Cured Salmon Gravlax (crazy easy!)

Homemade Cured Salmon Gravlax is arguably the ultimate easy-to-make luxury food. Incredibly easy, make this using a small fillet or whole side of salmon.

Beetroot Cured Salmon (Gin or Vodka)

Looking for a stunning new way to serve salmon for an occasion? Beetroot Cured Salmon, gently flavoured with spices and a little vodka or gin, is a sophisticated gourmet delight that's incredibly easy to make

River Cottage's Gravad Max (Mackerel Gravlax)

Both salmon and mackerel are sweet, oily fish, so it's an easy swap to make. Whole mackerel comes cheap at most fish markets, and they're (fairly) easy to fillet following the hilariously detailed instructions in the River Cottage Fish Book. It's a unique alternative to gravlax that you can make with just a 48-hour cure.

Salmon Rillettes With Chives and Shallots

While often made with pork, the French spread called rillettes is even more elegant (and easy) to make with salmon. This recipe folds poached and shredded salmon with mayo, cooked shallots, chives, and a touch of spices. It requires no special equipment, so you can whip it up in no time for a fancy hors d'oeuvre.

Poached Salmon With Dill-Yogurt Sauce

This delicate poached salmon with a bright yogurt-dill sauce makes for an easy, light dinner that can be served chilled, room temperature, or warm. The fish is added to cold poaching water and then gently heated until cooked.

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.

Sous Vide Salmon

A step-by-step guide to perfectly cooked sous vide salmon, every time, complete with tips on portioning the fish and perfecting multiple finishing steps.

Shiozake (Japanese-Style Salted Salmon)

Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. This recipe approximates the flavor and texture of Japanese salted salmon by curing the salmon and letting it rest in the refrigerator on paper towels overnight.

Christmas Baked Salmon: Easy & Make-ahead

This festive Baked Salmon tastes even better than it looks! Easy foil baked side of salmon in honey butter with a sparkling holiday topping.

Marinated Grilled Salmon

Make your next grilled salmon AMAZING with a simple yet incredible Salmon Marinade that will infuse the salmon with extra flavour!