Dill and salmon are a match made in cooking heaven. This recipe turns out quite a bit of creamy dill sauce, so save extras for meals the next day. One reader suggests using any leftover sauce to ...

A Simple and Sophisticated Delight. Looking for a quick yet elegant dish to elevate your breakfast or brunch? This Smoked ...

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.

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

Salmon and dill are the perfect combination as the dill gently compliments the delicate salmon. Adding the smoked salmon enhances the poached salmon flavour and the topping makes the burger extra ...

Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3–4 minutes, until the fish is just cooked. Try not to break the fish up too much.

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ­towels. Place one or two cooling racks on top of a parchment- or ­aluminum-foil-lined baking sheet ...

Lox is brined, silky, and salty. Gravlax is cured with sugar and salt and flavored with dill, juniper berries, and aromatics. Smoked salmon lives up to its name. It's dry-cured with salt or salt ...