18 Ways with Wild Salmon

This recipe uses the easy technique of oven-poaching fish in a foil pouch (you’ll need wide, heavy-duty foil). The salmon works beautifully made a day ahead and served at room temperature. For a bit of green, top with torn fennel fronds, carrot tops, or chervil.

Recipe: Poached Orange-Fennel Salmon with Dill Crème

Kris Tominaga serves this dramatic salad at Cadet restaurant in Santa Monica. Wild rice and black quinoa (the quinoa fried until crunchy) form a backdrop for colorful greens and salmon. In winter, frozen sockeye salmon is an excellent choice.

Recipe: Salmon and Grains Salad with Pistachio Salsa Verde

This mouth-watering recipe comes from Christine Keff, chef at Seattle’s Flying Fish. She wraps salmon in pancetta for a smoky flavor, then accents its richness with top-quality olive oil and vinegar.

You’ll need 8 (10-in.) skewers; soak wooden ones in water 4 hours to prevent burning.

Recipe: Pancetta Salmon Kebabs with Parsley Vinaigrette

Chef Taichi Kitamura of Kappo Tamura recommends adding shioyaki—Japanese for “salt-grilled”—to your repertoire. This technique, also the name of the dish, creates salmon with an umami-flavored crust and a crispy skin.

Recipe: Salmon Shioyaki

Indulge! Chef Kevin Davis of Steelhead Diner and Blueacre Seafood cooks fat-rich king with cream and splurge-worthy vegetables.

Recipe: Grilled King Salmon with Asparagus, Morels, and Leeks

Chef Maria Hines of Tilth suggests pairing hot with cool. Top fish just off the grill with a refreshing salad.

Recipe: Grilled Salmon with Cucumber Salad

“King is so intense, you feel like a bear, gorging on your fish,” says Lark chef John Sundstrom. “But sockeye is a bit leaner, and has a really fresh taste—I could eat a ton of it.” Try this preparation as an appetizer with just bread and radishes, as the chef does.

Recipe: Seattle Pickled Salmon Salad

Spiral-shaped pasta such as fusilli is perfect with this quick, creamy sauce. Serve the dish right away—the pasta absorbs the sauce as it stands.

Recipe: Asparagus, Salmon, and Basil Pasta

This legendary recipe seems fancy, but is a breeze to make. Simply rub salmon fillets with a mixture of brown sugar, white wine, and lemon juice, then grill.

Recipe: Taku Lodge Basted Grilled Salmon

Looking for something with a little heat for your next get-together? This recipe’s warming spice mixture of paprika, cumin, coriander, and cayenne is rubbed onto a whole boned salmon fillet and grilled with zucchini and peppers.

Recipe: Grilled Salmon Charmoula

Western salmon meets bright Scandinavian flavors ― lemon and dill ― in this light, refreshing recipe.

Recipe: Grilled Lemon-Dill Salmon with Cucumber Salad

Herbed salmon patties are topped with a cucumber relish and served in warm, toasty buns spread with cream cheese.

Recipe: Double Salmon Burgers

Want a light, satisfying dinner salad? Try this spice-rubbed grilled salmon with tomato vinaigrette, fresh chèvre, mixed salad greens, and pine nuts.

Recipe: Grilled-Salmon Salad

An Italian-style fennel rub adds delicate flavor to this basic grilled salmon recipe.

Recipe: Fennel-Spiced Wild Salmon

More ways with wild salmon:

Cedar-Planked Salmon
Pinot-Plank Salmon
Barbecued Salmon
Salmon Avocado Tacos