Recipes / Fish

Teriyaki Salmon

Teriyaki Salmon


  • 1.5 lbs. BlossomPure Salmon fillet
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 1/4-cup soy sauce
  • 2 tbsp honey
  • 2 tbsp hoisin
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp chili flakes
  • 2 tsp minced garlic 
  • 1 tsp minced ginger
  • 2 tsp starch + 2 tbsp water (Starch slurry)


  • Divide and cut BlossomPure salmon fillet into equal pieces and add to a baking tray lined with parchment paper. 
  • Pat the fillets dry and season with garlic powder, salt & pepper
  • Make starch slurry using arrowroot starch + water and whisk together completely.
  • Combine all remaining ingredients to make a marinade, add the starch slurry to the marinade and pour over salmon fillets. 
  • Let it marinate for up to 8 hours 
  • Bake in a preheated oven at 205°C or 405°f for 12-15 minutes, broil for two minutes. 
  • Pour the sauce over top of the salmon and serve with jasmine rice & steamed broccoli. 

Macro information per 1 serving (Salmon & jasmine rice): 

Protein: 45g

Fats: 17g

Carbohydrates: 50g

Calories: 586 Cals

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Baked Mediterranean Halibut

We found this recipe on The Mediterranean Dish. Make this easy halibut recipe with green beans and cherry tomatoes in 30 minutes or less! It bakes in a flavorful Mediterranean-style sauce with olive oil, lemon juice, dill weed and lots of garlic.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4



  • Zest of 2 lemons
  • Juice of 2 lemons
  • 1 cup olive oil
  • 1 1/2 tbsp freshly minced garlic
  • 2 tsp dill weed
  • 1 tsp seasoned salt, more for later
  • 1/2 tsp ground black pepper
  • 1 tsp dried oregano
  • 1/2 to 3/4 tsp ground coriander


  • 1 lb fresh French beans
  • 1 lb cherry tomatoes
  • 1 large yellow onion sliced into half moons
  • 1 1/2 lb halibut fillet, slice into 1 1/2-inch strips


  1. Preheat the oven to 450 degrees F.
  2. In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce (you can do this in batches if the bowl is too small).
  3. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
  4. Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
  5. Lightly sprinkle the halibut and vegetables with a little seasoned salt.
  6. Bake in the 450 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3-5 minutes, watching carefully. The cherry tomatoes should begin to pop under the broiler.
  7. When ready, remove the baked halibut and vegetables from the oven. Serve immediately.
Blossom Pure
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Classic Ceviche

We found this recipe on Simply Recipes. "Classic ceviche (or seviche) recipe. How to make ceviche using the traditional Latin American method to prepare fresh fish - cubes of red snapper are cooked by lime and lemon juice. Serve this delicious ceviche wrapped in corn tortillas or with chips."

Prep Time: 15 minutes
Marinating Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4-8


  • 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1 cup of chopped fresh seeded tomatoes
  • 1 serrano chili, seeded and finely diced
  • 2 teaspoons of salt
  • Dash of ground oregano
  • Dash of Tabasco or a light pinch of cayenne pepper
  • Cilantro
  • Avocado
  • Tortillas or tortilla chips


  1. In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice.
  2. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices.
  3. Let sit for several hours, giving time for the flavors to blend. During the marinating process, the fish will change from pinkish grey and translucent, to whiter in color and opaque.
  4. Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Blossom Pure
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Ginger Soy Haddock Bake

We found this recipe on Platter Talk. "These baked haddock fillets are bathed in a marinade of fresh ginger and soy, all accented with lemon and chopped fresh parsley. Make this healthy haddock recipe today!"

Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 2


  • 2 haddock fillets about 1 lb. total
  • 3/4 cup low-sodium soy sauce
  • 1 chunk of fresh ginger approximately 1"x2", peeled and grated
  • 1/4 cup finely diced white onion
  • 1/4 cup brown sugar
  • juice from 1 lemon
  • 1/4 cup chopped Italian parsley leaves
  • salt and pepper to taste


  1. Combine ingredients for marinade in small mixing bowl.
  2. Arrange haddock in 2 inch deep dish and pour marinade over fish, turning fillets to ensure they are well soaked.
  3. Cover dish and refrigerate. Allow to marinade for 1 hour, longer for fuller flavor.
  4. Preheat oven to 325 degrees.
  5. Bake fish in marinade for 25 minutes, or until cooked throughout and tender and flaky.
  6. Serve haddock on warm plates, spoon juices from pan over each serving.


Blossom Pure
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Brown Butter Seared Haddock With Mustard Cream Sauce

We found this recipe on Cooking for Keeps. "This super easy dinner comes together in under 30 minutes, and couldn't be more delicious...."

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2



  • 2 haddock filets
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons whole-grain mustard
  • ¼ cup + ⅛ cup heavy cream
  • ¼ tsp. salt
Mushrooms and Green Beans
  • 2 teaspoons olive oil
  • 1½ cups quartered cremini mushrooms
  • 1 large garlic clove, minced
  • 1½ cups trimmed fresh green beans
  • ½ tsp. salt



  1. Season haddock filets with salt and pepper.
  2. Heat a medium saute pan to a medium-high heat. Add fish. Sear until golden brown, about 3-4 minutes, flip and brown on the other side, another 3 minutes.
  3. Remove the fish from the pan and set aside. Add shallot to the pan. Saute for 2 minutes or until softened. Add the mustard, heavy cream, and salt, bring to a simmer. Add the fish back to the pan and simmer the sauce until thickened, about 1-2 minutes. Season sauce with salt and pepper.
Mushrooms and Green Beans
  1. Heat a medium saute pan to a medium-high heat. Add olive oil. Add mushrooms. Cook 2-3 minutes or until mushrooms are brown. Add garlic, green beans and salt. Saute until green beans are bright green and slightly softened, but still have a bite to them. Season with salt and pepper.
  2. Serve fish with veggies. Spoon sauce on top.
Blossom Pure
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Easy Grilled Halibut

We found this recipe on The Stay at Home Chef. "Enjoy a healthy and delicious meal ready in just minutes! Easy and delicious grilled halibut with honey and lemon will have you falling in love with fish for the first time, or all over again!"

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3-4


  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • ½ lemon, juiced
  • 2 teaspoons soy sauce
  • ½ teaspoon pepper
  • 2 cloves garlic, minced
  • 1 pound fresh halibut filet


  1. In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic.
  2. Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture.
  3. Heat pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.
Blossom Pure
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Peruvian Style Halibut Ceviche

We found this recipe on Canadian Living. "In this Peruvian-style dish, we've used B.C. halibut—which has a firm yet moist white flesh—for a West Coast spin."

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6



  1. In ceramic or glass bowl, mix together fish, Thai pepper, corn, red onion, lime juice, orange zest, orange juice, ginger and salt; cover with plastic wrap.
  2. Refrigerate, stirring occasionally, until fish is opaque throughout, about 30 minutes. Sprinkle with cilantro before serving.

Test Kitchen Tip: Mix the ceviche in a ceramic or glass bowl. The acid in the lime juice, which "cooks" the fish, will cause a metal bowl to react, imparting a metallic taste to the halibut.

Blossom Pure
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Skillet Seared Salmon with Garlic Lemon Butter Sauce

We found this recipe on Cooking Classy. "This Skillet Seared Salmon with Garlic Lemon Butter Sauce is one of the easiest tastiest dinners you can make! This salmon recipe requires minimal ingredients and it comes together so quickly and the flavors are oh so delicious!"

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


  • 4 (6 oz) skinless 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)


  1. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. 
  2. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. 
  3. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. 
  4. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
  5. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. 
  6. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. 
  7. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
  8. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
    Blossom Pure
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    Butter Garlic Baked Salmon

    We found this recipe on Cafe Delites. "Sheet Pan Garlic Butter Baked Salmon with crispy potatoes, asparagus and a garlic butter sauce with a touch of lemon. A complete meal on one tray using minimal ingredients you already have in your kitchen! Full of flavour and so easy to make!"

    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4


    • 1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
    • 2 tablespoons olive oil
    • 1 1/2 teaspoons salt, divided
    • 1/2 teaspoon cracked black pepper, divided
    • 4 (6 oz | 170 g) skinless salmon fillets
    • 2 1/2 tablespoons minced garlic, divided
    • 2 tablespoons fresh chopped parsley
    • 1/3 cup freshly squeezed lemon juice
    • 1/2 cup melted unsalted butter
    • 3 bunches asparagus, (18 spears, woody ends removed)
    • 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
    • 1 lemon sliced to garnish


    1. Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
    2. Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan. 
    3. Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
    4. Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges. 
    5. Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!
      Blossom Pure
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      Honey Sriracha Salmon

      We found this recipe on Rasa Malaysia. "Sweet & Spicy Sriracha-glazed Salmon in the Skinnytaste cookbook. Moist, juicy, and so yummy."

      Prep Time: 10 minutes
      Cook Time: 10 minutes
      Total Time: 20 minutes
      Servings: 4


      • 1/4 cup reduced-sodium soy sauce or tamari* for gluten-free (check label to ensure it is gluten-free)
      • 2 tablespoons honey
      • 1 tablespoons rice vinegar
      • 1 tablespoon Sriracha sauce or to taste
      • 1 tablespoon grated fresh ginger
      • 1 tablespoon minced garlic
      • 1 pound wild salmon fillet cut into 4 (4-ounce) pieces
      • 1 1/2 teaspoons sesame oil
      • 2 tablespoons finely chopped scallions for garnish


      1. In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
      2. Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.
      3. Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.
      Blossom Pure
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      Cucumber Dill Salmon

      We found this recipe on A Gouda Life. "Pan seared salmon topped with a creamy cucumber-dill sauce made all in one skillet. Simple enough for weeknights, elevated enough to entertain with."

      Cook Time: 20 minutes
      Servings: 3-4


      • Olive oil
      • 3-4 salmon filets
      • Salt and pepper
      • 1 lemon cut in 6 wedges
      • 1/3 cup English cucumber cut in pea size cubes
      • 4 oz light or Greek yogurt cream cheese
      • 2 tablespoons fresh dill minced
      • 1/4 cup + an additional 2-3 tablespoons of skim milk


      1. Pre-heat the oven to 400 degrees.
      2. Using an oven-safe skillet, drizzle olive oil into the pan and warm over medium heat.
      3. Pat moisture from salmon using a paper towel and season with salt and pepper.
      4. Sear the salmon on both sides (if your salmon has the skin on, sear only on side w/o skin) then squeeze the juice from one lemon wedge over the top of the salmon pieces.
      5. Bake the salmon 6-8 minutes or until it is firm and cooked through.
      6. Remove the salmon from the pan onto a serving platter and on top of the stove over low-medium heat, add the milk and cream cheese to the same skillet then season with salt and pepper.
      7. Using an 'S' motion, combine 1/4 cup of the skim milk and cream cheese (if the mixture is too thick, add more milk one tablespoon at a time).
      8. Turn off the heat and stir in the diced cucumber and ONE tablespoon of the fresh dill. Spoon the creamy dill sauce over the salmon filets.
      9. Garnish with the additional dill and serve with a lemon wedge.
      Blossom Pure
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      Baked Lemon Parmesan Salmon

      We found this recipe on Creme de la Crumb. "Flaky, perfectly baked lemon parmesan salmon & asparagus in foil is an easy and healthy 30 minute meal with fantastic flavor."

      Prep Time: 10 minutes
      Cook Time: 20 minutes
      Total Time: 30 minutes
      Servings: 6


      • 1 large salmon fillet (or 4-6 single portion fillets)
      • 1 pound asparagus spears, ends trimmed
      • salt and pepper to taste
      • 1/2 cup butter
      • juice of 1 medium lemon, plus additional lemon slices for garnish (optional)
      • 1 tablespoon minced garlic
      • 1 1/2 teaspoons Italian seasoning
      • 1/2 cup grated parmesan cheese
      • optional: fresh herbs for topping


      1. Preheat oven to 400 degrees. Line a large baking sheet with foil and lightly grease with cooking spray.
      2. Arrange salmon in the center of the pan and arrange asparagus around the sides of the pan. Arrange lemon slices under the edges of the salmon. Season salmon and asparagus with salt and pepper.
      3. In a small sauce pan, melt butter over medium high heat. Once melted stir in garlic and Italian seasoning. Pour mixture over salmon and asparagus. Sprinkle parmesan over salmon and asparagus.
      4. Bake for 10 minutes, then change oven to broil and cook another 5-7 minutes. Top with fresh herbs if desired and serve.


      Blossom Pure
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