Michelin-starred chefs share 8 of their favorite salmon recipes for spring

Brad Carter, of Carters of Moseley in Birmingham, England, told Insider that he always salts the flesh of his skinless salmon first and lets it absorb for 10 minutes.

"Then on the stove, you can just heat up a little bit of olive oil or grapeseed oil with some stalks from your herbs," he said. "Things like thyme, fennel, coriander, anything aromatic."

Then just slide your salmon in for about eight to 10 minutes.

"From there the possibilities are endless," Carter said. "My preference would be to make a sauce from buttermilk because it's quite acidic, and serve with crushed seasoned potatoes."

Curtis Stone, who runs Maude and Gwen in Los Angeles, told Insider that this dish isn't just a quick dinner — it's an easy clean-up as well.

"Because the beets are sliced into thin rounds, they'll cook much faster, and high heat quickly roasts both the beets and the salmon," he said. "And everything is cooked on the same baking sheet. You can also use a large baking dish to serve it family-style."

To make Stone's roasted salmon and beets, you'll need: 4 medium golden beets (thinly sliced lengthwise), 1 ½ pounds skinless salmon fillet, 4 cups mixed baby greens, ¼ cup fresh lemon juice, 6 tablespoons extra-virgin olive oil, 3 tablespoons shallots (finely chopped), 1 tablespoon fresh chives (finely chopped), 1 tablespoon fresh flat-leaf parsley (finely chopped), 1 tablespoon fresh tarragon (finely chopped), 1 tablespoon lemon zest (grated).

First toss your beets with 1 ½ tablespoons of olive oil on a baking sheet, coating them. Season with salt and pepper. Then arrange the beets in the center of the sheet, forming a bed large enough to hold the salmon.

Roast the beets for about 20 minutes in an oven set to 450 degrees Fahrenheit.

Take the sheet out of the oven and place the salmon on top of the beets. Brush the salmon with ½ tablespoon of olive oil and season with salt and pepper.

In a large bowl, mix the chives, parsley, and tarragon. Sprinkle the mixture over the salmon, saving 1 tablespoon for the dressing.

Roast the salmon for 15 minutes. While it's cooking, whisk the remaining 4 tablespoons of olive oil with the shallots, lemon zest, and juice into the remaining herb mixture. Season the dressing with salt and pepper.

Toss your mixed greens with 2 tablespoons of the dressing. Drizzle the rest over and around the salmon and beets. Serve alongside the greens.

Carter cuts and marinates his salmon in soy sauce and rice wine vinegar for about 10 minutes to prep for this Japanese rice bowl dish.

He pairs the salmon with sushi rice, which he seasons with a mixture of rice vinegar, sugar, and salt.

"Place your salmon on top of the hot rice with some spring onions and sesame seeds, and that's it!" he said.

"Salmon's richness makes it a good match for earthy flavors, such as the cauliflower and mushrooms in this dish," Stone told Insider. "A sweet dried currant vinaigrette is an unexpected divine touch to bring all of the players together."

To make the salmon and veggies, you'll need: 4 5-ounce salmon fillets (with skin), 1 head cauliflower (cored and cut into small florets), 1 ¼ pounds assorted mushrooms (Stone recommends cremini, oyster, and stemmed shiitakes), 2 garlic cloves (finely chopped), ¼ cup shallots (very finely chopped), ¼ cup olive oil, and 3 tablespoons fresh sage leaves (thinly sliced).

To prepare your cauliflower and mushrooms, begin by tossing the cauliflower with 2 tablespoons of olive oil to coat. Season to taste with salt, then spread on a large, rimmed baking sheet. Roast the cauliflower, stirring occasionally, for about 30 minutes at 450 degrees Fahrenheit until it's tender and lightly browned. Remove from the oven and reduce the temperature to 400 degrees Fahrenheit.

While your cauliflower is roasting, heat a large nonstick skillet over high heat. Add the remaining 2 tablespoons of olive oil, then add the mushrooms and cook — without stirring — for about four minutes until they're golden on the bottom. Stir the mushrooms and cook for about four more minutes, until they're tender and well-browned.

Stir the roasted cauliflower, along with the shallots and garlic, into the mushrooms and cook for about one minute — until the shallots have softened. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.

To begin your salmon prep, first use a sharp knife to score the skin side of the fillet. Then season with salt and pepper.

Heat the same skillet over medium-high heat. Add the olive oil, then place your salmon skin-side down in the skillet and cook for about five minutes, until the skin is golden brown. Turn the salmon over, transfer the skillet to the oven, and roast for three to five minutes — until the salmon is mostly opaque.

To make the currant vinaigrette, you'll need: ½ cup dry red wine, ¼ cup dried currants, 3 tablespoons shallots (finely chopped), 3 tablespoons red wine vinegar, 2 tablespoons light brown sugar, and 1 tablespoon extra-virgin olive oil.

Add the wine, currants, shallots, vinegar, and brown sugar to a small saucepan and simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid has reduced to ¼ cup (around five minutes). Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper, then transfer to a small bowl.

Pro tip: Stone said the vinaigrette can be made up to eight hours ahead. Just make sure to set it aside at room temperature.

To serve your delicious salmon dish, transfer the salmon to a platter and spoon the cauliflower and mushroom mixture around it. Drizzle the vinaigrette on top.

Andrew Zimmerman, the executive chef of Sepia in Chicago, told Insider that he's a big fan of sauce vierge, a French sauce traditionally made with olive oil, lemon juice, and chopped tomatoes and basil.

Zimmerman has his own version of the sauce, which he preps by mixing minced shallots with diced tomatoes and lemon (just make sure to remove the peels and seeds first).

"Mix that with olive oil, lemon juice, capers, and chopped parsley and herbs — I usually use tarragon and chives," Zimmerman said. "There's lots of fresh herb flavor and acid. It tastes great, and goes well with anything."

You can even make the sauce a day in advance to save some time. But don't add the lemon juice or diced lemon until just before you serve it, or else the herbs will turn black from the acid.

"While the salmon in this dish is delicious, the real star is the orange," Stone told Insider. "The simple orange reduction, which is sweet and sour at the same time, makes a delicious sauce for the salmon and broccolini."

For Stone's dish, you'll need: 4 6-ounce salmon fillets (skinless), 8 navel oranges, 12 ounces broccolini (trimmed), 2 tablespoons unsalted butter, 2 tablespoons olive oil.

Start by peeling and juicing the oranges, making about 2 cups of juice total. Pour the orange juice into a saucepan and boil over medium-high heat for about 10 minutes, or until it's reduced to ½ a cup. Remove from the heat and cover to keep warm.

Bring a separate, large saucepan of salted water to a boil over high heat. Add the broccolini and cook for about two minutes until it's bright green and tender. Drain and transfer to a bowl of ice water to cool completely. Drain well and pat dry with paper towels.

Then, heat a large skillet over medium-high heat. Melt one tablespoon of the butter with one tablespoon of the olive oil in the pan. Add the broccolini and cook, stirring occasionally, for about five minutes. Season to taste with salt and pepper.

Sprinkle the salmon fillets with salt and pepper. Then heat a large nonstick skillet over medium-high heat and add the remaining tablespoon of olive oil. Throw the salmon in the pan and cook for about three minutes per side. Transfer to a platter and let it rest for two minutes.

Whisk your remaining tablespoon of butter into the orange juice reduction and drizzle over and around the salmon when serving with the broccolini.

George Mendes, who was the executive chef of now-shuttered Aldea in Manhattan, recommends making a marinade with olive oil, soy sauce, and lemon and lime juice — plus the zests of each citrus.

"Coat the salmon on all sides with the marinade, then place it into a Ziploc bag and roll tight so the marinade coats all sides," Mendes told Insider.

Seal your bag and let it sit overnight in the fridge. Then, it's time to get cooking.

Drain the salmon from the marinade and pat it dry with a paper towel. Season both sides with salt and pepper.

Heat a nonstick pan over medium-low heat, adding one tablespoon of olive oil. Then add the salmon skin-side down.

Let your salmon cook for five to eight minutes, until the skin has turned golden and crispy. Carefully turn the salmon over and let it cook for another seven to eight minutes for medium-rare, or nine to 10 minutes for medium.

Mendes recommends serving your salmon with a rice pilaf, seasonal salad, or vegetables.

Stone told Insider that he loves this maple-glazed salmon, which he said has a "sweet-salty flavor and moist texture."

"Cooking the fish on the cedar plank imparts a woodsy, smoky flavor and eliminates any worry of the fish sticking to the grill," he added. "Cedar planks are inexpensive, and can be found at your local barbecue store or online."

To make the dish, you'll need: 1 ½-pound skinless salmon fillet, 3 cups warm water, ¾ cup light brown sugar (packed), ⅓ cup pure maple syrup, ¼ cup kosher salt, and olive oil for brushing. You'll also need a 14-inch by 5-inch untreated cedar plank, which Stone said should be soaked in water for two hours before use.

First, stir your water, brown sugar, syrup, and salt in a 13-inch by 9-inch glass or ceramic baking dish, until the sugar and salt have dissolved. Set aside until it's completely cooled.

Place your salmon fillet in the brine, which should completely cover the salmon. Cover the baking dish and refrigerate for at least one hour. The salmon can be brined for up to one day.

Once it's ready, remove the salmon from the brine and transfer it to a rack set over a small baking sheet. Pat dry.

Remove your cedar plank from the soaking water and pat dry. Place your plank on one side of the grill and let it sit over the fire for two minutes, until the plank is heated through. Flip the plank over and move it to the cool side of your grill. Brush the plank with olive oil and place the salmon on top of it.

Close your grill lid and cook the salmon for about 15 minutes, rotating it 180 degrees midway through the cooking.

Then, remove the plank from the grill and set it on a baking sheet. Let stand for three minutes before serving.