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 »
Roasted Salmon with Honey-Dijon Glaze
Drying and salting your salmon fillets helps ensure that the skin gets extra crispy.
Cream cheese, capers, and red onions make for a lovely spread to pair with smoked salmon.
This Bengali dish is adapted from
At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
There are two types used for cooking: Ama-koji and Shio-koji. Ama-koji, called for here, has no salt, so you can control the seasoning yourself. In this simple recipe, it’s added to salmon fillets before they hit the grill, which lightly cures them and adds an umami kick.
Get the recipe for Koji-Cured Grilled Salmon »
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 »
Pickled celery balances the subtleness of fromage blanc in a simple and elegant canapé.
Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that’s a perfect base for slices of smoked salmon and peppery watercress.
A simple mix of soy sauce, mirin, and cilantro flavors meltingly tender salmon for an elegant appetizer that requires very little prep time.
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson’s no-nonsense, breezy approach to food.
Eggs mixed with cream are poached over a bed of smoked salmon in this simple yet elegant breakfast dish from chef Wolfgang Puck.
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.
Spicy, briny, creamy, and salty, this simple, retro-inspired appetizer is an unabashed crowd-pleaser.
Get the recipe for Stuffed Pepperoncini with Smoked Salmon »
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.
Rosemary-infused honey gives this dish a sweet and aromatic flavor.
Get the recipe for Salmon Glazed with Rosemary- and Lemon-Infused Honey »
Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon.
Get the recipe for Salmon with Green Olive and Ramp Beurre Blanc »
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.
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch).
Get the recipe for Gravlax with Blinis »