Rich in omega-3 and easy to cook across a huge range of different dishes, salmon is one of the UK’s favourite fish. Deep red wild salmon is a particularly special treat. It’s leaner than farmed salmon, and has a firmer texture and higher proportion of omega-3. LEAP wild Alaska salmon is Marine Stewardship Council (MSC) certified, which signifies that it has been taken from sustainable salmon populations, with minimal environmental impact. Wild salmon is most commonly found as salmon fillets, but it’s available from LEAP as smoked salmon as well.

Check out some of our favourite recipes that useq this extremely special fish below.

These quick smoked salmon toasts from Lewis de Haas are really easy and make a colourful starter or a great festive brunch. The beetroot and radish pickles add a pop of bright colour, while the smoked sockeye salmon pâté comes together in minutes.

Pan-fried sockeye salmon is served on a bed of sweet and earthy celeriac purée, rather than mashed potatoes, and served with buttery wild mushrooms in this warming dish. Although this dish looks and tastes sophisticated, it’s not too complicated to bring together, and is a great one for a date night.

Michael Bremner fries a breaded sockeye salmon fillet until crisp to form the centrepiece of this plate. The rich, crunchy fillet is then served with a bright winter vegetable salad made from red cabbage, turnip and carrots to balance out the fried fish.

This elegant dish from Michael Bremner consists of an extra crispy rosti topped with a bright smoked sockeye salmon tartar, vivid green dill emulsion and sharp pickled shallots. It makes for a truly sophisticated brunch dish or generous starter.

Creamy dill-tahini sauce is paired with speckled, crunchy, seeded croutons, purple beetroot and a generous amount of smoked sockeye salmon here, to create a brilliantly colourful platter. It’s a delicious and impressive side dish at parties.

This one-tray meal from GBC Kitchen combines wild salmon, pesto, garlic and potatoes to make the ultimate weeknight comfort food. The pesto uses crunchy pumpkin seeds rather than pine nuts, and tinned artichokes bring a slightly salty punch.