38 Salmon Recipes to Master
Whether you like your salmon poached, seared, or roasted, these salmon recipes offer tons of ways to prepare the flavorful fish. Use smoked salmon as a topping for crunchy tater tot waffles or a strata inspired by bagels with cream cheese and lox; for a quick dinner, throw a fillet on a sheet pan with some vegetables and call it a day. And if you want to grill it? Try pairing it with homemade Meyer lemon relish to bring out its buttery, rich flavor. No matter which dish you choose, you're only a few steps away from an impressive meal.
Crispy Salmon and Wilted Chard
Food & Wine Culinary Director-at-Large Justin Chapple's tarragon vinaigrette flavors both earthy chard and buttery pan-seared salmon.
Caraway Salmon with Rye Berry-and-Beet Salad
Rye berries have a wonderfully aromatic, tangy flavor that goes well with the caraway in this Scandinavian-style dish from chef Marco Canora.
Whole Wild Salmon Fillet with Mustard Sauce
This simple salmon recipe from Ben Towill is a great crowd-pleaser, and it also makes stellar leftovers.
Spice-Rubbed Salmon with Herb-and-Pomegranate Raita
It's worth a little bit of extra effort to toast and grind the spices for this salmon, because it adds so much additional flavor. The spice mix is also good on pork and beef.
Lobster-Roll-Style Salmon Sandwiches
In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping the rolls with potato chips adds a nice crunch.
Gingered Salmon with Grilled Corn and Watercress Salad
Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.
Sous Vide Salmon with Cucumbers
Maria Hines turns salmon buttery-soft and rare in just 12 minutes. For more-well-done fish, up the water temperature.
Salmon Sashimi with Ginger and Hot Sesame Oil
Tim Cushman is a master at preparing raw fish. Here, he dresses salmon with a little citrus-soy dressing, and then tops it with fresh ginger and chives before bathing it in a hot sesame-oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance.
Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon and Osetra Caviar
This luxe appetizer from Wolfgang Puck is perfect for dinner parties.
Spinach and Smoked Salmon Salad with Lemon-Dill Dressing
This refreshingly crunchy, tangy salad makes for an excellent spring lunch or super-quick dinner.
Roasted Salmon with Lentils and Bacon
A center-cut salmon fillet is best for roasting because it is uniform in shape and thickness and cooks more evenly than an end piece. Served on a bed of lentils that have been simmered with vegetables and bits of bacon, it makes for a hearty meal.
Quick-Brined Roast Salmon with Lemon-Garlic Oil
The magic combination of miso with lemon, garlic and butter creates a fast and fantastic glaze for roast fish, whether it's salmon, cod or hake.
Herbed Salmon Tartare with Chips
This is a great tartare for people who aren't sure if they like raw fish, since it combines both fresh and hot-smoked salmon, which, along with cucumber, cornichon and crème fraîche, give it an appealing range of textures.
Cedar-Planked Salmon with Lemon and Dill
Curing raw salmon fillets in a combination of salt, sugar, dill, and lemon zest for 90 minutes, then soaking them in sake for an hour, gives the fish an exceptionally silky texture and delicate flavor. Depending on the size of your grill, you might need to cook the salmon in two batches.
Quinoa-Crusted Salmon with Spicy Orange-Miso Sauce
Chef Ricardo Zarate coats salmon fillets with an extra-crunchy, slightly nutty crust of quinoa, a staple in his native Peru.
Crisp Salmon with Sesame-Cumin Eggplant Panzanella
Here, Kay Chun pairs crisp salmon with a warm, smoky eggplant salad that's tossed with cubes of sesame bread.
Salmon with Pickled Carrots and Bacon-Fried Potatoes
Chef Akiko Moorman likes marinating salmon in a mix of mustard, vinegar, honey and miso, which adds a deep savoriness to the dish.
Crab and Smoked Salmon Pintxos with Vanilla Oil
These delightful pintxos combine a lemony fresh crab salad with smoked salmon and salty pops of salmon roe. An optional drizzle of fragrant vanilla oil is a surprise complement to the seafood.
Salmon with Mashed Peas and Tarragon Butter
Chef Gerardo Valenzuela uses seafood in dishes that can pair beautifully with whites and reds.
Rye and Crème Fraîche Strata with Smoked Salmon
In this playful riff on a bagel with cream cheese and lox, Food & Wine's Justin Chapple makes a custardy rye bread pudding with capers, then tops it with smoked salmon and red onion. It's warm, comforting, and a guaranteed crowd-pleaser.
Seared Salmon with Summer Vegetables
In 2018, Food & Wine named this recipe one of our 40 best: No one will contest that Union Square Café was one of the defining restaurants of the early '90s. Critics and diners were delighted by Danny Meyer's devout attention to hospitality and couldn't get enough of chef Michael Romano's remarkable greenmarket-centric American-Italian food. Certain dishes defined the restaurant, including Romano's seared salmon, which was one of the most popular items on the menu and one of the best recipes we ever published. The myriad vegetables in the recipe—corn, spinach, shiitakes, and tomato—sing of late summer.
Spicy Chipotle Salmon Cakes with Lemon Mayonnaise
Food & Wine's Kelsey Youngman loves making these Spicy Chipotle Salmon Cakes for an easy weeknight dinner. Using pantry staples and some fresh lemon, the cakes come together quickly and get some bold spice from the chipotle in adobo. Feel free to use any citrus you have on hand; lime would work particularly well.
Tater Tot Waffles with Smoked Salmon and Caviar
Jen Pelka makes super-crunchy and delicious waffles using tater tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and decadent dish that's ideal with Champagne.
Sheet Pan Salmon with Brussels Sprouts
"I get excited making this dinner because it's easy, full of flavor, and a good balance of sweet, sour, and spicy—depending on how much cayenne pepper you add," Klancy Miller writes. "Start with a small pinch to start, then add more if you prefer a spicy kick."
Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs
"Tart and just barely sweet, the pomegranate molasses cuts through the richness of the fish while creating a gorgeous, shimmering glaze; the olives balance the bright flavors of the salad with their soft salinity and luxe butteriness," Andrea Slonecker writes.
Barbecue-Spiced Hot-Smoked Salmon
Homemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor in this salmon recipe.
Herb-Roasted King Salmon with Pinot Noir Sauce
Originally served at Seattle's Hotel Sorrento by chef David Pisegna (and published in The Best of Food & Wine collection from 1988), this throwback salmon dish stands the test of time. We simplified the original recipe, but didn't change a thing about the velvety, wine-blushed beurre blanc; keep it warm and serve it immediately for the best results.
Ginger Crispy Rice with Salmon and Bok Choy
Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn.
Grilled King Salmon with Meyer Lemon Relish
Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled King salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork.
Roasted Honey-Dijon Salmon with Spring Vegetables
"With this recipe, you have just enough time to prep each step as ingredients each take their turn in the oven," Susan Spungen writes. "Get the radishes, carrots, and shallots going while you work on the mustard glaze (which takes less than a minute!) and season the salmon, and then prep the asparagus and snap peas while the fish cooks."
Slow-Roasted Salmon Tails with Herb-And-Mustard Seed Salad
The narrow salmon tails are often overlooked at the fish counter because they are quite thin, which makes cooking them a bit tricky. Here, the tails remain intact, which results in evenly cooked meat that stays juicy because it's cooked on the bone. Plus, the fin gets delightfully crispy.
Soy-Ginger Salmon Collars
The collar of salmon—as well as other rich fish—is full of flavorful meat that's hidden among the bones and fins. When broiled, it stays succulent and stands up well to bold flavors like the soy-based sauce here.
Quick-Cured Salmon Steaks with Grilled Tomatoes and Tzatziki
Salmon steaks are essentially two fillets attached by the spine of the fish. Less expensive and easier to grill than a fillet, these steaks are quickly cured in a brown sugar-based dry cure that's also wonderful on fillets.
Coulibiac of Salmon with Pickled Beets and Kale
Once the centerpiece on the tables of czars, coulibiac has a storied past. The pastry-wrapped parcel of fish and various layered fillings started its life as kulebyaka, a Russian delicacy, before being commandeered by the French and rechristened coulibiac. This modern update on the classic swaps labor-intensive brioche with store-bought phyllo, which bakes into an ethereally crisp parcel that encases lemony rice, mustard-brushed salmon, pickled beets, and garlicky kale. Each slice reveals clean, vibrant layers, packed with bold flavors.
Brown Sugar–Glazed Salmon with Buttery Roasted Squash
Chef Erick Williams recommends thick cuts of salmon for this recipe; they cook quickly while remaining juicy and tender and are well balanced by the sweet, gingery glaze. If delicata or acorn squash aren't available, substitute six cups of peeled and diced butternut squash.
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.
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.
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.