Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

We love the ease of cooking salmon straight from the freezer—not only does it save you a step, this method also gently steams the fish for super-moist results. The salmon gets served with a quinoa pilaf for a healthy and filling meal.

EatingWell Magazine, October 2021


Credit: Jacob Fox

Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Bring water to a boil in a medium saucepan.

  • Place salmon in a baking dish (skin-side down, if not skinned). Cover tightly with foil. Bake for 15 minutes.

  • Meanwhile, add quinoa to the boiling water, cover and reduce heat to maintain a lively simmer. Cook until most of the water has been absorbed and the quinoa is tender, 15 to 20 minutes.

  • Combine mayonnaise, paprika and 1/4 teaspoon garlic in a small bowl. Combine panko, 1 tablespoon oil, 1/8 teaspoon salt and 1/2 teaspoon garlic in another small bowl.

  • Uncover the salmon and spread each fillet with about 1 tablespoon of the mayonnaise mixture topped with 2 tablespoons of the panko mixture, pressing to adhere. Continue baking, uncovered, until the fish is opaque in the center and the breadcrumbs are golden brown, 7 to 10 minutes more.

  • Add peas and the remaining 1/2 teaspoon garlic, 1 tablespoon oil and 1/8 teaspoon salt to the quinoa. Cook over medium heat, stirring, until the peas are hot and the water is mostly evaporated, about 3 minutes. Stir in dill, lemon zest and lemon juice. Serve the quinoa with the salmon.

Nutrition Facts

4 oz. salmon & 3/4 cup quinoa
483 calories; fat 24g; cholesterol 72mg; sodium 400mg; carbohydrates 29g; dietary fiber 5g; protein 36g; sugars 4g; niacin equivalents 11mg; saturated fat 4g; vitamin a iu 1885IU; vitamin b6 1mg; potassium 776mg.