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.
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."
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.
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.
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.