Oh, my goodness, let me tell you, there are some recipes that just hit different. You know the ones—they completely change your perspective on cooking. For me, that moment of culinary enlightenment came with a simple salmon dish. I used to think cooking salmon was too much effort, a task reserved for special occasions or when I had hours to spare in the kitchen. Boy, was I wrong! This incredibly easy salmon recipe has absolutely revolutionized my weeknight dinners, and honestly, once I made it this way, I’ve never made it another way.
This isn’t just *an* easy salmon recipe; it’s *the* easiest and best salmon recipe I’ve ever come across. And the best part? It genuinely comes together in about 20 minutes! That’s right, from fridge to plate, you’re looking at a healthy, delicious, and quick meal that will become your new go-to. Forget complicated techniques or long ingredient lists; this gem relies on just three magical refrigerator-door ingredients for its amazing sauce.
Seriously, it’s a game-changer. Whether you’re cooking for yourself after a long day or feeding a bustling family, this method is so adaptable. You can effortlessly make just one serving or scale it up for multiple guests without breaking a sweat. It takes away all the intimidation factor often associated with cooking fish, making it a joy to prepare every single time. And trust me, once you whip this up, you’ll be asking yourself where this recipe has been all your life!
Now, let’s dive into the heart of what makes this dish so spectacular, starting with the star of the show: the salmon itself. Choosing the right piece of fish can sometimes feel daunting, but it doesn’t have to be. For each serving, you’ll want to buy four to eight ounces of salmon. Personally, I find a 4 to 5-ounce piece perfectly filling for myself, while my husband prefers an 8-ounce piece. If I’m entertaining a crowd and serving a few side dishes, I usually plan on about 6 ounces per person. You can always ask the friendly folks at the fish counter to cut the pieces for you, making your life even easier.
When it comes to the salmon skin, you have options! You can certainly leave the skin on or remove it; it’s completely up to your preference. I almost always leave it on because, with this particular cooking method, the salmon will slide right off the skin once it’s perfectly cooked. The skin won’t get crispy with this approach, so I typically discard it after cooking, but it definitely helps keep the fish moist and intact during the baking process.
Now, let’s talk about the type of salmon. There are so many wonderful varieties out there, and generally, wild-caught salmon is considered best for its flavor and nutritional profile. However, it’s worth noting that the landscape of sustainably-raised farmed salmon has changed dramatically. It used to be that all farm-raised salmon was viewed as unhealthy, but that’s simply not the case anymore. Newer methods have made farmed salmon both healthier and more sustainable, often making it the most budget-friendly option for a fantastic weeknight meal. For instance, I sometimes pick up the farmed Atlantic salmon from Whole Foods because they uphold high standards for their fisheries, and it consistently offers a great mild flavor that everyone enjoys.
Choosing based on flavor preference can also guide your selection. Atlantic salmon is typically the mildest in flavor, making it a great choice if you prefer a less “fishy” taste. If you’re looking for an absolute showstopper, King salmon is truly the ultimate when it to comes to incredible flavor and texture; it practically melts in your mouth! If you spot it at a good price, definitely go for it. Coho and sockeye salmon are also excellent options, though they tend to have a slightly stronger flavor profile. Don’t hesitate to chat with the person at the fish counter; they’re usually a wealth of knowledge and can help you find something you’ll love based on what’s fresh and available.
Maple Salmon
Equipment
- 1 Small Mixing Bowl For preparing the marinade
- 1 Shallow Glass Baking Dish Suitable for marinating and oven baking
- 1 Whisk or Spoon For stirring marinade ingredients
- 1 Chef’s knife For portioning salmon fillets
- 1 Cutting Board For preparing salmon
Ingredients
Main
- ¼ cup maple syrup
- 2 tablespoons soy sauce
- 1 clove garlic minced
- ¼ teaspoon garlic salt
- â…› teaspoon ground black pepper
- 1 pound salmon
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Stir maple syrup, soy sauce, garlic, garlic salt, and pepper together in a small bowl. Dotdash Meredith Food Studios
- Cut salmon into 4 equal-sized fillets; place in a shallow glass baking dish and coat with maple syrup mixture. Cover the dish and marinate salmon in the refrigerator for 30 minutes, turning once halfway. Dotdash Meredith Food Studios
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven and bake salmon uncovered until flesh easily flakes with a fork, about 20 minutes. Dotdash Meredith Food Studios
- Enjoy! Dotdash Meredith Food Studios
Notes
And what about frozen salmon, you ask? It can be fantastic too! Fresh salmon from the fish counter is certainly the easiest to work with, as you don’t have to plan ahead for defrosting. But frozen can often be even more budget-friendly. Just remember to let it defrost properly, either in the fridge or on your counter, and always pat it dry before using it. Removing excess moisture is a key step to achieving the best texture, preventing soggy salmon, and ensuring that beautiful glaze adheres perfectly.
Ultimately, when buying salmon, the best advice is to buy the best quality that fits your budget. Be a little flexible, talk to the fish counter staff, and ask them how the salmon is raised. Depending on where it came from, its freshness, and what’s available, you can always find a delicious option. The goal is a fresh, firm fillet that bounces back to the touch and has a mild, neutral smell, not an overly fishy one.
Once you have your beautiful salmon fillets, the real magic begins with the sauce. And trust me, it’s so simple it almost feels like cheating! This incredible glaze comes together with just three essential ingredients that you probably already have stashed in your refrigerator door. We’re talking about savory tamari (or soy sauce), sweet maple syrup, and tangy Dijon mustard. The combination creates a perfect balance of flavors that elevates the salmon to gourmet status without any fuss.
Instant Pot Frozen Salmon
Equipment
- 1 Instant Pot (Multi-functional Pressure Cooker)
- 1 Steamer Rack Often included with the Instant Pot
- 1 Measuring Cup
- 1 Fork For checking doneness
- 1 Tongs or Spatula For carefully removing salmon
Ingredients
Main
- 1 cup cold water
- ¼ cup lemon juice
- cooking spray
- 2 frozen salmon fillets
- salt and ground black pepper to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Pour cold water and lemon juice into a multi-functional pressure cooker (such as Instant Pot). Place a steamer rack inside; coat with cooking spray.
- Place frozen salmon fillets, skin-side down, on the prepared rack. Cover and close the vent. Dotdash Meredith Food Studios
- Cook on the Steam setting until fish flakes easily with a fork, 3 to 4 minutes. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Dotdash Meredith Food Studios
- Check salmon for desired doneness. Season with salt and pepper. Cover the pot to keep salmon warm until serving. Dotdash Meredith Food Studios
Notes
Tamari, for those who might not know, is a wheat-free soy sauce, which is excellent for those with gluten sensitivities. If you’re avoiding soy altogether, you can easily substitute it with low-sodium soy sauce or even coconut aminos, a coconut product that delivers a wonderfully savory flavor much like soy sauce. For the sweetener, real maple syrup is my top choice, but honey works beautifully as a substitute if that’s what you have on hand. And for the mustard, Dijon is classic, but a whole-grain mustard would also add a delightful texture and slight peppery kick.
This trio of ingredients creates a glaze that’s savory, subtly sweet, and wonderfully tangy—it’s seriously the secret to this recipe’s irresistible charm. While you really just need these three, you can absolutely play around with it! For a little extra zing, consider adding some fresh garlic or ginger to the mix. And while fresh lemon juice often pairs wonderfully with salmon, with this particular glaze, you honestly don’t really need it. The tangy Dijon provides all the brightness you could wish for, making the dish complete in itself.
Speaking of completeness, let’s talk about the incredible health benefits packed into every serving of this easy salmon. This isn’t just a delicious meal; it’s a nutritional powerhouse! This Maple Dijon Salmon is naturally gluten-free and dairy-free, making it suitable for a wide range of dietary needs. More importantly, it’s absolutely loaded with protein and those superstar omega-3 fatty acids, which are fantastic for keeping your body healthy and thriving. Just a 6-ounce serving of oven-baked salmon boasts approximately 34 grams of protein, making it an excellent choice for muscle growth and repair.
Eating salmon once a week, or even more often, is truly fantastic for your health. Its high omega-3 content is legendary for reducing inflammation, supporting incredible brain health, and improving heart function. Regularly incorporating omega-3s into your diet can significantly lower the risk of heart disease and even help manage conditions like arthritis. Beyond that, salmon is a phenomenal source of essential B vitamins, which are crucial for converting food into energy and supporting optimal brain function. It also provides a good dose of vitamin D, vital for strong bones and a robust immune system. And let’s not forget the antioxidants like astaxanthin, which contribute to better skin health, reducing inflammation, improving hydration, and even slowing down the signs of aging. Plus, compared to some other fish, salmon has lower mercury levels, making it a safe and healthy option for regular consumption. So, you’re not just enjoying an amazing meal; you’re doing something truly wonderful for your body with every delicious bite.
Spicy Chicken Noodles
Equipment
- 1 Large Wok or Skillet
- 3 Mixing Bowls For vegetables, sauce, and noodles
- 1 Whisk
- 1 Colander
- 1 Chef’s knife And cutting board
Ingredients
Main
- 1 large carrot finely sliced or shredded
- 2 cups shredded green cabbage
- 1 red bell pepper thinly sliced
- 2 jalapeno pepper seeded and minced
- ½ cup chopped green onions
- 3 cloves garlic finely crushed
- ½ cup chicken broth
- ¼ cup seasoned rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce plus more to taste
- 1 tablespoon ketchup
- 1 tablespoon brown sugar
- 1 tablespoon sriracha hot sauce or more to taste
- 1 teaspoon red pepper flakes
- 1 8 ounce package dried rice noodles
- 1 pinch salt
- 8 ounces cooked chicken breast torn into bite-size pieces
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- ½ cup freshly chopped cilantro
Instructions
- Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
- Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
- Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
- Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir. Chef John
Notes
Before we even get to the cooking, setting the stage correctly makes all the difference for perfect salmon. When you get home from the store, refrigerate your salmon until you’re ready to cook it, unless you plan to cook it right away. A crucial tip for any protein, including salmon, is to let it come up to room temperature (or as close as possible) before cooking. So, about thirty to sixty minutes before you plan to start, take your salmon fillets out of the refrigerator. If you’re using frozen salmon, ensure it’s fully defrosted according to package instructions—typically 12-24 hours in the fridge or about 6-8 hours at room temperature—before proceeding.
Once your salmon is at room temperature and you’re ready to cook, the next simple yet vital step is to pat your salmon fillets dry with a paper towel. This might seem minor, but excess moisture on the fish will prevent it from getting a nice sear and can lead to soggy salmon. We definitely don’t want that! After patting them dry, sprinkle the tops of each salmon piece with a generous pinch of fine sea salt or kosher salt, followed by a turn of freshly ground black pepper. This simple seasoning enhances the natural flavors of the fish, setting the stage for that glorious glaze.
Remember when I said this method is super simple? I meant it! While I’ve given you a lot of details here to help you nail it, especially if it’s your first time cooking salmon, the actual process is incredibly straightforward. It really boils down to coating the salmon in that easy 3-ingredient sauce, then deciding how you want to cook it—whether it’s baking, air frying, or grilling. It truly is that simple, and I’m so excited for you to discover your new favorite way to make salmon!
Now, for the thrilling part: bringing those perfectly prepped salmon fillets to life! We’ve chosen the best salmon and whipped up that magical three-ingredient sauce. The real alchemy happens with heat, offering versatile cooking methods for a juicy, flaky, and irresistible dish every time.
### Mastering the Cook: Your Guide to Effortless Salmon Cooking Methods
Potato Fish Cakes
Equipment
- 1 Pot For boiling potatoes
- 1 Potato Masher
- 1 Mixing Bowl
- 1 Frying Pan or Skillet For cooking salmon and fish cakes
- 1 Spatula For flipping cakes
Ingredients
Main
- 2 potatoes
- 1 piece salmon
- Salt
- Pepper
- Olive oil
- Fresh chopped flat parsley
- Spring onion
- Fresh chili
- 1 tablespoon flour
Instructions
- Boil potatoes until tender, then drain and mash them thoroughly.
- Season the salmon with salt and pepper, then lightly pan-fry it in a touch of olive oil until just cooked through. Flake the cooked salmon into small pieces.
- Finely chop the fresh flat parsley, spring onion, and fresh chili.
- In a large mixing bowl, combine the mashed potatoes, flaked salmon, chopped parsley, spring onion, and chili.
- Add the flour to the mixture, along with salt and pepper to taste, mixing until just combined.
- Form the mixture into small, uniform patties or cakes. For best results, chill them for 30 minutes.
- Heat a generous amount of olive oil in a frying pan or skillet over medium heat.
- Carefully place the fish cakes into the hot oil, ensuring not to overcrowd the pan.
- Fry for 3-4 minutes on each side, or until golden brown and heated through.
- Remove the fish cakes from the pan and place them on a paper towel-lined plate to drain any excess oil before serving.
Notes
Let’s dive into the cooking process, where simplicity reigns and flavor is king! This recipe offers options to suit your kitchen, mood, and schedule. Our easy sauce transforms your salmon across various styles with minimal effort.
#### Oven Baking: The Ultimate Go-To Method
For sheer ease and consistent results, oven baking your salmon is my top recommendation. It’s hands-off, forgiving, and delivers beautiful, flaky texture. Preheat your oven to 375°F (190°C). While it heats, line a baking sheet with parchment paper for easy cleanup, or use a seasoned cast iron skillet.
Easy Fried Rice
Equipment
- 1 Wok or Large Skillet Essential for high-heat cooking and proper tossing.
- 1 Small Saucepan For blanching carrots and peas.
- 1 Colander For draining blanched vegetables.
- 1 Spatula (preferably metal or high-heat resistant) For stirring, scrambling eggs, and tossing ingredients.
- 1 Chef’s Knife and Cutting Board For preparing carrots and garlic.
Ingredients
Main
- â…” cup chopped baby carrots
- ½ cup frozen green peas
- 2 tablespoons vegetable oil
- 1 clove garlic minced, or to taste (Optional)
- 2 large eggs
- 3 cups leftover cooked and chilled white rice
- 1 tablespoon soy sauce or more to taste
- 2 teaspoons sesame oil or to taste
Instructions
- Assemble ingredients. Dotdash Meredith Food Studios
- Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander. Dotdash Meredith Food Studios
- Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables. Dotdash Meredith Food Studios
- Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
Place salmon fillets, skin-side down (if preferred), onto the prepared surface. After patting dry and seasoning, generously coat each piece with the maple Dijon sauce. I like to reserve a tiny bit (about half a teaspoon per piece) to drizzle on top hot out of the oven, adding extra glistening flavor. Ensure the salmon is coated, not swimming.
Into the preheated oven they go! Cooking time is generally 10 to 15 minutes, depending on fillet thickness (9-10 for thinner, 10-15 for extra-thick). I prefer salmon slightly rare for best flavor, but cook to your liking. It’s done when opaque and flakes easily with a fork, or reaches 145°F (62°C) internally. Remove, drizzle with reserved sauce if using, and let cool 5-10 minutes before serving.
#### Air Frying: The Speedy Alternative
If you love speed and a crisp-tender finish, your air fryer is fantastic for salmon. It circulates hot air rapidly, cooking food quickly and evenly. For air fryer salmon, set the temperature to 350°F (176°C). Pat salmon dry, season, and generously coat with our three-ingredient sauce.
Place the salmon pieces in your air fryer basket or on a parchment-lined tray, in a single layer for optimal air circulation and a beautiful crispy exterior. Cook for approximately 10-15 minutes, adjusting based on thickness and your specific air fryer. Keep a close eye on it; it should be opaque and flake easily when done. This method is fantastic for quick weeknight meals!
#### Grilling: The Outdoor Flavor Boost
When craving smoky, outdoor flavor, grilling your salmon is a delight. It infuses the fish with a unique char and keeps it incredibly moist inside. Preheat your grill to medium-high heat, around 375°F (190°C).
For grilling, I highly recommend a seasoned cast iron skillet, perhaps lined with parchment paper (use cautiously on direct grill grates). This prevents sticking and keeps the salmon intact. Place your seasoned and sauced salmon fillets, skin-side down, directly into the skillet, then place on the hot grill. Cook for 10-15 minutes, until opaque and easily flaking, or until a meat thermometer reads 145°F. Grilling adds wonderful flavor to the maple Dijon glaze.
#### Advanced Method: Crispier Top (Broiler Variation)
Cajun Air Fryer Salmon
Equipment
- 1 Air Fryer Ensure it is large enough to accommodate salmon fillets without crowding.
- 1 Small Bowl For mixing the seasoning blend.
- 1 Plate For spreading the seasoning mixture.
- 1 Paper Towels Essential for thoroughly drying the salmon.
- 1 Cooking Spray (or Misto Sprayer) For misting salmon and air fryer basket.
Ingredients
Main
- cooking spray
- 1 tablespoon Cajun seasoning
- 1 teaspoon brown sugar
- 2 6 ounce skin-on salmon fillets
Instructions
- Gather all ingredients. Preheat the air fryer to 390 degrees F (200 degrees C). Dotdash Meredith Food Studios
- Rinse and dry salmon fillets with a paper towel. Mist fillets with cooking spray. Dotdash Meredith Food Studios
- Mix together Cajun seasoning and brown sugar in a small bowl until combined; spread onto a plate. Dotdash Meredith Food Studios
- Press fillets, flesh-side down, into seasoning mixture. Dotdash Meredith Food Studios
- Spray the basket of the air fryer with cooking spray and place salmon fillets skin-side down. Mist salmon again lightly with cooking spray. Dotdash Meredith Food Studios
- Close the lid and cook in the preheated air fryer for 8 minutes. Remove from the air fryer and let rest for 2 minutes before serving. Dotdash Meredith Food Studios
Notes
For a crisper top or caramelized finish, the broiler method is fantastic, though more advanced. It requires vigilance, but results are worth it! Position your oven rack about 6 inches below the broiler. Preheat your oven to 325°F (160°C).
Once preheated, turn the oven off and turn the broiler on for quick, intense heat. Prepare salmon—pat dry, season, and coat with sauce. Parchment paper cut to fish size can aid cleanup, but be extremely cautious: it can burn under the broiler, so watch closely! Place fillets on a baking sheet, skin-side down, and slide them under the broiler. Broil 5-7 minutes (up to 10 for thicker cuts), until cooked through and beautifully caramelized. Constant supervision is key. Remove, let it rest, and enjoy the delightful texture contrast.
### Savvy Serving: Pairing Your Perfect Salmon Dish
Now that your kitchen smells incredible and your salmon is cooked to perfection, complete the culinary picture with thoughtful pairings. This versatile maple Dijon salmon stands alone or plays wonderfully with various sides for a well-rounded meal.
#### Classic Side Dishes
Greek Salad IV
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Measuring spoons/cups for dressing
- 1 Salad Tongs for tossing and serving
Ingredients
Main
- 4 large tomatoes chopped
- 1 green bell pepper chopped
- 1 cucumber peeled and chopped
- 1 red onion chopped
- 3 ounces crumbled feta cheese
- ¼ cup olive oil
- â…› cup lemon juice
Instructions
- In a large bowl, combine the tomatoes, green bell pepper, cucumber, red onion, olive oil, and lemon juice. Refrigerate until thoroughly chilled. Sprinkle with feta cheese before serving.
Notes
Sometimes, simple accompaniments are best, allowing our delicious salmon to shine. Classic staples complement rich flavors. Fluffy white rice, nutty brown rice, or perfectly cooked quinoa are always winners; they soak up leftover garlic butter sauce. We often pair it with “perfectly cooked quinoa and a simple green salad,” even mixing “chopped greens into the quinoa to make it even easier,” a brilliant shortcut.
Roasted vegetables are another excellent choice. Salmon pairs well alongside tender-crisp roasted asparagus, earthy Brussels sprouts, or sweet carrots. Roasting brings out their natural sweetness, creating a delightful contrast. Creamy mashed potatoes or crispy salt and pepper smashed potatoes offer a comforting, substantial pairing, making the meal feel more indulgent.
#### Creative Pairings
Feeling adventurous? This salmon adapts wonderfully to more creative and health-conscious pairings. For a lighter meal or to watch carb intake, serve salmon over zucchini noodles—a fantastic low-carb pasta alternative. Cauliflower rice is another brilliant substitute, soaking up sauce while keeping the dish keto-friendly. Lightly steamed broccoli or green beans also make balanced, nutritious sides, allowing the salmon’s flavors to remain the focal point.
For a fresh twist, a crisp green salad with a light vinaigrette offers a refreshing counterpoint to the richness. You could also try a Greek cucumber salad with tomatoes and feta, or a Mediterranean chickpea salad with a tangy dressing, adding wonderful complexity. For comfort, warm garlic bread is perfect for mopping up sauce, or toss cooked pasta with extra garlic butter sauce for an indulgent experience. Baked sweet potatoes also pair beautifully.
#### Beverage Recommendations
To truly complete your meal, consider the perfect beverage pairing. A well-chosen drink enhances the flavors of your salmon. For non-alcoholic options, crisp, citrusy lemon-flavored sparkling water is fantastic for cleansing the palate. A light, refreshing iced green tea complements the richness without overpowering. Homemade lemonade, with its vibrant acidity, mirrors the lemon notes in the garlic butter sauce beautifully. If you enjoy wine, a dry white wine is often excellent. Its crispness and acidity cut through the richness. Look for Sauvignon Blanc, Pinot Grigio, or a light Chardonnay. For red wine, a lighter-bodied Pinot Noir can also work, its subtle fruitiness not overwhelming the delicate fish.
### Smart Storage & Reheating: Keeping Your Leftovers Delicious
Sweet ‘n Spicy Sriracha Glazed Salmon & Zucchini “Noodles” recipes
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Large Non-Stick Skillet Or cast-iron for good searing
- 1 Spatula For flipping and stirring
- 1 Spiralizer or Vegetable Peeler For making zucchini noodles
Ingredients
Main
- ¼ cup reduced-sodium soy sauce or tamari for gluten-free
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce or to taste
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 pound wild salmon fillet cut into 4 (4-ounce) pieces
- 1½ teaspoons sesame oil
- 2 tablespoons finely chopped scallions for garnish
Instructions
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, Sriracha, grated fresh ginger, and minced garlic to create the glaze.
- Pat the salmon fillets thoroughly dry with paper towels to ensure a good sear; season lightly with salt and pepper if desired.
- Heat 1½ teaspoons sesame oil in a large non-stick skillet over medium-high heat until shimmering.
- Place the salmon fillets skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crispy.
- Flip the salmon, then pour about half of the prepared Sriracha glaze over the fillets, allowing it to caramelize slightly as the salmon finishes cooking, approximately 3-5 more minutes, or until cooked to your desired doneness.
- While the salmon cooks, spiralize or use a vegetable peeler to create zucchini noodles from about 2-3 medium zucchinis (not listed in ingredients but implied by title).
- Remove the cooked salmon from the skillet and set aside; add the zucchini noodles to the same hot skillet.
- Quickly sauté the zucchini noodles for 2-3 minutes, stirring constantly, until just tender-crisp. Do not overcook to avoid a watery texture.
- Toss the zucchini noodles with the remaining Sriracha glaze.
- Serve the glazed salmon immediately over the sweet and spicy zucchini noodles, garnished with finely chopped scallions.
Notes
One often-overlooked benefit of this easy salmon recipe is how wonderfully it lends itself to meal prep and delicious leftovers. Properly storing and reheating your salmon is crucial to maintaining its juicy texture and incredible flavor.
#### Proper Refrigeration
Let’s talk about keeping those delicious leftovers fresh. After your meal, store any remaining salmon correctly. First, allow the cooked salmon to cool completely to prevent condensation and sogginess. Once cooled, transfer fillets to an airtight container. This seals in freshness and prevents unwanted odors. Properly stored, cooked salmon will keep beautifully in the fridge for up to 3 days, though enjoying it within 2 days offers the best quality. If possible, store any leftover garlic butter sauce separately to prevent the salmon from becoming overly saturated.
#### Freezing for Future Feasts
Soy Honey-Glazed Salmon and Asparagus
Equipment
- 1 Saucepan with Steamer Insert Essential for perfectly steamed asparagus.
- 1 Small Mixing Bowl For whisking the glaze ingredients.
- 1 Whisk Ensures a smooth, uniform glaze.
- 1 Baking Sheet For broiling the salmon and asparagus.
- 1 Silicone Basting Brush For oiling the foil and applying the glaze evenly.
Ingredients
Main
- 1 bunch fresh asparagus trimmed, or as desired
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon olive oil or as needed
- 1 8 ounce salmon fillet
- sea salt and ground black pepper to taste
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until slightly tender, 2 to 4 minutes.
- Meanwhile, whisk together soy sauce and honey in a small bowl until glaze is smooth.
- Set an oven rack about 6 inches from the heat source; preheat the oven broiler. Line a baking sheet with aluminum foil and brush with olive oil.
- Place salmon fillet and steamed asparagus on the prepared baking sheet; season with salt and pepper.
- Cook under the preheated broiler for 5 minutes. Drizzle 2/3 of the glaze over salmon and asparagus. Continue broiling until fish flakes easily with a fork, 3 to 5 minutes. Drizzle remaining glaze over salmon.
Notes
Sometimes you cook a larger batch or want to stock your freezer with healthy, ready-to-go meals. Freezing cooked salmon is a fantastic, simple option! As with refrigeration, ensure salmon is cooled entirely before freezing. To protect from freezer burn, wrap each fillet individually in plastic wrap or aluminum foil. Then, place wrapped fillets into a freezer-safe bag or container. This double layer is essential. Label with the date; frozen salmon is good for up to 3 months. Thaw overnight in the refrigerator before reheating.
#### Reheating Without Drying Out
Ah, the age-old dilemma: how to reheat fish without turning it into a sad, dry mockery? Reheating salmon the right way is paramount to preserving its juicy, flaky texture. While “cooked salmon tastes great cold,” and often, “it’s best to serve leftovers cold,” sometimes you just crave that warm, comforting experience. The best method for reheating salmon is generally the oven. Preheat your oven to a gentle 275°F (135°C). Place fillets on a baking sheet, cover loosely with foil to trap moisture, and warm for about 10-15 minutes. The low temperature and covering prevent further cooking and drying out. Monitor closely as times vary. Now, about microwaving… you *can* microwave fish, but “it will fill the air with the smell of fish!” If you must use a microwave, use 50% power in short 30-second increments until just warm. Over-microwaving is the quickest way to dry out salmon and release potent aromas. For texture and ambiance, the oven method is vastly superior for warm leftovers. Embrace cold salmon, or take the gentle oven route; your taste buds (and your roommates) will thank you!
Best Salmon Patties
Equipment
- 1 Can Opener
- 1 Medium Mixing Bowl For combining ingredients
- 1 Large Skillet For pan-frying the patties
- 1 Spatula For flipping patties
- 1 Paper Towels For draining excess oil
Ingredients
Main
- 1 14.75 ounce can canned salmon
- ½ cup seasoned dry bread crumbs
- ¼ cup finely chopped onion
- 1 large egg
- 1 tablespoon olive oil
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Drain and reserve liquid from canned salmon; place salmon in a medium bowl. Add bread crumbs, onion, and egg; mix well to combine. Dotdash Meredith Food Studios
- Shape mixture into patties, adding reserved liquid from salmon if the mixture is too dry. Dotdash Meredith Food Studios
- Heat oil in a large skillet over medium heat; add patties and cook until golden brown, about 3 to 4 minutes per side. Dotdash Meredith Food Studios
- Drain on paper towels. Serve and enjoy! Dotdash Meredith Food Studios
Notes
Oven-Baked Salmon
Equipment
- 1 Non-stick Baking Sheet or Oven-Proof Pan
- 1 Chef’s knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Measuring Spoons
Ingredients
Main
- 12 ounce salmon fillet cut into 4 pieces
- Coarse-grained salt
- Freshly ground black pepper
- Toasted Almond Parsley Salsa for serving
- Baked squash for serving, optional
- 1 shallot
- 1 tablespoons red wine vinegar
- Coarse grain salt
- 2 tablespoons capers rinsed
- 1 cup fresh flat-leaf parsley
- 1/2 cup toasted almonds
- Extra-virgin olive oil
Instructions
- Preheat the oven to 450 degrees F.
- Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salsa and squash, if desired.
Notes
This extraordinary 20-minute salmon recipe is more than just a meal; it’s an invitation to effortlessly enjoy healthy, gourmet-tasting food any night of the week. From selecting the perfect fillet to mastering diverse cooking techniques and even savvy storage, every step is designed for maximum flavor and minimal fuss. So go ahead, whip up this dazzling dish, and prepare to fall in love with weeknight dinners all over again.
