Both farm-raised and wild-caught fish have pros and cons, but it's not much use discussing them if you can't tell the two ...

INGREDIENTS: • 1/2 teaspoon ground turmeric • 1 1/2 pounds boneless, skin-on wild-caught salmon fillet, such as Alaskan or Copper River • 1 cup unsweetened coconut milk • 1 tablespoon ...

Salmon frequently ranks among the most consumed seafood in the U.S., and its popularity continues to climb. On average, Americans eat over three pounds of salmon per person every year.  And what's not ...

These wild salmon, which are caught from Alaska to Northern California, ... 2 pounds wild salmon, cut into 8 fillets. Freshly ground black pepper. Oil. 1.

Let the supermarket help you with this quick summer dinner. I picked up coleslaw from the deli and used it with crisp ...

Some shoppers want to know: Is there really a difference between wild-caught salmon and farm raised?

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.

To make the sauce: Put the skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Add the garlic and pepper flakes and saute for 15 seconds.

It is canned wild-caught Alaskan salmon we regularly buy from our favorite big-box store, Costco. It comes in a six-pack cling-wrapped tower, each can containing 6 ounces.

Both wild-caught and farmed salmon can be sustainable, but determining the environmental impact of a fillet isn't simple. Both can present significant social and environmental problems.