Great news for salmon lovers! Whether you’re whipping up a quick weeknight dinner or planning a special weekend feast, our roundup of 18 delicious savory salmon recipes has something for every occasion. From zesty grilled fillets to creamy pasta dishes, these recipes are sure to inspire your next culinary adventure. Dive in and discover your new favorite way to enjoy this versatile and nutritious fish!
Garlic Butter Baked Salmon
Now, if you’re looking for a dish that’s both impressively delicious and surprisingly simple to whip up, this garlic butter baked salmon is your go-to. It’s the kind of meal that feels fancy but is totally doable on a busy weeknight.
Ingredients
- 1.5 lbs salmon fillet (skin-on for extra flavor, but you do you)
- 4 tbsp unsalted butter (because salted can throw off the dish’s balance)
- 4 garlic cloves, minced (fresh is best, but hey, we’ve all been there with the jarred stuff)
- 1 tbsp lemon juice (freshly squeezed makes a difference, trust me)
- 1 tsp salt (I like sea salt for its subtle crunch)
- 1/2 tsp black pepper (freshly ground if you can)
- 1 tbsp chopped parsley (for that pop of color and freshness)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Place the salmon fillet on the prepared baking sheet, skin side down.
- In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Tip: Keep the heat low to avoid burning the garlic.
- Remove the saucepan from heat and stir in the lemon juice, salt, and black pepper.
- Pour the garlic butter mixture evenly over the salmon fillet. Tip: Use a spoon to baste the salmon, ensuring every bite is flavorful.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: Don’t overcook it; salmon is best when it’s just done.
- Sprinkle the chopped parsley over the baked salmon before serving.
You’ll love how the buttery garlic sauce seeps into the salmon, making it moist and packed with flavor. Serve it over a bed of quinoa or with roasted veggies for a complete meal that’s sure to impress.
Honey Glazed Salmon with Asparagus
Venturing into the world of seafood can be intimidating, but this honey glazed salmon with asparagus is a foolproof way to impress. You’ll love how the sweet and savory flavors come together in under 30 minutes.
Ingredients
- 1 lb salmon fillets (skin-on for extra crispiness)
- 1 bunch asparagus, trimmed (thick spears hold up better)
- 3 tbsp honey (local honey adds a nice touch)
- 2 tbsp soy sauce (I always go for low-sodium)
- 1 tbsp olive oil (extra virgin is my favorite)
- 2 cloves garlic, minced (freshly minced makes all the difference)
- 1 tsp ginger, grated (keep some in the freezer for easy grating)
- Salt and pepper to taste (I’m generous with the pepper)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together honey, soy sauce, olive oil, garlic, and ginger. This is your glaze—taste it and adjust if needed.
- Place salmon fillets and asparagus on the prepared baking sheet. Drizzle half of the glaze over the salmon and asparagus, reserving the rest for later.
- Season with salt and pepper. Remember, the soy sauce is salty, so go easy on the salt.
- Bake for 12-15 minutes, until the salmon flakes easily with a fork and the asparagus is tender-crisp.
- Brush the remaining glaze over the salmon right after baking for an extra glossy finish.
Delight in the caramelized edges of the salmon paired with the tender asparagus. Serve it over a bed of quinoa or with a side of lemon wedges for a bright finish.
Lemon Pepper Grilled Salmon
Backyard barbecues just got a major upgrade with this lemon pepper grilled salmon. It’s juicy, flavorful, and ready in no time—perfect for those summer evenings when you want something light yet satisfying.
Ingredients
- 1.5 lbs salmon fillet (skin-on for extra crispiness)
- 2 tbsp olive oil (extra virgin is my go-to for its fruity punch)
- 1 tbsp lemon pepper seasoning (homemade or store-bought, both work great)
- 1 lemon, sliced (for that fresh zing and garnish)
- 1 tsp salt (I like sea salt for its subtle crunch)
Instructions
- Preheat your grill to medium-high, about 375°F. A clean grill is key to preventing sticking.
- Pat the salmon fillet dry with paper towels. This helps the seasoning stick better.
- Brush both sides of the salmon with olive oil. It’s the secret to a golden crust.
- Sprinkle the lemon pepper seasoning and salt evenly over the salmon. Don’t be shy—coat it well.
- Place the salmon skin-side down on the grill. Close the lid and cook for 6 minutes. No peeking!
- Carefully flip the salmon using a spatula. Grill for another 4 minutes, or until it flakes easily with a fork.
- Transfer the salmon to a plate and let it rest for 2 minutes. This keeps it juicy.
- Garnish with lemon slices before serving. They add a bright, tangy finish.
Out of the grill, this salmon is flaky, with a smoky char and zesty lemon pepper kick. Try it over a bed of quinoa or with a side of grilled asparagus for a complete meal that’s as nutritious as it is delicious.
Maple Dijon Salmon
Hey, you’re going to love this Maple Dijon Salmon—it’s the perfect mix of sweet and tangy, and it’s surprisingly easy to whip up for a weeknight dinner that feels a bit fancy.
Ingredients
- 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
- 1/4 cup pure maple syrup (the real deal makes all the difference)
- 2 tbsp Dijon mustard (I like mine with a bit of whole grain for texture)
- 1 tbsp olive oil (extra virgin is my kitchen staple)
- 1/2 tsp garlic powder (because fresh is great, but this is quicker)
- Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Pat the salmon fillets dry with paper towels—this helps the skin get crispy.
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, and garlic powder until smooth.
- Season the salmon fillets lightly with salt and pepper on both sides.
- Brush the maple Dijon mixture generously over the top of each fillet.
- Place the salmon on the prepared baking sheet, skin-side down, and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- For a caramelized top, broil the salmon for the last 2 minutes of cooking—just keep an eye on it to prevent burning.
Zesty and flavorful, this salmon comes out perfectly moist with a slightly crispy skin. Serve it over a bed of quinoa or with roasted veggies for a complete meal that’s as nutritious as it is delicious.
Pesto Salmon with Pine Nuts
Ever find yourself staring at the fridge, wondering how to jazz up that salmon fillet? This pesto salmon with pine nuts is your answer—simple, flavorful, and ready in no time.
Ingredients
- 1 lb salmon fillet (skin-on for extra crispiness)
- 1/2 cup basil pesto (homemade or store-bought, but go for the good stuff)
- 1/4 cup pine nuts (toasted, because raw just doesn’t cut it)
- 2 tbsp extra virgin olive oil (my kitchen staple)
- Salt (just a pinch, the pesto’s got flavor covered)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Place the salmon fillet skin-side down on the prepared sheet. Drizzle with olive oil and a pinch of salt.
- Spread the pesto evenly over the top of the salmon. Tip: Use the back of a spoon for a smooth layer.
- Sprinkle the toasted pine nuts over the pesto. Tip: Toast them in a dry pan over medium heat for 2-3 minutes until golden—watch closely, they burn fast!
- Bake for 12-15 minutes, until the salmon flakes easily with a fork. Tip: Don’t overcook; salmon’s best when it’s just done.
The salmon comes out moist with a crispy skin, the pesto adds a herby punch, and those pine nuts? Perfect crunch. Serve it over a bed of quinoa or with roasted veggies for a complete meal.
Teriyaki Salmon Bowl
Mmm, you’re going to love this Teriyaki Salmon Bowl—it’s a perfect blend of sweet, savory, and utterly satisfying. Imagine tender salmon glazed with homemade teriyaki sauce, nestled over a bed of fluffy rice and crisp veggies. It’s the kind of meal that feels like a hug in a bowl.
Ingredients
- 1 lb salmon fillets (skin-on for extra flavor, but you do you)
- 1/2 cup soy sauce (I swear by the low-sodium kind—better control over the saltiness)
- 1/4 cup honey (local if you’ve got it, for that floral touch)
- 2 tbsp mirin (that sweet rice wine magic)
- 1 tbsp grated ginger (fresh is best, no debate)
- 2 cloves garlic, minced (because more garlic is always the answer)
- 1 cup jasmine rice (rinsed until the water runs clear—trust me on this)
- 1 tbsp sesame oil (toasted, for that nutty depth)
- 1 cup shredded carrots (for a pop of color and crunch)
- 1 avocado, sliced (because everything’s better with avocado)
- 1 tbsp sesame seeds (for that final sprinkle of joy)
Instructions
- Preheat your oven to 375°F—this ensures your salmon cooks evenly without drying out.
- In a small saucepan over medium heat, whisk together soy sauce, honey, mirin, ginger, and garlic. Simmer for 5 minutes until slightly thickened. Tip: Keep an eye on it to prevent boiling over.
- Place salmon fillets on a lined baking sheet, skin-side down. Brush half the teriyaki sauce over the salmon. Bake for 12-15 minutes, until the salmon flakes easily with a fork. Tip: Don’t overcook—salmon is best when it’s just done.
- While the salmon bakes, cook jasmine rice according to package instructions. Fluff with a fork and drizzle with sesame oil for extra flavor.
- Assemble bowls with rice, shredded carrots, and avocado slices. Top with baked salmon, drizzle remaining teriyaki sauce, and sprinkle sesame seeds. Tip: Let everyone customize their bowl with extra toppings if they like.
Enjoy the contrast of the sticky, sweet salmon against the cool, creamy avocado and the crunch of carrots. It’s a dish that’s as fun to eat as it is to make—perfect for a weeknight dinner that feels anything but ordinary.
Crispy Skin Salmon with Herb Salad
Wow, if you’re looking for a dish that’s both elegant and easy, you’ve hit the jackpot. This crispy skin salmon with herb salad is a game-changer for weeknight dinners or impressing guests.
Ingredients
- 2 salmon fillets (about 6 oz each, skin-on for that perfect crisp)
- 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1/2 tsp salt (I like to use flaky sea salt for texture)
- 1/4 tsp black pepper (freshly ground makes all the difference)
- 2 cups mixed herbs (think parsley, dill, and mint for a bright salad)
- 1 tbsp lemon juice (freshly squeezed, please!)
- 1 tsp honey (to balance the acidity)
Instructions
- Pat the salmon fillets dry with paper towels. This step is crucial for crispy skin.
- Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
- Season the salmon skin with salt and pepper, then place skin-side down in the skillet. Press lightly with a spatula for 30 seconds to prevent curling.
- Cook for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2-3 minutes on the other side.
- While the salmon cooks, toss the mixed herbs with lemon juice and honey in a bowl. Season lightly with salt.
- Serve the salmon skin-side up with the herb salad on top.
Must admit, the contrast between the crispy skin and the tender fish is unreal. Pair it with a chilled white wine, and you’re in for a treat.
Salmon en Papillote with Vegetables
Perfect for a hassle-free dinner, Salmon en Papillote with Vegetables is your ticket to a flavorful, healthy meal with minimal cleanup. You’ll love how the steam inside the parchment packet locks in all the delicious juices and aromas.
Ingredients
- 2 salmon fillets (about 6 oz each, skin-on for extra flavor)
- 1 cup cherry tomatoes, halved (they burst beautifully in the heat)
- 1 small zucchini, thinly sliced (I like using a mandoline for even slices)
- 1/2 red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 tbsp fresh dill, chopped (dried works in a pinch, but fresh is best)
- 1/2 lemon, thinly sliced (seeds removed to avoid bitterness)
- Salt and freshly ground black pepper (to taste, but don’t be shy)
Instructions
- Preheat your oven to 400°F (200°C). This ensures a hot start for even cooking.
- Cut two large pieces of parchment paper, about 12×16 inches each. They need to be big enough to fold over the ingredients.
- Divide the zucchini, cherry tomatoes, and red onion evenly between the two parchment pieces, piling them in the center.
- Place a salmon fillet on top of each vegetable pile. Drizzle each with 1 tbsp olive oil and sprinkle with dill, salt, and pepper.
- Top each fillet with 2 lemon slices. The lemon will infuse the salmon with a bright, citrusy flavor as it cooks.
- Fold the parchment over the salmon and vegetables, then crimp the edges tightly to seal. This creates a steam pocket that cooks everything perfectly.
- Bake on a baking sheet for 15 minutes. The parchment will puff up – that’s how you know it’s working its magic.
- Carefully open one packet to check for doneness. The salmon should flake easily with a fork and the vegetables should be tender.
Here’s the deal: the salmon turns out incredibly moist, and the vegetables soak up all the lemony, herby goodness. Try serving it right in the parchment for a fun, unwrapping experience at the table.
Spicy Sriracha Salmon
Unbelievably easy and packed with flavor, this Spicy Sriracha Salmon is your ticket to a fuss-free dinner that doesn’t skimp on the wow factor. You’ll love how the heat from the Sriracha melds with the sweetness of the honey, creating a glaze that’s downright addictive.
Ingredients
- 1 lb salmon fillet (skin-on for extra crispiness, trust me)
- 2 tbsp Sriracha (adjust if you’re not into too much heat)
- 1 tbsp honey (the good, local kind makes a difference)
- 1 tbsp soy sauce (I always go for low-sodium to control the saltiness)
- 1 tbsp olive oil (extra virgin is my kitchen staple)
- 1 tsp minced garlic (freshly minced, because jarred just doesn’t hit the same)
- 1/2 tsp ginger powder (or freshly grated if you’re feeling fancy)
- Salt and pepper (to season, but go easy on the salt because of the soy sauce)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the Sriracha, honey, soy sauce, olive oil, minced garlic, and ginger powder until well combined. Tip: Taste the glaze now and adjust the Sriracha or honey to your liking.
- Place the salmon fillet on the prepared baking sheet, skin-side down, and season lightly with salt and pepper.
- Brush the salmon generously with the Sriracha glaze, making sure to cover the top and sides. Tip: Reserve a little glaze for serving if you like it extra saucy.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: For a caramelized top, broil for the last 2 minutes but watch it closely to prevent burning.
- Let the salmon rest for a couple of minutes before serving to allow the juices to redistribute.
You’ll be amazed at how the salmon stays moist inside while the glaze forms a slightly sticky, charred crust. Serve it over a bed of fluffy jasmine rice or with a side of crisp green beans for a meal that’s as beautiful as it is delicious.
Salmon Tacos with Avocado Crema
Believe it or not, salmon tacos are the perfect blend of fancy and weeknight easy. You get that rich, flaky fish paired with a creamy avocado sauce that’s just too good to pass up.
Ingredients
- 1 lb salmon fillets, skin-on (trust me, the skin gets crispy and delicious)
- 1 tbsp olive oil (extra virgin is my go-to for that fruity punch)
- 1 tsp chili powder (for a little kick that’s not too overwhelming)
- 1/2 tsp cumin (it’s all about that earthy depth)
- 1/4 tsp salt (I like to use sea salt for its clean taste)
- 8 small corn tortillas (warming them up is key to avoiding cracks)
- 1 ripe avocado (because who can resist that creamy texture?)
- 1/4 cup sour cream (full fat for the win, it’s all about flavor here)
- 1 tbsp lime juice (freshly squeezed makes all the difference)
- 1/4 cup chopped cilantro (adds a fresh pop that balances the richness)
- 1/2 cup shredded purple cabbage (for crunch and a pop of color)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup.
- Place the salmon on the baking sheet, skin side down. Drizzle with olive oil, then sprinkle chili powder, cumin, and salt evenly over the top.
- Bake for 12-15 minutes, until the salmon flakes easily with a fork. Tip: Don’t overcook it; salmon is best when it’s just done.
- While the salmon cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm.
- For the avocado crema, mash the avocado in a bowl, then stir in sour cream and lime juice until smooth. Tip: A pinch of salt can brighten the flavors even more.
- Flake the cooked salmon into chunks, discarding the skin if you prefer.
- To assemble, spread a spoonful of avocado crema on each tortilla, add salmon, then top with cilantro and cabbage.
Absolutely delightful, these tacos are a textural dream with the creamy avocado, crispy salmon skin, and crunchy cabbage. Serve them with an extra lime wedge on the side for those who love a zesty punch.
Smoked Salmon and Cream Cheese Bagel
Just imagine biting into a perfectly balanced smoked salmon and cream cheese bagel—it’s the kind of breakfast that feels like a hug. You’ve got the creamy, tangy cheese, the smoky salmon, and that chewy bagel tying it all together.
Ingredients
- 1 plain bagel (toasted just right, not too crunchy)
- 2 tbsp cream cheese (I go for the full-fat version for that extra creaminess)
- 2 oz smoked salmon (wild-caught if you can swing it)
- 1 tbsp capers (for that little briny pop)
- A few thin slices of red onion (because they’re prettier and milder)
- A handful of arugula (for a peppery kick)
- A squeeze of lemon juice (freshly squeezed, please)
Instructions
- Slice the bagel in half and toast it until it’s golden and just crispy around the edges.
- Spread the cream cheese evenly on both halves of the bagel—this is your glue, so don’t skimp.
- Layer the smoked salmon on the bottom half of the bagel. Try to cover the surface so every bite has some.
- Sprinkle the capers over the salmon. They’re like little flavor bombs, so distribute them well.
- Add the red onion slices on top of the capers. They should be thin enough to not overpower the salmon.
- Toss the arugula with a tiny bit of lemon juice before placing it on top of the onions. This little step brightens up the whole dish.
- Place the top half of the bagel on the stack and press down gently. You want everything to stay put without squishing the bagel.
Yum, right? The cream cheese mellows out the smokiness of the salmon, while the arugula and lemon add a fresh zing. Try serving it with a side of pickled veggies for an extra tangy crunch.
Salmon Patties with Dill Sauce
Zesty and satisfying, these salmon patties with dill sauce are a quick fix for those nights when you’re craving something homemade but don’t want to spend hours in the kitchen. You’ll love how the crispy exterior gives way to a tender, flavorful center, all tied together with a creamy dill sauce that’s downright addictive.
Ingredients
- 1 lb fresh salmon, skin removed (trust me, fresh makes all the difference)
- 1/2 cup breadcrumbs (I like panko for extra crunch)
- 1 large egg, lightly beaten (room temp eggs blend better)
- 2 tbsp mayonnaise (the secret to moist patties)
- 1 tbsp Dijon mustard (for a little kick)
- 1/4 cup finely chopped red onion (adds a nice bite)
- 2 tbsp chopped fresh dill (don’t skimp, it’s the star)
- 1/2 tsp salt (I use sea salt for flavor)
- 1/4 tsp black pepper (freshly ground, please)
- 2 tbsp extra virgin olive oil (my go-to for frying)
- 1/2 cup sour cream (for the sauce, full-fat is best)
- 1 tbsp lemon juice (freshly squeezed, it brightens everything up)
Instructions
- In a large bowl, flake the salmon into small pieces with a fork.
- Add breadcrumbs, egg, mayonnaise, Dijon mustard, red onion, dill, salt, and pepper to the salmon. Mix gently until just combined.
- Shape the mixture into 4 equal-sized patties, about 1 inch thick.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Carefully add the patties to the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy.
- While the patties cook, whisk together sour cream, remaining dill, and lemon juice in a small bowl for the sauce.
- Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
- Serve the salmon patties warm with the dill sauce on the side.
Mmm, the contrast between the crispy patties and the cool, creamy sauce is just perfection. Try serving them on a bed of mixed greens for a light meal, or stuff them into pita pockets for a fun twist.
Grilled Salmon with Mango Salsa
Today’s the perfect day to fire up the grill and try something fresh and flavorful. You’re going to love this Grilled Salmon with Mango Salsa—it’s a breeze to make and packs a punch of summer vibes.
Ingredients
- 1 lb salmon fillet (skin-on for extra crispiness, trust me)
- 1 tbsp olive oil (extra virgin is my kitchen staple)
- 1 tsp salt (I like sea salt for its subtle crunch)
- 1/2 tsp black pepper (freshly ground makes all the difference)
- 1 ripe mango, diced (the sweeter, the better)
- 1/4 cup red onion, finely chopped (for a bit of a bite)
- 1 jalapeño, seeded and minced (adjust to your heat preference)
- 2 tbsp fresh cilantro, chopped (don’t skip this—it’s a game-changer)
- Juice of 1 lime (for that zesty kick)
Instructions
- Preheat your grill to medium-high heat, about 375°F. A well-heated grill ensures those beautiful grill marks.
- Brush the salmon fillet with olive oil and season both sides with salt and black pepper. This simple seasoning lets the salmon shine.
- Place the salmon skin-side down on the grill. Close the lid and cook for 6 minutes. Resist the urge to peek—keeping the lid closed traps the heat.
- Carefully flip the salmon and cook for another 4 minutes. The fish should flake easily with a fork when done.
- While the salmon cooks, mix the diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. This salsa comes together in a snap and is bursting with freshness.
- Remove the salmon from the grill and let it rest for 2 minutes. This allows the juices to redistribute.
- Top the grilled salmon with the mango salsa and serve immediately. The contrast of the warm salmon and cool salsa is divine.
Unbelievably good, right? The salmon is perfectly flaky and the mango salsa adds a sweet and spicy crunch. Try serving it over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.
Salmon and Spinach Stuffed Shells
Craving something cozy yet fancy for dinner? These salmon and spinach stuffed shells are your answer. They’re creamy, packed with flavor, and surprisingly easy to whip up.
Ingredients
- 12 jumbo pasta shells (because nobody likes skimping on the good stuff)
- 1 cup cooked salmon, flaked (leftover grilled salmon works wonders here)
- 1 cup ricotta cheese (full-fat for that creamy dreaminess)
- 1/2 cup chopped spinach, squeezed dry (trust me, you don’t want soggy shells)
- 1/4 cup grated Parmesan cheese (the sharper, the better)
- 1 egg, lightly beaten (room temp eggs blend smoother)
- 1 tbsp extra virgin olive oil (my go-to for everything)
- 1 garlic clove, minced (because garlic makes everything better)
- 1 cup marinara sauce (homemade or your favorite jarred kind)
- 1/2 tsp salt (just enough to bring out all the flavors)
- 1/4 tsp black pepper (freshly ground, if you can)
Instructions
- Preheat your oven to 375°F. A properly heated oven is key to perfectly baked shells.
- Boil the pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside to cool slightly.
- In a mixing bowl, combine the salmon, ricotta, spinach, Parmesan, egg, olive oil, garlic, salt, and pepper. Mix until well combined. Tip: Don’t overmix to keep the filling light.
- Spread half the marinara sauce at the bottom of a baking dish. This prevents sticking and adds flavor.
- Carefully stuff each shell with the salmon mixture and place them seam side up in the dish. Tip: A small spoon or piping bag makes this step easier.
- Pour the remaining marinara sauce over the stuffed shells. Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes until bubbly and slightly golden. Tip: Let them sit for 5 minutes before serving for easier handling.
You’ll love how the creamy filling contrasts with the tender pasta. Serve these beauties with a crisp green salad and some crusty bread for a meal that feels special any day of the week.
Blackened Salmon with Cajun Cream Sauce
Today’s the perfect day to spice up your dinner routine with something bold and flavorful. You’re going to love how easy it is to bring a taste of the South to your table with this dish.
Ingredients
- 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
- 2 tbsp Cajun seasoning (homemade or store-bought, but I like mine with a bit more paprika)
- 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
- 1 cup heavy cream (for that rich, velvety sauce)
- 2 tbsp butter (unsalted, so you can control the saltiness)
- 1 tbsp garlic, minced (fresh is best here for that punchy flavor)
- 1 tbsp lemon juice (a squeeze of fresh lemon brightens everything up)
- Salt to taste (I usually start with a pinch and adjust from there)
Instructions
- Pat the salmon fillets dry with paper towels. This helps the seasoning stick and ensures a good sear.
- Generously coat both sides of each fillet with Cajun seasoning. Don’t be shy—the flavor should be bold.
- Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place salmon fillets in the skillet, skin-side down. Cook for 4 minutes without moving to get that perfect crust.
- Flip the fillets carefully and cook for another 3 minutes. The salmon should be just opaque in the center.
- Remove salmon from the skillet and set aside on a warm plate.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and lemon juice, stirring to combine. Let the sauce simmer for 2 minutes until slightly thickened.
- Return the salmon to the skillet, spooning the sauce over the fillets. Heat for another minute to let the flavors meld.
Unbelievably creamy with a kick of spice, this blackened salmon is a showstopper. Serve it over a bed of fluffy rice or with a side of roasted veggies to soak up all that delicious sauce.
Salmon Risotto with Peas and Lemon
Oh, you’re going to love this Salmon Risotto with Peas and Lemon. It’s creamy, bright, and just the thing for when you want something a little fancy but totally doable on a weeknight.
Ingredients
- 1 cup Arborio rice (the secret to that perfect creamy texture)
- 4 cups chicken stock (homemade if you’ve got it, but store-bought works too)
- 1 lb salmon, skin removed and cut into chunks (fresh is best, but frozen works in a pinch)
- 1 cup frozen peas (no need to thaw, they’ll cook right in)
- 1 lemon, zested and juiced (for that fresh, zingy flavor)
- 2 tbsp extra virgin olive oil (my go-to for everything)
- 1 small onion, finely chopped (white or yellow, whatever you have)
- 2 cloves garlic, minced (because garlic makes everything better)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Salt and pepper to taste (I like a good pinch of sea salt)
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking until soft, about 5 minutes.
- Add the Arborio rice to the pan, stirring to coat in the oil. Toast for 2 minutes until slightly translucent.
- Begin adding the chicken stock, one ladle at a time, stirring constantly. Wait until each ladle is absorbed before adding the next. This will take about 20 minutes.
- When the rice is almost done (al dente), stir in the salmon chunks and peas. Cook for another 5 minutes until the salmon is just cooked through.
- Remove from heat. Stir in the lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper.
Zesty and creamy, this risotto is a dream with the tender salmon and sweet peas. Serve it with an extra sprinkle of Parmesan and a wedge of lemon on the side for those who love an extra tang.
Salmon Quiche with Goat Cheese
Oh, you’re going to love this salmon quiche with goat cheese—it’s creamy, flavorful, and perfect for any meal of the day. Trust me, it’s a game-changer for your brunch menu.
Ingredients
- 1 pre-made pie crust (I like the flakiness of store-bought, but homemade works too)
- 4 large eggs (room temp eggs blend smoother, just saying)
- 1 cup heavy cream (for that rich, velvety texture)
- 1/2 lb smoked salmon, chopped (the star of the show)
- 4 oz goat cheese, crumbled (adds a lovely tang)
- 1/2 cup shredded mozzarella (for that perfect melt)
- 1 tbsp extra virgin olive oil (my go-to for greasing)
- 1/4 tsp salt (just enough to enhance the flavors)
- 1/4 tsp black pepper (freshly ground, if you have it)
Instructions
- Preheat your oven to 375°F (190°C). This ensures even cooking.
- Lightly grease a 9-inch pie dish with olive oil. It prevents sticking.
- Press the pie crust into the dish, trimming edges if needed. A neat base matters.
- In a bowl, whisk eggs and cream until smooth. Room temp eggs mix better.
- Stir in salmon, goat cheese, mozzarella, salt, and pepper. Mix gently to keep chunks intact.
- Pour the mixture into the crust. Spread evenly for uniform baking.
- Bake for 35-40 minutes, until the center is set and top is golden. A toothpick test works.
- Let it cool for 10 minutes before slicing. Patience pays off.
Buttery crust meets creamy, smoky filling in every bite. Serve it warm with a side of arugula salad for a fresh contrast.
Salmon Nicoise Salad
You know those dishes that feel like a hug in a bowl? This Salmon Nicoise Salad is exactly that—comforting, nutritious, and bursting with flavors. Perfect for when you’re craving something light yet satisfying.
Ingredients
- 1 lb salmon fillet (skin-on for extra crispiness)
- 2 cups mixed greens (I love a mix of arugula and spinach for a peppery kick)
- 1 cup cherry tomatoes, halved (the sweeter, the better)
- 1/2 cup green beans, trimmed (blanched to keep them crunchy)
- 2 eggs (room temp eggs here make peeling a breeze)
- 1/4 cup Kalamata olives (pitted, because no one likes a surprise crunch)
- 2 tbsp extra virgin olive oil (my go-to for dressings)
- 1 tbsp Dijon mustard (adds a nice tang)
- 1 tbsp lemon juice (freshly squeezed, please)
- Salt and pepper to taste (but really, don’t skimp on the salt)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Season the salmon fillet with salt and pepper. Place it skin-side down on the prepared baking sheet. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
- While the salmon cooks, bring a pot of water to boil. Add the eggs and cook for 9 minutes for perfectly jammy yolks. Transfer to an ice bath to stop the cooking.
- In the same boiling water, blanch the green beans for 2 minutes. Drain and immediately plunge into ice water to retain their vibrant color and crunch.
- Whisk together olive oil, Dijon mustard, and lemon juice in a small bowl. Season with salt and pepper to taste.
- Arrange the mixed greens on a platter. Top with the cooked salmon, halved eggs, cherry tomatoes, green beans, and olives. Drizzle the dressing over the top.
Ready to dig in? The combination of the crispy salmon, creamy eggs, and tangy dressing is a game-changer. Serve it with a slice of crusty bread to soak up all the deliciousness.
Conclusion
Exploring these 18 savory salmon recipes opens up a world of culinary possibilities for any occasion. Whether you’re planning a cozy dinner or a festive gathering, there’s something here to delight every palate. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share your culinary adventures by pinning this article on Pinterest. Happy cooking!
