'salmon' on Serious Eats

Grilled King Salmon With Walnut Tarator and Cherry Tomato Salad From 'A Boat, a Whale & a Walrus'

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. More

Smoked Salmon Crème Fraîche Tart With a Cornmeal Millet Crust From 'Whole-Grain Mornings'

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. More

Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too'

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. More

Arugula, Salmon, and Leek Tart

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. More

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. More

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