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Best Salmon Recipes

We've tested and reviewed the most popular salmon recipes across every cooking method — baked, grilled, air-fried, pan-seared, and more. Here's everything we've learned about getting perfectly cooked, flavourful salmon every time.

Quick Facts

Storage

Fridge (raw): 1–2 days raw
Freezer: Up to 3 months
Cooked: 3–4 days in the fridge

Cooking Temp

Internal temp: 145°F / 63°C (USDA) or 125°F / 52°C (medium)
Oven: 400°F / 200°C

Substitutes

Arctic char Closest flavour and texture match
Trout Milder, similar flaky texture
Cod Leaner, firmer white fish

Pairs Well With

Cooking Guides

Our Reviews

We tested and ranked the best salmon recipes from top food blogs.

Grilled Salmon Recipe

Top pick: Foodie Crush's THE BEST Grilled Salmon

Top versions compared from published recipes and reader feedback

Salmon Pasta Recipe

Top pick: Foxes Love Lemons's The Best Creamy Salmon Pasta

Top versions compared from published recipes and reader feedback

Blackened Salmon Recipe

Top pick: Well Plated's Blackened Salmon

Top versions compared from published recipes and reader feedback

Garlic Butter Salmon Recipe

Top pick: Cooking Classy's Salmon with Garlic Lemon Butter Sauce

Top versions compared from published recipes and reader feedback

Salmon Bowl Recipe

Top pick: Jar of Lemons's Honey Glazed Salmon Bowls

Top versions compared from published recipes and reader feedback

Salmon Patties Recipe

Top pick: Natasha's Kitchen's Salmon Cakes Recipe

1 hr 15 min Easy

Top versions compared from published recipes and reader feedback

Honey Garlic Salmon Recipe

Top pick: The Chunky Chef's Honey Garlic Glazed Salmon

Top versions compared from published recipes and reader feedback

Pan-Seared Salmon Recipe

Top pick: RecipeTin Eats's Garlic Butter Salmon

Top versions compared from published recipes and reader feedback

Teriyaki Salmon Recipe

Top pick: Natasha's Kitchen's Teriyaki Salmon

Top versions compared from published recipes and reader feedback

Baked Salmon Recipe

Top pick: Natasha's Kitchen's Garlic Dijon Baked Salmon

Top versions compared from published recipes and reader feedback

Air Fryer Salmon Recipe

Top pick: Feel Good Foodie's Air Fryer Salmon

Top versions compared from published recipes and reader feedback

Salmon in Foil Recipe

Top pick: Well Plated's Baked Salmon in Foil

Top versions compared from published recipes and reader feedback

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Popular Combos

Explore salmon paired with other ingredients.

Salmon + Rice Salmon + Asparagus Salmon + Lemon Salmon + Broccoli

Frequently Asked Questions

How long do you bake salmon in the oven?

At 400°F / 200°C, bake salmon fillets for 12–15 minutes depending on thickness. A 1-inch fillet takes about 12 minutes; thicker cuts need closer to 15. Our top pick bakes at 450°F / 230°C for just 12 minutes. Use an instant-read thermometer — pull at 125°F / 52°C for medium or 145°F / 63°C for USDA well-done. The fish continues cooking for a few minutes after you remove it.

Should I bake salmon with the skin on or off?

Skin on. All 10 recipes we analysed bake salmon skin-side down. The skin acts as a protective barrier between the flesh and the hot pan, preventing the bottom from overcooking. It also makes the fillet easier to handle and transfer. After baking, the skin peels off cleanly if you don't want to eat it.

Can I bake salmon from frozen?

Yes. Bake frozen salmon at 400°F / 200°C for 20–25 minutes (roughly 5–8 minutes longer than thawed). Season the top once it thaws enough for spices to stick, usually about 5 minutes in. The results are slightly less even than thawed, but perfectly acceptable for a weeknight dinner. For best results, thaw overnight in the fridge.

What is the difference between wild-caught and farm-raised salmon?

Wild-caught (sockeye, king/chinook, coho) has a deeper colour, firmer texture, and more pronounced flavour. Farm-raised (usually Atlantic) is milder, fattier, and more forgiving when baked — the extra fat makes it harder to overcook. Both work well in every recipe we tested. Farm-raised is more widely available and less expensive.

How can I tell when salmon is done?

The most reliable method is an instant-read thermometer: 125°F / 52°C for medium (translucent pink centre, flaky), 145°F / 63°C for USDA well-done (opaque throughout). Without a thermometer, press the top gently — it should flake easily with a fork and feel firm but not hard. The flesh will also change from translucent to opaque as it cooks.

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