15 Salmon Recipes That Won't Make You Yawn
Salmon may be healthy, but sometimes it gets a little bit boring
Salmon Burger with Avocado-Lime Guacamole
We're here to make salmon exciting again. Often unjustly condemned to the workhorse role of cruise ship, wedding, and holiday brunch buffets, or left to steam and stew in a bland broth over a Sterno, salmon may just be one of the most boring things to think about eating for many passionate home cooks.
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Yes, we've all heard the usual talk about omega-3s and how wild Alaskan salmon is the stuff you want to be cooking. We're here to move past that and make salmon sexy, with recipes like Bobby Flay's Chile-Honey-Glazed Salmon, which is on the menu at Mesa Grill. It's spiced up with a delicious roasted tomatillo salsa and served with a chipotle-black bean sauce that comes together in just 20 minutes. Yes, please.
Or how about an Asian-inspired salmon burger flavored with lemongrass, Sriracha, garlic, and a little fish sauce for an umami kick? It's the perfect recipe for healthy alfresco summer dining and is delicious served with a cool, refreshing slaw.
And if you're looking for a great starter, don't miss out on this easy Salmon Chowder Recipe that you'll want to make over and over again. Did we mention it has bacon?
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
Garlic Butter Salmon
Garlic Butter Salmon is delicious and impressive enough for company, but easy enough for any night of the week. Salmon slathered in a lemon, honey, butter and garlic sauce is roasted in the oven and served with citrusy white rice that brings even more flavor. It&rsquos the ultimate weeknight meal that is made in one pan and takes just about a half hour from start to finish. Yes &mdash you can have tasty, buttery salmon on the table in well under an hour.
So, what&rsquos the secret? The garlic butter keeps the salmon juicy while it roasts, and the gentle heat of the oven ensures that your salmon won&rsquot overcook. If you&rsquore used to cooking salmon on the stovetop, prepare to be amazed by this baked salmon recipe. Plus, this is a relatively hands-off recipe so you can prepare a healthy side dish while the salmon bakes. We love pairing salmon with zesty orange and soy sauce-infused rice. The fluffy starch is the best way to soak up the salmon&rsquos flavorful juices.
How to make garlic butter baked salmon
There are just 3 main steps to achieve this surprisingly easy recipe:
Start the rice, as it will take longer to cook. Just combine orange zest and juice, soy sauce, water, salt, and pepper in a small pot and bring to a boil. Stir in the rice and simmer, covered, until all the water is absorbed and the rice is tender.
Then, make your garlic butter sauce. This sauce is enhanced with a little lemon juice, honey and paprika in addition to the melted butter and garlic. Simply whisk together all of the ingredients.
Next, drizzle the salmon with the garlic butter and roast until it&rsquos opaque and flakes easily with a fork. Sprinkle with parsley, serve with rice, and enjoy!
- ⅓ cup soy sauce
- ¼ cup olive oil
- ¼ cup brown sugar
- 2 teaspoons lemon pepper
- 2 cloves garlic, minced
- 1 pound skin-on salmon fillet
Whisk together the soy sauce, olive oil, brown sugar, lemon pepper, and garlic in a shallow dish lay the salmon fillets into the mixture with the skin side facing up. Allow to marinate in the refrigerator 4 to 8 hours or overnight.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove salmon from the marinade and arrange on a baking sheet. Discard the marinade.
Cook the salmon under the broiler until lightly browned and the flesh flakes easily with a fork, 7 to 10 minutes. Allow the salmon to rest 5 minutes before slicing and serving.
Smoking the Fish
Once your fish develops a pellicle, you are ready to smoke your fish. The method used here is known is hot smoking, as opposed to cold-smoking (smoked at temperatures below 80 F).
Cold smoke does not actually cook the fish, so it is left with an almost raw-like texture. That is typically what you find in the flat, vacuum-sealed refrigerated packs at the grocery store. A hot-smoked fish will be preserved better than a fresh fish, but it will still spoil faster than a cold-smoked fish.
Hot smoking does not mean high temperatures. Ideally, you should smoke your fish at around 140 F. The smoking box rarely spends more than 30 minutes at that temperature, however it rises throughout the smoking process.
As for the right woods for hot smoking fish, almost anything goes, except for treated wood and pine, which contains resins that will make your fish taste bitter. The most common kinds of wood for smoking fish are alder, hickory, oak, or apple or any other fruit or nut wood.
You will want to smoke your fish about an hour for thin fillets and as long as four hours for big slabs of sturgeon or tuna belly. You are aiming for an internal temperature of 140 F, which is usually when the meat flakes easily.
Once the fish is smoked, you can keep it wrapped in the fridge for 10 days, or freeze it for up to 6 months. If you have access to a vacuum sealer, vacuum seal it for prolonged storage.
Honey Soy Salmon
This sticky sauce has more flavor than I know what to do with.
Sticky, flavorful. and fast! This is my favorite way to cook up a couple of salmon fillets.
whole salmon fillets (skin on or off, whatever your preference)
- Season the salmon with salt and pepper. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutes on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove the salmon to a clean plate.
- In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you'd like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you'd like. Cook if for another minute or two if you like the glaze very thick.
- Place the salmon back into the skillet and spoon the sauce all over the top. Stir together cooked rice with a little lime juice (and zest, if you'd like.) Serve the salmon over the rice, spooning on extra sauce. Sprinkle with chopped cilantro, add a lime wedge, and chow down.
If you&rsquove been reading my website for any length of time (ten years this week&mdashwhaaaa?) you will know that we aren&rsquot exactly what you&rsquod call a huge fish family.
In fact, we aren&rsquot much of a fish family at all.
In fact, you will hardly ever catch us eating fish.
In fact, I can&rsquot remember the last time a piece of fish entered our home.
Now let me clarify a couple of things! We love shellfish we&rsquoll eat shrimp to beat the band&hellipespecially if it&rsquos served with a steak. Ha. We just don&rsquot do much fish fish. While I love it, Marlboro and the kids don&rsquot love it, so we just stay where many families in landlocked states live: In chicken and beef territory.
If you&rsquore in a similar situation but ever happen to find yourself in the position of having a couple of beautiful pieces of salmon out of the blue, however, this is a tremendously delicious dinner that takes almost absolutely no time to make. Just the way I love to eat salmon (or any piece of fish, for that matter)&mdashwith a sticky sauce that&rsquos got more flavor than I know what to do with.
Lemon Brown Butter Salmon.
This lemon brown butter salmon is about to go down as one of your new favorite dinners!
If you’re in search of the easiest, most delicious dinner tonight, this is it. This meal will come together in about 15 minutes!
Okay and the best part? Like, the actual best part? There are only five ingredients. Four ingredients if you don’t count salt and pepper. How great is that!
This is a little on the boring, traditional side for my monday recipe, but this is so delicious that I had to share. It’s such an easy, wonderful staple to make. A great recipe to have in your rotation so you can throw something together fast. And one that everyone really enjoys!
This salmon is easily one of my favorites to make. While I generally prefer to roast salmon because it’s so much easier, this method is so unbelievably delish that you won’t believe it! I hope it makes it into the weekly rotation at your house.
First, I start to brown a little butter. This does require keeping an eye on the butter! You don’t want it to get TOO brown (or burn!) before adding the salmon. But once you become a brown butter connoisseur, this will be like second nature to you!
Once the butter is ever-so-slightly browned, which adds a ridiculous depth of flavor, you place the salmon in the pan and brown it on both sides. It only takes a few minutes to cook through, which is wonderful. The key to getting the salmon perfectly crispy is to make sure you pat it dry with a paper towel before throwing it in the skillet.
This helps SO much.
Next, the salmon is mostly browned and ready to go, so I add the lemon to the pan. I add both juice and slices. I love when the slices get all caramely and golden – and if you use meyer lemons or super thinly sliced lemons, you can even eat those.
Finally, a sprinkle of fresh parsley all over the skillet to top things off and add a little color.
I can’t even stand how easy this is. It’s embarrassingly easy! Also, how absolutely delicious it is. Per the photos, I love to serve this with my parmesan roasted broccoli . If you need a few other ideas, these parmesan pistachio kale chips are perfect and so are my cacio e pepe roasted brussels . Crispy smashed potatoes work too and if you want something even more hearty, serve it with a side of creamed spinach mac and cheese !
This is the perfect building block to have for your weeknight dinner menus!
This is one of the beginner tier recipes and is great for players who are just starting out. It only takes 90 seconds to make, but like Simple Fish Stew will only give the player a single portion at a time. It gives the player 20 hunger points and 20 temporary hunger points.
The recipe requires the player to simply gather four beats and four potatoes.
Jess has been writing for clients all around the world for years. From companies in Japan to being featured on The Kim Komando Show, Jess has prided herself in expressing her love for gaming. Her favorite console is the Nintendo 64 and she revels in replaying through Paper Mario and Megaman Legends. When not fighting Reaverbots she can be found gushing over the newest JRPGs or watching seasonal anime with her furless cat Noko.
How To Make Salmon Burgers
This salmon burger is very easy to make, all you need to do is combine all of the ingredients in a blender or food processor and the mixture is done. Add 2 pounds of cubed salmon, avocado oil mayo, capers, lemon zest, green onions, ans salt to a food processor. I find this recipe works well with high quality farmed Atlantic salmon because it’s so fatty and hard to overcook.
If you want to use wild salmon, add 1 more egg to the mixture along with another 2 tablespoons of mayo. Pulse everything until the salmon burger mixture is smooth, but still has a few chunks here and there. Chill the mixture in the fridge for 15 minutes up to 2 hours.
Form 3-4 salmon burger patties and cook them in a large non-stick pan set over medium high heat with a 1 tablespoon of avocado oil. You will need to work in two batches as to not overcrowd the pan. Last up, griddle you buns of choice in some butter or oil in a non-stick pan.
This Honey Garlic Sablefish with Broccoli is an easy and elegant option for date night. If you haven&rsquot had sablefish before, this is the perfect place to start. And it has a similar savory sweet vibe as this peach salmon.
Make my Mediterranean Style Cod in Parchment for an easy date night dinner.
Though I&rsquom sharing this recipe as a date night dinner idea, it&rsquos part of the Black History Month Virtual Potluck &ndash featuring top food bloggers around the country.