35 Best Salmon Recipes

Want dinner from one pan? Salmon, asparagus, and potatoes roast together and hit the table in 30 minutes. The potatoes crisp while the salmon stays moist and flaky. I make this one when I don’t want to think.

You know how soy and ginger make everything taste better? Brush that glaze on salmon and broccoli, and the oven turns the edges all sticky and caramelized.

Fact: chickpeas turn into little croutons when you roast them. Add salmon and potatoes and suddenly it’s a meal with actual texture.

Your kitchen will smell amazing with this one. Fresh dill and lemon go on the potatoes after they roast, and the butter melts right into the salmon. Clean. Bright. Quietly perfect.

Ever had a bite that makes you want to book a trip? Warm feta and olives on lemony salmon does that. Grab some pita to scoop up the garlic butter.

This is the one my family actually agrees on. Honey soy glaze gets sticky in the oven and the asparagus cooks right next to it, no extra pans.

Forgot to preheat? Good. The air fryer cooks salmon in 8 to 10 minutes and gives you that crispy top without heating up the whole kitchen.

Cut them small and watch what happens. Little salmon cubes get caramelized edges in the air fryer and you’ll want to eat them straight off the tray.

Got leftover salmon in the fridge? Flake it over rice with avocado and spicy mayo and you’ve got poke flavors without any raw fish to worry about.

Let’s talk about the sauce for a second. Sweet, spicy, creamy bang bang sauce goes over crispy salmon and slaw, and yes, it’s a 15-minute dinner.

Miso paste is magic for weeknights. It turns into this dark, savory glaze under the broiler, and the salmon stays moist over rice with quick pickles.

Maple and chili garlic sauce sound weird together until you try it. They caramelize on the salmon and broccoli and every flake is sweet with a little heat.

Craving sushi but it’s late? This is the answer. Salmon with sriracha mayo, cucumber, and avocado over rice, deconstructed and ready fast.

No-fail salmon pasta I've tried by far. Flaky salmon folded into garlic-parmesan cream with linguine. Rich, silky, and delcious. One of my go-to salmon recipe.

Think of shrimp scampi, but heartier. Salmon simmers in that same garlicky white wine butter sauce, and the lemon cuts the richness, balancing the flavor out.

Here’s the trick with pesto: use it cold. Toss it with hot penne and warm salmon and it turns into a sauce.

Hot honey on salmon is a good idea, trust me. It broils into a spicy-sweet glaze and the crunchy slaw keeps every taco from being too rich.

These got popular because they work. Nori, sushi rice, and marinated salmon bake in a muffin tin until the edges crisp, then you add spicy mayo on top.

This is how you make leftover salmon taste good and transform into a new dish. Egg and breadcrumbs hold it together, and a hot pan makes them golden and crispy!

Don’t be scared of the anchovies. They melt into the garlic butter and just make it taste savory and deep, then you spoon it over pan-seared salmon.

Four ingredients, huge payoff. Hot honey, sriracha, soy, and ginger turn into a sticky glaze under the broiler while the salmon cooks.

This looks like something from a nice restaurant. Miso, mirin, and sake broil into a mahogany glaze in 8 minutes while the fish stays tender underneath.

If you have a lemon and capers, you’re set. They simmer into a bright butter sauce that’s perfect over salmon when you didn’t plan dinner.

This one feels like you’re on vacation. Salmon poaches gently in coconut milk with lime and ginger, and you’ll want jasmine rice for the sauce. It is lightly sweet and a little tangy.

Yes, it’s rich. Seared salmon simmers in cream withparmesan, sun-dried tomatoes and spinach, plus crusty bread is non-negotiable for dipping.

Sounds strange, tastes amazing. Sweet Thai chili sauce and balsamic reduce into a tangy, sticky glaze after you get a good crust on the salmon.

Start here if you’re new to salmon. Lemon, salt, and pepper at 425°F give you a moist, flaky fillet that goes with literally any side dish.

The golden crust is easier than it looks. Breadcrumbs, fresh herbs, and Dijon bake up crunchy on top while the salmon stays tender underneath.

One of the fanciest salmon recipes I make when I like something upgraded from my usual baked salmon. Chop pistachios, press them onto the salmon with mustard, and the oven toasts them while the fish cooks.

This is for nights when you can’t decide what to do with salmon. Lemon pepper seasoning bakes into a bright, savory crust and you only need a few ingredients.

Put it on a stick and it tastes like summer. Salmon and zucchini get those grill marks and a little char while staying moist in the middle. Fresh herbs and garlic make this salmon deliciously easy.

This is how they do it in Hawaii for weeknights. Mayo and soy sauce keep the salmon moist, and furikake bakes into a savory, crunchy topping.

Hearty broth with lots of veggies in this flavorful salmon bisque!

So much better than tuna salad, I’ll stand by that. Flaked salmon with mayo, celery, lemon, and a ton of fresh dill is perfect on crackers.

Make this before people come over. Cream cheese, honey smoked salmon, onion, garlic, dill, and lemon blend in 5 minutes and it’s gone faster than you think.