Choose fresh salmon. Fresh salmon or high-quality frozen salmon is key. Look for a bright pink color and no overly fishy smell. Don't overcook. The USDA recommends cooking salmon to an internal ...

Consider this your PSA that baked salmon deserves a regular spot in your weeknight dinner rotation. Of all the ways to cook ...

Season the fish inside and out with salt and pepper. Place the lemon slices, herbs, and garlic in the cavities. Roast the salmon for 8 to 10 minutes per inch of thickness—so if the fish is 4 ...

Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise.

In a small bowl or measuring cup, mix together the mayonnaise, salt, pepper, and dried herb, if using. Place a tablespoon of ...

Salmon fillet brushed with lemon juice, dijon mustard, kasundi mustard and olive olive, grilled to perfection. Garnish with lemon wedges and dill leaves. Whisk the olive oil, lemon juice, lemon zest, ...

Salmon in pastry, often called salmon en croûte, is a perfect party dish: it looks great and can be served hot or cold. This version is stuffed with spinach, watercress and cream cheese, and ...

2. Set the salmon in the dish, skin side down. Rub the top of the fish with olive oil and sprinkle with salt and pepper.

Preheat the oven to Gas Mark 7 or 210°c. Bake the vol-au-vents for 15 minutes from frozen. Meanwhile, mix the cream cheese, lemon juice, and black pepper together. Place a heaped teaspoonful of the ...

Smoked salmon is traditionally garnished with chives, capers, or dill. Horseradish, or a squeeze of lemon or orange also complements the fish, Witt says. Shelsky prefers red onions or pickled red ...