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The most ubiquitous of fish, salmon is a mainstay in most of our homes. Reinvented as today’s beet-cured gravlax or a classic teriyaki, salmon is an easy-to-prepare protein, exploding with nutrients and crowd-pleasing flavor. Here are the ways we love to serve it.

Wild About It

Atlantic salmon sold in the US is all farm-raised. To get wild salmon, buy Pacific salmon.

Stay Salty

Salmon are born in freshwater, migrate to saltwater, and then return to freshwater to spawn.

Hear Me Out

Salmon hear using low-frequency sound waves, which vibrate through the water to a row of sensory pores on the sides of the salmon.


Lemon Dill Salmon

Recipe by Faigy Grossmann

I generally prepare a side of salmon for a Shabbos night appetizer. While I have a few favorites I make on repeat, I was looking for something lighter, well-seasoned, without any extra crunch. This one is super simple to prepare and nailed the flavor I was looking for

Serves 10-12 as an appetizer

  • 1 2–3-lb (1–1½-kg) side of salmon
  • salt and garlic powder, to taste
  • juice of ½ lemon
  • 1 Tbsp Dijon mustard
  • 3 cubes frozen dill
  • 4 Tbsp brown sugar

Season salmon generously with salt and garlic powder.

In a small bowl, combine remaining ingredients. Drizzle over salmon and massage well into flesh. Let marinate for half an hour.

Preheat oven to 375°F (190°C).

Bake salmon for 18 minutes. Turn oven to broil and broil an additional 5–7 minutes to achieve a nice color on top.


Moroccan Salmon

Recipe by Esti Vago

My sister Pessy made this when we were at her house on Succos, and everyone loved it.

Serves 10-12

  • side of salmon
  • oil, for sautéing
  • a few frozen garlic cubes
  • 1 carrot, sliced
  • 1 red pepper, diced
  • 1 can chickpeas, drained
  • onion powder, garlic powder, pepper, lots of paprika, and salt, to taste
  • 1 Tbsp lemon juice

Heat oil in a saucepan and add the frozen garlic cubes. Let them melt a bit, then add carrot, red pepper, and chickpeas. Season with onion powder, garlic powder, pepper, lots of paprika, and salt, to taste. Add a bit more oil if necessary. Add lemon juice. Cover the pan and allow to cook over low heat for a couple of hours.

Preheat oven to 350°F (175°C). Place salmon in a 9x13-inch (20x30-cm) baking pan. Pour the sauce over it and cover the pan. Bake for 45 minutes. Serve hot.


Honey-Mustard Salmon

Recipe by Danielle Renov

Crackers and fish don’t usually go together. For this recipe, though, they do! Try it and you’ll see!

Serves 6

  • 6 salmon fillets
  • ¾ tsp kosher salt
  • ¾ tsp coarse black pepper
  • 1 sleeve salty crackers
  • 2 Tbsp sesame seeds
  • ½ cup honey mustard

Preheat oven to 400°F (200°C).

Season each fillet with ⅛ tsp kosher salt and ⅛ tsp coarse black pepper.

Crush the salty crackers in a ziplock bag. Mix the crushed crackers with sesame seeds.

Spread 2 Tbsp honey mustard on each fillet, then sprinkle with crumb mixture.

Bake uncovered for 12 minutes. Serve hot and enjoy.

(Originally featured in Family Table, Issue 727)

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