Fish Recipes

Browse fish recipes with ingredients, cooking times, original sources, and step-by-step instructions on Julienne.

• Crispy Fish Tacos with Cabbage Slaw

  White fish is coated in a light spiced batter, fried until crisp, and assembled immediately in warmed tortillas with a quick cabbage slaw, avocado, and lime crema. The components are built so the fish stays crisp and the toppings stay bright.

• Honey Mustard Glazed Salmon with Roasted Vegetables

  An American-inspired salmon dinner built around a honey-mustard glaze and a single sheet pan of roasted vegetables. The salmon is started with the vegetables and finished at the same time so the fish stays moist and the vegetables pick up browned edges. Lemon is added at the table for brightness.

• Herb-Crusted Baked Salmon with Lemon

  An herb-coated salmon side dish with a crisp breadcrumb topping and a lemon finish. The fish bakes quickly at high heat so the crust browns while the salmon stays moist and flakes cleanly. It works as a protein-forward side alongside salads, grains, or roasted vegetables.

• Baked Herb-Crusted Cod

  A side-course fish preparation built around cod fillets with a light herb crust. The fillets are brushed with olive oil, topped with seasoned breadcrumbs and herbs, then baked until the fish flakes cleanly and the crust turns golden. Lemon wedges are served on the side for finishing.

• Garlic Butter Salmon with Asparagus

  Salmon fillets are brushed with garlic butter and baked on a sheet pan with asparagus until just cooked through. Lemon wedges are served alongside for squeezing over the fish and vegetables.

• Tamarind Prawn Crispy Rice Salad

  Tamarind prawn crispy rice salad with the most moreish nam jim style dressing. Crunchy, tangy, herby and sweet all at once. The rice gets baked in chilli and sesame oil till golden and crunchy, then tossed with super garlicky, gingery, tamarind marinaded prawns, fresh cucumber, peanuts mint and coriander.

• Maple-Glazed Salmon with Roasted Brussels Sprouts

  This is a one-pan salmon dinner with Brussels sprouts roasted alongside the fish. The salmon is brushed with a maple-Dijon glaze so it cooks quickly without drying out, while the sprouts caramelize in the oven and pick up the glaze’s savory sweetness. Serve it straight from the pan with lemon over the top.

• Crispy Garlic Herb Potatoes

  Baby potatoes are parboiled, roughened, and roasted on a hot sheet pan so the exteriors turn crisp before being tossed with garlic, butter, lemon, and fresh herbs. The finished potatoes are salty, fragrant, and sturdy enough to hold up beside roasted meats, fish, or vegetarian mains.

• Herbed Couscous with Lemon and Feta

  A quick side built by steeping couscous in seasoned boiling water, then folding in fresh herbs, lemon, and feta for a loose, fluffy texture with sharp and grassy top notes. The dish serves warm or at room temperature beside roasted meats, fish, or vegetables.

• Honey Soy Glazed Salmon with Green Beans

  Salmon and green beans roast on one sheet pan while a honey-soy glaze reduces just enough to coat the fish. Quick jasmine rice cooks on the stovetop and is served alongside to make a complete dinner within the thirty-minute series limit.

• Maple-Glazed Salmon with Roasted Vegetables

  Salmon fillets are roasted on a sheet pan with a maple-Dijon glaze while vegetables caramelize around them. The finished dish has crisp-tender vegetables, flaky fish, and a glossy, lightly sweet pan coating.

• Cheesy Spinach and Feta Stuffed Bread

  This side bread is split, filled with a cooked spinach, feta, and fish mixture, then baked until browned and heated through. It works alongside soups, salads, or roasted vegetables.

• Teriyaki Salmon with Stir-Fried Vegetables

  A weeknight salmon dinner built from one pan for the salmon and vegetables plus a pot for rice. The sauce is reduced briefly to coat the fish and lightly glaze the vegetables, keeping the dish quick and balanced.

• Thai Coconut Shrimp Soup

  A home-kitchen Thai-inspired coconut shrimp soup built from lemongrass, ginger, garlic, and red curry paste, then finished with shrimp, mushrooms, lime, herbs, and rice noodles. The broth is rich from coconut milk but sharpened at the end with lime and fish sauce, and the noodles are cooked separately in plenty of water so they stay springy.

• Herbed Lentil Salad with Grilled Shrimp

  A composed side of tender lentils mixed with fresh herbs and vegetables, finished with shrimp seared on a grill pan and a simple lemon dressing. It eats warm or room temperature and works alongside grilled meats, roasted vegetables, or fish.

• Tom Yum Soup with Shrimp

  A home-kitchen version of tom yum built on a lemongrass and ginger broth with shrimp, mushrooms, tomatoes, lime, and cilantro. It uses a straightforward simmer, then finishes with lime juice and fish sauce for brightness and saltiness. Serve hot with jasmine rice on the side if desired.

• Herb-Crusted Salmon with Roasted Sweet Potatoes

  An American-style sheet-pan dinner built around salmon fillets in a Dijon-herb crumb coating, roasted sweet potatoes, and a simple lemon finish. The salmon bakes in the same oven as the potatoes, and the crust turns crisp while the fish stays just opaque and flaky.

• Lemon Herb Grilled Salmon with Couscous

  Salmon is briefly marinated with lemon, garlic, and herbs, then grilled and served on couscous cooked in seasoned broth with roasted vegetables folded through. The dish has crisp-edged fish, tender grains, and a fresh savory finish.

• Thai Red Brothy Shredded Chicken & Rice

  A plate-worthy, deeply flavorful Thai-inspired chicken and rice dish featuring tender, brothy shredded chicken simmered in a rich red curry coconut broth. Crisp vegetables, aromatic toppings, and a final flourish of chili oil and lime elevate this comforting meal to restaurant standards while remaining totally achievable at home.

• Honey Soy Glazed Salmon with Quinoa

  This weeknight main bakes salmon with a honey-soy-ginger glaze, then serves it over quinoa with steamed broccoli and scallions. The sauce reduces slightly in the oven, coating the fish with a glossy finish while the quinoa stays light and the broccoli adds a fresh, crisp-tender counterpoint.

• Teriyaki Salmon with Quinoa and Spinach

  Crisp-skinned salmon is seared in a hot skillet, lacquered with a quick teriyaki glaze, then plated over fluffy quinoa with garlicky spinach. The sauce is reduced just enough to coat the fish without turning sticky or heavy, and the spinach is cooked briefly so it stays vivid and tender.

• Coconut Lemongrass Chicken With Bok Choy

  A flavorful dish of chicken marinated in a lemongrass mixture, cooked with bok choy in a coconut broth, and served with white rice, cilantro, and sliced chili.

• Herbed Chicken and Vegetable Couscous

  A side dish built from pearl couscous, quick-cooked chicken, and vegetables finished with lemon, parsley, and olive oil. The couscous stays separate and light, while the chicken and vegetables add enough substance to serve alongside grilled meats, roasted fish, or a vegetable main.

• Honey Mustard Glazed Salmon with Broccoli

  This sheet-pan main pairs salmon with broccoli and a honey-mustard glaze that reduces into a glossy coating in the oven. The broccoli roasts directly beside the fish, picking up browned edges and a little of the glaze for a simple, complete dinner.