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 ...

Taste isn't the only benefit — this glaze also simplifies your seasoning process ... turning an ordinary fillet into something truly memorable. So next time you're prepping salmon, don't just season ...

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 ...

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

The salmon had a great blend of flavors. I was impressed by the sweetness of the honey, which complemented the citrus-herb seasoning. The fillet was also soft and buttery. Next time, I think I ...

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.

Season with a pinch each salt and black pepper, and pulse to combine. Pat salmon dry. Smear fillets with rub until lightly coated all over. Lightly brush skin side of fillets with oil and season ...

Food Stylist: Cyd Raftus McDowell. This simple oven-baked salmon comes together in just 20 minutes and leans on everyday seasonings. David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.

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 ...

Chop herbs finely; combine basil, 1 teaspoon thyme, 1 teaspoon seasoning, and 2 teaspoons oil. Place herb mixture in bag with salmon. Seal bag and knead lightly to coat fillets. Preheat grill.