Salmon is one of the quickest and easiest ways to dinner! Here are all the best easy salmon recipes, from baked to broiled to grilled.
Salmon is one of the easiest ways to get healthy dinner on the table. It’s so quick to cook, and there are endless ways to serve it! But it’s also easy to get stuck in a rut and just make baked salmon with salt and pepper every time you make it. Here’s where we come in: Alex and I have lots of tasty and inventive salmon recipes to liven up your weeknight repertoire.
Here are all our best salmon recipes! We’ve got baked salmon that’s smothered in a lemon dill sauce, or broiled salmon in a sweet bourbon glaze. There’s salmon in a poke bowl, and salmon grilled on a cedar plank. Let’s get to the recipes…and scroll down for a bit more about buying sustainable seafood.
And now…the best easy salmon recipes!
How to buy a great piece of salmon
For the very best salmon recipe, you’ll also need a fantastic piece of fish. Lower quality salmon can taste very fishy and have a mushy texture. Here’s how to buy a great piece of salmon:
- Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor. Buy it either fresh from the fish counter or frozen works too.
- Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but it’s on the expensive end. Avoid Atlantic salmon as it is typically farmed salmon.
How to thaw frozen salmon
Cooking with frozen salmon? Here are a few methods for how to thaw it:
- Day before: If you think ahead, simply place the frozen salmon in the refrigerator overnight.
- Day of: If you’re using the salmon the day of, place the frozen salmon into a bowl with cold water. Let a small trickle of cold water run into the bowl to keep the water moving. The salmon should be defrosted in about 15 minutes.
Tip: If you don’t have time to thaw and need a quick meal, try this Instant Pot Salmon: it cooks right from frozen!Print
This easy baked salmon comes out perfectly tender and flaky! Cooking salmon in foil makes a moist piece of fish every time.
- 4 (6-ounce) salmon fillets, wild caught if possible
- Olive oil, for brushing
- 1/2 teaspoon kosher salt, plus more for brining
- 1/2 teaspoon freshly ground black pepper
- 2 small lemons
- Preheat the oven to 325 degrees Fahrenheit.
- Brine the salmon: While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
- Place the salmon in foil: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with 1/8 teaspoon kosher salt for each fillet and fresh ground pepper. Place the lemon slices and fresh herbs around the salmon (not on top). Close and seal the foil around the salmon.
- Bake: Bake the salmon for 10 minutes in the foil. Then open the foil packet so steam can release and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1-inch thick fillet should cook in about 15 minutes total.
- Serve: When the salmon is done, squeeze with some lemon juice from lemon wedges, to taste (add a sprinkle of salt if necessary). Serve immediately. Leftovers can be stored refrigerated for 3 to 4 days.
- Category: Main Dish
- Method: Baked
- Cuisine: Salmon
Keywords: Salmon recipes, Easy Salmon Recipe, Baked Salmon
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.