Dive into a world of flavor with our collection of 22 delicious salmon and smoked salmon recipes! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, we’ve got you covered with everything from simple sheet-pan meals to elegant dishes that will impress any guest. Get ready to discover your new favorite way to enjoy this versatile and nutritious fish.
Maple-Glazed Salmon with Roasted Vegetables
Gosh, I still remember the first time I tried this maple-glazed salmon at a friend’s cozy dinner party—the sweet-savory aroma had me hooked instantly, and I’ve been tweaking my own version ever since for those busy weeknights when I want something impressive without the fuss. It’s become my go-to when I need a meal that feels special but comes together with minimal cleanup, especially since I can toss the veggies right on the same pan.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 salmon fillets, about 6 ounces each
– A good glug of olive oil (about 2 tablespoons)
– A generous 1/4 cup of pure maple syrup
– 2 tablespoons of soy sauce
– A couple of minced garlic cloves
– A splash of apple cider vinegar (about 1 tablespoon)
– 1 pound of baby potatoes, halved
– 2 cups of broccoli florets
– 1 red bell pepper, sliced
– Salt and pepper, just a pinch each to start
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup—trust me, this saves so much scrubbing later!
2. In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, and apple cider vinegar until smooth to make the glaze.
3. Place the salmon fillets skin-side down on one half of the baking sheet, then brush them generously with half of the maple glaze, reserving the rest for later.
4. On the other half of the baking sheet, toss the halved baby potatoes, broccoli florets, and sliced red bell pepper with the olive oil, salt, and pepper until evenly coated—I like to spread them in a single layer so they roast nicely without steaming.
5. Roast everything in the preheated oven for 15 minutes, then pull the sheet out and brush the salmon with the remaining glaze for an extra glossy finish.
6. Return the baking sheet to the oven and roast for another 5-7 minutes, until the salmon flakes easily with a fork and the veggies are tender with crispy edges; if the potatoes need more time, you can move the salmon to a plate and let the veggies cook a bit longer.
7. Let the salmon rest for 2-3 minutes before serving to keep it juicy—this little wait makes all the difference!
You’ll love how the salmon turns out flaky and moist with that sticky-sweet crust, while the veggies get caramelized and hearty. I sometimes serve it over a bed of quinoa or with a squeeze of lemon for a bright kick, making it perfect for a simple dinner that still feels like a treat.
Smoked Salmon and Cream Cheese Bagels
Zipping through my weekend routine, I always crave something that feels special but comes together in minutes – that’s where these smoked salmon and cream cheese bagels come in. They’re my go-to for lazy Sunday brunches or when friends drop by unexpectedly, and I love how the creamy, smoky flavors instantly make any morning feel celebratory. Honestly, I’ve been known to eat these standing at the kitchen counter, savoring every bite before the day gets busy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 everything bagels (or your favorite kind)
– 8 ounces of cream cheese, softened at room temperature
– 8 ounces of thinly sliced smoked salmon
– 1 small red onion, thinly sliced into half-moons
– A couple of tablespoons of capers, drained
– A handful of fresh dill, roughly chopped
– A squeeze of fresh lemon juice (about half a lemon’s worth)
– A pinch of freshly ground black pepper
Instructions
1. Slice the 4 everything bagels in half horizontally using a serrated knife for clean cuts.
2. Toast the bagel halves in a toaster or under a broiler set to high for about 2–3 minutes, until they’re golden brown and crisp – this prevents sogginess from the cream cheese.
3. While the bagels toast, spread about 2 ounces of softened cream cheese evenly onto each toasted bagel half, covering the surface completely.
4. Layer 2 ounces of thinly sliced smoked salmon on top of the cream cheese on each bagel half, arranging it gently to cover most of the surface.
5. Scatter a few slices of red onion over the smoked salmon on each bagel half, using about a quarter of the onion total.
6. Sprinkle a teaspoon of drained capers evenly over each bagel half for a briny kick.
7. Garnish each bagel half with a pinch of roughly chopped fresh dill, distributing the handful evenly.
8. Squeeze fresh lemon juice lightly over the top of each bagel half, using about half a lemon in total.
9. Finish with a pinch of freshly ground black pepper sprinkled over each bagel half.
These bagels offer a delightful contrast: the crisp, seeded bagel gives way to the cool, creamy cheese and silky salmon, with pops of briny capers and sharp onion adding depth. Try serving them open-faced with a side of mixed greens drizzled with olive oil, or for a fun twist, stack the halves into mini sandwiches for easy grabbing at a brunch buffet – they’re always the first to disappear!
Lemon-Dill Grilled Salmon Fillets
Flipping through my recipe binder last weekend, I stumbled upon an old favorite that always saves me on busy weeknights—this lemon-dill grilled salmon. It’s one of those dishes that feels fancy but comes together with minimal fuss, perfect for when you want something light yet satisfying without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 salmon fillets, about 6 ounces each, skin-on or off based on your preference
– A generous drizzle of olive oil, about 2 tablespoons
– The zest and juice from 1 large lemon (you’ll need both!)
– A couple of garlic cloves, minced finely
– A big handful of fresh dill, chopped—about ¼ cup packed
– A splash of white wine, roughly 2 tablespoons (optional, but it adds a nice brightness)
– A pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking—this is my go-to tip for easy flipping later.
2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped dill, white wine (if using), salt, and pepper until well combined.
3. Place the salmon fillets on a plate or in a shallow dish, and pour the marinade over them, coating each piece evenly. Let them sit for 10 minutes at room temperature to soak up the flavors; don’t over-marinate, as the acid can start to “cook” the fish.
4. Transfer the salmon to the preheated grill, skin-side down if using skin-on fillets. Grill for 4-5 minutes without moving to get those nice grill marks.
5. Carefully flip the salmon using a spatula—if it sticks, give it another minute—and grill for another 4-5 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork. Watch for the color change to opaque pink; this visual cue ensures it’s perfectly cooked without drying out.
6. Remove the salmon from the grill and let it rest for 2-3 minutes on a plate to allow the juices to redistribute, keeping it moist and tender.
Mouthwatering and flaky, this salmon has a zesty kick from the lemon and a fresh herbaceous note from the dill that pairs beautifully with a simple side like quinoa or roasted asparagus. For a creative twist, I love serving it over a bed of arugula with extra lemon wedges—the slight bitterness of the greens balances the richness perfectly.
Smoked Salmon and Asparagus Quiche
Haven’t we all had those mornings where we crave something a little fancy but still want to keep things simple? I whipped up this smoked salmon and asparagus quiche last Sunday when my sister dropped by unexpectedly—it was a total hit and came together with minimal fuss. Honestly, it’s become my go‑in for brunch or a light dinner because it feels special without being complicated.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store‑bought pie crust (or homemade if you’re feeling ambitious!)
– 5 large eggs
– 1 cup of heavy cream
– A splash of whole milk, about ¼ cup
– A couple of ounces of smoked salmon, flaked into bite‑sized pieces
– A handful of fresh asparagus, trimmed and cut into 1‑inch pieces
– ½ cup of shredded Gruyère cheese
– A pinch of salt and a few cracks of black pepper
– A tablespoon of olive oil for sautéing
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat up—this helps crisp the bottom crust.
2. Roll out the pie crust and press it into a 9‑inch pie dish, then prick the bottom all over with a fork to prevent puffing.
3. In a skillet over medium heat, warm the olive oil and sauté the asparagus pieces for 4–5 minutes until they’re bright green and slightly tender.
4. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth and well combined.
5. Scatter the sautéed asparagus and flaked smoked salmon evenly over the pie crust.
6. Sprinkle the shredded Gruyère cheese on top of the asparagus and salmon.
7. Carefully pour the egg mixture over the fillings in the pie dish, ensuring it’s evenly distributed.
8. Place the quiche on the preheated baking sheet and bake for 40–45 minutes, or until the center is set and the top is golden brown.
9. Let the quiche cool on a wire rack for at least 10 minutes before slicing—this helps it hold its shape better.
10. Serve warm or at room temperature.
Delightfully creamy with a hint of smokiness from the salmon, this quiche has a tender, flaky crust that’s just perfect. I love pairing it with a simple arugula salad for a complete meal, and leftovers taste even better the next day straight from the fridge!
Pan-Seared Salmon with Garlic Herb Butter
Mondays used to be my nemesis until I discovered this pan-seared salmon with garlic herb butter—it’s my go-to for turning a hectic weeknight into something special without spending hours in the kitchen. I love how the crispy skin gives way to tender, flaky fish, and that garlicky butter sauce? Let’s just say I’ve been known to lick the plate clean (no judgment!).
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Two 6-ounce salmon fillets, skin-on
– A good pinch of kosher salt and freshly ground black pepper
– A tablespoon of olive oil
– 3 tablespoons of unsalted butter
– 3 cloves of garlic, minced
– A small handful of fresh parsley, finely chopped
– A squeeze of fresh lemon juice (about half a lemon)
Instructions
1. Pat the salmon fillets completely dry with paper towels—this is my secret for getting that perfect crispy skin!
2. Season both sides of the fillets generously with kosher salt and freshly ground black pepper.
3. Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the salmon fillets skin-side down in the hot skillet and press gently with a spatula for 10 seconds to prevent curling.
5. Cook the salmon without moving it for 5–6 minutes, until the skin is golden brown and crispy.
6. Carefully flip the fillets using a thin spatula and cook for another 3–4 minutes on the flesh side, until the internal temperature reaches 125°F for medium-rare.
7. Transfer the cooked salmon to a plate and tent loosely with foil to keep warm.
8. Reduce the skillet heat to medium-low and add 3 tablespoons of unsalted butter.
9. Once the butter melts, add 3 minced garlic cloves and cook for 1 minute, stirring constantly until fragrant but not browned.
10. Remove the skillet from the heat and stir in the chopped fresh parsley and a squeeze of lemon juice.
11. Pour the garlic herb butter sauce over the plated salmon fillets.
Looking at that golden, crispy skin glistening with garlicky butter, I’m always reminded why this dish never gets old. The salmon stays incredibly moist inside, and the herb butter adds a bright, savory punch that pairs beautifully with simple roasted veggies or a heap of fluffy rice. Sometimes I’ll toss in a handful of capers at the end for a briny twist—it’s a game-changer!
Smoked Salmon and Avocado Tartines
Sometimes the best meals are the simplest ones, and these Smoked Salmon and Avocado Tartines are my go-to when I want something elegant but effortless—perfect for a lazy weekend brunch or a quick, impressive lunch. I love how the creamy avocado plays off the smoky salmon, and it always reminds me of a cozy café I used to visit in Seattle. Let’s get started!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 slices of your favorite crusty bread, like sourdough or a rustic whole-grain loaf
– 1 ripe avocado, pitted and peeled
– A generous squeeze of fresh lemon juice, about 1 tablespoon
– A pinch of salt and a few cracks of black pepper
– 4 ounces of thinly sliced smoked salmon
– A small handful of fresh dill, roughly chopped
– A drizzle of extra-virgin olive oil, about 1 tablespoon
– Optional: a couple of capers for a briny kick
Instructions
1. Toast the 4 slices of bread in a toaster or under a broiler until golden and crisp, about 2-3 minutes per side if using a broiler—keep an eye on it to avoid burning!
2. While the bread toasts, scoop the avocado flesh into a small bowl and mash it with a fork until mostly smooth but with some chunks for texture.
3. Stir in the 1 tablespoon of lemon juice, a pinch of salt, and a few cracks of black pepper into the mashed avocado to prevent browning and add brightness.
4. Spread the avocado mixture evenly onto each toasted bread slice, covering the surface completely.
5. Top each tartine with 1 ounce of smoked salmon, arranging it in loose folds for a pretty presentation.
6. Sprinkle the chopped dill over the salmon, then drizzle each tartine with about 1/4 tablespoon of olive oil for a glossy finish.
7. If using, scatter a few capers on top for an extra burst of flavor.
8. Serve immediately to enjoy the contrast of the crunchy bread with the creamy avocado and silky salmon.
Perfectly balanced, these tartines offer a delightful mix of textures—the crisp bread gives way to the rich avocado and tender salmon, with the dill and lemon adding a fresh, herby zing. I love serving them with a side of mixed greens or a poached egg for a heartier meal, and they’re always a hit at gatherings because they look so fancy with minimal effort!
Honey-Lime Baked Salmon
You know those weeknights when you want something healthy but don’t want to spend hours in the kitchen? Yeah, me too—that’s exactly why this honey-lime baked salmon has become my go-to. It’s sweet, tangy, and comes together with minimal fuss, perfect for when life gets busy but you still crave a nourishing meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 salmon fillets, about 6 ounces each
– A good glug of olive oil (about 2 tablespoons)
– 3 tablespoons of honey
– The juice and zest from 2 limes
– 2 cloves of garlic, minced
– A pinch of salt and a few cracks of black pepper
– A small handful of fresh cilantro, chopped (optional, but so good!)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillets dry with paper towels—this helps the skin get crispy if you’re using skin-on.
3. In a small bowl, whisk together the olive oil, honey, lime juice, lime zest, minced garlic, salt, and pepper until smooth.
4. Place the salmon fillets on the prepared baking sheet, skin-side down if they have skin.
5. Brush or spoon the honey-lime mixture generously over the top of each fillet, coating them evenly.
6. Bake in the preheated oven for 12–15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
7. Remove from the oven and let the salmon rest for 5 minutes—this keeps it juicy.
8. Sprinkle the chopped cilantro over the top just before serving, if using.
Deliciously flaky and infused with that bright citrusy-sweet glaze, this salmon is a weeknight winner. I love serving it over a bed of quinoa with roasted asparagus on the side, but it’s also fantastic flaked into tacos or tossed with pasta for a quick, flavorful twist.
Smoked Salmon Pasta with Creamy Dill Sauce
You know those evenings when you crave something fancy-feeling but don’t want to spend hours in the kitchen? Yeah, me too—that’s exactly why this smoked salmon pasta with a creamy dill sauce has become my go-to weeknight hero. It’s luxurious, comforting, and comes together faster than you can decide what to watch on TV.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of your favorite pasta (I’m partial to fettuccine for this one)
– A generous glug of olive oil, about 2 tablespoons
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– A splash of dry white wine, roughly ¼ cup
– 1 cup of heavy cream
– A big handful of fresh dill, chopped (save a little for garnish!)
– The zest and juice from 1 lemon
– 8 ounces of smoked salmon, flaked into bite-sized pieces
– A couple of tablespoons of capers, drained
– Salt and freshly ground black pepper
Instructions
1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to the package directions until al dente, usually about 10-12 minutes. Tip: Reserve about 1 cup of the starchy pasta water before draining—it’ll help loosen the sauce later!
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the chopped onion to the skillet and sauté, stirring occasionally, until it turns soft and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for just 30 seconds until fragrant—be careful not to let it burn.
6. Pour in the white wine and let it simmer for about 2 minutes, scraping up any browned bits from the bottom of the pan.
7. Reduce the heat to medium-low and pour in the heavy cream, stirring to combine. Let it simmer gently for 3-4 minutes until it thickens slightly. Tip: Keep the heat low to prevent the cream from curdling!
8. Remove the skillet from the heat and stir in the chopped dill, lemon zest, and lemon juice.
9. Drain the cooked pasta and add it directly to the skillet with the sauce.
10. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick. Tip: The starchy water helps the sauce cling beautifully to every strand of pasta.
11. Gently fold in the flaked smoked salmon and capers until just combined—the salmon will warm through from the residual heat without overcooking.
12. Season with salt and pepper to taste, then divide among bowls.
13. Garnish with the reserved fresh dill and serve immediately.
Unbelievably creamy and packed with bright, briny flavors from the salmon and capers, this pasta feels indulgent yet light. I love how the fresh dill and lemon cut through the richness, and it’s fantastic served with a simple green salad or crusty bread to soak up every last drop of that silky sauce.
Teriyaki Salmon Skewers
Let me tell you about a recipe that’s become my go-to for quick weeknight dinners and impressive enough for guests—these Teriyaki Salmon Skewers are a total game-changer! I first tried them at a friend’s backyard BBQ last summer, and I’ve been tweaking the marinade ever since to get that perfect balance of sweet and savory. Honestly, they’re so simple that even my most kitchen-averse friends have nailed them on the first try.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
- About 1.5 pounds of fresh salmon fillets, cut into 1-inch cubes (skin removed—trust me, it makes skewering way easier)
- A generous ½ cup of soy sauce (I use low-sodium to control the saltiness)
- ¼ cup of honey for that sticky-sweet glaze
- 2 tablespoons of rice vinegar to brighten things up
- 1 tablespoon of grated fresh ginger (I keep a knob in the freezer and grate it frozen—no mess!)
- 2 cloves of garlic, minced (or a heaping teaspoon from a jar if I’m in a rush)
- A splash of sesame oil, about 1 teaspoon
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water for thickening
- A couple of green onions, thinly sliced for garnish
- 8-10 wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
- Soak 8-10 wooden skewers in a shallow dish of water for at least 30 minutes while you prep everything else—this keeps them from charring on the grill.
- In a medium bowl, whisk together ½ cup of soy sauce, ¼ cup of honey, 2 tablespoons of rice vinegar, 1 tablespoon of grated ginger, 2 minced garlic cloves, and 1 teaspoon of sesame oil until well combined.
- Cut 1.5 pounds of salmon fillets into 1-inch cubes, discarding any skin or dark bits for a cleaner flavor.
- Place the salmon cubes in a large resealable bag or shallow dish, pour in half of the teriyaki sauce mixture, seal or cover, and marinate in the refrigerator for 15 minutes—no longer, or the acid can start to “cook” the fish.
- Thread the marinated salmon cubes onto the soaked skewers, leaving a small gap between pieces for even cooking.
- Preheat your grill or grill pan to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
- Grill the skewers for 3-4 minutes per side, turning once with tongs, until the salmon is opaque and flakes easily with a fork—be gentle to keep them intact.
- While the skewers cook, pour the remaining teriyaki sauce into a small saucepan and bring it to a simmer over medium heat.
- Stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water, whisking constantly for 1-2 minutes until the sauce thickens to a glaze-like consistency.
- Remove the skewers from the grill and brush them generously with the thickened teriyaki glaze using a pastry brush.
- Sprinkle the skewers with sliced green onions for a fresh finish.
Buttery and flaky from the grill, these skewers have a caramelized exterior that gives way to tender, juicy salmon inside. The teriyaki glaze adds a glossy sweetness that pairs perfectly with a simple side of steamed rice or a crisp cucumber salad. For a fun twist, I love serving them over a bed of quinoa with extra drizzle—leftovers (if there are any!) make amazing next-day rice bowls.
Smoked Salmon and Cucumber Canapés
Sometimes the simplest appetizers make the biggest splash at gatherings, and these smoked salmon and cucumber canapés are my go‑when I want something elegant but effortless. I first made them for a last‑minute book club meeting and now they’re a staple—they come together in minutes and always disappear fast.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 English cucumber, sliced into about 24 thin rounds
– 4 oz cold-smoked salmon, torn into small pieces
– 4 oz cream cheese, softened at room temperature
– 2 tbsp fresh dill, finely chopped
– 1 tbsp fresh lemon juice
– A pinch of black pepper
– A tiny splash of olive oil for brushing
Instructions
1. Lay the cucumber slices on a paper towel and pat them dry to prevent sogginess—this keeps the canapés crisp.
2. In a small bowl, combine the softened cream cheese, chopped dill, lemon juice, and black pepper until smooth.
3. Lightly brush each cucumber round with a dab of olive oil using a pastry brush for a subtle sheen.
4. Spoon about ½ teaspoon of the cream cheese mixture onto each cucumber slice, spreading it evenly.
5. Top each slice with a piece of torn smoked salmon, pressing gently so it adheres.
6. Arrange the finished canapés on a serving platter and chill in the refrigerator for 10 minutes before serving to let the flavors meld.
Here, the cool crunch of cucumber pairs perfectly with the creamy, tangy spread and smoky salmon. I love serving these on a slate board with extra lemon wedges for a bright finish—they’re as pretty as they are delicious.
Pesto-Crusted Salmon
Just when I thought salmon couldn’t get any better, I discovered this pesto-crusted version that’s become my go-to weeknight dinner. It’s the kind of recipe that feels fancy but comes together in minutes—perfect for those evenings when you want something special without the fuss. I actually stumbled upon this method when I had leftover pesto and a salmon fillet that needed using, and now it’s in regular rotation at our house.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 salmon fillets (about 6 oz each, skin-on or skinless)
– A generous ½ cup of store-bought or homemade basil pesto
– ¼ cup of panko breadcrumbs (I love the extra crunch these give)
– A couple of tablespoons of grated Parmesan cheese
– A splash of olive oil for drizzling
– A pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper or foil for easy cleanup.
2. Pat the salmon fillets completely dry with paper towels—this helps the crust stick better and prevents steaming.
3. Place the salmon on the prepared baking sheet and season both sides lightly with salt and pepper.
4. In a small bowl, mix together the pesto, panko breadcrumbs, and Parmesan cheese until well combined.
5. Spread the pesto mixture evenly over the top of each salmon fillet, pressing gently to adhere.
6. Drizzle a little olive oil over the crusted salmon to help it brown and crisp up in the oven.
7. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown. Tip: For extra crispiness, you can broil for the last 1-2 minutes, but watch closely to avoid burning.
8. Remove from the oven and let the salmon rest for 3-5 minutes before serving—this allows the juices to redistribute.
Really, the magic here is in the texture: that crispy, herby crust gives way to tender, flaky salmon underneath. The pesto infuses every bite with bright basil and garlic notes, while the Parmesan adds a savory depth. I love serving this over a bed of lemon-herb quinoa or with roasted asparagus for a complete meal that always impresses.
Smoked Salmon Eggs Benedict
Kicking off the weekend with something special always feels right, and for me, that means a luxurious yet surprisingly simple brunch. I first fell in love with this dish during a foggy coastal getaway, and now I make it whenever I want to treat myself or impress weekend guests—it’s become my go-to for turning an ordinary morning into a celebration.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 English muffins, split
– 4 large eggs
– 4 ounces of smoked salmon (I love the thinly sliced kind)
– A couple of tablespoons of white vinegar
– A stick (1/2 cup) of unsalted butter, cut into cubes
– 3 large egg yolks
– A tablespoon of fresh lemon juice
– A splash of hot water
– A pinch of salt and a pinch of cayenne pepper (trust me on the cayenne!)
– A little chopped fresh dill or chives for garnish
Instructions
1. Fill a medium saucepan about halfway with water, add the splash of white vinegar, and bring it to a gentle simmer over medium heat—you should see small bubbles but not a rolling boil.
2. While the water heats, toast the split English muffins until golden brown and crisp, then set them aside on plates.
3. For the hollandaise, place the egg yolks and lemon juice in a blender. Blend on low for just 10 seconds to combine them.
4. In a small saucepan, melt the stick of butter over low heat until completely liquid and just starting to foam, which takes about 3-4 minutes.
5. With the blender running on low, slowly drizzle the hot melted butter into the egg yolk mixture through the lid’s opening; this should take about 60 seconds to emulsify into a thick sauce.
6. Add a splash of hot water, the pinch of salt, and the pinch of cayenne pepper to the blender, then blend for another 15 seconds until smooth. Tip: If the sauce gets too thick, blend in another teaspoon of hot water.
7. Crack one egg into a small bowl. Using a spoon, create a gentle whirlpool in the simmering vinegar water, then carefully slide the egg into the center; poach for exactly 3 minutes for a runny yolk.
8. Remove the poached egg with a slotted spoon, drain it on a paper towel, and repeat with the remaining three eggs. Tip: Poaching eggs one at a time prevents them from sticking together.
9. To assemble, place a toasted English muffin half on each plate, top it with a slice of smoked salmon, then carefully set a poached egg on top of the salmon.
10. Spoon the warm hollandaise sauce generously over each egg, garnish with the chopped dill or chives, and serve immediately. Tip: Hollandaise is best used right away, so I make it last to keep it warm and creamy.
Nothing beats the moment you cut into that perfectly poached egg and the yolk mingles with the rich hollandaise and salty salmon. The English muffin soaks up all those incredible flavors, creating a creamy, savory bite with just a hint of lemon and heat from the cayenne. For a fun twist, try serving it on a crispy hash brown patty instead of a muffin for an extra crunchy texture.
Balsamic-Glazed Salmon with Cherry Tomatoes
Whew, after a long week, I needed something that felt fancy but came together with minimal fuss—enter this balsamic-glazed salmon with cherry tomatoes. It’s my go-to when I want to impress without spending hours in the kitchen, and the sweet-tangy glaze always feels like a treat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 salmon fillets (about 6 oz each)
– A good glug of olive oil (about 2 tbsp)
– A couple of cups of cherry tomatoes
– 3 cloves of garlic, minced
– A splash of balsamic vinegar (¼ cup)
– A drizzle of honey (2 tbsp)
– A pinch of salt and black pepper
– A handful of fresh basil, 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 and place them skin-side down on the baking sheet.
3. Drizzle the olive oil over the salmon and season with a pinch of salt and black pepper.
4. In a small bowl, whisk together the balsamic vinegar and honey until smooth.
5. Pour the balsamic-honey mixture evenly over the salmon fillets, coating them well.
6. Scatter the cherry tomatoes and minced garlic around the salmon on the baking sheet.
7. Bake in the preheated oven for 15–20 minutes, until the salmon flakes easily with a fork and the tomatoes are bursting.
8. Remove from the oven and sprinkle the chopped fresh basil over the top.
9. Let the salmon rest for 5 minutes before serving to allow the juices to settle.
Caramelized and juicy, this dish hits all the right notes—the salmon stays tender under that sticky glaze, while the tomatoes add a bright pop. I love serving it over a bed of quinoa or with crusty bread to soak up every last bit of that delicious sauce.
Smoked Salmon and Spinach Frittata
Diving into a lazy weekend brunch always feels like a treat, and this smoked salmon and spinach frittata has become my go-to for those mornings when I want something fancy without the fuss—it’s a dish that reminds me of cozy cafes and lingering over coffee with friends. Honestly, I love how it comes together with minimal prep, letting the rich, smoky salmon and fresh greens shine through every fluffy bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 6 large eggs, whisked up until frothy
– A splash of whole milk (about 2 tablespoons)
– A couple of handfuls of fresh spinach, roughly chopped
– 4 ounces of smoked salmon, torn into bite-sized pieces
– Half a small red onion, thinly sliced
– A generous pinch of salt and a few cracks of black pepper
– A tablespoon of olive oil for the skillet
– A sprinkle of fresh dill for garnish (optional, but so good!)
Instructions
1. Preheat your oven to 375°F—this ensures even cooking for that perfect set frittata.
2. In a medium bowl, whisk together the eggs and milk until fully combined and slightly bubbly; season with salt and pepper.
3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers, about 1-2 minutes.
4. Add the sliced red onion to the skillet and sauté until softened and translucent, roughly 3-4 minutes.
5. Toss in the chopped spinach and cook just until wilted, which takes about 1 minute—don’t overcook it to keep that vibrant green color.
6. Pour the egg mixture evenly over the vegetables in the skillet, then gently scatter the smoked salmon pieces on top.
7. Let the frittata cook undisturbed on the stovetop for 4-5 minutes, until the edges start to set but the center is still slightly jiggly.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the top is golden and the center is fully set when tested with a knife.
9. Remove from the oven and let it cool in the skillet for 5 minutes—this helps it firm up for easier slicing.
10. Garnish with fresh dill if using, then slice into wedges and serve warm.
Kick back and enjoy how the creamy eggs meld with the salty salmon and tender spinach, creating a texture that’s both light and satisfying. I love serving this frittata with a simple arugula salad or toasted sourdough on the side for a complete brunch spread that always impresses.
Spicy Salmon Sushi Rolls
Oof, after a long week, I was craving something with a kick—enter these spicy salmon sushi rolls that are my go-to when I need a flavorful pick-me-up. I love making these on lazy Sundays; there’s something therapeutic about rolling them up while my cat watches from the kitchen counter, probably hoping for a salmon scrap! They’re surprisingly easy once you get the hang of it, and the spicy mayo adds just the right amount of heat to keep things interesting.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of sushi rice, rinsed well until the water runs clear
– 2 1/4 cups of water for cooking the rice
– 1/4 cup of rice vinegar
– 2 tablespoons of sugar
– 1 teaspoon of salt
– 1 pound of fresh salmon fillet, skin removed and cut into thin strips
– 2 tablespoons of sriracha sauce
– 1/4 cup of mayonnaise
– 1 cucumber, peeled and sliced into matchsticks
– 1 avocado, sliced thinly
– 4 sheets of nori (seaweed)
– A splash of soy sauce for dipping
– A couple of sesame seeds for sprinkling
Instructions
1. Rinse 2 cups of sushi rice under cold water in a fine-mesh strainer until the water runs clear, which removes excess starch for fluffier rice—my tip is to swish it gently with your hands to avoid breaking the grains.
2. Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan, bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes until all water is absorbed and the rice is tender.
3. While the rice cooks, mix 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small bowl, stirring until dissolved to make the seasoning liquid.
4. Transfer the cooked rice to a large bowl, pour the vinegar mixture over it, and fold gently with a rice paddle to coat evenly without mashing—this helps it cool faster and stick better for rolling.
5. In another bowl, whisk together 2 tablespoons of sriracha and 1/4 cup of mayonnaise until smooth to create the spicy mayo sauce.
6. Lay a sheet of nori shiny-side down on a bamboo sushi mat, spread about 1/2 cup of seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
7. Arrange a few strips of salmon, cucumber matchsticks, and avocado slices horizontally across the center of the rice, then drizzle with 1 tablespoon of the spicy mayo sauce.
8. Using the mat, roll the nori tightly from the bottom edge, pressing gently as you go to seal it—my trick is to wet the top border with a little water to help it stick without tearing.
9. Repeat with the remaining nori sheets and ingredients until all rolls are assembled.
10. Slice each roll into 8 pieces with a sharp knife dipped in water to prevent sticking, then sprinkle with sesame seeds and serve immediately with soy sauce on the side.
Fresh from the mat, these rolls boast a creamy, spicy kick from the salmon and mayo, with a satisfying crunch from the veggies—try pairing them with a cold beer or arranging them on a platter with pickled ginger for a colorful appetizer spread!
Smoked Salmon and Creamy Leek Risotto
Diving into a cozy kitchen project always feels like a warm hug, especially when it involves creamy risotto. I recently whipped up this smoked salmon and leek version on a lazy Sunday, and the rich, smoky flavor paired with the subtle sweetness of leeks made it an instant favorite—perfect for impressing guests or treating yourself to a restaurant-quality meal at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of leeks, white and light green parts only, thinly sliced
– 2 tablespoons of olive oil
– 1 cup of Arborio rice
– 4 cups of chicken broth, warmed up
– A splash of dry white wine
– 1/2 cup of heavy cream
– 4 ounces of smoked salmon, flaked into bite-sized pieces
– 1/2 cup of grated Parmesan cheese
– 2 tablespoons of unsalted butter
– Salt and black pepper to season
Instructions
1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until they turn soft and translucent—this brings out their natural sweetness.
3. Stir in the Arborio rice and cook for 1 minute, coating it well with the oil and leeks to toast it slightly for better texture.
4. Pour in the splash of white wine and cook until it evaporates completely, about 2 minutes, which adds a nice depth of flavor.
5. Ladle in 1 cup of the warmed chicken broth, stirring constantly until the rice absorbs most of the liquid, about 5 minutes.
6. Repeat adding the broth 1 cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next—this gradual process is key for a creamy risotto, so don’t rush it!
7. After all the broth is incorporated and the rice is tender but still has a slight bite (al dente), about 20 minutes total, reduce the heat to low.
8. Stir in the heavy cream, smoked salmon, Parmesan cheese, and butter until everything melts together smoothly, about 2 minutes.
9. Season with salt and black pepper to taste, then remove from heat and let it sit for 2 minutes to thicken up.
The risotto comes out luxuriously creamy with a velvety texture that clings to each grain of rice, while the smoky salmon adds a savory punch that balances the mild leeks beautifully. I love serving it garnished with extra Parmesan and a sprinkle of fresh dill for a pop of color—it’s elegant enough for a dinner party but simple enough for a weeknight treat.
Citrus-Chili Marinated Salmon
A few weeks ago, I was craving something bright and spicy to shake up my usual weeknight dinner routine, and this citrus-chili marinated salmon was born after a happy fridge-cleaning experiment—it’s become my go-to when I want a meal that feels fancy but comes together with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 4 salmon fillets (about 6 ounces each)
– 1/4 cup of fresh orange juice
– 2 tablespoons of fresh lime juice
– 2 tablespoons of olive oil
– 1 tablespoon of honey
– 2 cloves of garlic, minced
– 1 teaspoon of chili powder
– 1/2 teaspoon of smoked paprika
– A pinch of salt
– A couple of sprigs of fresh cilantro for garnish
Instructions
1. In a medium bowl, whisk together 1/4 cup of fresh orange juice, 2 tablespoons of fresh lime juice, 2 tablespoons of olive oil, 1 tablespoon of honey, 2 minced garlic cloves, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, and a pinch of salt until well combined.
2. Place 4 salmon fillets in a shallow dish or resealable bag, and pour the marinade over them, ensuring each piece is fully coated.
3. Cover the dish or seal the bag, and refrigerate the salmon for at least 15 minutes to let the flavors soak in—I often let it sit for up to 30 minutes if I have time, but don’t go longer or the citrus can start to “cook” the fish.
4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
5. Remove the salmon from the marinade, letting any excess drip off, and place the fillets skin-side down on the prepared baking sheet, spacing them about an inch apart.
6. Bake the salmon in the preheated oven for 10–12 minutes, until the flesh flakes easily with a fork and the internal temperature reaches 145°F (63°C)—check early to avoid overcooking, as thickness can vary.
7. While the salmon bakes, finely chop a couple of sprigs of fresh cilantro for garnish.
8. Once baked, transfer the salmon to plates, sprinkle with the chopped cilantro, and serve immediately.
Creative and zesty, this salmon comes out tender and flaky with a beautiful caramelized glaze from the honey. I love pairing it with a simple quinoa salad or roasted veggies to soak up the extra marinade—it’s a dish that always impresses without stressing me out in the kitchen.
Smoked Salmon Salad with Capers and Red Onion
Haven’t we all had those days when we crave something light yet satisfying, elegant but effortless? That’s exactly why this smoked salmon salad has become my go-to—it’s the perfect balance of briny, fresh, and crunchy, and it comes together in minutes. I actually started making it after a friend brought over some gorgeous wild-caught salmon from a trip to the Pacific Northwest, and now it’s a staple in my kitchen for quick lunches or easy entertaining.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 ounces of smoked salmon, flaked into bite-sized pieces
– 1 small red onion, thinly sliced (about 1/4 cup)
– 2 tablespoons of capers, drained
– 4 cups of mixed greens (I love a blend of arugula and spinach)
– 1/4 cup of extra-virgin olive oil
– 2 tablespoons of fresh lemon juice
– A pinch of salt and black pepper
Instructions
1. In a large salad bowl, combine the 4 cups of mixed greens, the thinly sliced red onion, and the 2 tablespoons of drained capers.
2. Gently add the 4 ounces of flaked smoked salmon on top of the greens mixture to keep it from breaking apart too much.
3. In a small bowl, whisk together the 1/4 cup of extra-virgin olive oil and 2 tablespoons of fresh lemon juice until emulsified—this helps the dressing cling better to the greens.
4. Drizzle the dressing evenly over the salad ingredients in the bowl.
5. Toss the salad gently with clean hands or salad tongs to coat everything without mashing the salmon, which I find keeps the texture intact.
6. Season the tossed salad with a pinch of salt and black pepper, tasting as you go to avoid over-salting since the salmon and capers are already salty.
7. Serve immediately on plates or in bowls to prevent the greens from wilting.
The result is a vibrant salad with a lovely contrast: the smoky salmon melts in your mouth, while the capers and red onion add a sharp, crunchy bite that keeps each forkful interesting. For a creative twist, I sometimes serve it on toasted baguette slices as an open-faced sandwich or top it with a soft-boiled egg for extra protein—it’s endlessly adaptable!
Conclusion
Deliciously versatile, salmon is a true kitchen superstar! From quick weeknight dinners to impressive smoked salmon appetizers, this roundup offers 22 fantastic ways to enjoy it. We hope you find a new favorite—give one a try, leave a comment telling us which you loved, and don’t forget to share this article on Pinterest for your fellow food lovers!
