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magazine salmon with fennel and pernod
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(158)
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Salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat.
5.0
(4.89)
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Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.
4.0
(3.9)
5.0
(4.86)
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Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.
5.0
(5)
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Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.
4.0
(4.03)
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Pho’s warming spices and fresh herbs inspire this version of salmon-head soup, traditionally enjoyed as both food and medicine in the Native Alaskan diet.
4.5
(4.5)
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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.
5.0
(4.83)
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Leave the skin on the salmon to insulate and help protect the delicate flesh as it cooks. Bonus: It cooks up as crisp as cracklings in the process. If you're new to cooking fish and want a little extra insurance, try this method with an ovenproof nonstick pan.
4.0
(4.13)
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All the flavors of a seafood boil—Old Bay, garlicky butter, tender potatoes and corn—with the ease of a sheet-pan dinner.
4.3
(4.33)
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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.
3.3
(3.31)
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This is entrée you want to serve to guests when you have no time to cook and have no desire to turn on the oven.
4.0
(4)
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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.
5.0
(5)
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A simple recipe that will make you wonder why you never made raw fish at home before.
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Feel free to substitute chard and radicchio for the endive.
3.0
(2.9)
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4.3
(4.27)
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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.
5.0
(4.94)
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Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.
4.0
(3.75)
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Simple but elevated, this quick cracker-topper is perfect for a party.
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Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.
4.7
(4.72)
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4.0
(4.1)
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You can add some arugula or spinach to this salmon salad for an extra hit of crunch and color.