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.

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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.

Salmon Tartare with Pistachios and Lemon

Spoon salmon is the meat that’s scraped from the carcass of a freshly butchered fish. It would normally go to waste, but its rich flavor and silky texture make it perfect for this lemony, pistachio-studded tartare.

Soy-Ginger Salmon Collars

The collar of salmon—as well as well as other rich fish—is full of flavorful meat that’s hidden among the bones and fins. When broiled, it stays succulent and stands up well to bold flavors like the soy-based sauce here. Cut from the head end of the fish, just behind the gills, they are rarely sold at fish counters since they are often taken home by the fishmonger who knows they’re delicious.Note: Salmon fillets can be used in place of salmon collars for this recipe.

Quick-Cured Salmon Steaks with Grilled Tomatoes and Tzatziki

Salmon steaks are essentially two fillets attached by the spine of the fish. Less expensive, and easier to grill than a fillet, these steaks are quickly cured in a brown sugar-based dry cure that’s also wonderful on fillets.Note: Salmon fillets can be used in place of salmon steaks for this recipe.

Slow-Roasted Salmon Tails with Herb-And-Mustard Seed Salad

The narrow tails are often overlooked at the fish counter because they are quite thin, which makes cooking them a bit tricky. Here, the tails remain intact, which results in evenly cooked meat that stays juicy because it’s cooked on the bone. Plus, the fin gets delightfully crispy.Note: Salmon fillets can also be used in place of salmon tails for this recipe.

More Salmon

Roasted Honey-Dijon Salmon with Spring Vegetables

Often when I cook, I like to tackle all my mise en place before I turn on the stove or oven, but this salmon sheet pan dinner is different. With this recipe, you have just enough time to prep each step as ingredients each take their turn in the oven. Get the radishes, carrots, and shallots going while you work on the mustard glaze (which takes less than a minute!) and season the salmon, and then prep the asparagus and snap peas while the fish cooks. If you’re not used to roasting radishes—get used to it! They take on an entirely different character when roasted, becoming juicy and soft, not at all sharp like they are when raw.Now, let’s talk equipment. Having the right tools in your kitchen is as important as having the right ingredients. Even if you’re short on money or space, I promise that having the right items on hand will up your kitchen game, making you a more adaptable cook. A prime example of this is a restaurant-style sheet pan. If you don’t have one, get yourself one. They are perfect for this dish, and myriad other easy one-pan dinners. They’re just a smidge bigger (about 18 x 13 inches) than the cookie sheets you might already have, which can crowd ingredients, causing them to steam instead of brown. They are also a bit heavier, which helps with browning.You can easily adapt this party-ready recipe to feed a larger group—just double the recipe and use two sheet pans instead of one. Of course, you can also adapt to what you have in the refrigerator: Just follow the recipe, dividing vegetables into the slow-cooking (first to go into the oven) and quick-cooking ones (the last to go into the oven). Try leeks or garlic scapes or green garlic instead of the shallots; use baby potatoes cut into coins (they’ll cook faster that way) in place of all or some of the radishes; use Broccolini instead of asparagus. Have fun with it, and just make sure not to crowd the pan too much!

Grilled King Salmon with Meyer Lemon Relish

Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled King salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork.

Salmon Yakitori

Double-pronged skewers give delicate, flaky proteins like salmon a bit more stability so they can be turned repeatedly without spinning around or falling apart. A soy sauce, mirin, and brown sugar glaze caramelizes on the fish and baby bok choy as it grills, and also serves as a dipping sauce.Slideshow: More Salmon Recipes