Salmon recipe collection

Salmon burgers bind canned salmon with eggs, breadcrumbs, scallions, and lemon juice into pan-fried patties, served with a quick yogurt-cucumber-dill sauce. Pantry-friendly omega-rich dinner.

Salmon fillets poached in lemon juice and dry white wine, finished with fresh parsley. A light, elegant 4-ingredient main dish ready in under 15 minutes.

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

Fish fillets pan-cooked in garlic butter with scallions and a squeeze of lemon. Five ingredients, six minutes of cooking, and dinner is on the table.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Salmon baked in parchment paper (en papillote) with Dijon glaze, tri-color bell peppers, red onion, and lemon juice. Steams in its own juices for a healthy one-packet meal.

Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.

Flaky salmon surprise with canned salmon and cucumber in a creamy tarragon sauce layered inside golden puff pastry rounds. An elegant British-style seafood main course.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Salmon au poivre: fresh salmon (or tuna) steaks pressed with crushed peppercorns and brushed with olive oil, then broiled or grilled. Three ingredients, French steakhouse technique, 30 minutes.

Grilled salmon with crushed tricolored peppercorns, fresh dill, and a Dijon lemon butter drizzle. An elegant fish dinner ready in 15 minutes.

Fried green tomatoes over angel hair pasta with garlic-infused olive oil, Parmesan, and crispy breadcrumbs. A Southern-Italian fusion main that turns unripe garden tomatoes into a proper dinner.

Savory garlic coeurs a la creme with goat cheese, cottage cheese, roasted garlic puree, and yogurt. A French-style molded cheese appetizer drained overnight, served with smoked salmon and toast.

Broiled salmon steaks with a garlic-herb breadcrumb crust made from olive oil, parsley, dill, and garlic blended together. Crispy on top, flaky underneath.

Steamed ginger fish rolls wrapped in napa cabbage leaves with salmon, prawns, mushrooms, and scallions. Served over molded rice with a soy-lime dipping sauce.

Pan-fried ginger salmon cakes built on canned salmon with fresh grated ginger, scallions, and parsley. Served over peppery watercress with a lemon-ginger oil dressing.