Salmon Recipes

Sheet pan of roasted salmon with lemon slices, asparagus and baby potatoes

Salmon is the most popular fish in America, and for good reason: it is rich, forgiving and quick to cook. These recipes cover every method, from a simple lemon herb bake and a spicy blackened fillet to teriyaki, poke bowls, cured gravlax and a whole side of hot-smoked salmon.

Cook salmon to 125 to 135 F for moist, just-opaque fish, or to 145 F, the USDA guideline, for fully firm.

13 recipes

Weeknight salmon

  • Lemon Herb Baked Salmon24 min total | 4 servings

    Salmon fillets brushed with a lemon, garlic, Dijon and fresh dill butter and baked at 400°F until just flaky. Ready in about 25 minutes; serves 4.

  • Blackened Salmon15 min total | 4 servings

    Salmon fillets coated in a smoky Cajun spice blend and seared in a very hot cast-iron skillet until a dark, flavorful crust forms. Ready in 15 minutes; serves 4.

  • Teriyaki Salmon25 min total | 4 servings

    Salmon fillets seared until crisp, then glazed in a quick homemade teriyaki sauce of soy, mirin, sake and sugar. Serve with rice and broccoli. Serves 4.

  • Air Fryer Salmon13 min total | 4 servings

    Salmon fillets brushed with a honey, Dijon and garlic glaze and air-fried in about 8 minutes until flaky inside with lightly crisp edges. Serves 4.

  • Sheet Pan Salmon and Vegetables45 min total | 4 servings

    Lemon-herb salmon fillets roasted on one pan with baby potatoes and asparagus for an easy, healthy weeknight dinner. Serves 4.

  • Salmon in Foil with Lemon Dijon33 min total | 2 packets

    Salmon or trout fillets sealed in foil packets with a lemon, Dijon and oil sauce and parsley, baked at 450°F for 15 to 18 minutes. Make ahead and bake when ready.

  • Escalope of Salmon with Lime and Ginger24 min total | Serves 4

    Salmon sliced paper thin, arranged on oiled plates, topped with fresh ginger and lime zest and baked at 500°F for just 3 to 4 minutes. Elegant and fast; serves 4.

Raw, cured and smoked

  • Salmon Poke Bowl35 min total | 2 bowls

    Cubes of sushi-grade salmon tossed in a soy, sesame and green onion dressing over rice with avocado, cucumber, edamame, carrot and sesame seeds. Serves 2.

  • Gravlax with Mustard-Dill Sauce48 hr 25 min total | 10 to 12 servings

    Salmon cured for two days under salt, sugar, white pepper and plenty of dill, sliced paper-thin and served with a sweet mustard-dill sauce. Serves 10 to 12 as a starter.

  • Hot-Smoked Salmon7 hr 20 min total | 8 servings

    A side of salmon cured briefly in salt and brown sugar, then smoked over alder or apple wood until flaky, moist and lightly glazed. Serves 8.

  • Smoked Salmon Salad with Creamy Sesame Dressing20 min total | 4 servings

    Mixed greens, radicchio, pea shoots and cherry tomatoes topped with rosettes of smoked salmon and thin lemon slices, served with a creamy roasted sesame dressing. Serves 4.

Classics

  • Oven Baked Salmon Croquettes1 hr 55 min total | 8 to 10 croquettes

    Canned salmon bound with a thick white sauce and corn flake crumbs, chilled, shaped into cones, rolled in more crumbs and baked at 350°F until golden. Makes 8 to 10.

  • Salmon Mousse4 hr 20 min total | 1 (4 cup) mold

    A molded salmon mousse of red salmon, mayonnaise, dill, paprika, lemon and whipped heavy cream, set with gelatin in a 4-cup or fish-shaped mold. Chill 4 hours.

Common questions

What temperature should salmon be cooked to?
The USDA recommends 145 F. Many cooks prefer 125 to 135 F for moist, just-opaque salmon.
Wild or farmed salmon?
Both work in these recipes. Wild salmon is leaner and cooks faster, so check it a minute or two early.

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