Search results for
magazine linguine with ramp pesto and seared salmon
Filter Results
Sort By:
Recipes
(101)
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
1.6
(1.57)
Quick
Recipes
This crispy salmon has layers of flavor, from the fragrant cumin oil it’s seared in to the smoky, spicy tomatillo sauce it’s served with.
5.0
(5)
Quick
Recipes
This phenomenally satisfying open-faced sandwich is a creamy, smoky, cheesy, hearty experience perfectly primed for breakfast, lunch, or brunch.
4.5
(4.5)
Recipes
Skip the tuna next time you get a hankering for a pan bagnat and try this canned salmon twist on the classic Provençal sandwich.
4.5
(4.5)
Quick
Recipes
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)
Easy
Recipes
Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.
3.7
(3.67)
Quick
Recipes
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
4.7
(4.67)
Quick
Recipes
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)
Quick
Recipes
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
Recipes
This cold soba noodle salad features green beans, radishes, soft baby lettuces, and a zesty vinaigrette punctuated with karashi, or hot Japanese mustard.
5.0
(4.8)
Recipes
Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.
5.0
(5)
Articles
(29)
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens.
Diane Chang
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
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
Drinks
From sardines to tuna, here’s our non-comprehensive guide to effortless wine pairings with canned fish.
Kristin Braswell
Culture
See how bloggers cooked up our Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
Joanna Sciarrino
Coronavirus
Stock up on salmon, swordfish, and shrimp from the comfort of your own home.
MacKenzie Chung Fegan
Videos
(162)
icon
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.
icon
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.
icon
Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
icon
We challenged resident Bon Appétit supertaster Chris Morocco to recreate a General Tso’s chicken recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Dan Siegel
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Chris Morrocco
Guest: Hana Asbrink
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hynes
Camera Operator: Jeremy Harris
Sound Mixer: Brett van Deusen
Culinary Assistant: Christopher Liu
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Dan Siegel
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Chris Morrocco
Guest: Hana Asbrink
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hynes
Camera Operator: Jeremy Harris
Sound Mixer: Brett van Deusen
Culinary Assistant: Christopher Liu
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
icon
I great foolproof way to make fish along with a combination of hearty helping of chickpeas.
icon
“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.