5 Top-Rated Everyday Recipes for Every Cut of Salmon

Roasted Salmon Head

Yield: 2 servings

Preparation Time: 5 | Cooking time: 15 minutes

Ingredients

• 1 salmon head
• salt and freshly ground pepper
• OPTIONAL: spices e.g., paprika, garlic powder
• OPTIONAL: vegetables e.g., tomato, white onion
• OPTIONAL: lemon juice 

Instructions

1. Cut the salmon head in half lengthwise. Remove gills and wash it.
2. Preheat the oven to 400 degrees. 
3. Place parchment paper or foil in the roasting pan. Place salmon head on top. 
4. Put salt and pepper to taste. You may also add any spices based on your preference. 
5. Place salmon and the vegetables (if any) in the oven for about 15 minutes. If heads are very big you may need more time to cook them all the way.
6. OPTIONAL: Served with lemon juice squeezed on top of the salmon head.  

Baked Salmon Steak

Yield: 2 servings

Preparation Time: 15 minutes | Cooking time: 45 minutes

Ingredients

• ¼ cup olive oil
• 2 salmon steaks
• 1 tablespoon garlic salt, or to taste
• 1 tablespoon onion salt, or to taste
• 1 tablespoon paprika, or to taste
• 1 ½ teaspoons ground black pepper, or to taste
• 1 ½ teaspoons salt, or to taste
• 1 tablespoon chopped chives
• 2 teaspoons chopped fresh thyme
• 4 leaves fresh spinach
• ¼ cup Parmesan cheese

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
2. Pour ¼ cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. 
3. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning on salmon.
4. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
5. Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

Salmon Belly Poke Bowl

Yield: 2 servings

Preparation Time: 20 minutes | Cooking time: 20 minutes

Ingredients

Poke Salmon

• 1 lb. sushi-grade salmon belly, skin removed
• 1 Tbsp. sesame oil
• 1 Tbsp. rice vinegar
• 1 Tbsp. fresh ginger grated
• 1 scallion thinly sliced

Bowl

• 1 cup white rice (sushi rice if you have)
• ¼ cup rice vinegar
• 1 tbsp. sugar
• ½ cucumber, thinly sliced
• ½ ripe avocado, thinly sliced
• 1 large carrot, julienned
• 2 scallions, thinly sliced
• seaweed paper, cut into stripes
• sesame seeds to garnish

Instructions

Rice

1. Cook rice as you typically would.
2. When the rice is almost done, pour in the rice vinegar and sugar and stir. Make sure all the liquid is absorbed and fluff with a fork when done.

Salmon

1. In a bowl, add soy sauce, sesame oil, rice vinegar, and ginger, and stir to mix. 
2. Remove the skin from the salmon and set it to the side. Then slice the fish into ½ inch cubes and place in the bowl. Top with the scallions and gently stir to incorporate the sauce into the fish and set to the side.
3. Preheat your broiler to low and place the salmon skin on a broiler pan. Broil in the oven until crispy, about 4-5 minutes on each side, turning a couple of times. When crispy, take out of the oven and place to the side.

Bowl

1. When the rice is done, scoop into a bowl; then add the cucumber, avocado, carrots, scallions, and salmon including the skin. Add the seaweed paper and sprinkle with sesame seeds and add any additional hot sauce as needed.

Salmon Belly Strips Sinigang

Ingredients

• Salmon belly strips
• 1 onion, sliced
• 4 tomatoes, sliced
• 1 bunch of kangkong, leaves and upper stalks
• ½ bunch sitaw, cut to around 3inches long each
• 2 green chili peppers
• ½ pack “sinigang sa sampalok” mix
• Cooking oil, for sautéing the onion and tomatoes
• 6 pcs calamansi, juice only
• Fish sauce (patis), to taste
• Water of your desired amount

Instructions

1. Heat cooking oil in a sauce pan and sauté sliced onion.
2. When the onion turns translucent, stir in the sliced tomatoes.
3. When the flesh of the tomato begins to separate from the skin, add patis and water.
4. When the water boils, add the salmon belly strips and simmer for around 5 minutes.
5. Add the sitaw and green chili peppers. After around 2-3 minutes, put in the kang kong.
6. Squeeze in the calamansi juice and adjust the taste to your liking.
7. When the kang kong leaves start to wilt, turn off the heat.
8. Enjoy with a bowl of freshly steamed white rice! 

Salmon Fillet with Garlic Lemon Butter Sauce

Yield: 4 servings

Preparation Time: 10 minutes | Cooking time: 10 minutes

Ingredients

• 4 skinless salmon fillets (about 1-inch thick)
• Salt and freshly ground black pepper
• 2 tsp olive oil
• 2 garlic cloves , minced
• ¼ cup chicken broth
• 2 Tbsp fresh lemon juice
• 3 Tbsp + 1 tsp unsalted butter, diced into 1 Tbsp pieces
• ½ tsp honey
• 2 Tbsp minced fresh parsley
• Lemon slices for garnish (optional)

Instructions

1. Prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat. 
2. Add garlic and saute until lightly golden brown, about 1-2 minutes. Pour in chicken broth and lemon juice. 
3. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
4. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. 
5. Heat olive oil in a non-stick skillet over medium-high heat. 
6. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2-3 minutes longer.
7. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.