Salmon are as iconic a fish of the West as you can imagine. From the fisheries of Alaska to the rivers of Idaho, from the First Nations peoples who’ve caught and preserved them for thousands of years to the Seattle fishmongers who toss them back and forth like small children, salmon are essential to our history, image, and dining habits. Also: They’re delicious and healthy, and because of that, the fish is a staple in many people’s dinner rotations.
If you’re looking for something outside of the usual way you prepare a filet of salmon, we’ve sharing some of our favorite recipes below. There’s something for every type of palate and mood here, whether you want a classic grilled salmon with lemon, looking to add bold flavors like gochujang, or want to wrap it up in a burrito.
1 of 18Thomas J. Story
Grilled Salmon with Caramelized Lemons
A side of salmon, hot off the grill and laid on fig leaves from a backyard tree if you have one, makes a spectacular main course. If you’re daunted by the prospect of flipping such a large piece of fish, cut it into three sections before grilling (they’re easier to turn) and arrange them end to end on the platter.
2 of 18Photo: Annabelle Breakey; Styling: Fanny Pan
Broiled Salmon and Asparagus with Crème Fraîche
This technique cooks salmon perfectly every time. The sauce is flavorful and rich, but not heavy–just right for a weeknight.
3 of 18Photo: Annabelle Breakey; Styling: Emma Star Jensen
Salmon with Roasted Grapes and Arugula Salad
In this healthy weeknight dinner, thyme and arugula keep the sweetness of the grapes in balance. Nearly all the cooking is done on a single baking sheet.
4 of 18Thomas J. Story
Slow-Roasted Curried Salmon with Corn and Tomato
Use whatever veggies you have on hand to add to this curry.
5 of 18Iain Bagwell
Grilled Crisp-Skinned Salmon with Gochujang Marinade
This recipe, flavored with the mellow Korean red-chile paste called gochujang, gives the salmon an alluring spicy-sweet depth. Serve it with rice, lettuce, cilantro, and a crunchy topping like bean sprouts or cucumbers, so people can make their own ssam (Korean-style lettuce wraps).
6 of 18Annabelle Breakey
Corn and Salmon Chowder
The secret to this hearty soup is its flavorful broth, made with the corncobs. The kernels add extra corn flavor and crunch.
7 of 18Thomas J. Story
Poached Orange-Fennel Salmon with Dill Crème
Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, learned the easy technique of oven-poaching fish in a foil pouch from her grandmother. (You’ll need wide, heavy-duty foil.) The salmon works beautifully made a day ahead and served at room temperature. For a bit of green, top with fennel fronds, carrot tops, or chervil.
8 of 18Thomas J. Story
Grilled Salmon with Sumac Oil and Green Onion Yogurt
Wild king salmon requires the right mix of exuberance and restraint. Chefs Greg Denton and Gabrielle Quiñónez Denton of Ox restaurant in Portland hit the sweet spot, brightening its richness with tart sumac and a luscious yogurt sauce, and crisping the skin to create cracklings.
9 of 18Photo: Erin Kunkel; Styling: Christine Wolheim
Salmon and Grains Salad with Pistachio Salsa Verde
Wild rice and black quinoa (the quinoa fried until crunchy) form a backdrop for colorful greens and salmon. In winter, frozen sockeye salmon is an excellent choice.
10 of 18Iain Bagwell
Smoked Salmon Breakfast Burrito
The cream cheese and salmon in these wraps make for decadent breakfast burritos.
11 of 18Jen Causey
Everything Smoked-Salmon Summer Rolls
These summer rolls are quick to make and so refreshing—perfect for a warm-weather meal.
12 of 18Photo by Annabelle Breakey; written by Amy Machnak
Grilled Salmon with Mustard-Wine Sauce
The Dijon and dry white wine give this sauce a vibrant flavor that pairs well with the richness of grilled salmon.
13 of 18Photo: Thomas J. Story Styling: Joni Noe
Hanoi-Style Salmon with Turmeric and Dill
In Vietnam, snakehead fish is used for this dish, but Hong Pham and his wife, Kim Dao love to make it with West Coast Copper River salmon. You can use the salmon and sides to create noodle bowls and spring rolls.
14 of 18Annabelle Breakey
Poached Salmon Niçoise
A niçoise salad is always a classic lunch option. It’s normally made with tuna, but why not try it with salmon?
15 of 18Photo: Annabelle Breakey; Styling: Karen Shinto
Poached Salmon with White Bean and Radish Salad
The salmon takes almost no time to cook, so prep the radishes and rosemary before the fish goes in the pan. If your backyard rosemary is blooming, sprinkle on a few blossoms before serving.
16 of 18Photo: Annabelle Breakey; Styling: Kevin Crafts
Salmon Sesame Salad
If you’re tired of the usual Chinese Chicken Salad, try this crunchy salad topped with salmon, a bunch of veggies, wonton strips, and a tangy lemongrass chile dressing.
17 of 18Thomas J. Story
Roast King Salmon
“This is a great dish for a big family-style meal,” says Meave McAuliffe of Ojai’s Rory’s Place. “The whole side of salmon cooks great and looks beautiful and rustic presented on a large platter in the center of your table. We love serving this salmon with braised leeks or slow-cooked spring onions.”
18 of 18Greg DuPree
Grilled Salmon Avocado Pitas
Avocado adds a rich flavor while wasabi mayonnaise kicks up the heat in this easy-to-prepare dish. Pile on pieces of grilled salmon and stuff into a pita pocket for a quick meal that is sure to be a family favorite.
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