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magazine linguine with ramp pesto and seared salmon
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1.6
(1.57)
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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 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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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
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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)
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)
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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
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This low-heat method is very gentle, lending the salmon a velvety texture.
4.0
(4.15)
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4.0
(4.1)
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Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.
5.0
(5)
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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)
Easy
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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)
Articles
(28)
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens.
Diane Chang
Culture
See how bloggers cooked up our Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
Joanna Sciarrino
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
Those actually aren't cigars
Bon Appétit
Cooking
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
Culture
Videos
(163)
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Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
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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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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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We show you how to make sizzle pan salmon.
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I great foolproof way to make fish along with a combination of hearty helping of chickpeas.
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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!