100 Ways to Cook with Salmon

Salmon not only tastes delicious, but it's also a good source of heart-healthy omega-3 fatty acids and vitamins A and B. Nearly any time of year, you can find at least one variety of this flavorful fish that's in season. Pacific varieties are best from early summer through fall, while Atlantic salmon sees a slightly longer season from summer through early winter. No matter which variety you prefer, you'll be cooking it up in style with this extensive collection of healthy salmon recipes.

First up, Cedar Plank-Grilled Salmon with Mango Kiwi Salsa. Since the skin won't be in direct contact with the grill to get nice and crisp, go with skinless fillets. The smoky fish can stand up to the spicy sweetness  of a tropical fruit salsa. Prepare it before the fish so the flavors have time to meld.

Serve this dish with pinot noir. Briny olives, sweet grapes, and rich salmon match well with the balance of earthiness and acidity found in a pinot noir. Substitute picholine or other green olives, if necessary.

The gingery vinaigrette in this dish is also delicious with a steak salad. Wild Alaskan salmon is a sure sustainable choice. Avoid farmed salmon.

Quick-pickled cukes give these burgers tart crunch. Panko and egg white hold the patties together. Use cilantro leaves on the burgers as you would lettuce for herby freshness.

Use a peach that’s just ripe so it’s juicy but still holds its shape. King (also called chinook) salmon is the best quality and works well in this dish, though sockeye works too.

You can make the salmon mixture up to a day in advance. Sprinkle with chopped parsley for a more finished look.

Salmon is low in calories and rich in healthy fats. It goes beautifully with a sweet, salty, spicy glaze and this ingenious crunchy slaw.

This vibrant salmon recipe is pretty when plated and delicious when devoured. It might just be your new go-to salmon recipe.

This dressing is so fresh, so addictive, you might want to spoon it over everything. Simply made from a base of carrots and orange juice, it has Asian overtones, as does the salad, with its droplets of roasted sesame oil and rice vinegar. This sophisticated dish comes together quickly and is a great, healthy option for the family..

Light, sweet, and salty flavors come to play in this delicious meal. Vibrant bok choy is the perfect bed for broiled salmon, but the best part is how quickly this recipe comes together.

Flavorful grilled salmon is served alongside fluffy couscous and fresh summer squash. For a simple substitution, use thick slices of yellow squash and zucchini in place of baby squash.

Tofu binds the ingredients together in this salmon dish. Panko (Japanese breadcrumbs) yields a crisp crust on these juicy burgers.

A thicker center-cut salmon fillet will yield best results in this preparation. Sautéed grape tomatoes add a hint of sweetness.

Not only delicious, but sustainable too, Alaskan salmon tastes divine when nestled between two slices of bread and topped with a yogurt sauce made with fresh mint.

If you don't like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.

We cut the calories and sat fat typically found in this dish in half by using light cream cheese and sour cream.

Smoked paprika emphasizes the grilled flavor of the fish, while Spanish chorizo adds a smokiness to the dish.

This decadent sandwich would be perfect for brunch. Look for salmon that's labeled "wild Alaskan," and you can be sure you're getting sustainable seafood. You can also use soft-boiled eggs in place of the poached eggs.

Put together a big batch of the spice rub, and keep it in an airtight container; use it to add flavor to meat and fish on weeknights. Serve with Tomato-Dill Couscous.

Simply prepared, with just a little heat, this is a quick and easy recipe that plays up everything salmon has to offer.

You'll love everything about this sandwich. From the crunchy whole-wheat baguette to the sweet and tangy relish—not to mention the flavorful smoked salmon—you'll be raving about this one.

The salsa brings the heat as a topping to the salmon, but if you prefer a milder relish, remove seeds from the jalapeño before grilling. Serve with lime wedges for a pretty presentation.

The crisp cracker crust of this pizza makes a pleasing contrast to the velvety soft salmon.

For a delicious teriyaki salmon dinner, check out this Asian-inspired salmon recipe featuring a glaze made from pineapple juice, brown sugar, soy sauce, and orange zest.

This quick sweet-and-sour sauce puts chutney to good use, while cider vinegar and curry powder add tang and deepen the flavor. The sauce also pairs well with grilled chicken breasts.

This sandwich is basically a riff on Hawaii's beloved lomi-lomi salmon, a salad of salted fish and tomatoes.

Tangy tomatoes, sweet oranges, and briny olives bring lively color and bold flavor to this simple dish.

"The Indian-Spiced Salmon and Nutty Basmati Rice were both great!" said reader Connie Hendon. "They were easy to prepare and did not require a lot of time. I simply cooked some fresh green beans to go with these two dishes, and we had an easy, complete meal. My family loved them. Oh, and of course no one noticed that it did not have gluten."

Marinate salmon fillets in a homemade mixture of honey, soy sauce, and olive oil, cook in a grill pan or skillet, and serve with a homemade fruit relish for an easy salmon entrée with a tropical twist. Pair with mixed greens and steamed couscous for a complete meal.

Although smoked Irish salmon is traditional, any smoked salmon will work in this dish―just make sure to purchase smoked wild salmon ­because it’s a sustainable choice.

Although quick enough for a hectic weeknight, this broiled salmon dish will impress guests. Serve with salad and roasted potatoes.

Eight ingredients combine in a spice rub that would also be good on pork tenderloin medallions. Serve this flavorful salmon dish with orange wedges.

The citrus vinaigrette blends well with the smoky salmon, sweet orange slices, and crisp spinach in this super fast, super healthy recipe.

Serve this smoky, flavorful salmon with Roasted Asparagus with Dijon-Lemon Sauce to round out the meal.

Use any combination of herbs you like for this easy and tasty starter. We chose the trio of chives, tarragon, and dill, but feel free to use your culinary imagination for this one.

The spicy-sweet vinegar dressing in the salad complements the salmon seasoned with just salt and pepper. To easily seed the cucumber, peel, cut in half lengthwise, and scrape the seeds out with a spoon.

Cooking this fish in a parchment pouch uses both the radiant heat of the oven and steam inside the packet to produce moist, succulent results. Toasting and grinding the spices takes a little extra time but pays off with vivid flavor.

Slow roasting the cured fish gives the salmon a velvety, silken texture.

By pairing this quick recipe with a light salad, you can impress guests and have time to enjoy the meal.

You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble. These appetizers look great assembled like canapés. Serve these immediately after toasting and assembling since gluten-free bread can toughen quickly if left out after heating or toasting.

Chopped fresh herbs dress up salmon fillets in this light recipe. The homemade vinaigrette brightens salad greens while keeping calories and fat in check. Serve salmon with lemon wedges.

Sweet citrus like oranges, tangerines, or clementines can stand in for the brilliant gold satsumas. But keep in mind that satsuma rind is milder than orange rind.

Prepare this dish just before grilling so the pesto maintains its color.

Skin-on salmon fillets provide the best flavor and texture for this recipe.

Traditional blinis consist of flour pancakes topped with sour cream and caviar, but our version features sweet corn pancakes topped with cold-smoked salmon and homemade chive cream. These easy apps are a great way to use up extra corn-on-the-cob you might have picked up at the market.

The fish, used in place of the bacon often found in traditional chowder recipes, adds heart-healthy fats and protein. Great made ahead, this soup gets better with time.

Skip the beef and serve a Mexican-inspired salmon burger topped with a fresh lime-cilantro mayonnaise sauce. A spinach salad with a sweet, slightly spicy Asian-influenced dressing makes a tasty accompaniment.

This recipe uses canned salmon to make things quicker and easier. The crisp pan-fried patties get flavor from spicy Cajun seasoning and pungent Dijon mustard, as well as the garlicky, creamy aioli for dipping.

Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers.

To make a complete meal, serve the salmon over a bed of brown rice, with green beans and a salad on the side. Save some orange-and-bourbon marinade and drizzle over the salmon and rice to impart complementing flavors of bourbon and citrus throughout.

This scrumptious low-cal finger food was developed by reader Abigail McMahon who was inspired by Ireland. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." Luckily, this recipe has all three.

Shape the patties up to eight hours in advance, and cook just before serving. Use a grill pan or nonstick skillet to cook them since they may not hold up on a standard grill. If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use regular hamburger buns instead of English muffins.

Friends and family will beg for the recipe when you serve this sophisticated take on salmon. Brush the fruit reduction on the fish at the last minute to prevent sugars from burning on the grill.

Finish the salmon under the broiler to caramelize the glaze into a tasty browned crust. Serve with roasted potato wedges and peas.

In this simple entrée, almonds supply vitamin E, while salmon delivers a good amount of niacin. Vary the herbs according to your preference; try dill, thyme, or basil.

Just about every ingredient here is a seasonal specialty, from the corn, tomato, and chile peppers to fresh cilantro and salmon. Charring the chiles, corn, and salmon on the grill infuses everything with a light smoky flavor that brings the whole dish together.

A secret herb was the key to this recipe for croquette conoisseur klasshen, who also offers a tip. "Delicious! I've made dozens of different salmon croquette recipes, but never with tarragon. The tarragon adds such a unique taste. I highly recommend chilling the mixture according to the directions. I skipped the chilling and had a hard time getting the patties to stay together."

This Asian-flavored fish dish is extra tender from long, low-temperature cooking and is matched perfectly by the creamy rice and crisp stir-fried bok choy.

This recipe showcases the classic combination of salmon, cucumber, and horseradish. Use two spatulas to make handling the salmon easier. Garnish with lemon wedges, if desired.

Brown sugar and bourbon combine to create the perfect sweet and smoky flavor that infuses this already-flavorful fish. Cooking time can vary, depending on the thickness of salmon. As a general rule, cook 10 minutes for each inch of thickness. Then check the center and make sure it’s light pink and opaque.

This Asian-inspired fish is a great weeknight meal, and you can save more time by purchasing pretoasted sesame seeds. Look for them in the spice aisle.

Prepare the sauce up to one day ahead, and refrigerate. Wild salmon is preferable if it's in season. Its rich, vivid flavor will only make the dish better.

This five-ingredient salmon marinates for eight minutes then cooks for eight minutes and is guaranteed to please.

You often can find different varieties of locally grown onions at farmers' markets and occasionally at supermarkets.  This recipe calls for more readily available varieties that you shouldn’t have any trouble finding. Use a grill basket to cook the fish and vegetables.

The trick to this easy recipe is blending some of the salmon in the food processor, so its taste gets spread throughout, but also folding in some larger bits for textural contrast.

Harissa is a spicy Tunisian condiment that also pairs well with chicken. Our homemade version, which you can prepare a day or two ahead and refrigerate, is a bit milder than the fiery canned harissa you'd find in Middle Eastern markets. Add more chile paste if you want to turn up the heat.

Make your own barbecue sauce using sour-sweet tamarind instead of vinegar for a lower-sodium, Southeast Asian twist on a familiar condiment. Store leftover sauce for up to one week in an airtight container in the fridge. Use it on shrimp, roasted pork, or chicken. Serve with jasmine rice and lime wedges.

Sweet peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavorful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices.

Cotija is a salty aged Mexican cheese. Shredded Monterey Jack helps hold the quesadillas together. Jalapeño brings an added kick of heat to the hot-smoked salmon.

Serve with sliced cucumbers drizzled with low-fat bottled vinaigrette to round out the meal.

These salmon croquettes are perfection when plated with a dollop of tangy horseradish sauce. Serve with green beans and your favorite brown rice recipe for a complete meal.

The tart-and-sweet flavor combination in grapefruit matches the tender salmon's sweetness and elevates its flavor. Blood orange juice gives the dressing intense orange flavor, but any citrusy vinaigrette will do.

The sweet-sour marinade is cooked down to a syrupy glaze that's brushed on the salmon as it cooks. The citrus and maple flavors would also be tasty with pork. Garnish fillets with orange slices, if desired.

The spice rub lends an earthy, exotic taste. Lemon-Garlic Spinach is a light side that complements the fish nicely.

Shorter pastas like orzo generally cook faster than the longer varieties. In a pinch, use canned drained wild sockeye salmon—and flake with two forks—in place of the sautéed fillets.