Nutrient-rich salmon is beloved for a reason — in fact, many reasons. It’s easy to come by, it’s delicious and it can cook in the time it takes you to read this article. Its richness plays incredibly well with tangy sauces, sweet-and-salty glazes and spicy oils, so there’s no limit to flavor. Below are some of New York Times Cooking’s best salmon offerings.
If you worry about overcooking salmon, this Ali Slagle recipe is for you. Slowly poaching in a pool of seasoned olive oil ensures the fish doesn’t dry out and instead becomes infused with the paprika, fennel, coriander and red-pepper flakes that make this dish shine.
Supple salmon is the ideal canvas for a punchy glaze to which Korean gochugaru lends its brick-red color and smoky taste. Eric Kim recommends serving the salmon with something fresh and green like cucumbers or a big salad, but don’t skip the rice, which gets nice and toasted in the rendered salmon fat.
Recipe: Gochugaru Salmon With Rice
Could this be your new favorite sheet-pan recipe? Only one way to find out. Whisk together maple syrup, miso, rice wine vinegar, soy sauce and garlic for a pantry-friendly and supremely tasty marinade for fish, as Colu Henry does here. And it’s kid approved! “My four-year-old said, ‘This is the best salmon,’ and he asked for more green beans,” wrote one commenter.
A simple, slightly sweetened glaze enhanced with ginger and garlic lacquers quickly roasted salmon in this weeknight recipe from Kay Chun. The salmon, along with some white rice and slices of cucumber and avocado, is then wrapped in sheets of nori for a dinner that’s as fun to prepare as it is to eat.
Set your timers. With this recipe from Naz Deravian, you truly can have dinner on the table in about 20 minutes. If you have another 15 minutes to spare, you can briefly marinate the salmon, but the citrus, soy sauce, herbs, turmeric and maple syrup manage to add plenty of flavor in the time it takes for the fish to bake.
Recipe: Roasted Dill Salmon
This four-ingredient Ali Slagle recipe — not including salt and pepper — is an exercise in doing a lot with a little. Browning butter before gently braising salmon in it imparts a deeply nutty flavor. Scallions and lemon soak up the buttery sauce while still adding plenty of brightness.
Here’s a great way to use leftover cooked salmon — or to employ any canned salmon you may have in the pantry. Millie Peartree mixes the flaked fish with sautéed mirepoix, a little egg and flour, and some seasonings. Then, she has you the mixture into patties, which are breaded and shallow-fried.
Recipe: Salmon Croquettes
A fatty fish like salmon can really hold up against the pleasant bitterness of finely chopped lemon peel, pith and flesh. Alison Roman spoons some of the dressing in this recipe over the salmon before it roasts low and slow and reserves the rest as a garnish for the fish and the leafy greens beneath it. Citrus lovers will revel in this dish.
Recipe: Salmon With Whole Lemon Dressing
Consider the future you the next time you make rice. If you cook more than you immediately need, you can eventually make this fast and highly adaptable recipe from Susan Spungen. While broccolini and asparagus pair perfectly with salmon, any vegetables languishing in the fridge or freezer will do.
Recipe: Salmon Fried Rice
When you have the chance, buy your salmon skin-on and don’t let it go to waste. When cooked properly — starting in a cold pan that is heated only once the fish is in, as Ali Slagle does here — the skin crisps into a shattering crust. Roll the fleshy sides into a mixture of crunchy seeds, and you’re in for a real textural treat.
Recipe: Crispy Salmon With Mixed Seeds
A list of irresistible salmon dishes would be incomplete without this five-star recipe from Martha Rose Shulman. The five-ingredient glaze works well on cod, mahi mahi and Arctic char, but it’s especially delicious on salmon. If you have the time to marinate the fish for a day, do it — you won’t regret it.
