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How To Cook Salmon: Kitchen-Tested Salmon Recipes

Our favorite EatingWell kitchen-tested recipes show you how to cook salmon like a pro! Flip through our salmon recipe ideas to see all the versatile ways to prepare salmon. Whether you want to learn how to grill salmon, how to broil salmon or just get inspiration on different salmon dishes, DinnerTool has you covered!

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Salmon Chowder

The flavor of this salmon chowder is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctively different and appealing character to the soup. Even if you don’t keep instant mashed potatoes in your pantry, it’s worth picking some up for this soup. They give the soup a thick, chowder texture without any heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture. Recipe by Nancy Baggett for EatingWell.

Notes: Instant mashed potato flakes is not a product that we typically use in our...

Source: EatingWell View Recipe

Broiled Salmon with Miso Glaze

Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.

Ingredient Note: Miso paste, mirin and tamari are available in health-food stores and Asian markets.

Per serving: 337 calories; 20 g fat (4 g sat, 5 g mono); 78 mg cholesterol; 4 g carbohydrate; 30 g protein; 0 g fiber; 389 mg sodium; 544 mg potassium; 0 g added sugars

Carbohydrate...

Source: EatingWell View Recipe

Moroccan Grilled Salmon

Tangy plain yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.

To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting...

Source: EatingWell View Recipe

Oven-Poached Salmon Fillets

Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it. Serve topped with your favorite sauce, if desired.

Per serving: 246 calories; 15 g fat (3 g sat, 4 g mono); 62 mg cholesterol; 1 g carbohydrate; 23 g protein; 0 g fiber; 213 mg sodium; 434 mg potassium; 0 g added sugars

Carbohydrate Servings: 0

Exchanges: 3 1/2 lean protein

Nutrition Bonus: 433 mg potassium (22% dv).

Scaling Disclaimer:...

Source: EatingWell View Recipe

Blackened Salmon Sandwich

Blackened salmon is great in a sandwich with a spread of mashed avocado and low-fat mayonnaise plus peppery arugula leaves, cool tomato slices and zesty red onion. We grill our Cajun-style salmon so there is no need for any added cooking oil. Catfish makes an excellent stand-in for the salmon but you’ll want to use a grill basket if you have one to keep the fish from breaking apart.

Ingredient note: Wild-caught salmon from the Pacific (Alaska, California, Washington and Oregon) is considered the best choice for the environment. For more information, visit Monterey Bay Aquarium...

Source: EatingWell View Recipe

Black Bean & Salmon Tostadas

Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.

Kitchen tip: Look for convenient preshredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.

Per serving: 319 calories; 11 g fat (2 g sat, 6 g mono); 16 mg cholesterol; 43 g carbohydrate; 16 g protein; 12 g fiber; 352 mg sodium; 670 mg potassium; 0 g added sugars

...

Source: EatingWell View Recipe

Smoked Salmon Salad Nicoise

This twist on a classic salade Niçoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper.

Per serving: 248 calories; 4 g fat (1 g sat, 1 g mono); 13 mg cholesterol; 38 g carbohydrate; 17 g protein; 7 g fiber; 671 mg sodium; 839 mg potassium; added sugars

Carbohydrate Servings: 2 1/2

Exchanges: 1 starch, 3 vegetable, 1 1/2 lean meat

Nutrition Bonus: Vitamin A & Vitamin C (120% daily value), Potassium (31% dv), Iron (25% dv),...

Source: EatingWell View Recipe

Grilled Salmon & Zucchini with Red Pepper Sauce

Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

Note: Wild-caught salmon from the Pacific (Alaska and Washington) and Pacific cod are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).

Tips: To...

Source: EatingWell View Recipe

Salmon Pinwheels

Don’t be intimidated by this fancy-looking breaded-salmon pinwheel, it’s quite easy to do. This technique works best when you use "center-cut" salmon fillet. If you don’t have a center-cut fillet or want to simplify the preparation, leave the fillet whole, spread the mayonnaise over it, top with the breadcrumb mixture and bake. To cut down on prep time, ask your fishmonger to skin the salmon for you. Serve with garlic-rosemary roasted potatoes and wilted spinach.

Ingredient note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled "Panko...

Source: EatingWell View Recipe

Salmon & Eggplant Curry

Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. We love the flavor of Thai yellow curry paste in this dish, but any type of curry paste can be used—be sure to taste as you go because curry blends vary in flavor and heat. If you don’t have curry paste, curry powder works well here. Serve with fragrant brown rice, such as basmati or jasmine.

Shopping Tip: Yellow curry paste is an aromatic blend of Thai flavors that includes chiles, shallots, lemongrass, galangal, lime and turmeric. Look for it in jars or cans in the Asian...

Source: EatingWell View Recipe

Grilled Salmon with North African Flavors

Our version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.

Tips: Keeping the skin on when grilling salmon helps hold the fish together and protects the delicate flesh from the searing heat. Once cooked, the skin slips off easily.

To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu...

Source: EatingWell View Recipe

Salmon Rösti

Convenient frozen hash browns and flaked salmon come together for a twist on this traditional Swiss favorite. We love the creamy dill sauce, but a dollop of ketchup is tasty too. Serve with: Steamed green beans tossed with sliced scallions, Dijon mustard and lemon juice.

Per serving: 317 calories; 18 g fat (4 g sat, 7 g mono); 143 mg cholesterol; 19 g carbohydrate; 21 g protein; 2 g fiber; 559 mg sodium; 605 mg potassium; 0 g added sugars

Carbohydrate Servings: 1

Exchanges: 1 starch, 2 1/2 lean meat, 2 fat

Nutrition Bonus: Potassium (17% daily value), Vitamin C (15...

Source: EatingWell View Recipe