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magazine 2008 06 salmon bulgogi with bok choy
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This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.
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Bouncy rice cakes turn this spicy Korean classic into a perfect weeknight dinner.
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Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.
4.0
(4.22)
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Leaner fish like wild salmon become tender and butter soft when poached in this fragrant Thai-style curry, where full-fat coconut milk adds richness and flavor.
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This phenomenally satisfying open-faced sandwich is a creamy, smoky, cheesy, hearty experience perfectly primed for breakfast, lunch, or brunch.
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This easy bulgogi recipe with its sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.
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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.
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Here’s a super forgiving slow-roast salmon that’s spicy, sweet, and fragrant thanks to punchy sambal oelek chili paste and zippy limes.
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Articles
(19)
Cooking
We've subbed in salmon for the usual beef bulgogi.
Bon Appétit
Cooking
Yeahhhh boiiiiii
Julia Bainbridge
Shopping
My Bokksu subscription delivers the best Japanese snacks right to my door.
MacKenzie Chung Fegan
Cooking
This week on the Dinner SOS podcast, Chris and Shilpa help two salmon lovers add some new fish recipes to their repertoire.
Bon Appétit Staff & Contributors
Culture
Don’t think too hard about it.
Alex Beggs
Cooking
Water, salt, and 15 minutes are all you need.
Maggie Hennessy
Videos
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Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three Michelin Stars, Le Bernardin is a renowned seafood destination in Manhattan, using only the best produce and ingredients cooked by master chefs–including their barely cooked salmon with coconut curry sauce.
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Senior Editor Chris Morocco shows us how to cure salmon with kombu, and then serves it up with a fresh yuzu kosho.
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We show you how to make sizzle pan salmon.
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he prepares turmeric salmon with coconut. The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.
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French chef Daniel Boulud challenges amateur cook Jessica to keep up with him as they try to make Tunisian brik pastry in 15 minutes with their backs to each other. Without the benefit of visual aids, Jessica must keep up with chef Boulud's hurried audio instructions (and accent).
An updated version of Daniel Boulud’s book "Letters to a Young Chef" came out on October 3. In it, he shares the story of his career and the lessons he has learned along the way.
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You asked for it…they noodled. Brad and special guest Matty Matheson head down to Oklahoma to catch catfish with their bare hands. Join Brad and Matty as they search for catfish in dangerous, murky wourder with their new best friend and professional noodler Skipper Bivins. Screaming, sea monsters, and giant snakes galore. Watch them get literally in over their heads and stay tuned for Part 2 where they’ll cook up the fish they noodled.