This easy 7 minute Air Fryer Salmon Bites recipe with Strawberry Mango Avocado Salsa are so crispy and so good! Crispy on the outside, tender inside, our salmon bites are an easy recipe, with healthy salmon tossed in a smoky-sweet spice blend with a vibrant mango, strawberry and avocado salsa!

In under 10 minutes you can be eating this air-fryed to crispy perfection salmon recipe, because we all know hangry happens.

Listen, fish isn’t for everyone, previously myself included, but I’m working so hard to change that and it’s slowly becoming one of my favorite proteins! It’s light and flaky, always tender, and cooks SO fast. I thought I had a few good salmon recipes, but this is the best salmon I have literally ever had.

I love that it’s high in protein and when baked in the air fryer it’s texture is heavenly! One of my new FAVORITE recipes for salmon is our smokey salmon bites with a fresh mango salsa! They are perfectly tender and caramelized bite-sized salmon pieces. So GOOD! I could eat these salmon bites every day!

Two Years of Testing…

I’ve been testing our air fryer salmon recipe for over 2 years now and I’ve discovered the absolute best dry rub recipe that takes this salmon from delicious to down right addicting. In fact, it is the best easy summer dinner recipe ever!! Yes, it is possible to make salmon in the air fryer without drying it out and yes, even our kids, the seafood haters love it!

Fresh Strawberry Mango and Avocado salsa

Our fruit salsa takes a regular salmon rice bowl from good to amazing!

This fruit salsa is the kind of sweet topping even picky eaters love!

No oven, no mess, and totally weeknight-friendly! This is a quick, healthy dinner that doesn’t feel like just getting something on the table.

Ingredients for Salmon Bites

All you need are simple pantry staples to make this dry rub for salmon.

In the next section, you can see all the ingredients you will need for the mango salsa– you will want to hit the produce section for those ingredients. Here is everything you will need:

For the Salmon

• Salmon– Look for skinless salmon filets to save yourself time on skin removal then just cut them into evenly sized, small cubes !
• Brown Sugar– A hint of sweetness, but it also helps to caramelize into a mouthwatering crust on the salmon.
• Spices– Smoked Paprika, Chili Powder, Garlic Powder, Onion Powder, Cayenne, Thyme, Cinnamon, and Salt: My spice blend of choice! The cinnamon is a secret ingredient!
• Coconut Oil Spray– This ingredient is a must! It adds the best flavor while keeping the seafood from sticking. Don’t worry, it doesn’t taste like coconut, but my testing showed the salmon turned out best with coconut oil spray!

For the Strawberry Mango Salsa

• Mango– Be gentle as you lightly touch the mango and apply a little pressure- A ripe mango will give slightly when squeezed, and have a sweet smell near the stem. Avoid wrinkly skin.
• Avocado– Press using a thumb and forefinger on the top and bottom of an avocado to test for ripeness, it should give a little.
• Strawberries– A little sweetness with more texture helps balance the salsa.
• Lime– Not only does it add a little acid, lime juice keeps your fruits from browning while you make dinner!
• Jalapeño– This can be skipped if little kids are eating the salsa, but 1/2-1 jalapeno really adds flavor.
• Cilantro– Fresh cilantro helps to break up the sweetness and acid in the salsa.

The measurements and all the details for the ingredients can be found in the recipe card at the end of the post.

How to Cook Salmon in the Air Fryer

Preheat that air fryer and you’re less than 10 minutes from dinner! Here are the basic steps:

1. Prep: Preheat the air fryer and place the salmon pieces in a mixing bowl.
2. Season the Salmon: Combine all of the seasonings for the rub in a small bowl and toss with your salmon.
3. Cook the Salmon: Spray the air fryer pan with coconut spray and place the salmon in the pan. Cook for 7 minutes and be sure to flip it half way through.
4. Make the Salsa: While the salmon is cooking, prepare the salsa and let it chill in the fridge until ready to serve.

Tips for Making the Best Air Fryer Salmon Bites

We’ve cooked salmon every which way –Oven Baked Salmon in Foil, Grilled Salmon, Skillet Salmon. Through trial and error we’ve learned important tips for making salmon.

Top tips for having success with air fry salmon bites recipe:

1. Cut the salmon pieces to the same size so that they cook evenly.
2. Well coat the salmon on all sides with the dry rub. That brown sugar is going to crystallize and make the most amazing crust.
3. Spray the air fryer basket with coconut oil cooking spray AND spray the tops of the salmon to avoid sticking and encourage proper browning.
4. Don’t overcrowd the basket! You may need to do a couple of rounds depending on the size of your air fryer, but you want that air circulating!

Do I Remove Salmon Skin?

Yes, I prefer to remove the skin before seasoning and cooking the salmon bites. This way you can flip the bites while they are cooking and get them crispy on all sides. Better yet, buy it already skinned!

Can I Use Frozen Salmon?

I’ve tested both fresh and frozen salmon so you don’t have to wonder if that frozen filet will let you down. Frozen salmon works just great! You need to let it defrost enough to be able to cut and for the dry rub to stick to it and you may need to add a minute or two to the cooking time.

Can I Make This Recipe in the Oven?

Yes, you can make salmon bites in the oven! You won’t get that same super crispy crust on the outside but it is still fabulous!

Preheat the oven to 450℉ and place the seasoned salmon bites in a single layer on a baking sheet lined with parchment. Bake for 8-10 minutes. If you want to get a little crispiness on the outside, change the oven to broil and let it cook for 1-2 minutes.

What to Eat with Air Fryer Salmon Bites

I love to eat my salmon and salsa plain, but our family often serves it up with cilantro lime rice or my real favorite, coconut rice. If you are looking to cut the carbs, our cilantro lime cauliflower rice is a great alternative! You can make it as a salad, or alongside roasted sweet potatoes as well. The options are endless! 

Storing and Reheating

How to Store Cooked Salmon:

If you have leftover salmon bites, make sure they have cooled completely and then store them in an airtight container in the fridge. They will keep for 3-4 days.

How to Reheat Salmon:

Place the salmon bites in the air fryer preheated to 400 degrees F and let them cook for 2-3 minutes or the oven at 425 degrees F for a few minutes.

Crispy, tender Air Fryer Salmon Bites topped with a sweet and spicy mango strawberry salsa—ready in under 10 minutes! An easy, healthy dinner your whole family will love.

More Healthy Dinner Recipes:

• Smoked Whole Chicken
• Mexican Chicken Burrito Bowl
• Thai Peanut Steak Salad
• Instant Pot Turkey Chili
• Teriyaki Salmon Rice Bowl

Watch the Video on How to Make Air Fryer Salmon Bites

Smoked salmon is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or part of a main course. Learn how to smoke salmon at home with our easy-to-follow recipe and video tutorial below.

We start this recipe with a dry brine that loads the salmon fillets with flavor and prepares them to soak in all the smoky flavor. This is a hot-smoked salmon recipe made on a wood pellet smoker.

We have covered all our bases when it comes to salmon here on the blog. We have air fryer salmon, grilled salmon, baked salmon, salmon in a salad, salmon bowls and stuffed salmon. We have been working on a smoked salmon recipe for years, and we have finally nailed it!

Ingredients for Smoked Salmon

Aside from the salmon filets, you’ll need just a few ingredients for the dry brine rub and then a few ingredients for the seasoning mix you rub all over it before smoking it. Here is what you will need:

Dry Brine

• Kosher Salt: adds flavor
• Brown Sugar: adds sweetness and flavor
• Black Pepper: adds flavor and tiny bit of heat

Smoked Salmon

• Salmon Filets: You can get smaller individual filets or get one big filet and then slice it into servings afterward
• Dijon Mustard: adds flavor
• Butter: adds rich flavor and helps keep the salmon moist
• Brown Sugar: adds a little sweetness and helps caramelize the outside of the salmon
• Dill: I almost always prefer fresh herbs for recipes, but for this one, I prefer dried dill.
• Smoked Paprika: adds more smoky flavor
• Salt and Black Pepper: adds flavor
• Maple Syrup: used to baste the fillets as they smoke

The measurements for each ingredient can be found in the recipe card at the end of the post.

What is the Best Salmon for Smoking?

I always look for farm-raised salmon when it comes to smoking. They tend to have a higher fat content which helps them stay tender and flaky through the smoking process. King salmon is my go-to. Coho or Atlantic salmon is my backup. You want to avoid really lean salmon like sockeye salmon.

Why Brine Salmon

This brining process will eliminate some of the moisture from the inside of the fish while simultaneously infusing it with salt, which will help preserve the salmon and its moisture and help create a pellicle (see section below).

What is a Pellicle?

A pellicle is a thin layer of protein that forms on fish or poultry that keeps protein inside the salmon while helping the salmon take on the smoke. This process will allow smoke to better adhere to the surface of the meat during the smoking process.

How Long to Dry Brine Salmon Before Smoking?

Allow at least 20 minutes and up to 24 hours for the brining solution to penetrate the fish. Using small filets means that you can get away with 1-3 hours, but using whole filets that are 3-5 pounds will take longer.

Can You Dry Brine Salmon Too Long?

Unfortunately, yes, you can brine any meat, but especially fish for too long. Smoked salmon brine has a lot of salt in it, so leaving the fish in the fridge for longer than 48 hours will lead to an unbearably salty flavor and unsavory texture.

How to Smoke Salmon

Sometimes cooking salmon can seem a little overwhelming, but I swear it doesn’t need to be! I’m here to walk you through each step so that it turns out perfect every time. Here are the steps:

For the Brine

1. Mix: Add all the ingredients for the brine to a small bowl and stir to combine.
2. Wrap: Lay a piece of plastic wrap down on the counter and sprinkle the dry rub all over it. Lay the pieces of piece flesh side down on the dry rub and then wrap tightly in the plastic wrap.
3. Refrigerate: Place the wrapped salmon in the fridge and let it cure for 4-6 hours.
4. Rinse: Remove the salmon from the fridge, rinse of the dry brine and pat the fish dry with paper towels.
5. Rest: Place the fillets on a cooling rack skin side down and place it in the fridge overnight so that the pellicle can form.
   • PRO TIP: Be sure to put the fish on a wire rack! You want air to circulate well all around the fish.

For the Salmon

1. Combine: Add all the ingredients for the butter mixture into a small bowl and stir to combine.
2. Rub: Spread the mixture all over the flesh side of each salmon filet.
3. Preheat: Set your Traeger pellet smoker to 225 degrees F. Place the salmon on the grill grates of the smoker skin side down for 3-4 hours.
4. Baste: Using a pastry brush, baste the salmon after an hour with maple syrup. Baste another time or two as it finishes smoking.
5. Rest: When the internal temp reaches 145 degrees F, remove from the smoker and allow it to rest on a cooling rack for 5-10 minutes before serving.

The complete recipe can be found in the recipe card down below so keep scrolling for all the details. You can also save or print the recipe there.

What Temperature Should Salmon Be Cooked To?

The USDA recommends 145 degrees Fahrenheit. If you are concerned about food safety, then cook the meat to the recommended temperature. However, many cook salmon to an internal temperature no greater than 135 degrees because if you trust your sourcing and know it is of high quality you can cook the meat to medium.

What is the Best Wood for Smoking Salmon?

Apple, cherry and pecan wood pellets are great choices though I also love maple or a combination of woods.

How to Serve Smoked Salmon

Smoked salmon is great because it can be a main dish or a delicious appetizer or snack.

The classic way to serve smoked salmon is with thin crackers and cream cheese. You can also add elements like sliced onions, fresh herbs, or lemon wedges which really brightens up the dish.

Want a fun night with friends? Place the crackers, cream cheese, and smoked salmon on a cutting board, and let your family or guests enjoy building their own creation.

Storing and Reheating

Leftover salmon should be stored in an airtight container in the fridge. It will keep for up to 3 days.

You can eat salmon either cold or hot. I like to keep salmon cold and flake it into a salad for lunch. You can also reheat it, the best way is to use the oven. Place a wire cooling rack on a baking sheet and add a little water to the baking sheet. Place the salmon on top of the cooling rack and heat in the oven preheated to 325 degrees F for 5-10 minutes depending on the size of your fillets.

This easy smoked salmon recipe is a delicious and versatile dish that can be enjoyed on its own or incorporated into various recipes. Learn how to make your own smoked salmon at home with this easy and flavorful recipe. The combination of sweet and smoky is irresistible!

More Smoker Recipes You’ll Love

• Smoked Chicken Breasts
• Traeger Smoked Ribs
• Smoked Beef Brisket
• Smoked Chicken Thighs
• Dry Rub Smoked Chicken Wings
• Brazilian Smoked Tri Tip
• Smoked Whole Chicken

Now Watch How These Steps are Done…

Grilled salmon is one of the quickest and healthiest ways to make salmon! This recipe includes a delicious seasoning rub and a homemade tartar sauce for extra deliciousness!

We’ve done it! We made it through another winter here in Utah and I am dying to get the grill out and kick off the summer grilling season! The first recipe on my list is this easy grilled salmon recipe.

Learning to Love Salmon

Growing up salmon was actually a really big deal. When you’re in the Pacific Northwest, you learn all about the Native Americans and salmon is represented often in totem poles etc. I have such a vivid memory of learning about “the salmon people”, their chants, songs, dances, and beautiful culture. Unfortunately I HATED salmon so that’s about as far as I got.

Now I’m trying so hard to learn and enjoy it and one of the best tricks I’ve learned is to cook it skin on and then the skin will easily slide off once it’s done. No sawing away with the knife!

And yes, one of the first times I was served salmon with the skin on the bottom of the filet I took the smallest piece and suffered through eating it, skin and all. Go ahead, Gag away. I certainly was trying not to do just that. Lol!

Ingredients for Grilled Salmon

For this recipe, we are going to make a flavor-packed seasoning rub for the salmon fillets and a homemade tartar sauce. Here is your ingredients list:

For the Salmon

• Salmon Fillets (skin-on)
• Olive Oil
• Kosher Salt
• Smoked Paprika
• Chili Powder
• Granulated Garlic
• Parsley Flakes
• Ground Mustard
• Black Pepper
• Lemon 

For the Tartar Sauce

• Mayonnaise
• Dill Pickles
• Fresh Dill
• Lemon Juice
• Sugar
• Salt and Pepper

The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the items you will needs so keep scrolling for the all the details!

How to Grill Salmon

I love grilling salmon because all you do is prep the fillets and then let the grill do all the work! It really couldn’t be easier! Here are the basic steps:

1. Heat the grill to high heat.
2. Make sure the grates on the grill are clean and wipe them with an oiled paper towel. Close the grill lid and let it heat up.
3. Combine all the ingredients for the seasoning mixture.
4. Brush the flesh side of the fillets with oil and season evenly with the seasoning mixture.
5. Place the fillets with the skin side down over direct heat on the grill. Close the lid and let it cook for 6-8 minutes.
6. Gently flip each fillet and cook for another 2-5 minutes.
7. Transfer to a plate and let the fillets rest for a few minutes. Gently remove the skin from the salmon and serve with lemon wedges and tartar sauce.
8. To make the tartar sauce, just whisk all the ingredients together and serve.

These instructions are also available in full detail in the recipe card below.

How Long to Cook Grilled Salmon

Salmon fillets portions cook on the grill really quickly, so you will only need about 10 minutes to cook it. If you’re grilling a whole salmon fillet, it will take a little longer, but not much!

Tips for the Best Grilled Salmon

• Buy salmon fillets that have the skin on. It makes the grilling, flipping, and serving easy.
• Season the flesh side of the fillet well. And I always serve salmon with fresh lemon wedges.
• Make sure the grill grates are clean and super hot before adding the fillets.
• Only flip your fillets once. They will start with the skin side down and will only flip once.
• Don’t overcook the salmon!

What Temperature is Salmon Safe to Eat

According to the USDA, salmon is safe to eat at 145 degrees F, but it should be pulled from the grill around 130-135 degrees F. It will continue to cook as it rests. You can use a meat thermometer to check the internal temperature of the fillets.

Which Salmon is Best for Grilling?

When I first started getting into the salmon scene (I’m a late bloomer when it comes to fish!), it was a little overwhelming to know which type to buy. There’s wild-caught and farmed, skin on and skin off, and so many different types – Atlantic, Coho, King, Sockeye, etc.

I like to use farm-raised salmon when I grill because it typically has more fat which holds up a little better to the high heat of a grill. You will also want to buy salmon with the skin on. As far as the type of salmon, I usually buy Atlantic or Sockeye.

What to Serve with Salmon

Salmon goes great with just about any side dish, but some of our favorites are grilled vegetables or grilled asparagus. You can’t go wrong with a bright summer salad like our tomato cucumber salad or our strawberry feta spinach salad. And you know I’m always down for a delicious bread side dish like our crusty artisan bread or a warm loaf of homemade french bread!

Other Ways to Cook Salmon

If grilled salmon with this flavor profile isn’t your thing, we have several other salmon recipes for you to try. They are all oven baked, but there are so many different flavor options…

• Sweet and Spicy Orange Salmon
• Maple Bacon Mustard Salmon
• Teriyaki Salmon in a rice bowl
• Garlic Butter Salmon
• Apricot Lemon Salmon

Is It Better to Cook Salmon with the Skin Off or On?

I always cook salmon with the skin on. It’s almost like a little protective barrier, especially on the grill, to keep the salmon from getting dried out. Once it is cooked, it is super easy to remove the skin and serve it.

Which Side of the Salmon Do You Grill First?

Salmon should be grilled with the skin side down first and for the bulk of the grilling time. We will flip it once right at the end just for a few minutes to get those grill marks on the top.

Is It Better to Grill Salmon on Foil or Not?

Salmon can definitely be grilled on top of foil, but foil will keep all the moisture surrounding the fillets which will essentially steam the salmon. This almost defeats the purpose of grilling because you want those crispy edges and that crusty outside on the fish.

How to Keep Fish From Sticking on the Grill

I know one of the fears of grilling fish is it getting stuck to the grill and crumbling. I have a few tips to help make sure that doesn’t happen.

First, make sure the grill is scrubbed clean before placing the fist on the grates.

Second, rub a paper towel coated with vegetable oil (or olive oil) all over the grates.

Lastly, believe it or not, when salmon is cooked, it will naturally release from the grill and be very easy to remove. If you try to flip it and it’s stuck, give it another minute or two and then try again.

Storage

Grilled salmon stores great in the refrigerator for up to 3-4 days. Make sure it has cooled completely before putting it in an airtight container.

You’re going to be tempted to reheat salmon in the microwave, but that high heat just destroys salmon. Salmon is best reheated in the oven in a baking dish. Set the temperature 300 degrees and cover your baking dish loosely with foil. It will take about 15 minutes to heat through.

Skip the burgers and chicken this time, and let’s grill some salmon tonight! This grilled salmon is seasoned to perfection and the homemade tartar sauce is just the extra punch of flavor you want. It’s healthy and easy, and dinner is on the table in less than 20 minutes!

More Summer Grilling Recipes

• Best Grilled Chicken Marinade
• Grilled Flank Steak
• Grilled BBQ Baby Back Ribs
• Huli Huli Grilled Chicken
• Garlic Parmesan Grilled Chicken Wings

Tender, flaky salmon fillets rubbed in a bold smoky rub, stuffed with a creamy spinach artichoke filling and baked to perfection! You’ll feel like you’ve ordered stuffed salmon from a fancy restaurant!

It seems like salmon recipes are the rage all over the place, so I have been working on loads of different recipes to cook salmon in different ways and with different flavors.

We have a classic garlic butter salmon, a BBQ salmon in the air fryer, a teriyaki salmon, a baked maple mustard maple salmon, a grilled salmon, an Asian sticky salmon, and a sweet and spicy orange salmon. I’m still working on a smoked salmon, so stay tuned! But this stuffed salmon has a story behind it…

Spinach Artichoke Stuffed Salmon

This last spring my family was just about to board a cruise ship with my parents when we got a text that changed everything; “Tom isn’t doing well. They’ve brought in hospice.”

You see, my entire life my parents were best friends with Tom and Peggy Glem. No, best friends doesn’t really describe it. More like family, they were family. Our kids matched up well in ages. Our vacations were often spent together, holidays were moments and memories and laughter and even our recipes seemed to run together. But no one was closer than mom and Peggy.

I always say that to have a “Peggy” means that you have the best kind of friendship possible. Because of Mom and Peggy, dad and Tom really didn’t have a choice but to become close as well. He was all about the tease, the lemon meringue pie, the fishing and the adventure. He was genuine and he loved his family. Like really loved them. Regardless of who walked in his door and how they were living their lives Tom truly tried to see them and love them.

Tom made it just a few short days and then all gathered for his funeral. Much like Peggy, Tom was taken far too soon, and far too young. This last year has brought a lot of change and chaos into our lives. There have been miracles, blessings, memories and laughter for sure, but I also can’t help but notice how quickly my life is changing.

A daughter about to head off to college, the friends of my parents, whom I have known and love for all my life, struggling through grief, death, poor health, and tragedies and the world spinning, and confusion, it’s a year unlike any other I’ve ever experienced.

I have found myself wanting to really be present to acknowledge those who have come before me to acknowledge the life that I’ve had, and the life that is still ahead of me and so to most, this will just be a stuffed salmon recipe with the most delicious spinach artichoke filling that’s like a combination of your favorite appetizer and dinner all in one but for me this is something special this recipe gives a nod to Peggy and how I will honor her forever for the friendship and love she showed to my sweet mother, as well as the salmon a fish that reminds me of Tom and his adventures spirit, and for the friendship, he gave my father.

For friends really are one of the greatest gifts of life but when a man has a best friend, that seems to be something extra special, so I’m grateful for those two. I hope that my life will be filled with such friendships.

Ingredients for Stuffed Salmon

You’re going to a need a few ingredients to make this stuffed salmon happen. There are items for the spinach artichoke filling, seasonings for the rub and then ingredients for the garlic butter sauce that gets poured over top. Here is what you will need:

• Salmon Fillets
• Filling: Cream Cheese, Mayonnaise, Artichokes Hearts, Garlic, Dill, Salt, Grated Parmesan Cheese, and Frozen Chopped Spinach
• Rub: Chili Powder, Smoked Paprika, Garlic Powder, Salt and Olive Oil
• Sauce: Butter and Garlic
  • Note: If you have to have lemon with your salmon, squeeze the lemon juice from half a lemon and whisk it into the garlic butter sauce.
• Cherry Tomatoes

The measurements for each ingredient can be found in the recipe card at the end of the post. Scroll down for all the details.

What is the Best Type of Salmon for Stuffed Salmon?

The type of salmon is less important than the thickness of the salmon fillets. You want nice thick fillets so you have plenty of room for stuffing them. A king Salmon or Atlantic salmon are usually thick and meaty and should work great.

How to Pick Good Fresh Salmon

Buying salmon at the grocery store can be intimidating, but it doesn’t need to be! There are a few things to look for…

• Touch – when you gently press the salmon, it should bounce back and not leave an indentation
• Smell – good fresh salmon should not have a fishy smell
• Color – vibrant, deep shades of red/coral/pink is what you are after and there shouldn’t be any brown spots anywhere on the fillet
• Appearance – it should look moist and not dried out

How to Make Stuffed Salmon

Stuffed salmon is decadent and fancy but the beauty of it is that it’s super easy to make! Anyone can do it! Here are the basic steps:

1. Make the filling. Blend everything for the filling together in a blender.
2. Stir in the spinach.
3. Cut slits in the side of each salmon fillet with a sharp knife to create little pockets. Stuff with the spinach artichoke mixture.
4. Prepare the dry rub. Drizzle a little olive oil on each fillet and then sprinkle the dry rub all over them and rub it in.
5. Place the fillets in a sprayed baking dish, toss a couple handfuls of cherry tomatoes around the fillets and bake uncovered.
6. While the salmon is baking, prepare the garlic butter. Then drizzle it over the top of each fillet.

Keep scrolling to the end of the post to read the complete instructions in the recipe card.

What is the White Stuff that Comes Out of Salmon When It Cooks?

When salmon bakes, there is a protein inside salmon called albumin that coagulates and becomes solid. It’s the same protein that is in egg whites. It is common for it to seep out of the salmon as it cook. It’s harmless and flavorless.

How to Store Stuffed Salmon

Leftover spinach artichoke stuff salmon should be stored in an airtight container in the refrigerator and it will keep for 1-2 days.

I recommend reheating the salmon in the oven rather than the microwave. Place the leftover stuffed salmon in a baking dish and place foil loosely over the dish. Reheat at 350 degrees F until warmed through.

If you have followed us for long, you will know that I’m not a huge seafood lover, but there is a demand out there for salmon recipes. And I get it! It’s healthy and mild in flavor. It’s a beautiful fish. Stuffed salmon with creamy spinach and artichokes is my newest favorite salmon recipe!

More Tasty Salmon Recipes:

• Air Fryer BBQ Salmon
• Baked Citrus Salmon
• Healthy Salmon Bowls
• Sweet and Spicy Orange Salmon
• Asian Sticky Salmon
• Garlic Butter Salmon
• Apricot Lemon Salmon
• Maple Glazed Salmon

Watch How This Recipe is Made…

This pesto tilapia is tender, flaky and so fresh with that delicious basil pesto on top. The perfect light and healthy meal for a busy weeknight.

I’ve always said that I don’t eat fish, so clearly I’m here today to bring you a delicious Pesto Tilapia. And I’m serious, it’s delicious. But! I will deny it if you tell my husband. He will then think he has to make me eat even more seafood, and I still just can’t do it. I really do hate it. Man, I wish I didn’t, and I am trying to like seafood. I have come around to like a few salmon recipes. My latest favorite is our teriyaki salmon rice bowl.

In fact, I was kind of chuckling to myself the other day that I even have a seafood section on the site here. I mean, there are so few recipes in there. But I’m working on it! You don’t have to be a genius to figure out my preferred tastes there do ya. And this all got me thinking, I love food, and people know that, but there’s a ton we don’t know about each other. SOOOOO, I think we should chat…

5 Things You May Not Know About Me

1. I hate being called, Carr. I’ll probably never admit it to your face because I hate that it makes people feel bad, but I cringe when people call me that.
2. I played the flute and piccolo from ages 10-19, and then I stopped and I haven’t played since. It’s one of my biggest regrets ever. I wish I’d gone ahead and studied music in school like I had always planned until my senior year of high school
3. I have a fear of falling and knocking my teeth out. True story. I pinch my mouth closed when walking down stairs etc. as if it’s actually going to protect them or something. So ironic now since I did knock my teeth out about a year ago. Have you read about the bike crash? What a nightmare!
4. I worked on a proposal for the World Health Organization for Breast Feeding and it was accepted. This was concerning the under 5 mortality rate, helping to teach women to breastfeed, teach others to breastfeed, and keep a working system in place where women in the village meet together often and help other women succeed in caring for their infants.
5. I sleep on the right side of my bed, always have and always will. My husband thinks it’s ridiculous that I can’t sleep on the left side, but it’s fact, I can’t.

Ingredients for Pesto Tilapia

Ok, back to this tasty tilapia dish! You’ll only need 4 ingredients for this easy seafood recipe. Here is your grocery shopping list:

• Tilapia Filets: We use the frozen ones from Costco but you can absolutely use fresh.
• Olive Oil: Used to sear the pesto fillets.
• BBQ Rub: We are obsessed with the Meat Church Honey Hog BBQ Rub, but you can use your favorite BBQ rub or make your own at home. We have a great BBQ rub as well!
• Pesto: You can make your own or use store-bought.

The measurements for each ingredients can be found in the recipe card at the end of this post.

How to Make Pesto Tilapia

You will only need 15 minutes to make this low fat tilapia recipe! I love a quick and easy healthy meal! Here are the basic steps:

1. Prep: Heat the oven to 400 degrees F.
2. Rub: Drizzle olive oil evenly over each filet and sprinkle with the BBQ rub. Flip the filets over and repeat on the other side.
3. Sear: Heat a skillet over medium high heat and add a little more olive oil. Once shimmering, add the fish and cook for about 2 minutes until golden and flip.
4. Bake: Top with a spoonful of pesto sauce and spread it over the filet. Place in the oven for 10 minutes.
   • NOTE: I added some fresh pesto after baking for these photos so it looks brighter green than it will after you bake it.
5. Serve: Serve over multi color quinoa with a side of cherry tomatoes.

These instructions can also be found in the recipe card down below. Keep scrolling for the complete recipe!

Is Tilapia Good for You?

Tilapia is not as heart-healthy as fatty fish like salmon because of its low omega-3 levels. But, Tilapia is a very good source of protein. A 3.5 ounces serving of tilapia has 26 grams of protein and only 128 calories.

Tilapia is also rich in niacin, vitamin B12, phosphorus, selenium and potassium.

What is Pesto?

Pesto is a sauce made of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. It is served with pasta or as a dip or sauce.

Why Does Tilapia Taste Muddy?

The dirty or muddy taste that can occur in tilapia comes from microorganisms in the water where the fish was raised.

Try marinating the filets in lemon juice or white vinegar for 30 or more minutes. Pat dry before proceeding with the recipe.

How Long Will Pesto Tilapia Keep?

Tilapia doesn’t keep for very long. If you store it in an airtight container in the refrigerator, it will keep for up to 2 days.

If you are looking for a low calorie, lean and healthy meal that is still loaded with flavor, then this pesto tilapia recipe is a must try! And it only takes 15 minutes to get dinner on the table!

More Seafood Recipes:

• Baked Mustard Maple Bacon Salmon
• Homemade Fish Tacos
• Sticky Honey Lime Shrimp
• Teriyaki Salmon Rice Bowl
• Air Fryer BBQ Salmon
• Citrus Oven Baked Salmon
• Lemon Garlic Shrimp

How to Make Pesto Tilapia Video

Discover the secrets to creating delicious fish tacos in the comfort of your own kitchen. From seasoning the fish to assembling the tacos, follow our step-by-step guide for the perfect homemade meal.

Cade loves fish tacos, so being the kind and considerate wife that I am😁, I worked for months to get this recipe just right! I wanted the breading to be light and flavorful and for the fish taco sauce to be perfection. This homemade fish tacos recipe is sure to be a hit for all our seafood lovers! And Cade can’t get enough of them!

What is the Best Fish for Fish Tacos?

For fish tacos, you want a white fish that is firm and mild in flavor. For this recipe, we are using cod, but other good options would be tilapia, halibut, or mahi mahi. If you’re not in the mood for fish, shrimp would work great for this recipe too!

Ingredients for Fish Tacos

There are three different components to this recipe – the fish with the ingredients for the breading, the toppings for the tacos, and the items needed to make the fish taco sauce. Here is what you will need…

• Buttermilk: helps marinate the fish and helps the breading stick to the fish pieces
• Cod: the fish should be cut into strips that are 1″ by 3″, see section below for choosing good fish
• Flour: main component for the breading on the fish
• Seasonings: smoked paprika, chili powder, salt and pepper
• Peanut Oil: has a neutral flavor, is very affordable and has a high smoke point so that fish cooks quickly
  • TIP: Use corn oil, canola oil or vegetable oil as a substitute if needed.
• Butter: combines with the oil to pan fry the fish pieces
• Corn Tortillas: Vista Hermosa brand is our favorite for corn tortillas
  • TIP: If you aren’t a corn tortilla fan, flour tortillas work great too.

Toppings:

• Green and Purple Cabbage: adds freshness
• Limes: adds acidity
• Cilantro: adds flavor and freshness
• Jalapeno Slices: adds heat
• Avocado: adds creaminess and flavor

For the Sauce

• Seasonings: garlic powder and smoked paprika
• Cilantro: adds flavor and color
• Mayonnaise: adds creaminess
• Sour Cream: adds creaminess
• Lime Juice: adds acidity, fresh limes are always preferred

NOTE: If you want to add some heat to the sauce, add a pinch of cayenne pepper or a dash of sriracha sauce.

The measurements for all the ingredients can be found in the recipe card below so keep scrolling for all the details.

How to Choose Good Fish for Fish Tacos

When you are picking out fish for fish tacos, you want it to be firm in texture, and even in color with no darkened areas. It should appear moist and almost look translucent. Another tried and true way to check the quality of fish is to smell it. There should be no fishy smell.

What are the Best Tortillas for Fish Tacos?

We are obsessed with Vista Hermosa brand of corn tortillas. They hold up well and don’t crumble like so many corn tortillas do.

How to Make Fish Tacos

Making fish tacos at home is actually quite easy. We are going to start by prepping and frying the fish, then we will assemble the tacos with bright fresh toppings and the most delicious fish taco sauce. Here are the basic steps…

1. Pour the buttermilk in a bowl and add the fish.
2. Combine all the ingredients for the breading in a shallow dish.
3. Get some peanut oil heating in a cast iron skillet over medium-high heat. See section below for using an air fryer.
4. Take the fish, one piece at a time, from the buttermilk and dredge it lightly in the flour mixture.
5. Add the butter to the pan and let it melt, then place the fish pieces in the pan. Let them cook until they are golden and gently flip each piece and cook them for another minute or two.
   • TIP: Don’t crowd the fish. You will need to cook the fish in batches.
6. Remove the fish to a plate lined with a warmed paper towel and sprinkle them with salt. Repeat all these steps until all the fish is cooked.
7. Warm the tortillas in a separate cast iron skillet. Add a piece or two of fish to each tortilla and then add the toppings and sauce.
8. For the sauce, whisk all the ingredients together in a small bowl.

The complete instructions can be found in the recipe card at the end of this post.

Can I Use an Air Fryer for the Fish?

Yes, an air fryer works great for cooking the fish for fish tacos. Heat the air fryer to 350 degrees and drizzle the dredged fish with a little olive oil or non stick spray. Cook for 3-5 minutes. Open the fryer and add a little pat of butter to each top, cook 2-3 minutes more. Remove from the air fryer and serve with the warmed tortillas, toppings and fish taco sauce.

What to Eat with Fish Tacos

These fish tacos go great the just about an Mexican side dish. Some of our favorites are…

• Spanish Rice or Cilantro Lime Rice
• Elote Corn Salad
• Black Beans or Pinto Beans
• Chips with Salsa or Homemade Guacamole

Additional Fish Taco Toppings

The toppings are always my favorite part of tacos! Here are some other options:

• cotija cheese
• hot sauce
• jalapenos
• pickled red onions
• red onions
• pico de gallo
• cilantro lime ranch
• homemade flour tortillas

How to Store Fish Tacos

Tacos don’t store well once they have been assembled, so if you know you are going to have leftovers, store everything separately. Everything will keep for up to 2-3 days in separate airtight containers.

Reheat the fish in a skillet on the stove top. Do not reheat the fish in microwave. The microwave just cooks too quickly with too high of heat for fish. The fish will end up rubbery and tough.

These fish tacos are made with lightly breaded pan fried white flaky fish and topped with fresh ingredients and a delightful creamy fish taco sauce. They are easy to make, fresh and dinner is on the table in less than 30 minutes.

More Taco Recipes to Try:

• Chicken Birria Tacos
• Grilled Avocado Tacos
• Carne Asada Tacos
• Taco Casserole
• Chicken Taco Salad
• Instant Pot Taco Soup

Watch How These Tacos are Made…

Impress your friends and family with this easy and flavorful BBQ salmon recipe in the air fryer. With just a few simple ingredients, you can create a delicious and healthy dish that everyone will love.

When you cook salmon fillets in the air fryer, the edges getting all crispy and delicious while center stays flaky and moist. It’s so fabulous! It only takes 3 quick (less than 15 minutes!) and easy steps to make this no hassle salmon recipe!

Ingredients for Air Fryer BBQ Salmon

You will only need 5 ingredients to make these air fryer salmon fillets and there is practically no measuring needed! This is the perfect recipe for a busy weeknight when you still want to eat something healthy. Here is what you will need:

• Salmon Fillets
• BBQ Rub or Honey Hog BBQ Rub
• Butter
• BBQ Sauce
• Honey

The details for all the ingredients can be found in the recipe card at the end of this post.

How to Make BBQ Salmon in the Air Fryer

1. Prep: Preheat the air fryer and rub the fillets with the BBQ rub and butter (or olive oil).
2. Cook: Place the salmon filets in the air fryer skin side down and cook for 7-9 minutes. Time may vary based on the size of the fillets and the size of your air fryer.
3. Serve: Brush some barbecue sauce and honey on top and serve!

These instructions can also be found in the recipe card down below. The recipe can also be saved or printed from there.

Do You Season Both Sides?

Only the flesh side of the salmon fillet needs to be seasoned since we cook the salmon with the skin on but we won’t eat the skin. And don’t hold back on the seasoning! I love my salmon with lots of flavor!

Do You Remove Salmon Skin Before Cooking?

I always cook salmon with the skin on. It’s almost like a little protective barrier in the air fryer to keep the salmon from getting dried out. Once it is cooked, it is super easy to remove the skin and serve it.

What to Eat with Air Fryer Cooked Salmon

Here are some ideas for what to eat with this salmon:

• No Knead Artisan Bread
• Best Mashed Potatoes in the Instant Pot
• Garlic Herb Roasted Fingerling Potatoes
• Crispy Roasted Sweet Potatoes
• Potato Rolls
• Tomato Cucumber Salad
• Grilled Asparagus

Can I Use Frozen Salmon?

Yes, you can absolutely use frozen salmon! You don’t even have to thaw it beforehand. If you want to use frozen salmon, you will just need to increase the cook time. Place the frozen salmon fillets into the air fryer for 8-9 minutes, then pull them out and add the BBQ rub and butter, then cook another 6-7 minutes. Proceed with the recipe as written.

Health Benefits of Salmon

Salmon is super healthy and has many health benefits. Eating salmon is known to reduce artery inflammation and lower cholesterol levels. It also helps maintain blood pressure and is rich in omega-3 fatty acids, vitamin A and vitamin D. It is also high in protein and low in fat.

Why You Will Love This Recipe

There are many reasons that you’ll love this recipe, but first is how quick and easy it is to get a healthy dinner on the table! Using the air fryer also kind of dupes the grill, so you can have BBQ salmon all year round. The ingredients list also short and simple and totally customizable to your liking.

Storing and Reheating

Leftover salmon should be stored in an airtight container in the refrigerator. It will keep for 3-4 days.

It can be eaten cold (I love it on top of a salad for the lunch the next day!) or warmed up, but salmon can dry out easily so I highly recommend warming it up in a covered baking dish in the oven at 300 degrees F for about 10 minutes.

We have baked salmon recipes and a grilled salmon recipe on the blog, so it was time for an air fryer salmon recipe! This BBQ salmon recipe is easy and so tasty! You can have a healthy dinner on the table in less than 15 minutes!

More Salmon Recipes You’ll Love

• Sweet and Spicy Orange Salmon
• Maple Bacon Mustard Salmon
• Teriyaki Salmon in a rice bowl
• Garlic Butter Salmon
• Apricot Lemon Salmon

Watch How to Make Airfryer Salmon

Tender flaky salmon wrapped in bacon and glazed with a garlic maple mustard sauce, this baked salmon recipe is sensational! You have to try it!

My friend Megan swears by her dad’s salmon and bacon. I only like salmon when it’s got enough flavor to mask the fact that it’s actually fish. Bacon to the rescue! Everything is better with bacon!

My friend Janet makes a good one, and I love a few of our own recipes like our Salmon Bowls and Asian Sticky Salmon, but when Megan said there was bacon in her dad’s recipe, I was so intrigued!

If you have been an OSB follower for long, you will know that I am not a seafood person. It’s just not my thing. Even salmon…I have been trying to love salmon for years, and I have to say that this baked maple mustard salmon has won me over!

Recommended Equipment

• Baking Sheet
• Whisk

Before You Begin…

Grab four sheets of foil that are big enough to wrap each of your fillets in and lay 2 slices of bacon vertically on each piece of foil.

How to Pick Good Fresh Salmon

Buying salmon at the grocery store can be intimidating, but it doesn’t need to be! There are a few things to look for…

• Smell – good fresh salmon should not have a fishy smell
• Color – vibrant, deep shades of red/coral/pink is what you are after and there shouldn’t be any brown spots anywhere on the fillet
• Appearance – it should look moist and not dried out
• Touch – when you gently press the salmon, it should bounce back and not leave an indentation

What Do I Need to Make This Baked Salmon Recipe?

All the ingredients are easy to find and create the most amazing flavor. Here is what you will need:

• Salmon Fillets
• Lemon
• Kosher Salt
• Pepper
• Olive Oil Mayonnaise
• Maple Syrup: Grade A
• Garlic
• Dijon Mustard
• Yellow Onion
• Bacon
• Thyme: or parsley

The measurements for each ingredient can be found in the recipe card. You can also print and save the recipe there.

How to Make Baked Maple Salmon

1. Prep: Preheat the oven, get foil pieces ready and place the bacon on each piece of foil. Season the salmon fillets.
2. Sauce: Whisk all the ingredients of the sauce together and pour the sauce on each fillet.
3. Assemble: Top the fillets with the onions and wrap the bacon around the fillets. Fold the foil around each piece of salmon.
4. Bake: Place the sheet pan in the oven and bake, then open the foil and change the oven to broil to crisp up the top for about a minute.
5. Season: Sprinkle each fillet with fresh herbs and serve!

The complete instructions for making this recipe can be found in the recipe card at the end of the post. Keep scrolling for all the details.

Can I Use Frozen Salmon?

Yes, just let the salmon thaw completely, and then proceed with the recipe as written. Of course, fresh will be best, but I totally understand that sometimes you just have to use frozen.

Is It Better to Bake Salmon Covered or Uncovered?

For baked salmon, I like to keep the salmon covered for most of the baking time. I find that is bakes more evenly and quickly. I like to broil it at the end just for a minute or two to crisp up the top.

What Temperature Should You Bake Salmon?

Salmon fillets cook quickly and at a high temperature. It will bake at either 400 degrees or 425 degrees for 10-15 minutes.

How Do You Know When Salmon is Done?

Salmon is done when it flakes easily with a fork. It also changes in color from a translucent red to an opaque pink. You can also use a meat thermometer to check the internal temperature. The temperature should be 145 degrees.

What is the White Stuff Coming Out of the Salmon When it Cooks?

As salmon cookies, sometimes white stuff will come out of it. This is perfectly normal and nothing to be worried about it and is safe to eat. The white substance is a natural protein called albumin. It is in liquid form in raw salmon, and as the salmon bakes, it works its way up to the surface of the salmon and changes to a semi-solid state.

Why We Love This Recipe

Easy: The ingredients are simple to find and the steps for making the recipe are fail proof. No need to be intimidated by cooking salmon with this recipe!

Flavor: We use so many flavorful ingredients that there’s no way you’ll be calling this recipe bland! We have bacon, lemon, mustard, garlic, and maple syrup all popping in this recipe!

Diet-Friendly: This recipe is gluten free and dairy free as well as super healthy! It’s high in protein (40g!) and low in carbs (11g!).

Quick: You’ll have dinner on the table in just 20 minutes with this recipe! I love salmon because it cooks up in a jiffy!

What to Serve with Salmon

Salmon is versatile and can go with just about any side dish. Here are a few of our favorites to serve alongside this recipe:

• Roasted fingerling potatoes
• Tomato cucumber salad
• Grilled asparagus
• Mashed potatoes
• Roasted mixed veggies

NOTE: In these photos, the side dish pictured is our sautéed green beans and tomatoes.

How Long Does Baked Salmon Last?

Salmon will keep in the refrigerator for 2-3 days. Salmon also can be frozen and it will keep for up to 2 months. To reheat salmon, I prefer to use the oven. Wrap it in foil and bake for about 15 -20 minutes at 350°F.

This baked salmon recipe is loaded with flavor and so tender it practically melts in your mouth! The maple mustard sauce adds a delicious sweet and salty flare to the fillets and the bacon adds smokiness and a little crunch. It’s going to be your new favorite salmon recipe!

More Tasty Salmon Recipes:

• Baked Citrus Salmon
• Healthy Salmon Bowls
• Sweet and Spicy Orange Salmon
• Asian Sticky Salmon
• Garlic Butter Salmon
• Apricot Lemon Salmon
• Maple Glazed Salmon

Tender chunks of teriyaki glazed salmon over a bed of fluffy rice topped with a sweet chili mayo, and you can add whatever toppings you want! These Quick and Healthy teriyaki salmon rice bowls will be your new favorite dinner!

Our daughter is really trying to learn to like fish and I’m secretly trying to as well. I rarely tell our kids that I don’t like something because I don’t want to hold them back, but seeing as how some seafood is hard for me to gag down, well it’s pretty obvious how I feel about it. The other day I was checking out Oshen Salmon and trying to decide if I should give it a whirl when the image of teriyaki salmon burst into my mind.

If ever you don’t like something, put a sauce on it.

And the funny thing is, I’m actually really starting to love salmon!!

So, friends, yay or nay to more salmon recipes?

I’ve mentioned before that I am not a sushi lover. Cade loves it, but I just can’t get behind it. If you’re like me, then this bowl is a great compromise! It has a lot of the signature sushi flavors (rice, salmon, a sweet chili mayo, sesame seeds, cucumber), but without the fish being raw and no seaweed. Winning! Though you can add seaweed on the side if you’re into that sort of thing! 🤢

When all is said and done, this salmon rice bowl is perfect for lunch or dinner and hey, maybe it will even sway you into the world of seafood like it is for me. Kind of, I’m still not behind oysters!

What is a Salmon Rice Bowl?

We love rice bowls in our family! Have you tried our cilantro lime chicken burrito bowl?? Or our honey mustard spinach and artichoke rice bowl? So delicious! I figured we couldn’t go wrong with a salmon bowl!

A salmon bowl is a combination of cooked salmon on top of fluffy rice (you can use any type of rice you want) with fresh veggies and toppings of your choice. For this salmon bowl, we have put an Asian twist on it with teriyaki and a sweet chili mayo sauce.

Ingredients for Teriyaki Salmon Rice Bowls

For the Salmon

More Topping Ideas

One of the best things about rice bowls is that you can add whatever you want to them. They are so versatile and customizable! Here are a few ideas of other toppings you could add to the teriyaki salmon…

• Grilled Zucchini
• Grilled Onions
• Shredded Carrots
• Shredded Cabbage
• Corn
• Peas
• Snow Peas
• Sugar Snap Peas
• Peppers
• Broccoli
• Seaweed

What Type of Salmon to Buy

There are several types of salmon that are available commercially and choosing what type of salmon to purchase depends on what you want.

• King (chinook): most expensive but so buttery and rich, considered the best tasting by most people
• Coho (silver): widely available and freezes well, more delicate than King but similar flavor
• Chum: lower in fat, great for smoking,
• Sockeye (red): deep red color, rich flavor, oilier
• Pink: mild in flavor, low in fat, doesn’t freeze well, this is what you will often find canned, great for salmon cakes
• Atlantic: farmed salmon, the most mild in flavor

For this recipe, we use Oshen salmon which is Atlantic salmon. It’s so mild in flavor, it’s perfect for newcomers to the seafood world.

How do I Pick a Good Fresh Salmon?

When I first started buying salmon at the grocery store, it was a little intimidating.  It seems like there are so many different options and types. Here are a few tips:

• No smell – good fresh salmon should not have a fishy smell
• Vibrant – bright, deep shades of red/coral/pink is what you are after
• Moist – it should look moist and not dried out
• No brown – there shouldn’t be any brown spots anywhere on the fillet

Storing, Reheating, and Freezing Salmon Rice Bowls

Once you have these teriyaki salmon rice bowl all assembled, you will want to eat them immediately. They don’t keep really well once everything has been combined.

If you know you are going to have extras of some of the components, then I would keep them separate and only add to the bowl what you know will be eaten.

The salmon by itself will keep in the fridge for 2-3 days. I don’t recommend reheating it in the microwave. It will get overcooked and totally dried out. Salmon actually tastes quite yummy cold, but if you really want to warm it up, I would do it on the stovetop or in the oven.

Cooked salmon can be frozen for 2-3 months in a freezer bag with the air pressed out or 4-5 months if you use a food saver.

I’ve been reading about salmon rice bowls being viral all over TikTok. I’m not a TikTok person, so I’m totally out of the loop on these things, but I do know that this teriyaki salmon rice bowl recipe should be on the your dinner menu! It is healthy and is totally making a salmon lover out of me.

More Seafood Recipes

• Simple Apricot Lemon Salmon
• Grilled Sticky Honey Lime Shrimp
• Asian Sticky Salmon in Foil
• Sweet and Spicy Orange Salmon
• Popcorn Shrimp
• Blackened Fish Burger
• All SEAFOOD RECIPES!

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This citrus oven baked salmon salad is bright and fresh with crunchy roasted chickpeas and a delightful zesty dressing that is going to have you coming back for more!

This is the recipe that changed our lives!! Our very first week of being totally unpacked in our new place, it was time to get back in the kitchen and cooking again. I’ve felt so out of it with the stress of moving and when our oldest daughter mentioned she really wants to learn to like fish so she can incorporate some healthier foods into her diet, I timidly said yes.

I’ve hated salmon since the day I was born but I do secretly wish seafood wasn’t such a nemesis of mine so I jumped in. In the past I’ve liked it ok, but this citrus baked salmon salad absolutely sold me! It’s all about the flavors so do not substitute other seasonings unless you’re crazy.

I adapted this recipe from Tiffany Angela.

Ingredients for Salmon Salad

I’m going to recommend not substituting any of these ingredients because each one has an important role in bringing all the flavor to your plate! I’ve divided the ingredients into categories – dressing, salmon, chickpeas and the salad. Don’t get overwhelmed! None of the ingredients are weird or hard to find. Here is what you will need:

Dressing

• Olive Oil – the base of the dressing
• Mayonnaise – adds creaminess
• Lime Juice – I don’t want to live in a world without limes! Fresh lime juice is highly recommended!
• Cilantro – roughly chopped
• Garlic – fresh cloves, finely minced
• Honey – adds natural sweetness
• Salt – enhances all the flavors

The dressing can be made up to a week ahead of time.

Salmon

• Salmon Filets – look for vibrant pink salmon with the skin removed
• Traeger Citrus Black Pepper Chicken Rub – this rub is heaven, a little spicy and so citrus-y
• Chili Powder – adds a little heat and delicious smoky flavor

Chickpeas

• Chickpeas – canned chickpeas work great, drain them and rinse them, then pat them dry
• Olive Oil – helps the chickpeas get crispy and crunchy
• Kosher Salt – adds flavor
• Smoked Paprika – gives the chickpeas a savory smokiness

Salad

• Arugula Mixed Spring Greens – any sort of spring mix that include arugula will work great or feel free to make your own mix
• English Cucumber – I prefer English cucumber, but you can use regular cucumber, just peel and seed them first
• Tomatoes – grape or cherry tomatoes halved
• Avocado – adds creaminess and richness to the salad
• Red Onion – slice thinly
• Pepitas – lightly toasted, adds a nice crunch
• Pine Nuts – lightly toasted, adds texture and a great nutty flavor
• Cotija Cheese – a delicious, salty and crumbly Mexican cheese, feta or parmesan would make a decent substitute
• Cilantro – chopped and used as garnish

The measurements for all these ingredients as well as the instructions for carrying out this recipe can be found in the recipe card at the end of this post. You can also print or save the recipe there.

Chef Tip for the Cucumber!

I actually used our leftover Asian cucumber salad (drained) for about 1/3 of the cucumbers in this recipe and the rest I used fresh cucumbers. It had this brightness that I totally loved so if you think ahead to have that salad the day before then use leftovers.

How to Choose Good Salmon

When you go to the grocery store, there are a few things you should look for when choosing good salmon…

1. Find a fishmonger who you trust! 
2. Look for a bright vibrant pinkish orange color.
3. Smell the fish, it should not have a fishy smell at all if it’s fresh.
4. The filets should look moist and not dried out.
5. Avoid salmon with brown spots or bruises.

How to Know When Salmon is Done

As salmon bakes, it will change color from a bright vibrant pink to a lighter pink and it will begin to flake when it is done.

You can also use a meat thermometer to check the internal temperature of the salmon. In the center of the thickest part of the salmon filet, a safe temperature for salmon is 110 to 140 degrees.

How Long Will Salmon Salad Keep?

Like most salads, this won’t keep really well. It is best eaten fresh. If you know you are going to have leftovers, then I would recommend keeping the salad, salmon, chickpeas and dressing separate and just dishing up individual servings rather than mixing everything together in one big bowl. Then everything can be stored separately and it will keep much better in the refrigerator.

I have gone from salmon hater to salmon lover after eating this citrus oven baked salmon. It is so flavorful and so tender. I love it over this arugula cucumber salad with homemade cilantro lime dressing and crunchy roasted chickpeas. Yum. Just yummmmmm! 

More Tasty Salmon Recipes:

• Sweet and Spicy Orange Salmon
• Asian Sticky Salmon
• Garlic Butter Salmon
• Apricot Lemon Salmon
• Maple Glazed Salmon

Salmon Salad Video

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When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.