Delicious, versatile and delicate when cooked right, salmon is a brilliant choice for quick midweek meals, but also special enough for weekend entertaining and celebratory feasting.
Why salmon is so versatile...
With a rich taste and dense texture, salmon shines in so many cuisines. It's meaty enough to poach in thick curries, while its buttery taste balances aromatic spices – we love it in a fiery noodle broth or marinaded and roasted on the barbecue. It can add texture and protein to creamy pasta dishes, and hold its own when wrapped in golden pastry for salmon en croûte.
Available all year round and with a less fishy flavour than other fish, it's a year-round crowd pleaser. Follow our Waitrose cooks' tips on how to cook salmon – and what to serve it with – and you'll have yourself a winning dinner every time.
What's the best way to cook salmon?
One of the best things about salmon is the myriad ways you can cook it, all of which are fairly speedy. Whichever method you choose, remember you're looking for moist, succulent fish.
Grill
The key to well-grilled salmon is getting the skin nice and crisp. Pat the fillets dry and brush them with a little olive oil. Place them skin side up under a medium-hot preheated grill, and cook for 3–5 minutes each side.
Poach
Poaching keeps salmon succulent and tender. Submerge the fish in a pan of just-boiling water and simmer for 10–12 minutes, until it’s completely cooked through and opaque, and can be flaked with a fork.
BBQ
Preheat the barbecue to high. Place the salmon on the barbecue, skin-side down, cover and cook for 15–20 minutes, until piping hot, cooked through and opaque, and can be flaked with a fork.
Oven roast
Roasting is an easy way to cook salmon fillets – add other veg to the tray for a simple all-in-one supper. Roast at 160ºC, gas mark 4 for 30 minutes per 1.5kg.
Air fry
Kitchen gadget du jour, the air fryer cooks food by rapidly circulating hot air. For salmon, brush your fillets with oil and sprinkle on season before placing in a single-layer basket. Then follow the timing and temperature guide for your specific model.
Pan fry
A speedy option for salmon fillets. Heat a tablespoon of vegetable oil and a knob of butter in a frying pan over medium heat. Pan fry fillets for 4 minutes each side until they’re completely cooked through and opaque, and can be flaked with a fork.
What to season your salmon with
The best herbs and spices for salmon
Salmon is delicious served simply with a generous squeeze of lemon and pinch of salt, but it also works well with Asian-style spices like ginger, Chinese five spice, curry powder and turmeric; citrussy zaatar, ras el hanout and fresh herbs like dill and flat leaf parsley.
Recommended rubs and marinades
If you're oven roasting or barbecuing, brush your salmon with Thai curry paste, chipotle paste or mustard, depending on your mood, guests or accompaniments. A glaze of sweet chilli, tamarind or honey adds both flavour and delicious stickiness when pan frying.
Can you cook salmon from frozen?
To freeze salmon, pack it in freezer bags or suitable containers and then freeze it for up to 3 months. Don’t freeze previously frozen fish or seafood. Be sure to defrost all fish thoroughly before cooking.
Easy and delicious salmon recipes
Herby mustard salmon with winter slaw
Beetroot and red cabbage slaw serves as a delicious accompaniment to grilled salmon.
Creamy smoked salmon pasta
Cook the salmon in the crème fraîche while the pasta cooks for added flavour.
Harissa lentils with salmon
Store-bought dips are a savvy way to add instant flavour to this light, flavour-packed dish.
Orange & sesame-crusted salmon
Food author and cook Tara Wigley shares her recipe for this delightfully crunchy salmon.
Sweet chilli salmon chopped salad
This zingy, no-cook recipe is on the table in less than 20 minutes. Perfect.
Poached salmon & turmeric rice
This speedy dinner gives big kedgeree vibes, especially if you add a soft-boiled, too.
Wine pairings
Salmon goes well with Spanish rosé, a crisp Sauvignon Blanc or refreshing Chardonnay.
