14+ December Salmon Dinner Recipes Warm Flavor Packed Meals

There’s something soothing about cooking salmon as the days turn colder. The kitchen fills with the aroma of roasted vegetables and fresh herbs, while golden fillets sizzle on a cast iron pan. December calls for dinners that warm you from the inside out, and these 14+ December salmon dinner recipes—warm, flavor-packed meals—are the answer. Whether you’re serving family after a snowball fight or hosting friends for an easy weeknight feast, a good salmon recipe checks all the boxes: comforting, nutritious, hearty, and flexible enough for weeknights or a low-key celebration. When the winter blues creep in, I always turn back to salmon to lift the mood—one juicy forkful at a time.

1. Maple Dijon Roasted Salmon with Root Vegetables

Why You’ll Love It:

This recipe is a total lifesaver on busy winter weeknights. Roasting everything on one sheet pan means less mess, and the maple-Dijon glaze brings sweet-savory magic. Kids and grownups always go back for seconds. The crispy caramelized veggies are half the fun.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients Needed:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1 lb baby potatoes, halved
• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 lemon, cut into wedges
• 1 tsp salt
• 1/2 tsp black pepper
• 3 sprigs fresh thyme

How to Make It:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potatoes, carrots, and parsnips with half the olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 15 minutes.
3. Meanwhile, mix Dijon mustard, maple syrup, and remaining olive oil in a small bowl.
4. Push vegetables to the sides and place salmon fillets in the center. Brush glaze generously over salmon.
5. Arrange lemon wedges and thyme sprigs on the pan. Roast for another 10 minutes, until salmon flakes easily and veggies are crisp-tender.

Flavor Boost: Sprinkle veggies with smoked paprika before roasting for extra warmth.

Meal Prep Tip: Double the glazed veggies—they make great leftovers for lunch bowls.

2. Creamy Garlic Butter Salmon Skillet

Why You’ll Love It:

Nothing beats dinner in one pan, especially when creamy garlic sauce is involved. I pull out this recipe when I want comfort food fast, and it always feels just a bit fancy. Mop up the sauce with a hunk of bread, and you’re golden.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 2 cups baby spinach
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

How to Make It:

1. Season salmon with salt and pepper.
2. Melt butter in a large skillet over medium-high. Sear salmon 3-4 minutes per side. Remove to a plate.
3. Lower heat, add garlic, and cook 1 minutes.
4. Stir in broth and cream, scraping up any browned bits. Simmer 2-3 minutes.
5. Add spinach and cook just until wilted.
6. Return salmon, spoon sauce over top, and sprinkle with parsley. Serve hot.

Serving Idea: Serve over mashed potatoes or buttered noodles to catch all the sauce.

3. Salmon and Wild Rice Casserole

Why You’ll Love It:

This is the kind of dish you prep ahead for family nights or casual gatherings. The nutty wild rice and creamy sauce keep guests (and picky eaters) happy, and it’s perfect for those days when you want all the comfort with minimal effort.

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hours 10 minutes

Ingredients Needed:

• 1 1/2 lbs salmon, cooked and flaked
• 2 cups cooked wild rice
• 8 oz mushrooms, sliced
• 2 cups baby spinach
• 1 small onion, diced
• 2 cups shredded Monterey Jack cheese
• 1 cup milk
• 1/2 cup sour cream
• 2 tbsp butter
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

How to Make It:

1. Preheat oven to 375°F. Grease a large casserole dish.
2. Melt butter in a skillet; sauté onion and mushrooms until golden. Add spinach to wilt.
3. In a large bowl, mix wild rice, flaked salmon, sautéed veggies, 1 1/2 cups cheese, milk, sour cream, dill, salt, and pepper.
4. Transfer to casserole, sprinkle remaining cheese on top.
5. Bake uncovered 30-40 minutes, until bubbly and golden.

Swap This With That: Use rotisserie chicken for a different protein or leftover turkey after the holidays.

4. Ginger Soy Glazed Salmon with Broccoli

Why You’ll Love It:

This recipe gives you winter comfort without feeling heavy. The ginger-soy glaze has that takeout vibe (without the wait), and you make the broccoli right alongside for a complete meal. Even my take-out-loving teens request this.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cups broccoli florets
• 1 tsp sesame seeds
• 1 green onion, sliced

How to Make It:

1. Whisk soy sauce, honey, ginger, garlic, vinegar, and sesame oil.
2. Place salmon on foil-lined baking sheet; brush with glaze.
3. Roast at 400°F for 12-15 minutes until just cooked through.
4. Steam broccoli 5 minutes until tender-crisp.
5. Serve salmon with broccoli, sprinkle with sesame seeds and green onion.

Flavor Boost: Add a pinch of chili flakes to the glaze for some heat.

5. Herby Salmon en Papillote with Lemon

Why You’ll Love It:

When I’m short on time and energy but craving something fresh, this salmon “in parchment” delivers. No splatters, no dishes—just juicy, fragrant fish infused with lemon and herbs. It’s also a fun way to let everyone open their own packet at the table.

Serving size: Serves 2

Prep Time: 12 minutes

Cook Time: 15 minutes

Total Time: 27 minutes

Ingredients Needed:

• 2 salmon fillets (6 oz each)
• 1 lemon, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 cup trimmed green beans
• 1 tbsp olive oil
• 1 tbsp fresh parsley
• 1 tbsp fresh dill
• Salt and black pepper

How to Make It:

1. Preheat oven to 400°F.
2. On two large pieces of parchment, layer green beans and cherry tomatoes in the center. Top with salmon.
3. Drizzle with oil, sprinkle with herbs, and lay lemon slices over fish.
4. Season with salt and pepper. Fold up parchment to seal tightly.
5. Bake for 15 minutes until packets puff up.

Meal Prep Tip: Prep packets in advance, store in fridge, and bake just before dinner.

6. Salmon with Honey Mustard Glaze and Roasted Brussels Sprouts

Why You’ll Love It:

This is a go-to December dinner around here. The honey-mustard keeps the salmon moist with a tangy bite, while the roasted Brussels sprouts make it feel like a winter feast. Easy enough for Wednesday, special enough for a Sunday supper.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

How to Make It:

1. Preheat oven to 425°F.
2. Toss Brussels sprouts with oil, half the salt and pepper. Spread on one side of a baking sheet.
3. Lay salmon fillets on the other side.
4. Mix mustard, honey, and lemon juice; brush over salmon.
5. Roast for 20 minutes, or until salmon is opaque and sprouts are caramelized.

Budget-Friendly Tip: Swap Brussels sprouts for broccoli florets.

7. Smoky Salmon Chowder

Why You’ll Love It:

This chowder is my favorite for a snowy night. It’s cozy, not too heavy, and the hint of smoked paprika makes it taste like it simmered all day. I usually double it—leftovers make delicious weekday lunches.

Serving size: Serves 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 lb salmon, skin removed, cut in chunks
• 2 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 medium Yukon gold potatoes, diced
• 4 cups chicken or fish broth
• 1 1/2 cups milk
• 1/2 cup half-and-half
• 1 tsp smoked paprika
• 1 bay leaf
• 1 tbsp fresh dill, chopped
• Salt and black pepper

How to Make It:

1. In a large pot, melt butter over medium. Sauté onion, carrot, celery, and garlic 5 minutes.
2. Add potatoes, broth, paprika, and bay leaf. Bring to simmer; cook 15 minutes until potatoes are soft.
3. Stir in milk and half-and-half. Add salmon chunks and cook 8-10 minutes more, until fish flakes easily.
4. Remove bay leaf. Season with salt, pepper, and stir in dill. Serve hot.

Best Pairings: Try with rye toast, a simple green salad, or pickles for briny contrast.

8. Holiday Herbed Salmon Wellington

Why You’ll Love It:

When you want to impress (but don’t want a turkey), salmon Wellington is the festive ticket. Flaky pastry, herbed cream cheese, and tender salmon—it looks and tastes special, yet isn’t hard to pull off.

Serving size: Serves 6

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 sheet frozen puff pastry, thawed
• 1-1.5 lb center-cut salmon fillet, skinless
• 6 oz cream cheese, softened
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 egg, beaten
• 1 tbsp Dijon mustard
• Salt and black pepper

How to Make It:

1. Preheat oven to 400°F.
2. Mix cream cheese, dill, and parsley; season with salt and pepper.
3. Roll out pastry on lined baking sheet. Spread cream cheese mixture in center; spread mustard atop salmon then lay fish on cream cheese.
4. Wrap pastry up and over salmon. Seal edges, place seam-side down.
5. Brush with egg wash. Cut a few small slits for steam.
6. Bake 30–35 minutes until pastry is golden and crisp. Rest 10 minutes before slicing.

Serving Idea: Drizzle with a little lemon butter, and serve with roasted asparagus.

9. Salmon Stuffed Acorn Squash

Why You’ll Love It:

Roasted squash stuffed with flaked salmon and wild rice feels like eating December on a plate. It’s colorful, hearty, and stretches a little salmon into a beautifully complete meal. A big favorite for my vegetarian friends who eat fish.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hours

Ingredients Needed:

• 2 medium acorn squash, halved and seeded
• 2 tsp olive oil
• Salt and pepper
• 1 cup cooked wild rice
• 8 oz cooked salmon, flaked
• 1/4 cup dried cranberries
• 2 tbsp fresh parsley, chopped
• 2 tbsp pecan pieces
• 2 tbsp pomegranate seeds (optional)
• 1/4 tsp ground cinnamon

How to Make It:

1. Rub squash halves with oil, salt, pepper, and cinnamon. Roast cut-side down at 400°F for 30 minutes.
2. Mix wild rice, flaked salmon, cranberries, parsley, and pecans.
3. Flip squash; fill with salmon mix.
4. Roast 10 minutes more. Garnish with pomegranate seeds to serve.

Swap This With That: Use quinoa instead of wild rice, or skip pecans for nut allergies.

10. Lemon Caper Pan-Seared Salmon

Why You’ll Love It:

Minimalist but flavorful—the lemon and capers make it bright, the pan-sear gives it that crave-able crispy edge. Ideal for nights when you want a grown-up meal with little effort. Leftovers are great cold in a salad.

Serving size: Serves 2

Prep Time: 8 minutes

Cook Time: 10 minutes

Total Time: 18 minutes

Ingredients Needed:

• 2 salmon fillets (6 oz each)
• 2 tbsp butter
• 2 tbsp capers, drained
• 1 lemon, juiced
• 1 tbsp olive oil
• Salt and pepper
• 1 tbsp chopped parsley

How to Make It:

1. Pat salmon dry and season with salt and pepper.
2. Heat oil in pan on med-high; sear salmon, skin-side down, 3-4 minutes.
3. Flip, cook 2 more minutes. Remove salmon.
4. Add butter and capers to pan. Squeeze in lemon. Swirl sauce for 1 minutes.
5. Return salmon briefly to coat, garnish with parsley, serve with lemon slices.

Flavor Boost: Add a splash of white wine to deglaze before the butter for a richer sauce.

11. Miso Glazed Salmon with Ginger Rice

Why You’ll Love It:

Miso-glazed salmon feels special but is weeknight easy. Paired with ginger rice, it’s warming, bold, and gently sweet—my favorite comfort food when the air bites outside.

Serving size: Serves 2

Prep Time: 12 minutes

Cook Time: 10 minutes

Total Time: 22 minutes

Ingredients Needed:

• 2 salmon fillets (6 oz each)
• 2 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 cup jasmine rice
• 1 tsp grated fresh ginger
• 2 green onions, sliced
• 1 cup snap peas
• 2 tsp sesame oil

How to Make It:

1. Mix miso, honey, and soy sauce; spread over salmon.
2. Broil on foil-lined tray for 8-10 minutes until caramelized.
3. Cook rice. At the end, stir in ginger and green onions.
4. Steam snap peas for 2 minutes, drizzle with sesame oil.
5. Serve salmon over ginger rice with snap peas on the side.

Meal Prep Tip: Double the ginger rice—it’s great with eggs or leftovers.

12. Crushed Pepper and Rosemary Baked Salmon

Why You’ll Love It:

There’s a magic in rosemary when it’s cold outside. Here, it perfumes the salmon and the whole oven, and the crushed pepper adds just the right bite. I make this one when I need simple, flavor-forward protein for any side.

Serving size: Serves 4

Prep Time: 7 minutes

Cook Time: 18 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 lb salmon fillet, skinless
• 1 tbsp olive oil
• 2 tsp cracked black pepper
• 2 tbsp fresh rosemary, chopped
• 1 lemon, halved
• Salt to taste

How to Make It:

1. Preheat oven to 400°F.
2. Place salmon in baking dish, drizzle with oil.
3. Sprinkle with crushed pepper, rosemary, and salt.
4. Squeeze half the lemon over salmon.
5. Bake 16-18 minutes until opaque and fragrant. Serve with remaining lemon half, charred in the oven.

Best Pairings: Roasted sweet potatoes and a green salad work well here.

13. Pesto Parmesan Sheet Pan Salmon

Why You’ll Love It:

When you want something green and zippy, pesto salmon is a winter win. Everything bakes on one pan, so you can chat or relax while dinner gets irresistible. Sprinkle with parmesan—instant flavor bump.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 1/3 cup basil pesto
• 1/2 cup grated parmesan
• 1 cup cherry tomatoes, halved
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and black pepper

How to Make It:

1. Preheat oven to 400°F.
2. Place salmon, tomatoes, and asparagus on a large sheet pan; drizzle veg with olive oil and season all with salt/pepper.
3. Spread pesto over salmon. Sprinkle parmesan on salmon and veggies.
4. Roast 15 minutes until salmon flakes and cheese is golden.

Budget-Friendly Tip: Use homemade or store-bought pesto—both work well.

14. Teriyaki Salmon Rice Bowls

Why You’ll Love It:

Rice bowls are my go-to dinner for “I don’t know what to cook” evenings. The teriyaki sauce is quick, savory, and slightly sweet, making the salmon extra juicy. Easy to customize and pack up for next-day lunches.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each), cut in bite-sized cubes
• 2 cups cooked white rice
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1/4 cup water
• 1 carrot, julienned
• 1/2 cucumber, sliced
• 2 green onions, sliced
• 1 tsp black sesame seeds
• 1 tbsp sesame oil

How to Make It:

1. Whisk soy, brown sugar, vinegar, cornstarch, and water in a saucepan; bring to boil until thickened.
2. Sear salmon cubes in sesame oil (nonstick pan) 5-6 minutes; add half the teriyaki sauce and cook 2 minutes.
3. To serve, build rice bowls, top with salmon, carrots, cucumber, green onions, and drizzle remaining sauce. Sprinkle sesame seeds.

Swap This With That: Try brown rice or cauliflower rice for a lighter base.

15. One-Pot Salmon Pasta Florentine

Why You’ll Love It:

Who doesn’t love a creamy, spinach-laced pasta that cooks all in one pot? Salmon makes it heartier, and the lemon keeps it fresh. Clean-up is a breeze—a must between holiday festivities.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Ingredients Needed:

• 8 oz penne or fusilli pasta
• 8 oz salmon, skinless, cut in chunks
• 2 cups baby spinach
• 1 cup milk
• 1 cup chicken or veggie broth
• 2 tbsp cream cheese
• 1/4 cup grated parmesan
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, zested
• Salt and pepper

How to Make It:

1. Heat oil in wide pot; add garlic, sauté 1 minutes, then add salmon.
2. Stir in pasta, milk, broth. Simmer, stirring often, 10-12 minutes.
3. Add spinach and cream cheese, cook until pasta is creamy.
4. Finish with parmesan, lemon zest, salt, and pepper.

Flavor Boost: Stir in a pinch of red pepper flakes for a little heat.

16. Moroccan Spiced Salmon over Roasted Carrot Couscous

Why You’ll Love It:

Whenever I want a warming, globally inspired meal, this is my pick. The spices make a cozy change from classic lemon-herb, and the couscous soaks up all the juices. Kids love the sweet roasted carrots.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 3 tsp Moroccan spice blend (ras el hanout or mix cumin, paprika, cinnamon, coriander)
• 1 lb carrots, sliced
• 2 tbsp olive oil
• 1 cup pearl couscous
• 1 1/4 cups chicken or veg broth
• 1/4 cup fresh cilantro
• 1 lemon, wedged
• Salt and pepper

How to Make It:

1. Toss carrots with 1 tbsp oil, season, and roast at 425°F for 20 minutes.
2. Rub salmon with Moroccan spices, drizzle with 1 tbsp oil, and bake 12 minutes on a separate sheet.
3. Cook couscous in broth per package. Mix with roasted carrots, half the cilantro.
4. Top couscous with salmon, garnish with more cilantro and lemon wedges.

Personal Note: My family always requests this after we decorate the tree—makes the house smell festive.

17. Fennel and Citrus Baked Salmon

Why You’ll Love It:

Baking salmon with citrus is like bringing sunshine to your table. The fennel softens and sweetens, making every bite fresh. I love this on gray days when everyone needs a lift.

Serving size: Serves 4

Prep Time: 12 minutes

Cook Time: 17 minutes

Total Time: 29 minutes

Ingredients Needed:

• 4 salmon fillets (6 oz each)
• 1 bulb fennel, thinly sliced
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 2 tbsp olive oil
• Salt and pepper
• Fennel fronds, for garnish

How to Make It:

1. Preheat oven to 400°F.
2. Lightly oil baking dish, layer fennel and half the citrus slices.
3. Lay salmon on top, scatter remaining citrus over fish. Drizzle with oil, season with salt and pepper.
4. Bake 15-17 minutes until salmon is opaque. Garnish with fennel fronds.

Meal Prep Tip: Leftovers make a delicious cold lunch salad over arugula.

18. Salmon Sweet Potato Cakes

Why You’ll Love It:

If you have leftover salmon and a baked sweet potato, dinner practically makes itself. These cakes are brightened with lime and herbs, tender inside, with a crisp crust. My kids eat them out of hand.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 1/2 cups cooked salmon, flaked
• 1 cup cooked sweet potato, mashed
• 1/4 cup panko breadcrumbs
• 1 egg
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 3 tbsp olive oil
• Salt and pepper
• 1/3 cup Greek yogurt
• 1/2 tsp smoked paprika

How to Make It:

1. Mix salmon, sweet potato, breadcrumbs, egg, cilantro, lime juice, salt, and pepper.
2. Form into 8 small cakes.
3. Heat oil in nonstick pan; cook cakes 4-5 minutes per side until crisp.
4. Mix yogurt with smoked paprika for a quick sauce. Serve with lime wedges.

Flavor Boost: Add chopped scallion and a pinch of chili flakes for extra zing.

FAQ

What sides go best with winter salmon dinners?

Hearty roasted vegetables (carrots, potatoes, Brussels sprouts), wild rice, creamy mashed potatoes, and garlicky greens work really well. A winter salad with citrus is a great balance, too.

Can I use frozen salmon for these recipes?

Absolutely—just thaw completely and pat very dry before cooking. Frozen wild salmon is a great-value option all winter.

How do I keep salmon from drying out?

Don’t overbake or overcook—salmon is done as soon as it flakes gently with a fork. Using glazes, parchment, or creamy sauces also helps lock in moisture.

What wine pairs well with December salmon dishes?

Try a lighter, refreshing white (like Sauvignon Blanc or Pinot Gris) for herb or citrus recipes, or a Pinot Noir if your dish includes earthy flavors or richer sauces.

Conclusion

Every December, I find myself drawn to recipes that are warming, satisfying, and full of flavor—and salmon always seems to deliver, whether roasted, baked, or simmered into chowder. These 14+ December salmon dinner recipes bring the comfort and color we all crave on chilly nights, while being simple enough for weekdays and special enough for a celebration. I hope they inspire you to fill your table with nourishing, festive meals and maybe even spark some new kitchen traditions. Try a new flavor or swap in a favorite veggie—cooking is more delicious when you make it your own.