When I just can’t think of what to do for dinner, salmon is a consistent solution. There are so many different ways to cook ...

We love this salmon recipe, an impressive centerpiece to any Easter or spring menu. Served with horseradish dressing, it's got a kick, too ...

Around the world, lamb is served for its religious significance, and because lambs are slaughtered in spring. Ham, the other ...

Unwrap your salmon fillets and pat dry before removing the ... By creating this simple sauce, you’ll be able to guarantee a delicious and quick weeknight meal.

Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three ...

Arrange the salmon fillets with a little space between each one, on a buttered roasting tin and sprinkle with black pepper. Cover tightly with aluminium foil and bake for 15 minutes, or until the ...

Ripe tomatoes, cucumbers, shallots, and penne pasta are tossed in a lemon-mustard-dill vinaigrette in this tasty ...

Place the lemon sauce in a saucepan and heat gently until just melted. Serve the salmon fillets with the samphire, sauce and lemon wedges alongside. Salmon with the crust on top can be prepared up ...

We borrow from Colombia’s take on guacamole—spiked with both lime juice and vinegar as well as fresh chilies—to create an easy, no-cook sauce for salmon fillets. A fresh tomato-cilantro ...

Only half of the poached salmon and crushed potatoes are used here. The remainder is refrigerated to be made into fish cakes for another meal. See instructions below. Drop the spinach into a pan ...