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.

This summer salmon recipe airs the rich, buttery depth of sustainably raised Atlantic salmon with a bright relish built around white peach, lemon cucumber, capers, and feta — balanced with honey, fish sauce, and fresh lemon juice. The salmon is sliced thin, skewered, and seared hard before a brown butter finish, creating a crisp exterior and silky interior that lets Atlantic Salmon's exceptional fat content shine. Fresh dill, parsley, and chives add herbaceous lift, making this a recipe that feels restaurant-calibre but comes together in under an hour.