This wholesome Salmon Bowl starts with teriyaki-glazed salmon baked to flaky perfection, so you know it’s going to be GOOD! Serve it over a bed of rice with fresh, vibrant veggies and creamy sriracha yogurt sauce spooned over the top for a satisfying meal bowl.

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A healthy protein-packed meal in a bowl.

I love bowl recipes like this salmon bowl (or Burger Bowls and Egg Roll in a Bowl) because they offer every food group in a single meal: protein, veggies, and whole grains—the gang is all here!

• The flavors and textures are ON POINT. We’ve got the flaky salmon, sticky teriyaki glaze, creamy sriracha-yogurt sauce, and crunchy cucumber. Then we have the flavors: sweet, savory, spicy, tangy, and fresh. Hello, variety!
• The ingredients for this teriyaki salmon bowl recipe are flexible, allowing you to use whatever you have on hand in your kitchen. Don’t be afraid to switch things up!
• The baked Teriyaki Salmon comes together in minutes and the rice can be cooked in advance or while the salmon’s in the oven. All that’s left to do is chop some veggies and whisk up the zippy yogurt sauce!

How to Make a Salmon Bowl

Make the Sauce. Whisk everything together.

Marinate. Pour the sauce over the salmon in a baking dish.

Make the Creamy Sauce. Whisk together the yogurt and sriracha, adding milk as needed.

Bake. Cook the salmon in the oven at 400 degrees F until it reaches 140 degrees F on an instant read thermometer (it will rise to 145 degrees F as it rests).

Assemble the Base. Divide the rice and vegetables into bowls.

Finish. Set the teriyaki salmon on top and add a drizzle of the creamy sriracha sauce. Garnish the salmon bowl with green onions and sesame seeds and ENJOY!

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Salmon Bowl

This salmon bowl recipe pairs flaky teriyaki-glazed salmon with rice, veggies and a creamy sriracha yogurt sauce. Quick, healthy and delish!

Course Main Course

Cuisine Japanese

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 659kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salmon Bowls

• ¾ cup white or brown rice or quinoa
• 4 (6-ounce) pieces salmon skin removed
• ¼ cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 3 cloves garlic minced about 1 tablespoon
• 1 tablespoon minced fresh ginger about a 1-inch piece
• ¼ teaspoon crushed red pepper flakes plus additional for serving
• 1 English cucumber halved lengthwise, seeded, and sliced
• 2 medium ripe avocados peeled, pitted, and sliced or diced
• 1 cup frozen shelled edamame thawed
• Kosher salt
• Sliced green onions
• Black sesame seeds optional for serving

For the Creamy Sauce

• ¼ cup nonfat plain Greek yogurt
• 1 to 2 teaspoons Sriracha plus additional to taste
• 2 to 4 teaspoons milk plus additional as needed

Instructions

• Cook the rice or quinoa. See How to Cook Brown Rice, Instant Pot Brown Rice, How to Make White Rice, and How to Cook Quinoa. Place racks in the center and upper third of your oven and preheat to 400°F.
• While the rice cooks, place the salmon in a baking pan sized so so that the pieces are nearly touching but do not have too much excess space around them (I used an 8×10—if you don’t have something similar, a 9×13 will do). In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour three-quarters over the salmon (reserve the rest). Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.
  
• Make the creamy sauce: In a small bowl whisk together the yogurt, sriracha, and 2 teaspoons milk. Add additional milk gradually as needed so that you have a smooth but drizzle-able consistency.
  
• Turn the salmon so it’s presentation (top) side up, if it’s not already. Spoon some of the marinade that’s pooled around the salmon over the top of it.Bake the salmon for 6 minutes, then with a spoon, baste again. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the time accordingly. Drizzle the reserved glaze over the top of the salmon and move it to the upper third rack. Turn the oven to broil. Cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for very well done), about 1 to 2 minutes more; the salmon’s temperature will rise as it rests. When done, the salmon should flake easily with a fork. Sprinkle with a pinch of salt, and let rest a few minutes while you assemble the bowls.
  
• To serve, place the cooked rice in individual serving bowls. Top with sliced cucumber, a scoop of edamame, avocado, and 1 piece of salmon. Drizzle with the sauce and sprinkle with green onions and sesame seeds (if using). Enjoy immediately.
  

Video

Notes

• Adapted from my Teriyaki Salmon
• Recipe was updated on 2.12.24 — the prior pan version was messy and smoky to cook; this version is much neater and just as delicious.
• TO STORE: Store leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
• TO REHEAT: Gently reheat rice in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.

Nutrition

Serving: 1(of 4) | Calories: 659kcal | Carbohydrates: 60g | Protein: 45g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 94mg | Potassium: 1744mg | Fiber: 9g | Sugar: 17g | Vitamin A: 337IU | Vitamin C: 14mg | Calcium: 113mg | Iron: 4mg

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Bang Bang Salmon Bites are a simple recipe that’ll take your weeknight dinners from womp womp to WOWZERS. Air fry (or bake) bite-sized pieces of salmon, toss them in a creamy, sweet, and spicy bang bang sauce, and enjoy endless ways of serving them up, from salads to tacos and meal bowls

The salmon recipe I just can’t stop making.

When Ben and I made a video for this bang bang salmon recipe to share on Instagram, we couldn’t stop eating it. And—oops—we realized that we ate it all before I even got any still photographs to share on the blog.

But that’s okay, because it gave me an excuse to make it again. And again. And honestly, I just can’t stop making it because it is SO good!

• The recipe starts with my Air Fryer Salmon Bites as the base, which are crispy, flaky, and cooked to perfection. I season them with honey and soy sauce for a sweet-and-savory combo that’s irresistible.
• And then there’s the bang bang sauce, which is adapted from my Bang Bang Shrimp. Rather than using mayo, my version uses Greek yogurt as a healthy swap. (See why I’ve been eating it all the time lately?!)
• Put them together for succulent little salmon bites you can eat as-is, pile into meal bowls, toss with a salad, or even make into tacos (a la my Bang Bang Shrimp Tacos). This recipe is versatile!

As if all of this isn’t reason enough to sing its praises, the whole shebang(bang) takes just around 10 minutes to make. Ten! Minutes!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Salmon. Use center-cut salmon and remove the skin. I like to ask the seafood counter to do this for me.
• Olive Oil. Avocado oil or another oil you like to use for air frying would also work. This helps the exterior of the bang bang salmon bites get crispy and golden.
• Honey. Or swap in maple syrup if you prefer.
• Soy Sauce. I use low-sodium soy sauce. For a gluten-free version, use tamari.
• Seasonings. Paprika, garlic powder, kosher salt, and black pepper.
• Bang Bang Sauce. Whisk together Greek yogurt, sweet chili sauce, and sriracha. Easy!
• For Serving. White or brown rice, edamame, avocado, cucumber, green onion, and/or cilantro.

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Bang Bang Salmon Bites

Bang bang salmon bites are ready in just 10 minutes! Seasoned salmon bites cooked in the air fryer and coated with bang bang sauce, they're succulent and flavorful!

Course Dinner, Main Course

Cuisine American, Asian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 -3 servings

Calories 484kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salmon:

• 1 pound center cut salmon skin removed
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1 teaspoon low sodium soy sauce
• 1 teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Bang Bang Sauce:

• ⅓ cup nonfat plain Greek yogurt
• 3 tablespoons Thai-style sweet chili sauce
• 1 teaspoon Sriracha plus additional to taste

For Serving:

• White or brown rice
• Edamame
• Diced avocado
• Thinly sliced cucumber
• Thinly sliced green onion
• Chopped fresh cilantro

Instructions

• Cut the salmon into 1-inch cubes. Place in a medium bowl. Top with the oil, honey, soy sauce, paprika, garlic powder, salt, and pepper. Toss to evenly coat.
  
• Add the salmon bites to the air fryer, ensuring they are not touching—do not overlap the cubes; you may need to cook in 2 batches. Air fry at 400°F for 5 to 7 minutes, until cooked through (no need to flip). The salmon should flake easily with a fork and register 145°F on an instant read thermometer.
  
• Mix together the Bang Bang sauce ingredients: Greek yogurt, sweet chili sauce, and sriracha. Taste and adjust the heat as desired.
  
• Serve the salmon with rice, edamame, avocado, cucumber, and a drizzle of bang bang sauce. Sprinkle with green onions and cilantro. DEVOUR!

Video

Notes

• NOTES: Adapted from my Air Fryer Salmon Bites and Bang Bang Shrimp. Nutrition is calculated without the serving suggestions
• TO STORE: Refrigerate leftover bang bang salmon bites in an airtight container for up to 2 days in the fridge.
• TO REHEAT: Gently reheat the salmon in the microwave or in a skillet on the stovetop over medium-low heat until just warmed through.
• TO MAKE IN THE OVEN: Line a baking sheet with parchment paper or foil. Instead of air frying, arrange the salmon bites on the sheet so they are not touching. Bake at 425°F, until the salmon is opaque and flakes easily with a fork (145°F internally), about 8 minutes. For crispier edges, broil for the last 1 to 2 minutes, watching closely.

Nutrition

Serving: 1(of 2) | Calories: 484kcal | Carbohydrates: 21g | Protein: 49g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 126mg | Potassium: 1204mg | Fiber: 1g | Sugar: 19g | Vitamin A: 589IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

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Crispy Rice Salad is life-changing—if by life, we’re talking about your lunchtime routine. Crispy baked (or air-fried) rice, honey-glazed salmon, and a spoon-licking good peanut sauce make it all-caps INCREDIBLE.

A salad worth getting excited about.

If you ever wondered how this whole food blogging thing works, this crispy rice salad is a little sneak peek into what happens behind the scenes. 

Usually, every recipe is chosen and planned months in advance. Once I actually finish developing the recipe, it still has several weeks to go before I post it. But this salad was so good, it was like RECORD SCRATCH, stop the presses, hold the phone, and drop the mic: you needed this salad in your life ASAP.

So friends, here it is. The salad that says it serves 3, but you might just eat it all yourself. (Ahem, I ate it all by myself.) The salad so good that it leap-frogged all the way to the top of my editorial calendar. The salad that’s bold enough to be made with a base of crispy rice instead of greens, making you wonder how else you can put this glorious crispy rice to use in your day-to-day life. (Maybe as a base for Soy Ginger Salmon? In a Mason Jar Salad?)

All that’s to say: I really think you should make this crispy rice salad. And probably soon.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Cooked Rice. Just like when you’re making Chicken Fried Rice, cold leftover rice is a must. I used jasmine rice, but any long-grain variety will work. 
• Toasted Sesame Oil. This adds an irresistible nuttiness and helps the rice get nice and crispy.
• Soy Sauce. Or tamari for a gluten-free option. I always use low-sodium.
• Garlic Chili Paste. AKA Sambal Oelek. Chili crisp would also be delicious—Trader Joe’s has a fantastic one with little bits of crunchy onion.
• Salmon. You can use frozen salmon in this crispy rice salad, but thaw it first.
• Honey or Maple Syrup. To add a little sweetness to balance the salmon.
• English Cucumber. Persian cucumbers are also good.
• Edamame. More protein please!
• Avocado. This adds a fantastic creamy element to contrast with the crisp rice.
• Green Onions, Cilantro, and Cashews. To add some flavor and additional texture to the salad. 
• Dressing. Basically, this is a thinner version of the peanut sauce you get at Thai restaurants, made with vinegar, honey, soy sauce, peanut butter, and ginger.

How to Make Crispy Rice Salad

Season the Rice. Toss it with the rest of the crispy rice ingredients, making sure it’s evenly coated.

Bake or Air Fry the Rice. Line either a baking sheet or your air fryer with parchment. Press the rice into a single layer. Cook at 400 degrees F stirring a few times through. It will be dark! Super crispy! This is what we want.

Prep the Salad. Scoop the seeds from the cucumber and cut it, then toss it with the edamame, avocado, green onion, cilantro, and cashews.

Cook the Salmon. You can do this in the air fryer, just like my Air Fryer Salmon, or on the baking sheet beside the rice.

Make the Dressing. Shake it together in a mason jar.

Assemble. Flake the salmon and break up the crispy rice. Add it to the salad, then pour the dressing on top and toss it all together. Season your crispy rice salad and ENJOY!

Recipe Variations

• Make It With Tofu. Air Fryer Tofu or Baked Tofu would make this crispy rice salad vegetarian.
• Try It With Chicken. You could use grilled chicken, baked chicken, air fried, but I’m eying this Hot Honey Chicken for the next time I make this salad.
• Switch It Up With Shrimp. Yep, we’ve got ALL the protein options here! Grilled Shrimp would be fab too.

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Crispy Rice Salad

This crispy rice salad is vibrant and delicious, with cucumber, avocado, glazed salmon, and irresistible peanut sauce. Make in the oven or air fryer!

Course Salad

Cuisine American, Asian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 3 servings

Calories 653kcal

Author Erin Clarke / Well Plated

Ingredients

For the Rice:

• 1 ½ cups cooked and cooled long grain rice I used Jasmine, refrigerated overnight is best
• 1 ½ tablespoons toasted sesame oil
• 1 ½ teaspoons low-sodium soy sauce
• 1 tablespoon garlic chili paste Sambal Oelek or chili crisp

For the Salmon:

• 1 (8-ounce) salmon fillet
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon honey or pure maple syrup
• Pinch kosher salt

For the Salad:

• 1 English cucumber
• 1 cup frozen shelled edamame thawed
• 1 avocado diced
• 3 green onions thinly sliced about ½ bunch or ⅓ cup
• ⅓ cup fresh cilantro leaves chopped
• ¼ cup toasted cashews roughly chopped

For the Dressing:

• ¼ cup rice vinegar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 2 tablespoons creamy peanut butter or almond butter or tahini
• ½ teaspoon ground ginger

Instructions

• Place the cooked and cooled rice in a bowl – if it’s super compacted use a fork to break it up. Top with the sesame oil, soy sauce, and chili paste. With a spoon, stir to combine so that all the rice is nicely coated.
  
• To Crisp the Rice in the Air Fryer: Line your air fryer basket with parchment paper. Add the rice and use a spoon to press it firmly into a single layer. Air fry crispy rice at 400°F for 10 minutes, then remove the basket and stir. Repress the rice into a single layer, then continue to air fry 15 to 20 minutes more until it's darkened and crisp, stirring again at the 20-minute mark. Lift out the paper and set on a plate to cool.
• To Crisp the Rice in the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the rice into an even layer on the paper, then use the back of a spoon to press it into a sheet. Bake for 30 to 40 minutes, until it's dark golden and crispy, tossing once and pressing it back into a sheet halfway through.
  
• Prep the Veg: While the rice cooks, halve the cucumber lengthwise and scrape out the seeds. Cut each half in half lengthwise again so you have 4 batons total, then cut cross-wise into 1/2-inch slices. Add to a big bowl with the edamame, diced avocado, green onion, cilantro, and cashews.
  
• Bake or Air Fry the Salmon: Pat the salmon dry, then brush with the soy sauce and honey. Sprinkle with salt. To bake in the oven, place it on a second parchment lined baking sheet, then cook at 400°F with the rice for 12 to 18 minutes. To make in the air fryer, place a fresh piece of parchment paper or foil in the air fryer, then transfer to the air fryer basket and cook 10 to 15 minutes. Salmon is done when it registers 145°F on an instant read thermometer (I remove mine at 140°F and let it rest). Check it a few times towards the end to make sure it doesn’t overcook. Transfer to a plate and let cool a few minutes.
  
• Make the Dressing: Add the vinegar, honey, soy sauce, peanut butter, and ginger to a mason jar. Secure the lid then shake vigorously until smoothly combined.
  
• With two forks, flake the salmon into-bite sized pieces. Add to the salad bowl.
  
• With your fingers, break up the crispy rice into small-ish pieces (about pea-sized). Add to the bowl.
  
• Pour the dressing over the salad, then with a big spoon, stir to combine. Taste and season with additional salt as desired.

Video

Notes

TO STORE: If possible, refrigerate the rice, dressing, salmon, and veggies separately. It will last 2 to 3 days this way (although the avocado will brown). If you’ve already assembled the salad, it will last 1 to 2 days, but the rice will soften.

Nutrition

Serving: 1(of 3) | Calories: 653kcal | Carbohydrates: 59g | Protein: 31g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 42mg | Potassium: 1354mg | Fiber: 9g | Sugar: 19g | Vitamin A: 483IU | Vitamin C: 16mg | Calcium: 101mg | Iron: 4mg

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These succulent Salmon Burgers are among the healthiest and most delicious burgers you’ll ever eat! They’re made with fresh (not canned) salmon and without added breadcrumbs or eggs. It’s pure salmon goodness, all the way.

These salmon burgers are a total crowd-pleaser!

Buns, toppings, and a tender protein—the gang’s all here! Step aside, Turkey Burgers! This salmon burger is light, tender, and moist, and the friendly format means even seafood skeptics will enjoy it.

What makes this recipe such a winner? I’m glad you asked!

• My salmon burger recipe is made with FRESH salmon, not canned!
• Instead of breadcrumbs, eggs, or mayo to bind the burgers (like my Shrimp Burger), I chop the salmon finely to help it hold together. This makes the patties gluten-free and low-carb.
• Like my Avocado Tuna Cakes, these burgers are rich in Omega-3s, protein, calcium, and vitamin B. Salmon burgers are healthy and serve as a lighter alternative in your burger repertoire.
• Even those who are new to cooking seafood can master these salmon burgers. The ingredients are simple and preparing them is easy. You’ll want to make them on repeat!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Salmon. The star of these fresh burgers! The tiny, diced pieces of salmon become exceptionally tender and flaky as they’re cooked, creating a scrumptious texture.
• Greek Yogurt. Our sneaky binding agent. Not only is Greek yogurt a tasty, tangy way to hold our burgers together, but it also gives them an extra dose of protein.
• Lemon Juice. A squeeze of lemon juice brightens everything up and helps these burgers taste their best.
• Ginger. An overlooked companion flavor to salmon is ginger. Ginger adds great balance to almost any fish. Ginger all-out stars in this Soy Ginger Salmon, while the ginger in these salmon burgers is more complementary than robust.
• Herbs + Spices. Herbs like cilantro, parsley, dill, chives, or a mix will work perfectly here and add a touch of freshness.
• Greek Yogurt Herb Sauce. A bit of vinegar, Greek yogurt, diced herbs (e.g. cilantro, parsley, or dill), and garlic powder mixed together make an easy, yet impeccable sauce for salmon burgers that adds even more moisture.
• Bun. Soft buns that compress fairly easily are the best type of buns for burgers (dry, chewy buns are not as pleasant with burgers). Make sure it is sturdy enough to hold the patty too. I like brioche buns, or for extra fiber, whole wheat buns. Want to go the extra mile? Make your own with my Hamburger Buns recipe.

My Tips and Tricks for Perfect Salmon Burgers

• Mince the Salmon Thoroughly. This is critical! Dicing the salmon into small cubes and combining them with two tablespoons of Greek yogurt creates a patty that is substantial in texture, yet also moist, fresh, and flavorful because the patty remains mostly fish. Don’t be tempted to shortcut this step!
• Get a Head Start. Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
• Fresh Salmon Is the Move. I do not recommend making these salmon burgers with canned salmon. Fresh salmon will produce the best results. (My Salmon Croquettes are a better option for canned salmon.)

What Do You Put On a Salmon Burger?

To find the right condiment for salmon burgers, think beyond ketchup and cheese. Basil Pesto, sour cream (or plain Greek yogurt), and Dijon mustard are all fantastic options. Here are more of my favorite options:

• Grilled Pineapple. Care to elevate this salmon burger recipe to a tropical paradise? Add grilled pineapple! Just as in these Teriyaki Burgers with Grilled Pineapple, a pineapple caramelizes on the grill and adds some sweetness that transports this recipe AND you to the beach.
• Arugula. Its peppery notes can stand up to the flavorful salmon burger patty.
• Tomato. A thick slice of juicy tomato is delicious on salmon burgers and my favorite for pairing with the burger sauce. (Roasted Tomatoes would be yummy too.)
• Red Onion. A burger classic. Or try Pickled Onions.
• Avocado. As this Avocado Burger can attest, avocado is a delicious addition to a burger. Try sliced or mashed avocado, or take things up a notch with homemade guacamole.

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Salmon Burgers

How to make the best fresh salmon burgers that are healthy and hold together on the stovetop or grill. No breadcrumbs or fillers!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 4 burgers

Calories 230kcal

Author Erin Clarke / Well Plated

Ingredients

For the Burgers:

• 1 ¼ pounds salmon fillets skin and pinbones removed
• 3 tablespoons chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
• 2 tablespoons nonfat plain Greek yogurt
• 1 tablespoon fresh lemon juice
• ¾ teaspoon kosher salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• ½ tablespoon extra-virgin olive oil plus additional as needed

For the Sauce:

• ¾ cup nonfat plain Greek yogurt
• 1 tablespoon white vinegar
• ¼ cup chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt

For Serving:

• Buns or lettuce cups
• Arugula optional
• Sliced tomato optional

Instructions

• Place the salmon on a cutting board and cut crosswise into very thin, 1/4-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)
  
• Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.
  
• Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1 inch thick. They might not hold together at first, but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.
  
• While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.
  
• Heat a nonstick skillet over medium-high heat. Add 1/2 tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145°F on an instant read thermometer, about 4 minutes more.
  
• Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.

Video

Notes

• TO GRILL: Preheat a grill to medium-high heat (about 400° F). Just before grilling the burgers, oil the grill VERY well. Add the burgers and cook as directed in Step 5, being careful just to flip them once if possible. If you want to 100% safeguard against the burgers sticking, you can grill them on a piece of aluminum foil coated with nonstick spray. Toast the buns on the grill if desired.
• If you’d like to toast the buns, you can do so either on the grill, in your skillet after you are finished cooking the burgers (cover them with foil to keep them hot), or place them cut-side up on a baking sheet and toast in the oven under your broiler for 30 seconds to 1 minute (watch VERY CAREFULLY).
• TO MAKE AHEAD: Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
• TO STORE: Refrigerate burgers and sauce separately in airtight storage containers for up to 2 days.
• TO REHEAT: Very gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet, then cover it to help the burgers steam.
• TO FREEZE: Individually wrap burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1burger (with 1/4 sauce and no bun) | Calories: 230kcal | Carbohydrates: 1g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 79mg | Potassium: 721mg | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

What to Serve With Salmon Burgers

• Salad. Roasted Vegetable Salad or Healthy Coleslaw would be tasty.
• Fries. From Sweet Potato Fries to Parsnip Fries to Air Fryer French Fries, you can’t go wrong!
• Veggies. Try Grilled Asparagus, Roasted Sweet Potatoes, or Air Fryer Brussels Sprouts.
• Chips. A side of crispy Air Fryer Potato Chips is always a hit!

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With flaked salmon, crisp veggies, and a creamy, herby Greek yogurt dressing, this easy Salmon Salad recipe is fresh, packed with protein, and exactly what I want for lunch.

An easy meal prep lunch with big flavor.

This salmon salad draws inspiration from classic Waldorf salad ingredients like dill and nuts, but adds a touch of Mediterranean flair. It’s a little bit unexpected, but in the best kind of way.

• I always feel better about the week ahead when I’ve taken time to make myself a batch of this salmon salad (or Italian Tuna Salad or Chickpea Tuna Salad) and stash it in the fridge for a meal prep lunch.
• Scoop it onto buttery crackers, spoon it onto lettuce leaves, stuff it into mini peppers—there are endless possibilities here, which means even if you eat it all week long, it never gets boring!

How to Make Salmon Salad

Cook the Fish. Bake the salmon fillet in the oven.

Flake It. Flake the salmon into a large bowl.

Combine. Add the remaining salad ingredients to the bowl with the salmon.

Make the Dressing. Stir together all of the ingredients in a bowl.

Add the Dressing. Pour it over the salad.

Finish. Stir gently to combine. Season to taste and ENJOY!

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Salmon Salad

With flaked salmon, crisp veggies, and a creamy Greek yogurt dressing, this easy salmon salad recipe is a fresh, protein-packed lunch!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 430kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pound center-cut, skin-on side of salmon
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin divided
• ¾ teaspoon kosher salt divided
• ½ teaspoon ground black pepper
• ½ teaspoon ground oregano divided
• ½ small red onion finely chopped
• ⅓ cup nonfat plain Greek yogurt
• Zest of 2 mediums lemon about 2 teaspoons
• 3 tablespoons fresh lemon juice
• 1 clove minced or grated garlic
• 2 mini cucumbers or ½ English cucumber, cut into ½-inch dice (about 1 ½ cups)
• ½ cup crumbled feta optional
• ¼ cup toasted sliced almonds
• ¼ cup currents raisins, or golden raisins
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh cilantro

Instructions

• Preheat the oven to 400° F. Line a baking dish large enough to hold the salmon with a sheet of parchment paper.
• Place the salmon in the pan and with paper towels, pat dry. Drizzle with the olive oil and sprinkle with ½ teaspoon cumin, ½ teaspoon salt, pepper, and ¼ teaspoon oregano. Rub to evenly coat the salmon. Bake for 14 to 18 minutes, until the salmon reaches an internal temperature of 145 degrees F on an instant read thermometer (I typically remove the salmon a few degrees early and let the carryover cooking finish the rest). The salmon should no longer be raw-looking in the center and flake easily with a fork. Let cool to room temperature.
  
• While the salmon roasts, place the red onion in a bowl and cover with cold water. Set aside to soak (this removes some of the onion’s harsh bite without losing its flavor).
• Prepare the dressing: In a small mixing bowl, stir together the yogurt, lemon zest, lemon juice, garlic, and remaining ¼ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon oregano.
  
• Flake the salmon in chunky pieces into a large serving bowl (discard the skin).
  
• Add the cucumber, feta, currants, dill, and cilantro.
  
• Drain the red onion, then add it to the bowl.
• Pour the dressing over the top.
  
• Gently stir to combine. Taste and season with additional salt and pepper as desired (I add an extra pinch of each). Serve chilled or at room temperature as a wrap (or lettuce wrap), sandwich, on toast, over greens, or mixed with couscous.
  

Video

Notes

• TO STORE: Refrigerate salad in an airtight storage container for up to 3 days.

Nutrition

Serving: 1(of 4) | Calories: 430kcal | Carbohydrates: 15g | Protein: 41g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Potassium: 1142mg | Fiber: 3g | Sugar: 3g | Vitamin A: 497IU | Vitamin C: 11mg | Calcium: 187mg | Iron: 3mg

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Grab your big girl (or big boy) apron, your tongs, and your attitude, because we’re conquering culinary fears with this easy, perfect, you-can’t-mess-it-up Grilled Salmon.

How to Grill Perfect Salmon Every Time

Even if you are intimidated to cook fish (I was for years!) or intimidated to use the grill (yep, I was scared of that too), this grilled salmon recipe is foolproof.

I’ve included all the best tips for how to grill salmon, ways to flavor salmon, what to serve with salmon, and more!

This post is your grilled salmon toolkit.

This recipe is based on my go-to Baked Salmon.

Before grilling season leaves us, I’ve had on my mind to adapt, test, and perfect that much loved baked salmon recipe to the grill. Today is the day!

• Read on for detailed photos and step-by-steps for how to cook grilled salmon.
• At the bottom of the post, I’ve included a recipe for grilled salmon with lemon and dill (and garlic and butter). It’s a lovely combination.
• You can follow those flavor recommendations or use the same grilling method with one of the other suggested variations below.

The Easiest Way to Grill Salmon

While you can grill salmon without foil (see these classic Grilled Salmon Fillets and Cedar Plank Salmon for recipes), for a foolproof method that works especially well for a large piece of salmon, use the foil packet method.

• Using foil to make a packet around the salmon keeps the salmon moist when grilling. It ensures the salmon turns out perfectly tender and flaky, not dry.
• With the foil method, you also don’t need to worry about the salmon falling apart or sticking to the grill grates.

Avoid sad, stuck-on, dry salmon: use foil to grill! Want to test your salmon grilling skills? Check out my Grilled Salmon, sans foil.

How to Make the Best Grilled Salmon in Foil

1. Start by Selecting The Best Fish

• Look for salmon that is bright pink in color, that smells fresh but not fishy, and, if possible, is wild caught.
• For more information on how to pick salmon, see How to Cook Salmon.

2. Lay a Large Sheet of Foil on a Baking Sheet

• You’ll want a piece large enough to fully wrap around your piece of fish, with plenty of overhang on all sides to make a foil packet.
• I recommend using a heavy-duty foil or at least slightly thicker foil, as it is less prone to tearing.
• The baking sheet is there so it’s easy to carry to your grill. When you’re done grilling, you can slide the foil packet right back onto it, then carry it straight to the kitchen (or your table).
• If you do not want your food to touch the foil directly, lay a sheet of parchment paper on top of the foil to act as a barrier. Cooking food directly in foil has been noted as a health concern by some, so do whatever makes you the most comfortable.

3. Place Half of the Herbs and Citrus on the Foil

• Most often, I do a simple grilled salmon: a few sprigs of herbs and lemon slices. I like dill, but you can use any mix of fresh herbs and citrus that you like.
• If you use a stronger herb like rosemary or dill, be more sparing on the herbs. Herbs like parsley or cilantro are more delicate, so you can be more generous.
• For citrus, use lemon, lime, or orange (or try all 3!). Of these, lime is the strongest.
• Of course, you don’t have to use lemon and herbs—you can use salmon that’s rested in your favorite marinade, or a different blend of herbs and seasonings.

4. Arrange the Salmon on Top

• Place the salmon on the foil skin side down, flesh side up.
• If you realize your sheet of foil is too small, simple tuck a second one behind it.

5. Add Butter, Garlic, and Seasonings

• For grilled salmon, I’ve been loving the flavor of melted butter. Two tablespoons are all you need for a full 1 ½ pounds of fish. Worth it!
• If you prefer not to use butter or need the grilled salmon dairy free, you can use olive oil or another cooking oil of choice.
• For seasonings, I like minced fresh garlic, along with plenty of kosher salt and black pepper.
• Be generous with the salt and pepper! The more fish you have, the more you need.
• Place more herbs and citrus on top.
• For other ways to flavor the salmon, try Salmon Seasoning for a dry rub or this go-to easy Salmon Marinade.

6. Seal the Foil Packet and GRILL!

• A large piece of salmon should be grilled over medium heat, about 375 to 400 degrees F. This recipe is written for a gas grill, and it also works for a charcoal grill, Traeger grill, or Big Green Egg.
• Once you close the grill lid, the salmon should cook for 14-18 minutes, until almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon.

How to Tell When Salmon is Finished Cooking

The eternal question! The greatest of salmon crimes (in addition to under seasoning) is overcooking.

• As this Salmon Temperature Guide outlines, the best way to tell if salmon is done is to use an instant read thermometer like this one. Remove the salmon at 135 degrees F, then let it rest.
• The FDA recommends cooking salmon to 145 degrees F, but its temperature will continue to rise as it rests.
• If you don’t have a meat thermometer, you can check for doneness by taking a sharp knife and peeking into the thickest part of your salmon. If it is beginning to flake, but still has a little translucency in the middle, it is done.
• If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.

What to Serve with Grilled Salmon

• Grilled Portobello Mushrooms. Grilled mushrooms are a delicious, easy side dish that offers a meaty flavor. Try my Grilled Portobello Mushrooms recipe.
• Grilled Sweet Potato Fries. Serve your grilled salmon with these Grilled Sweet Potato Fries for a fun and easy summer dinner!
• Grilled Asparagus. Most often, we do grilled salmon with asparagus. You can cook it right alongside the salmon. See this Grilled Asparagus for a recipe.
• Broccoli. Grilled Broccoli and Roasted Broccoli are stellar ways to make it.
• Carbohydrates. Serve your salmon on top of a bed of rice like Brown Rice or Lemon Rice, alongside Healthy Potato Salad or Grilled Potatoes, or with Grilled Corn.
• Roasted Vegetables. Roast a hearty side dish of vegetables in the oven to serve with your grilled salmon. Roasted Brussels Sprouts with Garlic and Roasted Zucchini would all pair nicely. Or a a mix of Oven Roasted Vegetables.

More Ways to Season Grilled Salmon

In addition to the dill and lemon grilled salmon below, here are more tasty suggestions to keep the recipe feeling fresh:

• Grill Salmon in Foil with Capers. For a bright, slightly Italian spin, use a few sprigs of thyme in place of the dill and reduce the salt to ½ teaspoon. Sprinkle the finished fish with 1 to 2 tablespoons of drained capers.
• Grilled Salmon with Lime. Use lime for the lemon and cilantro in place of dill. Enjoy alongside a Skinny Margarita.
• Grilled BBQ Salmon. Instead of the melted butter and garlic, brush 1/4 cup of BBQ sauce (try this homemade barbecue sauce) on the salmon before grilling. Top with lemon slices as directed.
• Grilled Salmon with Soy Sauce. For an Asian spin on your Grilled Salmon in Foil, swap out the melted butter for 1/4 cup of soy sauce. Drizzle the soy sauce over the salmon and top with garlic as directed before placing on the grill. Because of the high sodium content in soy sauce, you can also omit or reduce the added salt. This version would be delicious served with Asian Noodle Salad.
• Grilled Salmon with Brown Sugar. A sweet twist on this Grilled Salmon in Foil! Stir 1/4 cup brown sugar into 1/4 cup melted butter, and brush evenly over the salmon. Top with the garlic, salt, pepper, and lemon as directed.
• Grilled Salmon Marinade. Takes all of 2 minutes to put together. It uses soy sauce for salt and umami, honey or pure maple syrup for sweetness (salmon loves sweet!), and Dijon mustard for balance and zip.

More Ways to Cook Salmon

Yes, we adore baked or grilled salmon in foil, but there are also many other healthy salmon recipes that don’t use foil.

• Lemon Pepper Salmon. You can also use this lemon pepper seasoning on the grill.
• Whole30 Salmon. A great way to make a salmon fillet.
• Soy Ginger Salmon. This glaze would also work nicely on grilled salmon.
• Salmon Patty Recipe. You can make these with leftover grilled salmon too.
• Salmon Burgers. If you make these on the grill, I suggest using a grill-proof skillet or grill pan. Flip halfway through.

Recipe Tips and Tricks

• Skip the Flip. You do not need to flip salmon when grilling (in fact, if you do try to flip it, you’re very likely to have it stick and fall apart). The foil packet method in this recipe does an especially good job making sure the salmon cooks evenly without flipping.
• The Skin Can be On or Off. The skin is easy to remove after salmon is cooked, you can grill it with the skin off or on. Leaving the skin on can help the keep the salmon moist and deter overcooking, so if you are on the fence or new to cooking salmon, leave it on. If you prefer the skin is off for presentation purposes, if you grill the salmon in foil, you can remove the skin, since you don’t need to worry about the salmon falling apart.
• Start Grilling Skin-Side Down. If you decide to grill salmon directly on the grill grates instead of using foil, grill it skin side down. Do not grill it face side down, as the flesh is likely to tear and stick. With the foil packet, you don’t need to worry about sticking. You can also place a cast iron skillet on the grill and make Pan Seared Salmon.

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Grilled Salmon

How to make grilled salmon. Easy step-by-step for PERFECT, flaky salmon in foil. Tips for how to know when salmon is done and seasoning ideas!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 (6 oz) Servings

Calories 301kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pound side of salmon skin off or on
• 1 small bunch of fresh dill divided
• 1 medium lemon plus additional for serving
• 2 tablespoons melted unsalted butter or canola oil or olive oil
• 3 cloves minced garlic
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

• Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Preheat an outdoor grill to medium (about 375°F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed).
• Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.
• Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.
• Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
• Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
• Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still appears a bit underdone, you can wrap the foil back over the top, and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
• To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.

Video

Notes

• This recipe is best enjoyed the day that it is made, as salmon usually dries out when reheated. If you have leftover salmon, try serving it room temperature over a salad the next day or flaking and scrambling it with eggs.
• TO MAKE DAIRY FREE: Swap olive oil or the oil of your choice for the unsalted butter.
• TO MAKE WHOLE30/PALEO: Swap olive oil or the oil of your choice for the unsalted butter
• For more tips about how to tell when salmon is done or ideas to vary up this recipe to different tastes, see blog post above.

Nutrition

Serving: 1serving (6 oz) | Calories: 301kcal | Carbohydrates: 3g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 109mg | Potassium: 871mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 2mg

Delectable Air Fryer Salmon Bites are on the table in just 15 minutes. Flaky and tender, with a sweet-and-tangy honey soy sauce glaze, this is a goes-with-everything protein that’s easy to make and even easier to eat. Pair them with rice, veggies, or add them to a salad for a fast meal!

Why You’ll Love This Crispy Air Fryer Salmon Bites Recipe

• Salmon for Everyone. Just call them salmon nuggets, because these air fryer salmon bites appeal to kids, and adults love them too! As with Teriyaki Salmon, the sweet and savory flavors are warmly familiar and universally adored.
• So Flavorful. It’s the honey mustard glaze that gives this salmon that familiar flavor, with just the right balance of zip and sweetness. You’ll be pleased to know, however, that you can use any seasoning or marinade you like with this recipe for easy air fryer salmon bites.
• Lightning Fast. Including both prep and cooking, this entire dish is done in just 15 minutes. If you’re tired of takeout but rarely have the energy to cook after work, air fryer salmon bites and a quick veggie side like Air Fryer Asparagus is going to be your go-to.
• Versatile. Use these salmon bites for meal bowls (a la this Buddha Bowl), tuck them into tortillas with Asian Cabbage Salad for fusion tacos, or pair them with dipping sauces for a kid-friendly main. Need more bite-sized versatile protein? Try my Air Fryer Steak Bites.
• Based on a Reader Favorite. People love my Air Fryer Salmon and this is the bite-sized version of that recipe. Readers adore the flaky texture and crispy exterior (this Pan-Seared Salmon is delightfully crispy too!), along with the quick, easy cooking process. Win! Wins all around!

How to Make Air Fryer Salmon Bites

The Ingredients

• Center-Cut Salmon. The center cut is the thickest part of a salmon fillet. I recommend wild-caught salmon rather than farmed, as it is typically higher in nutritional value and more sustainable. 
• Dijon Mustard. Mustard has a sharp, zippy flavor that adds oomph to our salmon. It also helps balance the sweetness of the honey.
• Honey. As this Honey Glazed Salmon and Honey Garlic Salmon attest, it’s a fabulous flavor with salmon.
• Low-Sodium Soy Sauce. Using low-sodium soy sauce puts control of the seasoning in your hands. You can always add more salt, but you can’t take it away! 
• Seasonings. Paprika, garlic powder, salt, and pepper.

The Directions

1. Combine. Place the salmon in a bowl and add the rest of the ingredients.

2. Coat. Toss until the salmon is well-coated.

3. Arrange. Place the salmon cubes in the air fryer basket.

4. Air Fry. Air fry salmon bites at 400 degrees F for 5 to 7 minutes, or until flaky. Serve the air fryer salmon bites immediately and ENJOY!

Recipe Variations

• Bang Bang Sauce Salmon. Make it sweet and spicy with my Bang Bang Salmon Bites.
• Honey Garlic Air Fryer Salmon Bites. Use 2 tablespoons honey, 3/4 teaspoon garlic powder, and omit the soy sauce and ginger. Season the air fryer salmon bites with salt after they’ve cooked. Just a little sprinkle-sprankle.
• Easy Teriyaki Air Fryer Salmon Bites. Skip all of the seasonings in the recipe and use your favorite teriyaki sauce instead. 
• Other Dry Seasonings. Use my Salmon Seasoning or any combination of dry herbs and spices. Those dry rubs that have been sitting in your pantry since last summer are also great here.
• Other Marinades. I love this Salmon Marinade, but you can use your go-to recipe or a store-bought option.

Storage Tips

• To Store. Refrigerate leftover air fryer salmon bites in an airtight container for up to 2 days.
• To Reheat. Gently reheat the salmon nuggets in a skillet on the stovetop over medium-low heat until just warmed through.

What to Serve with Air Fryer Salmon Bites

• Asparagus. Try Grilled Asparagus or Roasted Asparagus while your air fryer is busy, or Asparagus Casserole if you’re in the mood for a bigger production.
• Other Vegetables. This salmon recipe really does go with anything, from Roasted Brussels Sprouts to Sautéed Green Beans and Instant Pot Sweet Potatoes.
• Salad. Add air fryer salmon bites to Kale and Brussels Sprouts Salad for some extra protein. They’re also a great way to jazz up a simple salad like this Arugula Salad.
• Rice. Lemon Rice pairs beautifully with any seafood recipe, or try this Instant Pot Brown Rice.

Recommended Tools to Make this Recipe

• Fish Spatula. You don’t need to flip air fryer salmon bites, but a fish spatula does make them easy to serve.
• Air Fryer. If you have limited space in your kitchen, you’ll appreciate that this one is also a toaster oven and indoor grill.
• Mixing Bowls. I use this set almost daily because it has every size you could possibly need.

Recipe Tips and Tricks

• Line the Air Fryer Basket. Optional, but recommended! A layer of parchment paper or foil coated with nonstick spray makes it easier to remove the fish—and you won’t have to scrub the basket to clean off the salmon bits either.
• Cook in Batches. AKA the golden rule of air frying and roasting. Crowding these air fryer salmon bites too close will result in them steaming. They’ll still be good (the same way Poached Salmon is delicious), but they won’t have that lightly crisp exterior you want.
• Know When They’re Done. As always, an instant read thermometer is the surest way to know when your salmon is done cooking. This Baked Salmon Temperature Guide is also true for air fryer salmon. Alternatively, you can simply cook the salmon until you can flake it with a fork.

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Air Fryer Salmon Bites

Tender, flaky and ready FAST, this air fryer salmon bites recipe with honey soy glaze is perfect for serving with rice, veggies, in a bowl!

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 383kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound center cut salmon skin removed
• 1 ½ tablespoons Dijon mustard
• 1 ½ tablespoons honey
• 1 teaspoon low sodium soy sauce
• 1 teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Cut the salmon into 1-inch cubes. Place in a medium bowl. Top with the mustard, honey, soy sauce, paprika, garlic powder, salt, and pepper. Toss to evenly coat. Line your air fryer basket with parchment paper.
  
• Add the salmon bites to the air fryer, ensuring they are not touching—do not overlap the cubes; you may need to cook in 2 batches. Air fry at 400°F for 5 to 7 minutes, until cooked through (no need to flip). The salmon should flake easily with a fork. Repeat with remaining salmon. Enjoy immediately.
  

Notes

• Adapted from my Air Fryer Salmon
• TO STORE: Refrigerate leftover air fryer salmon bites in an airtight container for up to 2 days in the fridge.
• TO REHEAT: Gently reheat the salmon nuggets in a skillet on the stovetop over medium-low heat until just warmed through.

Nutrition

Serving: 1(of 2) | Calories: 383kcal | Carbohydrates: 15g | Protein: 46g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Potassium: 1176mg | Fiber: 1g | Sugar: 13g | Vitamin A: 593IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg

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Smoky, succulent Cedar Plank Salmon is a rite of grilling passage. It’s one of those dishes that sounds tricky and fancy, but once you give it a try, you’ll want to show off and make it for everyone you know.

Easy, smoky salmon on the grill.

Cedar planking is a way of cooking salmon by placing it directly on soaked cedar planks on a hot grill. The cedar plank infuses the salmon with a gentle smoky flavor, making the fish taste more rich and complex. Cedar plank salmon is fantastic, and a great alternative to Smoked Salmon if you don’t have a smoker!

• Cooking salmon filets on a cedar plank also means you don’t need to stress over your fish falling through the grates (a reason I also love Grilled Salmon in Foil).
• You can use the cedar plank method with just about any marinade or spice rub such as Salmon Seasoning or Salmon Marinade. And if you are grill-less (or it’s pouring rain and you don’t want to grill outside), fear not. You can also make cedar plank salmon in the oven!

My Best Tips for Grilling Salmon on Cedar Planks

• Remove the Skin. If you leave the skin on, it will block the smoke flavors from the wood, and you’ll miss the point entirely. Unlike Grilled Salmon Fillets, since it’s on the plank, you don’t need to worry about the skin acting as a buffer to keep the salmon from falling through the grates.
• Soak the Planks in a Flavorful Liquid. We love apple juice or white wine. This infuses the salmon with even more goodness!
• Don’t Flip the Salmon. While some fish you need to turn on the grill (like Grilled Swordfish), cedar plank salmon does not need to be flipped; it will fall apart.
• Cook Salmon to 135°F. Use an instant read thermometer to check for doneness (whether using a gas grill or charcoal grill), then let it rest. The carryover cooking will bring the fish the rest of the way to the internal temperature. For more tips, see my Salmon Temperature Guide.
• Don’t Reuse the Salmon Planks. You technically could reuse it if it’s still in good condition. However, even if your plank isn’t completely charred (it likely will be from the grill), it will likely have lost some flavor after one use. Starting with a fresh plank each time is the best way to ensure optimal flavor.
• Keep a Spray Bottle with Water Handy. If the planks catch fire at any point, you can quickly spritz it out.

How to Make Cedar Plank Salmon

Prepare. Soak the cedar planks.

Season. Remove the skin from the salmon and season.

Sauce. Brush the salmon with a honey Dijon mixture or your sauce of choice.

Get Started. Cook the soaked planks on the grill grate for 4 minutes over medium-high heat (this will give you a more smoky flavor). Flip them over and add the salmon.

Finish. Continue grilling (no need to flip the salmon on the cedar plank). Place the salmon on a serving platter to rest. ENJOY!

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Cedar Plank Salmon

How to make perfect cedar plank salmon. Easy, tender, smoky, and flaky! The best way to cook salmon on the grill, with oven option too.

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 278kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cedar planks approx. 6×14-inch in size; each should be large enough to hold two fillets of salmon
• Apple juice, water, or white wine for soaking the planks
• 4 (6-ounce) salmon fillets skin removed
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons honey
• 1 tablespoon low-sodium soy sauce
• ½ tablespoon Dijon mustard
• 1 clove garlic minced (about 1 teaspoon)
• Pinch cayenne pepper optional
• Spray bottle with water or apple juice for the planks when grilling

Instructions

• At least 2 hours before cooking, soak the planks in apple juice (or water or wine). I use rimmed baking sheets. Drain.
• Remove the skin from the salmon fillets (if it is not removed already). Pat dry and season on both sides with the salt and pepper. In a small bowl, stir together the honey, soy sauce, mustard, garlic, and cayenne.
  
• Place the salmon on what (was) skin-side down on a plate. Brush all over the top and sides with the honey mixture.
• Preheat the grill to medium-high (375° to 400° F). Place the planks on the grill and let cook for 4 minutes. Flip the planks over (they should have nice char marks), place the salmon on top, then close the grill. Cook until the salmon reaches 135° F on an instant read thermometer, about 7 to 12 minutes depending upon your grill and the thickness of your fillets.
  
• Check on it every few minutes and if the edges of the plank catches fire, mist with water. Transfer the salmon to a serving platter. Cover and let rest 5 minutes, then serve. Discard planks after use.

Video

Notes

• TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
• TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350° F or in the microwave. 
• TO FREEZE: Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• TO MAKE CEDAR PLANK SALMON IN THE OVEN:
  1. Soak the planks and prepare the salmon fillets as directed. Preheat the oven to 375°F.
  2. Once the oven reaches temperature, place the pre-soaked cedar planks on a rimmed baking sheet in the oven.
  3. Let the planks heat up for about 5 minutes, then add the salmon fillets on top. Bake cedar plank salmon in the oven for 15 to 20 minutes.

Nutrition

Serving: 1(of 4) | Calories: 278kcal | Carbohydrates: 9g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Potassium: 861mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 2mg

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