These Salmon Recipes Are Perfect for Nights When You Don’t Know What to Cook

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.

This technique cooks salmon perfectly every time. The sauce is flavorful and rich, but not heavy–just right for a weeknight.

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.

Use whatever veggies you have on hand to add to this curry.

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).

The secret to this hearty soup is its flavorful broth, made with the corncobs. The kernels add extra corn flavor and crunch.

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.

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.

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.

The cream cheese and salmon in these wraps make for decadent breakfast burritos.

These summer rolls are quick to make and so refreshing—perfect for a warm-weather meal.

The Dijon and dry white wine give this sauce a vibrant flavor that pairs well with the richness of grilled salmon.

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.

A niçoise salad is always a classic lunch option. It’s normally made with tuna, but why not try it with salmon?

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.

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.

“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.”

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.