Salmon is such a lifesaver in our kitchen! As a busy mom, I appreciate how easy it is to prepare, even on hectic days. Forget to thaw it? No worries—salmon thaws so quickly, it’s a real time-saver. My little one loves it too, and I don’t have to stress about it being hard to chew.
What makes salmon even better is how versatile it is. Whether I’m making a cozy Filipino sinigang, a creamy coconut dish, cheesy salmon or something with a Japanese flair, salmon fits perfectly. You can bake it, pan-fry it, air-fry it. The flavors and textures are always just right for any meal.
In this post, I’ll share some easy and healthy salmon recipes that are a hit with my family. Whether you’re looking for something simple or a little more special, these ideas will make dinner stress-free and delicious.
Teriyaki Salmon
Teriyaki Salmon is my son’s second favorite dish—right after katsudon! When I’m not sure what to cook, this is my go-to recipe. It’s so quick and easy to make, and the flavors are always a hit. I use my homemade teriyaki sauce, which is much tastier than the store-bought kind. It’s super simple to whip up: just mix 1/4 cup each of sake, mirin, soy sauce, and sugar, and you’ve got a delicious sauce ready to go!
The salmon cooks up beautifully, with the teriyaki sauce caramelizing into a glossy, savory-sweet glaze that’s perfect over a bowl of steamed rice. It’s a meal that feels fancy but is effortless to make, even on the busiest of days.
Ingredients
- 4 salmon fillets (about 150g each)
- 2 tablespoons cooking oil
- 1/4 cup homemade teriyaki sauce (see notes)
- 1 green onion, sliced (for garnish)
- Sesame seeds (optional, for garnish)
- Steamed rice, for serving
For the Homemade Teriyaki Sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup sugar
Instructions
- Prepare the sauce: In a small saucepan, combine the sake, mirin, soy sauce, and sugar. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves. Set aside.
- Cook the salmon: Heat the cooking oil in a non-stick pan over medium heat. Place the salmon fillets skin-side down (if using) and cook for 3-4 minutes, or until the skin is crisp.
- Add the sauce: Flip the salmon, then pour the teriyaki sauce into the pan. Let it simmer for another 3-4 minutes, spooning the sauce over the fillets as it thickens and coats the salmon.
- Serve: Transfer the salmon to a plate, drizzle with any remaining sauce from the pan, and garnish with green onions and sesame seeds if desired. Serve with steamed rice.
salmon in tamarind soup
Filipino Sinigang na Salmon is another favorite of my son! It’s the kind of dish that feels like a warm hug, especially on rainy days, chilly winters, or when someone in the family isn’t feeling well. The tangy tamarind broth, tender salmon, and hearty vegetables make it both comforting and nutritious. If you can get your hands on salmon head, it makes the broth even richer and tastier. I also like to add a bit of miso for an extra layer of flavor—it’s so good!
Ingredients
- 500g salmon belly or salmon head (cut into pieces)
- 2 tablespoons cooking oil
- 1 onion, quartered
- 3 tomatoes, quartered
- 2 cups water or fish broth
- 1 cup tamarind mix or fresh tamarind (adjust to taste)
- 2 tablespoons miso paste
- 1 medium radish, sliced
- 1 cup string beans (sitaw), cut into 2-inch pieces
- 1 cup water spinach (kangkong) or baby bok choy
- 2 green chilies (optional, for added heat)
- Salt and fish sauce to taste
- Steamed rice, for serving
Instructions
- Sauté the aromatics: Heat the oil in a large pot over medium heat. Sauté the onion and tomatoes until soft and fragrant, about 3-4 minutes.
- Add the miso: Stir in the miso paste and cook for another 1-2 minutes, allowing it to blend with the aromatics.
- Simmer the broth: Pour in the water or fish broth and bring to a boil. Add the tamarind mix (or fresh tamarind) and adjust the sourness to your liking.
- Cook the vegetables: Add the radish and string beans. Simmer for 5-7 minutes or until the vegetables are tender.
- Add the salmon: Gently lower the salmon pieces into the simmering broth, along with the green chilies if using. Cook for about 5 minutes or until the salmon is just cooked through.
- Add the greens: Toss in the water spinach or baby bok choy and let it wilt for 1-2 minutes.
- Season and serve: Taste the broth and adjust the seasoning with salt or fish sauce as needed. Serve hot with steamed rice for a hearty, comforting meal.
CREAMY SALMON
Salmon with Cream, Cheese, and Spinach is one of those dishes that feels fancy but is actually so easy to make! It’s rich, creamy, and packed with flavor, making it perfect for a special dinner or just treating the family on a regular day. The creamy cheese sauce pairs beautifully with the tender salmon, while the spinach adds a nice touch of freshness. It’s a hit with everyone at our table—even my toddler can’t get enough!
Ingredients
- 4 salmon fillets (about 150g each)
- 2 tablespoons cooking oil or butter
- 3 cloves garlic, minced
- 1 cup fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (or your favorite cheese)
- 1/4 teaspoon ground black pepper
- Salt, to taste
- 1/2 teaspoon Italian seasoning (optional)
- Lemon wedges, for serving
Instructions
- Cook the salmon: Heat the cooking oil or butter in a large skillet over medium heat. Season the salmon fillets with a pinch of salt and black pepper, then sear them skin-side down (if using) for about 4-5 minutes. Flip and cook for another 2-3 minutes until just cooked through. Remove the salmon from the skillet and set aside.
- Sauté the garlic and spinach: In the same skillet, add a bit more oil or butter if needed. Sauté the garlic until fragrant, about 1 minute, then toss in the spinach. Cook until the spinach wilts, about 2 minutes.
- Make the creamy sauce: Lower the heat and pour in the heavy cream. Stir in the Parmesan cheese, black pepper, and Italian seasoning if using. Let the sauce simmer for 2-3 minutes until slightly thickened.
- Combine: Return the salmon to the skillet, spooning some of the creamy sauce over the fillets. Let it simmer for another 2 minutes to heat through and blend the flavors.
- Serve: Plate the salmon with the creamy spinach sauce poured on top. Serve with steamed rice, mashed potatoes, or a simple pasta for a complete meal. Add a lemon wedge on the side for a fresh burst of flavor!
LEMON PEPPER SALMON
Lemon Pepper Salmon with Butter and Frozen Vegetables—this feels like cheating, but since it’s one of my family’s absolute favorites, I’ve got to share it! Seriously, this recipe is so easy, I’m almost embarrassed to call it a “recipe.” When I say easy, I mean it. You can grab a bottle of lemon pepper seasoning from the supermarket (this is the one I use: Masterfoods Lemon Pepper Seasoning), and that’s basically the secret ingredient! It already has salt in it, so you don’t even need to worry about seasoning your fish separately.
The best part? It takes no time at all! The salmon comes out flavorful with a zesty kick, and the butter helps everything taste even better, especially when paired with frozen vegetables. It’s the perfect quick dinner for when you’re busy but still want something that feels special.
This Lemon Pepper Salmon with Butter and Frozen Veggies is the kind of meal I make when I need something quick, satisfying, and full of flavor. It’s simple, no-fuss, and a hit with my whole family every time!
Ingredients
- 4 salmon fillets (about 150g each)
- 2 tablespoons butter
- 2 tablespoons lemon pepper seasoning (I use Masterfoods)
- 1 bag of frozen mixed vegetables (your choice—broccoli, carrots, peas, etc.)
- 1 tablespoon olive oil (or more butter)
- Lemon wedges, for serving
Instructions
- Prepare the salmon: Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it with a bit of oil. Place the salmon fillets on the tray. Gently massage the lemon pepper seasoning into the fish, making sure it’s evenly coated on both sides. Then drizzle 1 tablespoon of butter over the top of each fillet.
- Bake the salmon: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Cook the vegetables: While the salmon bakes, heat a little olive oil or butter in a pan over medium heat. Add the frozen vegetables and cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
- Serve: Plate the salmon with a side of buttery vegetables and a squeeze of fresh lemon juice on top for extra zing.
Salmon with Coconut Milk
Salmon with coconut milk is a rich and flavorful dish that combines the creamy, slightly sweet coconut milk with tender salmon. This dish is perfect for a comforting meal and pairs beautifully with steamed rice or noodles. It’s an easy-to-make, delicious meal that’s sure to become a family favorite!
Ingredients
- 4 salmon fillets (about 150g each)
- 1 tablespoon vegetable oil (or coconut oil for extra flavor)
- 3 cloves garlic, minced
- 1 small red onion
- 1-inch piece of ginger, minced or grated
- 1 can (400ml) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice or lemon juice
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
- 120 g of spinach
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
- Steamed rice or noodles, for serving
Instructions
- Prepare the salmon: Season the salmon fillets with salt and pepper on both sides.
- Cook the aromatics: Heat the oil in a large pan over medium heat. Add the garlic and ginger and sauté for about 1-2 minutes, until fragrant.
- Add the coconut milk: Pour in the coconut milk, soy sauce, fish sauce (if using), lime or lemon juice, and brown sugar (if using). Stir everything together to combine and bring it to a gentle simmer.
- Cook the salmon: Gently place the salmon fillets into the pan, skin-side down (if using skin-on salmon). Spoon some of the coconut milk mixture over the salmon and let it cook for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. You can cover the pan to speed up the cooking process.
- Adjust seasoning: Taste the coconut milk sauce and adjust the seasoning as needed, adding more salt, pepper, or lime juice to your preference.
- Serve: Serve the salmon hot, spooning the coconut milk sauce over the top. Garnish with fresh cilantro and serve with steamed rice or noodles.
Tiktok salmon rice bowl
This salmon rice bowl is the ultimate quick and comforting meal, inspired by the viral TikTok trend. It’s creamy, savory, and has all the flavors of sushi, minus the rolling! Perfect for when you want something delicious with minimal effort.
Ingredients
- 4 oz (115g) salmon fillet
- 1 ½ cups cooked short-grain rice
- 2 ice cubes (or 1-2 tablespoons water)
- 1 teaspoon soy sauce
- 1 tablespoon Kewpie Japanese mayonnaise (add more if you like)
- 1 teaspoon sriracha (optional, or adjust to taste)
- 1 avocado, sliced
- 2 packs roasted seaweed sheets
- Optional toppings: furikake
Instructions
- Prepare the salmon: Heat a tablespoon of olive oil in a large skillet over medium heat. While the oil warms up, season both sides of your salmon fillets generously with salt and pepper. You can also use canned salmon if that is the only thing available. Left over salmon is perfect for this too.
- Cook the Salmon: Once the oil is hot, place the salmon fillets into the skillet, starting with the skin-side down if they have skin. Let them cook undisturbed for 4-5 minutes to develop a nice crust. Carefully flip the fillets and cook for another 3-4 minutes, or until the salmon is opaque and flakes easily with a fork. Transfer the cooked salmon to a plate and set aside.
- Prepare the rice: Scoop a bowl of rice and use a fork to flake the salmon into smaller pieces, spreading it evenly across the bowl.
- Season the bowl: Drizzle the soy sauce, Kewpie mayo, and sriracha over the rice and salmon. Use a fork to mix everything until it’s well combined. Taste and adjust the flavors by adding more mayo, soy sauce, or sriracha as desired.
- Garnish and serve: Sprinkle optional toppings like furikake or fried garlic for extra texture and flavor.
- Enjoy with seaweed and avocado: To eat, take a roasted seaweed sheet, scoop a bit of the salmon rice mixture onto it, add a slice of avocado, and enjoy.
Baked Parmesan-Crusted Salmon
I remember the first time I tried Parmesan-Crusted Salmon. I had just started working and treated myself to a meal at a slightly fancy restaurant. Growing up in the Philippines, Parmesan cheese wasn’t something we had often—it was expensive and not always easy to find. So, having this dish felt like such a luxury. Little did I know, it’s so simple to make at home!
This recipe is crispy, cheesy, and full of flavor. It’s perfect for a weeknight dinner that feels a little extra special. This dish always takes me back to that first experience of treating myself, but now I can enjoy it anytime—and so can you! It’s quick, delicious, and sure to impress your family or guests.
Ingredients
- 4 salmon fillets (about 150g each)
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (panko works best for extra crunch)
- 2 tablespoons fresh parsley, chopped (optional)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with oil.
- Prepare the Parmesan topping: In a small bowl, mix the grated Parmesan cheese, breadcrumbs, parsley (if using), minced garlic, and olive oil until combined.
- Season the salmon: Place the salmon fillets on the prepared baking sheet, skin-side down if the fillets have skin. Lightly season the fillets with salt and pepper.
- Add the topping: Spoon the Parmesan mixture evenly over each salmon fillet, pressing it down gently to form a crust.
- Bake the salmon: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. For a golden crust, you can switch to the broil setting during the last 1-2 minutes.
- Serve: Serve the Parmesan-Crusted Salmon hot, with a squeeze of fresh lemon juice for extra brightness. Pair it with a simple salad, roasted veggies, or steamed rice for a complete meal.
Honey Garlic Salmon
Have you tried Korean Chicken? A few years back, it was all the rage in the Philippines when Bonchon first opened. I remember how everyone couldn’t get enough of that sweet, sticky, and garlicky glaze. This sauce is inspired by that flavor, but instead of chicken, we’re using salmon for a slightly healthier, but still super tasty, twist.
This Honey Garlic Salmon is so easy to make and perfect for busy nights when you want something packed with flavor but quick to prepare.
Serve this Honey Garlic Salmon with steamed rice and maybe some sautéed veggies on the side. It’s got that sweet and savory punch that reminds me of Korean Chicken but feels a little fancier—and it’s all done in under 20 minutes!
Ingredients
- 4 salmon fillets (about 150g each)
- Salt and pepper, to taste
- 2 tablespoons cooking oil
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 teaspoon sesame oil (optional, for added flavor)
- Sliced green onions and sesame seeds, for garnish
Instructions
- Season the salmon:Lightly season both sides of the salmon fillets with salt and pepper.
- Cook the salmon:Heat the cooking oil in a large pan over medium heat. Place the salmon fillets in the pan, skin-side down if they have skin. Cook for 4-5 minutes until the skin is crispy and golden. Flip the fillets and cook for another 3-4 minutes, then remove from the pan and set aside.
- Make the sauce:In the same pan, reduce the heat to low. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Stir in the honey, soy sauce, and sesame oil (if using). Let the sauce simmer for 1-2 minutes until slightly thickened.
- Glaze the salmon:Return the salmon fillets to the pan and spoon the honey garlic sauce over them, letting them simmer for another minute to soak up the flavor.
- Serve and garnish:Transfer the salmon to a plate, drizzle any remaining sauce over the top, and garnish with sliced green onions and sesame seeds.
Sweet and Sour Salmon
I absolutely love sweet and sour dishes—fish, pork, you name it! There’s something so comforting about that perfect balance of tangy and sweet, paired with tender meat. This Sweet and Sour Salmon is one of my favorites because it’s a fun twist on the classic sweet and sour fish we grew up eating, but it’s quicker and easier to make.
This dish is a mix of nostalgia and ease—perfect for when I’m craving the sweet and sour flavors I grew up loving, but want to keep it light and simple!
Ingredients
- 4 salmon fillets (about 150g each)
- Salt and pepper, to taste
- 2 tablespoons cooking oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, cut into wedges
- 1/4 cup pineapple chunks (fresh or canned)
For the sauce:
- 1/3 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1/4 cup pineapple juice (use the juice from the canned pineapple, if available)
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- Season and cook the salmon:Lightly season both sides of the salmon fillets with salt and pepper. Heat the cooking oil in a pan over medium heat. Cook the salmon fillets for 3-4 minutes per side, or until lightly browned and cooked through. Remove from the pan and set aside.
- Sauté the vegetables:In the same pan, add a little more oil if needed. Sauté the onions, bell peppers, and pineapple chunks for 2-3 minutes, just until they’re slightly tender but still crisp.
- Make the sauce:In a bowl, whisk together the ketchup, vinegar, sugar, pineapple juice, and soy sauce. Pour the sauce into the pan with the vegetables and bring it to a gentle simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, or until the sauce thickens.
- Combine:Return the salmon fillets to the pan and spoon the sweet and sour sauce over them. Let everything simmer for another minute so the salmon absorbs the flavors.
- Serve:Serve the Sweet and Sour Salmon hot, paired with steamed rice. Garnish with extra pineapple chunks or a sprinkle of green onions if desired.
Greek Salmon
When I think of Greek-inspired dishes, I picture fresh, vibrant flavors that are simple yet delicious. This Greek Salmon is all that and more. It’s packed with the tanginess of lemon, the earthiness of oregano, and a hint of garlic—flavors that pair so beautifully with the richness of salmon.
This recipe is light, healthy, and perfect for busy weeknights. You can pair it with a simple salad, some roasted veggies, or even warm pita bread for a complete meal.
This dish feels like a mini Mediterranean getaway at home—so flavorful and simple to make, it’ll quickly become a family favorite!
Ingredients
- 4 salmon fillets (about 150g each)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced Kalamata olives
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat the oven:
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. - Make the marinade:
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. - Marinate the salmon:
Place the salmon fillets on the prepared baking sheet. Brush the marinade generously over the fillets, ensuring they’re well coated. Let them marinate for about 10 minutes while the oven heats up. - Bake the salmon:
Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. - Add toppings:
Once baked, sprinkle the salmon fillets with crumbled feta cheese, sliced Kalamata olives, and chopped parsley for a fresh finish. - Serve:
Serve the Greek Salmon warm, alongside a Greek salad, roasted potatoes, or steamed rice for a satisfying meal.
Creamy Cheesy Canned Salmon Pasta
Canned salmon is a lifesaver on busy days! It’s affordable, easy to store, and packed with flavor. This creamy, cheesy salmon pasta is one of my go-to meals when I want something quick but still rich and comforting. The sauce is velvety, cheesy, and clings perfectly to the pasta, making every bite so satisfying. This creamy cheesy salmon pasta is proof that a delicious meal doesn’t have to be complicated. It’s rich, comforting, and so easy to throw together with pantry staples. Perfect for busy days when you want something homemade without the extra fuss!
Ingredients
- 250g pasta (spaghetti, fettuccine, or penne)
- 1 can (150g) salmon, drained and flaked
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup milk
- ½ cup grated cheddar cheese (plus extra for topping)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
- ½ cup spinach (optional, but adds freshness)
Instructions
- Cook the pasta:Boil pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Make the creamy sauce:In a large pan, melt the butter over medium heat. Sauté the garlic until fragrant, about 1 minute. Pour in the heavy cream and milk, stirring gently.
- Add the cheese:Lower the heat and add the cheddar cheese. Stir until the cheese melts into a smooth, creamy sauce. Season with salt, pepper, and oregano.
- Combine everything:Add the drained canned salmon and gently stir it into the sauce. Toss in the cooked pasta, adding a bit of reserved pasta water if needed to loosen the sauce. If using spinach, add it now and stir until wilted.
- Serve:Plate the pasta and sprinkle with extra cheese. Enjoy it warm with garlic bread on the side!
How to Cook Salmon in an Air Fryer
Instructions
- Preheat the air fryer: Set your air fryer to 200°C (400°F) and let it preheat for about 3 minutes.
- Prepare the salmon: Pat the salmon fillets dry with a paper towel. Brush both sides with olive oil and season with salt, pepper, and any additional seasonings you like.
- Arrange in the air fryer: Place the salmon fillets in the air fryer basket, skin-side down (if using skin-on fillets). Make sure there’s enough space between them for the hot air to circulate.
- Cook the salmon: Air fry the salmon for 7-10 minutes, depending on the thickness of the fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 60°C (140°F).
TERIYAKI SALMON SANDWICH
If you have leftover salmon in the fridge, this sandwich is such a fun and tasty way to use it up. The mix of sweet teriyaki sauce, creamy mayo, and fresh veggies makes it a perfect choice for an easy picnic lunch. We love bringing this to the park when the weather is nice. Get the full Teriyaki Salmon Sandwich recipe here.
Final Thoughts on Salmon Recipes
I hope you give these recipes a try with your family! They’ve been a hit with mine, especially my toddler, who can’t get enough of these salmon dishes. Whether you’re looking for something quick, comforting, or a little fancy, there’s something here for everyone. I hope they become favorites in your home too!
