I’m a huge Salmon lover over here! It is so versatile with seasonings and flavors. You can pair it with so many vegetables and side dishes. I’m tired of chicken right now, bring on the salmon! Because I’ve been so bored lately with my usual recipe, I decided to search for the most delicious ones I could find out there. These are the six recipes that I rounded up to share with you! I’ve posted the recipes below to share, but I highly advise you to head over to each of the creator’s sites so that you can get any additional tips or advice for making the recipe. Hopefully you find a new favorite! (Click the recipe names to be directed back to their websites)
1. Panko Crusted Honey Mustard Salmon
Ingredients
- 4 (6 oz) salmon fillets
- 1 1/2 Tbsp dijon mustard
- 1 1/2 Tbsp honey
- 1 clove garlic minced
- 3/4 cup Panko bread crumbs
- 2 Tbsp chopped fresh parsley
- 1 tsp lemon zest
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
- In a small bowl, whisk together mustard, honey and garlic. In a shallow dish toss together Panko bread crumbs, parsley and lemon zest. Drizzle olive oil over mixture then toss to evenly coat.
- Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don’t overdue it, you’ll be seasoning both sides), then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon), then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture. Transfer to baking dish and repeat with remaining salmon fillets.
- Bake in preheated oven 13 – 15 minutes until salmon has cooked through. Serve warm with lemon wedges (from zested lemon) if desired.
2. Cajun Salmon
Ingredients
- 1 salmon fillet, skin on, boneless
- 2 teaspoons cajun or creole seasonings
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- pinch of cayenne pepper
- 1 lemon, zested, juiced
- 1/4 cup Italian parsley, minced
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 475 degrees.
- Mix seasoning blend together.
- Rinse salmon, pat dry.
- Place salmon on oven proof pan, coat both sides with olive oil.
- Season salmon with seasoning blend, rub into salmon on both sides.
- Place salmon skin side down, top with lemon juice and zest.
- Bake at 475 for 10-12 minutes.
- Remove from oven, top with parsley and serve with extra lemon.
3. Skillet Seared Salmon with Creamy Cilantro Lime Sauce
Ingredients
- 4 (6 oz) skinless salmon fillets (about 1-inch thick)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/8 – 1/4 tsp cayenne pepper (to taste)
- Salt and freshly ground black pepper
Sauce
- 1/2 cup natural sour cream
- 2 green onions , end trimmed, roughly chopped
- 1/2 cup packed cilantro (mostly leaves, some stem)
- 1 1/2 Tbsp fresh lime juice
- 1 clove garlic , sliced
Instructions
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Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepare sauce.
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For the sauce, add sour cream, green onions, cilantro, lime juice, garlic and season with salt to taste (about 1/4 tsp). Process until cilantro has been very finely minced. Set aside at room temperature while preparing salmon.
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In a small bowl whisk together cumin, coriander, cayenne pepper, 1/2 – 3/4 tsp salt (depending on how salty you like things) and 1/2 tsp black pepper. Dab both sides of salmon dry with paper towels, season both sides evenly with cumin mixture and lightly rub over salmon. Heat a (heavy) 12-inch non-stick skillet over medium-high heat. Add oil and once oil is shimmering add salmon (top side down first. Also leave space between fillets) and cook about 4 minutes, without moving, on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 – 3 minutes longer. Serve warm with Creamy Cilantro Lime Sauce.
4. Blackened Salmon
Ingredients
- 2 6-8 ounces salmon filets, skin removed
- 4 Tablespoons blackening seasoning (such as old bay)
- 1 Tablespoon olive oil
- 2 Lime wedges for garnish
- 3 Tablespoons butter
- 1 Teaspoon Garlic, minced
- ½ lime juice squeezed
- 2 Tablespoons cilantro, minced
Instructions
- For the cilantro lime butter: Place butter in a small bowl and microwave for 10-15 seconds, enough to slightly soften but not melt. Add garlic, cilantro, and lime juice.
- Use a fork to mix the butter together until combined. Spoon onto a small sheet of tinfoil, forming a line, and then roll to create a cylinder. Place in the fridge for about 5 minutes and then set aside.
- For the salmon: Season each salmon filet with blackening seasoning until fully coated (about 2 tablespoons of blackening seasoning per salmon filet).
- Place 1 tablespoon of olive oil in a cast iron skillet on medium-high heat. Sear salmon for 3-4 minutes per side, flipping once, for medium. Sear 4-5 minutes per side if you prefer your salmon more flakey through the center.
- Top each salmon filet with a slice of cilantro lime butter and serve with a lime wedge.
5. Honey Mustard Salmon in Foil
Ingredients
- 1 batch honey mustard sauce (see below)
- 2 pound side of salmon, boneless and skinless
- 1 tablespoon finely-chopped fresh parsley leaves
Honey Mustard Sauce Ingredients
- 1/3 cup whole grain mustard
- 1/4 cup honey
- 4 cloves garlic, peeled and minced
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon black pepper
Instructions
- Heat oven to 375°F. Or heat a grill to medium heat.
- Prepare your honey mustard sauce as directed below.
- Line a large baking sheet with a large sheet of aluminum foil. Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.
- Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.)
- To Cook In The Oven: Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes. (Keep a close eye on the salmon while broiling, though, to be sure that the sauce does not burn.)
- To Cook On The Grill: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, until the fish is cooked through.
- Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley, and serve immediately.
To make the honey sauce
- Whisk all ingredients together in a small bowl until combined.
6. Honey Glazed Salmon
Ingredients
- 4 salmon filets
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons all-purpose flour
- 4 tablespoons honey
- 2 tablespoons olive oil
- Zest of 1 lime
For the browned lime butter sauce
- 6 tablespoons unsalted butter
- 2 cloves garlic, pressed
- 1 tablespoon honey
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
- Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
- Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
- Place into oven and bake until completely cooked through, about 8-10 minutes.
- Serve immediately with browned butter lime sauce and lime zest, if desired.
Let me know which one you try and how it turns out!
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