17 Fast Salmon Recipes

By Food & Wine
Updated July 22, 2019
All these dishes, including an arugula and pea shoot salad with smoked salmon and an easy scallion mayonnaise baked salmon, take 30 minutes or less to prepare.
Start Slideshow

1 of 17

Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs

Go to Recipe

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.

Advertisement
Advertisement

2 of 17

Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad

Go to Recipe

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

3 of 17

Crispy Salmon and Wilted Chard


Con Poulos
Go to Recipe

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.

Advertisement

4 of 17

Salmon, Broccolini and Fresh Red Chile Papillotes

© Eva Kolenko
Go to Recipe

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

5 of 17

Pasta with Salmon Caviar

Tina Rupp
Go to Recipe

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.

6 of 17

Ten-Minute Smoked Salmon with Avocado-Radish Salad

© William Meppem
Go to Recipe

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.

Advertisement
Advertisement
Advertisement

7 of 17

Smoked-Salmon Deviled Eggs

Go to Recipe

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

8 of 17

Arugula and Pea Shoot Salad with Smoked Salmon

© PAUL COSTELLO
Go to Recipe

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.

9 of 17

Roast Salmon with Lemony Basil Sauce

© Fredrika Stjärne
Go to Recipe

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.

Advertisement
Advertisement
Advertisement

10 of 17

Teriyaki Baked Salmon

Go to Recipe

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

11 of 17

Smoked Salmon Toasts with Mustard Butter

Go to Recipe

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.

12 of 17

Easy Scallion Mayonnaise Baked Salmon

Go to Recipe

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

Advertisement
Advertisement
Advertisement

13 of 17

7-Minute Salmon Caviar Sushi Bites

Go to Recipe

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

14 of 17

Sheet Pan Salmon with Brussels Sprouts

Antonis Achilleos
Go to Recipe

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

15 of 17

Pan-Roasted Salmon with Tomato Vinaigrette

Greg DuPree
Go to Recipe

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

Advertisement
Advertisement
Advertisement

16 of 17

Harissa Spiced Salmon with Israel Couscous

© John Kernick
Go to Recipe

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

17 of 17

Grilled Salmon with Teriyaki Shiitake

Go to Recipe

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.

Replay gallery

Share the Gallery

Up Next

By Food & Wine