Crispy Salmon and Wilted Chard
Economy is a beautiful thing: Food & Wine test kitchen deputy editor Justin Chapple’s tarragon vinaigrette flavors both earthy chard and buttery pan-seared salmon.
Caraway Salmon with Rye Berry-and-Beet Salad
Rye berries have a wonderfully aromatic, tangy flavor that goes well with the caraway in this Scandinavian-style dish from chef Marco Canora. Plus, they are a terrific source of fiber.
F&W’s Marcia Kiesel coats fish with Dijon mustard amped up with dry mustard, then dips the fillets into mustard seeds and wheat germ to create a crust.
Whole Wild Salmon Fillet with Mustard Sauce
This simple salmon is a great crowd-pleaser. It also makes stellar leftovers.
Salmon with Curried Spinach
A good choice for a dinner party, this dish looks as if you’ve gone to some trouble when in fact it’s really easy. And everybody likes salmon.
Spice-Rubbed Salmon with Herb-and-Pomegranate Raita
It’s worth a little bit of extra effort to toast and grind the spices for this salmon, because it adds so much additional flavor. The spice mix is also good on pork and beef.
Poached Salmon with Cucumber Raita
Gently simmering salmon in a flavorful white-wine broth is a classic cooking method that gives the fish a delicious flavor and a delicate texture. Serve this hot or at room temperature. Raita, the cooling condiment served in India, makes a superb sauce.
Lobster-Roll-Style Salmon Sandwiches
In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping rolls with potato chips adds crunch and fun.
Roast Salmon with Couscous Crust
Marcia Kiesel used to crust salmon with bread crumbs, but she created this clever alternative as a way to use up leftover cooked couscous. She now prefers the couscous because it holds its shape and delivers a much more satisfying crunch.
Grilled Salmon with Roasted Fennel and Tomatoes
Restaurants have the luxury of serving many components on a single plate. At Gotham Bar & Grill, for instance, Alfred Portale served a dish called Atlantic Salmon with Roasted Fennel, Confit Tomatoes, Spinach, Garlic and Lemon Oil. This is a pared-down version.
Gingered Salmon with Grilled Corn and Watercress Salad
Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.
Orecchiette with Salmon, Arugula and Artichokes
The great thing about this tasty pasta is that by combining marinated artichokes, olives and capers, you develop a dressing-like combination to flavor the dish.
Poached Salmon with Corn and White Wine-Butter Sauce
Poaching fish in wine is an easy way to infuse it with subtle flavor. Since some of the seasoning washes off, Kristin Donnelly likes to serve it with a sprinkling of coarse salt.
Crisp Asian Salmon with Bok Choy and Rice Noodles
Patrick Dunlea was booted off Top Chef Season 5’s first episode because his salmon and bok choy were lackluster and his black-rice noodles were mushy. Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger and garlic and uses white-rice noodles instead of black (they’re easier to find), cooked briefly to keep their texture firm.
Sous Vide Salmon with Cucumbers
Maria Hines of Tilth in Seattle turns salmon buttery-soft and rare in just 12 minutes. For more-well-done fish, up the water temperature.
Smoked Salmon Crisps
Thomas Keller’s salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals at the French Laundry in Napa Valley. Shaping the tuiles into cones is tricky; instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and crème fraîche.
Salmon with Cantaloupe and Fried Shallots
F&W Best New Chef John Shields composed this dish from ingredients he picked up at his local supermarket. The magic is in the play of textures and flavors: The salmon skin and shallots—both potato-chip crisp—are wonderful with the tender, flaky fish and sweet pieces of melon.
Salmon Sashimi with Ginger and Hot Sesame Oil
Tim Cushman is a master at preparing raw fish. Here he dresses salmon with a little citrus-soy dressing, then tops it with fresh ginger and chives before bathing it in a hot sesame-oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance.
Salmon Steaks with Curried Fennel-Wine Sauce
A copper pan works especially well here because the fennel is cooked until silky over long, low heat. F&W’s Marcia Kiesel serves it in a curry-laced wine sauce over salmon.
Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad
Rather than pan-roasting individual pieces of salmon, F&W’s Grace Parisi prefers to cook a large fillet to keep the fish moist.
Poached Salmon with No-Fail Hollandaise
“Everyone needs an easy, simple and elegant meal that provides great leftovers (think salmon salad, salmon cakes, salmon aspic). No one poaches fish anymore, but it’s the ultimate feed-a-crowd meal.”—Andrew Zimmern
Salmon with Red Wine-Balsamic Sauce
Chef Alfred Portale serves salmon with a peppery riff on beurre rouge (a French butter sauce made with red wine).
Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon and Osetra Caviar
Spinach and Smoked Salmon Salad with Lemon-Dill Dressing
This refreshingly crunchy, tangy salad makes for an excellent spring lunch or super quick dinner.
Barbecued Salmon with Green Mango Salad
Chef Pete Evans uses green mango—which is firm and a little crunchy—for the fresh, bright salad that accompanies the salmon fillets here.
Salmon Hash with Poached Eggs
Hash is a such a great way to use leftovers, like the cooked salmon called for here. Any other cooked or smoked fish—or diced ham—could be used in place of the salmon.
Salmon with Gingery Vegetables and Turmeric
Alternative-health experts like Dr. Andrew Weil are lauding the “anti-inflammatory” diet, claiming that vegetables like broccoli, spices like turmeric and oily fish like salmon can ward off disease. This dish by F&W’s Marcia Kiesel should make Dr. Weil very happy.
Barbecued Salmon Sandwiches
This barbecue sauce, made with ketchup, cider vinegar, Worcestershire and canned chipotles in adobo, comes together quickly in a blender. The chipotles give the sauce an appealing smokiness.
Grilled Salmon with Dill Pickle Butter
For Marcia Kiesel, salmon is an excellent low-maintenance ingredient for the grill because it doesn’t need careful testing for doneness—the fish is wonderful cooked anywhere from rare to medium. As soon as the fillets come off the grill, she tops them with a tangy pickle-studded butter.
Smoked Salmon Panini
Roasted Salmon with Lentils and Bacon
A center-cut salmon fillet is best for roasting because it is uniform in shape and thickness and cooks more evenly than an end piece. Served on a bed of lentils that have been simmered with vegetables and bits of bacon, it’s to die for.
Quick-Brined Roast Salmon with Lemon-Garlic Oil
The magic combination of miso with lemon, garlic and butter creates a fast and fantastic glaze for roast fish, whether it's salmon, cod or hake.
Herbed Salmon Tartare with Chips
This is a great tartare for people who aren’t sure if they like raw fish, since it combines both fresh and hot-smoked salmon, which, along with cucumber, cornichon and crème fraîche, give it an appealing range of textures.