We love cooking with salmon in our households. It’s delicious and versatile, making it perfect for a variety of dishes. Whether you’re looking for a quick salad or a show-stopping main course, we’ve got some fantastic salmon recipes for you to try.
Living in the Pacific Northwest makes it easy to find fresh salmon and perhaps that is why we eat so much of it. But no matter how accessible a certain food is, if it doesn’t taste good, no one will enjoy the meal.
If you think salmon is bland, dry, and boring then it just hasn’t been prepared correctly. Done right, salmon is moist, tender and incredibly delicious. We have some tips to help you make the best salmon recipes.
Whether you have a premium cut of fresh, wild-caught Copper River Salmon or a frozen fillet of farmed salmon, you can make it taste better than a restaurant with our tips and tricks.
Tips for making the best salmon recipes
1. Select the freshest salmon.
You want fresh salmon but how can you tell if it is still fresh? First off, the meat should look firm, moist and evenly colored. If it is dried out or has brown spots, that is a sure sign that the salmon is older.
It should also smell clean, not fishy. Are you wondering what “clean” smells like? A fish that smells clean won’t have much smell at all. It is kind of like smelling clean air, you just know it isn’t polluted.
2. Remove the pin bones.
Pin bones are small needle-like bones that are just under the flesh. You can ask your fishmonger to remove them or you can easily remove them yourself.
If you drape the fillet over an inverted bowl, the pin bones will protrude easier. Just run your fingers over the flesh and when you feel them, pluck them out with tweezers or needle nose pliers.
3. Give the salmon a quick brine.
Brining salmon isn’t an essential step but it sure does make the fish taste better. A brine will help the fish retain moisture and make it incredibly tender.
It doesn’t take long to brine salmon. All you need to do is soak it for 10 to 15 minutes in a salt water solution that consists of a ratio of 1 tablespoon of salt to 1 cup of water. Make sure you pat the salmon dry before you cook it.
4. Don’t overcook the salmon.
This is the most important tip. No matter how well you choose and prepare your salmon, if you overcook it you will defeat your purposes. Even if you brine the salmon, an overcooked salmon will be dry, leathery, and greasy.
1
Broiled Copper River King Salmon
In this recipe, we show you how to brine the salmon to intensify the flavor and reduce the white albumin that comes out as the fish cooks.
The complex flavors of red miso, hoisin, garlic, ginger, and honey will make this salmon taste incredible. Bonus points for a meal that is ready in 20 minutes.
These tender, moist salmon fillets are swimming in a mild Thai yellow curry. Directions are for a fast pre-made curry sauce but you can link to our homemade curry paste if your feeling inspired.
This smoked salmon torta makes an amazing appetizer. You can make this creation in less than 30 minutes but don’t tell your guests, they will think you slaved all day.
This salmon quiche makes an amazing breakfast or brunch. It can be made with leftover salmon or even canned salmon. The potato crust is simple and delicious plus gluten-free.
Salmon gravlax is cured salmon. It takes a few days to cure but very little hands-on time. Use this moist, cured salmon to make a delicious sandwich or serve it as an appetizer.
Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.
