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.

A crunchy, colorful salad topped with king salmon gently poached with lemon, bay leaf and salt. Serve it warm, or chill it and flake it over the salad. Serves 4.

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.

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.

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.

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.