15+ Winter Salmon Recipes Cozy Flavorful Seafood Dinners

It’s always that first real cold snap in early December that gets me craving heartier dinners—especially cozy seafood ones. I remember one evening, snow falling outside, digging out a thick fillet of salmon and thinking about how the rich flavor stands up to wintry ingredients. Roasting salmon with root veggies, piling on bright citrus, or making a creamy chowder all just feel right when you need something warming but nourishing, too. So this winter, I’ve rounded up my very favorite 15+ winter salmon recipes for cozy, flavorful seafood dinners—each one perfect for curling up at the table while the cold does its thing outside.

1. Maple Dijon Roasted Salmon with Root Vegetables

Why You’ll Love It:

This recipe is a weeknight hero—easy sheet-pan cooking with just the right balance of sweet, tangy, and savory. We make this when we’re short on time but still want comfort food with wholesome vibes. Even picky eaters love the caramelized veggies and that glossy glaze.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients Needed:

• 4 salmon fillets (about 6 oz each)
• 4 carrots, sliced
• 3 parsnips, sliced
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 lemon, wedged
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley

How to Make It:

1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Toss carrots and parsnips with olive oil, salt, and pepper. Spread in an even layer onto the baking sheet.
3. Mix maple syrup, Dijon, and soy sauce in a bowl.
4. Place salmon fillets on top of veggies. Brush generously with maple-Dijon glaze.
5. Roast for 25-30 minutes, until salmon is just cooked through and veggies are tender.
6. Garnish with parsley and serve with lemon wedges.

Flavor Boost: Sprinkle chopped hazelnuts or walnuts over the veggies before roasting for extra crunch.

2. Creamy Salmon and Potato Chowder

Why You’ll Love It:

On the coldest nights, this chowder hits the spot. Cozy and filling without being heavy, the flakes of salmon pair so well with the creamy broth and tender potatoes. It’s on regular rotation here for simple family dinners.

Serving size: Serves 6

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 lb skinless salmon fillet, cut into large 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 low-sodium chicken or seafood stock
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp dried thyme
• Salt and black pepper
• 2 tbsp chopped fresh dill

How to Make It:

1. Melt butter in a large pot over medium heat. Add onion, carrots, celery, and garlic; sauté 7 minutes.
2. Add potatoes, thyme, and broth. Simmer until potatoes are just tender, about 15 minutes.
3. Carefully stir in milk, cream, and salmon. Simmer gently until salmon is cooked, 7-8 minutes.
4. Season with salt and pepper. Stir in dill and serve hot.

Meal Prep Tip: Refrigerate leftovers for up to two days—just reheat gently to avoid overcooking the fish.

3. Crispy Salmon Cakes with Herb Yogurt Sauce

Why You’ll Love It:

These are pantry-friendly, delicious hot or cold, and make such good use of leftover cooked salmon. The crispy exterior and creamy yogurt dip are a lunchtime favorite, especially with salad or roasted greens.

Serving size: Serves 4

Prep Time: 18 minutes

Cook Time: 22 minutes

Total Time: 40 minutes

Ingredients Needed:

• 2 cups cooked salmon, flaked
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped green onions
• 2 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 egg
• 2 tbsp chopped parsley or dill
• 1/2 cup plain Greek yogurt
• Zest and juice of 1 lemon
• 2 tbsp chopped mixed herbs (dill, parsley, chives)
• Salt and pepper
• Olive oil for frying

How to Make It:

1. Mix flaked salmon, panko, green onions, mayo, mustard, egg, and parsley in a bowl. Season with salt and pepper.
2. Form into 8 small cakes.
3. Heat a skillet with olive oil over medium. Cook cakes 4-5 minutes per side until golden and crispy.
4. Mix Greek yogurt with lemon zest, juice, and herbs for dipping.

Flavor Boost: Add 1/2 teaspoon smoked paprika to the salmon mixture for a subtle smoky note.

4. Miso-Glazed Salmon with Sesame Broccoli

Why You’ll Love It:

Miso and salmon are a magic pairing: salty, umami, so rich in winter. The roasted broccoli adds a deep nuttiness and rounds out the meal. We make this on busy nights for big flavor with minimal effort.

Serving size: Serves 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 2 salmon fillets
• 2 tbsp white miso paste
• 2 tbsp mirin or rice wine
• 1 tbsp soy sauce
• 1 tbsp honey
• 3 cups broccoli florets
• 1 tbsp olive oil
• 2 tsp toasted sesame seeds
• 2 green onions, sliced

How to Make It:

1. Preheat oven to 425°F.
2. Whisk miso, mirin, soy, and honey in a small bowl.
3. Place salmon on parchment-lined sheet and brush with glaze.
4. Toss broccoli with olive oil and arrange on another tray; season with salt.
5. Bake salmon and broccoli for 12-15 minutes.
6. Sprinkle broccoli with sesame seeds, garnish both with green onions.

Swap This With That: Swap out the broccoli for Brussels sprouts or cauliflower for a different roasted veggie flavor.

5. Salmon and Leek Puff Pastry Pie

Why You’ll Love It:

A golden pie on a blustery evening just feels right in the winter. The combo of flaky pastry, soft leeks, and tender salmon is retro and luxurious, yet easy with store-bought pastry.

Serving size: Serves 6

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hours 5 minutes

Ingredients Needed:

• 1 sheet frozen puff pastry, thawed
• 1 lb salmon fillet, skin removed, cut into chunks
• 2 medium leeks, trimmed and sliced
• 2 tbsp butter
• 1/2 cup crème fraîche or sour cream
• 2 tbsp chopped dill
• 1 egg, lightly beaten
• Salt and pepper

How to Make It:

1. Preheat oven to 400°F.
2. Sauté leeks in butter over medium heat until soft, about 8-10 minutes. Cool slightly.
3. Mix leeks, salmon, crème fraîche, and dill in a bowl. Season with salt and pepper.
4. Roll out puff pastry to fit pie dish; line dish with pastry, fill with salmon mix.
5. Brush edges with egg, cover with remaining pastry, seal and crimp.
6. Brush top with egg. Bake for 30-35 minutes until golden and puffed.

Best Pairings: Serve with a crisp green salad, steamed green beans, and a glass of dry white wine.

6. Herbed Salmon Orzo Bake

Why You’ll Love It:

Everything bakes together in one dish for maximum flavor and less cleanup. The orzo soaks up all the herby juices from the salmon, making this a real winter comfort casserole. Kids love the creamy texture.

Serving size: Serves 5

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 1/2 cups orzo pasta
• 1 lb salmon, cut into bite-size pieces
• 2 cups baby spinach
• 1/2 cup frozen peas
• 2 cups vegetable or chicken broth
• 1 cup milk
• 1/2 cup grated Parmesan
• 1/4 cup chopped parsley and dill
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and black pepper

How to Make It:

1. Preheat oven to 375°F.
2. In a large baking dish, mix orzo, broth, milk, garlic, olive oil, spinach, and peas.
3. Stir in half the Parmesan and herbs. Nestle salmon chunks on top, season with salt and pepper.
4. Cover with foil and bake 25 minutes. Remove foil, sprinkle over remaining cheese, bake uncovered 10 minutes more.

Meal Prep Tip: Cover and refrigerate leftovers for up to 2 days; reheat with a splash of broth to loosen.

7. Simple Baked Lemon Garlic Salmon

Why You’ll Love It:

This is the one I turn to when I need something fast and foolproof. It’s bright, flavorful, and lets the quality of good salmon shine. Perfect for a weeknight dinner but elegant enough for company.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Ingredients Needed:

• 4 salmon fillets
• 1 large lemon, thinly sliced
• 4 garlic cloves, peeled and smashed
• 2 tbsp olive oil
• Salt and black pepper
• 2 tbsp chopped fresh parsley

How to Make It:

1. Preheat oven to 400°F.
2. Place salmon fillets on a lined baking dish, top with lemon slices and garlic.
3. Drizzle with olive oil, season well.
4. Bake for 15-18 minutes, until salmon is just opaque.
5. Sprinkle with parsley.

Flavor Boost: Add a dusting of smoked paprika or chili flakes before baking for subtle heat.

8. Salmon and Wild Rice Casserole

Why You’ll Love It:

It’s hands-off, hearty, and perfect for those nights you want something nourishing but classic. The wild rice brings a nutty chewiness that feels so right in cold weather.

Serving size: Serves 6

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hours 20 minutes

Ingredients Needed:

• 1 cup uncooked wild rice blend
• 2 1/2 cups water or broth
• 1 lb salmon, cooked and flaked
• 1 small onion, minced
• 2 celery stalks, diced
• 1 cup sliced mushrooms
• 2 tbsp butter
• 1 can (10 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 cup shredded Swiss or mozzarella cheese
• 2 tbsp chopped parsley
• Salt and pepper

How to Make It:

1. Cook wild rice in water or broth according to package.
2. In a skillet, sauté onion, celery, mushrooms in butter until soft.
3. Mix rice, veggies, salmon, soup, milk, half the cheese, and parsley in a bowl.
4. Place mixture in greased casserole dish, top with remaining cheese.
5. Bake at 350°F for 30 minutes until golden and bubbling.

Serving Idea: Pair with a green side salad or steamed broccoli for a complete meal.

9. Winter Citrus Salmon en Papillote

Why You’ll Love It:

“En papillote” sounds fancy but it’s actually easier than most salmon recipes—and so festive for winter. Steaming salmon with oranges, fennel, and herbs in parchment paper gives vibrant, juicy flavors and a beautiful table presentation.

Serving size: Serves 2

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 2 salmon fillets
• 1 blood orange, thinly sliced
• 1/2 small fennel bulb, thinly sliced
• 1 tbsp olive oil
• 1 tsp pink peppercorns
• 2 sprigs fresh thyme
• Salt and pepper
• 2 sheets parchment paper

How to Make It:

1. Preheat oven to 400°F.
2. Place each salmon fillet on a parchment sheet.
3. Top with orange slices, fennel, olive oil, peppercorns, thyme, and a pinch of salt and pepper.
4. Fold parchment into packets, seal tightly.
5. Bake on a sheet for 20 minutes.
6. Open carefully and serve in packets.

Best Pairings: Steamed new potatoes, arugula salad, crusty baguette.

10. Hearty Salmon Vegetable Stew

Why You’ll Love It:

Think of this as a cross between cioppino and a chunky vegetable soup: lots of veggies, robust tomato broth, and salmon at the finish. It’s warming without being heavy, and gets better the next day.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 lb salmon, cut into 2-inch chunks
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 russet potato, diced
• 1 can (14 oz) diced tomatoes
• 3 cups seafood or chicken stock
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper
• 3 tbsp chopped parsley

How to Make It:

1. Heat olive oil in a large pot. Add onion and garlic, cook until soft.
2. Add carrots, celery, and potato, sauté another 5 minutes.
3. Add tomatoes, stock, paprika, oregano. Simmer for 20 minutes until veggies are just tender.
4. Add the salmon, simmer gently 7 minutes until fish is cooked.
5. Season, stir in parsley, serve hot.

Meal Prep Tip: This stew keeps well chilled for 2 days and is even better as leftovers.

11. Charred Salmon with Pickled Red Onions and Beets

Why You’ll Love It:

The bold flavors here are made for cold months. Charred, almost smoky salmon with tangy pickled onions and sweet roasted beets make for an eye-catching, energizing plate that wakes up winter meals.

Serving size: Serves 2

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients Needed:

• 2 salmon fillets
• 2 medium beets, peeled and cut into wedges
• 1/2 red onion, thinly sliced
• 1/2 cup cider vinegar
• 2 tbsp sugar
• 1 tbsp olive oil
• Salt and pepper
• Fresh dill, for garnish

How to Make It:

1. Roast beets at 425°F with olive oil, salt, and pepper for 25 minutes.
2. Combine red onion with vinegar and sugar. Let sit 20-30 minutes.
3. Cook salmon in a lightly oiled skillet over high heat 3-4 minutes per side until nicely charred on the outside and just cooked inside.
4. Plate salmon with roasted beets and drained pickled onions, garnish with dill.

Common Mistake to Avoid: Make sure your skillet is hot before adding salmon for proper charring.

12. Salmon, Spinach, and Mushroom Lasagna

Why You’ll Love It:

This lasagna is creamy and deeply comforting—perfect for a cold weekend. The earthy mushrooms and spinach go so well with the salmon, and it reheats beautifully if you’re lucky enough to have leftovers.

Serving size: Serves 8

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hours 20 minutes

Ingredients Needed:

• 9 no-boil lasagna noodles
• 1 lb skinless salmon fillet, cooked and flaked
• 6 oz baby spinach
• 8 oz cremini mushrooms, sliced
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cups milk
• 4 tbsp butter
• 1/4 cup flour
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Salt and pepper
• Fresh parsley

How to Make It:

1. Sauté onions and mushrooms in olive oil until soft; add spinach, cook to wilt.
2. Make a béchamel sauce: melt butter, whisk in flour, cook 1 minutes; gradually stir in milk until thickened.
3. In a baking dish, layer noodles, mushroom-spinach mix, salmon, béchamel, and cheeses. Repeat layers three times to use all ingredients.
4. Top with remaining cheese.
5. Bake at 375°F for 45-50 minutes until bubbling and golden.

Flavor Boost: Add a pinch of nutmeg to the béchamel for subtle warmth.

13. Sheet Pan Salmon with Brussels Sprouts and Sweet Potato

Why You’ll Love It:

Minimal cleanup and maximum flavor—this is a reliable weeknight winner at our house. The maple-glazed sweet potatoes, crispy Brussels sprouts, and juicy salmon all cook at once.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 4 salmon fillets
• 2 cups Brussels sprouts, halved
• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• Salt and pepper
• 2 tbsp chopped parsley

How to Make It:

1. Preheat oven to 425°F.
2. Toss Brussels sprouts and sweet potatoes with olive oil, maple syrup, salt, and pepper; spread on a sheet pan.
3. Roast for 15 minutes, then nestle in salmon fillets and season.
4. Continue roasting for 15 minutes until salmon is cooked and veggies are caramelized.
5. Sprinkle parsley to finish.

Best Pairings: Goes well with wild rice, a lemony yogurt sauce, or a crisp apple slaw.

14. Ginger Soy Poached Salmon

Why You’ll Love It:

This gentle stovetop method yields salmon that’s silky and never dry—a welcome contrast to all the roasts of winter. The infusion of ginger and soy cooks straight into the fish, making every bite instantly comforting.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 2 salmon fillets
• 1/4 cup low-sodium soy sauce
• 2 cups water
• 2-inch piece fresh ginger, sliced
• 1 clove garlic, smashed
• 1 small carrot, peeled into ribbons
• 2 green onions, sliced
• 1 tbsp rice vinegar

How to Make It:

1. In a large skillet, combine soy sauce, water, ginger, garlic, and vinegar. Bring to a simmer.
2. Add salmon, cover, and gently poach 10-12 minutes until just cooked through.
3. Remove salmon, strain and reduce the liquid slightly.
4. Serve fish in shallow bowls with broth, topped with carrot ribbons and green onions.

Swap This With That: Try this with cod or steelhead trout for a new take.

15. Heartwarming Salmon Corn Chowder

Why You’ll Love It:

Thick, creamy, and full of sweet corn, this chowder heats up cold toes and hungry bellies. It’s great for snow days or whenever you want a filling meal without a lot of effort.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 lb skinless salmon, cut into chunks
• 1 tbsp butter
• 1 small onion, diced
• 1 large Yukon Gold potato, peeled and diced
• 1 cup frozen corn
• 2 1/2 cups chicken or seafood stock
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 tsp thyme
• Salt and pepper
• 2 tbsp chopped fresh chives

How to Make It:

1. Melt butter in a pot; sauté onion 3-4 minutes.
2. Add potatoes, thyme, and stock; simmer until potatoes are tender, about 12 minutes.
3. Stir in salmon and corn; simmer gently until fish is cooked, about 8 minutes.
4. Add milk and cream, heat through without boiling.
5. Season and top with chives.

Meal Prep Tip: Keeps up to 3 days—gently reheat and add fresh chives to brighten it up.

16. Pistachio-Crusted Salmon with Roasted Winter Squash

Why You’ll Love It:

Nutty pistachios are a natural with buttery salmon, and the sweet squash makes this an impressively elegant dinner—no special skills required. We love it for holiday gatherings or when you want a main that looks as good as it tastes.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients Needed:

• 4 salmon fillets
• 1 cup shelled pistachios, chopped
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp olive oil
• 1 small butternut or kabocha squash, cut in wedges
• 2 tbsp fresh thyme leaves
• Salt and pepper

How to Make It:

1. Heat oven to 400°F. Toss squash with 1 tbsp olive oil, salt, thyme; roast on a baking tray 15 minutes.
2. Spread salmon with Dijon and honey, press chopped pistachios onto surface.
3. Add salmon to tray, roast 12 minutes until crusted and cooked through.
4. Serve salmon with squash, sprinkle with extra thyme and pistachios.

Budget-Friendly Tip: Use chopped almonds or walnuts if pistachios are pricey.

17. Moroccan Spiced Salmon with Chickpea Stew

Why You’ll Love It:

Vibrant spices and a saucy mixture of tomatoes and chickpeas definitely beat winter doldrums, and you can prep nearly all the stew ahead of time. Everyone loves the unexpected flavors and that little hint of heat.

Serving size: Serves 4

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Ingredients Needed:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/4 tsp cayenne
• Salt and pepper
• 1/4 cup chopped cilantro
• 1 lemon, cut in wedges

How to Make It:

1. Sauté onion and garlic in olive oil. Add chickpeas, tomatoes, all spices, 1/2 cup water, simmer uncovered 20 minutes.
2. Season salmon fillets, sear in a hot skillet for 3-4 minutes per side until cooked.
3. Plate salmon on chickpea stew, sprinkle with cilantro, serve with lemon.

Flavor Boost: Add chopped preserved lemon or green olives to the stew for extra zing.

18. Salmon and White Bean Skillet with Kale

Why You’ll Love It:

This is a “what’s in the fridge” winner—one skillet, lots of protein and greens, dinner in under 30. The beans get creamy, the kale softens, and the salmon finishes perfectly juicy.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 4 salmon fillets
• 1 can (15 oz) cannellini beans, drained
• 4 cups chopped kale, stems removed
• 2 cloves garlic, minced
• 1 lemon, juiced
• 2 tbsp olive oil
• Salt and pepper

How to Make It:

1. Heat olive oil in a large skillet over medium heat.
2. Sauté garlic 1 minutes, add kale, cook until wilted.
3. Add beans and half the lemon juice, season.
4. Nestle in salmon fillets, cover, cook 8-10 minutes until salmon is cooked through.
5. Finish with more lemon juice and serve.

Personal Note: My family asks for this any time someone’s “overdid it” on holiday sweets—seriously restorative but really comforting.

FAQ

What’s the best way to store leftover salmon dishes?

Let leftovers cool to room temperature, then store in a tightly lidded container in the fridge for up to two days. For chowder or stew, gently reheat on the stove; for baked or roasted salmon, warm in a low oven or enjoy at room temp.

Can I use frozen salmon in these winter salmon recipes?

Absolutely. Just thaw frozen salmon thoroughly overnight in the fridge, pat dry, and proceed as written. Many recipes actually work great with high-quality frozen fillets.

How do I know when salmon is cooked perfectly?

The flesh should turn opaque light pink and flake easily when pressed with a fork. An instant-read thermometer should read 125–130°F for fillets that are moist and just cooked through.

What sides go well with salmon in winter?

Hearty options like wild rice, roasted root veggies, sautéed greens, or even a bright citrus salad all work beautifully with winter salmon mains. For a treat, serve with warm crusty bread or creamy mashed potatoes.

Conclusion

A good winter salmon dinner feels like the best kind of comfort—it’s special enough for cold-weather gatherings, but easy for weeknights when you need something nourishing and flavorful. Whether you’re craving something creamy and cozy, super simple, or bold and bright, these winter salmon recipes offer a little warmth for every table. Don’t be afraid to mix up different veggies, herbs, or grains based on what you have—the best winter kitchen moments often come from a bit of improvisation. Here’s to a season of eating well, staying cozy, and letting good food bring everyone together around the table.