156 marinate salmon recipes

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

Canned salmon and grated potato pancakes fried crispy golden, served with applesauce or horseradish sour cream. An easy, budget-friendly dinner the whole family loves. Think latkes meet salmon cakes.

Broiled salmon fillets crusted with a tangy mix of sour cream, stone ground mustard, and fresh lemon juice. A 15-minute weeknight dinner where the broiler does all the work.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Speedy salmon pizza uses pre-made bases topped with flaked salmon, tomatoes, button mushrooms, olives and Parmesan. A weeknight-fast twist on pizza night that swaps pepperoni for protein-rich fish.

Lightning-fast salmon stir-fry with black bean-garlic sauce, bean sprouts, and scallions. High-protein, low-carb, and done in under 16 minutes. A weeknight lifesaver.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Grilled Alaska salmon with an Asian-style marinade of soy sauce, balsamic, ginger, garlic, brown sugar and sesame. Sweet-savory backyard salmon with charred edges.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Portuguese-style brined salmon marinated overnight in vinegar, cumin seeds, cinnamon, and garlic, then coated in cracker crumbs and fried golden. A traditional Vina d'Alhos preparation.

Salmon fillets marinated in lemon, white wine, and capers, wrapped in blanched lettuce leaves and grilled. Served with a tangy homemade mustard sauce cooked in a double boiler.