These 18 Salmon Recipes Were Hand-Selected by Hungry Bears (i.e., You’ll Love Them)

In the world of mid-1970s cooking, horseshoe-shaped salmon steaks were far more common than the now ubiquitous fillet, says L.A. chef Nancy Silverton, who cites the cut as her proving grounds when learning to cook. Now the old-school cut is back, seared in a hot pan, then roasted in the oven and topped with herby compound butter.

A common weed in many a gardener’s backyard bed, wild purslane is perfectly edible—delicious, in fact! Its juicy little leaves have a citrusy, sometimes peppery zip.

Toasted dried sea palm fronds—also called sea crunchies—are the leaves, or blades, of the sea palm, an ocean vegetable unique to Northern California, Oregon, and points farther north. The ribbed, noodlelike fronds turn crunchy-chewy when toasted.

This oven-baked salmon recipe is the perfect meal to have after a long day. The picholine olive sauce is easy to make and adds delicious warm tangy flavors.

John Sundstrom, chef of Lark restaurant in Seattle, drew on his Scandinavian heritage to create this sweetly spiced fish. Try it as an appetizer with bread and radishes, as he does, or turn it into a salad as we’ve done here.

You may as well call this an “antioxidant salad,” because in addition to bursting with summery colors and flavors, it’s full of phytonutrient rich produce like raspberries, soybeans, and tomatoes.

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.

In this healthy weeknight dinner, thyme and arugula keep the sweetness of the grapes in balance. Nearly all the cooking is done on a single baking sheet.

Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, learned the easy technique of oven-poaching fish in a foil pouch from her grandmother.

The salmon takes almost no time to cook, so prep the radishes and rosemary before the fish goes in the pan. If your backyard rosemary is blooming, sprinkle on a few blossoms before serving.

This poached salmon recipe offers a variety of delicious ingredients, perfect for a summer day.

The cream cheese and salmon in these wraps make for decadent breakfast burritos. If you’re in the mood for meat, you could easily substitute bacon or sausage for the fish.

The salmon comes off the grill juicy yet fragrant with smoke, a contrast to the creamy salad made with grilled and raw squash.

This elegant pasta has only a few ingredients, but together they make an incredibly satisfying supper. The dish requires nothing more than a big green salad as accompaniment.

If you’ve ever butchered a delicate piece of fish with a pancake flipper or a pair of tongs, you’ll appreciate the firm-but-gentle functionality of a fish spatula.

Have you ever had half a salmon filet stick firmly to the grates of your Weber grill? We have, so we well understand the value of this fish basket (with a lovely rosewood handle!).

How to get all the flavor of flame-grilling, but with none of the operational difficulties (see grill basket, above)? Use a firm cedar plank like this one from Fire & Flavor, which is oversized so the fish won’t flop over the edge. Bonus: It doubles as a serving dish!

In all likelihood, we’re not the first people to urge you to buy a good-quality cast-iron pan. That’s because they’re great—indestructible, but also flexible, able to go from stovetop bacon-and-eggsing to oven-roasting a pair of herb-stuffed branzinos. (Branzini? Branzinum?) Please get this one so we don’t have to ask you again.

Yes, it says “roaster,” but we love this All-Clad one for poaching fish of all sizes and shapes.