With its rich flavor, beautiful red-orange flesh, and high levels of beneficial omega-3 fatty acids, salmon's popularity just keeps on growing. Wild-caught salmon is the best-tasting and most environmentally friendly choice. However, wild salmon is also the most expensive; farmed Atlantic salmon raised in tanks (as opposed to open pens) are a good alternative.

Toasting and then crushing whole coriander seeds intensifies their flavor in this sweet and earthy glaze. Combine the coriander with honey, soy sauce, and lemon juice, and brush over salmon fillets before cooking on a skillet.

Whole-milk Greek yogurt, fresh tarragon, and grated lemon zest make an easy, lively glaze for broiled salmon fillets. This delectable main course is ready in just 15 minutes.

A coating of Dijon mustard followed by parsley-flecked breadcrumbs add brightness and crispiness to roasted salmon fillets. Serve with a spinach and red onion salad for a complete -- and colorful -- dinner.

Here, cauliflower gets a southern Italian treatment, with a seasoning of chopped anchovies, garlic, red pepper flakes, and olive oil. Roast until deliciously browned, with lemon-topped salmon fillets on the same baking sheet for easy cleanup.

Give classic Cobb salad an unexpected twist by replacing the traditional chicken with smoked salmon. Bacon, avocado, hard-cooked eggs, and a buttermilk-dill dressing brilliantly complement the salty fish.

A light white wine and chive sauce makes roasted salmon especially moist. Serve with sauteed mushrooms and steamed potatoes.

Bake a salmon fillet in a parchment paper packet with butter, dill, and slices of zucchini, shallot, and lemon to create this easy dinner for one. Serve with rice or couscous to complete the meal.

Chef Emeril Lagasse's colorful summer relish -- combining fresh corn, tomatoes, red onion, parsley, and diced avocado with a little lemon juice and olive oil -- is a deliciously fresh accompaniment to grilled salmon fillets.

Cilantro, wasabi paste, lime juice, ginger, and light mayonnaise combine to make a delightful sauce for pan-seared salmon fillets. Serve with bok choy sauteed in mirin and soy sauce.

Combine uncooked couscous with sliced carrots, slivered almonds, raisins, fresh mint, water, and a bit of olive oil to create a Moroccan-inspired pilaf that bakes in the same pan as the salmon for a delicious, one-dish dinner.

Traditional hash gets a bit more refined with this presentation of smoked salmon, boiled red potatoes, peas, and dill in a creamy white wine sauce. Serve this dish for an elegant brunch or luncheon.

Spoon a refreshing salad -- orange segments, sliced fennel, and green olives dressed in a light lemon vinaigrette -- over pan-seared salmon fillets for an easy, impressive dinner that can be on the table in just 15 minutes.

To make this perfect party appetizer, puree smoked salmon with sour cream and lemon juice, and thicken the mixture with unflavored gelatin. You can prepare this light spread up to a day in advance.

The robust flavor of arugula with Dijon-chive vinaigrette is an excellent complement to the richness of roasted salmon. Roast red potatoes on the same pan as the salmon to prepare this easy, sophisticated main-dish salad.

For dinner for four in just 15 minutes, roast sesame-seed asparagus at the same time as the salmon, then top the fish with a sauce of lime juice, sugar, soy sauce, and cilantro.

This recipe stretches a modest portion of salmon to feed four people. Combine cream cheese, dill, and capers for a quick and easy sauce to dress farfalle pasta, red onion, and the fish.

For a spectacular special-occasion dish, cook a cleaned whole salmon in a fish poacher, cool and carefully skin the fish, then cover with artfully arranged citrus or cucumber slices before chilling in aspic.

Hoisin sauce, honey, and lime juice create a lively glaze for broiled salmon. Serve with a quick-cooking couscous and asparagus pilaf.

Salmon cakes are great to make-ahead as appetizer for a dinner party, or for a light dinner on a busy weeknight. Serve with a bright and creamy dipping sauce made of mayonnaise, sour cream, lemon juice, and your choice of parsley, dill, or cilantro.

These beautiful appetizers look complex but are remarkably easy to prepare. Spread toasted slices of rye bread with low-fat cream cheese and top with thin slices of English cucumber, red onion, smoked salmon, a few capers, and a squeeze of lemon juice.

This colorful dinner only takes 10 minutes to prepare: While salt-and-pepper-seasoned salmon fillets broil, saute fresh spinach just until tender, and toss with lemon juice, feta, and pine nuts.

The sweet bite of a relish made from red grapefruit, brown sugar, and red pepper flakes provides a perfect foil to the richness of broiled salmon fillets. The only fat in this healthy main dish comes from the salmon's beneficial Omega-3 oils.

Dress thin slices of cucumber, sweet Vidalia onion, capers, and roasted salmon with a honey and sherry vinegar dressing. Serve this salad with grilled country bread for a light meal.

Goat cheese and heavy cream give delectable richness to this dill and smoked salmon frittata from Ina Garten. Slice into wedges and serve with scones, fresh fruit, and mimosas for a memorable special-occasion brunch.

To make this recipe from chef Kevin Stanton of Sanctuary T restaurant, sprinkle fruity, spicy Red Moon tea leaves over salmon fillets and cover in hot water to cook the fish. Serve with sauteed Brussels sprouts and creamy, tomato-kissed kaffir lime sauce, and garnish with chopped cucumber.

Combine chopped mango, red onion, jalapeno, cilantro, cucumber, and lime juice to create a beautiful and refreshing salsa to top broiled salmon fillets. This easy dinner for four is ready in 20 minutes.

Saute sage and bacon-wrapped salmon fillets, and serve with salsify and richly nuanced sauce made of syrah and port wines, shallots, and beef stock. This recipe is courtesy of chef Daniel Boulud.

Serve grilled salmon steaks and asparagus with a sweet and tangy sauce made from Dijon mustard, sugar, and white-wine vinegar. Use leftover asparagus as a side dish for your next dinner; the vegetable will keep in the refrigerator for up to two days.

Poached salmon replaces the traditional tuna in this hearty main-dish salad of green beans, tomatoes, red onion, Kalamata olives, boiled red potatoes, and anchovy fillets. Serve this Nicoise salad with lemon-Dijon vinaigrette on the side

Use tangerine juice and zest in place of the usual lemon to create a fragrant, sweet-tart hollandaise sauce for sauteed salmon. Pound the fillets to 1/4-inch thickness between sheets of parchment paper so the fish cooks quickly.

What looks like a beautiful iced cake is actually a savory multilayered sandwich of pumpernickel bread, cream cheese, cucumbers, and smoked salmon. Decorate the top with rosy salmon roe and black caviar for the finishing touch.

Make a savory-sweet glaze for baked salmon with soy sauce, brown sugar, lemon juice, white wine, and olive oil. The leftover salmon is wonderful in a soba noodle salad with cucumber, sugar snap peas, and cilantro.

Steam shredded green cabbage chicken broth and a little bit of butter to create a light and tasty side dish for poached salmon. Stir chopped dill into the cabbage and drizzle with lemon juice just before serving.

Before broiling, coat salmon fillets with a rub of crushed fennel seeds, minced parsley, and brown sugar. Flake the salmon and toss with corkscrew pasta, wilted spinach, and sour cream.

Toss poached salmon with red onion and lots of fresh parsley in a vinaigrette of capers, olive oil, and red-wine vinegar. Serve this salad with crusty bread, or combine with cooked, cooled penne for an out-of-the-ordinary pasta salad.

Rub salmon fillets and zucchini with salt, pepper, and chili powder to create deeply flavorful crust under the broiler. Saute corn with minced garlic, and stir in scallions and your favorite salsa for satisfying side dish.

Top salmon fillets with lemon slices and cook upon a bed of escarole, garlic, and red onion in a pot on the stovetop for a one-dish meal that is ready in just 35 minutes.

Mix finely chopped salmon with ginger, shallots, and red-pepper flakes, and bind the mixture together with a beaten egg. Serve the sauteed salmon patties with a dipping sauce of reduced-fat mayonnaise, scallions, lime juice, and toasted sesame oil.

Roasting salmon at 250 degrees for 30 minutes keeps the fish moist and tender. Top each fillet with a relish of shallots, capers, lemon zest, parsley, and your choice of tarragon, chervil, dill, or mint.

This virtuous dish has very little fat besides the salmon's beneficial Omega-3 oils. A light sauce of plain yogurt, curry powder, and chopped cilantro makes a flavorful accompaniment to the fish, as well as the steamed green beans and carrots.

Rub a salmon steak with salt and a generous amount of freshly ground pepper and saute in a hot skillet to create a savory crust. Steamed green beans tossed with toasted garlic accompany this easy, elegant dinner for one.

Broiled salmon, crumbled goat cheese, and pecans pack plenty of protein into this main-dish salad. Dress the salad with a vinaigrette of balsamic, Dijon mustard, and rosemary.

Top sauteed salmon fillets with a blend of butter, capers, dill, grainy mustard, and lemon zest. Store any leftover seasoned butter in the freezer for up to a month to use on steamed vegetables or crusty bread.

A marinade of orange juice, ginger, coriander, soy sauce, honey, and sesame oil gives irresistible flavor to salmon fillets. Serve the broiled salmon over brown rice with sugar snap peas, orange segments, and fresh mint.

Poach a whole, seven-pound salmon and then carefully scrape off the skin and pull out the bones with tweezers. Wrap the skinned salmon in paper-thin strips of cucumber and serve with a sauce of capers, and chopped watercress and cucumbers mixed with sour cream.

Garnish roasted salmon fillets with an Italian-inspired relish of blanched lemon zest, raisins, chopped parsley, and olive oil. Refrigerate leftover relish to serve the next day on roast chicken, pork chops, or cauliflower.

A whole roasted salmon makes a beautiful presentation for a dinner party. Stuff the fish with cilantro, sliced oranges, and red onion, and baste with orange juice and butter while it cooks.

Skin-on salmon fillets become golden-brown and crisp when sauteed in a hot skillet. Glaze the pan with water and Dijon mustard to create a sauce to drizzle over the fish, and serve with red cabbage braised with red onion and balsamic vinegar.

Smoked salmon mingles with capers, red onion, and horseradish in this cream cheese dip. Add color with a sprinkling of chopped parsley and serve with bagel chips.

A mixture of creamy Greek yogurt, Dijon mustard, dill, and parsley adds zing and keeps this salmon wonderfully moist while it roasts. This easy, elegant dinner takes only five minutes to assemble and another 20 minutes to cook.