It is salmon season in the Pacific Northwest. To get the best flavor out of the fish Lynne Rossetto Kasper suggests a grill-smoked cooking treatment.

Main Dish: Salmon is one of the most popular fish, and for good reason; it can be cooked in many ways. Today, we are going to focus on pan-frying, for a salmon fillet that is cooked through and ...

4 fillets (about 1 1/2 pound) of salmon fillets, optionally with the skin. 2 tablespoons frying oil, adjust if needed. Juice from 1 lemon. Salt and pepper, ideally freshly ground. Directions ...

1. Pat salmon dry. Coat top of each salmon fillet with 1⁄2 to 1 teaspoon blackened seasoning. 2. Set air fryer to 400°F. Lightly spray basket with canola oil. Set salmon fillets in basket ...

Drizzle one side of each fillet with half of the remaining butter. 3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes.

Cooking salmon with skin Delicate salmon fillets are delicious, easy to cook, versatile, and chock-full of nutrition. They don’t taste quite as “fishy” as other types of fish, mak… ...

Americans love salmon.It’s often at the top of the most popular seafood charts (second only to shrimp). And it’s easy to understand why. The pink-fleshed fish has a rich, mild flavor, is high ...

You won't find Chrissy Teigen's recipe for sweet-chili-and mustard-glazed salmon fillets online, but you'll find it on page 189 of her cookbook, Cravings, and the photo will immediately make you ...

Dry-brining fillets‌ works wonders, making cooking a breeze and yielding unforgettably succulent results. ... As it turns out, every salmon fillet lost 8 to 11 percent of its weight in moisture.

The Salmon Sisters also encourage sautéing wild sockeye fillets in butter, or cooking whole sides of salmon on the grill to feed a crowd. No matter your cooking method, lower the heat if you see ...