10 High Protein Cold Salmon Recipes

Salmon is one of the healthiest foods you can eat. It is full of high quality protein, which helps build strong muscles. It also has healthy fats called omega-3s, which are great for your heart and brain. Plus, it has vitamins that your body needs to work well.

Most people eat salmon hot, right after it is cooked. But cold salmon is also delicious. It is perfect for meal prep. You can cook a big piece of salmon on Sunday and eat it cold all week. Cold salmon is great for light lunches, fancy appetizers, or summer meals when you do not want something hot.

Here are 10 high protein cold salmon recipes. They are easy to make and full of flavor.

1. Classic Cold Roasted Salmon

Sometimes the simplest way is the best. This recipe roasts the salmon slowly at a low temperature. This makes it very tender and buttery. It tastes even better when it is cold.

Prep time: 5 minutes
Cook time: 20 to 30 minutes
Chill time: at least 1 hour

Ingredients:

• 1 large salmon fillet (about 2 pounds)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Lemon wedges, for serving
• Flaky sea salt, for serving (like Maldon salt)

Step by step instructions:

1. Turn your oven on to 300 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with parchment paper.
2. Place the salmon fillet on the baking sheet. It can have the skin on or off. Drizzle the olive oil all over the salmon.
3. Sprinkle the salt, black pepper, and red pepper flakes (if using) evenly over the salmon.
4. Put the baking sheet in the oven. Roast for 20 to 30 minutes. The salmon is done when it flakes easily with a fork. It should look opaque, not raw.
5. Take the salmon out of the oven. Let it cool down to room temperature on the baking sheet. Then, put the whole baking sheet in the fridge. Let it chill for at least one hour. You can even leave it overnight.
6. To serve, put the cold salmon on a platter. Squeeze fresh lemon juice over it and sprinkle with a little flaky sea salt. You can eat it as is, or use it in salads or on crackers.

2. Cold Slow Roasted Salmon with Mustard Dill Sauce

This recipe is a little fancier. The slow roasting makes the salmon very soft. The mustard dill sauce is tangy and fresh. It is perfect for a special lunch or a party.

Prep time: 10 minutes
Cook time: 20 to 25 minutes
Chill time: at least 4 hours

Ingredients:

For the Salmon:

• 1 whole side of salmon (about 2.5 to 3 pounds)
• 2 tablespoons olive oil
• 2 teaspoons salt
• Fresh cracked black pepper

For the Mustard Dill Sauce:

• 1/3 cup whole grain mustard
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1 tablespoon white vinegar or lemon juice
• 1/3 cup neutral oil (like avocado oil or canola oil)
• 1/3 cup chopped fresh dill
• Fresh cracked black pepper to taste

Step by step instructions:

1. Turn your oven on to 300 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with parchment paper.
2. Place the salmon on the baking sheet. Drizzle with olive oil. Sprinkle with the 2 teaspoons of salt and some black pepper.
3. Put the salmon in the oven. Roast for 20 to 25 minutes. The salmon should be just cooked through and flaky.
4. Take the salmon out of the oven. Let it cool completely on the baking sheet. Then, cover it and put it in the fridge. Let it chill for at least 4 hours. Overnight is even better.
5. While the salmon chills, make the sauce. In a medium bowl, whisk together the mustard, sugar, salt, and vinegar. While whisking, slowly drizzle in the oil. Keep whisking until the sauce is smooth and thick. Stir in the chopped dill and some black pepper.
6. To serve, put the cold salmon on a platter. Serve the mustard dill sauce on the side so people can spoon it over their salmon.

3. Spicy Salmon Poke Bowl

Poke bowls are a Hawaiian dish. They are fresh, colorful, and fun to eat. This version uses raw, sushi grade salmon. The salmon is marinated in a spicy, savory sauce.

Prep time: 15 minutes
Marinate time: 15 minutes

Ingredients:

For the Salmon:

• 1 pound sushi grade salmon, cut into 1/2 inch cubes
• 1/4 cup soy sauce (use tamari for gluten free)
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (or other hot sauce)
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced

For the Bowl:

• 2 cups cooked sushi rice or quinoa (let it cool)
• 1 avocado, sliced
• 1 cucumber, sliced
• 1 carrot, shredded
• 1 cup edamame, shelled and cooked
• Seaweed salad (optional)

Step by step instructions:

1. Make the marinade. In a medium bowl, whisk together the soy sauce, rice vinegar, sriracha, sesame oil, and green onions.
2. Add the cubed salmon to the bowl. Use a spoon to gently toss the salmon so it is coated in the marinade. Be careful not to break the pieces.
3. Put the bowl in the fridge. Let the salmon marinate for at least 15 minutes. You can leave it for up to 30 minutes, but not much longer or the acid in the marinade will start to cook the fish too much.
4. While the salmon marinates, get your bowls ready. Put a scoop of cold rice or quinoa at the bottom of two bowls.
5. Arrange the avocado, cucumber, carrot, edamame, and seaweed salad nicely around the bowl.
6. Spoon the marinated salmon into the center of each bowl. Serve right away.

4. Salmon Tartare

Tartare is a fancy appetizer. It is made with very fresh, raw salmon that is finely chopped and mixed with simple seasonings. It is light, elegant, and full of flavor.

Prep time: 15 minutes

Ingredients:

• 5 ounces very fresh, sushi grade salmon fillet
• 1 teaspoon minced shallot
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh chives
• 1 teaspoon minced cornichon (a small, pickled cucumber)
• 1 teaspoon fresh lemon juice
• A pinch of sea salt and freshly ground black pepper
• Toast points or crackers, for serving

Step by step instructions:

1. Prepare the salmon. Use a sharp knife to remove the skin and any grey parts from the salmon. You want only the bright pink flesh. Cut the salmon into very small cubes, about 1/4 inch in size. It takes a little time, but it is worth it.
2. In a medium bowl, gently combine the cubed salmon, minced shallot, parsley, chives, cornichon, and lemon juice.
3. Add a pinch of salt and pepper. Stir gently to mix everything.
4. Let the tartare sit for about 5 minutes. This lets the flavors blend together.
5. To serve, you can put a spoonful of tartare on each toast point or cracker. Or, you can use a small ring mold to shape it neatly on a plate. Serve right away.

5. Homemade Gravlax

Gravlax is a Scandinavian dish. It is salmon that is cured with salt, sugar, and dill. You do not cook it. The cure makes the salmon firm and silky. It is delicious on bagels or with a simple mustard sauce.

Prep time: 15 minutes
Cure time: 36 to 48 hours

Ingredients:

• 2 pounds salmon fillet, skin on
• 1 cup kosher salt (use a coarse salt)
• 1 cup granulated sugar
• 1 tablespoon coarsely ground white peppercorns
• 1 large bunch of fresh dill, coarsely chopped

Step by step instructions:

1. In a small bowl, mix together the salt, sugar, and ground white peppercorns.
2. Lay a large piece of plastic wrap on your kitchen counter. Spread about half of the chopped dill on the plastic wrap in a rough shape the size of your salmon.
3. Place the salmon fillet, skin side down, on top of the dill.
4. Cover the top of the salmon with the rest of the dill.
5. Pour the salt and sugar mixture over the dill. Use your hands to pat it onto the salmon so it sticks. Make sure the fish is completely covered.
6. Wrap the salmon very tightly in the plastic wrap. Wrap it several times so no juices can leak out.
7. Put the wrapped salmon in a shallow dish (to catch any leaks). Put it in the fridge.
8. Let it cure for 36 to 48 hours. Every 12 hours, take it out and flip the package over. This helps the cure spread evenly.
9. After 2 days, unwrap the salmon. You will see it has released a lot of liquid. Rinse the salmon under cold water to wash off all the salt and dill. Pat it very dry with paper towels.
10. To serve, place the salmon on a cutting board. Use a long, sharp knife to slice it very thinly at an angle, cutting away from the skin. The slices should be thin and delicate. Serve with bagels, cream cheese, and capers.

6. Cold Poached Salmon with Green Goddess Dressing

Poaching means cooking gently in liquid. This method keeps the salmon very moist and tender. The Green Goddess dressing is creamy and full of fresh herb flavor.

Prep time: 15 minutes
Cook time: 8 to 12 minutes
Chill time: at least 2 hours

Ingredients:

For the Salmon:

• 1.5 pounds salmon fillet
• 1 cup dry white wine
• 1 lemon, sliced
• A few sprigs of fresh parsley and dill

For the Green Goddess Dressing:

• 1 cup mayonnaise
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh tarragon
• 2 tablespoons chopped fresh chives
• 2 anchovy fillets, minced (this adds flavor, not fishy taste)
• 1 tablespoon lemon juice

Step by step instructions:

1. Poach the salmon. Get a large skillet with a lid. Pour in the white wine. Add the lemon slices and the herb sprigs. Add enough water to come about halfway up the side of the salmon.
2. Bring the liquid to a simmer over medium heat. It should be bubbling gently, not boiling hard.
3. Gently place the salmon fillet in the skillet. It should be mostly covered by the liquid. If not, add a little more water.
4. Put the lid on the skillet. Let it simmer gently for 8 to 12 minutes. The time depends on how thick your salmon is. It is done when it flakes easily with a fork.
5. Carefully take the salmon out of the skillet. Put it on a plate to cool. Once it is cool, cover it and put it in the fridge to chill for at least 2 hours.
6. Make the Green Goddess dressing. Put the mayonnaise, parsley, tarragon, chives, anchovies, and lemon juice into a blender. Blend until the dressing is smooth and green.
7. To serve, place the cold poached salmon on a platter. Serve the Green Goddess dressing on the side.

7. Salmon Niçoise Salad

A Niçoise salad is a classic French salad. It usually has tuna. This version uses cold, flaked salmon instead. It is a beautiful and complete meal in one bowl.

Prep time: 20 minutes

Ingredients:

For the Salad:

• 12 ounces cooked and chilled salmon, flaked into large pieces
• 1 pound new potatoes, boiled and cut in half
• 8 ounces green beans, trimmed and blanched (cooked in boiling water for a few minutes)
• 4 hard boiled eggs, quartered
• 1 cup cherry tomatoes, cut in half
• 1/2 cup Niçoise olives (or other small black olives)

For the Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• A pinch of salt and pepper

Step by step instructions:

1. Make the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
2. Arrange the salad on a large platter. Start by placing the boiled potatoes in a pile. Put the blanched green beans next to them. Add the quartered hard boiled eggs and the halved cherry tomatoes.
3. Scatter the Niçoise olives around the platter.
4. Place the large flakes of cold salmon in the center of the platter on top of everything.
5. Drizzle the vinaigrette over the entire salad just before serving. You can also serve the dressing on the side.

8. Salmon Ceviche

Ceviche is a popular dish in Latin America. The fish is “cooked” not with heat, but with citrus juice. The acid in the lime juice changes the protein in the fish, making it firm and opaque. It is fresh, zesty, and delicious.

Prep time: 20 minutes
Marinate time: at least 4 hours

Ingredients:

• 1 pound skinless, boneless, sushi grade salmon, cut into 1/2 inch cubes
• 1 cup fresh lime juice (from about 8 to 10 limes)
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced (take out the seeds if you do not want it too spicy)
• 1/2 cup chopped fresh cilantro
• 1 avocado, diced
• Salt and pepper to taste

Step by step instructions:

1. Get a glass bowl. Glass is best for ceviche. Put the cubed salmon in the bowl.
2. Add the chopped red onion and minced jalapeño.
3. Pour the fresh lime juice over the salmon. Make sure all the salmon is submerged in the juice. If not, add a little more lime juice.
4. Cover the bowl with plastic wrap and put it in the fridge. Let it sit for at least 4 hours. The salmon will turn from pink to opaque. This means it is “cooked.”
5. After 4 hours, take the bowl out of the fridge. Gently stir in the chopped cilantro and diced avocado.
6. Add a pinch of salt and pepper to taste.
7. Serve the ceviche right away with tortilla chips or on tostadas.

9. Smoked Salmon and Cucumber Rolls

These rolls are light, elegant, and very easy to make. They are perfect for a snack, an appetizer, or a light lunch. There is no cooking required.

Prep time: 15 minutes

Ingredients:

• 1 large English cucumber (these are long and skinny)
• 8 ounces cream cheese, softened (let it sit out for a bit)
• 4 ounces smoked salmon, chopped
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• A pinch of salt and pepper

Step by step instructions:

1. Prepare the cucumber. Use a vegetable peeler to slice the cucumber lengthwise into long, thin ribbons. You will need to rotate the cucumber as you go. You should get many ribbons. Pat them dry with a paper towel.
2. Make the filling. In a bowl, mix together the softened cream cheese, chopped smoked salmon, fresh dill, and lemon juice. Add a tiny pinch of salt and pepper. Stir until everything is well combined.
3. Assemble the rolls. Lay one cucumber ribbon flat on your work surface. Spread a thin layer of the cream cheese mixture over the ribbon.
4. Carefully roll the cucumber ribbon up tightly, starting from one end. You can secure it with a toothpick if you want.
5. Repeat with the remaining cucumber ribbons and filling. Arrange them on a plate and serve.

10. Salmon Avocado Salad

This is a very simple and satisfying salad. It has just a few ingredients, but they go together perfectly. The creamy avocado and the flaky salmon are a great combination.

Prep time: 10 minutes

Ingredients:

• 12 ounces cooked and chilled salmon, flaked into pieces
• 2 ripe avocados, diced
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• A pinch of salt and pepper

Step by step instructions:

1. Get a medium bowl. Put the flaked salmon and diced avocado into the bowl.
2. Add the chopped red onion and fresh cilantro.
3. Drizzle the lime juice over everything.
4. Add a pinch of salt and pepper.
5. Use a spoon to gently toss everything together. Be careful not to mash the avocado too much.
6. You can serve this salad right away on a bed of greens, or with whole grain crackers for dipping.

Final Thoughts

Cold salmon is a wonderful ingredient. It is healthy, versatile, and delicious. These ten recipes show you many different ways to enjoy it.

You can have it plain with a simple sauce. You can put it in a bowl with rice and vegetables. You can make it into a fancy appetizer like tartare or gravlax. You can even use it in a salad.

Because salmon is so good for you, these meals are all high in protein and healthy fats. They will keep you full and give you energy. They are also great for making ahead of time.

Try a few of these recipes. Cold salmon might become your new favorite way to eat this amazing fish.