13 Irresistible Salmon Recipes That Turned My Family Into Fish Fanatics
Ingredients
Instructions
Pat fillets completely dry with paper towels (this is the crispy-skin secret!).
Season generously with salt and pepper.
Heat oil in a heavy skillet over medium-high until shimmering hot.
Place salmon skin-side down, press gently with a spatula for 10 seconds, cook 4 minutes without moving.
Flip and cook flesh side 2–3 minutes until just opaque in the center.
4 salmon fillets
⅓ cup honey
4 garlic cloves, minced
3 Tbsp low-sodium soy sauce
1 Tbsp olive oil
Sesame seeds, broccoli and green onions for garnish
Whisk honey, garlic, and soy sauce in a small bowl.
Heat oil in a skillet over medium-high, sear salmon 3 minutes per side.
Pour sauce into pan, reduce heat to medium, spoon over salmon for 2 minutes until thick and glossy.
Garnish and serve with rice.
1 large salmon fillet (or 4 portions)
2 Tbsp olive oil
1 lemon, thinly sliced
3 Tbsp fresh dill, chopped
2 garlic cloves, minced
Salt and pepper
Preheat oven to 400°F, line a baking sheet with parchment.
Place salmon skin-side down, drizzle with oil, season with salt, pepper, garlic.
Top with lemon slices and dill.
Bake 12–15 minutes until flakes easily.
½ cup unsalted butter, melted
6 garlic cloves, minced
2 Tbsp fresh parsley, chopped
1 lemon, juiced
Cherry tomatoes
Preheat oven to 375°F.
Mix melted butter, garlic, parsley, lemon juice, salt, and pepper.
Place salmon in a baking dish, pour butter mixture over.
Bake 15 minutes, basting halfway with pan juices.
Serve with Cherry tomatoes
3 Tbsp white miso paste
2 Tbsp mirin
1 Tbsp sugar
1 tsp sesame oil
Turn on broiler, line a sheet with foil.
Whisk miso, mirin, sugar, and sesame oil until smooth.
Place salmon on sheet, brush thick layer of glaze on top.
Broil 6–8 minutes until caramelized and bubbly (watch closely!).
Serve with bell peppar and asparagus
2 Tbsp Cajun or blackening seasoning
2 Tbsp butter, melted
Pat salmon dry, brush with melted butter.
Coat heavily on all sides with seasoning.
Heat a cast-iron skillet screaming hot, sear 3–4 minutes per side.
Serve with veggies
½ cup low-sodium soy sauce
¼ cup brown sugar
1-inch ginger, grated
Cornstarch slurry (1 tsp cornstarch + 1 Tbsp water)
Simmer soy, sugar, ginger, garlic until sugar dissolves.
Add slurry, cook until thickened.
Sear salmon 3 minutes per side, brush with teriyaki last 2 minutes.
¼ cup low-sodium soy sauce
Whisk sugar, soy, and garlic.
Brush half on salmon, let sit 10 minutes.
Bake at 400°F for 10 minutes, brush with remaining glaze, broil 2 minutes.
Serve with
½ cup basil pesto (homemade or jarred)
¼ cup panko breadcrumbs (optional for extra crunch)
Preheat oven to 400°F.
Mix pesto with panko if using.
Spread thick layer on salmon.
Bake 12–15 minutes until topping is golden.
¼ cup flour
3 Tbsp butter
½ cup white wine or broth
¼ cup lemon juice
3 Tbsp capers
Parsley for garnish
Dust salmon lightly in flour, sear in 1 Tbsp butter 3 minutes per side, remove.
Add wine, lemon juice, capers to pan, simmer 2 minutes.
Stir in remaining butter, spoon over salmon.
3 Tbsp everything bagel seasoning
Preheat oven to 425°F.
Brush salmon with oil, press seasoning onto flesh side.
Bake 10–12 minutes until flakes easily.
1 (14-oz) can coconut milk
2 Tbsp red curry paste
1 lime, juiced
Cilantro and chili flakes for garnish
Whisk coconut milk, curry paste, lime juice in a baking dish.
Nestle salmon in sauce, spoon some on top.
Bake covered 15 minutes, uncover 5 more.
Serve with rice
¼ cup real maple syrup
2 Tbsp Dijon mustard
1 garlic clove, minced
Whisk maple, Dijon, and garlic.
Bake at 400°F 10 minutes, brush with rest, broil 2 minutes.
Serve with dried cranberry and roasted pecans rice
