eager to try it!

Make sure to use an untreated cedar plank for grilling. I have noticed them on clearance at nearly all the grocery and hardware stores I have visited recently, making this an ideal time of year to experiment with it affordably.

It imparts a distinct cedar flavor to your salmon, so if you discover that it is not to your liking, simply use a large piece of heavy-duty aluminum foil next time and reduce the grilling time slightly.

Would you like to learn how to cook cedar plank salmon on the grill? There are really just two essential things you need to know:

Ensure that you soak your cedar plank in water for a minimum of one hour prior to grilling to avoid it igniting.

Once soaked, gently pat it dry, and apply a small amount of olive oil to the side where you will place the salmon fillet to prevent sticking.

Additionally, this cedar plank grilling method is effective on both gas and charcoal grills, yielding delicious salmon that is perfectly cooked. This truly is the ultimate salmon recipe for the summer season!

Moreover, it can also be utilized in the oven if you wish to prepare baked cedar plank salmon during the colder winter months. Please refer to the notes in the recipe card for guidance on how to prepare cedar plank salmon in the oven.

Grilling salmon on a plank with a brown sugar salmon rub.

How Long Should You Grill Salmon On A Cedar Plank?

Position each of your salmon fillets skin side down on the oiled surface of the soaked plank. Brush the fillets with olive oil and generously apply the brown sugar salmon rub on top. Place the cedar planks directly onto the hot grill grates. Cover the grill and cook over indirect medium-high heat for approximately 15 minutes.

Salmon cooks rapidly, so monitor it closely to determine if it is fully cooked and flakes easily as you approach the 15-minute mark. If you prefer to rely on internal temperature, salmon is considered fully cooked when it reaches 145 degrees internally at the thickest part of the fish.

Once finished, you may serve this flaky salmon directly on the cedar plank or transfer it to a serving platter! A few slices of lemon on the side always enhance the presentation.

Recipe Notes

Baked Cedar Plank Salmon

Indeed, it is possible to bake salmon on a cedar plank in the oven! Begin by preheating your oven to 400 degrees. Adhere to the instructions provided above up to Step 3. Bake the salmon at 400 degrees for a duration of 15-20 minutes. It is considered done when it is fully cooked, flakes easily, and attains an internal temperature of 145 degrees in the thickest section of the fish.

Can You Reuse Cedar Planks?

Many of you have inquired about the possibility of reusing cedar planks... Used cedar planks can be reused indefinitely, provided they remain in good condition without excessive charring.

Here are some additional tips for reusing them:

Thoroughly rinse the used cedar planks with hot water, and ensure they are completely dry.

Store the used planks in the freezer between uses.

For optimal flavor, it is advisable to use the same planks for the same type of protein or vegetables each time. Utilizing them for the same recipe is even more beneficial, as they will retain those flavors and seasonings.

When the cedar planks become significantly charred, dispose of them and start using a new plank!

More Easy Salmon Recipes To Try

Are you looking to incorporate more salmon recipes into your menu?

Here are a couple of equally delicious and simple options!

Lemony Garlic Butter Grilled Salmon In Foil Packets With Green Beans — This straightforward grilled salmon in foil recipe is infused with lemony garlic butter flavor! Including green beans in the foil packet ensures you have a healthy protein and side dish ready in under 30 minutes...

Parsley & Garlic-Rubbed Sheet Pan Salmon With Asparagus And Potatoes — This oven-baked salmon recipe, rubbed with parsley and garlic, is sure to become your new favorite... It creates a main dish along with two sides, all using just one pan for cleanup!

OTHER RECIPES

FISH AND SEAFOOD RECIPE INGREDIENTS

Cedar Plank Salmon Ingredients:
4 pieces wild Alaskan salmon, skin-on, 7 ounces each
Salt and pepper, to taste
4 lemon halves

Chorizo Topping:

4 food-safe cedar planks (or one plank large enough to fit four pieces of fish)
Chorizo Topping Ingredients:
8 ounces chorizo sausage links
1/2 cup seasoned bread crumbs
Zest from 1 medium lemon

FISH AND SEAFOOD RECIPE INGREDIENTS

1. Grill chorizo on a charcoal or gas grill until well done. Cool cooked sausage in the refrigerator for at least one hour. Using a food processor, chop sausage into pea-sized pieces. Place into mixing bowl and blend well with bread crumbs and lemon zest. Cover and refrigerate.
2. Soak cedar plank(s) in water for at least 3 hours.
3. Place salmon, skin side down, onto soaked cedar plank. There should be a 1-inch space between each piece of salmon. Season with salt and pepper.
4. Divide chorizo topping into 4 equal portions and place on top of the fish. Place salmon on planks onto grill and close lid. Cook for 15 minutes. (Note: The plank will char around the edges but should not catch flame.)
5. Place onto platter, drizzle with melted butter and squeeze fresh lemon juice over salmon. Serve immediately....enjoy it !

VIDEO:

Easy Broiled Dolphin Fillets Recipe

Are you in search of a quick fish dinner that feels luxurious yet does not require a lengthy preparation time? Allow me to introduce this simple broiled mahi mahi! With its perfectly flaky texture and a golden, bubbling parmesan-butter topping, this dish serves as an effortless weeknight meal while also being sophisticated enough for a date night or dinner gathering.

Erica’s Insights

Indeed, white fish is a superb source of lean protein, a fact that has been emphasized by fitness enthusiasts. However, what they often fail to demonstrate is how to transform a protein that is typically lean and bland into something utterly delectable and desirable. Mahi Mahi, along with other white fish, simply requires a bit of affection!

Thus, here is our approach to enhance and infuse flavor, if you will:

Broil, my friends. Utilizing high heat for a brief period seals in moisture and prevents this lean fish from becoming dry.

Generously apply to retain moisture. The combination of mayonnaise and butter aids in locking in moisture while imparting excellent flavor to the fish.

Basic seasonings. Salty parmesan becomes bubbly and golden brown on top, contributing a wealth of flavor.

The other night, my husband and I intended to enjoy Dungeness crab for a little seafood date night after the girls were asleep. Unfortunately, the crab appeared questionable at the store, so we decided against it. We returned home, Ka-La put the girls to bed, and I prepared this simple, broiled mahi mahi! I paired it with my balsamic asparagus and favorite garlic bread, and voilà. We enjoyed it on the couch while watching Severance, which is about as romantic as our lives get these days, LOL.

However, it was truly delightful. This dish is destined to become a staple in our regular meal rotation! It is remarkable how such a straightforward recipe can feel so elegant.

What You Will Require to Prepare Broiled Mahi Mahi

Mahi mahi fillets: Mahi mahi is a lean fish characterized by its firm texture and mild flavor. I prefer to purchase wild-caught mahi mahi. I find the individually wrapped fillets in the frozen section at Costco (or any standard grocery store). If you have access to fresh mahi mahi, that is even more preferable!

Kosher salt and freshly cracked black pepper: These simple yet vital seasonings enhance the fish's natural flavor without overwhelming it.

Butter: We utilize butter for its flavor and combine it with mayonnaise to raise its smoke point (as we are cooking at high temperatures). I opt for salted butter, but unsalted butter can be used if that is what you have available.

Mayonnaise: Mayo, being oil-based, is excellent for retaining moisture in proteins due to its high fat content. I prefer avocado oil mayo or kewpie mayo.

Parmesan cheese: Freshly grated parmesan contributes a savory, bubbly finish that enhances the dish. I have mentioned this before, and I will reiterate, purchase the block and grate it yourself! The flavor is significantly superior, and it melts more effectively.

Equipment: A large baking sheet is necessary, and I strongly recommend using a silicone baking mat. It is crucial that the baking sheet is lined, but not with parchment paper, as it will burn under broiling conditions. If a reusable mat is unavailable, foil can be used instead. A broiler pan is also an option.

How to Prepare Broiled Mahi Mahi

Start by positioning your oven rack in the upper third of the oven, typically the second notch down, and preheat your broiler to approximately 550°F. Line a large baking tray with a silicone mat or aluminum foil for straightforward cleanup (avoid using parchment paper, as it cannot endure the high heat).

Pat the mahi mahi fillets dry using a paper towel, then season them with a small amount of salt and freshly cracked pepper before arranging them in a single layer on the baking sheet. In a separate small bowl, utilize a fork to blend the softened butter, mayonnaise, and parmesan cheese until they are thoroughly mixed. Apply this rich mixture generously over all sides of the fish, ensuring complete coverage.

Broil the fish until it attains an internal temperature of 140°F, which should take approximately 5 to 6 minutes. The topping should appear beautifully browned and bubbly, and the fish should flake easily when tested with a fork. If your fillets exceed a thickness of about half an inch, roast them at 425°F for 5 minutes initially, then switch to the broiler for an additional 2 to 3 minutes to complete the cooking process.

Serve the dish hot, accompanied by a squeeze of fresh lemon juice and your choice of side dishes. For a gathering, arrange the fish fillets on a serving platter and adorn them with fresh parsley sprigs and lemon slices.

Variation Ideas

Dried seasonings: consider adding a pinch of garlic powder, smoked paprika, or any preferred dried seasonings to the parmesan butter mixture if desired.

Herbal freshness: remember to sprinkle fresh herbs such as parsley, chives, or dill over the finished fish!

Type of fish: this recipe works wonderfully with nearly any type of fish. Consider trying halibut, cod, salmon, or trout. Cooking times may vary based on the type of fish used.

Expert Tips

Keep a close eye: Broilers can differ by oven—remain in the kitchen to prevent burning the topping.

Soft is key: Ensure the butter is adequately softened to blend smoothly with the mayonnaise and parmesan.

Pat dry: Properly drying the fish is essential for the topping to adhere and to avoid steaming.

Don’t overcook: The mahi mahi is done when it flakes easily with a fork and reaches an internal temperature of 140°F. This typically took me 5 minutes under the broiler, but refer to the recipe notes for guidance if you have thicker fillets.

Preheat the broiler: Ensure that you do not place your fish in the oven until the broiler has reached the desired temperature. Failing to do so may result in inaccurate cooking times.

What accompaniments pair well with broiled mahi mahi?

Balsamic asparagus

The finest garlic bread

Roasted sweet potatoes and carrots

Smashed fingerling potatoes

Green salad featuring roasted squash and burrata

A close-up image of a piece of mahi mahi fish garnished with a broiled parmesan butter blend.

FAQs

Is it possible to use frozen mahi mahi fillets?

Yes, simply thaw them thoroughly in the refrigerator or in a large bowl of cool water, and then pat them dry prior to seasoning.

What is the best way to store leftovers?

Store any remaining fish in an airtight container in the refrigerator for a maximum of 3 days. Reheat in the oven or air fryer at 350 degrees for 5-6 minutes.

Can I substitute with a different type of fish?

Certainly. Salmon, cod, or halibut can be deliciously prepared using this technique.

If you enjoy this nutritious meal, you will also appreciate these other simple recipes!

Miso butter salmon
Garlic sweet chili shrimp
Blackened mahi mahi fish tacos
Mexican tuna salad
Ahi tuna ceviche
Cilantro lime shrimp tacos

Whether it’s a hectic weeknight, a cozy date night at home, or a dinner gathering for friends, I am confident that you will enjoy this mahi mahi recipe!

Notes

Most mahi mahi fillets are relatively thin (mine were ½-inch), but if you possess a thicker cut of fish, you may need to extend the initial roasting time by 1-2 minutes.

My broiler operates at a single setting of 550 degrees F. If your broiler has high and low settings, select the one that is closest to 550 degrees (most likely the high setting). Keep in mind that all ovens vary, so monitor the cooking process closely!

I prefer to keep this recipe quite simple, allowing the flavors of butter and parmesan to stand out. However, you can certainly incorporate a teaspoon or so of garlic powder, smoked paprika, or your preferred seasoning into the parmesan butter mixture.

OTHER RECIPES

Fish and Seafood Recipe Ingredients:

* 1 pound dolphin (mahi-mahi) or other firm-fleshed fish fillets
* Juice of 1 lemon
* 1/4 to 1/2 teaspoon pepper
* 1/2 tablespoon fresh parsley, chopped
* 1/4 teaspoon paprika

Fish and Seafood Recipe Instructions:

* In broiler pan lined with foil, lay dolphin fillets.
* Pour lemon juice over fish.
* Sprinkle with pepper and parsley.
* Marinate in refrigerator 1 to 2 hours, not covered.
* When ready to prepare, sprinkle paprika on fish and broil 8 to 10 minutes.
* Fish should appear golden.

VIDEO:

Barbecued Fish with King Prawns and Kiwi Raita

Bold, Fresh & Unexpected 🥝🔥🦐🐟

Vibrant, smoky, and refreshingly different, Barbecued Fish with King Prawns and Kiwi Raita pairs flame-kissed seafood with a cool, tangy yogurt sauce made with fresh kiwi. The result is a perfectly balanced dish—sweet heat from the grill, succulent seafood, and a bright raita that cuts through richness. This is high-value, blog-ready content ideal for summer entertaining and standout weeknight grilling.

Why This Dish Works

Contrast at its best – hot, smoky seafood meets cool, fruity raita
Layered seafood flavors – fish and prawns cook beautifully together
Light yet impressive – ideal for warm-weather meals
Globally inspired – coastal grilling with a modern twist
Visually stunning – perfect for sharing and special occasions

Best Fish for Barbecuing with Prawns

Choose firm fish that holds up well on the grill:

Mahi-mahi
Halibut
Sea bass
Salmon
Swordfish

Ingredients

Barbecued Fish & King Prawns

4 fish fillets (6 oz each)
8–12 raw king prawns, peeled and deveined (tails on)
3 tbsp olive oil
Zest and juice of 1 lime
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
Salt and freshly ground black pepper

Kiwi Raita

1 cup thick Greek yogurt
2 ripe kiwis, peeled and finely diced
1 tbsp lime juice
1 tbsp fresh mint, finely chopped
1 tbsp fresh cilantro, finely chopped
Salt, to taste

Optional Garnishes

Fresh chili slices
Extra herbs
Lime wedges

How to Make Barbecued Fish with King Prawns and Kiwi Raita

Step 1: Prepare the Kiwi Raita

In a bowl, combine yogurt, diced kiwi, lime juice, mint, cilantro, and salt. Mix gently. Refrigerate for 20–30 minutes to allow flavors to meld.

Step 2: Marinate the Seafood

In a large bowl, whisk olive oil, lime zest and juice, garlic, smoked paprika, cumin, salt, and pepper. Add fish and prawns, turning gently to coat. Marinate 15–20 minutes.

Step 3: Preheat the Grill

Heat grill to medium-high (400–425°F / 205–220°C). Clean and oil grates well.

Step 4: Grill the Seafood

Grill fish 3–5 minutes per side, depending on thickness
Grill prawns 2–3 minutes per side until pink and lightly charred
Avoid overcooking—remove seafood as soon as it’s just done

Fish is ready when it flakes easily and reaches 137–140°F (58–60°C) internally.

Assemble & Serve

Arrange grilled fish and king prawns on a platter. Spoon kiwi raita generously over or alongside the seafood. Garnish with herbs, chili slices, and lime wedges.

Perfect Side Dishes

Grilled flatbreads or naan
Coconut rice or herbed basmati
Charred corn salad
Simple cucumber and tomato salad

Tips for Grilling Fish & Prawns

Oil the grill grates, not just the seafood
Use a fish basket for delicate fillets
Keep prawns and fish separate if thickness varies
Add acid (lime) after grilling for brightest flavor

Variations & Flavor Twists

Spicy Version: Add chili paste or harissa to the marinade
Tropical Raita: Mix kiwi with mango or pineapple
Dairy-Free: Use coconut yogurt for the raita
Skewer Style: Thread fish cubes and prawns onto skewers

Make-Ahead & Storage

Kiwi raita can be made up to 1 day ahead
Seafood is best grilled fresh
Leftovers keep 1–2 days refrigerated

Nutrition Highlights (Approx. per Serving)

Calories: 410
Protein: 38g
Fat: 18g
Carbohydrates: 16g
High in omega-3s and vitamin C

Final Thoughts

Barbecued Fish with King Prawns and Kiwi Raita is a show-stopping dish that feels fresh, modern, and effortlessly elegant. The unexpected kiwi raita elevates grilled seafood into something truly memorable.

🥝🔥 A bold summer plate that surprises in the best possible way.

OTHER RECIPES

A great fish and seafood recipe to try !

Fish and Seafood Recipe INGREDIENTS

1 (2.75-pound.) whole white fish, cleaned, gutted and scaled
2 cloves garlic, peeled
1 small piece lemon grass
, smashed
3 tablespoons olive oil
1 lemon, juiced
2 tablespoons coriander seeds, coarsely ground
1 tablespoon cracked black peppercorns
1 pound large green king prawns
1/4 cup dry breadcrumbs

Kiwi Raita:

1 (8-ounce) container plain yogurt
3 green kiwifruit, peeled and diced
1 tablespoon finely chopped fresh mint
2 tablespoons chopped fresh mint

Fish and Seafood Recipe INSTRUCTIONS

1. Rinse the fish thoroughly, drain briefly then pat dry with kitchen paper. Put the garlic and lemon grass inside the cavity.

2. In a small bowl blend the the olive oil, lemon juice and three quarters of a teaspoon of salt.

3. Mix the ground coriander seeds and cracked pepper together on a large plate and press the mixture onto the fish. Open up a fish grill, oil it lightly, and put in the prepared fish. Secure the clamp. Put the fish on the barbecue over a glowing bed of coals, or over a medium heat on a gas barbecue. Cook 20 to 30 minutes, turning and basting three or four times with the lemon and oil mixture.

4. To check if the fish is cooked, insert a knife in the meatiest part; the flesh should nearly be white all the way to the bone (it will continue to cook as it stands).

5. Prepare the prawns in advance. Twist off the heads, then peel off the shells, leaving the small piece of shell on the tail intact. Slit down the back of each prawn with a sharp knife and gently extract the black or red vein. Rinse and pat dry with kitchen paper. Thread onto skewers. A few minutes before the fish is ready, coat the prawns with crumbs. Cook the prawns briefly, on an oiled barbecue plate (cook them on the coolest part of the plate), until just cooked through and golden in color.

6. Alternatively, cook whole prawns or scampi; rub with oil and cook several minutes on a barbecue plate, or till just cooked through.

7. Meanwhile, make the raita. Mix everything together in a bowl, reserving some of the Kiwifruit for the top of the raita. Season to taste with salt. Transfer to a small serving bowl and garnish with chopped Kiwifruit.

8. Transfer the barbecued seafood to a platter and the fish and seafood recipe of bbq fish and king prawns is ready to serve with the raita...nice ! Enjoy the Barbecued Fish with King Prawns and Kiwi Raita !!!

Fish and Seafood Recipe :baked-bass-in-wine-recipe.

Barbecued Fish with King Prawns and Kiwi Raita Video :

Fresh Salmon Chowder

Creamy, Comforting & Packed with Flavor 🐟🥔🍲

Nothing says cozy, nourishing comfort like a bowl of Fresh Salmon Chowder. Rich yet balanced, this classic chowder combines tender chunks of fresh salmon, creamy broth, potatoes, and aromatics for a dish that’s both hearty and refined. This high-value, blog-ready recipe is designed to perform well for SEO while delivering restaurant-quality results at home.

What Makes Salmon Chowder Special?

Unlike heavy seafood stews, salmon chowder is:

Creamy without being overwhelming
Naturally rich thanks to salmon’s healthy fats
Quick-cooking compared to shellfish chowders
Comforting yet elegant, perfect year-round

Why You’ll Love This Fresh Salmon Chowder

Uses fresh, simple ingredients
One-pot cooking for easy cleanup
Ready in about 35 minutes
Excellent for leftovers and meal prep
Naturally satisfying and nutrient-rich

Ingredients

Main Ingredients

1½ lb fresh salmon fillet, skin removed, cut into chunks
4 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups diced potatoes (Yukon Gold preferred)
3 cups fish stock or seafood stock
1 cup whole milk
½ cup heavy cream
1 bay leaf
Salt and white or black pepper, to taste

Optional Add-Ins

½ cup corn kernels
1 small carrot, finely diced
1 tsp fresh thyme or dill
Chopped parsley or chives for garnish

How to Make Fresh Salmon Chowder

Step 1: Build the Chowder Base

In a large pot, melt butter with olive oil over medium heat. Add onion and celery; cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Step 2: Thicken the Broth

Sprinkle flour over vegetables and stir constantly for 1–2 minutes to remove raw flour taste.

Step 3: Simmer Potatoes

Slowly add stock while stirring. Add potatoes, bay leaf, and a pinch of salt. Bring to a gentle simmer and cook 10–12 minutes until potatoes are tender.

Step 4: Add Salmon & Dairy

Lower heat. Add milk, cream, and salmon pieces. Simmer gently 5–7 minutes, just until salmon is opaque and flakes easily.

Do not boil.

Step 5: Finish & Season

Remove bay leaf. Season with salt and pepper. Stir in herbs if using.

Serving Suggestions

Serve salmon chowder with:

Crusty sourdough or oyster crackers
Simple green salad
Lemon wedges for brightness
Fresh herbs sprinkled on top

Tips for the Best Salmon Chowder

Use fresh salmon, not canned
Cut salmon into large chunks so it stays tender
Keep heat low after adding dairy
Yukon Gold potatoes provide the creamiest texture

Chowder Variations

Smoked Salmon Chowder: Replace half the salmon with smoked salmon
Dairy-Light Version: Use evaporated milk instead of cream
Pacific Northwest Style: Add fennel and leeks
Gluten-Free: Thicken with cornstarch or potatoes

Make-Ahead & Storage

Chowder tastes even better the next day
Refrigerate up to 3 days
Reheat gently over low heat
Not recommended for freezing due to dairy

Nutrition Highlights (Approx. per Serving)

Calories: 440
Protein: 34g
Fat: 28g
Carbohydrates: 18g
Rich in omega-3s and vitamin D

Final Thoughts

This Fresh Salmon Chowder delivers everything a great chowder should—creamy texture, generous salmon pieces, and deeply comforting flavor without heaviness. It’s a timeless recipe you’ll return to again and again.

🍲🐟 Warm, nourishing, and irresistibly satisfying—salmon chowder at its best.

OTHER RECIPES

A nice Fish and Seafood Recipe to try !

Fish and Seafood Ingredients:

* 3 tablespoons butter

* 1/2 cup diced celery

* 1/2 cup diced carrot

* 1/4 cup finely chopped onion

* 2 tablespoons all-purpose flour

* 1 2/3 cups chicken broth

* 2 cups diced potatoes

* 12 to 16 ounces diced fresh salmon or canned flaked salmon

* 1 cup frozen peas, thawed

* 2 cups half-and-half or whole milk

* 2 cups shredded Cheddar cheese

* 1 tablespoon fresh chopped parsley

* salt and pepper, to taste

Fish and Seafood INSTRUCTIONS

Heat butter over medium-low heat.

Add celery, carrot, and onion; saute, stirring, for 5 to 7 minutes, until celery is tender.

Stir in the flour until well blended.

Stir in chicken broth and add potatoes.

Bring to a simmer, stirring frequently.

Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender.

Add the salmon fish and peas; cook, stirring, for 2 minutes.

Add half-and-half or milk, along with cheese and parsley.

Cook, stirring, until cheese is melted and the soup just begins to bubble.

Taste and add salt and pepper. Makes about 8 cups.

The fish seafood recipe of salmon is ready ! Fish and Seafood Recipes

Fresh Salmon Chowder Video:

Baked Bass in Wine recipe

Elegant, Light & Full of Flavor 🍷🐟

Baked Bass in Wine is a timeless, European-inspired dish that highlights the delicate flavor of fresh bass with a fragrant white wine sauce, herbs, and gentle oven baking. Refined yet simple, this high-value, blog-ready recipe is perfect for dinner parties, romantic meals, or healthy weeknight cooking when you want something special without complexity.

Why Baked Bass in Wine Works

Delicate cooking method preserves bass’s tender texture
Wine enhances, not overpowers, the natural fish flavor
Minimal ingredients, maximum elegance
Healthy and light, yet satisfying
Adaptable to Mediterranean or French styles

Best Wine for Cooking Bass

Choose a dry white wine with good acidity:

Sauvignon Blanc
Pinot Grigio
Dry Riesling
Unoaked Chardonnay

Avoid sweet wines—they overpower the fish.

Ingredients

4 bass fillets (sea bass or striped bass, 5–6 oz each)
2 tbsp olive oil or butter
Salt and white or black pepper, to taste
2 cloves garlic, thinly sliced
1 small shallot, finely diced
¾ cup dry white wine
½ cup fish or vegetable stock
1 lemon, thinly sliced
1 tbsp fresh parsley, chopped
1 tsp fresh thyme or dill (optional)

How to Make Baked Bass in Wine

Step 1: Preheat & Prepare

Preheat oven to 375°F (190°C). Lightly oil a shallow baking dish.

Step 2: Season the Fish

Pat bass fillets dry. Season lightly with salt and pepper. Arrange in the baking dish.

Step 3: Build the Wine Sauce

Scatter garlic and shallots over the fish. Pour wine and stock around (not directly over) the fillets. Drizzle with olive oil or dot with butter. Tuck lemon slices between fillets.

Step 4: Bake Gently

Cover loosely with foil and bake for 12–15 minutes, depending on thickness. Remove foil and bake 3–5 minutes more until fish flakes easily and reaches 137–140°F (58–60°C).

Step 5: Finish & Serve

Spoon pan juices over the fish. Sprinkle with fresh parsley and herbs. Serve immediately.

Optional Enhancements

Creamy Finish: Stir 2 tbsp cream or crème fraîche into the pan juices
Mediterranean Style: Add olives, capers, and cherry tomatoes
Butter Sauce: Swirl in cold butter before serving
Garlic-Herb Crust: Finish under broiler for 1–2 minutes

Serving Suggestions

Pair baked bass with:

Steamed new potatoes or mashed potatoes
Rice pilaf or lemon orzo
Sautéed spinach or green beans
Crusty bread to soak up the wine sauce

Tips for Perfect Baked Bass

Do not overbake—bass dries quickly
Keep wine off the top of fish for better texture
Use fresh herbs for the cleanest flavor
Let fish rest 2 minutes before serving

Make-Ahead & Storage

Sauce ingredients can be prepped 1 day ahead
Best enjoyed fresh
Leftovers keep 2 days refrigerated and reheat gently

Nutrition Highlights (Approx. per Serving)

Calories: 290
Protein: 32g
Fat: 12g
Carbohydrates: 4g
Low-carb, gluten-free, heart-healthy

Final Thoughts

Baked Bass in Wine proves that elegant seafood doesn’t require complicated techniques. With a handful of quality ingredients and gentle oven heat, you’ll create a beautifully balanced dish that feels refined, light, and timeless.

🍷🐟 A classic recipe where simplicity truly shines.

OTHER RECIPES

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

INGREDIENTS

1 (5 lb) bass or equivalent
1 largr Onion, chopped
1 Bell pepper, chopped
1/2 Stick margarine
2 can Tomato sauce
1 can Whole tomatoes
juice of 1 lemon
1 cup Cooking wine
1/2 cup Green onions and parsley
dash Tabasco sauce
salt, pepper
garlic powder

INSTRUCTIONS

1. Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight.

2. Wilt onions, and bell pepper in margarine.

3. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. 4. Add 2 cups cold water and seasoning to taste along with dash of Tabasco.

5. Cook for 25 minutes over medium heat.

6. Add wine and pour mixture over fish you have placed in a baking dish.

7. Bake in 325 degree oven for 40 minutes.

8. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon. The fish and seafood recipe is ready...enjoy it ! french-fried-shrimp-fish-and-seafood

Baked Bass in Wine recipe Video :

Barbecued Fish with Peaches

Barbecued Fish with Peaches is a celebration of warm-weather cooking—fresh fish kissed by the grill, juicy peaches lightly caramelized, and a balanced glaze that’s sweet, savory, and subtly smoky. This high-value, blog-ready recipe delivers an elegant yet approachable dish ideal for summer entertaining, healthy weeknight dinners, or backyard barbecues.

Why This Fish & Peach Pairing Works

Natural harmony – sweet peaches complement delicate fish
Quick grilling – fish cooks fast and stays moist
Seasonal appeal – peak-summer flavors shine
Light yet luxurious – perfect for warm evenings
Versatile – works with many fish varieties

Best Fish for Barbecuing with Peaches

Choose firm fish that won’t fall apart on the grill:

Mahi-mahi
Halibut
Salmon
Swordfish
Sea bass

Ingredients

Barbecued Fish

4 fish fillets (6 oz each), skin on or off
2 tbsp olive oil
Salt and freshly ground black pepper
1 tsp smoked paprika or mild chili powder

Grilled Peaches

3 ripe but firm peaches, halved and pitted
1 tbsp olive oil
1 tbsp honey or maple syrup

Peach BBQ Glaze

¼ cup peach preserves or jam
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp soy sauce or Worcestershire sauce
1 small garlic clove, grated
½ tsp chili flakes (optional)

How to Make Barbecued Fish with Peaches

Step 1: Prepare the Grill

Preheat grill to medium-high heat (400–425°F / 205–220°C). Clean and oil grates well to prevent sticking.

Step 2: Make the Peach BBQ Glaze

In a small saucepan, combine peach preserves, vinegar, Dijon, soy sauce, garlic, and chili flakes. Simmer gently for 3–4 minutes until glossy. Set aside.

Step 3: Season the Fish

Pat fish dry. Brush with olive oil and season with salt, pepper, and smoked paprika.

Step 4: Grill the Peaches

Brush peach halves with olive oil and honey. Grill cut-side down for 2–3 minutes until caramelized. Flip briefly, then remove and slice.

Step 5: Grill the Fish

Place fish on grill (skin-side down if applicable)
Grill 3–5 minutes per side, depending on thickness
Brush with peach BBQ glaze during the final minute

Fish is done when it flakes easily and reaches 137–140°F (58–60°C) internally.

Serve & Assemble

Arrange grilled fish on plates, top with warm peach slices, and drizzle with extra glaze. Finish with fresh herbs like basil, thyme, or parsley and a squeeze of lemon.

Delicious Side Dishes

Grilled corn with chili-lime butter
Arugula salad with balsamic vinaigrette
Coconut rice or herbed couscous
Roasted baby potatoes

Tips for Perfect Grilled Fish

Oil the grates, not just the fish
Avoid moving fish too early—let it release naturally
Use a fish basket or foil if needed
Add glaze late to prevent burning

Variations & Flavor Twists

Spicy Peach Fish: Add chipotle or cayenne
Mediterranean Style: Finish with feta and herbs
Asian-Inspired: Add ginger and sesame oil to glaze
Foil-Packet Method: Great for delicate fillets

Make-Ahead & Storage

Glaze can be made up to 3 days ahead
Leftover fish keeps 2 days refrigerated
Excellent cold in salads or wraps

Nutrition Highlights (Approx. per Serving)

Calories: 360
Protein: 34g
Fat: 14g
Carbohydrates: 18g
Naturally gluten-free adaptable

Final Thoughts

Barbecued Fish with Peaches is summer cooking at its best—fresh, colorful, and bursting with flavor. The contrast of smoky grill marks, sweet fruit, and tender fish makes this dish unforgettable yet refreshingly simple.

🍑🔥 Fire up the grill and let summer shine on your plate.

OTHER RECIPES

A great fish and seafood recipe to try !

Ingredients

300g fresh snapper, sea bass or salmon fillets
2 tbsp vegetable oil
2 tbsp mirin or Chinese cooking wine
3 peaches, halved and stoned
Salt
3 limes
Soy sauce

Instructions

Cut the fish into thick strips and brush with vegetable oil and mirin or cooking wine.

Brush the peach halves with oil and sprinkle with salt.

Put the peaches on the barbecue, cut side down and cook for 7-8 minutes until golden.

At the same time, cook the fish on the barbecue for 2-3 minutes each side until tender.

Meanwhile, squeeze the juice from the limes, then hollow out the lime halves.

Fill these with equal quantities of soy sauce and the freshly squeezed lime juice for dipping.

Serve the fish, peaches and dip straight away, alongside the ceviche, but on separate plates.

The fish and seafood recipe is ready to serve....enjoy !

fish-and-seafood-bisque recipe

Barbecued Fish with Peaches Video :

FISH AND/OR SEAFOOD BISQUE

FISH AND/OR SEAFOOD BISQUE RECIPE

A classic fish and seafood bisque is the pinnacle of elegant comfort food—luxuriously smooth, deeply flavored, and surprisingly achievable at home. Built on a foundation of aromatic vegetables, seafood stock, cream, and delicate fish or shellfish, this high-value, blog-ready bisque recipe delivers refined flavor worthy of a fine restaurant, yet approachable for the home cook.

What Is a Seafood Bisque?

Bisque is a French-style, cream-based soup traditionally made with shellfish such as lobster, crab, or shrimp. Modern versions often include firm white fish or a combination of seafood for depth and balance. The hallmark of a true bisque is its silky texture, achieved by puréeing the soup and enriching it with cream.

Why You’ll Love This Bisque Recipe

Deep, layered seafood flavor
Velvety, luxurious texture
Flexible ingredients – fish, shellfish, or both
Perfect for entertaining or cozy nights in
Make-ahead friendly and freezer adaptable

Ingredients

Seafood

½ lb firm white fish (cod, halibut, haddock), cut into chunks
½ lb shrimp, peeled and deveined (shells reserved)
Optional: scallops, crab meat, or lobster (up to 1 lb total seafood)

Bisque Base

3 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
½ cup dry white wine or sherry
3 cups seafood stock (or fish stock)
1 cup heavy cream
½ tsp smoked paprika or cayenne (optional)
1 bay leaf
Salt and white pepper, to taste

Optional Aromatics & Finish

1 tsp fresh thyme or tarragon
1 tbsp brandy or cognac (classic but optional)
Fresh parsley or chives, finely chopped

How to Make Fish and Seafood Bisque

Step 1: Build the Flavor Base

Melt butter with olive oil in a heavy pot over medium heat. Add onion, carrot, and celery. Cook gently for 6–8 minutes until soft but not browned. Stir in garlic and tomato paste; cook 1 minute until fragrant.

Step 2: Thicken the Bisque

Sprinkle flour over the vegetables and stir continuously for 1–2 minutes to cook out raw flour taste. Slowly pour in white wine, scraping up any browned bits.

Step 3: Simmer

Add seafood stock, bay leaf, paprika, and herbs. Bring to a gentle simmer and cook 15 minutes to develop flavor.

Step 4: Blend Until Silky

Remove bay leaf. Using an immersion blender (or standard blender in batches), purée the soup until completely smooth.

Step 5: Add Seafood & Finish

Return bisque to low heat. Add fish and shellfish, simmer gently 5–7 minutes until just cooked. Stir in cream and optional brandy. Season to taste with salt and white pepper.

Do not boil once cream is added.

Serving Suggestions

Serve hot with:

Crusty French bread or garlic crostini
Oyster crackers or puff pastry twists
Simple green salad with citrus vinaigrette

Garnish with fresh herbs, a drizzle of cream, or a few reserved shrimp or scallops.

Tips for the Best Seafood Bisque

Use shells from shrimp to enhance stock flavor
Keep heat low after blending for a smooth finish
Avoid overcooking seafood—it should be tender, not rubbery
White pepper preserves the bisque’s pale color

Bisque Variations

Classic Lobster Bisque: Use lobster shells and meat
Crab Bisque: Add lump crab at the end
Shrimp Bisque: Double shrimp and omit fish
Spicy Cajun Bisque: Add cayenne and paprika
Dairy-Free Option: Use coconut cream (flavor will vary)

Make-Ahead & Storage

Base can be made 1 day ahead (add seafood later)
Refrigerate up to 3 days
Freeze without cream for best texture

Nutrition Highlights (Approx. per Serving)

Calories: 420
Protein: 32g
Fat: 28g
Carbohydrates: 12g
Omega-3 rich, gluten-free adaptable

Final Thoughts

This Fish and/or Seafood Bisque Recipe delivers timeless elegance with modern flexibility. Whether you choose fish, shellfish, or a luxurious combination of both, the result is a creamy, deeply satisfying bisque that feels special every time it’s served.

🦞 Silky, savory, and soul-warming—this is seafood comfort at its finest.

OTHER RECIPES

INGREDIENTS

1/2 c. chopped onion
3 tbsp. butter
3 tbsp. flour
10 oz. can minced or chopped clams with liquid
8 oz. clam juice or chicken stock
Chunks of fish, as desired
Shrimp, crab, or lobster, as desired
1 1/2 tbsp. tomato paste
1 1/2 c. light cream

INSTRUCTIONS

Cook onion in butter until tender.

Stir in flour.

Cook, stirring constantly, until heated.

Stir in clams with juice and clam juice or stock.

Cook until thick. Add fish and/or seafood.

Cover and cook until meat is done.

Blend in the tomato paste and then add the cream.

Cook until heated.

The fish and seafood recipe is ready to serves 6 persons....nice ! Enjoy it !

fish-and-seafoods.

FISH AND/OR SEAFOOD BISQUE VIDEO: