It’s that time of year when the nets and freezers are full. Here are some of my blog readers’favorite salmon recipes. (Want to make the one above? Here it is: Lazy-beautiful chive blossom salmon)
A fillet slathered in mayo and covered in potato chips? If that’s wrong, I don’t want to be right.
I’m a huge fan of traditional niçoise salad, a French salad made with tomatoes, green beans, boiled eggs, potatoes, pitted black olives, and tuna or anchovies, with a simple dressing of olive oil and salt. It’s healthy, beautiful on the plate, hits lots of satisfying savory notes, and is easy to throw together, with lots of make-ahead components.
My version is heartier and Alaska inspired. It serves as a filling main course, using grilled salmon and vegetables with a ranch-like dressing (a nod to the fact ranch was invented in Alaska).
My cousin whipped up this recipe, now one of my most popular, inspired by dijon chicken she used to love at as a teenager at Simon Seafort’s.
Tips and trips for making a rare fresh salmon with salty, crispy skin.
Beau Schooler sent me this fish cake recipe that uses a combination of salmon trim or freezer fish and smoked fish. Dunk them in “ranchovy,” a wonder-condiment he invented, and they are savory, funky, smoky, perfect.
Secret thing about the salmon skin many Alaskans throw away: It gives a sushi roll awesome umami and crunch.
When I get home from work to find a thawed fillet waiting in the fridge, my latest quick dinner plan is salt, pepper, a perfect medium-rare grill and a hit of compound butter that I have pre-made and waiting. Dinner can be on the table in 20 minutes or less, depending on the sides.
Try your smoked salmon on this nordic radicchio caesar.
Rainy day recipe alert! Here’s a Russian-influenced salmon pot pie.
How about easy/delicious sheet pan salmon with hot honey-mustard, sweet dates, fresh herbs and a tangy yogurt drizzle?
Be a legend. Build your own signature salmon spread.
Want to learn to smoke salmon in a simple electric smoker? Start here!