You’re in for a treat! Salmon isn’t just nutritious; it’s incredibly versatile, making it the star of countless delicious meals. Whether you’re craving something quick for a weeknight dinner, looking for seasonal favorites, or in the mood for some comfort food, we’ve got you covered. Dive into our roundup of 21 fun salmon recipes that promise to delight your taste buds and inspire your next meal. Keep reading to discover your new favorite dish!
Grilled Salmon with Avocado Salsa
Perhaps there’s no better way to welcome the gentle warmth of a summer evening than with a dish that balances richness and freshness so effortlessly. Grilled salmon, with its tender flakes, meets its match in a vibrant avocado salsa, creating a harmony of flavors that feels both indulgent and light.
Ingredients
- For the salmon:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the avocado salsa:
- 2 ripe avocados, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat your grill to medium-high heat (about 375°F to 400°F).
- Brush the salmon fillets with olive oil and season both sides with salt and black pepper.
- Place the salmon on the grill, skin-side down, and cook for 4-5 minutes. Tip: Resist the urge to move the salmon too soon; a good sear ensures it won’t stick.
- Carefully flip the salmon and cook for another 3-4 minutes, or until the fish flakes easily with a fork. Tip: The salmon will continue to cook slightly after removed from the grill, so aim for just underdone.
- While the salmon cooks, combine the diced avocados, cherry tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Gently mix to avoid mashing the avocados. Tip: Adding the lime juice right away helps prevent the avocados from browning.
- Serve the grilled salmon topped with the avocado salsa.
Zesty and creamy, the avocado salsa brings a bright contrast to the smoky, buttery salmon. For an extra touch of summer, serve alongside a chilled glass of rosé or over a bed of mixed greens for a lighter meal.
Salmon Tacos with Mango Salsa
Yesterday, as the golden light of evening spilled across my kitchen counter, I found myself drawn to the simple, yet vibrant combination of salmon and mango. It’s a pairing that speaks of summer’s bounty, a reminder of how effortlessly flavors can come together to create something truly memorable.
Ingredients
- For the salmon:
- 1 lb salmon fillet, skin removed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp salt
- For the mango salsa:
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- For serving:
- 8 small corn tortillas
- 1 avocado, sliced
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet. Drizzle with olive oil, then sprinkle evenly with chili powder and salt.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: For extra moisture, cover the salmon loosely with foil during the first 10 minutes of baking.
- While the salmon bakes, prepare the mango salsa by combining the diced mango, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Stir gently to mix. Tip: Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Tip: Keep the tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
- Flake the baked salmon into large pieces. Assemble the tacos by placing a few pieces of salmon on each tortilla, topping with mango salsa and avocado slices.
Combining the flaky, rich salmon with the sweet and spicy mango salsa creates a taco that’s bursting with texture and flavor. Serve these tacos with an extra wedge of lime on the side for a bright, citrusy finish that ties everything together beautifully.
Honey Garlic Glazed Salmon
Just like the gentle flow of a quiet morning, this Honey Garlic Glazed Salmon brings a soothing yet vibrant touch to your table, blending sweet and savory in a dance of flavors that feels both comforting and exciting.
Ingredients
- For the salmon:
- 4 salmon fillets (6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the glaze:
- 1/4 cup honey
- 3 tbsp soy sauce
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Pat the salmon fillets dry with paper towels to ensure the skin gets crispy, then brush both sides lightly with olive oil and season with salt and pepper.
- Place the salmon skin-side down on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is just opaque in the center.
- While the salmon bakes, combine honey, soy sauce, lemon juice, minced garlic, grated ginger, and red pepper flakes in a small saucepan over medium heat.
- Simmer the glaze for 5-7 minutes, stirring occasionally, until it thickens slightly. Tip: Keep an eye on the glaze to prevent it from burning.
- Once the salmon is done, brush each fillet generously with the glaze. Tip: For extra flavor, spoon some glaze over the salmon before serving.
- Broil the glazed salmon for 1-2 minutes until the edges are slightly caramelized. Tip: Watch closely to avoid over-browning.
The salmon emerges with a glossy, sticky-sweet crust that gives way to tender, flaky flesh beneath. Serve it atop a bed of steamed jasmine rice or alongside roasted vegetables for a meal that feels both nourishing and indulgent.
Salmon and Asparagus Foil Packs
Zenfully, let’s embrace the simplicity of cooking with foil packs, a method that locks in flavors and minimizes cleanup. This Salmon and Asparagus Foil Pack recipe is a testament to how few ingredients can come together to create something truly nourishing and delightful.
Ingredients
- For the salmon and asparagus:
- 4 (6-ounce) salmon fillets
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, thinly sliced
- For the seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
Instructions
- Preheat your oven to 400°F (200°C).
- Cut four large pieces of aluminum foil, each about 12 inches long.
- Divide the asparagus evenly among the foil pieces, placing them in the center.
- Drizzle 1/2 tablespoon of olive oil over each portion of asparagus, then sprinkle with salt and pepper.
- Place a salmon fillet on top of each asparagus portion.
- Sprinkle each salmon fillet with garlic powder and dried dill.
- Top each fillet with two lemon slices.
- Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet.
- Place the foil packets on a baking sheet and bake for 15 minutes, or until the salmon is opaque and flakes easily with a fork.
- Carefully open the packets (watch for steam) and serve immediately.
Juxtaposing the tender, flaky salmon with the crisp-tender asparagus, this dish is a harmony of textures and flavors. For an extra touch, serve the foil packs unopened at the table, letting each person unveil their meal, releasing a burst of lemony, herby aroma.
Teriyaki Salmon Bowls
Now, as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a meal that’s both nourishing and vibrant. Teriyaki Salmon Bowls, with their harmonious blend of sweet and savory, offer a moment of pause in the day’s rush, inviting you to savor each bite.
Ingredients
- For the salmon:
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tbsp olive oil
- For the bowls:
- 2 cups cooked jasmine rice
- 1 cup sliced cucumber
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 tbsp sesame seeds
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the soy sauce, honey, garlic, and ginger to create the teriyaki marinade.
- Place the salmon fillets on the prepared baking sheet and brush them generously with the teriyaki marinade. Tip: Reserve some marinade for serving.
- Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork. Tip: For a caramelized top, broil the last 2 minutes.
- While the salmon bakes, divide the cooked jasmine rice among four bowls.
- Top each bowl with baked salmon, cucumber slices, shredded carrots, and avocado slices.
- Drizzle the reserved teriyaki marinade over the bowls and sprinkle with sesame seeds. Tip: For extra crunch, toast the sesame seeds lightly before sprinkling.
You’ll find the salmon’s flaky texture and the teriyaki’s glossy sweetness play beautifully against the crisp vegetables and creamy avocado. Consider serving these bowls with a side of pickled ginger for an extra zing that cuts through the richness.
Salmon Poke Bowls
How quietly the morning unfolds, with the promise of a dish that brings the ocean’s freshness to your table. Salmon poke bowls, a harmonious blend of textures and flavors, invite you to pause and savor each bite.
Ingredients
- For the salmon:
- 1 lb fresh salmon, skinless and cubed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- For the bowl:
- 2 cups cooked sushi rice
- 1 avocado, sliced
- 1/2 cup cucumber, diced
- 1/4 cup green onions, thinly sliced
- 1 tbsp sesame seeds
- For the sauce:
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
Instructions
- In a medium bowl, combine the cubed salmon with soy sauce, sesame oil, and grated ginger. Gently mix to coat the salmon evenly. Let it marinate in the refrigerator for 15 minutes.
- While the salmon marinates, prepare the sushi rice according to package instructions. Keep it warm until ready to serve.
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice to create the sauce. Set aside.
- Assemble the poke bowls by dividing the warm sushi rice between two bowls.
- Arrange the marinated salmon, avocado slices, diced cucumber, and green onions over the rice.
- Drizzle the prepared sauce over the bowls and sprinkle with sesame seeds.
- Tip: For the best flavor, use the freshest salmon you can find. Tip: Letting the salmon marinate for the full 15 minutes enhances its taste. Tip: Adjust the amount of sriracha in the sauce to suit your heat preference.
Each spoonful of this poke bowl offers a melody of creamy avocado, crisp cucumber, and the rich, umami-packed salmon. Consider serving it with a side of pickled ginger for an extra zing.
Salmon Burgers with Dill Sauce
Just like the gentle flow of a quiet morning, this recipe for salmon burgers with dill sauce brings a sense of calm and satisfaction to the kitchen. It’s a dish that marries the richness of the sea with the freshness of herbs, creating a meal that’s both nourishing and delightful.
Ingredients
- For the salmon burgers:
- 1 lb fresh salmon, skin removed and finely chopped
- 1/4 cup breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp finely chopped red onion
- 1 tbsp chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- For the dill sauce:
- 1/2 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1/4 tsp salt
Instructions
- In a large bowl, combine the chopped salmon, breadcrumbs, beaten egg, red onion, dill, salt, and pepper. Mix gently until just combined.
- Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon patties and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- While the patties cook, prepare the dill sauce by whisking together the Greek yogurt, mayonnaise, lemon juice, dill, and salt in a small bowl until smooth.
- Serve the salmon burgers warm, topped with a generous dollop of dill sauce.
Rich in flavor and with a texture that’s perfectly balanced between tender and crisp, these salmon burgers are a testament to the beauty of simple ingredients. Try serving them on a toasted bun with a slice of avocado for an extra layer of creaminess, or alongside a crisp green salad for a lighter meal.
Smoked Salmon and Cream Cheese Bagels
How quietly the morning unfolds, with the promise of something simple yet profoundly satisfying. Today, let’s embrace the gentle art of preparing smoked salmon and cream cheese bagels, a dish that whispers of lazy weekends and the joy of unhurried meals.
Ingredients
- For the bagels:
- 2 fresh bagels, sliced in half
- For the spread:
- 4 oz cream cheese, softened
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- For the topping:
- 4 oz smoked salmon
- 1/4 cup red onion, thinly sliced
- 1 tbsp capers
Instructions
- Preheat your oven to 350°F. Place the bagel halves on a baking sheet, cut side up, and toast them in the oven for 5-7 minutes until lightly golden. Tip: Toasting the bagels enhances their texture and prevents them from becoming soggy.
- While the bagels are toasting, mix the softened cream cheese, chopped dill, and lemon zest in a small bowl until well combined. Tip: Letting the cream cheese sit at room temperature for 10 minutes before mixing makes it easier to blend.
- Once the bagels are toasted, spread a generous layer of the cream cheese mixture on each half.
- Top each bagel half with slices of smoked salmon, a few slices of red onion, and a sprinkle of capers. Tip: For an extra touch of elegance, arrange the salmon in loose folds rather than flat slices.
You’ll find the bagels offer a delightful contrast between the creamy, tangy spread and the smoky, silky salmon. Serve them open-faced for a visually appealing breakfast or brunch that’s as beautiful as it is delicious.
Salmon Stir Fry with Vegetables
Just as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a meal that’s both nourishing and vibrant. This salmon stir fry with vegetables is a dance of colors and textures, a simple yet profound way to celebrate the day’s fresh offerings.
Ingredients
- For the salmon:
- 1 lb salmon fillet, skin removed, cut into 1-inch cubes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the vegetables:
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ginger, grated
Instructions
- In a large bowl, toss the salmon cubes with olive oil, salt, and black pepper until evenly coated.
- Heat a large skillet over medium-high heat (375°F) and add the salmon. Cook for 3 minutes on each side, or until the salmon is lightly browned and flakes easily with a fork. Remove from the skillet and set aside.
- In the same skillet, add the broccoli, red bell pepper, carrot, and garlic. Stir fry for 5 minutes, or until the vegetables are tender-crisp.
- While the vegetables are cooking, whisk together the soy sauce, honey, and ginger in a small bowl to make the sauce.
- Return the salmon to the skillet with the vegetables. Pour the sauce over the top and gently stir to combine. Cook for an additional 2 minutes to allow the flavors to meld.
- Tip: For an extra crunch, sprinkle with sesame seeds before serving. Tip: Ensure your skillet is hot before adding the salmon to prevent sticking. Tip: Adjust the honey in the sauce to balance the saltiness to your liking.
With each bite, the tender salmon and crisp vegetables offer a harmony of flavors, the sauce adding a sweet and savory depth. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that feels both indulgent and wholesome.
Salmon and Shrimp Skewers
Calmly, as the morning light filters through the kitchen window, the thought of preparing something both simple and elegant comes to mind. Salmon and shrimp skewers, with their vibrant colors and succulent flavors, seem like the perfect choice for a leisurely meal that feels both special and effortless.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- For the skewers:
- 1 lb salmon, cut into 1-inch cubes
- 1 lb shrimp, peeled and deveined
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the marinade.
- Add the salmon cubes and shrimp to the marinade, ensuring each piece is well coated. Cover and refrigerate for 30 minutes to allow the flavors to meld.
- While the seafood marinates, soak wooden skewers in water for at least 20 minutes to prevent burning during cooking.
- Preheat the grill to medium-high heat, about 375°F.
- Thread the marinated salmon, shrimp, red bell pepper pieces, and zucchini rounds onto the skewers, alternating between ingredients for a colorful presentation.
- Grill the skewers for 4-5 minutes on each side, or until the salmon is opaque and the shrimp turns pink, basting occasionally with the remaining marinade.
- Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
Delightfully, the skewers emerge from the grill with a smoky aroma and a perfect char. The salmon is tender and flaky, while the shrimp remains juicy and sweet, complemented by the crisp vegetables. Serve them over a bed of quinoa or with a side of garlic aioli for an extra layer of flavor.
Salmon Caesar Salad
Evenings like these call for something light yet satisfying, a dish that whispers of summer’s bounty and the comfort of home. Salmon Caesar Salad, with its crisp greens and rich, flaky fish, is just that—a melody of textures and flavors that dance quietly on the palate.
Ingredients
- For the salmon:
- 1 lb salmon fillet
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the salad:
- 6 cups romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1 cup croutons
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet, drizzle with olive oil, and season with salt and black pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: For extra flavor, let the salmon marinate in the olive oil and seasonings for 10 minutes before baking.
- While the salmon bakes, toss the romaine lettuce with Caesar dressing in a large bowl until evenly coated.
- Divide the dressed lettuce among plates, then top each with a portion of the baked salmon.
- Sprinkle grated Parmesan cheese and croutons over each salad. Tip: For a crunchier texture, toast the croutons in a dry pan over medium heat for 2-3 minutes before adding them to the salad.
- Serve immediately. Tip: A squeeze of fresh lemon juice over the salmon before serving can brighten the flavors beautifully.
Just as the last light fades, this salad brings together the tender, moist salmon with the crisp, creamy lettuce and the sharp bite of Parmesan. It’s a dish that feels both indulgent and wholesome, perfect for savoring slowly at the day’s end.
Salmon Quiche with Spinach
Just as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that feels like a hug. Today, let’s gently fold together the rich flavors of salmon and the earthy tones of spinach into a quiche that promises warmth with every bite.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tbsp ice water
- For the filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cups fresh spinach, roughly chopped
- 1/2 lb salmon fillet, skin removed and diced
- 4 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded Gruyère cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt for the crust. Add the butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
- Bake the crust for 15 minutes, then remove from the oven and set aside.
- Heat olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the salmon, spinach mixture, and Gruyère cheese.
- Pour the filling into the pre-baked crust. Tip: To prevent spills, place the pie dish on a baking sheet before filling.
- Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
- Let the quiche cool for 10 minutes before slicing.
With its flaky crust and creamy, savory filling, this salmon quiche is a delightful dance of textures and flavors. Serve it with a simple green salad or a dollop of crème fraîche for an extra touch of indulgence.
Salmon Sushi Rolls
Now, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of preparing Salmon Sushi Rolls. It’s a process that invites patience, a gentle reminder of the beauty in crafting something with your own hands.
Ingredients
- For the sushi rice:
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- For the filling:
- 8 oz fresh salmon, thinly sliced
- 1 avocado, sliced
- 1 cucumber, julienned
- For assembly:
- 4 sheets nori
- 1 tbsp sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain well.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking to achieve the perfect texture.
- While the rice cooks, mix the rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Set aside to cool.
- Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Tip: Fan the rice while mixing to help it cool and become glossy.
- Place a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange slices of salmon, avocado, and cucumber in the center of the rice.
- Roll the bamboo mat away from you, pressing gently to shape the roll. Tip: Wet the nori’s border with a little water to seal the roll.
- Sprinkle sesame seeds over the roll and slice into 8 pieces with a sharp, wet knife.
Out of the bamboo mat comes a roll that’s a harmony of textures—the creamy avocado, the crisp cucumber, and the tender salmon, all wrapped in the slight chew of sushi rice. Serve these rolls with a side of pickled ginger for a touch of brightness, or drizzle with a little soy sauce for depth.
Salmon Chowder
Mornings like these, with the light just creeping in, call for something warm and comforting, a dish that feels like a gentle hug. Salmon chowder, with its creamy broth and tender flakes of fish, is just that—a soothing melody of flavors that dances slowly on the palate.
Ingredients
- For the base:
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- For the chowder:
- 1 lb salmon fillet, skin removed, cut into 1-inch pieces
- 2 cups heavy cream
- 1 cup whole milk
- 2 medium potatoes, peeled and diced into 1/2-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh dill, chopped
Instructions
- In a large pot over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
- Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
- Pour in the chicken broth, bringing the mixture to a gentle simmer. Let it cook for 10 minutes to meld the flavors.
- Add the diced potatoes to the pot, cooking until they’re just tender when pierced with a fork, about 15 minutes. Tip: Keep the simmer gentle to avoid breaking the potatoes.
- Gently place the salmon pieces into the pot, ensuring they’re submerged in the liquid. Cook for 5 minutes, or until the salmon is just cooked through. Tip: The salmon will continue to cook from residual heat, so it’s okay if it’s slightly underdone when you turn off the heat.
- Stir in the heavy cream, whole milk, salt, and black pepper, heating the chowder until it’s warm throughout but not boiling, about 3 minutes.
- Remove the pot from the heat and stir in the fresh dill.
Kindly ladle the chowder into bowls, where the creaminess of the broth contrasts beautifully with the flaky salmon and soft potatoes. A sprinkle of extra dill on top not only adds a pop of color but also a fresh, herby brightness that elevates the dish.
Salmon and Dill Pasta
Perhaps there’s no better way to welcome the gentle embrace of evening than with a bowl of Salmon and Dill Pasta, a dish that whispers of the sea and the freshness of the garden. It’s a simple yet profound meal that turns the ordinary into something memorable, blending the richness of salmon with the light, aromatic touch of dill.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 cups water
- 1 tbsp salt
- For the salmon:
- 1 lb salmon fillet, skin removed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes, until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Season the salmon fillet with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 4 minutes on each side, until the salmon flakes easily with a fork. Remove from heat and set aside.
- In the same skillet, melt 2 tbsp butter over medium heat. Add 2 cloves minced garlic and sauté for 1 minute, until fragrant.
- Pour in 1 cup heavy cream, stirring constantly. Add 1/4 cup chopped dill, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes, until the sauce thickens slightly.
- Flake the cooked salmon into large chunks and gently fold into the sauce. Add the cooked spaghetti, tossing to coat evenly.
- Serve immediately, garnished with additional dill if desired. The pasta should be creamy with tender flakes of salmon, offering a harmonious blend of flavors that’s both comforting and elegant. Try serving it with a side of steamed asparagus for a complete meal.
Silky strands of pasta cradle the rich salmon, each bite infused with the delicate aroma of dill. It’s a dish that feels like a quiet celebration, perfect for those moments when you crave something both nourishing and indulgent.
Salmon Wellington
Today, as the morning light filters through the kitchen window, I find myself drawn to the elegance of Salmon Wellington, a dish that marries the richness of salmon with the buttery crispness of puff pastry. It’s a recipe that feels like a quiet celebration, perfect for those moments when you crave something special yet comforting.
Ingredients
- For the salmon:
- 1 lb salmon fillet, skinless
- 1 tbsp olive oil
- Salt and pepper, to taste
- For the filling:
- 1 cup spinach, finely chopped
- 1/2 cup cream cheese, softened
- 1 tbsp lemon juice
- 1 tsp dill, chopped
- For the crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the salmon fillet with salt, pepper, and olive oil, ensuring it’s evenly coated.
- In a bowl, mix the spinach, cream cheese, lemon juice, and dill until well combined.
- Lay the puff pastry sheet on the prepared baking sheet and spread the spinach mixture over the center, leaving a 2-inch border.
- Place the seasoned salmon fillet on top of the spinach mixture.
- Fold the puff pastry over the salmon, sealing the edges by pressing them together with a fork.
- Brush the top of the pastry with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Let the Salmon Wellington rest for 5 minutes before slicing to serve.
Perfectly baked, the Salmon Wellington emerges from the oven with a flaky crust that gives way to the tender, flavorful salmon inside. Serve it with a side of steamed asparagus or a light salad for a meal that’s as beautiful as it is delicious.
Salmon and Avocado Salad
Dappled sunlight filters through the kitchen window as I ponder the simplicity and elegance of combining salmon and avocado in a salad. It’s a dish that speaks to the soul, offering a blend of textures and flavors that are both nourishing and indulgent.
Ingredients
- For the salad:
- 1 lb fresh salmon fillet
- 2 ripe avocados, sliced
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet. Season lightly with salt and pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon bakes, prepare the dressing by whisking together olive oil, lemon juice, honey, salt, and pepper in a small bowl. Set aside.
- In a large bowl, combine the mixed greens, cherry tomatoes, and red onion. Drizzle with half of the dressing and toss gently to coat.
- Once the salmon is cooked, let it cool for a few minutes, then flake it into large pieces.
- Arrange the dressed greens on plates. Top with flaked salmon and avocado slices. Drizzle the remaining dressing over the top.
Silky avocado and tender salmon create a harmony of flavors that’s both rich and refreshing. Serve this salad with a slice of crusty bread to soak up every last drop of dressing, or enjoy it as is for a light yet satisfying meal.
Salmon with Lemon Butter Sauce
Vividly recalling the gentle sizzle of salmon meeting the pan, this dish brings a comforting elegance to the table. It’s a simple yet profound pleasure, where the richness of butter and the brightness of lemon dance together in perfect harmony.
Ingredients
- For the salmon:
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the lemon butter sauce:
- 4 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
Instructions
- Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
- Season both sides of the salmon fillets with salt and pepper.
- Once the oil is shimmering, place the salmon fillets skin-side down in the skillet. Cook for 4 minutes without moving to ensure a crispy skin.
- Gently flip the fillets and cook for another 3 minutes, or until the salmon is just opaque throughout.
- Remove the salmon from the skillet and set aside on a warm plate.
- In the same skillet, reduce the heat to medium and add 4 tbsp unsalted butter. Allow it to melt and foam slightly.
- Add 2 tbsp fresh lemon juice and 1 tsp lemon zest to the butter, stirring to combine. Cook for 1 minute to let the flavors meld.
- Remove the skillet from heat and stir in 2 tbsp chopped fresh parsley.
- Pour the lemon butter sauce over the salmon fillets, ensuring they’re evenly coated.
Gracefully, the salmon flakes under the fork, its richness perfectly balanced by the sauce’s citrusy spark. Serve it atop a bed of steamed greens or with a side of roasted potatoes for a meal that feels both nourishing and indulgent.
Salmon and Sweet Potato Cakes
Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself craving something that felt both nourishing and comforting. The idea of salmon and sweet potato cakes came to me, a dish that marries the richness of the sea with the earthy sweetness of the land, creating a harmony of flavors that’s hard to resist.
Ingredients
- For the cakes:
- 1 lb salmon fillet, skin removed and finely chopped
- 1 large sweet potato, peeled and grated (about 2 cups)
- 1/4 cup finely chopped red onion
- 1 tbsp Dijon mustard
- 1 large egg, lightly beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- For serving (optional):
- Lemon wedges
- Fresh dill
Instructions
- In a large bowl, combine the chopped salmon, grated sweet potato, red onion, Dijon mustard, egg, salt, and pepper. Mix gently until all ingredients are evenly distributed.
- Sprinkle the flour over the mixture and fold in until just combined. The flour helps bind the cakes together without making them dense.
- Heat the olive oil in a large skillet over medium heat until shimmering. This ensures a crispy exterior.
- Form the mixture into 8 equal patties, about 1/2 inch thick. Pressing them gently ensures they hold together while cooking.
- 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 cooked through.
- Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil, keeping them crisp.
Fresh from the skillet, these salmon and sweet potato cakes offer a delightful contrast of textures—crispy on the outside, tender and flaky within. Serve them with a squeeze of lemon and a sprinkle of fresh dill for a bright, herby accent that elevates the dish to something truly special.
Salmon Fried Rice
Calmly, as the morning light filters through the kitchen window, the thought of transforming last night’s leftover salmon into something new and comforting comes to mind. This salmon fried rice is not just a dish; it’s a gentle reminder of how simple ingredients can weave together into something unexpectedly delightful.
Ingredients
- For the rice:
- 2 cups cooked white rice, chilled
- For the salmon:
- 1 cup cooked salmon, flaked
- For the vegetables:
- 1/2 cup frozen peas and carrots, thawed
- 1/4 cup green onions, sliced
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ginger, minced
- For cooking:
- 2 tbsp vegetable oil
- 2 eggs, beaten
Instructions
- Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat (350°F).
- Add the beaten eggs to the skillet, scrambling them until just set, then remove and set aside.
- In the same skillet, add the remaining 1 tbsp of vegetable oil, then the peas and carrots, sautéing for 2 minutes until slightly softened.
- Add the chilled rice to the skillet, breaking up any clumps with a spatula, and stir-fry for 3 minutes.
- Mix in the flaked salmon, scrambled eggs, and green onions, gently combining all the ingredients.
- Pour the soy sauce, sesame oil, and minced ginger over the rice mixture, stirring well to ensure everything is evenly coated.
- Continue to cook for another 2 minutes, allowing the flavors to meld together.
The salmon fried rice emerges with a harmonious blend of textures—the slight crispness of the vegetables, the tenderness of the salmon, and the fluffy grains of rice. Serve it in a bowl with a sprinkle of extra green onions on top for a touch of color and freshness.
Salmon with Pineapple Salsa
Dappled sunlight filters through the kitchen window as I ponder the simplicity and vibrancy of combining rich, oily salmon with the bright, tangy sweetness of pineapple salsa. It’s a dish that speaks of summer’s bounty, offering a refreshing contrast that dances on the palate.
Ingredients
- For the salmon:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the pineapple salsa:
- 2 cups diced fresh pineapple
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the salmon.
- While the oven heats, pat the salmon fillets dry with paper towels to ensure a good sear.
- Brush each fillet with olive oil, then season both sides with salt and black pepper.
- Place the salmon on a baking sheet lined with parchment paper, skin side down, and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- Meanwhile, in a medium bowl, combine the diced pineapple, red bell pepper, red onion, cilantro, lime juice, and salt to make the salsa. Stir gently to mix.
- Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld.
- Once the salmon is cooked, serve each fillet topped with a generous spoonful of pineapple salsa.
Kindly note how the salmon’s richness is perfectly balanced by the salsa’s freshness, creating a harmonious dish. For an extra touch, serve alongside a crisp green salad or over a bed of quinoa to soak up the flavors.
Conclusion
Whether you’re a seasoned chef or just starting out in the kitchen, our roundup of 21 Fun Salmon Recipes offers something for everyone to enjoy. From quick weeknight dinners to impressive dishes for special occasions, these recipes are sure to delight. We’d love to hear which ones become your favorites—leave a comment below and don’t forget to share the love by pinning this article on Pinterest!
