16 ways with wild salmon

Special enough for company, quick enough for weeknights

Pancetta wrapped salmon kebabs

Photo by Leigh Beisch; styling by Dan Becker

Pancetta Salmon Kebabs with Parsley Vinaigrette

This mouth-watering recipe comes from Christine Keff, chef at Seattle's Flying Fish. She wraps salmon in pancetta for a smoky flavor, then accents its richness with top-quality olive oil and vinegar.

You’ll need 8 (10-in.) skewers; soak wooden ones in water 4 hours to prevent burning.

Recipe: Pancetta Salmon Kebabs with Parsley Vinaigrette

 

 

Japanese salt grilled salmon

Photo by Leigh Beisch; styling by Dan Becker

Salmon Shioyaki

Chef Taichi Kitamura of Kappo Tamura recommends adding shioyaki—Japanese for “salt-grilled”—to your repertoire. This technique, also the name of the dish, creates salmon with an umami-flavored crust and a crispy skin.

Recipe: Salmon Shioyaki

 

Grilled king salmon with vegetables

Photo by Leigh Beisch; styling by Dan Becker

Grilled King Salmon with Asparagus, Morels, and Leeks

Indulge! Chef Kevin Davis of Steelhead Diner and Blueacre Seafood cooks fat-rich king with cream and splurge-worthy vegetables.

Recipe: Grilled King Salmon with Asparagus, Morels, and Leeks

Grilled Salmon with Cucumber Dill Salad

Photo by Leigh Beisch; styling by Dan Becker

Grilled Salmon with Cucumber Salad

Chef Maria Hines of Tilth suggests pairing hot with cool. Top fish just off the grill with a refreshing salad.

Recipe: Grilled Salmon with Cucumber Salad

 

 

Pickled salmon salad

Photo by Leigh Beisch; styling by Dan Becker

Seattle Pickled Salmon Salad

“King is so intense, you feel like a bear, gorging on your fish," says Lark chef John Sundstrom. "But sockeye is a bit leaner, and has a really fresh taste—I could eat a ton of it.” Try this preparation as an appetizer with just bread and radishes, as the chef does.

Recipe: Seattle Pickled Salmon Salad

salmon pasta

Leo Gong (food styling: Randy Mon)

Asparagus, Salmon, and Basil Pasta

Spiral-shaped pasta such as fusilli is perfect with this quick, creamy sauce. Serve the dish right away—the pasta absorbs the sauce as it stands.

Recipe: Asparagus, Salmon, and Basil Pasta

Taku Lodge Basted Grilled Salmon

James Carrier

Taku Lodge Basted Grilled Salmon

This legendary recipe seems fancy, but is a breeze to make. Simply rub salmon fillets with a mixture of brown sugar, white wine, and lemon juice, then grill.

Recipe:  Taku Lodge Basted Grilled Salmon 

Grilled salmon charmoula

Lisa Romerein

Grilled Salmon Charmoula

Looking for something with a little heat for your next get-together? This recipe's warming spice mixture of paprika, cumin, coriander, and cayenne is rubbed onto a whole boned salmon fillet and grilled with zucchini and peppers.

Recipe:  Grilled Salmon Charmoula 

Grilled Lemon-Dill Salmon with Cucumber Salad

Emily Nathan

Grilled Lemon-Dill Salmon with Cucumber Salad

Western salmon meets bright Scandinavian flavors ― lemon and dill ― in this light, refreshing recipe.

Recipe:  Grilled Lemon-Dill Salmon with Cucumber Salad

Double Salmon Burgers

Photo by James Carrier

Double Salmon Burgers

Herbed salmon patties are topped with a cucumber relish and served in warm, toasty buns spread with cream cheese.

Recipe:  Double Salmon Burgers

Salad

James Carrier

Grilled-Salmon Salad

Want a light, satisfying dinner salad? Try this spice-rubbed grilled salmon with tomato vinaigrette, fresh chèvre, mixed salad greens, and pine nuts. 

Recipe:  Grilled-Salmon Salad

Fennel-Spiced Wild Salmon

Fennel-Spiced Wild Salmon

An Italian-style fennel rub adds delicate flavor to this basic grilled salmon recipe.

Recipe:   Fennel-Spiced Wild Salmon

More ways with wild salmon:

Cedar-Planked Salmon
Pinot-Plank Salmon
Barbecued Salmon
Salmon Avocado Tacos

Printed from:
http://www.sunset.com/food-wine/kitchen-assistant/wild-pacific-salmon-recipes-00400000051025/