WHY YOU’LL LOVE STICKY HONEY SALMON

• Ready in about 20 minutes
  
• Big flavor from simple pantry staples
  
• Perfectly sticky, spoonable glaze
  
• Weeknight-friendly but still impressive
  
• Great for meal prep or last-minute dinners

Sticky Salmon Recipe

Sticky honey soy salmon is one of those dinners that makes you feel like you did more than you did. 

You heat the pan, you whisk a quick sauce, and suddenly the fish is glossy and bubbling… like it came from a good takeout place.

I love how fast this recipe comes together. No marinating. No oven. Just a hot skillet and a sauce that knows what it’s doing. 

The honey gets sticky, the soy brings balance, and the ginger and garlic show up right on time.

Sticky salmon is bold without being heavy. Clean, but satisfying. And when there’s extra sauce left in the pan, that’s not an accident… that’s for spooning over rice. Don’t skip that part!

INGREDIENT NOTES 

• Salmon Fillets: Skin-on or skinless both work, as does fresh or frozen. Patting fillets dry first helps with browning.
  
• Low-Sodium Soy Sauce: Keeps the glaze balanced and prevents oversalting.
  
• Honey: Provides sweetness and that signature sticky finish.
  
• Sriracha: Adds warmth without overpowering the sauce. Adjust the amount to taste.
  
• Fresh Ginger & Garlic: Bright, aromatic, and absolutely essential here.
  
• Rice Vinegar: Just a small splash for balance and lift.

VARIATIONS 

Maple Sticky Salmon: Swap honey for maple syrup for a slightly deeper sweetness.

Spicier Version: Add more sriracha or a pinch of red pepper flakes.

Garlic-Heavy: Measure the amount of garlic with your heart.

Citrusy: Add a few slices of lemon, or finish sticky soy sauce salmon with a squeeze of lime before serving.

Oven Finish: Sear, glaze, then finish in a hot oven if your fillets are thick.

SERVING SUGGESTIONS

• Top with toasted sesame seeds and sliced green onions.
  
• Plate sticky honey salmon over a bed of jasmine rice or sesame rice.
  
• Serve with a side of steamed broccoli or snap peas.
  
• Great with a simple cucumber salad.
  
• Excellent cold or warm in a rice or noodle bowl for lunch the next day.
  

STICKY SALMON FAQ

This sticky salmon recipe works because it balances caramelization with moisture control. Starting with a hot pan creates a flavorful crust through the Maillard reaction before the sauce is introduced. 

Honey and soy sauce reduce together as the salmon finishes cooking, thickening into a glaze as water evaporates and sugars concentrate. 

Ginger, garlic, and vinegar add aromatic compounds and acidity that cut through the sweetness, keeping the sauce from tasting flat. 

Lowering the heat after flipping prevents the sugars from scorching, while basting coats the fish evenly. The result is salmon that stays tender inside with a sticky, glossy finish that clings instead of pooling on the plate.

TOOLS NEEDED 

• Large Skillet or Cast Iron: Heat retention matters for a good sear.
  
• Whisk: For a smooth, cohesive sauce.
  
• Fish Spatula: Makes flipping easier and cleaner.
  
• Spoon: For basting the glaze as it thickens.
  
• Digital Thermometer: The easiest way to tell if the fish is done.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salmon Recipes

Orange Glazed Salmon

Sheet Pan Salmon (with Veggies!) Recipe

Best Teriyaki Salmon in the Air Fryer Recipe

Lemon Pepper Salmon (Hot Smoked Salmon Recipe)

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Sticky Honey Soy Salmon

This Sticky Salmon Recipe brings bold flavor to your plate with fresh fish and an Asian-inspired sauce. Ready in 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 364cal

Author Donna Elick

Ingredients

• 4 salmon fillets 4 to 6 ounces each
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 1 tablespoon sriracha
• 1 tablespoon minced garlic about 3 cloves
• 2 teaspoons minced fresh ginger
• 2 teaspoons rice vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon toasted sesame seeds
• 1/4 cup chopped green onions

Instructions

• PREP SALMON: Remove 4 salmon fillets from the refrigerator and let sit at room temperature for 10 to 15 minutes. Pat dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper.
• MAKE SAUCE: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1/4 cup honey, 1 tablespoon sriracha, 1 tablespoon minced garlic, 2 teaspoons minced fresh ginger, and 2 teaspoons rice vinegar until smooth.
• HEAT SKILLET: Heat a large skillet or cast-iron skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan.
• SEAR SALMON: Place the salmon fillets skin-side up in the hot skillet. Cook undisturbed for 3 to 4 minutes, until a golden crust forms.
• FLIP AND GLAZE: Reduce heat to medium. Carefully flip the salmon fillets. Pour the prepared sauce over the salmon. Cook for another 3 to 4 minutes, spooning the sauce over the tops, until the sauce thickens and the salmon reaches 145°F and flakes easily.
• REST AND SERVE: Remove from heat and let rest for 2 minutes. Spoon extra sauce over the salmon and garnish with 1 tablespoon toasted sesame seeds and 1/4 cup chopped green onions.

Notes

Make-Ahead: This salmon is great for meal prep. Cook and store portions with rice or vegetables for easy lunches.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in the microwave on medium power in 30-second intervals, or warm in a skillet over medium-low heat.

Freezing: Freeze cooked salmon for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: If using regular soy sauce instead of low-sodium, skip the added salt on the salmon. Maple syrup can be used in place of honey, but the glaze will be slightly less sticky.

Nutrition

Serving: 1 | Calories: 364cal | Carbohydrates: 20g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1028mg | Sugar: 18g | Fiber: 1g | Calcium: 55mg | Iron: 2mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sticky Salmon Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SALMON WITH ORANGE GLAZE

• Ready in about 25 minutes
  
• Sweet citrus glaze balances rich salmon
  
• One skillet, minimal cleanup
  
• Looks fancy but cooks fast
  
• Perfect for weeknights or entertaining

Orange Glazed Salmon

This is one of those recipes that feels like you planned ahead. Spoiler: you didn’t.

You sear the salmon, make a quick glaze in the same pan, and suddenly dinner looks like it came from a restaurant with candles and linen napkins. 

The rosemary perfumes the glaze, the orange makes it bright, and the pomegranate? That’s just pure sparkle.

I love this orange glazed salmon recipe for nights when chicken sounds boring and you still want something fresh and light… but not sad. 

Spoon that glaze over the top. Don’t be shy. That’s where the magic lives!

INGREDIENT NOTES 

• Salmon Fillets: Thicker cuts (about 1 inch) cook more evenly and stay juicy.
  
• Fresh Orange Juice: Brings acidity and brightness that bottled juice can’t fully match.
  
• Honey: Adds sweetness and helps the glaze caramelize and shine. Use the good stuff!
  
• Fresh Rosemary: Strong and piney. Use sprigs so the flavor infuses without overpowering.
  
• Pomegranate Seeds: Sweet-tart bursts that balance the glaze and add texture. You can find these already prepped near the bagged salads and cut fruit.

VARIATIONS

• Maple Swap: Use maple syrup instead of honey for deeper sweetness.
  
• Citrus Mix: Add a splash of lemon juice for extra brightness.
  
• No Pomegranate: Finish orange glazed salmon with orange zest instead.
  
• Garlic-Lover: Add an extra clove of garlic to the glaze.
  
• Herb Change: Try thyme if rosemary feels too bold.
  
• Spicy Kick: Add a pinch of red pepper flakes to the glaze.

SERVING SUGGESTIONS

• Finish with an extra sprinkle of pomegranate seeds for color.
  
• Serve over fluffy rice or quinoa to soak up the salmon orange glaze.
  
• Pair with garlic roasted green beans or grilled asparagus.
  
• Add a simple arugula salad with citrus vinaigrette.
  
• Enjoy orange glazed salmon with roasted potatoes for a heartier meal.
  

SALMON ORANGE GLAZE FAQ

This orange glazed salmon recipe works because it respects both salmon and sauce science.

Searing the salmon first builds flavor through browning while keeping the inside tender. Pulling it out before making the glaze prevents overcooking and gives you time to build a sauce without rushing. 

The orange juice and honey create a sweet-acid balance, while cornstarch thickens the liquid quickly without long simmering. Heat activates the cornstarch, turning the glaze glossy and clingy so it coats the salmon instead of sliding off. 

Rosemary infuses its oils gently, and the pomegranate seeds add acidity and texture at the end so they stay bright and juicy. Timing matters when making honey orange glazed salmon … and it pays off in spades!

TOOLS NEEDED

• Cast-Iron Skillet: Best for a hard sear and even heat.
  
• Fish Spatula: Makes flipping salmon easier and cleaner.
  
• Citrus Juicer: Gets every last drop out of fresh oranges.
  
• Small Bowl: For mixing the cornstarch slurry.
  
• Spoon: For glazing generously (this is not optional).
  

Enjoy!

With love, from our simple kitchen to yours.

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Orange Glazed Salmon with Rosemary and Pomegranate

Orange Glazed Salmon feels fancy but is so easy to make… and with just one pan! Simple, bright, and infused with rosemary-citrus flavor.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 371cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 salmon fillets 4 to 6 ounces each and about 1 inch thick
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 tablespoon minced garlic about 3 cloves
• 2 to 3 sprigs fresh rosemary
• 1/2 cup fresh orange juice (from about 2 oranges)
• 1/4 cup honey
• 1 tablespoon cornstarch
• 3 tablespoons water
• 1/4 cup pomegranate seeds

Instructions

• HEAT PAN: Place a large cast-iron skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and heat until shimmering.
• SEASON SALMON: Sprinkle the salmon fillets evenly with 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper.
• SEAR SALMON: Add the salmon fillets to the hot skillet, flesh-side down. Cook for 3 to 4 minutes per side, until golden on the outside and just cooked through. Transfer salmon to a plate.
• LOWER HEAT: Reduce the heat to medium-low.
• COOK GARLIC: Add 1 tablespoon minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant.
• MAKE GLAZE: Add the rosemary sprigs, ½ cup fresh orange juice, ¼ cup honey, 1 tablespoon cornstarch, and 3 tablespoons water to the skillet. Stir constantly for 1 to 2 minutes, until the glaze thickens and turns glossy.
• FINISH: Stir in ¼ cup pomegranate seeds. Return the salmon to the skillet and spoon the orange glaze over the fillets until well coated.
• SERVE: Remove rosemary sprigs and serve the salmon hot with extra glaze from the pan.

Notes

Make-Ahead: The orange glaze can be made up to 1 day ahead and reheated gently before adding the salmon.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat gently in a skillet over low heat, spooning glaze over the salmon until warmed through.

Glaze Tip: The glaze thickens quickly as it cools. If it gets too thick, stir in 1 to 2 tablespoons water or orange juice to loosen.

Ingredient Note: Fresh orange juice gives the brightest flavor, but bottled juice works in a pinch.

Nutrition

Serving: 1 | Calories: 371cal | Carbohydrates: 25g | Protein: 34g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 659mg | Sugar: 21g | Fiber: 1g | Calcium: 33mg | Iron: 2mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Orange Glazed Salmon appeared first on The Slow Roasted Italian.

Sheet pan dinners are the best! They’re easy prep, pefect for busy weeknights, and loaded with great flavor.

And don’t forget – easy clean up! Making a complete meal for the whole family on a large sheet pan? Yes, please! 

This easy sheet pan salmon recipe is proof that it’s possible to make an easy dinner and a healthy dinner – all in one!

All you need are a few simple ingredients to get started, and you’ll be hooked on the sheet pan method for all your dinner needs.

Check out the printable recipe card below to get started. 

Sheet Pan Salmon

I recently realized I don’t have too many fish recipes on the site. Shrimp, sure, but definitely not enough fresh filet options!

While I love classic fish and chips, I sometimes crave something a little less heavy. 

But I don’t always want to set up the smoker — especially when it’s dreary out there — so a sheet pan salmon recipe was in order.

Roasted salmon has so much flavor, getting perfectly crispy on the outside while staying tender, juicy, and flaky in the center. 

All you need to do is toss a few veggies like Brussels sprouts and onions on the pan to make a simple, delicious meal!

And if you really want to shake things up, my skillet Orange Glazed Salmon will make you fall in love with seafood again!

Ingredient Notes and Substitutions

• Salmon – Look for fresh, skin-on filets that are firm to the touch and pink or orange in color. 
  
  It shouldn’t actually smell overly fishy — and definitely don’t grab anything that smells foul or looks grayish!
  
  You can also make this salmon sheet pan recipe with frozen filets as long as they are thawed first.
  
• Brussels Sprouts – These mini cabbages are so tasty when roasted in the oven! The inside becomes tender while the outer leaves get crispy and slightly charred.
  
  Look for firm sprouts with vibrant green leaves. You may find them loose in bins or sold on the stalk. Either way, remove any damaged outer leaves before trimming and washing.
  
• Red Onion – Becomes sweeter and slightly caramelized when roasted. You can swap in another type of onion or shallots if you prefer.
  
• Olive Oil – Adds rich flavor and helps sheet pan salmon and veggies crisp up nicely. Avocado oil is a great substitute.
  
• Seasonings – Mince fresh garlic cloves for the best flavor and aroma, then combine them with Italian seasoning, salt, and pepper in the oil. 

Tips and Tricks to Make the Perfect Salmon Sheet Pan Dinner

• Roast the vegetables first.

The sprouts especially take much longer to roast, so you’ll want to get those started while you prep the fish.

Start Brussels sprouts cut-side down on the pan, then give everything a stir after the first round of baking.

• Pat the salmon dry before seasoning.

This will help the seasoning stick better to the surface and also make it easier for the top of the fish to crisp.

• Get creative with flavors and seasonings.

While I kept things simple with garlic and Italian seasoning, there are so many ways to make sheet pan salmon extra delicious!

Swap the Italian seasoning with dried oregano and add some lemon juice and Dijon mustard, or whip up a quick teriyaki sauce and spoon it over the filets for an Asian-inspired meal.

This honey garlic sauce would be just as delish, and for a sweeter (and extra caramelized) take, simply drizzle the fish with oil and sprinkle brown sugar on top!

Prep Ahead

• Wash, trim, and halve Brussels sprouts
• Slice onion into wedges
• Mince garlic

Kitchen Tools You Will Need

• Sheet Pan – Behind every one pan meal is a good sheet pan. This is the one I use!
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily. Line your baking sheet for easy cleanup!
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

Serving Suggestions 

Garnish your salmon sheet pan dinner with chopped parsley and lemon slices for even more freshness and flavor.

While filling enough on its own, this dish is also great with steamed rice, crispy potato stacks, or baked sweet potatoes. I also love pairing it with a big green salad in the summertime!

Storing and Reheating Sheet Pan Salmon and Veggies

Allow any leftovers to cool, then transfer to an airtight container and refrigerate for 3-4 days.

Roasted salmon can also be frozen for up to 2 months. Wrap it tightly in plastic wrap or foil, then store in a freezer-safe Ziploc or container.

While you can certainly use the microwave to warm leftovers in a pinch, it’s not the best option. 

It’s really easy to dry out the fish before it heats through, and the Brussels sprouts won’t heat evenly either.

Reheat sheet pan salmon and veggies in the oven for 10-15 minutes at 350°F. This helps keep the fish moist and gets the vegetables crisp again.

Salmon Sheet Pan Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

One Sheet Roasted Chicken and Vegetables with Garlic

Easy Italian Sheet Pan Chicken Thighs Recipe

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Steak Sheet Pan Dinner

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Sheet Pan Salmon (with Veggies!)

Make Sheet Pan Salmon with Brussel sprouts and onion for a light and healthy Italian-seasoned meal. Prepped in 5 minutes and ready in 30!

Course Main

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 431cal

Author Donna Elick

Ingredients

• 1 pound Brussels sprouts ends trimmed off and halved
• 1 medium red onion sliced into wedges
• 4 tablespoons olive oil divided
• salt and freshly cracked pepper
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• 4 6 oz each salmon filets
• Chopped fresh parsley for garnish, optional

Instructions

• Preheat oven to 425°F.
• Place Brussels sprouts and onions on a large sheet pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste. Toss to coat.
• Spread out in an even layer and turn Brussels sprouts cut side down for perfect roasting. Bake for about 15-18 minutes, or until vegetables are tender.
• While vegetables are roasting, prepare the seasoning mixture for the salmon. In a small bowl, mix together 2 tablespoons olive oil, minced garlic, Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
• Carefully remove pan from the oven. Give the vegetables a stir and nestle the salmon in the center of the pan in between the vegetables. Spoon the seasoning mixture over the salmon, spreading it evenly with the back of the spoon. Make sure each fillet is well coated with the mixture.
• Bake for another 10-15 minutes, or until salmon is cooked through and the vegetables are caramelized. If desired, you can broil for 1-2 minutes for a crispy top. Garnish with chopped parsley and lemon slices, if desired.

Notes

Line with parchment or foil for easy cleanup.

Broiling for 1-2 minutes after baking gives a caramelized crispy exterior while keeping the interior of the salmon moist and tender. It also creates a slight char on the vegetables.

Garnish with parsley and lemon slices for a fresh look and taste!

Look for fresh fish, ones that are firm to the touch and are pink or orange in color. Avoid any fish that is foul-smelling because that is a sure sign that it’s not fresh.

Roasting salmon at a high heat is a great way to cook salmon. It will get crispy on the outside while remaining tender, flaky and juicy on the inside.

Take care not to overcook to avoid dry salmon. A good internal temperature for salmon is 145°F.

Nutrition

Serving: 1 | Calories: 431cal | Carbohydrates: 14g | Protein: 38g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 105mg | Sugar: 4g | Fiber: 5g | Calcium: 95mg | Iron: 3mg

Originally published February 2025, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Salmon (with Veggies!) Recipe appeared first on The Slow Roasted Italian.

I love making this easy air fryer teriyaki salmon during busy weeknights. Not only does it make a delicious dinner using simple ingredients, but it’s loaded with flavors for the whole family to enjoy. 

I love the teriyaki glaze so much that I’ll add extra sauce to my piece!

With a quick cooking time,  this healthy meal is a must. The good news is that the recipe card below has all the details on how to make this quick meal! 

Teriyaki Salmon Air Fryer

One of the very first things I learned how to make in my air fryer was salmon. I remember being so impressed with how well it came out… in mere minutes, with next to no mess to boot.

Since then I’ve made salmon in the air fryer dozens of times! And while I love my original recipe, I have been wanting to change things up for a while. And that’s the story behind this air fryer teriyaki salmon!

Instead of using store-bought teriyaki, I make it myself with a few easy pantry ingredients. The sweet and savory flavors complement the salmon SO well. 

Plus, a crunchy, caramelized crust forms as the fish air fries thanks to the brown sugar in the sauce. 

It’s half the reason I love cooking with teriyaki — it creates this glazed look, feel, and taste when baked. Try my teriyaki meatballs and teriyaki chicken next!

Ingredient Notes and Substitutions

• Salmon – There are many different types of salmon to choose from — Atlantic, king, sockeye, coho, pink… and even a few others! You can use whatever variety you’d like for air fryer teriyaki salmon. 
  
  Opt for bright pink filets that are firm to the touch and don’t have a strong fishy smell.
  
• Soy Sauce – The base of the teriyaki flavor! I usually use low-sodium soy sauce as it’s a lot less salty. If you can’t find soy sauce, you can use tamari or coconut aminos instead.
  
• Brown Sugar – Here’s where the sweetness comes from. I like the rich, molasses-like flavor of brown sugar, but you could use white granulated sugar if that’s all you have!
  
  Some other substitutions include honey, maple syrup, Sugar in the Raw (turbinado sugar), or real molasses.
  
• Cornstarch – Works as a thickening agent for the sauce. If you don’t have any, you can simply omit it… though you will end up with a runnier teriyaki. 
  
• Seasonings – You’ll need garlic powder and ground ginger powder for the marinade, and freshly ground pepper to season the fish.
  
  You can absolutely use fresh minced garlic or ginger instead if you’d like!
  
• Garnish – Toasted sesame seeds and chopped green onions finish everything off!

Tips and Tricks to Make Perfect Air Fryer Teriyaki Salmon

• Take the time to prep the salmon.

To get the crispy exterior I know you’re all after, it’s very important to thoroughly pat the filets dry with paper towels before marinating. 

Also, if you see that there are still some pin bones, use a tweezer to remove them. 

They’re so tiny that it’s not the total end of the world if you swallow one, but finding a small bone in between your teeth can definitely be uncomfortable!!

• To skin or not to skin.

That is the age-old question when it comes to cooking teriyaki salmon in the air fryer! 

At the end of the day, it’s all about personal preference. I will say that cooking with the skin on helps keep the salmon moist as it air fries. 

If you really don’t like eating it, it will peel off easily after cooking.

• Double the sauce.

The quick homemade teriyaki sauce comes together so easily — and you can easily double it too!

We love sauce in our house, so I usually make extra for drizzling or to use as a dipping sauce for this perfect dish. 

• Check for doneness.

When making this teriyaki salmon recipe in the air fryer, you won’t be able to watch it as it cooks. 

So, be sure to double-check that it’s fully cooked and safe to eat when the timer is up.

The internal temperature — you can take it with an instant read thermometer — needs to reach at least 145°F. The filets should be opaque and flake easily with a fork.

You want to have the end result of flaky salmon fillets for the best texture and taste. 

Prep Ahead

• Pat the salmon dry
• Remove any bones
• Toast the sesame seeds
• Preheat your air fryer to 400°F
• Spray the basket with nonstick cooking spray

Kitchen Tools You Will Need

• 4 Quart Saucepan – To make the teriyaki sauce.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Instant Read Kitchen Thermometer so you can check for doneness.

Serving Suggestions 

My teriyaki salmon air fryer recipe pairs well with so many different delicious side dishes! 

Classic choices include sticky sesame rice, broccoli or asparagus, and a fresh Asian-inspired cucumber salad. An avocado salad, Asian noodle salad, or a side of edamame would also be great. 

I also love the idea of using air fryer teriyaki salmon as the protein in a grain bowl. 

Start with fluffy brown rice, then add your favorite greens, fresh and pickled veggies, toasted seeds, and fresh herbs.

Top your bowl with extra teriyaki sauce! (You can also make a bed of rice using Jasmine rice or white rice!)

Storing and Reheating Leftovers

If you have any leftover salmon, you can store them in an airtight container in the refrigerator for up to 3 days. 

I’ve enjoyed air fryer salmon teriyaki cold on top of a salad, but you can certainly reheat it if you’d like! 

A few minutes in the microwave would do the trick, or you can use a skillet over medium heat.

This teriyaki salmon air fryer recipe is also freezer-friendly. Individually wrap the cooled salmon filets in plastic wrap or foil then place in an airtight container. 

They will keep for up to 3 months in the freezer. Let it thaw in the fridge overnight before gently reheating.

Teriyaki Salmon Recipe Air Fryer FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Turkey Breast in Air Fryer (Easy Juicy Recipe)

Best Crispy Air Fryer Chicken Legs (Drumsticks)

Air Fryer Fish and Chips (Easy 20 Minute Recipe)

Air Fryer Garlic Knots Recipe (w/Crescent Dough) + Video

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Best Teriyaki Salmon in the Air Fryer Recipe

Enjoy restaurant-quality Teriyaki Salmon at home—crispy, tender, & glazed with a sweet-savory homemade teriyaki sauce!

Course Main

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

inactive time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 334cal

Author Donna Elick

Equipment

• air fryer
• small saucepan

Ingredients

• 4 salmon filets (4-6 ounces each)
• 1/3 cup low sodium soy sauce
• 1/3 cup lightly packed brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger powder
• 1 tablespoon cornstarch
• 2 tablespoons water
• spray oil
• freshly ground black pepper
• toasted sesame seeds for garnish
• chopped green onions for garnish

Instructions

• Pat the salmon filets dry with a paper towel.
• In a small saucepan, whisk together the soy sauce, brown sugar, garlic powder and ginger powder. Mix until the sugar is incorporated. Remove half of the marinade (about ¼ cup) and pour into a shallow dish. Place filets flesh side down in the dish and let sit for up to 30 minutes to marinade, if time allows.
• While salmon is marinating, add the cornstarch and water to the saucepan and cook over medium high heat, stirring frequently until thick and bubbly, about 4-5 minutes. This will make about ¼ cup of sauce to use for a glaze and for drizzling.
• Preheat the air fryer to 400°F. Spray the basket with oil. Place filets in the basket and discard the marinade. Season filets with pepper, and a light spray of oil.
• Air fry for 8-10 minutes or until your desired doneness. During the last 2 minutes, baste filets with the teriyaki sauce two or three times. Salmon is done when the internal temperature reaches 145°F or to your desired doneness. Garnish with sesame seeds and green onions, and drizzle with extra sauce.

Notes

Remove any pin bones with tweezers if there are any remaining.

Skin or no skin- cooking with the skin on helps keep the salmon moist during cooking. The skin easily peels off after cooking.

Spray air fryer basket with oil prior to adding the filets so they don’t stick as easily.

Internal temperature should reach 145 F. It will also be opaque and flake easily with a fork.

You can easily double the sauce to have extra for drizzling!

To refrigerate:
Let salmon come to room temperature. Store in an airtight container and place in the refrigerator for up to 3 days.
To reheat, place in the microwave and reheat on half power for 1-2 minutes at a time, checking frequently to avoid drying out. You can also reheat in a skillet over medium heat for 1-2 minutes per side, or until warmed through.

To freeze:
Individually wrap cooled salmon in plastic wrap or foil, and place in an airtight storage container. Freeze for up to 3 months. To thaw, place in the refrigerator overnight, and then gently reheat in the microwave or on the stove top.

To make ahead:
Marinating salmon for longer than 30 minutes is not recommended because it could start to “cook” the fish, which will lead to a mushy texture. If you need to make this ahead of time, prepare and cook as stated in the directions, and store in the refrigerator for up to 3 days. Once ready to serve, reheat gently in the microwave or on the stove top.

Nutrition

Serving: 1 | Calories: 334cal | Carbohydrates: 22g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 846mg | Sugar: 18g | Fiber: 0.3g | Calcium: 43mg | Iron: 2mg

Originally published December 2024, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Teriyaki Salmon in the Air Fryer Recipe appeared first on The Slow Roasted Italian.

There are two methods for smoking fish: hot smoking and cold smoking. 

Personally, I prefer both the flavor and texture of hot smoked salmon. It’s nice and flaky, with an extra layer of flavor.

Cold smoked fish is firmer and is more often served as an appetizer with crackers and spreads. But it does come down to personal preference. 

Cooking salmon filets has never been easier! This simple recipe might be my new favorite way to cook fresh salmon! It’s a great recipe that gives you flaky salmon easily every time. And those tender salmon flakes? SO GOOD! 

People often assume that cooking salmon is a rigorous process, but that couldn’t be further from the truth.

Delicious salmon recipes like this need only simple ingredients and a little bit of meal prep, and you’ll have an easy dinner in no time.

It’s one of the easiest ways to cook wild salmon! Perfect for a busy weeknight meal. 

You’ll love the quick cooking time and flavor. I know I’m such a greedy girl when it comes to this salmon recipe…since it’s one of my favorite types of fish, I make it and hate sharing.

I seriously want to eat it all myself. 

Lemon Pepper Salmon

After mixing up a quick salmon rub for smoking, the fish only takes 90 minutes to cook. It’s one of many reasons why I love this lemon pepper salmon recipe so much! 

If you’re short on time, or don’t own a smoker, I do have a recipe for air fryer salmon with a honey mustard glaze. 

While it doesn’t have the delicious smoky flavor of hot smoked lemon pepper salmon, it will be ready to eat in just 10 minutes!

Keep reading to learn how to cook salmon in a smoker, plus the difference between hot and cold smoking salmon!

Lemon Pepper Salmon Rub for Smoking

• Kosher salt – It’s important to use kosher or sea salt, as regular table salt is iodized and can add an unpleasant metallic flavor to the fish.
  
• Lemon pepper seasoning – I keep things easy and buy a lemon pepper seasoning blend. 
  
  If you’d like to make your own lemon pepper, or even a completely different rub for smoked salmon, you certainly can!
  
• Dijon mustard – I prefer Dijon, but whole grain mustard, yellow mustard, or even honey mustard would be good too.

If you aren’t a fan of this lemon pepper rub for smoked salmon, check out my tutorial on how to cook salmon in a smoker. I use a simple spice blend for that recipe!

Tips for How to Cook Salmon in a Smoker

• Prevent fish from sticking.

Be sure to lightly oil the smoker grates so you can remove the cooked filet without it tearing. 

Or, follow my lead — place the salmon filet on a sheet of aluminum foil before applying the salmon rub for smoking. 

You can transfer it directly to the hot smoker, plus it’s easy to remove when the fish is done!

• Monitor the wood chips and water level. 

It’s important to maintain a high level of moisture inside the smoker, so check it periodically and fill it with more water as needed. 

The same goes for the wood chips or pellets. Depending on the size of the wood chamber, you may need to add more.

• Let the fish rest! 

Rest the hot smoked filet for 10 minutes or so before slicing.

This allows the juices to redistribute throughout the fish, creating perfectly flaky and scrumptious bites of lemon pepper salmon! Resting is key to keeping this easy lemon pepper salmon recipe juicy and delicious! 

Serving Suggestions 

For a healthy entree, I like to serve lemon pepper salmon with brown rice and grilled asparagus. You can also add green beans as a yummy side dish option, too. 

Veggies are the best way to round out a healthy option and simple weekly meal plan. 

It’s also delicious on salads or a bed of buttery pasta — even cacio e pepe would be tasty!

As an appetizer, pair this lemon pepper salmon recipe with cream cheese on crackers or pumpernickel bread!

You can also just top with lemon zest, black pepper, and lemon wedges and have the best baked lemon pepper salmon in an easy way. 

Since this recipe has so much flavor, it can stand alone as a meal! 

Lemon Pepper Salmon Recipe FAQ

How to Store Hot Smoked Salmon

If you have leftover salmon, allow them to cool, then wrap the filet in plastic wrap. Store it in the refrigerator and enjoy it again within 7 to 10 days. 

This is an easy way to enjoy this delicious meal again! 

That being said, it will easily last up to 3 weeks if it’s vacuum-packed. You can also freeze smoked fish for up to a year, then thaw it in the refrigerator before serving. 

Enjoy!
With love, from our simple kitchen to yours. 

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Lemon Pepper Salmon (Hot Smoked Salmon Recipe)

Lemon Pepper Salmon is not only melt-in-your-mouth delicious, but it’s a healthy fish dinner too! Your family will love it!

Course Main

Cuisine American

Method Smoker

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6

Calories 333cal

Author Donna Elick

Equipment

• smoker
• aluminum foil
• rimmed sheet pan
• basting brush
• wood chips or pellets (whichever your smoker uses), soaked in water

Ingredients

• 3 pounds salmon filet leave skin on
• 2 tablespoons Dijon mustard
• 1 tablespoon kosher salt
• 3 tablespoons lemon pepper seasoning

Instructions

• Prepare your wood chips by soaking them in water for at least 30 minutes prior to smoking.
• Check the filet to ensure all of the pin bones have been removed. If you notice any, use a pair of tweezers or small needle nose pliers to pull them out.
• Rinse the filet to remove any debris, if necessary, then pat the salmon dry with clean paper toweling.
• Using a basting brush, apply mustard to the flesh side of the salmon; sprinkle salt and lemon pepper seasoning evenly over the mustard.
• When the salmon is ready, put a light coating of oil on the salmon skin, or spray the grates with cooking spray, to prevent it from sticking to the grates.

  Alternatively, place the salmon on a sheet of aluminum foil (I do this so I can just grab the foil to remove the filet from the smoker without worry of tearing the fish)
• Smoke the salmon at 225°F for 90 minutes, or until the salmon reaches an internal temperature of 140°F.
• When it is fully cooked, carefully remove the hot smoked salmon from the smoker. Allow the fish to rest for 10-15 minutes before serving.
• Enjoy!

Nutrition

Serving: 1 | Calories: 333cal | Carbohydrates: 2g | Protein: 46g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 125mg | Sodium: 1318mg | Sugar: 0.1g | Fiber: 1g | Calcium: 44mg | Iron: 2mg

Originally published October 2021, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Lemon Pepper Salmon (Hot Smoked Salmon Recipe) appeared first on The Slow Roasted Italian.

Cooking salmon on the outdoor smoker is one of my favorite things to do during the summer months. 

It’s a great way to cook raw salmon with simple steps, and I love that it doesn’t take a huge amount of time. 

Since salmon has a mild flavor, the steps on the recipe card show how simple it is to add your own seasonings. 

You can top the salmon with garlic powder, a dry rub, salt, black pepper, lemon juice, or anything else that you think tastes good with fresh salmon. 

That’s what I love about this easy recipe! As the salmon cooks, it gets that smoke flavor throughout the meat – so good! 

The cooking process and smoking process are simple, and do a great job at making sure that the flesh of the salmon stays tender and flaky.

Just be sure that you pay attention to cooking times so that you don’t change the texture of the flaky salmon. 

The good news is that this easy smoked salmon recipe proves that great options to share with family and friends can be simple! 

How to Smoke Salmon

Sometimes people shy away from cooking salmon on a grill or smoker because they worry about it being too dry. 

If you follow my tips below, you’ll enjoy smoked salmon from a pellet grill that is moist and full of flavor.

Keep in mind — this hot smoked salmon recipe is meant for entrees, not the type used as lox for bagels.

There are so many easy ways to make salmon at home that I find myself making it more often. 

Have you had a chance to try this air fryer salmon with honey mustard glaze? It’s an absolute must.

Or, if you’d like another type of seafood, lemon garlic shrimp is bursting with flavor, truly better than any restaurant. A one-skillet meal, made in just 20 minutes!

What is the best type of salmon to smoke?

The most important thing to look for when choosing salmon is that you get the freshest possible piece of fish. 

Salmon should not smell fishy. And if you buy it whole, the eyes should be relatively clear. 

• Farm-raised salmon is raised in a fish farm or a pen in the ocean. The fat content in farmed salmon is often higher, and the fish itself is larger. 
  
  This is the best way for smoking because the extra fat helps keep the fillet tender.
  
• Wild salmon is caught on a line. It has spent its life in its natural habitat. This type of salmon is much leaner and will cook faster.

How to Make Smoked Salmon on a Pellet Grill

First, select the type of wood you prefer. I recommend a more mellow flavor like oak, maple, pecan, or alder.

Applewood is my personal favorite for this hot smoked salmon recipe! 

1. Fill your pellet smoker with wood pellets of your choice.
2. Preheat smoker to 225°F. 
3. Place your fish fillet on a tray — I like the marinade tray from William Sonoma. 
4. Using two paper towels, pat the fish dry.
5. Combine the spices for the rub, whisking until well combined. Rub and press over the entire surface of the fillet.
6. Place on the smoker skin side down. Smoke for about 50-55 minutes, depending on the size of the fish.
7. Remove smoked salmon from the pellet grill, then let it rest for about 10 minutes before you serve it.

Smoked Salmon Internal Temp

Whether you’re just learning how to smoke salmon or are a seasoned pro, you should always rely on a trusty digital thermometer when cooking proteins.

Insert the probe into the very center of the thickest part of the fillet for the most accurate reading.

According to the USDA, the internal temperature of safe smoked salmon is 145°F.

Because the fish will continue to cook a bit as it rests, it should be fine to remove it from the smoker once it reaches at least 142°F.

Smoked Salmon Recipe FAQ

Storing and Reheating Leftovers

If you have leftover salmon, you can store it in an airtight container in the refrigerator.

Choose a shallow container or wrap it with tin foil to keep it from drying out. Use your leftovers within 3 days.

If you want to keep it for longer than 3 days, you will need to freeze it. Cooked salmon can be frozen for up to three months as long as it has been wrapped tightly in tin foil.

Enjoy!

With love, from our simple kitchen to yours.

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How to Smoke Salmon (Easy Recipe on Pellet Smoker)

Wondering How to Smoke Salmon? Use my smoked salmon recipe to enjoy a restaurant favorite on your smoker or on your grill.

Course Main

Cuisine American

Method Microwave, Smoker

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 457cal

Author Donna Elick

Ingredients

• 5 pounds salmon 4-5 pounds

Rub

• 1 teaspoon salt
• 2 teaspoon ground pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Seasoned Butter

• 4 tablespoons butter
• 2 teaspoons chopped chives
• 2 cloves garlic smashed

Instructions

• Preheat your smoker to 225°F. Choose your favorite wood, I am using apple but you can use whatever you prefer. Using a mellow wood is best like oak, maple, pecan or alder. 
• Unwrap your salmon and put it on a platter or if it is too big use a cookie sheet with sides. I like using the marinade tray from William Sonoma.
• Take 2 paper towels and pat the whole salmon dry. Set aside.
• In a small bowl combine the spices for the rub. Whisk until all combined.
• Sprinkle the rub on the salmon and gently rub until the salmon coated all over. Set aside. 
• Place the salmon skin side down on the grates on the smoker.
• Insert the probe thermometer and cook until the internal temperature reaches 145°F, about 50-55 minutes.
• Once the salmon reaches temperature, remove from the smoker. Allow the salmon to rest for 10 minutes.

Seasoned Butter

• Peel your garlic clove and mash them. *NOTE* For seasoned butter we also love using Gilroy Garlic when we do not want to use garlic cloves.
• In a microwave safe bowl, melt 4 tablespoons of butter.
• Add smashed garlic and chopped chives.
• Mix well and set aside.

Notes

Soak some wood chip. 3-4 hunks. Choose your favorite wood, I am using apple but you can use whatever you prefer. Using a mellow wood is best like oak, maple, pecan or alder.

Go prep your BBQ indirect method and bring the heat to 225°F.

Once at temperature, put your soaked smoking chip into the charcoal and set for indirect heat. If you have a Big Green Egg, this mean the convEGGtor legs up.

Put the salmon in the middle (skin side down) and cook until internal temperature reaches 145°F, about 55 minutes.

Once the salmon reaches temperature take it off the grill. Allow the salmon to rest for 10 minutes.
Serve with seasoned butter.

Nutrition

Serving: 1 | Calories: 457cal | Carbohydrates: 1g | Protein: 57g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 171mg | Sodium: 461mg | Sugar: 1g | Fiber: 1g | Calcium: 41mg | Iron: 2mg

Originally published March 2021, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Smoke Salmon (Easy Recipe on Pellet Smoker) appeared first on The Slow Roasted Italian.

Get ready to treat your taste buds. You can make a flavorful seafood dinner for the whole family with just a few simple ingredients. 

It’s the perfect balance for special occasions or a great way to make a hearty meal in a short amount of time. Even picky eaters will love the juicy salmon texture and taste! 

I’ve made this easy salmon recipe as an easy recipe for holidays as well. 

Everyone agrees that the flaky salmon is the best way to cook salmon, and I love that using the air fryer really cuts down on the cooking time. 

Adding the honey mustard really adds a burst of extra flavor, and yes – even the leftover salmon tastes great the next day! 

Try the full recipe via the recipe card below for an easy weeknight dinner. It’s the best way to cook a salmon filet! 

Honey Mustard Salmon Recipe

When it’s this easy to air fry salmon, you’ll want to add seafood to your weekly rotation! Simply change up the seasoning and sauce to add more variety.

You can also make a delicious baked potato or even crispy french fries straight from the freezer in a fraction of the time.

For a healthier alternative, try Air Fried Cauliflower as an easy snack or side dish. It’s crisp on the outside, tender on the inside, and can be flavored however you’d like.

How To Make Air Fryer Salmon

This honey mustard salmon recipe couldn’t be any simpler! 

Just season both sides of the fish with salt and pepper, then spread some homemade honey mustard sauce on top.

If you’ll be using dried dill instead of fresh, reduce the amount by half.

Cook until it appears opaque and flakes easily with a fork. Drizzle the remaining sauce over the top or serve it as a dip.

Air Fried Salmon Tips & Tricks

• Prevent sticking. It’s a good idea to spray the air fryer basket with oil first. Not only will it make removal easier, but the air fried salmon fillets won’t break apart.
  
• Don’t overcrowd. How many pieces you can fit in the basket will depend on your brand and model. Leave some space in between each piece and work in batches if needed.
  
• Want tender, flaky fish? Don’t overcook! This honey mustard salmon is done as soon as it is no longer translucent. 
  
  You may need to add another minute or two if the fillets are extra thick.
  
• Adjust the amount. Easily halve or double the air fried salmon recipe depending on how much you need. 
  
  Cook larger amounts in batches and keep warm in a low-temp oven until you’re ready to serve.

Air Fried Salmon Recipe Serving Suggestions

Honey mustard salmon tastes great with green vegetables like spinach, green beans, or tender Brussels sprouts. Even something as simple as a side salad would do.

You can also add a helping of rice pilaf or roasted potatoes to make it a well-rounded meal.

Even if you don’t want to pair this salmon filet with anything, don’t stress.

The great thing about making this easy honey mustard salmon recipe is that you can add different side dishes to it the next time you make it. (because there will be a next time!) 

Air Fryer Salmon Recipe FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Honey Mustard Salmon (Easy Air Fryer Recipe!)

Air fryer honey mustard salmon is ready in 10 minutes and comes out perfectly tender and juicy. Make this honey mustard glazed salmon for dinner tonight!

Course Main

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4

Calories 89cal

Author Donna Elick

Ingredients

• 4 pieces salmon around 1lbs total
• 6 teaspoons mustard
• 4 teaspoons honey
• 2 tablespoons oil
• salt and pepper
• 2 tablespoons fresh dill chopped, note 1

Instructions

• If your salmon is frozen let thaw completely and pat dry
• Sprinkle both sides with salt and pepper
• In a small bowl whisk together mustard, honey, oil and dill
• Spread half of the honey-mustard sauce on the salmon
• Put the salmon into the basket of your airfryer and fry on 350° for 8 minutes (note 2)
• Use the second half of the sauce for serving

Notes

You can use dry dill but then use only 1 tbsp. If you substitute with frozen dill keep the same amount as stated above.

Depending on the thickness of your salmon you might need to cook 1-2 minutes more or less. I used the thicker end of a fresh salmon, that was a good inch on the thickest part. It was very juicy after the 8 minutes. If you like it more transluscent, cook it a minute less.

The salmon is great with spinach

Can I make this ahead? You can marinate the salmon ahead and keep it in the fridge for up to one, tightly covered. But I would recommend cooking it a la minute to have the best experience.

Can I make more? Yes, that´s no problem. Just double the amounts and cook it in two or three badges or in the oven. Preheat the oven before.

Nutrition

Serving: 1 | Calories: 89cal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 83mg | Sugar: 6g | Fiber: 1g | Calcium: 6mg | Iron: 1mg

Originally published February 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Honey Mustard Salmon (Easy Air Fryer Recipe!) appeared first on The Slow Roasted Italian.

Cast Iron Skillet Salmon

Need an easy recipe for a weeknight dinner that’s done in just 15 minutes? Look no further than cast iron skillet salmon!

Surprisingly, at the time of writing, I only have a handful of salmon recipes up on the site.

I’ve shared how to smoke it yourself, how to smoke it with lemon and pepper seasoning, and of course my OG air fryer honey mustard salmon.

I figured it was about time for something new!

This is by far the best pan fried salmon recipe ever. It’s very simple and highlights the natural flavors in the fish, all while giving it the most perfect sear you ever did see. 

I love making salmon in a cast iron skillet. It’s incredibly easy and quick and will give you perfectly cooked results every. single. time. Once you try it, you’ll know what I mean!

Ingredient Notes and Substitutions

• Salmon – You can use fresh or frozen here — though I do recommend using fresh if it’s an option where you live!
  
  I like to use ones between 4-6 ounces each. Opt for fillets that are around the same size for even cooking, and thaw frozen fish before cooking.
  
• Olive Oil & Butter – Yup, I’m using both to pan fry the salmon! The olive oil will give the fish a nice sear, and the butter adds a rich and creamy flavor.
  
• Lemon – Seafood pairs incredibly well with citrus, which is why I added some lemon to this recipe!
  
  I like fresh lemon juice best, but you could also use the bottled stuff if that’s all you have.
  
• Seasonings – A dash of salt and freshly ground black pepper, plus some sprigs of rosemary are all the extra flavoring you need for cast iron skillet salmon!

As a note, I love lemon and rosemary together, but you can use other fresh herbs like thyme or parsley instead. Some minced or whole garlic cloves would also be a welcome addition.

Or, you can switch up the simple S&P and use seasoned salt, lemon pepper, or even a seafood seasoning blend. There are a ton of options!

Tips and Tricks to Make Perfect Salmon in a Cast Iron Skillet

• Proper prep matters.

This recipe moves super quickly once you get started, but there is a bit of forethought involved when it comes to the prep.

Take the fillets out of the fridge about 15 minutes before you plan to cook them. This helps them cook evenly, and will ultimately give you the flakiest results. 

Also, before you add the salmon to the skillet, pat it dry to remove any excess moisture. 

• Cast iron skillet 101.

Make sure the skillet is very hot prior to adding the salmon for the crispiest crust. Don’t overcrowd the pan either — the fish won’t cook evenly if you do.

You could technically also make this recipe in a stainless steel skillet, though I do prefer cast iron! 

• Don’t rush the flip.

For the best pan fried salmon recipe, don’t move the salmon fillets once they’re cooking until it’s time to flip. 

You can determine whether or not they’re ready to go by trying to lift one of the fillets up with a spatula. If it doesn’t want to give, leave them for a little longer. 

Salmon will stick to the skillet until it is fully cooked on that side. It’s a nice, built-in guide to knowing when it’s time to flip!

Another way to tell is by looking at the color. If it has turned a whitish pink ¾ of the way up from the bottom, feel free to flip it! Go gently, as salmon is notoriously delicate.

• Check for doneness.

Making salmon in cast iron skillet is easy — and quick! You don’t want to overcook the filets or they’ll turn dry and tough.

The best way to tell if it’s done is to use a meat thermometer. The internal temperature needs to be at least 145°F for safe eating.

Prep Ahead

• Let the salmon sit at room temp for 15 minutes
• Heat the cast iron
• Pat the fillets dry

Kitchen Tools You Will Need

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• Heat-Safe Spatula for flipping the salmon in the cast iron skillet.

Serving Suggestions 

After you’ve checked for doneness and removed the salmon from the stove, let it rest for a few minutes before serving.

This gives the juices a chance to redistribute, giving you a more tender texture. 

Some classic pairings include roasted or mashed potatoes, asparagus, and green beans. 

Want something a bit more special?

A creamy, lemon risotto would highlight the citrus flavor, and some roasted root vegetables — like sweet potatoes, carrots, or parsnips — would bring this dish right into fall. 

I’ve never said no to a lemon dill sauce with salmon either! And if you’re looking to create a much lighter meal, pair your cast iron skillet salmon with a burrata caprese salad.

Storing, Freezing, and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. 

If you need longer storage, let the fillets cool completely before wrapping them individually in plastic wrap and then placing in a freezer-safe bag. They will keep for up to 3 months.

Let them thaw in the fridge overnight before reheating the salmon in a cast iron skillet for the best texture. Heat gently to keep it from drying out.

Salmon in Cast Iron Skillet FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Skillet Recipes

One Skillet Ravioli with Sausage Recipe + Video

Easy Italian Sausage and Potatoes Skillet Recipe

Easy Garlic Butter Steak Bites (Skillet Recipe)

25 Minute Sausage Pasta Bake

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Cast Iron Skillet Salmon

Cast Iron Skillet Salmon is seared in olive oil and butter, plus some lemon and rosemary. Easy, delicious, and crispy results in 15 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 350cal

Author Donna Elick

Ingredients

• 4 salmon fillets 4-6 oz each
• salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 4 slices of lemon rounds plus more for serving
• 4 sprigs of rosemary

Instructions

• Remove salmon filets from the refrigerator and let sit at room temperature for 15 minutes if time allows.
• Pat the filets dry using a paper towel. Season both sides generously with salt and pepper to taste. Don’t skimp on the seasoning here!
• Heat a large cast-iron skillet over medium high heat. Once hot, drizzle with the olive oil. Add the filets, skin side down and cook for about 3-4 minutes. Do not disturb the salmon while cooking.
• Reduce heat to medium. Carefully flip the filets over with a flat spatula. Add the butter, lemon slices and rosemary sprigs in between the filets. Cook for another 3-4 minutes, basting with the lemon herb butter. Salmon is done when it’s opaque in color.
• Remove pan from burner and let salmon rest for 2-3 minutes before plating. Drizzle with the pan juices and serve with additional lemon slices if desired.

Nutrition

Serving: 1 | Calories: 350cal | Carbohydrates: 1g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 143mg | Sugar: 0.2g | Fiber: 0.2g | Calcium: 26mg | Iron: 1mg

Originally published January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cast Iron Skillet Salmon appeared first on The Slow Roasted Italian.