Smoked Salmon and Dill Quiche

Like a cream-cheese-and-lox bagel in quiche form, this is the ultimate brunch centerpiece.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/4 cup chopped fresh dill
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 oz. cream cheese, cut into 1/2-inch cubes
  
  


• 
  
  3/4 cup diced smoked salmon (about 4 oz.)
  
  


• 
  
  1/4 cup diced red onion
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, dill, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the cream cheese, salmon, and onion over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Salmon and Watercress Quiche

The bitter, peppery taste of watercress combined with rich salmon poached in milk makes for an exact balance of flavors on your plate. This quiche is simply exquisite—and can always be made ahead of time! 

For the crust:

• 
  
  1/2 cup (2-3/4 oz.) sweet rice flour
  
  


• 
  
  1/2 cup (2 oz.) quinoa flour
  
  


• 
  
  1/2 cup (2-1/2 oz.) amaranth flour
  
  


• 
  
  1-1/2 tsp. xanthan gum
  
  


• 
  
  1/2 tsp. sea salt
  
  


• 
  
  7 Tbs. (3-1/2 oz.) unsalted butter, chilled and diced
  
  


• 
  
  1 small egg
  
  


• 
  
  4 Tbs. cold water, more if needed
  
  

For the filling:

• 
  
  7 oz. watercress or baby spinach
  
  


• 
  
  4 Tbs. olive oil
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Sea salt and pepper
  
  


• 
  
  1 lb. 2 oz. skinned salmon
  
  


• 
  
  4 large eggs
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  Dash of freshly grated nutmeg
  
  


• 
  
  1 tablespoon chopped dill
  
  


• 
  
  A few sage leaves, chopped
  
  


• 
  
  2 small leeks, white part only, finely chopped
  
  


• 
  
  1 shallot, finely chopped
  
  


• 
  
  1 egg white, lightly beaten with a fork
  
  

Make the crust:

In the bowl of a stand mixer fitted with the paddle blade, combine the flours, xanthan gum, and sea salt. Add the butter and mix on medium speed until crumbles form. Add the egg and mix again. Add the water gradually and continue mixing until the dough detaches from the bowl and forms a ball. Wrap in plastic wrap and refrigerate for a minimum of 1 hour before using. If it's in the fridge for a few hours or overnight, take out of the fridge at least 30 minutes before using.

Preheat the oven to 400ºF and butter a 10-inch quiche mold (quiche molds have higher sides than regular tart molds).

Make the filling:

To prepare the watercress, start by cutting off the leaves and discarding the longer stems. Make sure to wash it a few times until the water is clear to completely remove the dirt. Dry the cleaned watercress in a salad spinner.

In a sauté pan, heat 2 Tbs. of the oil over medium heat. Add the watercress and sauté for about 3 minutes, stirring, until soft. Transfer to a colander and squeeze out the excess water between your fingers. Set the pan aside to use later. Finely chop the watercress and set aside.

In a pot, heat 3/4 cup of the milk with the bay leaf and a pinch of sea salt and pepper. When just beginning to simmer, add the salmon and poach it for 3 minutes. Remove from the heat, cover, and let infuse for 10 minutes. Remove the salmon and crumble it into a bowl, making sure to discard the bones; set aside.

In a bowl, beat the eggs with the cream and the remaining 1/4 cup milk. Season with sea salt and pepper and add the nutmeg, dill, and sage; set aside.

In the same sauté pan you used for the watercress, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and shallot and cook for about 5 minutes without browning, stirring, until soft. Remove from the heat and stir in the watercress; set aside.

Fill and bake the quiche:

Roll and cut the dough to fit inside the mold. Arrange the dough inside
the mold and using a fork, make small holes at the bottom.

Prebake for 10 minutes. Remove the parchment paper and weights and brush
the crust with the egg white. Return to the oven and bake for 5 more
minutes. Add the vegetables and crumbled salmon to the crust and pour
the egg batter over the top.

Bake the quiche for 30 to 35 minutes (20 minutes if you’re making
individual quiches), or until the top is golden and the egg flan is set.
Let rest for 10 minutes before cutting; serve with a green salad.

Pan-Seared Salmon with Spinach and Shiitake

A quick sauté of mushrooms and spinach turn a salmon fillet into an easy one-pan meal. Since you'll be searing the salmon with it's skin on, be sure to ask your fishmonger to scale the fish.

• 
  
  3-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium shallots, finely chopped
  
  


• 
  
  1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 cups lightly packed baby spinach leaves
  
  


• 
  
  4 6-oz. boneless, skin-on salmon fillets
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring often, until golden brown, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cream, thyme, 1 tsp. salt, and 1/8 tsp. pepper. Reduce the heat to medium and cook, stirring often, until thickened, 1 to 2 minutes. Remove the skillet from the heat and stir in the spinach until wilted. Transfer to a bowl and cover with foil to keep warm. Clean the skillet and return it to the stove.

Heat the remaining 1-1/2 Tbs. oil in the skillet over medium heat. Season the salmon fillets all over with 1 tsp. salt and 1/4 tsp. pepper. Arrange the salmon in the skillet skin side up in a single layer and cook, turning once, until golden brown and just cooked through, 7 to 9 minutes total. Transfer the salmon to a large plate.

Mix the lemon juice with 1 Tbs. water, add to the skillet, and cook, scraping up any browned bits, until just thickened, about 30 seconds. Drizzle the pan juices over the salmon and serve with the warm shiitake mixture.

Salmon and Watercress Quiche

The bitter, peppery taste of watercress combined with rich salmon poached in milk makes for an exact balance of flavors on your plate. This quiche is simply exquisite—and can always be made ahead of time! 

For the crust:

• 
  
  1/2 cup (2-3/4 oz.) sweet rice flour
  
  


• 
  
  1/2 cup (2 oz.) quinoa flour
  
  


• 
  
  1/2 cup (2-1/2 oz.) amaranth flour
  
  


• 
  
  1-1/2 tsp. xanthan gum
  
  


• 
  
  1/2 tsp. sea salt
  
  


• 
  
  7 Tbs. (3-1/2 oz.) unsalted butter, chilled and diced
  
  


• 
  
  1 small egg
  
  


• 
  
  4 Tbs. cold water, more if needed
  
  

For the filling:

• 
  
  7 oz. watercress or baby spinach
  
  


• 
  
  4 Tbs. olive oil
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Sea salt and pepper
  
  


• 
  
  1 lb. 2 oz. skinned salmon
  
  


• 
  
  4 large eggs
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  Dash of freshly grated nutmeg
  
  


• 
  
  1 tablespoon chopped dill
  
  


• 
  
  A few sage leaves, chopped
  
  


• 
  
  2 small leeks, white part only, finely chopped
  
  


• 
  
  1 shallot, finely chopped
  
  


• 
  
  1 egg white, lightly beaten with a fork
  
  

Make the crust:

In the bowl of a stand mixer fitted with the paddle blade, combine the flours, xanthan gum, and sea salt. Add the butter and mix on medium speed until crumbles form. Add the egg and mix again. Add the water gradually and continue mixing until the dough detaches from the bowl and forms a ball. Wrap in plastic wrap and refrigerate for a minimum of 1 hour before using. If it's in the fridge for a few hours or overnight, take out of the fridge at least 30 minutes before using.

Preheat the oven to 400ºF and butter a 10-inch quiche mold (quiche molds have higher sides than regular tart molds).

Make the filling:

To prepare the watercress, start by cutting off the leaves and discarding the longer stems. Make sure to wash it a few times until the water is clear to completely remove the dirt. Dry the cleaned watercress in a salad spinner.

In a sauté pan, heat 2 Tbs. of the oil over medium heat. Add the watercress and sauté for about 3 minutes, stirring, until soft. Transfer to a colander and squeeze out the excess water between your fingers. Set the pan aside to use later. Finely chop the watercress and set aside.

In a pot, heat 3/4 cup of the milk with the bay leaf and a pinch of sea salt and pepper. When just beginning to simmer, add the salmon and poach it for 3 minutes. Remove from the heat, cover, and let infuse for 10 minutes. Remove the salmon and crumble it into a bowl, making sure to discard the bones; set aside.

In a bowl, beat the eggs with the cream and the remaining 1/4 cup milk. Season with sea salt and pepper and add the nutmeg, dill, and sage; set aside.

In the same sauté pan you used for the watercress, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and shallot and cook for about 5 minutes without browning, stirring, until soft. Remove from the heat and stir in the watercress; set aside.

Fill and bake the quiche:

Roll and cut the dough to fit inside the mold. Arrange the dough inside
the mold and using a fork, make small holes at the bottom.

Prebake for 10 minutes. Remove the parchment paper and weights and brush
the crust with the egg white. Return to the oven and bake for 5 more
minutes. Add the vegetables and crumbled salmon to the crust and pour
the egg batter over the top.

Bake the quiche for 30 to 35 minutes (20 minutes if you’re making
individual quiches), or until the top is golden and the egg flan is set.
Let rest for 10 minutes before cutting; serve with a green salad.

Roast Salmon with Bacon and Leeks

Salmon is one of those versatile ingredients that work well for weeknight dinners and when you have guests. Here, crisp bacon and sautéed leeks complement the fish’s rich, full flavor. 

• 
  
  2 lbs. salmon fillet, skin on, cut into four 8-oz. pieces
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 lb. thickly sliced bacon, cut crosswise into thin strips
  
  


• 
  
  1 large leek (white and light green parts only), trimmed and thinly sliced crosswise into rings (2 cups)
  
  


• 
  
  2 tsp. cider vinegar
  
  

Tip:

If entertaining, you can cook and serve the fillet whole.

Position the rack in the center of the oven and heat the oven to 400°F. Rub the salmon flesh with 1 Tbs. oil and then sprinkle with half the thyme, 3/4 tsp. salt, and 1/2 tsp. pepper.

In a large (12-inch), oven-proof skillet (like a cast-iron pan) over medium heat, cook the bacon in 1 Tbs. oil, stirring occasionally, until it crisps and renders most of its fat, about 5 minutes. Transfer to a plate lined with paper towels. Discard the bacon fat and wipe the pan with a paper towel.

Add the remaining Tbs. oil and the leek to the pan, sprinkle with 1/2 tsp. salt, the remaining thyme, and the vinegar, and cook over low heat, stirring occasionally, until the leek softens completely and turns light brown, about 10 minutes.

Spread the leeks evenly around the pan and set the salmon skin side down on top. Transfer to the oven and roast uncovered until the salmon browns and becomes mostly firm to the touch (it should be just a little pink inside when you flake open a thicker piece of the fish), about 20 minutes.

Serve the salmon with leeks and crisp bacon on top.

Broiled Salmon with Ginger-Shiitake Glaze

Though most glazes are applied with a brush, this slightly chunky mixture of sautéed mushrooms and red peppers is spooned over the fish. The honey helps the crust brown, and a splash of vinegar and a spoonful of chili paste perk up the fish, while the vegetables add texture and color.

• 
  
  2 lbs. salmon fillet, skin on
  
  


• 
  
  3 Tbs. canola oil, more for the baking sheet
  
  


• 
  
  1/4 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red bell pepper, finely diced (about 1/4 cup)
  
  


• 
  
  3 scallions, trimmed and thinly sliced (white and green parts separated)
  
  


• 
  
  2 Tbs. finely chopped ginger
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and cut into 1/4-inch dice (about 1 cup)
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  3 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  1 tsp. cornstarch
  
  

Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.

Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs. oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while you prepare the sauce.

In a large (12-inch) skillet over medium-high heat, cook the red pepper, scallion whites, and ginger in the remaining 2 Tbs. oil, stirring occasionally, until the red pepper and scallions start to soften and brown, about 3 minutes. Add the mushrooms, raise the heat to medium high, sprinkle with 1/4 tsp. salt, and cook, stirring, until they soften and start to brown, about 3 minutes. Add the honey, vinegar, soy sauce, chili sauce, and 1/4 cup water, and bring to a simmer. Whisk the cornstarch with 1 tsp. water and stir into the glaze. Return to a simmer and cook until the glaze thickens, about 1 minute. Remove from the heat.

Broil the salmon until it starts to brown and becomes almost firm to the touch, about 8 minutes. Momentarily transfer to the stovetop and spoon the glaze over the salmon. Return to the oven and broil for about 1 more minute so the glaze browns and the salmon almost completely cooks through (check by using a paring knife to flake a thicker part of the fillet). Sprinkle with the scallion greens, transfer to a large platter, and serve.

Katrina’s Seattle Salmon Burger

Katrina Moore is a friend of mine who lives in Seattle. We worked out this salmon burger recipe together. The biggest thing we had to overcome was keeping the burger together on the grill without compacting it to the point of making it dry. I think we did a pretty good job.

• 
  
  1 lb. salmon fillet (use tail or belly)
  
  


• 
  
  4 scallions (green parts only), cut into 1-inch pieces
  
  


• 
  
  4 garlic cloves, minced
  
  


• 
  
  2 Tbs. grated fresh ginger
  
  


• 
  
  2 Tbs. tamari 
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  1/4 cup fine dry breadcrumbs
  
  


• 
  
  2 Tbs. sesame seeds
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Vegetable oil cooking spray
  
  


• 
  
  4 hamburger buns
  
  


• 
  
  Lettuce leaves 
  
  


• 
  
  Peanut sauce or Asian sweet chili sauce
  
  

Remove the skin from the salmon or have your fishmonger do it for you. Check the fillet over for pin bones and remove any you find with tweezers or needle-nose pliers. Cut the salmon into 2-inch chunks. Put the salmon, scallions, garlic, ginger, tamari, and sesame oil in the bowl of a food processor. Pulse until combined. This may take 5 to 6 pulses, but do not let the machine run. Pour this mixture into a medium bowl and add the breadcrumbs and sesame seeds. Use your hands to gently combine.

Divide the salmon mixture into 4 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper. Refrigerate for at least 1 hour. This will help the burgers hold together on the grill.

Oil the grill racks well, and make sure that they are  impeccably clean. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Remove the burgers from the refrigerator and spray both sides of each with the cooking spray. Place on the grill and cook for 5 minutes. Turn and cook for 4 minutes longer, so the burgers are just cooked through. Use a spatula to turn your burgers, but loosen them from the grill before you make the attempt. During the last minute or two, place the buns on the grill, cut side down, so they get warm and toasty. Remove all from the grill to a platter, and top with lettuce and either the peanut sauce or the sweet chili sauce.

Salmon Burgers with Herb Aïoli

Looking to change up your beef burger routine right about now? Fresh salmon makes a great burger. You'll need to remove the salmon's pin bones with small tweezers or pliers, or ask your fishmonger to remove the bones before you leave the market. Ripe tomato slices sprinkled with salt and pepper would be a colorful addition to these burgers.

• 
  
  2 small cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups mayonnaise
  
  


• 
  
  1/3 cup finely chopped fresh chives
  
  


• 
  
  2 Tbs. finely chopped fresh dill
  
  


• 
  
  1-1/2 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 brioche or hamburger buns, 1 cut into large cubes, the other 4 split
  
  


• 
  
  1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups)
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  

Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.


In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.


Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.


Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.


Serve the burgers on the buns, spread with the remaining aïoli.

Grilled Salmon with Walnut-Arugula Pesto

Arugula gives this pesto a deliciously peppery finish, which complements the richness of the salmon. 

• 
  
  1/4 cup walnut halves
  
  


• 
  
  2 cups loosely packed fresh arugula (2-1/2 oz.)
  
  


• 
  
  1 cup loosely packed fresh basil (about 1/2 oz.)
  
  


• 
  
  3 Tbs. freshly grated Parmigiano-Reggiano
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  5 Tbs. extra-virgin olive oil; more for the grill pan
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 6- to 8-oz. skinless salmon fillets
  
  


• 
  
  Freshly ground black pepper
  
  

In a small skillet over medium heat, toast the walnuts, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor. Add the arugula, basil, Parmigiano, and garlic and process until the mixture is very finely chopped, about 1 minute. With the motor running, slowly add 4 Tbs. of the oil until well combined. If you like, add 1 Tbs. water to thin the pesto. Transfer to a bowl and season to taste with salt.

Heat a lightly oiled grill pan over medium-high heat. Rub the salmon fillets all over with the remaining 1 Tbs. oil. Sprinkle all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the fillets on the grill pan, skinned side up, and cook until well marked, about 5 minutes. Flip and continue to cook until opaque in the center, about 5 minutes more. Serve with the pesto.

Cedar-Planked Salmon with Red Pepper & Caper Sauce

Though this grilling method hails from the Pacific Northwest, it's paired with Spanish flavors in the sauce. You can find small cedar planks meant for cooking at many supermarkets.

For the sauce:

• 
  
  1/2 cup jarred piquillo peppers or roasted red peppers
  
  


• 
  
  1-1/2 Tbs. sherry vinegar or red-wine vinegar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. brine-packed capers, rinsed and chopped
  
  


• 
  
  1-1/2 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the salmon:

• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. hot pimentón de la Vera (Spanish smoked paprika) or Hungarian hot paprika
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Four 6- to 8-oz. skinless salmon fillets (preferably at least 1 inch thick)
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  

Make the sauce:

Put the peppers, vinegar, mustard, and garlic in a blender and begin to puree. With the blender running, add the oil in a thin, steady stream. Transfer to a small bowl, stir in the capers, parsley, 1/2 tsp. salt, and 1/8 tsp. pepper. Season to taste with more salt and pepper if needed.

Prepare the salmon:

Soak a cedar plank in cold water for at least 1 hour and up to 12 hours. In a small bowl, mix the sugar, cumin, pimentón, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle the mixture over the salmon and let sit at room temperature for 30 minutes, or cover and refrigerate for up to 12 hours.

Prepare a two-zone fire on a gas or charcoal grill: On a gas grill, set two of the burners to high (one if your grill only has two burners) and leave one burner off. On a charcoal grill, push all of the lit coals to one side of the grill.

Set the cedar plank on the grill over the hot zone, cover the grill, and wait until the plank starts to smoke, 2 to 3 minutes. Meanwhile, rub the skinned sides of the salmon fillets with the oil. Slide the plank to the cooler zone and arrange the salmon on top, oiled side down and thicker ends closest to the hot zone. Cover the grill (vents open on a charcoal grill) and cook until the fish is almost cooked through with just a touch of pink in the center—make a nick with a paring knife in the thicker part of a fillet to check—or an instant-read thermometer inserted in a thick part registers 135°F, 10 to 14 minutes. Transfer the fish (still on the plank) to a serving platter and serve with the sauce.

Salt-Crusted Salmon with Fennel and Green Olive Relish

A gutted, scaled whole fish, with its head, is ideal for salt-crusting, but a headless fish works, too. In this recipe, the salmon is rich and flavorful with a silky texture, so the tangy, crunchy relish makes for a delicious contrast.
Watch the Video Recipe to see the salt-crusting technique in action.

• 
  
  1 whole 2-1/2 to 3 lb. salmon
  
  


• 
  
  Optional aromatics for the cavity: fennel fronds, thin slices of shallots, thin slices of lemon or orange
  
  


• 
  
  2 tsp. olive oil
  
  


• 
  
  6 cups kosher salt
  
  


• 
  
  4 large egg whites
  
  


• 
  
  1 recipe Fennel, Green Olive, and Mint Relish
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Apply the salt crust

Rinse the salmon well, inside and out. Make sure there are no loose scales on the skin. Pat the salmon completely dry with paper towels and put it on a large rimmed baking sheet or cutting board.


Stuff the cavity of the salmon with your choice of aromatics, if using. Rub the skin of the fish all over with the olive oil (this will make it easier to remove the salt crust after roasting).


In a large bowl with a rubber spatula, mix the salt with the egg whites and 1/2 cup water. Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the salmon. Put the fish on top of the salt bed. Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish. (the tail or head may extend beyond the rim of the pan and therefore won’t be covered with the salt mixture—this is fine.)

Roast the Salmon

If using a remote probe thermometer, insert the probe near the spine behind the head (the thickest part of the fish). If using an instant-read thermometer, apply a marker (such as a piece of garlic or shallot) to the crust at this spot so you know where to check the temperature later.


Roast until the thermometer registers between 135°F and 140°F, about 35 to 45 minutes (start checking at 35 minutes). Let the fish rest in its crust for 5 to 10 minutes before serving.

Serve the fish

Tap the salt crust with the back of a large metal spoon to break it.


Using a large fork and the spoon, push the crust to the side so the fish is exposed. Then use a pastry brush to flick away any salt that’s sticking to the skin.


With the spoon, gently scrape the skin off the top of the fillet and push it to the side.


Run the spoon along the spine to separate the flesh from the bones. Use the fork to help move the flesh to serving plates.


Once you’ve removed all of the top fillet, grip the tail end of the bones and pull them away to expose the bottom fillet. Push aside any aromatics stuffed into the cavity. Use the spoon to separate the bottom fillet from the skin.

Spoon some of the fennel relish onto each portion and serve.

Smoked Salmon Deviled Eggs

These ultimate deviled eggs transform your Easter finds into party-food favorites. To dress them up for a brunch or other gathering, top each egg with a small dollop of salmon roe. 

• 
  
  6 large hard-cooked eggs
  
  


• 
  
  4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  2 Tbs. minced red onion
  
  


• 
  
  2 Tbs. capers, rinsed and finely chopped
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. packed finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  

Peel and halve the eggs lengthwise. Remove the yolks and crumble them into a medium bowl. Add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.

Salmon Burgers with Herb Aïoli

Looking to change up your beef burger routine right about now? Fresh salmon makes a great burger. You'll need to remove the salmon's pin bones with small tweezers or pliers, or ask your fishmonger to remove the bones before you leave the market. Ripe tomato slices sprinkled with salt and pepper would be a colorful addition to these burgers.

• 
  
  2 small cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups mayonnaise
  
  


• 
  
  1/3 cup finely chopped fresh chives
  
  


• 
  
  2 Tbs. finely chopped fresh dill
  
  


• 
  
  1-1/2 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 brioche or hamburger buns, 1 cut into large cubes, the other 4 split
  
  


• 
  
  1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups)
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  

Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.


In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.


Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.


Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.


Serve the burgers on the buns, spread with the remaining aïoli.

Katrina’s Seattle Salmon Burger

Katrina Moore is a friend of mine who lives in Seattle. We worked out this salmon burger recipe together. The biggest thing we had to overcome was keeping the burger together on the grill without compacting it to the point of making it dry. I think we did a pretty good job.

• 
  
  1 lb. salmon fillet (use tail or belly)
  
  


• 
  
  4 scallions (green parts only), cut into 1-inch pieces
  
  


• 
  
  4 garlic cloves, minced
  
  


• 
  
  2 Tbs. grated fresh ginger
  
  


• 
  
  2 Tbs. tamari 
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  1/4 cup fine dry breadcrumbs
  
  


• 
  
  2 Tbs. sesame seeds
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Vegetable oil cooking spray
  
  


• 
  
  4 hamburger buns
  
  


• 
  
  Lettuce leaves 
  
  


• 
  
  Peanut sauce or Asian sweet chili sauce
  
  

Remove the skin from the salmon or have your fishmonger do it for you. Check the fillet over for pin bones and remove any you find with tweezers or needle-nose pliers. Cut the salmon into 2-inch chunks. Put the salmon, scallions, garlic, ginger, tamari, and sesame oil in the bowl of a food processor. Pulse until combined. This may take 5 to 6 pulses, but do not let the machine run. Pour this mixture into a medium bowl and add the breadcrumbs and sesame seeds. Use your hands to gently combine.

Divide the salmon mixture into 4 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper. Refrigerate for at least 1 hour. This will help the burgers hold together on the grill.

Oil the grill racks well, and make sure that they are  impeccably clean. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Remove the burgers from the refrigerator and spray both sides of each with the cooking spray. Place on the grill and cook for 5 minutes. Turn and cook for 4 minutes longer, so the burgers are just cooked through. Use a spatula to turn your burgers, but loosen them from the grill before you make the attempt. During the last minute or two, place the buns on the grill, cut side down, so they get warm and toasty. Remove all from the grill to a platter, and top with lettuce and either the peanut sauce or the sweet chili sauce.

Cranberry Bean and Salmon Salad with Spinach and Radicchio

Cranberry beans, with their soft texture and sweet, chestnut-like flavor, make a delicious addition to salads. To keep the cranberry beans intact and beautiful, let them boil for only a moment at the beginning of cooking and don’t overcook them.

• 
  
  9 oz. (1-1/2 cups) dried cranberry beans
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium lemon
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large shallot, cut into small dice (1/2 cup)
  
  


• 
  
  1 small clove garlic, mashed to a paste
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 lb. skin-on salmon fillet (1/2 to 3/4-inch thick), preferably wild
  
  


• 
  
  2 cups (2 oz.) baby spinach
  
  


• 
  
  1/2 cup thinly sliced radicchio (from half a small head)
  
  


• 
  
  1/3 cup small sprigs fresh dill
  
  

Spread the beans out and pick through them, discarding any rocks, bits of debris, and shriveled beans. Rinse the beans under cold water to remove any dust or dirt. Put the beans in a large metal bowl with enough cool water to cover by about 3 inches. Soak at room temperature for 6 to 8 hours, adding more water if the level gets low. To see if the beans have soaked long enough, cut one in half. It should be the same color at its center as it is at the edge. Drain and rinse.

Tip:

A long soak is the best way to ensure even cooking of the beans, but if you're short on time, you can do a quick soak in lieu of the step above: Put the beans in a large pot with enough cool water to cover by about 3 inches. Bring to a boil; boil for 2 minutes. Remove from the heat, cover, and let stand for 1 to 2 hours. Drain and rinse.

Put the beans in a heavy-duty 4-quart saucepan. Add 6 cups cool water, or enough to cover the beans by about 1-inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep the beans submerged, until they begin to soften, about 30 minutes.

Add 1/4 tsp. salt and continue to cook, partially covered, until tender but still firm to the bite, another 15 to 20 minutes. Drain the beans in a colander and let cool to room temperature.

Finely grate the zest of the lemon to yield 3/4 tsp. and then squeeze it to yield 3 Tbs. juice. In a large bowl, whisk the lemon zest and juice, oil, shallot, garlic, coriander, 1/4 tsp. salt, and 1/4 tsp. pepper. Add the beans, toss to combine, and let sit at room temperature for at least 15 minutes and up to 2 hours.

Put the salmon skin side down on a plate. Season with 1/4 tsp. salt and 1/4 tsp. pepper, turn the salmon over, and let sit at room temperature for 15 minutes.

Meanwhile, position an oven rack about 4 inches from the broiler and heat the broiler on high. Cover the top of a broiler pan with aluminum foil.

Broil the salmon skin side up until just opaque throughout, 5 to 7 minutes. The skin will become blackened. Transfer to a cutting board and let cool to room temperature. Remove and discard the skin and break the flesh into 1-inch pieces with your hands.

Season the beans to taste with salt and pepper. Add the salmon, spinach, radicchio, and dill to the bean mixture, toss, and serve.

Orange-Roasted Salmon with Yogurt-Caper Sauce

Because it's such a delicious roast, you'll be tempted to save this dish for company, but don't. Treat yourself. Ready in the time it takes to make a salad and set the table, it's perfect for a weeknight meal, and the citrusy-tangy sauce is one you'll want to whip up anytime you want to add something special to a simple fish.

• 
  
  2 Tbs. extra-virgin olive oil; more for the baking sheet
  
  


• 
  
  Six 1-inch-thick, skin-on center-cut salmon fillets (about 6 oz. each), pin bones removed
  
  


• 
  
  1-1/2 tsp. finely grated orange zest
  
  


• 
  
  3/4 tsp. kosher salt; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup plain whole-milk yogurt
  
  


• 
  
  2 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  1-1/2 Tbs. capers, drained, rinsed, and chopped
  
  


• 
  
  1 Tbs. fresh orange juice
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet.

Arrange the salmon skin side down on the baking sheet, drizzle with 1 Tbs. of the olive oil, and sprinkle with 1 tsp. of the orange zest, the salt, and a few grinds of black pepper. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.

Combine the yogurt in a small bowl with the remaining 1 Tbs. of olive oil, 1/2 tsp. orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. The sauce can be made up to several hours ahead and kept refrigerated.

Roast the salmon until just cooked through, with a trace of bright pink in the center (cut into a piece to check), 10 to 15 minutes. Serve immediately, drizzled with the yogurt sauce.

Fresh Salmon Croque Madame

A classic Croque Madame is a grilled cheese sandwich with a fried egg on top. In this version, the soft yolk becomes a delicious sauce for an open-faced sandwich of grilled salmon on a bed of Swiss chard.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 small bunch Swiss chard or other leafy green, washed, dried
  
  


• 
  
  Kosher salt and freshly ground black pepper, to taste
  
  


• 
  
  2 1/2-inch-thick slices country hearth bread
  
  


• 
  
  1 clove garlic, peeled
  
  


• 
  
  2 Tbs. cream cheese
  
  


• 
  
  1 Tbs. capers, drained and rinsed
  
  


• 
  
  Two 4-oz. salmon fillets, skin removed
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  2 large eggs
  
  

Heat 1 Tbs. of the olive oil in a medium saucepan over medium heat. Add the Swiss chard and cook until wilted and soft, stirring occasionally, 5 to 7 minutes. Season with salt and pepper and set aside to cool slightly.

Heat a panini or sandwich press according to the manufacturer's instructions. Brush both sides of each slice of bread with 1 Tbs. of the olive oil. Place on the press, pull the top down, and cook until toasted, 1 to 2 minutes. Rub one side of each toasted slice with the garlic clove. Spread 1 Tbs. of cream cheese on each slice. Sprinkle with the capers.

Brush the salmon on both sides with the remaining 2 Tbs. olive oil and sprinkle with salt and pepper. Place the salmon on the press, pull the top down, and cook until seared and cooked to your desired degree of doneness, at least 3 minutes.

While the salmon is cooking, heat the butter in a medium skillet. Carefully crack the eggs into the skillet, taking care not to break the yolks. Sprinkle 1 tsp. water onto each egg and sprinkle with salt and pepper. Cover the skillet and cook on medium-high heat until the whites are firm and the yolks are still soft, 2 to 3 minutes.

Arrange the cooked greens on top of the cream cheese, place a salmon fillet on top of each bed of greens, and slide a fried egg on top of each piece of salmon. Sprinkle with salt and pepper. Serve immediately.

Salmon Cake Sandwiches with Watercress and Miso Dressing

These cakes, made from leftover Cedar-Planked Salmon, fry up with a delicate crispness, thanks to their light coating of panko. A miso-ginger-sesame dressing enhances the Japanese influence.

For the dressing

• 
  
  1 2-inch piece fresh ginger
  
  


• 
  
  3 Tbs. white miso
  
  


• 
  
  2 Tbs. unseasoned rice vinegar
  
  


• 
  
  1 1/2 Tbs. Asian sesame oil
  
  


• 
  
  1 1/2 Tbs. canola oil
  
  


• 
  
  1 Tbs. granulated sugar
  
  

For the salmon cakes

• 
  
  3/4 lb. Cedar-Planked Salmon (or other leftover cooked salmon), skin removed, chopped into rough 1/4-inch pieces
  
  


• 
  
  3 medium scallions (white and green parts), thinly sliced
  
  


• 
  
  1 1/3 cups panko; more as needed
  
  


• 
  
  3 Tbs. mayonnaise; more as needed
  
  


• 
  
  1 large egg, beaten
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup canola oil
  
  

To assemble

• 
  
  2 cups trimmed watercress
  
  


• 
  
  4 sesame egg twist rolls, split and toasted
  
  


• 
  
  2 Tbs. mayonnaise
  
  

Tip:

Look for hydroponic watercress sold in bunches with the roots still attached. The leaves are broader and the stems more tender than those of regular watercress; there is also less grit clinging to the cress, which makes cleaning easier.

Make the miso dressing

Peel and finely grate the ginger. Squeeze the grated ginger with your fingertips over a small bowl to yield 2 tsp. ginger juice (discard the pulp). Add the miso, vinegar, sesame and canola oils, and sugar; whisk until the sugar dissolves. Set the dressing aside.

Make the salmon cakes

Toss the salmon and scallions in a large bowl. Add 2/3 cup of the panko, the mayonnaise, egg, soy sauce, 1/2 tsp. salt, and 1/4 tsp. pepper and stir until the mixture is evenly moistened, breaking up any large salmon chunks. Divide the mixture into 8 equal portions and shape into cakes about 2-1/2 inches in diameter, pressing firmly to pack them together. If the cakes fall apart, the salmon pieces may be too large (break them up more), or add more panko or mayonnaise (depending on whether the mixture feels too wet or too dry).


Heat the oil in a heavy-duty 12-inch nonstick skillet over medium-high heat until shimmering hot. Meanwhile, put the remaining 2/3 cup panko in a pie plate. Lightly coat the salmon cakes on both sides with panko, pressing gently so that the crumbs adhere; don’t worry about covering the cakes completely. Arrange the salmon cakes in the skillet in a single layer and cook until deep golden-brown on both sides, 8 to 10 minutes total. Transfer the cakes to a plate lined with paper towels to drain.

Assemble the sandwiches

In a medium bowl, toss the watercress with just enough dressing to lightly coat (about 1 Tbs.). Lightly spread the rolls with the mayonnaise. Put 2 cakes on the bottom of each roll and spread a little of the dressing on them. Top with the watercress and roll tops and serve.

Grilled Salmon with Walnut-Arugula Pesto

Arugula gives this pesto a deliciously peppery finish, which complements the richness of the salmon. 

• 
  
  1/4 cup walnut halves
  
  


• 
  
  2 cups loosely packed fresh arugula (2-1/2 oz.)
  
  


• 
  
  1 cup loosely packed fresh basil (about 1/2 oz.)
  
  


• 
  
  3 Tbs. freshly grated Parmigiano-Reggiano
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  5 Tbs. extra-virgin olive oil; more for the grill pan
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 6- to 8-oz. skinless salmon fillets
  
  


• 
  
  Freshly ground black pepper
  
  

In a small skillet over medium heat, toast the walnuts, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor. Add the arugula, basil, Parmigiano, and garlic and process until the mixture is very finely chopped, about 1 minute. With the motor running, slowly add 4 Tbs. of the oil until well combined. If you like, add 1 Tbs. water to thin the pesto. Transfer to a bowl and season to taste with salt.

Heat a lightly oiled grill pan over medium-high heat. Rub the salmon fillets all over with the remaining 1 Tbs. oil. Sprinkle all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the fillets on the grill pan, skinned side up, and cook until well marked, about 5 minutes. Flip and continue to cook until opaque in the center, about 5 minutes more. Serve with the pesto.

Broiled Salmon with Ginger-Shiitake Glaze

Though most glazes are applied with a brush, this slightly chunky mixture of sautéed mushrooms and red peppers is spooned over the fish. The honey helps the crust brown, and a splash of vinegar and a spoonful of chili paste perk up the fish, while the vegetables add texture and color.

• 
  
  2 lbs. salmon fillet, skin on
  
  


• 
  
  3 Tbs. canola oil, more for the baking sheet
  
  


• 
  
  1/4 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red bell pepper, finely diced (about 1/4 cup)
  
  


• 
  
  3 scallions, trimmed and thinly sliced (white and green parts separated)
  
  


• 
  
  2 Tbs. finely chopped ginger
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and cut into 1/4-inch dice (about 1 cup)
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  3 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  1 tsp. cornstarch
  
  

Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.

Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs. oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while you prepare the sauce.

In a large (12-inch) skillet over medium-high heat, cook the red pepper, scallion whites, and ginger in the remaining 2 Tbs. oil, stirring occasionally, until the red pepper and scallions start to soften and brown, about 3 minutes. Add the mushrooms, raise the heat to medium high, sprinkle with 1/4 tsp. salt, and cook, stirring, until they soften and start to brown, about 3 minutes. Add the honey, vinegar, soy sauce, chili sauce, and 1/4 cup water, and bring to a simmer. Whisk the cornstarch with 1 tsp. water and stir into the glaze. Return to a simmer and cook until the glaze thickens, about 1 minute. Remove from the heat.

Broil the salmon until it starts to brown and becomes almost firm to the touch, about 8 minutes. Momentarily transfer to the stovetop and spoon the glaze over the salmon. Return to the oven and broil for about 1 more minute so the glaze browns and the salmon almost completely cooks through (check by using a paring knife to flake a thicker part of the fillet). Sprinkle with the scallion greens, transfer to a large platter, and serve.