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.
Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.
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.
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.
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.
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.
Learn how to make perfectly crispy-skinned pan-seared salmon at home with chef Ed Szymanski in the Bon Appétit Test Kitchen. Learn how to choose the freshest salmon and master getting ultra-crispy skin without overcooking your fish. Served with a rich lemon caper brown butter sauce and Dijon spinach, this easy salmon recipe is a foolproof weeknight dinner that's ready in about 20 minutes.
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.
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.)
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-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA fdqBiW search_result_item-59a9ac22fb9c1d1ee566216e">
