21 Delicious Ground Salmon Recipes for Every Occasion

Craving something different for dinner tonight? Ground salmon is your secret ingredient to transforming the ordinary into extraordinary! Whether you’re in the mood for quick weeknight meals, elegant dishes for special occasions, or cozy comfort food, we’ve got you covered. Dive into our roundup of 21 delicious ground salmon recipes that promise to delight your taste buds and inspire your next culinary adventure. Let’s get cooking!

Salmon Burgers with Dill Sauce

Unbelievably easy and outrageously delicious, these salmon burgers are about to become your weeknight hero. Packed with flavor and topped with a creamy dill sauce, they’re a seafood lover’s dream come true.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (or pulse in a food processor for a quicker option)
• 1/4 cup breadcrumbs (panko works wonders for extra crunch)
• 1 large egg, lightly beaten (the glue that holds your burger together)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp Dijon mustard (adds a nice tangy kick)
• 1/4 cup fresh dill, chopped (don’t skimp, it’s the star of the sauce)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground is always best)
• 1 tbsp olive oil (or any neutral oil for frying)

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, half of the dill, lemon juice, salt, and pepper. Mix gently until just combined; overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick. Pro tip: Wet your hands to prevent sticking.
3. Heat olive oil in a large skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes on each side, or until golden brown and cooked through. A little crisp on the outside is chef’s kiss.
4. While the burgers cook, mix the remaining dill with mayonnaise to create the dill sauce. Adjust consistency with a splash of water if needed.
5. Serve the salmon burgers on buns or over a bed of greens, slathered with the dill sauce. For an extra zing, add a slice of lemon or a few capers on top.

Juicy, flavorful, and with just the right amount of crunch, these salmon burgers are a testament to how simple ingredients can create something spectacular. Try them with a side of sweet potato fries or a crisp salad for a meal that’s as satisfying as it is healthy.

Spicy Salmon Meatballs

Ever had a meatball that made you do a double-take? These Spicy Salmon Meatballs are here to shake up your dinner routine with a kick that’s as bold as your personality. Packed with flavor and a hint of heat, they’re the perfect way to spice up your meal prep game.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (or pulse in a food processor for ease)
• 1/4 cup breadcrumbs (panko works wonders for extra crunch)
• 1 large egg, lightly beaten (the glue that holds it all together)
• 2 tbsp sriracha (adjust to tame the fire or turn it up)
• 1 tbsp soy sauce (for that umami depth)
• 1 tsp ginger, grated (fresh is best, but powdered in a pinch)
• 1/2 tsp garlic powder (or 1 fresh clove, minced)
• 2 tbsp olive oil (or any neutral oil for frying)

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, egg, sriracha, soy sauce, ginger, and garlic powder. Mix gently but thoroughly to ensure even distribution of flavors.
2. Shape the mixture into 1-inch balls, placing them on a parchment-lined tray. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat olive oil in a large skillet over medium heat. Once shimmering, add the meatballs in batches, ensuring they’re not crowded for even cooking.
4. Cook for 3-4 minutes per side, or until golden brown and cooked through. A little char adds character, so don’t shy away from a crisp exterior.
5. Transfer to a paper towel-lined plate to drain any excess oil. Let them rest for a minute—patience is a virtue, especially when it comes to juicy meatballs.

Flavorful, with a perfect balance of spicy and savory, these meatballs are a game-changer. Serve them atop a zesty slaw, or go rogue and skewer them for a party-perfect appetizer.

Salmon and Quinoa Patties

Picture this: a dish that’s as nutritious as it is delicious, turning the humble salmon and quinoa into patties that’ll make your taste buds do a happy dance. Perfect for those days when you’re craving something wholesome yet utterly satisfying.

Ingredients

• 1 cup cooked quinoa (cooled, for better binding)
• 1 lb salmon fillet (skinless, finely chopped or pulsed in a food processor)
• 1 large egg (beaten, the glue that holds our patties together)
• 2 tbsp olive oil (or any neutral oil, for frying)
• 1/4 cup breadcrumbs (for that perfect crunch)
• 1 tsp garlic powder (because flavor is key)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 2 tbsp fresh dill (chopped, for a herby kick)

Instructions

1. In a large bowl, combine the cooked quinoa, chopped salmon, beaten egg, breadcrumbs, garlic powder, salt, pepper, and dill. Mix until well combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat olive oil in a large skillet over medium heat (350°F if you’re using a thermometer).
4. Carefully place the patties in the skillet, cooking in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on each side, or until golden brown and crispy.
5. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Insider tip: Let them rest for a minute; they’ll hold together better.

Who knew health could taste this good? These patties are crispy on the outside, tender on the inside, and packed with flavor. Serve them on a bed of greens, tucked into a pita, or with a dollop of Greek yogurt for an extra zing.

Creamy Salmon Pasta

Ever had one of those days where you’re craving something indulgent yet secretly healthy? Enter our creamy salmon pasta, a dish that’s as forgiving as your yoga pants on a Sunday morning.

Ingredients

• 8 oz pasta (linguine or fettuccine works best)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb salmon fillet, skin removed and cut into chunks
• 2 cloves garlic, minced (because more is always better)
• 1 cup heavy cream (for that luxurious feel)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp lemon juice (freshly squeezed, please)
• Salt and pepper (adjust to taste)
• 1/4 cup chopped fresh dill (or parsley if you’re in a pinch)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the salmon chunks and cook for 3-4 minutes, flipping once, until just cooked through. Remove from skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer, stirring occasionally.
4. Stir in the Parmesan cheese until melted and the sauce is smooth. Add the lemon juice, salt, and pepper, adjusting the seasoning to your liking.
5. Return the cooked salmon to the skillet, gently folding it into the sauce to avoid breaking the chunks. Add the cooked pasta and toss to coat evenly.
6. Sprinkle with fresh dill before serving. For an extra touch of elegance, serve with a lemon wedge and additional Parmesan on the side.

Absolutely divine, this creamy salmon pasta strikes the perfect balance between rich and refreshing. The tender flakes of salmon paired with the silky sauce cling to every strand of pasta, making each bite a little celebration. Try serving it with a crisp white wine and a side of garlic bread for a meal that’s sure to impress.

Salmon Stuffed Peppers

Who knew that stuffing peppers could be this exciting? Dive into the world of ‘Salmon Stuffed Peppers’ where every bite is a playful dance of flavors, proving that healthy eating doesn’t have to be boring.

Ingredients

• 4 large bell peppers, any color (halved and seeded for maximum stuffing capacity)
• 1 lb salmon fillet, skinless (fresh or thawed, because frozen surprises are for birthdays, not dinner)
• 1 cup cooked quinoa (for that protein-packed punch)
• 1/2 cup diced red onion (because every dish needs a little crunch and cry)
• 2 tbsp olive oil (or any oil that doesn’t start drama in the pan)
• 1 tsp garlic powder (adjust to taste, unless you’re planning to keep vampires at bay)
• 1/2 tsp salt (because life needs seasoning)
• 1/4 tsp black pepper (for that subtle kick)
• 1/2 cup shredded mozzarella cheese (because cheese makes everything better)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re baking, not sunbathing.
2. In a large bowl, flake the salmon into bite-sized pieces, ensuring no bones are lurking. Tip: Fresh salmon flakes easier when slightly chilled.
3. Add the cooked quinoa, diced red onion, olive oil, garlic powder, salt, and black pepper to the salmon. Mix gently to combine. Tip: Overmixing can turn your filling into mush, so keep it light and playful.
4. Stuff each bell pepper half with the salmon mixture, packing it just enough to stay put without squishing the pepper’s spirit.
5. Sprinkle the shredded mozzarella cheese on top of each stuffed pepper, because the cheesier, the better.
6. Place the stuffed peppers on a baking sheet and bake for 25-30 minutes, or until the peppers are tender and the cheese is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Kick back and marvel at your creation. The salmon stuffed peppers offer a delightful contrast between the tender, flavorful filling and the crisp, sweet pepper shell. Serve them atop a bed of greens for a colorful plate that’s as Instagram-worthy as it is delicious.

Salmon and Spinach Lasagna

Unbelievably, we’re about to make lasagna that’s not just another tomato sauce marathon. This Salmon and Spinach Lasagna is here to shake up your dinner routine with its creamy, dreamy layers and a seafood twist that’ll have you hooked at first bite.

Ingredients

• 9 lasagna noodles (no-boil kind saves time)
• 1 lb fresh salmon, skin removed (or sub with thawed frozen for convenience)
• 2 cups fresh spinach, roughly chopped (baby spinach works great)
• 15 oz ricotta cheese (full-fat for maximum creaminess)
• 1 egg (acts as the glue for your ricotta layer)
• 2 cups shredded mozzarella (because more cheese is always better)
• 1/2 cup grated Parmesan (the salty kick your lasagna craves)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder in a pinch)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if you’re fancy)
• 1/4 tsp nutmeg (secret ingredient alert!)
• 1 cup heavy cream (for that luxurious sauce)

Instructions

1. Preheat your oven to 375°F (190°C). No guessing games here; precision is key.
2. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds. Tip: Don’t let it brown or it’ll taste bitter.
3. Add the salmon to the skillet, breaking it into chunks as it cooks. It’s done when it’s just opaque, about 5 minutes. Tip: Overcooking salmon is a sin in this dish.
4. In a bowl, mix the ricotta, egg, salt, pepper, and nutmeg. This is your creamy layer base.
5. Spread a thin layer of heavy cream on the bottom of a 9×13 inch baking dish. This prevents sticking and adds moisture.
6. Layer 3 lasagna noodles, half the ricotta mixture, half the salmon, half the spinach, and 1/3 of the mozzarella. Repeat. Top with the last 3 noodles, remaining cream, and cheeses.
7. Cover with foil and bake for 25 minutes. Then, uncover and bake for another 15 minutes until bubbly and golden. Tip: Let it sit for 10 minutes before cutting to avoid a saucy landslide.

Delightfully rich with a perfect balance of creamy and flaky, this lasagna is a showstopper. Serve it with a crisp green salad to cut through the richness, or go all out with garlic bread for the ultimate comfort meal.

Salmon Croquettes with Lemon Aioli

Oh, the joys of transforming humble canned salmon into something that’ll make your taste buds do a happy dance! These Salmon Croquettes with Lemon Aioli are crispy on the outside, tender on the inside, and packed with flavors that scream ‘more, please!’

Ingredients

• 1 can (14.75 oz) salmon, drained and flaked (look for boneless for ease)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 large egg, beaten (acts as the glue)
• 2 tbsp fresh parsley, chopped (dill works too)
• 1 tbsp lemon juice (freshly squeezed for zing)
• 1/2 tsp garlic powder (or minced fresh garlic for punch)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 2 tbsp olive oil (or any neutral oil for frying)
• 1/2 cup mayonnaise (for the aioli)
• 1 tbsp lemon juice (for the aioli, adjust to taste)
• 1 tsp lemon zest (for brightness)
• 1/2 tsp garlic powder (for the aioli)

Instructions

1. In a large bowl, combine the flaked salmon, breadcrumbs, 1/4 cup mayonnaise, beaten egg, parsley, 1 tbsp lemon juice, 1/2 tsp garlic powder, salt, and pepper. Mix gently until just combined; overmixing can make the croquettes tough.
2. Shape the mixture into 8 equal-sized patties, about 1/2 inch thick. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat olive oil in a large skillet over medium heat until shimmering but not smoking, about 350°F.
4. Carefully add the patties to the skillet, cooking in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and crispy.
5. While the croquettes cook, whisk together 1/2 cup mayonnaise, 1 tbsp lemon juice, lemon zest, and 1/2 tsp garlic powder in a small bowl to make the lemon aioli.
6. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil.

Ready to serve? These golden beauties are best enjoyed warm, with the lemon aioli adding a creamy, tangy contrast. Try them atop a bed of mixed greens for a light meal or sandwiched between buns for a twist on the classic burger. Either way, they’re bound to disappear fast!

Salmon and Sweet Potato Hash

Yum, you’re in for a treat with this Salmon and Sweet Potato Hash that’s as nutritious as it is delicious. Perfect for those mornings when you want to impress your taste buds without spending hours in the kitchen.

Ingredients

• 1 lb salmon fillet, skin removed (wild-caught for the best flavor)
• 2 medium sweet potatoes, diced into 1/2-inch cubes (about 3 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp smoked paprika (adjust to taste)
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)
• 1 tbsp butter (optional, for extra richness)

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for roasting the sweet potatoes.
2. Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet until evenly coated.
3. Roast the sweet potatoes in the preheated oven for 20 minutes, then flip them for even browning and roast for another 10-15 minutes until crispy and tender.
4. While the sweet potatoes are roasting, season the salmon fillet with salt and pepper on both sides.
5. Heat a skillet over medium-high heat and add the salmon. Cook for 3-4 minutes on each side, or until the salmon flakes easily with a fork.
6. Once the salmon is cooked, remove it from the skillet and break it into chunks.
7. Combine the roasted sweet potatoes and salmon chunks in the skillet, adding butter if desired, and gently stir to mix.
8. Garnish with chopped fresh parsley before serving.

Kickstart your day with this hash that’s a delightful mix of crispy sweet potatoes and flaky, buttery salmon. Serve it with a poached egg on top for an extra layer of deliciousness or enjoy it as is for a gluten-free and protein-packed meal.

Salmon Tacos with Avocado Crema

Mmm, let’s taco ’bout a dish that’s about to make your taste buds do a happy dance! Salmon tacos with avocado crema are here to turn your taco Tuesday (or any day, really) into a fiesta of flavors.

Ingredients

• 1 lb salmon fillet, skin removed (wild-caught for the best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt, to taste
• 8 small corn tortillas
• 1 avocado, pitted and peeled
• 1/4 cup sour cream
• 1 tbsp lime juice (freshly squeezed for zing)
• 1/4 cup cilantro, chopped (optional for garnish)
• 1/2 cup red cabbage, shredded (for crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet. Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, and salt.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook to keep it moist.
4. While the salmon bakes, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Keep them wrapped in a towel to stay warm.
5. For the avocado crema, blend the avocado, sour cream, and lime juice in a food processor until smooth. Tip: Add a pinch of salt to enhance the flavors.
6. Flake the baked salmon into bite-sized pieces using a fork.
7. Assemble the tacos by spreading a spoonful of avocado crema on each tortilla, topping with salmon, shredded cabbage, and cilantro if using.

Delight in the creamy, crunchy, and utterly delicious symphony of textures in every bite. Serve these tacos with an extra lime wedge on the side for those who love a tangy twist!

Salmon and Zucchini Fritters

Yum, who knew health could taste this good? These Salmon and Zucchini Fritters are your ticket to a guilt-free indulgence, packing a punch of flavor and nutrients in every bite. Perfect for those days when you’re trying to be good but still want to treat yourself.

Ingredients

• 1 cup grated zucchini (squeeze out excess moisture)
• 1 cup cooked salmon, flaked (leftovers work great!)
• 1/2 cup all-purpose flour (for a gluten-free option, use almond flour)
• 1 large egg (the glue that holds our fritters together)
• 2 tbsp olive oil (or any neutral oil for frying)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (because life’s too bland without it)
• 1/4 tsp garlic powder (for that extra oomph)

Instructions

1. In a large bowl, combine the grated zucchini, flaked salmon, flour, egg, salt, black pepper, and garlic powder. Mix until just combined—overmixing is the enemy of fluffy fritters.
2. Heat the olive oil in a non-stick skillet over medium heat (about 350°F). A drop of water should sizzle when it hits the pan.
3. Form the mixture into small patties, about 2 tablespoons each, and gently place them in the skillet. Don’t overcrowd the pan; give them space to breathe and crisp up.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Flip them like you mean it, but gently—these fritters are delicate.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Patience is key; let them cool slightly for the perfect texture.

Golden and crispy on the outside, tender and flavorful on the inside, these fritters are a dream. Serve them atop a bed of greens for a light lunch, or stack them high with a dollop of Greek yogurt for a snack that’s sure to impress.

Salmon Shepherd’s Pie

Alright, folks, let’s dive into a dish that’s about to make your taste buds do a happy dance—Salmon Shepherd’s Pie. Imagine the classic comfort of shepherd’s pie but with a twist that’s as unexpected as finding a twenty in your old jeans. This version swaps the usual ground meat for flaky, flavorful salmon, making it a seafood lover’s dream come true.

Ingredients

• 1 lb salmon fillet, skin removed (or sub with canned salmon for a quick fix)
• 2 cups mashed potatoes (leftovers work wonders here)
• 1 cup frozen peas and carrots (no need to thaw, they’ll cook perfectly)
• 1/2 cup heavy cream (or milk for a lighter version)
• 2 tbsp butter (because butter makes everything better)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C) and grab a baking dish that’s ready to get cozy with our pie.
2. In a skillet over medium heat, warm the olive oil and butter until the butter is melted and bubbling slightly.
3. Add the salmon fillet to the skillet, seasoning it with garlic powder, salt, and pepper. Cook for about 4 minutes on each side, or until the salmon flakes easily with a fork. Tip: Don’t overcook the salmon; it’ll continue cooking in the oven.
4. Once cooked, break the salmon into chunks and spread it evenly at the bottom of your baking dish.
5. Scatter the frozen peas and carrots over the salmon. No need to thaw; they’ll soften up just fine in the oven.
6. Spread the mashed potatoes over the top, using a spoon or spatula to create a smooth layer. Tip: For extra crispiness, rough up the surface with a fork.
7. Drizzle the heavy cream over the mashed potatoes. This will help them brown beautifully in the oven.
8. Bake for 25-30 minutes, or until the top is golden and the edges are bubbly. Tip: Keep an eye on it during the last 5 minutes to prevent over-browning.

Voilà! What emerges from your oven is a creamy, dreamy pie with layers of flavor that’ll have you coming back for seconds. The salmon stays moist and tender, while the peas and carrots add a sweet crunch, all under a blanket of golden mashed potatoes. Serve it up with a crisp salad or some crusty bread to sop up all that goodness.

Salmon and Rice Stuffed Tomatoes

Howdy, foodie friends! Ever stared at a tomato and thought, ‘You could be so much more’? Well, buckle up, because we’re about to turn those juicy orbs into the star of the show with a stuffing that’s a match made in culinary heaven.

Ingredients

• 4 large beefsteak tomatoes (the bigger, the better for stuffing)
• 1 cup cooked rice (leftovers work wonders here)
• 1/2 lb salmon, cooked and flaked (skinless, unless you’re into that)
• 1/4 cup mayonnaise (or Greek yogurt for a tangy twist)
• 1 tbsp lemon juice (freshly squeezed, because we’re fancy)
• 1 tsp dill (dried or fresh, but fresh is chef’s kiss)
• Salt and pepper to taste (because seasoning is not optional)

Instructions

1. Preheat your oven to 375°F (because we’re not savages—we preheat).
2. Slice the tops off the tomatoes and scoop out the insides, leaving a 1/2-inch shell. Save the guts for salsa or sauce (waste not, want not).
3. In a bowl, mix the rice, salmon, mayonnaise, lemon juice, dill, salt, and pepper like you’re the conductor of a flavor orchestra.
4. Stuff each tomato shell with the salmon-rice mixture until it’s heaping (no shy stuffing here).
5. Place the stuffed tomatoes in a baking dish and bake for 20 minutes, or until the tomatoes are just tender (think ‘firm handshake’ not ‘limp noodle’).
6. Let them cool for 5 minutes (patience is a virtue, especially when burns are involved).

Now, these beauties are ready to steal the spotlight. The salmon brings the richness, the rice adds comfort, and the tomato? Well, it’s the juicy vessel of joy we all deserve. Serve them on a bed of greens for a pop of color, or go rogue and top with extra dill because why not?

Salmon Meatloaf with Glaze

Yikes, you thought meatloaf couldn’t get any fancier? Think again! Our Salmon Meatloaf with Glaze is here to shake up your dinner routine with a splash of seafood sophistication and a drizzle of sweet, sticky goodness.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with high-quality canned salmon for a shortcut)
• 1 cup breadcrumbs (panko for extra crunch)
• 1/2 cup milk (whole milk preferred for richness)
• 1 large egg, lightly beaten (the glue that holds it all together)
• 2 tbsp Dijon mustard (for a tangy kick)
• 1/4 cup finely chopped onion (soak in cold water for 5 mins to mellow the bite)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground is best)
• 1/4 cup brown sugar (for that irresistible glaze)
• 2 tbsp soy sauce (low-sodium works too)
• 1 tbsp apple cider vinegar (balances the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan. This ensures your meatloaf slides out effortlessly.
2. In a large bowl, combine the salmon, breadcrumbs, milk, egg, Dijon mustard, onion, salt, and pepper. Mix gently with a fork to keep the salmon tender. Tip: Overmixing can make the loaf dense.
3. Press the mixture into the prepared loaf pan, smoothing the top with a spatula. Bake for 30 minutes.
4. While the loaf bakes, whisk together the brown sugar, soy sauce, and apple cider vinegar in a small saucepan over medium heat. Simmer for 3 minutes until slightly thickened. Tip: Keep an eye on it to prevent burning.
5. After 30 minutes, remove the loaf from the oven and brush half of the glaze over the top. Return to the oven for 10 minutes.
6. Brush with the remaining glaze and bake for another 10 minutes, or until the internal temperature reaches 145°F (63°C). Tip: A meat thermometer is your best friend here.
7. Let the loaf rest for 10 minutes before slicing. This allows the juices to redistribute.

Serve this beauty with a side of roasted veggies or atop a crisp salad for a meal that’s as visually stunning as it is delicious. The glaze caramelizes into a glossy coat, while the inside stays moist and flaky—proof that salmon and meatloaf were meant to be.

Salmon and Corn Chowder

Craving something that screams summer but still cozy enough for those oddly chilly evenings? Look no further than this Salmon and Corn Chowder, a dish that’s like a hug in a bowl with a side of sunshine.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 2 cups fresh corn kernels (about 3 ears, or frozen works too)
• 1 lb salmon fillet, skin removed, cut into 1-inch chunks
• 4 cups chicken broth (vegetable broth for a pescatarian twist)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 2 tbsp fresh dill, chopped (plus extra for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add corn kernels and cook for 3 minutes, stirring occasionally, to slightly char.
5. Pour in chicken broth and bring to a simmer over medium-high heat, about 5 minutes.
6. Reduce heat to medium-low, add salmon chunks, and simmer gently for 5 minutes until salmon is just cooked through.
7. Stir in heavy cream, salt, and pepper, and heat through for 2 minutes.
8. Remove from heat, stir in fresh dill, and let sit for 2 minutes to allow flavors to meld.

Brimming with creamy texture and bursts of sweet corn, this chowder is a delightful play of flavors. Serve it with a sprinkle of extra dill and a side of crusty bread for dipping, because let’s be honest, no one likes to leave a single drop behind.

Salmon and Mushroom Risotto

Feast your eyes and forks on this creamy, dreamy Salmon and Mushroom Risotto that’s about to become your weeknight hero. It’s like a hug in a bowl, but with the sophistication to impress your in-laws.

Ingredients

• 1 cup Arborio rice (the secret to that perfect chew)
• 4 cups chicken stock (keep it warm on the stove)
• 1 tbsp olive oil (or any oil that doesn’t start drama)
• 1/2 lb salmon, skin removed, cut into chunks (fresh is best, but frozen works in a pinch)
• 1 cup mushrooms, sliced (button or cremini for the win)
• 1/2 cup white wine (the kind you’d actually drink)
• 1/4 cup grated Parmesan cheese (because cheese is life)
• 2 tbsp butter (unsalted, unless you like living on the edge)
• 1 small onion, finely chopped (no one likes a chunky onion in their risotto)
• 2 cloves garlic, minced (more if you’re fighting vampires)
• Salt and pepper (to make your taste buds dance)

Instructions

1. Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until translucent, about 3 minutes. Tip: Don’t let them brown, or they’ll steal the show.
2. Add Arborio rice to the pan, stirring to coat each grain in oil. Toast for 2 minutes until slightly translucent around the edges.
3. Pour in white wine, stirring constantly until fully absorbed. Tip: This is your chance to sip the rest of the bottle—cooking is thirsty work.
4. Begin adding warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This should take about 18-20 minutes total. Tip: Patience is key; risotto can’t be rushed.
5. Meanwhile, in a separate pan, sauté mushrooms over medium heat until golden, about 5 minutes. Set aside.
6. When the rice is al dente and creamy, stir in the salmon chunks, cooked mushrooms, Parmesan, and butter. Cover and let sit for 2 minutes—the residual heat will cook the salmon perfectly.
7. Season with salt and pepper to taste. Serve immediately. Tip: Risotto waits for no one; it’s best enjoyed straight from the pan.

Creamy with a slight bite, this risotto is a symphony of flavors—earthy mushrooms, rich salmon, and that unmistakable Parmesan punch. Try serving it in hollowed-out roasted peppers for a dinner party twist that’ll have everyone talking.

Salmon and Eggplant Parmesan

Who knew that salmon and eggplant could throw such a fabulous parmesan party together? This dish is like the unexpected duo that ends up stealing the show at every dinner table, blending the richness of salmon with the hearty, comforting embrace of eggplant parmesan. Get ready to dazzle your taste buds!

Ingredients

• 1 lb salmon fillet, skin-on (for that crispy edge)
• 1 large eggplant, sliced into 1/2-inch rounds (no need to peel, let’s keep it rustic)
• 1 cup marinara sauce (homemade or your favorite jarred brand)
• 1 cup shredded mozzarella cheese (because more cheese is always the answer)
• 1/2 cup grated Parmesan cheese (the sharper, the better)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 tbsp olive oil (or any neutral oil you have on hand)
• 1 tsp garlic powder (adjust to taste, we’re not vampires here)
• Salt and pepper to taste (don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Season the salmon fillet with salt, pepper, and garlic powder, then place it skin-side down on the prepared baking sheet.
3. Arrange the eggplant rounds around the salmon on the same baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Bake in the preheated oven for 15 minutes, or until the eggplant starts to soften and the salmon is just beginning to flake.
5. Remove the baking sheet from the oven. Spread marinara sauce over the salmon and eggplant, then sprinkle with mozzarella and Parmesan cheeses, followed by breadcrumbs.
6. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
7. Let it rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Now, this dish is a textural dream with the crispy breadcrumb topping giving way to tender salmon and creamy eggplant beneath. Serve it over a bed of spaghetti or with a crisp green salad to round out the meal. Never underestimate the power of a good cheese pull to bring everyone to the table!

Salmon and Kale Salad Wraps

Delightfully easy and packed with nutrients, these Salmon and Kale Salad Wraps are your ticket to a quick, healthy meal that doesn’t skimp on flavor. Perfect for those days when you’re too busy to cook but still want something that tastes like you’ve put in the effort.

Ingredients

• 2 cups kale, finely chopped (massage with a bit of olive oil to soften)
• 1 lb salmon fillet, skin removed (or sub with pre-cooked salmon for a shortcut)
• 1/4 cup Greek yogurt (for a creamy texture, or any yogurt you prefer)
• 1 tbsp lemon juice (freshly squeezed for the best zing)
• 1/2 tsp garlic powder (or fresh minced garlic for a stronger kick)
• 4 whole wheat tortillas (or any wrap you love)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet on the prepared baking sheet, drizzle with olive oil, and season with salt, pepper, and garlic powder. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
3. While the salmon cooks, in a large bowl, combine the chopped kale, Greek yogurt, and lemon juice. Massage the kale with your hands for about 2 minutes to soften it and ensure the dressing is evenly distributed.
4. Once the salmon is done, let it cool for a few minutes, then flake it into the kale mixture. Gently toss to combine all the ingredients.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
6. Divide the salmon and kale mixture evenly among the tortillas, fold in the sides, and roll up tightly to form wraps.

Ready to devour, these wraps offer a delightful crunch from the kale, a creamy tang from the yogurt, and the rich, flaky texture of the salmon. Serve them with a side of sweet potato fries or a crisp apple salad for a meal that’s as balanced as it is delicious.

Salmon and Lentil Soup

Picture this: a bowl so hearty it could double as a hug, with salmon that flakes like it’s trying to win a beauty pageant and lentils that bring the kind of earthy vibes your taste buds didn’t know they needed. This soup is the culinary equivalent of finding money in your pocket—unexpectedly delightful!

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (because more is always better)
• 1 cup dried green lentils (rinsed and picked over for any sneaky stones)
• 4 cups chicken broth (vegetable broth works too, for a pescatarian twist)
• 1 lb salmon fillet, skin removed and cut into chunks (fresh or thawed if frozen)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/2 tsp smoked paprika (for that ‘I know what I’m doing’ flavor)
• 2 cups baby spinach (or kale, if you’re into that)
• 1 tbsp lemon juice (brightens everything up)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage.
2. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Stir in the lentils, chicken broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the lentils are tender but not mushy.
4. Gently add the salmon chunks to the pot, covering them with the broth. Cook for 5 minutes—just until the salmon is opaque and flakes easily with a fork.
5. Turn off the heat and stir in the baby spinach and lemon juice. The residual heat will wilt the spinach perfectly.

This soup is a textural dream—creamy lentils, flaky salmon, and just enough spinach to make you feel virtuous. Serve it with a crusty bread for dipping, or go rogue and top it with a dollop of Greek yogurt for extra creaminess. Either way, your spoon is in for a treat.

Salmon and Cheese Stuffed Shells

Just when you thought stuffed shells couldn’t get any more indulgent, along comes this salmon and cheese-stuffed version to prove you wrong. Perfect for when you’re feeling fancy but also really, really hungry.

Ingredients

• 12 jumbo pasta shells (because bigger is always better)
• 1 cup cooked salmon, flaked (leftovers work wonders here)
• 1 cup ricotta cheese (the creamier, the dreamier)
• 1/2 cup shredded mozzarella cheese (for that gooey goodness)
• 1/4 cup grated Parmesan cheese (the salty cherry on top)
• 1 tbsp olive oil (or any oil that’s not judging you)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (for a little kick)
• 1 cup marinara sauce (homemade or store-bought, no one’s judging)

Instructions

1. Preheat your oven to 375°F because it’s showtime.
2. Boil the jumbo pasta shells according to package instructions until al dente, then drain and let them cool slightly. Tip: A little oil in the water prevents sticking.
3. In a bowl, mix the flaked salmon, ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper until well combined. Taste and adjust seasoning if needed.
4. Lightly grease a baking dish with olive oil because no one likes a sticky situation.
5. Stuff each shell with the salmon and cheese mixture and place them in the baking dish. Tip: A spoon works, but your hands are the real MVP here.
6. Pour marinara sauce over the stuffed shells, covering them evenly. Tip: Don’t drown them; just a cozy blanket will do.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Tip: A quick broil at the end adds a nice golden touch.
8. Let them sit for 5 minutes before serving because patience is a virtue, especially with molten cheese.

Heavenly doesn’t even begin to describe these shells. The creamy, cheesy filling paired with the tender salmon and tangy marinara is a match made in pasta paradise. Serve them with a crisp salad to pretend you’re being healthy, or just dive in fork first—we won’t tell.

Salmon and Asparagus Quiche

Feast your eyes (and eventually your stomach) on this delightful dish that combines the elegance of brunch with the heartiness of dinner. Perfect for those who can’t decide between the two or just love a good quiche any time of day.

Ingredients

• 1 pre-made pie crust (or dazzle us with your homemade one)
• 1 cup heavy cream (because why not?)
• 4 large eggs (the quiche’s backbone)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground for extra oomph)
• 1 cup shredded Gruyère cheese (or Swiss if you’re in a pinch)
• 1/2 lb fresh salmon, skin removed and diced (sustainably sourced, please)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (the greener, the better)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) because patience is a virtue, especially in baking.
2. Roll out the pie crust into a 9-inch pie dish, crimping the edges for that professional touch. Blind bake for 10 minutes to avoid a soggy bottom—trust us on this.
3. In a skillet over medium heat, warm the olive oil and sauté the asparagus until just tender, about 3-4 minutes. Set aside to cool slightly.
4. In a large bowl, whisk together the heavy cream, eggs, salt, and pepper until smooth. This is your quiche’s liquid gold.
5. Layer the salmon, asparagus, and Gruyère cheese in the pre-baked pie crust. Pour the egg mixture over the top, ensuring an even distribution.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. A knife inserted should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This waiting period is the ultimate test of willpower.

Zesty and rich, this quiche boasts a creamy interior with pops of salmon and asparagus in every bite. Serve it warm with a side of sass or a simple green salad for a meal that’s as balanced as your life aspires to be.

Salmon and Black Bean Enchiladas

Who knew that salmon and black beans could throw such a fiesta in your mouth? These enchiladas are here to prove that the best parties happen between tortillas, with a saucy, cheesy, and utterly irresistible filling that’ll have you doing the salsa in your kitchen.

Ingredients

• 1 lb salmon, skin removed and flaked (wild-caught for the win!)
• 1 can (15 oz) black beans, rinsed and drained (or go wild with pinto beans)
• 8 flour tortillas (corn works too, for a gluten-free twist)
• 2 cups enchilada sauce (homemade or store-bought, no judgment here)
• 2 cups shredded cheese (Mexican blend or cheddar, because cheese is life)
• 1 tbsp olive oil (or any oil that’s not judging your life choices)
• 1 tsp cumin (because every dish needs a little drama)
• 1/2 tsp chili powder (adjust to taste, unless you’re into surprises)
• Salt to taste (because even food needs a little seasoning in life)

Instructions

1. Preheat your oven to 375°F (because good things come to those who preheat).
2. Heat olive oil in a pan over medium heat, then add the flaked salmon, black beans, cumin, chili powder, and salt. Cook for 5 minutes, stirring occasionally, until everything is best friends.
3. Warm the tortillas for 30 seconds in the microwave (or 10 seconds per side in a dry pan) to prevent them from cracking like your last diet attempt.
4. Spread a thin layer of enchilada sauce in the bottom of a baking dish (this is the foundation of your enchilada empire).
5. Divide the salmon and black bean mixture among the tortillas, roll them up, and place seam-side down in the dish. Drown them in the remaining enchilada sauce and sprinkle with cheese like it’s confetti at a New Year’s party.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden, like a summer tan.
7. Let them sit for 5 minutes before serving (unless you enjoy molten cheese burns, which, no judgment).

Unbelievably delicious, these enchiladas are a textural dream with creamy beans, flaky salmon, and that perfect cheese pull. Serve them with a side of guac for dipping, or go rogue and stuff them into a breakfast burrito the next day—because leftovers are just opportunities in disguise.

Conclusion

Zesty, versatile, and utterly delicious, these 21 ground salmon recipes are your ticket to culinary adventure! Whether you’re cooking for a special occasion or just spicing up weeknight dinners, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest!