674 salmon recipes

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

Whole trout or salmon baked on a bed of sliced vegetables with bacon draped on top. Just four ingredients and 30 minutes for a no-fuss fish dinner with built-in sides.

Baked swordfish steaks in citrus barbecue sauce at high heat until flaky and tender. A simple two-ingredient recipe that works with salmon too, ready in 30 minutes.

When you are planning your next birthday party, don’t forget to make this recipe.

A delightful gourmet recipe brought to you by Real Food Direct

Thai-style seafood soup with shrimp, crab claws, mussels, and fish in a galangal-lemongrass-lime leaf broth built on a slow-cooked garlic-chili paste. Bold, sour, and aromatic.

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.

Make this easy appetizer tree the next time you have a kids’ birthday party.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.

Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.

Bluefish baked en papillote over wild rice, barley, and snow peas with sauteed mushrooms and red peppers. A light, herb-seasoned parchment packet dinner ready in 40 minutes.

A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

Vintage baked tuna in a buttery rice mold topped with egg-enriched white sauce and a dusting of paprika. A retro one-dish dinner that feeds 8 from simple pantry ingredients.