Next time you grill salmon, throw a few extra fillets on the grates so you can make one of these dishes the next day.
Layer it with bacon and watercress in a ciabatta roll for a riff on a BLT.
Or dress it with herby yogurt and stuff the salad in a hot dog bun for a salmon roll.
Make a delicious version of this lesser-known British-style breakfast and stir it into creamy curried rice with hard-boiled eggs.
Toss the salmon with cooked potatoes and bacon, then top with poached eggs.
Wrap leftover grilled salmon in tortillas and top with cabbage, cilantro, radishes and sour cream or pickled onions and lentils.
Turn your Greek salad into a full meal by adding some flaked grilled salmon.
Or substitute it for tuna in a Niçoise salad.
Use salmon in place of anchovies for a heartier version of puttanesca.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016) and the blog Eat Better, Drink Better. She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.