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A variety of delicious salmon recipes featuring healthy ingredients and cooking methods.

Salmon Recipes

Celebrate the comforting flavors of salmon with these easy and adaptable recipes featuring fresh herbs, creamy fillings, and quick cooking methods.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Salmon fillets (about 6–8 oz / 170–225 g each), skin on or off depending on preference
  • 1 cup Fresh basil (a generous handful)
  • 0.5-0.75 cup Parmesan cheese (grated, about) Can substitute with Pecorino or Asiago for a tangy flavor.
  • 3 tablespoons Mixed herbs (e.g., fresh thyme and parsley)
  • 4 oz Cream cheese (softened) For stuffing.
  • 4-5 cups Fresh spinach (packed, for sautéing)
  • 3-6 cloves Garlic (minced)
  • 2-4 tablespoons Butter
  • 1 each Lemon (zest and juice)
  • Salt and pepper (to taste)

Method
 

Recipe 1: Basil-Parmesan Crusted Salmon
  1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment.
  2. In a small blender or bowl, finely chop 1 cup fresh basil with 1/2–3/4 cup grated parmesan, a pinch of salt, and a little black pepper. Add 1–2 tablespoons melted butter or olive oil to form a loose paste.
  3. Pat salmon fillets dry with paper towels; season lightly with salt and pepper. Spread the basil-parmesan mixture evenly over the top of each fillet (press gently to adhere).
  4. Place fillets on the tray and bake for 10–14 minutes, depending on thickness, until the crust is golden and an instant-read thermometer reads 125–135°F for medium.
  5. Rest 3–4 minutes, squeeze lemon over the top, and serve.
Recipe 2: Baked Salmon with Parmesan Herb Crust
  1. Preheat the oven to 425°F (220°C). Lightly oil a baking tray.
  2. Combine 3 tablespoons finely chopped fresh herbs (thyme and parsley), 3/4 cup grated parmesan, 1 minced garlic clove, zest of 1 lemon, and 2 tablespoons melted butter. Mix until crumbly but cohesive.
  3. Season salmon fillets with salt and pepper, then pat the herb-parmesan mixture onto the top of each fillet.
  4. Bake 12–15 minutes until the fish flakes easily with a fork and the internal temperature is about 130°F. Let rest briefly before serving.
Recipe 3: Creamy Spinach Stuffed Salmon
  1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
  2. Sauté 1–2 tablespoons butter in a skillet over medium heat. Add 2 minced garlic cloves until fragrant, then toss in 4–5 cups packed fresh spinach and cook until wilted.
  3. Season lightly with salt and pepper and let cool slightly.
  4. In a bowl, mix the wilted spinach with 4 oz softened cream cheese, 1/4 cup grated parmesan, a pinch of nutmeg, and chopped parsley until combined. Adjust seasoning.
  5. Make a horizontal pocket in each salmon fillet and spoon the creamy spinach mixture into the pocket.
  6. Bake for 18–22 minutes until the salmon is cooked through and the filling is warm.
Recipe 4: Easy 20 Minute Garlic Butter Baked Salmon in Foil
  1. Preheat oven to 425°F (220°C). Tear off foil squares large enough to make a packet for each fillet.
  2. Mix 3 tablespoons melted butter with 3 minced garlic cloves, juice of half a lemon, salt and pepper, and a tablespoon of chopped parsley.
  3. Place each salmon fillet on a foil square, spoon garlic butter over top, and add a lemon slice. Fold foil into a tight packet.
  4. Bake packets on a tray for 12–18 minutes until salmon flakes easily. Carefully open the packet to avoid steam. Serve.

Notes

Store cooked salmon in an airtight container in the fridge for 2–3 days. For freezing, wrap tightly and label. Make-ahead tips include preparing crust mixtures and fillings ahead of time.