Best Recipes for Cooking Salmon

Salmon is one of the most healthy protein options that work for any diet plan, from the Mediterranean Diet to WW, paleo, keto, and beyond. Why is consuming salmon such a smart move? Salmon from Alaska, as well as pink, chinook, coho, and sockeye varieties, is high in omega-3 fatty acids, which are also good for the heart and brain and low in fat, calories, and cholesterol. Yes, salmon is a recognized superfood that also tastes good.

What is Salmon?

Salmon’s high protein and omega-3 fatty acid concentration make it an oily fish. With farmed fish having lower levels of environmental pollutants and wild salmon have higher levels of omega-3 fatty acids, Norway, a significant producer of both farmed and wild salmon, finds little to no difference in the food quality and safety of its products. Fish oil, smaller fish pellets, ground-up chicken feathers, poultry litter (yep, feces), genetically modified yeast, soybeans, and chicken fat are fed to farmed salmon.

Omega-3 fatty acids and potassium are prevalent in salmon (EPA and DHA). Omega-3 and -6 fatty acids help maintain heart health by lowering blood pressure, cholesterol, and arterial inflammation when paired with potassium.

The flavor of salmon is average, and the texture is creamy and slightly oily. Whatever other flavors have been added to the dish will also be present in salmon that has been baked, grilled, or poached. While canned salmon is frequently bland and greasy, smoked salmon has a subtle fish flavor.

Best Recipes for Salmon

Homemade Gravlax

It’s simple to prepare at home and tastes fantastic on toast, bagels, or crackers when used in Scandinavian cured salmon or homemade gravlax. Vodka will also work if you can’t get the Scandinavian alcohol Aquavit. When possible, Pacific salmon should be frozen for 30 minutes before cooking to eradicate any parasites that could be present.

Succulent Salmon Cakes

The straightforward, flavorful salmon cakes are a fantastic way to use leftover fish, but you can also use tinned or even prepare some fillets specifically for this recipe. If you’re cooking for picky eaters, add some cayenne pepper for added heat, or enjoy these tasty patties as is. Serve them on a loaf of bread as a burger or with a simple salad.

Smoked Salmon on the Grill

You can make slightly sweet smoked salmon on the grill or the stovetop; if you can’t get cedar, substitute hickory for a pleasant, mild flavor. The salmon should remain with the rub on top for about four hours before cooking, which will give it a wonderful, hard texture.

Leftover Salmon Fried Rice

This one-dish leftover salmon fried rice recipe is simple to prepare on a hectic work night because it can be made with leftover rice pilaf or cold white rice. Even though canned salmon is called for, you can also use leftover salmon fillets. To finish it up, add whatever more vegetables you choose, including frozen peas. Although a wok works best, a skillet can also be used to prepare it.

Simple Grilled Salmon

You can prepare wonderful grilled salmon fillets using the technique described in this straightforward recipe for grilled salmon without turning the fish. Plan to use about six ounces of fish each dinner, and you can use any variety of salmon you can find. Once you’ve mastered the method, you can use any rubs or spices you desire.

Baked Salmon Croquettes

Use this baked method to make bite-sized baked salmon croquettes for a festive appetizer or entertaining dinner presentation. You can use canned or leftover salmon fillets, and minced vegetables give the croquettes a lovely color and wonderful crunch. The croquettes are fantastic, but you may serve them with tartar sauce for dipping.

Salmon Fillets With Cranberry Sauce

These salmon fillets with cranberry sauce are served with a sweet-tart sauce that complements the dish and adds a nice color contrast. Your family and dinner guests will be impressed. An irresistible sauce is made by simmering together cranberries, sugar, currant jam, orange juice, and onions. A beautiful dinner is completed with potato or grain and a green vegetable.

Citrus-Balsamic Baked Salmon

This citrus-balsamic baked salmon recipe from Danny Meyer’s “Union Square Cafe Cookbook” will transport you to New York City. Salmon fillets are baked in a vinaigrette with Dijon mustard, orange juice, balsamic vinegar, and fresh herbs for a tasty and healthy combination of slightly sweet, slightly salty, and herbal flavors.

Maple Glazed Salmon Fillet

A marinade comprised of maple syrup and soy sauce gives this maple glazed salmon fillet the ideal balance of sweet and savory flavors. The marinade is boiled down and applied as a glaze after the fish has been cooked on a grill or in a cast-iron pan.

Salmon Burgers

These straightforward salmon burgers are a great substitute for standard beef since they have a delicate herbal flavor and a slight crunch from the thyme and saltine crackers. It is even more cost-effective to use canned salmon; however, you can also utilize leftover fillets.

Salmon: How do you Know When it’s Done?

Salmon is relatively simple to overcook, and most individuals believe they don’t like salmon because they’ve either always overcooked it or have had it served to them. Knowing the degree of doneness you like for your salmon is one method to determine if it has been cooked sufficiently.

In this respect, salmon is similar to steak because everyone has their preferences. Well-done, rare, or medium—which do you prefer? When you are familiar with how salmon should appear when it is correctly cooked, you can determine when salmon is finished by taking its internal temperature.

You can monitor the following temperatures by using an instant-read thermometer or meat thermometer to check the thickest area of the fillet:

Medium rare temperatures range from 115 to 125 degrees, and medium to well done is 125 to 140 degrees.

Your fish is cooked when the thermometer reads 140. The temperature should be stopped at 140 degrees, and else you run the risk of overcooking it.

Without a thermometer, you can test the doneness of the salmon fillet by pricking it with a fork. With a fork, the salmon ought to flake a little. As it depends on a certain feel that evolves based on memory and personal preference, this method can be challenging for novices. Perfect practice makes perfect!

Is Pan-Fried Salmon Healthier than Baked Salmon?

Without being particularly high in total lipids, salmon is a wonderful source of omega-3 fatty acids, which support the health of your heart and brain. It can increase your daily vitamin D intake and is a strong source of minerals and B-complex vitamins. Sometimes cooking foods in particular ways can result in the addition of calories from excess fats or sugars.

Compared to pan-frying, baking salmon is the healthier option. If you cook your fish with basic seasonings, baking is healthy because it doesn’t add any more fat or calories to the fish. Using thick, calorie-dense sauces might alter the nutritional value of your fish and make following your dietary restrictions more difficult.

However, baking does take longer than other cooking techniques, so plan on your fish being in the oven for anywhere from 20 to 30 minutes, depending on the temperature you choose and the thickness of the fillet.

Does Salmon Need Seasoning Before Cooking?

It is advised to wait to season fish until just before you plan to cook it. They may have a squishy or soggy texture if you marinate or simmer sauces for an excessively long time.

Which Flavours Complement Salmon the Best?

Many taste combinations go well with salmon, but these five-spice suggestions are particularly delicious with salmon:

  • Garlic Butter Seasoning for Salmon
  • fresh garlic minced
  • liquid butter
  • Halal salt
  • roasted pepper
  • Citrus And Herbs seasoned salmon
  • Dill or thyme
  • Parsley
  • Orange, lime, or lemon juice, or all three,
  • Seasoning for sweet and savory salmon
  • Dark sugar
  • Lemon rind
  • chopped parsley leaves
  • leaf thyme, chopped
  • chopped garlic
  • Red pepper flakes and salt
  • Salmon Seasoning Cajun
  • powdered paprika
  • cayenne pepper, ground
  • garlic powder
  • Salt
  • roasted pepper
  • Thyme dried
  • Oregano dried
  • dry basil

When Pan-Frying Salmon, How Do You Keep it Moist?

Not overcooking your salmon is the best advice for keeping it moist. Fish that has been cooked for an excessively long time may lose too much moisture, leaving it dry. Keep in mind that salmon is cooked when it is opaque and flakes readily with a fork. Typically, depending on the fillet size, this only takes 3-5 minutes per side.

Checking the type of salmon you have is another approach to preventing dry salmon. Because wild salmon has less fat than salmon from farms, it cooks faster. As much as twice as much fat as that found in wild salmon keeps farmed salmon moist during cooking and reduces the likelihood that it may dry up.

Finally, take into account bringing your salmon in salt water. Not only does it season the fish and eliminate the coagulated protein that frequently seeps out of salmon, it also helps the fish retain moisture.

There are, fortunately, other ways to enjoy salmon if it has already gotten overdone and dry. You may crumble and toss it into soups, use it in cereal bowls, or make patties.

What are the Health Advantages of Salmon Skin?

Salmon can only survive in the freezing waters of the ocean. Omega-3 fatty acids are highly concentrated in their skin, which helps salmon stay warm in the water.

The human body may also benefit in terms of health from these fatty acids.

The heart may benefit from omega-3 fatty acids’ protection against heart disease risk factors, such as high blood pressure. They might also assist in keeping the brain from deteriorating, the skin from becoming dry and brittle, and the eyes from age-related macular degeneration.

Which Herbs Complement Fish?

To stay with traditional herbs and spices, try fresh flavors like dill, parsley, sage, garlic, and chives, which are fantastic with fish. Fresh dill and chives add a delicate, crisp flavor to your dishes and pair beautifully with seafood, particularly salmon. Dried dill is also effective.

When you combine it with paprika, your fish will have a wonderfully lemony and spicy zing. Using dried tarragon, basil, and rosemary will yield the finest results. We recommend Australian Bush Herbs if you like using herbs in addition to spices. These herbs include Australian coriander, pumpkin, lemon myrtle, bush tomato, sea salt, onion, native thyme, aniseed myrtle, and chives.

How can you Improve the Flavour of Fish?

Simple fish meals taste deceptively complex when prepared with versatile, flavor-packed ingredients. Here are some of the finest ways to improve the flavor of your fish:

  • Clam juice: It gives rapid fish stews solidity.
  • Dry vermouth: It keeps much longer and can be used in place of dry white wine in fish sauces.
  • Lemons: Fish pairs wonderfully with the zest and juice of these bright, tart lemons.
  • Use mayonnaise in smooth glazes.
  • Chop high-quality olives to use as a topping or stuffing.
  • The spiciness of mustard is the ideal complement to mild fish.
  • Capers: They kick sauces.
  • Extra-virgin olive oil: On occasion, all fish need is a sprinkle of flavorful olive oil.
  • Sprinkle freshly grated Parmigiano Reggiano over grilled salmon.
  • Anchovies: To taste the sea, wrap a mild fillet around a small salty anchovy.


One of the easiest fish to prepare is salmon, making it a great healthy weekday supper. It’s flaky, juicy, delicate, and delicious on its own, but there are so many wonderful ways to improve it with the ideal salmon side dishes. Due to its high protein and omega-3 content, it is a popular choice for lunch and dinner every day of the week. Salmon preparation is one thing, but what foods pair well with salmon is another. Salmon is frequently finest when prepared (grilled, pan-fried, or baked); the same is true of the sides.