Dish on Fish: Seafood Recipes For Your Family

Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the US Dietary Guidelines for Americans.

Seafood is a vital part of a healthy diet. Hy-Vee strives to provide customers with high-quality, Responsible Choice seafood and our Seafoodies blog provides detailed information and tips. We want to share Dish on Fish with you so you can find more resources, tips and recipes to help you enjoy seafood and reap its benefits.

From Dish on Fish:

When it comes to cooking, it’s hard to beat one-pan meals, don’t you agree? We just can’t get enough of easy, breezy seafood dishes, so this month’s Dish on Fish Seafood Supper Club is a simply scrumptious Spicy Sheet-Pan Salmon that everyone is sure to enjoy! Besides being oh-so-simple to prepare, this salmon dish is ready in less than 30 minutes. There’s just no excuse not to have a delicious, healthy dinner when it’s this easy! You can enjoy this salmon straight off the pan, or take things a step further by topping a veggie-packed salad with your fillet. The possibilities are virtually limitless! Now, gather your salmon fillets, spices and sheet pan and let’s start cooking!

Spicy Sheet-Pan Salmon
Serves: 4

  • All you need:
  • 1 tsp olive oil
  • 1 pound salmon, cut into 4 fillets
  • 1 tbsp honey
  • 1-2 tbsp sriracha
  • 1 garlic clove, minced

All you do:

  1. Preheat oven to 425 degrees. Coat a baking sheet with ½ teaspoon of olive oil and place salmon fillets on the pan. Drizzle remaining ½ teasppon olive oil over the top of the salmon.
  2. In a small bowl, mix together the honey, sriracha and garlic.
  3. Pour evenly over top of the salmon fillets.
  4. Bake for 15 minutes, or until salmon is cooked through.

Author: Jason Pride

I’m Jason Pride, and I am the Vice President of Meat/Seafood Operations for Hy-Vee, and have been in the industry for 30 years. Part of my job at Hy-Vee is to respond to increased customer demand for sustainably caught seafood, but also help move the industry forward in this area.