17 Fast Salmon Recipes

Shingled slices underneath the salmon impart flavor during roasting; carefully cut supremes come together with the remains of a bunch of parsley to create a tart and bright salad for topping the finished dish.

Rather than pan-roasting individual pieces of salmon, F&W's Grace Parisi prefers to cook a large fillet to keep the fish moist.

Economy is a beautiful thing: Food & Wine test kitchen deputy editor Justin Chapple’s tarragon vinaigrette flavors both earthy chard and buttery pan-seared salmon.

Baking salmon in parchment paper is quick and easy, and there's almost no cleanup involved.

Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.

This recipe uses a super quick method for hot-smoking; it cooks and smokes fish fillets in just 10 minutes. You can serve this smoked salmon hot off the grill, at room temperature or even chilled the next day. Try hot-smoking fillets from other rich, oily fish, such as bluefish, bonito and Spanish mackerel, for equally good results.

"Deviled eggs are fun because you can dress them up or down," says Michael Mina, who dresses them up with chopped smoked salmon here.

It's awfully hard to slice vegetables thinly and consistently using a knife. That's why chefs use a mandoline for perfect slices of celery root or other hard vegetables, as in this recipe. You don't need an expensive stainless-steel model, the plastic ones work very well.

No bowls, boards or even knives are required for this recipe. While chef Renee Erickson of Boat Street Cafe in Seattle roasts salmon fillets, she prepares her vibrant basil sauce entirely in a blender--she even makes extra to drizzle over canned sardines for lunch the next day.

Making your own teriyaki sauce at home is fast and easy and can be used on just about anything from poultry to salmon.

Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened butter makes a tasty alternative. (Think of ham-and-butter sandwiches.) To give the butter a zippy bite, he stirs in lemon zest and both Dijon and grainy mustards.

Think of this mayonnaise as a fast, refrigerator-ready version of aioli.

This is an inexpensive, easy, playful take on a sushi roll. It makes a terrific party snack.

Fish is a great main ingredient for a solo dinner—it’s inexpensive to buy in single portions, and it cooks quickly.

Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon.

Food & Wine’s Justin Chapple combines spicy harissa and sweet agave to make a delicious rub for his crisp-skinned salmon fillet.

Dr. Andrew Weil mixes sake with soy sauce, sesame oil and brown sugar to make an Asian-accented glaze for shiitake. Using the meaty-tasting mushrooms as a topping for salmon creates a dish loaded with heart-protective omega-3 fatty acids, B vitamins and protein.