Rich and versatile

Salmon

Cured, confit, grilled, or raw — the fish that stretches across more techniques than almost anything else on the site.

4 recipes

Salmon Tarator with Tahini Yogurt, Pearl Couscous, Sumac, Chilli, Nuts & Grapes

A baked salmon fillet blanketed in tahini yogurt and piled high with toasted pearl couscous, sweet grapes, crunchy nuts, crispy shallots, and a bright herb-and-sumac tarator. Levantine in spirit, generous in every direction.

Salmon Crudo with Edamame-Jalapeño Purée, Parsley & Gooseberry Relish

Sashimi-style slices of raw salmon draped over a vibrant edamame-jalapeño purée, topped with a bright parsley and gooseberry relish and scattered cherry tomatoes. A stunning no-cook centrepiece for summer.

Quick-Cured Salmon with Preserved Lemon, Pickles, and Dill Yogurt

Sashimi-grade salmon given a fast 45-minute cure, sliced thick, and served with crunchy cucumber, pickled shallots, preserved lemon, and a silky dill yogurt sauce. A restaurant-style starter that looks effortless and tastes anything but.

Confit Salmon with Miso-Buttered Mushrooms

Silky olive oil-poached salmon topped with caramelised mushrooms tossed in white miso butter — a rich, umami-loaded main that looks impressive but stays approachable.