317 saloon recipes

Fresh salmon soaked in bourbon, soy, ginger, and sesame oil, then grilled over mesquite until flaky. Bold Asian-Southern fusion with smoky, caramelized edges.

Quick potato and salmon bisque made in the microwave with canned salmon, instant mashed potatoes, chicken broth, and lemon zest. A creamy, no-fuss soup ready in about 15 minutes.

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

Pacific Northwest grilled salmon rubbed with brown sugar, cider vinegar, salt, and pepper. A simple overnight cure that builds a lacquered, smoky crust on the grill.

Flaked salmon mixed with red curry paste, mayo, yogurt, avocado, apple, and lime juice, piled onto crispy fried poppadoms. A British-Indian starter that's cool, crunchy, and ready in 30 minutes.

Grilled salmon fillets rubbed with turmeric and black pepper, then topped with a tangy-sweet tamarind sauce loaded with garlic, serrano chiles, and green onions. Bold Southeast Asian flavors in 30 minutes.

Salmon en papillote steamed in parchment with seared zucchini, crookneck squash, onion, merlot, lemon butter, and Grand Marnier. A 7-minute oven finish for restaurant-style presentation.

Butter-seared halibut steaks baked with strips of smoked salmon, lemon-sherry pan sauce, and walnuts. An elegant seafood dinner ready in 20 minutes with just a handful of ingredients.

Creamy salmon sauce with dill and capers built on a classic roux, perfect spooned over rice, fettuccine, or puff pastry for a versatile Maritime Canadian dish.

Salmon cubes steamed over curried cabbage in a fast microwave method that keeps the fish silky and infuses the greens with warm curry flavor. A low-effort, high-reward weeknight dinner.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.

Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

Baked salmon fillets topped with pistachio-basil compound butter made from pistachios, fresh basil, garlic, and lime juice. Baked in white wine for an elegant, easy dinner.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.