So you've got salmon in the fridge and zero clue what to cook. Been there! Last Tuesday I stared at that pink fillet for 15 minutes before ordering pizza. Not this time. Whether you're staring at fresh fillets, canned salmon, or leftovers, I've tested every idea here in my tiny Brooklyn kitchen.
Salmon 101: What You Need Before Cooking
Let's get real - your dish fails if you start with bad fish. I learned this the hard way when my "lemon herb salmon" tasted like aquarium water. Here's how to avoid that:
Buying & Storing Right
- Fresh signs: Firm flesh that springs back, no fishy odor (should smell like ocean breeze), bright red gills if whole
- Storage hack: Put fillets on plate with crushed ice in fridge, cover with damp paper towel (lasts 2 days max)
- Frozen tip: Thaw overnight in fridge NOT on counter - bacteria love room temp salmon
Essential Tools You Own
| Tool | Why It Matters | Cheap Alternative |
|---|---|---|
| Fish spatula | Thin edge slides under delicate skin | Regular spatula + patience |
| Cast iron skillet | Perfect sear every time | Non-stick pan on high heat |
| Instant-read thermometer | Prevents overcooking (145°F ideal) | Cut test: opaque & flakes easily |
Quick Weeknight Salmon Dinners (Under 30 min)
When you're hangry and need what to make with salmon ASAP, these saved me during tax season:
Pan-Seared Salmon with Garlic Butter
My go-to when I'm brain-dead after work. Secret? High heat and DON'T TOUCH IT.
- Ingredients: Skin-on fillets, 3 tbsp butter, 4 garlic cloves, lemon, salt/pepper
- Method: Pat fish dry. Hot pan, 1 tbsp oil. Skin down 6 min. Flip, add butter/garlic. Baste 3 min.
- My tweak: Add capers at the end if you've got 'em
15-Minute Salmon Pasta
Uses canned salmon when fresh isn't available. Surprisingly legit.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned salmon | 1 can (6oz) | Drain liquid, remove bones |
| Penne | 8oz | Cook al dente |
| Lemon zest | 1 tsp | Fresh only! |
| Baby spinach | 2 cups | Wilt at end |
Pro tip: Stir in 1/4 cup Greek yogurt instead of cream - healthier and tangier.
Showstopper Salmon Recipes for Guests
When you need to impress but don't want complicated:
Maple Glazed Salmon
Made this for my in-laws. Father-in-law who "hates fish" asked for seconds.
- Glaze: 1/4 cup maple syrup, 2 tbsp soy sauce, 1 tbsp Dijon, minced ginger
- Method: Marinate 15 min. Bake at 400°F for 12-15 min
- Warning: Sugar burns fast! Tent foil if browning too quick
Salmon En Papillote (Fancy Name, Easy Method)
French for "in paper" - basically salmon steam-baked with veggies. Foolproof moist fish.
| Ingredient | Preparation | Layer Order |
|---|---|---|
| Salmon fillet | 6oz portion | Top layer |
| Asparagus | Trimmed | Bottom layer |
| Cherry tomatoes | Halved | Middle layer |
| Lemon slices | Thin | Under salmon |
Fold parchment packet, bake 18min at 375°F. Open dramatically at table.
Breakfast & Lunch Salmon Ideas
Because salmon isn't just for dinner when figuring out what to make with salmon:
Loaded Salmon Avocado Toast
My Sunday ritual. Smash avocado on sourdough. Top with flaked cooked salmon, everything bagel seasoning, microgreens.
Salmon Salad Sandwich
Better than tuna! Mix canned salmon with mayo, diced celery, lemon juice, dill. Serve cold on rye bread with lettuce.
Leftover Salmon Magic
That sad half-fillet from last night? Transform it:
Salmon Fried Rice
Cold rice + leftover salmon + frozen peas + scrambled egg. Soy sauce magic.
- Key: Break salmon into chunks, add LAST to avoid mush
- Game-changer: Few drops sesame oil at finish
Creamy Salmon Pasta
Saute garlic in olive oil. Add heavy cream or Greek yogurt. Toss with flaked salmon and cooked pasta. Parmesan on top.
Salmon Cooking Methods Compared
| Method | Best For | Time | Skill Level | Crispy Skin? |
|---|---|---|---|---|
| Pan-searing | Weeknights | 10 min | Beginner | Yes! |
| Baking | Hands-off | 15-20 min | Easy | No |
| Grilling | Summer dinners | 8-12 min | Intermediate | Charred edges |
| Poaching | Delicate texture | 10 min | Advanced | No |
Salmon FAQ: Real Questions I Get
Is it safe to eat salmon medium-rare?
Farmed salmon? Yes - cook to 125°F. Wild salmon? Better cook to 145°F due to parasites. I eat farmed salmon at medium-rare weekly.
Why does my salmon stick to the pan?
Three culprits: 1) Pan not hot enough, 2) Fish not dried thoroughly, 3) Moving it too soon. Wait for the sizzle to calm down before flipping.
Can I refreeze thawed salmon?
Technically yes if thawed in fridge, but texture turns mushy. I freeze raw salmon in marinade for future use instead.
What sides actually go well with salmon?
- Classic: Roasted asparagus, lemon rice
- Healthy: Quinoa salad, steamed green beans
- Comfort: Garlic mashed potatoes, buttered corn
Salmon Varieties Explained
Not all salmon is equal when deciding what to make with salmon:
| Type | Flavor Profile | Best Cooking Method | Price Point |
|---|---|---|---|
| Atlantic (farmed) | Mild, buttery | All-purpose | $$ |
| Sockeye (wild) | Rich, robust | Grilling, smoking | $$$ |
| Coho (wild) | Delicate, mild | Pan-searing, baking | $$ |
| Pink (canned) | Salty, soft | Salads, patties | $ |
Global Salmon Recipes Worth Trying
Japanese-style Miso Salmon
Marinate in mix of white miso, mirin, sake. Broil until caramelized. Serve with rice and pickled ginger.
Scandinavian Gravlax
Cured salmon with dill/salt/sugar mix. Takes 3 days but zero cooking. Thin slices on rye bread with mustard sauce.
Salmon Mistakes to Avoid
- Overcooking: Turns dry and chalky. Use thermometer!
- Underseasoning: Salmon needs more salt than you think
- Wet fish: Pat dry with paper towels for better sear
- Cold to hot pan: Let fish sit at room temp 15 min before cooking
When I first pondered what to make with salmon, I stuck to boring lemon-bake. Now my freezer always has portioned fillets because salmon became my quick protein fix. Experiment with one new recipe this week - that maple glaze is life-changing. Honestly? The worst that happens is you order pizza. But you might just find your new favorite dish.
Leave a Comments