10 Braided Salmon Recipes You’re Going to Love

As a fish, Salmon is the common name used for several species of the ray-finned variety from the Salmonidae family. This family includes char, grayling, trout, and whitefish. The Salmo Salmon comes from the North Atlantic tributaries while the Oncrhynchus comes from the tributaries belonging to the Pacific Ocean. Several salmon species have also been introduced into non-native environments such as the North American Great Lakes and South America’s Patagonia.

Braided Salmon

Due to their popularity as food items, they’re heavily farmed throughout many parts of the world. One favorite food dish is braided salmon but there are several ways to prepare it according to a foodie’s taste. We’ve come up with ten we’re sure you’re going to love. In every single recipe, the idea is to have the salmon filet cut in two, lengthwise, then braided like a knot. Check out the YouTube video shared by Uncle Dibbz and see how it’s done. Bear in mind, that when the salmon is braided, the cooking time takes a bit longer than if it was cooked flat.

1. Baked Honey Dill Braided Salmon

  • 2 lbs salmon fillet (skinless)
  • 1/4 cup finely chopped dill weed
  • 1 tsp salt
  • 1/4 cup butter
  • 1 tsp honey


  • Preheat the oven to 350 degrees Fahrenheit.
  • Lightly grease a casserole dish, then lay the braided salmon inside the casserole dish
  • Top the salmon with the chopped dill weed.
  • Using a small saucepan, melt down the butter.
  • Stir in the honey and salt and cook for about two minutes.
  • Gently drizzle the butter mixture on top of the salmon, preferably using a few tablespoons at a time.
  • Bake, uncovered, in the oven for about twenty minutes or until the salmon looks white and flaky enough to serve.

2. Braided Garlic Butter Braided Salmon

  • 1 lemon (sliced)
  • 2 lbs salmon fillet (skinless)
  • 1/2 stick unsalted butter
  • 1 tsp rosemary
  • 1 tbsp garlic (minced)
  • 1 tbsp thyme
  • 1 tbsp parsley
  • 1/4 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp lemon pepper seasoning


  • Preheat the oven to 350 degrees Fahrenheit.
  • Using a lightly greased, parchment-lined baking sheet, lay out the lemon slices, then place the salmon filet directly on top.
  • In a saucepan, melt the unsalted butter and remove it from heat. If you’d rather use the microwave, that also works.
  • Add the remaining ingredients to the melted butter and thoroughly mix them together.
  • Baste the butter mixture along the top, ends, and sides of the salmon.
  • Bake the salmon in the oven for ten minutes.
  • Baste the remaining butter mixture along the top and bake the salmon again for another ten to fifteen minutes. Ideally, you want a flaky fish ready for serving.

3. Braided Mustard & Brown Sugar Salmon

  • 2 lbs salmon fillet (skinless)
  • pinch of kosher salt
  • 1/2 cup dijon mustard
  • 1/4 cup brown sugar
  • 2 tbsp chopped parsley


  • First, preheat the oven to 400 degrees Fahrenheit.
  • Using a parchment-paper-lined baking sheet, lightly coat it with cooking spray, then place the braided salmon on top.
  • Liberally season each braid with kosher salt.
  • In a bowl, thoroughly mix together the dijon mustard and brown sugar together.
  • Gently brush the mixture onto the salmon.
  • Bake the salmon for about ten to twelve minutes in the oven.
  • Once baked, place the salmon on a platter and sprinkle with chopped parsley.

4. Braided Salmon with Shrimp

Why settle for just one fish when you can have the flavor fusion of two?

  • 2 lbs salmon fillet (skinless)
  • 1 stick of butter
  • 2 tbsp garlic (minced)
  • 2 tbsp parsley
  • 1/2 tsp onion powder
  • 1 tbsp garlic powder
  • 1 lb shrimp
  • 1 lemon (cut into thin slices)


  • Preheat the oven to 400 degrees Fahrenheit.
  • Using the stick of butter, lightly grease a casserole dish. Put the rest of it into a saucepan.
  • Place the braided shrimp inside the casserole dish.
  • Over low heat, melt down the butter.
  • Add the garlic, parsley, onion powder, and garlic powder to the melted butter and mix thoroughly.
  • Add the shrimp to the butter mixture and fully have it fully coated and softened before removing it from heat. Let it cool for about ten minutes. You want it cool enough so you can handle the shrimp by hand.
  • One by one, carefully insert shrimp inside the braiding along the salmon. If you still have shrimp left with no more room to put inside the braid without breaking up the formation, simply place the leftover shrimp along the middle.
  • Drizzle any remaining butter mixture over the salmon and shrimp combo.
  • Top the braided salmon with the lemon slices before putting the casserole dish into the oven.

Bake in the oven for about thirty minutes. Ideally, keep a close eye on the cooking process until the salmon is flaky enough by texture and the shrimp inside is fully cooked. Should there be any shrimp on top and it’s already cooked before the braided salmon itself, remove them from the heat source and set aside. You can add them later, just before serving, and it will be just fine.

5. Honey Ginger Braided Salmon

The original Honey Ginger Braided Salmon recipe comes from The Wicked Noodle. This one calls for a grill rack but if you don’t have something like this to work with but you can also get away with using a griddle frying pan. This recipe is an easy favorite due to the simplicity the recipe and how awesome it is as a flavorful item for your personal menu. What’s great about the marinade that goes into this food dish is it doesn’t have to strictly be for fish. Try this with pork tenderloin or butterfly chicken breasts.

  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1/3 cup soy sauce
  • 1/3 cup orange juice
  • 1/4 cup honey
  • 1 green onion (chopped)
  • 2 lbs salmon fillet (skinless)


  • Combine and thoroughly mix the first ingredients together in a bowl. This is your marinade.
  • Place salmon in a casserole dish and cover with the marinade. Gently turn the salmon over to coat the other side.
  • Place the salmon in the refrigerator and let it sit anywhere from fifteen to thirty minutes. The longer it stays in the fridge the stronger the flavoring will become. It is advised to turn the fish over every five to ten minutes, pending how long you wish for the marinade to do its job.
  • Whether it’s the grill rack or a griddle frying pan, preheat it to medium heat. Remove the salmon and grill for ten minutes before brushing it with the rest of the marinade.
  • It takes about twelve to fifteen minutes to cook a salmon measuring an inch thick. If it’s thicker, you will need more time. Once the fish can easily be flaked by a fork, then it’s ready to serve.

6. Honey Mustard Braided Salmon

  • 2 lbs salmon fillet (skinless)
  • 1/2 cup olive oil
  • 1/4 cup honey
  • 1/3 cup dijon mustard
  • 3 garlic cloves (minced)


  • Thoroughly mix the olive oil, honey, dijon mustard, and garlic cloves together.
  • Lay out the braided salmon inside a lightly greased casserole dish.
  • Gently apply the marinade to the salmon and let it sit for a minimum of two hours. For best results, turn the salmon occasionally.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Bake the marinated salmon anywhere from twelve to twenty minutes. The cooking times vary on the size of the braided fish. Ideally, you want a white and flaky meal ready for serving.

7. Lemon Pepper Braided Salmon

  • 2 lbs salmon fillet (skinless)
  • 2 tbsp freshly grated lemon zest
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp fresh lemon juice


  • Preheat the oven to 400 degrees Fahrenheit.
  • Line a baking sheet with parchment paper, then lightly grease it before placing the braided salmon on top of it.
  • Gently brush or rub the butter over the salmon, then sprinkle the salt and pepper over it.
  • Gently, drizzle the lemon juice across the top of the salmon.
  • Bake the salmon, uncovered, for about fifteen minutes or until the fish can easily be flaked with a fork. The cooking time will be more if the fish is thicker.

8. Savory Stuffed Salmon Braid

This is a recipe that needs the salmon to already be cooked before it is divided in two, lengthwise. The braiding of the fish takes place mid-way through the recipe as this recipe calls for a crust made of dough.

  • 1/4 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 1 tbsp mustard (dijon or yellow, you choose)
  • 1 tbsp minced onion
  • 1 tsp savory
  • 2 hard-boiled eggs, chopped.
  • 2 lbs of previously cooked salmon fillets, already cut and divided in length
  • 1 can of refrigerated crescent dinner rolls
  • garlic butter for brushing


  • Preheat the oven to 375 degrees.
  • In a bowl, combine the mayonnaise, relish, mustard, onion, and eggs
  • Unroll the dough into two long rectangular shapes. Place these on either a parchment-lined or lightly greased cooking sheet.
  • If you need to roll out the dough in order to properly fit a salmon fillet inside, then do so. The idea here is to wrap the fillet, nice and snug, inside the dough and have the edges sealed to each other. You’ll likely need a bit of water to have the glue effect when doing this.
  • Repeat this procedure for the second salmon fillet.
  • Carefully, braid the wrapped salmon fillets with each other and have this centrally located on the cooking sheet.
  • Gently brush the braided salmon with garlic butter before placing it inside the oven.
  • Bake for about twenty minutes, or at least until the dough has become a golden brown color.
  • Once taken out of the oven, you can brush it again with more garlic butter just before serving if that is your wish.

9. Stuffed Braided Salmon

This is one recipe where you need to wait before braiding the salmon together.

  • 2 lbs salmon fillet (skinless)
  • 1 cup flaked crab meat, fully drained
  • 1 cup baby shrimp
  • 1/2 cup chopped mushrooms
  • 1/4 cup mayonnaise
  • 1/4 cup shredded Parmesan cheese
  • 2 tbsp lemon juice
  • 2 tbsp chopped green onion
  • 2 tbsp dried bread crumbs
  • 1/2 tsp seafood seasoning


  • Preheat the oven to 350 degrees Fahrenheit.
  • Lightly grease a parchment-lined baking sheet with cooking spray.
  • In a bowl, mix together the crab, shrimp, mushroom, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together.
  • Take 1/3 of the mixture and place it as a mound on the prepared baking sheet, then place one of the split salmon fillets directly on top of the mound.
  • Take another 1/3 of the mixture and do the same right next to the first fillet you’ve laid out.
  • Braid the salmon together, making sure this is a tight formation with each end tucked in.
  • Gently fill in the slits along the braided salmon with the remaining stuffing mixture.
  • Season along the topside of the braided salmon with the seafood seasoning. If you don’t have seafood seasoning, seasoning salt will do just fine.
  • Bake the salmon inside the oven for about thirty minutes. Keep a close watch. Ideally, you want a prepared dish that’s light and flaky with the stuffing nice and hot before serving.

10. Uncle Dibbs Braided Salmon

If you’ve read the first part of this article, Uncle Dibbs was mentioned as a good go-to source for how to braid salmon. Now, let’s share his phenomenal recipe that’s bound to win over foodie fans. The recipe shared here is a variant of his original as we’ve stuck with the two-pound salmon fillets the whole time.


  • Preheat the oven to 375 degrees Fahrenheit.
  • Gently grease a baking dish with cooking spray, then line it with the lemon slices.
  • Place the braided salmon in the baking dish.
  • In a small bowl, whisk the melted butter, the minced garlic, and the Uncle Dibbz seasoning blend.
  • Drizzle the seasoned butter mix over the salmon, making sure it’s all evenly coated.
  • If you wish, top the braided salmon with some fresh dill.
  • Bake this prepared dish in the oven for about twenty minutes, or at least until you can tell the salmon is nice and flaky, ready to serve.

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