Salmon is one of those weeknight heroes: fast, nutritious, and endlessly flexible. If you want easy healthy salmon recipes that actually taste great (not cardboard-wet or flavorless), this list is for you. You’ll find sheet-pan dinners, quick air-fryer bites, cozy one-skillet meals, bright bowls for meal prep, and a few playful tacos and tostadas — all tested for flaky texture and bold flavor.
I’ve baked in tips to keep salmon moist (aim for about 50°C / 122°F internal for tender flakes), cut cleanup with sheet pans and foil packets, and added glaze and sauce ideas so picky eaters will come back for seconds. Grab your cast iron skillet or line a pan with parchment paper and let’s get cooking. These easy healthy salmon recipes are designed to be approachable, flavorful, and family-friendly — plus each recipe includes serving and storage tips so you can meal prep or share.
1. Easy Healthy Salmon Recipe — Sheet Pan Baked Salmon with Vegetables
A true weeknight classic: salmon and veggies all on one pan, minimal cleanup and big flavor. The salmon stays moist under a lemon-garlic drizzle while the asparagus roasts to tender-crisp. This is perfect for meal prep or a quick family dinner.
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 1 lb asparagus, trimmed
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice (fresh)
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Pat salmon dry and season each fillet with salt and pepper. Place skin-side down on the prepared pan.
- Toss asparagus and cherry tomatoes with 1 tbsp olive oil, a pinch of salt, and spread around salmon.
- Whisk remaining 1 tbsp olive oil, garlic, lemon juice, zest, and oregano. Spoon evenly over the salmon and veggies.
- Roast for 11–14 minutes until salmon flakes easily and registers about 122°F (50°C) internally. Roasting time depends on thickness—fillets about 1 inch thick take ~12 minutes.
- Remove from oven and let rest 2 minutes. Sprinkle parsley and serve with lemon wedges.
- If you want crispier edges, broil 1–2 minutes at the end, watching closely.
How to Serve It
- Serve directly from the sheet pan for a rustic look or transfer to plates and garnish with extra lemon zest.
- Pair with a simple green salad or steamed quinoa.
- Store leftovers in airtight containers for up to 3 days; reheat gently in an oven or air fryer to crisp veggies.
2. Honey Garlic Foil-Packet Salmon (20-Minute)
Foil packets trap steam, making salmon impossibly tender and foolproof — perfect when you worry about overcooking. The honey-garlic butter becomes a glossy sauce, and the lemon brightens every bite. Great for busy nights or outdoor grilling.
Ingredients
- 4 salmon fillets (6 oz each)
- 3 tbsp unsalted butter, softened
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp soy sauce (or tamari)
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 4 lemon slices
- 2 tbsp chopped chives
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mash butter with honey, garlic, soy sauce, lemon juice, paprika, salt, and pepper.
- Place each fillet on a large piece of foil. Spread a tablespoon of the butter mixture over each fillet and top with a lemon slice.
- Fold the foil into packets, sealing edges tightly.
- Bake packets on a rimmed baking sheet for 14–18 minutes until salmon reaches 122°F (50°C) and flakes.
- Carefully open packets (steam will be hot), spoon pan juices over salmon, and sprinkle with chives.
How to Serve It
- Serve over steamed rice or cauliflower rice and garnish with extra chives.
- Pack in glass meal prep containers for lunches—keeps 3 days refrigerated.
- To reheat, unwrap and warm in a 325°F oven for 8–10 minutes or crisp briefly in an air fryer.
3. Honey Mustard Sheet Pan Salmon with Broccoli
This tangy-sweet honey mustard glaze makes broccoli more kid-friendly and delivers a caramelized finish on the salmon. Prep takes minutes and the tray-bake format keeps cleanup minimal.
Ingredients
- 4 salmon fillets (6 oz each)
- 4 cups broccoli florets
- 2 tbsp olive oil
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss broccoli with olive oil, salt, and pepper and spread on the sheet.
- Whisk Dijon, honey, vinegar, garlic, and red pepper flakes to make the glaze.
- Place salmon skin-side down among broccoli and brush fillets generously with glaze.
- Roast 12–15 minutes until salmon flakes and broccoli edges are charred.
- Let rest 2 minutes; spoon any remaining glaze over the fillets.
How to Serve It
- Serve with roasted baby potatoes or a grain like farro.
- Store in airtight containers for up to 3 days.
- For crisp reheating, use an air fryer at 350°F for 4–5 minutes.
4. Easy One-Skillet Creamy Tuscan Salmon
Comfort food meets healthy protein. The silky Tuscan-style sauce (spinach, sun-dried tomatoes, garlic) makes this feel indulgent without loads of calories. A single skillet keeps cleanup quick.
Ingredients
- 4 salmon fillets (6 oz each), skin removed
- 2 tbsp olive oil
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 1 cup low-sodium chicken or vegetable broth
- 1/2 cup light cream or coconut cream
- 3 cups baby spinach
- 1/2 cup artichoke hearts, halved
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh basil to garnish
Instructions
- Heat a cast iron skillet over medium-high heat and add olive oil.
- Season salmon with salt and pepper. Sear fillets 3–4 minutes per side until golden and nearly cooked through; transfer to a plate.
- Reduce heat to medium. Add shallot and garlic; sauté 1 minute.
- Stir in sun-dried tomatoes and broth; bring to a simmer.
- Add cream, spinach, artichokes, Italian seasoning, and simmer 2–3 minutes until sauce slightly thickens.
- Return salmon to the skillet and spoon sauce over. Cook 1–2 minutes until salmon hits 122°F (50°C).
- Garnish with basil and serve.
How to Serve It
- Spoon over whole-grain pasta, polenta, or cauliflower mash.
- Leftovers keep 2 days in airtight containers.
- Warm gently on the stovetop; avoid boiling the sauce to preserve texture.
5. Dijon Maple Glazed Salmon (15-Minute)
Sweet maple and tangy Dijon make a quick glaze that caramelizes beautifully in a hot pan or oven. This one’s for high-protein weeknights when you want big flavor in little time.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp Dijon mustard
- 2 tbsp pure maple syrup
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- Chopped chives for garnish
Instructions
- Preheat broiler or heat a non-stick skillet over medium-high heat with oil.
- Whisk Dijon, maple, soy, and garlic.
- Pat salmon dry and brush both sides with half the glaze. Season lightly with salt/pepper.
- If broiling: place on a lined sheet pan and broil 6–8 minutes until caramelized and flaky (watch closely). If pan-searing: sear 3–4 minutes per side, spooning glaze over the fillets.
- Brush with remaining glaze and finish with chives. Aim for internal 122°F (50°C).
How to Serve It
- Serve alongside roasted sweet potatoes and steamed green beans.
- Store in airtight containers up to 3 days.
- Reheat gently in a low oven or in an air fryer for a minute to refresh caramelization.
6. Easy Healthy Salmon Recipe — Garlic Butter Baked Salmon in Foil
This foil-baked version locks in juices and gives you buttery, garlicky salmon without babysitting. It’s gentle on the oven and great when you want a guaranteed flaky result.
Ingredients
- 4 salmon fillets (6 oz each)
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 tbsp chopped parsley
- 1 cup baby potatoes, halved (optional, roasted in packet)
Instructions
- Preheat oven to 400°F (200°C).
- Combine melted butter, garlic, lemon juice, Dijon, paprika, salt, and pepper.
- Place fillets on foil squares. If adding potatoes, toss them in a little oil and season, placing beside salmon.
- Drizzle butter mixture over salmon and potatoes. Seal foil packets tightly.
- Bake 15–18 minutes until salmon flakes and reaches 122°F (50°C).
- Open carefully, sprinkle with parsley, and serve.
How to Serve It
- Serve with steamed greens or a quick arugula salad.
- Pack in glass meal prep containers for easy lunches.
- To reheat, unwrap and warm at 325°F for 8–10 minutes.
7. Honey Garlic Air Fryer Salmon
Air fryer salmon is fast and reliably tender. The honey-garlic glaze crisps slightly on the edges, giving a wonderful contrast to the flaky center.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Lemon wedges to serve
Instructions
- Preheat your air fryer to 400°F (200°C).
- Mix honey, soy, vinegar, garlic, oil, salt, and pepper.
- Pat salmon dry and brush both sides with glaze.
- Place fillets in the air fryer basket skin-side down, leaving space between pieces.
- Air fry 8–10 minutes until salmon flakes and reaches 122°F (50°C).
- Spoon any extra glaze over fillets and squeeze lemon before serving.
How to Serve It
- Serve with steamed rice, snap peas, or a crisp cabbage slaw.
- Store in airtight containers 2–3 days and reheat 3–4 minutes in the air fryer for best texture.
8. Teriyaki Salmon Bowls (Easy Salmon Bowl for Meal Prep)
These teriyaki salmon bowls are perfect for meal prep — bright, balanced, and customizable. Swap rice for cauliflower rice to keep it low-carb.
Ingredients
- 4 salmon fillets (6 oz each)
- 1/2 cup low-sodium soy sauce
- 2 tbsp mirin
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 cups cooked rice (or cauliflower rice)
- 1 cup edamame, shelled
- 1 avocado, sliced
- 1 cup shredded carrots
- Sesame seeds and sliced scallions to garnish
Instructions
- Whisk soy, mirin, honey, vinegar, garlic, and ginger to make teriyaki glaze.
- Marinate salmon in half the glaze for 10–20 minutes.
- Preheat broiler or skillet. Cook salmon 10–12 minutes under broiler or sear 3–4 minutes per side until glazed and cooked to 122°F (50°C). Brush with remaining glaze.
- Assemble bowls: rice, edamame, carrots, avocado, and teriyaki salmon.
- Drizzle extra glaze and sprinkle sesame seeds and scallions.
How to Serve It
- Store components separately in glass meal prep containers for up to 3 days; add avocado fresh.
- For low-carb, use cauliflower rice and omit mirin.
9. Pineapple Chipotle Salmon Tostadas
Smoky chipotle and sweet pineapple salsa create a lively contrast. Use tostadas or lettuce wraps for a lighter option. Great for entertaining or Taco Tuesday.
Ingredients
- 1 lb salmon, skin removed, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp chipotle chili powder
- 1 tbsp lime juice
- Salt and pepper, to taste
- 1 cup pineapple, diced
- 1/4 cup red onion, minced
- 1/2 jalapeño, seeded and minced
- 1 tbsp cilantro, chopped
- 1 tbsp lime juice (for salsa)
- 4–6 tostadas or lettuce leaves
- 1 avocado, sliced
Instructions
- Toss salmon pieces with olive oil, chipotle powder, lime juice, salt, and pepper.
- Grill or sear salmon pieces over medium-high heat 3–4 minutes until cooked through and slightly charred; flake into chunks.
- Combine pineapple, red onion, jalapeño, cilantro, and lime juice to make salsa.
- Build tostadas with salmon, pineapple salsa, avocado, and a squeeze of lime.
How to Serve It
- Serve with a light cilantro-lime crema or plain Greek yogurt.
- For lettuce wraps, use large romaine leaves for a low-carb version.
- Store salsa separately in the fridge for up to 3 days in airtight containers.
10. Southwestern Grilled Salmon Tacos (Lettuce Wraps)
Bright southwest spices and a creamy chipotle-lime drizzle keep these light but satisfying. Lettuce wraps lower the carbs and keep the flavors front and center.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1 tbsp lime juice
- 1/2 cup Greek yogurt
- 1 tbsp chipotle in adobo, minced
- Romaine leaves or small tortillas to serve
- Avocado slices and cilantro for garnish
Instructions
- Preheat grill or grill pan and brush salmon with olive oil and spices.
- Grill salmon 3–4 minutes per side until charred and cooked to 122°F (50°C).
- Mix corn, bell pepper, red onion, and lime juice for salsa.
- Combine Greek yogurt and chipotle for the drizzle.
- Flake salmon and assemble in romaine leaves or tortillas with salsa, avocado, and drizzle.
How to Serve It
- Serve with lime wedges and hot sauce.
- Store in airtight containers. Reheat salmon briefly or serve chilled on salads.
11. Baked Lemon Garlic Salmon Tray Bake
This tray bake uses a bold lemon-garlic paste so every bite is punchy. The tomatoes roast down into sweet bites, and Parmesan-topped asparagus adds crunch.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 pint cherry tomatoes
- 1 lb asparagus, trimmed
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1/4 cup grated Parmesan (for asparagus)
- Salt and pepper, to taste
- Fresh parsley to finish
Instructions
- Preheat oven to 425°F (220°C) and line a tray with parchment paper.
- Whisk 2 tbsp olive oil, garlic, lemon juice, zest, and Dijon to form a paste.
- Place salmon skin-side down; spread paste over fillets.
- Toss tomatoes and asparagus with remaining olive oil, salt, and pepper; arrange around salmon.
- Sprinkle Parmesan over asparagus.
- Bake 11–13 minutes until salmon flakes and tomatoes blister.
- Garnish with parsley and serve.
How to Serve It
- Finish with a squeeze of lemon and serve with crusty bread.
- Store in glass meal prep containers up to 3 days.
12. Easy Healthy Salmon Recipes — Hot Honey Salmon Bites (Air Fryer)
These bite-sized salmon chunks are perfect for bowls or salads and cook in minutes in the air fryer. Hot honey gives sweet-heat contrast and is a fun twist for meal-prep lunches.
Ingredients
- 1 lb salmon, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tbsp hot honey (or honey + sriracha)
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 cups cooked sweet potato cubes (optional)
- 2 cups kale, massaged with lemon
Instructions
- Toss salmon cubes with oil, hot honey, soy sauce, paprika, garlic powder, salt, and pepper.
- Preheat air fryer to 400°F (200°C).
- Arrange salmon in a single layer and air fry 6–8 minutes until edges caramelize and center reaches 122°F (50°C).
- Assemble bowls with sweet potato, kale, and salmon. Drizzle extra hot honey if desired.
How to Serve It
- Store components separately in glass meal prep containers.
- Reheat salmon 2–3 minutes in the air fryer to refresh texture.
13. Lemon Herb Baked Salmon with Parmesan Asparagus
Bright lemon and fresh herbs keep this baked salmon light, while Parmesan on the asparagus adds a crunchy finish. Simple, fresh, and great for spring dinners.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 lb asparagus, trimmed
- 3 tbsp olive oil, divided
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh dill
- 2 tbsp chopped parsley
- 2 cloves garlic, minced
- 1/3 cup grated Parmesan
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Mix 2 tbsp olive oil, lemon juice, zest, dill, parsley, garlic, salt, and pepper.
- Place salmon skin-side down and brush with herb mixture.
- Toss asparagus with remaining olive oil and Parmesan; season and spread next to salmon.
- Bake 12–14 minutes until salmon flakes and asparagus is tender-crisp.
- Rest 2 minutes and serve with lemon wedges.
How to Serve It
- Pair with a light orzo salad or roasted new potatoes.
- Keep leftovers in airtight containers for 2–3 days.
14. Salmon Niçoise-Inspired Salad (Meal-Prep Friendly)
A hearty salad that’s meal-prep friendly and packed with protein. The mustard vinaigrette mirrors classic Niçoise flavors and complements flaky salmon perfectly.
Ingredients
- 4 salmon fillets (6 oz each)
- 12 small fingerling potatoes, halved
- 8 oz green beans, trimmed
- 4 hard-boiled eggs, halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Niçoise or Kalamata olives
- For dressing:
- 2 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions
- Roast potatoes at 425°F (220°C) with salt and oil for 20 minutes until golden.
- Blanch green beans in boiling water 2–3 minutes; plunge in ice water.
- Season salmon and sear 3–4 minutes per side until cooked to 122°F (50°C).
- Whisk dressing ingredients until emulsified.
- Assemble bowls with potatoes, green beans, tomatoes, olives, eggs, and salmon. Drizzle with dressing.
How to Serve It
- Store components separately in glass meal prep containers for up to 3 days.
- Add greens just before serving to keep them crisp.
15. Miso Glazed Salmon with Scallion Sesame Rice
Miso adds savory umami that deepens salmon’s natural richness. The glaze caramelizes under high heat for a restaurant-style finish.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 2 cups cooked short-grain rice
- 2 tbsp scallions, sliced
- 1 tbsp sesame seeds
Instructions
- Whisk miso, mirin, soy, honey, and sesame oil. Marinate salmon 15 minutes.
- Preheat broiler or skillet. Broil or sear salmon 6–8 minutes until glaze caramelizes and center reaches 122°F (50°C).
- Mix rice with scallions and sesame seeds.
- Serve salmon over rice with extra scallions.
How to Serve It
- Add steamed bok choy or edamame.
- Store in airtight containers up to 3 days.
16. Chimichurri Salmon with Sweet Potato Salad
Herby chimichurri brings bright acidity to rich salmon. Pairing with a warm sweet potato salad creates a satisfying, hormone-balancing meal.
Ingredients
- 4 salmon fillets (6 oz each)
- For chimichurri:
- 1 cup parsley, packed
- 1/2 cup cilantro
- 2 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper, to taste
- 2 cups sweet potatoes, roasted cubes
- 2 cups baby spinach
Instructions
- Blend chimichurri ingredients in a food processor until chunky-smooth; adjust seasoning.
- Roast sweet potato cubes at 425°F (220°C) for 20–25 minutes.
- Sear or grill salmon 3–4 minutes per side until 122°F (50°C).
- Serve salmon topped with chimichurri alongside warm sweet potatoes and spinach.
How to Serve It
- Keeps well in airtight containers for meal prep; add chimichurri right before eating.
17. Soy-Ginger Marinated Salmon Skewers
Skewers make salmon festive and perfect for grilling. The soy-ginger marinade is simple and brings savory depth without overpowering the fish.
Ingredients
- 1.5 lb salmon, cut into 1-inch cubes
- 1/3 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 red bell pepper, cut into squares
- 1/2 red onion, cut into wedges
- Skewers, soaked if wooden
Instructions
- Whisk soy, vinegar, honey, ginger, garlic, and sesame oil.
- Marinate salmon cubes 15–30 minutes.
- Thread salmon and veggies onto skewers.
- Grill each side 2–3 minutes until salmon is just cooked through and caramelized.
- Serve immediately.
How to Serve It
- Pair with a cucumber salad and steamed rice.
- Store leftovers in airtight containers up to 2 days.
18. Salmon Poke-Style Bowl with Spicy Mayo
A cooked take on poke for those who prefer salmon cooked. The spicy mayo adds creaminess while mango and edamame add freshness.
Ingredients
- 1 lb salmon, cut into cubes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 cup mango, diced
- 1 cup edamame
- 1 avocado, sliced
- 2 cups cooked rice
- For spicy mayo:
- 1/4 cup mayo
- 1 tbsp sriracha
- 1 tsp lime juice
Instructions
- Marinate salmon cubes in soy, sesame oil, and vinegar for 10 minutes.
- Pan-sear or broil cubes 6–8 minutes until edges caramelize and center reaches 122°F (50°C).
- Whisk spicy mayo ingredients.
- Build bowls with rice, mango, edamame, avocado, and salmon; drizzle with spicy mayo.
How to Serve It
- Store components in glass meal prep containers.
- Add pickled ginger and nori flakes for authenticity.
19. Smoked Paprika & Lime Salmon with Avocado Salsa
Smoky paprika and zesty lime pair perfectly with a creamy avocado salsa. This one is quick, colorful, and packed with contrast.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp cumin
- Salt and pepper, to taste
- For salsa:
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, minced
- 1 tbsp lime juice
- 1 tbsp cilantro, chopped
Instructions
- Rub salmon with oil, smoked paprika, cumin, salt, and pepper.
- Grill or sear salmon 3–4 minutes per side until cooked to 122°F (50°C).
- Mix salsa ingredients and spoon over salmon.
How to Serve It
- Serve with a simple cilantro-lime rice or quinoa.
- Keeps 2 days in airtight containers.
20. Blackened Salmon with Cabbage Slaw (Low-Carb)
Blackening adds bold spice without breading. A crunchy cabbage slaw keeps things refreshing and low-carb.
Ingredients
- 4 salmon fillets (6 oz each)
- For blackening spice:
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne (adjust)
- 1 tsp dried thyme
- 2 tbsp olive oil
- For slaw:
- 3 cups shredded cabbage
- 1 carrot, shredded
- 2 tbsp Greek yogurt
- 1 tbsp lime juice
- Salt and pepper, to taste
Instructions
- Mix blackening spices. Pat salmon dry and rub spice mixture on both sides.
- Heat a skillet until very hot with oil. Sear salmon 2–3 minutes per side for a charred crust and internal 122°F (50°C).
- Toss slaw ingredients together.
- Serve salmon over slaw with lime wedges.
How to Serve It
- Add sliced avocado for extra creaminess.
- Store slaw and salmon separately in airtight containers for up to 2 days.
21. Romesco Salmon Salad with Roasted Peppers
Romesco sauce brings smoky Spanish flavor to salmon. Paired with roasted peppers and arugula, it makes a bright, sophisticated salad that’s still doable on a weeknight.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 cup romesco sauce (store-bought or homemade)
- 2 roasted red peppers, sliced
- 4 cups arugula or mixed greens
- 1/4 cup toasted almonds
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Sear salmon 3–4 minutes per side until cooked to 122°F (50°C).
- Toss greens with a splash of olive oil and salt.
- Plate salmon over greens, top with roasted peppers, almonds, and a spoonful of romesco.
How to Serve It
- Romesco keeps well in the fridge in airtight containers; spoon onto salmon just before serving.
- Add grilled bread if you want a heartier meal.
22. Maple-Balsamic Glazed Salmon with Roasted Brussels Sprouts
A sticky-sweet maple-balsamic glaze pairs beautifully with the roasted bitterness of Brussels sprouts. This balance makes the dish feel thoughtful but it's simple to prepare.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 1 lb Brussels sprouts, halved
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts with oil, salt, and pepper; roast 20–25 minutes until caramelized.
- Whisk balsamic, maple, and soy to make glaze. Simmer briefly to thicken.
- Sear salmon 3–4 minutes per side and brush with glaze, or broil with glaze 6–8 minutes until sticky and reaches 122°F (50°C).
- Serve salmon with Brussels sprouts and extra glaze.
How to Serve It
- Serve with mashed cauliflower or a grain of choice.
- Store leftovers in airtight containers for 2–3 days.
23. Lemon Dill Salmon Cakes (Pan-Fried, Light)
Turn cooked or canned salmon into crispy cakes flavored with lemon and dill. They’re great for a lighter dinner, brunch, or packed lunches.
Ingredients
- 2 cups cooked salmon, flaked (or 2 cans, drained)
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg, beaten
- 2 tbsp mayonnaise or Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- Salt and pepper, to taste
- 2 tbsp olive oil for frying
- For sauce:
- 1/4 cup Greek yogurt
- 1 tbsp dill, chopped
- 1 tsp lemon juice
Instructions
- Combine salmon, panko, onion, egg, mayo, lemon juice, dill, salt, and pepper. Form into 8 patties.
- Chill patties 15 minutes to set.
- Heat oil in a skillet and fry patties 3–4 minutes per side until golden brown and heated through.
- Mix sauce ingredients and serve alongside cakes.
How to Serve It
- Serve on a bed of greens with lemon wedges.
- Store in airtight containers for up to 3 days; reheat in a skillet or air fryer for crispiness.
You made it to the end — and now you’ve got 23 easy healthy salmon recipes to rotate through quick weeknights, meal-prep Sundays, and relaxed weekend dinners. Whether you choose a tray bake, an air-fryer bite, or a vibrant salmon bowl, these recipes focus on keeping salmon flaky and flavorful (remember that 122°F / 50°C sweet spot). Save this for later and pin a few favorites so you have go-to menus when time is short. Which flavor profile will you try first — honey-garlic, miso, or chimichurri? Share this with friends or family who love simple, delicious meals and consider grabbing a digital kitchen thermometer — it takes the guesswork out of perfectly cooked salmon.
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