Air Fryer Salmon with Lemon Dill Sauce

 

I had heard that air frying salmon is the only way to go for a meal that’s quick, delicious, nutritious, and perfect for any occasion, but I have to say that I was a bit reluctant to try it with my expensive piece of salmon. All of that has changed because now this air fryer salmon with lemon dill sauce is my new go-to! The best part? It’s ready in just 15 minutes, doesn’t heat up the kitchen, and delivers a burst of flavor that feels both everyday and elegant.

 This recipe is a game-changer for its simplicity and versatility. The air fryer works its magic to cook the salmon to perfection, while the zesty, creamy lemon dill sauce enhances every bite. Plus, it’s a nutritious option that’s light yet satisfying, ergo it is ideal for health-conscious foodies or anyone craving a gourmet meal without the fuss.

Air Fryer Salmon with Lemon Dill Sauce

2 skinless salmon fillets

Salt and pepper (to taste)

For the Lemon Dill Sauce:
½ c. sour cream
1½ T. fresh minced dill
½ t. grated garlic
½ t. Dijon mustard
¼ t. whole grain mustard
½ t. lemon zest
Juice of ½ lemon
Salt and pepper (to taste)

Preheat your air fryer to 360°F. Place the skinless salmon fillet on a paper liner, season with salt and pepper, and set it into the preheated air fryer. 

Air fry for 10-12 minutes, depending on the fillet’s thickness. Check at 10 minutes to ensure it’s cooked to your liking—flaky and tender is the goal!

While the salmon cooks, whisk together the sour cream, minced dill, grated garlic, Dijon mustard, whole grain mustard, lemon zest, and lemon juice in a bowl. Season with salt and pepper to taste.

Spoon the sauce over the warm salmon or serve it on the side. For the best flavor, refrigerate the sauce for a bit to let the flavors meld—or enjoy it fresh! It’s also divine drizzled over potatoes.

The sauce can be made ahead and stored in the fridge for up to three days, making this a fantastic meal-prep option.

Serves 2

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Mom’s Zucchini and Tomato Medley with Lemon Olive Pesto

Growing up, my mother’s kitchen was a haven of delicious, home-cooked meals, crafted mostly from instinct rather than recipes. Her vast cookbook collection was a treasure trove, but our daily meals came straight from her heart and experience. As a vegetable enthusiast, I always loved her zucchini and tomatoes, a simple, soul-warming dish. When I moved out, I asked for the recipe, but she had none. She described it as best she could, and I scribbled notes, only to lose that precious slip of paper.

 

This summer, harvesting my first zucchini brought those memories flooding back. Determined to recreate her dish, I leaned on fresh ingredients and added a 21st-century twist: lemon olive pesto for a bright, zesty kick. While my mother wouldn’t have used pesto, its vibrant flavor turns this dish into something special. This Zucchini and Tomato Medley is a nourishing, meatless main or a cozy side, perfect with toasted rustic bread or croutons. It’s simple, fresh, and full of love.

Zucchini and Tomato Medley with Lemon Olive Pesto 

  2 large zucchini 
  5 large basil leaves 
  ½ onion, thinly sliced 
  2 c. chopped peeled fresh tomatoes (or one 14.5-ounce can petite diced tomatoes) 
  1 c. water 
  1 t. sugar 
  1 t. kosher salt 
  1 Melissa’s dried chile de arbol or pinch of red pepper flakes (adjust to taste) 
1 T. lemon olive pesto 
  Parmesan cheese, for serving 
  Toasted rustic bread slices or croutons (optional) 

Slice zucchini in half lengthwise, then crosswise into ¼” thick half-moons. 

Stack basil leaves, roll tightly, and slice into thin strips. 

In a large saucepan, combine zucchini, basil, onion, tomatoes, water, sugar, salt, and chile or red pepper flakes. 

Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for about 15 minutes, until zucchini and onion are tender.  

Stir in lemon olive pesto. Check occasionally, stirring to prevent liquid from evaporating completely; adjust heat if needed. 

Taste and adjust seasoning with salt.

Serve hot, warm, or at room temperature, over toasted bread or croutons if desired. Drizzle with olive oil and sprinkle with Parmesan cheese.  

This dish is a heartfelt nod to my mother’s cooking, blending nostalgia with a fresh, modern twist. It’s simple, versatile, and perfect for summer harvests.

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Macadamia Crusted Halibut with Lemon Cream Sauce – A Gourmet Delight

 

 If you’re looking to up your dinner game, this Macadamia Crusted Halibut with Lemon Cream Sauce is a showstopper. The buttery, flaky halibut is coated in a crunchy macadamia nut and panko crust, and then baked to perfection. Paired with a velvety, rich, tangy lemon cream sauce, this dish brings restaurant-quality flavors to your kitchen. The contrast of textures — crisp crust, tender fish, and silky sauce — makes every bite unforgettable. Plus, it’s ready in under an hour, making it ideal for both busy evenings and dinner parties.

Whether you’re a seafood lover or just craving something new, this dish delivers on flavor and sophistication. Do what I did and pair it with roasted asparagus and garlic mashed potatoes for a complete meal. Serve the sauce in a small pitcher for guests to drizzle themselves, ensuring the crust stays crunchy. I used these and they were absolutely perfect.  I have to tell you that this was so good that, embarrassingly, I made yummy sounds when I was eating it. 

 

Macadamia Crusted Halibut with Lemon Cream Sauce

 1 stick (½ c.) butter
2 c. roasted salted macadamia nuts
1 c. panko breadcrumbs
¼ t. garlic powder
1 T. dried parsley
4 boneless, skinless halibut fillets

For the Lemon Butter Sauce:
 1 stick (½ c.) butter
 1/3 c. heavy cream
  Juice of 1 large lemon
  Pinch of salt and pepper

Preheat oven to 350°F.

Pulse the macadamia nuts in a food processor until crumbly. Do NOT over process the nuts, the goal here is crumbly in order to maintain some texture in the crust.

In a medium bowl, combine the nuts, panko, garlic powder, and dried parsley.

Place 1 stick of butter in a 9” x 13” casserole dish and melt it in the oven as it preheats (about 6-7 minutes).

Remove the casserole dish with melted butter. Dip each halibut fillet in the butter, then dredge in the macadamia nut mixture to coat evenly, be sure to do front and back, and all sides.

Place the coated fillets back in the casserole dish. Bake in the center of the oven for 25-35 minutes, or until the fish is tender and flakes easily with a fork.

While the fish bakes, prepare the lemon butter sauce. In a medium saucepan, melt 1 stick of butter over medium heat. Add the heavy cream and lemon juice, whisking to combine. Season with a pinch of salt and pepper. Heat until slightly thickened, then keep warm over low heat.

Serve the halibut immediately, drizzling the lemon butter sauce over the top at the table to keep the crust crisp.

This Macadamia Crusted Halibut with Lemon Cream Sauce is a luxurious yet approachable dish that’s sure to become a favorite. Try it for your next dinner, and let the flavors speak for themselves!

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Crunchy Apple Broccoli Cauliflower Salad – A Fresh, Flavorful Side Dish

 

Looking for a vibrant, nutrient-packed salad that’s as delicious as it is colorful? This Apple Broccoli Cauliflower Salad is your answer! Bursting with crisp apples, crunchy vegetables, sweet dried cherries, and a creamy, tangy dressing, this salad is perfect for potlucks, picnics, or a healthy weeknight side. The combination of textures and flavors—crisp Honeycrisp apples, nutty seeds, and creamy feta—makes every bite irresistible. Plus, it’s easy to prep and stores beautifully for meal prep.

This salad is a nutritional powerhouse, packed with fiber-rich veggies, healthy fats from seeds and olive oil, and a touch of sweetness from apples and cherries. It’s gluten-free, vegetarian, and easily adaptable for nut-free diets. Whether you’re serving it at a summer barbecue or enjoying it as a light lunch, it’s a crowd-pleaser that’s as pretty as it is tasty. The creamy lemon dressing ties it all together with a bright, tangy finish that complements the fresh ingredients perfectly. Apple Broccoli Cauliflower Salad

Adapted from therealfooddieticians.com

For the Salad:

4 c. Melissa’s organic broccoli, chopped into bite-size pieces

3 c. Melissa’s colorful cauliflower, chopped into bite-size pieces

1 large Melissa's Honeycrisp apple, diced

½ c. diced red onion

2 celery ribs, diced

⅓ cup thinly sliced scallions (about 3)

1 3-oz. pkg. Melissa’s dried cherries

½ c. crumbled feta cheese

⅓ c. pumpkin seeds

⅓ c. sunflower seeds

For the Dressing:

¾ c. Duke’s mayonnaise

¼ c. extra-virgin olive oil

3 T. fresh lemon juice

2 t. honey

1 t. garlic powder

½ t. fine sea salt

¼ t. freshly ground black pepper

In a small bowl, whisk together mayonnaise, olive oil, lemon juice, honey, garlic powder, salt, and pepper until smooth, about 2–3 minutes. Set aside.

In a large bowl, combine broccoli, cauliflower, apple, red onion, celery, green onions, dried cherries, feta cheese, pumpkin seeds, sunflower seeds, and almonds. Toss to mix evenly.

Pour the dressing over the salad and toss until everything is well coated.  For best flavor, cover and refrigerate for 30 minutes to let the flavors meld.

 Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days. 

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Portobello Steaks au Poivre

 

When I made that delicious Chicken au Poivre last month, I commented that I thought you could pretty much “au Poivre” anything. I was right. I have “au Poivre-d” my way through and an entire bottle of cognac. Was it worth it? It was. This sumptuous vegetarian offering will have meat lovers forgetting they loved meat due to the beefy taste of the portobellos. Because the Portobellos are sliced into strips, you can serve a single one as an appetizer, or multiples as a main dish. It is hardy, filling, and ever so satisfying. This recipe (adapted from thekitchn.com (who seem to love to make things complicated), transforms humble portobello mushrooms into a rich, savory dish with a peppery, creamy sauce that’s perfect for a cozy dinner or impressing guests. The combination of earthy mushrooms, aromatic thyme, and a luscious Cognac-infused sauce makes this dish a standout. I have divided it into simple steps making it much more straightforward to make, even for beginner cooks. 

Portobello Steaks au Poivre

4 large Melissa’s portobello mushrooms

1 large Melissa’s shallot, finely chopped (about 1/3 c.)

4 garlic cloves, smashed

6 T. unsalted butter, cut into 6 pieces

1 heaping T. Melissa’s rainbow peppercorn blend

1 t. garlic powder

1 t. onion powder

¼ c. + 2 T. olive oil

5 fresh Melissa’s thyme sprigs

1 t. kosher salt, divided

¼ c. Cognac

½ c. mushroom broth*

½ c. heavy cream

Prep the Mushrooms:

Gently scrape out the stems and gills from the portobello mushrooms with a spoon and discard.

Make the Spice Paste:

Crush the peppercorns (use a mortar and pestle or a towel and heavy pan). Mix with garlic powder, onion powder, and ¼ cup olive oil in a small bowl.

Season the Mushrooms:

Rub the spice paste onto the gill side of each mushroom.

Cook the Mushrooms:

Heat 2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Place mushrooms gill-side up in the skillet. Press gently with a spatula to brown the bottoms, about 4-5 minutes. Flip and cook 2 more minutes.

Add Flavor:

Lower heat to medium-low, flip mushrooms again, and add smashed garlic, 4 Tbsp butter, and thyme sprigs. Once butter melts, tilt the pan and spoon the butter over the mushrooms for 2 minutes until tender. Sprinkle with ½ tsp salt.

Rest the Mushrooms:

Move mushrooms to a cutting board, tent with foil to keep warm. Remove any burnt peppercorns from the skillet.

Make the Sauce:

Add 2 Tbsp butter and chopped shallot to the skillet. Cook over medium-low heat, stirring, until shallots are soft, about 2 minutes. Remove from heat, carefully add Cognac, and scrape up browned bits. Return to heat and cook 1 minute to reduce alcohol.

 Finish the Sauce:

Add mushroom broth and simmer for 3 minutes. Stir in heavy cream and ½ tsp salt. Simmer 4-8 minutes until the sauce thickens. Remove thyme stems, if desired, I didn’t.

Serve:

Slice mushrooms thickly, arrange on a plate, and spoon sauce over them, or return to the skillet to coat in sauce. Serve hot!

*You can substitute chicken or beef broth if you’re not concerned about the dish being vegetarian.

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Poached Salmon Piccata

 

There’s something undeniably elegant about a dish that marries simplicity with sophistication. I created this Poached Salmon Piccata to celebrate the art of poaching—a gentle technique that keeps the fish succulent and lets the sauce take center stage. The dry white wine and Dijon mustard weave a subtle complexity, while the scallions add a fresh, vibrant finish.

What makes this dish a keeper is its versatility. Serve it with a simple green salad and crusty bread for a quick weeknight treat, or pair it with roasted veggies and herbed couscous for an impromptu dinner party. As a Type-A creative always on the move, I adore that it’s ready in under 30 minutes—proof that fast can still be fabulous.

Poached Salmon Piccata

½ T. butter

1 clove garlic, minced

½ c. water

2 T. lemon juice

⅛ t. chicken bouillon granules

2 (4-oz.) salmon fillets

¼ c. dry white wine

1 T. butter

½ t. Dijon mustard

2 scallions, chopped

Freshly ground black pepper, to taste

 In a 9-inch sauté pan, melt ½ tablespoon of butter over medium heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant.

Pour in ½ cup water and 2 tablespoons lemon juice, then bring the mixture to a gentle boil. Stir in ⅛ teaspoon chicken bouillon granules until dissolved.

Lower the heat to a simmer and gently place the salmon fillets in the pan. Cover and cook over low heat for 10 minutes per inch of thickness (measure at the thickest part), or until the salmon flakes easily with a fork. Carefully transfer the fillets to a warm plate and tent with foil to keep warm.

 Pour ¼ cup dry white wine into the remaining liquid in the pan. Increase the heat and boil until the mixture reduces to about ¼ cup, concentrating those lovely flavors. Whisk in 1 tablespoon butter and ½ teaspoon Dijon mustard until the sauce is smooth and velvety.

 Spoon the sauce generously over the salmon fillets. Season with freshly ground black pepper to taste, then sprinkle with chopped scallions for a burst of flavor and color. Serve immediately and enjoy!

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Simple Salmon Rockefeller

Fennel bulb is one of those ingredients I don’t reach for nearly enough, and every time I do, I’m reminded of just how much I adore its subtle, anise-like flavor and crisp texture. It’s a vegetable that somehow feels both underrated and luxurious, capable of elevating a dish with minimal effort. After letting it languish in my kitchen for too long, I recently rediscovered its magic in this simple yet stunning salmon recipe. Using both the bulb and the feathery fronds, this dish transforms everyday salmon into something truly special—bursting with fresh, herbaceous notes and a creamy, rich topping that’s downright irresistible. What I love most is how uncomplicated it is to prepare, despite tasting like it belongs on a fancy restaurant menu. Whether you’re cooking for yourself on a weeknight or hosting friends for dinner, this salmon with creamy fennel topping delivers big flavor without the fuss. Trust me, once you try it, you’ll wonder why fennel hasn’t been a regular in your rotation all along!Simple Salmon Rockefeller

Adapted from thekitchn.com

2 6-oz. salmon fillets
2 T. olive oil
½ t. kosher salt
¼ t. freshly ground black pepper
2 oz. cream cheese, softened
½ small Melissa’s fennel bulb, diced (about ½ c.)
2 scallions, sliced (white and green parts separated)
1 T. chopped fennel fronds
1 T. water
1 T. white wine
Lemon wedges for serving

Preheat oven to 400°F. Line a baking sheet with foil. 

Pat salmon dry, place on the sheet, and brush with 1 tablespoon olive oil. Season with salt and pepper. Roast skin-side down* for 12-15 minutes, until it flakes easily. 

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced fennel and white scallion parts; cook until soft, about 4 minutes. 

Off heat, stir in cream cheese, water and wine until smooth. Add green scallion parts and fennel fronds. Adjust seasoning if needed. 

Spread the mixture over the roasted salmon (about 2 tablespoons per fillet). Broil for 2-3 minutes until lightly browned. Serve with lemon wedges. 

* I removed the skin. It’s easy if you use the hot water method.

Enjoy this effortless, tasty dish that’s sure to impress!

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Quick & Delicious Blackened Salmon

 

I love cooking, but some nights I just don’t have the energy. That’s where my blackened salmon comes in—it’s the fastest dish I know, beating even a hearty sandwich for speed. I thaw my salmon the night before, skin it using the boiling water trick (so easy!), and have this restaurant-quality meal on the table in under 15 minutes. This dish is my go-to when I want something fast, flavorful, and fuss-free. Try it—you won’t be disappointed!

Blackened Salmon Recipe

Blackened Seasoning (makes loads)
3 T. paprika

2 T. garlic powder
2 T. onion powder
2 t. ground dried thyme
2 t. ground black pepper
2 t. cayenne pepper
2 t. dried basil
2 t. dried oregano
1 t. salt
¼ t. celery seed
¼ t. sugar

For the Salmon
1 4-oz. salmon fillet (or more if cooking for others) 
2 T. butter (plus extra melted butter for coating) 
1 t. oil 

Mix all the blackened seasoning ingredients in a bowl. Store extras in an airtight container—you’ll have plenty left over!

Heat 2 tablespoons of butter and 1 teaspoon of oil in an 8-inch sauté pan over high heat. Turn on your exhaust fan (trust me, it gets smoky—my smoke detector hates this dish).

Brush the top of your salmon fillet with melted butter, then coat it generously with the blackened seasoning.

When the pan is sizzling hot, place the salmon spice-side down. Let it cook undisturbed for 3-5 minutes (I do 3 for mine), until it’s beautifully blackened. 

While it cooks, brush the exposed side with more melted butter and sprinkle heavily with seasoning. Flip the fillet and cook for another 3-5 minutes, until blackened and the fish flakes easily with a fork. 

Serve immediately and enjoy restaurant-quality flavor in record time! 

Serves 1 (scale up as needed)

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Salmon Poached in Curry Cream Sauce

 

This month’s fish offering is Salmon Poached in Curry Cream Sauce, a dish that perfectly blends the richness of tender salmon with a fragrant, velvety sauce.This recipe features succulent salmon fillets gently poached in a luscious cream sauce infused with mild curry powder, zesty lemon juice, and a hint of fresh ginger, creating a harmonious balance of spice and citrus. With just a touch of cayenne for warmth and kosher salt to enhance the flavors, this elegant yet simple dish is ready in under 20 minutes. Ideal for a sophisticated dinner or a cozy night in.

Salmon Poached in Curry Cream Sauce

 ½ c. heavy whipping cream

2 t. mild curry powder

1 t. lemon juice

1 T. freshly grated ginger

¼ t. kosher salt

1/8 t. cayenne pepper

2 (4 oz.) salmon fillets

Salt and freshly ground black pepper, to taste

Combine cream, curry powder, lemon juice, ginger, salt, and cayenne in a 9” skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending upon the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

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Cripple Creek Crab Cakes

In the autumn of last year, I reviewed a fascinating cookbook called Food to Die For; you can read that review here. One of the recipes in the book that intrigued me was one for crab cakes. I don’t know how it is in your area, but I find it very difficult to find good lump crab meat in my area, particularly considering my favorite seafood place (a local icon) closed down a number of years ago. Lo and behold, two days before Christmas I spotted it at Fresh Time, on sale! Christmas dinner, solved!

The beauty of crab cakes is that there’s really not a whole lot to putting them together, and you can make them ahead. They need to be chilled for at least an hour, but I find them more flavorful if you chill them overnight. Imagine how easy your meal would be if the main dish was made ahead of time.

These are wonderful! As crab cakes are one of my favorite things, I’m so pleased to know that no longer will I have to deny myself because of lack of availability of lump crab meat thanks to Fresh Thyme. If you like crab cakes as much as I do, you’re going to want to try this recipe.

Cripple Creek* Crab Cakes

1 lb. lump crab meat
½ red bell pepper, cored, seeded, and finely diced
½ c. white onion, diced
4 scallions, chopped, including tops
1 garlic clove, minced
1 egg, beaten
2 T. Dijon mustard
1 T. freshly squeezed lemon juice
1 t. Worcestershire sauce
1 t. hot sauce
3 c. bread crumbs, divided
2 to 4 T. of vegetable oil, for frying
Lemon wedges for garnish
Chopped parsley, for garnish

In a large mixing bowl, combine the crab, pepper, onion, scallions, and garlic.

In a small bowl, whisk the egg, mustard, lemon juice, Worcestershire, and hot sauce.
Add the liquids to the crab. Mix in 1/4 cup of the breadcrumbs.

Form the mixture into eight patties, and dredge in the remaining breadcrumbs.
Place the patties on a plate, then cover and chill for at least an hour, preferably overnight.

In a large skillet, heat the oil over medium heat (I used a combination of olive oil and butter.). Cook until the patties are golden, about 3 to 4 minutes per side, turning once.

Serve with remoulade and lemon wedges.

 

*Adapted from a recipe in Colorado Collage by the Junior League of Denver, a 1995 a collection of recipes from across the state, inspired by different cities and towns.

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