23 Delicious Salmon Recipes for Every Occasion

Perfectly versatile and wonderfully nutritious, salmon is the star of countless dishes that can elevate any meal from ordinary to extraordinary. Whether you’re whipping up a quick weeknight dinner, hosting a fancy brunch, or craving some cozy comfort food, our roundup of 23 delicious salmon recipes has something for every occasion. Dive in and discover your next favorite way to enjoy this beloved fish!

Grilled Lemon Garlic Salmon

Here’s how to master Grilled Lemon Garlic Salmon, a dish that’s as nutritious as it is delicious, perfect for a summer evening. Follow these steps carefully to ensure a flavorful and perfectly cooked salmon every time.

Ingredients

• 1.5 lbs salmon fillet (skin-on for grilling)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 lemon, zested and juiced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp fresh dill, chopped (optional for garnish)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to 400°F.
2. While the grill heats, pat the salmon fillet dry with paper towels to ensure even cooking.
3. In a small bowl, mix together olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper to create the marinade.
4. Brush the marinade evenly over the salmon fillet, covering all sides except the skin.
5. Place the salmon skin-side down on the grill. Close the lid and cook for 6-8 minutes, depending on thickness.
6. Carefully flip the salmon using a spatula. Grill for another 4-5 minutes until the internal temperature reaches 145°F.
7. Remove the salmon from the grill and let it rest for 5 minutes before serving to allow juices to redistribute.

Flaky, moist, and bursting with citrusy garlic flavors, this Grilled Lemon Garlic Salmon pairs wonderfully with a side of roasted vegetables or a fresh salad. For an extra touch, sprinkle with fresh dill before serving to elevate the dish’s aroma and presentation.

Honey Glazed Salmon with Asparagus

Even the most novice cooks can master this Honey Glazed Salmon with Asparagus, a dish that balances sweet and savory flavors with minimal effort. Follow these steps to create a meal that’s as nutritious as it is delicious.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 1 bunch asparagus, trimmed (about 1 lb)
• 2 tbsp honey (for a thicker glaze, use less)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp minced garlic (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
2. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
3. Place the salmon fillet skin-side down on the prepared baking sheet.
4. In a small bowl, mix honey, olive oil, soy sauce, minced garlic, salt, and black pepper to create the glaze.
5. Brush half of the glaze evenly over the salmon fillet, reserving the rest for later.
6. Arrange the trimmed asparagus around the salmon on the baking sheet.
7. Drizzle the remaining glaze over the asparagus, ensuring they’re lightly coated.
8. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
9. For a caramelized top, broil the salmon and asparagus for the last 2 minutes of cooking, watching closely to prevent burning.

Delight in the perfectly cooked salmon, its glaze caramelized to a glossy finish, paired with crisp-tender asparagus. Serve this dish over a bed of quinoa or with a side of roasted potatoes for a complete meal that’s sure to impress.

Salmon Avocado Salad

Making a Salmon Avocado Salad is a delightful way to enjoy a healthy, flavorful meal that’s both satisfying and easy to prepare. This dish combines the richness of salmon with the creamy texture of avocado, creating a perfect balance of flavors and nutrients.

Ingredients

• 1 lb salmon fillet, skin-on (for extra flavor)
• 1 ripe avocado, diced (choose one that’s slightly soft to the touch)
• 2 cups mixed greens (or any preferred salad base)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best taste)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
2. Place the salmon fillet on a baking sheet lined with parchment paper, skin side down.
3. Drizzle the salmon with olive oil and season with salt and pepper to taste.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
5. While the salmon is baking, prepare the salad by tossing the mixed greens in a large bowl.
6. Add the diced avocado to the salad greens, gently mixing to avoid mashing the avocado.
7. Once the salmon is cooked, let it cool for a few minutes before flaking it into large pieces over the salad.
8. Drizzle the salad with lemon juice and give it a final gentle toss to combine all the ingredients.

Zesty and fresh, this Salmon Avocado Salad offers a creamy texture from the avocado paired with the flaky, tender salmon. Serve it with a slice of crusty bread for a complete meal, or enjoy it as is for a light, nutritious lunch.

Creamy Garlic Butter Salmon

Preparing a delicious and nutritious meal doesn’t have to be complicated, and this Creamy Garlic Butter Salmon recipe is proof of that. Perfect for beginners and seasoned cooks alike, this dish combines simple ingredients with straightforward steps to create a meal that’s sure to impress.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on or skinless)
• 2 tbsp unsalted butter (for richer flavor, use European-style butter)
• 4 garlic cloves, minced (fresh is best for maximum flavor)
• 1/2 cup heavy cream (for a lighter version, substitute with half-and-half)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon.
2. Season the salmon fillets evenly with salt and black pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the salmon fillets in the skillet, skin-side down if skin is on, and sear for 3 minutes without moving to get a golden crust.
5. Flip the salmon fillets carefully and sear the other side for another 2 minutes.
6. Remove the skillet from heat and add butter and minced garlic around the salmon, letting the butter melt and the garlic become fragrant, about 1 minute.
7. Pour the heavy cream over the salmon, ensuring it’s evenly distributed around the fillets.
8. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
9. Garnish with chopped parsley before serving for a fresh, colorful touch.

Flaky, moist salmon paired with a creamy garlic butter sauce makes this dish a standout. Serve it over a bed of steamed vegetables or with a side of quinoa for a complete, balanced meal.

Salmon Teriyaki Stir Fry

Out of all the quick and flavorful dishes you can whip up on a busy weeknight, this Salmon Teriyaki Stir Fry stands out for its perfect balance of sweet and savory, not to mention how effortlessly it comes together.

Ingredients

• 1 lb salmon fillet, skin removed and cut into 1-inch cubes (for even cooking)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup teriyaki sauce (look for a thick, glossy sauce for best results)
• 1 red bell pepper, sliced into thin strips (adds a sweet crunch)
• 1 cup broccoli florets (fresh or frozen, but thaw if using frozen)
• 2 cloves garlic, minced (for a fragrant kick)
• 1 tsp ginger, grated (adjust to taste)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (adds a fresh, sharp finish)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the salmon cubes to the skillet, arranging them in a single layer. Cook for 2 minutes without stirring to allow a golden crust to form.
3. Flip the salmon cubes and cook for another 2 minutes. Remove from the skillet and set aside on a plate.
4. In the same skillet, add the red bell pepper and broccoli florets. Stir-fry for 3 minutes until the vegetables are slightly tender but still crisp.
5. Add the minced garlic and grated ginger to the skillet. Stir-fry for 30 seconds until fragrant.
6. Return the salmon to the skillet. Pour the teriyaki sauce over the salmon and vegetables. Gently toss to coat everything evenly and cook for 1 minute to heat through.
7. Sprinkle with sesame seeds and sliced green onions before serving.

Unbelievably tender salmon pieces coated in a glossy teriyaki glaze, paired with crisp-tender vegetables, make this dish a textural delight. Serve it over a bed of steamed rice or noodles for a complete meal that’s as visually appealing as it is delicious.

Baked Salmon with Dill Sauce

Let’s dive into making a perfectly baked salmon with a creamy dill sauce that’s sure to impress. This dish combines the rich flavors of salmon with the fresh, herby notes of dill, creating a balanced and delicious meal.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup sour cream (for a lighter version, use Greek yogurt)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp Dijon mustard (adds a nice tang)

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, skin side down. Drizzle with olive oil and season with salt and black pepper, rubbing the seasonings gently into the flesh.
3. Bake the salmon in the preheated oven for 12-15 minutes, or until the flesh flakes easily with a fork. Tip: Avoid overcooking to keep the salmon moist.
4. While the salmon bakes, prepare the dill sauce by combining sour cream, chopped dill, lemon juice, and Dijon mustard in a small bowl. Stir until well blended. Tip: Let the sauce sit for a few minutes to allow the flavors to meld.
5. Once the salmon is done, remove it from the oven and let it rest for 2 minutes before serving. This helps the juices redistribute.
6. Serve the baked salmon with a generous dollop of dill sauce on top or on the side. Garnish with additional fresh dill if desired.

Baked to perfection, this salmon is moist and flaky, with the dill sauce adding a creamy and tangy contrast. For a vibrant presentation, serve alongside roasted vegetables or a crisp salad.

Salmon and Spinach Stuffed Shells

Every home cook deserves a dish that’s both impressive and approachable, and that’s exactly what this recipe offers. Let’s dive into creating a comforting yet elegant meal that’s perfect for any occasion.

Ingredients

• 12 jumbo pasta shells (or enough to fill your baking dish in a single layer)
• 1 cup cooked salmon, flaked (fresh or leftover works great)
• 1 cup fresh spinach, chopped (packed tightly for measurement)
• 1/2 cup ricotta cheese (whole milk for creaminess)
• 1/4 cup grated Parmesan cheese (plus extra for topping)
• 1 tbsp olive oil (or any neutral oil)
• 1 clove garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust based on your preference)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup marinara sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 9-11 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a pan over medium heat and sauté garlic until fragrant, about 30 seconds. Add spinach and cook until just wilted, roughly 2 minutes.
4. In a mixing bowl, combine the flaked salmon, sautéed spinach, ricotta, Parmesan, salt, and pepper. Mix gently to avoid breaking the salmon into too small pieces.
5. Drain the cooked shells and let them cool slightly. Carefully stuff each shell with the salmon and spinach mixture, using a spoon or your fingers.
6. Spread marinara sauce evenly on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Tip: Leave a little space between each shell for even heating.
7. Sprinkle additional Parmesan cheese over the top for a golden crust. Bake uncovered for 20-25 minutes, or until the cheese is melted and the edges are slightly crispy.

When served, these stuffed shells offer a delightful contrast between the tender pasta, creamy filling, and the slight crunch from the baked cheese. For an extra touch, garnish with fresh basil or a drizzle of olive oil right before serving.

Smoked Salmon and Cream Cheese Bagel

Zesty and satisfying, the Smoked Salmon and Cream Cheese Bagel is a classic dish that combines rich flavors with simple preparation. Perfect for a quick breakfast or a leisurely brunch, this recipe will guide you through creating a delicious meal with minimal fuss.

Ingredients

• 1 plain bagel, sliced in half (toasted for extra crunch)
• 2 tbsp cream cheese, softened (whipped varieties spread easier)
• 2 oz smoked salmon, thinly sliced (look for wild-caught options for better flavor)
• 1 tbsp capers, drained (optional for a briny kick)
• 2 thin slices red onion (soak in cold water for 5 minutes to mellow the sharpness)
• Fresh dill, for garnish (or substitute with chives)

Instructions

1. Preheat your toaster or oven to 350°F if you prefer your bagel toasted. Toast the bagel halves until golden brown, about 2-3 minutes.
2. While the bagel is toasting, spread 1 tbsp of cream cheese evenly on each half. Tip: Let the cream cheese sit at room temperature for easier spreading.
3. Layer 1 oz of smoked salmon on top of the cream cheese on each bagel half. Tip: Fold the salmon slices slightly for a more elegant presentation.
4. Scatter capers over the salmon if using, then add the red onion slices on top. Tip: Pat the onion slices dry after soaking to prevent the bagel from getting soggy.
5. Garnish with fresh dill or chives for a pop of color and flavor. Serve immediately.

Yielded is a bagel with a perfect balance of creamy, smoky, and fresh flavors, complemented by the slight crunch of the toasted bagel. For a twist, try adding a squeeze of lemon juice or a sprinkle of everything bagel seasoning before serving.

Salmon Patties with Lemon Aioli

Delightfully simple yet impressively flavorful, these salmon patties with lemon aioli are a perfect weeknight dinner that feels anything but ordinary. Let’s walk through the process together, ensuring you end up with crispy, golden patties and a creamy, tangy aioli that’ll have everyone asking for seconds.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (or canned salmon, drained well)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 large egg, lightly beaten (helps bind the patties)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp Dijon mustard (adds a nice tang)
• 1/4 cup finely chopped red onion (soak in cold water for 5 minutes to mellow the flavor)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil for frying)
• 1/2 cup mayonnaise (for the aioli)
• 1 tbsp lemon zest (finely grated)
• 1 garlic clove, minced (or 1/2 tsp garlic powder)
• 1 tbsp lemon juice (adjust to taste)
• Salt and pepper to taste (for the aioli)

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, egg, 2 tbsp mayonnaise, Dijon mustard, red onion, 1 tbsp lemon juice, salt, and pepper. Mix gently until just combined; overmixing can make the patties tough.
2. Divide the mixture into 4 equal portions and shape each into a patty 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. Carefully add the patties and cook for 4-5 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan to ensure even cooking.
4. While the patties cook, make the lemon aioli by whisking together 1/2 cup mayonnaise, lemon zest, minced garlic, 1 tbsp lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
5. Serve the salmon patties hot with a dollop of lemon aioli on top or on the side for dipping. For an extra touch, garnish with additional lemon zest or fresh dill.

Flaky and moist on the inside with a satisfyingly crisp exterior, these salmon patties are a testament to how simple ingredients can create something truly special. The lemon aioli adds a bright, creamy contrast that elevates the dish, making it perfect for a casual dinner or even a fancy brunch.

Salmon Quinoa Bowl with Tahini Dressing

You’ll find this Salmon Quinoa Bowl with Tahini Dressing to be a delightful blend of textures and flavors, perfect for a nutritious meal that doesn’t skimp on taste. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 1.5 cups water (for cooking quinoa)
• 2 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup cherry tomatoes (halved for easier eating)
• 1 avocado (sliced, add a squeeze of lemon to prevent browning)
• 2 tbsp tahini (well-stirred if separated)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tbsp water (to thin the dressing)
• 1/4 tsp garlic powder (or fresh minced garlic for a stronger taste)

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
4. Place the salmon fillets on the prepared baking sheet, drizzle with olive oil, and season with salt and black pepper.
5. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
6. In a small bowl, whisk together the tahini, lemon juice, water, and garlic powder until smooth to create the dressing.
7. Divide the cooked quinoa between two bowls, top with the baked salmon, cherry tomatoes, and avocado slices.
8. Drizzle the tahini dressing over the bowls just before serving.

A perfectly cooked salmon quinoa bowl offers a harmonious mix of creamy avocado, juicy tomatoes, and fluffy quinoa, all brought together by the rich tahini dressing. For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Pan Seared Salmon with Mango Salsa

On a bustling morning like today, there’s nothing more satisfying than preparing a dish that’s both nutritious and bursting with flavors. Pan-seared salmon with mango salsa is a perfect choice, offering a delightful contrast between the crispy skin of the salmon and the fresh, tangy salsa.

Ingredients

• 1 lb salmon fillet, skin-on (pat dry for better searing)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced (adjust to taste)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice (freshly squeezed for best flavor)

Instructions

1. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
2. Season salmon fillet with salt and pepper on both sides.
3. Place salmon skin-side down in the skillet. Cook undisturbed for 4-5 minutes until skin is crispy and golden.
4. Carefully flip the salmon and cook for another 3-4 minutes, or until the internal temperature reaches 145°F.
5. While salmon cooks, combine diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa.
6. Remove salmon from skillet and let rest for 2 minutes before serving.
7. Top salmon with mango salsa and serve immediately.

Perfectly seared salmon offers a crispy exterior with a tender, flaky inside, complemented by the sweet and spicy mango salsa. Try serving it over a bed of quinoa or alongside roasted vegetables for a complete meal.

Salmon Chowder

Preparing a comforting bowl of salmon chowder is simpler than you might think, especially when you follow these straightforward steps. Perfect for beginners, this recipe ensures a delicious outcome with minimal fuss.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups potatoes, diced into 1/2-inch pieces
• 1 cup carrots, diced
• 4 cups chicken or vegetable broth
• 1 lb salmon fillet, skin removed and cut into chunks
• 1 cup heavy cream
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 tbsp fresh dill, chopped (optional for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Stir in potatoes and carrots, cooking for another 3 minutes to slightly soften.
4. Pour in the broth, bringing the mixture to a boil. Then reduce heat to simmer, covered, for 15 minutes or until vegetables are tender.
5. Gently add salmon chunks to the pot, simmering uncovered for 5 minutes or until salmon is cooked through.
6. Stir in heavy cream, salt, and pepper, heating through for 2 minutes. Avoid boiling to prevent curdling.
7. Remove from heat and garnish with fresh dill before serving.

This salmon chowder boasts a creamy texture with chunks of tender salmon and vegetables in every bite. Try serving it with crusty bread for dipping or a side salad for a complete meal.

Salmon en Papillote with Vegetables

For a dish that’s as nutritious as it is delicious, Salmon en Papillote with Vegetables is a foolproof choice. This method seals in flavors and moisture, ensuring a perfectly cooked meal every time.

Ingredients

• 4 salmon fillets (6 oz each, skin-on or skinless)
• 2 cups mixed vegetables (such as zucchini, bell peppers, and carrots, thinly sliced for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp dried dill (or 1 tbsp fresh, adjust to taste)
• Salt and pepper (to taste)
• 4 pieces parchment paper (12×16 inches each)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Place each salmon fillet in the center of a parchment paper piece, seasoning both sides with salt, pepper, and dill.
3. Divide the mixed vegetables evenly around each fillet, drizzle with olive oil and lemon juice, then season lightly with salt and pepper.
4. Fold the parchment paper over the salmon and vegetables, crimping the edges tightly to create a sealed packet. Tip: Ensure the packets are well-sealed to trap steam for even cooking.
5. Place the packets on a baking sheet and bake in the preheated oven for 15-18 minutes. Tip: The packets will puff up slightly when done, indicating the salmon is cooked through.
6. Carefully open one packet to check for doneness; the salmon should flake easily with a fork, and the vegetables should be tender. Tip: Let the packets rest for a minute before opening to avoid steam burns.

Great for a healthy weeknight dinner, this dish offers a moist, flavorful salmon with perfectly steamed vegetables. Serve it directly in the parchment for a dramatic presentation or plate it with a side of quinoa for added texture.

Salmon Sushi Rolls

Over the years, Salmon Sushi Rolls have become a beloved dish for sushi enthusiasts and beginners alike, offering a perfect blend of flavors and textures. Today, we’ll guide you through creating these delightful rolls with a methodical approach, ensuring even first-timers can achieve sushi success.

Ingredients

• 1 cup sushi rice (short-grain, rinsed until water runs clear)
• 1 1/4 cups water (for cooking rice)
• 2 tbsp rice vinegar (or adjust to taste)
• 1 tbsp sugar (dissolved in vinegar for seasoning)
• 1/2 tsp salt (for seasoning rice)
• 4 sheets nori (seaweed, half sheets for easier rolling)
• 8 oz fresh salmon (sashimi-grade, thinly sliced)
• 1 avocado (sliced, for filling)
• 1/2 cucumber (julienned, for crunch)
• 1 tbsp sesame seeds (toasted, for garnish)
• Wasabi and soy sauce (for serving, adjust to taste)

Instructions

1. Combine sushi rice and water in a rice cooker; cook according to manufacturer’s instructions until tender, about 20 minutes.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved; set aside for seasoning.
3. Transfer cooked rice to a large bowl; gently fold in vinegar mixture with a cutting motion to avoid mashing the rice. Let cool to room temperature.
4. Place a nori sheet on a bamboo mat, shiny side down. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Arrange salmon slices, avocado, and cucumber horizontally across the center of the rice.
6. Using the bamboo mat, tightly roll the nori away from you, applying even pressure to shape the roll. Seal the edge with a bit of water.
7. With a sharp knife, slice the roll into 8 pieces, wiping the blade between cuts for clean edges.
8. Sprinkle sesame seeds over the rolls and serve with wasabi and soy sauce on the side.

Vibrant and fresh, these Salmon Sushi Rolls boast a delightful contrast between the creamy avocado and the crisp cucumber, all wrapped in the tender embrace of seasoned rice. For an extra touch of elegance, serve them on a slate board with pickled ginger on the side.

Salmon with Creamy Pesto Pasta

Let’s dive into creating a dish that combines the richness of salmon with the creamy, herby delight of pesto pasta, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb salmon fillets (skin-on for extra flavor, or skinless if preferred)
• 8 oz pasta (fusilli or penne works well for holding the sauce)
• 1 cup heavy cream (for a lighter version, half-and-half can be substituted)
• 1/2 cup pesto (store-bought or homemade, adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• Salt and pepper (to season the salmon)
• 1/2 tsp garlic powder (optional, for added depth)

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
2. Bring a large pot of salted water to a boil for the pasta, cooking according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, season the salmon fillets with salt, pepper, and garlic powder on both sides.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the salmon skin-side down, searing for 2-3 minutes until the skin is crispy.
5. Flip the salmon and transfer the skillet to the preheated oven. Bake for 6-8 minutes, or until the salmon flakes easily with a fork.
6. Drain the pasta, reserving 1/2 cup of pasta water. Return the pasta to the pot.
7. Over low heat, stir in the heavy cream and pesto into the pasta, adding reserved pasta water as needed to reach your desired sauce consistency.
8. Flake the baked salmon into large pieces and gently fold into the pasta, or serve the salmon fillets whole atop the pasta.

Marvel at the creamy texture of the pasta paired with the tender, flaky salmon. For an extra touch of freshness, garnish with a sprinkle of chopped basil or a squeeze of lemon juice before serving.

Maple Glazed Salmon with Sweet Potatoes

Gathering the right ingredients and following these steps will lead you to a delicious Maple Glazed Salmon with Sweet Potatoes that’s perfect for any day of the week.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 2 medium sweet potatoes (peeled and cubed)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup pure maple syrup (adjust to taste)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper (to taste)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
2. Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet, spreading them out for even roasting.
3. Roast the sweet potatoes in the preheated oven for 20 minutes, stirring halfway through, until they start to soften.
4. While the sweet potatoes roast, mix the maple syrup, soy sauce, garlic powder, and smoked paprika in a small bowl to create the glaze.
5. Place the salmon fillet on the same baking sheet as the sweet potatoes, skin-side down, and brush half of the glaze over the salmon.
6. Return the baking sheet to the oven and bake for another 10 minutes.
7. After 10 minutes, brush the remaining glaze over the salmon and bake for an additional 5 minutes, or until the salmon flakes easily with a fork.
8. Let the dish rest for 2 minutes before serving to allow the flavors to meld together.

Flaky, moist salmon paired with caramelized sweet potatoes offers a perfect balance of sweet and savory. Serve this dish over a bed of greens for an extra crunch or alongside a crisp white wine to elevate the meal.

Salmon Caesar Salad

Building a perfect Salmon Caesar Salad starts with selecting the freshest ingredients and following each step with care. This dish combines the richness of salmon with the crispness of romaine, all tied together with a creamy Caesar dressing.

Ingredients

• 1 lb salmon fillet, skin-on (for extra flavor)
• 1 large head romaine lettuce, chopped (about 6 cups)
• 1/2 cup Caesar dressing (homemade or store-bought)
• 1/4 cup grated Parmesan cheese (plus extra for garnish)
• 1 cup croutons (homemade for extra crunch)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
2. Place the salmon fillet on a baking sheet lined with parchment paper, skin side down. Drizzle with olive oil and season with salt and black pepper.
3. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. Tip: Avoid overcooking to keep the salmon moist.
4. While the salmon bakes, toss the chopped romaine lettuce with Caesar dressing in a large bowl until evenly coated.
5. Add the grated Parmesan cheese and croutons to the bowl, gently tossing to combine. Tip: Add dressing gradually to avoid overdressing the salad.
6. Once the salmon is cooked, let it rest for 2 minutes before flaking it into large pieces with a fork.
7. Top the dressed salad with the flaked salmon pieces and an extra sprinkle of Parmesan cheese for garnish. Tip: Serve immediately to maintain the crispness of the lettuce and croutons.

The Salmon Caesar Salad offers a delightful contrast between the tender, flaky salmon and the crisp, fresh romaine, with the creamy dressing and crunchy croutons adding layers of texture. For a creative twist, serve the salad in individual bowls with a lemon wedge on the side for a bright, citrusy finish.

Salmon and Shrimp Skewers

Venturing into the world of seafood grilling can be both exciting and a bit daunting, but these Salmon and Shrimp Skewers are the perfect starting point. With a methodical approach, even beginners can achieve a deliciously charred exterior and tender interior, making this dish a surefire hit at any summer gathering.

Ingredients

• 1 lb salmon fillet, cut into 1-inch cubes (skin removed for easier eating)
• 1 lb large shrimp, peeled and deveined (tails on for presentation, if preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp smoked paprika (for a subtle smoky flavor)
• Salt and pepper to taste
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature of around 375°F to 400°F.
2. In a large bowl, combine the salmon cubes, shrimp, olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Gently toss to ensure all pieces are evenly coated.
3. Thread the salmon and shrimp onto the skewers, alternating between the two for a visually appealing presentation. Leave a small space between each piece to ensure even cooking.
4. Place the skewers on the preheated grill. Cook for about 3-4 minutes on each side, or until the salmon is opaque and the shrimp are pink and slightly charred.
5. Remove the skewers from the grill and let them rest for a couple of minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful bites.

Now, these skewers boast a delightful contrast between the buttery salmon and the sweet, slightly briny shrimp, with a hint of smokiness from the paprika. Serve them over a bed of quinoa or alongside a crisp, green salad for a complete meal that’s as nutritious as it is delicious.

Salmon Fried Rice

You might think making restaurant-quality salmon fried rice at home is daunting, but with these straightforward steps, you’ll master it in no time. This dish combines the richness of salmon with the comforting familiarity of fried rice, perfect for a quick weeknight dinner or a fancy weekend brunch.

Ingredients

– 2 cups cooked white rice (preferably day-old, for better texture)
– 1 lb salmon fillet, skin removed and diced (ensure it’s fresh for the best flavor)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced (freshly minced for more aroma)
– 1/2 cup frozen peas and carrots, thawed (or any mixed vegetables you prefer)
– 2 eggs, lightly beaten (room temperature eggs blend better)
– 2 tbsp soy sauce (adjust to taste)
– 1 tsp sesame oil (for a nutty finish)
– 1/4 tsp black pepper (freshly ground for more flavor)
– 2 green onions, sliced (for garnish)

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat (350°F).
2. Add the diced salmon to the skillet. Cook for 3-4 minutes, stirring occasionally, until the salmon is lightly browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Add the thawed peas and carrots to the skillet. Stir-fry for 2 minutes until they are heated through.
5. Push the vegetables to one side of the skillet. Pour the lightly beaten eggs into the other side. Scramble the eggs for 1-2 minutes until fully cooked.
6. Add the cooked white rice to the skillet. Break up any clumps with a spatula and stir-fry for 2 minutes until the rice is heated through.
7. Return the cooked salmon to the skillet. Add the soy sauce, sesame oil, and black pepper. Stir-fry for another 2 minutes until everything is well combined.
8. Garnish with sliced green onions before serving.
Vibrant and flavorful, this salmon fried rice offers a delightful contrast of textures, from the tender salmon pieces to the slightly crispy rice. Serve it with a side of pickled vegetables or a drizzle of sriracha for an extra kick.

Salmon with Roasted Brussels Sprouts

Even the simplest dishes can transform into a gourmet experience with the right techniques. Today, we’re diving into a foolproof method to prepare a succulent salmon paired with crispy roasted Brussels sprouts, a combination that’s as nutritious as it is delicious.

Ingredients

• 1 lb salmon fillet (skin-on for extra crispiness)
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 lemon, sliced (for serving)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet, spreading them out in a single layer for even cooking.
3. Roast the Brussels sprouts in the preheated oven for 20 minutes, stirring halfway through, until they’re golden and crispy.
4. While the sprouts roast, season the salmon fillet with the remaining salt and pepper, and rub it with the remaining olive oil.
5. After the sprouts have roasted for 20 minutes, push them to one side of the baking sheet and place the salmon on the other side, skin-side down.
6. Return the baking sheet to the oven and roast for another 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
7. Let the salmon rest for a couple of minutes before serving to allow the juices to redistribute.

Delight in the contrast of textures between the crispy-skinned salmon and the caramelized Brussels sprouts. Serve with fresh lemon slices to brighten the flavors, or atop a bed of quinoa for a heartier meal.

Salmon and Avocado Tartare

Delightfully fresh and effortlessly elegant, this Salmon and Avocado Tartare is a perfect dish to impress with minimal effort. Combining the richness of salmon with the creamy texture of avocado, it’s a harmonious blend of flavors that’s both nutritious and satisfying.

Ingredients

• 1 lb fresh salmon, skinless and diced into 1/4-inch pieces (ensure it’s sushi-grade for safety)
• 1 ripe avocado, diced into 1/4-inch pieces (choose one that’s just ripe for the perfect texture)
• 2 tbsp fresh lime juice (about 1 lime, adds brightness and prevents browning)
• 1 tbsp extra virgin olive oil (or any neutral oil, for a smooth finish)
• 1/4 tsp salt (adjust to taste, enhances the natural flavors)
• 1/4 tsp freshly ground black pepper (adjust to taste, for a slight kick)
• 2 tbsp finely chopped red onion (soak in cold water for 5 minutes to mellow the sharpness)
• 1 tbsp chopped fresh dill (or cilantro, for a different herbal note)

Instructions

1. In a medium bowl, gently mix the diced salmon and avocado to combine without mashing the avocado.
2. Add the lime juice, olive oil, salt, and black pepper to the bowl, folding gently to coat the salmon and avocado evenly.
3. Fold in the red onion and dill, ensuring the ingredients are well distributed for a balanced flavor in every bite.
4. Let the tartare sit in the refrigerator for 15 minutes to allow the flavors to meld together beautifully.
5. Before serving, give the tartare a gentle stir to refresh the mixture and adjust seasoning if necessary.

Offering a buttery texture from the avocado and a delicate, fresh taste from the salmon, this tartare is a celebration of simplicity. Serve it on crispy toast points for a delightful crunch or atop a bed of mixed greens for a lighter option.

Salmon with Almond Butter Sauce

Here’s a simple yet elegant dish that combines the rich flavors of salmon with a creamy almond butter sauce, perfect for a weeknight dinner that feels special. Follow these steps to create a meal that’s both nutritious and delicious.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for extra flavor)
• 1/2 cup almond butter (smooth for a silky sauce)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup (adjust to taste)
• 1 tbsp lime juice (freshly squeezed for brightness)
• 2 cloves garlic (minced, for a punch of flavor)
• 1/4 cup water (to thin the sauce as needed)
• 1 tbsp olive oil (or any neutral oil, for cooking)
• Salt and pepper (to season the salmon)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon.
2. Season the salmon fillets generously with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the salmon fillets skin-side down in the skillet and sear for 3-4 minutes until the skin is crispy.
5. Flip the salmon fillets and transfer the skillet to the preheated oven. Bake for 6-8 minutes, depending on thickness.
6. While the salmon bakes, whisk together almond butter, soy sauce, maple syrup, lime juice, minced garlic, and water in a small bowl until smooth.
7. Remove the salmon from the oven and drizzle with the almond butter sauce before serving.

Rich in omega-3s and packed with flavor, this salmon dish boasts a perfect balance of creamy and tangy notes from the almond butter sauce. Serve it over a bed of quinoa or steamed greens for a complete meal that’s as beautiful as it is tasty.

Salmon and Kale Soup

For those chilly evenings when you crave something both nourishing and comforting, this Salmon and Kale Soup is a perfect choice. Follow these steps to create a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 1 lb salmon fillet, skin removed and cut into 1-inch pieces
• 4 cups kale, stems removed and leaves chopped (about 1 bunch)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion to the pot, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Pour in chicken broth, bringing the mixture to a boil over high heat.
5. Reduce heat to medium-low, add salmon pieces, and simmer gently for 5 minutes, or until salmon is just cooked through.
6. Add chopped kale, salt, black pepper, and red pepper flakes if using, stirring until kale is wilted, about 3 minutes.
7. Remove from heat and let sit for 2 minutes to allow flavors to meld.

Light yet hearty, this soup boasts tender chunks of salmon amidst vibrant kale in a savory broth. Serve with a slice of crusty bread for dipping, or top with a dollop of sour cream for added richness.

Conclusion

You’ve just explored a treasure trove of 23 delicious salmon recipes perfect for any occasion! Whether you’re craving something quick and easy or fancy and festive, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, why not share the love? Pin it on Pinterest to keep these tasty ideas handy for your next meal!