21 Flavorful Easter Salmon Recipes for a Lighter Option

Easter is coming and you're thinking about what to make for dinner. Smoked salmon pâté is a great idea, it's yummy and good for you. You can make it in many different ways, so you're sure to find a recipe you love.

If you want to try something new, we have 21 recipes that are perfect for Easter. These recipes are lighter and easier to make, so you can spend more time with your family. You can find a recipe that's just right for you and make your Easter dinner special and delicious.

1. Smoked Salmon Pâté With Fresh Herbs

Smoked salmon pâté with fresh herbs is a delicious and elegant Easter appetizer.

Ingredients

• 8 ounces smoked salmon
• 1/2 cup cream cheese
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh chives
• Salt and pepper to taste

Instructions

1. In a medium-sized bowl, combine the smoked salmon, cream cheese, and lemon juice.
2. Mix until smooth and creamy.
3. Stir in the chopped fresh dill and chives.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve on crackers, toast points, or vegetables.

2. Baked Salmon With Lemon and Garlic

Baked salmon with lemon and garlic is a flavorful and moist dish.

Ingredients

• 4 salmon fillets
• 2 lemons
• 4 cloves of garlic
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place the salmon fillets on the prepared baking sheet.
4. Drizzle olive oil over the salmon fillets.
5. Slice the lemons and place a slice on top of each salmon fillet.
6. Mince the garlic and sprinkle over the salmon fillets.
7. Sprinkle thyme and season with salt and pepper.
8. Bake for 12-15 minutes or until cooked through.
9. Serve hot and enjoy.

3. Grilled Salmon With Avocado Salsa

Grilled salmon paired with a fresh avocado salsa makes for a delicious Easter dish.

Ingredients

• 4 salmon fillets
• 3 avocados
• 1 red onion
• 1 jalapeño pepper
• 1/2 red bell pepper
• 1 lime
• 2 cloves of garlic
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat grill to medium-high heat.
2. Season the salmon fillets with salt and pepper.
3. Grill the salmon for 4-5 minutes per side, or until cooked through.
4. Meanwhile, peel and dice the avocados, red onion, and red bell pepper.
5. Seed and finely chop the jalapeño pepper.
6. In a bowl, combine the diced avocado, red onion, red bell pepper, and chopped jalapeño.
7. Squeeze the lime juice over the avocado mixture and toss to coat.
8. Mince the garlic and add it to the avocado mixture, stirring to combine.
9. Serve the grilled salmon with the avocado salsa spooned over the top.
10. Garnish with fresh cilantro and serve immediately.

4. Poached Salmon With Dill Sauce

Delicate salmon poached to perfection with a tangy dill sauce.

Ingredients

• 4 salmon fillets
• 1/2 cup fresh dill
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 2 cups water

Instructions

1. Fill a large saucepan with the water and bring to a boil.
2. Reduce the heat to a simmer and add the salmon fillets.
3. Poach the salmon for 8-10 minutes or until cooked through.
4. Meanwhile, combine the dill, sour cream, lemon juice, salt, and pepper in a bowl.
5. Stir the dill sauce until well combined.
6. Remove the salmon from the water and place on a plate.
7. Top each salmon fillet with a spoonful of the dill sauce.
8. Dot the top of each fillet with butter.
9. Serve the poached salmon with additional dill sauce if desired.

5. Salmon and Quinoa Bowl With Roasted Vegetables

Healthy salmon and quinoa bowl with roasted vegetables.

Ingredients

• 1 salmon fillet
• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 2 carrots
• 2 Brussels sprouts
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse the quinoa and cook according to package instructions.
3. Season the salmon fillet with salt and pepper.
4. Place the salmon on a baking sheet and roast in the oven for 12-15 minutes.
5. Toss the onion, garlic, carrots, and Brussels sprouts with olive oil, salt, and pepper.
6. Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes.
7. To assemble the bowl, place cooked quinoa at the bottom, add roasted vegetables, and top with cooked salmon.
8. Serve immediately and enjoy.

6. Pan-Seared Salmon With Capers and Browned Butter

Pan-Seared Salmon With Capers and Browned Butter is a delicious and flavorful dish.

Ingredients

• 4 salmon fillets
• 2 tbsp unsalted butter
• 2 tbsp capers
• 2 cloves garlic
• 1 lemon
• Salt and pepper to taste
• Fresh parsley

Instructions

1. Season the salmon fillets with salt and pepper.
2. Heat butter in a skillet over medium heat until browned.
3. Add capers and garlic to the skillet and cook for 1 minute.
4. Add the salmon fillets to the skillet, skin side up.
5. Cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes.
6. Remove the salmon from the skillet and squeeze lemon juice over the top.
7. Garnish with parsley and serve.

7. Cedar Plank Salmon With Rosemary and Olive Oil

Cedar Plank Salmon With Rosemary and Olive Oil is a flavorful and aromatic dish.

Ingredients

• 4 salmon fillets
• 1/4 cup olive oil
• 4 sprigs of fresh rosemary
• 2 lemons, sliced
• 2 cloves of garlic, minced
• Salt and pepper to taste
• 4 cedar planks, soaked in water

Instructions

1. Preheat the grill to medium-high heat.
2. Season the salmon fillets with salt and pepper.
3. Brush the cedar planks with olive oil.
4. Place a salmon fillet on each cedar plank.
5. Top each salmon fillet with a sprig of rosemary, a slice of lemon, and a sprinkle of garlic.
6. Close the grill lid and cook for 12-15 minutes or until the salmon is cooked through.
7. Serve immediately, garnished with additional rosemary if desired.

8. Salmon Tacos With Mango Salsa and Cilantro

Salmon Tacos With Mango Salsa and Cilantro is a flavorful and invigorating twist on traditional tacos.

Ingredients

• 4 salmon fillets
• 1 ripe mango, diced
• 1/2 red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 4 corn tortillas
• Optional toppings: avocado, sour cream, queso fresco

Instructions

1. Preheat grill to medium-high heat and season the salmon fillets with salt and pepper.
2. Grill the salmon for 4-5 minutes per side, or until cooked through.
3. Meanwhile, combine mango, red onion, jalapeño, and cilantro in a bowl.
4. Squeeze lime juice over the mango mixture and stir to combine.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by placing a piece of salmon on each tortilla, followed by a spoonful of the mango salsa.
7. Serve immediately and offer optional toppings on the side.

9. Oven-Roasted Salmon With Fennel and Orange

Delicious oven-roasted salmon with fennel and orange flavors.

Ingredients

• 4 salmon fillets
• 2 bulbs of fennel
• 2 oranges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the fennel bulbs into wedges and layer them in a baking dish.
3. Slice the oranges into wheels and place them on top of the fennel.
4. Drizzle olive oil over the fennel and oranges.
5. Season the salmon fillets with salt, pepper, and thyme.
6. Place the salmon fillets on top of the orange slices.
7. Roast in the preheated oven for 15-20 minutes or until the salmon is cooked through.
8. Serve hot and enjoy.

10. Salmon and Spinach Stuffed Shells

A creative twist on traditional stuffed shells, featuring salmon and spinach.

Ingredients

• 12 jumbo pasta shells
• 1 pound cooked salmon
• 1 package frozen spinach, thawed
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions and set aside.
3. In a medium bowl, combine cooked salmon, spinach, ricotta cheese, Parmesan cheese, and egg.
4. Stuff each pasta shell with the salmon and spinach mixture.
5. Place stuffed shells in a baking dish and sprinkle with mozzarella cheese.
6. Drizzle olive oil over the top and season with salt and pepper.
7. Bake for 20-25 minutes, or until cheese is melted and bubbly.
8. Serve hot and enjoy.

11. Smoky Salmon Dip With Crudités

Smoky salmon dip with crudités is a delicious and healthy appetizer.

Ingredients

• 1 cup smoked salmon
• 1/2 cup cream cheese
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon chopped fresh dill
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup crudités (carrot and cucumber sticks)

Instructions

1. In a medium bowl, mix together the smoked salmon, cream cheese, sour cream, lemon juice, dill, smoked paprika, salt, and pepper until well combined.
2. Taste and adjust the seasoning as needed.
3. Cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld.
4. Serve the dip with crudités and enjoy.

12. Grilled Salmon Skewers With Chimichurri Sauce

Grilled salmon skewers with chimichurri sauce make a delicious Easter dish.

Ingredients

• 1 pound salmon fillet, cut into 1-inch pieces
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• 2 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste
• 10 bamboo skewers, soaked in water

Instructions

1. Preheat grill to medium-high heat.
2. Thread salmon pieces onto skewers, leaving a small space between each piece.
3. In a bowl, combine parsley, oregano, garlic, red wine vinegar, and olive oil to make chimichurri sauce.
4. Brush the grill with oil to prevent sticking.
5. Grill skewers for 8-10 minutes, turning occasionally, until cooked through.
6. Serve with chimichurri sauce spooned over the top.
7. Season with salt and pepper to taste.

13. Salmon and Egg Breakfast Burrito

Fluffy scrambled eggs and smoked salmon fill a breakfast burrito.

Ingredients

• 4 large eggs
• 1/2 cup smoked salmon
• 1/2 cup shredded cheese
• 1/4 cup chopped fresh dill
• 1 tablespoon butter
• 4 large tortillas
• Salt and pepper to taste

Instructions

1. Scramble the eggs in a bowl and set aside.
2. Heat the butter in a pan over medium heat.
3. Add the smoked salmon to the pan and cook for 2 minutes.
4. Add the scrambled eggs to the pan and stir to combine.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Spoon the egg and salmon mixture onto the center of each tortilla.
7. Sprinkle shredded cheese and chopped dill on top of the filling.
8. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the burrito up tightly.
9. Serve the burritos hot and enjoy.

14. Pan-Seared Salmon With Soy Sauce and Ginger

Pan-seared salmon with a sweet and savory Asian-inspired glaze.

Ingredients

• 4 salmon fillets
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons grated ginger
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat a skillet over medium-high heat and add olive oil.
2. Season salmon fillets with salt and pepper.
3. Add salmon to the skillet, skin side up, and cook for 3-4 minutes.
4. Flip the salmon and cook for an additional 3-4 minutes.
5. In a small bowl, whisk together soy sauce, honey, ginger, and garlic.
6. Brush the soy sauce mixture evenly over the salmon fillets.
7. Reduce heat to medium and cook for an additional 2-3 minutes, or until cooked through.
8. Serve immediately and garnish with sliced green onions, if desired.

15. Baked Salmon With Pesto and Cherry Tomatoes

Baked salmon with pesto and cherry tomatoes is a flavorful Easter dish.

Ingredients

• 4 salmon fillets
• 1/2 cup pesto
• 1 pint cherry tomatoes
• 1/4 cup mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets on the baking sheet.
4. Spread a layer of pesto on each salmon fillet.
5. Halve the cherry tomatoes and scatter them around the salmon.
6. Sprinkle mozzarella cheese over the salmon and cherry tomatoes.
7. Drizzle olive oil over the dish.
8. Season with salt and pepper to taste.
9. Bake for 12-15 minutes or until the salmon is cooked through.
10. Serve hot and enjoy.

16. Salmon Cakes With Remoulade Sauce

Crispy salmon cakes served with a creamy remoulade sauce.

Ingredients

• 1 pound cooked salmon
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Remoulade sauce for serving

Instructions

1. Flake the cooked salmon into a medium bowl.
2. Add the panko breadcrumbs, chopped onion, chopped bell pepper, garlic, Dijon mustard, mayonnaise, Worcestershire sauce, salt, and pepper to the bowl with the salmon.
3. Mix the ingredients gently until just combined.
4. Divide the mixture into 4 equal parts and shape each part into a patty.
5. Heat the olive oil in a large non-stick skillet over medium heat.
6. Add the salmon cakes to the skillet and cook for 4-5 minutes on each side, until golden brown and crispy.
7. Serve the salmon cakes hot with remoulade sauce.

17. Smoked Salmon Bagels With Cream Cheese and Red Onion

Smoked salmon bagels with cream cheese and red onion make a delicious and easy Easter breakfast.

Ingredients

• 1 package of bagels
• 1/2 cup of cream cheese
• 1/4 cup of smoked salmon
• 1/4 cup of thinly sliced red onion
• 1 tablespoon of capers
• Salt and pepper to taste

Instructions

1. Toast the bagels until lightly browned.
2. Spread a layer of cream cheese on each toasted bagel.
3. Top the cream cheese with smoked salmon.
4. Add thinly sliced red onion on top of the salmon.
5. Sprinkle capers over the onion.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

18. Poached Salmon With Watercress and Lemon Aioli

Delicate poached salmon paired with peppery watercress and tangy lemon aioli.

Ingredients

• 4 salmon fillets
• 1 bunch of watercress
• 1/2 cup of mayonnaise
• 2 lemons
• 2 cloves of garlic
• Salt and pepper

Instructions

1. Fill a large pot with water and bring to a boil, then reduce heat to a simmer.
2. Season the salmon fillets with salt and pepper.
3. Poach the salmon for 8-10 minutes or until cooked through.
4. Meanwhile, prepare the lemon aioli by mixing mayonnaise, lemon juice, and minced garlic.
5. Chop the watercress and set aside.
6. Serve the poached salmon with a dollop of lemon aioli and a sprinkle of watercress.

19. Grilled Salmon With Peach Salsa and Arugula

Grilled salmon with a sweet and tangy peach salsa, perfect for a light Easter meal.

Ingredients

• 4 salmon fillets
• 2 ripe peaches, diced
• 1/4 cup red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper to taste
• 4 cups arugula

Instructions

1. Preheat grill to medium-high heat.
2. In a medium bowl, combine peaches, red onion, jalapeño pepper, and cilantro.
3. Squeeze lime juice over the peach mixture and toss to combine.
4. Season the salmon fillets with salt and pepper.
5. Grill the salmon for 4-5 minutes per side, or until cooked through.
6. Divide the arugula among four plates.
7. Top each plate with a grilled salmon fillet.
8. Spoon the peach salsa over the salmon.

20. Salmon and Asparagus Risotto With Parmesan Cheese

Creamy risotto with salmon and asparagus, perfect for Easter.

Ingredients

• 1 pound salmon fillet
• 1 pound fresh asparagus
• 2 cups Arborio rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the salmon fillet with salt and pepper, and bake for 12-15 minutes or until cooked through.
3. Cut the asparagus into 1-inch pieces and set aside.
4. Heat the olive oil in a large skillet over medium heat, and sauté the chopped onion until translucent.
5. Add the garlic and cook for 1 minute, until fragrant.
6. Add the Arborio rice and cook for 1-2 minutes, until lightly toasted.
7. Add the white wine and cook until absorbed.
8. Add 1 cup of chicken broth to the rice mixture and cook, stirring constantly, until absorbed.
9. Repeat the process with the remaining chicken broth, adding 1 cup at a time, until the rice is cooked and creamy.
10. Stir in the grated Parmesan cheese and cooked asparagus.
11. Serve the risotto with the baked salmon fillet on top.

21. Blackened Salmon With Corn and Bell Pepper Relish

Blackened salmon with a sweet and crunchy relish made from corn and bell peppers.

Ingredients

• 4 salmon fillets
• 1 cup corn kernels
• 1 cup diced bell peppers
• 1/4 cup chopped red onion
• 2 tbsp olive oil
• 1 tsp blackening seasoning
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp lime juice

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together corn kernels, diced bell peppers, and chopped red onion.
3. Squeeze lime juice over the corn mixture and toss to combine.
4. Season the salmon fillets with blackening seasoning, paprika, salt, and pepper.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear the salmon fillets for 2-3 minutes on each side.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes.
8. Serve the blackened salmon with the corn and bell pepper relish spooned over the top.

Conclusion

You'll be surprised to find that these Easter salmon recipes are so delicious, you'll forget all about the traditional heavy meals. It's ironic that something as light as salmon can be so satisfying, isn't it? With these 21 recipes, you'll be hooked on a lighter Easter celebration - and that's no fish tale!