This recipe uses the easy technique of oven-poaching fish in a foil pouch (you’ll need wide, heavy-duty foil). The salmon works beautifully made a day ahead and served at room temperature. For a bit of green, top with torn fennel fronds, carrot tops, or chervil.
Kris Tominaga serves this dramatic salad at Cadet restaurant in Santa Monica. Wild rice and black quinoa (the quinoa fried until crunchy) form a backdrop for colorful greens and salmon. In winter, frozen sockeye salmon is an excellent choice.
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