Top 10 Best Salmon Recipe Ideas for Every Occasion

Grilled Salmon

This classic grilled salmon recipe delivers perfectly cooked fish with beautiful grill marks and a delicious smoky flavor. The key is to keep the salmon moist and flaky while achieving that perfect char.

Ingredients:

• 4 salmon fillets (6 oz each), skin-on or skinless
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried herbs (dill, thyme, or oregano)
• Lemon wedges for serving

Instructions:

1. Prepare the grill: Preheat your grill to medium-high heat (about 400-450°F). Clean and oil the grill grates to prevent sticking.
2. Season the salmon: Pat the salmon fillets dry with paper towels. Brush both sides with olive oil, then season evenly with salt, pepper, garlic powder, paprika, and herbs.
3. Let it rest: Allow the seasoned salmon to sit at room temperature for 10-15 minutes before grilling.
4. Grill the salmon: Place salmon on the grill, skin-side down if using skin-on fillets. Cook for 4-5 minutes without moving to develop nice grill marks.
5. Flip carefully: Using a spatula, carefully flip the salmon and cook for another 3-4 minutes, depending on thickness. The internal temperature should reach 145°F.
6. Check for doneness: The salmon should flake easily with a fork and have an opaque color throughout.
7. Rest and serve: Remove from grill and let rest for 2-3 minutes. Serve immediately with lemon wedges.

Pro Tips:

• Don’t flip the salmon too early – let it develop a good crust first
• Use a fish spatula or wide spatula for easier flipping
• For extra flavor, add a pat of herb butter on top while the salmon rests
• Cooking time varies with thickness – aim for about 8-10 minutes total for 1-inch thick fillets

Baked Salmon

This oven-baked salmon recipe is incredibly simple yet delivers perfectly tender and flaky results every time. It’s an ideal choice for busy weeknight dinners when you want something healthy and delicious without much fuss.

Ingredients:

• 4 salmon fillets (6 oz each), skin-on or skinless
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried herbs (dill, thyme, or oregano)
• 2 tablespoons fresh lemon juice
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions:

1. Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Prepare the salmon: Pat the salmon fillets dry with paper towels. This helps achieve better browning and prevents the fish from becoming watery.
3. Season the fish: Place salmon fillets on the prepared baking sheet. Drizzle with olive oil and rub it evenly over both sides. Season with salt, pepper, garlic powder, and dried herbs.
4. Add citrus: Squeeze fresh lemon juice over each fillet for added flavor and to help keep the fish moist during baking.
5. Bake the salmon: Place in the preheated oven and bake for 12-15 minutes, depending on thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. Rest and serve: Let the salmon rest for 2-3 minutes after removing from the oven. Garnish with fresh parsley and serve with lemon wedges.

Tips for Success:

• Don’t overcook the salmon – it should be slightly translucent in the center when removed from the oven
• For crispy skin, start with skin-side down and flip halfway through cooking
• Pair with roasted vegetables, rice, or a fresh salad for a complete meal
• Store leftovers in the refrigerator for up to 3 days

Pan-Seared Salmon

Ingredients:

• 4 salmon fillets (6 oz each), skin-on
• 2 tablespoons olive oil or vegetable oil
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 2 cloves garlic, minced
• Fresh herbs (thyme, dill, or parsley)
• Lemon wedges for serving

Instructions:

1. Prepare the salmon: Pat the salmon fillets completely dry with paper towels. This is crucial for achieving a crispy crust. Let them come to room temperature for about 15 minutes.
2. Season generously: Season both sides of the salmon with salt and pepper about 10 minutes before cooking. This allows the seasoning to penetrate the fish.
3. Heat the pan: Heat a large stainless steel or cast-iron skillet over medium-high heat. Add oil when the pan is hot – it should shimmer but not smoke.
4. Sear the salmon: Place the salmon fillets skin-side up in the hot pan. Do not move them for 4-5 minutes. The fish should release easily when it’s ready to flip.
5. Flip and finish: Carefully flip the salmon and cook for another 3-4 minutes for medium doneness. The internal temperature should reach 145°F (63°C).
6. Add finishing touches: In the last minute of cooking, add butter, minced garlic, and fresh herbs to the pan. Tilt the pan and spoon the aromatic butter over the salmon.
7. Rest and serve: Remove from heat and let rest for 2 minutes. Serve immediately with lemon wedges and your favorite sides.

Tips: Don’t overcrowd the pan, and resist the urge to move the fish too early. The golden crust will develop naturally when the fish is ready to flip.

Teriyaki Salmon

Ingredients:

• 4 salmon fillets (6 oz each), skin removed
• 1/4 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 2 green onions, sliced (for garnish)
• 1 teaspoon sesame seeds (for garnish)

Instructions:

1. Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat, stirring until sugar dissolves completely.
2. Thicken the sauce: Mix cornstarch and water in a small bowl to create a slurry. Add this to the simmering sauce and stir continuously for 2-3 minutes until the sauce thickens and becomes glossy. Remove from heat and set aside.
3. Prepare the salmon: Pat salmon fillets dry with paper towels and season lightly with salt and pepper on both sides.
4. Cook the salmon: Heat vegetable oil in a large non-stick skillet over medium-high heat. Place salmon fillets in the pan and cook for 4-5 minutes on the first side without moving them, allowing a nice sear to form.
5. Flip and glaze: Carefully flip the salmon fillets and cook for another 3-4 minutes. Brush the cooked top surface generously with teriyaki sauce.
6. Final glazing: Reduce heat to medium-low and continue cooking for 2-3 minutes, basting the salmon with more sauce. The sauce should caramelize and create a beautiful glossy coating.
7. Rest and serve: Remove from heat and let rest for 2 minutes. The internal temperature should reach 145°F (63°C).
8. Garnish and plate: Transfer to serving plates, drizzle with any remaining sauce, and garnish with sliced green onions and sesame seeds.

Serving suggestions: Serve with steamed jasmine rice, sautéed vegetables, or a fresh cucumber salad. The sweet and savory glaze pairs perfectly with simple, clean flavors.

Tips: Don’t overcook the salmon to maintain its tender, flaky texture. The teriyaki glaze should be thick enough to coat the fish but not burn during cooking.

Honey Glazed Salmon

Ingredients:

• 4 salmon fillets (6 oz each), skin removed
• 1/3 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground ginger
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)

Instructions:

1. Prepare the glaze: In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, Dijon mustard, and ground ginger until well combined. Set aside.
2. Season the salmon: Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
3. Heat the pan: Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the salmon: Place salmon fillets in the hot skillet and cook for 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes.
5. Apply the glaze: Brush the honey glaze generously over the top and sides of each salmon fillet, reserving some glaze for later.
6. Finish cooking: Reduce heat to medium-low and continue cooking for 2-3 minutes, basting with the remaining glaze until it caramelizes and the salmon flakes easily with a fork.
7. Rest and serve: Remove from heat and let rest for 2 minutes. Garnish with sliced green onions and sesame seeds if desired.

Cooking Tips:

• Internal temperature should reach 145°F (63°C) for perfectly cooked salmon
• Don’t overcook as salmon can become dry
• The glaze will thicken and caramelize as it cooks
• Serve immediately while the glaze is still glossy

Prep Time: 10 minutes | Cook Time: 12 minutes | Serves: 4

Lemon Herb Salmon

This delicious Lemon Herb Salmon combines fresh citrus flavors with aromatic herbs to create a light and healthy dish that’s perfect for any occasion.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 large lemons (juiced and zested)
• 3 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Lemon slices for garnish

Instructions:

1. Prepare the marinade: In a bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, chopped dill, parsley, salt, pepper, and paprika until well combined.
2. Marinate the salmon: Place salmon fillets in a shallow dish and pour the herb marinade over them. Turn fillets to coat evenly. Cover and refrigerate for 30 minutes to 2 hours.
3. Preheat cooking surface: Heat a large skillet over medium-high heat or preheat your oven to 400°F (200°C) if baking.
4. Cook the salmon: If pan-searing, add a little oil to the heated skillet and cook salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes. If baking, place on a lined baking sheet and bake for 12-15 minutes.
5. Check doneness: Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. Serve: Transfer to serving plates, drizzle with remaining marinade, and garnish with fresh lemon slices and additional herbs.

Serving Suggestions:

Serve with roasted vegetables, rice pilaf, or a fresh green salad. This dish pairs wonderfully with white wine or sparkling water with lime.

Tips:

• Don’t over-marinate the salmon as the acid from lemon can start to ‘cook’ the fish
• Pat salmon dry before cooking for better searing
• Fresh herbs work best, but you can substitute with dried herbs (use 1/3 the amount)

Smoked Salmon

This premium smoked salmon recipe involves curing and cold-smoking fresh salmon to create a silky, flavorful delicacy perfect for bagels, appetizers, or gourmet dishes.

Ingredients:

• 2 lbs fresh salmon fillet (skin-on, pin bones removed)
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 2 tbsp freshly cracked black pepper
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• Wood chips for smoking (alder, apple, or cherry)

Equipment Needed:

• Cold smoker or smoke generator
• Digital thermometer
• Large plastic wrap or vacuum sealer

Instructions:

Step 1: Prepare the Cure

In a bowl, mix together kosher salt, brown sugar, black pepper, fresh dill, and lemon zest to create the curing mixture.

Step 2: Cure the Salmon

Place the salmon fillet on a large sheet of plastic wrap. Generously coat both sides of the salmon with the curing mixture, pressing gently to adhere. Wrap tightly in plastic wrap and place on a rimmed baking sheet. Refrigerate for 24-48 hours, flipping once halfway through.

Step 3: Rinse and Dry

Remove salmon from plastic wrap and rinse thoroughly under cold water to remove excess cure. Pat completely dry with paper towels. Place on a wire rack and air-dry in refrigerator for 2-4 hours until a pellicle (tacky surface) forms.

Step 4: Cold Smoke

Set up your cold smoker with soaked wood chips. Maintain temperature between 75-85°F (24-29°C). Place salmon on smoking racks and cold smoke for 12-24 hours, depending on desired intensity and thickness of fish.

Step 5: Rest and Slice

Remove salmon from smoker and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight to allow flavors to settle. Using a sharp knife, slice thinly at a slight angle, removing skin if desired.

Serving Suggestions:

Serve on toasted bagels with cream cheese, capers, and red onion, or use in elegant appetizers, salads, and pasta dishes. Store wrapped in refrigerator for up to 1 week.

Blackened Salmon

Ingredients:

• 4 salmon fillets (6 oz each), skin removed
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon salt
• 4 tablespoons butter, melted
• 2 tablespoons vegetable oil
• Lemon wedges for serving

Instructions:

1. Prepare the blackening seasoning: In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, white pepper, and salt. Mix well and set aside.
2. Prepare the salmon: Pat salmon fillets dry with paper towels. Brush both sides of each fillet generously with melted butter.
3. Season the salmon: Coat both sides of the salmon fillets evenly with the blackening seasoning, pressing gently to help the spices adhere to the fish.
4. Heat the skillet: Place a cast-iron skillet over medium-high heat and add vegetable oil. Heat until the oil is shimmering and almost smoking (about 400°F).
5. Cook the salmon: Carefully place the seasoned salmon fillets in the hot skillet. Cook for 3-4 minutes without moving them, allowing a dark crust to form.
6. Flip and finish: Flip the fillets and cook for another 2-3 minutes for medium doneness, or until the internal temperature reaches 145°F (63°C).
7. Rest and serve: Remove from heat and let rest for 2 minutes. Serve immediately with lemon wedges and your favorite sides.

Tips: Ensure your kitchen is well-ventilated as this cooking method can produce smoke. The key to perfect blackened salmon is a very hot skillet and not moving the fish during the initial searing.

Cedar Plank Salmon

This Pacific Northwest specialty creates incredibly moist salmon infused with subtle woodsy flavors. Follow these steps for perfect cedar plank salmon:

Ingredients:

• 1 untreated cedar plank (12-15 inches long)
• 4 salmon fillets (6 oz each), skin-on
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• Fresh dill for garnish
• Lemon wedges for serving

Preparation Steps:

1. Soak the Cedar Plank: Submerge the cedar plank in water for at least 2 hours, or preferably overnight. This prevents burning and creates steam for cooking.
2. Prepare the Seasoning Mix: In a small bowl, combine brown sugar, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to create a paste.
3. Season the Salmon: Pat salmon fillets dry with paper towels. Brush both sides with olive oil, then rub the seasoning mixture evenly over the fish. Let marinate for 30 minutes at room temperature.
4. Preheat the Grill: Heat your grill to medium-high heat (about 400°F/200°C). If using a gas grill, preheat with lid closed.
5. Prepare the Plank: Remove the cedar plank from water and pat dry. Place it on the grill grates and heat for 2-3 minutes until it starts to smoke lightly.
6. Cook the Salmon: Carefully flip the plank and place salmon fillets skin-side down on the heated side. Close the grill lid and cook for 12-15 minutes, or until internal temperature reaches 145°F (63°C).
7. Check for Doneness: The salmon should flake easily with a fork and appear opaque throughout. Cooking time may vary based on thickness.
8. Rest and Serve: Remove from grill and let rest for 2-3 minutes. Garnish with fresh dill and serve with lemon wedges directly on the cedar plank for presentation.

Pro Tips: Never leave the grill unattended as cedar can ignite. Keep a spray bottle nearby for safety. The plank can be reused 2-3 times if not heavily charred.

Salmon Sashimi

Ingredients:

• 1 lb (450g) sushi-grade salmon fillet
• Soy sauce for serving
• Wasabi paste
• Pickled ginger (gari)
• Daikon radish for garnish (optional)
• Shiso leaves for garnish (optional)

Equipment:

• Sharp sashimi knife (yanagiba) or very sharp chef’s knife
• Cutting board
• Clean kitchen towel

Instructions:

1. Select Quality Fish: Ensure your salmon is sushi-grade and from a reputable fishmonger. The fish should smell fresh, not fishy, and have a bright, firm texture.
2. Prepare the Fish: Remove the salmon from refrigeration 10-15 minutes before cutting to bring to room temperature. Pat the fillet completely dry with paper towels.
3. Remove Skin and Bones: Using a sharp knife, carefully remove any remaining skin and check for pin bones. Remove any dark meat or blood lines for the cleanest flavor.
4. Slice the Salmon: Using a single, smooth motion, slice the salmon at a slight angle into pieces about ¼ inch (6mm) thick. Keep the knife blade clean between cuts. Each piece should be about 2-3 inches long.
5. Arrange on Plate: Place the salmon slices on a chilled plate, slightly overlapping each piece. Arrange in an aesthetically pleasing manner.
6. Garnish and Serve: Add small amounts of wasabi and pickled ginger to the plate. Garnish with thinly sliced daikon radish or shiso leaves if desired. Serve immediately with soy sauce on the side.

Chef’s Tips:

• Always use the freshest sushi-grade salmon available
• Keep your knife extremely sharp for clean cuts
• Serve on chilled plates to maintain freshness
• Never refreeze previously frozen sashimi-grade fish
• Consume immediately after preparation for best quality

With these 10 incredible salmon recipe options at your fingertips, you’re equipped to create memorable meals for any occasion. From the simplicity of grilled salmon to the sophistication of cedar plank preparation, each recipe offers its own unique appeal and flavor profile. Whether you prefer bold and spicy, sweet and savory, or fresh and light, there’s a salmon recipe here that will satisfy your cravings. Don’t hesitate to experiment with these techniques and make them your own – your taste buds will thank you for the delicious adventure!