Salmon

A breakfast bowl worth making every morning, because the Japanese always seem to do it better.

This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

Not to mention it tastes infinitely better than the stuff you'll find at a shopping mall food court.

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

Forget dry salmon. Nobody needs that.

A Mexican corn-inspired dip and an insane bacon-and-egg sandwich are among the restaurant recipes our readers want to cook at home this month.

Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.

In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.

Start with very cold cream and keep it chilled between whipping and serving.

It's okay: Basic cooking mistakes happen. Even something as simple as a seared piece of fish.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

Everything good about a lox and bagel sandwich (minus the bagel).

Salt baking fish is an easy way to guarantee juicy, flavorful results every time. All you need is to learn these simple tricks.

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.

Here are the five types of Pacific salmon—and what to do with them.

Wild salmon isn't cheap, but it's worth it. It's a fish you can feel good about eating, and not just because it's delicious.