What can I make with salmon and lemon?
Salmon and Lemon is the fastest protein in most kitchens: usually under ten minutes, start to finish. The recipes below use salmon and lemon, and the notes after them cover the timing and heat that keep it tender rather than rubbery.
12 recipes with salmon and lemon
Noodle bowl salad
step 1 Drop the noodles into a large bowl, then pour over enough boiling water to cover.
Vietnamese4
Baked salmon with fennel & tomatoes
Heat oven to 180C/fan 160C/gas 4.
British4
Avocado Toast
Creamy smashed avocado on toasted sourdough with lemon and chili flakes.
American10m1Classic Hummus
Silky chickpea dip with tahini and lemon.
Middle Eastern10m6Grilled Paneer and Zucchini
A quick and easy vegetarian dish perfect for a comforting meal
Indian13m2Kale Caesar Salad
Hearty kale tossed in creamy Caesar dressing.
American15m4
Homemade Lemonade
Bright fresh-squeezed lemonade sweetened just right.
American15m4
Classic Caesar Salad
Crisp romaine with garlicky anchovy dressing and parmesan.
American15m4
Creamy Hummus
Smooth chickpea dip with tahini, lemon, and garlic.
Middle Eastern20m6Tabbouleh
Bright parsley and bulgur salad with lemon and mint.
Middle Eastern20m4
Fattoush
Crunchy pita salad with sumac and pomegranate molasses.
Middle Eastern20m4
Teriyaki Salmon
Glazed salmon fillets with a sweet-savory sauce.
Japanese20m2
How to cook salmon and lemon the easy way
- 1Dry the salmon and lemon thoroughly and season just before it hits the heat, so the salt does not draw out moisture.
- 2Use a hot, well-oiled pan and lay it away from you. Leave it alone until the edges turn opaque.
- 3Flip once. Most fillets need 3-4 minutes on the first side and barely 1-2 on the second; shrimp cook in about 90 seconds a side.
- 4Take it off while the centre is just translucent. Carryover heat finishes it, and overcooked seafood cannot be rescued.
What goes well with salmon and lemon
Salmon and Lemon is at its best with lemon, butter, garlic, dill, chili flakes and white wine. Any two or three of those, plus salmon and lemon, is already a dinner rather than an ingredient list.
Storing salmon and lemon
Fresh salmon and lemon should be cooked the day you buy it, or the day after at the latest, stored over ice in the coldest part of the fridge. Frozen is often the better choice - thaw it overnight in the fridge, never at room temperature. Cooked leftovers keep two days.
Substituting salmon and lemon
If you are out of salmon and lemon, look for something that behaves the same way in the pan rather than something that tastes the same. Match the moisture level, the cooking time, and the richness, and adjust the liquid slightly if your substitute releases more water. When in doubt, describe what you actually have in the chat and Mr. Chef will rewrite the recipe around it.
Salmon and Lemon recipes: common questions
- What can I make with salmon and lemon and not much else?
- Plenty. With salmon and lemon plus an onion, garlic, oil, and salt you already have the base of a skillet dinner, a soup, or a simple sauce. Add a starch - rice, pasta, bread, or potatoes - and it becomes a full meal. The recipes above are ordered so the ones needing the fewest extra items come first.
- What is the quickest salmon and lemon recipe?
- Look for the entries above marked 20 minutes or less. As a rule, anything cut small and cooked in a hot pan beats anything roasted whole, and one-pan recipes save more time in cleanup than in cooking.
- Can I substitute salmon and lemon?
- In most recipes yes, as long as the replacement plays a similar role - similar moisture, similar cooking time, similar richness. Swapping across roles (a watery vegetable for a starchy one, for instance) usually needs a change in liquid or cooking time too.
- How do I use up leftover salmon and lemon?
- Fried rice, a frittata, a grain bowl, a soup, or a quesadilla will absorb almost any leftover salmon and lemon without a recipe. If you want something specific, tell Mr. Chef exactly what is in the fridge and it will build a recipe around it.
- What temperature should salmon and lemon be cooked to?
- Use an instant-read thermometer rather than timing: 165F for poultry, 160F for ground meat, 145F for whole cuts and fish, all measured at the thickest point away from bone. Rest larger cuts for five minutes before cutting.