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magazine salmon with snap peas yellow peppers and dill pistachio pistou
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(56)
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4.3
(4.33)
Vegan
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A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.
4.0
(4)
5.0
(5)
Recipes
This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.
4.3
(4.34)
Recipes
This low-heat method is very gentle, lending the salmon a velvety texture.
4.0
(4.15)
Quick
4.0
(4.24)
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4.0
(4)
Quick
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Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.
4.0
(4.02)
Recipes
It doesn’t get easier than this salmon and shiitake mushroom mixed rice dish that comes together in a single pot. Don't forget the scallion seasoning sauce.
4.5
(4.51)
Recipes
When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
4.5
(4.5)
Quick
4.5
(4.53)
Quick
Easy
Recipes
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)
Quick
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This phenomenally satisfying open-faced sandwich is a creamy, smoky, cheesy, hearty experience perfectly primed for breakfast, lunch, or brunch.
4.5
(4.5)
Quick
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A kicky chile-lime dressing wakes up your weeknight salmon.
5.0
(5)
Quick
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Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.
3.7
(3.71)
Easy
Quick
Quick
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4.0
(4.1)
Quick
4.3
(4.27)
Quick