My garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. —Roxanne Chan, Albany, California
Red pepper flakes and cayenne provide the fiery flavor that gives these salmon steaks their name. Basting the fish with the zippy sauce while grilling creates a glossy glaze. —Phyllis Schmalz of Kansas City, Kansas
I first prepared these kabobs for a team of archaeologists excavating a site in the Aleutian Islands. We used fresh sockeye salmon, but other varieties of salmon work well, too. —Terri Mach, Homer, Alaska
I love to cook and usually try a new recipe at least once a week. This salmon has wonderful flavor. I've served it to company several times, and they always love it. --Sherry West of New River, Arizona
This lovely moist salmon topped with a mild and creamy dill sauce can be ready in minutes. And because it’s cooked in packets on the grill, cleanup is fast too, says Mary Relyea of Canastota, New York.