Salmon recipe collection

Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

Potato crisps with sour cream and caviar are crispy mini potato pancakes topped with cool sour cream and salty salmon roe. An elegant 35-minute cocktail appetizer that looks restaurant-worthy.

Quebec poached salmon steaks gently cooked in a lemon court bouillon, chilled, then cloaked in a vivid green herb mayonnaise of spinach, parsley, scallion, and pepper. An elegant make-ahead cold salmon platter.

Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.

A New Orleans masterchef classic: whole redfish wrapped in puff pastry, layered with salmon and spinach mousses, sculpted into fish-shape, baked golden, and served with beurre blanc.

Ribbon refrigerator cake with layers of graham crackers and a pineapple-walnut filling set with gelatin. A vintage no-bake icebox dessert topped with whipped cream.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Roasted salmon rubbed with olive oil, baked skin-on at high heat, and finished with fresh chives and optional tarragon. Clean, simple, and ready in 30 minutes with only four ingredients.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Salmon and basil ravioli: homemade basil-flecked pasta dough filled with canned salmon and curd cheese, poached in fish stock and served with a fresh tomato-pesto sauce.

Steamed salmon fillets served chilled with a butter-sauteed cucumber and sour cream sauce with dill. An elegant cold fish dish for warm-weather entertaining.

Salmon and shiitake mushrooms steamed in romaine lettuce leaves with fresh mint, ginger, and a teriyaki-lemon dipping sauce. Light, elegant, and full of flavor.

Salmon and tomato pasta: flaked canned salmon and fresh basil-tomato baked over pasta with a cheesy top. A pantry-friendly weeknight bake that comes together in about 30 minutes.

Grilled or baked salmon steaks with dill butter and a lemon juice presoak. Four ingredients, minimal prep, and done in under 30 minutes on the grill.