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magazine creme fraiche roasted salmon
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Recipes
(121)
Easy
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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)
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)
Easy
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Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.
4.0
(4.14)
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4.0
(3.77)
Quick
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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)
Recipes
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)
Quick
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This punchy, creamy party-ready appetizer comes together in 15 minutes and can be served as a dip or schmear for crackers or bagels.
Quick
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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
(4.88)
Quick
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Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo.
4.0
(4)
Recipes
In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.
5.0
(5)
Quick
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Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.
5.0
(5)
Recipes
Caviar sounds fancy, but it can also be a handy pantry ingredient in the form of cured salmon roe. You can start by topping smashed potatoes as shown here.
5.0
(5)
Articles
(85)
Cooking
Your smoked salmon with creme fraiche is way too good for all that dough
Danielle Walsh
Cooking
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
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
Cooking
Make this olive oil-doused, citrus-dotted dish, and prepare to be converted to Team Salmon.
Elyse Inamine
Cooking
Those actually aren't cigars
Bon Appétit
Culture
We can only imagine that those who didn't snap a photo of this fish were too busy eating it
Rachel Sanders
Videos
(99)
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"Looking for a way to spice up your scrambled egg routine during the holidays? Molly Baz from the Test Kitchen is adding crème fraîche to the mix and now we can't go back. Grab your eggs and try this delicious recipe that works for breakfast or lunch.
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You know, salmon ice cream isn't as bad as it sounds, though maybe don't give it to your children unless they know what they're signing up for. Join Amiel Stanek as he attempts to cook salmon in almost every way possible, including pan-seared, coffee machine-cooked and moss-wrapped over campfire.
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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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Try this healthy dish of fish at home! It's juicy. It's citrusy. It's alluring. Beckoning your tastebuds, your heart becomes ensnared in the pescatarian lifestyle. Or not, maybe you just like fish. This one is good!
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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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Try the best way to quick pan-roast salmon with our signature miso-honey sauce.