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

This one-pan dinner dish features tender salmon, mustard greens, cherry tomatoes, chickpeas, and a zesty caper sauce to top ...

Salmon, with its rich flavor and succulent texture, is a noble fish indeed. When paired with the bright zest of lemon, t ...

Instead of individual salmon fillets or steaks, use a center-cut piece of salmon. Such a piece can serve from 2 to 8 persons ... (The portion closer to the tail is thinner and flatter.) ...

How do you replicate the colour, flavour and smell of a real salmon fillet? Canadian company New School Foods is working on ...

3. Cut the fillet into 4 equal portions. Place the salmon, skin side up, on a plate and set aside at room temperature for the fish to temper before sautéing. 4. Heat a large sauté pan over high ...

All salmon grills up wonderfully, but center-cut fillets are particularly great when feeding larger groups. Because these fillets tend to have a uniform thickness, they cook up evenly (and are ...

Slow roasting a side of salmon does not sound like a quick-cooking method. But if you can find a fillet from a smaller fish such as coho salmon, it only takes about 20 minutes to cook in a low oven.

I overcooked salmon last night. I trimmed fillets into four to six ounce portions of even thickness. I slathered them with some mixed butter and mayo, and added seasoning and herbs.

Following Lopez-Alt’s instructions, I dried my fillet well, covered it with the salt and put it in a paper towel-lined lasagna pan. I then put it in the fridge uncovered for 8 hours.

A center-cut salmon fillet have a uniform thickness that helps them cook evenly. And larger fillets can easily feed 10 people, making them ideal for a spring backyard barbecue.