Salmon

Toss large pieces of salmon in cornstarch before cooking and they'll develop a delicate crust that really grabs onto the spicy-sweet teriyaki glaze.

Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.

Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.

Meet your new favorite, cold-weather one-pan salmon dinner. It’s warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic.

Sinigang is adobo’s close contender for the title of National Dish of the Philippines. Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami.

The salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

Marinate salmon in lemon zest and fresh dill, then grill and serve with crunchy chopped cucumbers draped in a coleslaw-like dressing.

Tame spicy baked salmon with a sweet pineapple–bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.

Sour cream and lemon zest combine for a sprightly sauce that complements smoked salmon in this 30-minute one-pot meal.

This quick and easy recipe makes an ideal weeknight dinner. High levels of selenium, magnesium, and vitamin B12 make this dish a nutritional powerhouse.

When I made this recipe for the first time, I had it in the oven 4 minutes after starting the process, and I sort of looked around my kitchen, startled, thinking, What just happened? If anything could logically be described as “impossibly easy,” this would be it. If you’ve never experienced crispy kale, you are in for a serious treat. It’s a great snack on its own, but sooooo perfect with the tender salmon. This dinner is a keeper, man!

Made from canned salmon—plus a few pantry staples you likely keep in stock—and slicked with tangy red-pepper mayo, this burger is easy to toss together on the fly.

Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

Don’t fuss with the salmon too much once it’s on the grill: Let the flesh naturally release from the grate before attempting to turn it. You can also use the tare marinade for any cut of salmon.

A kicky chile-lime dressing wakes up your weeknight salmon.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing out) if you’d like.

Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

Toss cubed salmon in a simple grapefruit ponzu sauce and serve over tender greens for a refreshing take on Hawaii's beloved raw seafood dish.

Flake baked salmon over roasted turnips and bulgur for a casually chic dish that will make any dinner feel like a party.

When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don’t clutter it with too many spices or overcook it. Coconut milk maintains that velvety mouthfeel of the fish and provides a stunning backdrop to its orange-pink vibrancy. I serve the salmon with those plump pearls of Israeli couscous that play on your senses with their caviarlike texture.

Served with a bright, zesty grapefruit-cabbage slaw, this crisp salmon is an easy weeknight dinner that takes less than 20 minutes to make from start to finish.