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 ...

Picking the best salmon filet involves visual inspection, touch, and smell for signs of freshness, looking for firm, shiny, ...

While it sells seafood from Scandinavia and the Mediterranean, you’ll want to get a taste of wild Pacific seafood, including ...

Some of the most coveted wild salmon varieties (king, sockeye, and coho) are found in the icy Copper River of Alaska. Every year, these fish swim an astounding 300 miles upstream to return to ...

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 ...

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 ...

That one we have to defrost. We find chef Tim Crockett in Kirsten’s kitchen, where we inspect the fillets side by side. It’s remarkable how much they differ in color, size, and texture. King salmon, ...

Vital Choice’s Wild Pacific king salmon fillets are perfect for this, especially because they come individually portioned so you can make any last-minute adjustments with ease.

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.

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.