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 ...

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

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 ...

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 ...

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.

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, ...

For a festive twist, I flavour my cure with gin, using juniper berries to enhance the flavour, perfectly balanced with dill and lemon. If you’d prefer to skip the gin or avoid alcohol ...