Wild salmon is more nutrient-dense, sustainable, and flavorful than farmed. Here are 12 wildly delicious wild salmon recipes ...

Fresh fish is always a treat, especially when you’ve reeled in the catch of the day. From light and flaky fillets to hearty fish stews, there are endless ways to make a great meal. These recipes let ...

And after three years of working in seafood restaurants, I know how to navigate a fish counter. Here are my four favorite salmon alternatives—judged for flavor, texture, and, of ...

Bold, spicy, and full of flavor, this jerk-grilled salmon comes together in just 30 minutes. It's perfect for a quick ...

Salt the skin of the salmon, a 6 oz sockeye cut with skin on. Gently rub the skin with the salt; that will dehydrate it more and crisp it up. Place the sockeye skin side down in the pan.

Sockeye salmon with green garlic and favas Total time: 25 minutes Servings: 4 Note: Sockeye salmon is available from fish markets and select well-stocked markets.

When it just begins to smoke, add the salmon, skin-side down (be careful; the oil will splatter when the fish is added). Cook the salmon until the skin begins to crisp, about 2 to 3 minutes.

If you’re using frozen salmon, it’s best to thaw it slowly over 12 to 24 hours in the refrigerator. If you forget to thaw your salmon, don’t fret.

This sockeye salmon recipe is a great option for a weeknight—it's done before you know it. Heat oil in a large heavy pot over medium heat. Add carrots, celery root, onion, and 2 tsp. salt. Cook ...

Cimarusti recommends cooking sockeye fillets (or any salmon fillets) on a hot, well-oiled grill, brushed on both sides with a ...

50 local restaurants are part of Bristol Bay Sockeye Salmon Week which runs through Nov. 12th.

A highlight is witnessing them “go beast mode on the millions of sockeye salmon that run from Bristol Bay down the Brooks River,” as my colleague Natalie B. Compton put it. Fat Bear Week has ...