Nothing beats the versatility of skinless salmon when you’re craving a healthy, flavorful meal without the fuss. Whether you’re whipping up a quick weeknight dinner, hosting a fancy gathering, or simply indulging in some comfort food, these 20 delicious recipes have you covered. From zesty marinades to creamy pastas, get ready to fall in love with salmon all over again—let’s dive in!
Garlic Butter Skinless Salmon
Kick dinner up a notch with this buttery, garlicky salmon that cooks in minutes. No skin, no fuss—just juicy, flaky perfection.
Ingredients
- Salmon fillets – 2 (6 oz each)
- Butter – 3 tbsp
- Garlic – 3 cloves, minced
- Lemon juice – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Pat salmon fillets dry with paper towels to ensure a crispy sear.
- Season both sides of the salmon evenly with salt and black pepper.
- Heat a skillet over medium-high heat (375°F) and melt 2 tbsp butter.
- Place salmon in the skillet, presentation-side down, and cook for 3 minutes without moving.
- Flip salmon and cook for another 3 minutes until the internal temperature reaches 125°F for medium-rare.
- Push salmon to one side of the skillet, reduce heat to low, and add remaining 1 tbsp butter, minced garlic, and lemon juice.
- Spoon garlic butter over the salmon continuously for 1 minute to infuse flavor.
- Remove from heat and let rest for 2 minutes before serving.
Juicy and rich, this salmon melts with garlic butter goodness. Serve over a crisp salad or with crusty bread to soak up every drop.
Honey Glazed Skinless Salmon
Let’s make salmon so sticky-sweet, you’ll lick the plate. No skin, no fuss—just juicy fillets caramelized to perfection.
Ingredients
- Salmon fillets – 4 (6 oz each)
- Honey – ¼ cup
- Soy sauce – 2 tbsp
- Garlic powder – 1 tsp
- Olive oil – 1 tbsp
- Black pepper – ½ tsp
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil.
- Pat salmon fillets with paper towels—dry surfaces crisp better.
- Whisk honey, soy sauce, garlic powder, and black pepper in a bowl.
- Heat olive oil in a skillet over medium-high. Sear salmon 2 minutes per side for a golden crust.
- Transfer salmon to the baking sheet. Brush half the glaze evenly over the fillets.
- Bake 8 minutes. Pull out and brush with remaining glaze.
- Bake another 3–4 minutes until salmon flakes easily with a fork (internal temp 145°F).
Salmon emerges glossy and fork-tender, with a salty-sweet punch. Serve it atop coconut rice or chop into grain bowls for next-day lunches.
Lemon Herb Skinless Salmon
Grab your skillet—this lemon herb salmon is about to be your new weeknight hero. Juicy, flaky, and packed with bright flavor, it’s ready in 15 minutes flat.
Ingredients
– Salmon fillets – 2 (6 oz each)
– Olive oil – 2 tbsp
– Lemon – 1, sliced
– Garlic – 2 cloves, minced
– Fresh dill – 1 tbsp, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat salmon fillets dry with paper towels—this ensures a crispy sear.
2. Heat olive oil in a nonstick skillet over medium-high heat until shimmering (about 1 minute).
3. Season salmon fillets evenly with salt and black pepper on both sides.
4. Place salmon in the skillet skin-side up (even though it’s skinless, this side has more fat for browning).
5. Cook undisturbed for 4 minutes until golden brown—don’t peek!
6. Flip salmon carefully with a spatula and reduce heat to medium.
7. Add minced garlic and lemon slices around the salmon, letting them sizzle for 30 seconds.
8. Sprinkle chopped dill over the salmon and cook for another 3 minutes until the fish flakes easily with a fork.
9. Remove from heat and let rest for 2 minutes (trust us, it’s juicier this way).
Flaky, buttery salmon meets zesty lemon and earthy dill—serve it over a crisp salad or with roasted potatoes for a meal that’s anything but basic.
Teriyaki Skinless Salmon
Toss your boring salmon routine—this teriyaki-glazed version is **sticky, sweet, and stupid-easy** in under 20 minutes.
Ingredients
– Skinless salmon fillets – 1 lb
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Rice vinegar – 1 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Cornstarch – 1 tsp
– Water – 2 tbsp
– Sesame seeds – 1 tsp
Instructions
1. **Whisk** soy sauce, honey, rice vinegar, garlic, and ginger in a bowl.
2. **Pat** salmon dry with paper towels to ensure crispiness.
3. **Heat** a nonstick skillet over medium-high, then **sear** salmon for 3 minutes per side until golden. Remove from pan.
4. **Pour** teriyaki sauce into the skillet, **scraping** up browned bits.
5. **Mix** cornstarch and water, then **stir** into sauce. Simmer 2 minutes until thickened.
6. **Return** salmon to pan, **spooning** sauce over it. Cook 1 minute to glaze.
7. **Sprinkle** with sesame seeds.
**Serve** this glossy, caramelized salmon over steamed rice—the sauce clings like a flavor bomb. Leftovers? Chop into sushi bowls tomorrow.
Spicy Cajun Skinless Salmon
Punch up your dinner game with this fiery, flaky salmon—ready in 20 minutes and packed with bold Cajun heat.
Ingredients
- Salmon fillets – 2 (6 oz each)
- Cajun seasoning – 1 tbsp
- Olive oil – 1 tbsp
- Lemon – ½, sliced
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil.
- Pat salmon fillets dry with paper towels—this ensures crispy edges.
- Rub olive oil evenly over both sides of each fillet.
- Sprinkle Cajun seasoning liberally on all sides, pressing gently to adhere.
- Place fillets on the baking sheet, skin-side down if skin is attached.
- Top each fillet with 2 lemon slices.
- Bake for 12-15 minutes, or until salmon flakes easily with a fork (145°F internal temp).
- Let rest 2 minutes before serving—juices will redistribute.
Glazed with spice and citrus, this salmon stays moist inside with a peppery crust. Serve over cheesy grits or chop into tacos with avocado crema.
Maple Dijon Skinless Salmon
A maple-Dijon glaze transforms basic salmon into a sticky-sweet, tangy masterpiece. **No fancy skills needed**—just 4 ingredients and 20 minutes.
Ingredients
– Salmon fillets – 4 (6 oz each)
– Maple syrup – ¼ cup
– Dijon mustard – 2 tbsp
– Olive oil – 1 tbsp
Instructions
1. Preheat oven to 400°F. Line a baking sheet with foil for easy cleanup.
2. Pat salmon fillets dry with paper towels—**this ensures crisp edges**.
3. Whisk maple syrup, Dijon, and olive oil in a small bowl until smooth.
4. Brush glaze thickly over salmon fillets, coating all sides. **Pro tip: Reserve 2 tbsp glaze for basting mid-bake**.
5. Bake salmon for 12 minutes. Baste with reserved glaze, then bake 3–5 more minutes until flesh flakes easily with a fork.
6. Broil on high for 1–2 minutes for caramelized edges—**watch closely to avoid burning**.
Zesty, glossy, and **perfectly balanced**, this salmon pairs with roasted Brussels sprouts or a crisp arugula salad. Leftovers? Flake into grain bowls tomorrow.
Pesto Crusted Skinless Salmon
Pesto-crusted salmon is the weeknight hero you didn’t know you needed—**fast**, **flavor-packed**, and foolproof. **Whip** it up in 20 minutes flat.
Ingredients
- Skinless salmon fillets – 4 (6 oz each)
- Basil pesto – ½ cup
- Panko breadcrumbs – ½ cup
- Parmesan cheese – ¼ cup, grated
- Lemon – 1, sliced
- Olive oil – 1 tbsp
- Salt – ½ tsp
Instructions
- **Preheat** oven to 400°F. Line a baking sheet with parchment paper.
- **Pat** salmon fillets dry with paper towels, then **season** evenly with salt.
- **Mix** pesto, panko, and Parmesan in a bowl until crumbly. (Tip: For extra crunch, toast panko in a dry pan for 2 minutes first.)
- **Press** the pesto mixture onto the top of each fillet, coating evenly.
- **Drizzle** olive oil over the crusted salmon. (Tip: This helps the topping crisp up.)
- **Bake** for 12–15 minutes until the crust is golden and salmon flakes easily with a fork. (Tip: Check at 12 minutes—overcooked salmon is dry!)
- **Serve** with lemon slices for squeezing.
**Here’s** the deal: The crust shatters with every bite, while the salmon stays **buttery-soft**. **Toss** it over a lemony arugula salad or alongside roasted potatoes for a full meal.
Skinless Salmon Tacos
Packed with flavor punch, these skinless salmon tacos are your next weeknight hero—ready in 20, no fuss, all crunch. Swap the tortilla, switch the slaw, but keep that juicy salmon center stage.
Ingredients
– Salmon fillet – 1 lb
– Lime – 1, juiced
– Olive oil – 2 tbsp
– Chili powder – 1 tsp
– Corn tortillas – 8
– Red cabbage – 1 cup, shredded
– Greek yogurt – ½ cup
– Cilantro – ¼ cup, chopped
– Salt – ½ tsp
Instructions
1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Rub salmon with 1 tbsp olive oil, chili powder, and salt. Place on the sheet.
3. Bake salmon for 12 minutes—flakes easily when done. Let rest 2 minutes.
4. Warm tortillas in a dry skillet over medium heat, 30 seconds per side. Stack in a towel to keep soft.
5. Mix Greek yogurt, lime juice, and half the cilantro in a bowl.
6. Flake salmon into chunks with a fork, discarding any stray bones.
7. Assemble tacos: layer tortillas with cabbage, salmon, yogurt sauce, and remaining cilantro.
Outrageously tender salmon meets crisp cabbage and tangy lime crema—these tacos beg for extra napkins. Serve with charred jalapeños or mango salsa for a sweet-heat twist.
Skinless Salmon with Mango Salsa
Lose the boring salmon routine—this skinless version with mango salsa is a **bright**, **bold**, and **effortless** upgrade. Ready in under 30 minutes, it’s summer on a plate.
Ingredients
– Salmon fillet – 1 lb
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Mango – 1 cup, diced
– Red onion – ¼ cup, finely chopped
– Cilantro – 2 tbsp, chopped
– Lime juice – 1 tbsp
– Jalapeño – 1 tbsp, minced
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat the salmon dry with paper towels—this ensures crispy edges.
3. Drizzle salmon with olive oil, then season with salt and black pepper.
4. Bake for 12–15 minutes, until the salmon flakes easily with a fork.
5. While salmon cooks, combine mango, red onion, cilantro, lime juice, and jalapeño in a bowl. Toss gently to mix.
6. Let salmon rest for 2 minutes before plating.
7. Top salmon with mango salsa and serve immediately.
**Tip:** For extra flavor, marinate the salmon in lime juice for 10 minutes before baking.
**Tip:** Swap jalapeño for serrano if you like more heat.
**Tip:** Use slightly underripe mango for a tangier salsa.
Ready to dig in? The salmon is **buttery-tender**, while the salsa adds a juicy, sweet-kick crunch. Try it over cilantro-lime rice or stuffed into tacos for a next-level twist.
Skinless Salmon Pasta
Bold flavors and effortless prep—this skinless salmon pasta is your next 20-minute hero dish. Flaky fish, al dente noodles, and a creamy sauce come together fast.
Ingredients
– Salmon fillet – 1 lb
– Pasta – 8 oz
– Heavy cream – ½ cup
– Garlic – 2 cloves
– Lemon – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta, stir immediately, and cook for 9 minutes (or per package instructions for al dente).
3. While pasta cooks, heat olive oil in a skillet over medium-high.
4. Pat salmon dry, season with ½ tsp salt and ¼ tsp black pepper, then sear for 3 minutes per side. **Tip:** Don’t move the fish until it releases easily to get a crisp crust.
5. Remove salmon, flake into chunks, and set aside.
6. In the same skillet, sauté minced garlic for 30 seconds until fragrant.
7. Pour in heavy cream, zest the lemon, and simmer for 2 minutes. **Tip:** Stir constantly to prevent scorching.
8. Squeeze in juice from half the lemon, then add remaining salt and pepper.
9. Drain pasta, reserving ¼ cup of starchy water.
10. Toss pasta with the cream sauce, adding reserved water as needed to loosen. **Tip:** The starch helps the sauce cling.
11. Gently fold in salmon.
Outrageously creamy with bright lemon zing, this pasta balances richness and freshness. Serve with extra black pepper and a side of charred asparagus for crunch.
Skinless Salmon Burgers
Just when you thought salmon couldn’t get any better, these skinless salmon burgers prove you wrong. Flaky, juicy, and packed with flavor—they’re a game-changer for your next cookout.
Ingredients
- Salmon fillets – 1 lb
- Breadcrumbs – ½ cup
- Egg – 1
- Dijon mustard – 1 tbsp
- Lemon juice – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Olive oil – 2 tbsp
Instructions
- Chop the salmon fillets into small chunks, then pulse in a food processor 3–4 times until coarsely ground. Tip: Don’t over-process—you want texture, not paste.
- Transfer salmon to a bowl and mix in breadcrumbs, egg, Dijon mustard, lemon juice, salt, and black pepper until just combined.
- Divide the mixture into 4 equal portions and shape into 1-inch-thick patties. Tip: Wet your hands to prevent sticking.
- Heat olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
- Cook patties for 4 minutes per side, or until golden brown and internal temperature reaches 145°F. Tip: Resist flipping early—let them crisp!
Heavenly tender with a crispy crust, these burgers shine on brioche buns or atop a zesty arugula salad. Drizzle with sriracha mayo for an extra kick.
Skinless Salmon Salad
Whip up this Skinless Salmon Salad in minutes—**flaky, fresh, and packed with protein**. Perfect for meal prep or a quick lunch that **actually satisfies**.
Ingredients
- Salmon fillet – 1 lb
- Lemon juice – 2 tbsp
- Olive oil – 1 tbsp
- Mixed greens – 4 cups
- Avocado – 1, sliced
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place salmon fillet on the sheet. Drizzle with 1 tbsp olive oil and 1 tbsp lemon juice. Sprinkle with ½ tsp salt and ¼ tsp black pepper.
- Bake for 12–15 minutes until the salmon flakes easily with a fork. **Tip:** Don’t overcook—salmon stays moist at 145°F internal temp.
- Let salmon cool for 5 minutes, then flake into large chunks with a fork.
- In a large bowl, toss mixed greens with remaining 1 tbsp lemon juice.
- Add flaked salmon and sliced avocado to the greens. Gently toss to combine. **Tip:** Fold, don’t stir, to keep the salmon intact.
- Serve immediately. **Tip:** Top with a sprinkle of everything bagel seasoning for extra crunch.
Here’s the deal: the salmon stays **buttery-soft**, the greens stay crisp, and the avocado adds creamy richness. Try stuffing it into a whole-wheat wrap for a no-mess lunch.
Skinless Salmon Cakes
Toss the fork—these skinless salmon cakes are your new **go-to** for a crispy, protein-packed bite. No fuss, all flavor, and ready in minutes.
Ingredients
– Salmon – 1 lb (cooked, flaked)
– Breadcrumbs – ½ cup
– Egg – 1
– Lemon juice – 1 tbsp
– Dijon mustard – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
Instructions
1. In a bowl, combine flaked salmon, breadcrumbs, egg, lemon juice, Dijon mustard, salt, and black pepper. **Tip:** Use a fork to mix gently—overworking makes dense cakes.
2. Shape the mixture into 4 equal patties, about ½-inch thick. **Tip:** Wet your hands to prevent sticking.
3. Heat olive oil in a skillet over medium-high heat until shimmering (about 350°F).
4. Cook patties for 3–4 minutes per side, flipping once, until golden brown and crispy. **Tip:** Don’t crowd the pan—cook in batches if needed.
5. Transfer to a paper towel-lined plate to drain excess oil.
Flaky, juicy, and packed with zesty tang, these cakes shine on a bun or atop a salad. Dunk ’em in sriracha mayo for a fiery kick.
Skinless Salmon Stir Fry
Sizzle up your weeknight dinner with this **Skinless Salmon Stir Fry**—ready in 15 minutes and packed with bold flavors. Skip the fuss, keep the flavor.
Ingredients
– Salmon fillet – 1 lb – Soy sauce – 2 tbsp – Olive oil – 1 tbsp – Garlic – 2 cloves, minced – Broccoli florets – 1 cup – Red bell pepper – 1, sliced
Instructions
1. Cut the salmon into 1-inch cubes. **Tip:** Pat dry with a paper towel for crispier edges. 2. Heat olive oil in a large skillet over medium-high heat (375°F). 3. Add salmon cubes and sear for 2 minutes per side until golden. **Tip:** Don’t overcrowd the pan—work in batches if needed. 4. Push salmon to one side of the skillet, add minced garlic, and sauté for 30 seconds until fragrant. 5. Toss in broccoli florets and sliced bell pepper, stir-frying for 3 minutes until crisp-tender. 6. Pour soy sauce over everything, tossing to coat evenly. **Tip:** For extra depth, add a splash of honey or sriracha. 7. Cook for 1 more minute until the sauce glazes the salmon and veggies. 8. Remove from heat and serve immediately. Oozing with umami and just the right amount of crunch, this stir fry is a weeknight hero. Try it over rice or zoodles for a low-carb twist.
Skinless Salmon Chowder
Vibing with a creamy, protein-packed bowl? This skinless salmon chowder is your next 30-minute fix—flaky fish, tender potatoes, and a velvety broth that hugs every bite.
Ingredients
– Salmon fillet – 1 lb
– Yukon gold potatoes – 2 cups, diced
– Heavy cream – 1 cup
– Chicken broth – 3 cups
– Butter – 2 tbsp
– Garlic – 2 cloves, minced
– Thyme – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Melt butter in a pot over medium heat (350°F). Swirl to coat the bottom.
2. Add minced garlic and thyme. Sauté for 30 seconds until fragrant—don’t let it brown.
3. Toss in diced potatoes. Stir to coat with butter.
4. Pour in chicken broth. Bring to a boil, then reduce heat to simmer (200°F) for 10 minutes.
5. Cut salmon into 1-inch chunks. Gently drop into the pot.
6. Simmer for 5 minutes—salmon should flake easily with a fork.
7. Stir in heavy cream. Heat for 2 minutes (do not boil).
8. Season with salt and pepper.
**Tip:** For extra richness, reserve a few salmon chunks to garnish. **Swap Yukons for sweet potatoes** if you prefer earthy sweetness. **Blend ½ cup of soup** for a thicker base.
Silky with pops of tender salmon, this chowder begs for crusty bread or a drizzle of chili oil. Leftovers? Reheat low and slow—cream splits at high temps.
Skinless Salmon Kebabs
Zesty, juicy, and ready in minutes—these salmon kebabs are your weeknight hero. No skin, no fuss, just big flavor.
Ingredients
- Salmon fillets – 1 lb, cubed
- Olive oil – 2 tbsp
- Lemon juice – 1 tbsp
- Garlic powder – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Wooden skewers – 8, soaked in water for 30 minutes
Instructions
- Preheat grill to 400°F or set a grill pan over medium-high heat.
- Thread salmon cubes onto soaked skewers, leaving small gaps between pieces.
- In a bowl, whisk olive oil, lemon juice, garlic powder, salt, and black pepper. Tip: For extra zest, add a pinch of lemon zest.
- Brush marinade evenly over skewered salmon. Tip: Reserve a little marinade for basting later.
- Grill kebabs for 3 minutes per side, basting once halfway. Tip: Don’t overcrowd—leave space for even cooking.
- Remove when salmon flakes easily with a fork and edges are lightly charred.
Flaky, buttery, with a smoky kiss from the grill—serve these kebabs over cilantro rice or stuff into warm pitas with tzatziki.
Skinless Salmon with Avocado Cream
Oh, you’re about to level up your salmon game. This **skinless salmon with avocado cream** is creamy, flaky, and ready in 20 minutes flat.
Ingredients
– Salmon fillets – 2 (6 oz each)
– Avocado – 1 large
– Lime juice – 2 tbsp
– Garlic powder – ½ tsp
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat salmon fillets dry with paper towels. Brush both sides with olive oil, then season with salt, black pepper, and garlic powder.
3. Bake salmon for 12-15 minutes until it flakes easily with a fork. **Tip:** For extra crispiness, broil the last 2 minutes.
4. While salmon cooks, scoop avocado flesh into a bowl. Mash with lime juice until smooth. **Tip:** Use a fork for chunkier cream or a blender for silky texture.
5. Season avocado cream with a pinch of salt and stir.
6. Plate salmon and top with avocado cream. **Tip:** Garnish with microgreens for a pop of color.
Creamy avocado melts into the buttery salmon, creating a luxe bite. Serve over quinoa or swipe onto toasted sourdough for next-level brunch.
Skinless Salmon Quiche
Unlock the secret to a flaky, creamy salmon quiche—no skin, no fuss, just pure flavor. This recipe skips the crust for a lighter, protein-packed bite that’s ready in a flash.
Ingredients
- Salmon fillet – 1 lb
- Eggs – 6
- Heavy cream – 1 cup
- Shredded cheddar cheese – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Butter – 1 tbsp
Instructions
- Preheat oven to 375°F.
- Butter a 9-inch pie dish evenly.
- Chop salmon into ½-inch cubes. Tip: Freeze salmon for 10 minutes for cleaner cuts.
- Whisk eggs, cream, salt, and pepper in a bowl until smooth.
- Layer salmon and cheese in the pie dish.
- Pour egg mixture over salmon and cheese.
- Bake for 30 minutes or until the center jiggles slightly. Tip: Cover edges with foil if browning too fast.
- Let rest 10 minutes before slicing. Tip: Use a sharp knife dipped in hot water for clean cuts.
Rich, velvety, and packed with savory salmon, this quiche pairs perfectly with a crisp arugula salad or sliced avocado. Serve warm or cold—it’s just as delicious either way.
Skinless Salmon with Herb Butter
Vibing with a buttery, flaky salmon that’s ready in minutes? This one’s for you—no skin, no fuss, just melt-in-your-mouth goodness.
Ingredients
- Salmon fillets – 2 (6 oz each)
- Unsalted butter – 3 tbsp
- Garlic – 2 cloves, minced
- Fresh parsley – 2 tbsp, chopped
- Lemon – ½, juiced
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Pat salmon fillets dry with paper towels—this ensures a crisp sear.
- Season salmon evenly with salt and black pepper.
- Heat a skillet over medium-high. Add 1 tbsp butter, swirling to melt.
- Sear salmon for 2 minutes per side until golden. Transfer to the baking sheet.
- In the same skillet, melt remaining butter. Add garlic, sauté for 30 seconds until fragrant.
- Remove skillet, stir in parsley and lemon juice. Spoon herb butter over salmon.
- Bake for 5–7 minutes, until salmon flakes easily with a fork.
Crave-worthy every time: the herb butter caramelizes into the salmon, creating a tender center with crispy edges. Serve over quinoa or smash between a toasted brioche bun for a next-level sandwich.
Skinless Salmon En Papillote
Drop everything—this salmon en papillote is your next 20-minute dinner hero. No skin, no fuss, just juicy, flaky perfection.
Ingredients
- Salmon fillet – 1 (6 oz)
- Lemon – 3 thin slices
- Butter – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Fresh dill – 1 tbsp, chopped
Instructions
- Preheat oven to 375°F.
- Cut a 12×16-inch piece of parchment paper and fold it in half.
- Place salmon fillet on one side of the parchment.
- Season salmon evenly with salt and pepper.
- Top salmon with lemon slices, butter, and dill.
- Fold the parchment over the salmon and crimp the edges tightly to seal. Tip: Leave a little space inside for steam to circulate.
- Bake for 12 minutes. Tip: The packet will puff up—don’t open it early!
- Remove from oven and let rest for 2 minutes. Tip: The salmon will finish cooking in the residual heat.
- Carefully open the packet to avoid steam burns.
Absolute buttery, citrus-kissed bliss—serve it straight from the parchment with crusty bread to soak up the juices. The salmon flakes like a dream.
Summary
Unlock a world of flavor with these 20 delicious skinless salmon recipes—perfect for weeknight dinners, special occasions, or meal prep! Whether you’re craving something light and fresh or rich and savory, there’s a dish here for everyone. Try one (or a few!) and let us know your favorites in the comments. Loved this roundup? Share the inspiration on Pinterest for fellow foodies to enjoy!
