A white plate topped with a pile of lemony salmon pasta, sprinkled with chives.
Sarah Flotard
1 of 7

Lemony Salmon Pasta

This lemony salmon pasta is an easy weeknight meal that combines leftover cooked salmon with pasta and a creamy lemon sauce. A quick and elegant weeknight winner.
A white plate topped with a piece of cooked salmon with blistered cherry tomatoes, shallots, and fresh basil.
John Autry
2 of 7

Salmon with Cherry Tomatoes

This salmon with blistered cherry tomatoes is quick, easy to make, and healthy. In other words, perfect weeknight fare.
Half of a whole salmon on a cedar plank over glowing coals.
Jun Takagi
3 of 7

Cedar Plank–Grilled Salmon

This easy cedar plank grilled salmon is made on your grill with a simple Asian-inspired glaze of wasabi, sugar, soy sauce, and ginger.
Four pieces of salmon banh mi wrapped in paper in a box.
Kimberley Hasselbrink
4 of 7

Salmon Banh Mi

My recipe for banh mi swaps in flaky salmon for the usual pork and adds a drizzle of garlicky aioli to boot. Unconventional perhaps but I'll think you'll love it just as much.
Four fillets of maple glazed salmon of a white square platter
Caitlin Bensel
5 of 7

Maple Glazed Salmon

These maple glazed salmon fillets are simplicity itself. Nothing more than salmon soaked in maple syrup, soy sauce, and paprika. Sure, they marinate all day, but they take all of 10 minutes to cook. And the flavor? Well, look at how many testers loved it.
Four salmon summer rolls on a metal sheet with a piece of scallion and a bowl of dipping sauce.
Leigh Beisch
6 of 7

Salmon Summer Rolls

Salmon summer rolls are a simple and stunning upgrade to classic Vietnamese summer rolls with shrimp and pork. Filled with pea shoots, rice vermicelli, and salmon, they're dipped in a scrummy peanut-hoisin sauce that makes everything even better.
Three salmon filets on an oval platter in a soy caramel sauce, topped with cilantro and scallions.
Christopher Testani
7 of 7

Pressure Cooker Vietnamese Caramel Salmon

Whether you use an Instant Pot or your old stove top mode pressure cooker, you won’t regret making this Vietnamese caramel salmon. It comes together in minutes–minutes!–and is rich with Asian flavors.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Hungry For More?

Leave a comment

Your email address will not be published. Required fields are marked *