18 Delicious Salmon Recipes for Every Occasion

Salmon is a versatile and nutritious fish that can be prepared in countless delicious ways. Whether you’re hosting a dinner party, meal prepping for the week, or simply craving a healthy yet flavorful dish, these 18 Delicious Salmon Recipes for Every Occasion will inspire your next meal. From the rich and savory Garlic Butter Baked Salmon to the light and refreshing Salmon and Quinoa Salad, there’s something here for every palate. Impress your guests with elegant dishes like Pesto Crusted Salmon or keep it cozy with a comforting bowl of Salmon Chowder Soup. No matter the occasion, these recipes ensure that salmon remains the star of your table. Let’s dive into these mouthwatering creations!

Garlic Butter Baked Salmon

Picture this: a piece of salmon so tender it practically melts in your mouth, all jazzed up with a garlic butter sauce that’s got just the right amount of kick. It’s the kind of dish that makes you feel like a gourmet chef without having to do any of the fancy stuff.

Ingredients

• 1.5 lbs salmon fillet, skin-on
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil

Instructions

1. Preheat oven: Crank your oven to 375°F (190°C) to get it nice and toasty for the salmon.
2. Prep salmon: Lay the salmon skin-side down on a baking sheet lined with foil. Drizzle olive oil over the top and rub it in like you’re giving the salmon a little massage.
3. Mix butter sauce: In a bowl, whisk together melted butter, minced garlic, lemon juice, salt, pepper, and paprika. Tip: Let the butter cool a bit so the garlic doesn’t cook prematurely.
4. Baste salmon: Pour the garlic butter sauce over the salmon, making sure every inch is covered. This is where the magic happens.
5. Bake to perfection: Slide the salmon into the oven and bake for 12-15 minutes. You’ll know it’s done when the flesh flakes easily with a fork but still looks juicy.
6. Garnish and serve: Sprinkle chopped parsley over the top for a pop of color and freshness. Tip: Let the salmon rest for a couple of minutes before serving to let the flavors settle.

The salmon comes out flaky and moist, with the garlic butter adding a rich depth that’s balanced by the bright lemon. Try serving it over a bed of quinoa or with roasted asparagus for a meal that’s as pretty as it is delicious.

Honey Glazed Salmon with Soy Sauce

Zesty and full of flavor, this Honey Glazed Salmon with Soy Sauce is the kind of dish that makes you feel like a gourmet chef without having to fuss over complicated techniques. Perfect for a weeknight dinner that’s sure to impress, or a lazy Sunday meal prep that actually makes you look forward to Monday.

Ingredients

• 1.5 lbs salmon fillet, skin-on
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp minced garlic
• 1/2 tsp ginger powder
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready for your salmon.
2. Mix glaze: In a small bowl, whisk together honey, soy sauce, olive oil, minced garlic, ginger powder, black pepper, and lemon juice until well combined.
3. Prepare salmon: Place the salmon fillet skin-side down on a baking sheet lined with parchment paper for easy cleanup.
4. Glaze salmon: Brush the honey-soy mixture generously over the top of the salmon, making sure to cover every inch for maximum flavor.
5. Bake to perfection: Slide the salmon into the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly and slightly caramelized.
6. Rest before serving: Let the salmon sit for 5 minutes after baking to allow the juices to redistribute, ensuring every bite is moist and flavorful.

The result? A beautifully glazed salmon that’s sweet, savory, and packed with umami goodness. Serve it over a bed of fluffy rice or alongside some roasted veggies for a meal that’s as nutritious as it is delicious. And hey, if you’re feeling fancy, a sprinkle of sesame seeds or sliced green onions on top never hurt anybody.

Lemon Herb Grilled Salmon

Wow, have I got a treat for you today! This Lemon Herb Grilled Salmon is the kind of dish that makes you feel like a gourmet chef without any of the fuss. It’s juicy, flavorful, and oh-so-easy to whip up on a busy weeknight or to impress at your next backyard BBQ.

Ingredients

• 1.5 lbs salmon fillet, skin-on
• 2 tbsp olive oil
• 1 tbsp lemon zest, finely grated
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Prep the salmon: Pat the salmon fillet dry with paper towels to ensure the skin gets crispy.
2. Make the marinade: In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
3. Marinate the salmon: Brush the marinade evenly over the salmon fillet. Let it sit at room temperature for 15 minutes to soak up all those flavors.
4. Preheat the grill: Heat your grill to medium-high (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
5. Grill the salmon: Place the salmon skin-side down on the grill. Close the lid and cook for 6-8 minutes, depending on thickness, until the salmon flakes easily with a fork.
6. Rest and garnish: Carefully remove the salmon from the grill and let it rest for 2 minutes. Sprinkle with fresh parsley before serving.

The salmon comes out perfectly flaky with a crispy skin that’s packed with zesty, herby goodness. Try serving it over a bed of quinoa or with a side of grilled asparagus for a meal that’s as nutritious as it is delicious.

Creamy Dill Salmon Pasta

Dinner just got a whole lot easier and tastier with this Creamy Dill Salmon Pasta. It’s the kind of dish that feels fancy but is secretly simple to whip up, perfect for those nights when you want something delicious without the fuss.

Ingredients

• 8 oz salmon fillet, skin removed and cut into 1-inch pieces
• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Boil the pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the salmon: Heat olive oil in a large skillet over medium heat. Add the salmon pieces and cook for 3-4 minutes, flipping once, until just cooked through. Remove salmon from the skillet and set aside.
3. Sauté the garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Make the sauce: Pour in the heavy cream, Parmesan cheese, dill, salt, and pepper. Stir well and let it simmer for 2-3 minutes until the sauce thickens slightly.
5. Combine everything: Add the cooked pasta and salmon back into the skillet. Toss everything together gently, adding a splash of reserved pasta water if needed to loosen the sauce. Finish with a drizzle of lemon juice for a bright touch.

The result? A creamy, dreamy pasta with tender flakes of salmon and a herby dill kick that’s downright addictive. Serve it straight from the skillet for that rustic, family-style vibe, or plate it up with an extra sprinkle of dill for Instagram-worthy presentation.

Teriyaki Salmon with Rice

Dinner just got a whole lot easier with this Teriyaki Salmon and Rice recipe that’s as foolproof as it is delicious. Imagine juicy, flaky salmon glazed with a sweet and savory teriyaki sauce, all served over a bed of fluffy rice—sounds like a takeout dream, right? Well, it’s even better when you make it at home.

Ingredients

• 1 lb salmon fillet, skin-on
• 1/2 cup soy sauce
• 1/4 cup brown sugar, packed
• 1 tbsp honey
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 cup white rice, uncooked
• 2 cups water
• 1 tbsp sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. Prep the salmon: Pat the salmon fillet dry with paper towels to ensure the skin gets crispy.
2. Make the teriyaki sauce: In a small saucepan over medium heat, combine soy sauce, brown sugar, honey, ginger, and garlic. Simmer for 5 minutes until slightly thickened, then remove from heat.
3. Cook the rice: Rinse the rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil, add the rice, cover, and reduce heat to low. Cook for 18 minutes, then remove from heat and let sit for 5 minutes.
4. Sear the salmon: Heat vegetable oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for 4 minutes without moving to get a crispy skin. Flip and cook for another 3 minutes.
5. Glaze the salmon: Brush the teriyaki sauce over the salmon and cook for an additional 1 minute on each side.
6. Serve: Fluff the rice with a fork and divide between plates. Top with the glazed salmon, drizzle with extra teriyaki sauce, and garnish with sesame seeds and green onions.

The salmon comes out perfectly flaky with a caramelized glaze that’s just the right amount of sticky, while the rice soaks up all that extra teriyaki goodness. Try serving it with a side of steamed broccoli or a crisp cucumber salad for a complete meal that’ll have everyone asking for seconds.

Smoked Salmon and Avocado Toast

Dive into this effortlessly chic Smoked Salmon and Avocado Toast that’s about to make your breakfast or brunch a whole lot brighter. It’s the kind of dish that looks like you spent ages on it, but secretly comes together in minutes, leaving you more time to sip on that coffee.

Ingredients

• 2 slices of sourdough bread
• 1 ripe avocado, pitted and peeled
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 oz smoked salmon
• 1 tbsp extra virgin olive oil
• 1 tsp everything bagel seasoning
• 2 eggs
• 1 tbsp butter

Instructions

1. Toast the bread: Pop your sourdough slices into the toaster and toast until golden and crisp, about 2-3 minutes depending on your toaster.
2. Mash the avocado: In a small bowl, mash the avocado with lemon juice, salt, and pepper until smooth but still a bit chunky.
3. Cook the eggs: Heat butter in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook for 3-4 minutes for runny yolks, or longer if you prefer them more set.
4. Assemble the toast: Spread the mashed avocado evenly over the toasted sourdough. Layer the smoked salmon on top, then carefully place the cooked eggs over the salmon.
5. Drizzle and season: Drizzle the olive oil over the assembled toasts and sprinkle with everything bagel seasoning for that extra crunch and flavor.

The creamy avocado pairs perfectly with the smoky salmon, and when that egg yolk breaks… oh, it’s a game-changer. Try adding a sprinkle of chili flakes if you’re into a little heat, or serve it with a side of arugula for a peppery bite.

Maple Mustard Glazed Salmon

Tired of the same old salmon recipes? Let me introduce you to a game-changer: Maple Mustard Glazed Salmon. It’s sweet, it’s tangy, and it’s ridiculously easy to make, perfect for those nights when you want something fancy without the fuss.

Ingredients

– 1.5 lbs salmon fillet, skin-on
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– Salt and pepper to taste

Instructions

1. Preheat your oven: Crank it up to 400°F (200°C) and let it get nice and toasty while you prep the salmon.
2. Mix the glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, smoked paprika, and a pinch of salt and pepper until smooth.
3. Prep the salmon: Place the salmon skin-side down on a lined baking sheet. Pro tip: Leaving the skin on keeps the fish moist and makes cleanup a breeze.
4. Glaze it up: Brush the maple mustard mixture generously over the top of the salmon. Don’t be shy—the more glaze, the better the flavor.
5. Bake to perfection: Pop it in the oven for 12-15 minutes. You’ll know it’s done when the glaze is bubbly and the salmon flakes easily with a fork. Another pro tip: For an extra caramelized top, broil for the last 2 minutes.
6. Rest before serving: Let the salmon sit for a couple of minutes after baking. This lets the juices redistribute, making every bite as juicy as possible.
The result? A beautifully glazed salmon that’s perfectly balanced between sweet and savory, with a melt-in-your-mouth texture. Serve it over a bed of greens or with roasted veggies for a complete meal that’ll impress anyone at your table.

Salmon and Asparagus Foil Packets

You know those nights when you’re craving something delicious but the idea of doing a mountain of dishes afterward makes you want to just order takeout? Yeah, me too. That’s why these Salmon and Asparagus Foil Packets are about to become your new best friend. They’re easy, they’re flavorful, and the cleanup is basically nonexistent. Let’s get into it.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, sliced
• 2 tbsp butter, cut into small pieces

Instructions

1. Preheat oven: Set your oven to 400°F (200°C) and let it heat up while you prep the ingredients.
2. Prep the foil: Tear off four large pieces of aluminum foil, about 12 inches long each. Lightly brush the center of each with olive oil to prevent sticking.
3. Season salmon: Place a salmon fillet on each piece of foil. Sprinkle evenly with garlic powder, onion powder, salt, and black pepper. Tip: Don’t skimp on the seasoning—it’s what gives the salmon its flavor!
4. Add asparagus: Divide the asparagus evenly among the packets, placing them next to the salmon. Drizzle with the remaining olive oil.
5. Top with lemon and butter: Place a couple of lemon slices on top of each salmon fillet and dot with butter pieces. Tip: The butter melts into the salmon and asparagus, making everything extra juicy and flavorful.
6. Seal the packets: Fold the foil over the salmon and asparagus, crimping the edges tightly to seal. Tip: Make sure the packets are sealed well to keep all the steam inside for perfectly cooked salmon.
7. Bake: Place the packets on a baking sheet and bake for 15-18 minutes, until the salmon is cooked through and flakes easily with a fork.

The salmon comes out so tender it practically melts in your mouth, and the asparagus is perfectly crisp-tender. Serve these packets right on the table for a fun, no-plates-needed meal, or pair with some fluffy rice if you’re feeling fancy.

Spicy Cajun Blackened Salmon

Ready to shake up your dinner routine with something that packs a punch? Let me introduce you to this Spicy Cajun Blackened Salmon that’s gonna make your taste buds dance. It’s quick, it’s flavorful, and it’s got just the right amount of kick to keep things interesting.

Ingredients

• 1.5 lbs salmon fillet, skin-on
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges

Instructions

1. Prep the salmon: Pat the salmon fillet dry with paper towels to ensure the spices stick well.
2. Mix the spices: In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
3. Season the salmon: Rub the olive oil all over the salmon, then evenly coat it with the spice mixture.
4. Heat the pan: Heat a cast-iron skillet over medium-high heat until it’s smoking hot, about 2 minutes.
5. Cook the salmon: Place the salmon skin-side up in the skillet and cook for 3 minutes. Flip and cook for another 3 minutes for medium-rare, or until your desired doneness.
6. Rest and serve: Let the salmon rest for 2 minutes before serving with lemon wedges on the side.

This salmon comes out with a beautifully crispy crust that gives way to tender, flaky insides. The Cajun spices bring a smoky, spicy depth that’s perfectly balanced with a squeeze of fresh lemon. Try serving it over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that’s anything but boring.

Salmon and Spinach Stuffed Shells

Alright, let’s dive into making these Salmon and Spinach Stuffed Shells that are gonna blow your mind. Imagine tender pasta shells packed with a creamy, savory filling that’s just begging to be devoured.

Ingredients

• 12 jumbo pasta shells
• 1 cup cooked salmon, flaked
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce

Instructions

1. Preheat oven: Crank your oven up to 375°F because we’re gonna get these shells nice and toasty.
2. Boil shells: Get a pot of salted water boiling and cook those jumbo shells for about 9 minutes, just until they’re al dente. Drain ’em and let them cool a bit so you don’t burn your fingers.
3. Mix filling: In a bowl, mix together the flaked salmon, chopped spinach, ricotta, Parmesan, olive oil, garlic powder, salt, and pepper. Taste it? Yeah, it’s as good as it sounds.
4. Stuff shells: Carefully stuff each shell with the salmon mixture. Don’t be shy—pack it in there!
5. Layer sauce: Spread half the marinara sauce on the bottom of a baking dish. Nestle your stuffed shells in there, then top with the rest of the sauce.
6. Bake: Pop the dish in the oven for 20 minutes, until everything’s bubbly and golden. Tip: If you want a bit more color, broil for the last 2 minutes.
7. Serve: Let it sit for a couple minutes before serving. These shells are creamy, rich, and have just the right amount of bite from the spinach. Try serving with a sprinkle of fresh basil for a pop of color and flavor.

There you have it—stuffed shells that are anything but ordinary. The salmon adds a luxurious twist, and the spinach keeps it feeling kinda healthy, right? Perfect for when you wanna impress but keep it cozy.

Pesto Crusted Salmon

Craving something that’s both fancy and foolproof? Let’s talk about this pesto crusted salmon that’s about to become your weeknight hero. It’s got that restaurant-quality vibe with zero fuss, and trust me, your taste buds are in for a treat.

Ingredients

• 1.5 lbs salmon fillet, skin-on
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, sliced for serving

Instructions

1. Preheat oven: Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prep salmon: Place the salmon fillet skin-side down on the prepared baking sheet. Pat it dry with paper towels to ensure the pesto sticks better.
3. Mix crust: In a small bowl, combine the pesto, panko, Parmesan, garlic powder, salt, and pepper. This mix is going to give your salmon that irresistible crunch.
4. Apply crust: Spread the pesto mixture evenly over the top of the salmon fillet. Pro tip: Press gently to help the crust adhere without squishing the salmon.
5. Drizzle oil: Lightly drizzle the olive oil over the crust to help it brown beautifully in the oven.
6. Bake to perfection: Bake for 12-15 minutes, or until the crust is golden and the salmon flakes easily with a fork. Don’t overcook it – salmon is best when it’s just done.
7. Serve with zest: Let it rest for a couple of minutes, then serve with fresh lemon slices for that bright, zesty finish.

The salmon comes out with a crispy, herby top and a melt-in-your-mouth center that’s just begging to be paired with a simple salad or some roasted veggies. And hey, if you’re feeling extra, a glass of white wine wouldn’t hurt either.

Salmon Tacos with Mango Salsa

You know those days when you’re craving something fresh, flavorful, and just a little bit fancy without putting in a ton of effort? Yeah, me too. That’s exactly why these salmon tacos with mango salsa are about to become your new best friend. They’re the perfect mix of juicy, flaky salmon and sweet, tangy salsa, all wrapped up in a warm tortilla. Trust me, your taste buds are in for a treat.

Ingredients

• 1 lb salmon fillet, skin removed and cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced mango
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 8 small flour tortillas

Instructions

1. Prep the salmon: In a bowl, toss the salmon cubes with olive oil, chili powder, cumin, salt, and black pepper until evenly coated.
2. Cook the salmon: Heat a large skillet over medium-high heat. Add the salmon and cook for 3-4 minutes per side, or until the salmon is opaque and flakes easily with a fork.
3. Make the salsa: While the salmon cooks, mix together the diced mango, red onion, cilantro, jalapeño, and lime juice in a bowl. Tip: Let the salsa sit for a few minutes to let the flavors meld.
4. Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until warm and slightly toasted. Tip: Keep them wrapped in a clean towel to stay warm until serving.
5. Assemble the tacos: Divide the salmon among the tortillas and top with a generous spoonful of mango salsa. Tip: A squeeze of extra lime juice on top adds a nice zing.

The combination of the tender, spiced salmon with the fresh, sweet mango salsa is seriously addictive. Serve these tacos with a cold beer or a margarita for the ultimate summer meal. And hey, if you’ve got extra salsa, it’s amazing on chips too.

Salmon and Quinoa Salad

So, you’re staring at your fridge, wondering how to make something that’s both healthy and doesn’t taste like cardboard, right? Let me introduce you to this Salmon and Quinoa Salad that’s about to change your meal prep game. It’s packed with flavor, texture, and oh, it’s actually easy to make.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb salmon fillet, skin on
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 cups mixed greens
• 1/4 cup feta cheese, crumbled
• 1/4 cup cherry tomatoes, halved
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp Dijon mustard

Instructions

1. Cook quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool.
2. Season salmon: Preheat oven to 375°F. Place salmon on a baking sheet. Drizzle with olive oil and sprinkle salt, pepper, garlic powder, and paprika evenly over the top.
3. Bake salmon: Bake for 12-15 minutes, until salmon flakes easily with a fork. Let it rest for 5 minutes before flaking into chunks.
4. Make dressing: In a small bowl, whisk together lemon juice, honey, and Dijon mustard until smooth.
5. Assemble salad: In a large bowl, combine cooled quinoa, mixed greens, feta cheese, cherry tomatoes, and flaked salmon. Drizzle with dressing and toss gently to combine.

The result? A salad that’s got the perfect mix of fluffy quinoa, tender salmon, and crisp greens, all tied together with a sweet and tangy dressing. Try serving it in a hollowed-out avocado for an extra fancy (and Instagram-worthy) presentation.

Coconut Curry Salmon

First off, let me tell you, this Coconut Curry Salmon is the kind of dish that makes you feel like a gourmet chef without having to fuss over a million steps. It’s creamy, it’s spicy, and it’s packed with flavors that’ll have you pretending you’re dining beachside, even if you’re just at your kitchen table.

Ingredients

• 1.5 lbs salmon fillets, skin-on
• 1 tbsp olive oil
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. Prep the salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
2. Sear the salmon: Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3 minutes, then remove from the skillet.
3. Make the sauce: In the same skillet, add garlic and ginger, sautéing for 30 seconds until fragrant. Stir in red curry paste, coconut milk, honey, and lime juice, bringing to a simmer.
4. Combine and simmer: Return the salmon to the skillet, spooning the sauce over the fillets. Simmer for 5 minutes, allowing the flavors to meld.
5. Garnish and serve: Sprinkle with chopped cilantro before serving. Tip: For an extra kick, add a pinch of red pepper flakes to the sauce. Another tip: Serve over a bed of jasmine rice to soak up all that delicious sauce. And here’s a third tip: If you’re not a fan of cilantro, basil makes a great substitute.

The salmon comes out perfectly flaky, with a sauce that’s rich and just the right amount of spicy. It’s the kind of dish that’s impressive enough for guests but easy enough for a weeknight dinner. Try serving it with a side of roasted veggies for a complete meal that’s as colorful as it is tasty.

Salmon Chowder Soup

Today’s the kind of day where you want something hearty but not heavy, and that’s where this salmon chowder soup swoops in to save dinner. Trust me, it’s like a cozy blanket for your stomach, with chunks of tender salmon and potatoes swimming in a creamy, herb-infused broth that’ll make you forget it’s even a soup.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups potatoes, diced into 1/2-inch pieces
• 1 cup carrots, diced
• 4 cups chicken broth
• 1 lb salmon, skin removed and cut into 1-inch chunks
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh dill, chopped

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add veggies: Toss in potatoes and carrots, stirring to coat them in the oil and onion mixture.
3. Pour in broth: Add chicken broth, bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
4. Season it up: Stir in thyme, salt, and pepper. Tip: Taste as you go—you might want a pinch more salt!
5. Add salmon: Gently place salmon chunks into the pot. Simmer until salmon is just cooked through, about 5 minutes. Tip: Don’t stir too much here; you want those salmon pieces to stay intact.
6. Finish with cream: Pour in heavy cream and add fresh dill, stirring gently to combine. Heat through for another 2 minutes. Tip: If you’re not into dill, parsley works great too.

This chowder is luxuriously creamy with a hint of freshness from the dill, and the salmon? Oh, it’s perfectly tender. Serve it with a crusty bread for dipping, or go wild and top it with extra dill and a squeeze of lemon for that extra zing.

Salmon and Cream Cheese Sushi Rolls

First off, let’s tackle something that sounds fancy but is secretly easy-peasy—Salmon and Cream Cheese Sushi Rolls. Imagine impressing your friends with your sushi-making skills, all while keeping it chill and fun in the kitchen.

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh salmon, thinly sliced
• 2 oz cream cheese, cut into thin strips
• 1/2 cucumber, julienned
• 2 sheets nori (seaweed)
• 1 tbsp sesame seeds, toasted
• 1 tsp wasabi paste (optional)
• 2 tbsp soy sauce, for serving

Instructions

1. Cook the rice: Combine the rinsed sushi rice and water in a rice cooker. Cook according to the manufacturer’s instructions, then let it sit for 10 minutes after cooking.
2. Season the rice: Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this into the cooked rice with a spatula, fanning the rice to cool it quickly.
3. Prep the fillings: Lay out your salmon, cream cheese strips, and julienned cucumber on a clean surface for easy assembly.
4. Roll the sushi: Place a nori sheet on a bamboo mat. Spread half the rice evenly over the nori, leaving a 1-inch border at the top. Sprinkle with sesame seeds, then flip the nori over. Add salmon, cream cheese, and cucumber in a line near the bottom. Roll tightly using the mat, sealing the edge with a bit of water.
5. Slice and serve: Use a sharp knife to cut the roll into 8 pieces. Repeat with the second nori sheet. Serve with wasabi and soy sauce on the side.

The creamy tang of the cheese pairs perfectly with the buttery salmon, while the cucumber adds a refreshing crunch. Try serving these rolls with a side of pickled ginger for an extra zing!

Salmon and Sweet Potato Cakes

Wow, have I got a treat for you today! These Salmon and Sweet Potato Cakes are the perfect combo of sweet, savory, and just a little bit crispy. They’re like the love child of a fish taco and a hash brown, and trust me, they’re about to become your new favorite weeknight dinner.

Ingredients

• 1 lb salmon fillet, skin removed and finely chopped
• 1 large sweet potato, peeled and grated (about 2 cups)
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil, for frying
• 1/4 cup all-purpose flour, for dusting

Instructions

1. Prep the mixture: In a large bowl, mix together the chopped salmon, grated sweet potato, mayonnaise, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper until well combined.
2. Form the cakes: Divide the mixture into 8 equal portions. Shape each portion into a patty, about 1/2 inch thick. Lightly dust each patty with flour on both sides.
3. Heat the oil: In a large skillet, heat the olive oil over medium heat until shimmering, about 2 minutes.
4. Fry to perfection: Carefully add the patties to the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Don’t overcrowd the pan—work in batches if necessary.
5. Drain and serve: Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil. Serve hot with a squeeze of lemon or your favorite dipping sauce.

These cakes are wonderfully crispy on the outside with a tender, flavorful center. Try serving them on a bed of greens for a light meal or tucked into a bun for a killer sandwich. Either way, they’re downright delicious!

Salmon with Garlic Parmesan Cream Sauce

Man, have I got a treat for you today! Imagine this: perfectly cooked salmon swimming in a creamy, garlicky, cheesy sauce that’s so good, you’ll want to drink it with a straw. But let’s keep it classy and actually eat it with the salmon, okay?

Ingredients

• 4 salmon fillets (6 oz each), skin-on
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes
• 1 tbsp fresh parsley, chopped

Instructions

1. Prep the salmon: Pat the salmon fillets dry with paper towels. This helps get that perfect sear. Season both sides with salt and black pepper.
2. Sear the salmon: Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon skin-side down. Cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes. Remove from the skillet and set aside.
3. Make the sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, stirring constantly.
4. Add the cheese: Sprinkle in the Parmesan cheese, garlic powder, onion powder, and red pepper flakes. Stir until the cheese is melted and the sauce is smooth.
5. Combine and serve: Return the salmon to the skillet, spooning the sauce over the fillets. Let it simmer for 2 minutes to heat through. Garnish with fresh parsley before serving.

The salmon is tender and flaky, while the sauce is rich with a slight kick from the red pepper flakes. Serve it over a bed of steamed veggies or with a side of crusty bread to soak up all that delicious sauce. Trust me, your taste buds will thank you.

Conclusion

Discover 18 mouthwatering salmon recipes perfect for any occasion in this curated collection. From the rich flavors of Garlic Butter Baked Salmon to the zesty Lemon Herb Grilled Salmon, there’s something for everyone. Try quick meals like Smoked Salmon and Avocado Toast or hearty dishes like Coconut Curry Salmon. Whether you’re craving Teriyaki Salmon with Rice or indulgent Salmon and Cream Cheese Sushi Rolls, these recipes offer variety and deliciousness. Perfect for weeknight dinners or special gatherings!