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Ingredients

• ✓ salmon filet
• cherry tomato
• olive oil
• shallot
• black olive tapenade
• salt
• basil leaf
• thyme
• black pepper
• aluminum foil

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
2. 2 Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
3. 3 Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
4. 4 Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

By Paola Albanesi

Ingredients

• ✓ salmon filet
• apricot nectar
• apricot
• honey
• soy sauce
• ginger
• garlic
• cayenne pepper
• cinnamon

Instructions

1. 1 Preheat your oven's broiler, and grease a broiling pan.
2. 2 In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
3. 3 Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

By ZBUGG11

Ingredients

• ✓ salmon filet
• olive oil
• garlic
• dill
• salt
• black pepper
• lemon zest
• lemon wedge

Instructions

1. 1 Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
2. 2 When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
3. 3 Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ salmon filet
• butter
• garlic
• dill
• salt
• cedar wood
• alder wood
• lemon
• dill

Instructions

1. 1 Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
2. 2 Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker.
3. 3 Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door.
4. 4 Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter.
5. 5 Serve garnished with lemon slices, remaining dill, and remaining flavored butter.

By Bush Cook

Ingredients

• ✓ salmon filet
• walnut
• bread crumb
• lemon rind
• olive oil
• dill
• salt
• black pepper
• mustard
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place walnuts into a food processor and pulse to coarsely chop. Add bread crumbs, lemon zest, olive oil, and dill; pulse until crumbly and mixture sticks together. Season with salt and pepper.
3. 3 Arrange salmon fillets, skin-side down, on the prepared baking sheets. Brush the tops with mustard. Spoon 1/3 cup of the walnut-bread crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap and refrigerate for 1 to 2 hours.
4. 4 Discard plastic wrap and bake in the preheated oven until fish flakes with a fork, 15 to 20 minutes. Sprinkle lemon juice over fillets just before serving.

By California Walnuts

Ingredients

• ✓ salmon filet
• olive oil
• balsamic vinegar
• mustard
• salt
• black pepper
• salt
• pepper
• baby spinach
• red bell pepper
• mushroom
• strawberry
• pecan
• bacon

Instructions

1. 1 Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
2. 2 Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.
3. 3 Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
4. 4 Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.
6. 6 Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
7. 7 Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.

By Bibi

Ingredients

• ✓ salmon filet
• egg
• parsley
• green onion
• lemon juice
• bread crumb
• seafood seasoning
• salt
• black pepper
• olive oil
• brioche bun
• arugula
• yogurt
• mayonnaise
• parsley
• green onion
• lemon juice
• salt
• black pepper

Instructions

1. 1 Make the burgers: Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with eggs, parsley, green onions, lemon juice, bread crumbs, seafood seasoning, salt, and pepper. Mix together with your hands. Divide into eight equal portions and shape into 1/2-inch thick patties that are 3 1/2 inches in diameter. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate. Brush patties with oil.
3. 3 Grill patties on the preheated grill, turning carefully, until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Make the sauce: Stir together yogurt, mayonnaise, parsley, green onion, lemon juice, salt, and pepper in a small bowl.
5. 5 Serve burgers on brioche buns with sauce and arugula.

By RuthE