21 Delicious Can Salmon Recipes for Busy Cooks

Maybe you’ve stared at that can of salmon in your pantry, wondering how to turn it into something spectacular without spending hours in the kitchen. We’ve got you covered! These 21 delicious recipes are perfect for busy weeknights, offering everything from quick salads to comforting patties. Get ready to discover easy, mouthwatering meals that will make canned salmon your new go-to ingredient.

Spicy Thai Salmon Cakes

Zesty flavors collide in these fiery Thai-inspired salmon cakes. Grab that fresh salmon and let’s transform it into crispy, golden patties bursting with Southeast Asian heat. Your taste buds won’t know what hit them.

Ingredients

– 1 lb fresh salmon fillet, skin removed and finely chopped
– ¼ cup panko breadcrumbs
– 2 pasture-raised eggs, lightly beaten
– 2 tbsp fish sauce
– 1 tbsp freshly squeezed lime juice
– 1 tbsp sriracha
– 2 tsp freshly grated ginger root
– 2 garlic cloves, minced
– ¼ cup finely chopped cilantro
– 2 tbsp grapeseed oil
– ½ cup Thai sweet chili sauce

Instructions

1. Combine the chopped salmon, panko breadcrumbs, beaten eggs, fish sauce, lime juice, sriracha, grated ginger, minced garlic, and chopped cilantro in a large mixing bowl.
2. Gently fold the mixture with a spatula until just combined, being careful not to overwork the salmon.
3. Divide the mixture into 8 equal portions and shape each into ¾-inch thick patties.
4. Heat grapeseed oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the salmon cakes in the hot oil, leaving 1 inch between each patty.
6. Cook for 4 minutes until the bottoms develop a deep golden-brown crust.
7. Flip each patty using a thin spatula and cook for another 3-4 minutes until the second side is equally browned.
8. Transfer the cooked salmon cakes to a wire rack set over a baking sheet to maintain crispness.
9. Drizzle with Thai sweet chili sauce just before serving.

Juicy, flaky salmon mingles with the fiery kick of sriracha and aromatic ginger in these perfectly crisp cakes. Serve them atop a bed of cool cucumber ribbons with extra chili sauce for dipping, or crumble over jasmine rice for an instant flavor explosion that balances heat with subtle sweetness.

Lemon Herb Salmon Patties

Rethink salmon forever with these zesty patties. They transform basic canned fish into restaurant-worthy bites in under 30 minutes. Get ready for crispy edges and a bright, herby center that will make your taste buds dance.

Ingredients

– 2 (5 oz) cans wild-caught pink salmon, drained and flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely minced yellow onion
– 2 tbsp freshly chopped dill
– 1 tbsp freshly chopped parsley
– 1 pasture-raised egg, lightly beaten
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard
– 1 tsp lemon zest
– 1 tbsp freshly squeezed lemon juice
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 3 tbsp clarified butter
– 1 tbsp avocado oil

Instructions

1. Combine flaked salmon, panko, minced onion, dill, parsley, beaten egg, mayonnaise, Dijon mustard, lemon zest, lemon juice, kosher salt, and black pepper in a large mixing bowl.
2. Gently fold ingredients until just combined, being careful not to overwork the mixture.
3. Divide mixture into 4 equal portions and shape into 3/4-inch thick patties.
4. Chill patties on a parchment-lined baking sheet for 15 minutes to help them hold their shape during cooking.
5. Heat clarified butter and avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
6. Carefully place patties in the hot skillet, leaving 1 inch between each for proper browning.
7. Cook for 4-5 minutes until deeply golden brown and crisp on the bottom edges.
8. Flip patties using a thin spatula and cook for another 3-4 minutes until the second side is equally golden.
9. Transfer patties to a wire rack set over a baking sheet to maintain crispness.
10. Let rest for 2 minutes before serving to allow internal structure to set.

Vibrant lemon cuts through the rich salmon, while fresh herbs provide garden-fresh complexity in every bite. The crispy exterior gives way to a moist, flaky interior that pairs perfectly with a simple arugula salad or tucked into brioche buns with garlic aioli. These patties maintain their perfect texture whether served immediately or chilled for next-day lunches.

Creamy Dill Salmon Pasta

Nailing that perfect weeknight dinner just got easier. This creamy dill salmon pasta delivers restaurant-quality flavor in under 30 minutes—creamy sauce, flaky fish, and fresh herbs create pure comfort.

Ingredients

– 12 ounces fresh skinless salmon fillet, cut into 1-inch cubes
– 8 ounces dried linguine pasta
– 2 tablespoons extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup dry white wine
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted butter
– 1/4 cup fresh dill, finely chopped
– 1 teaspoon fresh lemon zest
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, pat salmon cubes dry with paper towels and season with kosher salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Sear salmon cubes for 2-3 minutes per side until golden but still slightly translucent in the center.
6. Transfer salmon to a plate using a slotted spoon, reserving drippings in the skillet.
7. Reduce heat to medium and sauté minced garlic for 45 seconds until fragrant but not browned.
8. Deglaze the skillet with white wine, scraping up any browned bits with a wooden spoon.
9. Simmer wine for 2 minutes until reduced by half.
10. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
11. Whisk in Parmigiano-Reggiano until fully incorporated and sauce slightly thickens.
12. Stir in butter until melted and emulsified into the sauce.
13. Drain pasta, reserving 1/2 cup of pasta water.
14. Add cooked linguine directly to the cream sauce in the skillet.
15. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until desired consistency is reached.
16. Gently fold in seared salmon cubes, fresh dill, lemon zest, and lemon juice.
17. Heat through for 1 minute, then immediately remove from heat.
18. Divide among warm pasta bowls and garnish with additional fresh dill.
Velvety cream sauce clings to each strand of pasta while flaky salmon adds rich texture. The bright lemon and fresh dill cut through the richness beautifully—try serving it in shallow bowls with crusty bread for soaking up every last drop of sauce.

Salmon and Corn Chowder

Craving something creamy, cozy, and packed with flavor? This salmon and corn chowder delivers big time. Get ready to dive into a bowl of pure comfort.

Ingredients

– 1 lb wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 4 slices thick-cut bacon, diced
– 1 large yellow onion, finely diced
– 2 celery stalks, finely diced
– 3 cloves garlic, minced
– 4 cups fish stock
– 2 cups fresh corn kernels (from about 3 ears)
– 2 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp fresh thyme leaves
– ½ tsp smoked paprika
– Kosher salt and freshly ground black pepper
– 2 tbsp fresh chives, finely chopped

Instructions

1. Place diced bacon in a large Dutch oven over medium heat and render until crisp, about 6-8 minutes.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, leaving rendered fat in the pot.
3. Add diced onion and celery to the bacon fat and sauté until translucent, about 5 minutes.
4. Stir in minced garlic and cook until fragrant, about 30 seconds.
5. Pour in fish stock and bring to a simmer over medium-high heat.
6. Add diced potatoes and simmer until fork-tender, about 12-15 minutes.
7. Stir in fresh corn kernels and cook for 3 minutes until bright yellow and tender.
8. Reduce heat to low and stir in heavy cream, butter, thyme leaves, and smoked paprika.
9. Gently fold in salmon cubes and simmer until just cooked through, about 4-5 minutes (salmon should flake easily with a fork).
10. Season with kosher salt and freshly ground black pepper to taste.
11. Ladle into bowls and garnish with reserved bacon and fresh chives.

Buttery salmon chunks melt into the creamy base, while sweet corn adds pops of texture. Serve it with crusty sourdough for dipping, or make it extra special with a drizzle of chili oil for heat.

Mediterranean Salmon Salad

Sear that salmon, toss those greens—this Mediterranean Salmon Salad brings coastal vibes straight to your table. Think flaky fish, briny olives, and a zesty lemon-herb vinaigrette that’s pure sunshine in a bowl. Ready in under 30 minutes, it’s the vibrant, protein-packed lunch you’ll crave all week.

Ingredients

– 2 (6-ounce) wild-caught salmon fillets, skin-on
– 1 tablespoon extra-virgin olive oil
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 5 ounces baby arugula
– ½ cup pitted Kalamata olives, halved
– ¼ cup thinly sliced red onion
– ¼ cup crumbled feta cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon dried oregano

Instructions

1. Pat the salmon fillets completely dry with paper towels to ensure a crisp sear.
2. Brush both sides of the salmon with extra-virgin olive oil and season evenly with fine sea salt and freshly cracked black pepper.
3. Heat a cast-iron skillet over medium-high heat until droplets of water sizzle upon contact.
4. Place the salmon skin-side down in the hot skillet and cook undisturbed for 5 minutes to develop a golden crust.
5. Flip the salmon using a fish spatula and cook for another 3–4 minutes until the internal temperature reaches 125°F for medium-rare.
6. Transfer the salmon to a plate and let it rest for 5 minutes to allow juices to redistribute.
7. While the salmon rests, combine baby arugula, halved Kalamata olives, thinly sliced red onion, and crumbled feta cheese in a large salad bowl.
8. Whisk together freshly squeezed lemon juice and dried oregano in a small bowl to create the vinaigrette.
9. Flake the rested salmon into large chunks using a fork, discarding the skin if desired.
10. Gently toss the salad with the lemon-oregano vinaigrette until evenly coated.
11. Arrange the flaked salmon over the dressed salad and serve immediately.

That flaky salmon melts into the peppery arugula, while the briny olives and sharp feta create a salty-savory contrast. Drizzle any remaining pan juices over the top for an extra layer of richness, or stuff it into a warm pita for a handheld feast.

Salmon Stuffed Bell Peppers

Searched for that perfect weeknight dinner that feels fancy but comes together fast? Salmon Stuffed Bell Peppers deliver—flaky fish, vibrant peppers, and creamy cheese in one impressive, low-carb package. Seriously, your sheet pan is about to do all the work.

Ingredients

– 4 large red bell peppers, halved lengthwise and seeded
– 1 lb wild-caught salmon fillet, skin removed and finely diced
– 1 cup cooked quinoa, cooled
– ½ cup crème fraîche
– ¼ cup finely grated Parmigiano-Reggiano cheese
– 2 tbsp extra-virgin olive oil
– 1 tbsp fresh dill, minced
– 1 tsp lemon zest, finely grated
– ½ tsp smoked paprika
– Kosher salt and freshly cracked black pepper, to season

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Arrange the bell pepper halves on the prepared baking sheet, cut sides up.
3. In a large mixing bowl, combine the diced salmon, cooled quinoa, crème fraîche, Parmigiano-Reggiano, olive oil, dill, lemon zest, and smoked paprika.
4. Season the mixture generously with kosher salt and freshly cracked black pepper, then fold gently until just combined—Tip: Avoid overmixing to keep the salmon tender.
5. Divide the salmon-quinoa filling evenly among the bell pepper halves, pressing lightly to pack.
6. Roast in the preheated oven for 22–25 minutes, until the peppers are tender-crisp and the salmon is opaque.
7. Switch the oven to broil on high and broil for 2–3 minutes, until the tops are golden—Tip: Watch closely to prevent burning under the broiler.
8. Remove from the oven and let rest for 5 minutes before serving—Tip: Resting allows the filling to set for cleaner slices.
Now you’ve got tender-crisp peppers hugging a savory, flaky filling with bright pops of lemon and dill. Nestle these beside a simple arugula salad or top with extra crème fraîche and fresh herbs for a restaurant-worthy plate.

Salmon and Avocado Sushi Rolls

Forget complicated sushi bars—these salmon avocado rolls bring restaurant-quality sushi straight to your kitchen. Fresh, vibrant, and surprisingly simple to master, they’re perfect for impressing guests or treating yourself. Follow these steps for flawless rolls every single time.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 ¼ cups filtered water
• 2 tablespoons seasoned rice vinegar
• 4 ounces sashimi-grade salmon fillet, skin removed
• 1 ripe Hass avocado, sliced into ¼-inch strips
• 2 sheets nori seaweed
• 1 tablespoon toasted sesame seeds
• 2 teaspoons wasabi paste
• ¼ cup low-sodium soy sauce
• 1 teaspoon pickled ginger

Instructions

1. Combine rinsed sushi rice and filtered water in a rice cooker; cook according to manufacturer’s instructions until grains are tender and liquid is fully absorbed.
2. Transfer hot rice to a wooden hangiri or large glass bowl; drizzle with seasoned rice vinegar while using a slicing motion with a rice paddle to cool and season evenly—this prevents mushiness.
3. Place one nori sheet shiny-side down on a bamboo sushi mat lined with plastic wrap.
4. Spread half the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
5. Sprinkle half the toasted sesame seeds evenly over the rice layer.
6. Arrange half the sashimi-grade salmon and avocado strips horizontally across the center of the rice.
7. Lift the mat’s edge closest to you; roll firmly over the filling, tucking ingredients tightly with your fingertips to create a compact cylinder.
8. Continue rolling until the nori seals completely; apply gentle pressure along the roll’s length to secure its shape.
9. Repeat steps 3–8 with remaining ingredients.
10. Use a sharp, wet knife to slice each roll into 8 even pieces, wiping the blade clean between cuts for neat edges.
11. Serve immediately with wasabi paste, low-sodium soy sauce, and pickled ginger on the side.

Glossy nori encases tender salmon and creamy avocado, creating a textural contrast that’s both refreshing and satisfying. The subtle tang of seasoned rice balances the rich fish, while toasted sesame seeds add a nutty crunch. For a stunning presentation, arrange slices on a slate board with edible flowers or pair with a crisp Junmai Daiginjo sake to elevate the experience.

Easy Salmon Quiche

Nailing brunch just got simpler with this elegant salmon quiche. Perfectly flaky crust cradles rich, savory filling that bakes up golden. Seriously impressive results with minimal effort—your new weekend staple awaits.

Ingredients

• 1 pre-made pie crust, chilled
• 6 ounces wild-caught salmon fillet, skin removed
• 1 tablespoon extra virgin olive oil
• 1/2 cup crème fraîche
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1/2 cup Gruyère cheese, finely grated
• 2 tablespoons fresh dill, minced
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon sea salt flakes
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon unsalted butter, cubed

Instructions

1. Preheat oven to 375°F and place rack in center position.
2. Unroll chilled pie crust into 9-inch tart pan, pressing firmly into edges.
3. Prick crust bottom thoroughly with fork to prevent bubbling.
4. Line crust with parchment paper and fill with pie weights or dried beans.
5. Blind bake crust for 15 minutes until edges appear lightly golden.
6. Carefully remove parchment and weights, then return crust to oven for 5 more minutes.
7. Pat salmon fillet dry with paper towels to ensure proper searing.
8. Heat olive oil in skillet over medium-high heat until shimmering.
9. Sear salmon 2-3 minutes per side until external layer turns opaque but center remains rare.
10. Flake cooked salmon into large chunks using two forks, discarding any bones.
11. Whisk together crème fraîche, beaten eggs, and whole milk until emulsified.
12. Fold in grated Gruyère, minced dill, nutmeg, sea salt, and black pepper.
13. Gently incorporate salmon chunks while maintaining their structural integrity.
14. Pour filling into par-baked crust, distributing salmon evenly throughout.
15. Dot surface with cubed butter for enhanced browning and richness.
16. Bake 25-30 minutes until center barely jiggles when shaken and top develops golden-brown spots.
17. Cool quiche on wire rack for 15 minutes to allow filling to set properly.

Creamy custard contrasts beautifully with flaky salmon chunks and buttery crust. The Gruyère adds nutty depth while fresh dill provides bright herbal notes. Serve warm slices alongside a crisp arugula salad dressed with lemon vinaigrette for perfect textural balance.

Salmon and White Bean Stew

Craving something cozy but crave-worthy? This salmon and white bean stew delivers restaurant-quality flavor with minimal effort. Get ready for the most satisfying bowl of your week.

Ingredients

– 1 lb wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 2 tbsp extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 2 cups low-sodium chicken broth
– 1 (15 oz) can cannellini beans, rinsed and drained
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 1 tsp smoked paprika
– ½ tsp crushed red pepper flakes
– ¼ cup heavy cream
– 2 tbsp fresh lemon juice
– ¼ cup fresh parsley, chopped
– Kosher salt and freshly ground black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season salmon cubes generously with kosher salt and black pepper on all sides.
3. Sear salmon for 90 seconds per side until golden-brown crust forms, then transfer to a plate.
4. Add diced onion to the pot and sauté for 4 minutes until translucent.
5. Stir in minced garlic and cook for 45 seconds until fragrant.
6. Sprinkle smoked paprika and red pepper flakes over onion mixture, toasting for 30 seconds.
7. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
8. Add cannellini beans and fire-roasted tomatoes with their juices.
9. Bring stew to a gentle boil, then reduce heat to maintain a steady simmer.
10. Simmer uncovered for 12 minutes to allow flavors to meld.
11. Gently return seared salmon to the pot, nestling pieces into the liquid.
12. Cook for 3-4 minutes until salmon is just cooked through and flakes easily.
13. Stir in heavy cream to create a luxurious, velvety broth.
14. Remove from heat and fold in fresh lemon juice and chopped parsley.
15. Season with additional salt and pepper if needed.

Now you’ve got a stew with perfectly flaky salmon and creamy beans in every bite. Nothing beats the silky texture against the smoky tomato broth. Try serving it over creamy polenta or with crusty bread for maximum comfort.

Savory Salmon Breakfast Muffins

Tired of boring breakfasts? Transform your morning with these protein-packed salmon muffins. They’re meal-prep magic that delivers gourmet flavor in minutes.

Ingredients

– 1 cup cooked wild-caught salmon, flaked
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup almond flour
– 1/4 cup full-fat Greek yogurt
– 2 tbsp clarified butter, melted
– 1 tbsp fresh dill, finely chopped
– 1 tsp baking powder
– 1/2 tsp smoked paprika
– 1/4 tsp sea salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and grease a standard muffin tin with clarified butter.
2. Combine flaked salmon, almond flour, baking powder, smoked paprika, sea salt, and black pepper in a large mixing bowl.
3. In a separate bowl, whisk together lightly beaten eggs, Greek yogurt, and melted clarified butter until fully emulsified.
4. Gently fold the wet ingredients into the dry mixture until just combined—do not overmix to maintain a tender crumb.
5. Stir in finely chopped fresh dill for aromatic freshness.
6. Divide the batter evenly among 8 muffin cups, filling each 3/4 full.
7. Bake at 375°F for 18–20 minutes, until the tops are golden brown and a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack—this prevents steaming and maintains texture.
9. Serve warm or store in an airtight container for up to 3 days.

Keep these muffins flaky on the inside with a perfectly crisp exterior. The smoked paprika adds subtle warmth that complements the rich salmon. For an elegant twist, top with a dollop of herbed crème fraîche and microgreens.

Salmon and Spinach Frittata

Tired of boring breakfasts? Transform your morning with this protein-packed salmon and spinach frittata that delivers restaurant-quality results in your own kitchen. This elegant dish combines rich flavors with effortless preparation for a meal that impresses any time of day.

Ingredients

– 6 pasture-raised eggs, lightly beaten
– 4 ounces wild-caught salmon fillet, skin removed, cut into ½-inch cubes
– 1 cup fresh spinach leaves, stems removed
– ¼ cup heavy cream
– 2 tablespoons clarified butter
– 1 small shallot, finely minced
– ¼ cup crumbled feta cheese
– 1 tablespoon fresh dill, chopped
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position a rack in the center position.
2. Heat an oven-safe 10-inch skillet over medium heat for 2 minutes until properly heated.
3. Add clarified butter to the skillet and swirl to coat the entire surface evenly.
4. Sauté minced shallot for 90 seconds until translucent and fragrant, stirring constantly with a wooden spoon.
5. Add salmon cubes and cook for 3 minutes, turning once, until the exterior turns opaque.
6. Incorporate spinach leaves and cook for 60 seconds until just wilted, gently folding with the salmon mixture.
7. In a separate bowl, whisk together beaten eggs, heavy cream, kosher salt, and black pepper for 45 seconds until fully emulsified.
8. Pour the egg mixture evenly over the salmon and spinach in the skillet, tilting to distribute uniformly.
9. Sprinkle crumbled feta cheese and fresh dill across the surface without stirring.
10. Cook on the stovetop for 4 minutes until the edges begin to set and pull away from the pan.
11. Transfer the skillet to the preheated oven and bake for 12-14 minutes until the center is fully set and the top displays golden spots.
12. Remove from oven and let rest for 5 minutes to allow the proteins to relax before slicing.
13. Run a flexible spatula around the edges and slide the frittata onto a cutting board.
14. Cut into 6 equal wedges using a sharp chef’s knife for clean slices. Velvety eggs cradle tender salmon flakes while spinach adds earthy balance against the briny feta. Serve warm with a crisp arugula salad or at room temperature for elegant brunch entertaining—the delicate herb notes shine brightest when slightly cooled.

Honey Mustard Salmon Sliders

Here’s the ultimate weeknight hero that transforms basic salmon into crave-worthy sliders. Honey mustard glaze caramelizes beautifully while pillowy brioche buns soak up every delicious drop.

Ingredients

– 1 lb wild-caught salmon fillet, skin removed and cut into 4 equal portions
– 2 tbsp Dijon mustard
– 2 tbsp raw honey
– 1 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp fine sea salt
– 4 brioche slider buns, split
– 2 tbsp unsalted butter, clarified
– ¼ cup microgreens
– 2 tbsp crème fraîche
– 1 tbsp fresh dill, finely chopped

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon portions completely dry with paper towels to ensure proper searing.
3. Whisk together Dijon mustard, raw honey, extra virgin olive oil, smoked paprika, garlic powder, and fine sea salt in a small bowl until emulsified.
4. Brush both sides of salmon portions generously with the honey mustard mixture, reserving 1 tablespoon for finishing.
5. Arrange salmon on prepared baking sheet and bake for 12-14 minutes until internal temperature reaches 125°F for medium-rare.
6. While salmon bakes, brush cut sides of brioche slider buns with clarified butter.
7. Toast buns in a dry skillet over medium heat for 90 seconds per side until golden brown and crisp.
8. Remove salmon from oven when thermometer reads 125°F and let rest for 3 minutes to allow juices to redistribute.
9. Spread bottom buns with crème fraîche using the back of a spoon for even coverage.
10. Place one salmon portion on each bottom bun, then drizzle with reserved honey mustard glaze.
11. Top with microgreens and sprinkle with fresh dill before capping with top buns.
12. Serve immediately while salmon is warm and buns maintain their crisp texture. Vibrant salmon flakes contrast with creamy crème fraîche while the honey mustard provides sweet heat that cuts through the rich brioche. These sliders shine as elegant appetizers or stack them high for a stunning main course presentation.

Warm Salmon and Couscous Soup

Melt away the autumn chill with this soul-warming salmon and couscous soup. Master the art of layered flavors by searing salmon until crispy, then building a fragrant broth that cradles pearl couscous. Transform simple ingredients into a restaurant-worthy bowl in under 30 minutes.

Ingredients

– 1 lb wild-caught salmon fillet, skin-on, cut into 1-inch cubes
– 2 tbsp extra virgin olive oil
– 1 cup yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup pearl couscous
– 4 cups chicken bone broth
– 1 cup heavy cream
– 1 lemon, juiced
– 2 tbsp fresh dill, chopped
– 1 tsp smoked paprika
– Kosher salt and freshly ground black pepper

Instructions

1. Pat salmon cubes completely dry with paper towels and season all sides with kosher salt and black pepper.
2. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place salmon skin-side down and sear for 3 minutes until skin is crispy and golden brown.
4. Flip salmon and cook for 1 additional minute, then transfer to a clean plate.
5. Add diced onion to the same pot and sauté for 4 minutes until translucent and lightly caramelized.
6. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
7. Pour in pearl couscous and toast for 2 minutes, stirring constantly, until lightly golden.
8. Add chicken bone broth and bring to a rolling boil over high heat.
9. Reduce heat to medium-low, cover, and simmer for 8 minutes until couscous is al dente.
10. Whisk in heavy cream and smoked paprika until fully incorporated.
11. Gently return seared salmon to the pot, including any accumulated juices.
12. Simmer uncovered for 3 minutes until salmon is just cooked through but still moist.
13. Remove from heat and stir in fresh lemon juice and chopped dill.
14. Season with additional kosher salt and freshly ground black pepper as needed.

Each spoonful delivers creamy pearl couscous that pops between your teeth, while flaky salmon melts into the rich broth. Elevate this comforting bowl with a drizzle of chili oil or serve alongside crusty sourdough for dipping into the velvety base.

Salmon Pesto Pasta Salad

Elevate your lunch game with this vibrant salmon pesto pasta salad. Everything comes together in under 30 minutes for maximum flavor payoff. Get ready to impress with minimal effort.

Ingredients

– 8 ounces fusilli pasta
– 12 ounces wild-caught salmon fillet, skin removed
– 1 tablespoon extra-virgin olive oil
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
– ¾ cup basil pesto
– 1 cup cherry tomatoes, halved
– ½ English cucumber, finely diced
– ¼ cup pine nuts, toasted
– 2 tablespoons fresh lemon juice
– ¼ cup shaved Parmesan cheese

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander and immediately rinse with cold water to stop the cooking process.
4. Pat salmon fillet dry with paper towels and season both sides with kosher salt and freshly cracked black pepper.
5. Heat extra-virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
6. Place salmon in the hot skillet and sear for 4-5 minutes until the bottom develops a golden crust.
7. Flip salmon and cook for another 3-4 minutes until the internal temperature reaches 125°F for medium-rare.
8. Transfer salmon to a cutting board and let rest for 5 minutes to allow juices to redistribute.
9. Flake the rested salmon into large chunks using two forks.
10. In a large mixing bowl, combine cooled pasta, flaked salmon, basil pesto, halved cherry tomatoes, and diced cucumber.
11. Gently fold in toasted pine nuts and fresh lemon juice until all ingredients are evenly coated.
12. Top with shaved Parmesan cheese and serve immediately.

Glistening pesto clings to every curve of the fusilli while the salmon provides luxurious flakes that melt on the tongue. The cucumber offers a crisp counterpoint to the rich pesto, creating perfect textural harmony. Serve this chilled in mason jars for a portable picnic or heap it onto a platter for your next backyard gathering.

Sun-Dried Tomato and Salmon Risotto

Yield restaurant-quality elegance in your own kitchen with this creamy risotto. You’ll master the perfect al dente rice while the salmon develops a gorgeous sear. This dish transforms simple ingredients into pure luxury.

Ingredients

– 1 cup Arborio rice
– 4 cups homemade chicken stock, kept at a gentle simmer
– 1 lb wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– ½ cup sun-dried tomatoes in olive oil, thinly sliced
– 1 medium shallot, finely minced
– 2 cloves garlic, microplaned
– ½ cup dry white wine
– ¼ cup clarified butter
– ½ cup Parmigiano-Reggiano, freshly grated
– 2 tbsp fresh basil, chiffonaded
– Kosher salt to season
– Freshly cracked black pepper to season

Instructions

1. Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add minced shallot and cook for 3-4 minutes until translucent but not browned.
3. Stir in Arborio rice and toast for 90 seconds, coating each grain in butter until fragrant.
4. Pour in dry white wine and cook while stirring constantly until completely absorbed, about 2 minutes.
5. Add one ladle of simmering chicken stock and stir continuously until liquid is fully absorbed before adding the next ladle. (Tip: Maintain the rice at a steady simmer—never a rolling boil—to develop creaminess without breaking the grains.)
6. Continue adding stock one ladle at a time, stirring constantly, for 18-20 minutes until rice is al dente with a slight bite.
7. Meanwhile, season salmon cubes generously with kosher salt and freshly cracked black pepper.
8. Heat a separate skillet over high heat until smoking hot, then sear salmon cubes for 45 seconds per side until golden with a rare center.
9. Fold seared salmon, sun-dried tomatoes, and microplaned garlic into the risotto during the final 2 minutes of cooking.
10. Remove risotto from heat and vigorously stir in Parmigiano-Reggiano until melted and creamy. (Tip: The residual heat will melt the cheese perfectly—adding it off the heat prevents graininess.)
11. Let risotto rest off heat for 2 minutes to allow flavors to meld and texture to set.
12. Garnish with chiffonaded basil and an extra grating of Parmigiano-Reggiano. (Tip: Serve immediately—risotto continues to absorb liquid and thicken as it sits.)

Luxuriate in the contrast between the firm salmon and creamy rice that defines this dish. The sun-dried tomatoes provide bursts of intense sweetness against the savory Parmesan backdrop. For a stunning presentation, serve in shallow bowls with extra basil scattered over the top.

Maple Glazed Salmon Skewers

Toss your boring salmon routine aside—these skewers deliver sticky-sweet perfection in under 30 minutes. Fire up the grill for caramelized edges and flaky centers that’ll have everyone begging for the recipe. Trust us, this is the weeknight upgrade you’ve been craving.

Ingredients

• 1.5 lbs wild-caught salmon fillets, skin removed, cut into 1.5-inch cubes
• 1/4 cup pure maple syrup (Grade A Amber)
• 2 tbsp tamari (gluten-free soy sauce alternative)
• 1 tbsp freshly squeezed lime juice
• 2 tsp toasted sesame oil
• 1 tsp freshly grated ginger root
• 1/2 tsp crushed red pepper flakes
• 1 tbsp avocado oil (high-smoke point)
• 2 tbsp thinly sliced scallions, for garnish
• 1 tsp toasted white sesame seeds, for garnish

Instructions

1. Preheat your grill to 425°F, ensuring grates are clean and lightly oiled to prevent sticking.
2. Whisk together maple syrup, tamari, lime juice, sesame oil, grated ginger, and red pepper flakes in a small saucepan until fully emulsified.
3. Simmer the glaze over medium heat for 3–4 minutes until slightly thickened—it should coat the back of a spoon without running off immediately.
4. Thread salmon cubes onto soaked wooden skewers, leaving 1/4-inch gaps between pieces for even heat circulation.
5. Brush skewers lightly with avocado oil on all sides to promote browning and prevent drying.
6. Grill skewers for 3 minutes over direct heat, then rotate 90 degrees to create cross-hatch marks.
7. Flip skewers using tongs and grill for another 2 minutes until flesh turns opaque around the edges.
8. Brush skewers generously with glaze using a silicone pastry brush, reserving 2 tablespoons for final plating.
9. Grill for 1 additional minute until glaze bubbles and caramelizes—watch closely to avoid burning.
10. Transfer skewers to a cooling rack set over a sheet pan; this prevents steaming and keeps the crust crisp.
11. Drizzle with reserved glaze and garnish with scallions and sesame seeds before serving.

Perfectly charred edges give way to moist, buttery flakes that melt against the sweet-spicy glaze. Serve these skewers over coconut jasmine rice with quick-pickled cucumbers for a vibrant contrast, or chop the salmon into grain bowls for next-day lunches that defy desk-dining monotony.

Asian-Style Salmon Lettuce Wraps

Elevate your weeknight dinner game with these vibrant Asian-Style Salmon Lettuce Wraps. Every bite delivers flaky, sesame-glazed salmon wrapped in crisp butter lettuce cups. Expect restaurant-quality results in under 30 minutes—perfect for busy foodies craving bold flavors.

Ingredients

– 1 lb wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 2 tbsp toasted sesame oil
– 3 tbsp tamari (gluten-free soy sauce)
– 1 tbsp freshly grated ginger root
– 2 cloves garlic, finely minced
– 1 tsp gochujang (Korean chili paste)
– 1 tbsp rice vinegar
– 1 tsp honey
– 8 large butter lettuce leaves, carefully separated
– 1/4 cup thinly sliced scallions
– 2 tbsp toasted sesame seeds
– 1/4 cup fresh cilantro leaves

Instructions

1. Preheat a large non-stick skillet over medium-high heat (375°F surface temperature).
2. Whisk together toasted sesame oil, tamari, freshly grated ginger root, finely minced garlic, gochujang, rice vinegar, and honey in a medium bowl until fully emulsified.
3. Pat dry the wild-caught salmon cubes with paper towels to ensure proper searing.
4. Add salmon cubes to the hot skillet in a single layer, searing for 90 seconds per side until golden brown crust forms.
5. Reduce heat to medium-low (300°F) and pour the prepared sauce over the salmon.
6. Gently toss salmon in the sauce, cooking for 3-4 minutes until sauce thickens and coats each piece evenly.
7. Arrange butter lettuce leaves on a serving platter as individual cups.
8. Spoon the glazed salmon mixture evenly among the lettuce cups using a slotted spoon to drain excess sauce.
9. Garnish each wrap with thinly sliced scallions, toasted sesame seeds, and fresh cilantro leaves.
10. Serve immediately while the lettuce remains crisp and the salmon warm.

What makes these wraps exceptional is the textural contrast between the flaky, glazed salmon and the cool, crisp lettuce. The sweet-spicy sauce clings perfectly to each salmon cube, while the fresh herbs provide bright counterpoints. For a stunning presentation, arrange on a wooden board with extra garnishes for DIY assembly—ideal for entertaining or meal prep that actually excites.

Salmon and Sweet Potato Hash

You need this salmon and sweet potato hash in your life. Crispy-edged sweet potatoes meet flaky salmon and runny eggs for the ultimate savory breakfast that’ll make you look forward to mornings. Seriously, this dish is about to become your new weekend obsession.

Ingredients

– 1 lb skinless wild-caught salmon fillet, cut into 1-inch cubes
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 large yellow onion, finely diced
– 3 tbsp clarified butter
– 4 pasture-raised eggs, lightly beaten
– 2 tbsp fresh dill, finely chopped
– 1 tsp smoked paprika
– ½ tsp freshly cracked black pepper
– ½ tsp fine sea salt

Instructions

1. Heat 2 tablespoons of clarified butter in a large cast-iron skillet over medium-high heat until shimmering but not smoking.
2. Add diced sweet potatoes in a single layer and cook undisturbed for 4 minutes to develop a golden-brown crust.
3. Flip sweet potatoes and continue cooking for another 4 minutes until tender when pierced with a fork but still holding their shape.
4. Push sweet potatoes to one side of the skillet and add remaining tablespoon of clarified butter to the empty space.
5. Add finely diced yellow onion and sauté for 3 minutes until translucent and fragrant.
6. Incorporate sweet potatoes with onions and create a well in the center of the skillet.
7. Place salmon cubes in the center well and sprinkle with smoked paprika, fine sea salt, and freshly cracked black pepper.
8. Cook salmon for 2 minutes per side until opaque on the outside but still slightly translucent in the center.
9. Gently fold salmon into the sweet potato mixture, being careful not to break up the fish chunks.
10. Pour lightly beaten eggs evenly over the hash and let set for 30 seconds before stirring to create soft curds.
11. Remove skillet from heat when eggs are just set but still glossy, about 2 minutes total cooking time.
12. Fold in finely chopped fresh dill just before serving to preserve its delicate flavor.
Crunchy sweet potato cubes provide textural contrast against the silky salmon and creamy eggs. Consider serving this hash in individual cast-iron skillets straight from the oven for dramatic presentation, or top with microgreens for added freshness and color.

Conclusion

Now you have 21 quick, tasty salmon recipes perfect for busy days! From simple salads to hearty patties, these dishes make weeknight dinners effortless and delicious. We’d love to hear which recipes become your family favorites—leave a comment below! Don’t forget to pin this article on Pinterest to save these ideas for your next meal planning session. Happy cooking!