We recently took a poll on Instagram to find out what our readers were interested in this Shavuot season. “How many of you eat meat on Shavuot?”, “How many of you like Matan Torah crafts?”, “Will you be hosting any meals over Shavuot?”.
We found out that 88% of you choose salmon as your parve protein.
Well you’re in luck because we have many salmon recipes. To help narrow down your search, we’ve chosen some of the tastiest salmon recipes on our site and brought them to you here in one convenient place.
We have lighter salmon recipes like Herb and Citrus Salmon, Sheet Pan Lemon Rosemary Salmon, and Layered Salmon Salad.
We also have recipes that are more flavor-packed like Moroccan Salmon, General Tso’s Salmon, and Spicy Tortilla Salmon Bites.
If you’re looking for recipes from some unbelievable “celebrity” chefs, we have recipes from Sina Mizrahi, Naomi Nachman, and Rorie Weisberg (just to name a few).
Take a glance at the recipes below and you’ll agree- salmon never looked so good!
- Herb and Citrus Salmon by Brynie Greisman
An elegant dish infused with fresh herbs, with the citrus flavors as background notes. It presents beautifully, too.
- Lime and Mango Salmon Ceviche by Estee Kafra
The fresh flavors of lime and ginger transport you to the tropics. With all the heavy foods we eat on Yom Tov, this light refreshing appetizer will be a welcome change.
- Salmon Salad Up A Notch by Michal Frischman
We’ve always been big fish people. In fact, my great-grandmother used to serve seven kinds of fish on special occasions (only very few cousins can name them all in the original Swiss).
When I’m in the mood of some variety in my fish course, I love offering a salad like this one that takes your Shabbos table up a few levels.
Honey Chili Salmon Dinner by Sarah Lasry
This salmon is a huge hit with my daughter. I baked it in the same sweet and spicy sauce I use over chicken wings. The baby potatoes are crunchy on top but soft inside, and we both love asparagus and here it really elevates it to a dish I would serve for any occasion. It is truly a spectacular combo. Did I mention it’s all on one baking sheet? Thank me when you become addicted as we are.
- Crispy Sweet ’n Savory Salmon by Chavi Feldman
Just one word…yum! And another…different. Oh, and one more…elegant. I’m always looking for a new way to make salmon for Shabbat or Yom Tov. Well, this is one exciting (and did I mention easy?) new recipe that is sure to become one of your faves!
- Simply Savory Salmon by Rivky Kleiman
Don’t be fooled by the simplicity of putting this together. With its fresh, light garlic and lemon flavors, it simply can’t be beat.
- The Bobover Rebbetzin’s Sweet and Sour Salmon by Family Table
In a scene familiar in many homes, the Rebbetzin’s kitchen would get hectic on Erev Shabbos, with pots boiling over and mounds of food everywhere, but all of the preparation was done with love. One Erev Shabbos, the Rebbetzin was transferring cooked fish to a pot when the whole pan slipped and fell, and the fish was ruined. She immediately shrugged it off and said, “It’s min haShamayim, and since it’s a mitzvah to prepare fish for Shabbos, I’ll start again!” The special foods that we have the minhag to serve on Shabbat and Yom Tov have spiritual significance. For example, the gematria of fish is 7, hinting that one who eats fish on the seventh day is saved from dinei Gehinnom.
- Za’atar Salmon with Pomegranate Gremolata by Sina Mizrahi
When my kids were little (not very long ago), the afternoons stretched out and I’d join them on the floor — building Lego towers and erecting forts. I miss that stage more than I wished for it to pass. (Take note, young mothers, it flies by.) Play time was all day, and when dinner hour came along, I turned to easy, minimal recipes. This za’atar fish is nothing more than sprinkling some spices before the fish gets a short roast. We would eat it straight from the pan, flaking pieces of fish with our forks, swooping it into our mouths, like they were jet planes. The gremolata is a beautiful, fruity topping that adds brightness and contrast. I save it for when I’m particular about presentation. More often than not, I skip it, because some (many?) days, simplicity wins.
- Quick and Easy Teriyaki Salmon from the Dining In Cookbook
Easy, sweet and sour fish with a slightly Oriental flavor. Nice served with some greens on the side.
- Salmon Scoops with Red Cabbage Slaw by Michal Frischman
I’ve made a few variations of these for the magazine before, and honestly, they never get old. If you come to me for a meal on Shabbos or Yom Tov, this is what you’re getting. **See below for the Shortcuts steak variation. Watch the video here!**
- Salmon Veggie Duo by Brynie Greisman
This salmon is colorful, easy, and full of flavor.
- Lemon Pepper Salmon by Rorie Weisberg
Simple spices, thoughtfully measured and combined, bring out this salmon’s delectable flavor. It’s always nice to incorporate a fish at your dairy meal, but many fish recipes don’t complement dairy dishes. This one does! It’s my absolute go-to favorite, and the best part is that it’s super easy.
- Layered Salmon Salad by Amy Stopnicki
The perfect fish dish to serve on Shavuot. It’s super easy to make, has tons of flavor, and looks beautifully served!
- General Tso’s Salmon by Naomi Nachman
There’s nothing like a pretty appetizer inspired by an Asian cuisine!
- Crispy Seared Honey Citrus Salmon by Estelle Chait
This crispy salmon has the most delicious sweet and tangy sauce. It is pan-seared to get an extra crispy bottom and takes no time to prepare!
- Sheet Pan Lemon Rosemary Salmon by Ally Mawhirter
Salmon is what I make when I don’t feel like cooking. It’s super quick, filling, and if I try hard enough I can get dinner on the table with only one or two dishes in the sink #lazycook.
The lemon rosemary vinaigrette is a great way to make roasted vegetables more interesting! You could also substitute rosemary for any other herbs you like.
- Moroccan Salmon by Bracha Jaffe
This Moroccan-style salmon with potatoes is a Shabbos staple in singer Bracha Jaffe’s home. Watch how Bracha brings it all together on Sunny Side Up!
- Spinach-Feta Stuffed Salmon by Esty Wolbe
This elegant salmon stuffed with feta and fresh spinach couldn’t be simpler to prepare.
- Salmon and Orzo Salad from the Dining In Cookbook
This pasta-fish salad is beautiful for any occasion, and we especially love it for a buffet!
- Honey Mustard Pretzel Salmon by Daniella Silver
Honey mustard salmon topped with pretzels. Super quick-and-easy prep and crowd-pleasing flavors that’ll make this recipe a sure hit.
- Pomegranate Glazed Salmon by Victoria Dwek
It doesn’t matter what time of year it is, this is one of my favorites. I’ve been demonstrating it a lot at food events (it’s nice to see how such a gorgeous dish could be so effortless), and it finally makes it here for you. A little of the pomegranate reduction goes a long way (store in the refrigerator and bring to room temperature when ready to use…an A+ dinner when there’s seriously no time) or pour the whole thing over a side of salmon for a beauty on the Yom Tov table.
- Quick And Easy Maple Mustard Salmon by Erin Grunstein
A while ago, I shared an incredibly easy and delicious salmon recipe. Tonight I adapted that recipe and came up with this, which is just as easy and delicious.
- Salmon Pinwheel Salad from the Dining In Cookbook
This gluten-free Salmon Pinwheel Salad is beautiful for a summer brunch, seudas shlishis, or whenever!
- Ginger-Glazed Salmon from the Dining In Cookbook
Ginger, mustard, and apricot … wow! A winning combination on this fish.
- Spicy Tortilla Salmon Bites by Chavi Feldman
The spicy enchilada coating on these piquant salmon bites definitely packs a punch! Add some salsa and guacamole to blend these Mexican flavors to perfection.
- Salmon Patties with Lemon Dill Sauce by Brynie Greisman
Both canned and fresh salmon have a high concentration of omega-3 fatty acids, but canned salmon with bones also provides a hefty dose of calcium. The bones are soft and mash easily, so don’t leave them out. Just don’t tell anyone they’re in! Serve with the lemon dill sauce for a light, healthful, nourishing meal.
- Roasted Salmon with Maple Glaze by Levana Kirschenbaum
One of my, and many of my regulars’, great favorites. The short and dazzling flavor lineup does its magic with practically no work. You will never say you are bored of salmon again! Bluefish will be suitable here, as well as any thick white fish (bass, mahimahi, halibut, etc.).
- White Salmon by Sina Mizrahi
- Fried Salmon Sticks by Sina Mizrahi
These Fried Salmon Sticks are Shnitzels cousin! Made the same way, these will remind you of fish sticks but with fresh salmon, which results in a more moist and succulent finished dish. Moist on the inside, crunch on the outside, what’s not to love?