Stuffed Whole Wild Salmon
Whole fish are usually less expensive than fillets, and the presentation is more impressive. Chef Tim Love generally opts for wild salmon, which has a more delicate flavor than farm-raised. Cooking an eight-pound fish might sound intimidating, he acknowledges, but it's surprisingly fast and simple--though filleting the salmon can require some finesse.
To make Grilled Salmon Sandwiches: Reserve 1 1/4 pounds of salmon.
Slideshow: More Salmon Recipes