20 Salmon Recipes With Crust, Glaze, or Built-In Flavor

Salmon recipes hold up when the balance is right: rich fish, bold flavor, and enough structure to slice or flake without breaking down. This batch uses glazes, crusts, spice rubs, and citrus-forward finishes to add edge without masking the fish. You’ll find ingredients like miso, cherry, furikake, and pistachio layered in ways that hold during baking and land full after resting, plus methods like poaching, cedar-plank roasting, and low-bake techniques that keep the inside soft without losing the outer edge. These dishes skip overdone sauces and fussy garnishes—they’re built with flavor that bakes in, not poured on. Whether you want heat, sweet, crunch, or citrus, each one finishes clean, plates fast, and stands on its own.

Miso Glazed Salmon

Miso paste blended with mirin, soy, and a little sugar forms a glaze that sets under broil or high-heat bake. The top browns fast while the inside stays soft. Serve hot with minimal garnish. It finishes sharp and savory without getting heavy.
Get the Recipe: Miso Glazed Salmon

Bang Bang Salmon

Salmon brushed with a spicy, creamy bang bang sauce and baked until just set. The sauce thickens slightly and adds a hit of heat with sweetness underneath. Serve with rice or plain. It lands bold without needing anything extra.
Get the Recipe: Bang Bang Salmon

Furikake Salmon

A thin layer of mayo or oil coats the fish before a furikake crust gets pressed on and baked until crisp. The sesame and seaweed hold their flavor under heat. Serve over rice. It’s crunchy, salty, and full-flavored.
Get the Recipe: Furikake Salmon

Baked Wild Sockeye Salmon

Sockeye fillets baked with minimal seasoning—just olive oil, salt, and pepper. The color stays deep and the texture finishes clean. Serve sliced or chilled. It’s a straightforward prep that keeps the fish as the focus.
Get the Recipe: Baked Wild Sockeye Salmon

Baked Firecracker Salmon

A spicy-sweet glaze with garlic, brown sugar, and chili flakes baked over salmon until bubbling and set. The edges crisp while the middle stays moist. Serve hot. It finishes hot without overpowering the fish.
Get the Recipe: Baked Firecracker Salmon

Garam Masala Cedar Plank Salmon

Salmon coated in garam masala then roasted on a cedar plank to infuse smoke and spice. The heat sets the crust while the center stays tender. Serve sliced. It’s fragrant, earthy, and clean-finished.
Get the Recipe: Garam Masala Cedar Plank Salmon

Honey Mustard Salmon

Dijon, honey, and oil whisked into a glaze that bakes into a sweet-savory crust on top of the fish. The blend caramelizes slightly at the edges. Serve warm. It cuts clean and lands with contrast.
Get the Recipe: Honey Mustard Salmon

Keto Baked Parmesan Salmon

Grated parmesan and herbs pressed into the salmon, baked until the top turns golden and crisp. The crust stays intact without going greasy. Serve with lemon wedges. It’s high-texture and holds together.
Get the Recipe: Keto Baked Parmesan Salmon

Lemon Dill Salmon and Asparagus

A one-pan bake with lemon slices, dill, and asparagus roasting alongside the salmon. The citrus steams the fish gently. Serve straight from the tray. It’s light, structured, and layered without dressing.
Get the Recipe: Lemon Dill Salmon and Asparagus

Pineapple Salmon

Crushed pineapple blended into a quick marinade that sweetens and caramelizes under heat. The glaze holds without sliding off. Serve with rice or greens. It’s fruit-forward but not sticky.
Get the Recipe: Pineapple Salmon

Pesto Salmon

A thinner version of pesto spread over the fillets before a quick bake. The flavor hits with herbs and garlic, no glaze needed. Serve hot. It’s soft inside, crisp at the edges.
Get the Recipe: Pesto Salmon

Poached Orange Salmon

Salmon gently poached in fresh orange juice and water until soft and bright. The citrus adds lift without cooking down too far. Serve warm or chilled. It lands clean with a subtle finish.
Get the Recipe: Poached Orange Salmon

Moroccan Salmon Sheet Pan Dinner

Salmon and chickpeas seasoned with Moroccan spice and roasted with peppers on a single tray. The mix crisps while the fish stays firm. Serve straight from the pan. It’s full-flavored without extra prep.
Get the Recipe: Moroccan Salmon Sheet Pan Dinner

Baked Salmon with Mayonnaise

A light layer of mayo seals moisture in as the fish bakes, keeping it soft inside and browned on top. The crust forms without adding sweetness. Serve hot. It’s fast and lands rich without feeling heavy.
Get the Recipe: Baked Salmon with Mayonnaise

Blackened Salmon with Peach Salsa

Salmon coated in blackening spice, baked or pan-seared, and topped with fresh peach salsa. The sweet-salty contrast lands sharp. Serve hot. It holds heat and cool in one bite.
Get the Recipe: Blackened Salmon with Peach Salsa

Pistachio Crusted Salmon

Chopped pistachios pressed into the top of salmon fillets and baked until golden and crunchy. The nut coating stays crisp even after resting. Serve with lemon or yogurt. It’s high-contrast and easy to slice.
Get the Recipe: Pistachio Crusted Salmon

Smoked Salmon

Slow-smoked over wood chips or in a smoker until the texture firms and the flavor deepens. The smoke pulls into the flesh without drying it out. Serve cold or room temp. It’s cured, clean, and full-bodied.
Get the Recipe: Smoked Salmon

Brown Sugar Salmon

A dry rub of brown sugar, salt, and spices melts into the salmon as it bakes, forming a caramelized top layer. The finish hits sweet without syrup. Serve hot. It holds glaze without slipping.
Get the Recipe: Brown Sugar Salmon

Tart Cherry Glazed Salmon

Cherry preserves or reduction glazed over salmon and baked until sticky and sharp. The fruit builds sweet with acidity that cuts the richness. Serve warm. It’s clean-cut with real flavor built in.
Get the Recipe: Tart Cherry Glazed Salmon