19 Delectable Fancy Salmon Recipes for Elegant Dining

Oh, the elegance of salmon! Whether you’re hosting a dinner party or simply elevating a weeknight meal, these 19 fancy salmon recipes transform this versatile fish into stunning culinary creations. From herb-crusted fillets to citrus-glazed delights, discover impressive dishes that will make any dining experience feel special. Let’s dive into these delectable recipes that promise to delight your palate and impress your guests.

Creamy Garlic Butter Tuscan Salmon

Let’s create a restaurant-quality salmon dish that’s surprisingly simple to master. Looking to impress with minimal effort? This creamy garlic butter Tuscan salmon brings elegant flavors to your weeknight table in under 30 minutes.

Ingredients

For the salmon:
– 4 (6-ounce) salmon fillets, skin removed
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper

For the sauce:
– 3 tablespoons unsalted butter
– 4 garlic cloves, minced
– 1 cup heavy cream
– ½ cup chicken broth
– 1 cup grated Parmesan cheese
– 1 cup chopped spinach
– ½ cup sun-dried tomatoes, chopped
– 1 teaspoon Italian seasoning

Instructions

1. Pat the salmon fillets completely dry with paper towels to ensure proper searing.
2. Season both sides of each fillet evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place salmon fillets in the hot skillet presentation-side down and cook undisturbed for 4 minutes.
5. Flip each fillet carefully using a spatula and cook for another 3 minutes until internal temperature reaches 125°F.
6. Transfer salmon to a clean plate and reduce heat to medium.
7. Add butter to the same skillet and let it melt completely.
8. Sauté minced garlic for 1 minute until fragrant but not browned.
9. Pour in heavy cream and chicken broth, then bring to a gentle simmer.
10. Whisk in Parmesan cheese continuously until fully melted and sauce is smooth.
11. Stir in chopped spinach, sun-dried tomatoes, and Italian seasoning.
12. Cook the sauce for 2 minutes until spinach wilts and sauce thickens slightly.
13. Return salmon fillets to the skillet and spoon sauce over them.
14. Simmer together for 1 final minute to reheat the salmon.

What makes this dish exceptional is the contrast between the flaky salmon and the velvety sauce that clings to every bite. The sun-dried tomatoes provide bursts of sweet acidity that cut through the richness, while the wilted spinach adds freshness and color. Serve this over angel hair pasta or with crusty bread to soak up every last drop of the creamy sauce.

Maple Soy Glazed Salmon with Asparagus

Perfectly glazed salmon with tender asparagus makes an elegant yet approachable weeknight dinner that comes together in under 30 minutes. Preparing this maple soy glazed salmon requires just a few simple steps that even novice cooks can master with confidence. The sweet and savory glaze caramelizes beautifully while the asparagus roasts to crisp-tender perfection alongside the fish.

Ingredients

• For the salmon and asparagus:
  • 4 (6-ounce) salmon fillets, skin-on
  • 1 pound fresh asparagus, ends trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• For the glaze:
  • 1/4 cup pure maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure proper browning.
3. Arrange the salmon fillets and asparagus spears in a single layer on the prepared baking sheet.
4. Drizzle the olive oil evenly over both the salmon and asparagus.
5. Sprinkle the kosher salt and black pepper over the salmon and asparagus.
6. Rub the seasoning and oil gently over all surfaces of the salmon and asparagus.
7. Whisk together the maple syrup, soy sauce, rice vinegar, minced garlic, and grated ginger in a small bowl.
8. Brush half of the maple soy glaze generously over the top of each salmon fillet.
9. Roast in the preheated oven for 12 minutes at 400°F.
10. Remove the baking sheet from the oven and brush the remaining glaze over the salmon.
11. Return the baking sheet to the oven and continue roasting for 3-5 minutes until the salmon flakes easily with a fork and the glaze is bubbly and caramelized.
12. Check the asparagus for doneness by piercing with a fork—it should be tender but still slightly crisp.
13. Transfer the salmon and asparagus to serving plates using a thin spatula to keep the glazed crust intact.

Flaky salmon with its sticky-sweet crust pairs wonderfully with the earthy asparagus spears. For a complete meal, serve over steamed jasmine rice to soak up the extra glaze, or add a sprinkle of sesame seeds for crunch. The contrast between the rich fish and bright, crisp vegetables makes this dish both satisfying and refreshing.

Pistachio-Crusted Salmon with Lemon Butter Sauce

Even the most novice cooks can master this elegant pistachio-crusted salmon with lemon butter sauce, which transforms simple ingredients into a restaurant-quality meal through careful layering of textures and flavors. Each step builds upon the last to create a perfectly cooked fillet with a crunchy crust and velvety sauce that will impress any dinner guest.

Ingredients

For the salmon:
4 (6-ounce) salmon fillets, skin-on
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the crust:
1/2 cup shelled pistachios, finely chopped
1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley

For the sauce:
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 minced garlic clove
2 tablespoons chopped fresh dill

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 to ensure proper crust adhesion.
3. Brush the top of each salmon fillet evenly with olive oil.
4. Sprinkle salt and black pepper evenly over the oiled salmon surfaces.
5. Combine chopped pistachios, panko breadcrumbs, Parmesan cheese, and parsley in a small bowl.
6. Press the pistachio mixture firmly onto the top of each salmon fillet, creating an even layer.
7. Bake the salmon at 400°F for 12-15 minutes until the crust is golden brown and the internal temperature reaches 125°F.
8. Melt butter in a small saucepan over medium heat while the salmon bakes.
9. Add minced garlic to the melted butter and cook for 1 minute until fragrant but not browned.
10. Remove the saucepan from heat and stir in lemon juice, lemon zest, and fresh dill.
11. Transfer the baked salmon to serving plates using a thin spatula to preserve the crust.
12. Spoon the warm lemon butter sauce around (not over) the salmon to maintain the crust’s crispness.
13. Rest the salmon for 3 minutes before serving to allow juices to redistribute evenly.
14. Serve immediately with the remaining sauce on the side.

Remarkably, the pistachio crust provides a satisfying crunch that contrasts beautifully with the salmon’s tender, flaky interior, while the bright lemon butter sauce cuts through the richness with its citrusy tang. For a complete meal, serve alongside roasted asparagus or garlic mashed potatoes, which perfectly soak up the extra sauce, or flake the leftover salmon over a bed of mixed greens for a sophisticated lunch the next day.

Herb-Crusted Salmon with Roasted Vegetable Medley

Baking a perfect herb-crusted salmon with roasted vegetables is simpler than you might think, and I’ll walk you through each step methodically. This recipe creates a crispy, flavorful crust on tender salmon while roasting vegetables to caramelized perfection in one pan. Follow these precise instructions for a restaurant-quality meal at home.

Ingredients

For the salmon:

• 4 (6-ounce) salmon fillets, skin-on
• 2 tablespoons olive oil
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the vegetables:

• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. Place broccoli florets, cherry tomatoes, sliced red bell pepper, and sliced yellow onion on the prepared baking sheet.
4. Drizzle 2 tablespoons olive oil over the vegetables.
5. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over the vegetables.
6. Toss the vegetables with your hands until evenly coated with oil and seasonings.
7. Spread the vegetables in a single layer on the baking sheet.
8. Roast the vegetables at 400°F for 15 minutes.
9. While vegetables roast, pat salmon fillets dry with paper towels. Tip: Drying the salmon helps the crust adhere better.
10. Brush the top of each salmon fillet with 2 tablespoons olive oil.
11. In a small bowl, combine 1/4 cup breadcrumbs, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 teaspoon lemon zest, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
12. Press the breadcrumb mixture evenly onto the top of each oiled salmon fillet.
13. Remove the baking sheet from the oven after 15 minutes.
14. Push the roasted vegetables to the sides of the baking sheet.
15. Place the herb-crusted salmon fillets in the center of the baking sheet. Tip: Arranging salmon in the center ensures even cooking while vegetables continue roasting.
16. Return the baking sheet to the oven.
17. Bake at 400°F for 12-15 minutes, until salmon flakes easily with a fork and crust is golden brown. Tip: Check for doneness by inserting a fork into the thickest part of the salmon – it should flake apart easily.

The salmon develops a satisfying crunch from the herb crust that contrasts beautifully with its moist, flaky interior. Serve this colorful dish straight from the baking sheet for a rustic presentation, or plate individually with lemon wedges for squeezing over the top. The roasted vegetables become sweet and tender, creating a complete meal that feels both elegant and comforting.

Miso Ginger Salmon Stir Fry

Diving into Asian-inspired weeknight dinners just got easier with this miso ginger salmon stir fry. This recipe breaks down the process into manageable steps that build flavor systematically, ensuring even cooking novices can achieve restaurant-quality results at home. Let’s walk through each stage together to create a balanced, savory-sweet dish that comes together in under 30 minutes.

Ingredients

For the marinade:
– 1/4 cup white miso paste
– 2 tbsp grated fresh ginger
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp honey

For the stir fry:
– 1 lb salmon fillets, skin removed, cut into 1-inch cubes
– 2 tbsp vegetable oil, divided
– 4 cloves garlic, minced
– 1 red bell pepper, sliced into thin strips
– 1 cup broccoli florets
– 1/2 cup sliced carrots
– 2 green onions, sliced

Instructions

1. Whisk together white miso paste, grated fresh ginger, soy sauce, rice vinegar, and honey in a medium bowl until smooth.
2. Add salmon cubes to the marinade, tossing gently to coat each piece completely, then let sit for 10 minutes at room temperature.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
4. Add minced garlic and cook for 30 seconds until fragrant but not browned.
5. Add marinated salmon cubes in a single layer, reserving excess marinade in the bowl.
6. Cook salmon for 2 minutes without moving to develop a golden crust on one side.
7. Flip each salmon piece using tongs and cook for another 2 minutes until opaque around the edges but still slightly translucent in the center.
8. Transfer salmon to a clean plate using a slotted spoon, leaving any oil and garlic in the skillet.
9. Add remaining 1 tablespoon vegetable oil to the same skillet over medium-high heat.
10. Add sliced red bell pepper, broccoli florets, and sliced carrots, stirring constantly for 4 minutes until vegetables are crisp-tender.
11. Pour reserved marinade into the skillet with vegetables, stirring to combine.
12. Return cooked salmon to the skillet, gently folding it into the vegetable mixture.
13. Cook for 1 final minute until salmon is cooked through and sauce has thickened slightly.
14. Remove from heat and sprinkle with sliced green onions.

Combining flaky salmon with crisp-tender vegetables creates wonderful textural contrast, while the miso-ginger sauce delivers umami depth with subtle sweetness. Consider serving this stir fry over cauliflower rice for a low-carb option or alongside jasmine rice to soak up every drop of the flavorful sauce.

Salmon en Croûte with Spinach and Mushroom Filling

Deliciously elegant yet surprisingly approachable, salmon en croûte transforms simple ingredients into an impressive centerpiece. During this methodical preparation, we’ll encase a tender salmon fillet and savory filling within golden, flaky pastry. Follow each step precisely to achieve restaurant-quality results in your own kitchen.

Ingredients

• For the filling:
  • 1 lb salmon fillet, skin removed
  • 2 cups fresh spinach
  • 8 oz cremini mushrooms, sliced
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup cream cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper
• For the assembly:
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat for 1 minute until shimmering.
3. Add sliced mushrooms and cook for 6-8 minutes until browned and moisture evaporates.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add fresh spinach and cook for 2-3 minutes until completely wilted.
6. Transfer the mushroom-spinach mixture to a bowl and let cool for 5 minutes.
7. Mix in cream cheese, salt, and pepper until fully combined.
8. Pat the salmon fillet dry with paper towels and season both sides with additional salt.
9. Roll out the puff pastry sheet to a 12×14-inch rectangle on a floured surface.
10. Spread the mushroom-spinach mixture evenly over the center third of the pastry.
11. Place the salmon fillet directly on top of the vegetable mixture.
12. Brush the exposed pastry edges with beaten egg using a pastry brush.
13. Fold the pastry over the salmon, pressing edges firmly to seal.
14. Trim any excess pastry and crimp the edges with a fork to ensure a tight seal.
15. Brush the entire pastry surface with the remaining beaten egg.
16. Cut three 1-inch slits in the top crust to allow steam to escape.
17. Bake for 25-30 minutes until the pastry is golden brown and puffed.
18. Let rest for 10 minutes before slicing to allow juices to redistribute.

This dish achieves a wonderful contrast between the flaky, buttery crust and the moist, perfectly cooked salmon. The earthy mushrooms and spinach create a savory filling that complements the rich fish beautifully. Try serving thick slices alongside roasted asparagus or a simple green salad for a complete meal that’s sure to impress guests.

Citrus Dill Cured Gravlax

Now, let’s create a stunning gravlax that will impress your guests with minimal effort. This citrus dill cured salmon requires patience but delivers restaurant-quality results perfect for brunch or elegant appetizers. You’ll be amazed at how simple ingredients transform raw salmon into a silky, flavorful delicacy.

Ingredients

For the cure mixture:

• 1/2 cup kosher salt
• 1/4 cup granulated sugar
• 1 tablespoon cracked black peppercorns
• 2 tablespoons fresh dill, finely chopped
• Zest of 1 orange
• Zest of 1 lemon

For the salmon:

• 1 pound fresh salmon fillet, skin-on
• 2 tablespoons vodka

Instructions

1. Combine 1/2 cup kosher salt, 1/4 cup granulated sugar, 1 tablespoon cracked black peppercorns, 2 tablespoons fresh dill, orange zest, and lemon zest in a medium bowl.
2. Pat the 1-pound salmon fillet completely dry with paper towels, checking that all scales are removed from the skin side.
3. Brush 2 tablespoons vodka evenly over the flesh side of the salmon to help the cure penetrate and inhibit bacterial growth.
4. Press the cure mixture firmly onto all sides of the salmon flesh, creating an even 1/4-inch thick layer that completely covers the surface.
5. Wrap the cured salmon tightly in plastic wrap, then wrap again in a second layer to prevent leakage.
6. Place the wrapped salmon in a baking dish and set another dish on top, weighing it down with 2-3 heavy cans to apply even pressure.
7. Refrigerate the weighted salmon at 38°F for exactly 48 hours, flipping the package every 12 hours to redistribute the liquid that forms.
8. Unwrap the salmon and rinse thoroughly under cold running water to remove all visible cure mixture.
9. Pat the gravlax completely dry with fresh paper towels until the surface feels smooth and slightly firm.
10. Slice the gravlax thinly against the grain at a 30-degree angle using a sharp knife, wiping the blade between cuts for cleaner slices.

Finished gravlax boasts a firm yet yielding texture that melts delicately on the tongue. The bright citrus notes dance with the earthy dill, creating a sophisticated balance that elevates simple crackers or bagels. Try serving thin slices draped over cucumber rounds with a dollop of crème fraîche for an elegant presentation that showcases the salmon’s beautiful coral color.

Salmon Carpaccio with Avocado Mousse

Perfectly elegant yet surprisingly simple to prepare, this salmon carpaccio with avocado mousse transforms fresh ingredients into a restaurant-worthy appetizer. Preparing paper-thin salmon slices requires just a few key techniques that ensure beautiful presentation and delicate texture. Follow these methodical steps to create a dish that impresses with both visual appeal and balanced flavors.

Ingredients

For the salmon preparation:

• 8 oz fresh salmon fillet, skin removed
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/4 tsp sea salt

For the avocado mousse:

• 1 ripe avocado
• 2 tbsp Greek yogurt
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/8 tsp black pepper

For garnish:

• 1 tbsp capers
• 1 tbsp fresh dill, chopped
• 1 tsp microgreens

Instructions

1. Place the salmon fillet in the freezer for 20 minutes until firm but not frozen solid.
2. Remove the salmon from freezer and slice against the grain into 1/8-inch thick pieces using a sharp chef’s knife.
3. Arrange the salmon slices in a single layer on a chilled serving plate, slightly overlapping them.
4. Drizzle 1 tablespoon olive oil evenly over the salmon slices.
5. Sprinkle 1/4 teaspoon sea salt uniformly across the salmon.
6. Squeeze 1 teaspoon lemon juice over the arranged salmon.
7. Cut the ripe avocado in half, remove the pit, and scoop the flesh into a food processor.
8. Add 2 tablespoons Greek yogurt, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the food processor.
9. Process the mixture for 45 seconds until completely smooth and creamy.
10. Transfer the avocado mousse to a piping bag fitted with a star tip.
11. Pipe small rosettes of avocado mousse between the salmon slices.
12. Sprinkle 1 tablespoon capers evenly across the dish.
13. Garnish with 1 tablespoon chopped fresh dill and 1 teaspoon microgreens.

The delicate, silky texture of the thinly sliced salmon contrasts beautifully with the creamy avocado mousse, while the briny capers and fresh dill provide bright, aromatic notes. Serve this elegant dish as a stunning starter for dinner parties or slice the salmon even thinner for canapé-sized portions on crisp crackers.

Honey Balsamic Grilled Salmon

Creating perfectly grilled salmon with a sweet-tangy glaze is simpler than you might think. Carefully pat your salmon fillets dry with paper towels to ensure even cooking and better browning, then season both sides generously with salt and black pepper.

Ingredients

For the salmon: 4 (6-ounce) salmon fillets, 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper
For the glaze: 1/4 cup balsamic vinegar, 3 tablespoons honey, 2 cloves minced garlic, 1 teaspoon Dijon mustard

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F. 2. Pat salmon fillets completely dry with paper towels. 3. Brush both sides of each fillet with 1 tablespoon olive oil. 4. Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. 5. Place salmon skin-side down on the hot grill grates. 6. Close the grill lid and cook for 4-6 minutes. 7. While salmon cooks, combine 1/4 cup balsamic vinegar, 3 tablespoons honey, 2 cloves minced garlic, and 1 teaspoon Dijon mustard in a small saucepan. 8. Bring the glaze mixture to a simmer over medium heat, stirring constantly. 9. Reduce heat to low and continue simmering for 3-5 minutes until the glaze thickens slightly. 10. Flip salmon fillets using a wide spatula. 11. Brush the cooked side generously with the honey balsamic glaze. 12. Cook for another 3-5 minutes with the grill lid closed. 13. Check for doneness by inserting a fork – the salmon should flake easily but remain moist. 14. Remove salmon from grill and brush with remaining glaze. 15. Let rest for 2 minutes before serving. Here’s what makes this dish special: the honey creates a caramelized crust that contrasts beautifully with the tender, flaky interior, while the balsamic vinegar adds just enough acidity to balance the sweetness. Try serving it over a bed of quinoa with roasted asparagus for a complete meal that looks as impressive as it tastes.

Soy Sauce and Brown Sugar Baked Salmon

Soy sauce and brown sugar baked salmon brings together sweet and savory flavors in a dish that’s both elegant and incredibly simple to prepare. Starting with a quick marinade, this recipe ensures the fish stays moist and absorbs all the delicious notes from the glaze. You’ll be amazed at how few ingredients create such a memorable meal.

Ingredients

For the marinade:

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 tsp black pepper

For the salmon:

• 1 lb salmon fillet
• 1 lemon, sliced
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F.
2. Place the salmon fillet skin-side down in a baking dish.
3. Whisk together soy sauce, brown sugar, minced garlic, olive oil, and black pepper in a small bowl until the sugar dissolves completely.
4. Pour the marinade evenly over the salmon fillet, making sure to coat all surfaces.
5. Let the salmon marinate at room temperature for exactly 15 minutes to allow the flavors to penetrate without overcooking the fish.
6. Arrange lemon slices on top of the salmon in a single layer.
7. Place the baking dish in the preheated oven and bake for 12-15 minutes.
8. Check for doneness by inserting a fork into the thickest part of the fillet—the salmon should flake easily but remain moist.
9. Remove the baking dish from the oven using oven mitts.
10. Transfer the salmon to a serving platter using a spatula.
11. Spoon any remaining pan juices over the salmon.
12. Garnish with fresh parsley before serving.

Every bite of this salmon reveals a perfect balance between the salty soy sauce and caramelized brown sugar, creating a glossy, restaurant-quality glaze. The flesh remains tender and flaky, while the lemon slices add a bright acidity that cuts through the richness. Serve it over steamed jasmine rice to soak up the extra sauce, or flake it into grain bowls with roasted vegetables for a complete meal.

Teriyaki Salmon with Sautéed Bok Choy

Here’s a straightforward method for preparing teriyaki salmon with sautéed bok choy that builds flavor systematically. Handling each component separately ensures the salmon develops a caramelized glaze while the bok choy stays crisp-tender. You’ll appreciate how the sweet-savory sauce complements the rich fish and fresh greens.

Ingredients

• For the salmon and sauce:
  • 4 salmon fillets (6 oz each)
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
• For the bok choy:
  • 2 heads baby bok choy
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F.
2. Whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 minced garlic clove in a small bowl. (Tip: Grate ginger using a microplane for maximum flavor release.)
3. Pat 4 salmon fillets completely dry with paper towels.
4. Brush half of the sauce mixture evenly over the salmon fillets.
5. Place salmon skin-side down on a parchment-lined baking sheet.
6. Bake salmon at 400°F for 12 minutes.
7. While salmon bakes, slice 2 heads of bok choy lengthwise into quarters.
8. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
9. Add bok choy cut-side down and sprinkle with 1/4 tsp salt.
10. Sear bok choy for 3 minutes without moving to develop browned edges.
11. Flip bok choy and cook for 2 more minutes until stems are fork-tender.
12. Remove salmon from oven and brush with remaining sauce. (Tip: The salmon is perfectly cooked when it flakes easily with a fork but remains moist.)
13. Serve salmon immediately alongside sautéed bok choy.

Unbelievably glossy and aromatic, this dish delivers contrasting textures between the firm, flaky salmon and crunchy bok choy stems. The teriyaki glaze caramelizes into a sticky-sweet coating that balances the bok choy’s slight bitterness. For a complete meal, serve over steamed jasmine rice to soak up the extra sauce, or add a sprinkle of sesame seeds for visual appeal.

Salmon Tartare with Capers and Shallots

Preparing salmon tartare might seem intimidating, but this elegant appetizer comes together quickly with fresh ingredients and careful knife work. Perfect for entertaining or a light meal, this recipe balances rich salmon with bright, briny flavors that will impress your guests.

Ingredients

• For the salmon mixture:
  • 8 ounces fresh, sushi-grade salmon fillet
  • 2 tablespoons capers, drained
  • 1 medium shallot
  • 1 tablespoon fresh lemon juice
• For seasoning and serving:
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fresh chives
  • Crackers or toasted baguette slices for serving

Instructions

1. Place your salmon fillet in the freezer for 15 minutes to firm up slightly, which makes for cleaner, easier cutting.
2. While salmon chills, finely mince the shallot until you have approximately 2 tablespoons.
3. Remove salmon from freezer and pat completely dry with paper towels to remove any surface moisture.
4. Using a sharp chef’s knife, cut salmon into 1/4-inch cubes, working carefully to maintain even pieces.
5. Transfer cubed salmon to a medium mixing bowl.
6. Add minced shallot, capers, lemon juice, olive oil, salt, and pepper to the salmon.
7. Gently fold all ingredients together with a rubber spatula until just combined, being careful not to overmix and break down the salmon.
8. Chop fresh chives into 1/8-inch pieces until you have 2 tablespoons.
9. Sprinkle chives over the salmon mixture and fold once more to distribute evenly.
10. Taste and adjust seasoning if needed, remembering the capers add natural saltiness.
11. Serve immediately on chilled plates with crackers or toasted baguette slices.

Keep in mind this dish showcases the delicate texture of the salmon, which should remain cool and firm against the pop of briny capers. The shallots provide subtle sharpness that balances the richness, making it perfect for serving in small lettuce cups or alongside crisp cucumber rounds for added crunch.

Conclusion

Joyful cooking awaits with these 19 elegant salmon recipes that transform simple ingredients into restaurant-worthy meals. Whether you’re hosting a dinner party or treating yourself, there’s a perfect dish for every occasion. We’d love to hear which recipes become your favorites—drop a comment below and share your culinary creations by pinning this article on Pinterest!