10 Amazing Salmon Recipes You Haven’t Tried Yet: Delicious Ways to Cook Salmon

October 18, 2024

10 Salmon Recipes to Try at Home: From Honey-Garlic Glaze to En Papillote

Salmon is one of the most versatile fish in the kitchen -- it works with bold glazes (honey-garlic, miso), delicate preparations (en papillote, poached), raw applications (poke bowl, blinis), and hearty soups (chowder). The 10 recipes below cover the full range of salmon varieties available at Global Seafoods, from everyday Atlantic salmon to the premium Copper River King. Each recipe includes the correct cooking time and doneness indicator for that specific preparation.

Sockeye Salmon | Coho Salmon | Copper River King Salmon | Atlantic Salmon | Chum Salmon

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Salmon Species Quick Reference

• Sockeye: bright red flesh; robust, full flavor; best for grilling, roasting, and miso preparations; holds up well to high heat and bold seasonings
• Copper River King (Chinook): highest fat content of any salmon; buttery, rich flavor; best for pan preparations and slow roasting where the fat content is the star; the most luxurious variety
• Coho: medium fat content; mild, slightly sweet flavor; versatile; good for tacos, poke bowls, and everyday preparations
• Atlantic: mild flavor; widely available; the most forgiving for beginners; good for herb-crusted baking and en papillote
• Chum: firm texture; mild flavor; the most economical Pacific salmon; best for chowders and soups where the firm texture holds up during longer cooking

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The 10 Recipes

1. Honey-Garlic Glazed Salmon

A quick weeknight preparation -- the honey caramelizes in the pan and creates a sticky, sweet-savory glaze. Best with Sockeye Salmon -- the robust flavor stands up to the bold glaze.

Ingredients (serves 2)

• 2 salmon fillets (6 oz each), skin on
• 2 tbsp honey
• 2 garlic cloves, very finely minced
• 1 tbsp soy sauce
• 1 tbsp olive oil
• Lemon wedges for serving

Instructions

1. Mix honey, garlic, and soy sauce in a small bowl; set aside
2. Heat olive oil in a heavy skillet over medium-high heat; place salmon skin-side down; cook for 3-4 minutes without moving until the skin is crispy and the salmon releases from the pan
3. Flip; brush the honey-garlic mixture over the flesh side; cook for 2-3 minutes until the glaze caramelizes and the salmon reaches 125-130°F (medium) or 145°F (fully cooked)
4. Serve immediately with lemon wedges

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2. Crispy Salmon Belly Strips

Salmon Belly Strips are the fattiest, most flavorful part of the fish -- they crisp up beautifully in a hot pan and are excellent as an appetizer or over steamed rice.

Ingredients (serves 2)

• 1 lb salmon belly strips
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp chili flakes

Instructions

1. Marinate the belly strips in soy sauce, rice vinegar, sesame oil, and chili flakes for 20 minutes; pat dry before cooking -- excess marinade causes steaming rather than crisping
2. Heat a non-stick pan over medium-high heat (no added oil -- the belly strips have enough fat); fry for 2-3 minutes per side until crispy and caramelized
3. Serve over steamed rice with a dipping sauce of your choice

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3. Baked Salmon with Herb Crust

A simple, hands-off preparation that works well with Atlantic Salmon -- the mild flavor of Atlantic salmon lets the herb crust be the primary flavor element.

Ingredients (serves 4)

• 4 salmon fillets (6 oz each)
• 1/2 cup panko breadcrumbs
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp lemon zest
• 2 tbsp olive oil
• Salt and white pepper to taste

Instructions

1. Preheat oven to 375°F (190°C)
2. Mix panko, parsley, lemon zest, and olive oil; season with salt and white pepper
3. Place salmon fillets on a parchment-lined baking sheet; press the breadcrumb mixture firmly onto the flesh side of each fillet
4. Bake for 12-15 minutes until the crust is golden brown and the salmon reaches 125-130°F (medium) or 145°F (fully cooked); check at 12 minutes

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4. Coho Salmon and Avocado Tacos

Coho Salmon is the best choice for fish tacos -- its medium fat content keeps the fish moist after grilling or pan-searing, and its mild flavor works well with the avocado and lime.

Ingredients (serves 4)

• 4 Coho salmon fillets (5 oz each)
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Lime wedges and salsa for serving
• Salt, cumin, and smoked paprika for seasoning

Instructions

1. Season salmon with salt, cumin, and smoked paprika; grill or pan-sear over medium-high heat for 3-4 minutes per side until cooked through
2. Flake the salmon into bite-sized pieces; warm the tortillas
3. Fill each tortilla with salmon, avocado slices, and cilantro; serve with lime wedges and salsa

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5. Salmon and Caviar Blinis

A classic appetizer for a special occasion -- smoked salmon and Coho Salmon Caviar on blinis with crème fraîche. No cooking required; assembly only.

Ingredients (makes 12)

• 12 mini blinis (store-bought or homemade)
• 100g smoked salmon, thinly sliced
• 2 tbsp crème fraîche
• 1 oz Coho Salmon Caviar
• Fresh dill for garnish

Instructions

1. Top each blini with a small slice of smoked salmon and a small dollop of crème fraîche
2. Add a small spoonful of caviar; garnish with fresh dill
3. Serve immediately -- blinis become soggy if assembled more than 15 minutes in advance

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6. Copper River King Salmon with Lemon-Butter Sauce

Copper River King Salmon has the highest fat content of any salmon -- a simple pan preparation with a lemon-butter sauce is the best way to showcase it; the fish itself is the star and needs no elaborate preparation.

Ingredients (serves 2)

• 2 Copper River King Salmon fillets (6 oz each), skin on
• 3 tbsp unsalted butter (divided)
• 2 tbsp fresh lemon juice
• 1 tsp capers, drained
• Salt and white pepper to taste
• Fresh dill for garnish

Instructions

1. Season fillets with salt and white pepper; heat 1 tbsp butter in a heavy skillet over medium-high heat
2. Place salmon skin-side up; sear for 3 minutes; flip; cook 2-3 minutes more until the salmon reaches 125-130°F (medium) -- Copper River King is best served medium; the high fat content keeps it moist and the flavor is most complex at this temperature
3. Remove salmon; reduce heat to low; add remaining 2 tbsp butter, lemon juice, and capers to the pan; swirl until emulsified into a sauce
4. Spoon sauce over salmon; garnish with dill; serve immediately

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7. Chum Salmon Chowder

Chum Salmon is the best salmon for chowder -- its firm texture holds up during the longer cooking time without breaking apart, and its mild flavor does not overpower the cream and potato base.

Ingredients (serves 4)

• 1 lb chum salmon, cubed into 1-inch pieces
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp unsalted butter
• 2 cups seafood or chicken stock
• 1 cup heavy cream
• Salt, white pepper, and fresh thyme to taste

Instructions

1. Melt butter in a large pot over medium heat; sauté onion and garlic for 5-6 minutes until softened
2. Add potatoes and stock; bring to a simmer; cook for 10-12 minutes until potatoes are completely tender
3. Add corn; cook 3 minutes; add salmon cubes; cook for 4-5 minutes until the salmon is just cooked through and flakes easily -- do not overcook; overcooked salmon in chowder becomes dry and stringy
4. Reduce heat to low; stir in heavy cream; season with salt, white pepper, and thyme; simmer 2 minutes; serve hot

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8. Miso-Glazed Sockeye Salmon

Miso and salmon is a classic Japanese pairing -- the umami-rich glaze caramelizes under the broiler and creates a deeply savory crust on Sockeye Salmon. The longer the marinade, the more complex the flavor (up to overnight).

Ingredients (serves 4)

• 4 sockeye salmon fillets (6 oz each)
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp sake or dry sherry
• 1 tbsp sugar
• Sliced scallions and sesame seeds for garnish

Instructions

1. Whisk together miso, mirin, sake, and sugar until smooth; coat salmon fillets; marinate for at least 30 minutes (up to overnight in the refrigerator)
2. Preheat broiler to high; line a baking sheet with foil; wipe excess marinade from the salmon (excess marinade burns under the broiler)
3. Broil for 6-8 minutes until the glaze is caramelized and the salmon reaches 125-130°F (medium) -- watch carefully; the miso glaze can burn quickly under a hot broiler
4. Garnish with scallions and sesame seeds; serve with steamed rice

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9. Salmon Poke Bowl

Use sushi-grade Coho Salmon for poke -- the fish is served raw, so quality and freshness are the most important variables. Keep the seasoning simple to let the fish's flavor be the centerpiece.

Ingredients (serves 2)

• 1 lb sushi-grade salmon, cubed into 3/4-inch pieces
• 2 cups cooked sushi rice, seasoned with rice vinegar and sugar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• Toppings: sliced cucumber, edamame, avocado, pickled ginger, sesame seeds, nori strips

Instructions

1. Toss cubed salmon with soy sauce, sesame oil, and rice vinegar; marinate for 10 minutes in the refrigerator -- do not marinate longer than 20 minutes; the acid in the vinegar begins to denature the protein and changes the texture
2. Divide sushi rice into bowls; top with marinated salmon and your choice of toppings
3. Serve immediately -- poke bowls should be assembled and eaten right away; the rice becomes hard and the fish loses its texture if left to sit

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10. Atlantic Salmon en Papillote (Baked in Parchment)

En papillote is a French technique where fish is steamed inside a sealed parchment parcel -- the result is incredibly moist and tender, infused with the aromatics inside the parcel. Atlantic Salmon is ideal for this method; the mild flavor absorbs the aromatics beautifully.

Ingredients (serves 4)

• 4 Atlantic salmon fillets (6 oz each)
• 1 lemon, thinly sliced
• 1 zucchini, julienned
• 1 cup cherry tomatoes, halved
• 4 sprigs fresh thyme
• 2 tbsp olive oil
• Salt and white pepper to taste

Instructions

1. Preheat oven to 400°F (200°C); cut four large pieces of parchment paper (approximately 15x15 inches each)
2. Place a salmon fillet in the center of each piece; top with lemon slices, zucchini, cherry tomatoes, and a thyme sprig; drizzle with olive oil; season with salt and white pepper
3. Fold the parchment over the salmon and crimp the edges tightly to seal each parcel -- the seal must be airtight; steam escaping from the parcel means the fish will dry out
4. Bake for 15-18 minutes; the parcels will puff up as the steam builds inside; open carefully at the table (the steam is very hot) and serve directly in the parchment

Sockeye Salmon | Coho Salmon | Copper River King Salmon | Atlantic Salmon | Chum Salmon

Also see: Easy Seafood Recipes to Try at Home | Seafood for Beginners Guide | Best Sides to Serve with Seafood

Watch seafood preparation videos on the Global Seafoods YouTube Channel

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Frequently Asked Questions About Cooking Salmon

Can I cook salmon from frozen?

Yes for baking and poaching -- place frozen fillets in a cold oven or cold poaching liquid and bring to temperature gradually; add 5-7 minutes to the cooking time. Not recommended for pan-searing or grilling -- frozen fillets release too much water in the pan and steam rather than sear. Thaw overnight in the refrigerator (best) or in a sealed bag in cold water for 20-30 minutes (faster); pat dry thoroughly before cooking.

What is the correct internal temperature for salmon?

145°F is the USDA safe minimum -- the salmon will be fully cooked and flake easily with a fork. 125-130°F is medium -- slightly translucent in the center; the preferred temperature for most cooks and the temperature at which salmon's flavor and texture are at their best. For raw preparations (poke bowl, blinis), use sushi-grade salmon from a reputable source.

How long should I cook salmon?

Pan-searing (6 oz fillet): 3-4 minutes skin-side down, 2-3 minutes flesh-side. Baking at 375°F: 12-15 minutes. Broiling: 6-8 minutes. En papillote at 400°F: 15-18 minutes. The most reliable method: use an instant-read thermometer; check at the minimum time and add time as needed.

What is the difference between wild and farmed salmon?

Wild salmon (sockeye, king, coho, chum) has a more complex, robust flavor and firmer texture -- the fish are more active and have a more varied diet. Farmed salmon (Atlantic) is milder in flavor, fattier, and more consistent in size and availability. Both are nutritious; the choice depends on the recipe -- wild salmon for preparations where the fish's flavor is the centerpiece; farmed Atlantic for milder preparations where the seasoning or sauce is the primary flavor.

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