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This salmon is a restaurant worthy dish that you can make in the comfort of your own home in 20 minutes! It easily ...

  • 4 (6 oz) salmon fillets (about 1-inch thick)
  • Salt and freshly ground black pepper
  • 2 tsp olive oil
  • 2 garlic cloves, minced
  • 1/4 cup low-sodium chicken broth
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp + 1 tsp unsalted butter, diced into 1 Tbsp pieces
  • 1/2 tsp honey
  • 2 Tbsp minced fresh parsley
  • Lemon slices for garnish (optional)
4.4/5 (21 Votes)

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This Easy Baked Salmon definitely lives up to its reputation

  • 12 ounces salmon filets (about 2 fillets)
  • 1 ⁄4 cup soy sauce
  • 1 teaspoon lemon juice
  • 1 ⁄2 teaspoon ginger
  • 1 ⁄4 teaspoon cinnamon
  • 1 ⁄8 teaspoon pepper
4.4/5 (18 Votes)

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Shrimp and Salmon Fettuccine Alfredo is one of my own recipes

  • 1 pound salmon, cut into cubes
  • 1 pound shrimp, peeled and deveined
  • 1 cup butter
  • 1 tablespoon garlic, minced
  • 1 cube Knorr Chicken Stock
  • 1/2 packet of Sazon Goya
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 jar alfredo sauce
  • 1 box of linguine
4/5 (90 Votes)

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In the mood for a burger? Try this Zesty Salmon Burgers recipe

  • 1 1/4 pounds thick cut salmon filet, skin on
  • 1/2 cup Farmer’s Garden® by Vlasic® dill pickles (include a few of the other pickled vegetables in the jar as well as the pickled cucumbers), diced fine
  • 1/4 pound raw shrimp, diced very fine
  • 1 egg
  • 1/4 cup shallots, diced fine
  • 1 1/2 teaspoons red curry paste
  • 2 tablespoons mayonnaise
  • 1 teaspoon red chili pepper flakes
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons corn starch
  • 1 tablespoon finely chopped fresh dill
  • 1/2 cup panko bread crumbs
  • 1 cup dry potato flakes
  • 8 sesame seed burger rolls
  • Lettuce for sandwiches
  • Tomato slices for sandwiches
  • Additional Vlasic Farmer’s Garden dill pickles to serve on the side
  • Vegetable oil for brushing grill pan
  • 2 tablespoons finely chopped Vlasic Farmer’s Garden dill pickles
  • 2 teaspoons finely minced shallots
  • 1 tablespoon finely chopped fresh dill
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup finely shredded Swiss cheese
  • 2 teaspoons agave nectar
  • 2 teaspoons fish sauce
4.5/5 (12 Votes)

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For salmon 1.Cut salmon fillet into four pieces

  • 4 fillets (4 ounce ea.) Wild Alaskan Copper River Salmon
  • 1/4 cup(s) Lawry’s® Teriyaki Marinade
  • 1 diced pineapple, drained (20 ounce)
  • 4 sheets (12x18 inches each) aluminum foil
  • Nonstick cooking spray
  • 4 ears fresh sweet corn
  • 1/4 cup(s) Bertolli® Extra Virgin Olive Oil
  • 2 tsp. Tone’s® Canadian Steak Seasoning
  • 2 tsp. ReaLemon® Juice
  • 4 sheets (12x18 inches each) aluminum foil
4.2/5 (18 Votes)

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Preheat oven to 400°F. Sauté onion and celery in the butter until tender

  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh parsley
  • 1/2 cup plain breadcrumbs
  • 8 ounces white crab meat, flaked
  • 1 tablespoon lemon juice
  • 1/8 tablespoon cayenne pepper
  • 4 tilapia fillets (approx 6 ozs each)
  • 2 tablespoons butter, melted
  • paprika
4.4/5 (13 Votes)

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Miso, mirin, rice vinegar and garlic create a flavorful Japanese-inspired marinade for mild tilapia fillets

  • 2 tablespoons white miso (see Kitchen Notes)
  • 3 tablespoons mirin (see Kitchen Notes)
  • 1 tablespoon rice vinegar (see Kitchen Notes)
  • 1 clove garlic, minced
  • 2 6-ounce tilapia fillets (or other firm-fleshed white fish—see Kitchen Notes)
  • 1-1/2 teaspoons sesame seeds
  • Japanese chili pepper (nanami togarashi—see Kitchen Notes)
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 scallions
4.1/5 (49 Votes)

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Season salmon with salt and pepper

  • 1/2 lb salmon
  • 1/2 cup white cooking wine
  • juice of 1 lemon
  • 1 tbsp capers
  • 2 cups of fresh spinach
  • salt and pepper to taste
4.5/5 (21 Votes)

By

You'll love this Creamy Tuna Noodle Cazuela recipe

  • 12 ounces farfalle pasta
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk or half-and-half
  • 1 1/2 cups frozen baby peas
  • 3/4 cup piquillo peppers, sliced (6 ounces)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • One 6-ounce can or jar solid white tuna in oil, drained and flaked
  • Salt
  • Freshly ground pepper
  • 1/2 cup panko, Japanese bread crumbs
4.4/5 (11 Votes)

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These Wild Salmon Cakes are delicious and perfect for those who have successfully reintroduced egg yolks in the Sta...

  • Wild Salmon Cakes:
  • Two cans wild caught salmon {12 oz total, either Wild Planet or Bear & Wolf brands}
  • A few shakes of fish sauce {I use Red Boat brand}
  • Zest and juice of half a lime {reserve other half for sauce}
  • 1/3 cup organic chopped red onion
  • 2 organic garlic cloves
  • Healthy pinch of fresh organic dill
  • 1 tsp coconut aminos {I used Coconut Secret brand}
  • 1 TB fresh grated ginger {1 tsp if dried}
  • 1 TB fresh grated turmeric {1 tsp if dried}
  • 1 pastured egg yolk
  • Turmeric & Ginger Dipping Sauce:
  • Zest and juice of half an organic lime
  • 1/4 organic English cucumber diced
  • 2 tsp fish sauce
  • 1 TB raw organic apple cider vinegar {I use Spectrum brand}
  • 2 TB raw honey {I use Y.S brand}
  • 1/2 tsp coconut aminos
  • A pinch of grated ginger and grated turmeric
4.5/5 (10 Votes)

By

OMG. So easy and so yummy! The garlic mayo makes all of the difference, keeping the fish tender and flavorful and h...

  • recipe Roasted Garlic Mayo:
  • 2 cups panko breadcrumbs
  • 1 cup grated Parmigiano-Reggiano cheese
  • Salt and pepper, to taste
  • 2 to 2 1/2 pounds cod or other sustainable, firm, white, flakey fish filets, cut into 4- to 5-inch chunks
  • l bulb roasted garlic
  • 1 cup mayo
4.5/5 (10 Votes)

By

The quintessential American casserole recipe

  • 8 ounces elbow macaroni
  • 3 tablespoons butter
  • 1/4 cup finely diced onions
  • 1/2 red bell pepper, diced fine
  • 2 tablespoons flour
  • 2 cups milk
  • 1 10.75-ounce can ​of condensed cream of mushroom soup
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 7-ounce can tuna, well drained, broken into small pieces
  • 1/2 cup frozen peas, thawed and drained
  • 1 cup shredded cheddar cheese
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons olive oil
4.5/5 (13 Votes)

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Classic Tuna Casserole Skillet Seared Salmon with Garlic Lemon Butter Sauce