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20 recipe ideas for salmon

Sake-poached salmon with pickled cucumbers and yuzu-wasabi jelly

Salmon is the best of allies when it comes to entertaining, thanks to its versatility and intense flavour providing ample dish options. Try it smoked, roasted, flaked into a salad, sitting on top of toast with eggs or served as a canapé — whichever you choose, salmon is always a crowd-pleaser.

In this collection of our best salmon recipes, standouts for your next dinner party include our mustard baked salmon adorned with citrus slices, salmon keftethes, a classic gravlax and salmon rillettes.

But we also have simple salmon recipes for easy weeknight cooking, too, from our seared salmon and glazed salmon with fresh and punchy salads that take mere minutes to cook.

Here are our best salmon recipes to try.

Salmon keftedes with winter rémoulade and grilled pita

Baked salmon with black bean sauce

Citrus-cured salmon with horseradish cream and bagels

Salmon rillettes with pickled baby vegetables

Turmeric and coconut salmon curry

Grilled salmon chops with asparagus and lemon relish

Crisp salmon with mint and pickled watermelon rind salad

Thea Dianne’s salmon keftethes

Salmon salad with hot and sour dressing

Cured salmon with Bloody Mary salad

Melting salmon in fragrant salt, Tarator style

Citrus-cured salmon with lemon labne and cauliflower salad

Rôti de saumon aux crevettes (roast salmon with prawns)

Smoked salmon crostini

Blini with salmon roe

Smoked fish and egg salad on rye toasts

Mustard-baked salmon with kipflers and fennel tzatziki

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• Ingredients

40 Salmon Recipes to Perfect

Whether you like your salmon poached, seared, or roasted, these salmon recipes offer tons of ways to prepare the flavorful fish. In the morning, use smoked salmon as a topping for crunchy Tater Tot waffles or a strata inspired by bagels with cream cheese and lox. For a quick dinner, throw a fillet on a sheet pan with some vegetables and call it a day. And if you want to grill it? Try pairing it with homemade Meyer lemon relish to bring out its buttery, rich flavor. No matter which option you choose, you're only a few steps away from an impressive meal.

"Caesared" Salmon Salad

In this creative salmon Caesar salad, Caesar dressing is spread on the salmon before grilling, creating a rich crust that keeps the fish succulent as it picks up delicious smoky flavors from the grill. For a perfect wine pairing, Master Sommelier Andy Myers says to reach for a bottle of Roero.

Quick-Brined Salmon with Lemon, Miso, and Sofrito

Here, pastry chef Paola Velez mixes green sofrito with garlic, shiro miso, butter, and lemon for a deeply flavorful sheet-pan salmon dinner. Brining the salmon before cooking it seasons the fish and prevents it from drying out. Serve it over your favorite rice dish.

Caraway Salmon with Rye Berry and Beet Salad

© Con Poulos

Rye berries have a wonderfully aromatic, tangy flavor that goes well with the caraway in this Scandinavian-style dish from chef Marco Canora. Pair the meal with a boldly fruity Sauvignon Blanc from California.

Miso Air Fryer Salmon with Baby Bok Choy

Cooking salmon in the air fryer allows the miso marinade to form a salty-sweet crust on the surface of each fillet. While the salmon rests, you can quickly cook the bok choy in the air fryer; the edges of the leaves will char a bit, creating a savory contrast to the ginger, soy, and sesame oil sauce that goes on top.

Sizzling Garlic Salmon with Sheet Pan Potatoes

For this sheet pan dinner, baby potatoes, red onion, and spring onions get a head start in a hot oven before they're joined by a side of salmon that's been slathered with mustard and drizzled with toasted garlic oil. The salmon cooks alongside the vegetables for a seamless finish.

Whole Wild Salmon Fillet with Mustard Sauce

© Petrina Tinslay

This simple salmon recipe from restaurateur Ben Towill is a great crowd-pleaser, and it makes stellar leftovers. The mustard sauce can be made one day in advance and refrigerated overnight.

Lobster Roll-Style Salmon Sandwiches

© Chris Court

In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping the rolls with potato chips adds a nice crunch.

Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

This refreshingly crunchy, tangy salad makes for an excellent spring lunch or super-quick dinner. It's ready in just 15 minutes.

Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon, and Osetra Caviar

© Lucy Schaeffer

This luxe appetizer from star chef Wolfgang Puck is perfect for dinner parties. A fresh chive garnish adds a pop of color and brightness.

Cedar-Planked Salmon with Lemon and Dill

Curing raw salmon fillets in a combination of salt, sugar, dill, and lemon zest for 90 minutes, then soaking them in sake for an hour, gives the fish an exceptionally silky texture and delicate flavor. Depending on the size of your grill, you might need to cook the salmon in two batches.

Gingered Salmon with Grilled Corn and Watercress Salad

© David Malosh

Chef Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.

Roasted Salmon with Lentils and Bacon

© Hannah Queen

A center-cut salmon fillet is best for roasting because it is uniform in shape and thickness and cooks more evenly than an end piece. Served on a bed of lentils that have been simmered with vegetables and bits of bacon, it makes for a hearty meal.

Salmon Niçoise Salad

Tender salmon, briny olives, crisp-tender green beans, and satisfying potatoes all soak up the zippy, perfectly balanced dressing in this variation on a classic tuna Niçoise. Don't skip the anchovy garnish — it provides pops of umami saltiness that take this salad over the top.

Herbed Salmon Tartare with Chips

If you aren't sure if you like raw fish but are game to try it, this is a great tartare to start. It combines both fresh and hot-smoked salmon, which, along with cucumber, cornichon, and crème fraîche, give it an appealing range of textures.

Rye and Crème Fraîche Strata with Smoked Salmon

In this playful riff on a bagel with cream cheese and lox, F&W culinary director at large Justin Chapple makes a custardy rye bread pudding with capers, then tops it with smoked salmon and red onion. It's warm, comforting, and a guaranteed crowd-pleaser.

Salmon Croquettes with Creole Aïoli

A homemade Creole spice blend adds a piquant kick to these salmon croquettes, which are crispy on the outside and tender and flaky on the inside. If you'd like, you can swap in an equal amount of leftover cooked salmon for the fresh fillets to save time. The Creole Aïoli is an irresistible combination of creamy, crunchy, and salty, an ideal match for the croquettes.

Quinoa-Crusted Salmon with Spicy Orange-Miso Sauce

Chef Ricardo Zarate coats salmon fillets with an extra crunchy, slightly nutty crust of quinoa, a staple in his native Peru. He served a version of this dish at the now-closed Picca in Los Angeles.

Crisp Salmon with Sesame-Cumin Eggplant Panzanella

Here, former Food & Wine editor Kay Chun pairs crisp salmon with a warm, smoky eggplant salad that's tossed with cubes of sesame bread. The dish is finished with a garnish of dill and sesame seeds.

Salmon with Mashed Peas and Tarragon Butter

Chef Gerardo Valenzuela uses seafood in dishes that can pair beautifully with whites and reds, such as this recipe for Salmon with Mashed Peas and Tarragon Butter. If you're looking for a wine pairing recommendation, we suggest a wild berry-scented Pinot Noir.

Salmon and Arugula Frittata with Pesto

Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.

Seared Salmon with Summer Vegetables

In this recipe from chef Michael Romano, myriad vegetables — corn, spinach, tomato — and shiitakes sing of late summer, and pair perfectly with seared salmon. This recipe serves three to four as a main course and can easily be doubled.

Tater Tot Waffles with Smoked Salmon and Caviar

Jen Pelka of Une Femme Wines makes super-crunchy and delicious waffles using Tater Tots. Here, she tops the waffles with caviar and smoked salmon, creating a casual and elegant dish that is ideal with Champagne.

Sheet Pan Salmon with Brussels Sprouts

"I get excited making this dinner because it's easy, full of flavor, and a good balance of sweet, sour, and spicy — depending on how much cayenne pepper you add," says Klancy Miller, cookbook author and editor/founder of For the Culture. "Start with a small pinch...then add more if you prefer a spicy kick."

Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs

"Tart and just barely sweet, the pomegranate molasses cuts through the richness of the fish while creating a gorgeous, shimmering glaze; the olives balance the bright flavors of the salad with their soft salinity and luxe butteriness," cookbook author and F&W Cooks contributor Andrea Slonecker says.

Barbecue-Spiced Hot-Smoked Salmon

Homemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor in this salmon recipe. Hot-smoked salmon makes a showstopping centerpiece for your meal any time of day.

Herb-Roasted King Salmon with Pinot Noir Sauce

Originally served by chef David Pisegna at Seattle's Hotel Sorrento, this throwback salmon dish stands the test of time. We simplified the original recipe but didn't change a thing about the velvety, wine-blushed beurre blanc; keep it warm and serve it immediately for the best results.

Ginger Crispy Rice with Salmon and Bok Choy

Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn. To achieve the crust at the bottom of the pot, use a squeeze bottle to drizzle oil around the edge of the pot, or apply it precisely with a spoon.

Grilled King Salmon with Meyer Lemon Relish

Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled king salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork.

Roasted Honey-Dijon Salmon with Spring Vegetables

"With this recipe, you have just enough time to prep each step as ingredients each take their turn in the oven," cookbook author and F&W Cooks contributor Susan Spungen says. "Get the radishes, carrots, and shallots going while you work on the mustard glaze (which takes less than a minute!) and season the salmon, and then prep the asparagus and snap peas while the fish cooks."

Quick-Cured Salmon Steaks with Grilled Tomatoes and Tzatziki

Salmon steaks are essentially two fillets attached by the spine of the fish. Less expensive and easier to grill than a fillet, these steaks are quickly dry-cured in brown sugar, salt, and smoked paprika. Make sure to serve with warm pita wedges.

Coulibiac of Salmon with Pickled Beets and Kale

Once the centerpiece on the tables of czars, coulibiac has a storied past. The pastry-wrapped parcel of fish and various layered fillings started its life as kulebyaka, a Russian delicacy, before being commandeered by the French and rechristened coulibiac. This modern update on the classic swaps labor-intensive brioche with store-bought phyllo, which bakes into an ethereally crisp parcel that encases lemony rice, mustard-brushed salmon, pickled beets, and garlicky kale.

Brown Sugar–Glazed Salmon with Buttery Roasted Squash

Chef Erick Williams recommends thick cuts of salmon for this recipe; they cook quickly while remaining juicy and tender and are well balanced by the sweet, gingery glaze. If delicata or acorn squash aren't available, substitute six cups of peeled and diced butternut squash.

Shallow-Poached Salmon with Leek Beurre Blanc

Shallow poaching under a cartouche, a circle of parchment paper, yields tender fish in minutes. This method works with any mild fish, such as flounder, rockfish, or grouper. If any fillets are of uneven thickness (such as tapered portions near the tail), fold the thin portion underneath to achieve an even 3/4-inch thickness.

Slow-Roasted Salmon with Walnut-Olive Vinaigrette

A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch.

Soy-Ginger Salmon Collars

The collar of salmon — as well as other rich fish — is full of flavorful meat that's hidden among the bones and fins. When broiled, it stays succulent and stands up well to bold flavors like the soy-based sauce here.

Salmon and Cherry Tomato Skewers with Rosemary Vinaigrette

Cook these simple salmon-tomato kebabs created by Justin Chapple on skewers or even on sturdy rosemary sprigs for extra flavor. The whole meal comes together in just 40 minutes, making it ideal for weeknights.

Salmon Sandwiches with Bacon and Apple-Horseradish Mayo

Mayonnaise spiked with tart Granny Smith apple and a jolt of jarred horseradish is the secret to these fantastic salmon sandwiches. They're also ready in only 40 minutes.

Sheet-Pan Salmon with Black Olive Butter

In this elegant sheet pan supper, salmon fillets are slathered with a flavor-packed butter of smashed garlic and salty, oil-cured olives. Simply seasoned with olive oil, salt, and pepper, fingerling potatoes get a head start roasting on the sheet pan; the salmon joins them for the last 10 minutes of cooking. A simple chilled yogurt sauce flavored with lemon and capers adds a cool, fresh contrast for this speedy yet impressive dish.

Sous Vide Salmon with Cucumbers

Chef Maria Hines turns salmon buttery-soft and rare in just 12 minutes by cooking it via sous vide. For more well-done fish, increase the water temperature. Serve the salmon with steamed couscous, and pour a glass of Greek white wine to sip with it.

Slow-Roasted Salmon Tails with Herb and Mustard Seed Salad

The narrow salmon tails are often overlooked at the fish counter because they are quite thin, which makes cooking them a bit tricky. Here, the tails remain intact, which results in evenly cooked meat that stays juicy because it's cooked on the bone. Plus, the fin gets delightfully crispy.

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31 Salmon Recipes for Quick Dinners, Easy Brunches, and Quality Date Nights

By Zoe Denenberg

There’s nothing easier (or speedier) than a salmon dinner. Most of our favorite salmon recipes take less than 30 minutes to prepare—and the ones that take a bit longer, like  R oasted Salmon With Citrus Salsa Verde , are almost entirely hands off. Plus, this flaky pink fish is chock-full of omega-3 fatty acids, making it a nutritious choice for weeknight dinners, Sunday brunches, or elegant date nights. Complete these salmon meals with your choice of carbohydrate and other side dishes: Glossy  Salmon Teriyaki pairs well with white rice and  roasted broccoli , and steaming bowls of Thai-inspired  Salmon Coconut Soup can only be improved with a twirl of rice noodles and a shower of fresh herbs. Grilled salmon ? It’s potatoes and chimichurri all the way…except for when it’s hush puppies and tartar sauce .

And let’s not forget about brunch: This savory  smoked salmon Dutch baby is the easiest way to impress a crowd. No matter how you play them, these salmon recipes are worth keeping on repeat.

Spiced Salmon With Potatoes and Corn

Yearning for  summertime seafood boils ? Bring all those flavors to the baking sheet in this one-dish, weeknight-friendly salmon recipe that cooks way faster than a  chicken roast .

Roast Salmon With Citrus and Coconut-Chile Crunch

This fresh salmon dish looks as vibrant and bright as it tastes. It’s a lovely way to show off a seasonal assortment of citrus: Use grapefruit, oranges, and tangerines for an ombré effect, or feel free to sub in whichever citrus is looking best at the market.

Salmon Teriyaki

If you’re tired of roasting salmon with citrus, consider this alternate approach, where teriyaki salmon—glazed generously with soy sauce and sake—shines atop a mound of rice or noodles.

Roasted Salmon With Citrus Salsa Verde

Herby salsa verde with smoked paprika adds a punch of brightness to a blush-pink, family-size fillet of roasted salmon, rubbed with salt and citrus zest to make a simple, stunning dinner.

Lemony Salmon and Spiced Chickpeas

Lemon shows up in two places in this recipe: Thinly sliced lemons form a bed over which the salmon roasts; and lemon juice meets garlic-and-za’atar-infused olive oil in a punchy dressing that brings the whole dish together.

Crispy-Skin Salmon With Miso-Honey Sauce

If you’re going to buy skin-on salmon,  you must crisp the skin . Sorry, we don’t make the rules. This recipe’s got it all: Crispy skin, sticky-sweet sauce, and a shower of scallions.

Salmon Coconut Soup

Inspired by the classic Thai coconut soup tom kha gai, this version is gussied up with salmon instead of chicken. The soup itself only cooks for around 20 minutes, making this one of our easiest, big-flavor  fish recipes .

Slow-Roasted Salmon With Harissa

Slow-cooking salmon at a very low temperature yields flaky, impossibly tender fish that—as an added bonus—is very difficult to overcook.

Skillet Salmon With Pickle-y Salad

Pan-fried salmon is one of our easiest dinner shortcuts and this  one-skillet recipe will help you master the technique and achieve the crispy skin of your dreams. A confetti of pickled veggies brings an extra boost of color to the plate.

Grilled Crispy-Skinned Salmon With Whole Lemon-Sesame Sauce

If you thought you could only achieve crispy-skinned glory by pan-searing, think again. This recipe—which includes a puckery sauce made from a whole lemon—is reason enough to fire up your grill. This lemony salmon would also taste great over  garlic butter spaghetti ; shower the whole thing with Parmesan to make the salmon pasta dinner of your dreams.

Turmeric Salmon With Coconut Crisp

Over the years, this simple salmon preparation has become one of our favorite weeknight dinners. The coconut crisp—a topping of toasted coconut flakes, garlic chips, and thinly sliced serrano chile—is the real star here.

Salmon Rice Bowl With Green Curry Creamed Spinach

Simply prepared skinless salmon plays a supporting role in this recipe, where the real centerpiece is a pot of green curry-glossed creamed spinach. Don’t skip the garnish of  fried shallots —you can make your own, but store-bought is fine.

Crackly–Chewy Rice Paper Salmon Rolls

Try to use wild salmon in these pan-fried rice paper rolls—it holds up well in the pan, and it’s got a gorgeous deep pink hue.

Salmon Tacos With Pineapple-Chile Salsa

File under: speedy dinner recipes that make you feel like you’re in the tropics. Flaky fish and bright pineapple salsa tucked into salmon tacos bring all the beachy vibes to your home kitchen.

Crispy Salmon With Bulgur

Bulgur! Salmon! Fennel-radish salad! Now that’s a full meal. With a short ingredient list and minimal prep time, this healthy salmon recipe manages to achieve a lot in just 30 minutes.

Salmon Burgers With Pickled Cucumbers

Trade the beef for flavorful, juicy salmon patties that will delight at your next barbecue. Best of all, these salmon cakes cook in a skillet on the stovetop—no grilling required. Slather those buns with  our favorite mayonnaise or Dijon mustard, and don’t forget the special sauce.

Salmon and Broccolini With Citrus-Chile Sauce

We love  salsa verde , but if that bushel of herbs has already wilted in your fridge, make like test kitchen director Chris Morocco and sub in finely chopped jalapeños. They form the base of a vibrant green chile kosho you can serve over just about anything; here, it’s spooned over seared salmon fillets.

Golden Fried Rice With Salmon and Furikake

This fried rice gains its golden hue from egg yolks and an aromatic boost from ginger, onion, and scallions. Simply sautéed salmon turns it into a quick, easy, and filling meal, ready in under 20 minutes.

Broiled Salmon With Scallions and Sesame

After soaking in a honey-garlic marinade, salmon fillets cook lightning-fast under the  broiler . This method gives the fish a deeply charred finish that you don’t even have to turn on the grill to achieve.

Crispy Salmon With Tomatillo Salsa

Sizzle the salmon skin side down on a bed of cumin seeds to achieve the crispiest, spice-coated skin, which wonderfully complements the charred tomatillo salsa spooned over the fillet.

Salmon Tartare With Herbs, Lemon, and Cucumber

Purchase the highest-quality fish you can find for this tartare recipe, where the buttery texture of fresh salmon shines complemented by herbs and lemon.

Herby Dutch Baby With Smoked Salmon

No bagel brunch can compete with this plush, pillowy Dutch baby, which delivers an unmatched wow factor to any morning meal. Plus, the batter comes together super-fast in the blender.

Ponzu Roasted Salmon for Two

For this week’s date night, forget the fillet in favor of this sneaky-delicious roasted salmon dinner for two . If you struggle to tell when your fish is cooked through, a  cake tester (yes, cake tester) will help you gauge its doneness.

Cold Roast Salmon With Smashed Green Bean Salad

This salmon is meant to be served chilled, making it a great make-ahead option for your weekend  brunch . Allow the green beans to sit at room temperature before serving.

Grilled Salmon Steaks With Cilantro-and-Garlic Yogurt Sauce

Sure, you’ve had salmon fillets, but what about salmon steaks? This bone-in cut is sturdy enough to hold its own on the  grill —and it cooks in just eight minutes.

Citrus-Cured Salmon

If you’re scared to eat raw salmon at home, ease into it with this recipe for speedy cured salmon, which will be ready to grace the brunch table after just 24 hours (a process that usually takes at least three days).

Sushi Rice With Miso-Caramel Glazed Salmon

Seasoned  sushi rice meets sticky, tender salmon in these dream dinner bowls, also known as one of our best salmon recipes.

Sheet-Pan Salmon and Squash With Miso Mojo

This recipe takes the  sheet-pan dinner approach to salmon, leaving you with a full meal and minimal dishes. Feel free to substitute sweet potato for delicata squash.

Salmon Niçoise

With briny capers, oil-packed  anchovy fillets , and Niçoise olives, this salmon salad leans into fishy flavor in the best way. It’s a French staple that you’ll find yourself returning to over and over again.

Smoked Salmon 7-Layer Dip

Layers of zingy cream cheese spread,  hot-smoked salmon , radishes and onion combine the best parts of classic 7-layer dip with the flavors of lox and cream cheese. Serve with bagel chips to channel chill brunch vibes.

Roasted Salmon With Celery and Bulgur Salad

Consider this salmon recipe a formula that you can riff on: Swap the bulgur for quinoa or the yogurt sauce for  pesto . The possibilities are endless.

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RecipeTin Eats

Fast Prep, Big Flavours

My cookbook "Dinner" now available!

Lemon garlic salmon tray bake – easy & healthy.

This is a tasty salmon tray bake recipe that’s as simple as it is healthy. Salmon is slathered with an assertive lemon garlic paste that adds a stack of flavour, then cooks in just 11 minutes alongside parmesan asparagus and blistered cherry tomatoes. Sheet pan oven dinner. No stove splatter – yay!

Lemon garlic salmon tray bake

I am a little fussy about baked salmon recipes because a pale, colourless salmon fillet just doesn’t rock my boat. Give me caramelisation! A sticky glaze! A crunchy crust!

Thus, I tend to default to the stove. Also, crispy salmon skin . Yessss!

But for those days when I want to keep things simple – no stove splatter, no separate vegetable side – this salmon recipe is one I’ve made repeatedly over the past year. The secret is a bold lemon garlic slather-marinade. I know the word “slather” is not the most flattering, but that’s what this is and that’s what makes this oven salmon so tasty. It infuses the flesh with flavour but it’s also thick enough to stick to the surface of the salmon so it adds plenty of flavour even if you don’t have an hour to marinade.

Also – proof of moist flaky flesh. ⬇️ No overcooked dry salmon in pursuit of surface browning!

Ingredients

Here’s all you need to make this salmon tray bake.

The salmon and marinade-paste

Salmon  – It doesn’t matter if it’s skinless or skin on as the paste isn’t slathered on the underside. The skin won’t go crisp so if this bothers you, just eat the flesh off the skin. There’s enough paste to use for 4 fillets up to 200g/7oz. The standard serving size is 180g/6 oz of salmon per person. Substitute: recipe also works perfectly with trout.

Dijon mustard –  This thickens the marinade into a paste that sticks to the salmon as well as adding a little mustard tang. You can’t really taste it, to be honest.

Garlic –  The garlic cloves are grated finely so they almost dissolve into the paste. I prefer this to finely chopping so you don’t get little burnt lumps on the salmon, though if you don’t have a microplane or fine grater then just really finely mince the garlic.

Lemon – We’re using both the zest and juice. Zest for actual lemon flavour, and juice for tang. (Because lemon juice really is mostly just sour, most of the lemon flavour is in the zest).

Oil – Helps give the salmon colour.

Salt and pepper – Fish likes salt! Don’t shortchange yourself.

The vegetables

I’m using asparagus and cherry tomatoes because they cook in the same time as the salmon. Try to use thicker asparagus, else it will get a little too soft. If you can only find thin ones, consider adding them onto the tray partway through the cook time.

Asparagus –  No need to trim the asparagus with a knife! Did you know the ends will naturally break at the point where the woody end is. Try it, it totally works! (But not with limp old ones).

Cherry tomatoes – Well, grape tomatoes actually! I use one standard punnet (200g/7 oz).

Salt, pepper and olive oil – For seasoning.

Parmesan – For showering at the end. Instant face lift!

Alternative vegetables – Anything that can cook in the same time as the salmon, such as green beans or thin broccolini (split thick ones in half lengthwise). I love how the florets go crunchy!

How to make this Lemon Garlic Salmon Tray Bake

It may become my mission in life to create more recipes that require only FOUR step photos.

(Though, we both know it’s not going to happen. I’ll get bored. I need to throw in challenges every now and then!!)

Lemon garlic slather – Mix the lemon garlic paste ingredients together then slather onto the surface and side of the salmon. Use all the paste – there should be just enough to coat all the surface. No point doing the underside, it will just sweat off.

Marinade for 1 hour if time permits, the flavour will infuse the flesh. If not, proceed to the next step (the paste has a lot of flavour so it will compensate for not marinating).

Toss the vegetables with olive oil, salt and pepper.

Prepare tray – Put the salmon on the tray with a bit of space between each one. Arrange the vegetables around it. Spray the salmon with oil.

Oven grill / broil for 11 minutes or until the salmon is cooked. The flesh should flake, and if you’re being accurate (which I like to be), the internal temperature should be 50°C/122°F for optimum juiciness.* Also by this time the asparagus will be cooked and the tomatoes will be wrinkled and some will have appealing charred spots.

To serve – Transfer the salmon and vegetables onto plates. Grate parmesan over the vegetables, squeeze lemon over everything, sprinkle with parmesan if using then dig in!

* 50°C/122°F pull temp out of the oven is optimum juiciness for salmon, the default to which chefs and restaurants cook to. It will rise to 53°C/127.4°F after resting for 3 minutes which is medium rare. For medium, pull at 60°C/140°F, it will rise to 63°C/145.4°F after resting. A little more done and slightly less juicy

There you go! Nice and simple. Tasty. Healthy. No greasy stove splatter to deal with. (Let’s ignore the periodical oven clean we all like to pretend doesn’t need to happen).

I usually just toast bread and add that to the plate for the starch quota, to fill out the meal and smear with the charred burst tomatoes. Though if I’m trying to “be healthy” I increase the volume of vegetables on the tray, skip the carbs, then do my very very best not to stick my hand in the cookie jar later that evening…. – Nagi x

Watch how to make it

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Lemon garlic salmon tray bake – easy & healthy!

• ▢ 4 x 180g/6 oz salmon fillets , skin on or off, doesn't matter (Note 1)

Marinade slather:

• ▢ 1 tsp lemon zest (1 lemon)
• ▢ 1 tbsp lemon juice
• ▢ 2 tbsp extra virgin olive oil
• ▢ 1 tsp dijon mustard (Note 2)
• ▢ 2 garlic cloves , grated using microplane (Note 3)
• ▢ 1/2 tsp cooking salt / kosher salt
• ▢ 1/4 tsp black pepper

Vegetables (optional):

• ▢ 3 bunches asparagus , woody ends snapped or trimmed off (Note 4)
• ▢ 200g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
• ▢ 2 tsp extra virgin olive oil
• ▢ 1/4 tsp each salt and pepper

Cooking & serving:

• ▢ Olive oil spray
• ▢ Parmesan , finely grated
• ▢ Lemon wedges or slices , optional
• ▢ Parsley , finely chopped, optional
• ▢ Crusty bread or toast , for serving

Instructions

• Lemon garlic paste – Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
• Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm /8" from the heat source.
• Prepare tray – Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.
• Cook – Grill/broil for 11 minutes or until the salmon is done – the flesh should flake, the internal temperature should be 50°C/122°F (Note 5).
• Serve – Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!

Recipe Notes:

• Medium rare – pull out at 50°C/122°F which will rise to 53°C/127.4°F after resting which is medium rare. This is the optimum point of juiciness and level of doneness chefs/restaurants will cook to by default.
• Medium – pull at 60°C/140°F, will rise to 63°C/145.4°F after resting. A little more done and slightly less juicy.

Nutrition Information:

More salmon recipes.

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85 Comments

April 2, 2024 at 3:35 pm

April 19, 2024 at 1:03 pm

Yeah, I don’t care much for mustard myself! You should be able to use mayonnaise if the mustard is being used to make sure the rub stays on the salmon. I’ve used mayonnaise on baked turkey and other poultry with very good results. I imagine it would be a very good substitute here with the salmon steaks.

March 12, 2024 at 3:55 pm

March 27, 2024 at 12:44 pm

Made this again tonight and it is amazing. My family will eat this!!

March 12, 2024 at 1:49 pm

Can you bake this in the regular oven, instead of using the grill?

March 2, 2024 at 12:45 pm

February 24, 2024 at 3:36 am

February 21, 2024 at 10:04 pm

February 21, 2024 at 3:11 am

February 20, 2024 at 12:48 pm

I made this tonight. Very quick and easy and perfect for a weeknight. Absolutely delicious and one that will be a weekly addition. I would definitely marinate it for the hour next time for a deeper flavour but nothing wrong with going straight under the grill.

February 20, 2024 at 12:47 pm

I made this tonight. Very quick and easy and perfect for a weeknight. Absolutely delicious and one that will a weekly addition. I would definitely marinate it for the hour next time for a deeper flavour but nothing wrong with going straight under the grill.

February 19, 2024 at 10:20 am

February 17, 2024 at 7:11 pm

February 16, 2024 at 5:57 pm

February 16, 2024 at 10:08 am

February 14, 2024 at 1:36 pm

February 14, 2024 at 1:15 pm

February 14, 2024 at 11:03 am

February 13, 2024 at 6:45 pm

February 13, 2024 at 10:06 am

Wanting to make this recipe this week but looking to pair a sauce with it. Any suggestions?

Do you think it would be good over a puree of sorts?

April 19, 2024 at 1:14 pm

A beurre blanc sauce is delicious over fish. Nagi has a recipe for it at https://www.recipetineats.com/fish-with-white-wine-sauce/

It is really a delicious sauce for salmon and other fish dishes as well.

February 12, 2024 at 11:57 pm

February 12, 2024 at 8:03 pm

Authentic Soufflé Recipe France, Europe

Introduction & history.

Despite its reputation as a complicated and challenging dish, a soufflé is not so difficult to prepare if one arms themselves with the right kind of cooking tips and tricks. It is a French dish, made with two fundamental components – a flavored egg yolk base which comes in the form of a cream sauce, purée or a crème pâtissière , and beaten egg whites. The soufflé base is traditionally made with egg yolks, milk, and flour, while some recipes also call for the use of butter. For savory versions of the dish, the warm base is then flavored with vegetables, cheese, or herbs, while the sweet variations are flavored with chocolate, vanilla, fruits, and jams. Egg whites are beaten to firm peaks and then gently folded into the base mixture. The resulting batter is poured into buttered soufflé dishes and baked in the oven. When done, fluffy soufflés need to be served immediately, since they will collapse on themselves shortly after baking. Although savory soufflés are most commonly served as appetizers, they are an excellent main dish option as well, while the sweet versions make for luxuriously delicious desserts. Some of the salty variations include soufflés made with cheese, ham, bacon, spinach, carrot, poultry, and seafood. Sweet soufflés also come in a variety of flavors, including chocolate, vanilla, caramel, lemon, apricot, raspberries, blueberries, and bananas. The dish can be served alone; however, sugary versions are often topped with some sauce, or accompanied by fruit or ice-cream on the side. Sweet soufflés are also commonly served with a dusting of powdered sugar.

Main ingredients

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Fresh-Salmon Soufflé

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Preparation.

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James Martin's salmon pavé confit in butter

Serves 2 Starters and mains

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Ingredients

• 400g salmon fillet, skin on, scaled and pin boned
• 10 pink peppercorns
• 2 bay leaves
• zest 1 lemon
• a few thyme sprigs
• 300g clarified butter, melted
• crisp green salad

Preheat the oven to 160C/140C F/Gas 3. Put all the ingredients in a shallow ovenproof dish and bake in the oven for 15 minutes.

Drain the fish and serve with a crisp green salad.

This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here .

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How to make salmon patties

The classic fish cake has been a family favourite on dinner tables around the world for decades. They’re easy to make and enjoyed by many. Packed with textures of flaky salmon and creamy potato mash, these patties make an excellent snack – or add salad or vegetables for a favourite that will be asked for again and again by kids and adults alike.

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Grilled salmon tataki with lime and jalapeño ponzu

G rilled salmon gets a a Japanese-inspired makeover in this salmon tataki recipe. Served with a lime and jalapeño ponzu, this flavourful and fast seafood dish is a weeknight dinner winner.

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