Lox

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a bagel and "schmear"), then you're seriously missing out. Nowadays, the terms "lox" and "smoked salmon" get used interchangeably, so check that you are getting the real thing if you buy lox from anywhere beside an in-the-know deli. F&W's guide has tons of recipes to satisfy your lox cravings.

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Three-Day Brined Lox with Anise-Herb Sauce

Chef Matthew Dillon loves this Nordic method of wet-brining fish (known as len-rimmad lax). He serves it with an herb sauce made from blanched nettles; parsley and mint are easier-to-find substitutes.    More Salmon Recipes  

Salmon Rillettes

While training at the Los Angeles Culinary Institute, Anna Zepaltas learned that French cooking doesn’t have to be intimidating or fussy. “Making rillettes is a way of showing my girlfriends that it’s really not hard,” she says. For her rillettes, inspired by a similar dish at Thomas Keller’s Bouchon bistro in the Napa town of Yountville, Zepaltas blends fresh salmon and butter with hot-smoked salmon to give the rich spread extra-rich flavor. You can pour melted butter over the top—as Keller does—to seal in freshness. Slideshow: Recipes from Thomas Keller