Chicken broth works, but bottled clam juice (a smart tip from my colleague Genevieve Ko), readily available in most grocery ...

Salmon skin is ... be a nuisance when cooking. Many home cooks will discover the skin remains soft rather than crunchy and often sticks to the pan or tinfoil as the fish heats through.

The salmon group of fish is extensive and can be found in both ... Whole salmon are usually gutted: if you’re cooking a whole salmon, the gills should be removed. Salmon fillets usually require ...

Leaving the skin on also aids in keeping as much of the nutritious parts of the ... to cook skin-in salmon include: When cooking skin-on salmon, we suggest starting with the fish skin-side down.

Drizzle the brown sugar glaze all over the fish and use your hands to massage it into the salmon. If you have time, let the salmon marinate for 10 to 15 minutes. Once you are ready to cook ...

These salmon fish cakes use fresh salmon fillets and are a great way to get the family to eat more fish. This recipe works equally well with trout. Each serving provides 348 kcal, 19.5g protein ...

often adhering to the pan or tinfoil as the fish cooks. British cooking legend Mary Berry has a simple solution that requires no additional ingredients to achieve perfectly cooked salmon without ...

When cooking on a skillet, it is common practice to flip your food to ensure that it cooks evenly. In the case of salmon, it ...

This salmon taco recipe is more than the sum of its parts—and its parts can easily ... He uses the South Asian staple in a batter for crispy masala fish; here, it lends the salmon a caramelized ...