6 of the Best Recipes Showcasing Wild Salmon (2024)

Smoked salmon pâté, pickles, toast and dill

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 salmon, celeriac purée, mushrooms, garlic and tarragon

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.

Crispy salmon fillet, winter vegetable salad, ginger and sesame dressing

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.

Smoked salmon tartare with potato rosti, pickled shallot, and dill emulsion

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.

Smoked salmon and roasted beetroot with dill-tahini sauce and seeded croutons

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.

Roasted salmon and artichokes with pumpkin seed pesto

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.