39 Salmon Recipes to Perfect

Sizzling Garlic Salmon with Sheet Pan Potatoes
Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Whether you like your salmon poached, seared, or roasted, these salmon recipes offer tons of ways to prepare the flavorful fish. In the morning, use smoked salmon as a topping for crunchy tater tot waffles or a strata inspired by bagels with cream cheese and lox. Or 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 option you choose, you're only a few steps away from an impressive meal.

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Caraway Salmon with Rye Berry-and-Beet Salad

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. Pair the meal with a boldly fruity Sauvignon Blanc from California.

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Whole Wild Salmon Fillet with Mustard Sauce

Easter Menus for Every Palate

This simple salmon recipe from Ben Towill is a great crowd-pleaser, and it also makes stellar leftovers. The mustard sauce can be made one day in advance and refrigerated overnight.

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Lobster-Roll-Style Salmon Sandwiches

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.

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Gingered Salmon with Grilled Corn and Watercress Salad

Healthy, Fast Weeknight Dinners Perfect for School Nights

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.

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Sous Vide Salmon with Cucumbers

Sous Vide Salmon With Cucumbers
© Antonis Achilleos

Chef Maria Hines turns salmon buttery-soft and rare in just 12 minutes by cooking it via sous vide. For more-well-done fish, increase the water temperature. Serve the salmon with steamed couscous, and pour a glass of Greek white wine to sip with it.

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Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon and Osetra Caviar

Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon and Osetra Caviar
© Lucy Schaeffer

This luxe appetizer from chef Wolfgang Puck is perfect for dinner parties. A fresh chive garnish adds a pop of color and brightness.

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Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

Spinach and Smoked Salmon Salad with Lemon-Dill Dressing
CHRISTINA HOLMES

This refreshingly crunchy, tangy salad makes for an excellent spring lunch or super-quick dinner. It's ready in just 15 minutes.

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Roasted Salmon with Lentils and Bacon

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.

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Quick-Brined Roast Salmon with Lemon-Garlic Oil

Quick-Brined Roast Salmon with Lemon-Garlic Oil
© John Kernick

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.

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Herbed Salmon Tartare with Chips

Herbed Salmon Tartare with Chips
Ditte Isager

If you aren't sure if you like raw fish but are game to try it, this is a great tartare to start. It combines both fresh and hot-smoked salmon, which, along with cucumber, cornichon, and crème fraîche, give it an appealing range of textures.

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Cedar-Planked Salmon with Lemon and Dill

Cedar-Planked Salmon with Lemon and Dill
© Peden + Munk

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.

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Quinoa-Crusted Salmon with Spicy Orange-Miso Sauce

Quinoa-Crusted Salmon with Spicy Orange-Miso Sauce
© Fredrika Stjärne

Chef Ricardo Zarate coats salmon fillets with an extra-crunchy, slightly nutty crust of quinoa, a staple in his native Peru. He served a version of this dish at the now-closed Picca in Los Angeles

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Crisp Salmon with Sesame-Cumin Eggplant Panzanella

Crisp Salmon with Sesame-Cumin Eggplant Panzanella
© Con Poulos

Here, former Food & Wine editor Kay Chun pairs crisp salmon with a warm, smoky eggplant salad that's tossed with cubes of sesame bread. The dish is finished with a garnish of dill and sesame seeds.

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Salmon with Mashed Peas and Tarragon Butter

Salmon with Mashed Peas and Tarragon Butter
© Christina Holmes

Chef Gerardo Valenzuela uses seafood in dishes that can pair beautifully with whites and reds, such as this recipe for Salmon with Mashed Peas and Tarragon Butter. If you're looking for a wine pairing recommendation, we suggest a wild berry-scented Pinot Noir.

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Rye and Crème Fraîche Strata with Smoked Salmon

Rye and Creme Fraiche Strata with Smoked Salmon
John Kernick

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.

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Seared Salmon with Summer Vegetables

Seared Salmon with Summer Vegetables
Greg DuPree

In this recipe from chef Michael Romano, a myriad of vegetables — corn, spinach, shiitakes, and tomato — sing of late summer, and pair perfectly with seared salmon. This recipe serves three to four as a main course and can easily be doubled.

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Spicy Chipotle Salmon Cakes with Lemon Mayonnaise

Spicy Chipotle Salmon Cakes with Lemon Mayonnaise
Abby Hocking

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.

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Tater Tot Waffles with Smoked Salmon and Caviar

Tater Tot Waffles with Smoked Salmon and Caviar
© Eva Kolenko

Jen Pelka of Une Femme Wines makes super-crunchy and delicious waffles using tater tots. Here, she tops the waffles with caviar and smoked salmon, creating a casual and elegant dish that is ideal with Champagne.

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Sheet Pan Salmon with Brussels Sprouts

Sheet Pan Salmon with Brussels Sprouts
Antonis Achilleos

"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," says Klancy Miller, cookbook author and editor/founder of For the Culture. "Start with a small pinch to start, then add more if you prefer a spicy kick."

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Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs

Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs
Antonis Achilleos

"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," cookbook author and F&W Cooks contributor Andrea Slonecker says.

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Barbecue-Spiced Hot-Smoked Salmon

Barbecue Spiced Hot Smoked Salmon
Greg DuPree

Homemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor in this salmon recipe. Hot-smoked salmon makes a showstopping centerpiece for your meal any time of day.

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Herb-Roasted King Salmon with Pinot Noir Sauce

Herb-Roasted King Salmon with Pinot Noir Sauce Recipe
Justin Walker

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.

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Ginger Crispy Rice with Salmon and Bok Choy

Clay Pot Crispy Ginger Rice with Salmon and Bok Choy Recipe
Victor Protasio

Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn. To achieve the crust at the bottom of the pot, use a squeeze bottle to drizzle oil around the edge of the pot, or apply it precisely with a spoon.

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Grilled King Salmon with Meyer Lemon Relish

Grilled King Salmon with Meyer Lemon Relish Recipe
Victor Protasio

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.

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Roasted Honey-Dijon Salmon with Spring Vegetables

Roasted Salmon Recipe | FWCooks
Photo by Jennifer Causey / Food styling by Rishon Hanners / Prop styling by Audrey Davis

"With this recipe, you have just enough time to prep each step as ingredients each take their turn in the oven," cookbook author and F&W Cooks contributor Susan Spungen says. "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."

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Slow-Roasted Salmon Tails with Herb-And-Mustard Seed Salad

Slow Roasted Salmon Tails with Herb-Mustard Seed Salad Recipe
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Missie Crawford

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.

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Soy-Ginger Salmon Collars

Soy-Ginger Salmon Collars Recipe
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Missie Crawford

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.

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Quick-Cured Salmon Steaks with Grilled Tomatoes and Tzatziki

Quick-Cured Salmon Steaks with Grilled Tomatoes and Tzatziki Recipe
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Missie Crawford

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.

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Coulibiac of Salmon with Pickled Beets and Kale

Coulibiac of Salmon Recipe
Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Heather Chadduck Hillegas

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.

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Brown Sugar–Glazed Salmon with Buttery Roasted Squash

Brown Sugar Glazed Salmon with Buttery Roasted Squash
Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely

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.

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Salmon Niçoise Salad

Salmon Nicoise Salad
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford

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.

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Shallow-Poached Salmon with Leek Beurre Blanc

How to make slow poached salmon with leek beurre blanc
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

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.

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Slow-Roasted Salmon with Walnut-Olive Vinaigrette

Platter of slow roasted salmon with olive walnut vinaigrette
Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

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.

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Salmon and Cherry Tomato Skewers with Rosemary Vinaigrette

Salmon-Tomato Skewers
© Eva Kolenko

Cook these simple salmon-and-tomato kebabs created by Food & Wine Culinary Director-at-Large Justin Chapple on skewers or even on sturdy rosemary sprigs for extra flavor. The whole meal comes together in 40 minutes, making it perfect for weeknights.

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Salmon Sandwiches with Bacon and Apple-Horseradish Mayo

Salmon Sandwiches with Bacon and Apple-Horseradish Mayo
© Eva Kolenko

Mayonnaise spiked with tart Granny Smith apple and a jolt of jarred horseradish is the secret to these fantastic salmon sandwiches. They're also ready in just 40 minutes.

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Sheet-Pan Salmon with Black-Olive Butter

Sheet Pan Salmon with Black Olive Butter
Photo by Will Dickey / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey

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 for the last 10 minutes of cooking. A simple chilled yogurt sauce flavored with lemon and capers adds a cool, fresh contrast for this speedy yet impressive dish.

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Salmon and Arugula Frittata with Pesto

Eric Adjepong's salmon and arugula frittata with a side salad
Emily Kordovich

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.

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"Caesared" Salmon Salad

Caesar Salmon Salad
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

In this creative salmon Caesar salad, Caesar dressing is spread on the salmon before grilling, creating a rich crust that keeps the fish succulent as it picks up delicious smoky flavors 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."

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Sizzling Garlic Salmon with Sheet Pan Potatoes

Sizzling Garlic Salmon with Sheet Pan Potatoes
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

For this sheet pan dinner, baby potatoes, red onion, and spring onions get a head start in a hot oven, before they are joined by a side of salmon that has been slathered with mustard and drizzled with toasted garlic oil. The salmon cooks alongside the vegetables for a seamless finish. Sommelier Erin Miller, of Charlie Palmer's Dry Creek Kitchen in Healdsburg, California, who provided the inspiration for this dish, notes that it tastes even better when served with a great wine. She recommends a glass of Hirsch Vineyards Raschen Ridge Sonoma Coast Pinot Noir, noting, "The bright acidity of the Hirsch Pinot Noir is a perfect foil for the fresh, fatty fish and flavors of garlic and lemon."

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