Wild salmon is abundant in Alaska and coveted by chefs — but most Americans eat the cheaper, milder farmed kind. Journalist Kim Cross set out to learn why — and how to cook the real thing right.

Wild or farmed? Fresh or frozen? Chefs and scientists share how to choose sustainable, high-quality salmon — plus why labels ...

Eating salmon every day turned out to be the all-in-one supplement one health reporter needed. Here's what happened after a week of salmon.

The Best Salmon Recipes, According to Eater Staff Whether it’s air-fried in filets or roasted in large pieces with butter, salmon is a reliable home kitchen staple ...

What may occur on the Klamath River by year’s end is a microcosm of the nation’s disturbing about-face on its ...