25 Super Salmon Recipes
Olive Oil-poached Salmon with Herb Oil
Achieve sous vide-like results without all the gadgetry. Classic olive oil poaching leads to balanced flavors, tender fillets, and some seriously incredible seafood leftovers. Store any remaining salmon in extra herb oil and flake into pastas, eggs, or salad all week long.
Salmon with Spring Vegetables
Put winter in your rearview mirror with this celebratory showcase of spring’s best. We’re talking crisp asparagus stalks, shelled English peas, a shower of fresh herbs, and even some crumbled hardboiled egg for good measure—all atop a juicy fillet of baked salmon. Pair this fast and simple dinner with a Pinot Noir, a Spanish mencia, or a French gamay (particularly a cru Beaujolais)—all of which will stand up nicely to the shallot-garlic vinaigrette.
- Recipe: Salmon with Spring Vegetables
Salmon Chowder with Bacon
For nights when it’s too cold to leave the house and you’re craving a bowl of something special—try this alternative to traditional New England clam chowder. Succulent salmon just adds to the creaminess of the broth, while crumbled bacon gives it a final flourish of crunch and smoke. For the best tasting bowl, use wild Alaskan king or sockeye salmon. And if you want even more flavor (Is that even a question?), try mixing in a little hot smoked salmon.
- Recipe: Salmon Chowder
Salmon-stuffed Crab Cakes
Smoky, salty, and packing just enough heat, these salmon-stuffed crab cakes are a great back-pocket app for any impromptu dinner parties on the horizon. (And yes, we’re saying you should have some smoked salmon in your fridge at all times! Not only is it a must for that everything bagel, but an instant upgrade on salads, scrambled eggs, and toast.) Pile any leftover crab cakes into a split-top bun and go nuts with our spicy avocado tartar, which gets its kick from powdered wasabi.
- Recipe: Salmon-stuffed Crab Cakes
Salmon and Brie Breakfast Strata
You’ll want to jump on the breakfast-for-dinner bandwagon after sampling this divine meeting of gooey baked brie, toasted bread, eggs, and hot smoked salmon. What’s the difference between cold- and hot-smoked salmon, you say? Everyone’s favorite bagel mate has a completely different texture and is served in wispy, paper-thin slices. Hot smoked salmon (or kippered salmon), on the other hand, has a more intense smokiness, is served in bite-sized chunks, and is melt-in-your-mouth tender. Meaning: find some today.
- Recipe: Salmon and Brie Breakfast Strata
We get it. During the workweek, convenience is key. Who has the time to master scratch-made pasta or try their hand at a proper bowl of ramen (read: not instant) on hump day? Leave those Instagrammable projects to the weekend and instead settle in with this quick-marinated salmon that’s brushed with a brown sugar-soy glaze, seared in a non-stick pan, and sprinkled with sesame seeds. Serve with some sautéed mushrooms and a tangle of rice noodles, then dig in.
- Recipe: Sesame-Soy Salmon
Smoked Salmon and Fingerling Potatoes
Suffering from a chronic bout of appetizer déjà vu? (We’re looking at you sad vegetable tray and toothpick-skewered Swiss cubes.) Just pick up a pound of fingerling potatoes, slice in half, and bake until golden brown. After cooling, arrange with ribbons of fatty smoked salmon, a dollop of crème fraiche, and some capers. Pro tip: If you really want to take it up a notch, swap out the capers for caviar and keep plenty of bubbly on ice.
Salmon with Lemon-mint Dressing
With something as versatile as salmon, the challenge can be narrowing down the possibilities (See: Grilled Salmon in Grape Leaves). But sometimes the trick is simply to not overthink a fantastic filet from your local fishmonger. Our refreshing lemon and mint dressing helps coax out seared salmon’s more sensitive side. Serve over pasta, couscous, or seasonal vegetables. Wine pairing: A crisp white Bordeaux, such as Chateau Ducasse, which has a bigger body thanks to a larger proportion of Semillon (60% Semillon, 35% Sauvignon Blanc).
- Recipe: Salmon with Lemon-Mint Dressing
Grilled Salmon in Grape Leaves with Tomato-Raisin Relish
Go Greek with this succulent salmon that’s wrapped in grape leaves, then grilled until lightly charred. Partnered with our golden raisin, pine nut, and kalamata olive-studded tomato relish, it’s like a platter of deconstructed dolmades. And don’t even sweat the shopping list. You can typically find bottled grape leaves in the condiments section of your grocery store (usually next to the olives and pickles), or on the ethnic food aisle. Pair with a crisp Greek Assyrtiko, such as Sigalas’s excellent version.
Grilled Smoked Salmon Panini with Red Onion Ribbons
With any memorable sandwich, the sum is certainly greater than its parts. Each condiment, meat, and crunchy component should fuse into a heavenly whole. But consider this—softened cream cheese whipped together with green onion, chopped capers, tangy goat cheese, lemon juice, and mustard. And that combination—smeared on both halves of a ciabatta loaf—isn’t even the star of the show. That honor goes to flaky hunks of hot smoked salmon nestled between baby spinach and marinated red onion in this swoon-worthy Panini.
Salmon with Orange Pan Sauce
Skip the Chinese takeout and still get fill of sweet-spicy orange sauce, here drizzled over a 6-oz. salmon filet. The best part? Our tangy orange pan sauce is as simple as dialing in a delivery order. Just sauté your seafood (shrimp and mahi mahi are also great in this recipe) and use the crispy brown bits in the skillet to marry the flavors of orange juice, dry white wine, rice vinegar, honey. Want even more of a kick? Whisk in some fresh ginger, sambal oelek (chili paste), and (if you’re a true heat seeker) some Thai bird’s-eye chilies.
- Recipe: Salmon with Orange Pan Sauce
Grilled Salmon-and-Spinach Salad with Peach Dressing
Attention veggie lovers! Here’s your perfect summer salad. Coat some salmon with a combination of brown sugar, cumin, and coriander and grill on an oiled grate for 10-12 minutes. Place on a bed of fresh baby spinach, then dress with our tangy, Latin-tinged peach dressing, which utilizes peak season peaches pureed with lime juice, cumin, and olive oil. Take it to the next level with extra greens (arugula, friseé, Bibb), crunchy components (toasted nuts, pumpkin seeds), and fresh herbs (cilantro would be perfect here!).
Salmon Niçoise Pasta Salad
We’ve combined two picnic favorites into one: hearty French nicoise and cold pasta salad. In place of canned tuna, we suggest a quick-seared piece of salmon to complement classic components such as niçoise olives, fresh green beans, red onion, and cherry tomatoes. Choose your cooked pasta of choice (we suggest farfalle or shell pasta) and top with our umami-laden red wine vinaigrette (thanks to a hit of anchovy paste). Wine pairing: The ultimate picnic partner, Provencal rose, such as Domaine Tempier Bandol rose.
- Recipe: Salmon Niçoise Pasta Salad
Peppered Three-Onion Tart with Smoked Salmon
This salmon tart is guaranteed to make your mouth water from sunup until sundown. With hot- or cold-smoked salmon, goat cheese, and three types of onion, it’s a great savory app for brunch or dinner. A flaky, store-bought puff pastry base keeps things low-stress. Even serving temp isn’t an issue (it’s just as tasty at room temp as it is straight out of the oven). Pair with our Honeydew mimosas or a Champagne cocktail, such as this orange, rosemary, and sage sparkling wine cocktail.
The key to making any salmon dish shine is unlocking its depth of flavor. One easy way is to burnish your fish with a nuanced glaze, such as this soy-based stunner with mango nectar, cinnamon, and fresh ginger. After a quick turn in the broiler, plate the flaky results over rice pilaf, roasted vegetables, or some rice vermicelli. Wine pairing: To tackle the flavors of Chinese allspice (anise, cinnamon) try with the rounded, floral characteristics of a French Chenin Blanc, such as Domaine Pichot Vouvray.
- Recipe: Mango-Glazed Salmon
Grilled Pizzettes With Smoked Salmon and Capers
It’s safe to say there’s (almost!) no wrong way to do pizza. So, here’s a great salmon-inspired iteration for you to put to the test. These petite pizzas cook quickly, so make sure your ingredients are all accounted for before grilling. Rich smoked salmon and Havarti cheese are countered by salty capers, chopped dill, and plenty of lemon wedges. Whether serving at brunch or dinner, you’ll want to pair with a cold glass of Smith-Story Riesling, a fun, everyday sipper made with grapes from Germany’s famed Rheingau region.
Healthier, tastier alternatives to classic recipes tend to offer a much-needed respite from kitchen monotony. And now, salmon’s versatility is taking over your hamburger bun. You’ll find it difficult to resort back to a classic beef patty after your first bite of this flavorful, herb-flecked salmon version. Dress with lettuce, tomato, onion, and a simple Tzatziki sauce: ½ cup Greek-style yogurt, 3 tablespoons minced cucumber, 1 teaspoon fresh chopped dill, some minced garlic, and lemon juice.
- Recipe: Salmon Burger
Brown Sugar-and-Dill-Cured Salmon
Fair warning: You’ll want to give yourself plenty of time to let all the flavors in our brown sugar-and-dill cured salmon to meld. After rubbing down your salmon with salt, pepper, and the aforementioned brown sugar and dill and spoon, cover with a modest drizzle of vodka, and let your fridge do the rest. Sit in your refrigerator for two days, periodically rotating and basting the fish before you plan to serve. Accompany with thin slices of dark pumpernickel bread, flatbread crackers, crème fraîche, fresh herbs, and some chopped red onion.
Grilled Salmon-and-Asparagus Salad
Salmon pairs beautifully with fresh vegetables. This unique take on a light salad brings together crisp asparagus spears, yellow cherry tomatoes, and peppery arugula to create a well-balanced partner to tender salmon fillets. But you don’t have to stop there. Consider adding other spring vegetables such as sugar snap peas, favas, artichoke hearts, and radishes to this almost-too-pretty-to-eat salad.
Smoked Salmon Dip
It’s time to break the mold of mundane party snacks. Sure, there will always be room on the counter for some salty-herby ranch and maybe a cheese ball or two, but you’ll also want to leave room for our game-changing salmon dip. Just whip together some softened cream cheese, sour cream, fresh dill, chopped red onion, and smoked salmon, then serve with crackers, carrot sticks, and warm French bread slices. Get hyped for more than just the home team on game day.
- Recipe: Smoked Salmon Dip
Sweet-and-Spicy Salmon Tacos
If you consider yourself a Mexican food fan, there’s no excuse for limiting your taco repertoire to old school crispy or Baja beer-battered fish—not anymore! This recipe for salmon tacos brings the fresh, spicy flavors of the best taqueria fare right to your kitchen, thanks to fresh cilantro, shredded slaw, Mexican seasoning, and our mango Pico de Gallo. Use either corn or flour tortillas, pour yourself a cold glass of Tecate, and you’re all set!
- Recipe: Sweet-and-Spicy Salmon Tacos
Classic plank grilling doesn’t have to be intimidating. As evidence, this recipe that unlocks a wealth of new flavors normally lost on a standard grill. It all starts with the freshest possible fish, a hefty dose of our chili-and-brown sugar rub, and the natural smoke that occurs when a soaked cedar plank is placed on a grill set at medium-high heat. The final product is a tender, smoky grilled salmon that tastes as good as it looks. Garnish with lemon slices and chopped green onions.
- Recipe: Cedar-Planked Salmon
Pan-Seared Salmon with Kalamata Olives and Salsa Cruda
Greek food has never been hotter, and now you can bring those refreshing Mediterranean flavors to your favorite fish thanks to our Kalamata olive-studded salsa cruda. Simply crisp up a salmon filet and charge with the flavors of plum tomatoes, briny olives, and fresh chopped parsley that comprise our easy salsa cruda. Pair with a light, silky red such as Underwood’s Oregon pinot noir or Skouras St. George Nemea, which utilizes the Greek grape, Agiogitiko.
Pappardelle with Salmon and Peas in Pesto Cream Sauce
You often see Pappardelle, an egg noodle with Tuscan origins, deployed with Bolognese and other hearty meat sauces. That’s why these wide ribbons work so well with our flaked salmon in a cream-based pesto. And we do mean cream—cream cheese, a little heavy cream, and the natural fattiness of the salmon, all balanced by lemon zest and prepared parsley pesto. Try this winter favorite with a warm climate California chardonnay, such as Matthiasson’s Napa Valley, Linda Vista Vineyard chardonnay.
Crunchy Salmon Sandwiches with Horseradish-Dill Mayonnaise
No offense to cold cuts, but there’s more than one way to better your bread. And don’t even get me started on tuna salad. Take for instance, a juicy, perfectly seared piece of salmon piled high with crispy leaves of butter lettuce, thinly sliced red onion, and a generous schmear of our dill-horseradish mayo. Afterward, simply bookend with your carb of choice. We suggest some toasted caraway rye bread, a crusty baguette, or a sliced ciabatta roll.
Hot and Sour Soup with Salmon and Oyster Mushrooms
Feeling under the weather? Need to detox after the holidays? Try this bone-warming take on Tom Yum soup for a quick pick-me-up. Just steep some homemade chicken stock with fresh ginger (or galangal), lemongrass stalks, jalapeno, and kaffir lime leaves. Then poach a skinless salmon fillet in the resulting broth, hit with some acid and umami (lime juice and fish sauce), and sprinkle on the fresh herbs with abandon. Not a salmon lover? Try shrimp, tofu, or another firm-fleshed fish in its place.