20 Delicious Savory Salmon Recipes for Every Occasion

Salmon isn’t just a fish; it’s a canvas for creativity in the kitchen! Whether you’re whipping up a quick weeknight dinner, hosting a fancy brunch, or craving some comfort food, our roundup of 20 Delicious Savory Salmon Recipes has something for every occasion. Dive into flavors that will tantalize your taste buds and inspire your next meal. Let’s get cooking!

Garlic Butter Baked Salmon

Garlic Butter Baked Salmon is a foolproof way to impress at dinner with minimal effort — the buttery, garlicky topping does all the work for you.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/4 cup unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet, skin-side down.
3. In a small bowl, mix together the melted butter, minced garlic, lemon juice, salt, and black pepper.
4. Evenly spoon the garlic butter mixture over each salmon fillet.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
6. Sprinkle with chopped fresh parsley before serving.

The magic here is in the garlic butter crust that forms as it bakes, locking in moisture and flavor for the most succulent salmon. Serve it alongside a crisp salad or roasted veggies for a complete meal.

Tip: For an extra flavor boost, let the salmon marinate in the garlic butter mixture for 15 minutes before baking.

Honey Glazed Salmon with Asparagus

Looking for a quick yet elegant dinner that’s packed with flavor? This Honey Glazed Salmon with Asparagus is a weeknight hero, combining sweet and savory notes in under 30 minutes.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 lb asparagus, trimmed
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place the salmon fillets and asparagus on the prepared baking sheet. Drizzle half of the honey glaze over the salmon and asparagus, reserving the rest.
4. Bake for 12-15 minutes, then brush the salmon with the remaining glaze. Return to the oven for 3-5 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
5. Drizzle 1 tbsp lemon juice over the dish before serving.

The magic of this dish lies in the glaze’s perfect balance—honey’s sweetness cuts through the soy sauce’s richness, creating a glossy, flavorful crust on the salmon.

Tip: For an extra crunch, broil the salmon for the last 2 minutes of cooking, watching closely to prevent burning.

Lemon Dill Salmon Foil Packets

Looking for a fuss-free, flavor-packed dinner? These Lemon Dill Salmon Foil Packets are your ticket to a delicious meal with minimal cleanup.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh dill, chopped
• 1 lemon, thinly sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Preheat your oven to 400°F and cut four large pieces of aluminum foil.
2. Place each salmon fillet in the center of a foil piece. Drizzle each with 1/2 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/2 tablespoon of fresh dill, 1/8 teaspoon of garlic powder, and 1/8 teaspoon of onion powder.
3. Top each fillet with 2 lemon slices, then fold the foil over the salmon, sealing the edges tightly to create a packet.
4. Bake for 15-20 minutes, or until the salmon flakes easily with a fork.

The magic of these foil packets lies in how the salmon steams to perfection, locking in the bright flavors of lemon and dill for a moist, aromatic dish.

Tip: For an extra burst of freshness, sprinkle additional chopped dill over the salmon before serving.

Maple Soy Grilled Salmon

This Maple Soy Grilled Salmon is a perfect blend of sweet and savory, with a glaze that caramelizes beautifully on the grill for a dish that’s sure to impress.

Ingredients

• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon ground black pepper
• 4 (6-ounce) salmon fillets

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon minced garlic, and 1/2 teaspoon ground black pepper.
3. Brush the salmon fillets with half of the maple soy mixture, reserving the rest for basting.
4. Place the salmon on the grill, skin-side down, and cook for 4 to 5 minutes. Flip the fillets and brush with the remaining glaze. Grill for another 4 to 5 minutes, or until the salmon flakes easily with a fork.

The magic of this recipe lies in the glaze’s ability to create a sticky, caramelized crust that locks in the salmon’s natural juices, making every bite a perfect balance of flavors.

Tip: For an extra layer of flavor, let the salmon marinate in the glaze for up to 30 minutes before grilling.

Crispy Skin Salmon with Avocado Salsa

Elevate your weeknight dinner with this Crispy Skin Salmon paired with a fresh Avocado Salsa, a dish that brings together the richness of salmon with the brightness of avocado.

Ingredients

• 2 salmon fillets (6 oz each), skin on
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 2 tbsp cilantro, chopped
• 1/4 tsp salt

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Season salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper. Place skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.
3. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through.
4. In a bowl, combine diced avocado, 1/4 cup red onion, 1 tbsp lime juice, 2 tbsp cilantro, and 1/4 tsp salt to make the salsa.
5. Serve the crispy skin salmon topped with the avocado salsa.

The contrast between the crispy salmon skin and the creamy avocado salsa creates a symphony of textures and flavors that’s irresistibly delicious.

Tip: For extra crispy skin, pat the salmon dry with paper towels before seasoning and cooking.

Salmon Patties with Lemon Aioli

These Salmon Patties with Lemon Aioli are a delightful twist on the classic, offering a crispy exterior with a tender, flavorful center, perfectly complemented by the zesty aioli.

Ingredients

• 1 lb salmon fillet, skin removed and finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 2 tbsp fresh parsley, chopped
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• For the Lemon Aioli: 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, 1/4 cup mayonnaise, beaten egg, parsley, Dijon mustard, salt, and black pepper. Mix until well combined.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
3. Heat olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden brown and crispy.
4. While the patties cook, make the Lemon Aioli by whisking together 1/2 cup mayonnaise, lemon juice, lemon zest, and garlic powder in a small bowl.
5. Serve the salmon patties hot with a dollop of Lemon Aioli on top.

The secret to these patties’ irresistible texture? Keeping the salmon slightly chunky for a more rustic, satisfying bite.

Tip: For an extra crispy crust, let the formed patties chill in the fridge for 30 minutes before cooking.

Spicy Sriracha Salmon Bowls

Spice up your dinner routine with these Spicy Sriracha Salmon Bowls, a perfect blend of heat and heartiness that comes together in under 30 minutes.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 2 tbsp Sriracha sauce
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tbsp olive oil
• 2 cups cooked brown rice
• 1 avocado, sliced
• 1/2 cup shredded carrots
• 1/4 cup sliced green onions
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 2 tbsp Sriracha sauce, 1 tbsp honey, 1 tbsp soy sauce, and 1 tsp garlic powder.
3. Place the salmon fillets on the prepared baking sheet and brush them generously with the Sriracha mixture.
4. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
5. While the salmon cooks, heat 1 tbsp olive oil in a pan over medium heat and sauté the shredded carrots for 2-3 minutes until slightly softened.
6. Divide the cooked brown rice between two bowls. Top each with a baked salmon fillet, sautéed carrots, sliced avocado, and sliced green onions. Sprinkle with 1 tbsp sesame seeds.

The magic of this dish lies in the caramelized Sriracha glaze that forms on the salmon, offering a sticky-sweet heat that’s irresistibly good.

Tip: For an extra crunch, add a handful of crispy wonton strips on top before serving.

Salmon and Spinach Stuffed Shells

Imagine biting into a tender pasta shell filled with creamy spinach and flaky salmon, a dish that brings the elegance of seafood to your weeknight dinner table.

Ingredients

• 12 jumbo pasta shells
• 1 cup cooked salmon, flaked
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the olive oil.
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix the salmon, spinach, ricotta, Parmesan, garlic powder, salt, and pepper until well combined.
4. Stuff each pasta shell with the salmon and spinach mixture and place them in the prepared baking dish.
5. Pour the marinara sauce over the stuffed shells, covering them evenly.
6. Bake for 20 minutes, or until the sauce is bubbly and the shells are heated through.

The combination of creamy ricotta and flaky salmon tucked inside pasta shells creates a delightful contrast in textures, making this dish a standout. Serve with a sprinkle of fresh herbs for an extra touch of flavor.

Tip: For an extra crispy top, broil the stuffed shells for the last 2 minutes of baking.

Teriyaki Salmon with Pineapple

This Teriyaki Salmon with Pineapple brings a sweet and savory twist to your weeknight dinner, combining the richness of salmon with the tropical sweetness of pineapple for a dish that’s sure to impress.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 cup pineapple chunks (fresh or canned)
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic to make the teriyaki sauce.
3. Place the salmon fillets on the prepared baking sheet and brush each fillet generously with the teriyaki sauce. Arrange the pineapple chunks around the salmon.
4. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the pineapple is slightly caramelized.
5. While the salmon is baking, heat the olive oil in a small pan over medium heat. Add the remaining teriyaki sauce and simmer for 2-3 minutes until slightly thickened.
6. Drizzle the thickened sauce over the baked salmon and pineapple. Garnish with sesame seeds and sliced green onions before serving.

The caramelized pineapple not only adds a burst of sweetness but also creates a beautiful glaze that makes this dish as visually appealing as it is tasty.

Tip: For an extra kick, add a pinch of red pepper flakes to the teriyaki sauce before brushing it onto the salmon.

Salmon Quinoa Salad with Lemon Vinaigrette

This Salmon Quinoa Salad with Lemon Vinaigrette is a refreshing, protein-packed meal that’s as nutritious as it is delicious, perfect for a quick lunch or a light dinner.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1 lb salmon fillet, skin removed
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 avocado, diced
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Instructions

1. In a medium saucepan, combine quinoa, water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes; fluff with a fork.
2. Preheat oven to 400°F. Season salmon with remaining 1/4 teaspoon salt and black pepper. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add salmon and cook for 3 minutes per side. Transfer skillet to the oven and bake for 8 minutes until salmon flakes easily with a fork.
3. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, red onion, and avocado.
4. In a small bowl, whisk together lemon juice, honey, Dijon mustard, and remaining 1 tablespoon olive oil. Drizzle over salad and toss to combine.
5. Flake the baked salmon into large pieces and gently fold into the salad.

The combination of fluffy quinoa, tender salmon, and crisp vegetables with the tangy lemon vinaigrette creates a symphony of textures and flavors that’s irresistibly fresh.

Tip: For an extra burst of flavor, add a sprinkle of fresh dill or parsley before serving.

Smoked Salmon and Cream Cheese Bagel

Start your morning with a luxurious twist on the classic bagel, featuring silky smoked salmon and rich cream cheese for a breakfast that feels indulgent yet comes together in minutes.

Ingredients

• 1 everything bagel, sliced in half
• 2 tbsp cream cheese, softened
• 2 oz smoked salmon
• 1 tbsp capers, drained
• 2 thin slices red onion
• 1 tsp fresh dill, chopped
• 1/2 tsp lemon juice
• Freshly ground black pepper, to taste

Instructions

1. Toast the everything bagel halves until golden and crisp, about 3 minutes in a toaster or toaster oven.
2. Spread 1 tbsp of cream cheese on each bagel half.
3. Layer 1 oz of smoked salmon on top of the cream cheese on each half.
4. Scatter 1/2 tbsp of capers over the salmon on each half.
5. Place 1 slice of red onion on each half.
6. Sprinkle 1/2 tsp of fresh dill and drizzle 1/4 tsp of lemon juice over each half.
7. Finish with a grind of black pepper to taste.

The combination of creamy, smoky, and briny flavors with the crunch of the bagel makes this dish a standout. It’s perfect for those mornings when you want something special without the fuss.

Tip: For an extra touch of elegance, serve with a side of sliced avocado or a small salad of arugula dressed with olive oil and lemon.

Salmon with Creamy Dill Sauce

Salmon with Creamy Dill Sauce is a showstopper that’s surprisingly simple to whip up, perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Place salmon fillets on the prepared baking sheet. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
4. While the salmon bakes, make the sauce: In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tbsp fresh lemon juice, 1 tbsp chopped fresh dill, and 1/2 tsp garlic powder until smooth.
5. Serve the salmon hot, topped with the creamy dill sauce.

The magic of this dish lies in the contrast between the rich, flaky salmon and the bright, herby sauce—each bite is a perfect balance.

Tip: For an extra touch of elegance, garnish with additional dill sprigs and lemon slices before serving.

Blackened Salmon Tacos with Mango Salsa

Spice up your taco night with these Blackened Salmon Tacos topped with a sweet and tangy mango salsa—a perfect blend of flavors that’ll transport you straight to the tropics.

Ingredients

• 1 lb salmon fillet, skin removed
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup diced mango
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 8 small corn tortillas

Instructions

1. Preheat a skillet over medium-high heat and add olive oil.
2. In a small bowl, mix paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the spice mixture evenly over the salmon fillet.
3. Place the salmon in the skillet and cook for 4-5 minutes per side, until the outside is blackened and the inside is cooked through. Remove from heat and let rest for 2 minutes before flaking into chunks.
4. In a medium bowl, combine diced mango, red onion, cilantro, and lime juice to make the salsa.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
6. Assemble the tacos by placing flaked salmon on each tortilla and topping with mango salsa.

The contrast between the smoky, spicy salmon and the fresh, fruity salsa makes these tacos a standout dish that’s as vibrant in flavor as it is in color.

Tip: For an extra kick, add a slice of jalapeño to each taco before serving.

Salmon and Sweet Potato Cakes

These Salmon and Sweet Potato Cakes are a delightful twist on traditional fish cakes, offering a perfect balance of savory and sweet with a crispy exterior.

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 lb salmon fillet, skin removed
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Place the sweet potato cubes on a baking sheet and roast for 20 minutes until soft. Let cool slightly.
2. While the sweet potatoes roast, place the salmon in a skillet with enough water to cover. Bring to a simmer over medium heat and cook for 10 minutes until the salmon flakes easily. Drain and let cool.
3. In a large bowl, mash the roasted sweet potatoes. Flake the salmon into the bowl, then add the red onion, dill, Dijon mustard, salt, and black pepper. Mix well.
4. Form the mixture into 8 patties. Coat each patty in panko breadcrumbs.
5. Heat olive oil in a large skillet over medium heat. Cook the patties for 4 minutes on each side until golden brown and crispy.

The combination of flaky salmon and creamy sweet potato creates a texture that’s irresistibly tender inside with a satisfying crunch outside.

Tip: For an extra crispy crust, chill the formed patties in the fridge for 30 minutes before cooking.

Pesto Salmon with Roasted Vegetables

This Pesto Salmon with Roasted Vegetables is a vibrant, flavor-packed meal that comes together in just 30 minutes, perfect for a busy weeknight yet fancy enough for guests.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/4 cup basil pesto
• 2 cups cherry tomatoes, halved
• 2 cups zucchini, sliced into half-moons
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cherry tomatoes and zucchini with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder until evenly coated.
3. Spread the vegetables on one side of the prepared baking sheet. Place the salmon fillets on the other side and spoon 1 tbsp of basil pesto over each fillet, spreading it evenly.
4. Bake for 15-20 minutes, until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.

The pesto creates a beautifully herbed crust on the salmon, while the roasted vegetables add a sweet and smoky contrast that’s irresistibly good.

Tip: For an extra burst of freshness, garnish with a sprinkle of chopped basil or a squeeze of lemon juice before serving.

Salmon Alfredo Pasta

Dive into the creamy, dreamy world of Salmon Alfredo Pasta, where rich Alfredo sauce meets tender salmon for a dish that’s as luxurious as it is comforting.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 lb salmon fillet, skin removed and cut into chunks
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add salmon chunks and cook for 3-4 minutes, until just opaque. Remove salmon and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Pour in heavy cream, bring to a simmer, then reduce heat to low. Stir in Parmesan cheese, salt, and black pepper until the sauce is smooth and thickened.
5. Return the cooked pasta and salmon to the skillet, tossing gently to coat everything in the Alfredo sauce. Heat through for 1-2 minutes.
6. Garnish with fresh parsley before serving.

The magic of this dish lies in the contrast between the creamy sauce and the flaky, moist salmon, making every bite a delightful experience.

Tip: For an extra touch of elegance, serve with a sprinkle of lemon zest to brighten the flavors.

Grilled Salmon with Mango Chutney

Grilled Salmon with Mango Chutney brings a sweet and tangy twist to your summer grilling, perfect for those who love a burst of flavor with every bite.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 cup mango chutney
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, mix together 1 cup mango chutney, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to create the marinade.
3. Brush the salmon fillets generously with the marinade, reserving some for serving.
4. Grill the salmon for about 4-5 minutes on each side, or until the fish flakes easily with a fork and has a slightly charred exterior.
5. Serve the grilled salmon with the reserved mango chutney on top.

The contrast between the smoky grilled salmon and the fresh, fruity chutney creates a dish that’s as visually appealing as it is delicious.

Tip: For an extra smoky flavor, try using a cedar plank when grilling the salmon.

Salmon and Avocado Roll Sushi

Dive into the fresh and vibrant flavors of homemade Salmon and Avocado Roll Sushi, a perfect blend of creamy avocado and rich salmon wrapped in seasoned rice and nori.

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh salmon, thinly sliced
• 1 ripe avocado, sliced
• 2 sheets nori (seaweed)
• 1 tbsp sesame seeds
• Wasabi and soy sauce, for serving

Instructions

1. Combine sushi rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon, then let it cool to room temperature.
3. Place a nori sheet on a bamboo sushi mat. With wet hands, spread half of the rice evenly over the nori, leaving a 1-inch border at the top. Sprinkle with 1/2 tbsp sesame seeds.
4. Arrange half of the salmon and avocado slices in a line along the bottom edge of the rice. Roll the sushi tightly from the bottom, using the mat to help. Repeat with the remaining ingredients.
5. Use a sharp knife to slice each roll into 6 pieces. Serve with wasabi and soy sauce.

The contrast between the buttery avocado and the silky salmon makes each bite a luxurious experience, while the sesame seeds add a subtle crunch.

Tip: For easier slicing, wet your knife with a bit of water between cuts to prevent sticking.

Balsamic Glazed Salmon with Roasted Brussels Sprouts

This Balsamic Glazed Salmon with Roasted Brussels Sprouts is a perfect harmony of sweet and savory, making it a weeknight favorite that feels anything but ordinary.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil, divided
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss Brussels sprouts with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread them on one half of the baking sheet.
3. In a small bowl, whisk together balsamic vinegar, honey, minced garlic, remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
4. Place salmon fillets on the other half of the baking sheet and brush generously with the balsamic glaze.
5. Bake for 15-20 minutes, until the salmon flakes easily with a fork and the Brussels sprouts are tender and caramelized.
6. Drizzle any remaining glaze over the salmon before serving.

The glaze caramelizes beautifully in the oven, creating a sticky-sweet crust on the salmon that contrasts wonderfully with the earthy Brussels sprouts.

Tip: For an extra crispy texture, place the Brussels sprouts cut-side down on the baking sheet.

Salmon Chowder with Corn and Bacon

There’s nothing quite like a bowl of creamy salmon chowder to warm you up, especially when it’s packed with sweet corn and smoky bacon. This recipe is a hearty twist on the classic that’s sure to become a favorite.

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 cups whole milk
• 1 lb salmon fillet, skin removed and cut into chunks
• 1 cup corn kernels (fresh or frozen)
• 1 large potato, peeled and diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the onion and garlic to the pot, sautéing until soft, about 3 minutes. Stir in the butter and flour, cooking for another minute to make a roux.
3. Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Add the potato, salt, pepper, and thyme. Bring to a simmer and cook for 10 minutes, or until the potato is tender.
4. Add the salmon and corn, simmering gently for another 5 minutes, or until the salmon is just cooked through.
5. Stir in the cooked bacon and parsley. Serve hot.

The magic of this chowder lies in the contrast between the tender salmon and the crispy bacon, all brought together in a silky, flavorful broth.

Tip: For an extra touch of luxury, swap out the milk for half-and-half or heavy cream.

Conclusion

From weeknight dinners to special occasions, our roundup of 20 savory salmon recipes offers something for every taste and moment. We hope these dishes inspire your next meal. Don’t forget to share your favorites in the comments and pin the recipes you love on Pinterest. Happy cooking!