Updated
Salmon is the most popular fish in America, and for good reason: it is rich, forgiving and quick to cook. These recipes cover every method, from a simple lemon herb bake and a spicy blackened fillet to teriyaki, poke bowls, cured gravlax and a whole side of hot-smoked salmon.
Cook salmon to 145 F, the USDA and FDA safe minimum for fish. Some cooks stop at 125 to 135 F for a moister center; that is below the federal safe minimum and is not advised for anyone pregnant, elderly, very young or with a weakened immune system.
Salmon fillets brushed with a lemon, garlic, Dijon and fresh dill butter and baked at 400°F until just flaky. Ready in about 25 minutes; serves 4.
Salmon fillets coated in a smoky Cajun spice blend and seared in a very hot cast-iron skillet until a dark, flavorful crust forms. Ready in 15 minutes; serves 4.
Salmon fillets seared until crisp, then glazed in a quick homemade teriyaki sauce of soy, mirin, sake and sugar. Serve with rice and broccoli. Serves 4.
Salmon fillets brushed with a honey, Dijon and garlic glaze and air-fried in about 8 minutes until flaky inside with lightly crisp edges. Serves 4.
Lemon-herb salmon fillets roasted on one pan with baby potatoes and asparagus for an easy, healthy weeknight dinner. Serves 4.
Salmon or trout fillets sealed in foil packets with a lemon, Dijon and oil sauce and parsley, baked at 450°F for 15 to 18 minutes. Make ahead and bake when ready.
Salmon sliced paper thin, arranged on oiled plates, topped with fresh ginger and lime zest and baked at 500°F for just 3 to 4 minutes. Elegant and fast; serves 4.
Cubes of sushi-grade salmon tossed in a soy, sesame and green onion dressing over rice with avocado, cucumber, edamame, carrot and sesame seeds. Serves 2.
Salmon cured for two days under salt, sugar, white pepper and plenty of dill, sliced paper-thin and served with a sweet mustard-dill sauce. Serves 10 to 12 as a starter.
A side of salmon cured briefly in salt and brown sugar, then smoked over alder or apple wood until flaky, moist and lightly glazed. Serves 8.
Mixed greens, radicchio, pea shoots and cherry tomatoes topped with rosettes of smoked salmon and thin lemon slices, served with a creamy roasted sesame dressing. Serves 4.
Canned salmon bound with a thick white sauce and corn flake crumbs, chilled, shaped into cones, rolled in more crumbs and baked at 350°F until golden. Makes 8 to 10.
A molded salmon mousse of red salmon, mayonnaise, dill, paprika, lemon and whipped heavy cream, set with gelatin in a 4-cup or fish-shaped mold. Chill 4 hours.
