Can you imagine a salmon recipe without lemon? We can: with a sweet and salty cashew sauce, as a quick spread for toast, and rolled into sushi at home. The six recipes below are just enough to make sure salmon is never the same twice in a week.
Salmon in cashew sauce, a sweet and salty twist instead of the classic
Instead of the classic treatment, the salmon fillet gets cashew butter, soy sauce and maple syrup. You check the glaze with a spoon before brushing it on: it should run slowly and cling to the surface. The result is 737 kcal and 43 g P, closer in flavour to Asian cooking than to what most people picture when they hear “salmon recipe”, and that's exactly why it's in first place.
A tip straight from the recipe in the studio: Check the glaze with a spoon before brushing it on. It should run slowly and stay on the surface. If it's too thick, thin it with water drop by drop.
Three more salmon main courses
| Recipe | kcal | Protein | Time |
|---|---|---|---|
| Grilled salmon in a honey marinade with potatoes | 455 | 29 g P | 40 min |
| Spicy honey salmon with rice and crunchy vegetables | 606 | 38 g P | 30 min |
| Baked salmon with vegetables and lemony potato and pea mash | 525 | 27 g P | 35 min |
The grilled salmon goes over a medium heat, not full blast, otherwise the honey in the marinade burns quickly. The spicy honey salmon is an oven dinner ready in half an hour. The baked salmon with mash takes 35 minutes: the salmon and vegetables bake on one tray while the potatoes and peas cook for the mash. We cover similar high-protein main courses in our guide to protein in your diet.
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A quick spread and homemade salmon sushi
The Salmon spread with carrot (448 kcal, 35 g P, 10 min) is ready in ten minutes and works for breakfast or a quick dinner: smoked salmon, cottage cheese and cream cheese are mixed with grated carrot, and the spread goes on toasted bread with a fried egg.
Homemade sushi with salmon, avocado and cucumber looks complicated. In reality, all you need is wet hands and a wet knife so the rice doesn't stick and the rolls slice cleanly. One of the four rolls the recipe makes has 310 kcal and 12 g P. And if you're looking for quick dinners in general, there are more ideas in our quick dinners under 30 minutes.
Frequently asked questions
How can you tell salmon is cooked properly?
When you press gently with a fork, the flesh starts to separate into flakes and loses its glassy sheen. With a thicker fillet, check a few minutes early, as salmon keeps cooking after it comes out of the oven.
How do you cook salmon in a frying pan?
Place it skin-side down in a hot non-stick pan and fry over a medium heat for four to five minutes, then flip and cook for another two to three. That's exactly how we make the grilled salmon in a honey marinade: a medium heat keeps the fillet juicy and stops the honey in the marinade from burning.
Is frozen or fresh salmon better?
For the fillet recipes above, a frozen fillet thawed overnight in the fridge is fine. The difference in flavour is minimal when you're baking or grilling quickly.
Do you bake salmon skin up or skin down?
If the fillet has skin, put it skin-side down; it protects the flesh from drying out and comes away easily after baking.
How long does cooked salmon keep in the fridge?
Two to three days in a sealed container. The salmon spread is best eaten fresh.
Can you prep salmon ahead for several days?
Make baked or grilled salmon a day or two ahead at most, as it loses a little juiciness when reheated. Make the spread fresh; the sushi keeps in the fridge for up to two days in a sealed box.
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