It’s better for you — wild sockeye and king salmon are the most nutrient-dense kinds of ... You can also make this recipe using salmon fillets instead of salmon collars. Bright slices of citrus, tart ...

You may have seen people washing their raw, chicken, and fish before cooking them, but is this the right thing to do, especially for salmon?

Fillets from sockeye salmon have a deep reddish orange color and are thinner than king salmon fillets When purchasing salmon, always opt for skin-on fillets, even if you don’t want to eat the skin.

Cue up your best David Attenborough voice for this one, folks. We’re going on one of the most epic journeys in all of nature ...

Slow-Cooked Salmon Makes 4 servings 4 wild Pacific king salmon fillets, about 6 ounces each, deboned Kosher salt Black pepper in a mill Extra-virgin olive oil 1 lemon, cut into wedges Preheat the ...

1 medium-sized fresh king salmon fillet or 1 large fresh coho salmon fillet (about 1 to 2 pounds) skin removed and pin bones pulled. Lake trout would be a fantastic substitute here as well.

Stephen King has written what some would consider a new, tweet-length horror story. "Dinner: Get a nice salmon filet at the supermarket, not too big," the "It" and "Carrie" author wrote on Twitter.

Dinner: Get a nice salmon filet at the supermarket, not too big. Put some olive oil and lemon juice on it. Wrap it in damp paper towels. Nuke it in the microwave for 3 minutes or so. Eat it. Maybe ...

To enhance the fish, I mashed grated ginger and lime zest and juice into butter, to be smeared over the hot fillet. I used the same butter to quickly wilt a huge potful of baby spinach, which made ...

2/3 cup sugar 1 cup Diamond Crystal kosher salt 1 bunch of dill 1 2-pound boneless king salmon fillet, with skin Combine the peppercorns, sugar, and salt in a bowl and stir to combine.

Turn the salmon over and grill, skin side down, for about 2 to 3 minutes more for fillets that are 1-inch thick, adjusting accordingly for thinner or thicker fish.