Ever find yourself staring at a beautiful piece of salmon, wondering how to turn it into something spectacular? You’re in luck! Whether you’re craving a quick weeknight dinner, a seasonal showstopper, or cozy comfort food, we’ve gathered 24 mouthwatering salmon recipes that promise to delight. From grilled to baked, and everything in between, there’s a dish here for every occasion. Let’s dive in and discover your next favorite meal!
Grilled Lemon Garlic Salmon
Deliciously simple and packed with flavor, this grilled lemon garlic salmon is your ticket to a fuss-free dinner that feels gourmet. You’ll love how the zesty lemon and aromatic garlic come together to create a dish that’s both refreshing and deeply satisfying.
Ingredients
- 1.5 lbs fresh salmon fillet, skin-on
- 3 tbsp rich extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 3 cloves garlic, finely minced
- 1 tsp sea salt
- 1/2 tsp finely ground black pepper
- 1 tsp dried oregano
- Lemon slices, for garnish
Instructions
- Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, black pepper, and oregano until well combined.
- Place the salmon fillet on a large plate, skin-side down, and generously brush the marinade over the top and sides of the salmon.
- Let the salmon marinate at room temperature for 15 minutes to allow the flavors to meld.
- Carefully place the salmon on the preheated grill, skin-side down, and close the lid. Grill for 6-8 minutes, depending on thickness, without flipping to ensure a perfectly crispy skin.
- Check for doneness by gently pressing the top of the salmon; it should flake easily with a fork but still remain moist inside.
- Remove the salmon from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.
Light and flaky with a burst of citrusy tang, this salmon pairs beautifully with a crisp salad or roasted vegetables. For an extra touch of elegance, serve it atop a bed of quinoa drizzled with the remaining marinade.
Honey Glazed Salmon with Asparagus
Zesty and full of flavor, this honey glazed salmon with asparagus is the perfect weeknight dinner that feels a bit fancy without the fuss. You’ll love how the sweet and savory glaze caramelizes on the salmon, while the asparagus adds a crisp, fresh contrast.
Ingredients
- 4 (6-ounce) skin-on salmon fillets, patted dry
- 1 pound fresh asparagus, woody ends trimmed
- 3 tablespoons rich extra virgin olive oil, divided
- 3 tablespoons golden honey
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon finely ground black pepper
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together 2 tablespoons of olive oil, honey, soy sauce, lemon juice, minced garlic, black pepper, and sea salt until well combined.
- Place the salmon fillets and asparagus on the prepared baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the asparagus and toss to coat.
- Brush the honey glaze generously over the salmon fillets, ensuring they’re fully coated.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp. For an extra caramelized top, broil for the last 2 minutes.
- Let the salmon rest for a couple of minutes before serving to allow the juices to redistribute.
Delight in the perfectly balanced flavors and textures of this dish—the salmon is melt-in-your-mouth tender with a sticky-sweet crust, while the asparagus offers a satisfying crunch. Serve it over a bed of fluffy quinoa or with a side of roasted baby potatoes for a complete meal.
Salmon Teriyaki with Steamed Rice
Let’s dive into making a dish that’s both comforting and packed with flavor. Salmon Teriyaki with Steamed Rice is your go-to for a quick, delicious meal that feels like a hug in a bowl.
Ingredients
- 1 lb fresh, skin-on salmon fillets
- 1/2 cup homemade or store-bought teriyaki sauce, glossy and rich
- 1 cup jasmine rice, fragrant and slightly sticky when cooked
- 1 tbsp sesame oil, toasted and nutty
- 2 green onions, thinly sliced for a crisp, fresh garnish
- 1 tbsp sesame seeds, lightly toasted for a crunchy finish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear, then cook according to package instructions for fluffy, perfect rice.
- While the rice cooks, heat the sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Place the salmon fillets skin-side down in the skillet. Cook for 4 minutes until the skin is crispy and golden.
- Flip the salmon carefully and pour the teriyaki sauce over the fillets. Reduce heat to medium and simmer for 3 minutes, basting the salmon occasionally.
- Remove the skillet from heat. Let the salmon rest in the sauce for 2 minutes to absorb all the flavors.
- Fluff the steamed rice with a fork and divide it between plates. Top each portion with a salmon fillet and drizzle with the remaining teriyaki sauce from the skillet.
- Garnish with sliced green onions and toasted sesame seeds for a pop of color and texture.
Now, take a bite. The salmon is melt-in-your-mouth tender, with a sweet and savory glaze that pairs perfectly with the fluffy rice. Try serving it with a side of steamed broccoli for an extra crunch and a splash of color.
Creamy Garlic Butter Salmon
Oh, you’re going to love this one. Creamy garlic butter salmon is the kind of dish that feels fancy but is surprisingly simple to whip up, perfect for those nights when you want something special without the fuss.
Ingredients
- 4 (6-ounce) salmon fillets, skin-on for extra crispiness
- 2 tablespoons rich unsalted butter
- 3 cloves garlic, minced for a punchy flavor
- 1/2 cup heavy cream, for that luxurious texture
- 1 tablespoon freshly squeezed lemon juice, to brighten up the dish
- 1/2 teaspoon finely ground black pepper, for a subtle kick
- 1/2 teaspoon sea salt, to enhance all the flavors
- 1 tablespoon chopped fresh parsley, for a pop of color and freshness
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon to perfection.
- Season the salmon fillets evenly with sea salt and finely ground black pepper on both sides.
- In a large oven-safe skillet, melt the unsalted butter over medium heat until it’s just beginning to bubble.
- Add the minced garlic to the skillet, sautéing for about 1 minute until fragrant but not browned.
- Place the salmon fillets skin-side down in the skillet, cooking for 3 minutes to crisp up the skin.
- Flip the salmon fillets carefully, then pour the heavy cream and lemon juice around them in the skillet.
- Transfer the skillet to the preheated oven, baking for 10 minutes until the salmon is just cooked through.
- Sprinkle the chopped fresh parsley over the salmon before serving for an added layer of flavor.
Delightfully creamy with a crispy skin contrast, this salmon is a dream. Serve it over a bed of steamed greens or with a side of roasted potatoes to soak up all that garlic butter goodness.
Salmon Avocado Salad
Unbelievably fresh and easy to whip up, this salmon avocado salad is your go-to for a quick, nutritious meal that doesn’t skimp on flavor. You’ll love how the creamy avocado pairs perfectly with the flaky salmon, making every bite a delightful mix of textures.
Ingredients
- 1 lb fresh, skinless salmon fillet
- 2 ripe, creamy avocados
- 1/4 cup rich extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp finely ground black pepper
- 1/2 tsp sea salt
- 1 cup crisp, chopped romaine lettuce
- 1/4 cup thinly sliced red onion
- 1 tbsp chopped fresh dill
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet, drizzle with 1 tbsp of olive oil, and season with sea salt and black pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Let it cool slightly before breaking it into chunks.
- While the salmon cools, halve the avocados, remove the pits, and dice them into bite-sized pieces.
- In a large bowl, whisk together the remaining olive oil, lemon juice, and chopped dill to create the dressing.
- Add the romaine lettuce, red onion, avocado pieces, and salmon chunks to the bowl. Gently toss everything to coat with the dressing.
- Serve immediately for the best texture and flavor.
Vibrant and satisfying, this salad offers a perfect balance of creamy and crisp with every forkful. Try serving it on a toasted whole-grain baguette for an open-faced sandwich twist.
Baked Salmon with Dill Sauce
Zesty and fresh, this baked salmon with dill sauce is your ticket to a fuss-free dinner that feels gourmet. You’ll love how the creamy dill sauce complements the flaky, tender salmon.
Ingredients
- 1.5 lbs fresh salmon fillet, skin-on
- 2 tbsp rich extra virgin olive oil
- 1 tsp finely ground black pepper
- 1 tsp sea salt
- 1/2 cup sour cream
- 2 tbsp fresh dill, finely chopped
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Place the salmon fillet on the prepared baking sheet, skin-side down. Drizzle with olive oil and season evenly with salt and black pepper.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: For extra moisture, cover the salmon loosely with foil during the first 10 minutes of baking.
- While the salmon bakes, prepare the dill sauce by combining sour cream, fresh dill, lemon juice, Dijon mustard, and minced garlic in a small bowl. Stir until smooth. Tip: Let the sauce sit for 5 minutes before serving to allow the flavors to meld.
- Once the salmon is done, remove it from the oven and let it rest for 2 minutes. Tip: Resting the salmon ensures it stays juicy when you cut into it.
- Serve the baked salmon warm, topped with the dill sauce.
Silky smooth dill sauce meets perfectly baked salmon for a dish that’s both elegant and easy. Try serving it over a bed of quinoa or with roasted asparagus for a complete meal.
Salmon Pasta with Creamy Alfredo Sauce
Kickstart your dinner with this indulgent Salmon Pasta with Creamy Alfredo Sauce. It’s the perfect blend of rich flavors and comforting textures that’ll make any evening feel special.
Ingredients
- 8 oz skinless salmon fillet, fresh and flaky
- 8 oz fettuccine pasta, high-quality and bronze-cut
- 1 cup heavy cream, velvety and rich
- 1/2 cup unsalted butter, creamy and golden
- 1 cup freshly grated Parmesan cheese, sharp and nutty
- 2 cloves garlic, minced and aromatic
- 1 tbsp fresh parsley, finely chopped and vibrant
- 1/2 tsp sea salt, coarse and mineral-rich
- 1/4 tsp black pepper, freshly ground and pungent
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt until it starts to foam slightly, about 1 minute.
- Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
- Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Let the mixture simmer gently for 2 minutes to thicken slightly.
- Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with sea salt and black pepper.
- Cut the salmon fillet into bite-sized pieces and gently fold them into the Alfredo sauce. Cook for 3-4 minutes until the salmon is just cooked through and flakes easily.
- Drain the pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated.
- Sprinkle with fresh parsley before serving for a pop of color and freshness.
Here’s the deal: this dish is all about the creamy, dreamy sauce clinging to every strand of pasta, with the salmon adding a luxurious touch. Try serving it with a side of garlic bread to soak up every last bit of that delicious Alfredo sauce.
Smoked Salmon and Cream Cheese Bagel
Smoked salmon and cream cheese bagels are the ultimate breakfast or brunch treat that feels indulgent yet is surprisingly simple to whip up. You’ll love the creamy, smoky flavors paired with the chewy bagel.
Ingredients
- 1 fresh everything bagel, sliced in half
- 2 tbsp creamy, spreadable cream cheese
- 2 oz thinly sliced, high-quality smoked salmon
- 1 tbsp briny capers, drained
- 2 thin slices of crisp red onion
- A handful of fresh, peppery arugula
- A squeeze of fresh lemon juice
- A pinch of flaky sea salt
- A few cracks of freshly ground black pepper
Instructions
- Toast the everything bagel halves in a toaster or oven until golden and crisp, about 2-3 minutes.
- Spread 1 tbsp of cream cheese evenly on each toasted bagel half.
- Layer 1 oz of smoked salmon on top of the cream cheese on each bagel half.
- Scatter capers over the smoked salmon, ensuring even distribution.
- Place a slice of red onion on each bagel half, then top with a small handful of arugula.
- Finish with a squeeze of fresh lemon juice, a pinch of flaky sea salt, and a few cracks of black pepper.
Here’s how it comes together: the bagel offers a satisfying crunch, while the cream cheese and salmon create a luxurious, melt-in-your-mouth experience. For an extra touch, serve with a side of pickled vegetables or a simple cucumber salad.
Salmon Tacos with Mango Salsa
Mmm, imagine biting into a soft taco filled with flaky, perfectly seasoned salmon and topped with a sweet and tangy mango salsa. It’s a flavor explosion that’s surprisingly easy to make at home.
Ingredients
- 1 lb fresh, skin-on salmon fillet
- 1 tbsp smoky paprika
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1 ripe mango, diced into small cubes
- 1/4 cup finely chopped red onion
- 1 jalapeño, seeds removed and finely diced
- 1/4 cup chopped fresh cilantro
- 1 tbsp honey
- 8 small corn tortillas
- 1 avocado, sliced
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet. Drizzle with olive oil and lime juice, then sprinkle with paprika, garlic powder, and sea salt.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook the salmon to keep it moist.
- While the salmon bakes, combine the diced mango, red onion, jalapeño, cilantro, and honey in a bowl to make the salsa. Tip: Let the salsa sit for 10 minutes to allow the flavors to meld.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them wrapped in a towel to stay warm.
- Flake the baked salmon into large pieces, discarding the skin.
- Assemble the tacos by placing salmon pieces on each tortilla, topping with mango salsa and avocado slices.
You’ll love the contrast between the tender salmon and the crunchy tortillas, with the mango salsa adding a refreshing zing. Try serving these tacos with a side of black beans for a complete meal.
Pan Seared Salmon with Quinoa
Mmm, there’s nothing quite like the smell of salmon sizzling in a pan to make your kitchen feel like a gourmet restaurant. This pan-seared salmon with quinoa is your ticket to a healthy, flavorful meal that’s as easy to make as it is delicious.
Ingredients
- 2 6-oz skin-on salmon fillets, patted dry
- 1 cup quinoa, rinsed
- 2 cups water
- 2 tbsp rich extra virgin olive oil
- 1 tsp finely ground black pepper
- 1/2 tsp sea salt
- 1 lemon, juiced
- 2 tbsp fresh dill, chopped
Instructions
- In a medium saucepan, bring 2 cups of water to a boil over high heat.
- Add 1 cup of rinsed quinoa to the boiling water, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy.
- While quinoa cooks, season the salmon fillets with 1/2 tsp sea salt and 1 tsp finely ground black pepper on both sides.
- Heat 2 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Place salmon fillets skin-side down in the skillet and cook undisturbed for 4 minutes until the skin is crispy and golden.
- Flip the salmon carefully and cook for another 3 minutes on the other side for medium-rare, or until your desired doneness.
- Remove salmon from the skillet and let it rest for 2 minutes.
- Fluff the cooked quinoa with a fork and stir in the juice of 1 lemon and 2 tbsp of fresh dill.
- Serve the salmon over a bed of the lemony quinoa.
Delightfully crisp on the outside and tender on the inside, this salmon pairs perfectly with the bright, herby quinoa. Try topping it with extra dill or a drizzle of olive oil for an extra touch of elegance.
Salmon Burgers with Tartar Sauce
Back in the day, finding a quick yet delicious meal seemed like a dream, but these salmon burgers with tartar sauce are here to change the game. You’ll love how simple they are to whip up, and the flavors? Absolutely unbeatable.
Ingredients
- 1 lb fresh, skinless salmon fillet, finely chopped
- 1/2 cup panko breadcrumbs, lightly toasted
- 1 large farm-fresh egg, lightly beaten
- 2 tbsp rich mayonnaise
- 1 tbsp Dijon mustard, smooth and tangy
- 1/4 cup red onion, finely diced
- 2 tbsp fresh dill, chopped
- 1/2 tsp sea salt
- 1/4 tsp finely ground black pepper
- 1 tbsp extra virgin olive oil, for frying
- 1/2 cup creamy tartar sauce, for serving
- 4 whole wheat burger buns, lightly toasted
Instructions
- In a large mixing bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, diced red onion, chopped dill, sea salt, and black pepper. Mix gently until just combined—overmixing can make the burgers tough.
- Divide the mixture into 4 equal portions. Shape each portion into a patty about 1 inch thick. Pro tip: Wet your hands slightly to prevent sticking.
- Heat the olive oil in a large skillet over medium heat until shimmering. Carefully add the salmon patties. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
- While the burgers cook, lightly toast the whole wheat buns until they’re just golden around the edges. This adds a nice crunch.
- Spread a generous amount of tartar sauce on the bottom half of each bun. Place a cooked salmon patty on top, then cap it with the other half of the bun.
What you get is a burger that’s juicy on the inside with a perfectly crispy exterior. The tartar sauce adds a creamy, tangy contrast that’s just irresistible. Try serving these with a side of sweet potato fries for the ultimate meal.
Salmon and Spinach Stuffed Shells
Think you’ve seen all pasta can do? These salmon and spinach stuffed shells will change your mind. They’re creamy, packed with flavor, and surprisingly easy to make.
Ingredients
- 12 jumbo pasta shells, cooked al dente
- 1 cup fresh spinach, roughly chopped
- 1/2 lb fresh salmon, skin removed and finely diced
- 1 cup ricotta cheese, creamy and smooth
- 1/2 cup grated Parmesan cheese, sharp and nutty
- 1 tbsp extra virgin olive oil, rich and fruity
- 1 clove garlic, minced
- 1/2 tsp sea salt, finely ground
- 1/4 tsp black pepper, freshly cracked
- 1 cup marinara sauce, homemade or store-bought
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds.
- Add the diced salmon to the skillet, cooking until just opaque, roughly 3 minutes. Tip: Don’t overcook the salmon; it’ll finish in the oven.
- Stir in the spinach until wilted, then remove from heat and let cool slightly.
- In a bowl, mix the ricotta, Parmesan, salt, pepper, and the cooled salmon-spinach mixture until well combined.
- Spoon the filling into each pasta shell, packing it gently but firmly. Tip: Use a small spoon or piping bag for less mess.
- Spread marinara sauce in the bottom of a baking dish, then arrange the stuffed shells in a single layer.
- Bake for 20 minutes, or until the sauce is bubbly and the tops are lightly golden. Tip: For a crispier top, broil for the last 2 minutes.
Delight in the contrast of the tender pasta against the creamy, savory filling. Serve these shells with a crisp green salad or garlic bread to round out the meal.
Maple Glazed Salmon with Sweet Potatoes
Let’s dive into making a dish that’s as nutritious as it is delicious. This maple glazed salmon with sweet potatoes is a perfect blend of sweet and savory, guaranteed to impress.
Ingredients
- 1 lb fresh, skin-on salmon fillet
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp pure maple syrup
- 1 tbsp rich extra virgin olive oil
- 1 tsp finely ground black pepper
- 1/2 tsp sea salt
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes with olive oil, salt, and smoked paprika until evenly coated. Spread them out on the baking sheet.
- Roast the sweet potatoes for 20 minutes, stirring halfway through, until they’re tender and slightly caramelized.
- While the sweet potatoes roast, mix the maple syrup, minced garlic, and black pepper in a small bowl.
- Place the salmon fillet on the baking sheet with the sweet potatoes, skin side down. Brush the maple glaze evenly over the salmon.
- Return the baking sheet to the oven and bake for another 12-15 minutes, or until the salmon flakes easily with a fork.
- Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.
Unbelievably tender salmon meets the sweet, earthy notes of roasted sweet potatoes in this dish. Serve it over a bed of greens for an extra crunch or alongside a crisp white wine to elevate the meal.
Salmon Curry with Coconut Milk
You’re in for a treat with this salmon curry that’s as comforting as it is flavorful. Perfect for those nights when you crave something hearty yet easy to whip up.
Ingredients
- 1.5 lbs fresh salmon fillets, skin-on for extra flavor
- 1 can (13.5 oz) creamy coconut milk
- 2 tbsp fragrant curry powder
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 tbsp rich extra virgin olive oil
- 1 cup fresh spinach leaves
- 1/2 tsp finely ground black pepper
- 1/2 tsp sea salt
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the sliced onion, cooking until translucent, about 3 minutes, stirring occasionally.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Sprinkle the curry powder over the onions, stirring to coat, and cook for 30 seconds to toast the spices.
- Pour in the coconut milk, stirring to combine with the onion mixture, and bring to a gentle simmer.
- Season the salmon fillets with salt and pepper, then nestle them into the simmering sauce, skin-side up.
- Cover the skillet and let the salmon cook for 8-10 minutes, or until it flakes easily with a fork.
- Gently fold in the spinach leaves, allowing them to wilt in the heat of the curry for about 1 minute.
- Remove from heat and let the curry sit for 2 minutes to allow the flavors to meld.
Delight in the creamy texture of the coconut milk paired with the tender, flaky salmon. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up every last bit of the flavorful sauce.
Salmon Sushi Rolls
Alright, you’ve been craving something fresh, flavorful, and a bit fancy, right? Salmon sushi rolls are your answer—easy to make at home and packed with that restaurant-quality taste you love.
Ingredients
- 1 cup sushi rice, short-grain and sticky
- 1 1/4 cups water, filtered and cold
- 2 tbsp rice vinegar, subtly sweet
- 1 tbsp sugar, fine and white
- 1/2 tsp salt, finely ground
- 4 oz fresh salmon, sashimi-grade and thinly sliced
- 1/2 avocado, ripe and creamy
- 1/4 cucumber, seedless and crisp
- 2 sheets nori, toasted and crisp
- 1 tbsp sesame seeds, toasted for nuttiness
- Wasabi and soy sauce, for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear, about 3 times, to remove excess starch.
- Combine the rinsed rice and water in a rice cooker. Cook on the sushi setting, or for 18 minutes if using a stovetop, then let it sit for 10 minutes off the heat.
- While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this into the cooked rice with a wooden spatula, fanning the rice to cool it quickly for a glossy finish.
- Lay a nori sheet on a bamboo mat. With wet hands, spread half the rice evenly over the nori, leaving a 1-inch border at the top.
- Arrange half the salmon, avocado, and cucumber in a line at the bottom edge of the rice. Sprinkle with sesame seeds for a crunchy contrast.
- Roll the bamboo mat away from you, pressing gently but firmly to shape the roll. Use a sharp knife to slice the roll into 8 pieces, wiping the blade between cuts for clean edges.
- Repeat with the remaining ingredients to make a second roll.
Enjoy these salmon sushi rolls with a dab of wasabi and a dip in soy sauce. The creamy avocado and crisp cucumber play off the tender salmon, while the sesame seeds add a delightful crunch. Perfect for a light lunch or as an impressive appetizer at your next gathering.
Salmon Chowder with Corn
Just imagine coming home to a bowl of creamy, comforting salmon chowder, brimming with sweet corn and tender chunks of fish. It’s the kind of meal that feels like a hug on a chilly evening, and luckily, it’s easier to make than you might think.
Ingredients
- 1 tbsp rich extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups fresh or frozen sweet corn kernels
- 1 lb skinless salmon fillet, cut into 1-inch chunks
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp finely ground black pepper
- 1/2 tsp sea salt
- 2 tbsp fresh dill, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the corn kernels and cook for another 3 minutes, stirring occasionally.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Reduce the heat to low and simmer for 10 minutes to let the flavors meld.
- Gently add the salmon chunks to the pot and cook for 5 minutes, or until the salmon is just cooked through.
- Stir in the heavy cream, black pepper, and sea salt, and heat through for 2 minutes.
- Remove from heat and sprinkle with fresh dill before serving.
Every spoonful of this chowder offers a delightful mix of creamy broth, sweet corn, and flaky salmon. Serve it with a crusty baguette for dipping, or top with extra dill for a fresh, herby finish.
Salmon and Avocado Toast
Just when you thought avocado toast couldn’t get any better, here comes salmon to take it up a notch. This dish is your go-to for a quick, nutritious, and utterly delicious meal any time of the day.
Ingredients
- 2 slices of artisanal sourdough bread, toasted to golden perfection
- 1 ripe avocado, mashed to creamy goodness
- 4 oz of fresh, wild-caught salmon fillet, skinless and thinly sliced
- 1 tbsp of rich extra virgin olive oil
- 1/2 tsp of flaky sea salt
- 1/4 tsp of freshly cracked black pepper
- 1 tbsp of freshly squeezed lemon juice
- 1/4 cup of microgreens, for a peppery crunch
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the salmon slices on the prepared baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
- Bake the salmon for 8-10 minutes, or until it’s just opaque and flakes easily with a fork.
- While the salmon bakes, toast the sourdough bread until it’s golden and crisp.
- Spread the mashed avocado evenly over the toasted bread, then drizzle with lemon juice.
- Layer the baked salmon slices on top of the avocado, then garnish with microgreens.
- Serve immediately for the best texture and flavor.
Velvety avocado meets tender, flaky salmon on a crisp toast base, creating a harmony of textures. Try adding a sprinkle of chili flakes for a spicy kick or serve with a side of pickled onions for extra tang.
Salmon with Roasted Vegetables
Ready to whip up a meal that’s as nutritious as it is delicious? Salmon with roasted vegetables is your go-to for a hassle-free dinner that doesn’t skimp on flavor.
Ingredients
- 1 lb fresh salmon fillet, skin-on for extra crispiness
- 2 cups mixed vegetables (like carrots, broccoli, and bell peppers), chopped into bite-sized pieces
- 2 tbsp rich extra virgin olive oil
- 1 tsp finely ground black pepper
- 1 tsp sea salt
- 1 tbsp fresh lemon juice, for a zesty finish
- 1 tsp dried thyme, for aromatic warmth
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
- Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Place the chopped vegetables on the baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with half the salt, pepper, and thyme. Toss to coat evenly. Tip: Uniformly sized pieces ensure even cooking.
- Roast the vegetables in the preheated oven for 15 minutes, or until they start to soften.
- While the vegetables roast, prepare the salmon by brushing it with the remaining olive oil and seasoning with the rest of the salt, pepper, and thyme.
- After the initial 15 minutes, push the vegetables to the sides of the baking sheet and place the salmon in the center. Tip: Leaving space around the salmon allows heat to circulate for even cooking.
- Return the baking sheet to the oven and roast for another 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.
- Drizzle the lemon juice over the salmon and vegetables right before serving for a fresh burst of flavor. Tip: Let the salmon rest for a couple of minutes after roasting to retain its juices.
Light and flaky salmon pairs perfectly with the sweet, caramelized edges of the roasted vegetables. Serve it over a bed of quinoa or with a side of crusty bread to soak up any extra juices.
Salmon Caesar Salad
Salmon Caesar salad is the perfect blend of hearty and refreshing, making it a go-to for when you want something satisfying yet light. You’ll love the crispy greens paired with the rich, flaky salmon.
Ingredients
- 1 lb fresh salmon fillet, skin-on for extra flavor
- 2 cups crisp romaine lettuce, chopped
- 1/2 cup creamy Caesar dressing
- 1/4 cup freshly grated Parmesan cheese
- 1 cup crunchy croutons
- 1 tbsp rich extra virgin olive oil
- 1 tsp finely ground black pepper
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet, skin side down. Drizzle with olive oil and sprinkle with sea salt and black pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook to keep it moist.
- While the salmon bakes, toss the chopped romaine lettuce with Caesar dressing in a large bowl until evenly coated.
- Add the croutons and half of the Parmesan cheese to the bowl, gently mixing to combine.
- Once the salmon is done, let it cool for a minute before flaking it into large pieces. Tip: Remove the skin if you prefer.
- Top the salad with the flaked salmon and remaining Parmesan cheese. Tip: For an extra touch, add a squeeze of lemon juice.
Best enjoyed immediately, this salad offers a delightful contrast between the creamy dressing and the tender salmon. Try serving it with a slice of crusty bread to soak up every last bit of flavor.
Salmon and Shrimp Skewers
Salmon and shrimp skewers are the perfect way to bring a taste of the coast to your table, no matter where you live. Simple to make and packed with flavor, they’re sure to be a hit at your next gathering.
Ingredients
- 1 lb fresh salmon, cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 1/4 cup rich extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tsp finely ground black pepper
- 1 tsp sea salt
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your grill to medium-high heat, about 375°F.
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, black pepper, and sea salt.
- Add the salmon cubes and shrimp to the bowl, tossing gently to coat them evenly in the marinade. Let them sit for 10 minutes to absorb the flavors.
- Thread the salmon and shrimp alternately onto skewers, leaving a little space between each piece for even cooking.
- Place the skewers on the grill. Cook for 3-4 minutes on each side, or until the salmon is opaque and the shrimp are pink and slightly charred.
- Sprinkle the chopped dill and parsley over the skewers just before serving for a fresh, herby finish.
Keep these skewers in mind for your next backyard BBQ or a quick weeknight dinner. The combination of tender salmon and juicy shrimp, with a hint of lemon and garlic, is irresistibly delicious. Serve them over a bed of fluffy couscous or with a side of crisp, grilled vegetables for a complete meal.
Salmon Fried Rice
Ever find yourself staring at leftover salmon and wondering what to do with it? Turn it into a delicious, easy salmon fried rice that’s packed with flavor and comes together in no time.
Ingredients
- 2 cups of day-old, fluffy jasmine rice
- 1 cup of cooked salmon, flaked into bite-sized pieces
- 2 tbsp of rich extra virgin olive oil
- 3 farm-fresh eggs, lightly beaten
- 1/2 cup of frozen peas and carrots, thawed
- 2 cloves of garlic, minced
- 1 tbsp of soy sauce
- 1 tsp of finely ground black pepper
- 1/2 tsp of sesame oil
Instructions
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
- Add the beaten eggs to the skillet, scrambling them until just set, then remove and set aside. Tip: Don’t overcook the eggs; they’ll finish cooking later.
- In the same skillet, add the remaining olive oil and minced garlic, sautéing until fragrant, about 30 seconds.
- Toss in the peas and carrots, stirring for 2 minutes until they’re bright and slightly softened.
- Add the day-old rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3 minutes until the rice is heated through. Tip: Day-old rice works best for fried rice as it’s less sticky.
- Mix in the flaked salmon, scrambled eggs, soy sauce, black pepper, and sesame oil, combining everything evenly. Cook for another 2 minutes. Tip: Gently fold in the salmon to keep it from breaking apart too much.
- Remove from heat and serve immediately.
Craving something with a bit of crunch? Top your salmon fried rice with some crispy fried shallots or a sprinkle of sesame seeds for extra texture. The combination of fluffy rice, tender salmon, and the slight sweetness from the peas makes this dish a comforting meal any day of the week.
Salmon with Lemon Butter Sauce
Just imagine this: a perfectly cooked salmon fillet, its edges slightly crispy, drizzled with a silky lemon butter sauce that’s both tangy and rich. It’s the kind of dish that feels fancy but is surprisingly simple to whip up on a busy weeknight.
Ingredients
- 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
- 2 tbsp unsalted butter (creamy and rich)
- 1 tbsp fresh lemon juice (bright and zesty)
- 1 tsp lemon zest (for that extra citrus punch)
- 2 cloves garlic (minced, for a fragrant kick)
- Salt (fine sea salt for even seasoning)
- Freshly ground black pepper (coarsely ground for texture)
- 1 tbsp olive oil (extra virgin, for a fruity note)
- 2 tbsp fresh parsley (chopped, for a fresh finish)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon.
- Season the salmon fillets generously on both sides with salt and freshly ground black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
- Place the salmon fillets skin-side down in the skillet. Cook for 3-4 minutes until the skin is golden and crispy.
- Flip the fillets carefully and transfer the skillet to the preheated oven. Bake for 6-8 minutes, depending on the thickness of your fillets.
- While the salmon bakes, melt butter in a small saucepan over low heat. Stir in minced garlic, lemon juice, and lemon zest. Cook for 1-2 minutes until fragrant.
- Remove the salmon from the oven and let it rest for a minute. Drizzle the lemon butter sauce over the fillets and sprinkle with chopped parsley.
Now, the salmon should be flaky and moist, with the lemon butter sauce adding a creamy contrast to the crispy skin. Serve it over a bed of quinoa or with roasted asparagus for a complete meal that’s as nutritious as it is delicious.
Salmon and Broccoli Stir Fry
Ready to whip up a quick, healthy dinner that doesn’t skimp on flavor? This salmon and broccoli stir fry is your ticket to a delicious meal in no time.
Ingredients
- 1 lb fresh salmon fillet, skin removed and cut into 1-inch cubes
- 2 cups broccoli florets, crisp and vibrant green
- 2 tbsp rich extra virgin olive oil
- 3 cloves garlic, minced to aromatic perfection
- 1 tbsp freshly grated ginger, for a zesty kick
- 2 tbsp soy sauce, low sodium for balanced flavor
- 1 tbsp honey, for a touch of sweetness
- 1/2 tsp crushed red pepper flakes, for a subtle heat
- 1/4 cup water, to help steam the broccoli
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the salmon cubes to the skillet, searing for 2 minutes on each side until golden but not fully cooked through. Tip: Don’t overcrowd the pan to ensure a good sear.
- Remove the salmon from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
- Toss in the broccoli florets and water, covering the skillet to steam for 3 minutes until the broccoli is bright green and tender-crisp. Tip: Keep the lid on to trap the steam and cook the broccoli evenly.
- Return the salmon to the skillet, adding the soy sauce, honey, and red pepper flakes. Stir gently to combine and cook for another 2 minutes until the salmon is fully cooked and the sauce has thickened slightly. Tip: Adjust the heat to low if the sauce is reducing too quickly.
- Serve immediately, garnished with sesame seeds if desired.
With its perfectly seared salmon and crisp-tender broccoli, this stir fry is a harmony of textures and flavors. Try serving it over a bed of fluffy jasmine rice or alongside a crisp white wine for an extra special touch.
Salmon Pie with Puff Pastry
Got a hankering for something cozy yet elegant? This salmon pie with puff pastry is your answer. It’s flaky, savory, and just the thing to impress at dinner or treat yourself on a lazy evening.
Ingredients
- 1 lb fresh salmon fillet, skin removed and cut into chunks
- 1 sheet frozen puff pastry, thawed
- 1 cup heavy cream, velvety and rich
- 1/2 cup grated Parmesan cheese, sharp and nutty
- 2 tbsp fresh dill, finely chopped and fragrant
- 1 tbsp lemon zest, bright and citrusy
- 1 tsp sea salt, coarse and mineral-rich
- 1/2 tsp black pepper, freshly ground
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, gently mix the salmon chunks, heavy cream, Parmesan cheese, dill, lemon zest, sea salt, and black pepper until well combined.
- Roll out the thawed puff pastry on a lightly floured surface to fit your pie dish, leaving some overhang for sealing.
- Transfer the pastry to the pie dish, pressing it gently into the bottom and sides.
- Pour the salmon mixture into the pastry-lined dish, spreading it evenly.
- Fold the overhanging pastry over the filling, creating a rustic edge.
- Brush the top of the pastry with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Let the pie cool for 5 minutes before slicing to allow the filling to set.
Delight in the contrast of the crisp, buttery pastry against the creamy, flavorful salmon filling. Serve it with a simple green salad or a dollop of crème fraîche for an extra touch of luxury.
Conclusion
Outstanding in variety and flavor, our roundup of 24 Delicious Salmon Recipes offers something for every occasion, from quick weeknight dinners to elegant gatherings. We hope these recipes inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!