10 Flavor-Packed Salmon Recipes That Are Ready in 30 Minutes or Less

Each of these salmon dinners is fast, reliable, and packed with flavor, whether you’re pan-searing, broiling, air-frying, or poaching.

By
Emily Johnson
Emily Johnson
Emily Johnson
Emily has worked as a food writer and editor for ten years, across publications such as Lucky Peach, Epicurious, Bon Appétit, and The New York Times Cooking.
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Published December 21, 2025
Side view of honey mustard salmon

Serious Eats / Amanda Suarez

Salmon is a weeknight dinner star for good reason. It’s rich and luxurious, yet deeply nutritious. Its flavor is complex, but it’s widely available. It feels special-occasion worthy, but it cooks quickly. The recipes below showcase a range of techniques and flavor profiles for this all-star protein: a cold-poaching method for when you’re craving tender, delicate fish; a high-heat sear for when crispy skin is the goal; and a foolproof air-fryer method for when you don’t want to preheat the oven. Each meal comes together in 30 minutes or less, yet feels elegant enough for a dinner party—or just a Tuesday night.

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  • 15-Minute Honey-Mustard Salmon

    Side view of honey mustard salmon

    Serious Eats / Amanda Suarez

    Broiling salmon is a quick way to cook it while developing a nicely browned crust. But as with any high-heat method applied to a delicate protein, there’s a risk of overcooking. In this recipe, a generous coating of mayo, mustard, and honey protects the fish from drying out and forms a flavorful crust under the broiler. Best of all, it couldn’t be easier: just stir together a few pantry condiments, and the whole thing comes together in 15 minutes. Serve with your favorite grain and steamed or roasted vegetables.

  • Crispy Pan-Seared Salmon Fillets

    Crispy pan-seared salmon fillet served on a plate with greens

    Serious Eats / Qi Ai

    Pan-searing salmon seems simple—heat some oil, drop the fish in, done. But a lot can go wrong. High heat can lead to overcooked flesh, stuck skin, or greasy rendered fat. This technique is still dead simple, but it avoids all those pitfalls. You’ll carefully dry the salmon and preheat both the oil and the pan to prevent sticking. Pressing down on the fish as soon as it hits the pan helps the skin crisp evenly and ensures uniform cooking. Most of the cooking happens on one side to keep the meat juicy, with just a quick flip at the end to sear the other side. It’s a foolproof method for crispy-skin lovers.

  • Poached Salmon With Dill-Yogurt Sauce

    Poached salmon topped with dill-yogurt sauce on a dark plate with a red rim. There is a fork sitting on a napkin in the bottom right corner, and a small bowl of additional sauce in the top left corner.

    Serious Eats / Mariel De La Cruz

    In contrast to the method above, this way of making salmon is all about gentle cooking for a tender, juicy result. No crispy edges in sight. Cold-poaching is an excellent, low-risk technique to use on salmon, because it prevents exposure to high heat, and therefore prevents any risk of dryness or toughness. You’ll start the fish in cold water, and gradually bring the water up to 170* F over medium-high heat. You’ll cook the salmon for around 20 minutes, until a thermometer registers 115° F in the thickest part of the fish. Serve the resulting tender, fall-apart fish with an elegant yogurt sauce. It’s equally good warm, or at room temperature.

  • Warm Couscous Salad With Salmon and Mustard-Dill Dressing

    Couscous salad with salmon and mustard-dill dressing served inside a dish and garnished with dill

    Serious Eats / Qi Ai

    This recipe from Yasmin Fahr relies on a time-honored combination: dill, mustard, and salmon. And it’s beloved for a reason—the herbaceous sweetness of dill and the sharp tang of mustard perfectly offset salmon’s rich fattiness. Built for efficiency, the recipe uses well-timed steps, including making the dressing directly in the serving bowl to save on cleanup. Plus, the dish is just as delicious hot or chilled.

    Continue to 5 of 10 below

  • Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls

    20160702-salmon-rice-bowl3.jpg

    Here, you’ll use the seared-salmon technique mentioned above: start the fish over high heat, pressing it into the pan to crisp the skin. Then reduce the heat to finish cooking gently and preserve a moist center. You can make your own teriyaki sauce or use store-bought. If making your own, prepare a full batch—you can use the rest on chicken or tofu later in the week. Crisp cucumber adds cooling texture, while creamy avocado naturally complements the richness of salmon.

  • Air-Fryer Salmon

    Air-fryer salmon hero

    Serious Eats/Jen Causey

    The air fryer is your friend when it comes to getting a salmon (or any) dinner on the table quickly. Its compact size means it preheats quickly, making it especially efficient when cooking just a couple of fillets. This method yields tender, flaky fish and helps prevent sticking or a dried-out result.

  • Peruvian Tiradito With Aji Amarillo and Lime

    20190314-tiradito-vicky-wasik-11
    Vicky Wasik

    This Japanese-Peruvian dish blends elements of sashimi and ceviche into one elegant preparation. In tiradito, the fish is sliced like sashimi but served in a citrus-based marinade, as in ceviche. Unlike ceviche, however, the fish isn’t cured beforehand, so it remains raw. It’s an ideal dinner party dish—ready in just 20 minutes, yet plated like something from a restaurant.

  • 5-Minute Miso Glazed Salmon

    Miso glazed salmon served over white rice on a plate

    Serious Eats / Qi Ai

    This recipe’s lightning-fast cook time comes courtesy of the quick-heating toaster oven. Choose thick salmon fillets—this lets you achieve a charred exterior while keeping the center juicy and medium-rare. Miso and soy sauce not only season the fish with umami but also act as a brine, breaking down proteins and helping the salmon stay tender. The miso further insulates the fish, allowing it to cook gently.

    Continue to 9 of 10 below

  • Easy Salmon Burgers With Dill Honey-Mustard, Horseradish, and Avocado

    20140929-salmon-burger-yasmin-recipe-7.jpg
    J. Kenji López-Alt

    Salmon burgers are notoriously easy to get wrong—often dry, overcooked, and bland. This recipe is quick and simple, but it does ask one big thing: you’ll process your own salmon. That’s easily done in a food processor, or by finely chopping the fish with a knife. Honey acts as a binder, adds a touch of sweetness, and helps the patties caramelize. Dill brings freshness, while horseradish adds a kick.

  • Salmon Poke With Macadamia Nuts and Fried Shallots

    20160608-poke-tuna-hamachi-octopus-salmon-hawaii-recipe-14.jpg
    J. Kenji López-Alt

    Salmon isn’t native to Hawaii, but its rich fattiness makes it well suited to poké-style preparations with bold mix-ins like soy sauce, sesame oil, and sweet onion. Raw fish dishes can feel intimidating, but once you have sashimi-grade salmon, there’s little required of you in the kitchen—its high quality speaks for itself.

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