Serious Eats / Qi Ai

Salmon is a popular choice at the fish counter for good reason: it’s flavorful and rich without being overly fishy, and its fat content keeps the flesh moist during cooking. Once descaled, salmon breaks down into easily portioned fillets, with skin that crisps up nicely in a skillet or over a hot grill. In this collection, we focus on our favorite easy recipes for preparing individually portioned salmon fillets.

Of course, there are many other lovely ways to serve salmon. For winter days, our one-pot salmon chowder might be just the thing. Daniel‘s recipe for salmon rillettes is an elegant app for serving with wine. If you’re looking for ways to serve raw salmon, try our Hawaiian-style poke and Peruvian tiradito. To incorporate salmon into an entrée salad, try this warm couscous number with mustard-dill dressing, or a simple arugula-fennel-bean salad.

Broiled Salmon With Chile-Lime Mayonnaise

Serious Eats / Vicky Wasik

Broiling promises a more intensely browned surface while leaving the center of the salmon tender and juicy. The spicy, tart mayonnaise acts as an insulating layer, keeping the fish underneath even more tender and moist.

Sous Vide Salmon

Serious Eats / J. Kenji López-Alt

Sous vide takes the guesswork out of cooking salmon. Our recipe guides you through the process, from picking the right temperature and portioning and bagging fillets to searing and serving.

Crispy Pan-Seared Salmon Fillets

Serious Eats / J. Kenji López-Alt

By keeping salmon fillets skin-side-down for most of the cooking time, you can achieve extra-crunchy skin while leveraging the fish’s insulating layer of fat for perfectly tender flesh. These fillets are easily turned into a full meal with a little rice, cucumber, avocado, and teriyaki sauce, or steamed bok choy and basil-caper relish.

5-Minute Miso Glazed Salmon

Serious Eats / Qi Ai

Charred, sweet, and savory with a tender interior, this is about as good as salmon gets.

Shiozake (Japanese-Style Salted Salmon)

Serious Eats / Vicky Wasik

Shiozake is a Japanese breakfast staple and a perfect accompaniment to morning rice. Sho‘s recipe approximates the flavor and texture of traditional shiozake by curing salmon fillets on paper towels overnight in the refrigerator.

Poached Salmon With Dill-Yogurt Sauce

Serious Eats / Mariel De La Cruz

Daniel‘s recipe for achieving the tenderest, juiciest poached salmon involves heating the fish and poaching liquid gently and never letting the pot reach a simmer. Paired with a simple herbed yogurt sauce, this salmon makes for a very quick, easy, and delicious meal.

Sheet-Pan Salmon With Tomato-Eggplant Compote

Serious Eats / Vicky Wasik

This easy weeknight dinner combines an incredibly delicious tomato-eggplant compote with perfectly cooked salmon, all using just the oven and a rimmed baking sheet.

Salmon à la Nage With Summer Vegetables

Serious Eats / Vicky Wasik

Cooking salmon fillets partially submerged in a broth with aromatic vegetables is an incredibly easy and quick way to prepare fish, offering the benefits of both steaming and poaching.

One-Skillet Salmon With Curried Leeks and Yogurt-Herb Sauce

Serious Eats / Vicky Wasik

The problem with many one-pot recipes is that they sacrifice many of a dish’s best potential attributes in the name of convenience. The trick is simply to be more strategic in your execution of steps. For this recipe, Daniel employs a three-step process—first sear the salmon, then sauté the leeks, and finally place the salmon on top of the leeks and finish in the oven.

Steamed Salmon with Garlic and Ginger

Serious Eats / Nick Kindelsperger

Steaming fillets on a plate, topped with aromatics and a savory sauce, is one of the best ways we know to prepare fish.

Grilled Salmon Fillets

Serious Eats / Vicky Wasik

Of all the fish to grill, salmon is among the easiest and has the potential to yield some of the best results—if you shop smart and prep both the fish and the grill properly. While many other fish tend to be flaky and delicate, salmon is more robust, with a fattiness that helps protect it from drying out during cooking.

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