Cooking at home remains one of the most reliable ways to eat well, giving you control over ingredients, portions and seasonings. It also makes it easier to build meals around whole foods instead of heavily processed options.
But one often overlooked category of whole food is seafood: The Dietary Guidelines for Americans recommend eating seafood at least twice a week, but fewer than one in four Americans meet that goal, according to the Centers for Disease Control and Prevention. If you’re wary of fishy fish, salmon is a great option. It’s full of high-quality protein and protective omega-3 fatty acids, nutrients linked to better health.
Here, you’ll find salmon prepared in different ways with a variety of seasonings: spicy harissa, citrusy lemon and coriander, aromatic dill, as well as dishes that rely on canned salmon, which has similar nutrients to fresh and is often more affordable and convenient to keep on hand.
Bear in mind that not every recipe will be healthy for every eater. Some recipes may be richer or more seasoned than others. Always feel free to make simple swaps, like choosing lower-sodium ingredients or going easy on the salt, so the dish works for you.
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 30 minutes
Ashley Lonsdale makes a strong case for rice in a salad. Here, cooked jasmine rice and salmon join peppery arugula, which wilts from the heat. The punchy mix of mustard, lemon, capers and dill keeps the dish lively and tasty.
Recipe: Warm Rice Salad With Salmon and Arugula
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 45 minutes
If canned salmon isn’t already in your pantry, Dan Pelosi’s baked salmon meatballs make a compelling case for why it should be. These meatballs are easy to prep ahead and versatile enough to serve all week — tucked into a pita with greens and tzatziki, spooned over grains with roasted vegetables, or scattered across lemony brussels sprouts slaw.
Recipe: Baked Salmon Meatballs
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 30 minutes
Kay Chun builds flavor thoughtfully here, as she always does, adding earthy coriander to season the rice as it cooks. Peas lend sweetness, and the salmon stays buttery and tender as it finishes on top. Pair it with simple veggies, like roasted carrots and crispy kale, to round out the meal.
Recipe: One-Pot Salmon and Dill Rice With Peas
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 30 minutes
Coconut milk is infused with chile, turmeric, coriander and cumin in Ashley Lonsdale’s simple curry. The flavor does the heavy lifting while the prep is light — just 5 minutes! Cherry tomatoes soften and burst, and along with the spinach, form a veggie-rich base for the salmon. You’re going to want to spoon this dish over rice to catch every bit of the fragrant sauce.
Recipe: Salmon and Tomato Curry
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 30 minutes
Kay Chun proves that a salad doesn’t need lettuce — or even to be served cold. Salmon and canned lentils create the hearty base of this dish, while zucchini, tomatoes and spinach add plenty of fiber and vegetables. The result is cozy and filling yet fresh and light.
Recipe: One-Pot Salmon, Spinach and Lentils
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 30 minutes
What could be better than a flavor-packed five-ingredient dinner that’s ready in about a half hour? That’s exactly what Sheela Prakash delivers here. Creamy cannellini beans add fiber and substance, so there’s no real need for grains — though you can add them if you like. For extra vegetables, try serving the salmon and beans over your favorite leafy green.
Recipe: Pesto-Roasted Salmon With Tomatoes and White Beans
Credit…Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
Ready in: 30 minutes
Colu Henry’s recipe strikes a satisfying balance between sweet and spicy thanks to a marinade of harissa, ginger, garlic and orange juice. Roasted alongside potatoes and red onions, it’s a complete, practically hands-off dinner that delivers big flavor with minimal effort. Adding roasted broccoli or cauliflower rounds it out nicely and brings more veggies into the mix.
Recipe: Sheet-Pan Harissa Salmon With Potatoes and Citrus
Credit…Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Ready in: 40 minutes
Lidey Heuck’s riff on a classic niçoise is proof that salad can hold its own at dinner. She swaps salmon for the traditional tuna and roasts it on a sheet pan with green beans, tomatoes, olives and potatoes before piling it onto salad greens. The briny olives keep the dish well balanced.
Recipe: Sheet-Pan Roasted Salmon Niçoise Salad
Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Ready in: 35 minutes
Sue Li’s slow-roasted salmon just feels restorative. The gentle roasting keeps the fish tender, while a light mushroom-leek broth adds subtle warmth and depth. Spoon everything over rice and finish with ginger and sesame oil for a bowl that’s comforting, savory and perfect for chilly nights. Use low-sodium broth if you’re watching your salt intake.
Recipe: Slow-Roasted Salmon With Mushroom-Leek Broth
Credit…Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.
Ready in: 25 minutes
In Ali Slagle’s recipe, roasted salmon is paired with a citrusy radish salad and a dill-ginger dressing that pulls it all together. “So good and so easy,” one reader writes. Add a bed of baby spinach underneath to get more greens.
Recipe: Ginger-Dill Salmon
Credit…Julia Gartland for The New York Times. Food Stylist: Erin Jeanne McDowell.
Ready in: 40 minutes
Genevieve Ko’s salmon-and-farro bowl plays with contrast in the best way. The grains provide chew; the salmon, a soft bite; and the salad, crunch and acidity. It’s flexible, too: Add feta for a creamy touch, serve it cool on warmer days, or swap the radicchio for sliced red cabbage if you prefer something milder.
Recipe: Farro With Salmon, Cucumber, Radicchio and Dill
Credit…Alex Lau for The New York Times. Food Stylist: Susie Theodorou.
Ready in: 40 minutes
Yewande Komolafe’s one-pan recipe cooks salmon alongside green beans, corn and tomatoes, then finishes it all with a fragrant coconut, lemon and dill sauce that softens the fishiness. Readers call it quick, easy and low mess, with one noting it can be prepped ahead without “wrecking the kitchen.” It’s also adaptable: Frozen green beans and corn will work just fine, and, if you’re watching saturated fat, use coconut milk.
Recipe: Coconut-Dill Salmon With Green Beans and Corn
Credit…Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Ready in: 25 minutes
Nargisse Benkabbou’s recipe leaves a lasting impression. with readers calling it “a keeper,” “perfect” and even “the most delicious thing I have ever eaten.” The salmon is coated with a blend of turmeric, ginger, cumin, coriander and paprika, for a warmly spiced contrast to the lemony cabbage salad. A scoop of quinoa easily turns it into a heartier meal.
Recipe: Likama Roasted Salmon With Cabbage Salad
Credit…David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.
Ready in: 40 minutes
Whole-grain quinoa and broccoli form the base of Kay Chun’s recipe, with the salmon added near the end so it gently steams. A tahini-ponzu sauce gives the whole meal plenty of punch, while chopped almonds add crunch. Sliced avocado is the finishing touch that makes it a complete, well-balanced bowl.
Recipe: One-Pot Sesame Salmon and Quinoa
Credit…Ryan Liebe for The New York Times. Food Stylist: Brett Regot.
Ready in: About 1 hour
The bold marinade of soy sauce, tomato paste, lemon juice, cumin, coriander and paprika here is so impressive, it caused one reader to describe Noor Murad, the recipe’s author, as a “flavor wizard.” Baking the salmon with cherry tomatoes and shallots creates a saucy, well-seasoned dinner that’s best served over rice to catch all the juices. Add a quick side of sautéed spinach for a more veggie-forward plate.
Recipe: Baked Salmon With Harissa and Cherry Tomatoes
Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Ready in: 40 minutes
Kay Chun’s five-star meal left at least one reader raving, saying it was one of the best they’ve made all year. And for good reason. Kay builds in shortcuts, like vinegar-seasoned rice and premade coleslaw, to keep prep manageable while delivering plenty of flavor. But you could add your own tricks: Use low-sodium soy sauce in the dressing if you’re watching your sodium and make extra to drizzle over a salad or simply cooked brussels sprouts.
Recipe: Sesame Salmon Bowls
Credit…Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Ready in: 30 minutes
Sheela Prakash gently braises zucchini and canned chickpeas in olive oil to create a savory, satisfying base for salmon. Serve it with crusty bread to soak up the garlic and lemony pan juices — or skip the starches altogether and spoon every last drop over the zucchini and salmon for a lighter, vegetable-forward meal.
Recipe: Skillet Salmon With Olive Oil-Braised Zucchini and Chickpeas
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