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 ...

Mix the topping. Stir together lemon zest and juice, chopped fresh herbs, and garlic together. Coat the salmon. Pat the salmon dry, then brush all over with olive oil (it’s especially important to ...

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.

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 ...

It's tangy flavor pairs fantastically well with these Old Fashioned Salmon Patties and Baked Lemon Dill Salmon Homemade lemon dill sauce has an irresistible balance of bright and creamy flavors ...

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, ...

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

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.

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 ...

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 ...