Video: Easy Salmon Recipes

If you’re craving something easy yet elegant, the best way to cook salmon is broiling it in the oven. And bonus: These recipes use frozen filets so you don’t even need to worry about defrosting! Today on Prep School, Megan Mitchell shows us two ways to make salmon that speaks to both your sweet and spicy side.

Apricot and Ginger Baked Salmon

On the hunt for a gluten-free and dairy-free supper? Just add apricot jam. Ready in 30 minutes, wild caught salmon is baked alongside broccolini for sheet pan approach to your main dish and side. To finish it off, spoon a not-too-sweet sauce on top that’s made by simmering apricot jam, rosemary, ginger, and crushed red pepper flakes for added heat.

Yield: 2 servings
Active time: 5 minutes
Total time: 30 minutes

Ingredients

For the salmon:
8 ounces broccolini, woody ends trimmed
Thrive Market Organic Extra Virgin Olive Oil
Sea salt
Thrive Market Organic Ground Pepper
2 (5-ounce) Thrive Market Wild-Caught Sockeye Salmon filets, frozen

For the sauce:
¼ cup Crofter’s Premium Apricot Jam
2 teaspoon chopped rosemary
½ teaspoon Thrive Market Organic Ground Ginger
¼ teaspoon Thrive Market Organic Crushed Red Pepper
½ teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper

Instructions

Make the salmon:
Preheat oven to 425°F and spread the broccolini on a sheet pan. Drizzle with a little olive oil and sprinkle with salt and pepper; toss. Push some of the broccolini to the side, making room for the salmon in the middle. Place salmon filets skin side down on the sheet tray. Bake for 10 minutes.

Make the sauce:
While the salmon cooks, combine all sauce ingredients in a small bowl. Remove the sheet pan from the oven and spoon sauce over the salmon filets. Bake for another 15 to 17 minutes, or until cooked through.

Maple Mustard Baked Salmon

Another one-pan wonder, you’ll love this fall-inspired dish complete with roasted Brussels sprouts (one of the best ways to enjoy this hearty veg), and salmon dressed with a tangy mustard sauce.

Yield: 2 servings
Active time: 5 minutes
Total time: 30 minutes

Ingredients

For the salmon:
14-ounces Brussels sprouts, halved
Thrive Market Organic Extra Virgin Olive Oil
Sea salt
Thrive Market Organic Ground Pepper
2 (5-ounce) Thrive Market Wild-Caught Sockeye Salmon filets, frozen

For the sauce:
1 tablespoon Sir Kensington’s Spicy Brown Mustard
1 ½ teaspoons Thrive Market Organic Maple Syrup
Generous pinch Thrive Market Organic Ground Pepper

Instructions

Make the salmon:
Preheat oven to 425°F and arrange Brussels sprouts on a sheet pan. Drizzle with a little olive oil and sprinkle with salt and pepper; toss. Push some of the Brussels sprouts to the side, making room for the salmon in the middle. Place salmon filets skin side down on the sheet tray. Bake for 10 minutes.

Make the sauce:
While the salmon cooks, combine all sauce ingredients in a small bowl. Remove the sheet pan from the oven and spoon sauce over the salmon filets. Bake for another 15 to 17 minutes, or until cooked through.