Easy Yummy Salmon Recipes

Updated on March 4, 2020
Nabiilah Bundhoo profile image

Nabiilah is a blogger who loves baking, cooking, and trying new recipes.

Lemon Garlic Herb Crusted Salmon

25 mins to make, serves 4. Gluten-free, Paleo.


  • 4 salmon fillets
  • 1 tsp dill, fresh
  • 1 garlic clove
  • 1 lemon
  • 1 tbsp parsley, fresh
  • 1 tsp salt, coarse real
  • 1 dash white pepper
  • 3 oz Butter


  1. Place all ingredients except for salmon in a small bowl and melt in the microwave for 30–45 seconds.
  2. Stir until combined.
  3. Place the salmon fillets on a parchment-lined baking sheet.
  4. Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet.
  5. Bake in an oven preheated to 400 degrees on the top or second to top rack for 10–12 minutes, or until salmon is cooked through and flakes easily with a fork.
  6. Alternately the fish can be broiled on medium/high on the second to top rack for 8–10 minutes, or until cooked through. This method will give you a bit more crunchy, caramelized crust.

Lemon Garlic Herb Crusted Salmon
Lemon Garlic Herb Crusted Salmon

Baked Salmon with Parmesan Herb Crust

17 mins to make, serves 4–6. Gluten-free


  • 1 Salmon filet
  • 3 cloves Garlic
  • 1/4 cup Parsley
  • 1/2 cup Parmesan cheese


  1. Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
  2. Place salmon, skin side down, onto a lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from the oven and remove the top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until registers 135º F when checked with an internal thermometer probe. The Parmesan cheese should have melted and lightly browned.
  3. Allow to rest about 5 minutes and serve.

Baked Salmon with Parmesan Herb Crust
Baked Salmon with Parmesan Herb Crust

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Serves 4, Gluten-free


  • 4 (6 oz) skinless salmon, skinless fillets
  • 1 avocado, large
  • 1/4 cup cilantro, fresh
  • 3 cloves garlic
  • 2 tsp lime
  • 1 mango, large
  • 1 cup red bell pepper
  • 1/3 cup red onion
  • 1 1/4 cups coconut milk, canned
  • 4 tbsp Lime juice, fresh
  • 1 1/2 cups jasmine rice
  • 1/2 tsp salt
  • 1 dash salt and freshly ground black pepper
  • 1 dash salt and pepper
  • 4 tbsp olive oil
  • 1 9/16 cups Zico coconut water


  • For the salmon:
  • In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). Place salmon in a baking dish, cover and allow to marinate in refrigerator 15–30 minutes, then flip salmon to the opposite side and allow to marinate 15–30 minutes longer. Preheat a grill over medium-high heat during the last 10 minutes of marinating.
  • Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
  • For the coconut rice:
  • While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in the center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
  • For the avocado-mango salsa:
  • While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper to taste.
  • Serve salmon warm with coconut rice top with avocado mango salsa.

Honey Garlic Butter Salmon In Foil

Serves 8. Gluten-free, Paleo


  • 2 1/3 kg side of salmon
  • 4 large cloves garlic
  • 1 lemon
  • 2 tbsp parsley, fresh
  • 1/3 cup honey
  • 2 tbsp lemon juice, fresh
  • 1 pepper, cracked
  • 1 sea salt
  • 1/4 cup butter


  1. Position a rack in the middle of the oven. Preheat oven to 375°F (190°C.) Line a baking tray/sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil overlapping each other lengthways to create your salmon packet, depending on the width of you fillet).
  2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic, and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
  3. Place the salmon onto a lined baking tray/sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
  4. Bake until cooked through (about 15–18 minutes). Open the foil, being careful of any escaping steam, and grill/broil under the grill/broiler for 2–3 minutes on medium heat to caramelize the top. Garnish with parsley and serve immediately with lemon slices.

Honey Garlic Butter Salmon In Foil
Honey Garlic Butter Salmon In Foil

Grilled Browned Butter Honey Garlic Salmon

Serves 4. Gluten-free, Paleo


  • 4 salmon fillets
  • 2 cloves garlic
  • 1 lemon
  • 4 tbsp honey
  • 1 tbsp lemon juice, fresh squeezed
  • 1 sea salt
  • 4 tbsp butter, reduced fat


  1. Preheat your oven to grill/broil settings on medium-high heat.
  2. Place butter in an oven-proof pan/skillet (or a normal frying pan if you don't have one). Cook over medium heat, swirling pan occasionally and stirring continuously for about 3 minutes, or until the foam settles; the butter begins to change in colour to a golden brown and has a nutty fragrance. Add the honey, lemon juice and garlic; stir well to combine all of the flavours together and cook for an extra 30–60 seconds until the garlic is fragrant. Remove from heat. Pour out half of the browned butter from the pan (liquid only) and reserve for later.
  3. Add the salmon steaks to the butter in the pan; sear each fillet (skin-side down if there's any skin) for 3–4 minutes or until golden.
  4. Flip each fillet; transfer the pan to your oven to broil/grill for a further 6 minutes.
  5. To serve, season with salt to taste; drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad

Grilled Browned Butter Honey Garlic Salmon
Grilled Browned Butter Honey Garlic Salmon

Cajun Salmon


  • 1 salmon, boneless skin-on fillet
  • 2 tsp garlic powder
  • 1/4 cup Italian parsley
  • 1 lemon
  • 2 tsp onion powder
  • 2 tsp Black pepper
  • 2 tsp Cajun or Creole seasonings
  • 1 pinch Cayenne pepper
  • 1 tsp paprika
  • 3 tbsp olive oil, extra virgin


  • Preheat oven to 475 degrees.
  • Mix seasoning blend together.
  • Rinse salmon, pat dry.
  • Place salmon on an ovenproof pan, coat both sides with olive oil.
  • Season salmon with seasoning blend, rub into salmon on both sides.
  • Place salmon skin-side down, top with lemon juice and zest.
  • Bake at 475 for 10–12 minutes.
  • Remove from oven, top with parsley and serve with extra lemon.

Cajun Salmon
Cajun Salmon

Orange-Rosemary Glazed Salmon

Serves 4, Gluten-free


  • 4 (6 oz) skinless salmon, skinless
  • 2 cloves garlic
  • 1 1/2 tsp orange, zest
  • 2 1/2 tsp Rosemary, fresh
  • 5 tbsp Chicken broth
  • 1 1/2 tbsp Honey
  • 1 tbsp Lemon juice, fresh
  • 2 1/2 tsp cornstarch
  • 1 salt and freshly ground black pepper
  • 2 tsp olive oil
  • 2/3 cup orange juice, fresh


  • Heat a large non-stick saute pan over medium-high heat.
  • Season both sides of salmon with salt and pepper.
  • Heat olive oil then add salmon and cook until browned on both sides and cooked through, about 3 minutes per side.
  • Transfer to a plate, leaving oil in the pan.
  • Add garlic and rosemary to the pan and saute 20 seconds, then add 1/4 cup of chicken broth and simmer until mostly reduced.
  • Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together the remaining 1 Tbsp chicken broth with cornstarch.
  • Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
  • Return salmon to the pan, spoon sauce over salmon.

Feta and Herb Crusted Salmon

25 mins to make, serves 4


  • 2 tbsp chives, fresh
  • 1/2 lemon, for juice
  • 1/4 cup parsley, fresh
  • 1 pinch pepper
  • 1/8 tsp salt
  • 1/2 cup Feta cheese
  • 1 salmon fillet (I use steelhead from Costco but Atlantic or any other will be fine. thaw if frozen.)


  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment or foil for easy cleanup.
  3. Combine parsley, chives, Feta, lemon, salt and pepper on cutting board.
  4. Run a knife through it several times, chopping up all ingredients to mix.
  5. Spread on the fillet.
  6. Bake for 20 minutes or until cooked through.

© 2016 Nabiilah Bundhoo


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    • peachpurple profile image


      3 years ago from Home Sweet Home

      wow salmon looks good to eat! I wanna try roasting and grill salmon, especially with herbs and butter


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