Top 10 Delicious Salmon Recipes: From Grilled to Gourmet

Grilled Salmon

This grilled salmon recipe delivers perfectly cooked, flavorful fish with a beautiful char and tender, flaky interior. It’s simple, healthy, and perfect for any occasion.

Ingredients:

• 4 salmon fillets (6 oz each), skin-on
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon dried dill
• Lemon wedges for serving

Instructions:

1. Prepare the salmon: Pat salmon fillets dry with paper towels. Remove any pin bones with tweezers if needed.
2. Make marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, pepper, paprika, and dill.
3. Marinate: Place salmon in a shallow dish and brush both sides with the marinade. Let it marinate for 15-30 minutes at room temperature.
4. Preheat grill: Heat grill to medium-high heat (about 400°F). Clean and oil the grill grates to prevent sticking.
5. Grill the salmon: Place salmon skin-side down on the grill. Cook for 4-6 minutes without moving. The fish should easily release from the grates when ready to flip.
6. Flip and finish: Carefully flip the salmon and cook for another 3-5 minutes, depending on thickness. Internal temperature should reach 145°F.
7. Rest and serve: Remove from grill and let rest for 2-3 minutes. Serve immediately with lemon wedges and your favorite sides.

Tips: Don’t overcook the salmon – it should be slightly pink in the center. If the fillet is thick, you may need to cook it a bit longer. For extra flavor, brush with additional marinade while grilling.

Baked Salmon

Ingredients:

• 4 salmon fillets (6 oz each)
• 3 tablespoons olive oil
• 2 lemons (1 sliced, 1 juiced)
• 3 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 tablespoon butter, melted

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
3. Make the herb mixture: In a small bowl, combine olive oil, lemon juice, minced garlic, chopped dill, parsley, and oregano. Mix well.
4. Marinate the salmon: Place salmon fillets on the prepared baking sheet. Brush the herb mixture over the top and sides of each fillet. Let marinate for 10-15 minutes.
5. Add lemon slices: Arrange lemon slices on top of and around the salmon fillets. Drizzle with melted butter.
6. Bake the salmon: Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
7. Rest and serve: Let the salmon rest for 2-3 minutes before serving. Garnish with additional fresh herbs and lemon wedges if desired.

Tips:

• Don’t overcook the salmon – it should be slightly translucent in the center
• For crispy skin, place salmon skin-side down on the baking sheet
• Cooking time may vary depending on thickness of fillets

Salmon Teriyaki

Salmon Teriyaki is a classic Japanese dish that combines the rich, flaky texture of salmon with a glossy, sweet, and savory teriyaki glaze. This recipe brings together simple ingredients to create an elegant and flavorful meal that’s perfect for both weeknight dinners and special occasions.

Ingredients:

• 4 salmon fillets (6 oz each), skin-on or skinless
• 1/4 cup soy sauce
• 3 tablespoons mirin (Japanese sweet rice wine)
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced diagonally
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

1. Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, minced garlic, and grated ginger until well combined. Set aside.
2. Prepare the Salmon: Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Let them come to room temperature for about 10 minutes.
3. Heat the Pan: Heat vegetable oil in a large skillet or non-stick pan over medium-high heat until shimmering.
4. Cook the Salmon: Place salmon fillets in the pan, skin-side up if using skin-on fillets. Cook for 4-5 minutes without moving them to develop a golden crust. Flip carefully and cook for another 3-4 minutes.
5. Add the Sauce: Pour the teriyaki sauce mixture over the salmon fillets. Reduce heat to medium-low and let the sauce simmer around the fish for 2-3 minutes.
6. Thicken the Glaze: Push salmon to one side of the pan. Add the cornstarch slurry to the bubbling sauce and stir until the sauce thickens and becomes glossy, about 1-2 minutes.
7. Glaze the Salmon: Spoon the thickened teriyaki sauce over the salmon fillets, coating them evenly. Cook for another minute to ensure the salmon is fully cooked through (internal temperature should reach 145°F/63°C).
8. Finish and Serve: Remove from heat and immediately garnish with sliced green onions and sesame seeds. Serve hot over steamed rice with steamed vegetables like broccoli or bok choy.

Chef’s Tips:

• Don’t flip the salmon too early – let it develop a proper crust first
• If the sauce becomes too thick, add a splash of water or mirin
• For extra flavor, marinate the salmon in half the teriyaki sauce for 30 minutes before cooking
• Leftover teriyaki sauce can be stored in the refrigerator for up to a week

Serving Suggestions: This delicious Salmon Teriyaki pairs beautifully with jasmine rice, quinoa, or Asian-style noodles. Add some sautéed vegetables or a fresh cucumber salad to complete the meal.

Smoked Salmon

Smoked salmon is a delicate delicacy that can be prepared using cold or hot smoking methods. Here’s how to make classic cold-smoked salmon at home:

Ingredients:

• 2 lbs fresh salmon fillet (skin-on, pin bones removed)
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons black pepper
• 1 tablespoon dried dill
• Wood chips (alder, apple, or cherry)

For Serving:

• Fresh bagels
• Cream cheese
• Capers
• Red onion, thinly sliced
• Fresh dill
• Lemon wedges

Instructions:

1. Prepare the cure: Mix kosher salt, brown sugar, black pepper, and dried dill in a bowl until well combined.
2. Cure the salmon: Coat the salmon fillet evenly with the curing mixture. Wrap tightly in plastic wrap and refrigerate for 24-48 hours, flipping once halfway through.
3. Rinse and dry: Remove from refrigerator, rinse off the cure thoroughly under cold water, and pat completely dry with paper towels.
4. Form pellicle: Place salmon on a wire rack and let air-dry in the refrigerator for 2-4 hours until a shiny pellicle forms on the surface.
5. Cold smoke: Set up your smoker for cold smoking (80-90°F). Smoke the salmon for 12-24 hours using soaked wood chips, maintaining consistent low temperature.
6. Rest: After smoking, wrap in plastic and refrigerate for at least 24 hours before slicing to develop flavors.
7. Slice and serve: Using a sharp knife, slice thinly at a 45-degree angle. Serve on toasted bagels with cream cheese, capers, red onion, and fresh dill.

Storage: Properly smoked salmon will keep in the refrigerator for up to 2 weeks when wrapped tightly.

Pan-Seared Salmon

This restaurant-style pan-seared salmon creates a perfect crispy skin with a tender, flaky interior. Follow these steps for professional results every time.

Ingredients:

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

Instructions:

1. Prepare the salmon: Pat the salmon fillets completely dry with paper towels. This is crucial for achieving crispy skin. Season both sides generously with salt and pepper, letting it sit at room temperature for 15-20 minutes.
2. Heat the skillet: Place a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat. Add oil and let it heat until it shimmers and just begins to smoke.
3. Sear skin-side down: Gently place salmon fillets skin-side down in the hot skillet. Do not move them! Press down gently with a spatula for the first 30 seconds to ensure even contact with the pan.
4. Cook undisturbed: Let the salmon cook for 4-5 minutes without flipping. You should hear a steady sizzling sound. The skin should be golden brown and crispy.
5. Flip and finish: Carefully flip the salmon using a thin spatula. Add butter and minced garlic to the pan. Cook for another 2-3 minutes for medium doneness, basting with the melted butter.
6. Check doneness: The internal temperature should reach 145°F (63°C). The flesh should be opaque and flake easily with a fork.
7. Rest and serve: Remove from heat and let rest for 2 minutes. Serve immediately with lemon wedges and fresh herbs.

Pro Tips:

• Never move the salmon once it hits the pan until it’s time to flip
• Use a fish spatula for easier flipping
• The skin should release easily when properly seared
• For thicker fillets, finish in a 400°F oven for 2-3 minutes

Salmon Sushi and Sashimi

This recipe will guide you through creating fresh, restaurant-quality salmon sushi and sashimi at home. The key is using sushi-grade salmon and proper knife techniques.

Ingredients:

For Sushi:

• 8 oz sushi-grade salmon fillet
• 2 cups prepared sushi rice (seasoned with rice vinegar, sugar, and salt)
• Wasabi paste
• Soy sauce for serving
• Pickled ginger for serving

For Sashimi:

• 6 oz sushi-grade salmon fillet
• Wasabi paste
• Soy sauce for serving
• Daikon radish (julienned, optional)

Equipment:

• Very sharp knife (preferably a sashimi knife)
• Cutting board
• Damp towel
• Small bowls for serving

Instructions:

Step 1: Prepare the Salmon

Remove the salmon from refrigeration 10-15 minutes before preparation. Pat dry with paper towels. Using a sharp knife, remove any skin and dark flesh. Cut the salmon into a rectangular block, removing any sinew.

Step 2: Make Sashimi

Using a sharp knife at a 45-degree angle, slice the salmon against the grain in smooth, single motions. Each slice should be about 1/4 inch thick and 2 inches long. Arrange on a chilled plate.

Step 3: Prepare Sushi Rice

If not already prepared, cook sushi rice and season with rice vinegar mixture. Let cool to room temperature. Wet hands with water to prevent sticking.

Step 4: Form Nigiri Sushi

Take a small amount of rice (about 1 tablespoon) and gently form into an oval shape with your hands. Cut salmon into pieces slightly larger than the rice ovals (about 3×1 inches). Place a small dab of wasabi on the rice, then gently press the salmon on top.

Step 5: Presentation

Arrange sushi and sashimi on separate plates or together on one platter. Garnish with pickled ginger and provide small dishes of soy sauce and additional wasabi.

Serving Tips:

• Serve immediately after preparation
• Eat sushi in one bite if possible
• Mix wasabi with soy sauce or apply directly to fish
• Use pickled ginger to cleanse palate between pieces

Safety Note: Always use sushi-grade fish from a reputable fishmonger and consume immediately after preparation.

Cedar Plank Salmon

Ingredients:

• 1 cedar plank (untreated, food-grade)
• 1.5-2 lbs salmon fillet, skin-on
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh dill, chopped
• 1 lemon, sliced
• Optional: maple syrup for glazing

Instructions:

1. Prepare the cedar plank: Soak the cedar plank in water for at least 2 hours, or preferably overnight. This prevents the plank from burning and creates steam for cooking.
2. Preheat the grill: Heat your grill to medium-high heat (around 400-450°F). If using an oven, preheat to 425°F.
3. Prepare the salmon: Pat the salmon fillet dry with paper towels. Remove any pin bones with tweezers.
4. Make the seasoning mix: In a small bowl, combine olive oil, brown sugar, Dijon mustard, minced garlic, smoked paprika, salt, and pepper. Mix well to create a paste.
5. Season the salmon: Rub the seasoning mixture all over the salmon fillet, ensuring even coverage. Let it marinate for 15-20 minutes at room temperature.
6. Prepare the plank: Remove the soaked cedar plank from water and pat it dry. Place it on the grill for 2-3 minutes until it starts to smoke lightly.
7. Cook the salmon: Carefully flip the plank and place the seasoned salmon on top, skin-side down. Close the grill lid and cook for 12-18 minutes, depending on thickness. The internal temperature should reach 145°F.
8. Add aromatics: During the last 5 minutes of cooking, sprinkle fresh dill over the salmon and arrange lemon slices on top. Brush with maple syrup if desired for extra glaze.
9. Check for doneness: The salmon should flake easily with a fork and have an internal temperature of 145°F. The cedar plank will be charred on the bottom, which is normal.
10. Rest and serve: Let the salmon rest on the plank for 3-5 minutes before serving. Serve directly from the cedar plank for presentation, garnished with additional fresh dill and lemon wedges.

Pro Tips:

• Never leave the cedar plank unattended while grilling
• Keep a spray bottle of water nearby in case of flare-ups
• The plank can be reused 2-3 times if not too charred
• For extra flavor, try soaking the plank in wine or apple juice instead of water

Honey Glazed Salmon

This honey glazed salmon recipe creates a perfect balance of sweet and savory flavors with a beautiful caramelized coating that’s irresistible to both adults and children.

Ingredients:

• 4 salmon fillets (6 oz each), skin removed
• 1/3 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

1. Prepare the glaze: In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes if using. Set aside.
2. Season the salmon: Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
3. Heat the pan: Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the salmon: Add salmon fillets to the hot pan and cook for 3-4 minutes until golden brown. Flip the fillets carefully.
5. Apply the glaze: Brush the honey glaze generously over the salmon fillets, reserving some for later.
6. Finish cooking: Continue cooking for another 3-4 minutes, or until salmon flakes easily with a fork and internal temperature reaches 145°F (63°C).
7. Caramelize the glaze: In the last minute of cooking, brush with remaining glaze to create a beautiful caramelized coating.
8. Rest and serve: Remove from heat and let rest for 2 minutes. Garnish with sliced green onions and sesame seeds before serving.

Tips:

• Don’t overcook the salmon – it should be slightly translucent in the center
• For extra caramelization, place under broiler for 1-2 minutes at the end
• Serve immediately while the glaze is still glossy and warm
• Pairs perfectly with steamed rice and vegetables

Salmon Burgers

These delicious salmon burgers are a healthy and flavorful alternative to traditional beef burgers. Made with fresh ground salmon and packed with herbs, they’re perfect for a nutritious meal.

Ingredients:

• 1 lb (450g) fresh salmon fillet, skin removed and cut into chunks
• 2 green onions, finely chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 clove garlic, minced
• 1 egg, lightly beaten
• 1/4 cup breadcrumbs
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• 2 tablespoons olive oil for cooking
• 4 burger buns
• 1 avocado, sliced
• Fresh lettuce leaves
• Tomato slices
• Red onion slices (optional)

Instructions:

1. Prepare the salmon: Place salmon chunks in a food processor and pulse until coarsely ground. Don’t over-process – you want some texture, not a paste.
2. Mix the patties: In a large bowl, combine the ground salmon, green onions, dill, parsley, garlic, beaten egg, breadcrumbs, lemon zest, and lemon juice. Season with salt and pepper. Gently mix until just combined.
3. Form patties: Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick. Place on a plate and refrigerate for 15-20 minutes to help them hold together.
4. Cook the burgers: Heat olive oil in a large skillet over medium-high heat. Cook the salmon patties for 3-4 minutes on the first side until golden brown. Flip carefully and cook for another 3-4 minutes until cooked through and internal temperature reaches 145°F (63°C).
5. Toast the buns: Lightly toast the burger buns in the same skillet or in a toaster.
6. Assemble: Place lettuce on the bottom bun, add the salmon patty, top with avocado slices, tomato, and red onion if using. Add the top bun and serve immediately.

Serving suggestions: Serve with sweet potato fries, a side salad, or grilled vegetables for a complete healthy meal.

Tips: Make sure not to overcook the salmon burgers as they can become dry. The internal temperature should reach 145°F but no higher.

Salmon Wellington

Ingredients:

• 1.5 lbs (700g) salmon fillet, skin removed
• 1 sheet puff pastry, thawed
• 2 cups fresh spinach, chopped
• 8 oz mushrooms, finely chopped
• 3 cloves garlic, minced
• 1 shallot, finely diced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 2 tbsp butter
• 1 egg, beaten (for egg wash)
• Salt and black pepper to taste
• 1 tbsp Dijon mustard

Instructions:

1. Prepare the filling: Heat olive oil and butter in a large pan over medium heat. Sauté shallot and garlic until fragrant, about 2 minutes.
2. Cook vegetables: Add mushrooms and cook until moisture evaporates, about 5-7 minutes. Add spinach and cook until wilted. Season with salt, pepper, dill, and parsley. Let cool completely.
3. Prepare salmon: Pat salmon dry and season both sides with salt and pepper. Heat a skillet over high heat and sear salmon for 2 minutes per side. Let cool.
4. Assembly: Roll out puff pastry on a floured surface. Brush center with Dijon mustard. Spread half the mushroom-spinach mixture down the center, place salmon on top, then cover with remaining mixture.
5. Wrap Wellington: Fold pastry over salmon, sealing edges with egg wash. Place seam-side down on a baking sheet lined with parchment paper.
6. Final touches: Brush entire Wellington with egg wash and score decorative lines on top. Refrigerate for 30 minutes.
7. Bake: Preheat oven to 400°F (200°C). Bake for 25-30 minutes until golden brown and internal temperature reaches 145°F (63°C).
8. Serve: Let rest for 10 minutes before slicing. Serve with lemon wedges and your favorite sauce.

Cooking time: 1 hour 15 minutes | Serves: 4-6 people

These 10 exceptional salmon recipes prove that this remarkable fish can be prepared in countless delicious ways to suit any taste preference or cooking skill level. From the smoky depths of cedar plank cooking to the elegant sophistication of Salmon Wellington, each recipe offers its own unique charm and flavor profile. Whether you’re looking for a quick weeknight meal or planning an impressive dinner party, these salmon recipes will help you create memorable dishes that celebrate both health and flavor. So grab your apron, choose your favorite recipe, and let the magic of salmon transform your kitchen into a gourmet destination.