5 Top-Rated Everyday Recipes for Every Cut of Salmon

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5 Top-Rated Everyday Recipes for Every Cut of Salmon

Fresh salmon fillet with spices


Pinkish to orange, subtle fishy taste, rich buttery flavor — you probably have a guess that we are talking about salmon

Known for its buttery flavor that will melt in your mouth, salmon is among the favorite seafoods everywhere. 

Salmon is also loaded with vitamins, minerals and healthy fats that’s good for the heart, brain and immune system. 

Since salmon is very versatile, it can be cut in different ways while all its parts can be cooked in various methods… or just served fresh and raw in the case of its meat. 

In this article, we’ll talk about salmon cuts and some good recipes you may want to try for each cut.

Guide for different salmon cuts

What’s your go-to salmon cut and recipe?

Roasted salmon head on a plate


Breaking down the salmon, let’s start with the head. 

Aside from being rich in omega, a healthy fat that’s good for your body, the head has one of the most tender and tastiest meat — the cheeks of the fish.

The head can be cooked in several ways such as grilling, pan-frying, and baking. Salmon head is also good for soups since it’s extra tastier than the other parts of the fish.

A good recipe which you can try is this Roasted Salmon Head. You will definitely enjoy the juicy meat with the smoky taste that will melt in your mouth.

Roasted Salmon Head

Yield: 2 servings

Preparation Time: 5 | Cooking time: 15 minutes


  • 1 salmon head
  • salt and freshly ground pepper
  • OPTIONAL: spices e.g., paprika, garlic powder
  • OPTIONAL: vegetables e.g., tomato, white onion
  • OPTIONAL: lemon juice 


  1. Cut the salmon head in half lengthwise. Remove gills and wash it.
  2. Preheat the oven to 400 degrees. 
  3. Place parchment paper or foil in the roasting pan. Place salmon head on top. 
  4. Put salt and pepper to taste. You may also add any spices based on your preference. 
  5. Place salmon and the vegetables (if any) in the oven for about 15 minutes. If heads are very big you may need more time to cook them all the way.
  6. OPTIONAL: Served with lemon juice squeezed on top of the salmon head.  

Baked salmon steak


Another common cut for salmon is the steak — a U-shaped cut in the middle section of the fish.

This part can be prepared in different methods. With its thicker cut, the meat won’t easily dry up, so grilling it can also be a good choice. 

But if you want a crunchy skin for your salmon steak, try this Baked Salmon Steak recipe. 

If done correctly, it will give your salmon a crunchy surface and tender inside plus the combination of spinach, thyme, and chives will certainly bring out the flavors in your steak. 

Baked Salmon Steak

Yield: 2 servings

Preparation Time: 15 minutes | Cooking time: 45 minutes


  • ¼ cup olive oil
  • 2 salmon steaks
  • 1 tablespoon garlic salt, or to taste
  • 1 tablespoon onion salt, or to taste
  • 1 tablespoon paprika, or to taste
  • 1 ½ teaspoons ground black pepper, or to taste
  • 1 ½ teaspoons salt, or to taste
  • 1 tablespoon chopped chives
  • 2 teaspoons chopped fresh thyme
  • 4 leaves fresh spinach
  • ¼ cup Parmesan cheese


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
  2. Pour ¼ cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. 
  3. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning on salmon.
  4. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
  5. Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

Salmon belly poke bowl


One of the most flavorful cuts for salmon is its belly. The part is also rich in healthy fats which gives off the natural buttery flavor.

Whether served raw in a sashimi or cooked through different methods, salmon belly is definitely a feast you can look forward to.

Grab a bite of this refreshing bowl of Salmon Belly Poke and experience the rich, buttery taste of fresh salmon topped with the different flavors of greens and spices.

Salmon Belly Poke Bowl

Yield: 2 servings

Preparation Time: 20 minutes | Cooking time: 20 minutes


Poke Salmon

  • 1 lb. sushi-grade salmon belly, skin removed
  • 1 Tbsp. sesame oil
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. fresh ginger grated
  • 1 scallion thinly sliced


  • 1 cup white rice (sushi rice if you have)
  • ¼ cup rice vinegar
  • 1 tbsp. sugar
  • ½ cucumber, thinly sliced
  • ½ ripe avocado, thinly sliced
  • 1 large carrot, julienned
  • 2 scallions, thinly sliced
  • seaweed paper, cut into stripes
  • sesame seeds to garnish



  1. Cook rice as you typically would.
  2. When the rice is almost done, pour in the rice vinegar and sugar and stir. Make sure all the liquid is absorbed and fluff with a fork when done.


  1. In a bowl, add soy sauce, sesame oil, rice vinegar, and ginger, and stir to mix. 
  2. Remove the skin from the salmon and set it to the side. Then slice the fish into ½ inch cubes and place in the bowl. Top with the scallions and gently stir to incorporate the sauce into the fish and set to the side.
  3. Preheat your broiler to low and place the salmon skin on a broiler pan. Broil in the oven until crispy, about 4-5 minutes on each side, turning a couple of times. When crispy, take out of the oven and place to the side.


  1. When the rice is done, scoop into a bowl; then add the cucumber, avocado, carrots, scallions, and salmon including the skin. Add the seaweed paper and sprinkle with sesame seeds and add any additional hot sauce as needed.

Salmon belly strips in sinigang

Belly strips

Still the belly, but cut into strips. Of course, there is also a recipe you must try for this cut. 

Sinigang is a well-known soup dish among Filipinos. Rain or shine, the soup is a comfort food that will remind you of home. 

Now, instead of using the usual pork as the star, let the salmon belly strips take the spotlight. We promise, you won’t regret it!

Salmon Belly Strips Sinigang


  • Salmon belly strips
  • 1 onion, sliced
  • 4 tomatoes, sliced
  • 1 bunch of kangkong, leaves and upper stalks
  • ½ bunch sitaw, cut to around 3inches long each
  • 2 green chili peppers
  • ½ pack “sinigang sa sampalok” mix
  • Cooking oil, for sautéing the onion and tomatoes
  • 6 pcs calamansi, juice only
  • Fish sauce (patis), to taste
  • Water of your desired amount


  1. Heat cooking oil in a sauce pan and sauté sliced onion.
  2. When the onion turns translucent, stir in the sliced tomatoes.
  3. When the flesh of the tomato begins to separate from the skin, add patis and water.
  4. When the water boils, add the salmon belly strips and simmer for around 5 minutes.
  5. Add the sitaw and green chili peppers. After around 2-3 minutes, put in the kang kong.
  6. Squeeze in the calamansi juice and adjust the taste to your liking.
  7. When the kang kong leaves start to wilt, turn off the heat.
  8. Enjoy with a bowl of freshly steamed white rice! 


Salmon fillet with garlic lemon butter sauce


The last cut in our list is the fillet — a lengthwise cut of the salmon’s side. 

One of the most common cuts of salmon that is available almost everywhere, the fillet is ideal for any cooking method.

Try this all-time favorite recipe when it comes to salmon fillet: Salmon Fillet with Garlic Lemon Butter Sauce

The crust is pan-seared until golden, and the fillet is glazed with a sauce that balances the taste of earthy garlic and rich lemon butter. Trust us, the recipe tastes as good as it sounds!

Salmon Fillet with Garlic Lemon Butter Sauce

Yield: 4 servings

Preparation Time: 10 minutes | Cooking time: 10 minutes


  • 4 skinless salmon fillets (about 1-inch thick)
  • Salt and freshly ground black pepper
  • 2 tsp olive oil
  • 2 garlic cloves , minced
  • ¼ cup chicken broth
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp + 1 tsp unsalted butter, diced into 1 Tbsp pieces
  • ½ tsp honey
  • 2 Tbsp minced fresh parsley
  • Lemon slices for garnish (optional)


  1. Prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat. 
  2. Add garlic and saute until lightly golden brown, about 1-2 minutes. Pour in chicken broth and lemon juice. 
  3. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
  4. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. 
  5. Heat olive oil in a non-stick skillet over medium-high heat. 
  6. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2-3 minutes longer.
  7. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.


Salmon sushi on a platter

Ready to make your own salmon dish with the recipes above? Then here’s a tip that you should know…

You can never go wrong with fresh salmon!

Just like any other seafood, fresh salmon is better than frozen ones to use in your dish. Plus, with fresh salmon, you can get the most in terms of taste and health benefits out of these recipes.

Now, you probably have an idea where to buy some fresh salmon. If you believe that the best place to get fresh seafood is the palengke, then you are definitely right! 

Known for being the place to get freshest seafoods, palengke is the gold standard of freshness since seafood like salmon are sourced there every morning. 

Yes to fresh salmon but no to palengke?

If you’re one of the many people who hate going to the palengke because of the hassle, then no need to worry or give up on getting fresh salmon when Safe Select can do all the work for you. 

Safe Select — Metro Manila’s #1 premium online palengke — delivers the gold standard of freshness to your home, all with premium-level convenience and excellent customer service.

With Safe Select, your seafood is carefully selected and delivered fresh from the palengke straight to your doorstep.

Take a look at our guaranteed fresh selections for your seafood needs.