Dive into the world of salmon with our roundup of 18 deliciously fun recipes that promise to spice up your mealtime! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, these creative dishes are sure to impress. From smoky grilled fillets to zesty salmon tacos, there’s something for every taste. Keep reading to discover your next favorite way to enjoy this versatile fish!
Grilled Salmon with Avocado Salsa
Craving something fresh and flavorful for dinner tonight? You’re in luck because this grilled salmon with avocado salsa is not only easy to whip up but also packed with nutrients that’ll make your taste buds dance.
Ingredients
- 2 salmon fillets (about 6 oz each)
- A pinch of salt and pepper
- A drizzle of olive oil
- 1 ripe avocado, diced
- A handful of cherry tomatoes, quartered
- A small red onion, finely chopped
- A splash of lime juice
- A couple of cilantro leaves, chopped
Instructions
- Preheat your grill to medium-high heat, around 400°F. This ensures your salmon gets those perfect grill marks without sticking.
- While the grill heats up, season both sides of the salmon fillets with salt and pepper, then lightly drizzle with olive oil. Tip: Let the salmon sit at room temperature for about 10 minutes before grilling for even cooking.
- Place the salmon on the grill, skin-side down. Grill for about 4-5 minutes on the first side. Tip: Don’t flip the salmon too soon; it should release easily when ready.
- Carefully flip the salmon and grill for another 3-4 minutes, or until it flakes easily with a fork.
- In a bowl, mix the diced avocado, cherry tomatoes, red onion, lime juice, and cilantro to make the salsa. Tip: Add the lime juice right after dicing the avocado to prevent browning.
- Serve the grilled salmon topped with the avocado salsa. The creamy salsa pairs perfectly with the smoky, tender salmon.
This dish is a fantastic mix of textures and flavors—creamy avocado meets flaky salmon with a zesty kick. Try serving it over a bed of quinoa or with a side of grilled veggies for a complete meal.
Salmon Tacos with Mango Slaw
Vibrant and fresh, these salmon tacos with mango slaw are your ticket to a deliciously easy dinner. You’ll love the mix of savory and sweet, all wrapped up in a soft tortilla.
Ingredients
- 1 lb salmon fillet, skin on
- A couple of cups of shredded purple cabbage
- 1 ripe mango, thinly sliced
- A handful of cilantro, chopped
- A splash of lime juice
- A drizzle of olive oil
- 1 tsp chili powder
- Salt, just a pinch
- 4 small flour tortillas
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared sheet, skin side down. Drizzle with olive oil and sprinkle with chili powder and salt.
- Bake for 12-15 minutes, until the salmon flakes easily with a fork. Tip: Don’t overcook to keep it moist.
- While the salmon bakes, toss the shredded cabbage, mango slices, and cilantro in a bowl with a splash of lime juice. Tip: Let it sit for a few minutes to soften the cabbage slightly.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them wrapped in a towel to stay warm.
- Flake the baked salmon into chunks, discarding the skin.
- Assemble the tacos by dividing the salmon and mango slaw among the tortillas.
Outstanding in both flavor and texture, these tacos offer a perfect crunch from the slaw against the tender salmon. Serve them with an extra lime wedge on the side for a zesty kick.
Teriyaki Salmon Bowls
Vibrant and packed with flavor, these Teriyaki Salmon Bowls are your ticket to a delicious, fuss-free dinner. You’ll love how the sweet and savory teriyaki glaze pairs perfectly with the tender salmon and crisp veggies.
Ingredients
- 1 lb salmon fillets, skin-on
- A couple of tablespoons of soy sauce
- A splash of mirin
- 1 tablespoon of honey
- A clove of garlic, minced
- 1 teaspoon of grated ginger
- 2 cups of cooked white rice
- 1 cup of sliced cucumbers
- 1 avocado, sliced
- A handful of sesame seeds
- A drizzle of olive oil
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the soy sauce, mirin, honey, garlic, and ginger to make the teriyaki glaze.
- Place the salmon fillets on the prepared baking sheet, skin-side down, and brush them generously with the teriyaki glaze.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: For extra caramelization, broil the salmon for the last 2 minutes.
- While the salmon bakes, heat a drizzle of olive oil in a pan over medium heat and quickly sauté the cucumbers until just tender, about 2 minutes. Tip: Keep them crisp for a nice texture contrast.
- Divide the cooked rice between two bowls, then top with the baked salmon, sautéed cucumbers, and avocado slices.
- Sprinkle sesame seeds over the top for a nutty crunch. Tip: Toast the sesame seeds beforehand for even more flavor.
Perfectly balanced, these bowls offer a mix of textures from the flaky salmon to the creamy avocado. Serve them with extra teriyaki sauce on the side for dipping or drizzling.
Salmon and Asparagus Foil Packs
Salmon and asparagus foil packs are your ticket to a fuss-free, flavorful dinner that’s ready in a flash. Perfect for those nights when you want something delicious without the cleanup.
Ingredients
- 4 salmon fillets, about 6 oz each
- A bunch of asparagus, ends trimmed
- A couple of tablespoons of olive oil
- A splash of lemon juice
- 2 cloves of garlic, minced
- A pinch of salt and pepper
- A sprinkle of dried dill
Instructions
- Preheat your oven to 400°F and grab 4 large pieces of foil.
- Place a salmon fillet in the center of each foil piece.
- Divide the asparagus among the foil pieces, laying them next to the salmon.
- Drizzle everything with olive oil and a splash of lemon juice.
- Sprinkle the minced garlic, salt, pepper, and dried dill over the salmon and asparagus.
- Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet.
- Place the foil packs on a baking sheet and bake for 15 minutes, or until the salmon flakes easily with a fork.
- Carefully open the foil packs (watch out for steam) and serve immediately.
Velvety salmon paired with crisp-tender asparagus makes every bite a delight. Try serving these foil packs over a bed of quinoa or with a side of crusty bread to soak up the juices.
Salmon Burgers with Dill Sauce
Got a craving for something fresh and flavorful? These salmon burgers with dill sauce are a game-changer for your summer cookouts. They’re easy to whip up and packed with deliciousness.
Ingredients
- 1 lb fresh salmon, skin removed and chopped
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup red onion, finely diced
- A handful of fresh dill, chopped
- Salt and pepper, just a pinch
- 1 tbsp olive oil
- For the dill sauce: 1/2 cup Greek yogurt, a splash of lemon juice, and another handful of fresh dill, chopped
Instructions
- In a large bowl, mix the chopped salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, red onion, and dill. Season with salt and pepper. Tip: Don’t overmix to keep the burgers tender.
- Form the mixture into 4 equal-sized patties. Chill them in the fridge for 15 minutes to firm up. This makes them easier to cook.
- Heat olive oil in a skillet over medium heat. Cook the patties for about 4 minutes on each side, until golden and cooked through. Tip: Resist the urge to flip them too early; they’ll hold together better.
- While the burgers cook, whisk together the Greek yogurt, lemon juice, and dill for the sauce. Tip: Let it sit for a few minutes to let the flavors meld.
- Serve the salmon burgers on buns with the dill sauce and your favorite toppings. The burgers are juicy inside with a crispy exterior, and the dill sauce adds a refreshing zing. Try them with a side of sweet potato fries for a perfect meal.
Salmon Pasta with Lemon Cream Sauce
You know those days when you crave something creamy, tangy, and utterly comforting? This salmon pasta with lemon cream sauce is your answer. It’s quick, flavorful, and feels a bit fancy without any fuss.
Ingredients
- 8 oz pasta (whatever shape you like)
- 2 salmon fillets (about 6 oz each)
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 cup heavy cream
- The zest and juice of 1 lemon
- A handful of fresh parsley, chopped
- Salt and pepper to season
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then add them to the skillet skin-side down. Cook for about 4 minutes per side until the salmon is just cooked through. Tip: Don’t flip the salmon too early; it’ll release easily when ready.
- Remove the salmon from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream, lemon zest, and lemon juice. Let the sauce simmer for 2-3 minutes until it slightly thickens. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
- Flake the cooked salmon into large chunks and add it back to the skillet along with the drained pasta. Toss everything gently to coat in the sauce.
- Finish with a sprinkle of fresh parsley and an extra crack of black pepper if you like.
Luscious and creamy with a bright kick from the lemon, this pasta is a dream. Serve it with a simple green salad or some crusty bread to soak up every last drop of that sauce.
Salmon Stir Fry with Vegetables
Alright, let’s dive into making this quick and flavorful salmon stir fry with vegetables. It’s perfect for those nights when you want something healthy but don’t feel like spending hours in the kitchen.
Ingredients
- 1 lb salmon fillet, cut into bite-sized pieces
- 2 cups of mixed veggies (think bell peppers, broccoli, and snap peas)
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 tbsp soy sauce
- A pinch of red pepper flakes
- 1/2 cup of chicken broth
Instructions
- Heat a splash of olive oil in a large pan over medium-high heat.
- Add the salmon pieces and cook for about 3 minutes on each side, until they’re just starting to get golden. Tip: Don’t overcrowd the pan to ensure each piece gets nicely seared.
- Toss in the minced garlic and a pinch of red pepper flakes, stirring for about 30 seconds until fragrant.
- Throw in your mixed veggies and stir everything together. Cook for 5 minutes, keeping the veggies crisp. Tip: If you like your veggies softer, cover the pan for a couple of minutes.
- Pour in the soy sauce and chicken broth, stirring to coat everything evenly. Let it simmer for another 2 minutes to reduce slightly. Tip: Taste as you go and add a bit more soy sauce if you like it saltier.
Come on, doesn’t that sound easy? The salmon stays tender and flaky, while the veggies add a nice crunch. Serve it over a bed of rice or noodles for a complete meal that’s sure to impress.
Salmon Quiche with Spinach and Feta
Delicious doesn’t even begin to cover this salmon quiche with spinach and feta. It’s the perfect blend of creamy, savory, and just a little bit tangy, making it a hit for any meal of the day.
Ingredients
- 1 pre-made pie crust (because who has time to make dough from scratch?)
- A couple of eggs
- A splash of heavy cream
- A handful of fresh spinach, roughly chopped
- A small chunk of feta cheese, crumbled
- A few ounces of cooked salmon, flaked
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F. This ensures your quiche cooks evenly.
- Lay the pie crust in a 9-inch pie dish. Crimp the edges for a fancy touch.
- In a bowl, whisk together the eggs and heavy cream until smooth. Tip: The more you whisk, the fluffier your quiche will be.
- Stir in the spinach, feta, and salmon. Season with salt and pepper. Mix well.
- Pour the mixture into the pie crust. Spread it evenly with a spatula.
- Bake for 35-40 minutes, or until the center is set and the top is golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
- Let it cool for 10 minutes before slicing. Tip: This helps the quiche set and makes slicing easier.
Creamy, rich, and packed with flavor, this quiche is a showstopper. Serve it warm with a side salad for a light lunch or dinner.
Salmon Salad Stuffed Avocados
Hey, you’re going to love this easy, no-cook meal that’s perfect for those days when you want something healthy but don’t feel like turning on the stove. Salmon salad stuffed avocados are creamy, flavorful, and packed with good-for-you ingredients.
Ingredients
- 2 ripe avocados
- 1 can (5 oz) of salmon, drained
- A couple of tablespoons of Greek yogurt
- A splash of lemon juice
- A pinch of salt and pepper
- A handful of chopped dill
- A sprinkle of paprika
Instructions
- Cut the avocados in half and remove the pits. Scoop out a little bit of the flesh to make more room for the salad.
- In a bowl, mix the salmon, Greek yogurt, lemon juice, salt, pepper, and dill until well combined. Tip: If the mixture feels too dry, add a bit more yogurt.
- Spoon the salmon salad into the avocado halves. Don’t be shy—pile it high!
- Sprinkle a little paprika on top for a pop of color and flavor. Tip: Smoked paprika adds a nice depth if you have it.
- Serve immediately, or chill in the fridge for up to an hour if you prefer it cooler. Tip: To prevent browning, drizzle a little extra lemon juice over the avocados before storing.
Out of this world, right? The creamy avocado pairs perfectly with the tangy salmon salad, and the dill adds a fresh finish. Try serving these on a bed of greens for an extra crunch or alongside some crusty bread for a more filling meal.
Salmon and Sweet Potato Cakes
Kickstart your week with these Salmon and Sweet Potato Cakes, a perfect blend of savory and sweet that’s both nutritious and delicious. You’ll love how easy they are to make, and they’re a great way to sneak in some omega-3s and fiber into your diet.
Ingredients
- 2 cups of mashed sweet potatoes (about 2 medium ones)
- 1 can (14.75 oz) of salmon, drained and flaked
- 1/4 cup of finely chopped red onion
- 2 tbsp of mayonnaise
- 1 tbsp of Dijon mustard
- 1/2 tsp of garlic powder
- A pinch of salt and pepper
- 1/2 cup of breadcrumbs
- A splash of olive oil for frying
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the mashed sweet potatoes, flaked salmon, red onion, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Form the mixture into 8 equal-sized patties, then gently coat each one in breadcrumbs for that perfect crunch.
- Heat a splash of olive oil in a large skillet over medium heat. Cook the patties for about 3 minutes on each side, or until they’re golden brown. Tip: Don’t overcrowd the skillet—work in batches if needed.
- Transfer the patties to the prepared baking sheet and bake for 10 minutes to ensure they’re heated through. Tip: This step also helps them hold together better.
- Let them cool for a couple of minutes before serving. Tip: They’re easier to handle once they’ve set a bit.
Dig into these cakes and enjoy the contrast of the crispy exterior with the tender, flavorful inside. Serve them atop a fresh salad or with a dollop of tartar sauce for an extra zing.
Salmon Sushi Rolls
Craving something fresh and fun to make at home? Salmon sushi rolls are your go-to for a delicious, DIY sushi night that’s easier than you think.
Ingredients
- 1 cup sushi rice
- A splash of rice vinegar
- A pinch of sugar
- A couple of nori sheets
- 4 oz fresh salmon, sliced thin
- A dab of wasabi
- A few slices of avocado
- A sprinkle of sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then cook it according to the package instructions.
- Mix the rice vinegar and sugar in a small bowl until the sugar dissolves, then fold it gently into the cooked rice. Tip: Fan the rice while mixing to give it that perfect sushi rice shine.
- Lay a nori sheet on a bamboo mat, spread a thin layer of rice over it, leaving a small border at the top.
- Place the salmon slices, avocado, and a tiny line of wasabi in the center of the rice. Tip: Wet the nori’s border with a bit of water to help it seal better.
- Roll the bamboo mat tightly from the bottom to the top, pressing gently to shape the roll. Tip: Use a sharp knife to slice the roll into pieces, wiping the blade between cuts for clean edges.
- Sprinkle sesame seeds on top for a little crunch.
Unbelievably fresh and packed with flavor, these salmon sushi rolls are a hit. Serve them with soy sauce and pickled ginger for an extra zing, or get creative with a spicy mayo drizzle.
Salmon Chowder with Corn
Even if you’re not a soup person, this salmon chowder with corn will change your mind. It’s creamy, hearty, and packed with flavors that feel like a hug in a bowl.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups diced potatoes
- 1 cup corn kernels (fresh or frozen)
- 1 lb salmon, skin removed and cut into chunks
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- A splash of lemon juice
- A couple of fresh thyme sprigs
- Salt and pepper, just enough to season
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Toss in the potatoes and corn, stirring them around to get a bit of color, about 3 minutes.
- Pour in the broth and add the thyme sprigs. Bring to a boil, then reduce the heat to simmer until the potatoes are tender, about 15 minutes.
- Gently add the salmon chunks to the pot. Let them cook through in the simmering broth, about 5 minutes. Tip: Don’t stir too much to keep the salmon from breaking apart.
- Stir in the heavy cream and a splash of lemon juice. Season with salt and pepper. Let it warm through for another 2 minutes. Tip: The lemon juice brightens up the whole dish.
- Remove the thyme sprigs before serving. Tip: If you love thyme, you can chop some leaves and sprinkle on top for extra flavor.
Great for chilly evenings, this chowder is creamy with a slight sweetness from the corn and richness from the salmon. Serve it with crusty bread to soak up every last drop.
Salmon and Brussel Sprouts Skillet
Now, if you’re looking for a dish that’s both hearty and healthy, this salmon and Brussels sprouts skillet is your go-to. It’s packed with flavor, easy to whip up, and sure to impress.
Ingredients
- A couple of salmon fillets (about 6 oz each)
- A pound of Brussels sprouts, halved
- 2 tbsp of olive oil
- A splash of lemon juice
- 1 tsp of garlic powder
- Salt and pepper, just enough to season
Instructions
- Preheat your skillet over medium heat and add 1 tbsp of olive oil.
- Season the salmon fillets with salt, pepper, and garlic powder on both sides.
- Place the salmon in the skillet, skin-side down, and cook for about 4 minutes until the skin is crispy. Flip and cook for another 3 minutes. Tip: Don’t move the salmon around too much to get that perfect sear.
- Remove the salmon from the skillet and set aside on a plate.
- In the same skillet, add the remaining olive oil and toss in the Brussels sprouts. Season with a pinch of salt and pepper.
- Cook the Brussels sprouts for about 8 minutes, stirring occasionally, until they’re golden and slightly crispy. Tip: If they’re browning too fast, lower the heat a bit.
- Return the salmon to the skillet, nestling it among the Brussels sprouts. Drizzle with lemon juice.
- Cover the skillet and let everything heat through for about 2 minutes. Tip: This lets the flavors meld together beautifully.
Delight in the crispy skin of the salmon paired with the tender, caramelized Brussels sprouts. Serve it straight from the skillet for a rustic touch, or plate it up fancy with a side of quinoa for extra heartiness.
Salmon with Honey Garlic Glaze
Unbelievably easy and packed with flavor, this salmon with honey garlic glaze is your next weeknight dinner hero. You’ll love how the sweet and savory glaze caramelizes on the fish, making it irresistibly delicious with minimal effort.
Ingredients
- 1 lb salmon fillet
- 2 tbsp honey
- 3 garlic cloves, minced
- A splash of soy sauce
- A couple of tbsp olive oil
- Salt and pepper, just a pinch
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
- Pat the salmon fillet dry with paper towels to ensure the glaze sticks well.
- In a small bowl, mix together the honey, minced garlic, and soy sauce until well combined.
- Heat a couple of tbsp olive oil in a pan over medium-high heat. Once hot, add the salmon skin-side down and sear for 2-3 minutes until the skin is crispy.
- Flip the salmon and brush the top generously with the honey garlic glaze.
- Transfer the salmon to the prepared baking sheet and bake for 10-12 minutes, or until the salmon flakes easily with a fork.
- While baking, baste the salmon with the remaining glaze halfway through for extra flavor.
- Let the salmon rest for a couple of minutes before serving to allow the juices to redistribute.
Glazed to perfection, this salmon is juicy on the inside with a slightly crispy top. Serve it over a bed of quinoa or with roasted veggies for a complete meal that’s as nutritious as it is delicious.
Salmon Kebabs with Pineapple
Oh, you’re going to love these salmon kebabs with pineapple—they’re the perfect mix of sweet and savory, and super easy to throw together for a quick dinner or a fun BBQ option.
Ingredients
- 1 lb salmon, cut into 1-inch cubes
- 2 cups pineapple chunks
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 1 tbsp honey
- A couple of garlic cloves, minced
- A splash of lime juice
- Salt and pepper, just a pinch
- Skewers, soaked in water if wooden
Instructions
- Preheat your grill to medium-high, about 375°F.
- In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, lime juice, salt, and pepper.
- Toss the salmon cubes and pineapple chunks in the marinade until they’re well coated. Let them sit for about 10 minutes—this is the perfect time to clean up or set the table.
- Thread the salmon and pineapple onto the skewers, alternating between them for that gorgeous color contrast.
- Grill the kebabs for about 3-4 minutes on each side. The salmon should be just opaque, and the pineapple slightly caramelized.
- Let them rest for a minute off the heat—this keeps the salmon juicy.
Just imagine biting into these kebabs: the salmon is melt-in-your-mouth tender, the pineapple adds a sweet tang, and that marinade brings it all together. Serve them over a bed of rice or with a side of grilled veggies for a complete meal.
Salmon and Rice Stuffed Peppers
Back in the day, stuffed peppers were all about ground beef and rice, but let’s shake things up with this salmon and rice version. It’s a game-changer for weeknight dinners, trust me.
Ingredients
- 4 large bell peppers, any color you like
- 1 cup of cooked rice, leftover works great here
- 2 salmon fillets, about 1 lb total, skin removed and flaked
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1/2 cup of shredded mozzarella
- 1 tbsp of lemon juice
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F. This ensures everything bakes evenly.
- Cut the tops off the bell peppers and remove the seeds. Pro tip: Keep the tops for a cute presentation.
- In a bowl, mix the flaked salmon, cooked rice, olive oil, garlic, lemon juice, salt, and pepper. The lemon juice brightens up the salmon beautifully.
- Stuff each pepper with the salmon mixture, packing it in gently so it’s full but not overflowing.
- Sprinkle the shredded mozzarella on top of each pepper. It’ll get all golden and bubbly in the oven.
- Bake for 25-30 minutes, until the peppers are tender and the cheese is melted. You’ll know they’re done when the edges of the peppers start to slightly char.
- Let them sit for 5 minutes before serving. This helps the filling set so it doesn’t spill out when you cut into them.
These stuffed peppers are a delightful mix of tender, slightly sweet peppers and savory, flaky salmon. Try serving them with a side of crisp green salad for a complete meal.
Salmon with Cucumber Dill Sauce
You’re in for a treat with this salmon dish that’s as refreshing as it is satisfying. Perfect for those warm evenings when you want something light yet flavorful.
Ingredients
– 2 salmon fillets (about 6 oz each)
– A splash of olive oil
– A pinch of salt and pepper
– 1/2 cup of Greek yogurt
– 1/4 cup of finely chopped cucumber
– A tablespoon of fresh dill, chopped
– A squeeze of lemon juice
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillets on the prepared sheet, drizzle with olive oil, and season with salt and pepper. Tip: Let the salmon sit at room temperature for 10 minutes before cooking for even cooking.
3. Bake for 12-15 minutes, until the salmon flakes easily with a fork. Tip: Don’t overcook; salmon is best when it’s just done.
4. While the salmon bakes, mix the Greek yogurt, cucumber, dill, and lemon juice in a small bowl. Tip: For extra creaminess, let the sauce chill in the fridge for 10 minutes before serving.
5. Serve the salmon hot with a generous dollop of the cucumber dill sauce on top.
Lusciously tender salmon pairs beautifully with the cool, tangy sauce. Try serving it over a bed of quinoa or with a side of roasted veggies for a complete meal.
Salmon and Lentil Salad
Hey, you’re going to love this Salmon and Lentil Salad—it’s fresh, hearty, and packed with flavor. Perfect for those days when you want something nutritious but don’t feel like spending hours in the kitchen.
Ingredients
- 1 cup of dried lentils
- 2 salmon fillets (about 6 oz each)
- A couple of handfuls of arugula
- A splash of olive oil
- 1 tbsp of Dijon mustard
- 1 lemon (you’ll use the juice and zest)
- A pinch of salt and pepper
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of red onion, thinly sliced
Instructions
- Rinse the lentils under cold water, then boil them in a pot of water for about 20 minutes until tender but not mushy. Drain and let them cool.
- While the lentils cook, heat a splash of olive oil in a pan over medium-high heat. Season the salmon fillets with salt and pepper, then cook for 4 minutes on each side until the skin is crispy and the flesh flakes easily.
- In a large bowl, whisk together the Dijon mustard, juice and zest of the lemon, and a bit more olive oil to make the dressing.
- Add the cooled lentils, arugula, cherry tomatoes, and red onion to the bowl with the dressing. Toss everything gently to combine.
- Flake the cooked salmon into large chunks and fold it into the salad.
- Tip: Let the lentils cool completely before adding them to the salad to keep the arugula from wilting.
- Tip: For extra flavor, let the salad sit for 10 minutes before serving to allow the dressing to soak in.
- Tip: If you’re not a fan of arugula, baby spinach makes a great substitute.
Delicious, right? The salad’s got a great mix of textures—creamy lentils, crispy salmon skin, and fresh, peppery arugula. Try serving it with a slice of crusty bread to soak up any extra dressing.
Conclusion
Kickstart your culinary adventure with these 18 delicious salmon recipes that promise to add fun and flavor to your meals! Whether you’re a seasoned chef or a kitchen newbie, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.