Baked Lemon Fish (Swai)
This easy baked swai with lemon butter features tender, flaky fish topped with a bright garlic-lemon sauce, making it a quick, budget-friendly seafood dinner perfect for busy weeknights.
This baked lemon fish is one of those easy, no-stress dinners that still feels fresh, bright, and full of flavor. The lemon butter melts right into the fish, giving you something light, juicy, and perfect for a quick weeknight meal.
Table of Contents
Ingredients
Swai fillets
⅓ cup butter, melted
Zest of 1 lemon
Lemon juice (plus extra for finishing)
1 tsp salt
1 tsp garlic powder
1 tsp paprika
Salt & black pepper, for sprinkling
Fresh parsley, for garnish
Step-by-Step Instructions
Preheat oven
Preheat your oven to 400°F.
Make the lemon butter
In a bowl, combine melted butter, lemon zest, lemon juice, salt, garlic powder, and paprika. Stir to combine.
Prep the fish
Pat the Swai fillets dry. Sprinkle both sides lightly with salt and black pepper.
Bake
Place the fish in the oven and bake for 12 minutes.
Add the lemon butter
At the 6-minute mark, remove the fish from the oven and spoon the lemon butter mixture directly on top of the fillets. Return to the oven to finish baking.
Optional broil
For extra color, broil briefly at the end.
Finish & serve
Remove from the oven, squeeze a little more lemon juice over the top, garnish with fresh parsley, and serve.
Notes from My Kitchen
Swai is mild, slightly sweet, and budget-friendly — perfect for weeknights.
Adding the butter halfway prevents it from overcooking.
This baked lemon fish pairs beautifully with rice, roasted veggies, or a simple salad.
Yes, you can use tilapia or whiting following the same recipe!
Baked Lemon Fish (Swai)
Ingredients
Instructions
Bacalao Guisado (Dominican Salt Cod Stew)
This traditional bacalao guisado simmers tender shredded salt cod with sofrito, peppers, and tomato into a savory, comforting Caribbean stew bursting with bold flavor.
Bacalao is a staple across the Caribbean, and in Dominican kitchens, we turn it into a rich, savory guiso that’s full of flavor. Once it’s properly desalted, it cooks down tender with peppers, onion, and tomato into a dish that was made for white rice.
Table of Contents
Ingredients
2 bags bacalao (salted cod or pollock filets)
2 tbsp cooking oil
1 tsp garlic paste
1 tbsp sofrito
1 yellow onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
2 tbsp tomato paste
2 cups water
1 tsp black pepper
1 tsp vinegar
3 small potatoes, boiled & diced (optional)
2 tsp chicken bouillon (optional, adjust to taste)
Fresh cilantro
Step-by-Step Instructions
Step 1: Desalt the Bacalao
Soak the salted cod overnight in water to remove excess salt.
The next day, discard the water.
Rinse the fish under cold water 4–5 times.
Shred the fish by hand and set aside.
Alternative method:
Boil the bacalao for 30 minutes, rinse with cold water 2 times, then shred.
Step 2: Build the Guiso
In a pan over medium heat, add oil.
Add garlic paste, sofrito, sliced onion, and bell peppers.
Stir and let soften.
Add tomato paste and mix into the vegetables.
Pour in 2 cups water and stir until the tomato paste fully breaks down.
Add black pepper and vinegar.
Step 3: Finish the Dish
Add shredded bacalao to the pan and stir to combine. (Optional) If using potatoes:
Boil 3 small potatoes for 15 minutes.
Drain, dice, and add them to the bacalao now.
Cover and cook for 5 minutes on medium heat.
Taste.
If under salted, add chicken bouillon and stir.Add fresh cilantro.
Cover and cook for 10 more minutes.
Notes from My Kitchen
Always taste before adding bouillon — bacalao can still hold salt.
Potatoes stretch the dish and make it heartier.
This pairs beautifully with white rice or guandules con coco.
Bacalao Guisado (Dominican Stewed Salt Cod)
Ingredients
Instructions
Lemon Pasta with Air-Fried Salmon
This is that bright, creamy pasta that feels light but still super satisfying. The lemon cuts through the richness and those salmon bites bring everything together in the best way.
This lemon pasta with air-fried salmon is that bright, creamy pasta that feels light but still super satisfying. The lemon cuts through the richness and those salmon bites bring everything together in the best way.
Table of Contents
Ingredients
For the Salmon
4 salmon filets
3 tbsp oil
1 tbsp salt
1 tbsp garlic powder
1 tbsp paprika
1 tbsp onion powder
1 tbsp dried parsley
For the Pasta
1 box pasta
Salt for boiling water
2 cups reserved pasta water
For the Sauce
3 tbsp unsalted butter
1 medium yellow onion, diced
5 garlic cloves, chopped
1 block Boursin cheese
1 cup heavy cream
1½ cups reserved pasta water
½ tbsp salt
Step-by-Step Instructions
Cook the pasta
Boil salted water and cook pasta for 10 minutes. Reserve 2 cups pasta water, then drain and set aside.
Cook the salmon
Season salmon with oil, salt, garlic powder, paprika, onion powder, and parsley. Cut into cubes and air fry at 400°F for 10 minutes.
Start the sauce
In the same pot, melt butter over medium heat. Add onion and garlic and cook until softened.
Make it creamy
Add Boursin cheese and stir until melted. Pour in heavy cream and 1½ cups pasta water. Add salt, Italian seasoning, black pepper, and paprika.
Add lemon and broccoli
Stir in lemon zest and juice. Add broccoli and cook for 3 minutes.
Combine pasta
Add pasta and toss to combine. Stir in Parmesan cheese.
Finish with salmon
Gently fold in salmon.
Serve
Serve warm and enjoy.
Notes from My Kitchen
Boursin makes the sauce creamy and flavorful without extra steps.
Pasta water keeps everything smooth and silky.
Fold the salmon gently so it stays in chunks.
Add more pasta water if the sauce thickens too much.
Lemon Pasta with Air-Fried Salmon
Ingredients
Instructions
Camarones Guisados (Dominican Stewed Shrimp)
A quick Dominican guiso that’s big on flavor and light on time. The shrimp soaks up that garlicky, sofrito-rich sauce and cook in minutes. Spoon this over white rice and you’re in delicious seafood territory.
A quick Dominican shrimp guiso that’s big on flavor and light on time. The shrimp soaks up that garlicky, sofrito-rich sauce and cook in minutes. Spoon this over white rice and you’re in delicious seafood territory.
Table of Contents
Ingredients
For the Shrimp
3 lbs colossal shrimp (11–15 count, cleaned, deveined, deshelled)
10 garlic cloves
1 tbsp salt
1 tsp Dominican oregano
For the Guiso
2 tbsp oil
3 tbsp sofrito
1 tbsp garlic paste
1 tbsp adobo
1 tsp black pepper
1 tbsp paprika
1 red onion, sliced
Mixed bell peppers, sliced
3 tbsp tomato paste
2 sprigs culantro
3 cups water (or seafood stock)
1 capful vinegar
2 tbsp vegetable Better Than Bouillon (or 1 bouillon cube)
Fresh cilantro
Step-by-Step Instructions
Step 1: Season the Shrimp
In a pilón (or mortar and pestle), mash garlic cloves, salt, and oregano until well combined.
Toss this mixture into the shrimp and set aside.
Step 2: Build the Sauce
In a large pot over medium heat, add oil.
Stir in sofrito, garlic paste, adobo, black pepper, paprika, onion, and bell peppers.
Cook until vegetables begin to soften.
Add tomato paste and culantro.
Pour in water (or seafood stock).
Add vinegar and vegetable bouillon.
Cover and bring to a simmer.
Taste for salt and adjust if needed.
Step 3: Finish the Dish
Add the seasoned shrimp and fresh cilantro.
Lower heat to medium and cover for 5 minutes.
Stir gently.
Shrimp cooks quickly — once pink and opaque, it’s done.
Notes from My Kitchen
Don’t overcook shrimp, they turn rubbery fast.
Seafood stock deepens flavor, but water works perfectly.
This is incredible over white rice.
Camarones Guisados
Ingredients
Instructions
Lemon Pepper Salmon
A bright, citrusy salmon that comes together fast but still feels complete. The lemon, seasoning, and oil bake into a flavorful, juicy finish. Easy, reliable, and perfect for a quick dinner.
A bright, citrusy salmon that comes together fast but still feels complete. The lemon pepper seasoning and oil bake into a flavorful, juicy finish. Easy, reliable, and perfect for a quick dinner.
Table of Contents
Ingredients
5 salmon filets (about 3 lbs total), cut in half
½ cup avocado oil
1 tbsp Tony’s Cajun seasoning (or any all-purpose seasoning)
1 tbsp lemon pepper seasoning
1 tsp salt
Zest of 1 lemon
Juice of 1 lemon
Lemon slices (for topping)
Step-by-Step Instructions
Preheat oven
Preheat oven to 400°F.
Make the marinade
In a bowl, combine avocado oil, Tony’s seasoning, lemon pepper seasoning, salt, lemon zest, and lemon juice. Mix well.
Prepare the salmon
Arrange salmon filets in a baking dish or sheet pan. Generously baste each piece with the marinade.
Add lemon
Top each filet with lemon slices. Sprinkle extra lemon pepper seasoning over the top.
Bake
Roast at 420°F for 15 minutes. Air fryer option: Air fry at 400°F for 10 minutes.
Serve
Remove from oven and serve immediately.
Notes from My Kitchen
Don’t overcook — salmon should flake easily but stay moist.
Air fryer gives a slightly crisp edge.
Perfect with rice, roasted veggies, or salad.
Lemon Pepper Salmon
Ingredients
Instructions
Salmon & Broccoli - Takeout Style
That glossy, takeout-style salmon and broccoli made right at home. The sauce is garlicky, slightly sweet, and coats everything perfectly. Quick, flavorful, and perfect over rice.
That glossy, takeout-style salmon and broccoli made right at home. The sauce is garlicky, slightly sweet, and coats everything perfectly. Quick, flavorful, and perfect over rice.
Table of Contents
Ingredients
For the Sauce
2 tbsp butter
8 garlic cloves, grated
1 cup water
1 tsp ground ginger
¼ cup low sodium soy sauce
Dash red pepper flakes
2 tbsp sugar (add more if desired)
1 tbsp cornstarch + 1 tbsp water (slurry)
For the Salmon and Brocoli
3 salmon filets, cut into cubes
2 tbsp avocado oil
1 tbsp salt
2 cups broccoli
Step-by-Step Instructions
Step 1: Make the Sauce
Build the base
In a large pan over medium heat, melt butter. Add grated garlic and toast briefly.
Add liquid & seasoning
Pour in water, ground ginger, soy sauce, red pepper flakes, and sugar.
Bring to a simmer.
Thicken
Stir together cornstarch and water to create a slurry. Pour into the simmering sauce.
Lower heat to low and let simmer for a few minutes until thickened.
Step 2: Cook the Salmon
Season
Toss cubed salmon with avocado oil and salt.
Air fry
Spread salmon on the air fryer tray. Air fry at 400°F for 10 minutes (or bake at 425 for 12 minutes). No flipping needed.
Step 3: Combine
Add broccoli
Microwave broccoli according to package instructions (slightly undercook for a firmer bite).
Finish
Add the cooked salmon and broccoli to the sauce. Gently toss to coat. Cover for 1 minute.
Serve
Serve warm and enjoy.
Notes from My Kitchen
The cornstarch slurry gives you that glossy takeout-style sauce.
Slightly undercooking the broccoli keeps it from getting mushy.
This pairs perfectly with white rice.
Salmon & Broccoli (Takeout-Style)
Ingredients
Instructions
Shrimp & Broccoli - Takeout Style
A quick, Asian takeout-style shrimp and broccoli that comes together in minutes. The sauce is glossy, slightly sweet, and coats everything perfectly—your favorite weeknight dinner with full takeout vibes.
A quick, Asian takeout-style shrimp and broccoli that comes together in minutes. The sauce is glossy, slightly sweet, and coats everything perfectly. Weeknight dinner with full takeout vibes.
Table of Contents
Ingredients
1 lb jumbo shrimp (16/20 count), peeled and deveined
5 garlic cloves, grated
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp paprika
3 tbsp oil (avocado oil or preferred oil)
2 tbsp cornstarch
3 tbsp honey
¾ cup low sodium soy sauce
1 bag microwave broccoli
Red pepper flakes (optional, for heat)
Step-by-Step Instructions
Step 1: Season the Shrimp
In a bowl, combine:
Grated garlic
Onion powder
Garlic powder
Black pepper
Paprika
Oil
Cornstarch
Honey
Soy sauce
Mix well until shrimp are fully coated.
Step 2: Cook the Salmon
Toss cubed salmon with avocado oil and salt.
Spread salmon on the air fryer tray. Air fry at 400°F for 10 minutes (or bake at 425 for 12 minutes). No flipping needed.
Step 3: Combine
Microwave broccoli according to package instructions (slightly undercook for a firmer bite).
Add the cooked salmon and broccoli to the sauce. Gently toss to coat. Cover for 1 minute.
Step 4: Serve
Serve warm and enjoy.
Notes from My Kitchen
The cornstarch slurry gives you that glossy takeout-style sauce.
Slightly undercooking the broccoli keeps it from getting mushy.
This pairs perfectly with white rice.
Shrimp and Broccoli - Takeout Style
Ingredients
Instructions
Hibachi-Style Salmon Bowls
This hibachi-style salmon bowl is buttery, savory, and feels like takeout at home. The yum yum sauce ties everything together.
This hibachi-style salmon bowl is buttery, savory, and feels like takeout at home. The yum yum sauce ties everything together.
Table of Contents
Ingredients
Vegetables
2 tbsp oil
2 tbsp butter
10 garlic cloves, grated
1 yellow onion
1 zucchini
1 yellow zucchini
2 cups broccoli
Mushrooms
Baby carrots
1/2 cup teriyaki sauce
1/4 cup soy sauce
Salmon:
3 lbs salmon, cubed
1 tsp garlic salt
1 tbsp paprika
2 tbsp sesame oil
2 tbsp teriyaki sauce
Yum Yum Sauce:
3 tbsp mayo
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp garlic powder
1 tsp paprika
2 tsp sugar
Water
Hot sauce
Step-by-Step Instructions
Cook veggies in butter and sauce.
Season and air fry salmon at 400 for 10 minutes.
Mix sauce ingredients.
Serve over rice.
Notes from My Kitchen
Don’t overcook the salmon.
Sauce makes this bowl shine, don’t skip this part!
