8 Quick Salmon Recipes in Under 20 Minutes That You’ll Crave All Week

By Brandon D / October 4, 2025

You want dinner fast, fresh, and a little bit fancy—without hovering over the stove for an hour. These eight quick salmon recipes deliver big flavor in under 20 minutes, with pantry-friendly ingredients and simple techniques that anyone can pull off on a Tuesday. We’re talking sizzling sheet pans, zesty glazes, crisped skin, and saucy bowls you’ll absolutely devour. Ready to flex your weeknight chef powers?

1. Crispy Skillet Salmon With Lemon-Garlic Butter Pan Sauce

This is the “how is this so good in 12 minutes?” salmon. Crispy skin, juicy center, and a bright, buttery sauce you’ll want to spoon over everything. It’s special enough for guests but easy enough for your laziest night.

Ingredients:

• 2 salmon fillets (6 oz each), skin-on
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped parsley (optional)

Instructions:

1. Pat salmon dry and score the skin lightly in 3–4 shallow slashes. Season both sides with salt and pepper.
2. Heat olive oil in a large nonstick or stainless skillet over medium-high until shimmering. Place salmon skin-side down and press gently with a spatula for 10 seconds to prevent curling.
3. Sear 5–6 minutes, until the skin is crisp and salmon is mostly opaque. Flip and cook 1–2 minutes more, to your preferred doneness.
4. Transfer salmon to plates. Reduce heat to medium. Add butter to the pan; when foamy, stir in garlic and cook 30 seconds.
5. Add lemon zest and juice, swirl, and scrape up browned bits. Spoon sauce over salmon and finish with parsley.

Serve with quick-sautéed greens or a microwave-steamed bag of green beans. Swap parsley for dill or chives, or add a teaspoon of capers to the pan sauce for a salty pop. Pro tip: Dry fish = crisp skin. Don’t skip that pat-down.

2. Honey-Soy Broiled Salmon With Sesame Scallions

Sticky, savory, and slightly sweet—this is your takeout-level glaze without the delivery fee. The broiler does the heavy lifting, giving the top a gorgeous caramelized finish in minutes.

Ingredients:

• 4 salmon fillets (5–6 oz each)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground)
• 1 small garlic clove, grated
• 2 scallions, thinly sliced
• 1 teaspoon toasted sesame seeds
• Neutral oil for pan

Instructions:

1. Position oven rack 6 inches from broiler; preheat broiler. Line a sheet pan with foil and lightly oil it.
2. In a bowl, whisk soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
3. Place salmon skin-side down on the pan. Spoon half the glaze over the top.
4. Broil 6–8 minutes, basting once with more glaze, until edges are caramelized and fish flakes easily.
5. Top with scallions and sesame seeds. Drizzle with remaining glaze.

Serve over rice or microwaveable quinoa with steamed broccoli. Add chili crisp if you want heat. No broiler? High-heat roast at 475°F for 10–12 minutes with the same results, minus the char.

3. Creamy Dijon Salmon Skillet With Spinach

Meet your weeknight bistro moment. This creamy Dijon sauce feels luxurious, but it comes together in one skillet with simple staples. The spinach wilts right in, so you’re basically making your veggie side at the same time.

Ingredients:

• 2 salmon fillets (6 oz each), skinless
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 small shallot, finely chopped
• 1/2 cup low-sodium chicken or vegetable broth
• 1/3 cup heavy cream (or half-and-half)
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 2 cups baby spinach

Instructions:

1. Season salmon with salt and pepper. Heat olive oil in a skillet over medium-high. Sear salmon 3–4 minutes per side until just cooked. Remove to a plate.
2. Lower heat to medium. Add shallot; cook 1 minute. Pour in broth, scraping up bits, and simmer 1–2 minutes to reduce slightly.
3. Stir in cream and Dijon; simmer 1 minute until slightly thickened. Add lemon juice and spinach; stir until wilted.
4. Return salmon to the pan and spoon sauce over. Warm through for 30 seconds.

Serve with crusty bread or mashed potatoes to soak up the sauce. Swap spinach for arugula or kale (chopped small). Lighten it up by using Greek yogurt off heat—stir it in at the end so it doesn’t curdle.

4. Chili-Lime Air Fryer Salmon With Corn-Avocado Salsa

Bright, zesty, and just a touch spicy, this air fryer recipe gives you juicy salmon with zero fuss. The fresh salsa steals the show—sweet corn, creamy avocado, and tangy lime make every bite pop.

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• Zest and juice of 1 lime, divided
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 2 tablespoons chopped cilantro

Instructions:

1. Preheat air fryer to 390°F. Pat salmon dry. Rub with olive oil, chili powder, cumin, salt, and half the lime zest.
2. Air fry 7–9 minutes, depending on thickness, until just flaky.
3. Meanwhile, combine corn, avocado, red onion, cilantro, remaining lime zest, and all the lime juice. Season with a pinch of salt.
4. Serve salmon topped with the salsa.

Excellent with tortilla chips, cauliflower rice, or a simple green salad. Add jalapeño for heat or mango for a sweet twist. No air fryer? Roast at 450°F for 10–12 minutes instead—still fantastic.

5. Maple-Mustard Sheet Pan Salmon With Quick Brussels Hash

One pan, zero stress. The maple-mustard glaze is a crowd-pleaser—sweet, tangy, and sticky—while shredded Brussels sprouts cook lightning-fast and get a little caramelized around the edges. Ideal for busy nights when you want veg and protein together.

Ingredients:

• 4 salmon fillets (5–6 oz each)
• 12 oz Brussels sprouts, trimmed and thinly sliced
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 2 tablespoons pure maple syrup
• 1 tablespoon whole-grain or Dijon mustard
• 1 teaspoon apple cider vinegar
• Pinch of red pepper flakes (optional)

Instructions:

1. Preheat oven to 450°F. Toss Brussels and red onion with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast 5 minutes.
2. Mix maple syrup, mustard, vinegar, and remaining 1 tablespoon olive oil. Pat salmon dry and season with salt and pepper.
3. Push veggies to the sides and place salmon in the center. Brush salmon with glaze. Sprinkle red pepper flakes if using.
4. Roast 8–10 minutes, until salmon flakes and Brussels are tender with crisp bits.

Finish with a squeeze of lemon or extra mustard on the side. Sub Brussels with thinly sliced cabbage or broccolini. For extra crunch, scatter toasted pecans over everything before serving.

6. Garlicky Salmon Puttanesca In 15 Minutes

Bold, briny, and unstoppable. Think capers, olives, tomatoes, and garlic hugging flaky salmon in a speedy skillet sauce. It tastes like a vacation on the Italian coast—minus the airfare.

Ingredients:

• 2 salmon fillets (6 oz each), skinless
• 1 tablespoon olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1 cup cherry tomatoes, halved (or 3/4 cup canned crushed tomatoes)
• 2 tablespoons pitted Kalamata olives, sliced
• 1 tablespoon capers, rinsed
• 1/4 cup low-sodium broth or water
• 1 tablespoon chopped parsley or basil
• Salt and pepper, to taste

Instructions:

1. Season salmon with salt and pepper. Heat olive oil in a skillet over medium-high; sear salmon 3 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add garlic and red pepper flakes; cook 30 seconds.
3. Add tomatoes, olives, capers, and broth. Simmer 3–4 minutes until saucy and slightly thickened.
4. Return salmon to skillet and spoon sauce over. Cook 1 more minute to warm through. Top with herbs.

Serve over couscous, orzo, or garlicky toast. Toss in spinach to wilt at the end for extra greens. If you love anchovies, melt 1 fillet with the garlic for deep umami—seriously, it’s magic.

7. Miso-Ginger Salmon Bowls With Quick Pickled Cucumbers

These bowls are fresh, fast, and deeply satisfying. Savory miso and ginger give the salmon a restaurant-level glaze, while a 5-minute cucumber pickle adds crunch and tang. Perfect for meal-prep or a late lunch.

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 tablespoon white miso paste
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar (plus more for pickles)
• 1 teaspoon neutral oil
• 1 cup thinly sliced cucumber
• 1/4 teaspoon sugar
• Pinch of salt
• 2 cups cooked rice or brown rice
• 1 small carrot, shredded
• 1/2 avocado, sliced
• Sesame seeds and scallions for garnish

Instructions:

1. Whisk miso, honey, ginger, soy sauce, 1 teaspoon rice vinegar, and oil. Brush over salmon.
2. Air fry at 390°F for 7–9 minutes or bake at 450°F for 10–12 minutes until just flaky.
3. Meanwhile, toss cucumber with a splash of rice vinegar, sugar, and a pinch of salt. Let sit 5 minutes.
4. Assemble bowls: rice, carrot, avocado, salmon. Top with quick pickles, sesame seeds, and scallions.

Swap rice for greens or cauliflower rice. Add sriracha mayo if you like it saucy. Pro tip: Warm rice + cool cucumber = great texture contrast.

8. Herby Lemon-Pepper Salmon Lettuce Wraps With Yogurt-Feta Drizzle

Light, crunchy, and picnic-ready. These lettuce wraps are loaded with fresh herbs and a zippy yogurt-feta sauce. It’s the high-protein lunch that doesn’t make you sleepy at 3 p.m.

Ingredients:

• 2 salmon fillets (5–6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon kosher salt
• 8 large butter lettuce leaves
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup thinly sliced red onion
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 1/2 cup plain Greek yogurt
• 2 tablespoons crumbled feta
• 1 tablespoon lemon juice
• 1 teaspoon olive oil (for sauce)
• Black pepper, to taste

Instructions:

1. Season salmon with lemon pepper and salt. Heat olive oil in a skillet over medium-high and sear 3–4 minutes per side until just cooked. Flake into large chunks.
2. Whisk yogurt, feta, lemon juice, 1 teaspoon olive oil, and black pepper.
3. Arrange lettuce leaves and fill with salmon, tomatoes, red onion, dill, and parsley. Drizzle with yogurt-feta sauce.

Serve with pita chips or a side of olives. Add cucumber ribbons or capers for more zing. If you prefer wraps, roll everything into warm tortillas with a handful of arugula.

Final Tips For Fast, Perfect Salmon

• Buy consistent thickness: Even fillets cook evenly and predictably.
• Don’t overcook: Pull at 120–125°F for medium. It continues to cook slightly off heat.
• Dry the surface: Pat dry for better browning and crisp skin.
• Acid last: A squeeze of lemon or vinegar at the end wakes up every flavor.

There you go—eight fast, flavor-packed ways to get salmon on the table with minimal chaos and maximum payoff. Pick one for tonight, then keep the rest in rotation. Your weeknight dinners are about to level up, trust me.