salmon dinner

Sticky and sweet, easy honey garlic glazed salmon is one of the best salmon recipes to add to your weeknight dinner rotation. Ready in under 25 minutes.

Honey Garlic Glazed Salmon

lb. skin-on salmon fillets,

salt (or

black pepper (or

olive oil

soy sauce

honey

water

cornstarch

teaspoon lemon juice, freshly squeezed

tablespoon garlic, finely chopped

green onions, finely chopped

Pat dry salmon fillets and season with salt and pepper. Set aside at room temperature for 10 to 15 minutes.

In a large skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Sear the salmon fillets for 5-6 minutes on each side (skin side facing up first), until golden brown and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon onto a plate. 

In a small bowl, whisk together soy sauce, honey, water, cornstarch and lemon juice. Whisk well to combine until the cornstarch dissolves. Set aside.

In the same skillet, add garlic and sauté until fragrant over medium heat, about 1 minute. Stir in sauce mixture and cook for 3-4 minutes. Keep stirring until thickened to a desired consistency.

Return the cooked salmon to the skillet and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice.

This is such a great salmon glaze recipe! My new favorite way to prepare it!

This recipe checks all my dinner boxes:  fast, flavorful, and quick and easy clean up!  I'm sold!

I made this for my family last night. This recipe is a keeper!  We loved it. It has a nice balance of salty and sweet. I appreciated the instructions on pan-searing/cooking the salmon. It was cooked just right. I did keep the salmon in a warm oven (200) while I prepared the sauce.

Creamed Spinach–Stuffed Salmon from Delish.com.

Creamed Spinach–Stuffed Salmon

salmon

Kosher salt

black pepper

(8-oz.) block cream cheese,

c. mozzarella

c. frozen spinach, defrosted

garlic powder

red pepper flakes

butter

lemon

We love this recipe! We've had it twice now and it will become a regular menu item for us.

This dish was so awesome 👏🏽 💙💙new to add for dinner

https://streaming.hearstdigitalstudios.com/b86db338-caa1-4d9e-9842-b4d45fc8269f/video_rover_16x9_1080p_hd_1550184830_73656.mp4

Creamed Spinach Stuffed Salmon Will Be Your New Favorite Weeknight Dinner

This bright, creamy pasta dish features pan seared salmon over tagliatelle pasta coated in a delicious, tangy Greek yogurt sauce with mushrooms and asparagus. This dish is finished off with fresh lemon zest and creamy Burrata cheese.

Creamy Salmon Pasta with Burrata

olive oil (extra virgin, divided)

lb Atlantic salmon (skinless)

salt and black pepper (to taste)

Greek yogurt

vegetable broth

corn starch

juice and zest of one large lemon

pack baby bella mushrooms (sliced)

½ medium yellow onion (diced)

asparagus spears (rinsed and cut)

garlic (minced)

lb tagliatelle pasta (fettuccine

herbs de Provence (or Italian seasoning)

red pepper flakes (optional)

Parmesan

oz Burrata cheese (torn)

lemon zest and fresh parsley (for garnish)

Cut salmon into about 1-inch chunks and season with salt and cracked black pepper. Set aside.

In a medium bowl, whisk together Greek yogurt, broth, lemon juice and zest and cornstarch until fully combined. Set aside.

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat and add onion and mushrooms. Cook until onions are translucent, about 2-3 minutes. Add asparagus and garlic and cook until asparagus is crisp-tender, about 2-3 minutes.

Meanwhile, cook pasta in salted water according to package instructions until al dente. Strain pasta, reserving about a cup of pasta water.

Pour Greek yogurt sauce over veggies and cook until bubbling, stirring constantly. Season sauce with salt, pepper, garlic powder, herbs de Provence and red pepper flakes. Reduce heat to low, add grated Parmesan and simmer until creamy, adding a little pasta water as needed to reach a really smooth consistency.

In a separate large skillet, heat other tablespoon of olive oil over medium-high heat and add salmon. Cook until golden on the outside and medium on the inside, about 5 minutes.

Remove sauce from heat and add pasta to pan with sauce. Gently toss until all pasta is coated with sauce. Top pasta with salmon chunks, torn Burrata pieces and more grated parmesan. Finish with lemon zest and fresh parsley.

This salmon dish features pan-seared salmon that is coated in a sweet and tangy maple Dijon glaze then finished in the oven to juicy perfection!

Maple Dijon Salmon

olive oil (extra virgin)

1.5 lbs. Atlantic salmon filet (skin-on

salt and black pepper

maple syrup

brown sugar

Dijon mustard

cinnamon

nutmeg

Preheat oven to 400° F

In a small bowl, whisk together maple syrup, brown sugar, Dijon mustard, cinnamon and nutmeg. Set aside.

Heat olive oil in a large cast iron or oven-proof skillet over medium-high heat. Season salmon with salt and cracked black pepper (both sides if using skinless and just flesh side if using skin-on). Transfer salmon to preheated skillet, flesh side down, and cook for 2-3 minutes until a nice golden crust has formed on the outside. Flip salmon and cook for an additional 2-3 minutes.

Pour glaze over top of salmon and transfer skillet to the preheated oven and cook for 5 minutes, until salmon is just cooked through to medium-well and sauce is bubbly. Add an additional minute or two in the oven for well-done.

Garnish salmon with fresh rosemary sprigs if desired and serve immediately.

This Maple Chipotle Salmon is bursting with bold, delicious flavors. It's also breeze to make!

Maple Chipotle Salmon

salmon filet (skin on)

tsp salt

tsp black pepper

tsp chipotle pepper

maple syrup (pure)

tbsp chipotle peppers

tsp minced garlic (about 3 cloves)

tsp liquid aminos or soy sauce

tbsp fresh squeezed lemon juice

Cut salmon filet into four even sized pieces, leaving skin on.

Season each salmon piece with salt, pepper, garlic powder and chipotle pepper. Set salmon aside while you make Maple Chipotle Glaze.

In a medium bowl, whisk together maple syrup, chipotle peppers in adobo sauce, minced garlic, liquid aminos and lemon juice. Pour glaze into a baking dish large enough to hold salmon pieces.

Add salmon to baking dish with glaze flesh side down. Ensure all sides of salmon get coated with glaze. Cover dish with plastic wrap and marinate in the fridge for at least 30 minutes.

Once salmon is finished marinating, preheat oven to 425 degrees F. Also heat 2 tablespoons of olive oil in an oven proof skillet (I love cast iron) over medium high heat.

Add salmon to skillet flesh side down and cook for 2-3 minutes. Do not discard marinade! Flip salmon and cook for an additional 2-3 minutes. Pour remaining Maple Chipotle Glaze leftover in marinade pan into the skillet right on top of salmon.

Transfer skillet to oven and cook for 4-6 minutes for medium/medium-well. Remove salmon from oven, top with fresh chopped scallions and serve immediately.

This easy one-pan dinner combines fresh salmon, arugula, orzo, bacon, and more.

One-pan Salmon and Orzo

bacon (chopped)

onion (chopped)

celery (chopped)

lemon juice

coriander

salt

orzo

chicken broth

baby arugula (or baby spinach tightly packed)

Preheat oven to 400 degrees Fahrenheit.

In a small bowl, combine 1 teaspoon coriander, 1 teaspoon lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Set aside.

In a large, oven-safe skillet, combine bacon, onion, and celery over medium heat. Cook, stirring frequently, until bacon is beginning to brown.

Add orzo and stir to combine. Stir in 1 teaspoon lemon juice and 3 cups chicken broth. Bring to a simmer and cook, stirring frequently, until orzo is tender and liquid has mostly evaporated (about 10-12 minutes).

Nestle salmon filets into orzo mixture and sprinkle the coriander seasoning mixture from step 2 over the top of each fillet. Cover and transfer to oven. Bake until salmon is just cooked through (about 20 minutes).

Use a wooden spoon to break the salmon into pieces and stir into orzo mixture. Stir in arugula until just wilted. Serve warm.

This miso salmon tastes savory, slightly sweet, savory and is super easy to make! Plus, it takes less than 30 minutes! Perfect as a weekday meal with some rice and salad or sautéed bok choy! We shared cooking instructions for both oven broiling and air frying, so that you can pick which is more convenient for you.

Miso Salmon

miso paste (any type of miso (but we recommend a white miso))

soy sauce (light sodium)

mirin

sugar

½ teaspoon toasted sesame oil ((optional))

onion (thinly sliced (optional garnish))

Toasted sesame seed ((optional for garnish))

In a medium mixing bowl, whisk together the miso paste, soy sauce, mirin, sugar, sesame oil, and garlic until well combined.

Add the salmon fillets and coat well on all sides. You can cook the salmon immediately or set aside to marinate for 30 minutes.

Prepare the salmon:

Line the bottom of the air fryer basket with a sheet of parchment and grease the parchment with some cooking oil or cooking spray.

Arrange the salmon fillets on the parchment paper, but try to let the excess marinade drip off. DO NOT discard marinade.

Air fry the salmon fillets at 400°F until the salmon&#39;s internal temperature reaches 125°F. The remaining heat will carry over and cook the salmon to 130°F.Thinner fillets, up to ½ inch thick takes about 4 to 5 minutes. Thicker fillets, around 1 inch thick, takes about 7 to 9 minutes.

Air fryer method:

Position the oven rack to about 6 inches from the top heating element, and preheat the oven&#39;s broiler on high.

Prepare a sheet pan lined with foil. Grease the foil with cooking spray or high smoke point cooking oil, like canola and vegetable.

Arrange the salmon fillets on the prepared sheet pan and try to let the excess marinade drip off. DO NOT discard the marinade.

Broil the salmon on high until the internal temperature reaches 125°F. The remaining heat will carry over and cook the salmon to 130°F. Thin salmon fillets, up to ½ inch, will take about 4 to 5 minutes and fillets around 1 inch thick will take about 8 to 10 minutes.

Oven method (broil):

While the miso salmon is cooking, make the sauce. Transfer all the leftover marinade to a small pan and bring it to a simmer. Once the marinade comes to a full simmer, remove from heat and set aside. If need be, warm up the sauce before use.

Prepare sauce:

Once the miso salmon is done, serve with rice and your veggies of choice. Brush the salmon with the prepared sauce and garnish with green onions and sesame seeds. Enjoy while hot!

Serve:

This healthy, Sheet Pan Salmon meal is easy, quick and perfect for any night of the week. Coconut aminos flavored salmon with crispy roasted veggies and a side of rice, makes this sheet pan meal a family favorite.

Sheet Pan Salmon with Sweet Potatoes and Broccoli

potatoes

oz frozen broccoli

garlic powder (omit for low FODMAP)

salt and pepper

salmon ounces))

tbsp coconut aminos

rice

parsley,

Preheat oven to 425° F.

Using a rimmed baking sheet, add the potatoes and broccoli. Drizzle with olive oil, garlic powder, salt and pepper. Roast for about 25 minutes, or until fork tender.

Remove potatoes and broccoli from the oven. Stir, and push to the side (still keeping space between veggies).  Add the salmon onto the baking sheet. Drizzle coconut aminos over top the salmon. Return pan to the oven and cook for another 10-15 minutes, until salmon is cooked through.

Broil salmon and vegetables for the last 3-4 minutes of cooking if you want a little &quot;crisp&quot; to your meal.

To serve, add rice, potatoes, broccoli and salmon to a plate. Drizzle coconut aminos over top if needed.

Delicious Salmon Rice Bowls with a scrumptious miso ginger soy marinade/sauce that sings with umami-packed flavor! Add broccoli, pickled cucumbers, avocado, corn, fresh herbs and any other bowl-inspired toppings your heart desires. This recipe is perfect for meal prepping and makes for the coziest dinner situation for two!

Miso Ginger Soy Salmon Rice Bowls

white miso paste

worcestershire sauce

olive oil, divided

sesame oil

fish sauce

seasoned rice vinegar

ginger

lemon lemon

red pepper flakes- optional

lb fresh salmon, skin removed & cut into 1-inch cubes

broccoli florets

cucumbers

Make the marinade/sauce

In a medium bowl or mason jar, combine the miso, worcestershire, 1 tbsp olive oil, sesame oil, fish sauce, rice vinegar, brown sugar, soy sauce, ginger, lemon zest + lemon juice, red pepper flakes (if using), and garlic. Whisk the mixture well to thoroughly combine.

Marinate the salmon

Place the cubed salmon into a bowl and cover the salmon using *half* of the marinade- just enough to coat the salmon. Cover the remaining sauce with plastic wrap or lid and set aside. Use your hands (fitted with disposable gloves, if desired) or a spatula to gently toss the cubed salmon in the marinade, ensuring all salmon is coated. Set the bowl aside to marinate for at least 30 minutes.

Sear the salmon

After the salmon has marinated, it&#8217;s ready to cook. Add the remaining 1 tablespoon olive oil into a large skillet over medium-high heat. Once the oil is hot and shimmering, working in batches, add the cubed salmon into the skillet- shaking off any excess marinade and discard. Let the salmon sear, undisturbed, until the pieces achieve a deep, golden sear, about 2 minutes. Then flip the salmon to continue searing on the other sides, about 1 minute or less- or until your desired level of doneness is achieved. Set cooked salmon aside onto a clean plate and repeat as needed.

Build the salmon rice bowls &amp; serve

Add the rice and broccoli into shallow bowls, then top with the seared salmon. Finish off bowls with pickled cucumbers or other pickled veggies, avocado, corn, fresh chopped herbs, and/or sesame seeds, if desired. Then drizzle the reserved miso ginger soy sauce over everything. Enjoy!

I am not a fan of cooked salmon (I do love it as sushi) and have been looking to incorporate it more into my family’s diet. I came across this recipe on IG, made it a few nights ago and can say 100% this is the only recipe I’ll need from now on. Even my toddler loved it, and she’s not been a fan of salmon before. Thank you for this delicious, delicious recipe! 

This recipe was some of the best and EASIEST  salmon I’ve ever made. I was able to make the marinade in between meetings while working from home, marinating for about 3 hours and the flavor was awesome! Not spice adjustments needed at all. 

The rating is for sauce only, I made my own rice bowl with leftover veg in the fridge,  Dressing recipe was delicious, thanks!

We live in Hawaii so we find a lot of miso dishes, but this….whooooooo this is the most perfect soy miso salmon I have ever tried. Made it for my wife and she’s hooked. Trying your coconut curry salmon next, keep up the fabulous work, your recipes are amazing and inspiring!!!

I don’t know how you do it, Quin but each recipe I try is more delicious than the last.  This was fantastic.  The marinade took some time but was SO worth it.  I never would have thought to include pickles and corn but they added so much flavor.  Keep those recipes coming!!

This was FANTASTIC. Flavour-packed and a crowd pleaser! Just added this to my “keep” recipes and I am ready to try it with chicken and flank steak too. 

The sauce, which is used for the marinade so ends up being cooked, is also great as a sauce on top, so versatile!

Thank you!!!

Seriously one of the easiest and most flavorful recipes!  

I made this, it's amazing. If you think the salmon is too salty, the rice really helps mellow out the saltiness when you put it all together. I baked my salmon at 375F for about 15min and it turned out great (I made sure to check the internal temp just in case). Excellent dish, super easy to make, and I definitely will be making it again.

One of my now favourite salmon recipes! It helps that it is super easy to make too. Making the marinade took quite a bit of time but the end result is worth it!

A delicious, fail-proof dish that&#39;s ready in just 20 minutes. The salmon is seared until crispy on the outside and juicy in the middle, then smothered in a divine sauce enhanced with fresh dill for a fine dining touch. Serve it with buttered potatoes for a quick yet satisfying dinner.

Salmon in Creamy Dill Sauce

½ tsp sweet paprika

½ tsp black pepper (divided)

salt (divided)

unsalted butter

garlic

onion

carrot

⅛ tsp ground turmeric

tbsp all-purpose flour

heavy cream

dill (more for serving)

black pepper (for serving)

seasoning

Get your prep done before you start cooking: Pat the salmon fillets dry. Season both sides with garlic powder, sweet paprika, ¼ teaspoon salt and ¼ teaspoon black pepper.

Top 10 salmon dinner recipes from across the web

The most viewed salmon dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Honey Garlic Glazed Salmon

Creamed Spinach–Stuffed Salmon

Creamy Salmon Pasta with Burrata

Maple Dijon Salmon

Maple Chipotle Salmon

One-pan Salmon and Orzo

Miso Salmon

Sheet Pan Salmon with Sweet Potatoe...

Miso Ginger Soy Salmon Rice Bowls

Salmon in Creamy Dill Sauce

Top 10 salmon dinner recipes from across the web

The most viewed salmon dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey Garlic Glazed Salmon

Creamed Spinach–Stuffed Salmon

Creamy Salmon Pasta with Burrata

Maple Dijon Salmon

Maple Chipotle Salmon

One-pan Salmon and Orzo

Miso Salmon

Sheet Pan Salmon with Sweet Potatoe...

Miso Ginger Soy Salmon Rice Bowls

Salmon in Creamy Dill Sauce

The most viewed salmon dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine