Salmon Recipes for the King of Fish

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.

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

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.

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.

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.

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

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.

Fast and flavorful, 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.

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.

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.

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.

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.

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.

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.