7 Healthy Salmon Recipes for Quick Weeknight Dinners You’ll Crave

Short on time but still want dinner that feels fresh, wholesome, and a little bit special? These salmon recipes are fast, foolproof, and seriously flavorful. We’re talking under-30-minute magic, bright sauces, sheet-pan wins, and bowls that feel like a hug. Perfect for busy weeknights when you want healthy without the hassle.

Salmon is your friend here: high in protein, rich in omega-3s, and incredibly versatile. Whether you’re craving zesty citrus, cozy miso, or bold spices, there’s a recipe below with your name on it. Ready to make Tuesday taste like a mini celebration?

1. Sheet-Pan Lemon Herb Salmon With Garlicky Veggies

This is the weeknight hero: one pan, minimal dishes, and that golden, juicy salmon that flakes at the touch of a fork. Bright lemon and fresh herbs make it feel restaurant-worthy, but everything roasts at once while you tidy the kitchen. It’s fast, clean, and endlessly flexible.

Ingredients:

• 4 salmon fillets (5–6 oz each), skin-on
• 1 lb baby potatoes, halved
• 1 bunch broccolini, trimmed (or 2 cups broccoli florets)
• 1 red bell pepper, sliced
• 3 tbsp extra-virgin olive oil, divided
• 2 tbsp lemon juice + 1 tsp lemon zest
• 3 garlic cloves, minced
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 tsp dried oregano
• 1 tsp dried thyme
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
2. Toss potatoes, broccolini, and bell pepper with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and oregano. Spread on the pan and roast 12 minutes.
3. Meanwhile, whisk remaining 1 tbsp oil with lemon juice, zest, garlic, Dijon, honey, thyme, and remaining salt and pepper.
4. Push veggies to the sides. Place salmon in the center, skin-side down. Brush salmon with the lemon-herb mixture (use the rest over veggies).
5. Roast 8–10 minutes more, until salmon flakes easily and reaches 125–130°F for medium.
6. Garnish with parsley and serve with lemon wedges.

Serve with a simple arugula salad or a dollop of Greek yogurt mixed with dill. Swap broccolini for asparagus in spring or Brussels sprouts in fall. Pro tip: pat the salmon dry first for better browning and fewer “white albumin” spots.

2. Miso-Ginger Glazed Salmon Bowls With Sesame Cabbage

Salmon bowls are the anytime meal: light but satisfying, colorful, and customizable. The miso-ginger glaze brings sweet-salty depth, and a quick sesame cabbage slaw keeps everything crisp and fresh. It’s like your favorite takeout bowl, only faster and better for you.

Ingredients:

• 4 salmon fillets (5 oz each)
• 2 tbsp white miso paste
• 1 tbsp honey or maple syrup
• 1 tbsp low-sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp fresh grated ginger
• 1 tsp sesame oil
• 2 cups cooked brown rice or quinoa, warm
• 2 cups shredded green or napa cabbage
• 1 small carrot, julienned
• 1 small cucumber, thinly sliced
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 tbsp rice vinegar (for slaw)
• 1 tsp sesame oil (for slaw)
• Pinch of salt
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F (205°C). Line a small baking sheet with foil.
2. Whisk miso, honey, soy sauce, vinegar, ginger, and sesame oil until smooth. Reserve 1 tbsp for drizzling.
3. Pat salmon dry and place on the sheet. Brush generously with glaze. Bake 10–12 minutes until just cooked through.
4. Meanwhile, toss cabbage with carrot, cucumber, green onions, rice vinegar, sesame oil, and a pinch of salt.
5. Assemble bowls: rice or quinoa, slaw, salmon. Drizzle with the reserved glaze, sprinkle sesame seeds, and add lime wedges.

Want it spicier? Add sriracha or chili crisp. Add edamame for extra protein, or swap rice for cauliflower rice for a lower-carb bowl. Pro tip: glaze the salmon twice—once before baking and a light brush midway—for a glossy finish.

3. Zesty Cilantro-Lime Salmon Tacos With Crunchy Slaw

Taco night, but make it fresh and weeknight-easy. This salmon gets a quick spice rub and a squeeze of lime, then tucks into warm tortillas with a crisp cabbage slaw and creamy yogurt-lime sauce. They’re bright, tangy, and very hard to stop at two—consider yourself warned.

Ingredients:

• 1 lb salmon, skin removed
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Juice and zest of 1 lime
• 8 small corn tortillas, warmed
• 2 cups shredded cabbage
• 1/4 cup chopped cilantro, plus more for garnish
• 1 small jalapeño, thinly sliced (optional)
• 1/3 cup plain Greek yogurt
• 1 tbsp mayonnaise (optional, for richness)
• 1 tsp honey
• Pinch of salt
• Lime wedges, for serving

Instructions:

1. In a small bowl, combine chili powder, cumin, smoked paprika, salt, and pepper. Rub all over the salmon and drizzle with olive oil.
2. Heat a nonstick skillet over medium-high. Cook salmon 3–4 minutes per side until browned and just cooked. Squeeze lime juice over and flake into big pieces.
3. Stir yogurt, mayonnaise, honey, lime zest, and a pinch of salt. Toss half with cabbage and cilantro for slaw; reserve the rest as sauce.
4. Fill tortillas with slaw, salmon, jalapeño slices, extra cilantro, and a drizzle of sauce.

Great with avocado slices or a quick mango salsa. For a grill version, cook the salmon on a well-oiled grate for extra smoky flavor. Warm tortillas directly over a gas flame for those delightful charred spots—trust me, it’s the move.

4. Honey-Dijon Seared Salmon Over Warm Farro And Greens

This is comfort food that still feels light. You get crispy-edged salmon, a tangy-sweet pan sauce, and a warm farro salad with sautéed greens. It looks impressive but cooks in one skillet and comes together in 20 minutes flat.

Ingredients:

• 4 salmon fillets (5–6 oz each), skin-on
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 tbsp olive oil
• 2 tsp butter
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 small shallot, minced
• 3 cups baby spinach or chopped kale
• 2 cups cooked farro (warm; microwave if needed)
• 1 tbsp chopped fresh dill or parsley
• Lemon wedges, for serving

Instructions:

1. Pat salmon dry; season with 1/2 tsp salt and 1/4 tsp pepper.
2. Heat olive oil in a large skillet over medium-high. Sear salmon skin-side down 4–5 minutes, then flip and cook 2–3 minutes more. Transfer to a plate.
3. Lower heat to medium. Add butter and shallot; cook 1 minute. Stir in Dijon, whole-grain mustard, honey, and vinegar. Simmer 30 seconds.
4. Add greens to the pan; toss until just wilted. Fold in warm farro, remaining salt and pepper, and herbs.
5. Plate farro and greens, top with salmon, and spoon over any extra sauce. Add a squeeze of lemon.

Sub quinoa or barley for farro, and swap spinach for Swiss chard. If you want extra heat, whisk a pinch of red pepper flakes into the sauce. Pro tip: press the salmon gently with a spatula during the first minute to keep the skin flat and crisp.

5. Coconut-Curry Poached Salmon With Snap Peas

Silky, fragrant, and unexpectedly quick, this curry poaches salmon in a coconut milk bath until buttery-tender. It’s layered with ginger, garlic, and curry paste, plus crunchy snap peas for freshness. Spoon it over rice and you’ve got pure weeknight comfort.

Ingredients:

• 1 tbsp coconut oil or olive oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste (or yellow for milder)
• 1 can (13.5 oz) light coconut milk
• 1/2 cup low-sodium chicken or vegetable broth
• 1 tbsp fish sauce (optional but tasty)
• 1 tsp brown sugar or coconut sugar
• 1 lb salmon, cut into 4 pieces
• 1 cup sugar snap peas, trimmed
• 1 small red bell pepper, thinly sliced
• Juice of 1/2 lime
• Fresh basil or cilantro, chopped
• Cooked jasmine or basmati rice, for serving

Instructions:

1. Warm oil in a wide skillet over medium heat. Sauté onion 3 minutes until softened. Add garlic and ginger; cook 30 seconds.
2. Stir in curry paste and cook 1 minute until fragrant. Pour in coconut milk and broth; add fish sauce and sugar. Simmer 3–4 minutes.
3. Nestle salmon into the sauce. Cover and gently simmer 6–8 minutes until just cooked.
4. Add snap peas and bell pepper; cook 1–2 minutes until crisp-tender. Finish with lime juice.
5. Serve over rice and top with herbs.

Like it spicier? Add sliced Thai chilies or extra curry paste. Swap snap peas for green beans or baby spinach. Leftover sauce makes a killer soup base the next day—seriously.

6. Air Fryer Garlic-Parmesan Salmon With Roasted Cherry Tomatoes

When you want maximum flavor with minimal effort, the air fryer delivers. This garlicky, parmesan-topped salmon gets crispy on the outside and tender inside, and the tomatoes burst into a quick, jammy side. Dinner in under 15, and it tastes like you tried way harder.

Ingredients:

• 4 salmon fillets (5 oz each)
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1/3 cup finely grated Parmesan
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 pint cherry tomatoes
• 1 tsp balsamic vinegar
• Fresh basil, torn (for serving)
• Lemon wedges, for serving

Instructions:

1. Preheat air fryer to 390°F (200°C). Pat salmon dry. In a small bowl, mix olive oil, garlic, Parmesan, Italian seasoning, salt, and pepper to form a paste.
2. Toss tomatoes with a drizzle of olive oil and a pinch of salt. Place tomatoes in the basket first; air fry 4 minutes.
3. Push tomatoes to the sides. Add salmon, spread paste on top of each fillet. Air fry 7–9 minutes until salmon flakes and topping is golden.
4. Toss tomatoes with balsamic. Serve salmon with tomatoes, basil, and lemon wedges.

Great with a side of garlicky couscous or a quick spinach salad. No air fryer? Bake at 425°F for 10–12 minutes and broil 1 minute to brown the topping. Pro tip: line the basket with parchment with holes to make cleanup painless.

7. Mediterranean Olive And Tomato Baked Salmon With Feta

All the sunny flavors of the Med in one easy bake: briny olives, sweet cherry tomatoes, capers, and a sprinkle of feta. The juices make their own light sauce, and the whole thing is perfect with crusty bread or a lemony couscous. It’s elegant without any effort.

Ingredients:

• 4 salmon fillets (5–6 oz each), skin-on
• 2 cups cherry tomatoes, halved
• 1/2 cup pitted kalamata olives, halved
• 1 tbsp capers, rinsed
• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• Zest of 1 lemon + 2 tbsp juice
• 1 tsp dried oregano
• 3/4 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1/3 cup crumbled feta
• Fresh parsley or mint, chopped
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 400°F (205°C). In a baking dish, toss tomatoes, olives, capers, olive oil, garlic, lemon zest and juice, oregano, 1/2 tsp salt, and pepper.
2. Nestle salmon among the veggies; sprinkle with remaining salt. Bake 12–14 minutes until salmon is just opaque.
3. Top with feta and herbs. Serve with lemon wedges.

Pair with whole-wheat couscous, or pile it over a bed of arugula to soak up those pan juices. Add artichoke hearts or roasted red peppers if you’re feeling extra. Pro tip: pull the salmon at 125–130°F; it will finish as it rests and stay super moist.

How To Buy And Cook Salmon Like A Pro

• Look for firm, moist fillets with vibrant color and no fishy smell. Wild or farmed can both be great—just buy fresh and sustainable when possible.

• Pat fillets dry and season generously. Dry fish sears better and roasts more evenly.

• Don’t overcook. Aim for 125–130°F in the thickest part for medium; it’ll carryover cook to perfection.

Make It Even Easier: Prep Hacks

• Cook a pot of grains on Sunday—farro, quinoa, or brown rice—and you’re halfway to dinner all week.

• Keep a “flavor shelf”: miso, curry paste, Dijon, soy sauce, and good olive oil make quick sauces feel fancy.

• Frozen salmon is a lifesaver. Thaw overnight in the fridge or under cold running water for about 30 minutes.

There you have it: seven fast, healthy salmon dinners that actually taste exciting. Pick one for tonight, bookmark a few for next week, and get ready to make salmon your easiest weeknight win. Which one are you cooking first?