Grilled or Roasted Whole Red Snapper
Grilling or roasting a whole fish is easy with this recipe, which gives options for both cooking methods.
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Stuffed Whole Wild Salmon
Whole fish are usually less expensive than fillets, and the presentation is more impressive. Chef Tim Love generally opts for wild salmon, which has a more delicate flavor than farm-raised. Cooking an eight-pound fish might sound intimidating, he acknowledges, but it's surprisingly fast and simple — though filleting the salmon can require some finesse.
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Smoked Salmon Dip
This creamy, smokey dip features flaky smoked salmon two ways: half is finely chopped to add a pleasant texture to the dip alongside briny pops of capers, and the rest is pureed with the mayonnaise, sour cream, and cream cheese, lending its beautiful color and deepening the flavor. Fresh dill and chives keep the dip light while lemon juice adds brightness while also keeping the dip perfectly scoopable — no broken chips here.
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Barbecue Spiced Hot Smoked Salmon
Homemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor. Hot-smoked salmon makes a showstopping buffet centerpiece any time of day.
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Waffled Potato Blini with Smoked Salmon
For this recipe, Food & Wine's Justin Chapple cooks a shredded potato mixture in a waffle iron until a crisp, golden blini forms, and then tops it with smoked salmon and a generous dollop of sour cream. Dill adds a double dose of freshness to the dish when mixed into the blini and used as a garnish, too. The blini make a satisfying breakfast or brunch—if you'd like, pair them with a glass of Champagne to take things to the next level.
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Smoked Salmon Stuffed Puffs
Preheat the oven to 400° and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.
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Tater Tot Waffles with Smoked Salmon and Caviar
Jen Pelka of The Riddler in San Francisco makes supercrunchy and delicious waffles using Tater Tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and decadent dish that’s ideal with Champagne.
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Salmon Martini
Smoked salmon-infused gin and a caperberry garnish channel all the bagel and lox vibes into a balanced, brunch-perfect cocktail in this play on a dirty martini. Served at Bar Moruno in Los Angeles, a Spanish-inspired wine and cocktail bar, this signature martini is a nod toward the rest of the restaurant's menu, which is full of Spanish conservas and preserved fish. While it takes around three weeks to fully infuse the flavor of cold smoked salmon into dry gin, the result is a luscious, unique, and delicious spirit that can be used in a variety of cocktails.
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Farfalle with Creamy Smoked Salmon and Vodka Sauce
Is there anything better than a plate of pasta with smoked salmon and vodka sauce? We think not.
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Potato Pancakes with Smoked Salmon Caviar and Dill Cream
Although Wolfgang Puck is best known for putting smoked salmon, caviar and dill-flecked crème fraîche on his designer pizzas, he also loves this trio of toppings with his exceptionally crispy potato pancakes, a dish he makes frequently when cooking at home. All three garnishes are wonderfully decadent together; still, you can leave out the smoked salmon or the caviar.
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