Recipes

These air-fried salmon patties are reminiscent of classic salmon croquettes; crispy on the outside and pillowy tender on the inside. Look for canned or jarred salmon that has less than 50 milligrams of sodium per serving, and don't be afraid of varieties that have bones. They're easy to remove.

This simple grilled red snapper recipe has clean flavors and a nice char from the grill. It's well-seasoned but not overly spicy. Serve with grilled veggies or a green salad to make it a meal.

This pan-seared salmon features fresh herbs of your choice, bright lemon and savory garlic. Leaving the skin on the salmon keeps the fillet in one piece while cooking. The skin is deliciously crispy, but easy to remove if you prefer skinless salmon.

These marinated salmon bites make a quick crowd-pleasing appetizer. Pink peppercorns offer a bit of spice and a slightly floral flavor, but freshly ground black peppercorns work well too. (Since black pepper has a stronger flavor, you’ll need just a quarter of the amount.) This appetizer can be served with toothpicks and a light creamy sauce for dipping, or as a main dish served on a bed of brown rice. Leftovers can be used to top a green salad or stuffed into pita bread with lettuce and tzatziki for an easy sandwich.

These sweet-and-spicy salmon bites are seasoned with a hot honey–lemon glaze that clings nicely to the broiled salmon. Serve this easy appetizer with wooden picks at your next party. Turn this appetizer into a main dish by serving over brown rice and roasted veggies, or add to your favorite salad or grain bowl.

Think of this sheet-pan teriyaki salmon as a stir-fry without the stirring! Instead, rice and veggies are baked on a sheet pan alongside green beans and salmon coated in a sweet teriyaki glaze. Microwaveable precooked rice or leftover brown rice work well here—just be sure to break up any clumps of rice that are stuck together so it cooks evenly.