Easy Salmon Recipes & Ideas

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Spiked with a pinch of cayenne, tart pomegranate molasses and savory-sweet date syrup give this gently roasted salmon layers of flavor and a gorgeous bronzed exterior. Choose higher-fat king or Atlantic salmon for best results; if using a skinless fillet, spray the baking sheet with nonstick cooking spray first.

"Caesared" Salmon Salad

In this creative salmon Caesar salad, Caesar dressing gets spread on the salmon before grilling, creating a rich crust that keeps the fish succulent while picking up delicious smoky flavor from the grill. For a perfect wine pairing, Master Sommelier Andy Myers says to reach for a bottle of Roero. "Roero manages a great balancing act next to the mélange of flavors in a good salmon Caesar. The crunchy apple and pear flavors make the cheese sing; the fresh acidity cleanses the palate of the anchovy."

Salmon and Arugula Frittata with Pesto

Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly-smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.

Sheet-Pan Salmon with Black-Olive Butter

In this elegant sheet-pan supper, salmon fillets are slathered with a flavor-packed butter of smashed garlic and salty, oil-cured olives. Simply seasoned with olive oil, salt, and pepper, fingerling potatoes get a head start roasting on the sheet pan; the salmon joins them during the last 10 minutes of cooking. A simple chilled yogurt sauce flavored with lemon and capers adds a cool, fresh contrast to this speedy yet impressive dish.

Smoked Salmon Dip

This creamy, smokey dip features flaky smoked salmon two ways: half is finely chopped to add a pleasant texture to the dip alongside briny pops of capers, and the rest is pureed with the mayonnaise, sour cream, and cream cheese, lending its beautiful color and deepening the flavor. Fresh dill and chives keep the dip light while lemon juice adds brightness while also keeping the dip perfectly scoopable — no broken chips here.

Slow-Roasted Salmon with Walnut-Olive Vinaigrette

A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch. Source skinless salmon for a prettier presentation. To coax the most flavor from the walnuts, toast in a 350°F oven for about 12 minutes.

More Salmon

Shallow-Poached Salmon with Leek Beurre Blanc

Shallow poaching under a cartouche, a circle of parchment paper, yields tender fish in minutes. This method works with any mild fish, such as flounder, rockfish, or grouper. If any fillets are of uneven thickness (such as tapered portions near the tail), fold the thin portion underneath to achieve an even 3/4-inch thickness.

Salmon Niçoise Salad

Tender salmon, briny olives, crisp-tender green beans, and satisfying potatoes all soak up the zippy, perfectly balanced dressing in this variation on a classic tuna Niçoise. Don’t skip the anchovy garnish—it provides pops of umami saltiness that take this salad over the top. Niçoise olives can sometimes be hard to find, but if you can’t find them in jars, be sure to check your market’s olive bar or substitute with kalamatas if you have to.

This Glazed Salmon Supper Is Just Right for Winter Nights

Brown Sugar–Glazed Salmon with Buttery Roasted Squash

Coulibiac of Salmon with Pickled Beets and Kale

Now's the Time to Order Mass Quantities of Wild Alaskan Salmon Online

Salmon Tartare with Pistachios and Lemon

Spoon salmon is the meat that’s scraped from the carcass of a freshly butchered fish. It would normally go to waste, but its rich flavor and silky texture make it perfect for this lemony, pistachio-studded tartare.