5 Quick Skillet Dinners That Start with Salmon

Today’s snapshot features five quick and easy weeknight dinners that show off salmon’s versatility. They begin and end with a single skillet and feature just five ingredients, including the salmon. From lemony salmon with crispy gnocchi and asparagus to pesto salmon with juicy tomatoes, these simple dinner solutions won’t disappoint.

• The salmon: Each recipe starts with 4 (6-ounce) skin-on salmon fillets.
• The skillet: Each recipe is cooked in a 10-inch or larger nonstick skillet with a lid.
• The timing: These recipes are weeknight-friendly. They come together in 30 minutes or less.
• Serving size: Each of these recipes serves four.

Pat 4 (6-ounce) salmon fillets dry with paper towels. Season on both sides with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes. Transfer salmon skin-side down to a plate (it will not be cooked through).

Add 2 tablespoons olive oil, 1 pound halved cherry or grape tomatoes, and 1 diced medium shallot to the pan, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté until tomatoes begin to blister and burst, 1 to 2 minutes. 

Reduce heat to medium and return salmon skin-side down to pan, nestling it into the tomatoes. Spread 1/4 cup basil pesto onto salmon with the back of a spoon. Cover and cook until salmon is cooked through, 2 to 5 minutes depending on thickness of fillets.

Get the recipe: Pesto Salmon with Burst Tomatoes

Strip leaves off 6 fresh thyme sprigs. Pat 4 (6-ounce) salmon fillets dry with paper towels. Season on both sides with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes. Transfer salmon skin-side down to a plate (it will not be cooked through).

Melt 2 tablespoons unsalted butter in the pan, then add 1 pound quartered cremini mushrooms. Sear undisturbed until bottoms are well-browned, about 3 minutes. Add 4 minced garlic cloves and half the thyme leaves, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté until mushrooms are browned all over and just tender, about 3 minutes.

Reduce heat to medium. Return salmon skin-side down to pan. Cover and cook until salmon is cooked through, 2 to 5 minutes depending on thickness of fillets.

Get the recipe: Herby Salmon with Garlic Butter Mushrooms

Pat 4 (6-ounce) salmon fillets dry with paper towels. Season on both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes. Transfer salmon skin-side down to a plate (it will not be cooked through).

Add 2 tablespoons olive oil, 1 pound broccoli cut into bite-sized florets, and 1 thinly sliced medium red onion to the pan. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté until broccoli is crisp-tender, 5 to 6 minutes. Meanwhile, sprinkle 2 tablespoons everything bagel seasoning on top of salmon, pressing it gently to adhere. 

Reduce heat to medium and stir in 2 tablespoons capers. Return salmon skin-side down to the pan. Cover and cook until salmon is cooked through, 2 to 5 minutes depending on thickness of fillets.

Get the recipe: Everything Bagel Salmon with Broccoli and Capers

Thinly slice 4 medium scallions, keeping white and green parts separate. Pat 4 (6-ounce) salmon fillets dry with paper towels. Season on both sides with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes. Transfer salmon skin-side down to a plate (it will not be cooked through).

Add 2 tablespoons olive oil, 1 1/2 pounds peeled carrots cut crosswise into 2-inch pieces, and scallion whites to the pan. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté until carrots are crisp-tender, about 5 minutes. Meanwhile, stir 2 tablespoons Dijon mustard and 1 tablespoon honey together in a small bowl.

Reduce heat to medium and return salmon skin-side down to pan. Spread honey mustard onto salmon with the back of the spoon. Cover and cook until salmon is cooked through, 2 to 5 minutes depending on thickness of fillets. Garnish with scallion greens.

Get the recipe: Honey Mustard Salmon with Caramelized Carrots

Pat 4 (6-ounce) salmon fillets dry with paper towels. Season on both sides with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes. Transfer salmon skin-side down to a plate (it will not be cooked through).

Add 2 tablespoons olive oil to the pan and 1 pound fresh, shelf-stable, or frozen potato gnocchi. Cook undisturbed until golden-brown on the bottom, 2 to 4 minutes. Add 1 pound asparagus cut into 2-inch pieces, 4 thinly sliced garlic cloves, and zest of 1 medium lemon. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and sauté until asparagus is vibrant green but not yet tender, about 2 minutes. 

Reduce heat to medium and return salmon skin-side down to pan. Cover and cook until salmon is cooked through, 2 to 5 minutes depending on thickness of fillets. Squeeze the juice from the lemon over the salmon, gnocchi, and asparagus.

Get the recipe: Lemon Garlic Salmon with Crispy Gnocchi and Asparagus

This post was originally published on Kitchn. Read it there: 5 Quick Skillet Dinners That Start with Salmon