My Family Literally Said “Please Add These To The Rotation”
These Roasted Sweet Potato Stacks, as I’m calling them, got an immediate stamp of approval from my whole family the first time I made them.
Roasted, caramelized, open-face sweet potatoes
Creamy chipotle sauce
Spicy ground chicken
Avocado
Cilantro, avocado, maybe pickled red onions
Crushed pistachios or something seedy and crunchy
Everybody gets to build their own right at the table, which is an A+ method when you’re serving people with all different ideas of what tastes good.
I mean, HOW GORGEOUS!
I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. If you didn’t get as much caramelization as you wanted from the oven, you can pop the sweet potatoes in a skillet with some butter to extra-caramelize the open face sides of them before serving.
My family adores these. We’ve done them for 3 weeks straight now and my husband says he’s a “10/10 for this meal.” We’ve also loved this bowl variation with street corn dip on top!
Macros friendly, flavor friendly, and great for leftovers / meal prep. Hope you love them, too!
This black bean taco casserole is the kind of weeknight dinner that gets everyone at the table fast — layers of spiced black beans, rice, and veggies, topped with melty cheese and crunchy corn chips that bake up just like nachos.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Bean Recipes
💪 Nutrition Highlights: High in plant-based protein and fiber from black beans; good source of vitamins C and A from the bell peppers
🥕 Main Ingredients: Black beans, rice, salsa, bell peppers, corn, Cheddar cheese, corn chips
🔥 Flavor Profile: Smoky, warmly spiced, savory, cheesy with a fresh and zesty avocado salsa topping
🧊 Meal-Prep Friendly: Keeps 4 days in the fridge; filling can be made ahead and assembled just before baking
Best Served With: Fresh avocado salsa, sour cream, crumbled feta or queso fresco
This black bean taco casserole or bake is one of those vegetarian dinners I make when I want something that feels a little fun and indulgent but is actually packed with good stuff.
The filling is a deeply flavored mix of sautéed onion and bell peppers, smoked paprika, cumin, garlic, tomato paste, salsa, cooked rice, black beans, and corn — basically all your taco night favorites cooked down into one hearty, saucy base. Then it gets layered into a baking dish between two rounds of corn chips and a generous amount of shredded cheddar, and baked until it’s bubbly, melty, and golden — honestly, it looks like a giant nachos situation in the best possible way. The crispy chip topping is something I am very enthusiastic about.
Top each portion with a fresh, bright avocado salsa and a dollop of sour cream, and you’ve got a complete dinner that feels festive enough for a weekend but easy enough for a Tuesday. It’s a great one to bring to a gathering or serve to a crowd, too — the 9×13 dish stretches easily to 8 portions.
👩🍳 You might also like these Tex-Mex recipes: Mexican chicken rice casserole, Mexican ground beef casserole, sweet potato and black bean tacos, Mexican stuffed sweet potatoes, Mexican salad with corn & black beans, arroz rojo (Mexican red rice), or these best bean recipes.
What You’ll Need
Here is what you’ll need for this black bean taco casserole recipe. Find the full measurements in the recipe card below.
For the filling:
Olive oil — for sautéing the vegetables; any neutral cooking oil works fine.
Onion — diced large; the sweet base of the filling. White or brown both work.
Red and yellow or green bell peppers (capsicum) — these add color, sweetness, and texture. Any combination of colors works; use what you have.
Garlic — adds savory depth to the spice base.
Tomato paste — just a tablespoon, but it adds richness and a deep, slightly sweet tomato note.
Salsa — use a mild chunky store-bought variety for ease and flavor. The chunkier the better; it adds texture to the filling. You can go medium if you’d like a bit more heat.
Cooked rice — white or brown both work well. This is a brilliant way to use up leftover rice from earlier in the week.
Black beans — rinsed and drained from a can; these bring plant-based protein and fiber, plus that classic taco flavor. You could swap for pinto beans in a pinch.
Corn kernels — frozen corn defrosted in boiling water, or canned and drained. Either works perfectly here.
Spices: ground cumin, smoked paprika, ground coriander, dried oregano, and optional mild chili powder or cayenne. This blend gives the filling its warm, smoky, Mexican-inspired depth — don’t skip the smoked paprika, it makes a real difference.
Salt — season as you go at each stage.
For the topping:
Corn chips — about 150 grams / 4–5 oz. They go in two layers: under the filling and over the cheese, so they get crispy on top like nachos. I usually crush a small handful to scatter on top for extra crunch.
Shredded cheddar or Mexican blend cheese — use a good melting cheese. Mexican blend is especially good here if you can find it.
For the avocado salsa:
Avocado — diced; adds creaminess and freshness to cut through the richness of the bake.
Tomato — diced small; adds juiciness and a little acidity.
Red onion — very finely diced; punchy and fresh.
Lime juice — brightens everything up and keeps the avocado from browning.
Fresh cilantro (coriander) — adds herby freshness. If you’re not a cilantro fan, flat-leaf parsley works instead.
Salt — to taste.
Optional for serving: sour cream, crumbled feta or queso fresco, pickled jalapeños.
How To Make Black Bean Taco Casserole
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this black bean taco bake.
Heat olive oil in a large skillet or pan over medium heat. Add the diced onion and peppers with a little salt, and cook for 5–7 minutes until softened and lightly golden. Add the garlic and cook for another 30 seconds.
Stir in the tomato paste and all the spices, adding the remaining salt. Cook for 30–60 seconds, stirring constantly, until the mixture smells fragrant and the paste darkens slightly.
Add the salsa, cooked rice, black beans, and corn. Stir everything together well and let it simmer for a couple of minutes so the filling thickens slightly and absorbs all those flavors. Taste and adjust salt or add a pinch of sugar if needed. The mixture should be moist but not watery.
Preheat your oven to 180°C / 350°F. In a 9×13 baking dish, spread half the corn chips across the bottom. Spoon the filling over the chips and spread evenly. Scatter about 1 cup of shredded cheese over the filling. Add the remaining corn chips as the next layer, then top with the rest of the cheese, letting it nestle between and over the chips. Crush a small handful of chips over the top if you like extra crunch.
Bake for 15–20 minutes until the cheese is melted and bubbly and the top chips are golden and crisp like nachos. Rest for 5 minutes before serving — this helps the casserole set a little.
While it bakes, toss together the avocado salsa: combine the diced avocado, tomato, red onion, lime juice, cilantro, and salt.
Spoon the avocado salsa generously over each serving (or over the whole dish). Top with sour cream and crumbled feta if desired.
Watch The Video
Recipe Tips
Make it vegan: Use a dairy-free cheese alternative (many melt well these days) and swap the sour cream for coconut yogurt or a vegan sour cream.
Make it spicier: Add more cayenne to the spice blend, use medium salsa, or serve with pickled jalapeños or hot sauce on the side.
Add more protein: Stir a drained can of pinto beans or kidney beans into the filling along with the black beans, or add some cooked lentils.
Leftover rice is perfect here: This recipe was made for using up day-old cooked rice. It absorbs the filling flavors beautifully and is much better than fresh-cooked rice straight from the pot. Just make sure the rice is no older than 1 day!
Filling can be made ahead: Cook the filling up to 2 days ahead and refrigerate. Assemble with chips and cheese just before baking.
Storage: Leftovers keep well in the fridge for up to 4 days. Reheat in the oven at 160°C / 325°F for best results so the chips crisp back up, or in the microwave (chips will soften). The filling on its own freezes well for up to 3 months — freeze before assembling with chips and cheese.
Don’t assemble too far ahead: Once the chips go in, they soften as they sit, so bake it relatively soon after assembling for the crispiest result.
Cheese swap: Monterey Jack, pepper jack, or any good melting cheese works in place of cheddar.
Gluten-free: This recipe is naturally gluten-free as long as your corn chips are certified gluten-free — just check the label.
Serving Suggestions
This black bean taco casserole is a full meal on its own, especially once you’ve added the avocado salsa and a dollop of sour cream. If you want to stretch it to a bigger crowd or round out the table, a simple green salad or my Mexican Salad With Corn & Black Beans alongside it is a lovely match. Arroz Rojo is another great option if you want to serve it more like a traditional Tex-Mex spread. For drinks, it’s great with an iced lime agua fresca, a cold beer, or sparkling water with a wedge of lime.
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A hearty, cheesy black bean taco bake loaded with spiced black beans, rice, corn, and bell peppers, topped with crunchy corn chips and melted cheese. Vegetarian, crowd-pleasing, and ready in 40 minutes. Find step-by-step photos and more recipe tips above.
Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced onion and bell peppers with ½ teaspoon salt. Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for 30 seconds more.
Stir in the tomato paste, all the spices, and the remaining ½ teaspoon salt. Cook for 30–60 seconds, stirring constantly, until the paste darkens and the spices smell fragrant.
Add the salsa, cooked rice, black beans, and corn. Stir well to combine and simmer for 2–3 minutes until everything is coated and the mixture has thickened slightly. It should be moist but not watery. Taste and adjust seasoning — add more salt or a small pinch of sugar if needed.
Preheat oven to 180°C (350°F). In a 9×13-inch (23x33cm) baking dish, spread half the corn chips across the bottom in an even layer.
Spoon the filling evenly over the chips. Scatter about 1 cup of shredded cheese over the filling. Add the remaining corn chips on top of the cheese layer, then finish with the rest of the cheese, spreading it over and between the chips. For extra crunch, crush a small handful of chips and scatter over the top.
Bake for 15–20 minutes until the cheese is melted and bubbling and the top chips are golden and crispy. Rest for 5 minutes before serving.
While the casserole bakes, make the avocado salsa: combine the diced avocado, tomato, red onion, lime juice, cilantro, and salt. Toss gently to combine.
Serve portions topped generously with avocado salsa, sour cream, and crumbled feta if desired.
Important Ingredient Tips: Use a chunky salsa rather than a smooth or thin one — it adds better texture to the filling. Smoked paprika is key to the flavor; regular paprika won’t give you the same depth. Leftover cooked rice (cold from the fridge) works especially well in this recipe. Key Recipe Tips: Don’t skip resting the casserole for 5 minutes after baking — this helps it set so portions hold together better. If you want a maximum crunch on the chips, assemble and bake right away rather than letting it sit. You can crush a handful of chips to scatter on top for extra texture. Storage Tips: Leftovers keep well in the fridge in an airtight container for up to 4 days. Reheat in the oven at 160°C (325°F) for about 10 minutes for crispier chips, or microwave (chips will soften but it still tastes great). Make-Ahead Tips: The filling can be made up to 2 days ahead and stored in the fridge. When ready to eat, assemble with the corn chips and cheese and bake straight away. The filling also freezes well (without the chips and cheese) for up to 3 months — thaw overnight in the fridge, then assemble and bake. FAQs: Can I use canned salsa instead of homemade? Yes, absolutely — this recipe is designed for a good quality store-bought chunky mild salsa. It saves time and adds great flavor. Can I make this ahead of time? You can make the filling up to 2 days ahead and refrigerate it. Assemble the casserole with the chips and cheese just before baking for the best texture and crunchiest topping. Can I freeze this casserole? The filling freezes beautifully on its own for up to 3 months. We don’t recommend freezing the fully assembled bake as the chips won’t hold up well after thawing. Freeze the filling only, then assemble fresh when you’re ready to bake. Can I add meat to this? Yes — cooked and seasoned ground beef or ground chicken stirred into the filling would work well. You could also add shredded rotisserie chicken. Is this recipe gluten-free? It can be — make sure your corn chips are certified gluten-free, as some brands process them in shared facilities. Can I use a different type of bean? Pinto beans, kidney beans, or even chickpeas (for a slightly different flavor) would all work well in place of black beans. What if I don’t have cooked rice? You need pre-cooked rice for this recipe. You can use a microwave rice pouch, day-old rice, or simply cook a batch ahead of time and let it cool before adding.
Whenever we’re stumped on what to make for dinner, we know we can count on these easy salmon recipes. We make them on repeat, and they always come through.
I almost always toss some salmon into my cart at the store. If there’s a salmon fillet in the fridge, I know a quick, tasty dinner is just minutes away. These are our go-to salmon recipes. They are simple, fast, and always delicious. Whether you are looking for a hands-off sheet pan bake, a sweet and sticky glazed salmon fillet, or tender salmon burgers, there is something here for everyone.
When shopping, keep in mind how different varieties cook. We love rich, higher-fat salmon like king (Chinook) or farmed Atlantic, because that extra marbling ensures the fish stays incredibly soft and moist. If you prefer the flavor of wild-caught sockeye or coho, just keep in mind that they are naturally leaner, so you will want to keep a closer eye on the cooking time to ensure they stay perfectly tender.
Find all 12 recipes below. For more, join our free newsletter to get our best recipes delivered straight to your inbox. Happy cooking!
Our Favorite Salmon Recipes
Brown Sugar Baked Salmon
This brown sugar baked salmon is such a delicious and easy dinner. Our easy brown sugar rub caramelizes and turns into a sweet, smoky glaze in the oven.
Perfect Poached Salmon
I’m convinced this poached salmon recipe makes some of the most tender, mouth-watering salmon. It’s also ridiculously easy!
Lemon Dill Baked Salmon
This lemon dill baked salmon is my family’s favorite way to cook salmon.Thanks to our easy baking method, the fish stays moist, flaky, and melts in your mouth.
Garlic Caper Baked Salmon
We love this baked salmon with capers and garlic. It tastes incredible. Tender, flaky salmon, gently cooked in butter with garlic, lemon, and capers.
Sour Cream Baked Salmon
Our sour cream baked salmon recipe is quick and so delicious. You’ll spread a simple sour cream and mustard sauce over salmon fillets and bake until cooked through.
Easy Smoked Salmon Dip
Our smoked salmon dip recipe is incredibly creamy and delicious. I love serving it with thick potato chips, crackers, sliced bread, or even spread onto bagels for an easy meal.
Maple Soy Glazed Salmon
This sticky, sweet glazed salmon recipe is about to become your new favorite way to cook salmon.
Salmon Burgers
This incredible salmon burger recipe, made with fresh salmon, lemon, and plenty of dill, is a new family favorite. They’re moist in the middle, packed with flavor, and so easy to make. I think you’ll love them as much as we do!
Chipotle Salmon Sandwiches
These easy salmon sandwiches are seriously delicious with pan-seared salmon and a quick homemade mayonnaise. They are a little sweet, a little spicy, and incredibly delicious!
Easy Salmon Patties
These salmon patties call for canned salmon, and truly are the most delicious salmon cakes we’ve tried. They are budget-friendly, easy, and seriously tasty!
Cedar Plank Salmon with Citrus Rub
My family loves this cedar plank salmon made with the easiest citrus and brown sugar rub! The salmon stays soft and juicy in the middle and takes on the most delicious smoky flavor from the cedar plank.
Grilled Salmon with Nectarines
This grilled salmon with nectarines and goat cheese is such an easy, light dinner, especially during the warmer months!
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We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us
This super simple fried rice sauce recipe is a weeknight lifesaver, and I bet you already have everything you need to make it.
I always have a jar of this sauce in my fridge because it’s so versatile. It takes less than 5 minutes to make, and it helps me get dinner on the table fast.
You have to try making our easy fried rice with this sauce! It’s also perfect as a quick and delicious sweet soy glaze for other proteins like chicken or tofu.
Key Ingredients
Soy Sauce: This is the base of our sauce, so you’ll want to use a low-sodium soy sauce or low-sodium tamari. For some extra richness, you can substitute some of the low-sodium soy sauce with a dark soy sauce or mushroom soy sauce (which adds a bit more flavor).
Brown Sugar: The sugar balances the saltiness of the soy sauce. Brown sugar adds more flavor than regular sugar. Coconut sugar would be great, too! I use a 3:1 ratio of soy sauce to sugar, but when making this sauce, you can always adjust with more sugar to make it sweeter.
Rice Vinegar: Unseasoned rice vinegar makes the sauce pop. It usually has a green top.
Sesame Oil: You’ll want to add toasted sesame oil to this sauce. I usually add extra sesame oil when making my fried rice recipe.
Mirin: This is optional, but it really pulls the sauce together. It’s sweet and fragrant. I also use it when making teriyaki sauce.
More Optional Ingredients: This is why I love making homemade sauces, you can always make them your own! This sauce is lovely with the ingredients above, but for more flavor, consider a little Chinese 5 spice or chili paste (like sambal oelek or gochujang) to add some heat.
Find the full recipe with measurements below.
My Tips for Making and Using Your Sauce
Tip 1: Adjust to your taste. Feel free to adjust to your taste. You can add more sugar or any of the optional ingredients for extra flavor. Remember, the sauce needs to taste strong on its own to season all the rice and vegetables properly. If the sauce seems overpowering, you’re on the right track.
Tip 2: A quick guide to making fried rice. For my favorite recipe, see our homemade fried rice, but here’s a quick rundown of what you’ll need to do:
Cook proteins such as beef, chicken, pork, and shrimp in a large skillet or wok with some vegetable oil until barely cooked through. Then, remove it and set it aside.
Sauté hearty vegetables like onions, mushrooms, and carrots in a large saucepan or wok for 1 to 2 minutes.
Stir in aromatics like minced garlic, ginger, or the white parts of green onions, along with quick-cooking veggies like zucchini, edamame, or peas. Cook for about 1 minute.
Add cold rice. Cook and stir it until it’s heated through and slightly browned.
Pour in the sauce, starting with 2 tablespoons and adding more as needed.
Add eggs (optional) by pushing the rice to one side of the pan. Scramble eggs in the empty space, then break them up and stir them into the rice.
Serve topped with sliced green parts of green onions and sesame seeds.
Tip 3: More ways to use your sauce. This sauce also works as a sweet soy for beef, chicken, pork, tofu, and shrimp. Quickly cook your protein in a bit of oil or butter. Add 2 to 3 tablespoons of the sauce along with an equal amount of water or broth. To thicken it into a perfect glaze, mix 1 teaspoon of cornstarch with 2 teaspoons of water. Stir this into the pan and simmer until the sauce thickens and coats the protein.
More Homemade Sauces
Fried Rice Sauce
PREP
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TOTAL
Our family loves fried rice, so we usually have a jar of this easy to make sauce in our fridge. It’s perfect with soy sauce, sugar, rice vinegar, and sesame oil, but if you have the other ingredients on hand, they really take this sauce to the next level. I highly recommend the mirin!
Makes 1 cup
You Will Need
¾ cup low-sodium soy sauce (190g)
¼ cup brown sugar (50g)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons mirin, optional
¼ teaspoon Chinese five spice, optional
1 tablespoon sambal oelek chili paste or gochujang, optional
Directions
1Add soy sauce, brown sugar, rice vinegar, and sesame oil to a small saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves. If you are adding them, stir in the optional ingredients.
Adam and Joanne’s Tips
Storing: Keep this sauce in an airtight container like a mason jar in the refrigerator for up to one week. Shake before using.
Freeze: Freeze this sauce in ice cube trays, dividing it between the ice cube holes. When frozen, pop them out and add to a freezer-safe container or zip-top bag.
Soy sauce: Use a low-sodium soy sauce for this. For extra flavor, consider substituting 4 tablespoons (¼ cup) of it with dark soy sauce or mushroom soy sauce, both of which add a richer taste to the sauce.
Tips for fried rice: Use day-old, leftover rice or cold rice for the best results. Freshly cooked rice tends to turn out mushier. I like short or medium-grain white rice, such as Calrose or Jasmine rice. Brown rice and quinoa will also work.
Seasoning: This sauce adds a good amount of seasoning, but we still recommend lightly seasoning with salt as you go along when making fried rice. So, lightly season the protein and the veggies as you cook them before adding the sauce. This way it will turn out just as delicious as your favorite restaurant!
The nutrition facts provided are estimates.
Nutrition Per Serving Serving Size 1 tablespoon / Calories 24 / Total Fat 0.9g / Saturated Fat 0.1g / Cholesterol 0mg / Sodium 326.4mg / Carbohydrate 5.5g / Dietary Fiber 0g / Total Sugars 4.5g / Protein 0.9g
AUTHOR:
Joanne Gallagher
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This spicy edamame recipe is easy and tastes incredible, thanks to garlic, ginger, and a spicy chili sauce. This is one of my favorite edamame recipes!
You’ll often see steamed edamame with sea salt on restaurant menus, but in this recipe, we kick the flavors up a notch. You are going to love the ridiculously easy ginger, garlic, chili sauce!
Of all the recipes I’ve tried, this is seriously my favorite way to cook edamame. It’s so flavorful!
Key Ingredients
Edamame: These are young soybeans, which means the beans are soft and easy to eat. In this edamame recipe, we cook the beans inside their shell. You don’t eat the shell. I use my front teeth to scrape the beans out of the pod (they pop out easily). You can use shelled edamame in the recipe. I’ve included tips below the recipe.
Garlic and ginger: I use a tablespoon each of minced garlic and ginger. If you don’t want to buy fresh ginger, look in the produce section of your grocery store for the tubes of ginger (sometimes you can also find frozen pureed ginger).
Soy sauce, maple syrup, and toasted sesame oil: I love the simple sauce in this recipe. It’s a little salty from the soy sauce (or use tamari), sweet from maple syrup (or use honey), and toasty from the sesame oil.
Chili sauce: I love Sambal Oelek. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores. Check the grocery aisle where you’d buy soy sauce, and it should be there. If you can’t find it, Sriracha or Gochujang are good alternatives.
Find the full recipe with measurements below.
How to Make Spicy Edamame
Tip 1: Keep the shells on. You’ll start with fresh or frozen edamame in their shells. Since it’s more available where we live, we use frozen. You’ll steam or boil the edamame until the pods are bright green and heated through. I boil my edamame in the video in the recipe below.
Tip 2: Toss with our chili sauce. To make it, heat minced garlic and ginger in oil for a minute in a skillet on the stove. Now that the garlic and ginger are fragrant and have released their flavors into the oil, you can stir in soy sauce, maple syrup, and chili sauce. Toss the sauce with your cooked edamame pods, and you are ready to dig in.
Serving Suggestions
I love this as a snack or appetizer. It’s excellent served next to other appetizers like egg rolls, spring rolls, and homemade crab Rangoon.
You can make it a complete meal by serving it next to rice, fried rice, homemade sushi, and stir fries like this broccoli chicken stir fry or this veggie stir fry. I also love it with chicken teriyaki!
Garlic Ginger Spicy Edamame
PREP
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This spicy edamame is simple and tastes incredible. Cooking edamame at home is easy and takes minutes. In the recipe, we cook the edamame in their shells. You don’t eat the shells, though. To eat the beans inside, scrap them out of their shell using your front teeth. They pop out easily.
4 Servings
Watch Us Make the Recipe
You Will Need
1 pound fresh or frozen edamame in their pods
1 tablespoon avocado oil or other neutral oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons light soy sauce or tamari
2 to 3 teaspoons pure maple syrup, sugar or honey
1 teaspoon toasted sesame oil
1/2 to 1 tablespoon Sambal Oelek or Sriracha
Directions
Cook Edamame
1To boil edamame, bring a large pot of water to a boil and add a teaspoon of salt. Add the edamame and return to a boil. Cook until bright green and heated through, 3 to 5 minutes. Drain.
2To microwave edamame, place the edamame in a microwave-safe dish with 1/4 cup of water and a pinch of salt. Partially cover the dish with a plate, then microwave on high until bright green and heated through. Depending on your microwave, this can take 1 to 5 minutes.
Make the Spicy Sauce
1Heat the oil in a medium skillet over medium heat. Add the garlic and ginger. Cook until fragrant, but before they brown, 30 to 60 seconds.
2Remove the skillet from the heat, and then stir in the soy sauce, maple syrup, sesame oil, and chili sauce.
3Taste and adjust with additional maple syrup to balance out the soy sauce or more chili sauce to make it spicier.
4Toss the edamame with the sauce and serve.
Adam and Joanne’s Tips
Sambal Oelek is a chili paste made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores, just check the aisle where you’d buy soy sauce.
Shelled edamame: You can toss cooked shelled edamame beans with the spicy sauce.
The nutrition facts provided below are estimates.
Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 183 / Total Fat 9.9g / Saturated Fat 2.9g / Cholesterol 0mg / Sodium 265.7mg / Carbohydrate 12.9g / Dietary Fiber 5.5g / Total Sugars 5.6g / Protein 13.5g
AUTHOR:
Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us
This grilled salmon with nectarines and goat cheese is such an easy, light dinner, especially during the warmer months!
If you’ve never grilled nectarines or peaches, consider this your sign to start. We toss nectarine wedges with maple syrup and a pinch of red pepper flakes, then grill them until they are soft, sweet, and absolutely mouthwatering.
Serve them over a bed of couscous with simply grilled salmon and creamy goat cheese. It’s fresh and gorgeous, and it comes together so quickly. A total winner.
Key Ingredients
Salmon: Any salmon fillet will work for this recipe. We especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is grilled.
Nectarines: Grilled stone fruit is lovely. In this dish, we grill nectarines, but peaches or apricots would be excellent, too. Look for ripe, but slightly firmer fruit and save the really soft ones for eating fresh.
Maple Syrup and Pepper Flakes: Toss the nectarines with these before grilling. The sugars in the maple syrup caramelize on the grill and get a little smoky.
Couscous: Any cooked grain or quinoa is perfect here. Couscous, rice, quinoa, or orzo are all great. Before serving, fluff it and stir in a little olive oil, lemon juice, and a pinch of salt.
Goat Cheese: Use fresh, soft goat cheese, usually sold in logs.
Basil: Fresh herbs add a pop of color and fresh flavor. If you do not have basil, use parsley, cilantro, mint, or dill.
Find the full recipe with measurements below.
How to Make Grilled Salmon with Nectarines
You can make this recipe indoors with a grill pan or outdoors on an outdoor grill. Fish is delicate and can be a little tricky to grill, so I’ll tell you upfront that the most foolproof option is the grill pan on the stove. That said, grilling salmon on an outdoor grill is absolutely doable, so I’ve shared all my best tips below.
Tip 1: Prepping the grill. If you are staying inside, you’ll need a preheated grill pan over medium heat. If you are using an outdoor grill, preheat it for a good while and make sure the grates are very clean (otherwise the salmon will stick).
Tip 2: Have a fish spatula ready. When flipping the fish, you might find it sticks to the grates (even if you have oiled it and preheated the grill). A flexible fish spatula is really helpful for wiggling underneath the salmon fillets so you can flip them.
Tip 3: Keep the salmon skin on and oil the fish. In our photos, the salmon skin was removed. That said, I much prefer to cook my salmon with the skin still on. It acts as a little insulator, helping keep the fish moist and tender inside.
If you have salmon with the skin still on, keep it that way and place your fillets skin-side down when you start cooking them. Before you grill, rub the salmon all over with oil (adding the oil to the fish instead of the grill grates prevents it from sticking).
Tip 4: Grill salmon until an internal temperature of 125°F. I realize this is yet another gadget I am recommending for this recipe, but I promise it is worth it. When cooking delicate fish, like salmon, an internal thermometer is really helpful. Pierce it into the thicker part of a fillet for a reading. Remove the fish from the grill when it reaches 125°F, which means it will still be ever-so-slightly undercooked in the middle. That’s okay, though, because carryover cooking will finish it for you.
Tip 5: Grill the nectarines. After cutting them into wedges, toss the fruit with some maple syrup and a pinch of red pepper flakes. Then, add them to the grill. Look for them to pick up some color and grill marks, then flip.
Tip 6: Serve over seasoned couscous. Toss cooked couscous (or rice or quinoa) with a little olive oil, lemon juice, a pinch of salt, and a little fresh basil. It’s a simple step, but it adds so much more interest to the final dish.
More Summer Dinners
Easy Grilled Salmon with Nectarines
PREP
COOK
TOTAL
We keep the salmon simple with olive oil, salt, and pepper for this recipe, but add flavor with grilled nectarines and creamy goat cheese. We’ve offered tips for grilling the salmon in the recipe below. If using an outdoor grill, make sure your grates are very clean; otherwise, use a grill pan (either on the grill or on the stove). Feel free to swap nectarines with peaches or another stone fruit (apricots would be lovely).
Serves 4
You Will Need
1 ½ pounds center-cut salmon, skin-on, cut into 4 filets, about 6 ounces each
Extra-virgin olive oil
Salt and freshly ground black pepper
2 medium nectarines or peaches, pits removed and cut into wedges
1 ½ tablespoons maple syrup
½ teaspoon gochugaru or crushed red pepper flakes
3 cups cooked couscous, quinoa, or rice
½ lemon, juiced
4 ounces fresh goat cheese
Large handful of basil leaves, chopped
Directions
1Prepare a grill for cooking over medium heat. If using an outdoor grill, make sure the grates are very clean to help prevent the fish from sticking. If grilling inside, heat a lightly oiled, well-seasoned grill pan over medium-high heat.
2Pat the salmon fillets dry with paper towels. Brush both sides generously with olive oil and season with salt and pepper (oiling the fish itself, rather than just the grates, is the best way to ensure the salt and pepper adhere and the fish won’t stick).
3Grill the salmon skin-side down first—leaving the skin on to protect the delicate flesh from the heat—for 5 to 6 minutes per side. When flipping, a thin, flexible fish spatula works best. If you feel resistance when trying to slide the spatula under, do not force it; give it another minute to release naturally from the grates. Cook until it flakes easily with a fork. (If you have one, take the salmon off the heat when an internal thermometer reads 125°F.)
4Meanwhile, toss the nectarine wedges with 1 tablespoon of olive oil, maple syrup, and crushed red pepper flakes. Place on the grill and cook until warmed through and grill marks appear, about 2 minutes per side.
5In a medium bowl, toss the warm cooked couscous or rice with a drizzle of olive oil, the juice from half a lemon, a pinch of salt, and half of the chopped basil.
6Serve the salmon on a bed of seasoned couscous, topped with the grilled nectarines, a few crumbles of goat cheese, and the remaining fresh basil.
Adam and Joanne’s Tips
The nutrition facts provided are estimates.
Nutrition Per Serving Serving Size 1/4 of the recipe (1 fillet, 3/4 cup couscous) / Calories 528 / Total Fat 19.7g / Saturated Fat 6.3g / Cholesterol 100mg / Sodium 560.9mg / Carbohydrate 40.4g / Dietary Fiber 2.9g / Total Sugars 10.4g / Protein 48.4g
This Grilled Lamb Chops Recipe is perfect for a special occasion and I use a lamb marinade with garlic and herbs to add flavor. If lamb chops aren’t in the budget, see ideas in this post for less expensive options for cooking lamb on the grill.
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I made this Grilled Lamb Chops Recipe with a package of lamb chops from Costco, and everyone loved this for a special dinner. I used a tasty lamb marinade with lots of garlic and herbs, and marinated the lamb chops for a few hours. Then we quickly grilled them for a truly memorable meal!
Lamb chops are something I would order as a splurge when I’m eating in a nice restaurant. And I love cooking lamb at home once in a while, although I realize they’re a budget splurge for most people. But the Grilled Lamb Chops are extra low in carbs, and lamb is just so delicious!
I hope you try this easy recipe for grilling lamb chops if you don’t mind splurging a bit. Or see the links below for other ideas for cooking grilled lamb that are a bit less expensive.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
lamb loin chops
sea salt to taste
Red Wine Vinegar (affiliate link)
chopped fresh rosemary
chopped fresh thyme
Minced Garlic (affiliate link)
Olive Oil (affiliate link)
fresh ground black pepper to taste
Is fresh rosemary and thyme a must for the grilled lamb chops marinade?
This recipe is amazing with chopped fresh herbs in the lamb marinade, but if that’s not an option just use a slightly smaller amount of ground rosemary (affiliate link) and ground thyme (affiliate link).
Can you make grilled lamb chops without an outdoor grill?
If you don’t have an outdoor grill, these marinated lamb chops can be cooked on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link) with good results. Remember that the George Foreman grill cooks both sides at once so the grilling time will be shorter.
Want less expensive ideas for Grilled Lamb?
Here are some options if you like the sound of marinated lamb cooked on the grill but lamb chops aren’t in the budget. Use a cheaper cut of lamb for Kabobs or Souvlaki. And both those recipes for lamb cooked on skewers are amazing served with Tzatziki Sauce.
How low in carbs are the Grilled Lamb Chops?
These amazing lamb chops cooked on the grill have only 1 net carb per serving with 36 grams of protein!
How to Make Grilled Lamb Chops (with Garlic and Herbs):
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
The first photo is the package of lamb chops I got at Costco and they were a pretty good buy for a special meal.
Whisk together vinegar, rosemary, thyme, garlic, olive oil, and pepper to make the marinade.
I trimmed just a little fat on each lamb chop.
Put lamb chops into a Ziploc bag with the marinade and marinate in the fridge for a few hours (or all day while you’re at work.)
When it’s time to cook, drain the lamb chops into a colander and let lamb come to room temperature while you heat the grill.
Put lamb chops on grill, placing them diagonally across the grill grates, and cook until you see nice grill marks, about 4 minutes.
Rotate each lamb chop to go the other way on the grill grates and cook about 4 minutes longer (or until you have nice criss-cross grill marks.)
Turn lamb chops over and cook to your desired doneness, about 2 minutes more for medium rare.
You can use an Instant-Read Meat Thermometer (affiliate link) to check the lamb, most sources recommend 145F/60C for medium rare. Or here’s a good chart with lamb cooking temperatures from The Kitchn.
Let the Grilled Lamb Chops rest for a few minutes after you take them off the grill, then season with sea salt and serve hot.
Make it a Low-Carb Meal:
The Grilled Lamb Chops are shown with Cucumber and Radish Salad with Feta Dressing in the photo, and that was a great combination. They would also taste great with any of these side dishes for a low-carb meal:
Want more low-carb recipes for meat cooked on the grill?
You might like to check out Amazing Keto Steak Recipes or Grilling Recipes with Beef, Pork, or Lamb if you’re someone who enjoys meat cooked on the grill!
Ingredients
8 lamb loin chops, about 1 inch thick (you can use thinner ones, but adjust the cooking time)
sea salt to taste to season cooked lamb chops
1/4 cup red wine vinegar
2 T chopped fresh rosemary
1 T chopped fresh thyme
1 tsp. garlic puree or minced fresh garlic
2 T olive oil
fresh ground black pepper to taste
Instructions
I trimmed some of the outside fat from lamb chops; keep more fat on if you prefer.
Combine red wine vinegar, chopped fresh rosemary, chopped fresh thyme, minced garlic, olive oil, and black pepper to make the marinade.
Place lamb chops inside Ziploc bag, pour marinade in, and marinate lamb for 1-4 hours in the fridge. (Or marinating all day while you’re at work is also fine.)
When it’s time to cook, drain lamb chops into a colander placed in the sink and let them come to room temperature while you preheat the grill.
Preheat gas or charcoal barbecue grill to medium-high heat. (You can only hold your hand there for 2-3 seconds at that heat.)
Put lamb chops on the grill, placing them diagonally across the grill grates, and cook until you see nice grill marks, about 4 minutes.
Rotate each lamb chop to go the opposite way on the grill grates and cook about 4 minutes longer (or until you have nice criss-cross grill marks.)
Turn lamb chops over and cook to your desired doneness, about 2 minutes more for medium rare. (If you want to use an Instant-Read Meat Thermometer (affiliate link) to check the lamb, most sources recommend 145F/60C for medium rare, or here’s a good chart with lamb cooking temperatures from The Kitchn.)
Let the lamb rest for a couple of minutes when you take it off the grill. Then season Grilled Lamb Chops with sea salt to taste and serve hot.
Notes
The marinade used here was adapted from this recipe.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Did you make this recipe?
Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions: Marinated lamb chops cooked on the grill are a perfect choice for low-carb or Keto diets. If you’re following the original South Beach Diet, lamb is a bit high in fat but I would eat this for a treat if you trim the lamb chops to remove most of the fat.
Find More Recipes Like This One: Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe This Grilled Lamb Chops Recipe was first posted in 2007, probably with a photo that was pretty dismal in those days. The photos were improved in 2018 and the recipe was last updated with more information in 2026. And now many years later I’m still a huge fan of lamb chops cooked on the grill!
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This whole baked salmon fillet with a simple creamy lemon and dill sauce is the kind of recipe that earns a permanent spot in your weekly rotation — quick, healthy, and genuinely delicious.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Fish Dinner Recipes
At A Glance
⏱ Ready In: 30–35 minutes
🍽 Serves: 4–6 (depending on the size of the fillet)
🌱 Diet: Gluten-Free, High-Protein, Low-Carb
💪 Nutrition Highlights: Rich in omega-3 fatty acids and protein
🔥 Flavor Profile: Fresh, creamy, herby, with a gentle tang from lemon
🧊 Meal-Prep Friendly: Leftovers keep in the fridge for 3–4 days; great cold in a salad or a wrap
🥗 Best Served With: Roasted vegetables, steamed rice, a simple green salad, or crusty bread
Salmon is on our dinner table frequently, and this baked whole fillet with lemon dill sauce is one of my most-reached-for recipes when I need dinner on the table fast.
The salmon gets a quick seasoning and brush of mayo, olive oil, and dried dill before going into a hot oven — and that little bit of mayo does something wonderful, keeping the fish moist and adding a subtle richness that plain olive oil alone doesn’t quite achieve. While it bakes, you’ve got just enough time to stir together the creamy lemon dill sauce, which comes together in about two minutes flat. The sauce is tangy, herby, and cooling — the perfect contrast to warm, flaky fish.
Even picky eaters tend to love this one (salmon is one of the few fish recipes that gets a thumbs up from just about everyone at my table). It’s a genuinely easy, healthy weeknight dinner that feels a little special without requiring much effort.
👩🍳 You might also like these salmon dinner recipes: Mediterranean baked salmon fillets, teriyaki salmon bowls, grilled salmon salad with kale, corn & parmesan, Mediterranean salmon bowl, salmon bites with sweet chili glaze, and 25 salmon dinner ideas.
What You’ll Need
Here is what you’ll need for this baked salmon with lemon dill sauce recipe. Find the full measurements in the recipe card below.
For the salmon:
Whole salmon fillet — A single large fillet (about 2 lbs / 900 grams) feeds 4–5 people easily. Look for one with the skin on to help hold the fish together during baking. Skin-off works too; just handle it a little more gently when transferring to the pan.
Dried dill — The hero herb here. It has an earthy, slightly anise-like flavor that’s a natural match for salmon. Fresh dill works beautifully if you have it on hand — just use about a tablespoon.
Mayonnaise — Just a small amount, mixed with olive oil and dill, and brushed over the fish. It acts as a moisture barrier and helps the top of the salmon stay juicy. Light mayo works just as well.
Olive oil — Adds richness and helps the salmon cook evenly.
Salt and pepper — Season lightly; the sauce brings plenty of flavor.
For the lemon and dill sauce:
Sour cream — The base of the sauce, giving it that creamy, slightly tangy character. You can swap for light sour cream or Greek yogurt if you’d prefer a lighter option.
Mayonnaise — Mixed in with the sour cream for extra body and richness. Light mayo is fine here too.
Dried dill — Same herb as the salmon coating, which ties the whole dish together.
Fresh dill – a little bit of chopped fresh dill to freshen it up.
Lemon — Just half a lemon, squeezed in fresh. It cuts through the creaminess and lifts the whole sauce. Start with half and add more to your taste.
Salt and pepper — Season to taste at the end.
How To Make Baked Salmon with Cream Dill Sauce
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this baked salmon with lemon dill sauce.
Preheat your oven to 400°F (200°C) and line a half sheet pan with parchment paper.
In a small bowl, mix together 1 tablespoon of mayo, the olive oil, and 1 teaspoon of dried dill until combined.
Lay the salmon fillet on the prepared baking tray and brush the mayo-dill mixture generously over the top. Season lightly with salt and pepper.
Bake for 20–25 minutes, until the salmon flakes easily with a fork. I usually pull it at around 22–23 minutes — right in the middle of the suggested range — which gives you perfectly cooked, still-juicy fish. The internal temperature should be around 130–135°F (55–57°C) if you’re using a thermometer.
While the salmon bakes, make the sauce. Stir together the sour cream, mayo, and dried dill in a small bowl. Squeeze in the juice of half a lemon, stir, and season with salt and pepper to taste.
Serve the salmon straight from the pan with a generous dollop (or a whole ramekin, if you’re my husband) of the lemon dill sauce on the side.
Recipe Tips
Don’t overcook it. Salmon dries out quickly when pushed past 140°F (60°C). Aim to pull it out when it just starts to flake — it’ll carry over a little from residual heat on the pan.
Use a meat thermometer if you want to be precise. 130–135°F (55–57°C) gives you silky, just-cooked salmon. The FDA recommends 145°F (63°C), but most cooks and chefs prefer it slightly under for better texture and moisture.
Adjust the sauce quantity. The recipe makes a generous amount of sauce — plenty for a family. If you’re cooking for two or you’re light on sauce, halve it. It keeps well in the fridge for a couple of days too.
Swap sour cream for Greek yogurt. If you’d like a lighter sauce, plain full-fat Greek yogurt works really well in place of sour cream. It’s slightly tangier, which pairs nicely with the dill.
Try fresh dill. If you have it in your garden or can grab it from the shops, fresh dill takes both the coating and the sauce up a notch. Use about 1 tablespoon fresh for the salmon coating and 2 tablespoons for the sauce.
Storage: Leftovers keep in an airtight container in the fridge for 3–4 days. Cold salmon the next day is genuinely great flaked over a salad or tucked into a wrap. If reheating, do it gently at a low temperature — high heat will dry it out. Store the sauce separately.
Make it ahead: You can mix the sauce up to 2 days in advance and keep it covered in the fridge. The mayo-dill brush for the salmon can also be prepped ahead and kept chilled until you’re ready to cook.
Serving Suggestions
This is a flexible, weeknight-friendly dinner that pairs well with almost anything. I usually serve it alongside steamed rice or roasted potatoes to soak up the sauce, plus a simple green salad or some steamed broccolini.
In warmer months, it’s excellent with a crisp cucumber salad — the cool crunch works beautifully with the warm, flaky fish.
If you’re feeding a crowd or want something a little heartier, this salmon sits nicely next to a tray of roasted vegetables like asparagus, zucchini, or cherry tomatoes. And honestly, a good loaf of crusty bread for mopping up the extra sauce is never a bad idea.
💬 If you’ve tried this baked salmon with lemon and dill sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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A simple whole baked salmon fillet with a creamy, tangy lemon and dill sauce on the side — a healthy, high-protein dinner that’s ready in about 30 minutes. Find step-by-step photos and more recipe tips above.
For the lemon and dill sauce:
Preheat your oven to 400°F (200°C / 180°C fan). Line a large rimmed baking sheet or half sheet pan with parchment paper.
In a small bowl, stir together the 1 tablespoon of mayo, olive oil, and 1 teaspoon of dried dill until well combined.
Place the salmon fillet on the prepared baking tray. Brush the mayo-dill mixture evenly over the top of the fish. Season lightly with salt and pepper.
Bake for 20–25 minutes, until the salmon flakes easily when tested with a fork. For best results, aim for about 22–23 minutes — this gives you moist, just-cooked fish. If you’re using a thermometer, pull it at 130–135°F (55–57°C) for tender, juicy salmon.
While the salmon bakes, make the sauce. In a small bowl, stir together the sour cream, mayo, and dried dill. Squeeze in the juice of half a lemon, stir to combine, and season with salt and pepper to taste.
Serve the salmon straight from the pan with the lemon dill sauce spooned over or alongside.
Important Ingredient Tips: For the sauce, you can substitute Greek yogurt for sour cream — slightly tangier but works beautifully. Fresh dill is a lovely upgrade for both the salmon coating and the sauce (use 1 tbsp fresh for the coating, 2 tablespoons for the sauce). Key Recipe Tips: Don’t overcook the salmon — aim to pull it out when it just starts to flake; it’ll finish cooking on the tray. Check around the 22–23 minute mark for a 900 gram–1 kilogram fillet. The sauce quantity is generous; halve it if you’re cooking for fewer people. Storage Tips: Cooked salmon keeps in an airtight container in the fridge for 3–4 days. The sauce keeps separately for 2–3 days. Enjoy leftover salmon cold over a salad — it’s excellent. Reheat gently at low temperature to avoid drying it out. Make-Ahead Tips: The lemon dill sauce can be made up to 2 days in advance and kept covered in the fridge. The mayo-dill brush mixture can also be prepped ahead. The salmon is best cooked fresh. FAQs: What temperature should I bake salmon at? 400°F (200°C) is the sweet spot for baking a whole salmon fillet — hot enough to cook it through quickly without drying it out. If your oven runs hot, check it a minute or two early. How do I know when salmon is done? The most reliable method is the fork test: press gently into the thickest part — if it flakes into clean layers, it’s ready. You can also use a meat thermometer; aim for 130–135°F (55–57°C) for moist fish, or 145°F (63°C) if you prefer it fully cooked through. Can I use salmon fillets instead of a whole fillet? Yes, individual salmon fillets work well — just reduce the cooking time. Fillets around 150–170 grams (5–6 oz) will need about 12–15 minutes at 400°F, depending on thickness. Can I make the sauce ahead of time? Yes. The lemon dill sauce keeps well in the fridge for up to 2–3 days. Give it a stir before serving. How do I store and reheat leftover salmon? Store in an airtight container in the fridge for up to 3–4 days. To reheat, cover loosely and warm in the oven at a low temperature (around 275°F / 135°C) for 10–15 minutes. Cold salmon is also delicious flaked into a salad or grain bowl. Is this recipe gluten-free? Yes — all ingredients are naturally gluten-free. Just check the labels on your mayo and sour cream to be certain, as some brands may contain trace additives.
This easy, creamy cilantro lime dressing recipe is one of our favorite sauces to keep in the fridge. Use it for salads, drizzle over tacos, add to burritos, and more!
This dressing came to be when I was craving a taco salad and wanted a bright, creamy cilantro dressing to go with it. I started with our homemade ranch as a base, but swapped the herbs for a bunch of cilantro and the lemon for fresh lime juice.
The results were one of the yummiest salad dressings we’ve made. This creamy dressing is perfect for salads, but you can use it for so much more. Think tacos, burritos, rice bowls, a dip for veggie quesadillas, and even as a dip for vegetables.
Key Ingredients
Sour Cream and Mayonnaise: I use sour cream and mayonnaise to make our ranch recipe extra creamy, so I do the same here. If you want to lighten things up a little, you can substitute the sour cream with Greek yogurt or even blended cottage cheese (weird, but it works!).
Buttermilk or Milk: Buttermilk adds a tangy, creamy flavor that’s hard to beat. If you don’t have buttermilk, regular milk with a bit more lime juice also works. If you buy buttermilk for this recipe and have some left over, try these buttermilk pancakes (I love them!).
Lime Juice: A splash of fresh lime juice brightens the dressing in a way that store-bought bottles can’t compete with. Plus, the lime works so well with the fresh cilantro.
Cilantro and Green Onion: I love fresh herbs and am committed to using a lot of them whenever I buy them. That’s why you’ll be using an entire cup of cilantro leaves for this cilantro dressing. The green onion adds even more fresh flavor. I love it!
Jalapeño: This was a last-minute addition the first time I made this, and I’ve been adding it ever since. I mince about 1 tablespoon of fresh jalapeño, and then blend it with the other ingredients. It doesn’t make it spicy. That said, you can always increase it.
Spices: Onion powder, garlic powder, salt, and pepper round everything out and make this dressing extra delicious.
Find the full recipe with measurements below.
Tips for Making My Cilantro Lime Dressing
Tip 1: Use a blender. The quickest way to make this recipe is to add all the ingredients to a blender, hit go, and wait 30 seconds. A food processor works, too!
Tip 2: Make it ahead of time. Making your own salad dressing every night of the week is probably not ideal. That’s why I am happy to say that this one lasts when stored in an airtight container for about 4 days. The green of the cilantro may dull slightly, but not much, and the dressing will still taste great.
Ways to Use Your Dressing
I’m already using it for everything. It’s excellent for this taco salad, as a sauce for these simple chicken breasts, drizzled over roasted veggies, and I’ve added it to burrito bowls made with my favorite cilantro lime rice!
Creamy Cilantro Lime Dressing
PREP
TOTAL
Make this cilantro lime dressing today, and it will last in your fridge for up to 4 days. Use it for taco salad, drizzle over tacos, add to burritos, and more! I like to think of it as a cilantro ranch. It’s so good!
Makes 2 cups
You Will Need
½ cup mayonnaise, try homemade mayonnaise (113g)
½ cup sour cream (113g)
⅓ cup buttermilk or regular milk (80ml)
2 tablespoons fresh lime juice
1 cup fresh cilantro leaves and tender stems, finely chopped (30g)
2 green onions, sliced
1 teaspoon minced jalapeño, or more to taste
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon fine sea salt, plus more to taste
¼ teaspoon fresh ground black pepper
Directions
1Add all the ingredients to a blender or food processor and blend until smooth. Taste, and then adjust with extra lime juice, salt, or pepper.
Adam and Joanne’s Tips
Storing: Keep in the fridge in an airtight container for up to 4 days.
Greek yogurt: While I love the tangy, rich flavor of full-fat sour cream, you can substitute the sour cream for plain Greek yogurt. Cottage cheese is also a nice option and adds extra protein.
The nutrition facts provided are estimates.
Nutrition Per Serving Serving Size 2 tablespoons / Calories 65 / Total Fat 6.6g / Saturated Fat 1.6g / Cholesterol 7.3mg / Sodium 92.6mg / Carbohydrate 1g / Total Sugars 0.6g / Protein 0.5g
AUTHOR:
Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us
This flatbread pizza recipe is quick and easy! You can make homemade flatbread (it’s easy, I’ll show you) or use your favorite store-bought flatbread.
My family loves this easy flatbread pizza made with tomatoes, basil, and mozzarella. It’s my secret weapon for a quick dinner, which I know everyone will love. With a short list of ingredients and a 15-minute prep time, it’s a lifesaver!
Serve it with a simple salad, and you’ve got a full meal. Below, I’m sharing my family’s favorite flatbread recipe and lots of topping ideas for you to try.
Key Ingredients
Use store-bought flatbread or make your own. Our family loves this no-yeast flatbread recipe, so we usually have a few already made in the freezer. We also have this yeasted garlic flatbread that works well for pizzas. I have used our no-yeast flatbread in our photos and video.
Add your favorite toppings. Here are a few of my favorite toppings to inspire you:
Olive oil or sauce: My son isn’t the biggest fan of sauce on his pizza, so we stick with olive oil. I also love this homemade pizza sauce if you want a layer of sauce on your flatbread. For pesto pizza, try homemade basil pesto.
Cheese: I love fresh mozzarella for this recipe, but any cheese will work. Use what you have and love. For something special, I love ricotta, creme fraîche, or mascarpone cheese (which are especially delicious with caramelized onions and fresh thyme).
Meats: Cooked sausage, bacon, or pepperoni
Veggies: Try sliced onion, bell peppers, and fresh or roasted mushrooms
How to Make Flatbread Pizza
Tip 1: Assemble with cooked flatbread. When making pizza with flatbread, I like starting with cooked flatbread. This differs slightly from homemade pizza, where I add my toppings to uncooked pizza dough.
Tip 2: Bake your pizza. Add your sauce and toppings, and then bake the flatbread in your oven until the bottom is slightly crusty and the cheese has melted on top. Our pizzas bake in the oven for about 10 minutes. Since the flatbread goes into the oven precooked, this recipe is FAST.
For the pizzas in our photos, I brushed on olive oil and layered sliced tomatoes, mozzarella, and basil on top. Before baking, I sprinkled over some oregano, salt, and pepper. It is simple and seriously delicious.
Serving Suggestions
I love serving these with a big salad. Some of my favorites include this homemade Caesar salad, our Greek salad, or this chopped salad.
Veggies on the side work, too. Try roasted vegetables, sautéed zucchini, or these easy sautéed vegetables. Since they are so easy, I’ve also made these pizzas and served them with soup. I especially love our roasted tomato soup.
Easy Flatbread Pizza
PREP
COOK
TOTAL
Flatbread pizza is perfect for busy mealtimes. Make this quick and easy pizza with homemade or store-bought flatbread. We have two flatbread recipes on Inspired Taste: no-yeast flatbread made with baking powder and this homemade garlic flatbread made with yeast.
Makes two pizzas
Watch Us Make the Recipe
You Will Need
2 flatbread, 6 to 8 inches in diameter, try homemade flatbread
1 tablespoon extra-virgin olive oil, plus more for serving
1 large tomato, thinly sliced
4 ounces fresh mozzarella cheese, sliced
8 fresh basil leaves, plus more for serving
2 pinches dried oregano
Salt and fresh ground black pepper
Directions
1Heat the oven to 425°F (218°C).
2Brush or rub the olive oil over the bread. Layer the sliced tomatoes, mozzarella, and basil leaves on top.
3Scatter a pinch of oregano over each flatbread, then season with salt and fresh ground pepper.
4Bake the flatbread pizzas until the cheese is bubbling and turning light brown in spots, 10 to 15 minutes.
5Serve, cut into slices, with an extra drizzle of olive oil and a few more fresh basil leaves, torn into smaller pieces, scattered on top.
Adam and Joanne’s Tips
Add garlic: Mince 1 clove of garlic and spread onto the flatbread before adding the sliced cheese, basil and tomatoes.
The nutrition facts provided below are estimates. Our soft and fluffy flatbread recipe was used for the calculations.
Nutrition Per Serving Serving Size 1 flatbread pizza / Calories 442 / Total Fat 24.9g / Saturated Fat 9.2g / Cholesterol 44.6mg / Sodium 1040.4mg / Carbohydrate 38.2g / Dietary Fiber 2.5g / Total Sugar 3.1g / Protein 17.7g
AUTHOR:
Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us
