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50 Sauces for Salmon You Need to Try Today

Categories Recipes

I’ve attached a video for every recipe below from my favorite home cooks.

Best sauces for salmon

Salmon is a delicious and versatile fish that pairs perfectly with a variety of sauces, making it a staple in many kitchens.

Discovering new sauces can elevate your salmon to new heights, providing fresh twists to your favorite dishes. From creamy and rich to bright and tangy, there’s a sauce here to please every palate.

Whether you’re looking for a quick and easy weeknight dinner solution or seeking to impress guests with a gourmet touch, you’ll find plenty of inspiration below. Enjoy exploring these flavors and bringing new life to your salmon meals!

Lemon Dill Sauce

Ingredients:

  • 4 salmon fillets (5-6 oz. each)
  • 2 teaspoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 8 thin lemon slices
  • 2 tablespoons fresh dill, chopped
  • 1 lemon (zested and juiced)
  • 1/2 cup Greek yogurt or sour cream
  • 1 garlic clove, minced

Instructions:


  1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.



  2. Prepare the salmon: Place the salmon fillets on the baking sheet. Rub each fillet with 1/2 teaspoon of olive oil. Sprinkle salt and pepper over the fillets. Lay two lemon slices on top of each piece.



  3. Bake the salmon: Cook for 12-16 minutes or until the internal temperature reaches 135°F. Remove from the oven and let it rest until it reaches 145°F internally.



  4. Make the sauce: While the salmon is baking, mix the Greek yogurt or sour cream, fresh dill, lemon zest, lemon juice, and minced garlic in a bowl. Stir until combined.



  5. Serve: Once the salmon is ready, drizzle the lemon dill sauce over the top of each fillet. Enjoy!


Chimichurri Sauce

Ingredients:

  • 1 cup fresh parsley
  • 3-4 cloves garlic
  • 2 tablespoons fresh oregano
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon

Instructions:


  1. Preheat your oven to 425°F (220°C).



  2. In a food processor, combine parsley, garlic, fresh oregano, red wine vinegar, red pepper flakes, salt, and black pepper.



  3. Pulse until the mixture is finely chopped.



  4. With the processor running, slowly drizzle in the olive oil until the sauce is well combined and smooth.



  5. Squeeze in the lemon juice and pulse a few more times to mix.



  6. To use the sauce, brush it generously over your salmon fillets.



  7. Bake the salmon in the oven for 15-20 minutes until it reaches your desired level of doneness.



  8. Serve the salmon with extra chimichurri sauce on the side.


You now have a delicious, fresh chimichurri sauce that pairs perfectly with salmon!

Lemon Caper Sauce

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons capers, drained
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1 tablespoon fresh parsley, chopped
  • Salt, to taste

Instructions

  1. Melt the butter in a small skillet over low heat.
  2. Add the olive oil and let it heat for about 30 seconds.
  3. Stir in the capers and minced garlic.
  4. Simmer until the garlic is fragrant, about 1 minute.
  5. Remove the skillet from heat and stir in the lemon juice and parsley.
  6. Season with salt to taste.
  7. Pour the sauce over cooked salmon and enjoy!

Honey Garlic Sauce

Ingredients:

  • 4 salmon fillets
  • 2 tablespoons honey
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lemon or lime juice
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • Salt and pepper to taste

Instructions:


  1. Season your salmon fillets with salt and pepper.



  2. Heat a non-stick skillet over medium-high heat and add a drizzle of oil.



  3. Place the salmon fillets in the skillet, skin-side down, and cook for 3-4 minutes until golden.



  4. Flip the salmon and cook the other side for 2-3 minutes until golden.



  5. In a small bowl, whisk together honey, soy sauce, and lemon juice until well combined.



  6. Add minced garlic and butter to the skillet and cook until fragrant, about 30 seconds.



  7. Pour the honey garlic sauce into the skillet and cook for another minute, coating the salmon fillets well.



  8. Serve immediately with your choice of sides.


Mustard Sauce

Ingredients

  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1 tablespoon white wine vinegar
  • ½ cup white wine
  • ½ cup heavy cream
  • 2 tablespoons mustard (Dijon or whole grain)
  • Salt and pepper, to taste

Instructions

  1. Melt the butter in a small skillet over medium heat.
  2. Add the chopped shallot and sauté until translucent.
  3. Pour in the white wine vinegar and white wine. Simmer until the liquid is reduced by half.
  4. Stir in the heavy cream and cook until the sauce thickens, about 10 minutes.
  5. Whisk in the mustard until well combined.
  6. Season with salt and pepper to taste.
  7. Serve the sauce over cooked salmon.

Sun-Dried Tomato Cream Sauce

Ingredients

  • 4 salmon fillets
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup sun-dried tomato oil
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning

Instructions


  1. Season salmon: Lightly season salmon fillets with salt and pepper.



  2. Cook salmon: In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Sear salmon fillets for 2-3 minutes on each side. Remove salmon from the pan and set aside.



  3. Sauté ingredients: Add 1/4 cup sun-dried tomato oil to the skillet. Sauté shallots and garlic for 1 minute.



  4. Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for another minute.



  5. Deglaze with wine: Pour in the white wine and chicken broth. Increase heat to high and let it simmer for about 5 minutes.



  6. Stir in cream: Lower the heat to medium. Add the heavy cream, Parmesan cheese, and Italian seasoning. Stir until the sauce thickens, about 5-7 minutes.



  7. Combine with salmon: Return the cooked salmon to the pan. Spoon the sauce over the salmon fillets and cook for an additional 2 minutes.



  8. Serve: Plate the salmon and pour extra sauce on top.


Enjoy your delicious salmon with sun-dried tomato cream sauce!

Pesto Sauce

Ingredients

  • 4 salmon fillets
  • Salt
  • Black pepper
  • 1/4 cup pesto sauce
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Cherry tomatoes (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Season the salmon fillets with salt and black pepper.
  3. Lay the fish in a baking dish, skin-side down.
  4. Spread pesto sauce evenly over the top of each fillet.
  5. Drizzle olive oil and lemon juice over the salmon.
  6. Add cherry tomatoes around the edges, if desired.
  7. Bake in the oven for 12-15 minutes, or until the salmon flakes easily with a fork.

Teriyaki Sauce

For a delicious and easy Teriyaki Sauce, you’ll need the following ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 2 tablespoons brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil

Instructions


  1. In a medium bowl, combine soy sauce, mirin, brown sugar, garlic, ginger, rice wine vinegar, and sesame oil.



  2. Stir the mixture until the brown sugar is completely dissolved.



  3. Pour the sauce over your salmon fillets in a dish or ziplock bag, ensuring they are well coated.



  4. Let the salmon marinate for about 20-30 minutes.



  5. For cooking, heat a large skillet over medium-high heat and add a little oil.



  6. Place the marinated salmon in the skillet and cook for 4-5 minutes on each side, or until fully cooked.



  7. Optionally, you can simmer the remaining marinade in a small saucepan until it thickens and use it as a glaze over your cooked salmon.


Miso Lemon Butter Sauce

Ingredients:

  • 3 Tbsp unsalted butter, softened
  • 1 Tbsp miso paste
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 garlic clove, minced
  • Salt, to taste
  • Black pepper, to taste

Instructions:

  1. In a small bowl, mix together the softened butter and miso paste until smooth.
  2. Add in the lemon juice, lemon zest, and minced garlic. Stir well to combine.
  3. Season with salt and black pepper to taste.
  4. Place your cooked salmon on a plate, then spread the miso lemon butter sauce over the top.
  5. Garnish with extra lemon zest or chives if desired. Enjoy!

Creamy Horseradish Dill Sauce

Ingredients:

  • 1/2 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon shallots, finely chopped
  • Sea salt, to taste
  • Black pepper, to taste

Instructions:

  1. Combine the mayonnaise, horseradish, dill, and shallots in a small mixing bowl.
  2. Season with sea salt and black pepper to taste.
  3. Store the sauce in the refrigerator until ready to serve, allowing at least an hour for the flavors to meld.

Storage Tips:

  • Keep the sauce covered and refrigerated.
  • It will stay fresh for up to 2 weeks.

Spicy Maple Mustard Sauce

Ingredients:

  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 clove garlic, minced

Instructions:

  1. In a small bowl, whisk together all the ingredients until well combined.
  2. Preheat your oven to 350°F (175°C).
  3. Line a baking sheet with parchment paper.
  4. Place salmon fillets 2 inches apart on the prepared baking sheet.
  5. Brush the sauce evenly over each salmon fillet.
  6. Bake for 15-20 minutes or until the salmon flakes easily with a fork.

Hot Honey Butter Sauce

Ingredients:

  • 2 tablespoons honey
  • 2 tablespoons butter
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • Juice from half a lemon
  • Salt and pepper to taste

Instructions:

  1. Melt the butter in a small saucepan over medium heat.
  2. Add the honey, soy sauce, and minced garlic.
  3. Stir until the mixture is well combined and starts to simmer.
  4. Remove from heat and squeeze in the lemon juice.
  5. Season with salt and pepper to taste.

Brown Sugar Teriyaki Sauce

Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup mirin (or rice wine vinegar)
  • 2 tablespoons brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon sesame oil

Instructions:

  1. In a small bowl, combine soy sauce, mirin, and brown sugar. Stir until the brown sugar is dissolved.
  2. Add minced garlic and ginger to the mixture. Stir to combine.
  3. Heat a skillet over medium heat.
  4. Pour the mixture into the skillet and let it simmer for about 5 minutes.
  5. Add sesame oil and stir well.
  6. Remove from heat and let it cool.
  7. Use the sauce to marinate your salmon or as a glaze while cooking.

Buttery Caper Sauce

Ingredients:

  • 2 tablespoons butter
  • 1 tablespoon capers, drained
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste
  • 1 tablespoon chopped parsley (optional)

Instructions:

  1. In a small skillet, melt the butter over low heat.
  2. Once melted, add the capers and minced garlic.
  3. Cook until fragrant, about 1 minute.
  4. Remove from heat and stir in the lemon juice and lemon zest.
  5. Season with salt and pepper to taste.
  6. If desired, sprinkle chopped parsley over the sauce before serving.

This simple sauce pairs beautifully with grilled, baked, or seared salmon, adding a bright and savory flavor.

Caramelized Honey Miso Sauce

Ingredients

  • 2 Tbsp miso paste
  • 1 Tbsp honey
  • 1 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp vegetable oil
  • 1 clove garlic, grated
  • 1 tsp ginger, grated

Instructions


  1. Whisk together miso paste, honey, rice vinegar, soy sauce, vegetable oil, garlic, and ginger in a small bowl until smooth.



  2. Marinate your salmon in the sauce for 15-30 minutes. Keep it covered in the refrigerator.



  3. Preheat your oven to 425°F (220°C).



  4. Line a baking sheet with parchment paper and place your marinated salmon on it, skin-side down.



  5. Pour any extra marinade over the top of the salmon.



  6. Bake in the preheated oven for 10-12 minutes or until the salmon flakes easily with a fork.


Beurre Blanc

Ingredients

  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 2 tablespoons shallots, finely chopped
  • 1/2 cup heavy cream
  • 1 cup unsalted butter, cut into small pieces
  • Salt, to taste
  • White pepper, to taste

Instructions


  1. Combine vinegar, wine, and shallots in a saucepan. Bring to a boil and reduce the liquid to about 2 tablespoons.



  2. Add the heavy cream and continue to cook on low heat.



  3. Gradually add the butter, one tablespoon at a time, while whisking continuously until the sauce is smooth.



  4. Strain the sauce through a fine mesh sieve to remove the shallots.



  5. Season with salt and white pepper to taste.



  6. Keep the sauce warm on very low heat until ready to serve.


Hollandaise Sauce

Ingredients:

  • 2 egg yolks
  • 1 tablespoon water
  • 1 tablespoon white vinegar
  • 1/2 cup unsalted butter, melted
  • Salt, to taste
  • A few drops of Tabasco (optional)

Instructions:


  1. Prepare a double boiler: Boil water in a pot. Place a metal or heat-resistant bowl on top, ensuring it doesn’t touch the water.



  2. Whisk egg yolks and water: In the bowl, whisk together the egg yolks and water until well blended.



  3. Add white vinegar: Pour in the white vinegar and continue whisking.



  4. Incorporate butter: Gradually add melted butter to the mixture while constantly whisking to create a creamy consistency.



  5. Season: Add salt to taste and a few drops of Tabasco if desired.



  6. Serve: Remove from heat and serve immediately over your poached or baked salmon.


Béarnaise Sauce

Ingredients:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 tbsp white wine vinegar
  • 2 tbsp white wine
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp fresh tarragon, chopped
  • Salt and pepper to taste

Instructions:

  1. In a saucepan, melt the butter with olive oil over medium heat.
  2. Add the finely chopped shallot and cook for about 1 minute.
  3. Pour in the white wine vinegar and white wine. Let it cook until reduced by half.
  4. Remove the saucepan from heat and allow it to cool for 5 minutes.
  5. In a mixing bowl, whisk the egg yolks with 1 tbsp lemon juice.
  6. Slowly add the cooled shallot mixture to the egg yolks, whisking constantly.
  7. Put the bowl back over a pot of simmering water. Keep whisking until the sauce thickens.
  8. Stir in the chopped tarragon and season with salt and pepper.
  9. Serve immediately or keep warm until required.

Tartar Sauce

Ingredients:

  • 1 cup real mayonnaise
  • 1 cup dill pickles, finely chopped
  • 1 Tbsp fresh dill, finely chopped (or 1 Tbsp finely chopped fresh parsley)
  • 1 tsp lemon juice
  • 1 tsp sugar
  • 1/4 tsp black pepper, freshly ground
  • 2 Tbsp onion, finely chopped (optional)
  • 1 tsp capers, finely chopped (optional)

Instructions:


  1. In a small bowl, combine the mayonnaise, finely chopped dill pickles, fresh dill, and lemon juice.



  2. Add the sugar, black pepper, and finely chopped onion if using.



  3. Stir everything together until well blended and creamy.



  4. Taste the sauce, then adjust with additional salt, pepper, or lemon juice if needed.



  5. For the best flavor, cover the sauce and refrigerate for at least 30 minutes before serving.


Remoulade Sauce

Ingredients:

  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon hot sauce
  • 1 tablespoon whole-grain mustard
  • 1 garlic clove, minced
  • 1 tablespoon capers, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 scallion, finely chopped
  • Salt, to taste
  • Cayenne pepper, to taste

Instructions:


  1. In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, and parsley.



  2. Add the hot sauce, whole-grain mustard, minced garlic, capers, Worcestershire sauce, and paprika.



  3. Stir in the finely chopped scallion.



  4. Season with salt and cayenne pepper to taste.



  5. For the best flavor, let the sauce sit for 1 hour before serving.



  6. Serve with your favorite salmon dish. Enjoy!


Mango Salsa

Ingredients:

  • 2 ripe mangoes, diced
  • 1 red bell pepper, chopped
  • 1 small red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • Salt to taste

Instructions:


  1. In a medium bowl, combine the diced mangoes, chopped red bell pepper, and finely chopped red onion.



  2. Add the chopped fresh cilantro to the bowl with the mango mixture.



  3. Squeeze the lime juice over the mixture and sprinkle with salt.



  4. Stir until all ingredients are well mixed.



  5. Taste and adjust salt if needed.



  6. Let it sit for at least 15 minutes to allow the flavors to blend.


Enjoy your fresh and zesty mango salsa with your favorite salmon dish!

Avocado Salsa

Ingredients:

  • 2 ripe avocados, diced
  • 1 Roma tomato, diced
  • ¼ red onion, finely chopped
  • 2 tablespoons chopped cilantro
  • Juice from 2 limes
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. In a large mixing bowl, combine the diced avocado, Roma tomato, red onion, and chopped cilantro.
  2. Squeeze the lime juice over the mixture.
  3. Drizzle the olive oil over the ingredients.
  4. Season with salt and black pepper.
  5. Gently toss the ingredients together until well mixed.
  6. Serve immediately over your grilled or baked salmon. Enjoy!

Pineapple Salsa

Ingredients:

  • 1 cup diced pineapple
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely chopped red onion
  • 1 small jalapeño, finely chopped
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon kosher salt

Instructions:

  1. In a medium bowl, combine the diced pineapple, red bell pepper, red onion, and jalapeño.
  2. Add the lime juice, chopped cilantro, and kosher salt.
  3. Stir everything together until well mixed.
  4. Taste and adjust the salt or lime juice, if needed.
  5. Cover the bowl and refrigerate the salsa while you prepare your salmon.

Tomato Basil Sauce

Ingredients:

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 small onion, chopped
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, chopped
  • 1 cup tomato basil sauce (store-bought or homemade)
  • Salt and pepper to taste
  • Fresh basil, chopped

Instructions:

  1. Heat olive oil in a pan over medium heat.
  2. Saute garlic and onion in the pan until they become soft and fragrant.
  3. Add cherry tomatoes and bell pepper to the pan. Cook for a few minutes until the vegetables start to soften.
  4. Pour in tomato basil sauce and stir.
  5. Season with salt and pepper to taste.
  6. Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens.
  7. Stir in fresh basil right before serving.

This simple sauce pairs perfectly with your cooked salmon, giving it a rich, balanced flavor. Enjoy!

Garlic Butter Sauce

Ingredients:

  • 4 salmon fillets
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • Juice of 1 lemon
  • Lemon slices, for garnish

Instructions:


  1. Heat Oil: Heat olive oil in a large skillet over medium-high heat.



  2. Season Salmon: Season the salmon fillets with salt and pepper on both sides.



  3. Sear Salmon: Place the salmon in the hot skillet, flesh side down. Sear for 5 minutes on each side, or until cooked to your liking. Remove from the skillet and set aside.



  4. Add Butter: In the same skillet, melt the butter.



  5. Cook Garlic: Add the minced garlic to the melted butter and cook until fragrant, about 1-2 minutes.



  6. Add Lemon and Parsley: Stir in the lemon juice and chopped parsley.



  7. Return Salmon: Return the salmon fillets to the skillet, spooning the sauce over the top. Cook for another 1-2 minutes.



  8. Serve: Garnish with lemon slices and serve warm.


Lemon Herb Butter

Ingredients

  • 4 tablespoons unsalted butter
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the butter mixture: In a small bowl, mix the butter, lemon juice, and olive oil until smooth.
  2. Add the herbs: Stir in the minced garlic, parsley, dill, and chives.
  3. Season: Add salt and pepper to taste.
  4. Cook the salmon: Spread the lemon herb butter over the salmon fillets evenly.
  5. Heat a skillet: Add a little more olive oil if needed. Cook the salmon over medium heat until it’s done to your liking.

Enjoy your delicious salmon with Lemon Herb Butter!

Dill Cream Sauce

Ingredients:

  • 1/2 cup sour cream (or Greek yogurt)
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions:


  1. In a small bowl, mix the sour cream (or Greek yogurt) and mayonnaise until smooth.



  2. Add the minced garlic, chopped dill, lemon zest, and lemon juice to the bowl.



  3. Season with salt and pepper to taste.



  4. Stir well to combine all the ingredients.



  5. Let the sauce sit for about 10 minutes to let the flavors meld.



  6. Serve over your cooked salmon and enjoy!


Yogurt Dill Sauce

Ingredients:

  • 1 cup Greek yogurt
  • 2 tablespoons freshly chopped dill
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste

Instructions:


  1. Place the Greek yogurt in a small bowl.



  2. Add the freshly chopped dill, minced garlic, lemon juice, and lemon zest.



  3. Mix well until smooth and fully combined.



  4. Season with salt and black pepper to taste.



  5. Give it a taste and add more fresh dill, lemon juice, or salt if necessary.


Citrus Beurre Blanc

Ingredients:

  • 1 cup white wine
  • 2 tablespoons white wine vinegar
  • 1 shallot, finely chopped
  • 1/2 cup heavy cream
  • 1 cup unsalted butter, cold and cut into small pieces
  • Zest of 1 orange
  • Zest of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. In a saucepan, combine white wine, white wine vinegar, and shallot. Bring to a boil and reduce until the liquid is mostly evaporated.
  2. Add the heavy cream and simmer on low.
  3. Whisk in butter, a little at a time, until fully melted and the sauce is smooth.
  4. Stir in orange and lemon zest.
  5. Season with salt and pepper.
  6. Serve immediately with salmon.

Ginger Soy Sauce

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon finely grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon chili paste (optional for heat)
  • 1 teaspoon sesame seeds (optional for garnish)
  • Chopped green onions (optional for garnish)

Instructions


  1. In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.



  2. If you like some spice, add the chili paste to the mix.



  3. Whisk everything together until well mixed.



  4. Pour the sauce over your salmon fillets, making sure they are fully coated.



  5. Let the salmon marinate for at least 15 minutes.



  6. Preheat a pan to medium-high heat.



  7. Sear the salmon skin side down first, then flip and cook on the other side until fully cooked.



  8. Optionally, sprinkle sesame seeds and chopped green onions over the salmon before serving.


Enjoy your flavorful Ginger Soy Sauce with your salmon!

Maple Dijon Glaze

Ingredients:

  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon soy sauce (optional)
  • Pinch of salt
  • Pinch of black pepper

Instructions:


  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.



  2. In a small bowl, whisk together the maple syrup, Dijon mustard, garlic, soy sauce, salt, and pepper until the mixture is smooth.



  3. Place the salmon fillets on the prepared baking sheet.



  4. Brush the maple Dijon glaze generously over the salmon, saving a small amount for later.



  5. Bake salmon for 15-20 minutes, depending on thickness. Halfway through, brush the remaining glaze on top.



  6. Remove from the oven once the salmon is cooked through and flakes easily with a fork.



  7. Serve hot and enjoy your delicious Maple Dijon Glazed Salmon!


Roasted Red Pepper Sauce

Ingredients

  • 2 roasted red peppers, chopped
  • 1 tablespoon olive oil or avocado oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 tablespoon butter

Instructions

  1. Heat the oil: In a large skillet over medium-high heat, heat the olive oil.
  2. Cook the onion: Add the chopped onion, sautéing for about 5 minutes until softened.
  3. Add garlic: Stir in the minced garlic and cook for 30 to 60 seconds or until fragrant.
  4. Stir in red peppers: Add the chopped roasted red peppers to the skillet.
  5. Add lemon juice: Pour in the lemon juice and stir to combine.
  6. Pour in cream: Add the heavy cream to the mixture. Stir well.
  7. Simmer: Let the mixture simmer for a few minutes until slightly thickened.
  8. Blend the sauce: Transfer the mixture to a food processor or blender and puree until smooth.
  9. Season: Season with salt and pepper to taste.
  10. Heat butter: Melt one tablespoon of butter in the same skillet.
  11. Combine: Pour the pureed sauce back into the skillet with the melted butter and stir well.

Your creamy Roasted Red Pepper Sauce is ready to be served over your favorite salmon dish!

Herb Butter

Ingredients:

  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lemon

Instructions:

  1. In a small bowl, mix the minced garlic, parsley, dill, salt, and pepper into the butter until well combined.
  2. Heat a large skillet over medium-high heat. Add the butter mixture to the skillet and let it melt.
  3. Once the butter is melted and bubbling, add your salmon filets to the skillet, skin-side down.
  4. Cook the salmon for about 5 minutes on the first side.
  5. Flip the salmon and cook for another 2-3 minutes, or until the salmon reaches your desired doneness.
  6. Squeeze lemon juice over the salmon before serving for an extra burst of flavor.

Balsamic Reduction

Ingredients:

  • 1 cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon mustard (optional)
  • A pinch of fine sea salt

Instructions:

  1. Pour the balsamic vinegar into a small saucepan.
  2. Add the honey, minced garlic, and mustard (if using).
  3. Stir the ingredients together.
  4. Bring the mixture to a boil over medium heat.
  5. Once it reaches a boil, reduce the heat to a simmer.
  6. Allow it to simmer on low until reduced by half, about 15 minutes.
  7. Stir occasionally to prevent sticking.
  8. The mixture will thicken as it cools.
  9. Allow it to cool slightly to reach the desired consistency.
  10. Season with a pinch of sea salt.

Mango Chutney

Ingredients needed:

  • 1/2 cup mango chutney
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon butter
  • Salmon fillets (with or without skin)

Instructions:

  1. Preheat your oven to 200ºC (about 400ºF).
  2. In a small bowl, mix together the mango chutney, water, and soy sauce. Set aside.
  3. Sprinkle salt and pepper over the salmon fillets.
  4. Melt butter in an oven-safe skillet over medium heat.
  5. Place the salmon in the skillet, skin side up, and cook for 3-4 minutes.
  6. Flip the salmon, coat with the mango chutney mixture, and transfer the skillet to the oven.
  7. Bake for 5-7 minutes, or until the salmon is cooked through and the glaze is bubbly.

Pico de Gallo

Ingredients

  • 2 large tomatoes, diced
  • 1 small onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste

Instructions


  1. In a medium bowl, combine the diced tomatoes, chopped onion, minced jalapeño, and fresh cilantro.



  2. Squeeze the lime juice over the mixture.



  3. Add salt to taste.



  4. Mix everything thoroughly.



  5. Let it sit for about 15 minutes before serving to allow the flavors to meld.


Enjoy your Pico de Gallo with salmon for a fresh and zesty topping!

Olive Tapenade

Ingredients:

  • 1 cup mixed olives (pitted)
  • 2 cloves garlic
  • 1 tablespoon fresh basil
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. In a food processor, add olives, garlic, basil, and olive oil.
  2. Pulse until the olives are finely chopped.
  3. Season the top of the salmon with salt.
  4. Place the salmon on a foil-lined baking sheet.
  5. Broil for about 8 minutes, or until the salmon flakes easily with a fork.
  6. Serve the salmon topped with a spoonful of the olive tapenade.

Romesco Sauce

Ingredients:

  • ⅔ cup roasted red peppers
  • ¼ cup almonds
  • 2 tablespoons tomato paste
  • 1 garlic clove, chopped
  • 2 teaspoons sherry vinegar
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 425°F. Lightly oil a baking sheet.
  2. Roast the peppers in the oven for about 30 minutes, turning them over once or twice. Place them in a bowl when done.
  3. Pulse the ingredients in a food processor: roasted peppers, almonds, tomato paste, garlic, vinegar, and smoked paprika until very finely chopped.
  4. Stream in the olive oil while continuing to pulse until the sauce reaches your desired consistency.
  5. Season with salt and pepper to taste.

Pair this Romesco Sauce with your favorite salmon dish for a delicious flavor boost!

Harissa Sauce

Ingredients

  • 2 tablespoons harissa paste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt

Instructions


  1. Mix the Ingredients: In a bowl, combine the harissa paste, olive oil, lime juice, honey, minced garlic, and salt.



  2. Whisk Together: Whisk all the ingredients until the sauce is smooth and well-blended.



  3. Apply to Salmon: Pat your salmon dry and season it with salt. Brush the harissa sauce generously on both sides.



  4. Cook Your Salmon: Place the salmon in a lightly oiled baking dish and cook according to your preferred method, either baking, broiling, or pan-searing.



  5. Serve: Once the salmon is cooked to your liking, drizzle any remaining sauce on top before serving.


Coconut Curry Sauce

Ingredients:

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 stalk lemongrass, finely chopped
  • 1 tablespoon brown sugar
  • 2 tablespoons red curry paste
  • 1 can coconut milk (about 14 ounces)
  • 1 tablespoon fish sauce
  • Juice and zest of 1 lime
  • 2 cups fresh spinach

Instructions:

  1. Heat the olive oil over medium heat in a large skillet.
  2. Add the minced garlic, ginger, and lemongrass. Sauté for 5 minutes.
  3. Stir in the brown sugar and red curry paste. Cook for another 3 minutes.
  4. Pour in the coconut milk and mix well until smooth.
  5. Season with fish sauce, lime juice, and lime zest.
  6. Add the fresh spinach and stir until wilted.
  7. Serve the coconut curry sauce over salmon and rice.

Lemon Herb Vinaigrette

Ingredients:

  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Instructions:

  1. In a small bowl, combine the shallot, garlic, olive oil, lemon juice, and lemon zest.
  2. Add paprika and Italian seasoning to the mixture.
  3. Whisk everything together until well combined.
  4. Season with salt and pepper to taste.
  5. Drizzle over your cooked salmon and enjoy!

Balsamic Glaze

Ingredients:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions:


  1. Combine balsamic vinegar, maple syrup (or honey), Dijon mustard, and minced garlic in a small saucepan.



  2. Stir the mixture over medium heat until it starts to boil.



  3. Reduce the heat to a simmer and cook for about 12 minutes, or until the mixture thickens.



  4. Preheat your oven to 400°F (200°C).



  5. Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray.



  6. Place your salmon fillets skin-side down on the prepared baking sheet.



  7. Brush the thickened balsamic glaze liberally over the salmon.



  8. Bake for 12-15 minutes, or until the fish flakes easily with a fork.



  9. Garnish with chopped parsley and serve warm.


Enjoy your delicious balsamic glazed salmon!

Garlic Parmesan Sauce

Ingredients:

  • 1 tablespoon butter
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream or half & half
  • 1 teaspoon Italian seasoning
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Melt the butter in a pan over medium heat.
  2. Add the chopped onion and sauté for 2-3 minutes, until golden and soft.
  3. Add the minced garlic and stir for 30 seconds.
  4. Pour in the heavy cream or half & half.
  5. Add the Italian seasoning and Parmesan cheese.
  6. Stir well to combine and simmer for 1 minute.

Bourbon Glaze

Ingredients

  • 1/2 cup bourbon
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Prepare the Glaze: In a small saucepan, combine bourbon, honey, brown sugar, soy sauce, garlic, and Dijon mustard.
  2. Cook the Glaze: Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until the mixture reduces by half.
  3. Season the Salmon: Pat salmon fillets dry and season with salt and pepper on both sides.
  4. Apply the Glaze: Brush the glaze over the top of each salmon fillet.
  5. Bake the Salmon: Preheat oven to 375°F. Line a baking sheet with parchment paper and foil. Lay the salmon skin side down and fold the foil over to create a packet. Bake for 15-18 minutes.

Pumpkin Seed Pesto

Ingredients:

  • 6 tablespoons pumpkin seeds
  • Fresh cilantro (about 1 cup, packed)
  • 1 teaspoon coriander seeds
  • 2 cloves garlic
  • 1 tablespoon lime juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F.
  2. Spread pumpkin seeds on a baking sheet and toast in the oven for 10-15 minutes until lightly browned. Let them cool.
  3. In a food processor, pulse pumpkin seeds, cilantro, coriander seeds, and garlic until coarsely chopped.
  4. With the machine running, gradually add lime juice and olive oil, then water. Blend until you get a coarse purée.
  5. Season with salt, pepper, and more lime juice if needed.

Walnut Pesto

Ingredients:

  • 1 cup fresh parsley
  • 1/2 cup walnuts
  • 1/2 cup grated parmesan cheese
  • 1/3 cup olive oil
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. Place the parsley, walnuts, parmesan cheese, and garlic in a food processor.
  2. Pulse until finely chopped.
  3. With the motor running, slowly add the olive oil.
  4. Add the lemon juice.
  5. Season with salt and pepper.
  6. Blend until smooth.

Serve the walnut pesto over baked or pan-seared salmon for a delicious meal.

Cilantro Lime Sauce

Ingredients

  • 1 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • Salt, to taste
  • Black pepper, to taste

Instructions


  1. In a small bowl, combine the chopped cilantro, lime juice, olive oil, honey, and minced garlic.



  2. Mix everything together until well blended.



  3. Season with salt and black pepper to taste.



  4. Serve immediately over your cooked salmon.


Creamy Dill Sauce

Ingredients

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 small onion, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon horseradish
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon garlic salt

Instructions

  1. In a small bowl, mix together sour cream and mayonnaise.
  2. Add finely chopped onion, lemon juice, horseradish, dill, and garlic salt.
  3. Stir all ingredients until smooth.
  4. Let the sauce sit for 10-20 minutes to allow the flavors to blend.
  5. Serve over baked or seared salmon immediately.

Garlic Herb Butter

Ingredients

  • 4 salmon filets
  • 1/4 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • 1 lemon, sliced

Instructions


  1. Preheat your oven to 375°F (190°C).



  2. Prepare the butter mixture by mixing the softened butter, minced garlic, parsley, and dill in a small bowl.



  3. Season the salmon filets with salt and pepper on both sides.



  4. Spread the garlic herb butter over the top of each salmon filet.



  5. Place the salmon on a baking sheet lined with parchment paper, and arrange lemon slices around the filets.



  6. Bake for 10-15 minutes, depending on the thickness of your salmon, or until it reaches your desired doneness.



  7. Allow the salmon to rest for 5 minutes before serving. Enjoy!


Mango Habanero Salsa

Ingredients

  • 2 ripe mangoes, peeled and diced
  • 1 small red onion, finely chopped
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 habanero pepper, seeded and minced
  • Juice of 2 limes
  • 1/4 cup fresh cilantro, chopped
  • Salt to taste

Instructions

  1. In a large bowl, combine the diced mangoes, red onion, red bell pepper, jalapeño, and habanero pepper.
  2. Squeeze lime juice over the mixture and add chopped cilantro.
  3. Stir everything well to combine.
  4. Season with salt to taste.
  5. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  6. Serve chilled over your perfectly cooked salmon.
Benjamin Happy Muncher
Benjamin
CEO at Happy Muncher | benjamin@happymuncher.com | Website

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.