6 Recipes for Salmon Season
From a refreshing raw preparation to a whole grilled fish, there’s a recipe here for every type of salmon fan. It’s currently peak salmon season in Alaska, but you can find excellent frozen salmon year round, either online or from a reputable, local fishmonger.
This Sinaloan crudo is similar to ceviche, but instead of a long marinade in acid to “cook” the fish, it’s served immediately. This maintains the raw texture we love and makes the dish even quicker to bring together.
This dish is all about a perfectly roasted piece of salmon. The goal is shatteringly crisp skin and fish that’s just barely warmed through so it’s still juicy. The sauce provides lift and textural interest. Serve with a simple green salad and crusty bread. A perfect dinner.
This is a dish for using up leftovers, and it’s so good that we’re excited when we have leftover rice and salmon in the fridge. It’s punchy and hits just about every texture and flavor we can imagine - crunchy rice and peanuts, rich salmon, and an abundance of fresh herbs and lime. Traditionally the rice is deep fried, but here we opt to minimize cleanup by crisping it in the oven.
We’d recommend making this in late summer when hatch chilis and corn are at their peak. You can sub poblanos or anaheims, but it’s better to save this dish for August and September when you can find fresh hatch chiles.
We love a hearty salad that combines roasted vegetables with crunchy fresh elements. As with so many of our salads, feel free to use this as a template: substitute any number of fresh and roasted vegetables, as well as your preferred protein. The miso vinaigrette is super versatile. Any leftover dressing is good on just about anything.
Serving a whole fish is among the most impressive and fun ways to feed a crowd. Grilling it requires a bit of finesse, but it’s not as difficult as you might think. Be bold! It’s the perfect centerpiece for a dinner party or summer barbeque.
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Thanks for cooking with us,
Mac
