Jon was very skeptical due to lingering dislike of salmon patties from his youth, but he admitted these were actually quite good. Courtesy of Bon Appetit. Serves 4.

1½ pounds boneless, skinless center-cut salmon, patted dry
5 scallions, green parts finely chopped, white parts thinly sliced
1 1-inch piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
Kosher salt

1 teaspoon toasted sesame oil

Based on this recipe.

• 1 tablespoon sugar
• 1 tablespoon kosher salt (ideally use ½ kosher, ½ smoked salt)

• 1-2 lbs Salmon, center/thick cut is best

• Cedar plank(s) to put salmon on

• Wood chunks (Alder or other mild wood - apple, cherry)
• Leave-in thermometer

Courtesy of Bon Appetit, an easy and tasty recipe with a middle eastern flavor profile.

Serves 2

1 tablespoon chopped fresh oregano
1 teaspoon sesame seeds
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
3/4 pound skinless salmon fillet (preferably wild), cut into 1-inch pieces
1-2 lemons, sliced into rounds approx 1/4" thick
2 tablespoons olive oil

SUSHI!

More to follow. Maybe.

This recipe is a modified version of one from the Mitsitam Cafe Cookbook, using a salt-cooking/curing method from the Pacific North-west:

1/2 lb of raw salmon is one serving of cured salmon for lox/sandwich/in a salad.

For under 1lb salmon: 1.5 cups each of plain, fine-grain kosher salt and sugar
For a 1 lb salmon: 2.5 cups each salt/sugar
For a 2 lb salmon: 3 cups each salt/sugar

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This recipe, modified from a Bon Appetit recipe, was an instant spring hit.

2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
1 cup dry white wine
2 tablespoons kosher salt plus more for seasoning
2 tablespoons (¼ stick) unsalted butter
4 ounces fresh morels; sliced, or oyster or shiitake
½ cup shelled fresh peas
⅓-⅔ cup heavy cream
Freshly ground black pepper
2 tablespoons minced fresh chives or finely chopped garlic scapes

Audrey whipped this up to go with grilled or pan-seared salmon. It was easy and delicious!

For the salsa fresca:
2 parts cherry tomatoes, quartered
1 part rough chopped kalamata olives
1 part diced red onions
1 part feta, crumbled
lemon juice
olive oil (if possible, from a jar of sundried tomatoes)
Salt and pepper, to taste

For the salmon:
Wash and thoroughly dry the fillet.
Season the flesh side with salt and pepper, a dash of smoke salt, garlic powder, lemon pepper, and a dash of herbs de Provence

Heat grapeseed (or other, high-heat) oil in a skillet

Steelhead salmon is really trout. This recipe could go with a wide range of fish - salmon, trout, etc.

Ingredients

* 1 lb steelhead fillet, with or without skin
* 1 clove garlic, chopped fine
* 1 1/2 tablespoons coarsely chopped fresh rosemary
* 1 lemon, zest of
* 1/2 lemon, juice of
* 1/4 teaspoon salt
* 1/2 teaspoon fresh ground pepper
* 1 tablespoon olive oil, plus
* additional oil, for greasing baking pan

Directions

1. Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.

2. Preheat broiler.

Marinade: 2 parts Olive oil with 1 part balsamic vinegar
Rub: crushed garlic, salt, thinly sliced basil

Separately, sautee some sliced kalamata olives with capers and olive oil
Sear the salmon with sliced portabello mushrooms until they are tender.
After searing the salmon, place it in a warmed oven to cook it further.

Reduce some wine (a light red, beaujolais ideally or pinot or zin) with the mushrooms), add in more red balsamic vinegar during this process.
drizzle tzatiki on the salmon and sprinkle the olive/capers on top.