16 Ways with Wild Salmon

Special enough for company, quick enough for weeknights

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Photo by: Leigh Beisch
Salmon Shioyaki
Chef Taichi Kitamura of Kappo Tamura recommends adding shioyaki--Japanese for "salt-grilled"--to your repertoire. This technique, also the name of the dish, creates salmon with an umami-flavored crust and a crispy skin.

Get the recipe
Photo by: Leigh Beisch
Salmon Shioyaki
Chef Taichi Kitamura of Kappo Tamura recommends adding shioyaki--Japanese for "salt-grilled"--to your repertoire. This technique, also the name of the dish, creates salmon with an umami-flavored crust and a crispy skin.

Get the recipe

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