Tag: Salmon

Baja Citrus Salmon with Strawberry Mango Salsa – Simply Scratch
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This Baja Citrus Salmon with Strawberry Mango Salsa is so fresh and flavorful! In this bowl, baja seasoned and citrus glazed salmon is topped with a fresh strawberry mango salsa! Serve over rice or couscous with a fresh crunchy slaw! This recipe serves 4.

I love a good bowl.

Whether it’s a rice bowl, quinoa bowl, couscous bowl – you name it, I love it. I think I love bowls because they typically have a lot of different components. This Baja salmon bowl definitely has a lot going on, but nothing that’s overly complicated. In it you will find pearled couscous, a crunchy cilantro lime slaw, Baja seasoned salmon drizzled with yum yum sauce and topped with a fresh strawberry mango salsa.

It’s the perfect light meal for spring and summer.

To Make This Baja Citrus Salmon with Strawberry Mango Salsa You Will Need:

for the salsa:
- strawberries – Remove the leafy tops (and discard) and chop.
- mango – I share how I dice a mango here.
- red onion – Soak in ice water to remove some of the bite.
- cilantro – Lends bright herbaceous flavor.
- jalapeño – Remove the ribs and seeds for less heat.
- lime juice – Adds acidity and citrusy flavor.
- honey – For a touch of warm sweetness.
- kosher salt – Enhances the flavors in this recipe.
for the salmon:
- orange – You need both the zest and half of the juice.
- lime – You will need the zest and all of the juice.
- baja seasoning – My homemade blend of smoked paprika, garlic and onion powder, chili powder and cumin.
- honey – Lends a touch of sweetness.
- olive oil – Lends fat and flavor.
- salmon – I buy 1 large filet and divide it into 4 (6 ounce) portions.
optional toppings or bowl add-ins:

Make The Salsa:

In a mixing bowl, measure and add 10 ounces diced strawberries, 1 good size mango, 1/3 cup finely diced red onion, 1/3 cup minced fresh cilantro and 1 seeded and diced jalapeño (if using).

Add in 1 teaspoon honey and the juice of 1/2 a lime.

Add a small pinch of kosher salt and toss to combine.

Let this sit while you make the salmon. Just give it a toss occasionally.

Make The Salmon:

In a glass jar or bowl, add the zest of 1 lime and 1 orange. Add the juice of half the orange and all of the lime. Lastly, measure and add in 1 tablespoon Baja seasoning, 2 teaspoons honey and 1 tablespoon avocado oil. Whisk to combine.

Preheat your oven to 400°F (or 200°C).

You can either brush this overtop of the salmon filets if in a time crunch or add the salmon to a large re-sealable bag or dish and pour this over top to marinate for a few hours (nothing more than 2 hours in my opinion).

Line a rimmed baking sheet with foil and spray with avocado oil spray or another nonstick spray.

Place the salmon, skin side down and sprinkle the top with a little more Baja seasoning. Slide the pan onto the middle rack of your preheated oven and cook for 10 minutes or until cooked and flakes easily. Using oven mitts, remove the salmon and move the oven rack to the highest position. Switch your oven to broil, slide the pan underneath the heating element and broil for 2 minutes or until golden in spots. Watch carefully to avoid burning..

Serve the baja citrus salmon with rice, cauliflower rice or couscous, drizzled with a little yum yum sauce before topping with the strawberry mango salsa. I also serve this with my cilantro lime slaw that adds delicious crunch.

I’m telling you this dish is amazing. So light, flavorful and healthy!

And the leftovers are just as delicious.

Enjoy! And if you give this Baja Citrus Salmon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Citrus Salmon with Strawberry Mango Salsa

Baja Citrus Salmon with Strawberry Mango Salsa! In this bowl, baja seasoned and citrus glazed salmon is topped with a fresh strawberry mango salsa! Serve over rice or couscous with a fresh crunchy slaw!

Prep Time: 15 minutes

Cook Time: 12 minutes

Additional Time: 3 minutes

Total Time: 30 minutes

FOR THE SALSA

10 ounces strawberries, diced (tops removed and discarded)

1 good size mango, diced

1/3 cup finely diced red onion

1/3 cup cilantro, finely chopped

1 jalapeno, finely diced (remove ribs and seeds for less heat)

1/4 teaspoon kosher salt, more or less to taste

1 teaspoon honey

1/2 lime, juiced

FOR THE SALMON:

1 tablespoon baja seasoning

1 orange, zested, plus juice from half

1 lime, zested, plus juice from half

2 teaspoons honey

1 tablespoon avocado oil

24 ounces wild caught salmon, cut into 4 filets

MAKE THE SALSA:

In a mixing bowl, measure and add diced strawberries, mango, diced red onion, cilantro and diced jalapeño (if using).

Add in the honey, salt and lime juice. Toss to combine and set off to the side.

MAKE THE SALMON:

Preheat your oven to 400°F (or 200°C).

In a glass jar or bowl, add the orange and lime zest. Then add the juice of half the orange and all of the lime. Lastly, add the Baja seasoning, honey and avocado oil. Whisk to combine.

You can either brush this overtop of the salmon filets if in a time crunch or add the salmon to a large re-sealable bag or dish and pour this over top to marinate for a few hours (nothing more than 2 hours in my opinion).Line a rimmed baking sheet with foil and spray with avocado oil spray or another nonstick spray. Place the salmon, skin side down and sprinkle the top with a little more Baja seasoning.

Slide the pan onto the middle rack of your preheated oven and cook for 10 minutes or until cooked and flakes easily. Using oven mitts, remove the salmon and move the oven rack to the highest position. Switch your oven to broil, slide the pan underneath the heating element and broil for 2 minutes or until golden in spots. Watch carefully to avoid burning..

Serve the broiled citrus salmon with rice or couscous, drizzled with a little yum yum sauce before topping with the strawberry mango salsa. I also served it with a cilantro lime slaw that added delicious crunch.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
NOTE: Nutritional info is for salmon and salsa only.

Serving: 1serving, Calories: 346kcal, Carbohydrates: 19g, Protein: 35g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Cholesterol: 94mg, Sodium: 224mg, Potassium: 1099mg, Fiber: 4g, Sugar: 12g, Vitamin A: 349IU, Vitamin C: 68mg, Calcium: 110mg, Iron: 3mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This recipe was originally posted on May 12, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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May 29, 2024
Easy Teriyaki Salmon
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This Easy Teriyaki Salmon is tender, flaky, and packed with amazing flavor. Ready in less than 30 minutes and requires only a few ingredients.

Quick & Tasty Teriyaki Salmon Recipe!

Salmon is a perfect weeknight meal when you want something quick but still delicious. When it’s dressed in the most amazing teriyaki sauce, you will have an out-of-this-world delicious dinner!

This Easy Teriyaki Salmon is savory, slightly sweet, and flavorful in every bite. Such an easy and wonderful meal to come home to after a busy day.

Our family, including my picky eaters, couldn’t seem to get enough of this delicious Teriyaki Salmon! It is the perfect weeknight meal but also fancy enough for special occasions. This is going to be a recipe that you make again and again!
What To Love About This Recipe

Quick and Easy to Make: With just a handful of ingredients and less than 30 minutes from start to finish, this recipe is a lifesaver when you’re short on time.

Picky-Eater-Approved: Even the pickiest eaters won’t be able to resist the savory-sweet flavor of this teriyaki salmon. It’s a winner for the whole family.

Delicious and So Satisfying: The salmon turns out perfectly tender and flaky, while the homemade teriyaki sauce adds a burst of flavor that will keep you coming back for more.

Ready in Less Than 30 Minutes: Need dinner in a hurry? No problem! This recipe is ready to serve in less time than it takes to decide on a takeout order.

Perfect to Make Ahead of Time for Busy Weeknights: You can prep the teriyaki sauce ahead of time and store it in the fridge until you’re ready to cook. Just marinate the salmon and pop it in the oven when you’re ready to eat.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Skinless Salmon Fillets: For the best results, look for fresh salmon fillets with no skin. You can also use frozen fillets; just be sure to thaw them completely before cooking.
- Green Onion: Adds a fresh, oniony flavor and a pop of color to the dish. You can substitute with chives if you prefer.
- Sesame Seeds: These tiny seeds add a nutty flavor and a bit of crunch. If you don’t have sesame seeds, you can omit them.
For the teriyaki sauce:
- Low-Sodium Soy Sauce: The base of the teriyaki sauce, providing that classic umami flavor. If you’re watching your sodium intake, opt for low-sodium soy sauce.
- Rice Vinegar: Adds a tangy acidity to balance out the sweetness of the sauce.
- Garlic: Adds depth of flavor and a subtle kick.
- Freshly Grated Ginger: Gives the sauce a warm, spicy note. You can use ground ginger if you don’t have fresh ginger, but fresh is best.
- Canola Oil: Helps to emulsify the sauce and adds richness.
- Brown Sugar: Provides sweetness and helps to thicken the sauce as it cooks.
- Black Pepper: Adds a bit of heat and enhances the other flavors in the sauce.
Process Overview: How To Make Teriyaki Salmon Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make The Teriyaki Sauce

Combine all the sauce ingredients in a medium bowl and stir until brown sugar is dissolved.

Step 2 – Marinate The Salmon

Place salmon fillets in a deep baking dish or a big bowl. Pour the sauce over the salmon, cover with plastic wrap, and let marinate in the refrigerator for 15 – 30 minutes.

Step 3 – Bake

Transfer the salmon fillets to the prepared baking sheet. Reserve the marinade. Bake for 12-15 minutes or until the salmon is flaky and cooked. Bake times may vary depending on the thickness of the salmon. You’ll know when the salmon is done when it is easily flaked: check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready, or when it reaches 145º F internally.

Step 3 – Reduce The Sauce

While the salmon is baking, add the remaining marinade to a small saucepan and bring to a boil. Then, reduce the heat to low and simmer, stirring occasionally, until slightly thickened, about 5-8 minutes. NOTE: If you want to thicken the sauce even more, add 1 -2 teaspoons of cornstarch to the sauce. Remove from heat and reserve to serve with the salmon.

Step 3 – Serve

When the salmon is done, remove it from the oven and brush each fillet with more sauce. If desired, sprinkle with green onions and sesame seeds. Serve with rice and steamed veggies.
Recipe Tips

Marinate for Maximum Flavor: For the best flavor, marinate the salmon in the teriyaki sauce for at least 15 – 30 minutes before cooking. This allows the flavors to penetrate the fish and adds depth to the dish.

Watch the Cooking Time: Salmon cooks quickly, so keep an eye on it to prevent overcooking. It’s done when it flakes easily with a fork.

Use Fresh Ingredients: Fresh garlic and ginger will give your teriyaki sauce the best flavor. Don’t skimp on these aromatic ingredients!
Food Allergy Swaps
- Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
- Sesame-Free: Skip the sesame seeds altogether. They’re used mainly for garnish and a little extra crunch, so leaving them out won’t affect the overall flavor of the dish.
Variations & Additions
- Vegetarian Option: For a meat-free alternative, substitute tofu for the salmon. Press the tofu to remove excess moisture, then marinate and cook as directed.
- Add Veggies: Toss some veggies like bell peppers, broccoli, or snap peas with the salmon and roast them together for a complete meal in one pan.
Serving Suggestions

Serve the teriyaki salmon over a bed of fluffy white rice and garnish with sliced green onions and sesame seeds. Add a side of steamed broccoli or a simple green salad for a balanced meal.

Storing and Freezing Instructions

Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooled salmon tightly in plastic wrap and foil, then place in a freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

How do I know when the salmon is done?

The salmon is done when it reaches an internal temperature of 145° F (measured with a cooking thermometer in the thickest part of the filet). If you don’t have a thermometer, you’ll know when the salmon is done when easily flaked: check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready.

Can I make this recipe with another kind of fish?

Yes, you can! Just make sure to adjust the cooking time accordingly.

What wine goes well with salmon?

Since salmon is a rich, oily fish, it pairs wonderfully with full-bodied white wines, such as Chardonnay, White Burgundy, White Pinot Noir, or Pinot Gris.

Can I double the recipe?

Of course! Simply double the ingredients to feed a larger crowd or to have leftovers for later.

More Recipes You’ll Love!

Recipe Card 📖
Easy Teriyaki Salmon

Oriana Romero

This Easy Teriyaki Salmon is tender, flaky, and packed with amazing flavor. Ready in less than 30 minutes and requires only a few ingredients. Perfect weeknight meal but fancy enough for special occasions too.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4 servings

Instructions

Combine all the sauce ingredients in a medium bowl and stir until brown sugar is dissolved.

Place salmon fillets in a deep baking dish or a big bowl. Pour the sauce over the salmon, cover with plastic wrap, and let marinate in the refrigerator for 15 – 30 minutes.

Preheat oven to 400˚F (200º C). Line a big baking sheet with foil for easy clean up later.

Transfer salmon fillets to the prepared baking sheet. Reserve the marinade.

Bake for 12-15 min or until salmon is flaky and cooked through. Bake times may vary depending on the thickness of salmon. You'll know when the salmon is done when easily flaked: check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready, or when it reaches 140-145°F (60-63°C) internally.

While the salmon is baking, place the marinade in a small saucepan and bring it to a boil. Then, reduce the heat to low and simmer, stirring occasionally until slightly thickened, for about 5-8 minutes. NOTE: If you want to thicken the sauce even more, add 1-2 teaspoons of cornstarch to the sauce. Remove from heat and reserve to serve with the salmon.

When the salmon is done, remove it from the oven and brush each fillet with more reduced sauce. Sprinkle with green onions and sesame seeds, if desired. Serve with rice and steamed veggies.

MARINADE: the marinade is safe to use as a sauce as long as it is boiled long enough (5-8 minutes) to destroy the bacteria. If you don’t feel comfortable using the marinade as a sauce, you can make double the teriyaki sauce and reserve half to serve as a sauce with the salmon. Store: Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 3 days. Freeze: To freeze, wrap the cooled salmon tightly in plastic wrap and foil, then place in a freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating. Recipe Tips:

Marinate for Maximum Flavor: For the best flavor, marinate the salmon in the teriyaki sauce for at least 15 – 30 minutes before cooking. This allows the flavors to penetrate the fish and adds depth to the dish.

Watch the Cooking Time: Salmon cooks quickly, so keep an eye on it to prevent overcooking. It’s done when it flakes easily with a fork.

Use Fresh Ingredients: Fresh garlic and ginger will give your teriyaki sauce the best flavor. Don’t skimp on these aromatic ingredients!

Food Allergy Swaps:

Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.

Sesame-Free: Skip the sesame seeds altogether. They’re used mainly for garnish and a little extra crunch, so leaving them out won’t affect the overall flavor of the dish.

Variations & Additions:

Vegetarian Option: For a meat-free alternative, substitute tofu for the salmon. Press the tofu to remove excess moisture, then marinate and cook as directed.

Add Veggies: Toss some veggies like bell peppers, broccoli, or snap peas with the salmon and roast them together for a complete meal in one pan.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 423kcalCarbohydrates: 18gProtein: 36gFat: 21gSaturated Fat: 2gCholesterol: 93mgSodium: 1673mgPotassium: 946mgSugar: 14gVitamin A: 100IUVitamin C: 1.2mgCalcium: 49mgIron: 2.5mg

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Main Course

Cuisine Chinese

Calories 423

Keyword dinner easy salmon Teriyaki
[ad_2] Oriana Romero
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May 6, 2024
You Only Need 5 Ingredients and 10 Minutes to Make These Honey-Glazed Salmon Bites (Yes, Really!)

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You’ll want every last drop of the sauce.
READ MORE…

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Patty Catalano

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May 1, 2024
Sheet Pan Mustard Salmon Dinner (Quick & Easy)
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Sheet Pan Mustard Salmon Dinner is a deliciously quick and easy meal that’s perfect for a weeknight meal but flavorful enough for company.

You know I love sheet pan dinners. And this Sheet Pan Mustard Salmon Dinner might be the best one yet!

Why I Love This Recipe
- Quick & Easy: You throw stuff on a sheet pan and bake it. It comes together quickly, and the oven does all the work for you. Plus, you avoid the dreaded tower of dirty pans and dishes.
- Flavourful: This Sheet Pan Mustard Salmon Dinner hits all the flavor notes of sweet, tangy, and deeply savory.
- Different: Turn your basic salmon fillets into a flavorful dinner that will far exceed your and your family’s expectations.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Potatoes: Potatoes serve as a hearty and filling base for this dish. You can use any variety, such as russet, red potatoes, or Yukon gold.
- Olive Oil: Olive oil adds richness and helps the ingredients crisp up nicely in the oven.
- Salt and Black Pepper: These pantry staples are essential for perfectly seasoning potatoes and vegetables.
- Salmon Fillets: Salmon is the star of this dish, high in omega-3 fatty acids and protein. Opt for fresh, wild-caught salmon for the best flavor and texture.
- Old-Style Mustard: The mustard adds a tangy flavor to the salmon and helps create a beautiful glaze as it caramelizes in the oven. My favorite mustard for this dish is Maille® Old-Style Mustard, which has a grainy texture and helps create a crunchy and delicious crust.
- Cherry Tomatoes: Bursting with sweetness, cherry tomatoes add a pop of color and freshness to the dish.
- Broccolini: This tender and flavorful vegetable pairs perfectly with the salmon and potatoes. If you can’t find broccolini, substitute broccoli florets or asparagus.
What is Old-Style Mustard?

Old-style mustard, also known as stone-ground or country-style mustard, is made from coarsely ground mustard seeds mixed with vinegar, water, salt, and sometimes spices. It has a bold, tangy flavor and a slightly grainy texture due to the whole or partially crushed mustard seeds. It’s commonly used as a condiment or ingredient in sandwiches, dressings, marinades, and sauces.

Whole-Grain Mustard vs. Old-Style Mustard

As the name suggests, whole grain mustard retains the whole mustard seeds, giving it a coarse texture, and tends to have a more pronounced, robust flavor than old-style mustard. On the other hand, old-style mustard typically has a smoother consistency, as the mustard seeds are partially crushed or ground and may have a milder taste since the seeds are partially broken down.

Process Overview: How To Make Mustard-Coated Salmon

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Roast The Potatoes

Place the potatoes on the baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with kosher salt and black pepper. Stir to coat with a wooden spoon or silicone spatula, arranging the potatoes cut-side down. Bake for 15 minutes.

Step 2 – Coat The Salmon

Pat dry salmon fillets with a paper towel. Brush salmon with Old Style Mustard. Set aside.

Step 3 – Season Veggies

Toss the broccolini and cherry tomatoes in a clean mixing bowl with the remaining 1 tablespoon of olive oil. Sprinkle with the remaining teaspoon of salt and black pepper to taste. Set aside.

Step 4 – Add Salmon and Veggies to The Sheet Pan

Push potatoes to the edges of the pan, creating 4 open spaces to place the salmon. Place salmon on the baking sheet. Use tongs to flip the potatoes. Arrange the broccolini and cherry tomatoes on the pan around the salmon. Bake for 15 minutes, or until the salmon is cooked through. I recommend using a meat thermometer inserted into the thickest part of the salmon fillet to control the salmon doneness. The salmon is ready when the internal temperature reaches 145°F (63°C).

Tip: If broccolini is browning too much for your liking, simply use tongs to remove and set aside until salmon silicone.

Variations

This Sheet Pan Mustard Salmon Dinner is super versatile! With simple changes, you can customize this meal to meet family tastes. For example, substitute regular potatoes for sweet potatoes. Instead of broccolini, you can use regular broccoli, cauliflower, or even asparagus.

Recipe Tips
- Make sure to coat the salmon fillets generously with mustard for maximum flavor.
- Cut the potatoes into uniform pieces to ensure even cooking.
- For extra crispiness, place the sheet pan under the broiler for a minute or two at the end of cooking.
Storing and Reheating Instructions

Store cooked salmon for 3 to 4 days in the refrigerator.

Reheat: Place the fish on a rimmed baking sheet and warm it in a 275°F oven for about 15 minutes, or until warmed through. Sprinkle the fish with water to keep it moist.

Frequently Asked Questions

Can I use whole-grain mustard instead of old-style mustard?

Yes, whole-grain mustard will work well in this recipe and will add a slightly different texture.

Can I use frozen salmon fillets?

While fresh salmon is preferred for the best flavor and texture, you can use frozen fillets if you have them on hand. Just make sure to thaw them completely before cooking.

Can I make this recipe ahead of time?

You can prepare the ingredients ahead of time and store them in the refrigerator until you’re ready to cook. However, to prevent the salmon from becoming soggy, I recommend waiting to coat it with mustard until just before baking.

What is the difference between whole-grain mustard and old-style mustard?

As the name suggests, whole grain mustard retains the whole mustard seeds, giving it a coarse texture, and tends to have a more pronounced, robust flavor than old-style mustard. On the other hand, old-style mustard typically has a smoother consistency, as the mustard seeds are partially crushed or ground and may have a milder taste since the seeds are partially broken down.

More Salmon Recipes You’ll Love

Recipe Card 📖
Sheet Pan Mustard Salmon Dinner

Oriana Romero

Sheet Pan Mustard Salmon Dinner is a deliciously quick and easy meal that’s perfect for a weeknight meal but flavorful enough for company.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Instructions

Arrange a rack in the middle of the oven and heat to 400° F (200º C). Line a rimmed baking sheet with parchment paper, or foil, for easy cleanup later. Spray with cooking spray.

Place potatoes on the baking sheet, and drizzle with 2 tablespoons olive oil and sprinkle with kosher salt and black pepper. Stir to coat with a wooden spoon or silicone spatula, arrange the potatoes to be cut-side down. Bake for 15 minutes.

Meanwhile, pat dry salmon fillets with paper towel. Brush salmon with the old Style Mustard. Set aside.

Toss the broccolini and cherry tomatoes in a clean mixing bowl with the remaining 1 tablespoon of olive oil and sprinkle with the remaining teaspoon salt and black pepper to taste. Set aside.

After 15 minutes, push potatoes to edges of pan, creating 4 open spaces to place the salmon. Place salmon in the baking sheet. Use tongs to flip the potatoes. Arrange the broccolini and cherry tomatoes on the pan around the salmon.

Bake 15 minutes, or until the salmon is cooked through. Note: if broccolini is browning too much for your liking, simply use tongs to remove and set aside until salmon silicone.Tip: I recommend using a meat thermometer inserted into the thickest part of the salmon fillet to control the salmon doneness. The salmon is ready when the internal temperature reaches 145°F (63°C).

Potatoes: You can substitute regular potatoes for sweet potatoes. Cut the potatoes into uniform pieces to ensure even cooking. Salmon: Skin on or off is fine. Broccolini: you can use regular broccoli, cauliflower or even asparagus if you prefer. Mustard can be very strong for some people so feel free to add less or more according to your liking. Store salmon in an airtight container in the refrigerator up to 3 days. Variations: This Sheet Pan Mustard Salmon Dinner is super versatile! With simple changes, you can customize this meal to meet family tastes. For example, substitute regular potatoes for sweet potatoes. Instead of broccolini, you can use regular broccoli, cauliflower, or even asparagus. Recipe Tips:

Make sure to coat the salmon fillets generously with mustard for maximum flavor.

Cut the potatoes into uniform pieces to ensure even cooking.

For extra crispiness, place the sheet pan under the broiler for a minute or two at the end of cooking.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 406kcalCarbohydrates: 15gProtein: 37gFat: 21gSaturated Fat: 3gCholesterol: 93mgSodium: 114mgPotassium: 1152mgFiber: 2gSugar: 2gVitamin A: 1135IUVitamin C: 65.5mgCalcium: 67mgIron: 2.5mg

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Main Course

Cuisine American

Calories 406

Keyword dinner easy mustard salmon sheet pan
Disclosure: This recipe was sponsored by Mirum.
[ad_2] Oriana Romero
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April 2, 2024
Weekly Meal Plan Mar 25, 2024

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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March 20, 2024
Weekly Meal Plan Feb 19, 2024

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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February 15, 2024
Air Fryer BBQ Salmon [+Video] – Oh Sweet Basil
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Impress your friends and family with this easy and flavorful BBQ salmon recipe in the air fryer. With just a few simple ingredients, you can create a delicious and healthy dish that everyone will love.

When you cook salmon fillets in the air fryer, the edges getting all crispy and delicious while center stays flaky and moist. It’s so fabulous! It only takes 3 quick (less than 15 minutes!) and easy steps to make this no hassle salmon recipe!

Ingredients for Air Fryer BBQ Salmon

You will only need 5 ingredients to make these air fryer salmon fillets and there is practically no measuring needed! This is the perfect recipe for a busy weeknight when you still want to eat something healthy. Here is what you will need:

The details for all the ingredients can be found in the recipe card at the end of this post.

How to Make BBQ Salmon in the Air Fryer
1. Prep: Preheat the air fryer and rub the fillets with the BBQ rub and butter (or olive oil).
2. Cook: Place the salmon filets in the air fryer skin side down and cook for 7-9 minutes. Time may vary based on the size of the fillets and the size of your air fryer.
3. Serve: Brush some barbecue sauce and honey on top and serve!
These instructions can also be found in the recipe card down below. The recipe can also be saved or printed from there.

Watch How to Make Airfryer Salmon

Do You Season Both Sides?

Only the flesh side of the salmon fillet needs to be seasoned since we cook the salmon with the skin on but we won’t eat the skin. And don’t hold back on the seasoning! I love my salmon with lots of flavor!

Do You Remove Salmon Skin Before Cooking?

I always cook salmon with the skin on. It’s almost like a little protective barrier in the air fryer to keep the salmon from getting dried out. Once it is cooked, it is super easy to remove the skin and serve it.

What to Eat with Air Fryer Cooked Salmon

Can I Use Frozen Salmon?

Yes, you can absolutely use frozen salmon! You don’t even have to thaw it beforehand. If you want to use frozen salmon, you will just need to increase the cook time. Place the frozen salmon fillets into the air fryer for 8-9 minutes, then pull them out and add the BBQ rub and butter, then cook another 6-7 minutes. Proceed with the recipe as written.

Health Benefits of Salmon

Salmon is super healthy and has many health benefits. Eating salmon is known to reduce artery inflammation and lower cholesterol levels. It also helps maintain blood pressure and is rich in omega-3 fatty acids, vitamin A and vitamin D. It is also high in protein and low in fat.

Why You Will Love This Recipe

There are many reasons that you’ll love this recipe, but first is how quick and easy it is to get a healthy dinner on the table! Using the air fryer also kind of dupes the grill, so you can have BBQ salmon all year round. The ingredients list also short and simple and totally customizable to your liking.

Storing and Reheating

Leftover salmon should be stored in an airtight container in the refrigerator. It will keep for 3-4 days.

It can be eaten cold (I love it on top of a salad for the lunch the next day!) or warmed up, but salmon can dry out easily so I highly recommend warming it up in a covered baking dish in the oven at 300 degrees F for about 10 minutes.

We have baked salmon recipes and a grilled salmon recipe on the blog, so it was time for an air fryer salmon recipe! This BBQ salmon recipe is easy and so tasty! You can have a healthy dinner on the table in less than 15 minutes!

More Salmon Recipes You’ll Love
Servings: 2

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

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Preheat the air fryer to 400°F.

Rub each fillet with BBQ rub and place a pat of butter on top or drizzle with olive oil and then rub.

2 Salmon Fillets, BBQ Rub, 2 Tablespoons Butter

Place the salmon in the air fryer and air fry for 7-9 minutes, depending on the thickness of the salmon. Please note, times may vary depending on the size of the filet and air fryer. Open fryer and check for desired doneness. Return for 1-2 minutes as needed.

Serve with a drizzle of BBQ sauce and honey.

BBQ Sauce, Honey

Serving: 1filletCalories: 342kcalCarbohydrates: 0.01gProtein: 34gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 124mgSodium: 165mgPotassium: 836mgSugar: 0.01gVitamin A: 418IUCalcium: 24mgIron: 1mg

Author: Sweet Basil

Course: Over 500 Family Dinner Recipes Ideas
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Sweet Basil

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January 21, 2024
This Five-Ingredient Honey Garlic Salmon Is My Family's Most Requested Dinner

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Flip the salmon and cook for 2 minutes. Add the garlic and cook until fragrant but not browned, about 15 seconds. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 4 minutes. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with thinly sliced scallions if desired.

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Kelli Foster

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December 30, 2023
5 Foods To Energize Your Mornings

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Not everyone is a morning person – and a mixed couple can make it difficult. Sleep is imperative to health and wellness. However, some people experience residual grogginess upon waking, even after receiving adequate sleep. This phenomenon is known as sleep inertia, and is particularly common in those with alternative sleep schedules. Luckily, here are 5 foods to energize your mornings and help you day to start off right.

While breakfast has been touted as the most important meal of the day, it is now in dispute. But what is important and data agrees is what you eat which is what makes a key difference. Waiting until your hungry is fine, but supply your body with the materials to build a great day.

Honey

RELATED: What To Keep In Mind When Using Cannabis To Sleep

Honey is a great morning food, very malleable and delicious. Look for honey products which are 100% natural to avoid additives and chemicals. Honey can be added to almost any breakfast meal, helping avoid sugar in oatmeal or yogurt. It’ll also prevent a sugar crash and leave you with a burst of lasting energy.

Salmon

Salmon is a typical breakfast food even if it isn’t the first thing which comes to mind when you first wake up in the morning. It’s a meal packing tons of nutrients and vitamins like B12, which fights off fatigue and boosts your energy naturally. Look for simple, easy, recipes containing salmon, it doesn’t have to be fancy. It’s also important to get the habit of eating savory things for breakfast, since these meals tend to be significantly healthier than the more common and sugary alternative.

Oats

While oats are not the most fun of foods – they’re flakey and taste a little bit like dirt – they are very flexible and can easily transform into something yummy when paired with the right compliments. With some milk, fruits and honey your oats will stop tasting like oats and will transform into a filling dish packed with fiber and antioxidants.

Greek Yogurt

RELATED: 4 Healthy Spring Ingredients To Enjoy This Season

Many experts believe regular yogurt should be replaced with this alternative. This type of food is easy to eat on the go while also packing healthy carbohydrates, fat and protein. If you have a little more time on your hands, you can compliment your greek yogurt with fruits, oats, cereals, and more, resulting in something more filling and delicious.

Eggs

Eggs are the most traditional of breakfast foods for a reason. They’re extremely flexible and are rich in proteins and B vitamins, which are a large influence on your enzymes which in turn will be able to break down your energy much more efficiently.

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Maria Loreto

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December 5, 2023
This Whipped Cream Cheese Dip Is Our New Favorite Party Snack

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Trust us: It’ll disappear in seconds.
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James Park

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November 29, 2023
Salmon Teriyaki Can Be Yours in Less than 30 Minutes

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Remove the salmon from the oven. Turn on the broiler. Brush the salmon with sauce again. Return the baking sheet to the oven and broil until the salmon is just cooked through and flakes easily in the thickest part, and the top is browned in spots, 3 to 7 minutes more. For medium-rare salmon, cook to an internal temperature of 120ºF; for medium salmon, cook to 125ºF. Watch carefully during broiling for burning. Discard any remaining sauce left in the saucepan.

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Christine Gallary

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November 28, 2023
Say No to Fish for Five Years Before Pregnancy | NutritionFacts.org

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Advisories telling pregnant women to cut down on fish consumption may be too late for certain persistent pollutants.

If you intentionally expose people to mercury by feeding them fish (like tuna) for 14 weeks, the level of mercury in their bloodstream goes up, as you can see in the graph below and at 0:14 in my video Avoiding Fish for Five Years Before Pregnancy. As soon as they stop eating fish, it drops back down such that they can detox by half in about 100 days. (So, the half-life of total mercury in our blood is approximately 100 days.) Even if you eat a lot of fish, within a few months of stopping, you can clear much of the mercury out of your blood. But what about your brain?

The results from modeling studies are all over the place, providing “some extreme estimates (69 days vs. 22 years).” When put to the test, though, autopsy findings suggest the half-life may be even longer still at 27.4 years. Once mercury gets in our brains, it can be decades before our body can get rid of even half of it. So, better than detoxing is not “toxing” in the first place.

That’s the problem with advisories that tell pregnant women to cut down on fish intake. For pollutants with long half-lives, such as PCBs and dioxins, “temporary fish advisory-related decreases in daily contaminant intake will not necessarily translate to appreciable decreases in maternal POP [persistent organic pollutant] body burdens,” which help determine the dose the baby gets.

Consider this: As you can see in the graph below and at 1:32 in my video, an infant may be exposed to a tumor-promoting pollutant called PCB 153 if their mom ate fish. But if mom ate only half the fish or no fish at all for one year, levels wouldn’t budge much. A substantial drop in infant exposure levels may only be seen if the mom had cut out all fish for five years before getting pregnant. That is the “fish consumption caveat.” “[T]he only scenarios that produced a significant impact on children’s exposures required mothers to eliminate fish from their diets for 5 years before their children were conceived. The model predicted that substituting produce for fish would reduce prenatal and breastfeeding exposures by 37% each and subsequent childhood exposures by 23%.” So, “a complete ban on fish consumption may be preferable to targeted, life stage–based fish consumption advisories…”

If you are going to eat fish, though, which is less polluted—wild-caught or farmed fish? In a recent study, researchers measured the levels of pesticides, such as DDT, PCBs, polycyclic aromatic hydrocarbons, and toxic elements, such as mercury and lead, in a large sample of farmed and wild-caught seafood. In general, they found that farmed fish were worse. Think of the suspect as farmed and dangerous. The measured levels of most organic and many inorganic pollutants were higher in the farmed seafood products and, consequently, so were the intake levels for the consumer if such products were consumed. For example, as you can see in the graphs below and at 3:09 in my video, there was significantly more contamination by polycyclic hydrocarbons, persistent pesticides, and PCBs in all of the farmed fish samples, including the salmon and seabass (though it didn’t seem to matter for crayfish), and the wild-caught mussels were actually worse. If you split adult and child consumers into those only eating farmed seafood or only eating wild-caught seafood, the level of pollutant exposure was significantly worse with the farmed seafood.

Overall, the researchers, who were Spanish, investigated a total of 59 pollutants and toxic elements. They concluded: “Taking all these data as a whole, and based on the rates of consumption of fish and seafood of the Spanish population, our results indicate that a theoretical consumer who chose to consume only aquaculture [farmed] products would be exposed to levels of pollutants investigated about twice higher than if this theoretical consumer had chosen only products from extractive fisheries [wild-caught fish].” So, when it comes to pollutants, you could eat twice the amount of fish if you stuck to wild-caught. That’s easier said than done, though. Mislabeling rates for fish and other seafood in the United States are between 30 and 38 percent, so the average fraud rate is around one in three.

In my previous video on this topic, How Long to Detox from Fish Before Pregnancy, I mentioned a study that suggests detoxing from fish for one year to lower mercury levels, but other pollutants take longer to leave our system.

For optimum brain development, consider a pollutant-free source of omega-3 fatty acids. Check out Should Vegan Women Supplement with DHA during Pregnancy?.

Aside from pollutants, there are other reasons we may want to avoid excessive amounts of animal protein. See Flashback Friday: The Effect of Animal Protein on Stress Hormones, Testosterone, and Pregnancy.

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Michael Greger M.D. FACLM

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November 7, 2023
California governor seeks to speed up water, clean energy projects delayed by lawsuits, permits

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SACRAMENTO, Calif. — California Gov. Gavin Newsom on Friday pledged to fast-track hundreds of billions of dollars’ worth of construction projects throughout the state, including a pair of large water endeavors that have languished for years amid permitting delays and opposition from environmental groups.

For the past decade, California officials have pursued the water projects in the drought-prone state. One would construct a giant tunnel to carry large amounts of water beneath the natural channels of the Sacramento-San Joaquin Delta to drier and more populous Southern California.

The other would be a massive new reservoir near the tiny community of Sites in Northern California that could store more water during deluges — like the series of atmospheric rivers that hit the state earlier this year — for delivery to farmers.

But neither project has been built, despite promises from multiple governors and legislative leaders. Environmental groups have sued to block the tunnel project, arguing it would decimate threatened species of fish, including salmon and the Delta smelt. The Sites Reservoir is still trying to acquire necessary permits to begin construction.

Newsom is seeking a slew of changes to make it much faster for these projects to gain the required permits and approvals. Other projects that could be eligible include solar, wind and battery power storage; transit and regional rail; road maintenance and bridge projects; semiconductor plants; and wildlife crossings along Interstate 15, Newsom’s office said. His efforts to speed projects would not apply to building more housing.

One key proposal is to limit the amount of time it takes to resolve environmental lawsuits to about nine months. Newsom said his administration is “not looking to roll over anybody,” including what he called the “fierce champions” of environmental stewardship.

“I mean, nine months, you can have a kid, OK? I mean that’s a long time,” Newsom said Friday while visiting the site of a future solar farm in Stanislaus County.

Still, some environmental groups were furious. Barbara Barrigan-Parrilla, executive director of the advocacy group Restore the Delta, said Newsom “wants to do away with standard environmental protections to build the Delta tunnel.”

“We have never been more disappointed in a California governor than we are with Governor Newsom,” she said. “How is perpetuating environmental injustice, which harms public and environmental health, really any different than red state governors perpetuating social injustice in their states, which Governor Newsom likes to criticize vigorously?”

Newsom says California has hundreds of billions of dollars to spend on infrastructure projects over the next decade, the result of voter-approved bonds, bountiful budget surpluses during the pandemic and an influx of federal cash from President Joe Biden’s infrastructure bill.

But he said the state is often too slow to approve those projects and that the federal money is “going to other states that are moving more aggressively.” Newsom said his proposals could shorten how long it takes to build projects by more than three years.

His office said the legislation would allow various state agencies, including the Department of Transportation, to more quickly approve projects and issue permits. Newsom also signed an executive order on Friday creating what he called an “infrastructure strike team” to identify fast-track projects.

Jerry Brown, executive director of the Sites Project Authority that is overseeing the new reservoir, said he thinks Newsom’s proposals could allow construction to start a year early, saving about $100 million.

“That saves a lot of money and gets a lot of jobs in the pipeline,” he said.

Newsom wants the legislation to be part of the state’s budget, which must be passed before the end of June. That means, if approved, it could take effect sooner and would only require a majority vote of the Democratic-controlled Legislature.

Toni Atkins, a Democrat from San Diego and the leader of the state Senate, said “the climate crisis requires that we move faster to build and strengthen critical infrastructure,” adding that lawmakers will “ensure we can do so responsibly, and in line with California’s commitment to high road jobs and environmental protection.”

Some Republicans cheered Newsom’s proposal, with Republican Senate Leader Brian Jones saying the governor “is finally taking action.” Others were more skeptical, with Assembly Republican Leader James Gallagher saying Democrats in the Legislature are the biggest obstacle to Newsom’s proposals.

“Gavin Newsom loves to brag that he can ‘jam’ Democratic lawmakers. Let’s see it,” Gallagher said. “Republicans are ready to work with him towards real reforms.”

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May 19, 2023
California governor seeks to speed up water, clean energy projects delayed by lawsuits, permits

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SACRAMENTO, Calif. — California Gov. Gavin Newsom on Friday pledged to fast-track hundreds of billions of dollars’ worth of construction projects throughout the state, including a pair of large water endeavors that have languished for years amid permitting delays and opposition from environmental groups.

For the past decade, California officials have pursued the water projects in the drought-prone state. One would construct a giant tunnel to carry large amounts of water beneath the natural channels of the Sacramento-San Joaquin Delta to drier and more populous Southern California.

The other would be a massive new reservoir near the tiny community of Sites in Northern California that could store more water during deluges — like the series of atmospheric rivers that hit the state earlier this year — for delivery to farmers.

But neither project has been built, despite promises from multiple governors and legislative leaders. Environmental groups have sued to block the tunnel project, arguing it would decimate threatened species of fish, including salmon and the Delta smelt. The Sites Reservoir is still trying to acquire necessary permits to begin construction.

Newsom is seeking a slew of changes to make it much faster for these projects to gain the required permits and approvals. Other projects that could be eligible include solar, wind and battery power storage; transit and regional rail; road maintenance and bridge projects; semiconductor plants; and wildlife crossings along Interstate 15, Newsom’s office said. His efforts to speed projects would not apply to building more housing.

One key proposal is to limit the amount of time it takes to resolve environmental lawsuits to about nine months. Newsom said his administration is “not looking to roll over anybody,” including what he called the “fierce champions” of environmental stewardship.

“I mean, nine months, you can have a kid, OK? I mean that’s a long time,” Newsom said Friday while visiting the site of a future solar farm in Stanislaus County.

Still, some environmental groups were furious. Barbara Barrigan-Parrilla, executive director of the advocacy group Restore the Delta, said Newsom “wants to do away with standard environmental protections to build the Delta tunnel.”

“We have never been more disappointed in a California governor than we are with Governor Newsom,” she said. “How is perpetuating environmental injustice, which harms public and environmental health, really any different than red state governors perpetuating social injustice in their states, which Governor Newsom likes to criticize vigorously?”

Newsom says California has hundreds of billions of dollars to spend on infrastructure projects over the next decade, the result of voter-approved bonds, bountiful budget surpluses during the pandemic and an influx of federal cash from President Joe Biden’s infrastructure bill.

But he said the state is often too slow to approve those projects and that the federal money is “going to other states that are moving more aggressively.” Newsom said his proposals could shorten how long it takes to build projects by more than three years.

His office said the legislation would allow various state agencies, including the Department of Transportation, to more quickly approve projects and issue permits. Newsom also signed an executive order on Friday creating what he called an “infrastructure strike team” to identify fast-track projects.

Jerry Brown, executive director of the Sites Project Authority that is overseeing the new reservoir, said he thinks Newsom’s proposals could allow construction to start a year early, saving about $100 million.

“That saves a lot of money and gets a lot of jobs in the pipeline,” he said.

Newsom wants the legislation to be part of the state’s budget, which must be passed before the end of June. That means, if approved, it could take effect sooner and would only require a majority vote of the Democratic-controlled Legislature.

Toni Atkins, a Democrat from San Diego and the leader of the state Senate, said “the climate crisis requires that we move faster to build and strengthen critical infrastructure,” adding that lawmakers will “ensure we can do so responsibly, and in line with California’s commitment to high road jobs and environmental protection.”

Some Republicans cheered Newsom’s proposal, with Republican Senate Leader Brian Jones saying the governor “is finally taking action.” Others were more skeptical, with Assembly Republican Leader James Gallagher saying Democrats in the Legislature are the biggest obstacle to Newsom’s proposals.

“Gavin Newsom loves to brag that he can ‘jam’ Democratic lawmakers. Let’s see it,” Gallagher said. “Republicans are ready to work with him towards real reforms.”

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May 19, 2023
Freight train engines, cars derail and catch fire in Maine

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Officials say several cars on a freight train have derailed and caught fire in rural Maine

ByMICHAEL CASEY Associated Press

Several cars on a freight train derailed and caught fire early Saturday in rural Maine, officials and the train operator said. Three workers were hurt, but their injuries were said not to be life-threatening.

The Maine Forest Service said in a statement that three locomotive engines and six cars carrying lumber and electrical wiring went off the track at about 8:30 a.m. in Sandwich Academy Grant Township in Somerset County.

They derailed into a wooded area and started a small forest fire, which emergency responders contained and were monitoring, the service said. The three railroad employees were taken to the hospital.

Preliminary assessment pointed to a buildup of “melting ice and debris that washed out part of the railroad track” as a possible cause of the accident, the Forest Service added.

Some hazardous materials were on board the train, the agency said, but officials on the scene assessed that they were not at risk of leaking or catching fire.

C. Doniele Carlson, the director of communications for Canadian Pacific Kansas City, also confirmed the derailment about 15 miles (24 kilometers) east of Jackman and said the hazardous elements of the train’s cargo were not involved in the fire.

“Our emergency response teams and hazardous materials experts have responded and continue to conduct a full assessment of the situation,” Carlson said in a statement. “There are no evacuations and no threat to public safety.”

The fire and rescue department in nearby Rockwood posted a photo of the derailment on its Facebook page and advised residents to stay away from the area. The image showed multiple derailed cars and a small fire, with black smoke wafting across snowy forestland.

A merger between Canadian Pacific and Kansas City Southern was announced Friday. The rail line bills itself as the first and only single-line railway connecting Canada, the U.S. and Mexico.

The derailment is the latest one to hit the rail industry. Federal regulators and members of Congress are urging railroads to do more to prevent derailments after recent fiery wrecks involving hazardous chemicals in Ohio and Minnesota prompted evacuations.

Rockwood, about 90 miles (140 kilometers) northwest of Bangor, is a village in Somerset County with about 300 residents. Located on the western side of Moosehead Lake, one of the state’s largest freshwater bodies, it’s a destination for salmon and trout fishing on both the lake and the Moose River.

___

Casey reported from Boston. Associated Press writer Mark Thiessen contributed from Anchorage, Alaska.

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April 15, 2023
Much of drought-plagued West Coast faces salmon fishing ban

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SAN DIEGO — As drought dried up rivers that carry California’s newly hatched Chinook salmon to the ocean, state officials in recent years resorted to loading up the fish by the millions onto trucks and barges to take them to the Pacific.

The surreal and desperate scramble boosted the survival rate of the hatchery-raised fish, but still it was not enough to reverse the declining stocks in the face of added challenges. River water temperatures rose with warm weather, and a Trump-era rollback of federal protections for waterways allowed more water to be diverted to farms. Climate change, meanwhile, threatens food sources for the young Chinook maturing in the Pacific.

Now, ocean salmon fishing season is set to be prohibited this year off California and much of Oregon for the second time in 15 years after adult fall-run Chinook, often known as king salmon, returned to California’s rivers in near record-low numbers in 2022.

“There will be no wild-caught California salmon to eat unless someone has still got some vacuum sealed last year in their freezer,” said John McManus of the Golden State Salmon Association.

Experts fear native California salmon, which make up a significant portion of the Pacific Northwest’s fishing industry, are in a spiral toward extinction. Much of the salmon caught off Oregon originate in California’s Klamath and Sacramento rivers. After hatching in freshwater, they spend three years on average maturing in the Pacific, where many are snagged by commercial fishermen, before migrating back to their spawning grounds, where conditions are more ideal to give birth. After laying eggs, they die.

Already California’s spring-run Chinook are listed as threatened under the Endangered Species Act, while winter-run Chinook are endangered along with the Central California Coast coho salmon, which has been off-limits to California commercial fishers since the 1990s.

The Pacific Fishery Management Council, the authority responsible for setting ocean salmon seasons off the Pacific coast, is expected in early April to formally approve its proposed closure of Chinook fishing along the coast from Cape Falcon in northern Oregon to the California-Mexico border. Salmon season is expected to open as usual north of Cape Falcon, including in the Columbia River and off Washington’s coast.

Though the closure will deal a blow to the industry that supports tens of thousands of jobs, few are disputing it.

“We want to make sure they are here for the future,” said third-generation fisherman Garin McCarthy, who described catching a Chinook as “magical.”

McCarthy, whose entire income last year came from salmon fishing off both California and Oregon, has had to invest thousands of dollars in equipment to fish other species like rockfish, halibut and black cod.

“We’re all scrambling to try to make our boats do something different,” he said. “We’re all salmon trollers. That’s what we do. That’s what we live for.”

Glen Spain, executive director of the Pacific Coast Federation of Fishermen’s Associations, said he believes the ban might need to be in place for two or three years to bring back sustainable stocks after many fish died in 2020, the start of a record-dry period.

The Chinook already faced challenges, with dams blocking their historic retreats to the chilly upper reaches of Northern California’s Sacramento River and the Klamath River along the California-Oregon border. Decades of development have disrupted the natural flow of rivers and polluted waters.

In 2020, the Trump administration ended federal protections for millions of waterways, allowing for more water to be pumped out of the Sacramento River Basin for farming despite warnings from biologists that it could harm salmon runs in the future.

Fishers say river water temperatures increased with the diversions for irrigation, killing more eggs and hatchlings and preventing the stocks from bouncing back amid the drought.

“This one ain’t on us,” said Bob Maharry, 68, a lifelong San Francisco-based fisherman. “This has nothing to do with overfishing. This is poor management of water.”

The California Department of Fish and Wildlife said the estimated number of adult fall Chinook expected to return to spawn in the Sacramento River this year is less than 170,000, one of the lowest forecasts since the current assessment method began in 2008. Fewer than 104,000 fall Chinook are likely to return to the Klamath River, the second lowest estimate since 1997.

In 2021, a judge determined the Trump administration improperly limited federal protections and restored them to a narrower 1986 standard. The Biden administration is expected to expand the protections in 2024.

Some are banking on the unusually wet winter to bring relief. Record rain and snowfall since late last year have freed two-thirds of California from drought. But too much water could also flush out eggs and hatchlings.

Businesses tied to salmon want the government to declare the situation a federal disaster so they may receive aid. As the market shrinks, more restaurants turn to farm-raised salmon, while gear suppliers stop stocking the proper equipment to fish Chinook.

“Not everybody is going to make it out of this type of a closure unfortunately,” said Andy Giuliano, who owns Fish Emeryville, a bait-and-tackle shop and booking service for 16 charter boats that offer salmon fishing trips to tourists in the San Francisco Bay area. “It’s a real stress test on the industry.”

Eric Schindler, Oregon Department of Fish and Wildlife’s ocean salmon project leader, said he “was not expecting it to be this drastic,” assuming the year would bring restrictions but not a full closure for most of Oregon.

Jeff Reeves, who has been salmon fishing from the Coos Bay, Oregon, area since the 1970s and is also a member of the Oregon Salmon Commission, said he plans to fish rockfish, black cod and maybe tuna. Later this year he plans to target coho salmon from Oregon, which is doing well enough to be fished unlike the coho in California. But it won’t make up for the loss of the Chinook, which are bigger, fattier fish that are in higher demand.

“It’s devastating,” he said. “The Oregon fleet is already on life support,” which dropped from a height of about 4,500 boats to about 180 today, he added.

On a stretch of the Klamath River in Northern California, the Yurok tribe has watched for years the decimation of the culturally significant salmon population. Barry McCovey Jr., director of the tribe’s fisheries department, said the tribe’s Chinook allotment is likely to be very small this year.

Still, he is hopeful the planned removal of four dams on the Klamath River will improve the fish’s future.

“It’s not a silver bullet, but a big step in right direction,” McCovey said. “There’s still a lot of battles to fight if we want to have coho and Chinook.”

__

Baumann reported from Seattle.

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March 24, 2023
Lunch Break

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Salmon is an artist based in Poland.

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Luke Plunkett

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December 11, 2022
Washington bans fish-farming net pens, citing salmon threat

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SEATTLE — Washington banned fish-farming with net pens in state waters on Friday, citing danger to struggling native salmon.

Public Lands Commissioner Hilary Franz issued an executive order banning the aquaculture method, which involves raising fish in large floating pens anchored in the water and has been practiced in Puget Sound for more than three decades.

California, Oregon and Alaska have already outlawed net-pen aquaculture, and Canada is working on a plan to phase it out of British Columbia’s coastal waters by 2025. Supporters say fish-farming is an environmentally safe way to feed the world’s growing population; critics argue that it can spread disease to native stocks and degrade the environment.

“As we’ve seen too clearly here in Washington, there is no way to safely farm fish in open sea net pens without jeopardizing our struggling native salmon,” Franz said. “I’m proud to stand with the rest of the West Coast today by saying our waters are far too important to risk for fish farming profits.”

Salmon aquaculture is among the fastest-growing food production systems in the world, according to the World Wildlife Foundation. It accounts for about 70% of the market. In 2018 the World Resources Institute released a report that said the industry needs to more than double by 2050 to meet the seafood demands of 10 billion people.

Since 2016, all of the net pens in Washington’s marine waters have been owned by the same company — New Brunswick, Canada-based seafood giant Cooke Aquaculture. In a statement earlier this week, after the state said it would terminate the company’s remaining leases in Puget Sound, the company said it was disappointed.

“Environmental organizations and Commissioner Franz are choosing to ignore the fact that farm-raised fish is one of the healthiest and most efficient ways to feed the global population with a minimal environmental impact and the lowest carbon footprint of any animal protein,” Cooke said. “Farmers work closely with world-renowned scientists from academia, government, and the private sector to develop rigorous standards and implement best practices for fish health and environmental protection.”

In 2017, a net pen operated by Cooke off Cypress Island, near the San Juan archipelago, collapsed and released 260,000 nonnative Atlantic salmon in Puget Sound. The escape prompted a frantic response by the Lummi Indian tribe, which mobilized its fishing crews to capture tens of thousands of the Atlantic salmon before they could intermingle or breed with native salmon.

The company argued that the fish were sterile and would simply die without threatening native salmon stocks, but the Legislature responded in 2018 and banned raising nonnative fish in the pens.

Cooke transitioned to raising native steelhead, but many Native American tribes and environmental groups, including Wild Fish Conservancy, still objected, saying that the unnaturally large clusters of farmed fish spread disease to wild populations and that their bulk feeding and excretions degrade the marine environment.

Several studies have found that young sockeye salmon from British Columbia’s Fraser watershed were infected with higher levels of sea lice after swimming past fish pens, The Seattle Times reported. And in March, an audit revealed sea lice counts at about five times the legal limit at a farm in Clayoquot Sound on the west coast of Vancouver Island. The lice can affect salmon growth, and in severe cases, cause death.

“It’s about the disease vectors and how that can escape into wild populations,” said Todd Woodard, natural resources director for the Samish Indian Nation. “When you say, ‘We’re raising native fish,’ native fish are not raised and reared in those kinds of concentrated environments.”

After the 2017 collapse, Washington’s Department of Natural Resources ramped up its inspections of net pens. In Port Angeles, on the Olympic Peninsula, the department terminated a net-pen lease for failing to maintain the facility in a safe condition and operating in an unauthorized area. Cooke challenged the decision unsuccessfully in court.

And earlier this week, the state terminated Cooke Aquaculture’s remaining net-pen leases, in Rich Passage near Bainbridge Island and near Hope Island in Skagit Bay. The company has until Dec. 14 to finish steelhead farming and to start deconstructing its equipment.

The decision will force Cooke to kill 332,000 juvenile steelhead that were planned to be stocked at its two remaining net pens next year, the company said.

“This is a big victory for everyone who values the Puget Sound ecosystem,” Suquamish Tribe Chairman Leonard Forsman said, according to The Seattle Times. “This action eliminates a harmful impact in our ancestral waters. The Rich Passage net pens have … blocked and polluted our fishing grounds for too long, and we are relieved to know they will be removed, restoring our waters back to a more natural state.”

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November 18, 2022
US regulators to vote on largest dam demolition in history

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PORTLAND, Ore. — The largest dam demolition and river restoration plan in the world could be close to reality Thursday as U.S. regulators vote on a plan to remove four aging hydro-electric structures, reopening hundreds of miles of California river habitat to imperiled salmon.

The vote by the Federal Energy Regulatory Commission on the lower Klamath River dams is the last major regulatory hurdle and the biggest milestone facing a $500 million demolition proposal championed by Native American tribes and environmentalists for years.

Approval of the application to surrender the dams’ operating license is the bedrock of the most ambitious salmon restoration plan in history, and if approved the parties overseeing the project will accept license transfer and could begin dam removal as early as this summer. More than 300 miles (482.80 kilometers) of salmon habitat in the Klamath River and its tributaries would benefit, said Amy Souers Kober, spokeswoman for American Rivers, which monitors dam removals and advocates for river restoration.

“This is an incredibly important milestone,” she said. “This project really carries important lessons for rivers and the conservation movement, and the most important lesson is the leadership of the tribes. It’s because of the tribes that these dams will come out and the river be will restored.”

The vote comes at a critical moment when human-caused climate change is hammering the Western United States with prolonged drought, said Tom Kiernan, president of American Rivers. He said allowing California’s second-largest river to flow naturally, and its flood plains and wetlands to function normally, would mitigate those impacts.

“The best way of managing increasing floods and droughts is to allow the river system to be healthy and do its thing,” he said.

“Instead of having reservoirs where a significant amount of that water evaporates, it’s better to have that river flow and allow the flood plains and wetlands filter the water and bring it down to groundwater where it doesn’t evaporate.”

The Klamath Basin watershed covers more than 14,500 square miles (37,500 square kilometers) and the Klamath itself was once the third-largest salmon producing river on the West Coast. But the dams, constructed between 1918 and 1962, essentially cut the river in half and prevent salmon from reaching spawning grounds upstream. Consequently, salmon runs have been dwindling for years.

Native tribes that rely on the Klamath River and its salmon for their way of life have been a driving force behind bringing the dams down. Members of the Yurok, Karuk and Hoopa tribes plan to light a bonfire and watch the Federal Energy Regulatory Commission meeting Thursday on a remote Klamath River sandbar via a satellite uplink to symbolize their hopes for the river’s renewal.

Frankie Myers, Yurok vice chairman, told The Associated Press before the meeting that he was excited, but also anxious, about the outcome of the vote.

“We’ve been doing this a long time and we’ve been let down so much over the last two decades,” he said. “If there’s still salmon in the water, they have a chance and we have a chance. …They will come down. They have to come down. Our existence depends on it.”

But plans to remove the dams have been controversial.

A group of homeowners who live around Copco Lake, one of the large reservoirs, have fought the dam removal plans for years and say the values of their lakefront homes have plummeted. A coalition formed to oppose the demolition plan argues that the money set aside to cover the demolition isn’t adequate, and that cost overruns and liability concerns would fall on the shoulders of taxpayers.

They also question whether removing the dams will work to restore salmon because of changes in the Pacific Ocean that are also affecting the fish, said Richard Marshall, head of the Siskiyou County Water Users Association.

“The whole question is, will this add to the increased production of salmon? It has everything to do with what’s going on in the ocean (and) we think this will turn out to be a futile effort,” he said. “Nobody’s ever tried to take care of the problem by taking care of the existing situation without just removing the dams.”

Rate payers in the rural counties around the dams are also angered by the project, which is funded by $200 million from PacifiCorp and $250 million from a voter-approved water bond in California.

U.S. regulators raised flags about the potential for cost overruns and liability issues in 2020, nearly killing the proposal, but Oregon, California and PacifiCorp, which operates the hydroelectric dams and is owned by billionaire Warren Buffett’s company Berkshire Hathaway, teamed up to add another $50 million in contingency funds.

The utility would face steep costs to add fish ladders and other environmental mitigations to the outdated dams in order to renew their hydroelectric license and in recent years has diversified their energy portfolio enough to absorb the loss of the dams, the company has said.

If regulators approve on Thursday, Oregon, California and the Klamath River Renewal Corporation — the entity formed to oversee the demolition and environmental mitigation — must sign off on the license surrender and then work can begin. Regulators could also approve it, but add further specifications, or reject it altogether.

If approved, Copco 2, the smallest dam, could come down as early as the coming summer, said Craig Tucker, natural resources policy consultant for the Karuk Tribe. In early 2024, the reservoirs behind the dams would be slowly drawn down, with the hope of putting the river fully back in its channel by late 2024, he said.

The scope of the project exceeds the other largest U.S. dam demolition to date, when two century-old dams were breached on the Eolwha River on Washington’s Olympic Peninsula in 2012, said Kober, of American Rivers. Environmental experts are unaware of any other river restoration project in the world with a bigger scope than the one planned for the lower Klamath, she added.

Across the U.S., 1,951 dams have been demolished as of February, including 57 in 2021, the organization said. Most of those have come down in the past 25 years as facilities age and come up for relicensing.

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November 16, 2022