Sweet black tiger shrimp poached in an aromatic lime broth, rolled with crisp vegetables, fresh herbs and rice noodles, with a quick black garlic peanut sauce. Makes 10–12 rolls.

Erica Casavecchia's fall harvest bowl: quinoa, lentils, roasted delicata squash, carrots and kale, topped with honey cinnamon salmon, cashews and a bright turmeric tahini. Gluten- and dairy-free, makes 2 bowls.

Golden Yukon potatoes, smoked rainbow trout, jammy baked eggs, fresh herbs and goat cheese, finished with salmon roe. One cast-iron skillet, serves 2.

Nicole Paggi's stupid-simple dinner: warm rice, a sesame-dressed salad and cubes of raw King Salmon, with a spread of toppings so everyone builds their own bowl. On the table in about 10 minutes.

Crisp tostadas with avocado lime crema, big flakes of hot-smoked trout, cucumber salsa, pomegranate and salsa macha. No cooking, 15 minutes, from @geronimocramos.

Silky King Salmon on a creamy avocado-lime dressing with Fresno chile, green onion and salsa macha. No cooking, 15 minutes, from @valslittlekitchen.

Five kinds of sushi from one pot of rice and one steelhead loin: salmon crudo, spicy salmon gunkan, nigiri, rolls and hand rolls, set out together so everyone builds their own.

The classic French niçoise, made with Seatopia Steelhead in place of canned tuna. Steamed in foil on the grill, laid over potatoes, string beans, jammy eggs and olives, and finished with a Dijon lemon vinaigrette.

King Salmon seared skin down, rested off the heat partway through, then finished in the pan. Snap pea pesto underneath, roasted broccoli alongside. The rest is what lets the skin go crisp while the middle stays silky.