16 ways with wild salmon
Special enough for company, quick enough for weeknights
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.
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
“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
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