Salmon recipes

Browse our divine collection of salmon recipes, including Chris Horridge's salmon fish cakes recipe, a smoked salmon terrine from Josh Eggleton and a salmon skewers recipe from Marcello Tully, plus text from Matthew Fort on why the fish is so eternally popular.

Fort on Salmon

It may be hard to believe, but salmon raises deep passions. Salmon farmers defend their product with a vigour matched by few agriculturists. Salmon fishermen, loathe and despise the farmed variety for polluting beautiful waters, mongrelising the native wild salmon stocks, and generally lowering the tone of this most splendid, and delicious of fishes. There is no doubt that a spring-run salmon netted in the mouth of a river is just about the finest eating fish ever, rich and delicate, distinctive and dainty, firm and yielding. However, there aren’t very many of them, and we shouldn’t be eating them.

Autumn run fish are in a different state, and their stocks aren’t so threatened. Farmed salmon has the advantage of being available all the year round, and the same all the year round. There isn’t enough space here to rehearse the arguments about the environmental, chemical and welfare issues for the vast majority of salmon farms.

Simply on a gastronomic basis, the fatty, flabby, greasy, flavourless quality of the average salmon fillet is an affront to your taste buds. ‘Organic’ salmon (there is equally heated debate as to whether salmon can really be described as ‘Organic’) is better, and can be halfway decent. But no wonder supermarkets are experimenting with Alaskan and Pacific wild salmon (a different variety from our native Atlantic salmon), although the environmental footprint might raise an eyebrow in some circles. My advice is to substitute sea trout for salmon when in season (roughly from April-October).

Article written by Matthew Fort

What Salmon Goes With

The web and cookbooks are increasingly inundated with salmon recipes, and by now, the fish has virtually been paired with every ingredient under the sun.

Beetroot seems to be the current partner of choice for salmon amongst chefs – the contrast of salty, oleaginous fish and earthily sweet beetroot proving that in this case, opposites do attract. Luke Holder’s salmon mi cuit with beetroot and Marcello Tully’s recipe for cured salmon with beetroot both delightfully feature the combination.

Adam Gray features salmon as a centrepiece to a dish which also includes English peas and chorizo while Paul Heathcote opts for a mushroom sauce to serve with his salmon fillet.

Smoked, the fish is wonderful in a terrine as Josh Eggleton recommends here and there is nothing quite like a marinated salmon recipe to get the BBQ going.

Read our in-depth article for more information about how to cook salmon.

Salmon recipes

Salmon fish cakes with rocket, capers and lime dressing Chris Horridge

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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Pan-fried salmon with mushroom sauce Paul Heathcote

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	4

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Salmon with shellfish and leeks en papillote Andy Waters

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Salmon ceviche with vanilla, pink peppercorns and dill crème fraîche Tom Aikens

Course:	Starter
Complexity:	Medium
Cooking Time:	7 hours including preparation
Serves:	4

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Salmon en papillote Josh Eggleton

Course:	Main
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	2

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Smoked salmon terrine Bryan Webb

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes plus 6 hours chilling
Serves:	8

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Seared salmon with apple and radish salad Adam Gray

Course:	Starter
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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Hot smoked salmon potato salad with asparagus and horseradish dressing Marcello Tully

Course:	Side
Complexity:	Easy
Cooking Time:	40 minutes
Serves:	6

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Poached salmon with watercress Tom Aikens

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Confit of wild salmon with peas à la Française Tom Kitchin

Course:	Starter
Complexity:	Easy
Cooking Time:	40 minutes
Serves:	4

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Potted salmon with cucumber, crème fraîche and watercress Phil Howard

Course:	Main
Complexity:	Medium
Cooking Time:	2 hours plus pickling and chilling time
Serves:	8

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Baked leeks and smoked salmon with cheese sauce Nathan Outlaw

Course:	Main
Complexity:	Easy
Cooking Time:	25 minutes
Serves:	4

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Bouillabaisse Tom Aikens

Course:	Main
Complexity:	Medium
Cooking Time:	3 hours 15 minutes
Serves:	4

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Fish pie Tom Aikens

Course:	Main
Complexity:	Medium
Cooking Time:	1 hour 40 minutes
Serves:	6

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Lemon and herb marinated salmon skewers Marcello Tully

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	4

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Salmon skin with fried aubergine Nuno Mendes

Course:	Starter
Complexity:	Challenging
Cooking Time:	2 hours 30 minutes plus overnight prep
Serves:	4

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Smoked haddock fish cakes with creamed leeks Dominic Chapman

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour
Serves:	6

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Smoked salmon with chard and dill pancakes Shaun Hill

Course:	Other
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Citrus cured salmon with avocado purée and caviar Adam Bennett

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes plus curing and chilling time
Serves:	4

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Cured salmon and wild fennel Chris Horridge

Course:	Main
Complexity:	Easy
Cooking Time:	20 minutes plus 36 hours curing
Serves:	4

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Lobster tortelloni, roast chicken wings and sweetcorn purée Kevin Mangeolles

Course:	Main
Complexity:	Medium
Cooking Time:	4 hours 20 minutes plus 4 hours resting time
Serves:	6

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Salmon and haddock fish cakes with tomato mayo Adam Gray

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 15 minutes
Serves:	6

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Parsley soup with smoked salmon and orange Tom Kerridge

Course:	Starter
Complexity:	Medium
Cooking Time:	1 hour
Serves:	4

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Fish cakes with avocado Bruno Loubet

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	6

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Cured salmon Marcello Tully

Course:	Main
Complexity:	Medium
Cooking Time:	10 hours 45 minutes
Serves:	8

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Bouillabaisse, bok choi and saffron aioli Mark Jordan

Course:	Starter
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	4

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Salmon gravlax with horseradish Agnar Sverrisson

Course:	Canapé
Complexity:	Easy
Cooking Time:	1 hour 20 minutes plus 1 hour marinating
Serves:	10

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Salmon mi cuit with beetroots Luke Holder

Course:	Starter
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	6

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40°C salmon with potato juice, Jerusalem artichoke and sea vegetables Paul Foster

Course:	Starter
Complexity:	Challenging
Cooking Time:	2 hours
Serves:	8

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Smoked salmon and lemon infused salsify Simon Hulstone

Course:	Canapé
Complexity:	Easy
Cooking Time:	30 minutes plus drying time
Serves:	6

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Smoked salmon terrine with cucumber and quail's eggs Shaun Rankin

Course:	Starter
Complexity:	Easy
Cooking Time:	20 minutes plus 6-8 hours chilling time
Serves:	4

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Smoked salmon terrine with leeks and confit potatoes Josh Eggleton

Course:	Starter
Complexity:	Easy
Cooking Time:	50 minutes plus cooling and chilling
Serves:	15

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Soy and beetroot marinated salmon with fennel pollen cream Simon Hulstone

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes plus curing time
Serves:	6

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Jersey beef fillet with St Ouen’s Bay lobster ravioli and summer vegetables Mark Jordan

Course:	Main
Complexity:	Challenging
Cooking Time:	3 hours plus resting time
Serves:	4

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Smoked salmon with avocado, cucumber salad and oriental vinaigrette Martin Wishart

Course:	Starter
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	6

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Breakfast in bed Adam Gray

Course:	Other
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	4

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Picnic on a plate Frances Atkins

Course:	Starter
Complexity:	Medium
Cooking Time:	2 hours 10 minutes plus cooling and macerating time
Serves:	4

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