Salmon is a fish full of delicious flavor and nutritional value. It's packed with healthy fats, plus plenty of vitamins and minerals -- and yet it lacks the high mercury levels that taint some of its seafood kin. Learn how to roast, poach, glaze, and grill your salmon with some of our favorite recipes.

Cooking in a packet seals in flavors -- in this case, a teriyakilike combination of ginger, soy sauce, and sesame oil -- but requires no extra fat.

Salmon fillets bake in a parchment package along with a built-in side dish of spinach and chickpeas; a paste of parsley, garlic, and olive oil provides the flavoring.

Cold buckwheat noodles are a classic Asian dish; here, they've gone cross-cultural, in a fresh-salmon dish inspired by the iconic combination of gravlax, creme fraiche, and blini.

A few minutes on the backyard grill or under the broiler is all that's required to get these salmon fillets or steaks table-ready. Honey and chile pair well in the sauce for this easy-to-cook main course.

The subtle, nutty flavor of quinoa goes well with steamed salmon and Moroccan spices.

This delicious and nutritious meal can be on the table in less than half an hour. And it's true comfort food, thanks to vitamin D-rich salmon, which, like tuna, egg yolks, and fortified dairy, play a key role in beating the winter blues.

Red onion, lemon, and tarragon make a tangy topping for salmon and asparagus baked in a parchment-paper package.

Sesame seeds sprinkled over this heart-healthy salmon from nutritionist Cynthia Sass's "Cinch!" cookbook will help you feel fuller, longer.

This flavorful recipe calls for tamari, a sauce made from soybeans that's darker and thicker than conventional soy sauce. Serve this dish with a wedge of orange for squeezing over the fish, along with a fresh green, such as watercress, for its bite.

Wild salmon is widely available canned. To ensure you're getting the most sustainable option, look for the blue Marine Stewardship Council logo.

Create a smoker by filling a shallow pan with a mix of white rice and herbs and laying metal skewers across the diameter.

This sweet, astringent red-grapefruit relish gets a bit of heat from red-pepper flakes. A perfect foil for salmon, it also works with chicken or pork.

Broiling makes the salmon golden-brown without adding fat. To get the best color and a crisp coat, don't turn the fish over while cooking; it will still cook all the way through without this extra step.

Poached salmon makes for a luxurious dip high in heart-healthy omega-3 fatty acids; endive petals are edible spoons.

This easy salad is a fresh and delicious way to get your Omega-3s.

A natural affinity exists between salmon and mustard. In this sauce, fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the salmon.

The robust taste of wild salmon holds its own in a broth flavored with lemongrass, ginger, chile peppers, coriander, and cumin. Although wild salmon is less rich in omega-3s than farmed salmon, it's lower in contaminants such as PCBs.

White miso makes a delicious marinade for broiled salmon. A combination of fermented soybeans and either rice or barley, miso is a great source of zinc, a natural immune booster.

Experts recommend eating at least two servings of fatty fish, such as salmon, herring, or tuna, per week. In this dish, bold capers and fresh herbs -- classic beef tartare add-ins -- brighten the buttery flavor of flaked baked salmon.

This dish combines golden beets, salmon, and turkey bacon.

Cucumbers contain several phytonutrients, including lutein (which protects the eyes) and beta-carotene.