Claire Neaton

Skip the tuna next time you get a hankering for a pan bagnat and try this canned salmon twist on the classic Provençal sandwich.

This phenomenally satisfying open-faced sandwich is a creamy, smoky, cheesy, hearty experience perfectly primed for breakfast, lunch, or brunch.

Pho’s warming spices and fresh herbs inspire this version of salmon-head soup, traditionally enjoyed as both food and medicine in the Native Alaskan diet.

Leaner fish like wild salmon become tender and butter soft when poached in this fragrant Thai-style curry, where full-fat coconut milk adds richness and flavor.

Caviar sounds fancy, but it can also be a handy pantry ingredient in the form of cured salmon roe. You can start by topping smashed potatoes as shown here.