You’re going to love these 32 delicious fall salmon recipes that bring warmth and comfort to your table. From quick weeknight dinners to cozy seasonal favorites, there’s something for every home cook to enjoy during these crisp autumn days. Get ready to discover new ways to savor this nutritious fish!
Maple-Glazed Baked Salmon with Rosemary
Whip up this elegant yet simple salmon dish that brings sweet and savory flavors together perfectly. With minimal prep and hands-off baking, it’s ideal for busy weeknights or impressing guests. The maple glaze caramelizes beautifully while keeping the fish moist and flaky.
Ingredients
– 4 (6-ounce) salmon fillets
– 1/4 cup pure maple syrup
– 2 tablespoons olive oil
– 1 tablespoon fresh rosemary, minced
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon sea salt
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon fillets dry with paper towels to ensure even browning.
3. In a small bowl, whisk together maple syrup, olive oil, rosemary, garlic powder, black pepper, and sea salt.
4. Brush the maple glaze mixture evenly over the top and sides of each salmon fillet.
5. Place glazed salmon fillets skin-side down on the prepared baking sheet.
6. Bake at 400°F for 12-15 minutes until the internal temperature reaches 145°F and the glaze is bubbly and caramelized.
7. Remove from oven and let rest for 3 minutes before serving to allow juices to redistribute.
You’ll love the contrast between the crispy, sweet exterior and the tender, flaky interior. For a complete meal, serve over a bed of quinoa with roasted asparagus, or flake it into salads for lunch the next day.
Pumpkin-Infused Salmon Chowder
Nourishing and perfect for crisp autumn evenings, this chowder combines tender salmon with earthy pumpkin in a creamy broth. It’s quick to prepare and packed with seasonal flavor.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup pumpkin puree
– 1 cup heavy cream
– 1 lb salmon fillet, skin removed and cubed
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Pour in 2 cups vegetable broth and 1 cup pumpkin puree, whisking to combine.
5. Bring the mixture to a simmer over medium-high heat, then reduce to low.
6. Add 1 cup heavy cream, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, stirring gently.
7. Tip: Use canned pumpkin puree, not pumpkin pie filling, for the best flavor.
8. Gently place 1 lb cubed salmon into the broth.
9. Simmer uncovered for 8-10 minutes until salmon is opaque and flakes easily with a fork.
10. Tip: Do not boil after adding salmon to prevent it from becoming tough.
11. Remove from heat and let stand for 2 minutes to allow flavors to meld.
12. Tip: For a thicker chowder, mash a few potato chunks if added, or blend briefly with an immersion blender.
Creamy with chunks of flaky salmon, this chowder offers a smooth texture contrasted by tender fish. The pumpkin adds subtle sweetness that complements the rich broth. Serve it in hollowed-out pumpkin bowls for a festive autumn presentation.
Smoked Salmon and Butternut Squash Risotto
Let’s dive straight into this creamy, smoky risotto. Loaded with rich salmon and sweet squash, it’s a comforting dish perfect for fall evenings. Simple steps yield impressive results.
Ingredients
– 1 tbsp olive oil
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups chicken broth, warmed to 180°F
– 2 cups butternut squash, peeled and cubed into 1/2-inch pieces
– 4 oz smoked salmon, flaked
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 small finely diced onion and sauté for 3 minutes until translucent.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Tip: Keep broth warm in a separate pot to maintain a steady temperature for gradual absorption.
5. Add 1 cup Arborio rice to the skillet and toast for 2 minutes, stirring constantly.
6. Pour in 1/2 cup warm chicken broth and stir until fully absorbed.
7. Repeat adding broth in 1/2-cup increments, stirring after each addition until absorbed.
8. After 15 minutes, mix in 2 cups cubed butternut squash.
9. Continue adding broth and stirring until rice is al dente and squash is tender, about 10 more minutes.
10. Tip: Risotto is ready when it has a creamy consistency but grains are still slightly firm.
11. Gently fold in 4 oz flaked smoked salmon and cook for 2 minutes to warm through.
12. Remove from heat and stir in 1/4 cup grated Parmesan and 2 tbsp unsalted butter until melted.
13. Tip: Let risotto rest for 2 minutes off heat to allow flavors to meld before serving.
14. Season with salt to taste and serve immediately.
Unbelievably creamy with a hint of smokiness from the salmon, this risotto boasts a velvety texture punctuated by tender squash cubes. For a creative twist, top with extra flaked salmon and a drizzle of lemon juice to brighten the rich flavors.
Citrus and Herb Roasted Salmon
Vibrant and zesty, this salmon dish brings bright flavors to your table with minimal effort. Perfect for weeknights or entertaining, it’s both impressive and approachable. The citrus and herbs create a fragrant, restaurant-quality meal at home.
Ingredients
– 1.5 lbs salmon fillet
– 2 tbsp olive oil
– 1 lemon
– 1 orange
– 2 tbsp fresh dill
– 1 tbsp fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Pat the salmon fillet dry with paper towels.
4. Place salmon skin-side down on the prepared baking sheet.
5. Drizzle olive oil evenly over the salmon.
6. Squeeze juice from half the lemon and half the orange over the salmon.
7. Sprinkle salt and black pepper evenly over the fillet.
8. Chop fresh dill and thyme finely.
9. Sprinkle herbs evenly over the salmon.
10. Thinly slice the remaining lemon and orange halves.
11. Arrange citrus slices on top of the salmon.
12. Roast in preheated oven for 12-15 minutes, until salmon flakes easily with a fork.
13. Remove from oven and let rest for 3 minutes.
14. Serve immediately.
Wonderfully flaky and moist, the salmon absorbs the citrus tang and herbal notes beautifully. Try serving it over a bed of quinoa or with roasted asparagus for a complete meal. The bright, fresh flavors make it a standout dish that’s both healthy and satisfying.
Salmon and Apple Cider Vinaigrette Salad
Crisp greens meet flaky salmon in this vibrant salad. Apple cider vinaigrette adds tangy sweetness. Perfect for a quick, healthy lunch.
Ingredients
– 1 lb salmon fillet
– 6 cups mixed greens
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped walnuts
Instructions
1. Preheat oven to 400°F.
2. Pat salmon dry with paper towels to ensure crispy skin.
3. Place salmon on a baking sheet lined with parchment paper.
4. Bake salmon for 12-15 minutes until it flakes easily with a fork.
5. Let salmon rest for 5 minutes before flaking into chunks.
6. Whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
7. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.
8. Combine mixed greens and toasted walnuts in a large bowl.
9. Drizzle vinaigrette over greens and toss gently to coat evenly.
10. Top salad with flaked salmon pieces.
Zesty vinaigrette cuts through the rich salmon, while walnuts add crunch. Serve immediately with crusty bread for a complete meal.
Creamy Mushroom and Salmon Pasta
Even the busiest weeknights deserve a comforting pasta dish. This creamy mushroom and salmon pasta comes together quickly with minimal fuss. It’s rich, satisfying, and packed with flavor.
Ingredients
– 8 ounces dried fettuccine
– 1 pound salmon fillet, skin removed
– 2 tablespoons olive oil
– 8 ounces cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add fettuccine and cook according to package directions until al dente, about 10 minutes.
3. While pasta cooks, pat salmon dry with paper towels and cut into 1-inch cubes.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add salmon cubes and cook for 2 minutes per side until lightly browned but not fully cooked through.
6. Remove salmon from skillet and set aside on a plate.
7. Add sliced mushrooms to the same skillet and cook for 5 minutes until browned and tender.
8. Add minced garlic and cook for 30 seconds until fragrant.
9. Pour in heavy cream and bring to a simmer over medium heat.
10. Stir in grated Parmesan cheese until melted and smooth, about 2 minutes.
11. Season sauce with salt and black pepper.
12. Drain cooked pasta, reserving 1/4 cup pasta water.
13. Return pasta to the pot and pour creamy mushroom sauce over it.
14. Add cooked salmon cubes and chopped parsley to the pasta.
15. Toss everything together gently, adding reserved pasta water as needed to loosen the sauce.
16. Cook for 1 minute over low heat until salmon is fully cooked and heated through.
Luxuriously creamy sauce clings to every strand of pasta, while the salmon adds flaky texture and richness. Serve immediately with extra Parmesan for grating over the top, or pair with a simple green salad for a complete meal.
Balsamic Honey-Glazed Salmon
Mouthwatering salmon gets elevated with a sweet-tangy glaze that caramelizes beautifully. This quick dish delivers restaurant-quality results with minimal effort. Perfect for busy weeknights yet impressive enough for guests.
Ingredients
– 4 salmon fillets (6 oz each)
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 garlic clove, minced
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon fillets dry with paper towels to ensure crispy skin.
3. Season both sides of salmon with salt and pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat for 2 minutes.
5. Place salmon skin-side up in the hot skillet and sear for 3 minutes until golden brown.
6. Flip salmon using a spatula and immediately transfer skillet to the preheated oven.
7. Bake salmon for 8-10 minutes until internal temperature reaches 145°F.
8. While salmon bakes, combine balsamic vinegar and honey in a small saucepan.
9. Simmer glaze over medium heat for 5 minutes until it reduces by half and thickens slightly.
10. Stir minced garlic into the glaze during the last minute of cooking.
11. Remove salmon from oven and brush generously with the warm glaze.
12. Let salmon rest for 3 minutes before serving to allow juices to redistribute.
Velvety glaze coats flaky, moist salmon with a perfect balance of sweet and acidic notes. The caramelized exterior gives way to tender flesh that pairs wonderfully with roasted vegetables or quinoa. For an extra flavor boost, sprinkle with fresh thyme before serving.
Ginger and Soy Marinated Grilled Salmon
Perfectly balanced and packed with umami, this ginger and soy marinated grilled salmon comes together quickly for a weeknight dinner that feels special. The marinade infuses the fish with savory depth and a hint of sweetness, while grilling adds a smoky char. Pair it with steamed rice and veggies for a complete meal.
Ingredients
– 4 (6-ounce) salmon fillets
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/2 teaspoon black pepper
Instructions
1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 tablespoon olive oil, and 1/2 teaspoon black pepper until well combined.
2. Place 4 (6-ounce) salmon fillets skin-side down in a shallow dish or resealable plastic bag.
3. Pour the marinade over the salmon, ensuring all fillets are evenly coated.
4. Cover the dish or seal the bag and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor infusion.
5. Preheat an outdoor grill or grill pan to medium-high heat (400°F).
6. Lightly oil the grill grates to prevent sticking using a paper towel dipped in olive oil.
7. Remove the salmon from the marinade, allowing any excess to drip off, and discard the used marinade.
8. Place the salmon fillets skin-side up on the preheated grill.
9. Grill for 4-5 minutes until grill marks form and the flesh releases easily from the grates.
10. Flip the salmon using a spatula and grill for another 3-4 minutes until the internal temperature reaches 145°F and the flesh is opaque and flakes easily with a fork.
11. Remove the salmon from the grill and let it rest for 2 minutes before serving.
The salmon emerges flaky and moist with a caramelized exterior from the honey in the marinade. Serve it over a bed of jasmine rice with a sprinkle of sesame seeds and sliced green onions for added crunch and freshness.
Caramelized Onion and Salmon Tart
A savory tart that combines sweet caramelized onions with rich salmon. Perfect for brunch or a light dinner. Simple to make yet impressive.
Ingredients
– 1 sheet frozen puff pastry
– 2 large yellow onions
– 2 tbsp olive oil
– 1 tsp sugar
– 12 oz salmon fillet
– 1/2 cup crème fraîche
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh dill
– 1 egg
– Salt and black pepper
Instructions
1. Thaw the puff pastry according to package instructions, about 30 minutes at room temperature.
2. Preheat oven to 400°F.
3. Slice onions thinly into half-moons.
4. Heat olive oil in a skillet over medium-low heat.
5. Add onions and cook for 10 minutes, stirring occasionally.
6. Sprinkle sugar over onions and continue cooking for 20 minutes until deeply golden, stirring every 5 minutes to prevent burning.
7. Season onions with salt and black pepper, then remove from heat.
8. Cut salmon into 1-inch cubes.
9. Roll out puff pastry on a parchment-lined baking sheet to a 10×14-inch rectangle.
10. Prick pastry all over with a fork to prevent puffing.
11. Spread crème fraîche evenly over the pastry, leaving a 1-inch border.
12. Scatter caramelized onions over the crème fraîche.
13. Arrange salmon cubes on top of the onions.
14. Sprinkle Parmesan cheese and dill over the salmon.
15. Whisk egg with 1 tbsp water to make an egg wash.
16. Brush egg wash on the pastry border.
17. Bake for 25 minutes until pastry is golden and salmon is cooked through.
18. Let cool for 5 minutes before slicing.
Just out of the oven, this tart boasts a flaky, buttery crust with tender salmon and sweet onions. The creamy base adds richness, while fresh dill provides a bright finish. Serve warm with a simple green salad for a complete meal.
Rosemary and Lemon Baked Salmon
A perfectly balanced, fuss-free dinner that comes together in under 30 minutes. Rosemary and lemon brighten rich salmon fillets with minimal effort. This recipe delivers restaurant-quality results with pantry staples.
Ingredients
– 4 (6-ounce) salmon fillets
– 2 tablespoons olive oil
– 1 tablespoon fresh rosemary, minced
– 1 lemon, thinly sliced
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
Instructions
1. Preheat oven to 400°F.
2. Pat salmon fillets dry with paper towels to ensure crisp skin.
3. Arrange fillets skin-side down on a parchment-lined baking sheet.
4. Drizzle olive oil evenly over each fillet.
5. Sprinkle salt and pepper uniformly across all fillets.
6. Press minced rosemary onto the top surface of each fillet.
7. Place 2 lemon slices overlapping on top of each fillet.
8. Bake for 12-15 minutes until internal temperature reaches 145°F.
9. Remove from oven and let rest for 3 minutes before serving.
Tender flakes separate easily with a fork, infused with aromatic rosemary and zesty lemon. Serve over quinoa or alongside roasted asparagus for a complete meal. The bright citrus cuts through the salmon’s natural richness perfectly.
Pecan-Crusted Salmon with Cranberry Relish
Tender salmon gets a crunchy upgrade with this easy pecan crust. The sweet-tart cranberry relish cuts through the richness perfectly. Ready in under 30 minutes, it’s a weeknight winner with holiday flair.
Ingredients
– 4 (6 oz) salmon fillets
– 1 cup pecans
– 1/4 cup panko breadcrumbs
– 2 tbsp Dijon mustard
– 1 tbsp honey
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup fresh cranberries
– 1/4 cup orange juice
– 2 tbsp sugar
– 1 tsp orange zest
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pulse pecans in a food processor until finely chopped but not pasty.
3. Combine chopped pecans, panko, salt, and pepper in a shallow dish.
4. Whisk Dijon mustard and honey in a separate small bowl.
5. Pat salmon fillets dry with paper towels to ensure crust adhesion.
6. Brush the top of each fillet generously with the mustard-honey mixture.
7. Press each fillet mustard-side down into the pecan mixture, coating evenly.
8. Place coated fillets crust-side up on the prepared baking sheet.
9. Bake for 12-15 minutes until internal temperature reaches 145°F.
10. While salmon bakes, combine cranberries, orange juice, and sugar in a small saucepan.
11. Bring cranberry mixture to a simmer over medium heat, stirring occasionally.
12. Cook for 5-7 minutes until cranberries burst and relish thickens slightly.
13. Remove from heat and stir in orange zest.
14. Let relish cool for 2 minutes before serving.
15. Serve salmon hot with a spoonful of cranberry relish on top.
Keep the pecan crust delightfully crunchy against the flaky salmon. The relish adds a bright, tangy contrast that balances the dish beautifully. Try it over a bed of wild rice or with roasted Brussels sprouts for a complete meal.
Herb-Crusted Salmon with Roasted Root Vegetables
You’ve likely faced the weeknight dinner dilemma—something healthy, fast, and delicious. Herb-crusted salmon with roasted root vegetables solves it all. This one-pan meal delivers big flavor with minimal effort.
Ingredients
– 4 salmon fillets (6 oz each)
– 1/4 cup breadcrumbs
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh dill
– 1 lemon
– 2 tbsp olive oil
– 1 lb carrots, peeled and chopped into 1-inch pieces
– 1 lb parsnips, peeled and chopped into 1-inch pieces
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Toss carrots and parsnips with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan.
3. Roast vegetables for 20 minutes, stirring halfway through for even browning.
4. Zest the lemon and juice half of it.
5. Combine breadcrumbs, parsley, dill, lemon zest, remaining 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
6. Pat salmon fillets dry with a paper towel to help the crust adhere.
7. Brush tops of salmon fillets with remaining 1 tbsp olive oil.
8. Press breadcrumb mixture firmly onto the oiled side of each fillet.
9. Remove sheet pan from oven and push vegetables to the sides.
10. Place salmon fillets crust-side up in the center of the pan.
11. Return pan to oven and bake for 12-15 minutes, until salmon flakes easily with a fork and reaches 145°F internally.
12. Drizzle lemon juice over everything before serving.
Crispy herb crust gives way to tender, flaky salmon, while the roasted vegetables caramelize into sweet, earthy perfection. Serve it straight from the pan for a rustic presentation, or plate alongside a simple green salad for a complete meal.
Conclusion
Perfect for cozy autumn evenings, this collection offers nourishing salmon dishes to delight your taste buds. We hope you find new favorites to warm your soul—try a recipe, share which one you loved in the comments, and pin this roundup to your Pinterest boards for easy access all season long!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
