Poaching is a sure-fire approach to keeping lean wild sockeye salmon tender and juicy. In this pantry-friendly recipe, salmon ...

1 1/4 pounds wild sockeye salmon fillet, cut into 4 pieces. 1/8 teaspoon black pepper. 1. Preheat broiler; coat a broiler pan with cooking spray. 2.

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

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.

There are some areas where the sockeye fishery has taken off in recent days including Baker Lake and Columbia River. This week, Jason Wilson, executive chef and owner of Miller’s ...