Salmon

Easy to make and super versatile, this simple grilled salmon goes with anything you want to serve alongside.

This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.

This cold soba noodle salad features green beans, radishes, soft baby lettuces, and a zesty vinaigrette punctuated with karashi, or hot Japanese mustard.

Quickly seared salmon takes a bath in silky, aromatic coconut curry in this inspired take on East African machi paka. 

When the flavors of a savory salmon poke bowl crash land on a slice of avocado toast, you’ve got a lunchtime power player on your hands. 

Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.

Achieve the flaky fish and crispy skin of your dreams with these tried-and-true recipes.

Here’s a super forgiving slow-roast salmon that’s spicy, sweet, and fragrant thanks to punchy sambal oelek chili paste and zippy limes.

All the flavors of a seafood boil—Old Bay, garlicky butter, tender potatoes and corn—with the ease of a sheet-pan dinner.

This decadent weeknight dinner ups the ante on blah steakhouse creamed spinach with the help of spicy green curry paste.

TikTok inspired, test kitchen approved.

Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.

A simple meal of crispy-skinned salmon and fast-cooking bulgur gets a special boost thanks to a creamy mustard dressing.

Level up your weeknight fish routine with a crispy, flavor-packed crust.

This crispy salmon has layers of flavor, from the fragrant cumin oil it’s seared in to the smoky, spicy tomatillo sauce it’s served with.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.

The award for best supporting actor goes to this bright, tart root vegetable salad. Slice the daikon and carrots as thinly as possible so there’s tons of surface area to absorb the coconut garlic glaze. 

The fastest route to making salty, fatty, cured salmon at home. 

Proof that salmon is one of the very best fish in the sea.

Get those omega-3s. 

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

Saffron’s deep crimson threads add an intense sunset-orange hue and rich aroma to whatever it touches, but the downside is that it’s very expensive. This dish from recipe developer Yasmin Fahr uses a saffron technique taught to her mother by her mother and then passed on to her. By gently grinding the saffron threads, then mixing them with water, you can create a saffron liquid that makes a little bit of the expensive spice go a longer way (and it helps the threads dissolve better). If you don’t like fish skin, it’s easier to remove after you cook it.