45 Side Dishes For Salmon Dinners That Are Easy And Delicious

By

Kimberly Holland

Updated on May 28, 2024

Southern Living Air Fryer Green Beans on a platter to serve — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Whether pan-fried, grilled, poached, or baked, salmon is always a welcomed supper main. This versatile fish is the star of some of our favorite weeknight and special occasion salmon dishes. After deciding on the main dish, choosing what to serve alongside this rich-tasting fish can be a challenge. It feels like the options are endless.

Our rule for picking the best side dishes for salmon is keeping things simple. The right side should be bright and flavorful without overpowering your fish and easy enough to make while your salmon cooks: think grains, salads, vegetables, and simple casseroles. Ready to get cooking? Here are some of our favorite side dishes to make with salmon tonight.

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Chopped Kale Salad With Toasted Breadcrumbs

Chopped Kale Salad with Toasted Breadcrumbs — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Kale and salmon are like peas and carrots—they just belong together. This fancy version of a classic Caesar salad is one of our favorites thanks to the crispy, cheesy sprinkle on top.

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Sugar Snap Pea Salad

Southern Living Sugar Snap Pea Salad on a platter to serve — Frederick Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

Sugar snap peas are cut horizontally to star in this fresh salad. Panko breadcrumbs add a nice crunch while homemade dressing made with honey, dijon mustard, and lemon juice adds plenty of flavor.

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Grilled Asparagus

grilled asparagus on a platter with a serving fork — Caitlin Bensel; Food Stylist: Torie Cox

Grilling your salmon? Go ahead and throw your vegetables on the grate beside your main. Select medium-sized (or jumbo when in season) asparagus for the best-grilled asparagus. They will hold up much better on the grill.

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Tangy Potato-Green Bean Salad

Tangy Potato-Green Bean Salad — Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

A lively lemon-dill vinaigrette makes this anytime side stand out from your typical potato salad. Make the vinaigrette in advance and store it in a Mason jar in the refrigerator for when you can enjoy it. It pairs particularly well with baked or grilled salmon and complements your everyday ham sandwich or chicken salad.

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Roasted Broccoli

Roasted Broccoli — Caitlin Bensel; Food Styling: Torie Cox

They key to the best roasted broccoli is to cut your florets similar in size so they'll cook evenly. Also, make sure it's mostly dry before tossing it in olive oil to ensure it'll crisp up in the oven.

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Sautéed Squash And Zucchini

Southern Living Sauteed Squash and Zucchini in a serving bowl — Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

In the summertime, you can't go wrong serving up fresh squash that's paired with onions and sautéed. It just may outshine the main dish.

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Asparagus Gratin

Asparagus Gratin — Photography and Styling: Karen Rankin

Meet a delicious way to showcase fresh farmers' market asparagus. This asparagus, swaddled in a cheesy, creamy sauce, has all the flavors you love in a gratin but with half the effort. Spring vegetables get a makeover that assembles in just 20 minutes.

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Skillet Roasted Cabbage Wedges with Hot Bacon Dressing

Roasted cabbage wedges topped with bacon dressing in a cast iron skillet on a green table with two glasses of beer and a napkin. — Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Lydia Pursell

Cabbage is a side dish hero—it's inexpensive, easy to cook, and hard to mess up. These hearty wedges get meltingly tender in the skillet, and the hot bacon dressing is delicious spooned over salmon.

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Roasted Sweet Potatoes

Southern Living Roasted Sweet Potatoes on a plate to serve — Caitlin Bensel; Food Stylist: Torie Cox

All you need is salt, pepper, and olive oil to perfectly roast sweet potatoes. Just make sure not to overcrowd the pan so each piece gets enough airflow.

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Air-Fryer Okra

Air Fryer Okra — Caitlin Bensel

In-season okra is the ultimate side. Pair with the magic of your air fryer, and you've got a simple supper side that just can't be ignored. This well-seasoned dish includes garlic powder, paprika, salt, and cayenne pepper.

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Oven-Baked Sweet Potatoes

Oven-Baked Sweet Potatoes — Jennifer Causey; Food Stylist: Torie Cox; Prop Stylist: Claire Spollen

Simple but satisfying, there's a reason baked potatoes are a dinnertime staple. Choose sweet potatoes with similar sizes so they bake evenly. Feel free to personalize your toppings from fresh chives to bacon bits.

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Best-Ever Succotash

Best-Ever Succotash — Photo: Victor Protasio; Food Styling: Tina Bell Stamos; Prop Styling: Christine Keely

For a vegetarian option to serve alongside salmon, follow the recipe but omit the bacon and replace the drippings with two tablespoons of extra-virgin olive oil. Enjoy fresh flavors, including corn, tomatoes, lima beans, and okra.

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Honey-Butter Skillet Corn

Southern Living Honey Butter Skillet Corn in the pan ready to serve — Alison Miksch

You can use fresh or frozen corn kernels in this skillet side dish. A little bit of cream cheese makes in creamy while honey adds just a touch of sweetness.

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Air-Fryer Zucchini Chips

Air Fryer Zucchini Chips — Photography and Styling: Caitlin Bensel

Serve a side of chips, but healthier. Cut the chips relatively uniformly so they cook evenly in your air fryer. Serve with marinara sauce.

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Crispy Potatoes

Crispy Potatoes — Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Katelyn Hardwick

An all-purpose potato, like russet, Yukon gold, red, or fingerling, guarantees the right roasted crispiness. If you have any leftovers, make a great breakfast hash the next day. Garnish with crispy thyme sprigs.

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Brussels Sprout Slaw with Apples and Pecans

Brussels Sprout Slaw with Apples and Pecans — Greg DuPree

This salad has a bright lemon and olive oil dressing and gets a salty punch from Parmesan cheese, while apples add a touch of sweetness. This Brussels sprout slaw is crunchy, but substituting the traditional ingredients help create a unique blend of flavors. After mixing the ingredients, let it sit for five minutes before serving to allow the flavors to marry.

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Old-School Squash Casserole

Old-School Squash Casserole — Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Vegetables are always delicious, smothered in butter, cream, and cheese. Squash casserole is a staple dish found at meat-and-three diners, but it's relatively easy to make at home. Top this dish with crunchy, buttery crackers.

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Hush Puppies

Peach-Ginger Slaw — Photo: Ian Bagwell; Prop Styling: Annette Joseph; Food Styling: Cynthia Groseclose

Just because you're not serving fried catfish or shrimp doesn't mean hush puppies can't make an appearance at your table. Pairing them with a helping of salmon is an excellent way to switch things up. Try jazzing up your hush puppies with bacon, caramelized onions, jalapeños, and corn.

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Roasted Carrots and Parsnips

Roasted Carrots and Parsnips — Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Ginny Branch

This recipe is so user-friendly you can even throw sweet potatoes and turnips in the mix. The "fall" herb butter is essential to this dish, so prepare it up to three days in advance and store it in the refrigerator—bring it to room temperature before serving.

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Air-Fryer Corn on the Cob

Air Fryer Corn on the Cob — Photography and Styling: Caitlin Bensel

Air frying adds a fresh take on your summer corn, resulting in a crisp and crunchy exterior and tender and juicy interior. Upgrade your corn-on-the-cob with customizable toppings.

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Smashed Baby Red Potatoes

Smashed Baby Red Potatoes — Iain Bagwell

Trust us when we say these roasted potatoes are hard to stop eating. Baby red potatoes are the perfect size and shape for this recipe, but you can also use multicolored baby potatoes for a fun presentation. Each bite will be crispy, crunchy, salty, and buttery.

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Easy Cauliflower Casserole

Easy Cauliflower Casserole — Victor Protasio; Prop Styling: Heather Chadduck; Food Styling: Chelsea Zimmer

Don't be surprised if the youngest diners around your table confuse this cheesy cauliflower casserole for classic mac and cheese. This recipe makes the most of your pantry staples. Just grab cooking spray, panko, and a can of cream of chicken soup, and you're practically halfway there.

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Pineapple-Pepper Slaw

Pineapple-Pepper Slaw — Antonis Achilleos; Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox

Salmon is fattier than white fish like snapper, so it benefits from a tangy, acidic side like this peppery, fruit-filled slaw.

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Asparagus with Cheese Sauce and Herb Breadcrumbs

Asparagus with Cheese Sauce and Herb Breadcrumbs — Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall

This easy, 25-minute recipe for asparagus is best with a drizzle of cheese sauce and a dusting of breadcrumbs so the vegetable's bright flavor shines through. Before cooking, break or snap off the asparagus' hard ends and trim the feathery tips.

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Air-Fryer French Fries

Air Fryer French Fries — Caitlin Bensel

Everyone at the table will be excited about fries. With a recipe this good (and simple), they won't realize the air fryer kept their fried potato cravings healthier than ever before. Before placing the potatoes in the air fryer, soak them to remove some starch and pat dry.

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Arroz Verde (Mexican Green Rice)

Arroz Verde (Mexican Green Rice) — Photo: Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos

Rice and salmon are always a great pair, but swap your traditional pilaf or wild rice for this flavorful Mexican Green Rice. The vibrant green color comes from the poblanos and spinach added to the rice. This side dish is ready in 15 minutes and will brighten any plate.

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Lemony White Bean Salad with Broccoli

Lemony White Bean Salad with Broccoli — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

Creamy white beans combine with hearty roasted broccoli and greens for a salad full of flavor and fiber. Red onion and a lemon vinaigrette provide a zingy bite that pairs perfectly with rich, fatty salmon. Garnish with a sprinkle of Parmesan cheese before serving.

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Spinach Salad With Warm Bacon Dressing

Spinach Salad With Warm Bacon Dressing — CAITLIN BENSEL; FOOD STYLIST: TORIE COX

This salad, filled with delicate spinach, juicy tomatoes, and hard-boiled eggs, is the ideal side to complement a refreshing salmon dinner. Top with crispy bacon and toss it in a warm dressing made from the bacon drippings. Add salt and pepper to taste.

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Smashed-Cucumber Salad

Southern Living Smashed Cucumber Salad in a bowl to serve — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Smashing the cucumbers opens the vegetable to allow it to soak up more flavors. Toss the cucumbers in olive oil, mustard, and vinegar. This side dish is tangy and refreshing, ideal for summer dinners.

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Heirloom-Tomato Salad

Southern Living Heirloom-Tomato Salad on a platter to serve — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

This heirloom tomato salad assembles in only 10 minutes of hands-on time. The dish showcases sweet seasonal vegetables dressed in a mustardy vinaigrette. Toss the heirloom tomatoes in the dressing and let it sit for about 20 minutes before serving.

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Romaine Salad With Oranges And Radishes

Southern Living Romaine Salad With Oranges and Radishes on serving platter — Victor Protasio; Food Stylist: Melissa Gray; Prop Stylist: Christine Keely

On top of a crunchy yet tender romaine lettuce foundation, sweet orange segments, and peppery radishes add to this warm-weather salad. Drizzle with vinegar, mustard, honey, and fresh orange juice dressing. Toss and serve immediately.

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Easiest-Ever Pasta Salad

Southern Living Pasta Salad in a bowl to serve — Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke

This side dish is a crowd-pleasing option and easy to make. Serve it alongside barbecue dishes, salmon, or at tailgate parties. Combine mini mozzarella balls, olives, tomatoes, salami, artichoke hearts, and peppers for a creamy, delightful recipe.

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Classic Fresh Field Peas

Southern Living Classic Fresh Field Peas in a bowl to serve — Will Dickey; Food Stylist: Ruth Blackburn

This side dish relies on simple ingredients to create robust flavor. Smoked ham hocks, onion, bacon drippings, and garlic enriches the smoky flavoring of field peas. Add salt and pepper for the finishing touch.

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Broccoli, Grape, and Pasta Salad

Broccoli, Grape, and Pasta Salad in a white bowl with golden spoon — Robby Lozano; Food Stylist: Emily Nabors Hall

Broccoli and grapes add a fresh and colorful spin to traditional pasta salad. Chopped pecans provide a unique texture and crunch to this dish, while grapes balance it with a sweet flavoring. Top with crumbled bacon slices.

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Air Fryer Green Beans

Southern Living Air Fryer Green Beans on a platter to serve — Caitlin Bensel; Food Stylist: Torie Cox

Turn fresh green beans into an ideal side dish for salmon in just 15 minutes with the help of your air fryer.

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Permanent Slaw

Permanent Slaw — Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan

This vinegar-based dish is tender and tangy. Finely shredded cabbage, carrots, bell peppers, and sweet onions make this dish delicate and delicious. The longer it sits in the vinegar dressing, the more flavorful it becomes.

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Corn-And-Tomato Salad

Southern Living Corn-and-Tomato Salad in a serving bowl with salad servers — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Prepare this summer side in only 15 minutes. Make this salad in advance, as it will get more flavorful the longer it sits. Combine sweet corn, juicy tomatoes, salty cheese, and a creamy Mayonnaise dressing.

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Brown Butter Mashed Sweet Potatoes

Southern Living Browned Butter Mashed Sweet Potatoes in a bowl to serve topped with herbs and melted butter — Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner

Enriched by nutty brown butter, these velvety smooth mashed sweet potatoes are the perfect partner for roasted or grilled salmon. The fried herbs add an irresistible crunch.

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Roasted Broccolini

Roasted Broccolini — Photographer: Jennifer Causey Food Stylist: Emily Nabors Hall Prop Stylist: Heather Chadduck Hillegas

Like broccoli but all dressed up for company, this hybrid's stalks are more tender than those of their more common cousin. A squeeze of lemon brightens the flavor and balances the fatty richness of salmon perfectly.

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Crispy Smashed Brussels Sprouts

Crispy Smashed Brussels Sprouts — Caitlin Bensel; Food Stylist: Torie Cox

Perfectly cooked salmon is meltingly tender; pair it with these crispy smashed Brussels sprouts for a lovely textural contrast.

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Smoky Creamed Greens

Smoky creamed greens on white plate — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

This rich and creamy side dish gets a layer of smoky flavor from bacon, which is best-flavor-friends with roasted salmon.

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Roasted Garlic Duchess Potatoes

Roasted Garlic Duchess Potatoes — Caitlin Bensel; Food Stylist: Torie Cox

Crispy on the outside and fluffy on the inside, these dressed-for-company potatoes are an easy way to fancy up basic roasted or baked salmon for entertaining.

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Stir-Fried Eggplant With Sesame and Basil

Southern Living Stir-Fried Sesame Eggplant With Basil in the pan to serve — Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley

Enriched with hoisin sauce, ginger, garlic, and rice wine vinegar, this speedy side dish yields an umami-rich pan sauce that's delicious spooned over roasted salmon.

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Honey-Glazed Spiced Carrots

Thanksgiving Sides On Table — Iain Bagwell

Enhance the naturally sweet and earthy flavors of carrots during the roasting process in this side dish. The honey and spice dressing adds an extra layer of flavor. Garnish with freshly sliced chives.

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Frenched Green Bean Salad

Southern Living Frenched Green Bean Salad on a plate with melon and mac and cheese — Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

This green bean salad can be prepared up to 3 day in advance so you can make it ahead for busy weeknights. Reserve the fresh dill to add just before serving.

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