Our 5 Most Popular Salmon Recipes of All Time

Here fishy, fishy, fishy.

By
Sara Haas
Sara Haas
Sara Haas RDN, LDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker, and consultant dietitian/chef. Sara has over 20 years of experience as a registered and licensed dietitian. She has also been a professional chef for 15 years and a food photographer for 10 years.
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Published on 01/28/24
Panko-Crusted Salmon Cakes recipe

The Spruce / Cara Cormack

The first time I cooked fish, it was a disaster. I did everything experts say you shouldn’t do: I didn’t pat the fish dry, I didn’t let the oil heat up enough in the skillet, and I moved my piece of fish around so much that bits and pieces stuck and burnt as I cooked. It was no wonder that it came out looking like dry, canned cat food. I served it and learned from it. Now I love cooking fish, especially salmon. Its high fat content (compared to more delicate white fish varieties) makes roasting, baking, grilling, or pan-searing it a breeze. Ready to try it for yourself? Here are our five most popular salmon recipes.

  • 01 of 05

    Panko-Crusted Salmon Cakes

    Panko-Crusted Salmon Cakes recipe

    The Spruce / Cara Cormack

    If you have leftover cooked salmon, then you should whip up a batch of these panko-crusted salmon cakes. Stick with the original seasonings, but feel free to play around with adding other spice blends like jerk seasoning, Italian seasoning blend, or za’atar. If prepping food in advance is your thing, great news! The cakes can be made up to one day in advance: simply cover and refrigerate until you're ready to cook and serve. Turn them into a meal by serving on slider buns and topping with slaw mixed with your favorite vinaigrette. Serve with oven-baked fries and a big green salad.

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  • 02 of 05

    Pan-Seared Salmon

    Pan-seared salmon served with lemon

    The Spruce Eats / Diana Chistruga

    This is my favorite way to prepare salmon. It’s simple and yields delicious results. Using skin-on salmon is key. The skin acts as a barrier and insulator, cooking your fish while protecting it from the direct heat. That’s why the salmon is added skin-side down first and cooked before a quick flip to finish cooking. In only a few minutes you’ll have a tasty dinner on the table. Serve it with garlic mashed potatoes and roasted Brussels sprouts.

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  • 03 of 05

    Homemade Gravlax

    Homemade Gravlax

    The Spruce Eats / Diana Chistruga

    Making your own gravlax at home feels next level, but it’s easier than you think. Start with high-quality, sushi-grade salmon for best results and follow the simple steps in the recipe for the most delicious gravlax. You’ll need to let the cured salmon refrigerate at least 24 hours before enjoying, so be sure to account for that extra time. When it’s ready, serve it on buttered toast points with cream cheese, dill, and capers or try it with sour cream and latkes.

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  • 04 of 05

    Stuffed Salmon

    Stuffed Salmon

     Kristina Vanni

    If you love creamed spinach and you love salmon, then this is the dish for you. A simple stuffing is made with cream cheese, thawed, frozen spinach, parmesan cheese, and seasonings. The mixture is stuffed into slits cut into each salmon fillet, then the salmon is cooked in a hot skillet. Be sure to use a thermometer to ensure the filling and interior of the fish is cooked to 145 F. Serve with roasted asparagus and a potato side for a complete meal.

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    Continue to 5 of 5 below
  • 05 of 05

    Baked Salmon Loaf

    Basic salmon loaf

    The Spruce

    Canned salmon is an excellent option if fresh or frozen isn’t available. Keeping cans of it in the pantry means a meal is never far away. This baked salmon loaf comes together quickly by combining canned salmon with eggs, bread crumbs, and seasonings. You can bake it in a loaf pan and prep your sides while it’s cooking. Serve it with a tangy lemon aioli or dill-infused dressing.

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