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salmon belly recipe

Salmon Belly Recipe (5 Cooking Methods)

These succulent salmon belly recipes show you how to pan-sear, roast, grill, poach, or air-fry this buttery, omega-3-rich cut. Packed with flavor and quick to make, they’re perfect for healthy weeknight meals or gourmet appetizers.
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Prep Time 15 minutes
Cook Time 10 minutes
2 minutes
Total Time 27 minutes
Course Appetizer, Main Course
Cuisine American, Asian, Mediterranean
Servings 4
Calories 280 kcal

Equipment

  • 1 Skillet or Pan Non-stick or cast iron recommended
  • 1 Oven Optional for roasting method
  • 1 Grill Optional for grilled method
  • 1 Air fryer Optional for quick cooking
  • 1 Mixing bowl For seasoning and marinating
  • 1 Paper towels For drying salmon belly
  • 1 Tongs For flipping salmon pieces

Ingredients
  

Basic Salmon Belly Seasoning (Serves 4):

  • 1 lb Salmon belly Cut into 2-inch pieces
  • 2 tbsp Olive oil Or avocado oil or melted butter
  • 3 Garlic cloves Minced
  • 1 Lemon Juiced and zested
  • 1 tbsp Fresh dill Or 1 tsp dried dill
  • 1 tsp Sea salt Adjust to taste
  • ½ tsp Black pepper Freshly ground
  • ¼ tsp Red pepper flakes Optional

Instructions
 

Prepare the Salmon Belly:

  • Rinse the salmon belly gently under cold water. Pat dry thoroughly with paper towels to ensure proper searing. Remove any scales if needed.

Season the Salmon:

  • In a bowl, mix olive oil, garlic, lemon juice/zest, dill, salt, and pepper. Coat the salmon belly pieces thoroughly and let marinate for at least 10 minutes (or up to 30 minutes).

Choose Your Cooking Method:

    Pan-Seared:

    • Heat skillet over medium-high. Cook skin-side down for 3–4 mins. Flip and cook for 2–3 mins until just opaque.

    Oven-Roasted:

    • Preheat oven to 400°F (200°C). Roast on a lined baking sheet for 8–10 mins until flakes easily.

    Grilled:

    • Preheat grill to medium-high. Grill for 2–3 mins per side on oiled grates.

    Air Fryer:

    • Preheat air fryer to 390°F (200°C). Cook for 6–7 mins, checking halfway.

    Poached:

    • Simmer seasoned water or broth. Poach pieces for 5–6 mins until cooked through.

    Rest and Garnish:

    • Let salmon rest for 2 minutes before serving. Garnish with fresh herbs, lemon wedges, or a drizzle of olive oil.

    Notes

    🧮 Nutrition (Per Serving)

    • Calories: 280 kcal
    • Protein: 22g
    • Fat: 21g (high in omega-3s)
    • Carbohydrates: 1g
    • Sodium: 310mg
    • Omega-3 Fatty Acids: 3.2g
    • Vitamin D: 155% DV
    • Vitamin B12: 60% DV
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