Drying and salting your salmon fillets helps ensure that the skin gets extra crispy.

Roasted Salmon with Honey-Dijon Glaze

This fresh take on the classic dish from Nice, France does away with the lettuce and pairs succulent wild salmon instead of tuna with crisp vegetables, briny olives, and an umami-packed vinaigrette made with garlic, anchovies, basil, and scallions. Get the recipe for Salmon Niçoise Salad with Garlic-Herb Dressing

There are two secrets to this succulent salmon: start with a bigger cut of fish for easy cooking, then top with a fennel, onion, and celery salad for some much-needed brightness and crunch. Get the recipe for Roasted Salmon with Fennel and Pecans

Salmon rillettes

Cream cheese, capers, and red onions make for a lovely spread to pair with smoked salmon.

For this recipe, skinless salmon filets are cooked in a spice-filled mustard sauce.

There are two types used for cooking: Ama-koji and Shio-koji. Ama-koji, called for here, has no salt, so you can control the seasoning yourself. In this simple recipe, it’s added to salmon fillets before they hit the grill, which lightly cures them and adds an umami kick. Get the recipe for Koji-Cured Grilled Salmon »

Fiddlehead ferns—the furled fronds of ferns, which grow wild in Hawaii’s lush Waipi’o Valley on the Big Island—often appear in salads at luaus, tossed with everything from fish cakes to dried shrimp. Here, in a version from Tishia Spencer, an attendee of the Mock Chew family annual luau, simple cured salmon beefs up this refreshing side dish. Get the recipe »

Pickled celery balances the subtleness of fromage blanc in a simple and elegant canapé.

Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that’s a perfect base for slices of smoked salmon and peppery watercress.

A simple mix of soy sauce, mirin, and cilantro flavors meltingly tender salmon for an elegant appetizer that requires very little prep time.

The aroma of a California bay leaf lends subtle sharpness to this essential French dish.

Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson’s no-nonsense, breezy approach to food. Get the recipe for Exceptional Salmon

Spicy, briny, creamy, and salty, this simple, retro-inspired appetizer is an unabashed crowd-pleaser. Get the recipe for Stuffed Pepperoncini with Smoked Salmon »

Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon. Get the recipe for Salmon with Green Olive and Ramp Beurre Blanc »

A salt and sugar cure flavored with fresh dill transforms salmon into gravadlax, silky ribbons of fish ready to be piled atop slices of rustic brown bread or crunchy rye crispbread for a Swedish Midsummer feast.

Rosemary-infused honey gives this dish a sweet and aromatic flavor. Get the recipe for Salmon Glazed with Rosemary- and Lemon-Infused Honey »