I’ve been addicted to America’s Test Kitchen lately, but my one gripe with the recipes is that they usually take forever. There is always a marinate that needs to rest for 24 hours, or a roast that should cook for 4, and rest for another. When I’m working out after work, I won’t get home and start cooking until around 8 pm, so finding recipes that allow me to eat by 9 pm is a must, both for me and my boyfriend (who patiently waits for dinner every night).

However, I recently tried out two recipes from the TV show that were easy and fast to prepare, and tasted delicious. Wanting to incorporate fish into my dinners more, I would highly recommend both the Glazed Salmon and the Baked and Crusted Sole. Each dinner I served with an easy veggie side that I could whip up while the fish was cooking: Asian Garlic Green Beans and sautéed Spinach.

Note: If you’d like to see the videos walking you through both recipes, you can watch it here.

Glazed Salmon

• Glaze: 3 T. brown sugar, 2 T. mirin, 2 T. soy sauce, 1 T. sherry vinegar, 1 T. water, 1 T. course ground mustard, 1 t. cornstarch, 1/8 t. crushed red pepper
• 1 t. light brown sugar
• 1/2 t. salt
• 1/4 t. cornstarch
• 4 center-cut skin-on salmon fillets (6-8 oz each)
• pepper
• 1 t. vegetable oil

1. 1. Adjust oven rack to the middle position and heat oven to 300 degrees.
2. Bring the glaze ingredients to a simmer. Cook for 1 minute, turn off the heat, and cover.
3. Combine brown sugar, salt, and cornstarch in a small bowl. Pat salmon dry with paper towels and sprinkle with salt. Work brown sugar mixture evenly over the top of the flesh.
4. Heat oil in 12-inch oven-safe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.
5. Remove skillet from heat and spoon glaze evenly over salmon. Transfer skillet to oven and cook until center of thickest part of the fillets is 125 degrees, 7 to 10 minutes.

Baked Sole Filets with Herb and Bread Crumbs

• 6 fresh sole fillets, 6 oz. each (flounder can substitute)
• 3 T. fresh minced parsley
• 3 T. fresh minced chives
• 1 T. fresh tarragon (basil or dill can substitute)
• 1 T. lemon zest
• 5 T. butter
• 2 t. garlic
• 1 T. Dijon mustard
• 2/3 c. panko bread crumbs
• salt/pepper

1. Adjust oven rack to middle position and heat oven to 325 degrees. Combine parsley, chives, and tarragon in small bowl. Measure out 1 tablespoon herb mixture and set aside for bread crumbs, then stir lemon zest into remaining herbs.
2. Heat 4 tablespoons butter in 8-inch skillet over medium heat until just melted. Add 1 teaspoon minced garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Set skillet aside.
3. Pat fillets dry with paper towels and season both sides with salt and pepper. Turn fillets skinned side up with tail end pointing away from you. Spread 1/2 teaspoon mustard on each fillet, sprinkle each evenly with about 1 tablespoon herb–lemon zest mixture, and drizzle each with about 11/2 teaspoons garlic butter. Tightly roll fillets from thick end to form cylinders. Set fillets seam side down in 13 by 9-inch baking dish. Drizzle remaining garlic butter over fillets, cover baking dish with aluminum foil, and bake 25 minutes. Wipe out skillet but do not wash.
4. While fillets are baking, add remaining tablespoon butter to now-empty skillet and melt over medium heat. Add panko and cook, stirring frequently, until crumbs are deep golden brown, 5 to 8 minutes. Reduce heat to low, add remaining teaspoon minced garlic, and cook, stirring constantly, until garlic is fragrant and evenly distributed in crumbs, about 1 minute. Transfer to small bowl and stir in 1/4 teaspoon salt and pepper to taste. Let cool, then stir in reserved tablespoon herb mixture.
5. After fillets have baked 25 minutes, remove baking dish from oven. Baste fillets with melted garlic butter from baking dish, sprinkle with all but 3 tablespoons bread crumbs, and continue to bake, uncovered, until internal temperature registers about 135 degrees on instant-read thermometer, 6 to 10 minutes longer. Using thin metal spatula, transfer fillets to individual plates, sprinkle with remaining bread crumbs, and serve with lemon wedges.