Wild Pacific salmon recipes

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

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

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

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

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

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

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

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

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

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

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

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

16 ways with wild salmon

Pancetta Salmon Kebabs with Parsley Vinaigrette

Salmon Shioyaki

Grilled King Salmon with Asparagus, Morels, and Leeks

Grilled Salmon with Cucumber Salad

Seattle Pickled Salmon Salad

Asparagus, Salmon, and Basil Pasta

Taku Lodge Basted Grilled Salmon

Grilled Salmon Charmoula

Grilled Lemon-Dill Salmon with Cucumber Salad

Double Salmon Burgers

Grilled-Salmon Salad

Fennel-Spiced Wild Salmon