What to Cook with Salmon? 15 Irresistible Dishes You Must Try

Are you wondering what is delicious to make with salmon so that the whole family can enjoy its fragrant, rich flavor while ensuring proper nutrition? Salmon is rich in omega-3, protein, and vitamins, and is also a versatile ingredient, easy to prepare into many attractive dishes such as salads, sashimi, to grilled, pan-seared dishes, or hot pots. In this article, Ola Squid will suggest 15 delicious, nutritious, and extremely easy-to-follow salmon recipes for you.

1. What delicious dishes to make with salmon?

Salmon is a fragrant, nutritious, and popular ingredient in cooking. From refreshing light dishes to hot cooked or raw meals, salmon can always become the highlight of a meal. If you are wondering what delicious dishes to make with salmon, let’s explore some attractive suggestions right below:

1.1. Salmon salad

Ingredients to prepare:

• 200g salmon fillet
• 80g apple, 80g cucumber
• 100g green lolo lettuce, 80g cherry tomatoes
• 50g sprouts, 50g radish
• 50g mayonnaise, 50g unsweetened yogurt
• 30ml apple juice, 40ml olive oil
• 15ml honey, 1.5 teaspoons minced parsley
• 1/2 teaspoon pepper, 1 teaspoon seasoning powder
• A little pepper and salt

How to make salmon salad as follows:

• Before processing, you need to remove the fishy smell of salmon by soaking it in fresh milk for 5-7 minutes or using lemon juice, then wash it clean and pat dry. Wash the green vegetables, apples, tomatoes, cucumbers, radishes, and sprouts thoroughly, and cut them into bite-sized pieces. You can use a peeler to create thin slices for the cucumber and radish.
• Cut the salmon into bite-sized cubes, mix with pepper, 20 ml of olive oil, minced parsley, and seasoning powder. Then let it marinate for about 3-5 minutes so the fish absorbs the spices evenly.
• Preheat the oven to 200°C and arrange the fish on a tray lined with parchment paper, keeping space between the pieces so they cook evenly. Bake for about 10 minutes until the fish is soft, fragrant, and still retains its natural richness.
• Continue mixing the yogurt, mayonnaise, apple juice, olive oil, and honey. Add a little salt and pepper to create a dressing that is both fragrant and light.
• Put the vegetables, tubers, and fruits into a large bowl, then add the baked salmon and drizzle with the yogurt dressing. Gently mix everything to coat with the dressing. Salmon salad has eye-catching colors, soft and sweet fish meat, crunchy fresh vegetables, and a creamy light yogurt dressing.

1.2. Salmon with orange sauce

Ingredients

• 300g salmon
• 1 fresh orange
• 1 garlic bulb, margarine
• 1 tablespoon sugar, 1 tablespoon honey
• 1 tablespoon chili sauce, a little salt and pepper

How to prepare salmon with orange sauce:

• First, remove the fish skin, wash it clean, and pat dry with paper towels. Then marinate the fish with salt and pepper, rubbing evenly so the seasoning penetrates each piece.
• Heat the pan, add butter to melt, then place the salmon in to pan-sear, about 2-3 minutes each side until the fish is golden and cooked, while still retaining its softness inside.
• Next, squeeze fresh orange juice, remove the seeds, and mix with sugar, chili sauce, and honey. Take another pan and add a little butter, sauté the garlic until fragrant, then pour in the orange sauce mixture, stir well.
• Finally, place the salmon in the pan, drizzle the sauce evenly so the fish absorbs the flavor. Salmon with orange sauce is soft and cooked, infused with sweet and tangy sauce, and has a fragrant orange aroma. The piece of fish melts in your mouth, creating a feeling that is both beautiful and delicious.

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1.3. Salmon porridge

Required ingredients:

• 200g salmon fillet
• 70g mung beans, 100g sticky rice
• 20g glutinous rice, 3 shallots
• 1 ginger root, a little cilantro
• 6 scallion stalks
• 1.5 tablespoons cooking oil, 1/2 tablespoon fish sauce
• Sugar, MSG, seasoning powder, pepper

How to make nutritious salmon porridge:

• First, soak the mung beans and sticky rice in warm water for 2-3 hours so they cook faster and soften. After that, wash and drain. Put the rice, sticky rice, and mung beans in a pot with about 1 liter of water, add a little salt. You should cook over medium heat and stir frequently so the mixture is thick and smooth.
• Next, wash the salmon and remove the fishy smell with diluted lemon juice, fresh milk, or a ginger-alcohol mixture. Dice the fish and marinate with sugar, seasoning powder, MSG, and pepper for about 15 minutes so the fish absorbs the spices evenly.
• Peel the ginger and shallots, then mince them to sauté until fragrant. Wash the scallions and cilantro and cut them small.
• Then set a pan on the stove and add 1/2 tablespoon of cooking oil, sauté the ginger and shallots until fragrant. Stir-fry the salmon over high heat until the meat firms up and turns from orange to pale gray.
• In another pot, heat the cooking oil, sauté the remaining ginger and shallots. Continue to add 1 liter of water, season with sugar, seasoning powder, MSG, pepper, and fish sauce. When the water boils, add the cooked rice, sticky rice, and mung beans, add the stir-fried salmon, stir well, and cook for another 1-2 minutes on low heat.
• Finally, scoop the porridge into a bowl, sprinkle with scallions and cilantro on top. Salmon porridge is thick and smooth, with nutty mung beans and soft sweet salmon, fragrant with the scent of scallions and ginger.

See more: How to cook Da Nang fish cake noodle soup that is easy to make, everyone loves it

1.4. Pan-seared salmon

Ingredients to prepare:

• 200g salmon fillet
• 1 lemon, 1 ginger root, 1 garlic bulb
• 2 tablespoons margarine, 1 teaspoon sugar
• 1 teaspoon pepper, 2 teaspoons soy sauce
• 1/2 teaspoon salt, 1 teaspoon cornstarch

How to make pan-seared salmon as follows:

• Wash the fish, pat dry, then marinate with soy sauce, lemon juice, salt, and pepper. Then rub evenly so the spices penetrate each piece of fish and marinate for about 15-20 minutes.
• Next, heat the pan, add butter to melt, pan-sear the fish for 1 minute each side on high heat to keep the meat soft, while the outside is slightly crispy. Then take the fish out to a plate.
• Mix cornstarch with water, sugar, lemon juice, and soy sauce. Next, heat the pan, add butter until melted, sauté minced garlic and a few slices of ginger, add julienned lemon peel. Pour in the sauce mixture and stir well until slightly thickened.
• Finally, drizzle the butter lemon sauce over the salmon, garnish with a few slices of lemon or chili to enhance the flavor. The pan-seared salmon has crispy skin, soft and rich meat inside, blended with the aromatic sweet and sour sauce, ensuring it is attractive from the very first bite.

Refer to: 7 super delicious pan-seared salmon recipes, you will love it immediately

1.5. Salmon sashimi

Ingredients:

• 300g fresh salmon
• 20g pickled ginger, 1 white radish
• 1 bunch of perilla leaves, 1 fresh lemon
• Salt, Japanese green mustard (wasabi), Japanese soy sauce

Guide on how to make salmon sashimi:

• First, wash the salmon bought from the store, pat dry with paper towels. Remove the fishy smell with water mixed with salt and lemon, then rinse lightly with clean water. Then use a sharp knife to cut the fish into slices about 5 mm thick, keeping the skin side down. Slice the knife close to the skin to remove the skin, keeping the fish slices beautiful and intact.
• Wash the perilla leaves and let them dry. Peel the white radish, shave it into small strips, and store it in the refrigerator to keep it crunchy and sweet. Cut the pickled ginger into thin slices to serve with.
• Next, arrange the perilla leaves on a plate, place the salmon on top. Display the ginger and shredded radish on a small plate separately, prepare soy sauce and wasabi for dipping. The piece of fresh soft salmon, shimmering orange color, combined with the bold taste of soy sauce, the mild spicy taste of wasabi, and the crunchy sweetness of radish.

1.6. Braised salmon in a clay pot

Ingredients:

• 300g salmon fillet
• 3 garlic cloves, 1 chili
• 2 scallion stalks, 2 shallots
• 100 ml unsweetened fresh milk
• 2 teaspoons cooking oil, 1 teaspoon sugar
• Fish sauce, pepper

How to cook braised salmon in a clay pot as follows:

• Soak the salmon in fresh milk for about 10 minutes to remove the fishy smell, then wash clean and cut into bite-sized pieces. Peel the garlic and shallots, mince them, and wash the chili and julienne it. Wash the scallions and cut into pieces.
• Marinate the salmon with fish sauce for about 20 minutes to absorb the flavor. Then, set a pan on the stove to quickly pan-sear the salmon for about 30 seconds each side.
• Next, proceed to sauté the shallots and garlic with cooking oil, lightly caramelize the sugar until it is amber-colored. Add fish sauce and filtered water, bring to a boil, then add the salmon and braise on low heat for about 15 minutes until the sauce thickens.
• Finally, re-season to taste, then turn off the stove. Remove the fish to a plate, sprinkle with more pepper, scallions, and chili to enhance the flavor. Braised salmon in a clay pot has a beautiful golden-brown color, the fish meat is rich and soft, bold in flavor, eating with hot rice is very perfect.

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1.7. Fried salmon

Ingredients to prepare:

• 500g salmon fillet
• 1/2 egg white
• 2 leek stalks, 60g cornstarch
• 1/2 onion, 1 teaspoon minced garlic
• ¼ bell pepper (or chili pepper)
• 1 teaspoon sugar, ⅔ teaspoon salt
• Cooking oil, salt, onion powder

Guide on how to make fried salmon:

• Wash the salmon and pat dry, then cut into bite-sized squares. Dice the onion, cut the leeks into pieces, and cut the bell pepper into strips.
• Put the fish in a bowl, season with salt, sugar, minced garlic, and onion powder, mix well, and marinate for about 30 minutes to absorb. Then add the egg white, stir gently so the fish has adhesion when frying.
• Next, sprinkle the cornstarch onto the fish, mix well so the powder covers the surface evenly. Heat the oil, put the fish in and fry over medium heat until evenly golden, remove and drain the oil.
• Sauté the garlic until fragrant, add the onion and stir quickly, then add the fried salmon and mix well. Finally, add the leeks and bell pepper, stir briefly, and turn off the heat. Fried salmon is crispy on the outside, soft and sweet on the inside, blended with the aroma of garlic and onion and the mild spicy taste of chili.

1.8. Salmon in tomato sauce

Required ingredients:

• 200g salmon
• 3 shallots, 3 tomatoes
• 1 cup coconut water, 1 lemon
• 2 coriander sprigs, 1 chili
• 10g garlic, 2 teaspoons fish sauce, 1 teaspoon seasoning powder

Detailed guide on cooking salmon in tomato sauce:

• First, you need to remove the fishy smell of the salmon by soaking it quickly in diluted lemon juice with salt, then wash it clean and let it drain.
• Peel the garlic and shallots, slice them thinly. Wash the tomatoes, remove the stem, and dice them.
• Next, marinate the fish with seasoning powder and a portion of garlic and shallots for about 10 minutes. Heat the pan with cooking oil and fry the fish until light golden on both sides, then remove to a plate.
• Then sauté the remaining garlic and shallots, add the tomatoes and stir-fry until soft. Add coconut water, bring to a boil, then add the salmon and simmer on low heat until the sauce thickens. Season with fish sauce and seasoning powder to taste.
• Finally, display the fish on a plate, sprinkle with more coriander and a few chili slices to enhance the flavor. Salmon is soft and rich, infused with the sweet and sour tomato sauce, creating a delicious dish.

1.9. Salmon hot pot

Required ingredients:

• 4 salmon heads
• 3 tomatoes, 3 scallion stalks
• 200g fermented bamboo shoots, 300g celery
• A little ginger, chili
• Minced lemongrass, minced garlic
• Salt, sugar, fish sauce, seasoning powder, white wine, cooking oil
• Vegetables served with: shredded banana flower, water mint, water spinach, bean sprouts, and other vegetables as you like

Detailed guide on making salmon hot pot as follows:

• Wash the salmon head with salt water, then soak with white wine and minced ginger to remove the fishy smell, rinse, and drain. Marinate the fish with fish sauce, seasoning powder, and pepper.
• Cut the tomatoes into wedges, cut the celery and scallions into pieces. Blanch the fermented bamboo shoots in boiling water, drain, and lightly marinate with sugar. Wash the accompanying vegetables and drain.
• Then sauté the minced lemongrass and garlic, remove and set aside. Fry the salmon head quickly until the outside is firm and slightly golden.
• Stir-fry some tomatoes with a little salt and sugar until soft, then add the fermented bamboo shoots and stir well. Bring the water to a boil and add the salmon head, then add the tomato mixture with bamboo shoots. Then re-season to taste, and when the water boils again, add the remaining tomatoes, celery stalks, leaves, scallions, and chili.
• Finally, add the fried lemongrass and garlic to make it fragrant, then turn off the heat. Salmon hot pot has a harmonious sweet and sour broth, with a faint aroma of lemongrass and garlic, the fish head is soft and rich, not fishy. Serve with fresh vegetables and noodles or vermicelli will make it even more perfect.

1.10. Salmon salad (gỏi)

Ingredients:

• 100g salmon
• 100g tuna, ½ avocado
• A little scallion, ¼ purple onion
• 2 teaspoons ponzu sauce, 2 teaspoons sesame oil
• 2 teaspoons roasted sesame, 1/2 teaspoon salt
• A little finely grated ginger

How to prepare salmon salad as follows:

• Soak salmon and tuna in diluted saltwater for a few minutes to clean, then rinse and cut into bite-sized pieces. Remove the avocado pulp and cut into squares. Thinly slice the purple onion, wash the scallions, and cut into short pieces.
• Then put the fish, avocado, and vegetables in a large bowl, then add soy sauce, ponzu sauce, sesame oil, and roasted sesame. Season with grated ginger and salt, mix gently by hand so the ingredients are evenly coated while still retaining their freshness.
• Salmon salad has a natural fresh sweet taste, blended with rich avocado and a dressing that is slightly fragrant with sesame oil. The dish is best when eaten immediately, it can be served with hot rice or used as an appetizer, both very attractive.

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1.11. Salmon with passion fruit sauce

Ingredients

• 200g salmon
• 100g asparagus
• 10g garlic, 6 passion fruits
• A little tapioca starch, 1 tablespoon white wine
• Salt, seasoning powder, cooking oil, sugar, pepper, white wine

How to prepare salmon with passion fruit sauce:

• First, rub the salmon gently with salt and white wine to remove the smell, wash clean, and pat dry. Marinate the fish with salt, pepper, and a little cooking oil for about 15-20 minutes to absorb the flavor.
• Cut off the old stems of the asparagus and wash clean. Peel the garlic, crush it, and mince it. Take the passion fruit pulp, filter to get the juice, and mix with sugar and salt for a harmonious sweet and sour taste.
• Sauté the garlic with cooking oil until fragrant, stir-fry the asparagus quickly until just cooked, then remove to a plate. Then boil the passion fruit juice, add the diluted tapioca starch and stir well over low heat until the sauce is thick and smooth, then turn off the heat.
• Next, heat the oil in the pan, add the crushed garlic to create a fragrant aroma, then pan-sear the salmon until golden on both sides. Arrange the asparagus on a plate, place the salmon on top, and drizzle with the passion fruit sauce. The fish meat is soft and rich, combined with the mild sweet and sour sauce to create a fresh flavor that is very easy to eat.

See more: 5 ways to make delicious and simple salmon with garlic butter sauce at home

1.12. Salmon floss (ruốc)

Ingredients

• 500g salmon fillet (skinless)
• 1 ginger root, 2 lemongrass stalks
• 500ml unsweetened fresh milk
• Salt, seasoning powder, pepper, wine, white onion

How to make simple salmon floss:

• Wash the salmon, leave it in whole pieces, then soak with fresh milk and a little salt for about 20 minutes to remove the fishy smell. Then take it out and pat dry. Peel the ginger, slice it, and wash the white onion, cut into pieces to steam with the fish.
• Next, marinate the fish with salt, seasoning powder, and pepper to taste, place on a steamer with ginger and onion to make it fragrant. Steam until the fish is cooked, then let it cool and separate the meat, removing all bones completely.
• Put the fish meat in a pan, turn on medium heat, use chopsticks to stir evenly and loosen the fish. Then add seasoning to taste and roast until the floss is dry, fluffy, and done. Note that you need to avoid roasting for too long so the floss doesn’t become dry and hard, losing its natural sweetness.
• Salmon floss has a natural light pink color, a mild aroma, and a harmonious salty and sweet taste. This dish is eaten with hot rice, porridge, or sticky rice, which is very delicious and convenient.

1.13. Grilled salmon

Ingredients:

• 2 pieces fresh salmon (about 400g)
• 3 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 teaspoon olive oil, 1 tablespoon lemon juice
• Salt, black pepper
• Minced parsley (optional)

Guide on how to grill salmon as follows:

• Wash the salmon, pat dry, then marinate evenly with salt and pepper. Let the fish rest for about 10 minutes to absorb the seasoning.
• Melt the butter, add minced garlic and sauté lightly until fragrant. Then turn off the heat, add lemon juice and olive oil, and stir well to create a fragrant, thickened sauce mixture.
• Next, preheat the air fryer to 180°C for 5 minutes. Spread the garlic butter sauce evenly on the fish, place in the tray lined with baking paper, and grill for 7-10 minutes depending on the thickness. To make the fish more golden and crispy, increase the heat to 200°C for the last few minutes.
• When the fish is cooked, take it out and sprinkle with more parsley if you like. The dish is best when eaten hot, served with salad or grilled vegetables.

1.14. Salmon sour soup

Required ingredients:

• 500g salmon head
• 5 okra pods, 2 tomatoes
• 1 block of ripe tamarind, 1/4 pineapple
• 200g water mint, 100g bean sprouts
• Salt, fish sauce, pepper, sugar, MSG

How to cook salmon sour soup as follows:

• Wash the tomatoes and cut them into wedges, cut the okra into bite-sized pieces. Peel the fibrous skin of the water mint, cut obliquely. Clean the bean sprouts and drain, peel the pineapple, slice thinly.
• Soak tamarind in warm water and mash it to get the juice. Chop the salmon head into pieces, wash with diluted salt water, then remove the fishy smell with white wine and crushed ginger, then wash clean again.
• Next, marinate the salmon head with salt, fish sauce, minced garlic, and chili for about 10 minutes to absorb the flavor.
• Sauté the minced garlic with cooking oil, stir-fry the tomatoes lightly to create color. Continue to add filtered water, bring to a boil, then add the salmon and tamarind juice, cook for 15-20 minutes. When the fish is cooked, add the okra, water mint, pineapple, and bean sprouts one by one, re-season to taste, boil for another 2 minutes, then turn off the heat.
• Then scoop the soup into a bowl, sprinkle a little pepper and it’s ready to enjoy. Salmon sour soup is best served hot, with white rice and a bowl of bold chili fish sauce.

1.15. Steamed salmon

Required ingredients:

• 150g salmon
• 10g scallions, 10g ginger
• 1 chili pepper, 5g minced garlic
• 3 tablespoons soy sauce, 1 tablespoon wine
• 1 teaspoon sugar, 1 teaspoon sesame oil
• 1 tablespoon cooking oil

How to make steamed salmon with soy sauce:

• First, clean the bought salmon, slash it lightly on the surface so the fish cooks quickly and absorbs the seasoning. Julienne the ginger, chili, and scallions.
• Mix a mixture of soy sauce, wine, sesame oil, and sugar. Then drizzle half of the sauce over the fish and rub it evenly, then marinate for about 15 minutes.
• Arrange the fish on a plate, spread the ginger and chili on top, and drizzle the remaining sauce. Cover tightly and steam for about 15 minutes until the fish is soft and cooked. When the fish is cooked, open the wrap and sprinkle the scallions on the surface.
• Then heat the cooking oil, add the minced garlic and sauté until golden and fragrant, then pour directly onto the fish plate to release the aroma.
• Steamed salmon with soy sauce has a mild taste, is fragrant with ginger and scallions, and served with soy sauce makes it even bolder. The dish has low oil content, suitable for serving hot with white rice.

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2. Nutritional value of salmon

Salmon, especially the fillet, is not only delicious but also very rich in nutrients beneficial to health:

• Abundant Omega-3: Supports eye health, prevents eye fatigue, reduces the risk of macular degeneration, enhances memory, and brain development in children.
• Quality protein: Helps build muscle, supports wound recovery, and increases body endurance.
• Selenium: Antioxidant, protects cells from free radicals, helps slow down the aging process, and reduces the risk of cancer.
• Vitamins A, B, D,…: Enhance the immune system, participate in cell formation, support the body to absorb nutrients effectively.
• Healthy fats: Provide energy, reduce bad cholesterol, strengthen heart health, and prevent stroke.

3. Tips for choosing fresh and delicious salmon

When buying salmon fillet, you need to pay attention to some of the following signs:

• Choose fish pieces with bright orange or pink color, bright white fat veins, even and smooth.
• The fish meat must be firm, have good elasticity, and when pressed, the indentation quickly recovers.
• The fillet surface is dry, does not leak fluid, and has no foul or strange odor.
• Avoid choosing fillets with pale, mushy meat, cloudy fat veins, or dark black spots, which are signs that the fish has been stored for a long time or is stale.
• Prioritize buying frozen fish from supermarkets and reputable stores to ensure quality.\\

And for whole salmon, you should:

• Choose fish with shiny scales, black back, and white belly.
• The fish eyes are clear, not sunken, and if the eyes are cloudy, the back color is pale, the fish might be stale.
• The fish body is still firm, not mushy, and has a natural aroma.

4. Instructions for processing salmon properly

To make salmon dishes fragrant and keep the full natural sweetness, the preparation step is extremely important, especially removing the fishy smell. Here are three simple but effective ways to process salmon:

• Fresh milk: Soak the salmon in fresh milk for about 5 minutes, then rinse. This is a common method to help the fish be fragrant, no longer fishy, while still retaining its natural softness and sweetness.
• Ginger and white wine: Proceed to crush fresh ginger, mix with a little white wine, then roll the salmon through this mixture for about 1-2 minutes. After that, wash with water, the fishy smell will be significantly removed.
• Lemon and salt water: Dilute salt water with lemon juice, use this mixture to roll the salmon piece lightly, then rinse with clean water before processing.

With the above suggestions for salmon dishes, hopefully, it has helped you answer the question “what is delicious to make with salmon”, from which you can prepare many dishes for your family. To find out more attractive recipes, visit the Ola Squid Blog to explore many delicious dishes, detailed guides, and extremely useful cooking tips!