20 Delicious Keta Salmon Recipes for Every Occasion

Zesty, versatile, and packed with flavor—keta salmon is the unsung hero of weeknight dinners and special occasions alike. Whether you’re craving quick sheet-pan meals, elegant dinner party dishes, or cozy comfort food, we’ve gathered 20 mouthwatering recipes to inspire your next kitchen adventure. Dive in and discover your new favorite way to enjoy this delicious, budget-friendly fish!

Grilled Keta Salmon with Lemon Butter Sauce

Dazzling in its simplicity yet profound in flavor, grilled Keta salmon emerges as the star of any summer table when paired with a velvety lemon butter sauce. This elegant preparation transforms the fish’s natural richness into a culinary masterpiece that balances delicate smokiness with bright citrus notes. Perfect for both weeknight dinners and special occasions, it promises to elevate your grilling repertoire with minimal effort and maximum impact.

Ingredients

For the Salmon:

• 4 Keta salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

For the Lemon Butter Sauce:

• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 3 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• ¼ tsp red pepper flakes

Instructions

1. Preheat your grill to medium-high heat (400°F) and brush the grates with oil to prevent sticking.
2. Pat the salmon fillets completely dry with paper towels to ensure proper searing.
3. Brush both sides of each fillet evenly with 2 tbsp olive oil.
4. Season the salmon with 1 tsp kosher salt and ½ tsp black pepper, pressing gently to adhere.
5. Place the salmon skin-side up on the hot grill and cook for 4-5 minutes until grill marks form.
6. Carefully flip the fillets using a spatula and grill for another 3-4 minutes until the internal temperature reaches 125°F.
7. Transfer the salmon to a plate and tent loosely with foil to rest while preparing the sauce.
8. Melt 4 tbsp unsalted butter in a small saucepan over medium heat until foaming subsides.
9. Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
10. Whisk in 3 tbsp fresh lemon juice and ¼ tsp red pepper flakes, simmering for 30 seconds to combine flavors.
11. Remove the sauce from heat and stir in 2 tbsp chopped fresh parsley until evenly distributed.
12. Drizzle the warm lemon butter sauce over the rested salmon fillets just before serving.

Unbelievably tender flakes give way to a subtle smokiness that harmonizes beautifully with the bright, buttery sauce. The delicate crispness of the exterior contrasts wonderfully with the moist interior, while the gentle heat from red pepper flakes lingers pleasantly on the palate. For an elegant presentation, serve atop a bed of creamy polenta or alongside roasted asparagus spears to catch every drop of the vibrant sauce.

Pan-Seared Keta Salmon with Garlic and Herbs

Nestled between the simplicity of weeknight cooking and the elegance of dinner party fare, this pan-seared keta salmon offers the perfect balance of approachable technique and sophisticated flavor. Garlic and fresh herbs create an aromatic crust that transforms humble ingredients into something truly special. The result is a dish that feels both comforting and celebratory.

Ingredients

– For the salmon: 4 (6-ounce) keta salmon fillets, skin-on, 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper
– For the garlic-herb crust: 4 cloves garlic, minced, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh dill, 1 tablespoon unsalted butter

Instructions

1. Pat the salmon fillets completely dry with paper towels on both sides.
2. Season the flesh side of the salmon fillets evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the salmon fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to ensure even contact.
5. Cook the salmon undisturbed for 5-6 minutes until the skin is crispy and golden brown.
6. Flip the salmon fillets carefully using a thin spatula to cook the flesh side.
7. Reduce the heat to medium and cook for 3-4 minutes until the internal temperature reaches 125°F on an instant-read thermometer.
8. Add minced garlic to the skillet around the salmon and cook for 30 seconds until fragrant.
9. Add chopped parsley, dill, and butter to the skillet, swirling to combine.
10. Spoon the garlic-herb butter over the salmon fillets continuously for 1 minute.
11. Remove the skillet from heat and transfer the salmon to serving plates.
12. Drizzle any remaining garlic-herb butter from the skillet over the salmon.

This preparation yields salmon with a crackling-crisp skin that gives way to moist, flaky flesh beneath. The garlic and herbs create a savory crust that complements the salmon’s natural richness without overwhelming it. Try serving over creamy polenta or alongside roasted asparagus for a complete meal that highlights the dish’s elegant simplicity.

Baked Keta Salmon with Dill and Mustard Glaze

Unveiling a dish that transforms humble ingredients into an elegant centerpiece, this baked keta salmon with dill and mustard glaze offers both simplicity and sophistication. Perfectly balanced flavors and a glossy finish make it ideal for both weeknight dinners and special occasions, while the straightforward preparation ensures consistent, restaurant-quality results every time.

Ingredients

For the Salmon:
– 1.5 lbs keta salmon fillet, skin-on
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the Glaze:
– ¼ cup Dijon mustard
– 2 tbsp honey
– 1 tbsp fresh lemon juice
– 2 tbsp chopped fresh dill
– 1 garlic clove, minced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the keta salmon fillet completely dry with paper towels to ensure crisp skin.
3. Brush the salmon evenly with 2 tablespoons of olive oil.
4. Sprinkle 1 teaspoon of kosher salt and ½ teaspoon of black pepper evenly over the salmon.
5. Place the salmon skin-side down on the prepared baking sheet.
6. In a small bowl, whisk together ¼ cup Dijon mustard, 2 tablespoons honey, and 1 tablespoon fresh lemon juice until smooth.
7. Stir in 2 tablespoons chopped fresh dill and 1 minced garlic clove until fully incorporated.
8. Spread the glaze mixture evenly over the top of the salmon fillet using a pastry brush or spoon.
9. Bake the salmon for 12-15 minutes at 400°F until the internal temperature reaches 145°F and the glaze is bubbly.
10. Let the salmon rest for 5 minutes before serving to allow juices to redistribute.
11. Garnish with additional fresh dill sprigs if desired.

Presenting with a beautiful caramelized crust and moist, flaky interior, this salmon boasts a perfect harmony of tangy mustard and sweet honey notes. The fresh dill adds a bright, herbaceous quality that cuts through the richness, making it excellent when served over a bed of lemon-infused quinoa or alongside roasted asparagus for a complete meal that feels both nourishing and indulgent.

Keta Salmon Tacos with Avocado Lime Crema

Vividly capturing the essence of coastal dining, these salmon tacos transform humble ingredients into an elegant meal that balances rich, flaky fish with bright, creamy accompaniments. The keta salmon’s firm texture holds beautifully against warm tortillas, while the avocado lime crema adds a luxurious finish that elevates this dish beyond ordinary weeknight fare. Perfect for both casual gatherings and sophisticated dinners, this recipe brings restaurant-quality flair to your home kitchen with minimal effort.

Ingredients

For the Salmon

• 1 lb keta salmon fillet, skin removed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt

For the Avocado Lime Crema

• 1 ripe avocado
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1 tbsp chopped cilantro
• 1/4 tsp salt

For Assembly

• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/4 cup diced red onion
• 2 tbsp chopped cilantro

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the keta salmon fillet completely dry with paper towels to ensure proper seasoning adhesion and crisp edges.
3. In a small bowl, combine chili powder, cumin, garlic powder, and salt to create the spice rub.
4. Brush the salmon fillet evenly with olive oil on all sides.
5. Sprinkle the spice mixture evenly over the entire surface of the salmon.
6. Place the seasoned salmon on the prepared baking sheet and bake for 12-15 minutes, until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
7. While the salmon bakes, combine avocado, sour cream, lime juice, chopped cilantro, and salt in a blender.
8. Blend the crema ingredients on high speed for 30-45 seconds until completely smooth and pale green in color.
9. Transfer the avocado lime crema to a small bowl and refrigerate until ready to use to maintain its vibrant color and freshness.
10. Warm the corn tortillas directly over a gas flame for 15-20 seconds per side, or heat in a dry skillet until pliable and lightly toasted.
11. Remove the salmon from the oven and let it rest for 3 minutes to allow juices to redistribute throughout the flesh.
12. Use a fork to gently flake the baked salmon into bite-sized pieces, being careful to remove any remaining bones.
13. To assemble each taco, place two warm tortillas slightly overlapping on each plate.
14. Divide the flaked salmon evenly among the tortillas.
15. Top each taco with shredded purple cabbage, diced red onion, and chopped cilantro.
16. Drizzle generously with the chilled avocado lime crema, using the back of a spoon to create attractive swirls across the toppings.

Keta salmon’s firm, meaty texture provides substantial bite that stands up beautifully to the crisp cabbage and soft tortillas, while the avocado lime crema melts into every component with its cooling richness. The vibrant purple cabbage adds both visual appeal and satisfying crunch against the tender fish flakes. For an elegant presentation, serve these tacos open-faced on a large platter garnished with extra lime wedges and cilantro sprigs, allowing guests to appreciate the beautiful layers before folding.

Keta Salmon Poke Bowl with Sesame Dressing

Radiant in its simplicity yet sophisticated in flavor, this Keta Salmon Poke Bowl brings the vibrant essence of coastal cuisine to your table. Perfectly cubed salmon marinates in a delicate sesame dressing, creating a harmony of textures and tastes that feels both refreshing and deeply satisfying. Each component is thoughtfully prepared to showcase the natural beauty of the ingredients while delivering an elegant dining experience.

Ingredients

For the sesame dressing:
– ¼ cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 1 tsp honey
– 1 tsp grated fresh ginger
– 1 garlic clove, minced

For the salmon and assembly:
– 1 lb fresh keta salmon fillet, skin removed
– 2 cups cooked sushi rice, warm
– 1 cup thinly sliced English cucumber
– ½ cup shredded carrots
– ¼ cup thinly sliced red onion
– 2 tbsp toasted sesame seeds
– 2 green onions, thinly sliced

Instructions

1. Whisk together ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tsp honey, 1 tsp grated fresh ginger, and 1 minced garlic clove in a small bowl until fully combined.

2. Cut 1 lb fresh keta salmon fillet into ½-inch cubes using a sharp knife.

3. Place the cubed salmon in a medium bowl and pour half of the sesame dressing over it, gently tossing to coat each piece evenly.

4. Cover the bowl with plastic wrap and refrigerate the marinating salmon for exactly 15 minutes to allow flavors to penetrate without cooking the fish.

5. Divide 2 cups warm cooked sushi rice evenly between two serving bowls, creating a base layer.

6. Arrange 1 cup thinly sliced English cucumber, ½ cup shredded carrots, and ¼ cup thinly sliced red onion in separate sections over the rice.

7. Remove the marinated salmon from refrigerator and arrange it in the center of each bowl.

8. Drizzle the remaining sesame dressing over the assembled bowls.

9. Sprinkle 2 tbsp toasted sesame seeds and 2 thinly sliced green onions evenly over both bowls as garnish.

Perfectly balanced between tender salmon and crisp vegetables, this bowl offers a delightful contrast of textures that makes each bite interesting. The sesame dressing provides a savory-sweet backdrop that enhances without overwhelming the delicate keta salmon. For an elegant presentation, serve in wide, shallow bowls that allow the colorful ingredients to shine, or add edible flowers for a special occasion touch.

Smoked Keta Salmon Dip with Cream Cheese

Heralding the perfect balance of smoky sophistication and creamy indulgence, this smoked keta salmon dip elevates casual entertaining to an art form. Its velvety texture and complex flavor profile make it an instant crowd-pleaser, whether served at an intimate gathering or as the star of your next brunch spread. Crafted with premium ingredients and thoughtful technique, this dip transforms simple components into something truly extraordinary.

Ingredients

For the base:
– 8 oz cream cheese, softened to room temperature
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1 tbsp freshly squeezed lemon juice
– 1 tsp Worcestershire sauce
– 1/2 tsp smoked paprika
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 tsp freshly ground black pepper
– 1/4 tsp kosher salt

For assembly:
– 8 oz smoked keta salmon, skin removed and flaked
– 2 tbsp finely chopped fresh dill
– 2 tbsp finely chopped fresh chives
– 1 tbsp capers, drained and roughly chopped

Instructions

1. Place the softened cream cheese in a medium mixing bowl and beat with an electric mixer on medium speed for 1 minute until smooth and creamy.
2. Add the sour cream, mayonnaise, lemon juice, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt to the bowl.
3. Beat the mixture on medium-low speed for 2 minutes until all ingredients are fully incorporated and the texture is uniformly smooth.
4. Gently fold in the flaked smoked keta salmon using a rubber spatula, being careful to maintain some texture in the fish.
5. Add the chopped fresh dill, chives, and capers to the mixture.
6. Fold everything together with the spatula until the herbs and capers are evenly distributed throughout the dip.
7. Transfer the completed dip to a serving bowl and cover tightly with plastic wrap.
8. Refrigerate the dip for at least 2 hours to allow the flavors to meld and the texture to firm up.

Expertly balanced between smoky salmon richness and bright herbal notes, this dip achieves a luxurious creaminess that spreads beautifully on crackers or toasted baguette slices. The subtle briny pop of capers and fresh dill cut through the richness, creating a sophisticated flavor experience that improves with each passing hour. Consider serving it alongside crisp cucumber rounds or as an elegant filling for cherry tomato cups for a visually stunning presentation.

Keta Salmon Cakes with Remoulade Sauce

Offering a sophisticated twist on classic seafood patties, these Keta Salmon Cakes elevate humble ingredients into an elegant main course. Perfectly crisp on the exterior while remaining remarkably moist within, they pair exquisitely with a tangy homemade remoulade that balances richness with bright acidity. This restaurant-quality dish transforms weeknight dining into a memorable culinary experience.

Ingredients

For the Salmon Cakes:
– 1 lb skinless Keta salmon fillet, finely flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 large egg, lightly beaten
– 2 tbsp finely chopped fresh dill
– 1 tbsp Dijon mustard
– 1 tsp Old Bay seasoning
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp olive oil for pan-frying

For the Remoulade Sauce:
– 1/2 cup mayonnaise
– 2 tbsp chopped cornichons
– 1 tbsp capers, drained and chopped
– 1 tsp whole grain mustard
– 1 tsp fresh lemon juice
– 1/4 tsp smoked paprika

Instructions

1. Combine 1/2 cup mayonnaise, 2 tbsp chopped cornichons, 1 tbsp chopped capers, 1 tsp whole grain mustard, 1 tsp lemon juice, and 1/4 tsp smoked paprika in a small bowl to make the remoulade sauce.
2. Refrigerate the remoulade sauce for at least 30 minutes to allow flavors to meld.
3. Place 1 lb flaked Keta salmon in a medium mixing bowl, ensuring all bones are removed.
4. Add 1/2 cup panko breadcrumbs, 1/4 cup mayonnaise, 1 beaten egg, 2 tbsp fresh dill, 1 tbsp Dijon mustard, 1 tsp Old Bay seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the salmon.
5. Gently mix the ingredients until just combined, being careful not to overwork the mixture.
6. Divide the salmon mixture into 8 equal portions and shape each into 1-inch thick patties.
7. Chill the formed patties in the refrigerator for 15 minutes to help them hold their shape during cooking.
8. Heat 2 tbsp olive oil in a large non-stick skillet over medium heat until shimmering but not smoking.
9. Carefully place the chilled salmon cakes in the hot skillet, leaving space between each patty.
10. Cook the salmon cakes for 4-5 minutes until the bottoms develop a deep golden-brown crust.
11. Flip each salmon cake using a thin spatula and cook for another 4-5 minutes until the second side is equally golden.
12. Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil.

Serving these warm salmon cakes immediately ensures their delicate crispness contrasts beautifully with the cool, creamy remoulade. The tender Keta salmon flakes apart at the slightest pressure, while the panko crust provides satisfying textural contrast. Consider presenting them atop a bed of peppery arugula or alongside roasted asparagus for a complete meal that feels both luxurious and comforting.

Keta Salmon Chowder with Corn and Potatoes

Yielding to the crisp autumn air, nothing satisfies quite like a steaming bowl of Keta Salmon Chowder with Corn and Potatoes. This elegant chowder marries the rich, flaky texture of wild-caught salmon with the sweet crunch of corn and the earthy comfort of potatoes. Each spoonful offers a harmonious blend of flavors that feels both rustic and refined.

Ingredients

For the Base:
– 2 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 stalks celery, diced

For the Chowder:
– 4 cups fish stock
– 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
– 1 cup fresh corn kernels
– 1 cup heavy cream
– 1 teaspoon fresh thyme leaves
– 1 bay leaf

For the Salmon:
– 1 pound skinless Keta salmon fillet, cut into 1-inch pieces
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh lemon juice

Instructions

1. Melt 2 tablespoons of unsalted butter in a large Dutch oven over medium heat until foaming subsides.
2. Add 1 diced yellow onion and 2 diced celery stalks, cooking for 5-7 minutes until translucent but not browned.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 4 cups of fish stock, scraping any browned bits from the bottom of the pot.
5. Add 1 pound of cubed Yukon Gold potatoes, 1 cup of corn kernels, 1 teaspoon of fresh thyme, and 1 bay leaf.
6. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
7. Cover and cook for 15 minutes until potatoes are fork-tender.
8. Stir in 1 cup of heavy cream and heat through without boiling.
9. Gently add 1 pound of salmon pieces, submerging them in the liquid.
10. Cook for 4-6 minutes until salmon is opaque and flakes easily with a fork.
11. Remove the pot from heat and discard the bay leaf.
12. Stir in 2 tablespoons of chopped fresh parsley and 1 tablespoon of fresh lemon juice.

Delicately balanced between creamy richness and bright freshness, this chowder offers tender potato chunks and sweet corn kernels suspended in a velvety broth. The salmon remains remarkably moist, flaking apart at the slightest pressure while maintaining its distinct texture. Serve it in shallow bowls garnished with extra parsley and accompanied by crusty artisan bread for dipping into the luxurious base.

Teriyaki Keta Salmon with Pineapple Salsa

Marrying the rich umami of Japanese teriyaki with the vibrant sweetness of tropical fruit, this elegant salmon dish transforms weeknight dining into a culinary celebration. Perfectly glazed keta salmon fillets rest atop a jewel-toned pineapple salsa, creating a harmonious balance of savory and sweet that delights both the palate and the eye. The result is a restaurant-quality meal that comes together with surprising ease in your own kitchen.

Ingredients

For the salmon:
– 4 (6-ounce) keta salmon fillets, skin-on
– 2 tablespoons avocado oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper

For the teriyaki glaze:
– 1/2 cup soy sauce
– 1/4 cup mirin
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 2 teaspoons grated fresh ginger
– 1 garlic clove, minced
– 1 tablespoon cornstarch
– 2 tablespoons cold water

For the pineapple salsa:
– 2 cups fresh pineapple, diced into 1/4-inch pieces
– 1/4 cup red onion, finely minced
– 1/4 cup fresh cilantro, chopped
– 1 jalapeño, seeded and minced
– 2 tablespoons fresh lime juice
– 1/4 teaspoon sea salt

Instructions

1. Pat the salmon fillets completely dry with paper towels and season both sides with kosher salt and black pepper.
2. Combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic in a small saucepan over medium heat.
3. Bring the teriyaki mixture to a gentle simmer, stirring occasionally until the sugar dissolves completely, about 3 minutes.
4. Whisk cornstarch with cold water in a separate small bowl until smooth and no lumps remain.
5. Slowly pour the cornstarch slurry into the simmering teriyaki sauce while whisking constantly.
6. Continue cooking the sauce for 2-3 minutes until it thickens to a glaze consistency that coats the back of a spoon.
7. Remove the teriyaki glaze from heat and set aside to cool slightly.
8. Preheat your oven to 400°F and line a baking sheet with parchment paper.
9. Heat avocado oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
10. Place salmon fillets skin-side up in the hot skillet and sear for 3-4 minutes until a golden-brown crust forms.
11. Flip the salmon fillets carefully using a fish spatula and immediately transfer the skillet to the preheated oven.
12. Roast the salmon at 400°F for 6-8 minutes until the internal temperature reaches 125°F on an instant-read thermometer.
13. While the salmon cooks, combine diced pineapple, minced red onion, chopped cilantro, minced jalapeño, lime juice, and sea salt in a medium bowl.
14. Toss the pineapple salsa gently to combine all ingredients evenly without crushing the pineapple pieces.
15. Remove the salmon from the oven and brush each fillet generously with the prepared teriyaki glaze.
16. Return the glazed salmon to the oven and broil on high for 1-2 minutes until the glaze caramelizes and bubbles.
17. Remove the salmon from the oven and let rest for 2 minutes before serving.
18. Plate each salmon fillet and top with a generous spoonful of pineapple salsa.

Perfectly cooked salmon yields to gentle pressure with beautifully flaky layers, while the caramelized teriyaki glaze provides a glossy, sweet-savory coating that contrasts with the bright, chunky pineapple salsa. Serve this elegant dish over jasmine rice to catch every drop of the delicious glaze, or alongside crisp roasted vegetables for a complete meal that feels both sophisticated and comforting.

Keta Salmon Salad with Arugula and Citrus Vinaigrette

Delicate flakes of wild-caught keta salmon mingle with peppery arugula in this sophisticated salad, where vibrant citrus notes dance through a perfectly balanced vinaigrette. Designed for both weeknight ease and entertaining elegance, this dish transforms simple ingredients into a memorable culinary experience. Each component harmonizes to create layers of texture and flavor that will delight the palate.

Ingredients

For the Salmon:
– 1 lb keta salmon fillet, skin removed
– 2 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper

For the Salad Base:
– 5 oz fresh arugula
– 1/4 cup thinly sliced red onion
– 1/4 cup toasted pine nuts

For the Citrus Vinaigrette:
– 1/4 cup fresh orange juice
– 2 tbsp fresh lemon juice
– 1 tsp orange zest
– 1/3 cup extra virgin olive oil
– 1 tsp honey
– 1/4 tsp sea salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillet completely dry with paper towels to ensure proper searing.
3. Brush both sides of the salmon with 2 tablespoons of olive oil.
4. Season the salmon evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Place the salmon on the prepared baking sheet and bake for 12-14 minutes until the internal temperature reaches 145°F.
6. While the salmon bakes, combine 1/4 cup orange juice, 2 tablespoons lemon juice, and 1 teaspoon orange zest in a small bowl.
7. Slowly whisk in 1/3 cup extra virgin olive oil until the vinaigrette emulsifies and thickens slightly.
8. Stir in 1 teaspoon honey and 1/4 teaspoon sea salt until fully incorporated.
9. Remove the salmon from the oven and let it rest for 5 minutes to allow juices to redistribute.
10. Gently flake the salmon into large chunks using a fork, being careful to maintain texture.
11. In a large serving bowl, combine 5 ounces of arugula with 1/4 cup thinly sliced red onion.
12. Drizzle half of the citrus vinaigrette over the greens and toss gently to coat.
13. Arrange the flaked salmon over the dressed greens.
14. Sprinkle 1/4 cup toasted pine nuts over the salad for crunch.
15. Drizzle the remaining vinaigrette over the completed salad.

Keta salmon’s firm texture holds up beautifully against the delicate arugula, while the citrus vinaigrette cuts through the richness with bright acidity. Consider serving this salad in individual portions garnished with extra orange segments for a stunning presentation. The interplay of peppery greens, buttery nuts, and citrus-kissed salmon creates a symphony of flavors that feels both refreshing and satisfying.

Keta Salmon Burgers with Sriracha Mayo

Glistening with culinary sophistication, these Keta Salmon Burgers elevate the humble burger into an elegant dining experience, where flaky wild-caught salmon meets the creamy heat of homemade sriracha mayo. Perfectly balanced between delicate texture and bold flavor, they transform weeknight dinners into restaurant-worthy occasions. Each bite delivers a harmonious blend of oceanic richness and zesty spice that will captivate even the most discerning palates.

Ingredients

For the Salmon Burgers:
1 lb skinless keta salmon fillets, finely chopped
1/4 cup panko breadcrumbs
1 large egg, lightly beaten
2 tbsp finely chopped fresh dill
1 tbsp freshly squeezed lemon juice
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp olive oil

For the Sriracha Mayo:
1/2 cup mayonnaise
2 tbsp sriracha sauce
1 tsp freshly squeezed lime juice

For Assembly:
4 brioche burger buns, lightly toasted
4 butter lettuce leaves
1/2 cup thinly sliced English cucumber
1/4 cup thinly sliced red onion

Instructions

1. Place the chopped salmon in a medium mixing bowl.
2. Add panko breadcrumbs, beaten egg, chopped dill, lemon juice, kosher salt, and black pepper to the salmon.
3. Gently mix the ingredients with your hands until just combined, being careful not to overwork the salmon.
4. Divide the salmon mixture into 4 equal portions and shape each into a 1-inch thick patty.
5. Refrigerate the patties for 15 minutes to help them hold their shape during cooking.
6. While the patties chill, whisk together mayonnaise, sriracha sauce, and lime juice in a small bowl until smooth.
7. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
8. Carefully place the chilled salmon patties in the hot skillet, leaving space between each.
9. Cook the patties for 4-5 minutes until the bottoms develop a golden-brown crust and release easily from the pan.
10. Flip the patties using a wide spatula and cook for another 3-4 minutes until firm to the touch and cooked through.
11. Spread 1 tablespoon of sriracha mayo on the bottom half of each toasted brioche bun.
12. Place one butter lettuce leaf on top of the mayo.
13. Arrange thin cucumber slices and red onion slices over the lettuce.
14. Place one cooked salmon patty on top of the vegetables.
15. Spread another tablespoon of sriracha mayo on the top bun half and place it over the patty.
16. Serve immediately while the burgers are warm.

Marvel at the textural contrast between the crisp exterior and tender, flaky interior of these salmon burgers, where the gentle heat of the sriracha mayo beautifully complements the salmon’s natural richness. The cool cucumber and sharp red onion provide refreshing counterpoints to the warm, savory patty. Consider serving these elegant burgers with sweet potato fries or a simple arugula salad for a complete meal that feels both sophisticated and comforting.

Keta Salmon Sushi Rolls with Cucumber and Avocado

There’s something truly captivating about the art of sushi-making, where pristine ingredients transform into elegant, handheld delicacies. These Keta Salmon Sushi Rolls with Cucumber and Avocado showcase how accessible this culinary craft can be, yielding restaurant-quality results in your own kitchen. The combination of rich salmon, crisp cucumber, and creamy avocado creates a symphony of textures that delights both the palate and the eye.

Ingredients

For the sushi rice:
– 1 cup sushi rice
– 1 ¼ cups water
– 2 tablespoons rice vinegar
– 1 tablespoon granulated sugar
– ½ teaspoon salt

For the filling:
– 8 ounces fresh Keta salmon fillet, skin removed
– 1 medium cucumber, julienned
– 1 ripe avocado, sliced
– 4 sheets nori (seaweed)

For serving:
– 2 tablespoons soy sauce
– 1 teaspoon wasabi paste
– ¼ cup pickled ginger

Instructions

1. Rinse 1 cup sushi rice under cold running water until the water runs clear, about 2 minutes.
2. Combine the rinsed rice with 1 ¼ cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until all water is absorbed.
4. Remove the rice from heat and let it stand, covered, for 10 minutes to finish steaming.
5. Heat 2 tablespoons rice vinegar, 1 tablespoon granulated sugar, and ½ teaspoon salt in a small saucepan over medium heat until dissolved, about 2 minutes.
6. Transfer the cooked rice to a large wooden or glass bowl and gently fold in the vinegar mixture using a cutting motion with a rice paddle.
7. Cool the seasoned rice to room temperature by fanning it while occasionally turning, which creates the perfect sticky texture for rolling.
8. Cut 8 ounces fresh Keta salmon fillet into ¼-inch thick strips lengthwise against the grain.
9. Julienne 1 medium cucumber into 3-inch long matchsticks, removing the watery seeds first for better texture.
10. Slice 1 ripe avocado into thin strips and immediately drizzle with a bit of the rice vinegar mixture to prevent browning.
11. Place one nori sheet shiny-side down on a bamboo sushi mat covered with plastic wrap.
12. Spread ¾ cup seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
13. Arrange salmon strips, cucumber matchsticks, and avocado slices horizontally across the center of the rice.
14. Lift the bottom edge of the mat and firmly roll away from you, applying even pressure to create a tight cylinder.
15. Moisten the top border of nori with water and complete the roll, sealing the edge.
16. Repeat the rolling process with the remaining 3 nori sheets and filling ingredients.
17. Use a sharp knife dipped in water to slice each roll into 8 even pieces, wiping the blade clean between cuts.
18. Arrange the sushi pieces on a serving platter and serve immediately with 2 tablespoons soy sauce, 1 teaspoon wasabi paste, and ¼ cup pickled ginger.

Remarkably tender Keta salmon melts against the crisp cucumber and buttery avocado, creating a luxurious mouthfeel in every bite. The delicate balance of flavors shines when served with traditional accompaniments, though these rolls also make stunning appetizers when arranged artfully on a slate board with edible flowers for special occasions.

Keta Salmon en Papillote with Vegetables

Amidst the crisp autumn air, there exists a culinary technique that transforms simple ingredients into an extraordinary dining experience. Keta salmon en papillote offers both elegance and ease, where the gentle steam within parchment paper coaxes out the fish’s delicate flavors while keeping it remarkably moist. This method creates a complete meal package where vegetables and seasonings meld together in perfect harmony.

Ingredients

• For the Salmon and Vegetables:
  • 4 (6-ounce) Keta salmon fillets, skin removed
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 1 large red bell pepper, julienned
  • 1 small red onion, thinly sliced
  • 1 lemon, thinly sliced
  • 2 tablespoons olive oil
• For the Seasoning:
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and cut four 15×15-inch squares of parchment paper.
2. Place one parchment square on a clean work surface and arrange one-quarter of the zucchini slices in the center, creating a bed for the salmon.
3. Position one salmon fillet directly over the zucchini layer, ensuring even distribution.
4. Surround the salmon with equal portions of red bell pepper and red onion slices.
5. Drizzle 1 1/2 teaspoons of olive oil evenly over each salmon fillet and surrounding vegetables.
6. Sprinkle 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/8 teaspoon sea salt, and a pinch of black pepper over each portion.
7. Top each fillet with two lemon slices, arranging them slightly overlapping for maximum citrus infusion.
8. Bring the long sides of the parchment paper together above the ingredients and fold them down in 1/2-inch increments, creating a tight seal.
9. Twist both ends of the packet firmly to secure, leaving some room for steam expansion inside.
10. Place all packets on a baking sheet and bake for 18 minutes at 400°F until the parchment puffs significantly.
11. Remove the baking sheet from the oven and let the packets rest for 3 minutes before opening.
12. Carefully cut open each packet with scissors, being mindful of the escaping steam.

When you unveil the parchment packets, the salmon reveals its perfectly flaky texture while the vegetables maintain a delightful crisp-tenderness. The gentle steam cooking preserves the salmon’s natural moisture while allowing the dill and lemon to permeate every component. For an elegant presentation, serve the unopened packets directly at the table, letting each guest experience the aromatic release as they open their individual meal.

Keta Salmon Stir-Fry with Ginger Soy Sauce

Radiant with the vibrant colors of fresh produce and rich with the aromatic promise of ginger and soy, this keta salmon stir-fry brings restaurant-quality elegance to your weeknight table in under thirty minutes. Perfectly flaky salmon mingles with crisp vegetables in a glossy, umami-rich sauce that clings beautifully to every bite. This dish transforms simple ingredients into a sophisticated meal that feels both nourishing and indulgent.

Ingredients

For the Salmon and Vegetables:
– 1 lb keta salmon fillets, skin removed, cut into 1-inch cubes
– 2 tbsp avocado oil, divided
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 1/2 cup snap peas, trimmed
– 2 cloves garlic, minced

For the Ginger Soy Sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp freshly grated ginger
– 1 tsp cornstarch
– 1/4 cup water

Instructions

1. Pat the keta salmon cubes completely dry with paper towels to ensure a crisp sear.
2. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
3. Add the salmon cubes in a single layer and cook undisturbed for 2 minutes to develop a golden crust.
4. Gently flip each salmon piece and cook for another 1–2 minutes until opaque and flaky, then transfer to a clean plate.
5. Add the remaining 1 tablespoon of avocado oil to the same skillet.
6. Sauté the red bell pepper, broccoli florets, and snap peas for 4–5 minutes until bright and tender-crisp.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, cornstarch, and water until smooth.
9. Pour the sauce mixture into the skillet with the vegetables, stirring constantly until it thickens and becomes glossy, about 1–2 minutes.
10. Return the cooked salmon to the skillet, gently tossing to coat in the sauce without breaking the pieces.

Elegantly tender and flaky, the salmon contrasts wonderfully with the crisp-tender vegetables, all enveloped in a savory-sweet ginger soy glaze that lingers on the palate. Serve this vibrant stir-fry over jasmine rice or soba noodles to soak up every drop of the luxurious sauce, or garnish with sesame seeds and sliced green onions for an extra layer of texture and freshness.

Keta Salmon Pasta with Creamy Garlic Sauce

Crafted for those evenings when ordinary weeknight dinners simply won’t do, this keta salmon pasta with creamy garlic sauce transforms humble ingredients into an elegant meal that feels both indulgent and surprisingly simple to prepare. The rich, flaky salmon pairs beautifully with the velvety sauce, creating a dish that’s sure to impress without requiring hours in the kitchen.

Ingredients

• For the Pasta and Salmon
  • 8 ounces dried fettuccine pasta
  • 1 pound keta salmon fillet, skin removed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• For the Creamy Garlic Sauce
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried fettuccine to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the 1 pound keta salmon fillet completely dry with paper towels.
4. Season both sides of the salmon with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
6. Place salmon in the hot skillet and cook for 4-5 minutes until the bottom develops a golden crust.
7. Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
8. Transfer cooked salmon to a clean plate and use two forks to flake it into large chunks.
9. Reduce skillet heat to medium and melt 3 tablespoons unsalted butter in the same pan.
10. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
11. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer.
12. Whisk in 1/2 cup grated Parmesan cheese until the sauce becomes smooth and slightly thickened.
13. Stir in 1 tablespoon fresh lemon juice to brighten the sauce.
14. Drain the cooked pasta, reserving 1/4 cup of pasta water.
15. Add the drained pasta to the sauce along with the flaked salmon.
16. Toss everything together, adding reserved pasta water 1 tablespoon at a time if the sauce needs thinning.
17. Garnish with 2 tablespoons chopped fresh parsley before serving.

Velvety sauce clings to each strand of pasta while the salmon provides tender, flaky contrast in every bite. The garlic-infused cream base balances beautifully with the bright lemon finish, creating layers of flavor that make this dish equally suitable for casual family dinners or intimate gatherings. For an extra touch of elegance, serve with a simple arugula salad dressed in lemon vinaigrette to complement the rich pasta.

Keta Salmon Quiche with Spinach and Feta

Meticulously crafted and wonderfully versatile, this Keta Salmon Quiche with Spinach and Feta brings together flaky fish, tender greens, and briny cheese in a golden, buttery crust. Perfect for brunch or a light supper, it balances richness with freshness in every elegant slice. The harmonious blend of textures and flavors makes it a standout dish for any occasion.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup ice water
• For the filling:
  • 8 oz skinless Keta salmon fillet
  • 1 tbsp olive oil
  • 2 cups fresh spinach
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup crumbled feta cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

1. Preheat the oven to 375°F.
2. Combine 1 1/4 cups all-purpose flour and 1/2 cup cold cubed unsalted butter in a bowl.
3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Add 1/4 cup ice water and mix just until the dough comes together.
5. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and sides.
6. Chill the crust in the refrigerator for 15 minutes to prevent shrinkage during baking.
7. Prick the bottom of the crust all over with a fork.
8. Bake the crust for 12 minutes at 375°F until lightly golden.
9. Heat 1 tbsp olive oil in a skillet over medium heat.
10. Cook the 8 oz Keta salmon fillet for 4 minutes per side until opaque and flaky.
11. Remove the salmon from the skillet and flake it into large pieces with a fork.
12. Sauté 2 cups fresh spinach in the same skillet for 2 minutes until wilted.
13. Whisk 4 large eggs, 1 cup heavy cream, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl until smooth.
14. Spread the flaked salmon and wilted spinach evenly over the pre-baked crust.
15. Pour the egg mixture over the salmon and spinach.
16. Sprinkle 1/2 cup crumbled feta cheese evenly over the top.
17. Bake the quiche at 375°F for 30 minutes until the center is set and the top is golden brown.
18. Let the quiche rest for 10 minutes before slicing to allow the layers to set properly.

Flawlessly golden and richly textured, this quiche offers a creamy interior punctuated by tender salmon and vibrant spinach. The salty feta provides a delightful contrast to the delicate custard, making each bite complex yet balanced. Serve it warm with a crisp green salad or at room temperature for a sophisticated picnic centerpiece.

Keta Salmon Skewers with Mango Salsa

Vividly capturing the essence of summer entertaining, these elegant skewers combine the rich, buttery texture of wild-caught keta salmon with the vibrant sweetness of tropical mango salsa—a dish that transforms simple ingredients into a sophisticated centerpiece perfect for al fresco dining or intimate gatherings.

Ingredients

For the Salmon Skewers

• 1.5 lbs keta salmon fillets, skin removed, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

For the Mango Salsa

• 2 ripe mangoes, peeled and diced into 1/2-inch pieces
• 1/4 cup finely diced red onion
• 1 jalapeño, seeds removed and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 tsp salt

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F) and lightly oil the grates.
2. Thread the salmon cubes onto the soaked wooden skewers, leaving small spaces between pieces for even cooking.
3. Brush the skewers evenly with 2 tablespoons of olive oil on all sides.
4. Sprinkle the skewers with 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper, turning to coat all surfaces.
5. Place the skewers on the preheated grill and cook for 3-4 minutes until grill marks appear and the bottom edges turn opaque.
6. Flip the skewers using tongs and grill for another 3-4 minutes until the salmon is firm but still moist and flakes easily with a fork.
7. While the salmon grills, combine 2 diced mangoes, 1/4 cup diced red onion, 1 minced jalapeño, and 1/4 cup chopped cilantro in a medium bowl.
8. Whisk together 2 tablespoons lime juice, 1 tablespoon honey, and 1/4 teaspoon salt in a small bowl until the honey dissolves completely.
9. Pour the dressing over the mango mixture and gently toss to combine, being careful not to crush the mango pieces.
10. Remove the salmon skewers from the grill when internal temperature reaches 145°F and let rest for 2 minutes before serving.

Perfectly balanced between the salmon’s rich, flaky texture and the salsa’s bright acidity, this dish offers a delightful contrast that elevates simple grilling. The mango salsa provides a refreshing counterpoint to the smoky salmon, while the tender cubes maintain their moisture against the crisp-edged grill marks. Serve these skewers over coconut rice or alongside grilled asparagus for a complete meal that celebrates summer’s bounty.

Keta Salmon Curry with Coconut Milk

Meticulously balancing the rich, buttery texture of wild-caught keta salmon with the aromatic warmth of Southeast Asian spices, this curry transforms humble ingredients into an elegant weeknight masterpiece. The creamy coconut milk base creates a luxurious sauce that clings beautifully to each flaky salmon portion, while fresh herbs provide a vibrant counterpoint to the dish’s complex layers of flavor. Perfect for both casual dinners and sophisticated gatherings, this recipe delivers restaurant-quality results with approachable techniques.

Ingredients

For the salmon:
– 1.5 lbs keta salmon fillets, skin removed and cut into 2-inch cubes
– 2 tbsp avocado oil
– 1 tsp kosher salt

For the curry base:
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 2 tbsp red curry paste
– 1 (13.5 oz) can full-fat coconut milk
– 1 tbsp fish sauce
– 1 tbsp fresh lime juice
– 1 tsp brown sugar

For garnish:
– 1/4 cup fresh cilantro leaves
– 2 tbsp sliced green onions

Instructions

1. Pat the salmon cubes completely dry with paper towels and season evenly with kosher salt on all sides.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Arrange salmon cubes in a single layer without crowding and sear for 2 minutes per side until golden brown but not cooked through.
4. Transfer salmon to a clean plate using a slotted spatula, leaving oil in the skillet.
5. Reduce heat to medium and sauté diced onion for 4 minutes until translucent and softened.
6. Add minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
7. Stir in red curry paste and cook for 30 seconds to toast the spices and release their essential oils.
8. Pour in coconut milk, scraping any browned bits from the bottom of the skillet with a wooden spoon.
9. Whisk in fish sauce, lime juice, and brown sugar until fully incorporated.
10. Bring the sauce to a gentle simmer and cook for 5 minutes until slightly thickened.
11. Return salmon cubes to the skillet along with any accumulated juices.
12. Spoon sauce over salmon and simmer for 3-4 minutes until salmon is just cooked through and flakes easily with a fork.
13. Remove from heat and let rest for 2 minutes to allow flavors to meld.
14. Garnish with fresh cilantro leaves and sliced green onions before serving.

Succulent salmon flakes melt into the velvety coconut curry, creating a textural harmony between the firm fish and silky sauce. The aromatic complexity deepens as it rests, making this dish ideal for serving over jasmine rice to absorb every drop of the fragrant liquid. For an elegant presentation, consider topping with crispy shallots or serving in individual bowls with a wedge of lime for squeezing at the table.

Keta Salmon Sliders with Pickled Onions

Fusing the delicate richness of wild-caught keta salmon with the bright acidity of quick-pickled onions, these elegant sliders transform casual dining into a sophisticated affair. Perfectly portioned for gatherings or intimate meals, they showcase how simple ingredients can create extraordinary flavor experiences when thoughtfully prepared. Each component works in harmony to deliver both texture and taste that will impress even the most discerning palates.

Ingredients

For the pickled onions:
– 1 medium red onion, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon kosher salt

For the salmon patties:
– 1 pound keta salmon fillet, skin removed
– 1/4 cup panko breadcrumbs
– 1 large egg, lightly beaten
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil

For assembly:
– 8 slider buns
– 4 leaves butter lettuce
– 1/4 cup crème fraîche

Instructions

1. Combine white vinegar, water, sugar, and kosher salt in a small saucepan over medium heat.
2. Stir the mixture constantly until the sugar and salt completely dissolve, about 2 minutes.
3. Place thinly sliced red onion in a heatproof bowl.
4. Pour the hot vinegar mixture over the onions, ensuring they are fully submerged.
5. Let the onions pickle at room temperature for 30 minutes, then refrigerate until needed.
6. Pat the keta salmon fillet completely dry with paper towels.
7. Finely chop the salmon into 1/4-inch pieces using a sharp chef’s knife.
8. Transfer the chopped salmon to a medium mixing bowl.
9. Add panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, smoked paprika, and black pepper to the salmon.
10. Gently mix the ingredients until just combined, being careful not to overwork the mixture.
11. Divide the salmon mixture into 8 equal portions using a 1/4-cup measure.
12. Shape each portion into a 1/2-inch thick patty, pressing gently to hold together.
13. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.
14. Carefully place the salmon patties in the hot skillet, leaving 1 inch between each patty.
15. Cook the patties for 3-4 minutes until the bottoms develop a golden-brown crust.
16. Flip each patty using a thin spatula and cook for another 3-4 minutes.
17. Check that the internal temperature reaches 145°F using an instant-read thermometer.
18. Transfer the cooked patties to a wire rack to prevent sogginess.
19. Lightly toast the slider buns in the same skillet for 1 minute until golden.
20. Spread 1/2 tablespoon crème fraîche on the bottom half of each bun.
21. Place one butter lettuce leaf on top of the crème fraîche.
22. Set one salmon patty over the lettuce on each bun.
23. Drain the pickled onions and arrange a small mound over each salmon patty.
24. Cap each slider with the top bun and serve immediately.

Nothing compares to the satisfying contrast between the crisp exterior and tender interior of these salmon patties, which practically melt in your mouth. The pickled onions provide a vibrant crunch that cuts through the richness, while the crème fraîche adds a cooling creaminess that balances each bite perfectly. Consider serving these sliders on a wooden board with lemon wedges for squeezing, creating an interactive dining experience that highlights their restaurant-quality appeal.

Keta Salmon Nicoise Salad with Green Beans

Zesty yet refined, this Keta Salmon Nicoise Salad transforms the classic French composition into an elegant weeknight masterpiece, where flaky wild salmon meets crisp green beans and briny olives in a vibrant symphony of textures and flavors that feels both sophisticated and effortlessly approachable.

Ingredients

• For the salmon:
  • 2 (6-ounce) Keta salmon fillets, skin-on
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• For the salad base:
  • 8 ounces fresh green beans, trimmed
  • 4 cups mixed baby greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, pitted
  • 2 hard-boiled eggs, quartered
• For the vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure a crisp skin.
3. Brush both sides of each salmon fillet with 1 tablespoon olive oil.
4. Sprinkle the salmon evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Place the salmon skin-side down on the prepared baking sheet.
6. Roast the salmon for 12-14 minutes until the flesh flakes easily with a fork but remains moist.
7. While the salmon roasts, bring a medium pot of salted water to a rolling boil.
8. Prepare an ice bath by filling a large bowl with cold water and ice cubes.
9. Add 8 ounces trimmed green beans to the boiling water and blanch for exactly 3 minutes until bright green and crisp-tender.
10. Immediately transfer the green beans to the ice bath using tongs to stop the cooking process and preserve their vibrant color.
11. Drain the green beans thoroughly and pat them dry with a clean kitchen towel.
12. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and 1 minced shallot until emulsified.
13. Arrange 4 cups mixed baby greens on two serving plates as the base.
14. Scatter the blanched green beans, 1/2 cup halved cherry tomatoes, and 1/4 cup pitted Kalamata olives over the greens.
15. Nestle 2 quartered hard-boiled eggs among the vegetables on each plate.
16. Flake the roasted salmon into large chunks, discarding the skin, and arrange it over the salad.
17. Drizzle the prepared vinaigrette evenly over both salads just before serving.

Delicate flakes of salmon contrast beautifully with the snap of chilled green beans and the creaminess of hard-boiled eggs, while the sharp vinaigrette cuts through the richness. For an elegant presentation, serve this salad on chilled plates and garnish with extra fresh herbs, or transform it into a stunning lunch by packing the components separately and assembling just before eating to maintain perfect texture.

Summary

Exciting, isn’t it? From quick weeknight dinners to impressive holiday feasts, these 20 keta salmon recipes offer something delicious for every occasion. We hope you found inspiration to get cooking! Share your favorite recipe in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.