Salmon

We've given eminently tasty salmon the crab-cake treatment. Topping the lovely, golden (and satisfyingly chunky) cakes is a tart, tangy yogurt sauce rather than the usual tartar.

In this main-course riff on salade niçoise, the olives make a splash in the dressing while peppery arugula stands in for lettuce, grilled salmon for oil-packed tuna. Yet the beautiful contrasts of the original are still front and center: potatoes, green beans, tomatoes, and hard-boiled eggs.

Why reserve cedar planks for the grill? They work just as well in the oven.

A chunky pistou with full pistachio flavor adds depth to this fresh salmon dish. Want even more vegetables? Slice lemon cucumbers (a wonderful farmers' market variety that looks somewhat like a yellow tomato) and add a squeeze of lemon juice and a pinch of dill to make the perfect starter.

Salmon's rich, moist meatiness makes it ideal for forming into cakes. Grated zucchini does double duty, bulking up the panfried patties and joining crisp fennel in a sprightly slaw.

See "Prep School" for photos showing how to wrap the fish.

Make the fruit salad, throw the fish on the grill, and you've got dinner.

Freshly ground black pepper is more distinctive on top of baked salmon, so be sure not to use preground. Serve alongside these homey dill potatoes mashed with olive oil and with plenty of sour cream.

This chowder is easy to make and requires only one pot. The salmon comes out tender and is a good match with the dill and potatoes. For a smokier flavor, roast the ears of corn directly over the fire before removing the kernels. If you don't have fresh salmon, frozen will work fine, or you can use smoked salmon. If using smoked salmon, cut back on the salt for seasoning.

This salty, savory nibble is perfect with the sparkling cocktail. A garnish of crispy shallots adds just the right amount of crunch.

This ultra-simple recipe relies on fresh, good-quality wild salmon. If you like, sprinkle the fish with some chopped fresh herbs or a little freshly grated lemon peel before roasting.

In the past, the only fish many home cooks could get was nondescript frozen, breaded white fish that was pretty bland. Today, even landlocked cities have seafood counters swimming with delicious (and colorful) options. One of our favorites is beautifully pink wild salmon. It looks great, tastes wonderful, and is packed with good-for-you omega-3 fatty acids. Plus, wild salmon (ideally from Alaska) is better for the environment than farmed salmon. Round out the meal with a side of your favorite mix of seasonal vegetables (preferably from your local farmers' market) and—if you're craving yet more color—lemon wedges.

Ramps stand in for both basil and garlic in this new spin on pesto.

Be sure to use wild smoked salmon, preferably from Alaska.

Whatever else you set out, great smoked salmon will always draw a crowd. And like any good leading actor, it works well with all of the supporting players, from horseradish cream to egg salad.

Here's a quick way to feed a crowd. The salmon is also great made ahead and served chilled.

Cooking a large piece of salmon fillet couldn’t be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard combination, which really complements the full flavor of the salmon.

More festive than your usual bagel and lox, this jar layers arugula and green beans with smoked salmon and lemony egg salad.