10 Best Salmon Recipes for Quick and Healthy Dinners!

Salmon has always been a cornerstone of my culinary journey, offering a canvas for both simple and elaborate dishes.

I recall a cozy evening when I prepared a creamy salmon pasta; the rich flavors not only delighted my family but also deepened my appreciation for cooking.

Cooking has been a source of healing and joy for me. Each salmon recipe I’ve explored carries a memory—from the sizzle of a fillet in a hot pan to the comforting aroma filling the kitchen. These experiences have strengthened my connection to food and family.

In this collection of the 10 best salmon recipes, I aim to share dishes that are both approachable and flavorful.

Whether you’re new to cooking or a seasoned chef, these recipes are crafted to inspire and bring joy to your kitchen.

Let’s embark on this culinary adventure together, discovering the versatility and delight that salmon brings to our tables.

1. Pistachio-Crusted Salmon

A golden, nutty crust meets tender, flaky salmon in this effortlessly elegant dish. The magic happens when crunchy pistachios, with their rich, buttery flavor, meld with a hint of garlic and lemon zest, creating the perfect contrast to the juicy, melt-in-your-mouth fish.

Roasting locks in the moisture while giving the crust a toasty finish, making every bite a balance of crisp and succulent. Whether it’s a cozy weeknight dinner or a holiday-worthy centerpiece, this salmon delivers bold flavor with minimal effort. Serve it with a simple salad or roasted veggies, and you’re set.

Servings: 2

Ingredients:

• 2 wild salmon fillets (approximately 6 ounces (175 g) grams each)
• salt and pepper
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ¼ teaspoon Dijon mustard
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon honey
• ⅓ cup pistachios, coarsely chopped

Instructions:

• Preheat oven to 375°F. Line a baking sheet with parchment paper.
• Rinse the salmon, pat it dry, and place it on the baking sheet. Season with salt and pepper.
• In a small bowl, mix garlic, olive oil, mustard, lemon juice, and honey.
• Spread ¾ of the mixture evenly over the salmon.
• Add pistachios to the remaining mixture and stir.
• Spoon the pistachio mixture over the salmon and press gently.
• Bake for 15-20 minutes until the salmon is flaky.
• Let it rest for 5 minutes before serving. Enjoy!

2. Caesar’s Salmon Salad

Caesar salad, but make it heartier. This recipe swaps out traditional chicken for perfectly seared salmon, adding a luxurious, flaky richness to the classic.

The key? A well-seasoned crust on the salmon, crisped up in a pan before resting atop a bed of crunchy romaine, parmesan shavings, and that garlicky, creamy dressing we all crave.

The contrast of warm, buttery fish against the cool, tangy salad is just unbeatable. Ideal for summer lunches or a light but satisfying dinner, this dish proves that sometimes, classics deserve a little upgrade. 

Servings: 2

Ingredients:

For the Caesar Salad Dressing

• 3 oil-packed anchovy filets, finely chopped
• 1 garlic clove, finely grated
• 1 egg yolk
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons lemon juice
• 1/3 cup extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Salmon

• 4 (4-to 5-ounce) salmon filets
• Kosher salt
• Freshly ground black pepper

For the Croutons

• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely grated Parmesan cheese
• 1 garlic clove, finely grated or minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 cups (about 3/4-inch cubes) cubed crusty bread, from 2 to 3 slices

For the salad:

• 1 head (or 2 hearts) of romaine lettuce, chopped
• Grated Parmesan cheese

Instructions:

• Preheat the oven to 375°F. Position one rack in the center and another 6–8 inches from the broiler.
• Make the dressing by blending anchovies, garlic, egg yolk, Parmesan, lemon juice, olive oil, salt, and pepper until smooth.
• Marinate the salmon by patting it dry, seasoning with salt and pepper, and coating it with ¼ cup of the dressing. Let it sit at room temperature for up to 30 minutes or refrigerate for up to an hour.
• Prepare the croutons by tossing cubed bread with olive oil, Parmesan, garlic, salt, and pepper. Bake for 10 minutes, toss, and continue baking for 5–10 more minutes until golden. Let cool.
• Broil the salmon by switching the oven to broil on high. Line a baking sheet with foil, place the salmon on it, and broil for 5–6 minutes until browned and flaky.
• Assemble the salad by tossing chopped romaine and croutons with the remaining dressing.
• Serve by dividing the salad into bowls, topping each with a salmon filet, extra Parmesan, and fresh black pepper. Enjoy!

3. Pan-Fried Salmon in Curry Cream Sauce

Imagine tender salmon fillets nestled in a velvety curry cream sauce, fragrant with warming spices, garlic, and a whisper of coconut milk. This dish is pure comfort—rich, deeply flavorful, and just spicy enough to keep things interesting.

The pan-seared salmon develops a crisp, golden crust before being bathed in the luscious sauce, ensuring every bite is infused with layers of flavor. Serve it over fluffy rice or with warm naan to soak up every last drop.

Servings: 4

Ingredients:

• 1 pound fresh salmon
• Salt & pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion chopped
• 2 cloves of garlic minced
• 2 heaping tablespoons Thai red curry paste
• 1/2 teaspoon fish sauce (optional but recommended, see note)
• 1 (13.5-ounce) can full-fat coconut milk
• 1/2 teaspoon brown sugar
• 1/2 cup matchstick-cut carrots
• 1 heaping cup chopped broccolini
• 1 teaspoon lime juice
• 2 tablespoons torn/chopped fresh basil
• 2 tablespoons chopped fresh cilantro

Instructions:

• Prep the salmon – Cut into 4 pieces, pat dry, and season with salt & pepper.
• Heat the skillet – Add oil and butter over medium-high heat and let it warm up.
• Cook the salmon – Place skin-side down for 5 minutes, then flip and cook for 2-3 minutes. Remove from pan.
• Sauté the aromatics – Spoon out excess oil, then cook onion for 3 minutes. Add garlic and curry paste, stirring for 1 minute.
• Make the sauce – Add fish sauce, coconut milk, sugar, carrots, and broccolini. Simmer for 5 minutes.
• Finish the dish – Stir in lime juice, return salmon to the pan, and warm through.
• Serve – Adjust seasoning, sprinkle with basil and cilantro, and enjoy!

4. Firecracker Salmon

This salmon packs a punch. Bold, spicy, and just a little sweet, the marinade—made with soy sauce, brown sugar, sriracha, and a hit of garlic—caramelizes beautifully in the oven, leaving you with juicy, flaky salmon coated in a sticky, fiery glaze.

The best part? It takes almost no time to make, yet it tastes like something you’d order at a top-tier restaurant. Perfect for those who love bold flavors with a touch of heat, this dish will have you reaching for seconds (and maybe a glass of water).

Servings: 4

Ingredients:

• 1 teaspoon garlic, minced
• ½ teaspoon ginger, minced
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons Heinz chili sauce, substitute with Buffalo sauce or hot sauce to suit your heat preference
• 1 teaspoon brown sugar or brown sugar substitute – optional
• 1 pinch crushed red chili flakes
• 1-2 teaspoons sriracha, adjust to suit your heat preference
• 4 skinless salmon fillets
• 1 pinch of salt to season
• 1 pinch pepper to season
• ½ teaspoon paprika, mild, smoky, or spicy
• ¼ cup chives, chopped

Instructions:

• Make the marinade – In a bowl, whisk garlic, ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes, and sriracha.
• Season the salmon – Sprinkle with salt, pepper, and paprika, then coat in the marinade.
• Marinate – Cover and refrigerate for at least 2 hours or overnight if possible.
• Preheat oven to 370°F (190°C) and heat an ovenproof skillet with a little oil.
• Sear the salmon – Cook for 2-3 minutes per side until a crust forms. Work in batches if needed.
• Bake – Return salmon to the skillet or transfer to a baking dish. Bake for 8-10 minutes.
• Serve – Garnish with chopped chives and enjoy!

5. Salmon Foil-Pack Dinner

A full meal, wrapped up and ready for the oven (or grill). This salmon foil-pack dinner is a lifesaver on busy nights, locking in moisture and flavor as the fish steams alongside tender veggies and aromatic herbs.

Think flaky salmon, buttery zucchini, and juicy cherry tomatoes, all infused with a garlicky lemon-butter sauce. Plus, no dishes to scrub after—just open, enjoy, and toss the foil. Whether you’re meal-prepping or cooking outdoors, this recipe is as easy as it is delicious.

Servings: 4

Ingredients:

• 4 salmon fillets 4-6 ounces each
• 1/2 pound of asparagus spears trimmed
• 4 ears of fresh corn kernels sliced off
• 1 red bell pepper, cut into 1-inch pieces
• 4 tablespoons butte,r softened
• 1 teaspoon minced garlic
• 2 teaspoons minced fresh thyme
• 2 teaspoons minced fresh parsley
• 1 teaspoon lemon zest
• salt and pepper to taste
• cooking spray
• lemon wedges and chopped parsley for serving

Instructions:

• Preheat the grill to medium heat or the oven to 400°F.
• Prepare foil – Coat 4 large squares with cooking spray.
• Assemble packets – Place salmon, asparagus, corn, and bell peppers in the center of each foil square.
• Make the butter mix – Combine butter, garlic, thyme, parsley, lemon zest, salt, and pepper in a small bowl.
• Season & add butter – Sprinkle salmon with salt & pepper, then spoon the butter mixture over the salmon and veggies.
• Seal & cook – Fold the foil packets and bake or grill for 15-20 minutes until salmon is cooked through and veggies are tender.
• Serve – Sprinkle with parsley and serve with lemon wedges. Enjoy!

6. Lobster Roll-Style Salmon Sandwiches

Lobster rolls get all the attention, but this salmon version might just steal the spotlight. Buttery brioche buns cradle a creamy, lemon-kissed salmon salad, flecked with fresh chives and just the right amount of crunch.

The trick? Lightly roasting the salmon so it stays tender and juicy, then tossing it with a touch of mayo, Dijon, and Old Bay for that classic New England flair. Perfect for summer picnics or a laid-back lunch, this sandwich is rich, refreshing, and impossible to put down.

Servings: 8

Ingredients:

• 1/2 cup plain, low-fat Greek yogurt
• 2 inner celery ribs with leaves, finely chopped
• 2 tablespoons chopped chives
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon fresh lemon juice
• Salt
• Freshly ground pepper
• 1 1/2 pounds roast salmon, flaked (4 loose cups)
• 8 hot dog buns
• Melted unsalted butter, for brushing
• Potato chips, for serving

Instructions:

• Mix yogurt, celery, chives, parsley, and lemon juice in a bowl. Season with salt and pepper, then fold in the salmon.
• Butter the buns and toast them on a hot griddle. Fill with salmon salad, top with potato chips, and serve.

7. Cedar-Planked Salmon with Lemon and Dill

There’s nothing quite like the smoky aroma of cedar-planked salmon fresh off the grill. The wood infuses the fish with a subtle, earthy richness while keeping it incredibly moist.

A simple rub of lemon, dill, and sea salt enhances the salmon’s natural sweetness without overpowering it. This method has deep roots in Indigenous cooking, where wood-planking was used for both flavor and even cooking.

Whether you’re grilling for a backyard gathering or just treating yourself, this dish is an effortless showstopper.

Servings: 8

Ingredients:

• 1 (3-pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces
• 6 tablespoons extra-virgin olive oil
• 4 large garlic cloves, minced
• ¼ cup minced fresh dill
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon lemon zest, plus lemon wedges for serving

Instructions:

• Soak a cedar plank in water for at least 30 minutes, keeping it submerged with a heavy object.
• Preheat the grill—either heat one side of a charcoal grill or turn burners on high for 10 minutes.
• Mix oil, garlic, dill, salt, pepper, and lemon zest, then rub over the salmon.
• Place the soaked cedar plank on the hot grill, close the lid, and wait until it starts smoking (about 5 minutes).
• Place the salmon on the smoking plank, then move it off direct heat or lower the burners.
• Cover and cook for 20-25 minutes until the salmon reaches 130°F in the thickest part.
• Remove from the grill and let it rest for 5 minutes.
• Serve with lemon wedges and enjoy!

8. Lemon-Pepper Salmon

A no-fuss classic that always delivers. Zesty lemon, freshly cracked black pepper, and a touch of garlic bring out the best in salmon’s natural richness. Quick to prepare and endlessly versatile, this dish works with any side—from roasted potatoes to a crisp green salad.

The high-heat roasting method gives the salmon a beautifully golden exterior while keeping the inside perfectly flaky. Whether it’s a busy weeknight or a meal-prep staple, this foolproof recipe is one you’ll come back to again and again.

Servings:6

Ingredients:

Instructions:

• Take the salmon out of the fridge and let it sit at room temperature for 10 minutes.
• Preheat the oven to 375°F. Line a baking sheet with foil and lightly coat with baking spray.
• Lay 5 thyme sprigs and half of the lemon slices in the center. Place the salmon on top.
• Drizzle with olive oil, zest the second lemon over it, and season with salt and pepper.
• Add the remaining thyme and lemon slices on top, then squeeze the zested lemon over everything.
• Wrap the salmon tightly in foil, leaving a little space inside for air circulation.
• Bake for 18-21 minutes until nearly cooked through, then open the foil.
• Broil for 3 minutes until golden on top. Let it rest briefly, then serve with fresh herbs or lemon.

9. Roasted Salmon with Lentils and Bacon

Earthy, smoky, and deeply satisfying, this dish is all about hearty flavors. The salmon roasts to perfection while a savory mix of lentils, crispy bacon, and caramelized onions simmers on the stovetop, creating a rich, umami-packed base.

It’s a nod to classic French bistro fare, where lentils and salmon are a beloved pairing. Perfect for chilly evenings when you want something warming yet elegant, this dish brings together protein, fiber, and indulgence in one perfect plate. 

Servings: 4

Ingredients:

• 4 strips bacon, cut crosswise into 1/2-inch pieces
• 1 small onion, cut into 1/2-inch slices
• 1 carrot, cut into 1/2-inch slices
• 1 rib celery, cut into 1/2-inch slices
• 1 clove garlic, minced
• 1 1/4 cups lentils
• 2 1/4 cups canned low-sodium chicken broth or homemade stock
• 1/2 cup canned crushed tomatoes in thick puree
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon fresh-ground black pepper
• 1 3/4 pounds skinless center-cut salmon fillet, cut into 4 pieces
• 1 tablespoon cooking oil, more if needed

Instructions:

• Cook the bacon in a saucepan until browned, then remove and save all but 2 tablespoons of the fat.
• Add onion, carrot, celery, and garlic to the pan and cook for about 5 minutes until golden.
• Stir in lentils, broth, tomatoes, salt, thyme, and bay leaf. Bring to a boil, then simmer covered for 30 minutes.
• Remove the bay leaf and season with pepper.
• Preheat the oven to 450°F. Season the salmon with salt and pepper.
• Heat the reserved bacon fat with enough oil to make 2 tablespoons in an ovenproof pan.
• Sear the salmon, skin-side up, for about 2 minutes until golden.
• Flip the salmon, transfer the pan to the oven, and bake for about 3 minutes. Serve over lentils.

10. Herbed Salmon Tartare with Chips

Fresh, vibrant, and packed with flavor, this herbed salmon tartare is a must-try for seafood lovers. Hand-chopped salmon, brightened with lemon juice, capers, and fragrant herbs, creates a light yet decadent dish that’s perfect for sharing.

Served with crispy, golden potato chips for that irresistible crunch, this is a restaurant-worthy appetizer that’s surprisingly simple to make at home. Whether for a fancy dinner party or a weekend treat, this tartare is a guaranteed crowd-pleaser.

Servings: 8

Ingredients:

• 1 English cucumber—peeled, seeded, and cut into 1/4-inch pieces
• Fine sea salt
• Pepper
• 8-ounce skinless salmon fillet, finely chopped
• 8-ounce skinless hot-smoked salmon fillet, finely chopped
• 1/2 cup finely chopped chives
• 1/2 cup finely chopped dill sprigs
• 12 cornichons, finely chopped
• 1 small shallot, finely chopped
• 1 tablespoon fresh lemon juice
• 3/4 cup crème fraîche
• Potato chips or crostini, for serving

Instructions:

• Toss the cucumber with salt in a colander and let sit for 30 minutes, then rinse and pat dry.
• Mix cucumber with fresh and smoked salmon, chives, dill, cornichons, shallot, and lemon juice.
• Gently fold in crème fraîche, season with salt and pepper, and serve with potato chips or crostini.