18 Delicious Leftover Salmon Recipes Creative

Got some leftover salmon and not sure what to do with it? You’re in luck! Our roundup of 18 Delicious Leftover Salmon Recipes is here to turn your fridge finds into quick, mouthwatering meals. From cozy salmon chowder to zesty salmon tacos, these creative ideas will make you look at leftovers in a whole new light. Let’s dive in and give that salmon a delicious second life!

Salmon Fried Rice

Zesty and zippy, this Salmon Fried Rice is the weeknight warrior you never knew you needed—until now. It’s like your favorite takeout decided to put on a fancy suit and show up unannounced, but in the best way possible.

Ingredients

• 2 cups cooked rice (day-old rice is the secret MVP here, trust me)
• 1 lb salmon fillet, skin removed and diced (because nobody wants a surprise scale in their bite)
• 2 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 3 cloves garlic, minced (the more, the merrier, I say)
• 1 cup frozen peas and carrots (the dynamic duo of convenience and nutrition)
• 2 eggs, beaten (I let them sit out for a bit to avoid the cold shock in the pan)
• 3 tbsp soy sauce (the darker, the better for that umami punch)
• 1 tsp sesame oil (a little goes a long way, like that one friend who’s always fashionably late but worth the wait)

Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat until it shimmers like a mirage in the desert.
2. Add the diced salmon and cook for 3-4 minutes, flipping once, until it’s just opaque. Tip: Don’t overcrowd the pan, or you’ll steam the salmon instead of searing it.
3. Toss in the garlic and stir for 30 seconds until fragrant—your kitchen should smell like heaven at this point.
4. Push everything to one side, pour the beaten eggs into the other side, and scramble them until just set. Tip: Keep the eggs moving for fluffy, cloud-like texture.
5. Add the frozen peas and carrots, stirring to thaw and heat through, about 2 minutes.
6. Mix in the cooked rice, breaking up any clumps with the back of your spoon. Tip: A little patience here ensures each grain gets its moment to shine.
7. Drizzle the soy sauce and sesame oil over the rice, tossing everything together like a salad until evenly coated.
8. Cook for another 2 minutes, stirring occasionally, to let the flavors meld and the rice get a slight crisp.

Delightfully savory with a hint of sweetness from the peas and carrots, this dish is a textural dream—soft rice, tender salmon, and little pops of veggies. Serve it in a hollowed-out pineapple for an instant tropical vacay vibe, no passport required.

Salmon Patties

Yum, let’s talk about salmon patties—because who doesn’t love a crispy, golden patty that’s secretly packed with omega-3s? Perfect for those ‘I forgot to meal prep’ nights or when you’re trying to impress your in-laws with minimal effort.

Ingredients

• 1 lb fresh salmon, skin removed (trust me, the skinless part is non-negotiable unless you enjoy a fishy surprise)
• 1/2 cup breadcrumbs (panko for the win, but regular works in a pinch)
• 1 large egg, beaten (room temp eggs bind better, just saying)
• 2 tbsp mayonnaise (the secret to moist patties, don’t skip)
• 1 tbsp Dijon mustard (for that tangy kick)
• 1/4 cup finely diced red onion (because color and crunch matter)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 tsp salt (sea salt, please)
• 1/4 tsp black pepper (freshly ground, because we’re not savages)

Instructions

1. In a large bowl, flake the salmon with a fork until it’s in small, even pieces.
2. Add the breadcrumbs, beaten egg, mayonnaise, Dijon mustard, red onion, salt, and black pepper to the salmon. Mix gently until just combined—overmixing is the enemy of tender patties.
3. Shape the mixture into 4 equal-sized patties, about 1/2 inch thick. Pro tip: Wet your hands to prevent sticking.
4. Heat the olive oil in a large skillet over medium heat until shimmering. This is when you know it’s ready.
5. Carefully add the patties to the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Resist the urge to flip early—patience makes perfect.
6. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.

Enjoy these beauties with a squeeze of lemon or sandwiched between a toasted bun with all the fixings. Either way, you’re in for a treat that’s crispy on the outside, tender on the inside, and bursting with flavor.

Salmon Salad Sandwich

Ever had one of those days where you’re craving something both light and satisfying, but the thought of turning on the oven makes you want to take a nap? Enter the Salmon Salad Sandwich—your no-cook, flavor-packed hero that’s here to save lunchtime without breaking a sweat.

Ingredients

• 1 can (14.75 oz) pink salmon, drained (because nobody likes a soggy sandwich)
• 1/4 cup mayonnaise (the real MVP for creaminess)
• 1 tbsp lemon juice (freshly squeezed, because we’re fancy like that)
• 1/4 cup diced red onion (for that perfect crunch and a bit of attitude)
• 1/4 cup diced celery (the unsung hero of texture)
• 1 tbsp chopped fresh dill (or 1 tsp dried if you’re in a pinch)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)
• 4 slices whole grain bread (or whatever bread makes your heart sing)
• Lettuce leaves (for that green halo effect)

Instructions

1. In a medium bowl, flake the drained salmon with a fork, ensuring no large chunks are left behind.
2. Add the mayonnaise, lemon juice, red onion, celery, and dill to the bowl. Mix gently until everything is well combined. Tip: Overmixing can turn your salad into mush, so keep it light and easy.
3. Season with salt and pepper, then give it a taste. Adjust the seasoning if needed—trust your palate, it’s smarter than you think.
4. Toast the bread slices lightly for extra crunch, or leave them soft if that’s your jam.
5. Lay out the lettuce leaves on two slices of bread, then pile high with the salmon salad. Top with the remaining bread slices. Tip: If you’re feeling adventurous, add a slice of tomato or avocado for extra pizzazz.
6. Cut the sandwiches in half diagonally because triangles taste better—science says so.

Just like that, you’ve got a sandwich that’s creamy, crunchy, and bursting with fresh flavors. Serve it with a side of sweet potato chips or a crisp pickle for the ultimate lunchtime win.

Salmon Quiche

Today’s the day we jazz up your brunch game with a salmon quiche that’s so flaky, so creamy, and so downright delicious, it’ll have your taste buds doing the cha-cha. Whether you’re a quiche connoisseur or a newbie to the eggy pie scene, this recipe is your ticket to brunch bliss.

Ingredients

• 1 9-inch pie crust (store-bought or homemade, because we’re not here to judge)
• 4 large eggs (room temp, please—they mix better and make the quiche fluffier)
• 1 cup heavy cream (the secret to that dreamy, creamy texture)
• 1/2 cup whole milk (because why skimp on the good stuff?)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 1 cup cooked salmon, flaked (leftovers work wonders here)
• 1/2 cup shredded Gruyère cheese (it melts like a dream and tastes even better)
• 1 tbsp fresh dill, chopped (for that herby freshness)
• 1 tbsp extra virgin olive oil (my go-to for greasing the pan)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing games here, precision is key.
2. Lightly grease a 9-inch pie dish with extra virgin olive oil, then lay the pie crust inside, trimming any excess. Prick the bottom with a fork to prevent puffing.
3. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth. Tip: A little elbow grease here ensures a silky filling.
4. Sprinkle the flaked salmon, Gruyère, and dill evenly over the pie crust. Pour the egg mixture over the top.
5. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: A knife inserted in the center should come out clean.
6. Let the quiche cool for 10 minutes before slicing. Tip: Patience is a virtue—this helps it set perfectly.

Zesty and rich, this salmon quiche is a symphony of textures, from the crisp crust to the velvety filling. Serve it warm with a side of sass or a simple green salad for a meal that’s as satisfying as it is stylish.

Salmon Pasta

Craving something that’s a breeze to whip up yet tastes like you’ve slaved over a hot stove all day? Let’s dive into this salmon pasta that’s as flirty with your taste buds as it is forgiving on your schedule.

Ingredients

• 8 oz salmon fillet (skin-on for that crispy goodness, trust me)
• 8 oz pasta (I’m team fettuccine here, but you do you)
• 2 tbsp extra virgin olive oil (the good stuff, because why not?)
• 3 cloves garlic (minced, because we’re not vampires)
• 1/2 cup heavy cream (go big or go home)
• 1/4 cup grated Parmesan (plus extra for that Instagram sprinkle)
• 1 tbsp lemon juice (freshly squeezed, because bottled is a sad alternative)
• Salt and pepper (to make your ancestors proud)
• Fresh dill (for that fancy chef’s kiss finish)

Instructions

1. Preheat your oven to 400°F because we’re about to get that salmon crispy.
2. Season the salmon fillet with salt and pepper, then bake for 12-15 minutes until it flakes like your last relationship.
3. While the salmon is baking, cook the pasta according to the package instructions, but steal a strand to test al dente perfection.
4. Heat olive oil in a pan over medium heat, then sauté garlic until it’s golden and fragrant, about 1 minute—don’t let it burn unless you’re into that.
5. Lower the heat, add heavy cream, and stir until it’s slightly thickened, about 2 minutes. Tip: Keep stirring to avoid a cream catastrophe.
6. Flake the baked salmon into the cream sauce, discarding the skin if you’re not into crunch.
7. Toss in the cooked pasta, Parmesan, and lemon juice, mixing until every strand is luxuriously coated. Tip: A splash of pasta water can save a too-thick sauce.
8. Garnish with fresh dill and an extra sprinkle of Parmesan because presentation is half the battle.

Serve this bad boy with a side of garlic bread to sop up any leftover sauce, and watch as your dinner guests silently vow to never order takeout again. The creamy texture with the flaky salmon is a match made in carb-loaded heaven, and that hint of lemon? Chef’s kiss.

Salmon Chowder

Buckle up, buttercups, because we’re diving spoon-first into a bowl of comfort with this salmon chowder that’s smoother than your last pickup line. Perfect for those chilly evenings when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb salmon fillet, skin removed (because nobody likes a fishy situation)
• 2 tbsp unsalted butter (the secret to richness)
• 1 medium onion, diced (tears are optional)
• 2 cloves garlic, minced (because vampires aren’t invited)
• 2 cups potatoes, diced into 1/2-inch cubes (uniformity is key, folks)
• 1 cup corn kernels (fresh or frozen, we’re not judging)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup heavy cream (go big or go home)
• 1 tsp dried thyme (for that herby goodness)
• Salt and pepper to taste (but really, taste as you go)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to bubble. This is your flavor foundation.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes. No rushing—this is where the magic starts.
3. Toss in the potatoes and corn, stirring to coat them in that buttery goodness. Let them get acquainted for about 2 minutes.
4. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to a simmer and let it cook until the potatoes are tender, about 15 minutes. Test a potato cube; it should yield easily to a fork.
5. Gently add the salmon fillet to the pot, breaking it into chunks as it cooks. It’ll take about 5 minutes to become opaque and flaky.
6. Stir in the heavy cream and dried thyme, heating through for another 2 minutes. Season with salt and pepper, but remember, you can always add more later.

Creamy, dreamy, and packed with flavor, this salmon chowder is like a warm hug in a bowl. Serve it with a side of crusty bread for dipping, or go rogue and top it with a sprinkle of fresh dill for an extra pop of color and taste.

Salmon Sushi Rolls

Unbelievably, making salmon sushi rolls at home is easier than convincing your cat to take a bath—promise! Let’s dive into this delicious adventure with a playful spirit and a hungry heart.

Ingredients

• 1 cup sushi rice (short-grain, because size matters here)
• 1 1/4 cups water (filtered, unless you enjoy the taste of your city’s pipes)
• 2 tbsp rice vinegar (the secret handshake of sushi rice)
• 1 tbsp sugar (because life’s too short for unsweetened moments)
• 1/2 tsp salt (just a pinch to keep things interesting)
• 4 oz fresh salmon, sliced into thin strips (sushi-grade, unless you’re into food roulette)
• 1/2 avocado, sliced (ripe but firm—no mushy business)
• 2 sheets nori (seaweed sheets, because we’re fancy like that)
• 1/2 cucumber, julienned (for that crunch we all crave)
• Soy sauce, for serving (low-sodium if you’re watching your drama levels)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear—this is your meditation moment.
2. Combine the rinsed rice and water in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes on low heat. No peeking!
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. This is your rice’s spa treatment.
4. Spread the cooked rice on a tray, drizzle the vinegar mixture over, and fold gently with a spatula. Fan the rice to cool it down—yes, you’re basically a sushi chef now.
5. Place a nori sheet on a bamboo mat, spread a thin layer of rice, leaving a 1-inch border at the top. Wet your fingers to prevent sticking—this is not the time for rice handcuffs.
6. Arrange salmon, avocado, and cucumber in a line at the bottom of the rice-covered nori. Roll tightly using the mat, sealing the edge with a bit of water. Repeat with the second roll.
7. Slice each roll into 8 pieces with a sharp, wet knife—sawing is for lumberjacks, not sushi chefs.

Kick things up a notch by serving these rolls with a side of wasabi and pickled ginger. The creamy avocado and fresh salmon play a delightful duet, while the cucumber adds a crisp encore. Perfect for impressing dates or treating yourself to a solo sushi night—no judgment here.

Salmon and Avocado Toast

Today’s the day we elevate your breakfast game with a dish that’s as nutritious as it is Instagram-worthy. Salmon and Avocado Toast isn’t just food; it’s a morning revolution on a plate.

Ingredients

• 2 slices of artisan bread (because your toast deserves to be fancy)
• 1 ripe avocado (the kind that whispers sweet nothings to your knife)
• 4 oz smoked salmon (go for the good stuff, it’s the star of the show)
• 2 tbsp extra virgin olive oil (my liquid gold for that perfect drizzle)
• 1 tbsp lemon juice (freshly squeezed, none of that bottled nonsense)
• Salt and pepper to taste (but let’s be honest, you’ll want to taste it)
• Red pepper flakes (for those who like a little drama)
• 2 eggs (room temp, they play nicer when they’re not cold)

Instructions

1. Preheat your oven to 350°F because we’re toasting, not burning, our bread to perfection.
2. While the oven heats, mash the avocado in a bowl with lemon juice, salt, and pepper. Think chunky, not smooth – texture is key.
3. Drizzle olive oil over the bread slices and toast them in the oven for 5 minutes, or until they’re golden and crisp.
4. Spread the mashed avocado generously on each toast. This is the foundation of flavor, so don’t skimp.
5. Layer the smoked salmon on top of the avocado. Fold it artistically; this is where your inner chef shines.
6. In a non-stick pan over medium heat, fry the eggs to your liking. Sunny-side up adds a photogenic yolk, but scrambled works if you’re messy like me.
7. Place the cooked eggs on top of the salmon. Sprinkle with red pepper flakes for that kick.
8. Drizzle with a bit more olive oil because we’re extra, and it’s delicious.

Bite into the creamy avocado, the salty salmon, and that runny yolk mixing into pure bliss. Serve it with a side of smug satisfaction for mastering breakfast like a boss.

Salmon Tacos

Let’s taco ‘bout a game-changer in your dinner rotation—Salmon Tacos! These aren’t your average tacos; they’re a flaky, flavorful fiesta that’ll make your taste buds do the cha-cha.

Ingredients

• 1 lb fresh salmon fillet (skin-on for extra crispiness, trust me)
• 2 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp smoked paprika (for that smoky sass)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (I’m generous here, but you do you)
• 1/4 tsp black pepper (freshly ground, please)
• 8 small corn tortillas (warmed up, unless you enjoy chewing cardboard)
• 1 cup shredded purple cabbage (for crunch and color)
• 1/2 cup sour cream (full-fat, because life’s too short)
• 1 avocado, sliced (ripe but firm—no mush allowed)
• Lime wedges (for that zesty zing)
• Fresh cilantro (optional, for the haters to pick off)

Instructions

1. Preheat your oven to 400°F (because we’re baking, not sunbathing).
2. Line a baking sheet with foil (for easy cleanup, you’re welcome).
3. Place the salmon fillet on the foil, skin-side down.
4. Drizzle olive oil over the salmon, then sprinkle smoked paprika, garlic powder, salt, and black pepper evenly.
5. Bake for 12-15 minutes, until the salmon flakes easily with a fork (no overcooking—dry salmon is a crime).
6. While the salmon bakes, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side (keep them moving to avoid charring).
7. Flake the baked salmon into chunks, discarding the skin if you prefer.
8. Assemble tacos: layer tortillas with salmon, shredded cabbage, a dollop of sour cream, avocado slices, and a squeeze of lime.
9. Garnish with cilantro if you’re into that kind of thing.

Kick back and savor the contrast of crispy salmon against the creamy avocado, all hugged by a warm tortilla. These tacos are a vibrant, messy masterpiece—serve them with extra napkins and a side of pride.

Salmon Pizza

Just when you thought pizza couldn’t get any fancier, along comes Salmon Pizza to prove you deliciously wrong. Imagine the crispiness of a perfectly baked crust meeting the luxuriousness of salmon—yes, it’s as dreamy as it sounds.

Ingredients

• 1 lb pizza dough (homemade or store-bought, because we’re not judging)
• 1/2 cup ricotta cheese (the creamier, the better)
• 1/2 cup smoked salmon, thinly sliced (go for the good stuff, it’s worth it)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 red onion, thinly sliced (for that perfect crunch)
• 1 tsp capers (tiny but mighty)
• Fresh dill for garnish (because presentation is key)

Instructions

1. Preheat your oven to 475°F (245°C) and let it heat up like it’s preparing for the best pizza of its life.
2. Roll out the pizza dough on a floured surface to your desired thickness—I like mine thin but sturdy enough to hold the toppings.
3. Brush the dough with extra virgin olive oil, making sure to get those edges for a golden finish.
4. Spread the ricotta cheese evenly over the dough, leaving a small border for the crust. This is your canvas, make it beautiful.
5. Arrange the smoked salmon slices and red onion on top of the ricotta, then sprinkle capers over the pizza like you’re decorating a cake.
6. Bake for 10-12 minutes, or until the crust is golden and the edges are slightly crispy. Keep an eye on it—no one likes a burnt masterpiece.
7. Garnish with fresh dill right after baking for that pop of color and flavor.

Golden, crispy, and bursting with flavors, this Salmon Pizza is a game-changer. Serve it with a side of arugula salad for an extra touch of elegance, or enjoy it straight off the baking tray—no judgment here.

Salmon Stuffed Peppers

Dive into a dish that’s as vibrant as your personality with these salmon stuffed peppers—because who said peppers can’t have a little seafood party inside?

Ingredients

• 4 large bell peppers (go for a rainbow mix to impress your Instagram followers)
• 1 lb fresh salmon, skin removed (trust me, the skinless part is crucial here)
• 1 cup cooked quinoa (because we’re fancy and health-conscious)
• 1/2 cup feta cheese, crumbled (the salty little nuggets of joy)
• 2 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1 tsp garlic powder (because fresh garlic is too much work at 6 PM)
• 1/2 tsp smoked paprika (for that ‘I know what I’m doing’ flavor)
• Salt and pepper (the dynamic duo of seasoning)

Instructions

1. Preheat your oven to 375°F because we’re about to get these peppers toasty.
2. Slice the tops off the bell peppers and remove the seeds. Think of it as hollowing out a tiny, edible pumpkin.
3. In a bowl, mix the salmon, quinoa, feta cheese, olive oil, garlic powder, smoked paprika, salt, and pepper. This is where the magic happens—get in there with your hands if you’re feeling adventurous.
4. Stuff each pepper with the salmon mixture until they’re brimming with goodness. No shyness allowed here.
5. Place the stuffed peppers in a baking dish and cover with foil. This is their sauna moment—let them steam for 20 minutes.
6. Remove the foil and bake for another 15 minutes until the peppers are tender and the filling is slightly golden. Patience is key, my friend.
7. Let them cool for a few minutes unless you’re into mouth burns. We don’t judge.

Who knew peppers could be such a cozy home for salmon? The result is a juicy, flavorful bite with a hint of smokiness that’ll make you forget all about boring dinner options. Serve these bad boys on a bed of greens or with a side of sass for the full experience.

Salmon and Cream Cheese Bagel

Now, let’s talk about a dish that’s as fun to make as it is to eat—imagine the perfect blend of creamy, smoky, and crunchy all in one bite. Yes, we’re diving into the world of bagels, but not just any bagel, the legendary Salmon and Cream Cheese Bagel that’ll make your taste buds dance.

Ingredients

• 1 everything bagel (because the more seeds, the merrier, right?)
• 2 tbsp cream cheese (go for the full-fat version; we’re not here to play)
• 2 oz smoked salmon (the star of the show, make it wild-caught if you can)
• 1 tbsp capers (for that briny pop that says ‘hello’)
• 1/4 red onion, thinly sliced (because we love a bit of crunch and color)
• A few sprigs of fresh dill (it’s like the salmon’s best friend)
• A squeeze of lemon juice (just a quick spritz to brighten things up)

Instructions

1. Slice your everything bagel in half and toast it to golden perfection—about 2 minutes in a toaster should do the trick. Tip: Keep an eye on it; bagels have a tendency to go from golden to charcoal in seconds.
2. While the bagel is toasting, let the cream cheese sit out to soften slightly. This makes spreading it a breeze, not a bicep workout.
3. Once the bagel is toasted, slather each half with a generous tablespoon of cream cheese. Think of it as frosting your very savory cake.
4. Layer on the smoked salmon over the cream cheese. Don’t be shy; cover that bagel like it’s winter and the salmon is its blanket.
5. Sprinkle the capers and red onion slices over the salmon. They’re not just garnish; they’re the supporting actors that steal the scene.
6. Finish with a few sprigs of fresh dill and a quick squeeze of lemon juice. This is where the magic happens, folks.

Just like that, you’ve got a bagel that’s a symphony of textures and flavors—creamy, smoky, crunchy, and fresh. Serve it open-faced for maximum visual appeal, or stack it high and dive in. Either way, it’s a win.

Salmon Omelette

Venture into the world of breakfast luxury with this salmon omelette that’s so decadent, it might just convince you to hit snooze a little harder tomorrow morning. It’s the perfect blend of fluffy eggs and rich salmon, making your taste buds dance at the crack of dawn.

Ingredients

• 3 large eggs (room temperature, because nobody likes a cold omelette)
• 1/4 cup diced smoked salmon (the star of the show, obviously)
• 1 tbsp unsalted butter (because salted is just showing off)
• 1 tbsp fresh dill, chopped (for that herby freshness)
• 1/4 cup shredded mozzarella cheese (melty goodness is non-negotiable)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Crack the eggs into a bowl and whisk them until they’re as smooth as your morning playlist.
2. Heat a non-stick skillet over medium heat (about 350°F) and melt the butter, swirling it around like you’re painting a masterpiece.
3. Pour the eggs into the skillet and let them sit for about 30 seconds, then gently push the edges towards the center with a spatula, letting the uncooked eggs flow to the edges.
4. Sprinkle the diced salmon, dill, and mozzarella evenly over one half of the omelette, because symmetry is overrated.
5. Fold the other half of the omelette over the filling with the confidence of a chef who knows their way around a skillet.
6. Cook for another minute, then slide it onto a plate with the grace of a breakfast ballet.

Now, this omelette isn’t just a meal; it’s a morning revelation. The creamy mozzarella and smoky salmon wrapped in fluffy eggs is like a hug from the inside. Serve it with a side of avocado toast or a mimosa for that extra brunch flair.

Salmon Risotto

Today’s the day we ditch the dinner dilemma with a dish that’s as luxurious as it is laughably easy to love—Salmon Risotto. Trust me, your taste buds will throw a party, and your skillet’s the VIP section.

Ingredients

• 1 cup Arborio rice (the star that refuses to be upstaged)
• 4 cups chicken stock (homemade if you’re fancy, boxed if you’re human)
• 1 lb salmon, skin removed, cut into chunks (because nobody likes a fishy situation)
• 1/2 cup dry white wine (drink the rest while you cook—chef’s orders)
• 1 small onion, finely diced (tears are optional but likely)
• 2 tbsp extra virgin olive oil (my liquid gold)
• 1/2 cup grated Parmesan cheese (the more, the merrier)
• 2 tbsp unsalted butter (because butter makes everything better)
• Salt and freshly ground black pepper (to pretend we’re health-conscious)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes—no gold medals for speed here.
2. Stir in the Arborio rice, toasting it slightly until it’s just golden, about 2 minutes. This is where the magic starts, folks.
3. Pour in the white wine, stirring constantly until it’s fully absorbed. This step smells like a fancy restaurant and takes about 1 minute.
4. Begin adding the chicken stock, one ladle at a time, stirring frequently. Wait until each ladle is nearly absorbed before adding the next. This is your arm workout for the day—about 20 minutes total.
5. When the rice is al dente and creamy, gently fold in the salmon chunks. They’ll cook through in about 5 minutes—no flipping required.
6. Remove from heat and stir in the Parmesan cheese and butter until melted and creamy. Season with salt and pepper, because we’re not monsters.

Dig into this creamy, dreamy risotto where the salmon is perfectly tender, and the rice is just the right side of chewy. Serve it with a side of smug satisfaction or, you know, a crisp green salad if you’re into that kind of thing.

Salmon Croquettes

Alright, let’s dive into the world of crispy, golden Salmon Croquettes—because who doesn’t love a dish that’s as fun to make as it is to eat? These little patties of joy are perfect for brunch, lunch, or even a fancy-ish dinner when you’re feeling extra.

Ingredients

• 1 lb cooked salmon, flaked (leftover salmon works wonders here)
• 1/2 cup breadcrumbs (I’m team panko for that extra crunch)
• 1/4 cup mayonnaise (the secret glue that holds everything together)
• 1 large egg, beaten (room temp eggs mix better, just saying)
• 2 tbsp fresh parsley, chopped (because we’re fancy like that)
• 1 tbsp Dijon mustard (for that tangy kick)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/4 tsp salt (to taste, but don’t skip it)
• 1/4 tsp black pepper (freshly ground, please)
• 2 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. In a large bowl, combine the flaked salmon, breadcrumbs, mayonnaise, beaten egg, parsley, Dijon mustard, garlic powder, salt, and black pepper. Mix gently until everything is just combined—overmixing is the enemy of tender croquettes.
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 the olive oil in a large skillet over medium heat until shimmering. This is when you know it’s ready to fry.
4. Carefully add the patties to the skillet, cooking in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and crispy. Flip them like you mean it!
5. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil. Patience is key—let them rest for a minute before diving in.

Salmon croquettes are a delightful mix of crispy on the outside and tender on the inside, with a flavor that’s rich yet balanced. Serve them atop a bed of greens with a dollop of tartar sauce, or go rogue and slide them into a bun for the ultimate salmon burger experience.

Salmon and Spinach Pasta

Oh, the joys of finding a dish that’s as nutritious as it is delicious! Our Salmon and Spinach Pasta is here to save your weeknight dinners with its flaky, flavorful salmon and that pop of green goodness. It’s the kind of meal that makes you feel fancy without the fuss.

Ingredients

• 8 oz salmon fillet (skin-on for that crispy edge, because why not?)
• 2 cups spinach (fresh, unless you’re in a pinch—then frozen will do, but sigh)
• 8 oz pasta (I’m team fettuccine here, but you do you)
• 2 tbsp extra virgin olive oil (the good stuff, because your taste buds deserve it)
• 2 cloves garlic (minced, unless you’re a vampire)
• 1/2 cup heavy cream (for that lush, velvety sauce)
• 1/4 tsp red pepper flakes (just a whisper of heat)
• Salt (to make everything taste better, obviously)

Instructions

1. Bring a large pot of salted water to a boil—like the ocean, but less intimidating.
2. Add the pasta and cook according to package instructions until al dente, because mushy pasta is a crime.
3. While the pasta cooks, heat olive oil in a skillet over medium-high heat. Add the salmon skin-side down and cook for 4 minutes until crispy. Flip and cook for another 3 minutes. Remove and set aside.
4. In the same skillet, add garlic and red pepper flakes, sautéing for 30 seconds until fragrant—your kitchen should smell amazing right now.
5. Pour in the heavy cream, stirring gently, and let it simmer for 2 minutes to thicken slightly.
6. Toss in the spinach and cook until just wilted, about 1 minute. Season with salt to taste.
7. Flake the salmon into the sauce, discarding the skin if you’re not into that.
8. Drain the pasta and add it to the skillet, tossing everything together until the pasta is beautifully coated.

Creamy, with a hint of spice and the freshness of spinach, this dish is a textural dream. Serve it with a sprinkle of parmesan or a cheeky glass of white wine to really lean into the luxury.

Salmon Wraps

Let’s face it, we’ve all been there—staring into the fridge, hoping for a culinary miracle. Well, today’s your lucky day because these Salmon Wraps are about to become your new go-to for a quick, delicious meal that doesn’t skimp on flavor or fun.

Ingredients

• 1 lb fresh salmon fillet (skinless, because who has time for that?)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 tsp salt (the unsung hero of every dish)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 4 large whole wheat tortillas (because we’re adulting)
• 1 cup Greek yogurt (full-fat for maximum creaminess)
• 1 tbsp lemon juice (freshly squeezed, no cheating)
• 1/2 cup diced cucumber (for that crunch we crave)
• 1/4 cup chopped dill (because it’s not just for pickles)
• 1 avocado, sliced (for those healthy fats we love to indulge in)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue).
2. Place the salmon fillet on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork. (Tip: Don’t overcook it—nobody likes dry salmon.)
3. While the salmon is baking, mix the Greek yogurt, lemon juice, and chopped dill in a small bowl. This is your sauce—set it aside. (Tip: Letting it sit for a few minutes allows the flavors to marry.)
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. (Tip: This makes them pliable and prevents tearing.)
5. Flake the baked salmon into large chunks. Spread a generous amount of the yogurt sauce on each tortilla, then top with salmon, diced cucumber, and avocado slices.
6. Roll each tortilla tightly, tucking in the sides as you go. Slice in half if you’re feeling fancy, or just dive in as is.

Voilà! You’ve just made a meal that’s as pleasing to the eye as it is to the palate. The creamy yogurt sauce complements the rich salmon perfectly, while the cucumber and avocado add a refreshing crunch. Serve these wraps with a side of sweet potato fries for an unbeatable combo.

Salmon and Potato Hash

Ever find yourself staring into the fridge, wondering if you can turn that leftover salmon and a couple of spuds into something spectacular? Well, buckle up, buttercup, because this Salmon and Potato Hash is about to become your new breakfast (or dinner, no judgment here) hero.

Ingredients

• 2 cups of diced potatoes (I like them small for extra crispiness)
• 1 cup of cooked salmon, flaked (leftovers work wonders here)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 cup diced onions (because everything’s better with onions)
• 2 eggs (room temp, please, for even cooking)
• Salt and pepper to taste (but let’s be real, you’ll want more salt)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat (about 350°F, if you’re into specifics).
2. Add the diced potatoes and onions to the skillet. Cook for 10 minutes, stirring occasionally, until the potatoes are golden and crispy on the edges.
3. Gently fold in the flaked salmon, being careful not to break it up too much. Cook for another 2 minutes to warm the salmon through.
4. Make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes, or until the eggs are just set but the yolks are still runny.
5. Season with salt and pepper to taste, and serve immediately.

Oh, the joy of breaking into that runny yolk and watching it cascade over the crispy potatoes and tender salmon. Serve this bad boy with a side of avocado toast or a simple green salad for a meal that’s as Instagram-worthy as it is delicious.

Conclusion

Unleash the potential of your leftover salmon with these 18 creative and delicious recipes! Whether you’re in the mood for something light and refreshing or hearty and comforting, there’s a dish here for every taste. We’d love to hear which recipes become your favorites—drop us a comment below. Don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!

Bella Bacinos