Description

Discover Jamie Oliver’s 8 Cool Ways with Salmon—a vibrant collection of easy, flavorful salmon recipes. From quick-cured gravadlax to zingy Asian-inspired salads, these dishes showcase the versatility of salmon for any home cook. Whether you want something light for lunch, elegant for entertaining, or a quick weeknight dinner, this selection is packed with global flavors and clever cooking tricks all centered around beautiful, sustainable salmon.

Ingredients

Units Scale

For the Cured Salmon Gravadlax

500g fresh salmon fillet, skin-on, pin bones removed
2 tbsp coarse sea salt
2 tbsp granulated sugar
1 bunch fresh dill
Zest of 1 lemon
1 tbsp freshly ground black pepper

For Asian Salmon Salad

2 salmon fillets (approx. 150g each)
1 tbsp soy sauce
1 tbsp honey
Juice of 1 lime
1 tsp sesame oil
1 carrot, julienned
1/2 cucumber, seeds removed and sliced
2 spring onions, finely sliced
1 handful fresh coriander leaves
1 red chili, finely sliced (optional)
1 tsp sesame seeds, toasted

For Pan-Seared Salmon Dinner

2 salmon fillets, skin-on
1 tbsp olive oil
Salt and pepper, to taste
Lemon wedges, to serve

For Salmon Pasta

300g dried pasta (such as linguine)
2 salmon fillets, skinless
2 tbsp olive oil
2 cloves garlic, finely chopped
Zest and juice of 1 lemon
1 handful fresh parsley, chopped
Salt and pepper, to taste

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Instructions

Cure the Salmon (for Gravadlax): Mix the sea salt, sugar, lemon zest, pepper, and chopped dill. Rub the mixture evenly over the salmon, cover tightly, and refrigerate for at least 8 hours or overnight. Rinse and slice thinly before serving.
Make the Asian Marinade: Combine soy sauce, honey, lime juice, and sesame oil. Use half to marinate the salmon fillets for 10 minutes; reserve the rest for dressing the salad.
Prepare the Salad Base: In a large bowl, toss together carrot, cucumber, spring onions, coriander, and chili. Set aside.
Cook the Marinated Salmon: Heat a non-stick pan over medium heat. Add marinated salmon fillets, cooking for 2-3 minutes per side until just cooked through. Cool slightly, then flake into large chunks.
Assemble the Asian Salmon Salad: Add the cooked salmon to the salad base, toss gently with the reserved marinade, and finish with sesame seeds.
Pan-Sear the Salmon: Pat salmon fillets dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat, add salmon skin-side down, and cook for 3-4 minutes until the skin is crisp. Flip and cook for an additional 2 minutes. Serve with lemon wedges.
Prepare Salmon Pasta: Cook pasta according to package instructions. Meanwhile, heat olive oil in a pan, add garlic and cook just until fragrant. Add salmon and break into pieces as it cooks. Toss with drained pasta, lemon zest, juice, parsley, salt, and pepper. Mix well and serve hot.

Notes

Quality matters—always use fresh, sustainable salmon for best results.
Chill gravadlax well before slicing to get neat, thin pieces.
Don’t overcrowd the pan when cooking salmon for a crisp finish.
These methods are all adaptable to trout or other similar fish.
Adjust seasonings and toppings to taste—try adding capers or pickled onions for extra zing.

Nutrition

Serving Size: 1 portion (approx. 200g salmon with accompaniments)
Calories: 350
Sugar: 5g
Sodium: 650mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 32g
Cholesterol: 70mg