The recipes provided below are just a sampling of the culinary delights you can prepare with salmon at home.

Hot Artichoke & Salmon Spread

• 1 14-ounce can artichoke hearts, drained and finely chopped
• 2 cups mayonnaise
• 2 cups freshly grated Parmesan cheese
• 11/2 cups canned salmon, drained and picked through
• 1/2 teaspoon Tabasco sauce
• 1/2 cup toasted almonds (optional)
• parsley for garnish
• assorted crackers

Preheat oven to 350 . Liberally grease a 11/2-quart glass baking dish. Combine artichoke hearts, mayonnaise, cheese, salmon and Tabasco sauce. Mix well and spoon into the baking dish. Top with almonds. Bake for 15-20 minutes or until hot. Garnish with parsley. Serve on crackers. Serves 12.

Salmon-Caviar Canap‚s

• 1 71/2-ounce can red salmon, drained and picked through
• 1 tablespoon onion, minced
• 1 12-ounce package cream cheese
• 1 tablespoon fresh dill, chopped
• rye toast or crackers
• caviar and chopped parsley for garnish

Mash the salmon with a fork. Add the remaining ingredients and mix well. Serve on rye toast or any type of cracker, garnished with caviar and parsley. Serves six.

Salmon with Pesto

• 4 salmon steaks, about 3/4 of an inch thick
• 2 tablespoons olive oil
• salt and pepper
• Pesto (see below)

Prepare the grill or broiler. Brush the steaks with oil and sprinkle with salt and pepper. Grill or broil for 3 minutes on each side. Serve hot or at room temperature with pesto. Serves four.

Pesto

• 1 cup fresh basil leaves
• 1 large garlic clove, peeled
• 2 tablespoons pine nuts or almonds
• 1/2 cup olive oil
• salt and pepper to taste

In a blender or food processor, combine the basil, garlic and nuts until finely chopped. Gradually blend in the oil. Add salt and pepper to taste.

Salmon Rissoles

• 11/2 cups thick Bechamel sauce
• fresh dill or parsley to taste, chopped
• 1 large egg
• bread crumbs (preferably homemade)
• butter or margarine for frying
• lemon wedges and cucumber slices for garnish

Season the Bechamel sauce with salt, pepper, paprika and dill or parsley. Break the fresh salmon into a bowl and whisk it until reduced to a mousse-like consistency. Blend in the sauce and form into 23/4-inch round cakes, about 1 inch thick. Break the egg into a dish and stir it lightly. Dip each rissole in the egg and then coat with bread crumbs. Pan-fry in butter or margarine until golden brown on each side. Arrange on a plate and garnish; serve with tartar sauce or mayonnaise. Serves four.