Easy dinner recipes: Salmon 3 ways in an hour or less

Love salmon? It’s a popular fish, and it works well in so many dishes. Best of all? It cooks quickly. Whether you’re thinking roasted, steamed, or simply tossed in a salad, we have three mouth-watering recipes that come together in an hour or less.

Let’s start with roasted. Salmon quickly picks up the flavors of this chipotle marinade, the fiery chiles married with tequila, a touch of sesame, and fresh notes of garlic, cilantro and green onion. Simply spoon the marinade over the fish and let it sit while the oven heats up, then roast for 12 to 15 minutes until done.

If you’re looking for easy, it doesn’t get much better than oven-steamed salmon, according to Food editor Parsons. With his recipe, you simply steam salmon on a baking sheet in a 250-degree oven over a baking pan filled with boiling water. The salmon is ready in about 20 minutes, when the fish just begins to flake. While it’s cooking, whisk together a quick dill mayonnaise (mayonnaise, Dijon mustard, fresh chopped dill and shallots and a little lemon juice), and you’re good to go. Simple, right?

RECIPES: From cocktails to dinner, 22 recipes celebrating tequila

Or try salad. This recipe is a perfect way to use up leftover salmon, and also works well with other leftover fish -- or even chicken -- just change up the herbs as desired to suit your taste. For this version, flake grilled salmon over a salad of steamed red potatoes, avocado and watercress and toss with a simply seasoned lemon and olive oil-based dressing. It takes only about 40 minutes to prepare.
You can find all three recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

CHIPOTLE ROASTED SALMON

Total time: 35 minutes including marination

Servings: 8 to 10

2 chipotle chiles in adobo sauce

1/4 cup sesame seeds

1/2 cup tequila

3 tablespoons olive oil

3 tablespoons sesame oil

2 large cloves garlic, minced

4 scallions, green part only, thinly sliced

1/2 cup chopped cilantro

1 teaspoon dried Mexican oregano, crumbled

1 fillet of wild salmon, 3 to 3 1/2 pounds, about 1 1/4 -inch thick

1 1/2 teaspoons sea salt or kosher salt

1. Mince the chipotles and combine with the sesame seeds, tequila, olive oil, sesame oil, garlic, scallions, cilantro and oregano. Mix well.

2. Season the salmon with the salt. Lay the fish skin side down on a foil-lined rimmed baking sheet. Spoon the chipotle mixture evenly over the top. Let stand 15 minutes. Meanwhile, heat the oven to 500 degrees.

3. Roast the salmon for 12 to 15 minutes, depending on the thickness of the fish, or until a thin sharp knife slides in easily when inserted into the thickest part. Let stand 5 minutes before cutting into slices. Lift the foil onto a serving platter and slide the fish onto the platter. Serve hot or at room temperature.

Each of 10 servings: 298 calories; 30 grams protein; 2 grams carbohydrates; 1 gram fiber; 15 grams fat; 3 grams saturated fat; 69 mg. cholesterol; 318 mg. sodium.

OVEN-STEAMED SALMON WITH DILL MAYONNAISE

Total time: 40 minutes

Servings: 6 to 8

1 (1½- to 2-pound) salmon filet, in 1 piece

Salt

Oil

1 cup mayonnaise

1 teaspoon minced shallots

1 tablespoon Dijon mustard

1/2 cup minced fresh dill

1 1/2 teaspoons lemon juice

1. Heat the oven to 250 degrees. Place the salmon, meat side up, on a cutting board and feel along the surface of the flesh with your fingertips just above and below the midline. If you feel pin bones, pluck them out with tweezers or needle-nose pliers. Season the salmon with one-half teaspoon salt, or to taste, and place on a jellyroll pan lined with lightly oiled aluminum foil.

2. When the oven is ready, place a baking pan on the floor of the oven and fill it with boiling water. Place the pan with the salmon on the rack. Cook until a paring knife or toothpick penetrates the flesh easily, 20 to 25 minutes. Note that the flesh will be somewhat denser than usual and that it won’t change color as much as with other cooking methods.

3. While the salmon is cooking, prepare the dressing. Combine the mayonnaise, shallots, mustard and dill in a food processor or blender or use a mortar and pestle and puree until fairly smooth. There should still be some dots of herbs visible. Add lemon juice and puree again. Taste, correct seasoning and set aside.

4. When the salmon is done cooking, there will probably be some white collagen collected on the surface. Moisten a pastry brush with oil and lightly brush it away.

6. Serve the salmon on a large platter with a bit of the mayonnaise spooned to one side. Serve the remainder of the mayonnaise in a bowl to pass. Tell your guests to scoop up the salmon with a spoon, leaving the skin behind.

Each of 8 servings: 407 calories; 21 grams protein; 1 gram carbohydrates; 0 fiber; 35 grams fat; 5 grams saturated fat; 71 mg cholesterol; 0 sugar; 406 mg sodium.

GRILLED SALMON SALAD WITH POTATOES AND DILL

Active work time: 40 minutes * Total preparation time: 1 hour

12 baby red boiling potatoes

2 1/2 teaspoons salt, divided

1 shallot, minced

1 teaspoon Dijon mustard

1 teaspoon sugar

2 tablespoons lemon juice

6 tablespoons olive oil

Freshly ground pepper

3/4 pound grilled salmon

2 tablespoons chopped fresh dill

1 ripe avocado, cut into 1/2-inch dice

1 large bunch watercress

Place the potatoes in a saucepan, add cold water to cover and bring to a boil over medium-high heat. Add 2 teaspoons of salt, and reduce the heat so the water just simmers. Cook the potatoes until tender when pierced with a fork, about 12 to 15 minutes. Drain the potatoes and run them under cold water until cool enough to handle.

While the potatoes are cooking, whisk together the shallot, mustard, sugar, the remaining 1/2 teaspoon of salt, the lemon juice and olive oil in a small bowl. Add pepper to taste.

Cut the potatoes into thin slices and place in a large salad bowl. Use a fork to flake the salmon into bite-size pieces. Add to the salad bowl along with the dill and avocado. Cut off and discard the tough stems of the watercress. Coarsely chop the rest and add to the salad bowl. Gently toss the salad with the dressing. Divide the salad among 4 plates. Serve immediately.

4 main-course servings. Each serving: 484 calories; 438 mg sodium; 54 mg cholesterol; 35 grams fat; 6 grams saturated fat; 22 grams carbohydrates; 22 grams protein; 3.48 grams fiber.