Image courtesy Oregon State Police Fish and Wildlife Division.
CLACKAMAS COUNTY, OR – Oregon State Police Fish and Wildlife Division is asking for the public’s help to identify the person or people responsible for dumping salmon along the shoulder of Highway 224 in Clackamas County.
According to OSP, the salmon were found east of Southeast Tong Road and were discovered by a nearby property owner around December 19, 2025. Investigators have not released details about how many fish were dumped or how they were killed, but say the incident appears to be an illegal disposal of fish.
Authorities are asking anyone who may have seen suspicious activity in the area or who has information about the incident to come forward.
Tips can be reported to the Turn-In-Poachers (TIP) line at 1-800-452-7888, by dialing **OSP (677) from a mobile phone, or by emailing [email protected]. Callers are asked to reference case number SP25-517721.
The TIP program is a partnership involving the Oregon State Police, Oregon Hunters Association, Oregon Department of Fish and Wildlife, Oregon Wildlife Coalition, Oregon Outfitter and Guides Association, and the Oregon State Marine Board. The program is designed to help protect Oregon’s wildlife and habitat by encouraging the public to report violations of fish and wildlife laws.
OSP officials say information from the public is often critical in identifying suspects and preventing future violations.
Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!
Mackenzie Filson is a food & beverage writer and native Floridian. Her work has appeared in PUNCH, Eater, The Kitchn, and TASTE, among others. You can read more of her writing in her newsletter, Grocery Store Wine, where she often pairs books with wine (her one party trick.)
After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
ANCHORAGE, Alaska — Chunk, a towering brown bear with a broken jaw, swept the competition Tuesday in the popular Fat Bear Week contest — his first win after narrowly finishing in second place three previous years.
The annual online competition allows viewers to follow 12 bears in Alaska’s Katmai National Park and Preserve on live webcams and cast ballots in a bracket-style, single-elimination tournament that lasts a week. Chunk — known officially as Bear 32 — beat out Bear 856, who doesn’t have a nickname, in the final bracket, according to totals posted on the organizers’ website.
Chunk’s weight was estimated at 1,200 pounds by contest organizers. While they do not weigh individual bears during the contest because of safety concerns, Chunk and others have had their density scanned to bolster weight estimates in the past using laser technology called LIDAR.
“Despite his broken jaw, he remains one of the biggest, baddest bears at Brooks River,” said Mike Fitz, a naturalist for explore.org. Fitz said Chunk likely hurt his jaw in a fight with another bear.
The contest is wildly popular. This year it attracted over 1.5 million votes from fans who watched the ursines gorge on a record run of fall salmon as they fished in the Brooks River about 300 miles (483 kilometers) from Anchorage.
It is the largest glut of salmon in the living memories of the bears or the humans who have been running the Fat Bear Week contest since 2014, according to Katmai Conservancy spokesperson Naomi Boak.
That abundance “decreased conflict in the river since salmon were readily available,” Boak said in an email. In Tuesday’s announcement, Katmai National Park ranger Sarah Bruce estimated around 200,000 salmon made their way up Brooks River.
In leaner years, the toughest bears jockey for the best fishing spots at Brooks Falls, where the salmon converge in a bottleneck and leap from the water as they fight their way upstream to spawn.
This year, Brooks Falls fishing spots were often empty as bears hunted up and down stream. There was even room for humans to fish. At one point Monday, one of the Explore.org live cameras showed two people calmly casting fishing rods along the river even as brown bears plodded upstream and downstream from them.
Voters in the online contest could review before and after photos of the bears, lean at the start of summer and fattened at the end. The bears are not actually weighed — that would be too dangerous and difficult — and some fans choose their favorite based on looks or backstory.
The live cameras at Brooks Falls captured the moments in 2024 when mother bear 128 Grazer ’s cub slipped over the waterfall and floated into the fishing spot occupied by Chunk, who attacked and injured the cub. Grazer fought Chunk, but the cub ultimately died. After the dramatic fight, voting fans handed Grazer a victory over Chunk.
Fat Bear Week was started in 2014 as an interactive way to inform the public about brown bears, the coastal cousins of grizzlies. They spend summers catching and eating as many salmon as possible so they can fatten up for hibernation in Alaska’s cold, lean winters.
VANCOUVER, Wash. — The Clark County Sheriff’s Office (CCSO) is investigating two separate incidents involving women who reported being followed or assaulted while walking or running on the popular Salmon Creek Trail near Klineline Park.
First Incident: Sept. 3 — Woman Assaulted While Walking Dog:
On the afternoon of September 3, 2025, a woman reported being assaulted while walking her dog eastbound on the Salmon Creek Trail near 800 NE 117th Street.
According to the Sheriff’s Office, the woman told 911 dispatchers that around 3:42 p.m., a man ran up behind her and forcefully grabbed her buttocks before continuing along the trail without speaking. The suspect reportedly looked back at the victim but did not make contact again.
The man is described as:
White male, in his 20s
5’9” to 5’10” tall
Muscular or athletic build, slightly tan
Brown, bushy or shaggy hair
Shirtless, wearing knee-length black shorts
Wearing black athletic gloves with grip fingertips
This incident is being investigated as Assault IV with sexual motivation.
Second Incident: Sept. 8 — Woman Followed, Possibly Recorded:
A second incident was reported on September 8, 2025, involving a woman who said she felt unsafe while running on a trail in the same area.
She described seeing a white male, very tan, with a muscular build and approximately the same height as the previous suspect. This man was wearing a tan long-sleeve shirt and a mask or face covering pulled over his nose. It is unclear if he had facial hair.
The woman told deputies the man appeared to be filming her with his phone, holding it with both arms extended. She saw him again sitting on a bench, still pointing the phone in her direction. Feeling uncomfortable, she moved to a more populated area of the park.
She later filed a report after seeing a social media post referencing a similar encounter.
Investigation Ongoing
CCSO has not confirmed whether the two incidents are connected but says both cases remain under investigation. Authorities are asking anyone who may have witnessed these events or experienced something similar in the area to come forward.
Anyone with information is encouraged to contact the Clark County Sheriff’s Office.
Fresh, flaky salmon fillets are pan-seared and finished with a sweet-savory teriyaki glaze. Serve over rice with steamed veggies and a sprinkle of sesame seeds for easy weeknight perfection.
Flavor: Savory soy and garlic are balanced by sweet brown sugar and ginger, then topped with sesame seeds.
Prep Note: Lightly toast the sesame seeds in a dry pan to enhance the flavor.
Recommended Tools: Using a meat thermometer will ensure the fish doesn’t get overcooked.
Time-Saving Tip: Use teriyaki sauce from a jar instead of making it from scratch.
Ingredient Tips for Teriyaki Salmon
Salmon: For best results, look for salmon fillets that are firm and brightly colored, without tears, discoloration, or a fishy odor. If using frozen fillets, thaw them fully and pat them dry before cooking.
Soy Sauce: Reduced soy sauce forms the foundation of this homemade sauce, but you can use regular if that’s what you have on hand.
Ginger & Garlic: Fresh ginger and garlic will give the best flavor, but a paste or powder can be swapped in. Want to always have ginger on hand? Try keeping it in the freezer; you can grate it right from frozen.
Brown Sugar: Teriyaki’s signature sweetness comes from brown sugar and balances the salty soy. You can swap it for honey with similar results!
Garnish: Chop enough green onions so you can use them in your sauce and as a garnish, too. Sesame seeds add a distinctive nutty note and a little crunch to your teriyaki sauce and are great sprinkled on top.
How to Make Teriyaki Salmon
Sauce: Prepare teriyaki sauce (full recipe below) and keep warm.
Sear: Heat oil in a skillet and place salmon fillets skin-side down. Cook on each side.
Plate: Remove from heat and pour the sauce over the fillets.
Garnish: Sprinkle with sliced green onions and serve over rice or noodles.
Don’t overcook the salmon. Adjust the cooking time depending on the shape and thickness of your salmon.
To check for doneness, the salmon should flake easily with a fork but still be slightly translucent in the center. It should also have an internal temperature of 145°F in the thickest part of the salmon when using a meat thermometer.
For added flavor, replace up to half the water in the sauce with orange or pineapple juice.
If using store-bought teriyaki sauce, add a bit of citrus juice to brighten the flavor.
Savor the Flavor
Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 4 days. So make some extra glaze and serve it as a teriyaki marinade or glaze for chicken,pork, or shrimp.
Favorite Salmon Side Dishes
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5 from 9 votes↑ Click stars to rate now! Or to leave a comment, click here!
Teriyaki Salmon
Teriyaki salmon features pan-fried fillets coated in a savory-sweet sauce made from scratch.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
In a small saucepan add soy sauce, 3 tablespoons water, dark brown sugar, ginger, garlic, and ground mustard. Whisk to combine.
Set over medium-high heat and whisk while bringing the mixture to a slight boil. Reduce heat to low.
In a small bowl, whisk together cornstarch and 1 tablespoon of cold water. Add a bit at a time to the simmering sauce while whisking until the mixture has thickened slightly (you may not need all of it).
Once thick, but still pourable, remove from the heat and stir in sesame seeds and the green onions. Set aside while you cook the salmon.
Lightly season salmon filets with salt and pepper. In a 12-inch non-stick skillet, add olive oil and set over medium-high heat.
When the oil is hot, add the salmon, skin side down, to the pan.
Cook for 4-6 minutes, carefully flip the salmon and cook for another 4-6 minutes or just until tender and flaky.
Remove from the heat and pour the teriyaki sauce over the salmon. Garnish with green onions and sesame seeds.
Sauce Swaps
Replace half of the water with orange juice or pineapple juice (or add a bit of lemon juice) to change the flavor.
You can replace the homemade teriyaki sauce in this recipe with store-bought. Add some citrus juice to brighten the flavor. Ensure it’s a thicker sauce or thicken with a cornstarch slurry.
Cooking & Storing Salmon
The shape of your salmon filet will determine how long it needs to cook. A thicker filet will need longer while a thinner and flatter filet will need less time.
Cooked salmon should be slightly translucent in the center and will flake easily with a fork.
Refrigerate leftovers for 3-4 days, or freeze for up to 3 months.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!
These Bang Bang Salmon Rice Bowls are loaded with incredible flavor and delicious texture. Air-fried seasoned salmon bites are tossed in a simple sweet and (slightly) spicy sauce and served alongside a healthy blend of both sticky rice and cauliflower rice (the cauli rice is of course optional) and lots of veggies. Yields 4 servings.
To say I’m obsessed is an understatement.
I love anything tossed in bang bang sauce. More often you’ll find bang bang shrimp or chicken, however bang bang salmon is a new favorite of mine.
These salmon bowls are loaded with healthy rice blend topped with saucy salmon, lots (and I mean lots) of veggies like shredding cabbage and carrots, sliced avocado and cucumber and I like to add edamame for extra protein. Drizzle it all with yum yum sauce and you have yourself a healthful protein-packed meal.
Prepare to fall in love.
TO Make These Bang Bang Salmon Rice Bowls You Will Need:
for the salmon:
salmon – I buy 1 large filet, remove the skin and cut it into bite-size pieces.
I cook up sticky rice and blend it with steamed cauliflower rice. Doing this adds fiber and reduces the calories per serving. However you can just make a double batch (3-1/2 to 4 cups cooked total) of white rice.
NOTE: I like to use frozen (microwavable) cauliflower rice and Veetees’s sticky rice for ease. I like to keep it covered while making the salmon, just so it stays warm.
Make The Bang Bang Sauce:
In a large bowl, measure and add 1/3 mayonnaise and 2 to 3 tablespoons sweet chili sauce. Stir well to combine.
Note: for extra heat, add 1 teaspoon to 1 tablespoon sriracha.
Cube up 1-1/2 pounds of (skinless) salmon and add to a large bowl.
Season with 1 rounded teaspoon each of paprika and garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper.
Toss well to coat evenly.
Preheat your air fryer or conventional oven to 400°F (or 200°C).
Air Fryer Method: Once preheated, working in batches, arrange the salmon in an even layer, spray with avocado or extra light olive oil and air-fry for 8 to 10 minutes or until fully cooked, opaque and flakes easily. Repeat with remaining salmon pieces.
Oven Method: Preheat your oven to 400°F (or 200°C), line a rimmed baking sheet with parchment or foil, arrange salmon in an even layer, spray with avocado oil and bake for 8 to 10 minutes or until fully cooked, opaque and flakes easily.
Transfer each batch of cooked salmon to the bowl with the bang bang sauce.
Then GENTLY toss to coat.
Build Your Bang Bang Salmon Bowls:
Divide rice among bowls and add sliced cabbage and cucumbers, shredded carrots and shelled edamame. Lastly, top with sliced avocado, about 4 to 6 ounces of the bang bang salmon. Serve topped with cilantro, a drizzle of yum yum sauce and a sprinkle of sesame seeds.
Enjoy! And if you give this Bang Bang Salmon Rice Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Bang Bang Salmon Rice Bowls
These Bang Bang Salmon Rice Bowls are loaded with incredible flavor and delicious texture. Air-fried seasoned salmon bites are tossed in a simple sweet and (slightly) spicy sauce and served alongside a healthy blend of both sticky rice and cauliflower rice (the cauli rice is of course optional) and lots of veggies.
Prep Time: 20 minutesmins
Cook Time: 40 minutesmins
Total Time: 1 hourhr
FOR THE SALMON:
1½poundsskinless salmon, cut into bite-size pieces
I cook up sticky rice and blend it with steamed cauliflower rice. Doing this adds fiber and reduces the calories per serving.NOTE: I like to use frozen (microwavable) cauliflower rice and Veetees’s sticky rice for ease. I like to keep it covered while making the salmon, just so it stays warm.
MAKE THE BANG BANG SAUCE:
In a large bowl, measure and add 1/3 mayonnaise (and more for a creamier sauce) and 2 to 3 tablespoons sweet chili sauce. Stir well to combine.Note: for extra heat, add 1 teaspoon to 1 tablespoon sriracha.
MAKE THE SALMON:
In a separate bowl, add the cubed salmon. Season with paprika, garlic powder, kosher salt and black pepper. Toss well to coat evenly.
Preheat your air fryer or conventional oven to 400°F (or 200°C).
Air Fry Method: Once preheated, working in batches, arrange the salmon in an even layer, spray with avocado or extra light olive oil and air-fry for 8 to 10 minutes or until fully cooked, opaque and flakes easily. Repeat with remaining salmon pieces.Oven Method: Preheat your oven to 400°F (or 200°C), line a rimmed baking sheet with parchment or foil, arrange salmon in an even layer and spray with oil. Bake for 8 to 10 minutes or until fully cooked, opaque and flakes easily.
Transfer each batch of cooked salmon to the bowl with the bang bang sauce. Once all the salmon has been cooked, gently toss in the sauce.
BUILD YOUR BANG BANG SALMON BOWLS:
Divide rice among 4 bowls and add sliced cabbage and cucumbers, shredded carrots and shelled edamame. Lastly, top with sliced avocado, about 4 to 6 ounces of the bang bang salmon. Serve topped with cilantro, a drizzle of yum yum sauce and a sprinkle of sesame seeds.
Rice: I cook up sticky rice (2 cups cooked) and blend it with steamed cauliflower rice (1½ cups cooked). Doing this adds fiber and reduces the calories per serving. I like to use steamed frozen (microwavable) cauliflower rice and Veetees’s sticky rice (not sponsored) for ease, and I like to keep it covered while making the salmon so it stays warm. But room temp is fine too! Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Hot Smoked Salmon Avocado Bagel is the perfect protein packed meal for breakfast, lunch or dinner. A toasted bagel half topped with mashed avocado, cucumber, radish, smoked salmon and a poached egg with hot honey. So quick and easy and delicious!
Meet my latest obsession.
A toasted bagel (half) topped with mashed avocado, arugula, cucumber, radish, smoked salmon and a poached egg with hot honey drizzled over top. It’s sounds like a lot but truthfully it’s neither complicated nor fancy. But it’s so incredibly delicious, protein packed and soul satisfying.
Which is all I ever want in a meal.
To Make This Smoked Salmon and Avocado Bagel You Will Need:
bagel (half) – Pick your favorite half – top or bottom.
avocado – I always have small avocados on hand.
kosher salt – Enhances the flavors of the avocado.
freshly ground black pepper – Adds distinct bite and flavor.
arugula – A fresh leafy green that is slightly bitter and peppery.
cucumber – Adds cool and refreshing flavor.
radish – Lends earthy flavor and crunch.
smoked salmon – For this I like to use hot smoked salmon vs. cold smoked salmon (notes on this in the below post).
hot honey – Adds delicious sweet and subtly spicy flavor.
fresh dill – Optional for serving.
Start by toasting your favorite half a bagel and then add 1/2 a small avocado – about 1-1/2 ounces.
Use a fork to mash the avocado and then season with kosher salt and freshly ground black pepper.
Top with a handful of baby arugula.
Sliced cucumber – I used a small persian cucumber.
Top with thinly sliced radish, if desired.
Remove the skin from the salmon, cut in half and place on top.
Hot Smoked Salmon vs. Cold Smoked Salmon:
For this recipe I use hot smoked salmon. What’s the difference? Hot smoked salmon is smoked above approximately 120°F. Where as cold smoked salmon is smoked below roughly 90°F. The difference being, hot smoked salmon has more of a smoky flavor and the texture is more like traditional cooked salmon. Cold smoked salmon has much less of a smoky flavor and the texture is more smooth and silky.
Lastly, top with a poached egg, salt and pepper, and add fresh dill if you have it.
Cut into that poached egg and prepare to swoon.
The smoked salmon, mashed avocado and poached egg with hot honey is a match made in heaven.
Enjoy! And if you give this Hot Smoked Salmon Avocado Bagel recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1serving
Hot Smoked Salmon Avocado Bagel
Smoked Salmon Avocado Bagel is the perfect protein packed meal for breakfast, lunch or dinner. A toasted bagel half topped with mashed avocado, cucumber, radish, smoked salmon and a poached egg with hot honey. So quick and easy and delicious!
Prep Time: 15 minutesmins
Cook Time: 2 minutesmins
Total Time: 17 minutesmins
1/2everything bagel, or bagel of choice
1/2smallavocado
kosher salt
freshly ground black pepper
1/2persian cucumber, thinly sliced
1radish, thinly sliced
4ouncessmoked salmon, hot or cold smoked, skin removed
Start by toasting your favorite half a bagel and then add the avocado – about 1-1/2 ounces. Use a fork to mash the avocado and then season with kosher salt and freshly ground black pepper.
Top with a handful of baby arugula, sliced cucumber, radish and the salmon.
Quickly poach or fry an egg and place on top. Season with salt and pepper and add a drizzle of hot honey and some fresh dill.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This Honey Mustard Salmon is a life saver for busy weeknights!
Incredibly simple to make, it’s quite amazing how so few ingredients can transform into something so tasty.
These kind of recipes are great to have in your back pocket for busy weeknights, like Blackened Tilapia and Weeknight Chicken Parmesan! One of my favourite little tips for quick midweek meals with flavours that pack a punch is to use a sauce that doubles as a marinade. Or, in this case, as a glaze – no marinating required for this salmon!
The glaze / sauce for this recipe is actually just a slight adaptation of a classic Honey Mustard Dressing. What I like to do is make big batches of the dressing and keep it in the fridge – it lasts for weeks and weeks as long as you don’t use any fresh ingredients in it like garlic. So I make up the basic Honey Mustard Dressing with cider vinegar, honey, mustard, oil, salt and pepper and keep it in the fridge. I use it plain to dress salads, sometimes I might add a bit of garlic.
AND I use it to marinate meats, or, such as for this recipe, as a glaze and/or sauce!
Salmon is my favorite fish. I love that it has so much flavor already and is so juicy, so actually it doesn’t even need any marinating time to infuse the centre with flavour. Plus, this has a sauce.
My one big rule with salmon is to never OVERCOOK IT!! There is nothing sadder than cutting into a beautiful piece of salmon to find it dry inside, rather than juicy and flaky. The way I check to see when I salmon is cooked is to watch the side of the salmon. When the middle of the fillet changes to opaque, it means that it is cooked.
And don’t forget, salmon continues to cook while resting!
I served this Honey Mustard Salmon with some mashed potato and seared asparagus (seared in a dry pan for optimum char). For an even quicker meal, I’d usually just have toasted bread on the side with a fresh green salad – use the sauce as the dressing for the salad!
Hope you enjoy!
Salmon Favorites
5 from 28 votes↑ Click stars to rate now! Or to leave a comment, click here!
Honey Mustard Salmon
Tender, flaky salmon combines with a deliciously tangy and sweet honey mustard glaze.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Prevent your screen from going dark
In a jar, add cider vinegar, dijon mustard, honey, garlic, salt, and pepper. Cover and shake until well combined.
Place salmon in a zippered bag or bowl. Add ¼ cup of glaze. Mix to coat. No need to marinate.
Heat 1 tablespoon oil in a skillet over medium heat. Add salmon and cook for 3-4 minutes until deep golden. Flip and cook for an additional 3-4 minutes or until salmon reaches 145℉ at the thickest part. Transfer to serving plates.
Add grainy mustard to remaining glaze. Shake to mix. Serve over salmon.
Reserve any extra unused sauce to use as salad dressing! Store leftover salmon in an airtight container in the refrigerator for up to 4 days.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Salmon: Choose fresh salmon if possible—leftover salmon works well. If you’re making grilled salmon, add a few extra fillets to make these salmon cakes. Canned salmon can also be used.
Breadcrumbs & Eggs: These two ingredients help hold everything together. Panko breadcrumbs can be replaced with cracker crumbs also work. If using regular breadcrumbs, use 2 tablespoons less because the have a finer texture.
Flavors: Fresh herbs, old bay seasoning, a bit of finely diced red onion, or a dash of Worcestershire sauce add great flavor to this recipe.
How to Make Salmon Croquettes
This salmon croquettes recipe is easy to make!
In a large bowl, gently mix all the ingredients thoroughly.
Form 9 evenly sized patties with the salmon mixture and gently press so they hold their shape.
To Fry: Fry croquettes in a large skillet on both sides until browned and crispy, about 5 minutes per side. Drain on paper towels and serve.
To Bake: Place croquettes evenly on the baking sheet and bake until browned.
Got Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven by placing the croquettes on a baking sheet for about 10-15 minutes until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side.
To freeze, place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Then, transfer the frozen croquettes to a freezer-safe container or a resealable plastic bag, separating layers with parchment paper. They can be frozen for up to 3 months.
More Salmon Recipes
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4.92 from 94 votes↑ Click stars to rate now! Or to leave a comment, click here!
Salmon Croquettes
Baked or fried, these delicious patties come out crispy on the outside and firm and flavorful on the inside!
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Prevent your screen from going dark
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine flaked salmon, panko bread crumbs, egg, garlic, chives, red bell pepper, mayonnaise, parsley, Dijon mustard, lemon juice, lemon zest, 1 tablespoon of olive oil, salt, and black pepper. Gently combine the ingredients.
Using a slightly heaping ¼ cup measuring cup, scoop the mixture and form it into 9 patties. Press them together gently but firmly so they hold their shape and don’t fall apart during baking.
Place the salmon croquettes on the prepared baking sheet, and bake them in the preheated oven for 13-15 minutes or until they’re lightly browned and cooked through.
To Fry Salmon Patties: Add remaining olive oil to a 12-inch skillet and set over medium-high heat. Once hot, cook patties for about 5 minutes per side or until golden brown on both sides. The patties won’t hold together as tight as a hamburger so be gentle when handling them. Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on a frying pan until heated through.
Salmon burgers are as easy to make as they are delicious!
In this recipe, salmon fillets are transformed into juicy salmon patties and tucked into soft buns with lettuce and tartar sauce.
It’s a light, fresh, and really delicious way to prepare salmon!
They’re flavor-packed while letting the flavor of the salmon shine.
They’re made with real fresh(or frozen) salmon fillets.
Salmon is lean and packed with protein.
The burger patties can be prepped and chilled up to a day ahead of time.
Ingredients for Salmon Burgers
Salmon:Fresh salmon or frozen filets are great for salmon burgers. Canned salmon works well too, but check for small ‘pin-bones’ and drain thoroughly.
Breadcrumbs: I use breadcrumbs in this recipe to help bind the ingredients together. Use plain or seasoned Panko bread crumbs or make your own.
Seasonings:I love using Dijon mustard, a little lemon juice, Old Bay seasoning, and garlic powder to give these salmon burgers a zesty and mildly spicy flavor.
Variations
Mix in some diced red bell peppers or shredded zucchini for a pop of color and extra moisture.
Toss in some shredded parmesan or cheddar cheese for extra richness.
How to Make Salmon Burgers
Salmon burgers can be made into a full-size burger patty or shaped into sliders!
Pulse 1/3 of the salmon with seasonings in a food processor until smooth (but not pasty).
Transfer the mixture to a large bowl and add the remaining salmon, parsley, breadcrumbs, salt, and pepper (recipe below).
Form mixture into patties and chill.
Pan-fry salmon burgers in oil until golden brown.
Assemble salmon burgers with lettuce and tartar sauce between hamburger buns.
While the salmon burgers are cooling, butter and toast the cut sides of the burger buns in the pan while it’s still hot.
Salmon Burger Toppings
Storing Salmon Burgers
Store leftover salmon burgers separate from buns in a covered container in the refrigerator for up to 2 days. Reheat them in the microwave, then re-crisp them in a dry saute pan or reheat them in the air fryer.
Once cooled, freeze salmon burgers between pieces of parchment paper in a zippered bag for up to 3 months.
Summer is for Salmon!
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Salmon Burgers
Salmon burgers are the perfect option when craving a light and flavorful meal.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Chill Time 30 minutesminutes
Total Time 1 hourhour5 minutesminutes
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Cut the salmon into ¼-inch pieces. Place ⅓ of the salmon in a food processor bowl with mustard, lemon juice, Old Bay seasoning, and garlic powder. Pulse until combined and almost smooth and well mixed.
Transfer the salmon mixture to a medium bowl. Add the remaining chopped salmon, breadcrumbs, parsley, salt, and pepper. Gently mix to combine.
Wet your hands with water and gently form the salmon into four patties, 4-inches wide. Place the patties on a plate and refrigerate for at least 30 minutes.
In a large nonstick skillet over medium heat, heat the olive oil. Add the patties and cook for 3 to 4 minutes per side or until golden brown.
To serve, top each bun with tartar sauce, lettuce, and a salmon patty.
Leftover salmon patties can be stored (separately from the buns) in an airtight container in the fridge for up to 2 days. Reheat in a skillet on the stovetop or in the air fryer.
Grilled salmon is one of the quickest and healthiest ways to make salmon! This recipe includes a delicious seasoning rub and a homemade tartar sauce for extra deliciousness!
We’ve done it! We made it through another winter here in Utah and I am dying to get the grill out and kick off the summer grilling season! The first recipe on my list is this easy grilled salmon recipe.
Learning to Love Salmon
Growing up salmon was actually a really big deal. When you’re in the Pacific Northwest, you learn all about the Native Americans and salmon is represented often in totem poles etc. I have such a vivid memory of learning about “the salmon people”, their chants, songs, dances, and beautiful culture. Unfortunately I HATED salmon so that’s about as far as I got.
Now I’m trying so hard to learn and enjoy it and one of the best tricks I’ve learned is to cook it skin on and then the skin will easily slide off once it’s done. No sawing away with the knife!
And yes, one of the first times I was served salmon with the skin on the bottom of the filet I took the smallest piece and suffered through eating it, skin and all. Go ahead, Gag away. I certainly was trying not to do just that. Lol!
Ingredients for Grilled Salmon
For this recipe, we are going to make a flavor-packed seasoning rub for the salmon fillets and a homemade tartar sauce. Here is your ingredients list:
For the Salmon
Salmon Fillets (skin-on)
Olive Oil
Kosher Salt
Smoked Paprika
Chili Powder
Granulated Garlic
Parsley Flakes
Ground Mustard
Black Pepper
Lemon
For the Tartar Sauce
Mayonnaise
Dill Pickles
Fresh Dill
Lemon Juice
Sugar
Salt and Pepper
The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the items you will needs so keep scrolling for the all the details!
How to Grill Salmon
I love grilling salmon because all you do is prep the fillets and then let the grill do all the work! It really couldn’t be easier! Here are the basic steps:
Heat the grill to high heat.
Make sure the grates on the grill are clean and wipe them with an oiled paper towel. Close the grill lid and let it heat up.
Combine all the ingredients for the seasoning mixture.
Brush the flesh side of the fillets with oil and season evenly with the seasoning mixture.
Place the fillets with the skin side down over direct heat on the grill. Close the lid and let it cook for 6-8 minutes.
Gently flip each fillet and cook for another 2-5 minutes.
Transfer to a plate and let the fillets rest for a few minutes. Gently remove the skin from the salmon and serve with lemon wedges and tartar sauce.
To make the tartar sauce, just whisk all the ingredients together and serve.
These instructions are also available in full detail in the recipe card below.
How Long to Cook Grilled Salmon
Salmon fillets portions cook on the grill really quickly, so you will only need about 10 minutes to cook it. If you’re grilling a whole salmon fillet, it will take a little longer, but not much!
Tips for the Best Grilled Salmon
Buy salmon fillets that have the skin on. It makes the grilling, flipping, and serving easy.
Season the flesh side of the fillet well. And I always serve salmon with fresh lemon wedges.
Make sure the grill grates are clean and super hot before adding the fillets.
Only flip your fillets once. They will start with the skin side down and will only flip once.
Don’t overcook the salmon!
What Temperature is Salmon Safe to Eat
According to the USDA, salmon is safe to eat at 145 degrees F, but it should be pulled from the grill around 130-135 degrees F. It will continue to cook as it rests. You can use a meat thermometer to check the internal temperature of the fillets.
Which Salmon is Best for Grilling?
When I first started getting into the salmon scene (I’m a late bloomer when it comes to fish!), it was a little overwhelming to know which type to buy. There’s wild-caught and farmed, skin on and skin off, and so many different types – Atlantic, Coho, King, Sockeye, etc.
I like to use farm-raised salmon when I grill because it typically has more fat which holds up a little better to the high heat of a grill. You will also want to buy salmon with the skin on. As far as the type of salmon, I usually buy Atlantic or Sockeye.
If grilled salmon with this flavor profile isn’t your thing, we have several other salmon recipes for you to try. They are all oven baked, but there are so many different flavor options…
Is It Better to Cook Salmon with the Skin Off or On?
I always cook salmon with the skin on. It’s almost like a little protective barrier, especially on the grill, to keep the salmon from getting dried out. Once it is cooked, it is super easy to remove the skin and serve it.
Which Side of the Salmon Do You Grill First?
Salmon should be grilled with the skin side down first and for the bulk of the grilling time. We will flip it once right at the end just for a few minutes to get those grill marks on the top.
Is It Better to Grill Salmon on Foil or Not?
Salmon can definitely be grilled on top of foil, but foil will keep all the moisture surrounding the fillets which will essentially steam the salmon. This almost defeats the purpose of grilling because you want those crispy edges and that crusty outside on the fish.
How to Keep Fish From Sticking on the Grill
I know one of the fears of grilling fish is it getting stuck to the grill and crumbling. I have a few tips to help make sure that doesn’t happen.
First, make sure the grill is scrubbed clean before placing the fist on the grates.
Second, rub a paper towel coated with vegetable oil (or olive oil) all over the grates.
Lastly, believe it or not, when salmon is cooked, it will naturally release from the grill and be very easy to remove. If you try to flip it and it’s stuck, give it another minute or two and then try again.
Storage
Grilled salmon stores great in the refrigerator for up to 3-4 days. Make sure it has cooled completely before putting it in an airtight container.
You’re going to be tempted to reheat salmon in the microwave, but that high heat just destroys salmon. Salmon is best reheated in the oven in a baking dish. Set the temperature 300 degrees and cover your baking dish loosely with foil. It will take about 15 minutes to heat through.
Skip the burgers and chicken this time, and let’s grill some salmon tonight! This grilled salmon is seasoned to perfection and the homemade tartar sauce is just the extra punch of flavor you want. It’s healthy and easy, and dinner is on the table in less than 20 minutes!
More Summer Grilling Recipes
Servings: 2
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
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For the Salmon
Heat a grill to high heat, 450°F-550°F.
Brush the cooking grates clean, rub an oiled paper towel over them and close the lid.
Mix together the seasoning. Generously coat the flesh side of the salmon fillets with oil and season evenly with the seasoning mix.
Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes. Gently turn the salmon over, close the lid, and cook to 130°F or about 2-5 minutes until desired doneness.
Transfer to a platter to rest for 1-2 minutes. Gently lift the salmon skin from the fillets and serve with lemon and tartar sauce.
1 Lemon
For the Tartar Sauce
Whisk all the ingredients together and serve. It can be made up to a day ahead of time.
1 Cup Mayonnaise, 3/4 Cup Dill Pickles, 1 Tablespoon Fresh Dill, 1 teaspoon Lemon Juice, 1 teaspoon Sugar, Salt and Pepper
Tender, flaky salmon fillets rubbed in a bold smoky rub, stuffed with a creamy spinach artichoke filling and baked to perfection! You’ll feel like you’ve ordered stuffed salmon from a fancy restaurant!
It seems like salmon recipes are the rage all over the place, so I have been working on loads of different recipes to cook salmon in different ways and with different flavors.
This last spring my family was just about to board a cruise ship with my parents when we got a text that changed everything; “Tom isn’t doing well. They’ve brought in hospice.”
You see, my entire life my parents were best friends with Tom and Peggy Glem. No, best friends doesn’t really describe it. More like family, they were family. Our kids matched up well in ages. Our vacations were often spent together, holidays were moments and memories and laughter and even our recipes seemed to run together. But no one was closer than mom and Peggy.
I always say that to have a “Peggy” means that you have the best kind of friendship possible. Because of Mom and Peggy, dad and Tom really didn’t have a choice but to become close as well. He was all about the tease, the lemon meringue pie, the fishing and the adventure. He was genuine and he loved his family. Like really loved them. Regardless of who walked in his door and how they were living their lives Tom truly tried to see them and love them.
Tom made it just a few short days and then all gathered for his funeral. Much like Peggy, Tom was taken far too soon, and far too young. This last year has brought a lot of change and chaos into our lives. There have been miracles, blessings, memories and laughter for sure, but I also can’t help but notice how quickly my life is changing.
A daughter about to head off to college, the friends of my parents, whom I have known and love for all my life, struggling through grief, death, poor health, and tragedies and the world spinning, and confusion, it’s a year unlike any other I’ve ever experienced.
I have found myself wanting to really be present to acknowledge those who have come before me to acknowledge the life that I’ve had, and the life that is still ahead of me and so to most, this will just be a stuffed salmon recipe with the most delicious spinach artichoke filling that’s like a combination of your favorite appetizer and dinner all in one but for me this is something special this recipe gives a nod to Peggy and how I will honor her forever for the friendship and love she showed to my sweet mother, as well as the salmon a fish that reminds me of Tom and his adventures spirit, and for the friendship, he gave my father.
For friends really are one of the greatest gifts of life but when a man has a best friend, that seems to be something extra special, so I’m grateful for those two. I hope that my life will be filled with such friendships.
Ingredients for Stuffed Salmon
You’re going to a need a few ingredients to make this stuffed salmon happen. There are items for the spinach artichoke filling, seasonings for the rub and then ingredients for the garlic butter sauce that gets poured over top. Here is what you will need:
Rub: Chili Powder, Smoked Paprika, Garlic Powder, Salt and Olive Oil
Sauce: Butter and Garlic
Note: If you have to have lemon with your salmon, squeeze the lemon juice from half a lemon and whisk it into the garlic butter sauce.
Cherry Tomatoes
The measurements for each ingredient can be found in the recipe card at the end of the post. Scroll down for all the details.
What is the Best Type of Salmon for Stuffed Salmon?
The type of salmon is less important than the thickness of the salmon fillets. You want nice thick fillets so you have plenty of room for stuffing them. A king Salmon or Atlantic salmon are usually thick and meaty and should work great.
How to Pick Good Fresh Salmon
Buying salmon at the grocery store can be intimidating, but it doesn’t need to be! There are a few things to look for…
Touch – when you gently press the salmon, it should bounce back and not leave an indentation
Smell – good fresh salmon should not have a fishy smell
Color – vibrant, deep shades of red/coral/pink is what you are after and there shouldn’t be any brown spots anywhere on the fillet
Appearance – it should look moist and not dried out
How to Make Stuffed Salmon
Stuffed salmon is decadent and fancy but the beauty of it is that it’s super easy to make! Anyone can do it! Here are the basic steps:
Make the filling. Blend everything for the filling together in a blender.
Stir in the spinach.
Cut slits in the side of each salmon fillet with a sharp knife to create little pockets. Stuff with the spinach artichoke mixture.
Prepare the dry rub. Drizzle a little olive oil on each fillet and then sprinkle the dry rub all over them and rub it in.
Place the fillets in a sprayed baking dish, toss a couple handfuls of cherry tomatoes around the fillets and bake uncovered.
While the salmon is baking, prepare the garlic butter. Then drizzle it over the top of each fillet.
Keep scrolling to the end of the post to read the complete instructions in the recipe card.
What How This Recipe is Made…
What is the White Stuff that Comes Out of Salmon When It Cooks?
When salmon bakes, there is a protein inside salmon called albumin that coagulates and becomes solid. It’s the same protein that is in egg whites. It is common for it to seep out of the salmon as it cook. It’s harmless and flavorless.
What to Eat with Stuffed Salmon
How to Store Stuffed Salmon
Leftover spinach artichoke stuff salmon should be stored in an airtight container in the refrigerator and it will keep for 1-2 days.
I recommend reheating the salmon in the oven rather than the microwave. Place the leftover stuffed salmon in a baking dish and place foil loosely over the dish. Reheat at 350 degrees F until warmed through.
If you have followed us for long, you will know that I’m not a huge seafood lover, but there is a demand out there for salmon recipes. And I get it! It’s healthy and mild in flavor. It’s a beautiful fish. Stuffed salmon with creamy spinach and artichokes is my newest favorite salmon recipe!
More Tasty Salmon Recipes:
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
Description
Tender, flaky salmon fillets rubbed in a bold smoky rub and stuffed with a creamy spinach artichoke filling and baked to perfection! You’ll feel like you’ve ordered stuffed salmon from a fancy restaurant!
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In a blender, blend everything for the filling but the spinach until smooth.
3 oz Cream Cheese, 1/4 Cup Mayonnaise, 1/3 Cup Artichokes Hearts, 1 Clove Garlic, 1/2 teaspoon Dill, Salt, 1/3 Cup Grated Parmesan Cheese
Stir in the spinach.
1/4 Cup Frozen Chopped Spinach
Cut a slit in each salmon filet and stuff with the dip.
4 Salmon Filets
Mix together the rub.
1 teaspoon Chili Powder, 1/2 teaspoon Smoked Paprika, 1/2 teaspoon Garlic Powder, 1/4 teaspoon Salt
Drizzle olive oil over the filets and then the rub over that. Place the filets into a sprayed baking dish and add about a cup of grape or cherry tomatoes around the filets.
Olive Oil, 1 Cup Cherry Tomatoes
Bake at 375 degrees F for about 15 minutes or until desired doneness.
Meanwhile, melt the butter in a saucepan with the garlic over medium heat until the garlic is fragrant. Remove from heat.
This Grilled Salmon withLemon Dill Butter is so simple and delicious! Seasoned grilled salmon is topped with a simple lemon dill butter that melts and instantly adds incredible fresh flavor to the tender salmon. This recipe yields 4 servings.
Salmon doesn’t happen often in this household.
Mainly because my husband isn’t so much a fan, like at all. My girls and I LOVE it and would probably eat it at least once a week. Maybe even twice a week… maybe. So whenever we have dinner just the three of us, nine times out of ten salmon is on the menu.
Ant this grilled salmon recipe is SO easy and only calls for a few ingredients. I like to serve it with pearled couscous and grilled asparagus, however you can serve it with just about anything. I listed a few ideas towards the end of this post.
Like any good recipe, it starts with butter.
To Make The Grilled Salmon with Lemon Dill Butter You Will Need:
unsalted butter – Because of the salt in the lemon pepper, I use unsalted butter.
dill (fresh) – Lends a sweet and grassy flavor with notes of celery and parsley.
lemon zest – Adds bright citrusy flavor.
freshly ground black pepper – Adds some subtle bite and flavor.
salmon – I buy a large (2 to 2-1/2 pound) filet and cut it into 4 large pieces.
avocado oil – For brushing on the salmon and greasing grill grates.
lemon pepper seasoning – Adds bright citrusy flavor with a little bite from black pepper.
Make The Dill Butter:
In a bowl, add 1/2 cup of softened unsalted butter into a bowl along with 2 tablespoons chopped fresh dill, the zest of a small lemon and some freshly ground black pepper.
Use a fork to mash and stir until thoroughly combined.
Make The Salmon:
Brush (or spray) both sides oft the salmon. with avocado oil and season the flesh side with lemon pepper.
Clean your outdoor grill grates and rub them with a paper towel that has soaked in a little avocado oil.
Preheat your grill to 450°F.
Once preheated, place the salmon, skin-side down on to the grill grates and cook for 5 to 6 minutes.
Then carefully flip and continue to grill for 5 more minutes or until fully cooked – it should be opaque and flake easily.
NOTE: Sometimes the skin stays intact and sometimes it doesn’t, I honestly think it depends on the spatula you use to turn it. Either way, if the salmon and grill is oiled, the salmon (and skin) shouldn’t stick.
Top each piece of grilled salmon with a desired amount of lemon dill butter and serve the rest on the side.
Enjoy! And if you give this Grilled Salmon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Grilled Salmon with Lemon Dill Butter
This Grilled Salmon withLemon Dill Butter is so simple and delicious! Seasoned grilled salmon is topped with a simple lemon dill butter that melts and instantly adds incredible fresh flavor to the tender salmon. This recipe yields 4 servings.
Prep Time: 20 minutesmins
Cook Time: 14 minutesmins
Additional Time: 6 minutesmins
Total Time: 40 minutesmins
FOR THE LEMON DILL BUTTER:
1/2cupunsalted butter, softened
1smalllemon, zested
2tablespoonsfresh dill, chopped
1/4teaspoonfreshly ground black pepper, more or less too taste
FOR THE SALMON:
avocado oil or light olive oil, for salmon and grill grates
In a bowl, add the softened butter with dill, lemon zest and black pepper. Use a fork to mash and stir until thoroughly combined. Set off to the side.
GRILL THE SALMON:
Pull out the salmon and bring it up to room temperature for about 20-30 minutes. Divide it into four portions and lightly brush or spray with oil on both sides of the salmon. With the skin side down, sprinkle with lemon pepper.
Meanwhile, clean your grill grates and rub them with a paper towel that has soaked in oil. Preheat your grill to 450℉.Once hot, open the lid lay the salmon, skin-side down, onto the hot grill grates. Let the salmon cook for 5 to 6 minutes.
Carefully flip and grill for another 5-6 minutes or until fully cooked. It should be opaque and flake easily.
Remove and top with a desired amount of lemon-dill butter.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on August 19, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
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