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

Confused about which salmon to buy? From labels to sourcing to sustainability, here’s how to shop smarter — and why frozen ...

From quick weeknight dishes to elegant party mains, these wild salmon recipes are healthy, flavorful, and unforgettable.

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

Sockeye’s color and texture make it ideal for canning, but today more than half of the annual catch is sold fresh or frozen. Like king salmon, the first sockeyes of the season usually come from ...

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.

Whip up salmon cakes: Mix salmon and some of its juice with chopped scallions, grated carrots, salt, pepper, egg and breadcrumbs. Form patties and bake or fry. Tweak the tuna melt: Mix salmon with ...

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.