18 Delicious Salmon Recipes and Perfect Sides

Nothing beats the versatility of salmon when you’re looking for a quick, healthy dinner that feels special. Whether you’re craving something grilled, baked, or pan-seared, we’ve gathered 18 delicious recipes and perfect sides that will make salmon the star of your table. Get ready to find your new favorite dish—let’s dive in!

Grilled Salmon with Lemon Butter Asparagus

Grab your skillet because this grilled salmon with lemon butter asparagus is about to become your weeknight hero. Get ready for flaky fish and crisp-tender spears drenched in citrusy butter—it’s restaurant-quality in under 20 minutes.

Ingredients

– 4 (6 oz) salmon fillets
– 1 lb asparagus, ends trimmed
– 3 tbsp olive oil
– 4 tbsp unsalted butter
– 2 tbsp fresh lemon juice
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes until hot.
2. Pat salmon fillets completely dry with paper towels to ensure a crisp sear.
3. Drizzle 2 tablespoons olive oil over salmon and season both sides with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
4. Place salmon skin-side up in the hot skillet and cook for 4-5 minutes until a golden crust forms.
5. Flip salmon using a spatula and cook for another 3-4 minutes until internal temperature reaches 145°F.
6. Transfer salmon to a plate and cover loosely with foil to rest.
7. Add remaining 1 tablespoon olive oil to the same skillet over medium heat.
8. Add asparagus spears in a single layer and season with remaining 1/4 teaspoon salt.
9. Cook asparagus for 5-6 minutes, turning occasionally, until bright green and fork-tender.
10. Push asparagus to one side of the skillet and add butter to the empty space.
11. Once butter melts, add minced garlic and cook for 30 seconds until fragrant but not browned.
12. Drizzle lemon juice into the butter-garlic mixture and swirl the skillet to combine.
13. Toss asparagus in the lemon butter sauce until evenly coated.
14. Return salmon to the skillet and spoon remaining sauce over the fillets.
15. Serve immediately while hot. Look at that beautiful sear on the salmon—the flesh flakes perfectly with a fork while the asparagus stays crisp. That lemon butter sauce soaks into every bite, making it fantastic over quinoa or with crusty bread to mop up the extra goodness.

Baked Honey Garlic Salmon and Roasted Potatoes

Tired of boring weeknight dinners? This honey garlic salmon with crispy potatoes transforms basic ingredients into restaurant-quality magic. Bold flavors and minimal effort make this your new go-to meal.

Ingredients

– 4 salmon fillets (6 oz each)
– 1.5 lbs baby potatoes
– 3 tbsp olive oil
– 4 tbsp honey
– 4 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp lemon juice
– 1 tsp paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut baby potatoes in half and toss them with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
3. Arrange potatoes cut-side down on one half of the baking sheet.
4. Roast potatoes for 20 minutes at 400°F until they develop golden-brown bottoms.
5. While potatoes roast, whisk together honey, minced garlic, soy sauce, lemon juice, and remaining 1 tablespoon olive oil in a small bowl.
6. Pat salmon fillets completely dry with paper towels to ensure crispy skin.
7. Season salmon with paprika and remaining 1/4 teaspoon salt.
8. Remove baking sheet from oven and place salmon fillets skin-side down on the empty half.
9. Brush half of the honey garlic sauce generously over the salmon fillets.
10. Return the baking sheet to the oven and bake for 12-15 minutes at 400°F until salmon flakes easily with a fork.
11. Test potato doneness by piercing with a fork – they should be tender throughout.
12. Brush remaining honey garlic sauce over the salmon during the last 3 minutes of baking.
13. Remove from oven and sprinkle chopped parsley over both salmon and potatoes.

Every bite delivers flaky salmon with caramelized edges and potatoes with satisfying crunch. Elevate this dish by serving over a bed of garlic sautéed spinach or with a quick aioli for dipping.

Teriyaki Salmon with Stir-Fried Vegetables

You need this teriyaki salmon in your life. Grab salmon fillets, soy sauce, honey, garlic, ginger, sesame oil, broccoli florets, bell peppers, carrots, vegetable oil, and sesame seeds. Let’s make magic happen.

Ingredients

• 4 6-ounce salmon fillets
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup carrots, julienned
• 2 tablespoons vegetable oil
• 1 tablespoon sesame seeds

Instructions

1. Preheat your oven to 400°F.
2. Whisk together soy sauce, honey, minced garlic, grated ginger, and sesame oil in a small bowl.
3. Place salmon fillets skin-side down in a baking dish.
4. Pour half of the teriyaki sauce over the salmon, reserving the remainder.
5. Bake salmon for 12-15 minutes until it flakes easily with a fork.
6. Heat vegetable oil in a large skillet or wok over medium-high heat.
7. Add broccoli florets and stir-fry for 3 minutes until bright green.
8. Add sliced bell pepper and julienned carrots to the skillet.
9. Continue stir-frying for 4-5 minutes until vegetables are crisp-tender.
10. Pour the reserved teriyaki sauce over the vegetables during the last minute of cooking.
11. Sprinkle sesame seeds over the finished vegetables.
12. Plate the baked salmon alongside the stir-fried vegetables.

Velvety teriyaki glaze coats flaky salmon with crisp-tender vegetables that still have satisfying crunch. Serve over steamed rice to soak up every drop of that sweet-savory sauce, or stuff into lettuce wraps for a low-carb twist that doesn’t skimp on flavor.

Smoked Salmon with Avocado and Quinoa Salad

Just discovered the ultimate lunch hack that’ll make your coworkers jealous. Pack this protein-packed smoked salmon bowl for maximum flavor and zero afternoon slump. Seriously, meal prep just got a major upgrade.

Ingredients

– 1 cup quinoa
– 2 cups water
– 1 lb smoked salmon
– 2 avocados
– 1 lemon
– 2 tbsp olive oil
– 1/4 cup red onion
– 1/4 cup fresh dill
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a saucepan over high heat.
3. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains show little tails.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread on a baking sheet to cool completely.
7. Dice 2 avocados into 1/2-inch cubes and immediately squeeze juice from half the lemon over them to prevent browning.
8. Finely chop 1/4 cup red onion and 1/4 cup fresh dill.
9. Whisk together 2 tbsp olive oil, juice from remaining lemon half, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
10. Add cooled quinoa, diced avocado, chopped red onion, and fresh dill to the dressing bowl.
11. Gently toss all ingredients until evenly coated with dressing.
12. Flake 1 lb smoked salmon into large chunks and fold into the salad just before serving.
Keep this salad chilled until ready to eat—the cool temperature makes the smoked salmon flavor pop against the creamy avocado. Knife-and-fork optional, this salad delivers contrasting textures from flaky salmon to creamy avocado and nutty quinoa. The bright lemon dressing cuts through the richness perfectly. Try serving it in lettuce cups for a low-carb option or layer it in mason jars for grab-and-go lunches.

Maple Glazed Salmon with Brussels Sprouts

Crank up your weeknight dinner game with this sweet-savory maple glazed salmon. Sear the fillets until caramelized, then roast alongside crispy Brussels sprouts. This one-pan wonder delivers restaurant-quality results in under 30 minutes.

Ingredients

– 4 (6 oz) salmon fillets
– 1 lb Brussels sprouts
– 3 tbsp olive oil
– 1/4 cup maple syrup
– 2 tbsp soy sauce
– 1 tbsp Dijon mustard
– 2 cloves garlic
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F.
2. Trim the Brussels sprouts and cut them in half lengthwise.
3. Mince 2 cloves of garlic.
4. Pat the salmon fillets completely dry with paper towels.
5. Whisk together 1/4 cup maple syrup, 2 tbsp soy sauce, 1 tbsp Dijon mustard, and minced garlic in a small bowl.
6. Toss the Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper on a baking sheet.
7. Arrange the Brussels sprouts cut-side down in a single layer.
8. Roast the Brussels sprouts at 400°F for 15 minutes.
9. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
10. Place salmon fillets skin-side up in the hot skillet.
11. Sear the salmon for 4 minutes without moving to develop a golden crust.
12. Flip the salmon fillets using a spatula.
13. Brush the salmon generously with the maple glaze mixture.
14. Transfer the skillet to the oven with the Brussels sprouts.
15. Bake everything together at 400°F for 8-10 minutes until the salmon flakes easily with a fork.
16. Remove both the skillet and baking sheet from the oven.
17. Brush the salmon with remaining glaze before serving.

The salmon emerges flaky and moist with a sticky-sweet caramelized crust, while the Brussels sprouts become tender with crispy, charred edges. Serve over quinoa or cauliflower rice to soak up the extra glaze, or stuff into warm tortillas for next-day fish tacos.

Salmon Tacos with Mango Salsa

Let’s shake up taco night with these vibrant salmon tacos! Load flaky fish with zesty mango salsa for a fresh twist. Seriously—this combo is a flavor explosion in every bite.

Ingredients

– 1 lb salmon fillet
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp salt
– 8 corn tortillas
– 1 mango, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño, minced
– 1/4 cup cilantro, chopped
– 2 tbsp lime juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillet dry with paper towels to ensure a crisp skin.
3. Rub the salmon with olive oil, then sprinkle evenly with chili powder, cumin, and salt.
4. Bake the salmon for 12–15 minutes, until it flakes easily with a fork.
5. While the salmon bakes, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side to prevent cracking.
6. In a medium bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice for the salsa.
7. Let the salsa sit for 5 minutes to allow the flavors to meld.
8. Flake the baked salmon into large chunks using a fork.
9. Assemble each taco by placing salmon on a warm tortilla and topping with mango salsa.

Unbelievably tender salmon pairs with the juicy, sweet-heat salsa for a dynamic bite. Serve these immediately with extra lime wedges for squeezing, or pile them high for a colorful dinner spread that’s as Instagram-worthy as it is delicious.

Pan-Seared Salmon with Creamy Garlic Spinach

Ready to level up your weeknight dinner game? This pan-seared salmon with creamy garlic spinach delivers restaurant-quality results in under 20 minutes. Rethink boring fish forever with crispy skin and lush greens.

Ingredients

– 2 6-oz salmon fillets
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3 cloves garlic
– 5 oz fresh spinach
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tbsp lemon juice

Instructions

1. Pat salmon fillets completely dry with paper towels.
2. Season both sides evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place salmon skin-side down and press gently with spatula for 30 seconds.
5. Cook undisturbed for 4-5 minutes until skin is crispy and golden.
6. Flip salmon and cook flesh-side down for 2-3 minutes until internal temperature reaches 125°F.
7. Transfer salmon to a plate and reduce heat to medium.
8. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
9. Add spinach in batches, wilting each addition before adding more.
10. Pour in heavy cream and bring to a gentle simmer.
11. Stir in Parmesan cheese until sauce is smooth and slightly thickened.
12. Add lemon juice and return salmon to the skillet.
13. Spoon creamy spinach around salmon and heat through for 1 minute.

Serve immediately while the salmon skin stays crackly. The creamy garlic sauce clings perfectly to the flaky fish. Try it over quinoa or with crusty bread to soak up every last drop.

Pesto Salmon with Cherry Tomato Pasta

Overwhelm your taste buds with this vibrant pesto salmon and cherry tomato pasta. Sear salmon until crispy, then toss al dente pasta with blistered tomatoes and homemade basil pesto. This 30-minute meal delivers restaurant-quality flavors right in your kitchen.

Ingredients

– 4 salmon fillets (6 oz each)
– 1 lb linguine pasta
– 2 cups cherry tomatoes
– 2 cups fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 garlic cloves
– 1/2 cup olive oil
– 1 tbsp lemon juice
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F and bring a large pot of salted water to boil.
2. Combine basil, Parmesan, pine nuts, garlic, and lemon juice in a food processor.
3. Pulse while slowly streaming in olive oil until pesto reaches smooth consistency.
4. Pat salmon fillets completely dry with paper towels to ensure crispy skin.
5. Season salmon with 1/2 tsp salt and 1/4 tsp pepper on both sides.
6. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
7. Place salmon skin-side down and sear for 4 minutes without moving.
8. Flip salmon and transfer skillet to preheated oven for 8 minutes.
9. Cook linguine in boiling water for 9 minutes until al dente, reserving 1 cup pasta water.
10. Halve cherry tomatoes and toss with remaining olive oil, salt, and pepper.
11. Roast tomatoes on a baking sheet at 400°F for 12 minutes until blistered and bursting.
12. Combine hot pasta, pesto, roasted tomatoes, and 1/2 cup pasta water in the pot.
13. Toss vigorously until sauce emulsifies and coats every strand of pasta.
14. Flake cooked salmon into large chunks and gently fold into the pasta mixture.

Creamy pesto clings to each pasta strand while roasted tomatoes burst with sweet acidity. The flaky salmon adds buttery richness that balances the bright basil flavors. Serve immediately with extra Parmesan shavings and a squeeze of fresh lemon for maximum freshness.

Mediterranean Salmon with Olive Tapenade

Whip up this restaurant-worthy Mediterranean salmon in under 30 minutes. We’re talking flaky fish topped with briny olive tapenade that’ll make your taste buds dance. Seriously, this dish brings major vacation vibes to your weeknight dinner rotation.

Ingredients

– 4 (6 oz) salmon fillets
– 1 cup kalamata olives
– 2 tbsp capers
– 2 garlic cloves
– 1/4 cup extra virgin olive oil
– 1 tbsp lemon juice
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon fillets completely dry with paper towels to ensure crispy skin.
3. Season both sides of salmon with salt, pepper, and dried oregano.
4. Place salmon skin-side down on the prepared baking sheet.
5. Bake for 12-15 minutes until the internal temperature reaches 145°F.
6. While salmon bakes, combine kalamata olives, capers, and garlic cloves in a food processor.
7. Pulse the mixture 5-6 times until coarsely chopped but not pureed.
8. Transfer the chopped mixture to a small bowl and stir in olive oil and lemon juice.
9. Let the tapenade rest for 10 minutes to allow flavors to meld together.
10. Remove salmon from oven when perfectly cooked and top each fillet with 2 tablespoons of tapenade.

Unbelievably tender salmon flakes apart with gentle pressure, while the tapenade delivers salty, briny bursts in every bite. Serve it over couscous to soak up the flavorful olive oil, or stuff it into pita pockets with fresh arugula for a next-level lunch situation.

Coconut Curry Salmon and Jasmine Rice

Ditch boring salmon forever—this coconut curry version transforms flaky fish into a creamy, aromatic masterpiece. Grab your skillet and let’s make dinner unforgettable in under 30 minutes.

Ingredients

• 1.5 lbs salmon fillets
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 cup jasmine rice
• 2 cups water
• 1/4 cup cilantro, chopped

Instructions

1. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch.
2. Combine rinsed rice and 2 cups water in a medium saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer rice for 15 minutes until all water is absorbed.
4. Remove rice from heat and let stand covered for 5 minutes—this steaming step ensures fluffy grains.
5. Pat 1.5 lbs salmon fillets completely dry with paper towels to ensure crispy skin.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
7. Place salmon skin-side down in hot skillet and cook for 4-5 minutes until skin is golden and crisp.
8. Flip salmon and cook for 2 more minutes, then transfer to a plate.
9. Add diced onion to the same skillet and cook for 3 minutes until translucent.
10. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
11. Stir in 2 tbsp red curry paste and cook for 30 seconds to bloom the spices.
12. Pour in 1 can coconut milk, scraping up any browned bits from the skillet bottom.
13. Add 1 tbsp fish sauce and bring sauce to a gentle simmer.
14. Return salmon to skillet, spooning sauce over the fillets, and simmer for 3-4 minutes until fish flakes easily.
15. Remove from heat and stir in 1 tbsp lime juice to brighten the flavors.
16. Stir chopped cilantro into the finished curry just before serving.

Nothing beats the contrast of flaky salmon against that velvety coconut curry sauce. Nestle everything over fluffy jasmine rice for the ultimate comfort bowl—the creamy spice clings to every grain. Try topping with extra cilantro and a squeeze of fresh lime for that perfect zing.

Herb Crusted Salmon with Fresh Green Beans

Ditch the boring salmon routine—this herb-crusted version delivers restaurant-quality results in under 30 minutes. Transform simple fillets into a crispy, flavor-packed masterpiece that’ll have everyone asking for seconds. Pair it with vibrant green beans for a complete meal that’s as beautiful as it is delicious.

Ingredients

– 4 (6 oz) salmon fillets
– 1/2 cup panko breadcrumbs
– 1/4 cup fresh parsley, finely chopped
– 2 tbsp fresh dill, finely chopped
– 1 lemon, zested and juiced
– 2 tbsp olive oil
– 1 lb fresh green beans, trimmed
– 2 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper

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 a crisp crust.
3. In a medium bowl, combine panko breadcrumbs, parsley, dill, lemon zest, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
4. Press the herb mixture firmly onto the top of each salmon fillet, creating an even layer.
5. Arrange the coated salmon fillets on one side of the prepared baking sheet.
6. Toss green beans with remaining 1 tablespoon olive oil, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl.
7. Spread green beans in a single layer on the empty side of the baking sheet.
8. Bake for 12-15 minutes until salmon flakes easily with a fork and breadcrumbs are golden brown.
9. Check green beans at 12 minutes—they should be tender-crisp with slight blistering.
10. Drizzle fresh lemon juice over salmon and green beans immediately after removing from oven.
Ultra-crispy herb crust gives way to moist, flaky salmon beneath, while the garlicky green beans add fresh crunch. Serve it over creamy polenta or with a side of lemon-dressed arugula for extra vibrancy—either way, that golden topping and bright citrus finish will make this your new weeknight superstar.

Sesame Salmon with Soba Noodle Salad

OBSESSED with this sesame salmon bowl? Same. It’s the perfect protein-packed lunch that comes together in under 30 minutes—no fancy skills required.

Ingredients

– 4 salmon fillets (6 oz each)
– 8 oz soba noodles
– 2 tbsp toasted sesame oil
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp honey
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 cups shredded red cabbage
– 1 cup shredded carrots
– 4 green onions, sliced
– 2 tbsp sesame seeds
– 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F.
2. Pat salmon fillets dry with paper towels to ensure crispy skin.
3. Whisk together sesame oil, soy sauce, rice vinegar, honey, garlic, and ginger in a small bowl.
4. Place salmon skin-side down on a parchment-lined baking sheet.
5. Brush half of the sauce mixture over the salmon fillets.
6. Bake salmon for 12–15 minutes until flesh flakes easily with a fork.
7. Bring a large pot of salted water to a rolling boil.
8. Cook soba noodles according to package directions, usually 4–6 minutes.
9. Drain noodles and rinse immediately under cold water to stop the cooking process.
10. Toss cooled noodles with shredded cabbage, carrots, and remaining sauce.
11. Heat olive oil in a skillet over medium-high heat until shimmering.
12. Sear salmon skin-side down for 2 minutes to crisp the skin.
13. Divide noodle salad among four bowls.
14. Top each bowl with one salmon fillet.
15. Garnish with sliced green onions and sesame seeds.

Seriously, that crispy-skinned salmon against the cool, chewy noodles creates magic. The sesame-ginger dressing soaks into every component, making each bite better than the last. Try stacking leftovers in mason jars for grab-and-go lunches that actually excite you.

Salmon Burgers with Dill Mayonnaise

Never settle for boring burgers again. Transform fresh salmon into juicy patties with zesty dill mayo that’ll make your taste buds dance. Skip the beef—this seafood twist delivers serious flavor in under 30 minutes.

Ingredients

– 1 lb salmon fillets
– 1/4 cup panko breadcrumbs
– 1 egg
– 2 tbsp chopped fresh dill
– 1 tbsp Dijon mustard
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/2 tsp salt
– 2 tbsp olive oil
– 1/2 cup mayonnaise
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato

Instructions

1. Remove skin from salmon fillets and chop flesh into 1/4-inch pieces with a sharp knife.
2. Combine chopped salmon, panko breadcrumbs, egg, 1 tablespoon dill, Dijon mustard, garlic powder, black pepper, and salt in a medium bowl.
3. Gently mix ingredients with your hands until just combined—overmixing creates tough patties.
4. Divide mixture into 4 equal portions and shape into 1-inch thick patties.
5. Refrigerate patties for 15 minutes to help them hold shape during cooking.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Cook patties for 4-5 minutes per side until internal temperature reaches 145°F and exterior is golden brown.
8. While patties cook, combine mayonnaise and remaining 1 tablespoon dill in a small bowl.
9. Toast burger buns in a dry skillet for 1-2 minutes until lightly golden.
10. Spread dill mayonnaise on bottom bun halves.
11. Place lettuce leaves and tomato slices over mayonnaise.
12. Transfer cooked salmon patties directly onto tomato slices.
13. Cover with top bun halves.

Zesty dill mayo cuts through the rich salmon, while the crispy exterior gives way to tender, flaky centers. Serve these burgers with sweet potato fries or stuff leftovers into lettuce wraps for next-day lunches that actually excite you.

Salmon en Papillote with Seasonal Vegetables

Unlock restaurant-quality salmon without the fuss. This parchment-packet method steams the fish to perfection while infusing it with seasonal flavors. You’ll get tender, flaky results every single time.

Ingredients

– 4 (6-ounce) salmon fillets
– 2 tablespoons olive oil
– 1 lemon
– 2 cloves garlic
– 1 teaspoon dried dill
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup asparagus spears
– 1 cup cherry tomatoes
– 1/2 cup sliced zucchini
– 4 sprigs fresh thyme

Instructions

1. Preheat your oven to 400°F.
2. Cut four 15×15-inch squares of parchment paper.
3. Place one salmon fillet in the center of each parchment square.
4. Drizzle 1/2 tablespoon olive oil over each fillet.
5. Thinly slice the lemon and place 2 slices on top of each fillet.
6. Mince the garlic cloves and sprinkle evenly over all fillets.
7. Season each fillet with 1/4 teaspoon dried dill, 1/8 teaspoon salt, and a pinch of black pepper.
8. Arrange 1/4 cup asparagus spears, 1/4 cup cherry tomatoes, and 2 tablespoons sliced zucchini around each fillet.
9. Place one fresh thyme sprig on each packet.
10. Fold the parchment paper over the ingredients and crimp the edges tightly to create sealed packets.
11. Bake the packets on a baking sheet for 12-15 minutes until the parchment puffs up.
12. Carefully open one packet to check if the salmon flakes easily with a fork.

What emerges are buttery-soft fillets that practically melt on your tongue. The vegetables become tender-crisp while soaking up the lemony garlic essence. Serve these gorgeous packets directly at the table for a dramatic reveal that wows every time.

Conclusion

These 18 delicious salmon recipes and perfect sides offer endless inspiration for easy, healthy meals. Try them out and discover your new favorites! We’d love to hear which recipes you enjoyed most—leave a comment below and share your culinary creations with friends by pinning this article on Pinterest.