Kids

15 Healthy And Delicious Salmon Recipes For Kids





You may constantly be searching for healthy and delicious food items to serve your child. Salmon is one such food item. In addition to the neutral flavor that blends with any seasoning, salmon is also a superfood. It is rich in protein, omega-3-fatty acids, selenium, and several other micronutrients (1).

From appetizers to main courses, salmon can be served as any savory dish. If you plan to introduce it to your child’s diet and are not sure how to begin, here are a few salmon recipes for kids.

15 Salmon Recipes For Children

1. Salmon and pea risotto

You will need:

  • 1lb salmon fillets (with skin)
  • 2 cups Arborio rice
  • 4 cups chicken stock
  • 1 cup frozen peas
  • 2 tbsp parmesan (grated)
  • 1 tbsp olive oil
  • One lime’s juice
  • One large brown onion (finely chopped)
  • Two garlic cloves (crushed)
  • 1.7oz wild rocket leaves
  • A pinch of lemon rind (grated)

How to prepare:

  1. Preheat the oven to 320°F (160°C).
  2. In a pan, add oil and sauté onion and garlic.
  3. Once the onion softens, add rice and cook for a minute.
  4. Pour the stock into the pan and bring it to a boil.
  5. Pour it into an oven-proof dish and bake it for 15 minutes.
  6. In the meantime, take a non-stick pan and place the salmon with the skin facing down. Cook the salmon in some water for 8-10 minutes. Once cooked, let it sit in the water for some time.
  7. Remove the salmon from the water and keep it covered.
  8. Once the rice is cooked, add peas to the rice and cook it in the oven for another five minutes.
  9. Peel the skin off the salmon, flake it into smaller pieces using a fork. Add lime juice, grated lemon rind, and seasonings.
  10. Pour the salmon mixture over the rice and sprinkle parmesan before serving this baked salmon recipe.

2. Simple oven-baked salmon

You will need:

  • 1lb salmon fillet (with skin)
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp minced garlic

How to prepare:

  1. Preheat the oven to 400°F (204°C).
  2. Line the baking tray with parchment paper.
  3. Take a bowl and mix all the ingredients except the salmon.
  4. On the baking tray, place the salmon with the skin facing down.
  5. Pour two-thirds of the prepared sauce on the salmon.
  6. Bake the salmon for 15 minutes. Then, brush the remaining sauce over the salmon and bake until it is baked to its center.

3. Quick glazed salmon

You will need:

  • 2 cups basmati rice
  • Three fresh salmon fillets
  • ¼ cup soy sauce
  • 4 tbsp brown sugar
  • 1-2 lime wedges
  • Chopped coriander leaves to serve
  • Salt, to taste

How to prepare:

  1. Cut the salmon into small pieces.
  2. In a bowl, whisk soy sauce and brown sugar until the latter dissolves.
  3. Add the salmon chunks to the sauce and marinate the pieces for some time.
  4. Cover the raw rice with three cups of water in a saucepan and let it cook for 12-15 minutes.
  5. Simultaneously, line a baking tray with parchment paper. Place the salmon chunks in the tray without the marinade. Bake for six minutes or until the salmon looks cooked.
  6. In another pan, add the reserved marinade and reduce it by cooking it on a low flame.
  7. Place the rice in a bowl, top it with the cooked salmon, and pour the reduced sauce/marinade.
  8. Garnish it with coriander leaves and serve this delicious salmon recipe with lemon wedges.

4. Red curry salmon

You will need:

  • Four fresh salmon fillets
  • 1 cup fish stock
  • 400ml coconut milk
  • 2 tsp red curry paste
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • Three strips lemon peel
  • ¼ cup coriander for garnishing (chopped finely)

How to prepare:

  1. Take a saucepan and roast the red curry paste for a few minutes.
  2. Add coconut milk, stock, and lemon peel. Let it all boil for five minutes.
  3. Add fresh salmon fillets and let them cook in the stock. Flip the fillets carefully in between. Once cooked, remove the fillets and place them aside.
  4. Into the remaining stock, add fish sauce, lime juice, and sugar. Let it cook and reduce to half.
  5. Adjust the seasoning as required.
  6. Finally, pour the sauce over the salmon. You can serve it with some rice or steamed vegetables for a wholesome meal.

5. Salmon cakes

You will need:

  • 1 canned salmon (drained, flaked, and skinless)
  • 2lbs peeled potatoes
  • 2 cups bread crumbs
  • 1 cup plain flour
  • 1 cup vegetable oil
  • One egg
  • ½ onion (diced)
  • ½ cup milk

How to prepare:

  1. Boil the potatoes in a saucepan until they are tender.
  2. Mash the boiled potatoes. Add the salmon and onion.
  3. Make palm-sized patties.
  4. In a bowl, whisk egg and milk. Simultaneously, pour breadcrumbs on a plate.
  5. First, coat each patty in egg and milk mixture. Place these patties in breadcrumbs, one at a time, and coat them.
  6. Heat the oil and fry in a frying pan until the patties turn golden brown on both sides.

6. Salmon pie

You will need:

  • 1lb salmon fillets, deboned, skins removed, cut into pieces
  • 1.7oz of butter
  • 1 cup chicken stock
  • ½ cup frozen peas
  • ¼ cup fresh cream
  • Two celery sticks (washed and sliced)
  • One egg
  • One puff pastry sheet (just thawed)
  • One leek (washed and sliced)
  • 2 tbsp plain flour
  • 2 tbsp cheddar cheese (grated or minced)
  • 1 tsp dried tarragon
  • 1 tsp lemon rind
  • Salt, to taste
  • Pepper, to taste

How to prepare:

  1. Preheat the oven to 428°F (220°C).
  2. In a pan, melt butter and fry celery and leek until they soften.
  3. Add plain flour to the celery and leek. Fry them until the raw smell goes off.
  4. Pour the stock, frozen peas, cream, dried tarragon, lemon rind, cheddar, salt, and pepper.
  5. Cook till the mixture thickens a bit. Then, pour it into a pie dish.
  6. Cut a circle from the puff pastry sheet about the size of the pie dish. Use it as a cover over the pie dish. Seal the edges firmly.
  7. Whisk the egg and use it to brush over the puff pastry sheet.
  8. Bake the pie for 30 minutes. Let it cool for five minutes before serving.

7. Salmon, rice, and corn cakes

You will need:

  • Four salmon fillets (canned or fresh)
  • 1 cup breadcrumbs
  • 1 cup cooked corn
  • ¾ cup mayonnaise
  • ¼ cup jasmine rice (cooked)
  • ¼ cup canola oil
  • 4 tbsp lime juice
  • 2 tsp mustard
  • One egg
  • Salt, to taste

How to prepare:

  1. Take a bowl and mix salmon, egg, breadcrumbs, rice, corn, mustard, two tablespoons of lime juice, salt, and one-fourth cup of mayonnaise.
  2. Make them into small patties and set them aside. You may also place them for a few minutes in the refrigerator.
  3. Pour the canola oil into a frying pan and shallow fry the patties until golden on all sides.
  4. For the dip, whisk the remaining mayonnaise and lime juice.
  5. Serve the patties hot alongside the dip.

8. Salmon and leek slice

You will need:

  • One canned salmon (drained)
  • 1 cup self-rising flour
  • ½ cup of low-fat cheese
  • 1 tbsp horseradish cream
  • 2 tsp olive oil
  • 1 tsp dried dill
  • Two leeks (finely chopped)
  • Pepper, to taste
  • Salt, to taste

How to prepare:

  1. Preheat the oven to 356°F (180°C).
  2. In a pan, add some oil and sauté the leek until it softens. Add salt.
  3. Add salmon, horseradish cream, dill, eggs, flour, and cheese.
  4. Mix all the ingredients well. Adjust seasonings at this stage.
  5. Line a baking tray with parchment paper. Pour the mixture evenly into the tray.
  6. Bake the mixture for 30-40 minutes. Allow it to cool before serving.

9. Garlic salmon

You will need:

  • One salmon (skinned and boned)
  • ⅓ cup extra-virgin olive oil
  • ¼ cup parsley leaves
  • ¼ cup marjoram leaves
  • ¼ cup coriander leaves
  • Four garlic cloves (crushed)
  • Two lemons (quartered)

How to prepare:

  1. Preheat the oven to 350°F (176°C). Bake the salmon for 20-30 minutes.
  2. In a bowl, add lemon zest, olive oil, and crushed garlic.
  3. Remove the pulp from the quartered lemon and chop the rind. Mix the chopped rinds with herbs.
  4. Place the salmon on a plate, drizzle with oil, and sprinkle herb mixture before serving.
  5. Serve the fish alongside some salad and rice for a nutritious meal.

10. Zesty salmon with spaghetti

You will need:

  • 1lb salmon fillets
  • 17oz of spaghetti
  • ½ cup cream
  • ¼ cup parsley (finely chopped)
  • ¼ cup light sour cream
  • 2 tbsp olive oil
  • One medium white onion (finely chopped)
  • One clove of garlic (crushed)
  • 1tsp lime juice
  • A pinch of lemon zest

How to prepare:

  1. Prepare pasta as per the package instructions.
  2. In a frying pan, heat some oil and cook salmon evenly on all sides. Flake it once it cools down.
  3. Add the remaining oil and sauté onions and garlic.
  4. Pour in the vegetable stock.
  5. Once it reduces, add sour cream, lemon zest, lime juice, and parsley.
  6. Toss the pasta into the sauce along with flaked salmon. Serve it hot alongside some greens or steamed vegetables.

11. Salmon with sesame seeds

You will need:

  • 1lb salmon fillets
  • 3 cups rice noodles (cooked)
  • ½ cup teriyaki sauce
  • ½ cup water
  • 2 tbsp ginger (julienned)
  • 1½ tsp sesame seeds (toasted)
  • 1 tsp sesame oil
  • Four spring onions (sliced)
  • Two snow peas (finely sliced)

How to prepare:

  1. Take one-fourth cup of teriyaki sauce and marinade the fresh salmon fillets in it for 15-20 minutes.
  2. In a pan, add sesame oil and fry the salmon evenly. Remove it from the pan once cooked and flake after it cools down.
  3. Add the remaining teriyaki sauce and marinade sauce into the pan, along with water and ginger.
  4. Once the water comes to a boil, add the spring onions and snow peas. Coat the vegetables well with the sauce for a minute or two.
  5. In a serving bowl, add the cooked noodles. Top it with flaked salmon and sauce. Sprinkle some toasted sesame seeds for that extra crunch and nutrition.

12. Salmon with orzo and baby spinach

You will need:

  • 1lb salmon fillets
  • 1 cup orzo
  • 6 cups baby spinach
  • ¼ cup capers (drained and patted dry)
  • 3 tbsp canola oil
  • 2 tbsp olive oil
  • 2 tbsp basil (chopped)
  • 1 tbsp lime juice
  • 1 tsp maple syrup
  • ¼ tsp lemon zest
  • Salt, to taste
  • Pepper, to taste

How to prepare:

  1. Cook orzo rice with some salt. Once cooked, transfer into a bowl.
  2. In a pan on medium heat, add the two tablespoons of canola oil and fry capers until brown. Remove them from the pan and keep them aside.
  3. Season the fish with some salt and pepper on both sides.
  4. In the same pan, add one tablespoon of canola oil. Put the salmon and fry it evenly on both sides until the center is cooked.
  5. Add the cooked orzo rice, salmon, chopped baby spinach, basil, lemon zest, lime juice, and olive oil in a serving bowl. Adjust the seasoning accordingly and serve it hot with chopped boiled tomatoes as garnish.

13. Salmon with asparagus

You will need:

  • 1.7lbs salmon fillet
  • One bunch of asparagus (trimmed)
  • 2 tbsp lime juice
  • 1½ tbsp olive oil
  • 1½ tbsp capers (chopped)
  • 1 tbsp dill (finely chopped)
  • 1 tsp lemon zest
  • One lemon (cut into wedges)
  • Two garlic cloves (chopped)
  • Salt, as per taste
  • Pepper, as per taste

How to prepare:

  1. Preheat an oven to 425°F (218°C).
  2. Line a baking tray with a parchment sheet, and place the salmon skin-down on it. Sprinkle it with some salt and pepper.
  3. In a bowl, add the juice of one lemon, some lemon zest, and capers. Season this sauce as per your taste.
  4. Pour most of this sauce on the salmon after reserving one tablespoon of it.
  5. Place the chopped asparagus and garlic around the salmon on the baking sheet. Sprinkle some oil along with some salt and pepper on them.
  6. Bake the salmon along with the asparagus for 10-15 minutes or until the salmon looks cooked.
  7. Once cooked, cool and flake the salmon.
  8. Drizzle the remaining sauce on the flaked salmon and asparagus. Toss it lightly and serve after garnishing it with dill.

14. Salmon with fennel and orange

You will need:

  • 1½ lb salmon fillets
  • 2 – 2½ cups sodium-free broth (vegetable, chicken, or fish)
  • ½ cup orange juice
  • 3 tbsp rice vinegar
  • 2 tbsp tarragon
  • 1 tbsp butter (unsalted)
  • ½ tsp Asian chili sauce
  • One garlic (chopped)
  • 1½ fennel bulb (thinly sliced)
  • ½ onion (preferable yellow; thinly sliced)
  • Salt, to taste
  • Pepper, to taste

How to prepare:

  1. In a cooker, place seasoned salmon and add tarragon, garlic, fennel, and onion.
  2. Pour the juice, vinegar, stock, and chili sauce.
  3. Slowly cook the fish in the cooker for one and a half hours until the fish is cooked yet pinkish and juicy in its center.
  4. Then, remove the fish and let it cool on a plate.
  5. Put the flame on high and let the remaining ingredients in the cooker thicken.
  6. Once thickened, add the butter and cook them for a few minutes.
  7. Pour this over the served salmon for a tasty weekend meal.

15. Salmon potato bites

You will need:

  • One salmon fillet (cooked or toasted and flaked)
  • 12 baby potatoes
  • ⅓ cup sour cream
  • 2 tbsp chives (finely chopped)
  • 1 tbsp capers (drained and chopped)
  • 1 tsp canola oil
  • Salt, to taste

How to prepare:

  1. Preheat the oven to 400°F (204°C).
  2. Cut the baby potatoes in half. Use a melon scooper to remove the flesh in between, giving them a bowl shape.
  3. Place the potatoes on a baking tray with the scooped side facing up. Brush them with oil, and season as per taste.
  4. Bake the potatoes for 25-30 minutes or until they turn tender.
  5. Once cooked, add sour cream and capers into the scooped section. Place the flaked salmon on top. Garnish the mini salmon appetizer with chives before serving.

Salmon offers several nutritional benefits and also cooks faster. Additionally, canned salmon is ideal for instant recipes, while smoked salmon goes well as an appetizer. Hence, bookmark these salmon recipes for children since they let you fill your child’s plate with taste and nutrition, even on your busy days.

References:

MomJunction’s articles are written after analyzing the research works of expert authors and institutions. Our references consist of resources established by authorities in their respective fields. You can learn more about the authenticity of the information we present in our editorial policy.

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The following two tabs change content below.Sindusha is a clinical nutritionist with over two years of experience in diverse fields of nutrition. She did her Masters in Food Science and Nutrition and has qualified UGC-NET. She interned as a quality control analyst and as a dietitian during her graduation. She was a part of several community nutrition projects and a phytochemical-based nutrition study during the same… more

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