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.

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.