107 salmon fillet recipes

Scotch salmon: pan-seared salmon fillets finished with a Scotch whisky, Drambuie, and orange cream sauce. Elegant, boozy, restaurant-plated at home in under 30 minutes.

Pan-seared salmon in a vodka cream sauce with green peppercorns, lime juice, and chives over wilted spinach and caramelized onions. A restaurant-quality dinner at home.

Salmon poached in champagne with capers, tarragon, and lemon juice. An elegant, 30-minute fish dinner with just 7 ingredients and a refined French technique.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Don't let the summer go to waste and try this savory salmon dish that you will want to enjoy everyday.

Salmon baked in parchment paper (en papillote) with Dijon glaze, tri-color bell peppers, red onion, and lemon juice. Steams in its own juices for a healthy one-packet meal.

Steamed salmon fillets served chilled with a butter-sauteed cucumber and sour cream sauce with dill. An elegant cold fish dish for warm-weather entertaining.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

Pan-seared salmon with a citrus habanero salsa made from tomatoes, tomatillos, orange juice, cumin, and cinnamon. Bright, fiery, and butter-finished in 20 minutes.

It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.

Salmon cubes steamed over curried cabbage in a fast microwave method that keeps the fish silky and infuses the greens with warm curry flavor. A low-effort, high-reward weeknight dinner.

Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.

Shrimp, salmon, and scallops wrapped in fresh corn husks with lemon pepper, white wine, and dill, then grilled over charcoal for 10 minutes. Built-in edible steamer packets.

Salmon fillets steamed in individual foil packets with fresh thyme, parsley, garlic, white wine, and butter. Ready in 30 minutes with almost zero cleanup. A weeknight winner.

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.

Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.