Mmm… can you smell that? Alaskan salmon is sizzling in kitchens across North America, and we’ve gathered 23 mouthwatering ways to make it yours. Whether you’re craving a quick weeknight dinner or a showstopping weekend feast, this roundup has a recipe to hook you. Dive in and discover new favorites that will have everyone asking for seconds!
Alaskan Salmon with Maple Glaze
Now, if you’re tired of the same old salmon routine and want a dish that’s as sweet as a victory lap, let’s dive into this Alaskan salmon with a maple glaze that’s basically a hug for your taste buds—no fishing license required!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Alaskan salmon fillets – 4 (6 oz each)
– Maple syrup – ¼ cup
– Soy sauce – 2 tbsp
– Olive oil – 1 tbsp
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the Alaskan salmon fillets dry with paper towels to ensure a crispy skin—this is a pro tip for avoiding a soggy mess!
3. In a small bowl, whisk together the maple syrup, soy sauce, olive oil, minced garlic, salt, and black pepper until fully combined.
4. Place the salmon fillets skin-side down on the prepared baking sheet.
5. Brush the maple glaze mixture evenly over the top of each salmon fillet, reserving about 2 tablespoons for later.
6. Bake the salmon in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork—don’t overcook it, or it’ll turn dry as a desert!
7. Remove the salmon from the oven and immediately brush with the reserved glaze for an extra glossy finish.
8. Let the salmon rest for 5 minutes before serving to allow the juices to redistribute, keeping it moist and tender.
Enjoy this dish with its caramelized, sticky-sweet crust that contrasts beautifully with the flaky, buttery salmon inside—it’s perfect served over a bed of quinoa or alongside roasted veggies for a meal that’s both elegant and effortlessly delicious.
Grilled Alaskan Salmon with Lemon Herb Butter
Mmm, let’s talk about a dish that’s so easy, even your cat could probably grill it (but please don’t let your cat near the stove). Grilled Alaskan Salmon with Lemon Herb Butter is here to save your weeknight dinners from monotony, delivering flaky, buttery goodness with minimal fuss and maximum flavor. Trust me, this recipe is the culinary equivalent of a high-five—simple, satisfying, and sure to impress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Alaskan salmon fillets – 4 (6 oz each)
– Unsalted butter – ½ cup
– Lemon – 1
– Fresh dill – 2 tbsp
– Garlic – 2 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your grill to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the salmon fillets dry with paper towels to remove excess moisture, which helps achieve a crispy skin.
3. In a small saucepan over low heat, melt the unsalted butter completely.
4. Zest the entire lemon and juice half of it, setting both aside separately.
5. Mince the fresh dill and garlic cloves finely.
6. Add the lemon zest, lemon juice, minced dill, and minced garlic to the melted butter, stirring to combine for 30 seconds until fragrant.
7. Remove the lemon herb butter from heat and let it cool slightly for 5 minutes.
8. Brush the salmon fillets evenly with olive oil on both sides.
9. Season the salmon fillets with salt and black pepper on all surfaces.
10. Place the salmon fillets skin-side down on the preheated grill, closing the lid.
11. Grill the salmon for 6-8 minutes without flipping, until the edges turn opaque and the internal temperature reaches 145°F.
12. Carefully flip the salmon fillets using a spatula and grill for an additional 2-3 minutes to lightly char the top.
13. Transfer the grilled salmon to a serving platter immediately.
14. Drizzle the warm lemon herb butter generously over the salmon fillets.
15. Garnish with the remaining lemon half, sliced thinly, for an extra burst of freshness.
So, what’s the verdict? This salmon boasts a tender, flaky texture that practically melts in your mouth, with the lemon herb butter adding a zesty, aromatic punch that cuts through the richness. Serve it over a bed of quinoa or with roasted asparagus for a complete meal that’s as vibrant as it is delicious—no boring dinners allowed!
Alaskan Salmon and Asparagus Foil Packets
Get ready to meet your new favorite weeknight hero—these Alaskan Salmon and Asparagus Foil Packets are so easy, they practically cook themselves while you kick back. Seriously, toss everything into a foil pouch, pop it in the oven, and voilà: a juicy, flavorful dinner with minimal cleanup that’ll make you feel like a kitchen wizard. It’s the perfect solution for busy nights when you want something delicious without the fuss.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Alaskan salmon fillets – 2 (about 6 oz each)
– Asparagus spears – 1 lb
– Olive oil – 2 tbsp
– Lemon – 1
– Garlic cloves – 2
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F and tear off two large sheets of heavy-duty aluminum foil, each about 12 inches long.
2. Place one salmon fillet in the center of each foil sheet and arrange half of the asparagus spears around each fillet.
3. Drizzle 1 tbsp of olive oil over each salmon fillet and asparagus bundle, ensuring everything is lightly coated.
4. Mince the garlic cloves and sprinkle them evenly over the salmon and asparagus.
5. Cut the lemon in half, squeeze the juice from one half over both packets, and slice the other half into thin rounds for garnish.
6. Season the salmon and asparagus with ½ tsp of salt and ¼ tsp of black pepper, distributing it evenly.
7. Fold the foil over the ingredients to create a sealed packet, crimping the edges tightly to prevent steam from escaping—this locks in moisture for tender results.
8. Place the foil packets on a baking sheet and bake in the preheated oven at 400°F for 15 minutes, or until the salmon flakes easily with a fork and the asparagus is bright green and tender.
9. Carefully open the packets (watch out for hot steam!) and transfer the contents to plates, garnishing with the lemon slices.
Just imagine that first bite: the salmon is flaky and moist, infused with zesty lemon and garlic, while the asparagus adds a crisp, fresh contrast. Serve it straight from the foil for a fun, rustic presentation, or pair it with quinoa or crusty bread to soak up every last drop of those savory juices—it’s a meal that’s as satisfying as it is simple.
Spicy Alaskan Salmon Tacos
Picture this: you’re craving tacos, but your taste buds are screaming for adventure. Enter these fiery, flaky, and downright fabulous Spicy Alaskan Salmon Tacos—they’re basically a flavor fiesta in a tortilla, ready to rescue your dinner routine from the mundane. Trust me, your mouth will thank you later.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- Alaskan salmon fillets – 1 lb
- Chili powder – 1 tbsp
- Ground cumin – 1 tsp
- Garlic powder – ½ tsp
- Salt – ½ tsp
- Lime juice – 2 tbsp
- Olive oil – 1 tbsp
- Corn tortillas – 8
- Avocado – 1, sliced
- Red cabbage – 1 cup, shredded
- Cilantro – ¼ cup, chopped
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the Alaskan salmon fillets dry with paper towels to ensure a crispy skin—this little trick prevents steaming and boosts texture.
- In a small bowl, mix the chili powder, ground cumin, garlic powder, and salt to create a bold spice rub.
- Rub the spice mixture evenly over both sides of the salmon fillets, pressing gently to adhere.
- Place the seasoned salmon on the prepared baking sheet and drizzle with olive oil.
- Bake the salmon for 10–12 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F—don’t overcook, or it’ll dry out!
- While the salmon bakes, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, just until pliable and lightly toasted.
- Remove the salmon from the oven and let it rest for 2 minutes, then flake it into bite-sized pieces using a fork.
- Drizzle the flaked salmon with lime juice to brighten the flavors and add a zesty kick.
- Assemble the tacos by placing salmon, avocado slices, shredded red cabbage, and chopped cilantro on each tortilla.
Craving a crunch? These tacos deliver with tender, flaky salmon that’s perfectly spiced, balanced by creamy avocado and crisp cabbage. Serve them with extra lime wedges for a squeeze of freshness, or pile them high for a messy, delicious meal that’s sure to become a weeknight favorite.
Cedar Plank Alaskan Salmon
Oh, the drama! The suspense! The smoky, woodsy aroma that’ll have your neighbors peeking over the fence—this Cedar Plank Alaskan Salmon is the backyard showstopper you didn’t know you needed. Forget fussy techniques; we’re grilling a whole fillet on a fragrant cedar plank for flavor that’s straight-up magical, with minimal cleanup to boot.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Alaskan salmon fillet – 1 (about 1.5 lbs)
– Cedar plank – 1
– Olive oil – 2 tbsp
– Lemon – 1
– Garlic – 2 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh dill – 2 tbsp
Instructions
1. Soak the cedar plank in water for at least 1 hour to prevent it from burning on the grill.
2. Preheat your grill to medium-high heat, about 400°F.
3. Pat the salmon fillet dry with paper towels to ensure a crispy skin.
4. Rub the salmon all over with olive oil, then season evenly with salt and black pepper.
5. Mince the garlic and chop the fresh dill, then sprinkle both over the salmon.
6. Slice the lemon into thin rounds and layer them on top of the salmon.
7. Place the soaked cedar plank directly on the grill grates and close the lid for 3 minutes to heat it.
8. Carefully lay the seasoned salmon fillet skin-side down on the hot plank.
9. Close the grill lid and cook for 15–20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
10. Remove the plank from the grill using tongs and let the salmon rest for 5 minutes before serving.
Perfectly flaky and infused with that subtle cedar smokiness, this salmon melts in your mouth with a bright zing from the lemon. Serve it right on the plank for a rustic tableside presentation, or flake it over a bed of quinoa for a hearty bowl—either way, it’s a flavor win that’ll have everyone asking for seconds.
Alaskan Salmon Chowder
Eureka! You’ve just discovered the coziest, most comforting bowl of Alaskan Salmon Chowder that’ll make you forget all about that chilly weather outside—unless you’re in Florida, then maybe just pretend it’s chilly for the vibe. This creamy, dreamy soup is packed with flaky salmon and tender veggies, ready to warm your soul faster than you can say “brrr.”
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Carrots – 2, diced
– Celery – 2 stalks, diced
– Garlic – 3 cloves, minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Potatoes – 2, peeled and cubed
– Salmon fillet – 1 lb, skin removed and cut into chunks
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh dill – 2 tbsp, chopped
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, and sauté for 5 minutes until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle ¼ cup all-purpose flour over the vegetables, and stir constantly for 2 minutes to form a roux—this thickens the chowder without lumps.
5. Gradually pour in 4 cups chicken broth while whisking continuously to combine smoothly.
6. Add 2 cubed potatoes to the pot, bring to a boil, then reduce heat to low and simmer for 10 minutes until potatoes are fork-tender.
7. Gently place 1 lb salmon chunks into the simmering broth, and cook for 5 minutes until the salmon flakes easily with a fork—avoid overcooking to keep it tender.
8. Pour in 1 cup heavy cream, and stir gently to incorporate without breaking up the salmon.
9. Season with 1 tsp salt and ½ tsp black pepper, stirring to distribute evenly.
10. Remove the pot from heat, and fold in 2 tbsp chopped fresh dill just before serving for a burst of freshness.
This chowder boasts a velvety, creamy texture with chunks of flaky salmon and hearty veggies that melt in your mouth. The rich flavor is balanced by the bright, herbal notes of dill—try serving it in a bread bowl for an extra cozy twist that soaks up every last drop!
Alaskan Salmon Poke Bowl
Craving something fresh, vibrant, and ridiculously easy to assemble? This Alaskan Salmon Poke Bowl is your ticket to a restaurant-worthy meal without the fuss—perfect for when you want to feel fancy but your energy level is screaming for simplicity.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– Sushi-grade Alaskan salmon fillet – 8 oz
– Soy sauce – 2 tbsp
– Sesame oil – 1 tsp
– Rice vinegar – 1 tbsp
– Cooked sushi rice – 2 cups
– Avocado – 1, sliced
– Cucumber – ½ cup, thinly sliced
– Green onions – 2 tbsp, chopped
– Sesame seeds – 1 tsp
Instructions
1. Place the sushi-grade Alaskan salmon fillet on a cutting board and use a sharp knife to dice it into ½-inch cubes.
2. In a medium bowl, whisk together the soy sauce, sesame oil, and rice vinegar until fully combined.
3. Add the diced salmon to the bowl with the sauce and gently toss to coat every piece evenly, then let it marinate in the refrigerator for 10 minutes.
4. Divide the cooked sushi rice evenly between two serving bowls, pressing it down lightly with a spoon to form a base.
5. Arrange the sliced avocado and thinly sliced cucumber on top of the rice in separate sections for a visually appealing layout.
6. Remove the marinated salmon from the refrigerator and spoon it over the rice and vegetables in the bowls.
7. Sprinkle the chopped green onions and sesame seeds evenly over each bowl as a garnish.
8. Serve immediately while the salmon is fresh and chilled for the best texture and flavor.
Plunge your fork into this bowl for a burst of buttery salmon mingling with creamy avocado and crisp cucumber—it’s a texture party in every bite. Try drizzling with a spicy mayo or adding mango slices for a sweet twist that’ll make your taste buds do a happy dance.
Sesame Ginger Alaskan Salmon
Tired of the same old salmon? This Sesame Ginger Alaskan Salmon is here to rescue your taste buds from boredom with a sweet, savory, and slightly spicy glaze that’s embarrassingly easy to whip up. It’s the kind of weeknight hero that makes you look like a kitchen genius without any of the actual stress.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Alaskan salmon fillets – 4 (6 oz each)
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Rice vinegar – 1 tbsp
– Fresh ginger – 1 tbsp, grated
– Garlic – 2 cloves, minced
– Sesame oil – 1 tsp
– Red pepper flakes – ½ tsp
– Sesame seeds – 1 tbsp
– Green onions – 2, sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the Alaskan salmon fillets dry with paper towels to ensure a crispy skin.
3. In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes until smooth.
4. Place the salmon fillets skin-side down on the prepared baking sheet.
5. Brush half of the soy-ginger glaze evenly over the top of each salmon fillet.
6. Bake the salmon in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
7. While the salmon bakes, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking frequently until golden and fragrant, then set aside.
8. Remove the salmon from the oven and immediately brush with the remaining glaze.
9. Sprinkle the toasted sesame seeds and sliced green onions over the salmon before serving.
What you get is a flaky, tender salmon with a sticky, caramelized glaze that packs a punch of ginger and a hint of heat. Serve it over a bed of steamed rice to soak up every last drop of that delicious sauce, or pair it with crisp veggies for a lighter meal that still feels indulgent.
Alaskan Salmon and Mango Salsa
Ever had one of those days where you’re craving something fancy but your energy level is screaming “nope”? Enter this Alaskan Salmon and Mango Salsa—it’s the culinary equivalent of putting on a fancy hat while wearing sweatpants. Seriously impressive, secretly simple, and guaranteed to make you feel like a kitchen rockstar without the drama.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Alaskan salmon fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Mango – 1 large, diced
– Red onion – ¼ cup, finely chopped
– Jalapeño – 1, seeded and minced
– Lime – 1, juiced
– Cilantro – ¼ cup, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels to ensure a crispy skin—trust me, soggy salmon is a sad salmon.
3. Brush both sides of each fillet with olive oil, then season evenly with salt and black pepper.
4. Place the salmon skin-side down on the prepared baking sheet and bake for 10–12 minutes, until the flesh flakes easily with a fork.
5. While the salmon bakes, combine the diced mango, red onion, jalapeño, lime juice, and cilantro in a medium bowl.
6. Gently toss the salsa ingredients until well mixed, letting the flavors mingle like old friends at a party.
7. Remove the salmon from the oven and let it rest for 2 minutes to lock in those juicy flavors.
8. Serve each salmon fillet topped generously with the mango salsa.
Mouthwatering doesn’t even begin to cover it—the salmon is buttery and flaky, while the salsa bursts with sweet, tangy, and just-a-hint-of-heat vibes. Try it over a bed of quinoa or tucked into tacos for a fun twist that’ll have everyone asking for seconds.
Baked Alaskan Salmon with Dijon and Garlic
Brace yourselves, salmon lovers—this isn’t your average Tuesday night fish. We’re talking about a flaky, flavorful masterpiece that comes together with minimal fuss and maximum wow factor, perfect for when you want to impress without the stress. Let’s get baking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Alaskan salmon fillets – 4 (6 oz each)
– Dijon mustard – ¼ cup
– Garlic – 4 cloves, minced
– Olive oil – 2 tbsp
– Lemon – 1, juiced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels—this helps the seasoning stick and prevents steaming.
3. In a small bowl, whisk together the Dijon mustard, minced garlic, olive oil, lemon juice, salt, and black pepper until smooth.
4. Brush the mustard mixture evenly over the top and sides of each salmon fillet, coating them generously.
5. Place the fillets on the prepared baking sheet, skin-side down if they have skin.
6. Bake in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
7. Let the salmon rest for 5 minutes on the baking sheet before serving—this allows the juices to redistribute for maximum moisture.
Craving a crispy top? Broil for the last 2 minutes of cooking, but watch closely to avoid burning. The result is tender, buttery salmon with a zesty garlic-Dijon crust that’s downright addictive. Serve it over a bed of quinoa with roasted asparagus, or flake it into tacos for a fun twist—either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.
Alaskan Salmon Quinoa Salad
Now, let’s be real: you’re probably staring at that sad desk salad, dreaming of something that doesn’t taste like regret and wilted greens. Enter this Alaskan Salmon Quinoa Salad—it’s the vibrant, protein-packed hero your lunchbox deserves, ready to banish blandness with every zesty, satisfying forkful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Quinoa – 1 cup
– Water – 2 cups
– Alaskan salmon fillets – 1 lb
– Olive oil – 2 tbsp
– Lemon – 1
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Baby spinach – 4 cups
– Cherry tomatoes – 1 cup
– Red onion – ½ cup
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy.
3. While quinoa cooks, preheat oven to 400°F and line a baking sheet with parchment paper.
4. Pat 1 lb of Alaskan salmon fillets dry with paper towels, then place them skin-side down on the prepared baking sheet.
5. Drizzle 1 tbsp of olive oil over the salmon, then season evenly with ½ tsp salt and ¼ tsp black pepper.
6. Bake salmon at 400°F for 12–15 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
7. Remove salmon from oven and let it rest for 5 minutes on the baking sheet to retain juices.
8. Flake the rested salmon into bite-sized pieces using a fork, discarding the skin if desired.
9. In a large bowl, combine the cooked quinoa, flaked salmon, 4 cups of baby spinach, 1 cup of halved cherry tomatoes, and ½ cup of thinly sliced red onion.
10. Juice 1 lemon into a small bowl, whisk in 1 tbsp of olive oil, then drizzle the dressing over the salad and toss gently to coat.
11. Serve immediately or refrigerate in an airtight container for up to 2 days.
Vividly fresh and delightfully textured, this salad offers a hearty crunch from the quinoa, tender flakes of salmon, and a bright lemon zing that dances on your palate. Try it stuffed into a whole-wheat wrap for a portable feast, or top it with avocado slices for an extra creamy twist—it’s versatile enough to make even Monday lunches feel like a celebration!
Blackened Alaskan Salmon with Avocado Corn Salad
Let’s be real: sometimes you want a meal that feels fancy without the fuss. This blackened Alaskan salmon with avocado corn salad is your weeknight hero—it’s bold, bright, and ready to impress in under 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– Alaskan salmon fillets – 2 (6 oz each)
– Paprika – 1 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
– Avocado – 1, diced
– Corn kernels – 1 cup (fresh or thawed frozen)
– Lime – 1, juiced
– Cilantro – 2 tbsp, chopped
Instructions
1. Pat the Alaskan salmon fillets completely dry with paper towels to ensure a crisp crust.
2. In a small bowl, mix paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice blend evenly over both sides of each salmon fillet.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the salmon fillets skin-side up in the skillet and cook for 4–5 minutes without moving until a dark crust forms.
6. Flip the salmon carefully using a spatula and cook for another 4–5 minutes until the internal temperature reaches 145°F.
7. While the salmon cooks, combine diced avocado, corn kernels, lime juice, and chopped cilantro in a medium bowl.
8. Gently toss the avocado corn salad to coat, being careful not to mash the avocado.
9. Remove the salmon from the skillet and let it rest for 2 minutes to allow juices to redistribute.
10. Serve each salmon fillet topped with a generous scoop of the avocado corn salad.
Juicy, flaky salmon with that smoky blackened crust pairs perfectly with the creamy avocado and sweet corn. Try it over a bed of greens or tucked into warm tortillas for a fun twist—leftovers (if you have any) make a killer next-day lunch!
Alaskan Salmon and Spinach Pasta
Oh, the struggle is real when you want something fancy but also need dinner on the table before your stomach starts a protest. This Alaskan Salmon and Spinach Pasta is your delicious, one-pan savior, marrying flaky fish with vibrant greens in a creamy, garlicky embrace that’s basically a hug for your taste buds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Fettuccine pasta – 12 oz
– Alaskan salmon fillet – 1 lb
– Fresh spinach – 5 oz
– Heavy cream – 1 cup
– Garlic – 3 cloves
– Unsalted butter – 2 tbsp
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lemon – 1
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the Alaskan salmon fillet completely dry with paper towels.
4. Season both sides of the salmon evenly with ½ teaspoon of salt and ¼ teaspoon of black pepper.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Place the seasoned salmon in the skillet, skin-side down, and cook undisturbed for 5 minutes to crisp the skin.
7. Carefully flip the salmon and cook for another 4 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork. Remove the salmon to a plate.
8. In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter.
9. Mince 3 cloves of garlic and add them to the melted butter, cooking for 1 minute until fragrant but not browned.
10. Pour 1 cup of heavy cream into the skillet, stirring to combine with the garlic butter.
11. Let the cream sauce simmer gently for 3 minutes, stirring occasionally, until it slightly thickens.
12. Add 5 ounces of fresh spinach to the sauce, stirring until just wilted, about 1 minute.
13. Drain the cooked pasta and add it directly to the skillet with the spinach cream sauce, tossing to coat evenly.
14. Flake the cooked salmon into large chunks and gently fold them into the pasta.
15. Zest and juice half of the lemon directly over the pasta, then season with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper, tossing once more to combine.
That first forkful is a textural dream—silky pasta, creamy sauce, and tender salmon that practically melts. The lemon brightens everything up, making it feel fancy enough for date night but easy enough for a triumphant Tuesday. Try serving it straight from the skillet with an extra sprinkle of lemon zest for a restaurant-worthy touch without the bill.
Conclusion
Just imagine the delicious possibilities with these 23 Alaskan salmon recipes! From quick weeknight dinners to impressive weekend feasts, there’s something for every home cook. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to inspire fellow food lovers. Happy cooking!
