at 200 for a 4-ounce fillet without skin and 230 with skin on. Put simply, removing salmon skin is a mistake. So just how does one go about using skin as seasoning? One approach is to leave it on ...

Grilled Salmon On A Cedar Plank, now being in the PNW, I am blessed to be able to catch my salmon. Salmon is one of thos ...

Taste isn't the only benefit — this glaze also simplifies your seasoning process. Instead of juggling multiple ... These small tweaks allow you to make this glaze your own, turning an ordinary fillet ...

you can cook multiple fillets at once and save time throughout the week by simply reheating your portions. To elevate the flavour, make sure to infuse the salmon with moisture and seasoning.

This one-pan dinner dish features tender salmon, mustard greens, cherry tomatoes, chickpeas, and a zesty caper sauce to top ...

A classic Russian dish called the feast of the czars. It looks difficult to prepare but do not worry, it is actually very easy. Perfect for company or the holiday table or a romantic dinner, it can be ...

Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Squeeze over a little more lemon juice and taste to check the seasoning. Remove from the ...

Salmon fillet brushed with lemon juice, dijon mustard ... For sauce vierge, combine chopped tomato, dill leaves, capers, shallot, olive oil and seasoning. 5. Start the plating with quinoa on the ...

Remove the salmon fillets to a couple of plates and then stir the cream into the pan, seasoning to taste. If desired, add some chopped fresh tarragon or chives to the pan and pour the pale ...