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–+ servings
A vibrant salmon salad featuring a perfectly cooked salmon fillet atop fresh greens, avocado, mango, bell peppers, and tortilla chips.

Salmon Recipes in 15 Minutes: Weeknight Winner

This recipe offers a quick and healthy salmon dish perfect for busy weeknights. It combines simple ingredients with straightforward instructions for a delicious meal.
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Prep Time 10 minutes
Cook Time 6 minutes
Marinating Time 10 minutes
Total Time 26 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 tsp. light brown sugar
  • 4 tsp. reduced-sodium soy sauce
  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1 tsp. dried thyme
  • 1 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • 2 Tbsp. fresh lime juice divided
  • 4 (4-oz.) salmon fillets
  • Kosher salt
  • Freshly ground black pepper
For the Dressing
  • 2/3 cup canned coconut milk
  • 2 tsp. chopped fresh cilantro
  • 1/4 cup neutral oil plus 2 tsp., divided
  • 2 tsp. fresh lime juice remaining
For the Salad
  • 2 large heads romaine lettuce chopped
  • 1 mango peeled, finely chopped
  • 1 large red bell pepper seeded, finely chopped
  • 1 avocado sliced
  • 4 scallions sliced
  • 1 cup chopped purple cabbage
  • 1 cup plantain chips
  • 3/4 cup cotija cheese

Equipment

  • Small bowl
  • Large skillet

Method
 

  1. In a small bowl, mix brown sugar, soy sauce, onion powder, garlic powder, cayenne, thyme, ginger, allspice, and 4 teaspoons lime juice until a thick paste forms. Season each salmon fillet with a generous pinch of salt and black pepper. Rub fillets with 2 tablespoons seasoning paste and let sit 10 minutes; reserve remaining seasoning paste.
  2. In a small bowl, whisk coconut milk, cilantro, 1/4 cup oil, remaining 2 teaspoons lime juice, and reserved seasoning paste; set dressing aside.
  3. In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Cook salmon until flesh easily flakes with a fork, 2 to 3 minutes per side. Transfer to a plate.
  4. Arrange lettuce on a platter or divide among plates; season with a pinch of salt. Add rows or small piles of mango, bell pepper, avocado, scallions, cabbage, and chips. Sprinkle with cheese and top with salmon.
  5. Drizzle salad with half of dressing; season with a pinch of salt. Serve with remaining dressing alongside.

Notes

Dressing can be made 2 days ahead. Store in an airtight container and refrigerate. Let come to room temperature and whisk before serving.

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