Julia Child’s Beef Bourguignon

Our good friends, Kerri and John, had us over for this show-stopping dish recently and so I thought I’d create my own version. Admittedly, this recipe is pretty classic and so I’m only sharing my technique here.

The ingredients in beef bourguignon recipes don’t vary too much but I think making it in advance (like a day or two in advance) is key. As it rests, the sauce thickens slightly, and the flavors from the wine, beef, bacon, and herbs meld together into something otherworldly.

Beef Bourguignon began in the heart of Burgundy, France — a region celebrated for its bold red wines and rich, hearty cooking. What started as a humble peasant dish was born out of necessity: slow-cooking tough cuts of beef with wine, herbs, and vegetables until they transformed into something tender and deeply flavorful.

Over time, this rustic stew was refined by French chefs and eventually made famous around the world by Julia Child, who introduced it to home cooks everywhere. Thank you Julia! Today, it remains the ultimate comfort food — a dish that feels both down-to-earth and a little bit elegant, no matter where it’s served.

It’s time to slip on our aprons and channel our inner Julia Child, friends!

Why This Recipe Works:

• Rich, deep flavor – Slow-simmered beef, red wine, and aromatics come together for the ultimate comfort dish.
• A classic made simple – All the elegance of French cuisine without being fussy.
• Perfect for entertaining – Feels fancy but can be made ahead, making it ideal for dinner parties or holidays.
• Pairs beautifully with sides – Serve it with mashed potatoes, noodles, or crusty bread to soak up every drop of sauce.

What You’ll Need:

• bacon – The rendered bacon fat helps sear the beef and vegetables, creating those delicious caramelized bits (fond) that build the stew’s rich flavor.
• chuck roast – Go with a three pound roast because you’re going to want leftovers!
• kosher salt and freshly ground black pepper
• veggies – including onion, carrots, garlic, and mushrooms
• tomato paste – Tomato paste is concentrated and rich, adding that deep savory note that enhances the beef’s flavor.
• all-purpose flour – The flour helps the sauce naturally thicken as it simmers.
• red wine – Pinot Noir (or Burgendy) is the traditional choice! Elegant and earthy, it matches the dish’s French roots perfectly.
• beef broth – You’ll need enough beef broth to cover the beef after adding the bottle of wine.
• fresh thyme and bay leaves
• butter – The butter is used to cook the mushrooms. These are added in the last step of the cooking process.

How to make Classic Beef Bourguignon:

Step 1
Prep. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.

Storing and Freezing:

• Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stove.

To cook this ahead of time:

• Cook it fully according to the recipe, then let it cool to room temperature.
• Refrigerate it (covered) for up to 2–3 days — this resting time lets the flavors deepen and meld beautifully.
• When you’re ready to serve, reheat slowly on the stove over low heat until warmed through, adding a splash of broth or wine if the sauce has thickened too much.

Recipe FAQs:

Other Delicious Beef Roast Recipes:

Beef roast is my ultimate comfort food and it’s the meat I make after vacation, on a rainy day, or just because.

• Curry Beef Stew Recipe
• Roast Beef Vegetable Soup
• Beef Au Jus Sandwiches
• Oven Baked Chuck Roast
• Red Wine Braised Chuck Roast

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Maple Glazed Ham

When it comes to special occasion meals, we’re normally all about the classics. Bring on the turkey, holiday mashed potatoes, green bean casserole, fluffy dinner rolls, and pumpkin pie. But also the ham – right?

Why This Recipe Works:

• SIMPLE TO MAKE – This recipe includes an already cooked ham so we’re just warming it up and then adding a sweet glaze at the end.
• CLASSIC HOLIDAY DISH – A ham is a must-make for many festive occasions, including Thanksgiving, Christmas, and Easter. Serve it with the works depending on which holiday it is. You won’t regret it!
• MAKES GREAT LEFTOVERS – Leftover ham makes the best leftovers. We use it in soup, casseroles, frittatas, and sandwiches!

What You’ll Need:

• Bone In Ham – This recipe is for a six pound bone in ham. The uncut exterior retains all the natural juices, resulting in tender, flavorful slices when carved. 
• Pure Maple Syrup – The syrup adds a rich sweetness and depth of flavor to the glaze, enhancing the natural savory qualities of the meat.
• Light Brown Sugar – The moisture content of brown sugar helps create a syrupy texture that clings to the ham, promoting caramelization and a beautiful crust. 
• Orange Juice – Orange juice adds a bright, tangy flavor to the glaze, complementing the sweet ingredients.
• Dijon Mustard – Adds more sharp flavors.
• Spices – a combo of cinnamon and ground cloves (optional)

How to make Bone In Ham with Maple Glaze:

NOTE: While I didn’t score the ham before baking, many people recommend it. Use a sharp knife to score the outer layer of fat in a diamond pattern (about 1/4-inch deep). This will help the glaze penetrate the ham better. I chose to add the glaze twice (but scoring the ham) – once while baking and another time – after baking.

Step 1
Remove ham. Take ham out of the refrigerator 1.5-2 hours before cooking. (Here is where you would score the ham, if desired.)

Step 7
Slice. Transfer ham to a large cutting board. Let rest for 15 minutes to allow juices to redistribute. Then slice and serve.

NOTE: To slice a bone in ham, use a sharp knife to simply cut around the bone to separate larger chunks of meat. Then slice these chunks into smaller, thinner slices.

What to serve with ham:

Recipe Tips:

• Let the ham sit at room temperature for a couple of hours before baking.  This will ensure the center of the ham is evenly cooked to the outside.
• The ham is precooked so we’re just warming it using a low and slow method.
• Take your time cooking the ham.  Remember, the ham is fully cooked when purchased.  It is just being heated for serving.
• The rule of thumb is to cook the ham for 15-20 minutes per pound.
• Let rest for 15-20 minutes before carving to let the juices distribute in the meat.

Recipe FAQs:

Other Holiday Main Dishes:

Kitchen Tools Used: (affiliate links)

• Stainless Steel Roaster Pan
• Global 8″ Chef’s Knife

Grilled Pork Tenderloin

Stuffed pork tenderloin is one of those dishes that instantly feels special, yet it’s surprisingly simple to pull off. The tenderloin cooks quickly, and once it’s butterflied and filled with a flavorful stuffing—whether it’s apples and cranberries, jalapeños and cheese, or herbs and breadcrumbs—it looks like a showstopper when sliced and served.

Why This Recipe Works:

• SIMPLE RECIPE – This simple recipe includes only six ingredients plus seasonings and is an easy recipe to prep for the grill (or oven).
• FULL OF FLAVOR – We love everything jalapeño popper and this recipe doesn’t disappoint! It’s smoky, cheesy, tender, and full of delicious flavor.
• IMPRESSIVE – While this stuffed pork tenderloin is an easy weekend dish, it’s also impressive for special occasions. Make it for Thanksgiving, Christmas, or any summer gathering!

What You’ll Need:

• Pork Tenderloin – You’ll need at least 1.5 pounds of pork tenderloin for this recipe.
• Prosciutto – The prosciutto slices help to keep the cream cheese filling inside the pork.
• Cream Cheese – We recommend using full-fat cream cheese.
• Cheddar Cheese – Shred your own cheddar cheese for best results.
• Jalapeños – You can use as much jalapeño as you like (plus seeds or not).
• Olive Oil – for drizzling on top of the pork
• Seasonings – a combo of salt, pepper, onion powder, garlic powder, and smoked paprika

NOTE: You’ll also need some strong toothpicks to secure the pork.

How to make Stuffed Pork Tenderloin:

Step 1
Combine filling. In a small bowl, combine the cream cheese, cheddar cheese, and diced jalapeños. Use a hand mixer to combine well.

Step 2
Butterfly pork. Place pork tenderloin on a cutting board. Use a sharp knife to butterfly it and lay it out flat. Use a meat tenderizer to pound the pork to an even thickness. Then use paper towel to pat dry all sides of the meat.

NOTE: It’s easier to butterfly the pork if it’s slightly frozen.

What to serve with Stuffed Pork Tenderloin:

• SALAD – Try our Arugula Quinoa Salad, Burrata Caprese Salad, or Hearts of Palm Salad.
• SIDES – How about Roasted Asparagus with Prosciutto, Teriyaki Brussels Sprouts, or Small Potatoes on the Grill?
• BREAD – We love adding some fresh bread to this meal. Try our Oatmeal Bread, Italian Herb Bread, or Braided Brioche Bread.

Recipe FAQs:

Other Pork Recipes:

Beef Tenderloin Steaks

We enjoy beef tenderloin steaks on special occasions – holidays, birthdays, and gatherings with family and friends. Normally, our son Josh takes the reins when he’s over – which is normally when we cook this steak. But not anymore. There is a new grill master in town and his name is Mike (my hubby/Josh’s dad)!

What is Filet Mignon?

Filet mignon is a popular cut of beef that comes from the smaller end of the tenderloin, which is a long muscle that runs along the spine of the cow. It’s best known for its tenderness, lean quality, and luxurious taste. Filet mignon is often considered one of the most tender cuts of beef and is generally more expensive than other cuts of beef.

Why This Recipe Works:

• SIMPLE INGREDIENTS – You’ll need just a few simple ingredients for this special occasion meal – individual portioned filet mignon and seasonings (like salt, pepper, garlic powder and onion powder). You can use any of your favorite seasonings.
• GRILL AT HIGH TEMPERATURE – Grilling steaks at a high temperatures helps to quickly sear the surface of the steak. Searing creates a flavorful crust on the outside, sealing in the juices and enhancing the overall taste of the meat. Make sure you give it a good sear on a hot grill to guarantee a juicy steak.
• TENDER – These steaks are crispy on the outsides and tender on the insides. A quick sear at high temperatures helps to lock in the juices within the steak which prevents the meat from drying out during the cooking process.

What You’ll Need to make the Perfect Filet Mignon:

• Filet Mignon – You’ll need four individual servings of this expensive cut of meat. We normally visit our local butcher before cooking filet mignon. 
• Seasonings – We use kosher salt, black pepper, garlic powder, and onion powder for this recipe. Feel free to use a variety of your favorite spices.
• Garlic Butter – We enjoy a little compound butter with this cut of steak. This truly is the most delicious steak dinner!

Step 5
Grill meat. Place filets on the grill grates. Grill on one side for several minutes and then flip to cook all sides, including the thick edges. Continue flipping the steak until it is done to your desired doneness.

Grilling time will vary according to many factors – the thickness of the meat, grill temperature, outdoor conditions, etc. Use an instant-read thermometer to achieve your desired temperature, allowing for some carryover cooking.

What to serve with Grilled Filet Mignon:

• BREAD – Braided Brioche Bread, Italian Herb Bread, or Garlic Sourdough Bread
• POTATOES – Loaded Potato Skins, Balsamic Glazed Brussels Sprouts and Sweet Potatoes, or Baked Potato Bar
• VEGGIES – Roasted Asparagus with Prosciutto, Teriyaki Brussels Sprouts, or Cheesy Cauliflower Steaks

Recipe FAQs:

Other Steak Recipes:

• Grilled Steak Kabobs with Vegetables
• Fajita Taco Salad
• Stuffed Flank Steak

Big Green Egg Steak Kabobs

This easy recipe is one I’ve been making forever and was given to me by my late mother-in-law. I’ve also given the marinade recipe to many friends, so some of you may already have it. It has an AMAZING flavor, and I want all of you to try it!

Why This Recipe Works:

• GREAT FLAVOR – These flavorful beef kabobs include the BEST marinade which adds incredible flavor. The whole family will love this one, trust me!
• PERFECT FOR GRILLING SEASON – There is nothing better than grilled steak kabobs, especially during the warmer months when we can hang out comfortably outside. These steak skewers make the perfect summer meal.
• DELICIOUS AS LEFTOVERS – The flavor of these beef kabobs gets even better after a few days. Great meal prep!

Ingredients needed for Steak Kabobs with Vegetables:

• Steak – This recipe calls for sirloin steak, but we occasionally use filet mignon.
• Oil – I used canola oil in our steak marinade because it’s my mother-in-law’s recipe. You could also try olive oil instead.
• Soy Sauce – I always buy the lower-sodium version. It’s still delicious!
• Vinegar – Apple Cider vinegar is used, but I believe a regular distilled version would be ok.
• Seasonings – Use dried seasonings here, including minced onion, dried ginger, and garlic powder.
• Veggies – I used a variety of bell peppers for color and one large red onion.
• Rice – Any kind of rice is great. I love using my Instant Pot to cook rice these days.
• Other Veggies (optional) – You could also include a variety of other veggies, like mushrooms, canned potatoes (because they cook quickly), zucchini squash, and cherry tomatoes.

How to make Grilled Steak Kabobs:

The following step-by-step directions will assist you in making the best steak kabob recipe! 

Step 2
Prepare veggies. Cut the bell peppers and onion into bite-sized pieces. If using other veggies, prepare them too.

NOTE: The tomatoes don’t work well on skewers so we grill them in a disposable pan (with a little marinade).

Step 5
Assemble kabobs. Using metal skewers, thread all the veggies and marinated beef, arranging however you like. Brush some of the marinade that the steak was soaked in over top all of the uncooked meat and veggies.

NOTE: You can use the leftover marinade as long as it gets cooked on a hot fire. Don’t use the leftover marinade (the one that is soaked in the beef) on prepared kabobs. (Use the reserved marinade instead.)

Step 7
Grill beef kabobs. Place kabobs on the grill and turn occasionally until the meat is cooked through. Season with your choice of seasoning – salt, black pepper, garlic salt, or whatever you have on hand.  Remove shish kabobs when the beef chunks are done to your liking.

We use a digital thermometer to test the internal temperature and prefer the beef skewers to register at around 140 degrees f.

Other Grilled Recipes:

• Grilled Cedar Plank Salmon
• Grilled Filet Mignon
• Grilled Chicken Skewers
• Small Potatoes on the Grill
• Hawaiian Chicken Pineapple Kabobs
• Grilled Butter Chicken Kabobs

Big Green Egg Cedar Plank Salmon

We are salmon lovers, and since it is on the healthy list, I try to make it at least every other week. During our kitchen remodel, Mike and I ate it EVERY week, because the grill was one of our main cooking resources (along with the instant pot that I used in the hall bath).

Why This Recipe Works:

• SIMPLE – This cedar plank salmon recipe is super easy to make using simple ingredients found at your local grocery store.
• FULL OF FLAVOR – We love the woodsy flavors from the wood plank and the smoky flavors from the charcoal grill. The dry rub is another great way to add flavor to salmon filets.
• INDIRECT HEAT – Because the salmon is not placed directly on the grill grates or in direct contact with the heat source, and instead is elevated by the cedar plank, it also experiences some indirect heat. The cedar plank serves as a barrier that prevents the direct flames from reaching the salmon, allowing it to cook more slowly and absorb flavors from the wood.
• MAKES GREAT LEFTOVERS – We love adding flaky salmon to salads and wraps. It’s also a delicious salmon recipe to eat cold out of the refrigerator.

How to prepare cedar grilling planks:

I buy my cedar grilling planks on Amazon, and this one comes as a 12-pack. You might also find them in grocery stores or hardware stores.

• Prep in advance. Several hours before meal time, take out the amount of planks needed for the amount of salmon you are cooking. I pretty much always use two of them for our family.
• Soak in cold water. Fill your sink, or a bucket, with cold water. Place the planks inside, making sure they are fully immersed in water. Make sure they are not sticking together. You may have to use some sort of a weight (like a jar or other kitchen item) to keep them from floating to the top.
• Don’t skimp. Let each untreated cedar plank to soak in water for at least 3-4 hours before using. Don’t rush it. Trust me on this.
• Pat dry. Pat each soaked plank dry when ready to use on your grill. You’ll want to use some paper towel to rid the cedar planks of excess moisture.

Grilled Cedar Plank Salmon Ingredients:

The spice rub is just a simple mixture of five ingredients. You most likely already have them in your pantry!

How to make Cedar Plank Salmon:

Step 1
Soak the planks. Several hours before grilling salmon, soak the cedar planks in cold water, making sure that they are fully submerged. Try to make sure they don’t stick together in the water. Soak the planks for at least 3-4 hours.

How to use leftover salmon?

I’ve got some perfect solutions to this question. Here are some of the easiest ways to use leftover cedar-planked salmon. 

• Salmon Quinoa Salad – It’s nutrient-dense and a delicious way to use leftovers.
• Add leftover salmon to other salads, like our Spicy Kale Salad or Spinach and Goat Cheese Salad. Great during hot summer months.
• Use it in place of shrimp in our Crunchy Shrimp Tostadas.

More Grilling Recipes:

We love grilling almost year-round here. Here are some ideas for you.

• Need great burger ideas? Try my Juicy Lucy Burgers (with Goat Cheese) or Lamb Feta Burgers.
• Want some Tex-Mex ideas? Try my Carne Asada Burrito Bowls or Grilled Chicken Burrito Bowls!
• How about some delicious Grilled Filet Mignon with Garlic Butter with Chives?

What is the best type of salmon to eat?

Wild-caught Pacific salmon are typically considered to be the healthiest salmon to eat. Both are fine to eat, but you should understand the differences in how they are raised and decide what is best for you.

Recipe FAQs:

Other Salmon Recipes:

Need more salmon inspiration? Look no further.

• Teriyaki Salmon with Noodles
• Brown Sugar Smoked Salmon
• Oven Blackened Salmon
• Baked Asian Salmon in Foil

Pellet Smoked Brisket

Beef brisket is a versatile cut and can be prepared in various ways, including smoking, braising, roasting, or even sous-vide cooking. When slow-cooked properly, it becomes tender, and juicy, and develops a rich, beefy flavor.

Why This Recipe Works:

• SIMPLE TO MAKE – While this beef brisket recipe involves a long smoke at a low temperature, the process is quite simple. 
• DELICIOUS – This is truly the best brisket recipe (but you know, I’m biased) with a nice smoky flavor.
• IMPRESSIVE – A tender brisket with a beautiful smoke ring will impress your family and friends, trust me.
• FEEDS A CROWD – This juicy brisket is perfect to feed a large group. Plan ahead and start the process early. 

Ingredients Needed for Smoked Brisket Recipe:

• Brisket – We smoked a whole brisket, using both the point and flat cuts of the beef. 
• Dijon Mustard – Dijon mustard is the “glue” to get the seasoning to stick to the brisket. Make sure you use plenty and slather it all over the beef.
• Seasoning – We used Meat Church Seasoning for this smoke, but often use our tried and true Homemade BBQ Rub – a combo of brown sugar, kosher salt, black pepper, paprika, garlic powder, and cayenne pepper. Make sure you use plenty of the brisket rub to achieve a truly great bark.
• Onions & Garlic – Add some onions and garlic cloves to a disposable pan and fill with water. This adds extra flavor to the beef.
• Beef Broth – We fill a spray bottle with beef broth and spray the meat every two hours. This is optional but recommended.

How to make Smoked Beef Brisket:

Step 1
Select brisket. Purchase a whole brisket (we like Prime brisket) from your local butcher. You’ll want to make sure the point and flat muscle are included and that there is plenty of fat marbling throughout.

Step 2
Prep brisket. Place the brisket on a large sheet pan. Add Dijon Mustard to the entire surface area of the brisket. Then season liberally with your favorite seasoning blend. We like Meat Church or our Homemade Dry Rub Seasoning.

Let the brisket sit on your countertop for approximately 45 minutes or until it comes close to room temperature.

Step 6
Smoke. Smoke brisket at 250 degrees until the brisket reaches the stall (anywhere between 165 degrees and 175 degrees F).

Spray brisket with beef broth every two hours or so.

NOTE: You may need to add more seasoning during the cooking process if the initial seasoning looks clumpy.

Step 10
Slice brisket. Divide the brisket by slicing the meat between the point and the flat.

Use a sharp knife or a serrated-edge knife to slice the brisket against the grain. Note that the point and the flat may need to be sliced differently as there is an overlapping muscle in the meat.

What to serve with Smoked Beef Brisket:

• POTATOES – Try our Holiday Mashed Potatoes, Instant Pot Garlic Mashed Potatoes, or Cheesy Hasselback Potatoes with Bacon. We also love a Baked Potato Bar!
• SALAD – Pair with our Creamy Coleslaw Recipe, Spinach Salad with Honey Dijon Dressing, Potato Salad with Miracle Whip, or Crunchy Asian Cabbage Salad.
• OTHER – Cowboy Baked Beans, Lemon Orzo Pasta Salad, Creamy Mushroom Risotto, or Crispy Parmesan Brussels Sprouts
• BREAD – Try some delicious Brioche Dinner Rolls, Mexican Cornbread Muffins, or Garlic Sourdough Bread!

How to use Leftover Brisket:

• Brisket Sandwich: Slice the brisket thinly and pile it onto a bun or between slices of bread. Add your favorite condiments and toppings like coleslaw, pickles, and barbecue sauce for a classic brisket sandwich.
• Brisket Tacos: Warm up the brisket and serve it in soft tortillas with salsa, chopped onions, cilantro, and a squeeze of lime for tasty brisket tacos.
• Brisket Quesadillas: Create a quesadilla by sandwiching slices of brisket between tortillas along with shredded cheese. Cook until the cheese is melted and serve with guacamole and sour cream.
• Brisket Pizza: Use slices of brisket as a unique pizza topping. Combine it with mozzarella cheese, barbecue sauce, red onions, and bell peppers for a flavorful brisket pizza.
• Brisket Hash: Chop the brisket into small pieces and sauté it with diced potatoes, onions, and bell peppers for a hearty brisket hash. Serve with eggs for a satisfying breakfast or brunch.

Other Smoked Meat Recipes:

• Brown Sugar Smoked Salmon
• Smoked Pork Tenderloin
• Smoked Spatchcock Turkey
• Smoked Pork Butt Recipe
• plus some Smoked Pimento Mac and Cheese

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• USA Pan Sheet Pan
• Digital Instant Read Meat Thermometer
• BBQ Grill Spatula

Spicy Asian Chicken

I’ve been on an Asian kick lately, making many of the dishes you would find at a take-out joint, including my Baked Asian Salmon and Weeknight Spicy Fried Rice. The biggest plus besides the taste is the nutritional aspect. Chinese take-out sure tastes good, but it’s not the healthiest thing we should be putting in our bodies.

Why This Recipe Works:

• SIMPLE – This recipe uses simple ingredients including a basic Asian marinade. Quick and simple to make.
• TASTY – The slightly spicy marinade is just right for this chicken and I love using an extra drizzle when serving. Pretty impressive for entertaining too!
• MAKES GREAT LEFTOVERS – We love making a large batch of this recipe and meal prepping. The leftovers are the best part!

What You’ll Need:

This easy recipe uses simple ingredients and gets rave reviews!

• Chicken Breasts – I used three pounds of chicken breasts but you could use boneless skinless chicken thighs instead.
• Soy Sauce – A brown, salty, condiment that is made from fermented soybeans, salt, and water. It also has an earthy, umami flavor perfect for Asian dishes. (I almost always use lower-sodium soy sauce.)
• Chili Paste – A condiment that’s ground from fresh chilis, and is perfect for spicing up your cooking. You’ll love it for flavoring seafood, chicken, and more.
• Oyster Sauce – Similar to hoisin sauce or fish sauce, this adds authentic flavor to Asian dishes giving them a boost of umami.
• Sesame Seed Oil – An oil derived from sesame seeds and used as a cooking oil, its nutty taste adds amazing flavor to cooking. You can use olive oil or avocado oil instead if needed.
• Brown Sugar – The sugar gives a bit of sweetness and counteracts the spiciness.
• Garlic – You can’t make an Asian dish without adding garlic. The intensely aromatic and flavorful vegetable is closely related to the onion.
• Fresh Lime Juice – You’ll need 1-2 limes for this recipe.
• Veggies – For this recipe, I used two zucchini, three bell peppers (any color is just fine), and one red onion.
• Rice – We usually serve this over long-grain rice (white or brown), but you could also use cauliflower rice for a lower-carb option.

How to make Grilled Asian Chicken Skewers:

Prep 1
Make marinade.  In a medium bowl, combine the soy sauce, chili paste, oyster sauce, brown sugar, sesame oil, lime juice, and fresh garlic. Reserve about 1/2 cup in a small bowl for serving.

What to serve with Grilled Asian Chicken Skewers:

• Classic Wedge Salad with Blue Cheese Dressing
• Kale and Quinoa Salad
• Garlic Sourdough Bread
• Cast Iron Naan

Recipe FAQs:

Other easy chicken recipes:

• Green Chile Chicken Enchiladas – Take a short-cut and use store-bought salsa verde and a rotisserie chicken!
• Turkey Bacon Wrapped Chicken Breasts – This one is definitely on the healthy side.
• Grilled Chicken Burrito Bowls – A family favorite and go-to when life gets hectic.

Kitchen Tools Used: (affiliate links)

Cast Iron Skillet

Fish Lovers

We are seafood lovers at our home and try to eat salmon or some other type of fish at least once a week. While we enjoy salmon, we also love eating other types of fish too. Just not the raw stuff!

If you enjoy tilapia, our Easy Fish Tacos are always a huge hit around here. We’ve also eaten a ton of shrimp lately, especially these Grilled Shrimp Tacos, and these super easy Honey Sriracha Shrimp Bowls!

Why This Recipe Works:

• SIMPLE TO MAKE – You’ll need salmon and a 7-ingredient marinade that’s both simple and amazing.
• DELICIOUS ASIAN FLAVOR – The flavors in this Asian marinade is responsible for all of the deliciousness! You will come back to this recipe again and again.
• GREAT FOR SALMON LOVERS – If you love salmon like we do, you should keep this recipe handy. A great recipe for easy weeknight dinners and special occasions alike!

Ingredients Used

• Salmon – I prefer to buy wild-caught salmon, but you could also use farm-raised as well. If you can find some with the skin on, it adds moisture and flavor which is a good thing.
• Low-sodium Soy Sauce – This is the base of the marinade, and using a lower-sodium version just makes sense. It still has SO much flavor.
• Chili Paste – For some heat, which is balanced out with the brown sugar.
• Oyster Sauce – Similar to hoisin sauce or fish sauce, this adds authentic flavor to Asian dishes giving them a boost of umami.
• Brown Sugar – The sugar gives a bit of sweetness and counteracts the spiciness.
• Lime – You’ll need one large lime, freshly squeezed.
• Garlic – Three cloves of garlic, minced.
• Ginger – You’ll need about 1.5 Tablespoons of minced (fresh) ginger, or less.

How to make Asian Salmon in Foil

Step 1
Make marinade. Combine the marinade ingredients in a bowl – the soy sauce, oyster sauce, chili paste, brown sugar, lime juice, garlic, and ginger. Use a whisk to combine well.

When is salmon done?

Salmon is technically done when it registers 145 degrees on a digital thermometer. However, when I cook it that long, it dries out. There is a lot of carry-over cooking with salmon, and I use a fork to see if it’s done. If the salmon flakes easily with a fork, then it’s done.

For this recipe, my digital thermometer registered 125 degrees when I removed it from the oven. I let it rest a while, and it was perfectly cooked. Done in the center and moist, as well!

Which varieties of salmon are available to buy?

There are many types of salmon available to buy in the U.S., including Atlantic, Chinook, Chum, Coho, Pink, and Sockeye Salmon. All but the Atlantic salmon are harvested from wild fisheries in the Pacific Ocean, while the Atlantic salmon is primarily farm-raised.

What is the best type of salmon to eat?

Wild-caught Pacific salmon are typically considered to be the healthiest salmon to eat. Both are fine to eat, but you should understand the differences in how they are raised and decide what is best for you.

According to livestrong.com, wild salmon swim between freshwater and the open ocean, consuming a varied diet of zooplankton and smaller fish. Farmed salmon are raised in pens and fed fishmeal, fish oil, and other protein-rich foods. While both types are rich in omega-3 fatty acids (which are healthy unsaturated fats), farmed varieties typically have larger amounts of unhealthy saturated fats over their counterparts.

We have just recently started to buy Pacific salmon instead of farmed versions, and are surprised to find that they are still very tasty. In fact, we are starting to prefer it.

Other Delicious Salmon Recipes:

What to serve with Baked Asian Salmon:

• Easy Mustard Roasted Potatoes – A super 3-ingredient (plus salt and pepper) potato recipe that is so tasty.
• Arugula Quinoa Salad
• Garlic Parmesan Smashed Potatoes
• Kale and Quinoa Salad – This is one of my personal favorites on the blog, and I love the combo of flavors.
• …and so many more on the blog!

Kitchen Tools Used: (affiliate links)

• USA Pan Half Sheet Pan
• 9-Inch Whisk