It’s no wonder salmon is one of the most popular fish. Its flesh is rich-tasting, thanks to high levels of heart-healthy oils, and it takes well to many treatments.
As we learned with recipes for beef, lamb, pork, and poultry, cooking en cocotte — cooking a protein in a covered pot with little to no liquid — concentrates flavor.
Starting salmon with the skin side down in a pan is a neat way to cook fish.
Cooking salmon can be intimidating since it overcooks and dries out so easily.
Pairing perfectly roasted salmon with a spiced-up honey-lime glaze required a cooking technique all its own.
Peppery watercress balances the sweetness of the grapefruit and the richness of the avocado and salmon in this light, bright dinner salad.
If I have one go-to technique for grilling and smoking fish, it is to use a cedar plank. The plank supports the delicate fish as it cooks and doubles as a serving platter.
In the most perfect of all worlds, things look as good as they taste. That’s true with this dish.
It seems like mere moments after I get the last dish dried and put away, it’s time to make dinner again.
Salmon is my No. 1 favorite fish in the ocean, and I am not alone.