Looking for leftover smoked salmon ideas or ways to make fresh or frozen salmon? Whether you’re looking to grill, smoke, or even air-fry, this post highlights some of my favorite ways to cook salmon filets.
From traditional lemon and dill to smoked salmon with a sweet brown sugar crust rub, you’re sure to find a few new family favorites swimming around in here. And don’t worry about leftovers, I’ve included some great recipes for using up any leftover salmon as well.
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If you were looking for the band Leftover Salmon, this isn’t the right page. It’s a great band, though. But if you’re looking for fantastic salmon and leftover salmon recipes, you’re definitely in the right spot! In this post, you’ll find a variety of great ways to prepare fresh or frozen salmon.
I’ve also included a variety of amazing ways to use up any leftover salmon. If you’re looking for ways to get more fish in your family’s diet, you’ll love these salmon recipes. All the recipes are totally approved by my kids.
WHERE TO GET SALMON
Living in the Pacific Northwest, there’s an abundance of fresh salmon jumping out of the local rivers and streams during their migration season.
I love catching my own so I can prep and freeze it to have on hand whenever I want to smoke, grill, etc. And when I can’t catch enough to stock my freezer, I’ll use fresh or frozen filets from the store or order them online.
You can often find fresh or frozen salmon filets in your local grocer’s seafood or freezer department. Tip: The freshest fish doesn’t have a fishy smell.
TYPES OF SALMON
Did you know there are seven types of salmon? Most live in the Pacific and there are a couple that are specific to the Asian Pacific. There’s only one species native to the Atlantic Ocean, creatively called the Atlantic salmon. And they’re not all the same when it comes to flavor and health benefits.
From the Chinook (or “King”) salmon to the Sockeye salmon to the Atlantic salmon there are a lot of options to choose from. There are even a number of fish that are considered “faux salmon”. The most noticeable difference is the size of the fish. The difference in flavor of wild salmon is minimal.
Beyond the various species of fish itself, there’s also the question of wild caught or farm-raised salmon. Wild salmon is said to have a more vibrant color and flavor to it and also to be healthier. Farm-raised salmon is paler and a little fattier than wild salmon, which lends itself well when being grilled. All wild salmon is Pacific salmon. The Atlantic salmon you can get in stores is all farm-raised.
Whether you’re looking to grill, smoke, or even air-fry your salmon, I’ve included recipes you’re sure to enjoy. And the best part is they can be made with either frozen or fresh filets. But whichever way you decide to prepare the salmon, make sure it reaches the appropriate internal temperature of 145°F in its thickest part for safe consumption.
Brown Sugar Salmon Rub – Smoked salmon with a sweet brown sugar rub that turns into a beautiful crust with a hint of crunch. Smoky and sweet, this might be your new favorite way to make salmon. Get the recipe -> here!
Air Fryer Salmon – Yes, you can make flavorful, juicy salmon with simple ingredients right in your air fryer. And bonus, this delicious recipe is also a Weight Watcher 0 points! Get the recipe -> here!
Foil Grilled Salmon – Salmon grilled in a simple foil pouch really packs in the moisture and the flavor of marinated salmon. This method is great for your home grill or on a campfire. And cleanup couldn’t be easier! Get the recipe -> here!
Grilled Salmon on Cedar Plank – A classic style recipe with the simplest of ingredients and the most basic of herbs and spices. But you’ll love how the addition of cooking it on the soaked cedar really gives the fish a tremendous flavor and flaky texture. Get the recipe -> here!
Smoked Cedar Plank Salmon – Fresh salmon cooked directly on cedar planks in your smoker. The taste and texture of the final product is subtle and sublime. And you won’t believe how easy it is to make! You can get reusable cedar planks at WalMart or on Amazon. Get the recipe -> here!
HOW TO STORE LEFTOVER SALMON
You can store leftover smoked salmon in a Ziploc bag or air-tight container in the fridge for up to three days after smoking. Smoked Salmon can be frozen for up to three months after being cooked when stored in the proper airtight, freezer-safe container.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
LEFTOVER SALMON RECIPES
The following recipes are a great way to use up leftover salmon. You should remember that the flavor of the original salmon recipe will affect the final flavor of the leftover recipe. For example, I really like the Brown Sugar Salmon in the fried rice recipe better than the Dill Smoked Salmon, which is great for the salad or the dip.
Salmon Salad – This Smoked Salmon Salad is like the sophisticated cousin of chicken salad or shrimp salad. Smoky salmon is mixed with minced red onion and dill pickle to create a fantastic take on the classic seafood salad. Great for sandwiches or on top of a bed of lettuce. Get the recipe -> here!
Smoked Salmon Dip – This Smoked Salmon Dip is great for parties and potlucks. And with ready-to-use leftover salmon, it couldn’t be easier to make! This also makes great roll-ups for a quick lunch for the family. Get the recipe -> here!
Blackstone Salmon Fried Rice – I love to use my Blackstone griddle to make a completely different dinner from leftover salmon. My kids love this Salmon Fried Rice. It’s easy to make with simple leftover ingredients! Get the recipe -> here!
Smoked Creamy Salmon Chowder – Move over clam chowder. This Smoked Salmon Chowder will have your taste buds swimming. Serve it with some crusty bread for a wholesome and simple meal. Get the recipe -> here!
What is your favorite way to use up leftover salmon?