The Challenge: Searing salmon fillets is tricky ... It should be a slightly darker pink at the center. You can also insert a meat thermometer into the thickest part of the fillet; aim for a ...

Today, we are going to cook it in a pan, for a salmon fillet cooked through and caramelized on the skin. Remove the bones ...

This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad and crusty bread for dipping or herby new potatoes.

Salmon experts at the Wild Alaskan company recommend keeping your salmon’s skin on, remembering that your fish keeps cooking ...

If you're tired of dry salmon fillets, Mary Berry's ultimate rule for 'juicy' results every time is a game-changer. Salmon is a favourite among Brits when it comes to fish dishes, boasting a ...

After that, top the fillets with a blend of parsley, lemon juice, and lemon zest. Cook the salmon in the oven for under 20 minutes until the flesh turns a soft, matte pink, signalling it’s ...

Set aside. To make the salmon, arrange the salmon fillet on a board, season with salt and pepper and cover with the dill. Lay the peppers over the top, then spread the spinach mixture over the top ...

Place into a medium sized bowl. Add drained John West Pink Salmon, Corn Kernels, Spring Onions, ¼ cup of the Breadcrumbs and Lemon Rind. Season with Salt and Pepper and mix until well combined.