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They will tell you that there are plenty of fish in the sea, and they will be right—but in the summer, when wild salmon are running, it's salmon we pick for grilling and pan-searing, for weeknight dinners and special, lingering ones. We eat it cold from the fridge (you know, in lunches) the day after. We cure it under a mountain of salt and shave it onto bagels on Saturday mornings.
How do you cook with salmon? Do you turn it into burgers, or toss it, cured, with boiled potatoes? Do you curry it and serve it over rice? Or poach it, or turn it into a stew with coconut milk and chiles? Show us!
Head over to the contest page to submit your recipes.
It's summer harvest season in salmon country, so we partnered up with our friends at Alaska Seafood for our latest contest—Your Best Recipe with Salmon. Five species of wild salmon are available from Alaska—king, sockeye, coho, keta, and pink. Learn more about them here.