18 Flavorful Keta Salmon Recipes for Every Occasion

Whether you’re planning a cozy dinner for two or a festive gathering with friends, keta salmon is your go-to ingredient for dishes that dazzle. From quick weeknight meals to seasonal showstoppers, our roundup of 18 flavorful recipes promises to inspire your next culinary adventure. Dive in and discover how versatile and delicious keta salmon can be—your taste buds will thank you!

Grilled Keta Salmon with Lemon Herb Butter

Salmon lovers, rejoice! This grilled keta salmon with lemon herb butter is a game-changer for your summer cookouts.

Ingredients

• 1 lb keta salmon fillet, skin-on
• 2 tbsp unsalted butter, clarified
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest, finely grated
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat (400°F). Ensure grates are clean and lightly oiled to prevent sticking.
2. Pat the salmon fillet dry with paper towels. This ensures a better sear and prevents steaming.
3. Season the salmon evenly on both sides with sea salt and freshly ground black pepper.
4. Place the salmon skin-side down on the grill. Close the lid and cook for 4-5 minutes. Tip: Resist the urge to move the salmon; this helps achieve a perfect sear.
5. While the salmon cooks, melt clarified butter in a small saucepan over low heat. Stir in lemon juice, lemon zest, dill, and parsley. Remove from heat.
6. Carefully flip the salmon using a spatula. Grill for another 3-4 minutes, or until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
7. Transfer the salmon to a plate. Drizzle with the lemon herb butter immediately. Tip: The residual heat will help the flavors meld.

The salmon boasts a crispy skin and tender, flaky interior. The lemon herb butter adds a bright, aromatic finish. Serve atop a bed of quinoa or with grilled asparagus for a complete meal.

Pan-Seared Keta Salmon with Garlic and Dill

This dish brings the rich, earthy flavors of keta salmon to your table with minimal fuss. Tender fillets are seared to perfection, then finished with a fragrant garlic and dill topping.

Ingredients

• 2 keta salmon fillets, skin-on, 6 oz each
• 2 tbsp clarified butter
• 2 garlic cloves, minced
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Pat the salmon fillets dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets with sea salt and black pepper.
3. Heat a skillet over medium-high heat and add olive oil and clarified butter.
4. Once the butter is foaming, place the salmon fillets skin-side down in the skillet.
5. Cook for 4 minutes without moving to achieve a golden crust.
6. Flip the fillets and cook for an additional 3 minutes for medium doneness.
7. Reduce heat to low, add minced garlic around the fillets, and sauté for 30 seconds until fragrant.
8. Sprinkle fresh dill over the fillets and remove from heat.
9. Let the salmon rest for 2 minutes before serving to allow juices to redistribute.

Juicy and flaky, the salmon pairs beautifully with the sharpness of garlic and the freshness of dill. Serve atop a bed of quinoa or with roasted asparagus for a complete meal.

Baked Keta Salmon with Honey Mustard Glaze

Zesty and satisfying, this dish combines the rich flavors of keta salmon with a sweet and tangy honey mustard glaze. Perfect for a quick weeknight dinner or a fancy weekend feast.

Ingredients

• 1.5 lbs keta salmon fillet, skin-on
• 1/4 cup Dijon mustard
• 2 tbsp raw honey
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh dill, finely chopped

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Pat the keta salmon fillet dry with paper towels. Place it skin-side down on the prepared baking sheet.
3. In a small bowl, whisk together Dijon mustard, raw honey, and extra virgin olive oil until smooth.
4. Brush the honey mustard glaze evenly over the top of the salmon fillet.
5. Sprinkle smoked paprika, sea salt, and freshly ground black pepper over the glazed salmon.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
7. Remove from oven and let rest for 2 minutes. Garnish with fresh dill before serving.

Glazed to perfection, the salmon boasts a crispy top layer with a moist, flaky interior. Serve it alongside roasted asparagus or a quinoa salad for a balanced meal.

Keta Salmon Tacos with Mango Salsa

Vibrant and flavorful, these Keta Salmon Tacos with Mango Salsa are a perfect blend of sweet and savory. Ideal for a quick dinner or a festive gathering, they’re sure to impress.

Ingredients

• 1 lb Keta salmon fillet, skin removed
• 1 cup ripe mango, finely diced
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1 tsp sea salt
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 8 small corn tortillas
• 2 tbsp extra virgin olive oil
• 1 avocado, sliced

Instructions

1. Preheat a skillet over medium-high heat with 1 tbsp olive oil until shimmering.
2. Season the salmon fillet with sea salt, cumin, and smoked paprika on both sides.
3. Place the salmon in the skillet, cooking for 4 minutes per side until the exterior is crispy and the interior reaches 145°F.
4. Remove the salmon from the skillet and let it rest for 3 minutes before flaking into large chunks.
5. In a medium bowl, combine the mango, red onion, cilantro, jalapeño, and lime juice to make the salsa.
6. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Assemble the tacos by placing flaked salmon on each tortilla, topping with mango salsa and avocado slices.

Juicy and tender, the salmon pairs beautifully with the sweet and spicy mango salsa. Serve with a side of charred corn or a crisp white wine for an elevated meal.

Smoked Keta Salmon Chowder

Luscious and hearty, this smoked keta salmon chowder combines rich flavors with a creamy texture for a comforting meal.

Ingredients

• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 1 lb smoked keta salmon, flaked
• 4 cups fish stock
• 2 cups heavy cream
• 1 lb Yukon Gold potatoes, diced
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt, to precise seasoning

Instructions

1. Melt clarified butter in a large pot over medium heat.
2. Add diced yellow onion, celery, and carrot. Sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add flaked smoked keta salmon and cook for 2 minutes to integrate flavors.
5. Pour in fish stock and bring to a simmer.
6. Add diced Yukon Gold potatoes, fresh thyme leaves, and smoked paprika. Simmer until potatoes are tender, about 15 minutes.
7. Reduce heat to low. Stir in heavy cream and heat through without boiling.
8. Season with salt precisely to taste.

This chowder boasts a velvety texture with a smoky depth from the keta salmon. Serve with crusty bread for dipping or garnish with fresh dill for an aromatic touch.

Keta Salmon Poke Bowl with Avocado and Sesame

Brighten your meal with this Keta Salmon Poke Bowl, a perfect blend of fresh flavors and textures. Balanced with creamy avocado and nutty sesame, it’s a quick, nutritious option for any day.

Ingredients

• 1 lb keta salmon, skinless, diced into 1/2-inch cubes
• 1 ripe avocado, sliced into 1/4-inch thick pieces
• 2 tbsp toasted sesame seeds
• 1/4 cup soy sauce, low-sodium
• 1 tbsp sesame oil
• 1 tsp ginger, freshly grated
• 1 clove garlic, minced
• 1 cup sushi rice, cooked
• 1/2 cup cucumber, julienned
• 1/4 cup green onions, thinly sliced

Instructions

1. In a medium bowl, combine soy sauce, sesame oil, ginger, and garlic. Whisk until fully blended.
2. Add diced keta salmon to the bowl. Gently toss to coat evenly. Marinate in the refrigerator for 15 minutes.
3. While the salmon marinates, prepare sushi rice according to package instructions. Let it cool to room temperature.
4. Divide the cooked sushi rice between two bowls. Arrange marinated salmon, avocado slices, and julienned cucumber on top.
5. Sprinkle toasted sesame seeds and green onions over each bowl for garnish.
6. Serve immediately, ensuring each bite includes a mix of salmon, avocado, and rice for the best flavor profile.

Perfectly tender salmon contrasts with the crisp cucumber and creamy avocado. For an extra crunch, add a sprinkle of crushed peanuts or serve with a side of pickled ginger.

Keta Salmon Cakes with Remoulade Sauce

A delightful twist on classic salmon cakes, this recipe combines the rich flavors of keta salmon with a tangy remoulade sauce for a dish that’s both elegant and easy to make. Perfect for a quick weeknight dinner or a sophisticated brunch option.

Ingredients

• 1 lb keta salmon fillet, skin removed and finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh parsley
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1/2 cup remoulade sauce

Instructions

1. In a large bowl, combine the chopped keta salmon, panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, red onion, parsley, beaten egg, sea salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat the clarified butter in a large skillet over medium heat until shimmering. Tip: Clarified butter has a higher smoke point, making it ideal for frying.
4. Add the salmon cakes to the skillet, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Tip: Resist the urge to flip too early; a crisp crust forms when left undisturbed.
5. Serve the salmon cakes warm with a generous dollop of remoulade sauce on top or on the side.

Rich in flavor and with a satisfyingly crisp exterior, these keta salmon cakes are a testament to simple ingredients done right. Try serving them atop a bed of mixed greens for a light meal or alongside roasted vegetables for something heartier.

Teriyaki Keta Salmon Skewers

Zesty and flavorful, these Teriyaki Keta Salmon Skewers are a perfect blend of sweet and savory, ideal for a quick dinner or a party appetizer.

Ingredients

• 1 lb Keta salmon fillet, skinless, cut into 1-inch cubes
• 1/2 cup teriyaki sauce, premium quality
• 2 tbsp honey, raw and unfiltered
• 1 tbsp ginger, freshly grated
• 1 garlic clove, minced
• 1 tbsp sesame oil, toasted
• 1/4 cup green onions, thinly sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. In a bowl, whisk together teriyaki sauce, honey, ginger, garlic, and sesame oil. Tip: For a smoother sauce, strain the grated ginger.
3. Thread salmon cubes onto skewers, leaving slight gaps between pieces.
4. Brush skewers generously with the teriyaki mixture. Tip: Reserve some sauce for basting during grilling.
5. Grill skewers for 3-4 minutes per side, basting with reserved sauce after flipping. Tip: Avoid overcooking to keep the salmon moist.
6. Remove from grill, sprinkle with green onions and sesame seeds.

Grilled to perfection, the salmon is tender with a caramelized glaze. Serve atop a bed of jasmine rice or with a side of grilled vegetables for a complete meal.

Keta Salmon Salad with Citrus Vinaigrette

Fresh and vibrant, this salad combines the rich flavors of keta salmon with a tangy citrus vinaigrette. Perfect for a light lunch or a sophisticated starter.

Ingredients

• 1 lb keta salmon fillet, skin-on
• 2 cups mixed greens, washed and dried
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down. Season with 1/4 tsp sea salt and 1/8 tsp black pepper.
3. Bake for 12-15 minutes, until the salmon flakes easily with a fork. Tip: Do not overcook to keep the salmon moist.
4. While the salmon bakes, whisk together olive oil, orange juice, lemon juice, Dijon mustard, honey, remaining sea salt, and black pepper in a small bowl to make the vinaigrette. Tip: Adjust sweetness with more honey if desired.
5. In a large bowl, toss mixed greens with half of the vinaigrette until evenly coated.
6. Divide the dressed greens between two plates. Top with baked salmon, avocado slices, and red onion. Drizzle with remaining vinaigrette. Tip: For added crunch, sprinkle with toasted almonds.

Outstanding in its simplicity, the salad offers a delightful contrast between the tender salmon and crisp greens. Serve it with a slice of crusty bread to soak up the extra vinaigrette.

Keta Salmon Burgers with Sriracha Mayo

Absolutely perfect for a quick yet gourmet meal, these Keta Salmon Burgers with Sriracha Mayo blend bold flavors with simple preparation.

Ingredients

• 1 lb Keta salmon fillet, skinless, finely diced
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp mayonnaise
• 1 tbsp Sriracha sauce
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 4 brioche buns, lightly toasted
• 1 cup arugula
• 1/2 avocado, sliced

Instructions

1. In a large bowl, combine diced salmon, panko, beaten egg, Dijon mustard, sea salt, and black pepper. Mix gently to avoid breaking down the salmon too much.
2. Form the mixture into 4 equal patties, about 1 inch thick. Chill in the refrigerator for 15 minutes to firm up.
3. Heat clarified butter in a non-stick skillet over medium-high heat until shimmering. Add salmon patties and cook for 4 minutes per side, or until golden brown and cooked through.
4. In a small bowl, mix mayonnaise and Sriracha sauce to create the Sriracha mayo.
5. Spread Sriracha mayo on the bottom half of each toasted brioche bun. Top with a salmon patty, a handful of arugula, and avocado slices. Cover with the top half of the bun.

Great for a summer BBQ or a quick weeknight dinner, these burgers offer a crispy exterior with a moist, flavorful interior. Serve with a side of sweet potato fries for a complete meal.

Keta Salmon en Papillote with Vegetables

Heralding the simplicity of French cuisine, this Keta Salmon en Papillote with Vegetables is a testament to flavor and ease. Perfect for a quick, healthy dinner that impresses.

Ingredients

• 1 lb Keta salmon fillet, skin-on
• 1 cup julienned carrots
• 1 cup thinly sliced fennel bulb
• 1/2 cup leeks, white part only, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 sprigs fresh thyme
• Parchment paper, for wrapping

Instructions

1. Preheat oven to 375°F.
2. Cut a large piece of parchment paper, fold in half, and cut a heart shape; unfold.
3. Place salmon fillet on one side of the parchment heart.
4. Arrange carrots, fennel, and leeks around and on top of the salmon.
5. Drizzle olive oil and lemon juice over the salmon and vegetables.
6. Season with sea salt and black pepper; top with thyme sprigs.
7. Fold the other half of the parchment over the salmon; starting at the top, crimp edges tightly to seal.
8. Place on a baking sheet; bake for 15 minutes, or until parchment puffs.
9. Remove from oven; let rest for 2 minutes before carefully opening.

This dish delivers a moist, flaky salmon with crisp-tender vegetables, infused with aromatic thyme. Try serving it directly in the parchment for a dramatic tableside presentation.

Keta Salmon Sushi Rolls

Perfect for a light yet satisfying meal, these Keta Salmon Sushi Rolls combine freshness with a hint of umami, wrapped in a delicate seaweed embrace.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 4 sheets nori seaweed
• 8 oz Keta salmon, skinless and sliced into thin strips
• 1/2 avocado, thinly sliced
• 1/4 English cucumber, julienned
• 1 tbsp wasabi paste
• 2 tbsp soy sauce
• 1 tsp toasted sesame seeds

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the ‘sushi’ setting for 20 minutes, then let it rest for 10 minutes.
2. In a small saucepan, warm rice vinegar, sugar, and salt over low heat until dissolved. Fold into the cooked rice with a cutting motion to avoid mashing the grains.
3. Lay a bamboo sushi mat flat. Place a nori sheet on top, shiny side down.
4. With wet hands, spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top.
5. Arrange salmon strips, avocado slices, and cucumber julienne horizontally across the rice’s center.
6. Roll the sushi tightly using the mat, applying even pressure. Seal the edge with a dab of water.
7. Repeat with remaining ingredients. Slice each roll into 8 pieces with a sharp, wet knife.
8. Serve with wasabi paste, soy sauce, and a sprinkle of sesame seeds.

The rolls offer a crisp texture from the cucumber, creamy richness from the avocado, and a clean, oceanic flavor from the Keta salmon. For a dramatic presentation, arrange on a slate board with pickled ginger and extra wasabi on the side.

Keta Salmon Stir-Fry with Ginger Soy Sauce

Zesty and vibrant, this Keta Salmon Stir-Fry with Ginger Soy Sauce brings a quick, flavorful meal to your table in minutes.

Ingredients

• 1 lb Keta salmon fillet, skinless, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes
• 1 cup broccoli florets
• 1/2 red bell pepper, thinly sliced
• 2 green onions, sliced diagonally
• 1 tbsp sesame seeds, toasted

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add salmon cubes to the skillet, searing for 2 minutes per side until golden but not fully cooked. Remove and set aside.
3. In the same skillet, add ginger and garlic, sautéing for 30 seconds until fragrant.
4. Whisk together soy sauce, honey, rice vinegar, and red pepper flakes in a small bowl. Pour into the skillet, bringing to a simmer.
5. Add broccoli and red bell pepper to the skillet, stir-frying for 3 minutes until vegetables are crisp-tender.
6. Return salmon to the skillet, tossing gently to coat with sauce and heat through, about 1 minute.
7. Sprinkle with green onions and sesame seeds before serving.

Keta salmon’s firm texture holds up beautifully in this stir-fry, absorbing the ginger soy sauce for a perfect balance of sweet and spicy. Serve over steamed jasmine rice or alongside a crisp Asian slaw for a complete meal.

Keta Salmon Pasta with Creamy Alfredo

Fancy a dish that combines the richness of the sea with the comfort of pasta? This Keta Salmon Pasta with Creamy Alfredo is a luxurious yet straightforward recipe that delivers on flavor and texture.

Ingredients

• 8 oz Keta salmon fillet, skin-on
• 8 oz fettuccine pasta
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat oven to 375°F. Season salmon with sea salt and black pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon skin-side down for 3 minutes until crispy.
3. Flip salmon; transfer skillet to oven. Bake for 8 minutes until salmon reaches 145°F internally.
4. Meanwhile, cook fettuccine in boiling salted water for 10 minutes until al dente. Drain, reserving 1/4 cup pasta water.
5. In a saucepan, melt butter over medium heat. Add garlic; sauté for 1 minute until fragrant.
6. Pour in heavy cream; simmer for 3 minutes, stirring constantly.
7. Whisk in Parmigiano-Reggiano until sauce is smooth. Adjust thickness with reserved pasta water if needed.
8. Flake cooked salmon into large chunks, discarding skin.
9. Toss pasta with Alfredo sauce. Gently fold in salmon pieces.
10. Garnish with fresh parsley before serving.

Generously portion this pasta into warm bowls for immediate enjoyment. The creamy Alfredo clings to each strand, while the Keta salmon adds a buttery, flaky contrast. For an extra touch, serve with a sprinkle of red pepper flakes or a side of roasted asparagus.

Keta Salmon Quiche with Spinach and Feta

Savory and satisfying, this quiche combines the rich flavors of keta salmon with the freshness of spinach and the tang of feta cheese, all encased in a flaky crust.

Ingredients

• 1 9-inch pie crust, chilled
• 4 oz keta salmon, skinless, diced
• 1 cup fresh spinach, tightly packed
• 1/2 cup feta cheese, crumbled
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp clarified butter

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, melt clarified butter. Add diced keta salmon, cook for 3 minutes until slightly opaque. Tip: Avoid overcooking to keep salmon tender.
3. Add fresh spinach to the skillet, wilt for 1 minute. Remove from heat, let cool slightly.
4. In a bowl, whisk together lightly beaten eggs, heavy cream, sea salt, and black pepper.
5. Layer the cooled salmon and spinach mixture evenly over the chilled pie crust. Sprinkle crumbled feta cheese on top.
6. Pour the egg mixture over the fillings, ensuring even distribution.
7. Bake for 35-40 minutes, until the center is set and the top is golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
8. Let quiche rest for 10 minutes before slicing. Tip: Resting allows the quiche to set properly for clean cuts.

Buttery and flaky, the crust contrasts beautifully with the creamy filling. Serve warm with a side of arugula salad for a balanced meal.

Keta Salmon Curry with Coconut Milk

Keta salmon curry with coconut milk is a rich, flavorful dish that combines the boldness of curry with the creaminess of coconut milk. Perfect for a weeknight dinner that feels gourmet.

Ingredients

• 1 lb Keta salmon fillets, skin-on, cut into 1-inch cubes
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1 tsp salt

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle curry powder over the onion mixture, stir to coat, and cook for 30 seconds to bloom the spices.
5. Pour in coconut milk and chicken stock, bring to a simmer.
6. Add salmon cubes to the skillet, ensuring they are submerged in the liquid.
7. Simmer gently for 8-10 minutes, until salmon is just cooked through.
8. Remove from heat, stir in fish sauce and lime juice.
9. Garnish with chopped cilantro before serving.

Mustard greens or steamed jasmine rice make excellent accompaniments to this curry. The salmon should be tender, flaking easily with a fork, while the sauce is velvety with a perfect balance of spicy and sweet.

Keta Salmon Sliders with Pickled Onions

Now is the perfect time to elevate your appetizer game with these Keta Salmon Sliders, topped with tangy pickled onions for a burst of flavor.

Ingredients

• 1 lb Keta salmon fillet, skin removed
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup thinly sliced red onion
• 1/2 cup apple cider vinegar
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 8 slider buns, lightly toasted
• 1 tbsp clarified butter
• 1/2 cup arugula

Instructions

1. Preheat a skillet over medium heat and add clarified butter.
2. Season the Keta salmon fillet with smoked paprika, sea salt, and black pepper.
3. Place the salmon in the skillet, cooking for 4 minutes per side until the internal temperature reaches 145°F.
4. While the salmon cooks, combine red onion, apple cider vinegar, sugar, and kosher salt in a bowl. Let sit for 10 minutes to pickle.
5. Flake the cooked salmon into large chunks, then mix with mayonnaise and Dijon mustard.
6. Spread the salmon mixture onto the bottom halves of the toasted slider buns.
7. Top each with pickled onions and a handful of arugula before covering with the top bun.

Here, the sliders offer a delightful contrast between the creamy salmon mixture and the crisp, acidic pickled onions. Serve them on a wooden board for a rustic presentation that’s as Instagram-worthy as it is delicious.

Keta Salmon Risotto with Lemon and Peas

Vibrant and comforting, this Keta Salmon Risotto combines the richness of salmon with the freshness of lemon and peas for a balanced dish.

Ingredients

• 1 cup Arborio rice
• 4 cups fish stock, kept warm
• 1/2 cup dry white wine
• 1/2 lb Keta salmon fillet, skin removed, cut into 1-inch pieces
• 1/2 cup fresh peas
• 1/4 cup unsalted butter
• 1 small shallot, finely minced
• 1 clove garlic, finely minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• Salt, to precise measurement (1/2 tsp)
• Freshly ground black pepper, to precise measurement (1/4 tsp)

Instructions

1. Heat olive oil in a large pan over medium heat. Add shallot and garlic, sauté until translucent, about 2 minutes.
2. Add Arborio rice, stir to coat with oil, toast for 1 minute until edges become slightly translucent.
3. Pour in white wine, stir continuously until fully absorbed.
4. Begin adding warm fish stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
5. After 15 minutes, stir in peas and Keta salmon pieces. Cook for 5 minutes, ensuring salmon is just cooked through.
6. Remove from heat. Stir in butter, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper.
7. Let risotto rest for 2 minutes before serving to allow flavors to meld.

Fluffy and creamy, the risotto pairs the tender salmon with bright lemon and sweet peas. Serve with a drizzle of olive oil and extra Parmesan for added depth.

Summary

Deliciously diverse, these 18 Keta salmon recipes promise to spice up your meals for any occasion. Whether you’re craving something quick, healthy, or indulgent, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.