Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery. Helen Rosner
With a rich flavor and firm but tender texture, salmon takes well to a variety of preparations; we love it cured, baked, seared, poached, and everything in-between. Here, our favorite recipes that feature the versatile fish in dishes from delicate hors d’oeuvres to hearty mains. Read more about different varieties of salmon »
Fiddlehead Fern and Cured Salmon Salad
Fiddlehead ferns—the furled fronds of ferns, which grow wild in Hawaii’s lush Waipi’o Valley on the Big Island—often appear in salads at luaus, tossed with everything from fish cakes to dried shrimp. Here, in a version from Tishia Spencer, an attendee of the Mock Chew family annual luau, simple cured salmon beefs up this refreshing side dish. Get the recipe »
In the Japanese kitchen, “teriyaki” means a dish that’s glazed and grilled or broiled. Jarred versions of sweet-salty teriyaki sauce are available, but it’s so easy to make from scratch, and so versatile, that we make our own and slather it onto salmon before cooking, which allows the sugars in the sauce to caramelize, for a deep, rich flavor. Get the recipe for Salmon Teriyaki »
A simple mix of soy sauce, mirin, and cilantro flavors meltingly tender salmon for an elegant appetizer that requires very little prep time.
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson’s no-nonsense, breezy approach to food.
Grilled Salmon with Blackberry Sauce
A rich, sweet-tart blackberry sauce adorns crispy skin-on salmon filets in this easy dish from Leah Koenig, who developed it for our One Ingredient, Many Ways series.
Classic cured salmon is served with a bright mustard-honey sauce in this recipe adapted from Jake Tilson’s In At The Deep End. Flavored with pepper, cloves, and dill, the fish requires at least 5 days to cure, so be sure to plan ahead. Use the best-quality salmon you can find.
Swedish Cured Salmon (Gravadlax)
A salt and sugar cure flavored with fresh dill transforms salmon into gravadlax, silky ribbons of fish ready to be piled atop slices of rustic brown bread or crunchy rye crispbread for a Swedish Midsummer feast.