Recipes With Salmon
Salmon is one of the fastest, healthiest dinners you can make. A fillet goes from fridge to plate in under 20 minutes and pairs beautifully with vegetables, grains, or a simple green salad.
Key points
- Pat salmon dry before cooking — moisture prevents a good sear.
- Cook salmon skin-side down for 80% of the cooking time for crispy skin.
- Salmon is done when it flakes easily with a fork — internal temperature 125–130°F (52–54°C) for medium.
- Fresh salmon lasts 1–2 days in the fridge; frozen up to 3 months.
- Remove the pin bones by running your finger along the flesh and pulling with tweezers or needle-nose pliers.
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FAQ
How long does salmon last in the fridge?
Fresh salmon lasts 1–2 days refrigerated. Cooked salmon keeps for 3–4 days. For longer storage, freeze fresh salmon for up to 3 months.
What goes well with salmon?
Salmon pairs beautifully with lemon, dill, garlic, broccoli, asparagus, rice, quinoa, cream cheese, capers, and avocado.
What is the quickest way to cook salmon?
Pan-searing is the fastest — 3–4 minutes per side in a hot skillet with oil or butter. Alternatively, bake at 400°F (200°C) for 12–15 minutes. Both methods need zero marinating.
Can I eat salmon every day?
Yes — salmon is one of the healthiest proteins you can eat. It is rich in omega-3 fatty acids, vitamin D, and high-quality protein. 2–3 servings per week is the widely recommended amount.