Farmed salmon is available all year round, wild salmon is only available from March to September.
Read more about salmon in Delia's Travels at Table
Doesn’t this gorgeous salmon recipe look indulgent? The good news is that it’s a real doddle to make, with a buttery shallot sauce that adds to the wow factor! Perfect for a special occasion…
You can make these with any fish for a summery starter, lunch or main course on a warm day. Serve them with Toasted Sweetcorn Salsa and a large glass of chilled wine!
These lovely, light creams are best made in early summer when sorrel is in season - or grown your own if you prefer. Sorrel adds a lemony lightness to recipes and goes really well with salmon but if you can't find it, use spinach instead.
A luxurious combination, this one, and easy as pie: an indulgent supper dish for two with the mustard cutting through the richness of the salmon.
This has to be one of the most sublime combinations: soft, creamy scrambled egg, together with the subtle, smoky flavour of the salmon.
Although these creams may look ultra-indulgent they are easy to make and can be frozen, so make the perfect luxurious starter for a special occasion.
This very quick supper dish for two (or starter for four) has the luxurious addition of smoked salmon and a very moreish wine and creme fraiche sauce. Sure to become a favourite!
One of Delia's most popular salmon recipes - and it's easy to see why. The fish cooks to moist perfection in the oven while you rustle up a sublime creme fraiche and avocado sauce. A brilliant party recipe.
Simple to make but unusual and utterly mouthwatering, this is a brilliant choice for summer entertaining, served with seasonal vegetables or salad.