Salmon

Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.

This simple recipe for roasted salmon packs gobs of flavor for little effort. The natural oils in the fish intensify the seasonings. This recipe also can be used for smaller fillets or salmon steaks. You'll just need to watch it as it cooks and adjust the time accordingly. Editor's note: This recipe makes 4 servings, plus more for leftovers. Please see "Deconstructed Sushi" and "Monster Salad" below for tips on how to enjoy, pack, and serve the leftovers.

Smoked Salmon, Hard-Boiled Egg, Tomatoes, Greens and Caper-Onion Mayo This is another one of those fabulous "adult sandwiches." It's hearty enough to pack for work, yet it's perfectly appropriate for a luncheon or brunch. The hardest part of this recipe is assembling the ingredients: that's how easy it is, yet it tastes like a gourmet sandwich you'd find on a restaurant menu or at a specialty deli. Thanks to the salmon, the sandwich is loaded with omega-3 fatty acids that our body can't make on its own; it's high in protein and delivers a whopping amount of nutrients per calorie. In other words, it's the heavyweight nutrition champ of sandwiches!

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Samaki har'ra is a dish that is very popular in the Arab world, especially in Lebanon and particularly in the port city of Tripoli. While my version may not look traditional, the taste is truly authentic. It's definitely something a little different from the usual salmon dish. Sea bass or snapper are also good fish for this recipe.

One of the secrets to this raw salmon dish from Seattle restaurant Madison Park Conservatory is an amazing Moroccan spice blend called ras el hanout. It's like a curry powder in that there are a billion unique combinations, with each cook creating his or her own, though most include Moroccan favorites like cardamom, ginger, or mace. The blend is sold in fancy grocery stores or in Middle Eastern markets like the one near us in Pike Place Market that smells like heaven. You can also buy it online. If you can't find Greek yogurt, let plain yogurt drain a bit in a colander until thick before using.

The Pacific Northwest is understandably known for its outstanding salmon, but Washington State and Oregon are also among the country's leading producers of apples, cherries, and hazelnuts—hence the pairing of this nutty apple and cherry salad with hot-smoked salmon. The full-flavored acidity of apple cider vinegar highlights the sweet-tart combination of Granny Smith and Gala apples as well as the dried cherries; the vinaigrette really helps cut the richness of the salmon.

Spicy harissa, a hot pepper sauce, plays off sweet raisins perfectly. —Murphy

Salmon is rich in omega-3 fatty acids, which are known to lower cholesterol, and it is about as healthy as fish can get. But that is really a side benefit to this great-tasting main-course salad. It fits into the Motivating Mondays scenario, but I would happily serve it any day of the week and for any occasion. The warm orzo salad, with crunchy pine nuts, fresh basil, tender spinach, and tangy feta, is also good on its own. The salmon can also be cooked in a ridged grill pan.

Smørrebrød only sound complicated. "You can put whatever you want on them," says chef Nicolaus Balla, who serves the Scandinavian open-face sandwiches at San Francisco's Bar Tartine. Simply slather a creamy spread like butter or sour cream on dense rye bread. Top with classic combos like roast beef and crisp onions, or smoked salmon and scallions—and since they're on view, make sure they look good. Finish with herbs, lemon zest—anything, really, except a second piece of bread.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

When the opportunity arises—as it did with this salmon—we can't resist a little trompe l'oeil, a chance to have some harmless fun with our food, because, well, food is fun. And with Hanukkah being a particularly kid-friendly holiday, we know children and adults alike will get a big kick out of the edible potato "scales" that top these individual slabs of salmon. Your budding young chefs will love arranging the scales on the fish. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Hanukkah Feast. Menu also includes Swiss Chard with Horseradish and Apple Fritters with Orange Glaze .

I adore the kick that wasabi gives to anything in its path. Get it in powder form and add slowly to dressings or mayonnaise, or if anyone you know goes to Japan, get them to bring you back the toxic green stuff in a tube.

Forty-five minutes is all the time you’ll need to make this hearty, creamy chowder with bacon, salmon, and corn. A family-pleasing favorite for a winter night, the recipe also holds up to health-conscious variations. Sub in turkey bacon and low-fat milk, or swap in yams for the red potatoes for an extra dose of beta-carotene.

The smoky flavor of the fish combined with a sweet maple sauce and mustardy potatoes adds up to a rustic fall meal that will win raves. Inspired by the open-fire plank-cooking techniques of northwest Native American cultures, this nontraditional version uses the oven instead of the grill. Be sure to presoak the plank overnight to prevent flare-ups, and if you don’t have a plank, fear not: many Epi members report great success simply roasting the salmon in a pan with the glaze.

Salmon, bok choy, ginger, and garlic are packed in foil and cooked on the grill for an easy dinner from Epicurious member Maggieingl. Sake and soy sauce create steam within the foil pack so be cautious when opening them—the steam can be extremely hot right off the grill. Add fluffy jasmine rice for an inventive midweek feast.

Love crab cakes but want a change? These salmon cakes take fewer than 30 minutes to prepare. The recipe calls for pita pieces as a filler, but many Epicurious members subbed 3/4 cup panko flakes for a lighter cake. The salmon cakes also make a clever fish taco when crumbled and served with jalapeños, corn, and the yogurt sauce.

Omega-3 fatty acids in salmon may alter certain gene expressions in your body to tell it to melt fat, not store it. Eat up and burn, baby, burn!

Our dad makes these every year on Hanukkah. And he makes a huge mess. He puts newspapers on the floor, uses every burner, and the whole house smells bad for a week. But they are super delicious and we had to include them in our book. We make them almost every weekend. We had our dad test the recipe.

Heart-healthy fats in salmon also help your skin stay healthy.