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.
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.
Quick cooking, not-too-expensive, and super satisfying, salmon fillets are a weeknight dinner slam dunk—and our go-to method for making them is pretty much un-mess-up-able.
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.
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.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Learn how to grill salmon with the Test Kitchen's Andy! For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. It protects the fish while it grills and, despite what you think or have been told, will help it release from the grill grates more easily.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-salmon-with-lemon-sesame-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-578d2edad6e20cf6325f6937">
There’s no centerpiece quite as dramatic than a salt-baked fish. It’s all about making a tight seal with the salt crust—it forms a mini-oven around the fish, keeping the flavors of the aromatics inside. Add just enough water to the salt until it feels like very wet sand. To test it out, pack a little in the palm of your hand; if it holds its shape without cracking, you’re good to go. (If not, add more water.)
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.
