Salmon

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.

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers.

This low-heat method is very gentle, lending the salmon a velvety texture.

Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.

Senior associate food editor Alison Roman traveled to Norway, and learned all about cod and salmon. She also ate a lot of waffles

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

This recipe can easily be doubled to serve eight, instead.

Six quick meals that are as flavorful as they are easy to make, whether for your family or for dinner guests

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

Hot-smoked salmon, unlike cured, is fully cooked.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.