With a rich flavor and firm but tender texture, salmon takes well to a variety of preparations; we love it cured, baked, seared, poached, and everything in-between. (Farideh Sadeghin/)
Drying and salting your salmon fillets helps ensure that the skin gets extra crispy. Get the recipe for <a href=”https://www.saveur.com/crispy-skinned-salmon-seaweed-salad-recipe/”>Crispy-Skinned Salmon with Seaweed Salad</a> (Farideh Sadeghin/)
Whole grain Dijon mustard and lemon brighten up roasted salmon in this simple dinner main from The Yellow Table’s Anna Watson Carl. She especially likes it for entertaining: It’s simple, comes together quickly, and requires little hands-on time. Get the recipe for <a href=”https://www.saveur.com/article/recipes/roasted-salmon-with-honey-dijon-glaze/”>Roasted Salmon with Honey-Dijon Glaze</a>
This fresh take on the classic dish from Nice, France does away with the lettuce and pairs succulent wild salmon instead of tuna with crisp vegetables, briny olives, and an umami-packed vinaigrette made with garlic, anchovies, basil, and scallions. Get the recipe for <a href=”https://www.saveur.com/salmon-nicoise-salad-with-garlic-herb-dressing-recipe/”>Salmon Niçoise Salad with Garlic-Herb Dressing</a> (Jenny Huang/)
There are two secrets to this succulent salmon: start with a bigger cut of fish for easy cooking, then top with a fennel, onion, and celery salad for some much-needed brightness and crunch. Get the recipe for <a href=”https://www.saveur.com/roasted-salmon-with-fennel-and-pecans-recipe/”>Roasted Salmon with Fennel and Pecans</a> (Jenny Huang/)
Made with both smoked and cooked fish for textural contrast, salmon rillettes are an entertaining staple. Pack into jars the night before entertaining—the flavors improve with time. Get the recipe for <a href=”http://www.saveur.com/salmon-rillettes-recipe”>Salmon Rillettes</a> (Christina Holmes/)
Cream cheese, capers, and red onions make for a lovely spread to pair with smoked salmon. Get the recipe for <a href=”https://www.saveur.com/article/recipes/smoked-salmon-with-cream-cheese-capers-and-red-onion/”>Smoked Salmon with Cream Cheese, Capers, and Red Onion</a> (Helen Rosner/)
For this recipe, skinless salmon filets are cooked in a spice-filled mustard sauce. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Salmon-in-Bengali-Mustard-Sauce/”>Salmon in Bengali Mustard Sauce</a> (Farideh Sadeghin/)
In this simple recipe, koji is added to salmon fillets before they hit the grill, which lightly cures them and adds an umami kick. Get the recipe for <a href=”https://www.saveur.com/ama-koji-marinated-cured-grilled-salmon-recipe/”>Koji-Cured Grilled Salmon</a> (Farideh Sadeghin/)
Fiddlehead ferns—the furled fronds of ferns, which grow wild in Hawaii’s lush Waipi’o Valley on the Big Island—often appear in salads at luaus, tossed with everything from fish cakes to dried shrimp. Here, in a version from Tishia Spencer, an attendee of the Mock Chew family <a href=”https://www.saveur.com/big-island-family-meal”>annual luau</a>, simple cured salmon beefs up this refreshing side dish. Get the recipe for <a href=”http://www.saveur.com/fiddlehead-fern-and-cured-salmon-salad-recipe”>Fiddlehead Fern and Cured Salmon Salad</a> (James Fisher/)
Pickled celery balances the subtleness of fromage blanc in a simple and elegant canapé. Get the recipe for <a href=”https://www.saveur.com/article/recipes/smoked-salmon-with-fromage-blanc-chives-and-pickled-celery/”>Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery</a> (Helen Rosner/)
In the Japanese kitchen, “teriyaki” means a dish that’s glazed and grilled or broiled. Jarred versions of sweet-salty teriyaki sauce are available, but it’s so easy to make from scratch, and so versatile, that we make our own and slather it onto salmon before cooking, which allows the sugars in the sauce to caramelize, for a deep, rich flavor. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Classic-Salmon-Teriyaki/”>Salmon Teriyaki</a> (Landon Nordeman/)
Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that’s a perfect base for slices of smoked salmon and peppery watercress. Get the recipe for <a href=”https://www.saveur.com/article/recipes/toast-points-with-roasted-beet-dip-smoked-salmon-and-watercress/”>Toast Points with Roasted Beet Dip, Smoked Salmon, and Watercress</a> (Helen Rosner/)
A simple mix of soy sauce, mirin, and cilantro flavors meltingly tender salmon for an elegant appetizer that requires very little prep time. Get the recipe for <a href=”https://www.saveur.com/article/recipes/salmon-tartare/”>Salmon Tartare</a> (Helen Rosner/)
The aroma of a California bay leaf lends subtle sharpness to this essential French dish. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Salmon-Scallops-Nage/”>Salmon and Scallops à la Nage</a> (Todd Coleman/)
This ceviche dish is inspired by “palta,” as the combination of salmon and avocado is known in Lima, where it’s a popular sushi roll order at Japanese restaurants. Get the recipe for <a href=”https://www.saveur.com/salmon-ceviche-with-avocado-and-mango/”>Salmon Ceviche with Avocado and Mango</a> (Ted Cavanaugh/)
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson’s no-nonsense, breezy approach to food. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Exceptional-Salmon/”>Exceptional Salmon</a> (Farideh Sadeghin/)
Spicy, briny, creamy, and salty, this simple, retro-inspired appetizer is an unabashed crowd-pleaser. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Stuffed-Pepperoncini-with-Smoked-Salmon/”>Stuffed Pepperoncini with Smoked Salmon</a> (Yossy Arefi/)
Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon. Get the recipe for <a href=”https://www.saveur.com/article/recipes/salmon-with-green-olive-and-ramp-beurre-blanc/”>Salmon with Green Olive and Ramp Beurre Blanc</a> (Farideh Sadeghin/)
A salt and sugar cure flavored with fresh dill transforms salmon into gravadlax, silky ribbons of fish ready to be piled atop slices of rustic brown bread or crunchy rye crispbread for a Swedish Midsummer feast. Get the recipe for <a href=”https://www.saveur.com/article/recipes/gravadlax-swedish-cured-salmon/”>Gravadlax (Swedish Cured Salmon)</a> (Ingalls Photography/)
Rosemary-infused honey gives this dish a sweet and aromatic flavor. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Salmon-Glazed-with-Rosemary–and-Lemon-Infused-Honey/”>Salmon Glazed with Rosemary- and Lemon-Infused Honey</a> (Maxime Iattoni/)
