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.

 

 

A crisp, sweet salad of spring onions, fennel, cilantro, and pea shoots provides a refreshing counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes.

When you roast a piece of salmon, the result is lustrous and so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are a textural counterpoint.

A whole roasted side of salmon makes an elegant presentation at the table. The accompanying radish-and-cucumber relish has a pleasant bite of horseradish.

Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine. You can eat the cooked oranges (peel and all) or squeeze the juice over the fish.

Fresh ginger and juicy orange slices pep up this easy baked salmon dinner. Assemble the packets in the morning for dinner in a snap. Everyone gets their own, so serving is simple.

A little cayenne added to maple syrup creates a luscious glaze for broiled salmon and pineapple chunks. Fluff hot rice with cilantro leaves and you're done.

A squeeze of lemon and a drizzle of soy sauce over grated daikon radish are the only enhancements you'll need for Chef Nobu's perfectly cooked salmon fillet.

A sweet and tangy glaze tops broiled salmon fillets. This crowd-pleasing main course is ready in just 20 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.

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.

Skewered strips of salmon become a party-worthy version of fish sticks.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.