If summer has already left you where you are, bookmark this recipe from chef Renee Erickson's new A Boat, a Whale & a Walrus for next year; it's worth remembering. She pairs grilled salmon with deeply flavorful tarator, a Turkish sauce made with walnuts, bread, lemon, garlic, and olive oil, and a bright and dilly tomato-and-cucumber salad.
'Salmon' on Serious Eats
A juicy, flavor-packed salmon burger stuffed with dill, onions, and horseradish, served with a sweet and creamy honey-dijon mayonnaise and avocado slices on toasted buns. It's cooked with just one skillet, and finished in about 15 minutes.
For this recipe from Buvette: The Pleasure of Good Food, chef Jody Williams was inspired by Thomas Keller's well-loved salmon rillettes, which she learned to make during her time under him at his by-gone West Village restaurant, Rakel. With fresh and smoked salmon, crème fraîche, and horseradish, it's a rich, creamy, punchy dish that disappears quick.
Flakes of salmon and wilted spinach add body and flavor to this warm couscous salad that's seasoned with mustard and dill. Ready in under 30 minutes, it's perfect for a quick weeknight meal or picnic lunch.
Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. Did we mention it only takes 10 minutes to cook?
Kimberley Hasselbrink's eye-catching bahn mi from her new cookbook, Vibrant Food is super-appealing: she uses fish-sauce-marinated salmon instead of traditional pork, which lightens the sandwich while still providing a touch of fatty richness. It's a sandwich I can see myself making many more times this summer.
It's wild salmon season here in California, so I try to snag some great filets while they're available. I usually roast my fish with just a little salt and pepper, but there's nothing wrong with changing things up every once in awhile. Jennifer McGruther's salmon baked in cream from her new book, The Nourished Kitchen, was just the ticket.
Salmon and lentils is to France what peas and carrots is to the States: an absolutely classic pairing. In this simple, satisfying one-pot dinner that plays off the famous couple, crispy salmon is served in a broth of lentils flavored with caramelized shallots and mustard.
Eggs Benedict is a brunch classic, and smoked salmon is a welcome addition to any morning table.
Sometimes a simple piece of poached fish and a light salad can make the perfect quick dinner. Salmon is a great fish to poach, it's flavorful and fatty and holds up well in an easy simmer with some aromatics and white wine.
Most of use know that salmon, cream cheese, and capers is a killer combination layered atop a bagel. But those flavors aren't necessarily tied to a bagel shop. Filling a buttery cornmeal and millet tart crust with a tangy crème fraîche custard, slices of salmon, flecks of dill, and a handful of salty capers, as Megan Gordon does in Whole-Grain Mornings, is just as grand of an idea.
Consider this a combination of the old and new. The idea came from recipe number 1665 in Escoffier's 1903 tome, Le Guide Culinaire, but the creamy anchovy vinaigrette comes from the much more recently published Modern Sauces.
Softly cooked scrambled eggs combined with toasted bagel and rich salmon are all you need for a fast, tasty brunch.
Five ingredients (plus salt and pepper), one pot, and under half an hour for this super tasty, meal-worthy salad of fingerling potatoes and smoked salmon.
There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a more substantial side dish, but the tabouli still has a strong, herbal presence.
We're starting to get into the season of fantastic greens, and this recipe calls for one of my favorites. Arugula (also known as rocket) is prepared in two ways—chopped and quickly cooked with leeks for the tart filling, as well as lightly dressed and served on top, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish.
A quick meal of broiled salmon in a tart tomattillo-guajillo chili sauce served with broiled asparagus.
Richard Blais's Barely Smoked Salmon with Pumpernickel-Avocado-Egg Salsa and 'Everything Bagel' Vinaigrette
Blais's Barely Smoked Salmon with Pumpernickel-Avocado-Egg Salsa and "Everything Bagel" Vinaigrette takes a deli staple, bagel and lox, and upends its style in a decidedly refined form. The anchor is a small fillet of salmon, smoked for only five minutes. This leaves the fish almost raw with a faint whiff of smoke. The bagel appears crumbled and crunchy in a "salsa" like assemblage with avocado and peeled cherry tomatoes. Capers, red onion, and egg also show up, along with the "everything bagel" seeds and spices present in the vinaigrette. It makes for a beautiful plate, unfamiliar in appearance, but comforting in flavor.
A quick and hearty meal of salmon cooked with quinoa, arugula, and feta cheese. The trick is to sear the salmon skin first, then add it back to the pan at the very end just until barely cooked through.
These cakes take the brunch staple of smoked salmon and turns it into a filling dish best served on lemony greens.