21 Simple Easy Salmon Recipes For Weight Loss That Feel Gourmet

You know that weeknight squeeze: hungry, time-tight, and wanting something that feels restaurant-worthy but won’t wreck your weight-loss goals. These 21 simple easy salmon recipes for weight loss are my go-to answer—fast, flavorful, and focused on lean protein plus veggies so you stay full without excess calories.

Inside you’ll find one-pan sheet pan bakes, air fryer bites, zesty salads, bowls that travel for meal prep, and a few cozy skillet dinners that still keep carbs moderate. I’ll show temperatures, doneness cues, quick swaps, and storage tips so your salmon never dries out. Grab your cast iron skillet or your air fryer and let’s make salmon a simple, delicious tool in your weight-loss toolkit—these easy salmon recipes for weight loss prove healthy can taste gourmet.

1. Lemon-Garlic Salmon Tray Bake (easy salmon recipe for weight loss)

Bright lemon and garlicky butter (light version) make this tray bake sing. It’s done in about 12 minutes, so it keeps the salmon juicy and flaky. This is a one-pan weeknight dream that fits perfectly into meal prep. Fans of tangy, savory flavors and quick cleanup will love it. For precise doneness, I use an instant-read thermometer.

Ingredients

• 4 skinless salmon fillets (6 oz each)
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 12 oz asparagus, trimmed
• 1 cup cherry tomatoes
• 2 tbsp grated Parmesan (optional)
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
2. Pat salmon dry and rub with 1 tbsp olive oil, lemon zest, salt, and pepper.
3. Toss asparagus and cherry tomatoes with remaining 1 tbsp olive oil and a pinch of salt on the sheet pan.
4. Make lemon-garlic mix: combine garlic, lemon juice, and red pepper flakes in a small bowl.
5. Place salmon atop the veggies and spoon lemon-garlic mix over each fillet.
6. Roast for 10–12 minutes, until salmon flakes easily and the internal temperature reads 125–130°F for medium (or 145°F for well done).
7. Remove, sprinkle Parmesan over asparagus while hot, and rest salmon 2 minutes.
8. Garnish with parsley and serve.

How to Serve It

• Plate fillets over a bed of baby arugula or cauliflower rice.
• Garnish with extra lemon wedges and chopped parsley.
• Pair with a light white wine or sparkling water with cucumber slices.
• Store leftovers in airtight food containers for up to 3 days; reheat gently in a skillet or microwave-safe container with a splash of water.
• Make-ahead: roast veggies separately and top with warm salmon when serving.

2. Hot Honey Air Fryer Salmon Bites (air fryer salmon)

Bite-sized salmon is perfect for salads, grain bowls, or snackable protein. The air fryer gives quick, tender bites with a sticky hot-honey glaze—sweet, spicy, and slightly caramelized. These are great for macro-friendly lunches or weekend batch-cooking. Cook them in an air fryer basket for the best crisp.

Ingredients

• 1 lb salmon, skin removed, cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp honey
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tbsp sesame seeds
• 2 tbsp sliced scallions

Instructions

1. Preheat air fryer to 400°F (200°C) for 3 minutes.
2. Toss salmon cubes with olive oil, salt, pepper, paprika, and garlic powder.
3. Arrange cubes in a single layer in the air fryer basket; work in batches if needed.
4. Cook 6–8 minutes, shaking halfway, until edges are golden and salmon flakes.
5. While salmon cooks, whisk honey, sriracha, rice vinegar, and soy sauce.
6. Toss cooked salmon gently in the hot-honey glaze and sprinkle sesame seeds and scallions.
7. Let rest 1 minute before serving so glaze sets.

How to Serve It

• Serve over mixed greens with brown rice for a teriyaki-style bowl.
• Use leftover bites in wraps or on avocado toast.
• Store in glass meal prep containers for 3 days; reheat briefly in the air fryer to revive crispness.
• Swap honey for a sugar-free syrup for lower-calorie options.

3. Teriyaki Salmon Bowls (30 minutes, macro-friendly)

A saucy teriyaki glaze makes salmon feel indulgent while staying lean. These bowls are built for meal prep—salmon stays flavorful and pairs with slow-release brown rice and veggies for balanced fullness. Use a non-stick pan or a cast iron skillet for a caramelized finish.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 3 tbsp low-sodium soy sauce
• 2 tbsp mirin or dry sherry
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 1 tsp cornstarch + 1 tbsp water (slurry)
• 2 cups cooked brown rice
• 2 cups steamed broccoli
• 1 avocado, sliced
• 1 tbsp toasted sesame seeds
• 2 tbsp sliced scallion

Instructions

1. Whisk soy sauce, mirin, honey, ginger, and garlic in a bowl.
2. Heat oil over medium-high heat in a skillet. Pat salmon dry and sear skinless side down 3–4 minutes until golden.
3. Flip and pour half the sauce over fillets. Reduce heat to medium and cook 3–4 more minutes until salmon flakes (internal temp 125–130°F).
4. Remove salmon and set aside. Add remaining sauce to pan, stir slurry in, and simmer until glossy.
5. Return salmon to pan for 30 seconds to coat.
6. Divide rice and broccoli among bowls, top with salmon and avocado; drizzle extra sauce and sprinkle sesame seeds and scallions.

How to Serve It

• Serve with lime wedges or pickled ginger on the side.
• For meal prep, pack sauce separately to keep rice from getting soggy.
• Store in airtight food containers up to 3 days; reheat gently in a skillet or microwave.

4. Sheet Pan Honey-Glazed Salmon with Asparagus (sheet pan salmon)

Sweet-savory honey glaze and tender asparagus roast together for an 18–20 minute dinner that cleans up in one go. Baking skin-side down seals juices and the glaze caramelizes. For easy cleanup, I line the pan with parchment paper.

Ingredients

• 4 salmon fillets (6 oz each), skin-on or skinless
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• 1 lemon, sliced
• 1 tbsp chopped parsley

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Whisk honey, mustard, soy sauce, rice vinegar, garlic, and pepper.
3. Toss asparagus with olive oil and spread on pan. Nestle salmon skin-side down among asparagus.
4. Spoon glaze generously over fillets and roast 12–18 minutes, until salmon flakes and asparagus is tender-crisp.
5. Rest 2 minutes and garnish with lemon slices and parsley.

How to Serve It

• Plate over a small scoop of mashed sweet potato or cauliflower mash.
• Squeeze lemon over salmon for brightness.
• Store in glass meal prep containers up to 3 days; reheat gently to avoid drying.

5. Lemon-Butter Poached Salmon on Quinoa-Lentil Salad (easy salmon recipes for weight loss)

Poaching keeps salmon ultra-moist and cuts added fats—perfect when paired with a protein-rich quinoa-lentil salad for long-lasting fullness. It’s a lighter, elegant dish that feels gourmet without heavy sauces. I use a medium pot and a fine-mesh sieve to drain the quinoa perfectly.

Ingredients

• 1 lb salmon fillet (single piece)
• 3 cups low-sodium chicken or vegetable broth
• 1/2 cup dry white wine (optional)
• 1 lemon, thinly sliced
• 1 bay leaf
• 1 tsp whole peppercorns
• 1 cup quinoa, rinsed and cooked
• 1/2 cup cooked green lentils
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp chopped parsley
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Bring broth, wine, lemon slices, bay leaf, and peppercorns to a gentle simmer in a wide pot.
2. Reduce heat to low so liquid is barely simmering. Slide salmon into the liquid and cook 6–8 minutes for a 1-inch thick piece, until it flakes and reaches 125–130°F.
3. Remove salmon with a slotted spatula and let rest 2 minutes.
4. Toss cooked quinoa and lentils with cucumber, onion, parsley, lemon juice, and olive oil. Season to taste.
5. Flake poached salmon over salads and serve.

How to Serve It

• Serve warm or chilled—both work for meal prep.
• Keeps well in airtight containers up to 3 days; add avocado fresh.
• Pair with a crisp white wine or iced herbal tea.

6. Soy-Ginger Broiled Salmon (baked salmon recipe, fast)

A short broil gives this soy-ginger salmon a beautiful char while keeping the inside tender. The marinade is bold but low-calorie, perfect for weeknight dinners. For consistent results, broil on the top rack and keep an instant-read thermometer handy.

Ingredients

• 4 salmon fillets (6 oz each)
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1 garlic clove, minced
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 1 tsp cornstarch mixed with 1 tbsp water
• 1 tbsp sesame seeds
• 2 tbsp sliced scallions

Instructions

1. Whisk soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and pepper.
2. Marinate salmon for 10–20 minutes.
3. Preheat broiler to high and position oven rack 6–8 inches from heat source. Line a baking sheet with foil and spray lightly.
4. Place salmon on sheet, brush with marinade, and broil 6–8 minutes, until edges caramelize and fish flakes.
5. Brush with cornstarch slurry if you want a thicker glaze—return to broiler 30 seconds.
6. Sprinkle sesame seeds and scallions before serving.

How to Serve It

• Serve with steamed bok choy and cauliflower rice.
• Store glazed salmon in glass meal prep containers up to 3 days.
• Reheat gently in a non-stick skillet for best texture.

7. Blackened Salmon Veggie Bowl (spicy, low-carb)

Blackening spices add big flavor with zero added calories. This bowl keeps carbs moderate while packing veggies and omega-3s. Use a heavy skillet for a crisp crust—my favorite is a cast iron skillet.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp smoked paprika
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp dried oregano
• 1 tsp cayenne pepper (adjust)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups roasted bell peppers
• 2 cups shredded zucchini
• 1/2 cup cherry tomatoes, halved
• 1/2 cup Greek yogurt for dollop
• Lime wedges, for serving

Instructions

1. Mix spices in a bowl. Pat salmon dry and coat with spice mix.
2. Heat oil in skillet over medium-high heat. Sear salmon 3–4 minutes per side until blackened and cooked to 125–130°F.
3. Rest 2 minutes, then slice.
4. Arrange roasted peppers, zucchini, and tomatoes in bowls and top with salmon slices and yogurt.

How to Serve It

• Garnish with lime wedges and extra chili flakes.
• Store components separately in airtight containers for up to 3 days.
• Serve with a small portion of brown rice if you want extra carbs.

8. Salmon Burgers with Avocado Yogurt Sauce (air fryer or stovetop)

Salmon burgers are fast, kid-friendly, and perfect for controlled portions. They crisp up nicely in an air fryer or on the stovetop. I form patties on a silicone mat so they don't stick.

Ingredients

• 1 lb salmon, finely chopped or ground
• 1/4 cup panko breadcrumbs
• 1 egg, beaten
• 2 tbsp chopped scallion
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (if pan-frying)
• For sauce: 1/2 cup Greek yogurt, 1/2 mashed avocado, 1 tbsp lemon juice, salt and pepper

Instructions

1. In a bowl, mix salmon, panko, egg, scallion, mustard, lemon zest, salt, and pepper. Form into 4 patties.
2. Chill patties 15 minutes to firm up.
3. Air fry at 400°F (200°C) for 8–10 minutes flipping halfway, or pan-fry in oil 3–4 minutes per side until golden and cooked through.
4. Mix sauce ingredients until smooth and season.

How to Serve It

• Serve on whole-grain buns or large lettuce leaves for low-carb.
• Top with tomato slices and extra scallion.
• Store patties and sauce separately in airtight containers up to 3 days; reheat in a skillet.

9. Creamy Tuscan Salmon Skillet (easy salmon recipes for weight loss, one-skillet)

This skillet feels indulgent without heavy carbs—cream is used sparingly with lots of spinach and tangy sun-dried tomatoes. It’s a comforting low-effort dinner that tastes restaurant-level. Use a non-stick skillet to make cleanup easy.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, sliced
• 2 cups baby spinach
• 3/4 cup low-fat half-and-half or light cream
• 1/4 cup grated Parmesan
• 1/2 tsp dried basil
• Salt & pepper, to taste
• 1 tbsp chopped fresh basil

Instructions

1. Season salmon with salt and pepper. Heat oil in skillet and sear salmon 3–4 minutes per side until golden; remove and set aside.
2. Reduce heat to medium. Add butter and garlic; sauté 30 seconds.
3. Add sun-dried tomatoes and spinach; cook until spinach wilts.
4. Stir in half-and-half and Parmesan, simmer 2–3 minutes until slightly thickened.
5. Return salmon to skillet and spoon sauce over each fillet; cook 1–2 minutes to warm through.
6. Garnish with fresh basil.

How to Serve It

• Serve with a small scoop of whole-grain pasta or steamed green beans.
• Store leftovers in glass meal prep containers up to 2 days; reheat gently on stovetop.

10. Sesame Salmon with Sweet Potato Mash and Broccoli (nutty, balanced)

Toasted sesame brings a toasty, nutty note that pairs beautifully with sweet potato mash for a caring, balanced plate. This one keeps calories thoughtful while giving satisfying carbs and veggies. Toast sesame seeds in a small pan or use a small non-stick skillet.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp grated ginger
• 1 tbsp sesame seeds, toasted
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup low-fat milk
• 1 tsp butter
• 2 cups steamed broccoli
• Salt & pepper, to taste

Instructions

1. Boil sweet potatoes until fork-tender 12–15 minutes; mash with milk and butter; season and keep warm.
2. Marinate salmon in soy, sesame oil, rice vinegar, honey, and ginger 10 minutes.
3. Heat skillet and sear salmon 3–4 minutes per side until cooked through.
4. Sprinkle sesame seeds over salmon before serving.

How to Serve It

• Plate salmon with a scoop of sweet potato mash and broccoli.
• Drizzle extra sesame oil or soy for depth.
• Store separated in airtight containers up to 3 days.

11. Zingy Salmon & Brown Rice Salad (grain salad)

This bowl highlights slow-release carbs from brown rice for steady energy. Bright lemon-herb dressing keeps it fresh and light. Perfect for prepping lunches that keep you full and satisfied.

Ingredients

• 1 lb cooked salmon, flaked
• 2 cups cooked brown rice
• 1 cup shelled edamame
• 1/2 cup cucumber, diced
• 1/4 cup red onion, chopped
• 1/4 cup chopped parsley
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt & pepper, to taste
• Lemon zest, for garnish

Instructions

1. Whisk lemon juice, olive oil, mustard, salt, and pepper to make dressing.
2. Combine rice, edamame, cucumber, onion, and parsley in a large bowl.
3. Toss with dressing and gently fold in flaked salmon.
4. Garnish with lemon zest and chill 15 minutes to meld flavors.

How to Serve It

• Serve cold or at room temperature.
• Keeps well in glass meal prep containers for 3 days.
• Add a drizzle of toasted sesame oil for a different profile.

12. Grilled Skinless Salmon with Quick-Steamed Veggies (grilled salmon)

A classic: grilling adds smoke without extra calories. This skinless approach lowers fat and the double-side basting trick keeps the fillet moist. Use a reliable grill spatula to flip gently.

Ingredients

• 4 skinless salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups green beans
• 2 medium carrots, ribboned
• 1 tbsp butter (optional)
• Lemon wedges, for serving

Instructions

1. Preheat grill to medium-high. Brush salmon with olive oil, lemon juice, paprika, salt, and pepper.
2. Grill 4–5 minutes per side, basting with oil or butter, until grill marks and salmon flakes.
3. Steam green beans and carrot ribbons in a microwave steamer 3–4 minutes until bright and tender.
4. Rest salmon 2 minutes before serving.

How to Serve It

• Plate with steamed veggies and a lemon wedge.
• Leftovers store well in airtight containers for 3 days.
• Great for outdoor cookouts—make extra veggies to round out plates.

13. Romesco Salmon Salad (Spanish-inspired)

Romesco is smoky and nutty, delivering huge flavor so you don’t need heavy dressings. This salad feels elegant and keeps calories controlled—perfect for weekend lunches that feel special.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• Salt and pepper
• For romesco:
  • 1 red bell pepper, roasted and peeled
  • 1/4 cup roasted almonds
  • 1 garlic clove
  • 1 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Salt, to taste
• 6 cups mixed salad greens
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced

Instructions

1. Blend romesco ingredients in a food processor until smooth; season to taste. A food processor works great.
2. Season salmon, sear in a skillet 3–4 minutes per side until cooked to desired doneness.
3. Toss greens, cucumber, and onion with a light spoon of romesco.
4. Top salad with salmon and an extra drizzle of romesco.

How to Serve It

• Serve with warm crusty bread or leave low-carb.
• Store romesco separately in airtight containers for up to 5 days.
• Great for picnic lunches—pack salmon and greens separately.

14. Mediterranean Salmon with Tomatoes and Olives (one-pan)

This Mediterranean-style one-pan is bright, briny, and only needs minimal oil. Olives and capers add saline depth so you can keep added salt low. Use a non-stick skillet for easy cleanup.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1 tbsp capers, rinsed
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/4 cup white wine or stock
• 1 lemon, juiced
• Fresh parsley, chopped

Instructions

1. Heat oil in skillet and sauté garlic 30 seconds.
2. Add tomatoes, olives, capers, oregano, and wine; simmer 3–4 minutes.
3. Nestle salmon into the tomato mixture, spoon sauce over top, and cook 4–6 minutes until salmon flakes.
4. Finish with lemon juice and parsley.

How to Serve It

• Serve over a small portion of couscous or over greens.
• Store in airtight containers up to 3 days.
• Great for Mediterranean-themed meal prep bowls.

15. BBQ Salmon Salad with Charred Corn (summer-friendly)

BBQ sauce gives confident flavor without heavy dressings—keep sauce low-sugar or use a light version. Charred corn adds summer sweetness and texture for a filling salad.

Ingredients

• 4 salmon fillets (6 oz each)
• 1/3 cup BBQ sauce (low-sugar)
• 2 cups romaine lettuce, chopped
• 1 cup charred corn kernels
• 1/2 cup black beans, rinsed
• 1/4 cup chopped cilantro
• 1/2 red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1 lime, cut into wedges

Instructions

1. Brush salmon with BBQ sauce and grill or broil 6–8 minutes until glazed and flaky.
2. Toss lettuce, corn, beans, cilantro, pepper, and onion in a bowl.
3. Flake salmon over salad and squeeze lime.

How to Serve It

• Add sliced avocado for healthy fats.
• Store components separately in airtight containers up to 2–3 days to preserve texture.
• Great for summer cookout leftovers.

16. Dijon Herb-Crusted Baked Salmon (baked salmon recipe)

A light Dijon crust gives a tangy, herb-forward bite with minimal calories. Baking at higher heat seals the flavor quickly—use a rimmed baking sheet for best results.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp Dijon mustard
• 2 tbsp Greek yogurt
• 1 tbsp lemon juice
• 1/2 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• Salt & pepper, to taste
• 1 tbsp olive oil

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet with parchment.
2. Mix Dijon, Greek yogurt, lemon juice, and lemon zest.
3. Stir panko, herbs, salt, and pepper together and toss with olive oil.
4. Spread Dijon mixture over salmon, press panko-herb mix on top.
5. Bake 10–12 minutes until topping is golden and salmon flakes.

How to Serve It

• Serve with steamed green beans and a wedge of lemon.
• Store in airtight containers for 2–3 days; re-crisp topping briefly in oven if needed.

17. Miso-Glazed Salmon with Cucumber Salad (Asian-fusion)

Miso packs umami and requires very little sugar to balance—result is a deep, savory glaze that reads gourmet without excess calories. A silicone basting brush makes glazing effortless.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• For cucumber salad:
  • 1 cucumber, thinly sliced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • Salt, to taste

Instructions

1. Whisk miso, mirin, vinegar, honey, and sesame oil.
2. Brush salmon with glaze and broil or bake at 425°F for 8–10 minutes until glossy and flaky.
3. Toss cucumber with rice vinegar, sesame oil, sesame seeds, and salt. Chill 5 minutes.
4. Serve salmon with cucumber salad.

How to Serve It

• Add a side of edamame or brown rice.
• Store in glass meal prep containers up to 3 days.

18. Lemon-Dill Salmon Cakes (pan-seared, meal-prep friendly)

Salmon cakes are a smart way to stretch fillets across meals. These use whole-grain panko and Greek yogurt to keep them light and moist. A non-stick skillet prevents sticking and uses less oil.

Ingredients

• 1 lb cooked salmon, flaked
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh dill
• 1 egg, beaten
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil for frying
• For sauce: 1/2 cup Greek yogurt, 1 tbsp dill, 1 tbsp lemon juice

Instructions

1. Combine salmon, panko, onion, dill, egg, mustard, lemon juice, salt, and pepper. Form into 8 patties.
2. Chill 15 minutes to firm.
3. Heat oil in skillet and fry patties 3–4 minutes per side until golden.
4. Mix sauce ingredients and serve alongside cakes.

How to Serve It

• Serve over greens with a dollop of lemon-dill sauce.
• Store in airtight containers up to 3 days; reheat in skillet for crisp edges.

19. Spinach & Artichoke Salmon Bake (comfort without the carbs)

This lighter take on spinach-artichoke brings creaminess to the plate with minimal carbs. Bake everything together for a fuss-free, cozy dinner. A rimmed baking dish works perfectly.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 2 cups fresh spinach
• 1 cup chopped artichoke hearts (canned, drained)
• 2 cloves garlic, minced
• 1/2 cup light cream cheese or Neufchatel
• 1/4 cup low-fat Greek yogurt
• 1/4 cup grated Parmesan
• Salt & pepper, to taste
• 1/4 tsp nutmeg (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Sauté garlic and spinach in olive oil until wilted.
3. Mix spinach, artichokes, cream cheese, yogurt, Parmesan, nutmeg, salt and pepper.
4. Spread mixture in baking dish, place salmon on top, and bake 12–14 minutes until salmon flakes.
5. Broil 1–2 minutes for a golden top if desired.

How to Serve It

• Serve with a crisp green salad or roasted veggies.
• Store in glass meal prep containers up to 3 days.

20. Cilantro-Lime Salmon with Cauliflower Rice (low-carb option)

A zesty cilantro-lime topping and cauliflower rice make this a low-carb option that still feels bright and filling. Cauliflower rice is quick in a food processor or bought pre-riced.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt & pepper, to taste
• For relish: 1/2 cup chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, 1/4 red onion minced
• 4 cups cauliflower rice
• 1 tbsp olive oil for rice

Instructions

1. Season salmon with cumin, chili powder, salt, and pepper.
2. Sear or grill 3–4 minutes per side until cooked through.
3. Sauté cauliflower rice in olive oil 3–5 minutes until tender; season.
4. Mix relish and spoon over salmon. Serve with cauliflower rice.

How to Serve It

• Garnish with extra lime wedges.
• Store in airtight containers for 3 days; reheat gently.

21. Maple-Mustard Salmon with Roasted Brussels Sprouts (sweet-savory)

A touch of maple and mustard creates a sweet-savory glaze that satisfies cravings while staying portion-controlled. Roasted Brussels sprouts add crunch and fiber.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp Dijon mustard
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/4 tsp black pepper
• 1 lb Brussels sprouts, halved
• 1 tbsp olive oil
• Salt, to taste
• 1 tbsp balsamic glaze (optional)

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss Brussels sprouts with olive oil and salt; roast 20–25 minutes until crisp-tender.
3. Whisk mustard, maple syrup, and vinegar. Brush over salmon and bake on a lined sheet pan 10–12 minutes until flaky.
4. Drizzle Brussels sprouts with balsamic glaze if using and serve with salmon.

How to Serve It

• Pair with a small scoop of brown rice or quinoa if desired.
• Store in airtight containers up to 3 days.

I hope this collection gives you a fast route to delicious, satisfying meals that support your goals—everything from quick air fryer bites to cozy skillet dinners and sheet-pan simplicity. Which of these 21 simple easy salmon recipes for weight loss are you trying first? Pin this list to keep it handy, share it with a friend who’s meal-prepping, and trust a good silicone baking mat or an instant-read thermometer will save you time and headaches across many of these recipes. Enjoy the salmon—and let me know which flavor profile you want next (Asian, Mediterranean, or comfort-Italian).