7 salmon recipes for a weeknight dinner

Fan of salmon? It's a popular fish, and it works well in so many dishes. Best of all? It cooks quickly. Whether you love it roasted, steamed or thinly sliced to top a pizza, we compiled some of our favorite recipes to help you out during a busy workweek. Click on the photos for the recipes.

Chipotle roasted salmon

Salmon quickly picks up the flavors of a marinade of fiery chipotle chiles married with tequila, a touch of sesame and fresh notes of garlic, cilantro and green onion.
Recipe: Chipotle roasted salmon

Mel Melcon / Los Angeles Times

Salmon quickly picks up the flavors of this chipotle marinade, the fiery chiles married with tequila, a touch of sesame, and fresh notes of garlic, cilantro and green onion. Simply spoon the marinade over the fish and let it sit while the oven heats up, then roast for 12 to 15 minutes until done.

Salmon and corn chowder

Rich and satisfying.
Recipe: Salmon and corn chowder

Los Angeles Times

This quick chowder makes use of leftover salmon, tossing the flaked fish in at the end to round out the flavors of bacon and freshly toasted corn. .

Oven-steamed salmon with dill mayonnaise

If you’re looking for easy, it doesn’t get much better than oven-steamed salmon with dill mayonnaise.
Recipe: Steamed salmon with dill mayonnaise

(Ricardo DeAratanha / Los Angeles Times)

Glenn Koenig / Los Angeles Times

Easy is how you'd describe oven-steamed salmon, according to Food columnist Russ Parsons. With his recipe, you simply steam salmon on a baking sheet in a 250-degree oven over a baking pan filled with boiling water. The salmon is ready in about 20 minutes, when the fish just begins to flake. While it's cooking, whisk together a quick dill mayonnaise (mayonnaise, Dijon mustard, fresh chopped dill and shallots and a little lemon juice), and you're good to go.

Salmon bisque

Salmon bisque, adapted from a dish at Robin’s Restaurant in Cambria, can be made in less than an hour. Read the recipe »

(Glenn Koenig / Los Angeles Times)

Glenn Koenig / Los Angeles Times

This rich and creamy soup is from Robin's Restaurant in Cambria. Butter, leeks, mushrooms and garlic form the base to this soup, layered with crushed tomatoes, chopped fresh herbs and cubes of fresh salmon. The salmon cooks quickly, the fragrant soup thickened at the very end with cream. Yes, it's that easy.

Roasted salmon with red pepper hazelnut pesto

Roasted salmon with red pepper hazelnut pesto. Recipe here.

(Kirk McKoy / Los Angeles Times)

Gina Ferazzi / Los Angeles Times

Roasted red peppers are a perfect smoky base for this rustic sauce, brightened with a little lemon and dotted with fresh chopped chives. But it's the toasted hazelnuts that take this pesto to another level. Enticingly fragrant, they lend a wonderfully rich depth to the finished sauce. We loved this pesto served over roasted salmon, though it would pair equally well with other fish, poultry or roasted vegetables.

Smoked salmon hash

Combine cold-smoked salmon with butter-crisped Yukon Gold potatoes, red onion, capers, fresh herbs and hints of horseradish and mustard.
Recipe: Smoked salmon hash

(Anne Cusack / Los Angeles Times)

Los Angeles Times

Hash is a great option when you want something simple — it's one-pan comfort food. In this take, combine cold-smoked salmon with butter-crisped Yukon gold potatoes, red onion, capers, fresh herbs and hints of horseradish and mustard, and serve alongside tangy creme fraiche.

Peruvian salmon ceviche

The Peruvian ceviche from Marinitas in Marin County is full of salmon fillet. Read the recipe »

(Ricardo DeAratanha / Los Angeles Times)

Michael Robinson Chavez / Los Angeles Times

Bright and fresh, this colorful ceviche is at once a little sweet, tangy and spicy. It makes for a perfect light meal or substantial first course.

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