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