Salmon Cooking Tips + 9 Recipes You’ll Love

Salmon is one of those ingredients that feels a little fancy but is surprisingly easy to master at home. Whether you’re searing it in a skillet, roasting it in the oven, or flaking it into a salad, salmon brings plenty of versatility to the table. It’s also a weeknight hero—quick-cooking with ample protein, and easy to pair with pantry staples or seasonal vegetables.

Types of Salmon: What to Know Before You Buy

Not all salmon is the same, and knowing the differences can help you choose the right kind for your recipe—and your budget. Here’s a quick guide to the most common types you’ll see at the fish counter or in the freezer aisle.

Atlantic Salmon
Most Atlantic salmon sold in the U.S. is farmed. It’s widely available, relatively affordable, and has a mild flavor with a high fat content that keeps it moist during cooking. Great for beginners.

Sockeye (Red) Salmon
Known for its deep red flesh and bold, rich flavor, sockeye is wild-caught and leaner than farmed varieties. It holds its shape well, making it perfect for grilling or broiling. To catch our MSC Certified salmon, we work directly with fishing communities to help protect the ecosystem.

Coho (Silver) Salmon
Coho is a nice middle ground—it’s milder than sockeye but still flavorful, with medium fat content. It’s often a little more budget-friendly than king salmon, but still wild-caught.

King (Chinook) Salmon
This is the most prized (and priciest) salmon variety, known for its buttery texture and high fat content. Ideal for special occasions or when you want to impress.

Pink Salmon
Often used in canned products, pink salmon is the smallest and most affordable of the wild species. It’s lighter in color and flavor, and works well in salmon cakes, salads, or pasta.

Chum (Keta) Salmon
Less common in fresh fillet form, chum salmon is mild and lower in fat. It’s sometimes labeled as “silverbrite” or used for smoked salmon.

Salmon FAQ: Cooking From Frozen, Thawing, and More

Before you start cooking, get all your questions answered here.

What’s the best way to thaw salmon?

• Overnight in the fridge (10–12 hours, or up to 24 for larger portions) is the safest way and ensures the best texture.
• Cold water bath in a sealed bag/case, changing water every 20–30 min, takes about 30–60 minutes.

Can I cook salmon from frozen?

It’s a misconception that you can’t cook salmon from frozen, which is good news if you forget to thaw it in the fridge overnight. Registered dietitian Sherri Clerk told Eating Well “you can cook it from frozen in a pressure cooker or Instant Pot in less than 30 minutes, which is quicker than getting takeout!” Baking and poaching from frozen are also easy methods.

Is it safe to thaw salmon at room temperature?

No. The USDA advises against leaving fish at room temperature for more than 2 hours (1 hour above 90 °F) due to bacterial risk.

Can I thaw salmon directly in water without a bag?

Technically yes, but it can waterlog the fish and impact the texture, so better to keep it sealed.

Do I need to rinse frozen salmon before cooking?

For frozen salmon, a quick rinse under cool water helps remove any ice that’s formed on the outside. Dry fillets with a paper towel before cooking.

How long should I bake salmon from frozen?

A common guideline is 5 minutes per ounce at around 425°F. For example, a 6 oz fillet bakes in about 20–25 minutes.

What’s the best method to cook salmon from frozen?

We cover six different methods below, but you have options to pan-sear, air-fry, poach, and more.

What doneness should I aim for?

The USDA recommends cooking salmon until it’s opaque and flakes easily. The internal temperature should reach 145°F.

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6 Ways to Cook Salmon

Pick your favorite cooking method, or start with how much time you have. Either way, you’ll end up with a family-friendly dinner.

Pan-Searing

Perfect for: Crisp skin, fast cooking, weeknight dinners

• Start skin-side down in a hot, oiled pan and don’t flip too early—wait until the salmon easily releases (usually 5–6 minutes).
• Finish with a spoonful of butter or a squeeze of lemon for extra flavor.
• Use medium-high heat for a golden crust without overcooking the inside.

Grilling

Perfect for: Summer meals, smoky flavor, outdoor cooking

• Use skin-on fillets to help hold the fish together on the grill.
• Oil the grates and the fish to prevent sticking.
• Grill over medium heat and use a fish spatula to flip gently.

Baking

Perfect for: Meal prep, no-fuss dinners, larger portions

• Bake at 400–425°F for about 12–15 minutes depending on thickness.
• Add parchment paper or foil for easy cleanup.
• Great for layering on herbs, lemon slices, or marinades that soak in as it cooks.

Air Frying

Perfect for: Quick cooking, crispy edges, small batches

• Preheat the air fryer and cook at 375–390°F for 10–12 minutes.
• Pat the fillets dry for better browning, and season with spices or a light glaze.
• No need to flip—just check for doneness at 10 minutes.

Poaching

Perfect for: Delicate texture, mild flavor, prep for salads or spreads

• Simmer gently in broth, wine, or water with aromatics (like lemon, dill, garlic).
• Don’t boil—keep it at a bare simmer for best results.
• Poached salmon can be served warm or chilled.

Broiling

Perfect for: Fast, caramelized top, bold sauces or glazes

• Place salmon 4–6 inches from the broiler and keep a close watch—broiling happens fast!
• Use foil-lined pans for easy cleanup, and brush with glaze (like maple-soy or mustard) for that sweet-savory finish.

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Best Flavor Combinations for Salmon

Salmon is incredibly versatile—it plays well with bold spices, fresh herbs, bright citrus, and rich, umami-forward sauces. Inspired by global cuisines, here are some flavor combinations to switch things up.

Japanese-Inspired Salmon

• Flavors: Soy sauce, miso, ginger, sesame oil, scallions
• Try: Miso-glazed salmon broiled until caramelized, or a soy-ginger marinade with a sprinkle of toasted sesame seeds.

Seasoning for Salmon Tacos

• Flavors: Lime, chipotle, cumin, cilantro, avocado
• Try: Pan-seared salmon tacos with chipotle crema and a squeeze of lime, or a spice-rubbed fillet over a black bean salad.

Salmon With Thai Spices

• Flavors: Red curry paste, coconut milk, lime juice, basil, fish sauce
• Try: Simmer salmon in a coconut curry broth or grill with a Thai-style marinade and top with fresh herbs.

French-Inspired Salmon

• Flavors: Dijon mustard, tarragon, white wine, shallots, butter
• Try: Oven-baked salmon with a creamy mustard-herb sauce or poached in white wine with aromatics.

Mediterranean Flavors for Salmon

• Flavors: Sun-dried tomato, basil, garlic, balsamic vinegar, olives
• Try: Salmon with a tomato-olive tapenade or roasted with balsamic glaze and fresh herbs.

Indian-Spiced Salmon

• Flavors: Garam masala, turmeric, coriander, yogurt, garlic
• Try: Tandoori-style salmon marinated in spiced yogurt and broiled until charred, or pan-fried with curry leaves and mustard seeds.

Korean Bowls with Salmon

• Flavors: Gochujang, soy sauce, garlic, sesame, green onion
• Try: Glazed salmon with gochujang and honey, served with steamed rice and kimchi.

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9 Flavorful Salmon Recipes

From tacos and rice bowls to elegant pan-sauces, there’s a salmon recipe for every occasion.

Sriracha Salmon Tacos With Mango Salsa
Spice meets sweet in these zesty salmon tacos topped with a juicy mango salsa. They’re perfect for taco night with a twist—or any time you’re craving something bold and fresh.

Brown Rice and Salmon Salad
This hearty salad combines tender salmon with brown rice, veggies, and a creamy tahini dressing. It’s satisfying, make-ahead friendly, and ideal for lunch or meal prep.

Roasted Salmon and Cauliflower Rice Bowl
A carb-conscious favorite that doesn’t skimp on flavor, this bowl features roasted salmon, cauliflower rice, and a rich tahini drizzle.

Salmon Cakes
A pantry-friendly way to use canned salmon, these crispy cakes are light, flavorful, and versatile. Serve them with a side salad, in a sandwich, or on their own with a dollop of aioli.

Salmon Sushi Stacks
These layered sushi stacks are a fun, no-roll way to enjoy salmon sushi at home. With rice, avocado, nori, and a soy-lime drizzle, they’re surprisingly easy to assemble.

Sautéed Salmon With Garlic Lemon Sauce
Quick and elegant, this dish features perfectly pan-seared salmon finished with a garlicky lemon-butter sauce. It’s dinner party-worthy but weeknight-easy.

Wild Salmon Caesar Salad
A protein-packed upgrade to the classic Caesar, this salad features flaky wild salmon, crunchy croutons, and a dairy-free dressing.

Roast Salmon Salad With Mustard Vinaigrette
This vibrant salad layers roasted salmon with greens and a tangy mustard vinaigrette. It’s light yet satisfying—perfect for a summer lunch or quick dinner.

Herbed Sweet and Spicy Salmon
This recipe combines a touch of heat with a bit of honey and fresh herbs for a perfectly balanced glaze.