Ōra King salmon grilled over the fire with a charred corn salsa and a cilantro lime vinaigrette, with greens and avocado on the side. Serves 3.

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.

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.

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.

Salmon coated in a lingonberry-Dijon-yogurt sauce that caramelises lightly as it cooks, flaked over loose, craggy potato rösti and finished with quick-pickled cucumber, radish and more of the same sauce spooned over cold. Squeeze the grated potato properly dry — that one step is the difference between crisp strands and a soft pancake. Works in an air fryer or a conventional oven.