Salmon

Salmon is one of the most popular fish and it's easy to see why. It's delicious baked, broiled, grilled, poached or served raw, and its high levels of omega-3 fatty acids and Vitamin D mean it's healthy to boot. If you're looking to break away from your same old salmon recipes, check out the Food & Wine guide to salmon. We make salmon sandwiches and burgers, fry it with hash, jar it, glaze it, cure it and more. The guide will also teach you which wines to pair with salmon and how to perfectly poach your fish—plus recipes for using your leftovers (if there are any). There are also grilled salmon recipes, delicious salmon pastas and more.

Most Recent

Miso Air Fryer Salmon With Baby Bok Choy

Cooking salmon in the air fryer allows the miso marinade to form a salty-sweet crust on the surface of each fillet. While the salmon rests, you can quickly cook the bok choy in the air fryer; the edges of the leaves will char a bit, creating a savory contrast to the ginger, soy and sesame oil sauce that goes on top.

Sizzling Garlic Salmon with Sheet Pan Potatoes

For this sheet pan dinner, baby potatoes, red onion, and spring onions get a head start in a hot oven, before they are joined by a side of salmon, slathered with mustard and drizzled with toasted garlic oil, which cooks alongside the vegetables for a seamless final presentation. Sommelier Erin Miller, of Charlie Palmer's Dry Creek Kitchen in Healdsburg, California, who provided the inspiration for this dish, notes that it tastes even better when served with a great wine. She recommends a glass of Hirsch Vineyards Raschen Ridge Sonoma Coast Pinot Noir, noting, "The bright acidity of the Hirsch Pinot Noir is a perfect foil for the fresh, fatty fish and flavors of garlic and lemon."

Pomegranate-Lacquered Salmon

Spiked with a pinch of cayenne, tart pomegranate molasses and savory-sweet date syrup give this gently roasted salmon layers of flavor and a gorgeous bronzed exterior. Choose higher-fat king or Atlantic salmon for best results; if using a skinless fillet, spray the baking sheet with nonstick cooking spray first.

"Caesared" Salmon Salad

In this creative salmon Caesar salad, Caesar dressing gets spread on the salmon before grilling, creating a rich crust that keeps the fish succulent while picking up delicious smoky flavor from the grill. For a perfect wine pairing, Master Sommelier Andy Myers says to reach for a bottle of Roero. "Roero manages a great balancing act next to the mélange of flavors in a good salmon Caesar. The crunchy apple and pear flavors make the cheese sing; the fresh acidity cleanses the palate of the anchovy."

Salmon and Arugula Frittata with Pesto

Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly-smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.

Sheet-Pan Salmon with Black-Olive Butter

In this elegant sheet-pan supper, salmon fillets are slathered with a flavor-packed butter of smashed garlic and salty, oil-cured olives. Simply seasoned with olive oil, salt, and pepper, fingerling potatoes get a head start roasting on the sheet pan; the salmon joins them during the last 10 minutes of cooking. A simple chilled yogurt sauce flavored with lemon and capers adds a cool, fresh contrast to this speedy yet impressive dish.

More Salmon

Smoked Salmon Dip

This creamy, smokey dip features flaky smoked salmon two ways: half is finely chopped to add a pleasant texture to the dip alongside briny pops of capers, and the rest is pureed with the mayonnaise, sour cream, and cream cheese, lending its beautiful color and deepening the flavor. Fresh dill and chives keep the dip light while lemon juice adds brightness while also keeping the dip perfectly scoopable — no broken chips here.

Slow-Roasted Salmon with Walnut-Olive Vinaigrette

A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch. Source skinless salmon for a prettier presentation. To coax the most flavor from the walnuts, toast in a 350°F oven for about 12 minutes.

Shallow-Poached Salmon with Leek Beurre Blanc

Salmon Niçoise Salad

This Glazed Salmon Supper Is Just Right for Winter Nights

Brown Sugar–Glazed Salmon with Buttery Roasted Squash

Coulibiac of Salmon with Pickled Beets and Kale

Once the centerpiece on the tables of czars, coulibiac has a storied past. The pastry-wrapped parcel of fish and various layered fillings started its life as kulebyaka, a Russian delicacy, before being commandeered by the French and rechristened coulibiac. This modern update on the classic swaps labor-intensive brioche with store-bought phyllo, which bakes into an ethereally crisp parcel that encases lemony rice, mustard-brushed salmon, pickled beets, and garlicky kale. Each slice reveals clean, vibrant layers, packed with bold flavors. It’s a striking and delicious dish worthy of the center of any holiday table. Curly kale holds its green color beautifully even after cooking, but any hearty green, like lacinato kale or collards, will work here. Use whole-grain mustard, which adds a bit of acid and heat to the salmon, as well as a nice textural contrast from the crunchy mustard seeds. King salmon is best for this recipe; its high fat content delivers superior texture and flavor.