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 ...

From bold sockeye to buttery king, this guide explains what makes each kind of salmon unique — with flavor notes and cooking ...

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.

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.

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