Salmon

How to ditch the bottle and make—and use—homemade teriyaki sauce.

This recipe is hands-on, finger-licking drinking food par excellence.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

The ginger-soy marinade here is everything.

A simple recipe that will make you wonder why you never made raw fish at home before.

Hamburgers, meet your match.

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

A kicky chile-lime dressing wakes up your weeknight salmon.

Cooking with tea adds subtle flavor to recipes both savory and sweet.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Tofino may be heaven on earth. If heaven were a tiny surf town in British Columbia surrounded by ancient rainforests, pristine coastline, and pine-covered peaks. chef Nick Nutting of local favorite Wolf in the Fog invites us along for an afternoon of foraging, driftwood-fire cooking, and plenty of fried oysters down by the water.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

For when you wanna look fancy but have zero time for that.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

Delicious, melt-in-your-mouth chicken, pork shoulder, salmon, and more slow-roasted recipes that are worth the wait.

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.

This recipe is a showstopping and grown-up version of everyone’s favorite party snack—the 7-layer dip.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

A dinner-friendly riff on a bagel with lox and cream cheese. If you’re not feeling the smoked salmon, simply omit it.