Chef Daniel Bruce marinates skinless salmon fillets in a mix of red miso, sesame oil, honey, vinegar, and soy sauce to give the fish an earthy richness. A short stint on the grill caramelizes the ...

Between the bright, savory glaze and crispy, flaky salmon, this dish is so tender and flavorful. And you don’t even need to turn on your oven! Many of the ingredients you’ll need are pantry staples.

Salmon is a versatile fish that can be cooked in a variety of ways, but three chefs have revealed the 'perfect' method for ...

Not a big fish person? This recipe inspired by the grilled version they serve at Cheddar’s might change your mind with its sweet and tangy bourbon glaze and tender interior. This post contains ...

maple bourbon glazed salmon filets with herbs - Kara Barrett/Mashed The process of cooking salmon on wooden planks has been practiced by Native Americans for centuries, particularly in the Pacific ...

This salmon can be prepared in a 400F oven on a cookie sheet, in a shallow roasting pan or on a soaked piece of cedar plank. The finishing touch requires the use of the ovens broiler. Portion the ...

From “Mostly French: Recipes From a Kitchen in Provence,” by Makenna Held, who operates the Courageous Cooking School in Julia Child’s former summer home in Provence. “At first, this audacious ...

Wild salmon is the most “Seattle” fish, so it's only appropriate to rep the Seahawks at your tailgate. But this dish also works well with trout or arctic char. You can go with the Asian glaze and cure ...

To make the glaze: Heat 1 tablespoon butter in small saucepan over medium heat until melted, but not browned. Add shallot and garlic, sprinkle with salt and cook over medium-low heat until shallot is ...

Makes: 4 salmon sticks / Preparation time: 25 minutes / Total time: 45 minutes This recipe is different, because the salmon is cut into long, 1-inch wide pieces and then skewered. Leaving the skin on ...