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This Recipe is sure to impress!

You bring the candles and the white tablecloths; we have the perfect steakhouse dinner entrée. This new take on Wild Salmon Steakhouse is marinated with white and black pepper and notes of jalapeño and rosemary. The crab and homemade hollandaise sauce are a delicious complement.

Spiced Tilapia and Roasted Brussels Sprouts Salad is hearty enough to serve as an entrée. It's a flexible dish too: swap out tilapia with cod or salmon if you have it on hand.

This Steakhouse Salmon Quinoa Bowl calls for a homemade dressing made with lime, jalapeño, honey, red wine vinegar, and olive oil. The herby salmon, woody quinoa, and fresh Pico de Gallo come together for a complex, satisfying bowl.

Charred Corn Salsa adds a ton of texture to these Avocado Lime Salmon Tacos. Bright avocado lime crema adds a beautiful finishing touch.

This Salmon Harvest Salad is for sweater weather. It's cozy, crunchy, and full of fall with wild salmon, farro, shaved brussels sprouts, kale, and orange sherry vinaigrette.

Traditional artichoke dip gets an upgrade with Wild Cod Butter and Herb and layers of melted Gruyere and cream cheese. Serve this flexible appetizer with crackers, crusty bread, or vegetable crudités.