Salmon recipe collection

Steamed salmon fillets with ground coriander and fresh rosemary or dill, served with fennel yogurt sauce, cucumber, and potatoes. A light, healthy fish dinner.

Steamed salmon in orange-tomato sauce poaches skinless salmon fillets over a bright reduction of orange juice, white wine, garlic, and plum tomatoes, perfumed with fresh basil. A light, low-fat 35-minute weeknight dinner.

Steamed salmon with fermented black beans, ginger, sherry, and sesame oil. A classic Chinese-style steamed fish that cooks in about 10 minutes for a light, clean-flavored dinner.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Giant prawns stuffed with smoked salmon, bread crumbs, garlic, and parsley, then broiled in white wine and finished with a butter pan sauce. An elegant seafood appetizer for two.

Pan-seared salmon with orange juice and herbs, served over red potatoes, carrots, and broccoli. A complete one-pan dinner ready in 50 minutes.

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Microwave sweet and sour salmon nuggets poached in sherry stock, glazed with pineapple, apple juice, ginger, and tomato sauce. Light, low-fat fish bites served over rice or noodles.

Tagliatelle with poached salmon and a cream cheese horseradish dill sauce, finished with bright herbs for a pasta dinner that tastes like a smoked salmon bagel in bowl form. Ready in 40 minutes.

Teno salmon is a Finnish method of poaching salmon steaks in water until dry, then finishing in butter. Simple, traditional, and lets the fish speak for itself.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Three-fish teriyaki marinates salmon, tuna, and swordfish in a pineapple-soy glaze with garlic, ginger, and rice vinegar, then grills the fillets and reduces the marinade into a glossy sauce.

Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Tuna salmon rosettes pair sashimi-style rolled fish slices with a honey-soy cucumber salad, then finish with hot citrus oil poured tableside. Restaurant-level Asian fusion plating at home.