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magazine creme fraiche roasted salmon
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Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.
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Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.
4.7
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This phenomenally satisfying open-faced sandwich is a creamy, smoky, cheesy, hearty experience perfectly primed for breakfast, lunch, or brunch.
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In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.
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Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo.
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This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.
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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.
4.5
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Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.
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A kicky chile-lime dressing wakes up your weeknight salmon.
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This punchy, creamy party-ready appetizer comes together in 15 minutes and can be served as a dip or schmear for crackers or bagels.
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Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.
3.7
(3.71)
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The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
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It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.
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Here’s a super forgiving slow-roast salmon that’s spicy, sweet, and fragrant thanks to punchy sambal oelek chili paste and zippy limes.
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Salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat.
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You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.
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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.
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Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.
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4.3
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3.7
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