17 Easy Salmon Recipes for the Most Demanding Days

The quick-cooking fish is the ideal weeknight dinner centerpiece.

Colu Henry’s maple and miso sheet-pan salmon.Credit...Julia Gartland for The New York Times. Food Stylist: Ali Slagle.

Tanya Sichynsky is a senior staff editor for The New York Times and NYT Cooking, and she writes the Veggie, NYT Cooking’s vegetarian newsletter. Tanya grew up in the Atlanta suburbs with a Cuban mother and a Ukrainian father, both of whom are from New York City.

Published Feb. 8, 2023 Updated May 19, 2025

Nutrient-rich salmon is beloved for a reason — in fact, many reasons. It’s easy to come by, it’s delicious and it can cook in the time it takes you to read this article. Its richness plays incredibly well with tangy sauces, sweet-and-salty glazes and spicy oils, so there’s no limit to flavor. Below are some of New York Times Cooking’s best salmon offerings.

1. Spicy Slow-Roasted Salmon With Cucumbers and Feta

A skillet holds a large fillet of salmon, coated with a red-orange chili oil. To the left is a plate with herbs, cucumbers and feta. Peeking into the frame is some hand-torn bread. — Credit...Con Poulos for The New York Times. Food Stylist: Simon Andrews.

If you worry about overcooking salmon, this Ali Slagle recipe is for you. Slowly poaching in a pool of seasoned olive oil ensures the fish doesn’t dry out and instead becomes infused with the paprika, fennel, coriander and red-pepper flakes that make this dish shine.

Recipe: Spicy Slow-Roasted Salmon With Cucumbers and Feta

2.Roasted Salmon With Peas and Radishes

Two plates have roasted salmon on them. The salmon is surrounded by radishes, butter peas and herbs. — Credit...Julia Gartland for The New York Times (Photography and Styling)

It’s hard to believe that this stunning dish from Kay Chun takes only 15 minutes. Well, believe it! Roast a slab of fish in the oven while the peas and radishes cook in a quick pan sauce of miso, capers, mustard and butter. Swap in other fast-cooking vegetables like zucchini or any greens you have on hand.

Recipe: Roasted Salmon With Peas and Radishes

3. Gochugaru Salmon With Crispy Rice

A dark bowl holds a crimson-glazed salmon, crispy rice and long slices of cucumber. To the top of the frame is a bowl with more of the crimson glaze. — Credit...Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne

Supple salmon is the ideal canvas for a punchy glaze to which Korean gochugaru lends its brick-red color and smoky taste. Eric Kim recommends serving the salmon with something fresh and green like cucumbers or a big salad, but don’t skip the rice, which gets nice and toasted in the rendered salmon fat.

Recipe: Gochugaru Salmon With Rice

3. Parmesan-Crusted Salmon Caesar Salad

Crusted salmon that’s been cut into strips sits on top of a salad. Two spoons are visible on the plate. — Credit...Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Jerrelle Guy uses store-bought mayonnaise and bottled fish sauce in an easy Caesar dressing that coats salmon fillets, which prevents overcooking and helps the Parmesan stick. As the fish broils, the cheese bubbles and caramelizes to form a crispy, salty coating.

Recipe: Parmesan-Crusted Salmon Caesar Salad

4. Maple and Miso Sheet-Pan Salmon With Green Beans

A parchment-lined sheet pan holds four salmon fillets, some green beans, a couple of lime wedges and a smattering of herbs. To the left is a bowl with rice. — Credit...Julia Gartland for The New York Times. Food Stylist: Ali Slagle.

Could this be your new favorite sheet-pan recipe? Only one way to find out. Whisk together maple syrup, miso, rice wine vinegar, soy sauce and garlic for a pantry-friendly and supremely tasty marinade for fish, as Colu Henry does here. And it’s kid approved! “My four-year-old said, ‘This is the best salmon,’ and he asked for more green beans,” wrote one commenter.

Recipe: Maple and Miso Sheet-Pan Salmon With Green Beans

5. Soy-Glazed Salmon Hand Rolls

Three hand rolls, filled with salmon, rice and avocado, on a white plate are photographed from the side. — Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

A simple, slightly sweetened glaze enhanced with ginger and garlic lacquers quickly roasted salmon in this weeknight recipe from Kay Chun. The salmon, along with some white rice and slices of cucumber and avocado, is then wrapped in sheets of nori for a dinner that’s as fun to prepare as it is to eat.

Recipe: Soy-Glazed Salmon Hand Rolls

6. Everything Salmon With Creamy Caper Sauce

An encrusted salmon filet sits on a creamy white sauce next to red onions and tomatoes. — Credit...Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.

If you like bagels and lox, you’ll love this crispy salmon with a creamy caper sauce. Carolina Gelen crusts the fish fillets in everything bagel seasoning. (Store-bought seasoning works great, if you’ve got it, but her recipe also includes tips on how to create your own blend using pantry staples.) Stick with the theme, and serve this 30-minute dinner with a red onion and tomato salad — your typical bagel and lox toppings.

Recipe: Everything Salmon With Creamy Caper Sauce

7. Roasted Dill Salmon

A large dill-topped fillet of roasted salmon sits on a piece of parchment paper nestled into a rimmed sheet pan. — Credit...Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Set your timers. With this recipe from Naz Deravian, you truly can have dinner on the table in about 20 minutes. If you have another 15 minutes to spare, you can briefly marinate the salmon, but the citrus, soy sauce, herbs, turmeric and maple syrup manage to add plenty of flavor in the time it takes for the fish to bake.

Recipe: Roasted Dill Salmon

8. Salmon Burgers

Salmon burgers with lettuce, avocado, onions, tomatoes and mayonnaise. — Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Mark Bittman has cracked the code on the perfect salmon burger. The trick is to grind about a quarter of the salmon in a food processor until it’s purée-like, which takes about 30 seconds. It binds the rest of the coarsely chopped salmon, along with bread crumbs and your choice of seasonings. Tip: Whether you sauté, broil or grill this burger, it’s best when the center remains that pinkish color of salmon. Two or three minutes a side usually does the job.

Recipe: Salmon Burgers

9. Brown-Butter Salmon With Scallions and Lemon

A skillet holds four pieces of cooked salmon topped with a lemon-peel infused amber sauce. To the right, a serving sits on the plate next to a spent lemon wedge and some cutlery. A couple of clear, filled glasses dot the frame, and there is a small bowl with lemon wedges toward the top of the image. — Credit...Kelly Marshall for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.

This four-ingredient Ali Slagle recipe — not including salt and pepper — is an exercise in doing a lot with a little. Browning butter before gently braising salmon in it imparts a deeply nutty flavor. Scallions and lemon soak up the buttery sauce while still adding plenty of brightness.

Recipe: Brown-Butter Salmon With Scallions and Lemon

10. Likama Roasted Salmon With Cabbage Salad

Roasted salmon sits under a sheet of cabbage salad. Lemon slices sit on the left side of the plate. — Credit...Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

The spices traditionally used to season tagines or grilled meats — cumin, coriander, turmeric and paprika — take the lead in this Moroccan-inspired salmon from Nargisse Benkabbou. The fish pairs nicely with a crunchy cabbage salad dressed with lemon juice and honey. This entire meal is ready in under 30 minutes, but the salmon can also be marinated up to 24 hours for depth of flavor.

Recipe: Likama Roasted Salmon With Cabbage Salad

11. Salmon Croquettes

Four breaded salmon patties sit on a blue oval platter. To the left of the platter, one patty has been halved and dipped into a creamy sauce. — Credit...Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Here’s a great way to use leftover cooked salmon — or to employ any canned salmon you may have in the pantry. Millie Peartree mixes the flaked fish with sautéed mirepoix, a little egg and flour, and some seasonings. Then, she has you the mixture into patties, which are breaded and shallow-fried.

Recipe: Salmon Croquettes

12. Salmon With Whole Lemon Dressing

An oval platter topped with bright leafy greens, chunks of salmon, lemon and herbs sits in the middle of a spread of plates, cutlery and filled glasses. — Credit...Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.

A fatty fish like salmon can really hold up against the pleasant bitterness of finely chopped lemon peel, pith and flesh. Alison Roman spoons some of the dressing in this recipe over the salmon before it roasts low and slow and reserves the rest as a garnish for the fish and the leafy greens beneath it. Citrus lovers will revel in this dish.

Recipe: Salmon With Whole Lemon Dressing

13. Sticky Miso Salmon Bowl

A hunk of salmon sits on a bed of rice. It’s surrounded by sliced avocados, cucumbers, radishes and sheets of nori. — Credit...Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.

“I think this recipe actually cured my depression,” one reader wrote about this 35-minute dinner from Andy Baraghani. He takes miso salmon to another level with the addition of honey and grapefruit, which gives the fish a sticky-tangy finish when broiled. Serve the salmon over rice and add any combination of kimchi, chile crisp, toasted nori sheets, sliced cucumber, avocado or radish.

Recipe: Sticky Miso Salmon Bowl

14. Salmon Fried Rice

An oval platter holds chunks of salmon, pieces of rice, broccolini and asparagus. To the top of the frame is a small bowl with a red sauce. — Credit...Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich

Consider the future you the next time you make rice. If you cook more than you immediately need, you can eventually make this fast and highly adaptable recipe from Susan Spungen. While broccolini and asparagus pair perfectly with salmon, any vegetables languishing in the fridge or freezer will do.

Recipe: Salmon Fried Rice

15. Crispy Salmon With Mixed Seeds

Four salmon fillets, coated in seeds and roasted until the skin is crispy, sit next to a cluster of herbs and a few lemon wedges on a light-colored plate. To the top left of the plate is a bowl holding a creamy, herby white sauce. — Credit...Chris Simpson for The New York Times. Food Stylist: Simon Andrews.

When you have the chance, buy your salmon skin-on and don’t let it go to waste. When cooked properly — starting in a cold pan that is heated only once the fish is in, as Ali Slagle does here — the skin crisps into a shattering crust. Roll the fleshy sides into a mixture of crunchy seeds, and you’re in for a real textural treat.

Recipe: Crispy Salmon With Mixed Seeds

16. Yakitori-Style Salmon With Scallions and Zucchini

Multiple skewers, some with salmon and some with zucchini, sit on a white platter surrounded by lemon slices. — Credit...Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich

This weeknight-friendly salmon from Kay Chun borrows the flavors of yakitori, which is typically made with chicken. A salty-sweet medley of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. For leftovers, remove the skewers and toss the salmon and vegetables with greens for a nice salad.

Recipe: Yakitori-Style Salmon With Scallions and Zucchini

17. Miso-Glazed Fish

Four glazed pieces of white fish sit in a white rimmed plate, next to a large black fork. — Credit...Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

A list of irresistible salmon dishes would be incomplete without this five-star recipe from Martha Rose Shulman. The five-ingredient glaze works well on cod, mahi mahi and Arctic char, but it’s especially delicious on salmon. If you have the time to marinate the fish for a day, do it — you won’t regret it.

Recipe: Miso-Glazed Fish

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