The Top 10 Salmon Recipes of All Time

If you require a little inspiration for cooking salmon, you’ve come to the right place. These recipes are beloved by Simply Recipes readers, making them the top 10 salmon recipes of all time! There’s a little something for everyone, whether you’re a baked or boiled salmon person or prefer your salmon poached or pattied. Find your favorite recipe here, and don’t skip reading the helpful tips and tricks from our readers, editors, and contributors.

“Tweaked using fresh cilantro, very course almond flour (gluten-free option), a tablespoon of mayo and cayenne, then a black pepper lemon aioli over a big salad!!!” —Phoebe, Simply Recipes Reader

“I made a sauce out of the poaching liquid reduced with lemon and pepper and served it over the salmon and sides.” —Lisa, Simply Recipes Reader

“If you don’t have already prepared honey mustard, just combine equal amounts of honey and Dijon mustard.” —Elise Bauer, Simply Recipes Founder

“This recipe is just brilliant – it’s quick enough for a family meal and looks impressive for entertaining with a fresh green rocket and fennel salad.” —Michaela, Simply Recipes Reader

“I use short-grain white rice (sometimes also called “sushi rice“) in my bowls, but it’s fine to use medium- or long-grain rice if that’s what you have in your kitchen.” —Lisa Lin, Simply Recipes Contributor

“Add the macaroni to the salmon mayo mixture when it is still warm. That way it will absorb the flavors better.” —Elise

“When baking salmon, line the sheet pan with foil. The salmon skin will not get crispy enough to release from the sheet pan like it would in a hot skillet. The foil will prevent the skin from sticking to the sheet pan, making clean up a lot easier.” —Emily Weinberger, Simply Recipes Contributor

“Skin-on salmon is fine to use in this recipe. Just marinate it skin-side up, and cook it skin-side down.” —Elise

“Broiling is absolutely the most fuss-free way to cook salmon, but there’s a catch: You need to have a decent broiler. Broilers vary from oven to oven. Position the oven rack about three inches from the heating element. The broiler takes less time to preheat than the oven does for baking; five minutes of preheating should do it.” —Sara Bir, Simply Recipes Editor

“Skin-on salmon is helpful when grilling, as the skin helps hold the fish together on the grill grates.” —Elise