317 saumon recipes

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

Microwave salmon steaks in under 10 minutes with this dead-simple one-ingredient method. Tender, flaky fish with zero cleanup and no oven required.

Teno salmon is a Finnish method of poaching salmon steaks in water until dry, then finishing in butter. Simple, traditional, and lets the fish speak for itself.

Try something new with this scrumptious dish that can be cooked on the barbecue or baked in the oven.

Salmon teriyaki broiled with a homemade soy, brown sugar, white wine, and ginger marinade. Just five ingredients and 10 minutes under the broiler.

Grilled salmon steaks brushed with lemon butter and sprinkled with seasoned salt and dill. Four-ingredient weeknight dinner, ready in 30 minutes.

Smoked salmon dip with mashed hard-boiled eggs, mayonnaise, pimentos, and a splash of vinegar. A five-ingredient, no-cook appetizer dip ready in 10 minutes flat.

Salmon rollups wrapped in flaky crescent dough with dill and parsley. Canned salmon makes these a quick appetizer or snack, baked golden and served with warm cheese sauce.

A savory salmon cheesecake appetizer baked on a buttery cracker crust with cream cheese, sour cream, and a hint of garlic and lemon. Slice it thin and serve with crackers for an unforgettable party starter.

Salmon steaks rest under a blanket of sweet Bermuda onion slices with lemon juice and olive oil, then broil to a golden crust. Just six ingredients and almost zero effort for a clean, bright weeknight fish dinner.

Salmon ball appetizer with cream cheese, horseradish, lemon juice, and onion, rolled in crushed pecans and parsley. A no-cook party spread ready after chilling.

Salmon spread cheese ball: a make-ahead party appetizer with canned salmon, reduced-fat cream cheese, lemon, and Dijon, shaped into a parsley-coated ball for melba rounds.

Salmon spinach frittata bakes flaked Alaskan salmon, cottage cheese, Swiss, eggs, and spinach into a high-protein oven frittata. A make-ahead brunch slab for crowds.

No-cook salmon pate with cream cheese, horseradish, and a hint of liquid smoke. A creamy make-ahead appetizer spread for crackers or party rye bread.

Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.