Miso Glazed Salmon

miso glazed salmon.jpg

BAM!  And just like that, I’m back for the second day in a row.

Was actually really shocked that I have not yet written a post for you about this salmon.  It’s like… my new favorite recipe.  I think I’ve made this three or four times so far- which is a lot for someone who rarely repeats one recipe twice.

This salmon recipe obviously uses Miso- which sounded a little intense for me at first… until I went to Whole Foods and bought a container of it and realized how silly it was for me to think that.  It’s kept in the refrigerated section and lasts forever.  Just go buy a container and leave it in your fridge for a great dressing recipe (such as this one… ) or to make the salmon again like I did.

Miso Glazed Salmon


  • 1/4 cup packed Brown Sugar
  • 2 Tablespoons Low-Sodium Soy Sauce
  • 2 Tablespoons Hot Water
  • 2 Tablespoons White Miso Paste
  • 4 (6-ounce) Salmon Fillets (about 1 inch thick) 
  • Cooking spray 
  • 1 Tablespoon chopped Fresh Chives


  1. Preheat broiler.
  2. Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with foil & cooking spray. Spoon miso mixture evenly over fish.
  3. Broil 8-10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

Recipe from:  Cooking Light, 2002

So so so so good.  For some reason, every single time I’ve baked salmon this way, it has been SUPER moist and so delicious.  Keep your eye on the salmon in the oven because you don’t want to dry it out.  It does not need that much time so don’t forget about it!

photo 1 (3)

I like to make 4 fillets so Dave and I can each eat one for dinner and eat one for lunch the following day over a salad.  YUM.  This time, I served the salmon with a small Baked Potato & Sauteed Spinach w/ Garlic & Grape Tomatoes.  You could serve this salmon with any green and it would be great with rice too!

What’s your favorite salmon recipe?  Try one of mine…

Maple-Teryiaki Salmon

Maple-Teryiaki Salmon

Basic Salmon Cakes/Burgers

Basic Salmon Cakes/Burgers

Wasabi Salmon

Wasabi Salmon


Wasabi Marinade for Salmon

I kicked Salmon butt last night.  I finally figured out a great way to cook salmon… on my cast iron skillet.

Typically, I bake salmon in the oven or grill it in sauce and foil over on our BBQ… but this salmon was really something special.  I was able to get a nice brown crust on both sides of the salmon and most importantly keep an eye on the status of how well-done it was getting.  No more overcooked, dried out salmon in this house!!

Wasabi Marinade for Salmon

Makes enough marinade for 4 (6oz) Salmon Fillets


3 Tablespoons Low Sodium Soy Sauce

1 teaspoon Wasabi Powder 

1 teaspoon Fresh Ginger, grated

1/2 teaspoon Dark Sesame Oil 

Pinches of Crushed Red Pepper and Ground Black Pepper

4 (6oz) Fillets of Salmon (skin removed)


1.  Combine marinade ingredients in a large ziplock bag and mix.  Place two salmon fillets at a time in the marinade bag for about five minutes, flipping the bag halfway through to coat.

2.  Prepare your cast iron skillet (or other heavy non-stick pan) over medium heat.  Make sure it is seasoned or pre-oiled.  The pan should start to sizzle a bit in the middle when it is hot.  Place the two salmon fillets towards the center of the skillet.  Cook both sides for 3-5 mintues, flipping very carefully, trying not to break the salmon fillet or have any stick to your pan.  Cook for another 3-5 minutes and remove from the pan when both the top and bottom of the salmon are light pink and the middle is just a tad bit darker.  (removing the salmon a little early will prevent it from drying out!)  Repeat with the other fillets.

Recipe adapted from:  Cooking Light Dec 2003

I was so excited to have zero sticking problems with my cast iron skillet!  It cooked the salmon perfectly.

I was so excited to have zero sticking problems with my cast iron skillet! It cooked the salmon perfectly.

Delicious!  Great combination.

Delicious! Great combination.

I made all four fillets so Dave and I could have a nice hearty lunch- salmon over a salad on our big workout day.

I made all four fillets so Dave and I could have a nice hearty lunch- salmon over a salad on our big workout day.

Yahoo!  What a great marinade.  The salmon picks up the flavor in the short five minutes it’s soaking it up.  It isn’t overly gingery, wasabi-ish (not spicy at all actually), or even too salty from using the low-sodium soy.  It’s just sorta… well… perfect!

Dave and I ate this for dinner alongside an entire bag of fresh green beans I sauteed up while the salmon was cooking.  It’s nice to be able to make a quick dinner sometimes so I can actually relax!

Take a minute to look at some of these other seafood recipes I have for ya!

Asian Marinated Sea Scallops

Asian Marinated Sea Scallops

Crabcake Mac & Cheese

Crabcake Mac & Cheese

Sweet & Spicy Citrus Marinade for Tilapia

Sweet & Spicy Citrus Marinade for Tilapia

Seared Scallops and Shrimp over Creamy Linguine

Seared Scallops and Shrimp over Creamy Linguine




Roasted Tomato & Spinach Pasta

Recently, I’ve heard a lot of talk about roasted or grilled tomatoes.  Now, this may not be a new concept but it definitely is to me.  Up until last year, I had a terrible fear of tomatoes.  I wouldn’t touch a raw tomato.  They disgusted me.  Long story short, I eat them a LOT now and decided to take my Saturday night home alone as the perfect opportunity to try them out.

Roasted Tomato & Spinach Pasta

Recipe by:  It’s Good to be the Cook

Serves 1


1 Serving (check your bag) Yolk-Free Egg Noodles (i used a handful)

1 Handful Cherry Tomatoes

1/2 Onion, sliced into very thin rings

1 cup Frozen Spinach

1/2 teaspoon Minced Garlic

1 Lemon

1 teaspoon – 1 1/2 teaspoon Olive Oil

1/2 teaspoon Black Pepper

1/2 teaspoon Red Pepper Flakes

1/2 teaspoon Sea Salt

1 Tablespoon Parmesan Cheese, grated


1.  Cover a baking sheet with foil and preheat the oven to 400.  Spread out the onion rings and tomatoes onto the baking sheet.  Spray with oil or Pam Spray.  Sprinkle salt and pepper.  Roast in the oven for 10-15 minutes, checking after 10.

2.  Meanwhile, cook the pasta according to directions on the bag.  If you use the same kind I did, it does not take very long.  Drain, reserving about 1/2 cup of the pasta water.  Set aside.

3.  Heat the spinach in the same pot you cooked the pasta.  Add the pasta back in with all seasonings, 1 teaspoon of Olive Oil (or more if you’d like… I don’t like it to be too greasy), the lemon juice, garlic and Parmesan cheese.  Add the tomatoes and onions once they are done cooking.  Stir to combine and heat thoroughly.

I even snitched a few of the roasted onions while I was cooking… they were sooo good!

The tomatoes were a nice touch. Roasting them brings out the sweetness!

Although this recipe isn’t anything TOO outrageous, roasting the tomatoes and onions was a really easy way to spice up a really simple pasta dish.  I actually had a piece of frozen salmon waiting for me too… so I stuck that on my grill pan with some salt, pepper and a squeeze of lemon juice.  I didn’t do too bad for a night of doing nothing all by myself!

Pineapple Salmon

Have you ever tried grilled pineapple?  This past summer, I tried it out on the BBQ and loved it!  Since it’s not quite BBQ weather, I decided to try to do a salmon with pineapple baked on top.  We even baked the salmon in the entire can of pineapple juice which kept it really moist and flavorful.

Pineapple Salmon from It’s Good To Be The Cook

Total Time:  15 minutes
4 servings of Fresh Salmon
1/4-1/2 cup Sweet Chili Sauce (I use Trader Joe’s… it’s the best)
1/4 cup Teriyaki Sauce
1 can Pineapple Chunks
Sea Salt & Pepper
1.  Preheat the oven to 375.
2.  Rinse and cut the salmon to fit a baking dish.  Season w/ just a pinch of salt and pepper.
3.  Put both sauces on the salmon, using a spoon or a brush.  It doesn’t have to go on evenly.
4.  Dump the can of pineapple with the juice over the salmon.
5.  Bake the salmon for 10-20 minutes, depending on thickness and size.  (Here are some tips if you need help deciding if your salmon is cooked!)  **At about 1/2 way through baking time, take salmon out and “baste” using a spoon, putting the juices over the pineapple and salmon.
6.  Serve and enjoy!

Before being baked

Finished Product

Spinach, Pasta, and Pea Soup

Although Philly has had its mildest winter in my memory… I still am craving SOUP.  Two weeks ago, I took a stab at Tomato Balsamic Soup which turned out to be fantastic.  This week, I decided to make a chicken broth based soup to keep things on the lighter side.

Spinach, Pasta, and Pea Soup

Recipe modified from:  Cooking Light

Makes 4 Servings , <300 Calories per serving


1 Tablespoon EVOO

3 cloves Garlic

2 thinly sliced Green Onions

4 cups Fat-Free Chicken Broth (Better than Bouillon)

2 cups Water (depending on how much broth you like!  I added another cup)

¾ cups uncooked Orzo

1 Tablespoon Grated Lemon Rind

1 (15oz) can Low-Salt Chickpeas, drained

1 Tablespoon chopped Italian Parsley (fresh)

1 Tablespoon chopped Cilantro (Fresh)

1 Tablespoon Lemon Juice

½ teaspoon freshly ground Black Pepper

1/8 teaspoon Salt (don’t use if you use regular chicken broth)

1 (6oz) package Fresh Baby Spinach

1 Tablespoon Grated Romano Cheese (or parmesan)


1.  Heat olive oil in a large saucepan.  Add garlic and green onions, sauté for 30 seconds while stirring.  Add chicken broth and water; bring to a boil.

2.  Add orzo, lemon rind, and chickpeas.  Cover and cook 10 minutes or until orzo is done.

3.  Stir in parsley, cilantro, lemon juice, pepper, salt, and spinch (everything else but the cheese!)

4.  Ladle 1 ¾ cups soup into 4 bowls.  Top each serving with a sprinkle of cheese.

This soup was awesome!  I enjoyed the flavor of the lemon with the chicken broth.  If I make When I make this next, I will use less orzo.  I am a broth-kinda-girl and prefer my soups to be more soupy than hearty.  I received no complaints so everything else I’d probably keep the same!  Sidenote:  I think this is the first recipe I’ve ever cooked that Dave didn’t feel the need to add hot sauce or cayenne pepper.  SUCCESS!!

We ended up eating smaller portions of the soup so I could save some for lunches, and made a delicious Hoisin-Glazed Salmon with Steamed Asparagus to go along.

I used salt&pepper, garlic, black sesame seeds, hoisin sauce, and Wegman's Asian Garlic Sauce then baked the salmon in the oven. Voila!

What a great meal!

Gypsy Saloon

What every girl needs sometimes is a GIRLS NIGHT!  Lucky for me, one of my girlfriends Colleen is in agreement that every good girls night should start with some GOOD FOOD!

Colleen took me to a small bar in Conshohocken called The Gypsy Saloon.  We got there pretty late, so there was already a DJ blasting some dance music.  There were still a few tables left for dinner service, so we picked one in the corner so we could chat.

With the exception of the LOUD music, the place was awesome.  It took us forever to decide on what to order since everything on the menu sounded delish.  We started off with drinks and an order of the Island Grill’s Crabby Fries.  The fries were unbelievable.  I actually can’t stop thinking about them!  I’m afraid to say it but they are better than Chickie’s and Pete’s FAMOUS Crab Fries.  They’re that good!  The fries were perfectly hot and crispy, and they were tossed with huge pieces ofOldBay sautéed crabmeat.  Colleen had been here before and made a special request to add the “Italian Fondue” side of cheese dip that comes along with the other type of fries.  MMM!

Unbelievable Old Bay Fries WITH tons of Crabmeat

For our main dishes, Colleen ordered the Blue Cheese Flatbread and I ordered the Blackened Salmon.

The size of the serving of salmon on my dish was huge!  It was blackened and served over lobster mashed potatoes and sautéed baby bok choy.  They also topped it off with a reduced balsamic drizzle which was a nice tangy counter to the overpowering flavors from the blackening seasoning.

Blackened Salmon w/ Lobster Mac & Cheese and Baby Bok Choy

Colleen’s Blue Cheese Flatbread was mouthwatering.  Literally- I was still on my no-cheese diet and refused to try it.  I LOVE blue cheese and this flatbread had my name written all over it!  The flatbread was smothered with melted blue cheese and topped with caramelized onions and roasted red grapes- how interesting!  Colleen said it was really yummy.

Blue Cheese Flatbread with Roasted Grapes

I loved girls night, and we plan to have another one soon (so we can try Gypsy Saloon’s signature Lobster Mac & Cheese) !!

Canned Salmon? Really? YES! Salmon Cakes & Sauteed Spinach

Canned Salmon might seem like a random post topic… a couple of years ago I would have thought that was disgusting!  Ew!  Little did I know that my Mom’s Salmon Cakes were always made from canned salmon.  Even Oprah gives props to this canned delight, making a spot for it on her list of “25 Superfoods to Incorporate Into Your Diet NOW”.  If Oprah says it’s good, it really must be.

This week, I was inspired by my boyfriend Dave’s trip to see his family in Vancouver, to ask my Mom to make these bad boys.  Two summers ago, Dave took me to visit his family in Vancouver, BC.  I will have to tell you all about it later (it is the most beautiful city on earth) … but I had to mention to you that we visited a CANNERY!  How appropriate that I’m making salmon cakes!

This is the fishing town of Steveston, just outside of Vancouver... where the Cannery is located.

You can walk right up to the boats on the water to buy fresh fish... amazing!

Here I am at the cannery! It is no longer in use, so we got to take a tour.

One of my family’s classic go-to last minute dinners is my Mom’s Salmon Cakes.  Whenever we can’t figure out what to eat, it ends up being picked probably one out of three times.  They’re so good and so easy to cook.  I have watched my Mom make them a million times but have never learned to do them myself.  In honor of Dave’s Vancouver family, we decided we had to make it and teach you too!

Ingredients (Mom’s Salmon Cakes):

1 Onion

3 (6oz) Cans of Boneless Skinless Salmon (we get ours from BJ’s)

2 Eggs

½ Cup Matzo Meal (Not exact measurement.  You can also use breadcrumbs)

Canola Oil

This is the type of salmon we buy. We've found this is the best quality out there.

First, put the onion in a food processor and finely chop.  Take the cans of salmon, drain, and check for skin or bones (ours didn’t have any but other brands in the past have.  Just remove them).  Now, put the salmon in the processor and mix with the onions, on pulse.  You don’t want to pulverize the salmon, just chop it up a bit and mix it in.  Add one egg, and another if you have to.

This is what the salmon mixture should look like after adding the eggs.

Next, with a spoon, mix in the matzo meal or bread crumbs, until it looks like it will hold its form.  You can test with the spoon or try to make a patty with it.

...and this is what the mixture will look like after the matzo meal. You can see that it will stick together by pressing the spoon down.

Heat enough canola oil in a large skillet so it covers the bottom.  Using your hands, make and flatten six patties out of your salmon mixture.  Make sure they are the same size and thickness so they cook evenly.

Carefully, put the patties into the hot oil.  Like a good burger, you only want to flip them once if possible.  They aren’t that sturdy and you don’t want to mess with them if you don’t have to.  We cooked ours for 5 minutes on the first side, flipped them, and cooked the second side for 5-7 minutes.  Once they are done, you can place them on a plate with a paper towel to get off any excess grease.

I also had a bag of fresh spinach to use for this meal, so I made a quick side of sautéed spinach and garlic.  It was so simple, so yummy, and so healthy!

Ingredients (Fresh Sautéed Spinach)

1 bag Spinach Leaves

½ teaspoon Minced Garlic

Juice from ¼ of  a Lemon

Salt, Pepper, Red Pepper Flakes

First, I put about a teaspoon or two of Olive Oil in a big sauté pan.  I heated the oil with ½ teaspoon of minced garlic.  I mixed the garlic around in the oil for about a minute, then added a sprinkle of Red Pepper Flakes, Black Pepper, and just a shake of Trader Joe’s Sea Salt.

Spinach always looks huge before you cook it.

I dumped the entire bag of spinach into the pan and stirred constantly for about two minutes until the spinach turned bright green and shrunk to the size of about a cup.  I squeezed the juice of about ¼ of a fresh lemon in and stirred it around for a minute.

Stelly-Bear loves to help out in the kitchen!

The finished product. See how much it shrunk??

That’s all!  The spinach was done, and amazing.  Make sure you eat the salmon cakes with lots and lots of ketchup… it’s surprisingly so good but simple to make.  If you like salmon and always wanted to try to make crab cakes, this is a great start!  It’s an easy and inexpensive way to try it out.  Enjoy!

What an easy meal! Don't forget your ketchup!