This recipe is unusual, as the fish fillets are first poached in white wine in the oven and then draped in a thick, creamy sauce and broiled. You’ll want to serve this dish with crusty bread to savor each bit of the sauce.

Salmon can be challenging to make interesting. This preparation, made with a spicy, crunchy coating of crushed wasabi peas -- adhered with a bonus layer of wasabi paste -- creates an intensely enjoyable dish.

Miso-glazed salmon promises firm, flavorful fish with a glazed, lacquer-like exterior but takes 3 days to prepare. This version shortens the process, but still achieves the depth of sweet-savory flavor that this dish is known for.

This is the classic poke, the one that you probably think of when you hear the word. It showcases the evolution of the dish over the decades, with the more prized ‘ahi tuna replacing bony reef fish.

In this poke variation, ruby red beets, slicked with sesame oil and studded with crunchy limu seaweed, give a pretty good imitation of ‘ahi.

This poke is a riff on the particularly irresistible li hing–dusted pineapple, swapping out the li hing with the more widely available Japanese plum paste umeboshi, and adding a touch of heat with shichimi togarashi, a citrusy chili spice blend.

Roast four salmon fillets and saute some spinach, it's as simple-and almost as quick-as that. The salmon on its bed of spinach is also beautiful when served family style on a large platter.