The Best Salmon Recipes to Try for Dinner Tonight
Here in the Pacific Northwest, salmon is definitely a staple food. We like it grilled, smoked, baked, and even deep-fried. And frankly, we're spoiled with just how fresh our salmon gets!
Depending on the season, when you swing by our Meat Department you'll find some of the best wild-caught Pacific Northwest and Alaskan salmon along with other sustainable seafood like halibut, shrimp, scallops, and more.
Whether you're new to cooking salmon, or have been cooking it for a while and are burnt out on your usual recipe, we've put together some of our favorite salmon recipes that are sure to spice things up in the kitchen.
Photo Courtesy of Co+op
Salmon Veggie Packets
Simple, easy to toss together, delicious, and healthy, these salmon veggie packets are perfect for busy weeknight dinners.
Ingredients
4 6-ounce salmon fillets
1 tablespoon olive oil
1 small red bell pepper, chopped
1 small red onion, slivered
8 large green olives, pitted and chopped
1 teaspoon dried thyme
1/4 teaspoon salt
Directions
Heat oven to 375°F. Get a baking sheet with a rim to hold the packets. Cut four square sheets of parchment, about 14 inches long, then fold each corner to corner to form a triangle, and crease the paper. Open each sheet and place on the work surface
Combine the olive oil, red pepper, onion, olives, thyme, and salt.
Place a salmon fillet along the fold of each parchment square, leaving at least an inch and a half around the edge closest to you uncovered to seal the packets. Place a quarter of the veggie mixture on top of each fillet. Fold over the parchment to enclose the food. Starting at one corner of the packet, fold short sections of the edges of the parchment to crimp the edges of the packet closed.
Place the packets on the sheet pan and bake for 20-25 minutes, until the packets are puffed and the salmon is cooked through. Place each packet on a plate and serve so that diners can open the paper packet and release the fragrant steam at the table.
Variations: Change up this dish to suit your family’s taste and incorporate seasonal veggies. Combine cauliflower florets, chopped tomato, capers, basil and olive tapenade, or try snap peas, carrot, tamari, and toasted sesame oil. The key is to chop or slice the vegetables small enough so they will steam quickly inside the packets.
Photo Courtesy of Co+op
Pomegranate Glazed Salmon
Featuring pomegranate and shallots, this salmon recipe definitely has some fall-winter flair to it.
Ingredients
4 6-ounce salmon fillets, skin on
2 cups unsweetened pomegranate juice
2 tablespoons light brown sugar
1/4 cup chopped shallots
1/2 teaspoon arrowroot powder (or cornstarch)
1 tablespoon olive oil
3/4 teaspoon coarse salt
1/2 teaspoon black pepper
Directions
Pat the salmon fillets dry with paper towels and allow them to come to room temperature while you make the glaze.
In a small saucepan, combine the pomegranate juice, brown sugar, and shallots, and bring to a boil over high heat. Boil for about 15 minutes, stirring frequently, until reduced to about 3/4 cup. Pour into a metal or glass measuring cup and let cool. When slightly cooled, whisk in the arrowroot to thicken.
In a large sauté pan, heat the olive oil over high heat. Sprinkle salt and pepper over the salmon. Place the fillets in the hot oil, skin side up, and sear for about a minute and a half, until the salmon releases from the pan when a thin spatula is inserted underneath. Carefully turn the salmon pieces. Take the pan off the heat and carefully pour the pomegranate mixture in the pan (since the pan is hot, pour it in on one side and tilt to cover the bottom of the pan). Return the pan to the stove; cook for about 2 minutes longer, depending on the thickness of the fillets, using your spatula to scoop the glaze over the filets. Serve hot over cooked brown rice or rice pilaf.
Photo Courtesy of Co+op
Blackened Salmon
If you're looking for a super simple way to cook your salmon, this recipe calls for just 3 simple ingredients.
Ingredients
1 6-ounce salmon fillet
2 tablespoons blackening spice
2 tablespoons butter
Directions
Liberally coat the salmon fillet with blackening seasoning.
Heat a skillet or fry pan (cast iron works best) on high until very hot but not smoking.
Add butter, and then quickly, while the butter is foaming, add the fish top side down first. Once the first side is sufficiently blackened, about 3 minutes, flip the fish over and turn the heat off. The heat of the pan will continue to cook the fish to the desired doneness. Remove from pan and serve.
Photo Courtesy of Co+op
Thai Salmon Cakes
Here's a non-traditional take on salmon cakes that are full of zesty Thai-inspired flavor.
Ingredients
3/4 pound fresh salmon, skinned and deboned and cut into small chunks
1 egg
3/4 cup carrots, shredded
3 scallions, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons soy sauce
1 tablespoon honey
Zest from 1 lime
Juice from 1/2 lime (reserve other half to slice and serve with the cakes)
1 1/2 teaspoons red curry paste
1 1/2 cups coarse bread crumbs, (such as Panko), divided
Ponzu sauce for dipping
2 tablespoons chopped peanuts, optional
Directions
Preheat oven to 425 degrees F. Oil a baking sheet.
In a food processor, pulse the salmon chunks until almost pureed. In a large bowl, mix the salmon with the egg, carrots, scallions, basil, cilantro, soy sauce, honey, lime zest and juice, curry paste, and 1 cup of bread crumbs. Divide the salmon mixture evenly and shape into 6 to 8 patties. Coat each cake in bread crumbs and place on the baking sheet. Bake for 20 to 25 minutes, turning after 10 minutes in order to brown both sides.
Photo Courtesy of Bon Appetit
Roasted Salmon with Citrus Salsa Verde
Citrusy, herby, and zesty, this roasted salmon recipe is bursting with flavor.
Lemon and orange zest add a bright flavor while smoked paprika adds a smoky flavor that contrasts the fresh cilantro and parsley well.
Serve your roasted salmon over brown rice or a big green salad.
Photo Courtesy of Feasting at Home
Simple Salmon Chowder
If you can't get enough clam chowder, we challenge you to try a salmon take on the warming dish!
This chowder can be tossed together in just 35 minutes and features a rich and creamy broth that's super comforting on cold fall nights.
Top your chowder off with mini crackers or a side of toasted baguette slices.
Photo Courtesy of Half Baked Harvest
Garlic Butter Creamed Spinach Salmon
Here's another creamy salmon dish that's perfectly warm and cozy for cool nights.
The salmon is crisped up in the skillet before being cooked down with milk, cream cheese, and parmesan.
Though it looks super fancy, this salmon recipe is easy to toss together and only requires one pan.
Find the full recipe at Half Baked Harvest
Turmeric Salmon With Coconut Crisp
If you're a big fan of contrasting textures in your dishes, this salmon recipe is for you.
Between the tender salmon, crispy coconut, and perfectly wilted greens, this recipe is full of texture and flavor.
If you wanted to make this dish even more hearty, serve it on a bed of healthy grains like farro, bulgar, or quinoa.
Photo Courtesy of Feasting at Home
Simple Salmon Cakes
Salmon cakes are simple to toss together with just a few pantry ingredients, and they're surprisingly filling, too.
In this salmon cake recipe, salmon is combined with a simple base of bread crumbs, scallions, mayo, and egg. For even more flavor, there are directions for asian, Mediterranean, and Nordic-style cakes.
Serve your salmon cakes with a creamy sauce and a cabbage slaw.
Find the full recipe at Feasting at Home
Roasted Asparagus and Salmon Frittata
You might not think of a frittata when you envision a salmon meal, but this recipe is here to change your mind.
Asparagus, salmon, potatoes, shallots, and a variety of cheeses come together to create this one-skillet meal.
Serve this frittata with bacon and fresh fruit for a healthy Sunday brunch.
Photo Courtesy of EatingWell
Salmon Pinwheels
If you're looking for a more creative take on salmon, consider these pinwheels!
Salmon is cut into strips and a simple combination of breadcrumbs, mustard, shallot, and oil is spread on top. Then, the salmon strips are rolled up into a pinwheel shape.
Serve your pinwheels with salad greens and roasted potatoes.
Find the full recipe at EatingWell
Chipotle-Rubbed Salmon Tacos
We had to include a recipe for salmon tacos, and this one is delicious and easy to toss together on a weeknight.
Salmon is rubbed with a combination of chipotle powder, orange zest, and sugar before being seared on a grill pan.
Top your salmon tacos off with your favorite fixins and cilantro crema.
Photo Courtesy of Bon Appetit
Sous Vide Salmon with Lemon and Dill
If you're a big fan of the sous vide method of cooking, here's a simple salmon recipe that utilizes some of the most common salmon flavors: lemon and dill.
This recipe recommends setting the sous vide to 125 degrees to get a nice and flaky piece of salmon.
Serve this salmon over a salad, rice, and veggies, or utilize it in your favorite salmon pasta or taco dish.
Photo Courtesy of Gimme Some Oven
Garlic Lovers Salmon
And last but not least, here's a salmon recipe that's perfect for all you garlic lovers.
This recipe can either be grilled or baked and calls for 8, yes, 8, cloves of garlic. Butter, parsley, and lemon offer some much-needed bright zesty flavor that rounds everything out.
Serve your salmon with your favorite fall veggie and some brown rice.
Find the full recipe at Gimme Some Oven
More Salmon Recipes To Try
Mexican Grilled Salmon with Avocado Cucumber Salsa from Feasting at Home
Green Curry Salmon from Gimme Some Oven
Salmon Panzanella from EatingWell
Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce from Half Baked Harvest
Greek Salmon Salad Bowls from Gimme Some Oven