32 Best Rated
Dishes with Salmon

Loimulohi is a traditional method of preparing salmon or rainbow trout. The fish is smoked on a wooden plank that's placed vertically over an open fire. Before the process, the salmon is usually seasoned with sea salt and drizzled or brushed with lemon juice, honey, or juniper berries. The cooking time depends on the distance from the coals. Once done, the smoky fish can be eaten straight off the plank.Expand

Lohikeitto is a creamy Finish salmon soup, similar to laxsoppa in Sweden. Apart from chunks of salmon fillet, it traditionally incorporates diced potatoes and carrots cooked in a flavorful, buttery broth infused with fish stock and cream. This comforting winter dish is generously seasoned with dill and served alongside buttered rye bread or lemon wedges.Expand

Sake nigiri sushi is a Japanese type of nigiri sushi, with origins in Norway. It consists of hand-pressed sushi rice that's topped with slices of salmon. The dish has a soft texture and a clean finish that makes it good for sushi newcomers, although the flavor can be a bit fishier than maguro (tuna) nigiri sushi. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.Expand

Gravlax is a Scandinavian dish consisting of raw, salt-cured salmon that is traditionally seasoned with dill. Originally, the dish was made by fishermen who used to bury the salt, sugar, and dill-rubbed salmon above the line of high tide and leave it to ferment. At the time, it was characterized by its pungent flavor and odor, but today, gravlax is cured under refrigeration. The name gravlax comes from a combination of two words, grav, meaning buried, and lax, meaning salmon, referring to the original method of production. This delicacy is usually thinly sliced and served as an appetizer. It pairs well with crackers and pickled vegetables, but it can also be used as a stuffing for bagel sandwiches.Expand

Cedar-plank salmon is a fish delicacy that involves cooking salmon on cedar planks, a unique method of cooking which is believed to have been originally practiced by the Native Americans who mostly used Western red cedar (a type of cypress). The wood planks, which must be free from any surface coatings or chemicals, are typically immersed in water into which coarse salt, fruit juice, or wine can be added. Once dried and heated on the grill, the planks are topped with salmon fillets that can either be left with their skin intact or skinned. Salmon is typically marinated in oil, seasonings, and fresh aromatic herbs such as rosemary, thyme, dill, oregano, parsley, juniper berries, or even fir needles. Alternatively, the fish fillets can be coated with a mixture of mustard and maple syrup, honey, or brown sugar. Not only does this unique technique enhance the flavor of the fish by imparting a pleasant smokiness and woody aroma to it, but it also allows it to seal its juices and remain moist. This fish specialty is typical of both Canada and the USA, particularly British Columbia and the Pacific Northwest region, respectively.Expand

Bagel and lox is a classic New Yorker sandwich consisting of a freshly baked bagel that's split in half, then topped with cream cheese and cured salmon. The sandwich can be additionally garnished with capers or thinly sliced red onions, while the plain cream cheese can be replaced with dill and chive cream cheeses. Both the bagels and lox were introduced to America by European Jewish immigrants at the turn of the 20th century, and by the 1950s, the bagel became a staple food in America. Traditionally, they could be found at New York's Jewish delis, but today they're available throughout the country. However, if you're a purist that wants only the authentic bagel and lox sandwich, stick with New Yorker delis.Expand

An epic and abundant Swedish buffet, smörgåsbord is a combination of two words: smörgås, an open sandwich, and bord, a table. The term refers to any all-you-can-eat buffet with self-service and a variety of pan-global food. Popular in Sweden since the 18th century, smörgåsbord hosts a display of colorful, complex, and lavish foods and dishes such as herring, salmon, sliced cold cuts of meat, vegetables, breads, cheeses, wild berries, pastries, and jams. The dishes can be hot or cold and may range from appetizers to desserts. Smörgåsbord is a very popular way of serving a large number of guests, either at home or, more often, in upscale hotels, at formal parties, or weddings. The rules of etiquette suggest that a person must make at least four visits to the table, first choosing dishes such as herring, salmon, or shellfish, then cold meats such as pork sausages or liver pâtés. The third visit is saved for hot dishes such as meatballs or baked beans, while the final round is reserved for cheeses and salads.Expand

This Spanish sandwich is a variety of fish-based bocadillo sandwiches, consisting of Spanish bread and a filling of salmon. The sandwich’s filling usually consists of pieces of smoked salmon that are layered inside a Spanish-style baguette (barra de pan) that’s been cut in half lengthwise. The bread is occasionally toasted for added crispiness, and it may also be drizzled with olive oil on the inside to make it juicer. Apart from the salmon, the sandwich’s filling also typically contains other ingredients such as queso fresco (fresh cheese), salsa criolla (Criollo sauce), arugula, tomato slices, tartar sauce, pickles, capers, or tortilla francesa (French omelet), among others. Traditionally, bocadillo de salmon is enjoyed as an afternoon snack (merienda), but it can also be served for dinner.Expand

Fisherman’s Pie is a traditional and Irish dish similar to shepherd’s pie, but made with seafood instead of meat. It typically includes a mixture of white fish like cod or haddock, sometimes with salmon or shrimp, cooked in a creamy sauce, such as bechamel, or cheddar cheese sauce. The fish is often mixed with vegetables such as peas, corn, or leeks. The filling is then topped with mashed potatoes and baked until golden and bubbly. It's a hearty, comforting meal often served in coastal regions.Expand

Hoedeopbap is a Korean rice bowl that is topped with raw fish and slices of fresh vegetables. Although similar to the Japanese kaisendon, this Korean version is finished off with the addition of a sweet and spicy sauce that usually combines gochujang (chili paste), vinegar, garlic, and sugar. The most common fish varieties used in the dish are salmon, tuna, sea bass, or halibut which may be sliced or cut into thin strips. The key to every hoedeopbap is to use only high-quality, fresh ingredients, and to serve the dish well-chilled.Expand