From Food & Wine

Hash is a such a great way to use leftovers, like the cooked salmon called for here. Any other cooked or smoked fish -- or diced ham -- could be used in place of the salmon.

Salmon Hash with Poached Eggs

From Fine Cooking Magazine

This crab cake is the real deal--no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes--soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.

Classic Maryland Crab Cakes

From Better Homes and Gardens

Ready in under 30 minutes, irresistible salmon potato cakes bring a new flavor to an old favorite.

Salmon - Potato Cakes

From Food & Wine

In a superlative combination of fish eggs and chicken eggs, Jacques Pepin stuffs a classic French omelet with sour cream, chives, and diced pressed caviar. For an extra indulgence, he also drapes the omelet with long, thin strips of pressed caviar.

Omelet with Pressed Caviar and Sour Cream

From Better Homes and Gardens

This variation on the typical brunch egg casserole features salmon, a good source of heart-healthy omega-3 fatty acids.

Salmon and Bagel Bake

From Better Homes and Gardens

Top this basic crab cake recipe with a quick pepper relish. For convenience, the cakes can be made 1 day before serving, then bake or fried.

Crab Cakes

From Better Homes and Gardens

Heart-healthy salmon is featured in this brunch egg casserole.

Bagel, Lox, and Egg Strata

From Better Homes and Gardens

We've given traditional quiche a new twist by adding salmon. Serve it at a spring brunch or enjoy as a dinner entree.

Asparagus-Salmon Scramble

From Food & Wine

As a nod to their Norwegian heritage, Sophie Dahl and her family ate blini (mini pancakes) topped with smoked salmon every Christmas Eve. Now Dahl makes the blini with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year.

Buckwheat-Cheddar Blini with Smoked Salmon

From Philadelphia Cream Cheese

Salmon Wrapped in Pastry with Cucumber Sauce

From Fine Cooking Magazine

The high-sided, free-form crust makes this spring quiche an especially elegant addition to brunch. If you can't find hot-smoked salmon, cold-smoked will also be scrumptious, although it will lose some of its silky texture once it's baked.

Smoked Salmon, Goat Cheese, and Artichoke Quiche

From Food & Wine

Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes. She sometimes bakes them in her outdoor oven.

Pretzel-Crusted Crab Cakes

From McCormick®

Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.

McCormick® Cranberry-Sage Mini Crab Cakes

From Atkins - Phase 3

This Recipe is appropriate for Phases 3 & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Crepes with Curried Seafood Filling

From Better Homes and Gardens

Fill this low-carb omelet with smoked salmon this time; try turkey or ham next time.

Salmon-Filled Puffy Omelet

From Better Homes and Gardens

Omit the seafood to serve this salad as a side dish. Add interest by using a combination of available salad greens--from tender to spicy.

Green Goddess Dressing with Seafood Salad

From Better Homes and Gardens

Creme fraiche gives this rich salmon tart a wonderfully tangy flavor. Look for creme fraiche in the dairy section of your grocery store or make your own.

Smoked Salmon Tart

From EatingWell

Smoked salmon and egg whites on a toasted whole-wheat English muffin is the perfect power breakfast. For a more substantial meal, pair it with a piece of fruit or a glass of 100% juice.

Egg & Salmon Sandwich

From Better Homes and Gardens

Ground red pepper gives these appetizer crab cakes a bit of kick.

Creole Crab Cakes

From Better Homes and Gardens

Crisp, fresh-tasting cucumber brings out the best in poached fish. Here, the low-fat fish is served on a bed of cucumber slices.

Poached Fish with Orange Sauce

From EatingWell

We've combined assertive mustard greens, smoky trout and crisped potatoes in this interpretation of a hash. If you prefer a milder green, substitute mature spinach or chard. Make it a Meal: Lay a poached egg on top and serve with sliced tomatoes and cracked pepper.

Smoked Trout Hash with Mustard Greens

From EatingWell

Many cooks think crab cakes require a lot of effort, but they're actually not difficult. And with this corn-studded version, accented with fresh lime, mint and cilantro, the time you do spend will be rewarded with raves. Browning the cakes in a skillet and then finishing them in the oven produces a crisp crust and ensures even cooking.

Curried Corn & Crab Cakes

From Better Homes and Gardens

A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.

Florida Crab Cakes

From Midwest Living

Chili powder and cumin season these hot and crispy crab cakes. They're served with a fresh tomato and cilantro sauce.

Heartland Crab Cakes

From Kellogg's

Chipotle chili pepper sauce, made from smoked jalapeno peppers, lends a complex, smoky flavor to tasty crab cakes.

Corn-Crab Cakes with Chipotle Sauce