18 Delicious Salmon Recipes for Every Occasion

Busy weeknights, lazy weekends, or fancy dinner parties—salmon is the superstar that fits every occasion. Whether you’re craving something quick, healthy, or indulgent, our roundup of 18 delicious salmon recipes has got you covered. From grilled to baked, and everything in between, these dishes promise to bring variety and flavor to your table. Dive in and discover your next favorite salmon recipe today!

Grilled Lemon Garlic Salmon

How the gentle sizzle of salmon on the grill brings back memories of summer evenings by the lake, where the air is filled with the scent of lemon and garlic mingling with the smoky char. This Grilled Lemon Garlic Salmon is a simple yet elegant dish that captures the essence of those warm, fleeting moments.

Ingredients

• 1 lb salmon fillet, skin-on (I find the skin adds a delightful crispness when grilled)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 lemon, zested and juiced (room temperature lemons yield more juice)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground for that aromatic kick)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper to create a marinade.
3. Place the salmon fillet on a plate, skin-side down, and generously brush the marinade over the top and sides of the salmon.
4. Let the salmon sit for 10 minutes at room temperature to absorb the flavors, a tip that enhances the taste.
5. Carefully place the salmon on the grill, skin-side down, and cook for 6-8 minutes without flipping, until the salmon is opaque and flakes easily with a fork.
6. For a perfect grill mark, resist the urge to move the salmon around once it’s on the grill, another tip for presentation.
7. Remove the salmon from the grill and let it rest for 2 minutes before serving, allowing the juices to redistribute, a final tip for moist, flavorful fish.

Every bite of this Grilled Lemon Garlic Salmon offers a harmonious blend of smoky, citrusy, and garlicky flavors, with the flesh tender and flaky. Serve it atop a bed of quinoa or alongside grilled asparagus for a meal that’s as nutritious as it is nostalgic.

Maple Glazed Salmon

Perhaps there’s no better way to welcome the gentle embrace of summer than with a dish that balances richness and lightness, sweetness and savoriness, all in one. Maple glazed salmon, with its glossy finish and tender flakes, is that perfect harmony on a plate, a reminder of the simple pleasures that cooking can bring.

Ingredients

• 1 lb salmon fillet, skin-on (I find the skin adds a lovely crispness when seared)
• 1/4 cup pure maple syrup (the darker, the better for a deeper flavor)
• 2 tbsp soy sauce (I lean towards low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin, always, for its fruity notes)
• 1 clove garlic, minced (freshly minced makes all the difference)
• 1/2 tsp smoked paprika (for that subtle warmth)
• Black pepper, freshly ground (to taste, but don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, and smoked paprika until well combined. Tip: Letting this sit for 5 minutes allows the flavors to meld beautifully.
3. Heat olive oil in an oven-proof skillet over medium-high heat until shimmering but not smoking. Tip: A properly heated pan prevents the salmon from sticking.
4. Season the salmon fillet with freshly ground black pepper, then place it skin-side down in the skillet. Sear for 3-4 minutes until the skin is crispy and golden.
5. Brush the top of the salmon generously with the maple glaze, then transfer the skillet to the preheated oven. Tip: Basting halfway through ensures a sticky, caramelized coating.
6. Bake for 8-10 minutes, or until the salmon flakes easily with a fork but remains moist in the center.

Resting the salmon for a few minutes before serving allows the juices to redistribute, ensuring each bite is as succulent as the last. The maple glaze forms a delicate crust that contrasts wonderfully with the buttery flesh beneath, making it a dish that’s as visually appealing as it is delicious. Try serving it atop a bed of wild rice or alongside roasted asparagus for a meal that feels both nourishing and indulgent.

Salmon with Dill Sauce

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that feels both elegant and effortlessly simple. Salmon with dill sauce is that rare recipe that whispers of summer breezes and leisurely dinners, yet comes together with surprising ease.

Ingredients

• 1 lb salmon fillet, skin-on (I find the skin adds a lovely crispness when seared)
• 1/2 cup sour cream (full-fat for richness, though Greek yogurt works in a pinch)
• 2 tbsp fresh dill, finely chopped (nothing beats the brightness of fresh herbs)
• 1 tbsp lemon juice (freshly squeezed, please—it makes all the difference)
• 1/2 tsp garlic powder (a quick cheat when fresh garlic isn’t handy)
• Salt and pepper to taste (I’m generous with the pepper for a slight kick)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Season the salmon fillet generously with salt, pepper, and garlic powder on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Place the salmon skin-side down in the skillet, searing for 3-4 minutes until the skin is golden and crisp.
5. Flip the salmon carefully and transfer the skillet to the preheated oven. Bake for 8-10 minutes, depending on thickness.
6. While the salmon cooks, whisk together sour cream, dill, and lemon juice in a small bowl. Season lightly with salt and pepper.
7. Remove the salmon from the oven when it flakes easily with a fork but is still moist in the center.
8. Serve the salmon hot, topped with the dill sauce. The contrast of the crispy skin against the creamy sauce is divine.

This dish, with its tender salmon and herby, tangy sauce, pairs beautifully with a crisp white wine or a simple arugula salad. The flavors meld together in a way that feels both refined and wonderfully familiar.

Baked Salmon with Honey Mustard

Baking salmon has always been a quiet ritual for me, a way to slow down and savor the process as much as the result. This honey mustard version, with its sweet and tangy glaze, feels like a warm hug on a cool evening.

Ingredients

• 1 lb salmon fillet, skin-on (I find the skin adds a lovely crispness)
• 2 tbsp Dijon mustard (the grainy kind gives a nice texture)
• 1 tbsp honey (local if you can, for that deep floral note)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp garlic powder (for a subtle kick)
• Salt and freshly ground black pepper (to season, but be generous)

Instructions

1. Preheat your oven to 375°F (190°C), letting it come to temperature fully for even cooking.
2. Line a baking sheet with parchment paper (less cleanup, more time to enjoy your meal).
3. Place the salmon fillet skin-side down on the prepared sheet.
4. In a small bowl, whisk together the Dijon mustard, honey, olive oil, and garlic powder until smooth.
5. Brush the honey mustard mixture evenly over the top of the salmon, covering it completely.
6. Season the salmon lightly with salt and a good grind of black pepper.
7. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork (a sign it’s perfectly done).
8. Let the salmon rest for a couple of minutes before serving (this keeps it juicy).

Here, the salmon emerges with a caramelized top that gives way to tender, flaky flesh beneath. Pair it with a crisp green salad or roasted vegetables for a meal that feels both indulgent and wholesome.

Salmon Teriyaki

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where I prepare today’s comfort dish. There’s something deeply soothing about the process, a quiet ritual that brings both nourishment and peace.

Ingredients

– 1 lb salmon fillet, skin-on (I find the skin adds a delightful crispness)
– 1/4 cup soy sauce (I always reach for the low-sodium version to control the saltiness)
– 2 tbsp mirin (this sweet rice wine is a pantry staple for me)
– 1 tbsp brown sugar (for that perfect caramelization)
– 1 tsp grated ginger (freshly grated makes all the difference)
– 1 garlic clove, minced (because garlic is love)
– 1 tbsp vegetable oil (my go-to for high heat cooking)
– 1 tsp sesame seeds (for a nutty finish)
– 2 green onions, thinly sliced (they add a fresh pop of color and flavor)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a small bowl, whisk together the soy sauce, mirin, brown sugar, grated ginger, and minced garlic to create the teriyaki sauce.
3. Heat the vegetable oil in an oven-safe skillet over medium-high heat until shimmering.
4. Place the salmon fillet skin-side down in the skillet, cooking for 3 minutes to crisp the skin.
5. Carefully flip the salmon and pour the teriyaki sauce over it, letting it simmer for 2 minutes to thicken slightly.
6. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the salmon flakes easily with a fork.
7. Sprinkle with sesame seeds and green onions before serving.

**Tip:** For an extra glossy sauce, brush the salmon with additional teriyaki sauce halfway through baking. **Tip:** Let the salmon rest for a couple of minutes after baking to allow the flavors to meld. **Tip:** Serve with steamed rice to soak up the delicious sauce.

Buttery and rich, the salmon teriyaki melts in your mouth, with the teriyaki sauce offering a perfect balance of sweet and savory. Try serving it over a bed of crisp greens for a lighter take, or alongside roasted vegetables for a heartier meal.

Smoked Salmon Pasta

Now, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and elegance of a dish that feels both indulgent and comforting. Smoked salmon pasta, with its delicate balance of flavors, is a recipe that whispers of quiet mornings and leisurely meals.

Ingredients

• 8 oz smoked salmon, thinly sliced (I love the subtle smokiness of wild-caught salmon)
• 12 oz fettuccine pasta (the ribbon-like shape holds the sauce beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup heavy cream (room temperature blends more smoothly)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp fresh dill, chopped (for that bright, herby finish)
• Salt and freshly ground black pepper (to season, but be mindful of the salmon’s saltiness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Reduce the heat to low and pour in the heavy cream, stirring gently to combine with the garlic. Let it simmer lightly for 2-3 minutes until slightly thickened.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the cream sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. Gently fold in the smoked salmon and half of the Parmesan cheese, stirring just until the salmon is warmed through and the cheese is melted.
6. Remove from heat and sprinkle with fresh dill, a generous grind of black pepper, and the remaining Parmesan. Serve immediately.

With each forkful, the creamy sauce clings to the pasta, offering a luxurious texture that contrasts beautifully with the flaky salmon. For an extra touch of elegance, serve with a sprinkle of capers or a wedge of lemon on the side.

Salmon Avocado Salad

Wandering through the farmer’s market this morning, the vibrant hues of fresh salmon and ripe avocados caught my eye, inspiring this simple yet nourishing salad. It’s a dish that feels like a gentle hug, perfect for those days when you crave something light yet satisfying.

Ingredients

• 1 lb fresh salmon fillet (I always ask for the center cut for even cooking)
• 2 ripe avocados (slightly firm to the touch works best for slicing)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp lemon juice (freshly squeezed, please, for that bright zing)
• 1 tsp sea salt (I prefer the subtle crunch of flaky Maldon)
• 1/2 tsp freshly ground black pepper (a pepper mill makes all the difference)
• 4 cups mixed greens (baby kale and arugula are my favorites for their peppery bite)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet on the prepared baking sheet, drizzle with 1 tbsp of olive oil, and season with 1/2 tsp salt and 1/4 tsp pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
3. While the salmon bakes, halve the avocados, remove the pits, and slice them thinly. A quick tip: running your knife under cold water prevents the avocado from sticking to the blade.
4. In a large bowl, whisk together the remaining olive oil, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper to create the dressing.
5. Add the mixed greens to the bowl with the dressing and toss gently to coat. Another tip: use your hands to toss the greens for a more even distribution of dressing.
6. Once the salmon is done, let it rest for 2 minutes before flaking it into large chunks with a fork.
7. Divide the dressed greens among plates, top with avocado slices and flaked salmon. A final tip: garnish with a sprinkle of extra salt and a drizzle of olive oil for an extra layer of flavor.

Avocado’s creaminess pairs beautifully with the flaky, rich salmon, while the greens add a refreshing crunch. Serve this salad with a slice of crusty bread to soak up every last bit of dressing, turning a simple meal into a memorable one.

Salmon Patties

Now, as the morning light filters through the kitchen window, there’s something comforting about the thought of salmon patties. They’re simple, yet carry the warmth of home, a dish that feels like a quiet conversation with oneself.

Ingredients

• 1 lb fresh salmon, skin removed (I find the freshness makes all the difference)
• 1/2 cup breadcrumbs (I like to use panko for that extra crunch)
• 1 large egg, lightly beaten (room temperature eggs blend more smoothly)
• 2 tbsp mayonnaise (it adds a lovely moisture)
• 1 tbsp Dijon mustard (for a hint of tang)
• 1/4 cup finely chopped red onion (it gives a nice bite)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. In a large bowl, flake the salmon into small pieces using a fork, ensuring no large chunks remain.
2. Add the breadcrumbs, beaten egg, mayonnaise, Dijon mustard, and chopped red onion to the salmon. Mix gently until just combined; overmixing can make the patties tough.
3. Shape the mixture into 4 equal-sized patties, about 1 inch thick. Tip: Wet your hands slightly to prevent sticking.
4. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
5. Carefully place the patties in the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; they need time to form a crust.
6. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Tip: Let them rest for a minute; they’ll hold together better when serving.

Once you take that first bite, the crispy exterior gives way to a tender, flavorful center. Serve them atop a bed of greens with a squeeze of lemon, or tuck them into a soft bun for a delightful sandwich.

Salmon with Creamy Cucumber Salad

Comfort comes in many forms, and today, it arrives as a simple yet elegant dish that marries the richness of salmon with the crisp freshness of a creamy cucumber salad. It’s a meal that feels like a gentle embrace, perfect for those evenings when you crave something nourishing yet effortless.

Ingredients

• 1 lb salmon fillet (I love the wild-caught variety for its depth of flavor)
• 1 cup Greek yogurt (full-fat for that luxurious texture)
• 1 medium cucumber, thinly sliced (English cucumbers work beautifully here for their minimal seeds)
• 2 tbsp fresh dill, chopped (nothing beats the brightness of fresh herbs)
• 1 tbsp lemon juice (a squeeze of fresh lemon elevates the dish)
• 1 tsp garlic powder (for a hint of warmth)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)
• 1 tbsp olive oil (extra virgin is my pantry staple)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. While the oven heats, pat the salmon fillet dry with paper towels to ensure a perfect sear.
3. Season the salmon evenly with salt, pepper, and garlic powder, gently pressing the spices into the flesh.
4. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the salmon skin-side down in the skillet, searing for 3 minutes until the edges crisp.
6. Transfer the skillet to the oven, baking the salmon for 10 minutes for medium doneness.
7. Meanwhile, in a bowl, combine Greek yogurt, cucumber, dill, and lemon juice, stirring gently to mix.
8. Season the cucumber salad with salt and pepper, adjusting to your liking.
9. Once the salmon is done, let it rest for 2 minutes before serving to allow the juices to redistribute.

Salmon emerges from the oven with a flaky tenderness, its richness perfectly balanced by the cool, creamy cucumber salad. Serve it atop a bed of quinoa for a wholesome meal, or enjoy it as is for a light, satisfying dinner. The contrast of textures and flavors makes each bite a delightful experience.

Salmon and Asparagus Foil Packets

Now, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and elegance of preparing a meal that feels both nourishing and effortless. Salmon and asparagus foil packets are just that—a harmonious blend of flavors and textures, wrapped neatly in a parcel that promises minimal cleanup and maximum satisfaction.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1 lb asparagus, trimmed (I love the crispness of fresh, green spears)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lemon, thinly sliced (for a bright, citrusy kick)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp dried dill (or fresh if you have it, for a herby freshness)
• Salt and freshly ground black pepper (to season, but be generous)

Instructions

1. Preheat your oven to 400°F (200°C), ensuring it’s fully heated for even cooking.
2. Lay out four large pieces of aluminum foil on a flat surface, each about 12 inches long.
3. Divide the asparagus spears evenly among the foil pieces, placing them in the center.
4. Drizzle 1/2 tbsp of olive oil over each portion of asparagus, then season with salt and pepper.
5. Place a salmon fillet on top of each asparagus pile, skin side down.
6. Sprinkle the minced garlic and dill over the salmon, then top each fillet with two lemon slices.
7. Drizzle the remaining olive oil over the salmon, and season again with salt and pepper.
8. Fold the foil over the salmon and asparagus, crimping the edges tightly to seal the packets.
9. Place the packets on a baking sheet and bake for 15-18 minutes, until the salmon flakes easily with a fork.
10. Carefully open the packets (watch out for steam) and serve immediately.

Unwrapping these foil packets reveals a tender, flaky salmon atop crisp-tender asparagus, all infused with the bright flavors of lemon and dill. For a touch of elegance, serve directly in the opened foil on a plate, or transfer to a serving platter garnished with additional lemon slices and fresh dill.

Salmon Quiche

Evenings like these call for something comforting yet elegant, a dish that whispers of lazy Sundays and brunches with loved ones. Salmon quiche, with its flaky crust and creamy filling, is just that—a hug in the form of food.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, but I swear by the buttery flakiness of homemade)
• 4 large eggs (room temperature, they blend more smoothly into the filling)
• 1 cup heavy cream (the secret to that silky texture)
• 1/2 cup whole milk (for a lighter touch)
• 1/2 teaspoon salt (I like to use sea salt for its subtle crunch)
• 1/4 teaspoon black pepper (freshly ground, if you please)
• 1 cup cooked salmon, flaked (leftover grilled salmon works wonders here)
• 1/2 cup shredded Gruyère cheese (its nuttiness pairs beautifully with the salmon)
• 1 tablespoon fresh dill, chopped (because freshness is key)
• 1 tablespoon extra virgin olive oil (my go-to for greasing the pan)

Instructions

1. Preheat your oven to 375°F (190°C), and lightly grease a 9-inch pie dish with olive oil.
2. Roll out the pie crust and fit it into the prepared dish, 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.
4. Spread the flaked salmon and Gruyère cheese evenly over the pie crust.
5. Pour the egg mixture over the salmon and cheese, then sprinkle with fresh dill.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted in the center should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This patience allows the filling to set perfectly.

Mmm, the quiche emerges from the oven with a golden crust and a filling that’s just set—creamy, with pockets of tender salmon and melted cheese. Serve it warm, with a side of crisp greens, or at room temperature for a picnic under the sun.

Salmon Sushi Rolls

Lately, I’ve found myself drawn to the quiet art of sushi making, especially the delicate balance of flavors in salmon sushi rolls. There’s something deeply satisfying about rolling each piece with care, a moment of calm in the bustling rhythm of daily life.

Ingredients

• 1 cup sushi rice – I love the slight stickiness it brings, perfect for holding everything together.
• 1 1/4 cups water – filtered, if you can, for the purest taste.
• 2 tbsp rice vinegar – a splash of acidity to brighten the rice.
• 1 tbsp sugar – just enough to sweeten the deal without overpowering.
• 1/2 tsp salt – a pinch to enhance all the flavors.
• 4 oz fresh salmon – look for bright, firm flesh; sustainability is key.
• 1/2 avocado, sliced – creamy and rich, it’s a perfect contrast to the salmon.
• 2 sheets nori – crisp and briny, the foundation of our rolls.
• 1 tbsp sesame seeds – toasted, for a nutty crunch.
• Wasabi and soy sauce, for serving – because what’s sushi without a little heat and salt?

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, about 3-4 times. This removes excess starch for the perfect texture.
2. Combine the 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. Let it sit for 10 minutes off the heat.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this into the cooked rice with a wooden spoon, fanning the rice to cool it quickly. This gives the rice its signature shine and flavor.
4. Lay a nori sheet on a bamboo mat. With wet hands, spread half the rice evenly over the nori, leaving a 1-inch border at the top. Sprinkle with sesame seeds.
5. Arrange half the salmon and avocado slices in a line along the bottom edge of the rice. Roll tightly from the bottom, using the mat to shape the roll. Repeat with the second nori sheet.
6. Use a sharp, wet knife to slice each roll into 6-8 pieces. Serve immediately with wasabi and soy sauce.

Silky salmon meets creamy avocado in each bite, with the rice offering a subtle sweetness and the nori a satisfying crunch. For a playful twist, try topping the rolls with thin slices of lemon or a drizzle of spicy mayo before serving.

Salmon Chowder

Perhaps there’s no better way to welcome the gentle embrace of evening than with a bowl of salmon chowder, its creamy depths hiding treasures of the sea, a reminder of the ocean’s generosity.

Ingredients

• 1 lb fresh salmon, skin removed and cut into chunks (I find wild-caught adds a deeper flavor)
• 2 tbsp unsalted butter (always my choice for its richness)
• 1 medium onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 cups potatoes, diced into 1/2-inch pieces (Yukon Golds are perfect for their buttery texture)
• 1 cup corn kernels (fresh or frozen, but I lean towards fresh when in season)
• 4 cups fish or vegetable stock (homemade stock elevates the dish, but store-bought works in a pinch)
• 1 cup heavy cream (for that luxurious finish)
• 1 tbsp fresh dill, chopped (dill and salmon are a match made in heaven)
• Salt and pepper to taste (I like to grind the pepper fresh for that extra zing)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to foam.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the potatoes and corn to the pot, stirring to coat them in the butter and onion mixture.
5. Pour in the stock, bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
6. Gently add the salmon chunks to the pot, cooking for about 5 minutes, or until the salmon is just cooked through.
7. Stir in the heavy cream and chopped dill, heating through but not boiling, to preserve the cream’s texture.
8. Season with salt and pepper, tasting as you go to achieve the perfect balance.

Rich and comforting, this salmon chowder boasts a velvety texture with chunks of tender salmon and potatoes. Serve it with a sprinkle of fresh dill on top and a side of crusty bread for dipping into its creamy depths.

Salmon with Mango Salsa

Evenings like these call for something light yet vibrant, a dish that mirrors the slow descent of the sun with its colors and comforts the soul with its flavors. Salmon with mango salsa is just that—a melody of sweet and savory, a dance of textures that feels both indulgent and wholesome.

Ingredients

• 1 lb salmon fillet (I always look for wild-caught; the flavor is incomparable)
• 1 cup diced mango (ripe but firm, for that perfect sweet bite)
• 1/2 cup diced red bell pepper (for a crunch and a pop of color)
• 1/4 cup finely chopped red onion (soak in cold water for 10 minutes to mellow the bite)
• 2 tbsp fresh lime juice (about 1 lime, and please, fresh is key here)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup chopped cilantro (love it or leave it, but it adds a fresh dimension)
• Salt to taste (I use sea salt for its clean, mineral finish)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. While the oven heats, pat the salmon fillet dry with paper towels to ensure a good sear.
3. Lightly brush the salmon with olive oil and sprinkle with salt, placing it skin-side down on a baking sheet lined with parchment paper.
4. Bake the salmon for 12-15 minutes, until it flakes easily with a fork but remains moist inside.
5. Meanwhile, in a medium bowl, combine the diced mango, red bell pepper, red onion, lime juice, and cilantro, gently tossing to mix.
6. Let the salsa sit for at least 5 minutes before serving to allow the flavors to meld.
7. Once the salmon is cooked, let it rest for 2 minutes before serving to redistribute the juices.
8. Serve the salmon topped with the mango salsa, ensuring each bite gets a bit of everything.

As you take your first forkful, notice how the salmon’s richness is cut by the salsa’s brightness, the mango’s sweetness playing off the fish’s natural oils. Try serving it over a bed of quinoa or alongside roasted asparagus for a meal that feels as good as it tastes.

Salmon en Papillote

Amidst the quiet hum of the morning, there’s something profoundly comforting about preparing a meal that feels like a gentle embrace. Salmon en Papillote, with its delicate steam and aromatic whispers, is just that—a tender, flavorful journey wrapped in parchment.

Ingredients

• 2 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1/2 cup thinly sliced lemon (I love the brightness it adds)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp minced garlic (because garlic makes everything better)
• 1/2 tsp sea salt (I prefer the subtle crunch)
• 1/4 tsp freshly ground black pepper (freshly ground for that punch)
• 1/4 cup chopped fresh dill (its feathery lightness is irreplaceable)
• Parchment paper (the unsung hero of this dish)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Cut two large pieces of parchment paper, about 12×16 inches each, and lay them flat on your workspace.
3. Place a salmon fillet in the center of each parchment piece, skin side down.
4. Drizzle each fillet with olive oil, using your fingers to gently coat the top and sides.
5. Sprinkle minced garlic, sea salt, and black pepper evenly over each fillet.
6. Arrange lemon slices on top of the fillets, overlapping slightly for full coverage.
7. Scatter chopped dill over the lemon slices, letting some fall onto the parchment for added aroma.
8. Fold the parchment paper over the salmon, starting at one corner and crimping the edges tightly to seal, creating a half-moon shape.
9. Place the packets on a baking sheet and bake for 15 minutes, or until the parchment puffs up slightly.
10. Remove from the oven and let rest for 2 minutes before carefully opening the packets to avoid steam burns.

Delightfully, the salmon emerges perfectly moist, infused with the lemony, garlicky essence, and the dill adds a fresh, herbal note. Serve it directly in the parchment for a dramatic reveal, or plate it with the steamed lemons and herbs as a garnish for an elegant touch.

Salmon Burgers

Lately, I’ve found myself craving something that bridges the gap between hearty and healthy, a dish that feels indulgent yet is packed with goodness. Salmon burgers, with their rich flavor and tender texture, have been my go-to.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught has the best flavor)
• 1/4 cup panko breadcrumbs (for that perfect crunch)
• 1 large egg, lightly beaten (room temp eggs blend more smoothly)
• 2 tbsp mayonnaise (extra virgin olive oil is my go-to, but mayo adds creaminess)
• 1 tbsp Dijon mustard (for a slight tang)
• 1/2 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (I’m generous with the pepper)
• 1 tbsp extra virgin olive oil (for frying)

Instructions

1. Chop the salmon into small pieces, then pulse in a food processor until coarsely ground. Tip: Don’t over-process; you want some texture.
2. In a large bowl, mix the salmon with panko, egg, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until just combined. Tip: Overmixing can make the burgers tough.
3. Form the mixture into 4 equal patties, about 1 inch thick. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a skillet over medium heat (350°F is ideal). Cook the patties for 4-5 minutes per side, until golden and cooked through.

Best enjoyed when the edges are crisp but the center remains moist. These salmon burgers pair wonderfully with a tangy yogurt sauce or atop a bed of greens for a lighter meal.

Salmon with Spinach and Feta

Today, as the morning light filters through my kitchen window, I find myself drawn to the simplicity and elegance of a dish that feels both nourishing and indulgent. Salmon with spinach and feta is a melody of flavors that sings of comfort and health, a perfect balance for any day.

Ingredients

• 1 lb salmon fillet, skin-on (I love the crispiness the skin adds when seared)
• 2 cups fresh spinach, loosely packed (the more, the merrier, as it wilts down)
• 1/2 cup feta cheese, crumbled (I opt for the block and crumble it myself for better texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lemon juice (freshly squeezed, it makes all the difference)
• Salt and pepper to taste (I use sea salt for its mineral quality)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Season the salmon fillet generously with salt and pepper on both sides, letting the flavors meld.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the salmon skin-side down in the skillet, searing for 3-4 minutes until the skin is crispy and golden.
5. Flip the salmon carefully, then scatter the spinach around it in the skillet, allowing it to wilt slightly, about 1 minute.
6. Sprinkle the crumbled feta over the spinach and salmon, then drizzle with lemon juice for a bright finish.
7. Transfer the skillet to the preheated oven, baking for 8-10 minutes until the salmon is just cooked through and flakes easily.
8. Remove from the oven and let it rest for 2 minutes, allowing the juices to redistribute.

Momentarily, as you plate this dish, the contrast of the crispy salmon skin against the creamy feta and tender spinach creates a harmony of textures. The lemon juice cuts through the richness, offering a refreshing bite that elevates the entire meal. Serve it alongside a crusty bread to soak up the delicious juices, or over a bed of quinoa for an extra protein boost.

Salmon Stir Fry

How quietly the morning unfolds, much like the gentle simmer of a salmon stir fry coming together in the pan. This dish, a harmonious blend of tender fish and crisp vegetables, is a testament to the beauty of simple, nourishing meals.

Ingredients

– 1 lb salmon fillet, skin removed and cut into 1-inch pieces (I find wild-caught salmon lends a richer flavor)
– 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
– 1 cup broccoli florets (for that crunch we all love)
– 1 red bell pepper, sliced (adds a sweet contrast)
– 2 cloves garlic, minced (because garlic makes everything better)
– 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
– 1 tsp ginger, grated (fresh is always best)
– 1/2 tsp red pepper flakes (just a hint of heat)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the salmon pieces to the skillet, searing for 3 minutes on each side until golden but still pink in the center. Tip: Don’t overcrowd the pan to ensure each piece gets a perfect sear.
3. Remove the salmon and set aside. In the same skillet, add the broccoli and bell pepper, stirring occasionally for 4 minutes until slightly softened.
4. Stir in the garlic, ginger, and red pepper flakes, cooking for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Return the salmon to the skillet, drizzle with soy sauce, and gently toss to combine everything. Cook for another 2 minutes to let the flavors meld. Tip: A gentle hand preserves the salmon’s delicate texture.
Kindly let the stir fry rest for a minute off the heat before serving. The salmon should be flaky yet moist, with the vegetables offering a vibrant crunch. Consider serving it over a bed of jasmine rice or alongside a crisp white wine for a meal that feels both indulgent and wholesome.

Conclusion

Hungry for something new? This roundup of 18 delicious salmon recipes offers a variety of dishes perfect for any occasion, from weeknight dinners to special gatherings. We hope you find inspiration to try these recipes and make them your own. Don’t forget to leave a comment with your favorites and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos