Let’s elevate your dinner game with the irresistible flavors of Italy! Whether you’re craving a quick weeknight meal or an impressive weekend feast, these 34 salmon recipes bring gourmet Italian flair right to your kitchen. From creamy pastas to zesty grilled fillets, get ready to discover dishes that will delight your taste buds and inspire your inner chef. Dive in and find your new favorite!
Lemon Herb Salmon Risotto
This elegant yet approachable dish combines the richness of Arborio rice with the bright freshness of lemon and herbs, creating a restaurant-quality meal perfect for weeknights or entertaining. Through careful technique and quality ingredients, you’ll achieve a creamy, perfectly cooked risotto every time.
Ingredients
– 1 lb wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 1½ cups Arborio rice
– 4 cups homemade chicken stock, kept at a gentle simmer
– ½ cup dry white wine
– 1 medium shallot, finely minced
– 2 cloves garlic, finely minced
– 2 tbsp clarified butter
– 2 tbsp extra virgin olive oil
– ¼ cup freshly grated Parmigiano-Reggiano
– 2 tbsp fresh dill, finely chopped
– 1 tbsp fresh chives, finely chopped
– Zest of 1 lemon
– Juice of ½ lemon
– Kosher salt to season
– Freshly cracked black pepper to season
Instructions
1. Heat the chicken stock in a separate saucepan and maintain at a gentle simmer throughout cooking.
2. Pat the salmon cubes dry with paper towels and season lightly with kosher salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
4. Sear the salmon cubes for 1 minute per side until lightly golden but not cooked through, then remove to a plate.
5. Reduce heat to medium and add clarified butter to the same skillet.
6. Sauté the minced shallot for 2-3 minutes until translucent but not browned.
7. Add the minced garlic and cook for 30 seconds until fragrant.
8. Tip: Toasting the rice enhances its nutty flavor—add Arborio rice and stir constantly for 1 minute until lightly toasted.
9. Deglaze with white wine, stirring until completely absorbed, about 2 minutes.
10. Add ½ cup of warm stock, stirring continuously until fully absorbed before adding more.
11. Continue adding stock in ½ cup increments, stirring constantly and allowing each addition to be absorbed before adding the next.
12. Cook the risotto for 18-20 minutes total until rice is al dente with a creamy consistency.
13. Tip: The final texture should flow slowly when spooned—this is the “all’onda” or wavy consistency indicating perfect doneness.
14. Gently fold in the partially cooked salmon cubes during the last 2 minutes of cooking.
15. Remove from heat and stir in Parmigiano-Reggiano, lemon zest, lemon juice, dill, and chives.
16. Tip: Resting the risotto for 2 minutes off heat allows the flavors to meld and the texture to perfect.
17. Season with additional kosher salt and black pepper if needed.
Heavenly in both texture and flavor, this risotto boasts a luxuriously creamy base with firm, tender grains of rice that cradle the delicate salmon pieces. The bright acidity from fresh lemon cuts through the richness while the herbs provide a garden-fresh finish that elevates the entire dish. For an elegant presentation, serve immediately in warm bowls garnished with additional fresh herbs and a drizzle of high-quality olive oil.
Italian Herb Crusted Salmon
Just imagine the aroma of fresh herbs mingling with perfectly cooked salmon—this Italian herb crusted version transforms a simple fillet into an elegant, restaurant-quality dish with minimal effort. Following these precise steps ensures a crispy, flavorful exterior and moist, flaky interior every time.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 1/4 cup extra-virgin olive oil
– 2 tablespoons Dijon mustard
– 1/2 cup panko breadcrumbs
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons finely chopped fresh flat-leaf parsley
– 1 tablespoon finely chopped fresh rosemary
– 1 teaspoon finely chopped fresh thyme
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 lemon, cut into wedges
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the salmon fillets completely dry with paper towels to ensure proper crust adhesion.
3. In a small bowl, whisk together the extra-virgin olive oil and Dijon mustard until emulsified.
4. Brush this mixture evenly over the flesh side of each salmon fillet.
5. In another bowl, combine the panko breadcrumbs, Parmigiano-Reggiano, parsley, rosemary, thyme, kosher salt, and black pepper.
6. Press the herb mixture firmly onto the oiled side of each fillet to form a uniform crust.
7. Place the fillets crust-side up on a parchment-lined baking sheet.
8. Bake for 12–14 minutes, until the internal temperature reaches 125°F and the crust is golden brown.
9. Remove from the oven and let rest for 3 minutes to allow carryover cooking.
10. Squeeze fresh lemon juice over the fillets just before serving.
For a delightful contrast, serve this salmon atop a bed of creamy polenta or alongside roasted seasonal vegetables. The herb crust provides a satisfying crunch that yields to the tender, medium-rare flesh within, while the lemon brightens the rich, savory notes.
Sun-Dried Tomato Pesto Salmon
Zesty and vibrant, this sun-dried tomato pesto salmon transforms simple ingredients into an elegant weeknight dinner. Perfect for beginners, it requires minimal prep but delivers restaurant-quality results with its bold Mediterranean flavors and flaky texture.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 1/2 cup sun-dried tomatoes in olive oil, drained and finely chopped
– 1/4 cup toasted pine nuts
– 2 tablespoons freshly grated Parmigiano-Reggiano cheese
– 2 cloves garlic, minced
– 1/4 cup extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1 tablespoon clarified butter
Instructions
1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Pat the salmon fillets dry with paper towels to ensure a crisp sear.
3. In a food processor, combine the sun-dried tomatoes, pine nuts, Parmigiano-Reggiano, and garlic, pulsing until coarsely ground.
4. With the processor running, slowly drizzle in the olive oil until a thick pesto forms, then stir in the lemon juice, salt, and pepper.
5. Heat the clarified butter in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the salmon fillets skin-side up in the skillet and sear for 3 minutes until a golden-brown crust forms.
7. Flip the fillets skin-side down and spread the pesto evenly over the top of each.
8. Transfer the skillet to the preheated oven and bake for 8–10 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
9. Remove from the oven and let rest for 2 minutes before serving.
Creamy and aromatic, the pesto forms a flavorful crust that locks in the salmon’s moisture, while the pine nuts add a delightful crunch. Serve it alongside roasted asparagus or over a bed of al dente pasta to soak up the rich, savory juices.
Salmon Piccata with Capers
Gently seared salmon fillets bathed in a vibrant lemon-caper sauce create an elegant yet approachable dish that transforms weeknight dinners into restaurant-quality experiences. This recipe guides you through each technique with precision, ensuring perfect results every time.
Ingredients
– 4 (6-ounce) skin-on salmon fillets, patted dry
– ½ cup all-purpose flour
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 3 tablespoons clarified butter
– ¼ cup dry white wine
– ½ cup chicken stock
– 3 tablespoons freshly squeezed lemon juice
– 2 tablespoons brined capers, drained
– 2 tablespoons unsalted butter, chilled and cubed
– 2 tablespoons fresh Italian parsley, finely chopped
Instructions
1. Combine ½ cup all-purpose flour, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper in a shallow dish.
2. Dredge each 6-ounce salmon fillet in the flour mixture, shaking off excess flour to ensure a thin, even coating.
3. Heat 3 tablespoons clarified butter in a large skillet over medium-high heat until it shimmers, approximately 350°F.
4. Place salmon fillets skin-side up in the skillet and sear for 4 minutes until a golden-brown crust forms.
5. Flip fillets using a fish spatula and cook skin-side down for 3 additional minutes.
6. Transfer salmon to a warm plate and tent loosely with aluminum foil to rest.
7. Deglaze the skillet with ¼ cup dry white wine, scraping browned bits from the pan with a wooden spoon.
8. Simmer wine for 2 minutes until reduced by half, allowing alcohol to evaporate.
9. Add ½ cup chicken stock and 3 tablespoons freshly squeezed lemon juice, bringing to a gentle boil.
10. Stir in 2 tablespoons drained capers and simmer sauce for 3 minutes to meld flavors.
11. Reduce heat to low and whisk in 2 tablespoons cubed unsalted butter until emulsified into a glossy sauce.
12. Remove skillet from heat and stir in 2 tablespoons chopped fresh Italian parsley.
13. Spoon sauce over plated salmon fillets immediately before serving.
A harmonious balance of rich salmon, bright lemon, and briny capers creates a luxurious texture that melts effortlessly. The crisp sear gives way to tender flesh, while the pan sauce clings beautifully to each bite. For an elegant presentation, serve alongside roasted asparagus or creamy polenta to complement the vibrant acidity.
Roasted Garlic and Herb Salmon
Let’s master a restaurant-quality roasted garlic and herb salmon that’s both elegant and surprisingly simple to prepare. This method ensures perfectly flaky fish with aromatic, caramelized flavors that will impress any dinner guest.
Ingredients
– 1.5 pounds skin-on wild-caught salmon fillet
– 6 cloves garlic, finely minced
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon finely chopped fresh rosemary
– 1 teaspoon finely chopped fresh thyme
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
– Lemon wedges for serving
Instructions
1. Preheat your oven to 425°F and position a rack in the center of the oven.
2. Pat the salmon fillet completely dry using paper towels to ensure proper browning.
3. In a small bowl, combine the minced garlic, olive oil, lemon juice, rosemary, thyme, kosher salt, and black pepper to create a cohesive herb paste.
4. Place the salmon skin-side down on a parchment-lined baking sheet.
5. Evenly spread the herb mixture over the top surface of the salmon fillet, covering it completely.
6. Roast the salmon in the preheated oven for 12-15 minutes, until the internal temperature reaches 125°F when measured with an instant-read thermometer at the thickest part.
7. Remove the salmon from the oven and let it rest for 5 minutes on the baking sheet to allow the juices to redistribute.
8. Gently transfer the salmon to a serving platter using a wide spatula, being careful to keep the herb crust intact.
9. Serve immediately with fresh lemon wedges on the side for squeezing over the finished dish.
Outrageously tender and flaky, this salmon boasts a beautifully caramelized herb crust that gives way to moist, perfectly cooked flesh beneath. The roasted garlic mellows into a sweet, nutty complexity that pairs wonderfully with the bright citrus notes. For an elegant presentation, serve it alongside roasted asparagus or over a bed of creamy polenta to soak up the flavorful juices.
Tuscan Salmon with Spinach and Tomatoes
Crafting this elegant yet approachable dish transforms simple ingredients into a restaurant-quality meal that celebrates the flavors of Tuscany. Combining rich salmon with vibrant vegetables creates a balanced, nutritious dinner perfect for weeknights or entertaining.
Ingredients
– 4 (6-ounce) skin-on salmon fillets, patted dry
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 3 garlic cloves, thinly sliced
– 1 pint cherry tomatoes, halved
– 5 ounces fresh baby spinach
– ¼ cup dry white wine
– 2 tablespoons unsalted butter
– 1 tablespoon fresh lemon juice
– 2 tablespoons chopped fresh basil
Instructions
1. Season both sides of the salmon fillets evenly with kosher salt and freshly cracked black pepper.
2. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking, approximately 375°F.
3. Place salmon fillets skin-side down in the hot oil and cook undisturbed for 5-6 minutes until the skin is crisp and golden brown. (Tip: Press gently on the fillets with a spatula for the first minute to ensure even contact with the pan.)
4. Flip the salmon carefully using a fish spatula and cook for another 2-3 minutes until the internal temperature reaches 125°F for medium-rare.
5. Transfer the salmon to a clean plate and tent loosely with aluminum foil to rest.
6. Reduce the heat to medium and add the remaining 1 tablespoon of extra-virgin olive oil to the same skillet.
7. Add the thinly sliced garlic cloves and sauté for 30 seconds until fragrant but not browned.
8. Add the halved cherry tomatoes and cook for 3-4 minutes until they begin to blister and release their juices.
9. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
10. Add the fresh baby spinach in batches, wilting each addition before adding more, about 2-3 minutes total.
11. Stir in the unsalted butter until melted and emulsified into the sauce.
12. Remove from heat and stir in the fresh lemon juice and chopped fresh basil.
13. Return the rested salmon fillets to the skillet, spooning the tomato-spinach mixture over the top.
Unbelievably tender salmon flakes apart at the touch, while the blistered tomatoes burst with sweet acidity against the earthy spinach. Serve immediately over creamy polenta or crusty artisan bread to soak up the luxurious pan sauce, garnished with additional fresh basil for a bright finish.
Lemon Garlic Orzo with Salmon
Crafting this elegant yet approachable dish begins with perfectly cooked orzo and tender salmon fillets. Combining bright citrus notes with aromatic garlic creates a balanced flavor profile that’s both sophisticated and comforting for any home cook.
Ingredients
– 1 lb skin-on salmon fillets, patted dry
– 1 cup uncooked orzo pasta
– 3 tablespoons extra virgin olive oil, divided
– 4 cloves garlic, finely minced
– 1 lemon, zested and juiced
– 2 tablespoons unsalted butter
– ¼ cup dry white wine
– 2 cups low-sodium chicken broth
– 2 tablespoons fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Season salmon fillets generously with kosher salt and black pepper on both sides.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place salmon skin-side up and sear for 3 minutes until golden brown crust forms.
5. Flip salmon and transfer skillet to preheated oven; bake for 8-10 minutes until internal temperature reaches 125°F.
6. Meanwhile, bring chicken broth to a simmer in a medium saucepan.
7. Heat remaining 2 tablespoons olive oil in a separate large skillet over medium heat.
8. Add orzo and toast for 2 minutes, stirring constantly until lightly golden.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. Deglaze with white wine, scraping browned bits from pan bottom.
11. Add simmering chicken broth gradually while stirring continuously.
12. Cook orzo for 10-12 minutes, stirring occasionally, until liquid is absorbed and pasta is al dente.
13. Remove from heat and stir in butter until fully emulsified.
14. Incorporate lemon zest, lemon juice, and chopped parsley.
15. Flake cooked salmon into large chunks, discarding skin.
16. Gently fold salmon pieces into orzo mixture.
17. Season with additional salt and pepper if needed.
The creamy orzo provides a luxurious base that contrasts beautifully with the flaky salmon texture. Bright lemon notes cut through the richness while the garlic-infused aroma makes this dish particularly inviting when served immediately in warm bowls, perhaps garnished with additional fresh herbs for visual appeal.
Italian Stuffed Salmon with Ricotta and Spinach
Ready to elevate your seafood game with a restaurant-quality dish that’s surprisingly simple to master? This Italian-inspired stuffed salmon combines creamy ricotta, vibrant spinach, and aromatic herbs for a showstopping meal that’s perfect for both weeknights and entertaining. Let’s walk through each step together to ensure flawless results.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 1 cup whole-milk ricotta cheese
– 2 cups fresh spinach leaves, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon lemon zest
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1/4 teaspoon red pepper flakes
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons clarified butter
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels to ensure a crisp sear.
3. In a medium bowl, combine the ricotta cheese, chopped spinach, minced garlic, lemon juice, lemon zest, Parmigiano-Reggiano, red pepper flakes, kosher salt, and black pepper.
4. Using a sharp knife, make a horizontal pocket in the thickest part of each salmon fillet, being careful not to cut through the bottom or sides.
5. Gently stuff each pocket with 1/4 of the ricotta-spinach mixture, pressing lightly to secure.
6. Heat the clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
7. Place the stuffed salmon fillets skin-side down in the skillet and sear for 3 minutes until the skin is golden and crisp.
8. Flip the fillets carefully using a fish spatula and sear the stuffed side for 1 minute.
9. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the salmon reaches an internal temperature of 125°F for medium-rare.
10. Remove from the oven and let rest for 3 minutes before serving.
Just out of the oven, the salmon boasts a buttery, flaky texture that contrasts beautifully with the creamy, herbaceous filling. The subtle heat from the red pepper flakes and brightness from the lemon zest make each bite complex yet balanced. For an elegant presentation, serve atop a bed of sautéed seasonal vegetables or with a simple arugula salad dressed in lemon vinaigrette.
Salmon Florentine with Creamy Parmesan Sauce
Perfectly balancing elegance and approachability, this salmon Florentine showcases how simple techniques yield restaurant-quality results at home. Prepare to master pan-searing and sauce-making fundamentals that will elevate your weeknight dinners.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 2 tablespoons clarified butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 10 ounces fresh spinach leaves
– 3 garlic cloves, minced
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons unsalted butter
Instructions
1. Pat salmon fillets completely dry with paper towels and season both sides with kosher salt and black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking (approximately 375°F).
3. Place salmon skin-side up in the skillet and sear undisturbed for 4 minutes until a golden-brown crust forms.
4. Flip salmon using a fish spatula and cook skin-side down for 3 minutes until internal temperature reaches 125°F.
5. Transfer salmon to a warm plate, leaving rendered fat in the skillet.
6. Add spinach and garlic to the skillet, sautéing for 2 minutes until spinach wilts and garlic becomes fragrant.
7. Pour heavy cream into the skillet and bring to a gentle simmer over medium heat.
8. Whisk in Parmigiano-Reggiano gradually until fully incorporated and sauce thickens slightly.
9. Stir in nutmeg and adjust seasoning with additional salt if needed.
10. Remove skillet from heat and swirl in unsalted butter until melted and emulsified into the sauce.
11. Return salmon to the skillet, spooning sauce over fillets to warm through for 1 minute.
Melt-in-your-mouth salmon flakes against the creamy Parmesan sauce, while wilted spinach provides earthy balance. Serve over lemon-zested orzo or with crusty bread to soak up every drop of the luxurious sauce.
Mediterranean Baked Salmon with Olives
Venturing into Mediterranean cuisine brings vibrant flavors to your table with this elegant baked salmon. This recipe combines rich olive notes with fresh herbs for a dish that feels both sophisticated and approachable. Let’s walk through each step methodically to ensure perfect results every time.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon finely minced garlic
– ½ cup pitted Kalamata olives, roughly chopped
– 2 tablespoons capers, drained
– 1 teaspoon dried oregano
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon sea salt flakes
– 2 tablespoons chopped fresh parsley
– Lemon wedges for serving
Instructions
1. Preheat your oven to 400°F (204°C) and position the rack in the center of the oven.
2. Pat the salmon fillets completely dry using paper towels to ensure proper browning.
3. Whisk together the extra-virgin olive oil, freshly squeezed lemon juice, and finely minced garlic in a small bowl until emulsified.
4. Arrange the salmon fillets skin-side down in a single layer in a ceramic baking dish.
5. Evenly brush the olive oil mixture over the top of each salmon fillet, coating all surfaces.
6. Sprinkle the dried oregano, freshly cracked black pepper, and sea salt flakes evenly over the fillets.
7. Distribute the roughly chopped Kalamata olives and drained capers around and atop the salmon fillets.
8. Transfer the baking dish to the preheated oven and bake for 12-15 minutes, until the salmon flakes easily with a fork but remains moist.
9. Remove the baking dish from the oven and let the salmon rest for 3 minutes to allow juices to redistribute.
10. Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.
The salmon emerges flaky yet firm, with the briny olives and capers providing a perfect counterpoint to the rich fish. For a complete Mediterranean experience, serve alongside couscous studded with toasted pine nuts and a simple arugula salad dressed with lemon vinaigrette.
Tomato Basil Salmon Skillet
Here’s a simple yet elegant one-pan dish that brings together the bright flavors of summer with the richness of salmon. Using just a skillet, you’ll create a restaurant-quality meal in under 30 minutes.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 2 tablespoons extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 3 garlic cloves, minced
– 1 pint cherry tomatoes, halved
– ¼ cup dry white wine
– 2 tablespoons unsalted butter
– ¼ cup fresh basil leaves, chiffonade
– 1 tablespoon freshly squeezed lemon juice
Instructions
1. Pat salmon fillets dry with paper towels and season both sides with kosher salt and freshly cracked black pepper.
2. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place salmon fillets skin-side down in the hot skillet and cook undisturbed for 5 minutes to develop a crisp crust.
4. Flip salmon carefully using a fish spatula and cook for another 3 minutes until internal temperature reaches 125°F.
5. Transfer salmon to a plate and reduce heat to medium.
6. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
7. Add halved cherry tomatoes and cook for 3 minutes until they begin to blister and release their juices.
8. Pour in dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
9. Simmer the sauce for 2 minutes until the wine reduces by half.
10. Whisk in unsalted butter until emulsified into a glossy sauce.
11. Return salmon to the skillet and spoon the tomato sauce over the fillets.
12. Remove from heat and stir in chiffonade basil and freshly squeezed lemon juice.
13. Let rest for 2 minutes to allow flavors to meld. Using a digital thermometer ensures perfect doneness without overcooking. Deglazing with wine lifts flavorful fond from the pan for a richer sauce. Adding basil and lemon off heat preserves their bright, fresh flavors. Unbelievably moist salmon contrasts with the burst cherry tomatoes, while the white wine reduction creates a velvety sauce that clings to every bite. Serve over creamy polenta or with crusty bread to soak up the vibrant pan juices.
Pesto and Mozzarella Stuffed Salmon
Keeping weeknight dinners exciting doesn’t require complicated techniques—this elegant yet approachable stuffed salmon proves just that. By combining vibrant pesto with creamy mozzarella, we’ll create a restaurant-quality dish that comes together in under 30 minutes, perfect for both busy evenings and impressive entertaining.
Ingredients
– 4 (6-ounce) skin-on salmon fillets, patted dry
– ½ cup high-quality basil pesto
– 4 ounces fresh mozzarella pearls, drained
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, cut into wedges
Instructions
1. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
2. Using a sharp paring knife, carefully cut a deep pocket horizontally into the thickest part of each salmon fillet, stopping about ½ inch from the edges.
3. Season the interior of each pocket with ¼ teaspoon of fine sea salt and a pinch of freshly cracked black pepper.
4. Spoon 2 tablespoons of basil pesto into each salmon pocket, spreading it evenly with the back of the spoon.
5. Insert 1 ounce of fresh mozzarella pearls into each pocket, distributing them evenly throughout the pesto.
6. Drizzle 2 tablespoons of extra-virgin olive oil over the top of the stuffed salmon fillets.
7. Season the exterior of the fillets with the remaining ½ teaspoon of fine sea salt and ¼ teaspoon of freshly cracked black pepper.
8. Transfer the salmon to the prepared baking sheet, arranging them skin-side down with at least 1 inch between each fillet.
9. Roast in the preheated oven for 12-15 minutes, until the internal temperature reaches 145°F (63°C) and the mozzarella begins to bubble.
10. Remove from oven and let rest for 3 minutes before serving to allow juices to redistribute.
11. Squeeze fresh lemon wedges over the salmon just before serving.
Remarkably moist and flaky, the salmon contrasts beautifully with the gooey, herbaceous filling that oozes with each forkful. For a stunning presentation, serve atop a bed of lemon-infused quinoa or alongside roasted asparagus spears—the bright acidity cuts through the richness perfectly while adding vibrant color to your plate.
Salmon al Limone with Artichokes
Gently seared salmon fillets bathed in a bright lemon butter sauce with tender artichoke hearts create an elegant yet approachable weeknight dinner. This recipe balances rich, buttery flavors with the fresh acidity of citrus for a restaurant-quality meal at home.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 1 (14-ounce) can artichoke hearts, drained and quartered
– 3 tablespoons clarified butter, divided
– 2 cloves garlic, minced
– ½ cup dry white wine
– ¼ cup freshly squeezed lemon juice
– 2 tablespoons heavy cream
– 2 tablespoons fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Pat salmon fillets dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
2. Heat 2 tablespoons clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
3. Place salmon fillets skin-side up in the skillet and sear undisturbed for 4-5 minutes until a golden-brown crust forms.
4. Flip salmon carefully using a fish spatula and cook for 2-3 minutes until medium-rare (internal temperature of 125°F).
5. Transfer salmon to a plate and tent loosely with aluminum foil to rest.
6. Reduce heat to medium and add remaining 1 tablespoon clarified butter to the same skillet.
7. Sauté minced garlic for 30 seconds until fragrant but not browned.
8. Add quartered artichoke hearts and cook for 2 minutes until lightly golden.
9. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom.
10. Simmer wine for 2 minutes until reduced by half.
11. Stir in freshly squeezed lemon juice and heavy cream, bringing to a gentle simmer.
12. Cook sauce for 1-2 minutes until slightly thickened.
13. Return salmon fillets to the skillet, spooning sauce over them to warm through.
14. Remove from heat and stir in finely chopped fresh parsley.
15. Adjust seasoning with additional kosher salt if needed.
Yield a beautifully plated dish by serving the salmon over creamy polenta or roasted potatoes to soak up the luxurious sauce. The flaky, moist fish contrasts wonderfully with the tender artichokes, while the lemon butter sauce provides a perfect balance of richness and acidity that lingers pleasantly on the palate.
Prosciutto Wrapped Salmon with Sage
Zesty yet elegant, this prosciutto-wrapped salmon with sage transforms simple ingredients into a restaurant-quality dish perfect for weeknights or entertaining. With just a few key components, you’ll create a beautifully balanced meal where the salty prosciutto complements the rich salmon and aromatic sage.
Ingredients
– 4 (6-ounce) skinless salmon fillets
– 8 thin slices of prosciutto di Parma
– 16 fresh sage leaves
– 2 tablespoons clarified butter
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the salmon fillets completely dry with paper towels to ensure proper browning.
3. Season both sides of each salmon fillet with fine sea salt and freshly ground black pepper.
4. Place 4 fresh sage leaves on the top surface of each salmon fillet, pressing gently to adhere.
5. Wrap each sage-topped salmon fillet with 2 slices of prosciutto di Parma, overlapping slightly to fully encase the fish.
6. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
7. Carefully place the prosciutto-wrapped salmon bundles in the hot skillet, sage-side up.
8. Sear for 2 minutes without moving to develop a golden-brown crust on the bottom.
9. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the salmon reaches an internal temperature of 125°F for medium-rare.
10. Remove from oven and let rest for 3 minutes before serving to allow juices to redistribute. Using clarified butter prevents burning at high temperatures due to its higher smoke point. Ensure your prosciutto slices are thin enough to wrap easily without tearing. Always rest cooked salmon before slicing to maintain moisture and texture. Unwrapping these bundles reveals perfectly cooked salmon that flakes beautifully, with the crispy prosciutto adding texture contrast against the tender fish. The sage infuses the entire dish with earthy warmth, making it excellent served over creamy polenta or alongside roasted seasonal vegetables.
Cherry Tomato and Basil Roasted Salmon
Just imagine the vibrant colors and aromas that will fill your kitchen with this elegant yet approachable salmon dish. Perfectly roasted salmon fillets become the canvas for sweet cherry tomatoes and fragrant basil, creating a restaurant-quality meal with minimal effort. This recipe guides you through each precise step for flawless results every time.
Ingredients
– 4 (6-ounce) skin-on salmon fillets, patted dry
– 2 cups cherry tomatoes, halved
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly chopped basil
– 2 cloves garlic, minced
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, thinly sliced
Instructions
1. Preheat your oven to 400°F and position the rack in the center.
2. In a medium bowl, combine the cherry tomatoes, olive oil, chopped basil, minced garlic, kosher salt, and black pepper, tossing gently to coat evenly.
3. Arrange the salmon fillets skin-side down on a parchment-lined baking sheet, ensuring they are not touching.
4. Spoon the tomato mixture evenly over and around the salmon fillets, distributing the liquid throughout.
5. Place the lemon slices directly on top of the salmon fillets for both flavor and presentation.
6. Roast in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
7. Remove from the oven and let rest for 3 minutes before serving to allow juices to redistribute.
Perfectly cooked salmon should be moist and flaky, with the tomatoes bursting to create a light sauce. The bright acidity from the lemon balances the richness of the fish, making it ideal served over creamy polenta or alongside roasted vegetables for a complete meal.
Salmon and Polenta with Asiago Cheese
Even the most novice cook can master this elegant yet approachable dish that combines flaky salmon with creamy polenta. Each component comes together methodically for a restaurant-quality meal at home. Let’s walk through the process step by step to ensure perfect results.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 1 cup stone-ground polenta
– 4 cups whole milk, warmed to 180°F
– 1 cup freshly grated Asiago cheese
– 2 tablespoons clarified butter
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons minced fresh chives
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Season both sides of the salmon fillets with kosher salt and freshly cracked black pepper.
3. Heat clarified butter in an oven-safe skillet over medium-high heat until shimmering.
4. Place salmon fillets skin-side down in the skillet and sear for 3 minutes without moving.
5. Transfer the skillet to the preheated oven and bake for 6-8 minutes until the internal temperature reaches 125°F.
6. Meanwhile, in a heavy-bottomed saucepan, bring warmed whole milk to a gentle simmer over medium heat.
7. Gradually whisk in stone-ground polenta in a steady stream to prevent clumping.
8. Reduce heat to low and cook polenta for 25 minutes, stirring constantly with a wooden spoon until thickened.
9. Remove polenta from heat and fold in freshly grated Asiago cheese until fully incorporated.
10. Drizzle extra-virgin olive oil over the finished polenta and garnish with minced fresh chives.
11. Carefully remove salmon from oven using oven mitts and let rest for 2 minutes before serving.
Creamy polenta provides the perfect velvety base for the flaky, rich salmon, while the Asiago adds a nutty complexity that elevates the entire dish. For an impressive presentation, serve individual portions in shallow bowls with the polenta smoothed into a circle and the salmon placed artfully on top, garnished with additional chives and a twist of black pepper.
Olive Tapenade Salmon
Unquestionably, olive tapenade salmon combines Mediterranean flavors with heart-healthy fish in a dish that’s both elegant and approachable for weeknight dinners. Using this methodical approach ensures perfectly cooked salmon every time.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 1/2 cup pitted Kalamata olives, finely chopped
– 2 tablespoons capers, rinsed and drained
– 3 cloves garlic, minced
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon fresh thyme leaves
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the salmon fillets completely dry with paper towels to ensure proper searing.
3. Combine the chopped Kalamata olives, capers, minced garlic, olive oil, lemon juice, thyme leaves, black pepper, and kosher salt in a small bowl.
4. Spread the olive tapenade mixture evenly over the flesh side of each salmon fillet, pressing gently to adhere.
5. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Place the salmon fillets skin-side down in the hot skillet and cook undisturbed for 3 minutes to crisp the skin.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the salmon reaches an internal temperature of 125°F for medium-rare.
8. Remove the skillet from the oven using oven mitts and let the salmon rest for 3 minutes before serving.
Masterfully prepared olive tapenade salmon features flaky, moist flesh with a crisp skin contrasting the briny, savory tapenade crust. The garlic and lemon brighten the rich olive flavor while the thyme adds earthy notes. Serve alongside roasted fingerling potatoes or over a bed of arugula with shaved Parmesan for a complete meal.
Cacciatore Salmon with Bell Peppers
For a sophisticated twist on classic Italian flavors, this cacciatore salmon transforms simple ingredients into an elegant weeknight dinner that comes together in under 30 minutes. Following these precise steps will ensure perfectly cooked fish with vibrant, caramelized peppers every time.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, julienned
– 3 mixed bell peppers (red, yellow, orange), julienned
– 4 garlic cloves, minced
– 1 cup dry white wine
– 1 (14.5-ounce) can crushed San Marzano tomatoes
– 1 tablespoon fresh oregano leaves
– 1 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. Pat salmon fillets dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
2. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking, approximately 2 minutes.
3. Place salmon fillets skin-side down in the hot oil and sear undisturbed for 4-5 minutes until skin is crisp and golden brown. (Tip: Resist moving the fish to develop a proper crust.)
4. Carefully flip salmon using a fish spatula and cook for 2 minutes on the flesh side until lightly browned.
5. Transfer salmon to a plate and reduce heat to medium.
6. Add julienned yellow onion to the same skillet and sauté for 3 minutes until translucent.
7. Add julienned mixed bell peppers and cook for 5 minutes, stirring occasionally, until slightly softened.
8. Stir in minced garlic and cook for 30 seconds until fragrant.
9. Pour in dry white wine, scraping up any browned bits from the bottom of the skillet, and simmer for 2 minutes until reduced by half.
10. Add crushed San Marzano tomatoes, fresh oregano leaves, and crushed red pepper flakes, then season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
11. Simmer the sauce for 5 minutes until slightly thickened.
12. Nestle the seared salmon fillets into the sauce, spooning some over the top.
13. Cover the skillet and cook for 3-4 minutes until salmon reaches an internal temperature of 125°F for medium-rare. (Tip: Use an instant-read thermometer for perfect doneness.)
14. Remove from heat and let rest for 2 minutes before serving. (Tip: The residual heat will carry the salmon to 135°F for medium.)
Delicate flakes of salmon contrast beautifully with the robust, slightly sweet pepper-tomato sauce, creating layers of texture and flavor. Serve this vibrant dish over creamy polenta or alongside crusty artisanal bread to soak up every bit of the rich sauce, making it a complete meal that feels both rustic and refined.
Conclusion
Embark on a culinary journey with these 34 Italian salmon recipes that bring gourmet flair to your kitchen! We hope you’ve found inspiration to try something new. Share your favorite dish in the comments, and don’t forget to pin this roundup on Pinterest to save for your next delicious meal. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
