Salmon Recipes

This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.

The mild cream cheese perfectly balances the salty, intense flavors of the capers and salmon.

Salmon is remarkably healthful. It is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.

Salmon is assertive in flavor and will hold its own superbly combined with robust ingredients like bitter greens, sharp cheese, garlic, and red-pepper flakes.

Late-summer corn adds just the right amount of sweetness to this creamy salmon chowder. Serve with oyster crackers, or larger Vermont common crackers.

A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.

Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.

Don't use thin pretzels in this recipe--they'll make the cakes too salty.

Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.

Now that's a spectacular side of salmon! The fish gets its jewel-like color and deep flavor from a marinade of grated beets, fresh dill, horseradish, and lemon zest. It's roasted in the same dish as the crispy potatoes nestled underneath.

A multilayered masterpiece in a cast-iron skillet, this one-pan meal calls for simmering creamy bacon orzo on the stove-top, then nestling lemon-coriander salmon fillets on top and baking in the oven.

Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine.

This one-sheet-pan meal is perfect for busy nights -- your protein and vegetables can all cook together.

With a simple lemon-herb sauce, these make-ahead salmon patties are the perfect light supper for those nights when you would rather not fuss.

A sweet spot between simple salmon and comforting potpie, this dish is packed with iron and Omega 3 fatty acids. The rich, crisp puff pastry contrasts with the spring vegetable and fish filling: light, creamy, and nourishing.

Our modern take on the Passover classic transforms this often divisive dish into elegant quenelles made with salmon and cod rather than the traditional carp or pike.

The cauliflower in this dish gets loads of flavor from garlic, anchovies, and red-pepper flakes -- and the richness of the salmon offsets those spices.

For brunch and beyond, velvety gravlax or luscious smoked salmon rests on a cloud of cream cheese that's been spiked with grated horseradish and lemon zest. Choose the store-bought whipped kind for a mousse-like texture, or beat the regular kind with heavy cream for a richer result. The hypnotic pumpernickel swirls in marble rye bread have a hint of mellow cocoa; capers, red onion, and dill supply more spark.

This open-faced sandwiches make a lovely addition to brunch gatherings.

A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.

A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.

A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need dinner quick. (They can also be cooked the day they are made.) Serve with a green salad for a quick, light meal.

A magnificent salmon can be poached, glazed, and prepared for the table in a couple of hours, then kept in the refrigerator overnight. If the salmon is too long to fit in your fish poacher, you may cut off the head and tail, although the presentation is more beautiful with the entire fish intact. A six-pound salmon will feed about eight people.