#salmon

#salmon

A salad can be both protein-rich and fiber-packed without even missing miss a beat in its flavor harmony. It stars butternut squash, which has roughly 7 grams of fiber per cup, and our recipe uses about 5 to 6 cups. Joining the fiber party are kale (or any leafy green of choice) and Brussels sprouts, both of which also pack a substantial amount on their own.

After years of making salmon recipes, I can finally say: I know a thing or two about how to cook this popular fish! I used to become frustrated by salmon that came out "fishy" tasting and mushy (has this happened to you?). So I started on a quest to nail based baked salmon, then moved on to different cooking methods and flavor combinations. As I went along, luckily I found my family loved these recipes, too.

What's really in Old Bay is something of a tightly-kept secret. Per the package, this includes a "unique blend of 18 herbs and spices." Copycat recipes suggest the presence of black, white, and red Cayenne pepper as well as hot and smoked paprika, celery salt, dried mustard, and warming spices such as cloves, nutmeg, and cinnamon, all of which make a perfect complement to your next baked salmon meal.

Picture this: a fillet of glazed salmon with caramelized edges, covered in a sticky sweet honey garlic sauce flavored with soy sauce and garlic. The first bite is perfectly crispy on the outside, yet tender and flaky inside. Yes, this is one of my go-to quick weeknight dinners for when I want something that feels special but comes together in about 25 minutes!

Poached Salmon with Collard Green Salad, an easy way to add potassium and vitamin C at the family table, especially when paired with an 8-ounce glass of 100% orange juice. If you've never tried poaching salmon at home, you might be surprised by just how easy and delicious it can be. I used to think it was a technique reserved for chefs, but once I gave it a try, it quickly became one of my favorite ways to cook salmon.

Silky salmon, chewy noodles, crisp vegetables: These cold noodle bowls are refreshing and satisfying, and don't require much effort. Something that I really love are these sesame-ponzu salmon noodle bowls. They are ridiculously easy to make because they use two really great supermarket ingredients: toasted sesame oil and ponzu. Then you bake the salmon at a really low temperature so it stays really soft and flaky. And the sesame oil and the sesame seeds add this savory, nutty deliciousness.

While filleting fish takes the salmon off the main skeleton, fish fillets may still contain what's known as pin bones or sharp spikes that run through the flesh. These can be sifted out as you eat but they are easy to miss and could leave you with a mouthful of nasty surprises. Removing the pin bones before cooking makes for a much more enjoyable dining experience, and it's a non-negotiable if you're making sashimi, cured salmon, or salmon tartare.

Loxfest, a salmon-themed tribute to New York City's historic relationship with cured fish, will take place on Saturday, October 11, 2025. Held at South Street Seaport's Pier 16 (89 South Street), this area was home to Fulton Fish Market for nearly two centuries, before the business relocated to the South Bronx in 2005. FultonFishMarket.com, the contemporary extension of New York's historic Fulton Fish Market and the nation's largest online seafood retailer is organizing this unique food festival along with local vendors from all five boroughs.

Gochugaru Salmon with Crispy Rice Gochugaru, a mild, fragrant red-pepper powder, bedazzles in this quick dinner of gochugaru salmon with crispy rice. Gochugaru salmon with crispy rice. When you are frying salmon mostly on the skin side, you got to watch the color change. When it's two thirds up, the opaqueness, that's when you flip it. The other side only needs a few more seconds. That's perfectly cooked salmon. In that remaining salmon fat, you crisp up the rice.

Sometimes, you just need a cheap, reliable can of tuna, and that's exactly what you'll get when you select Trader Joe's Chunk Skipjack Tuna in Water. But if you're looking for the tastiest canned tuna of them all, you're likely to be disappointed with this selection. Generally speaking, tuna packed in water just doesn't taste as good as it should, with its dry texture and strange fishiness.

The skin protects the delicate flesh from sticking and falling apart, and it also gets really crispy over direct heat, making it ideal for grilling.

"Smoked salmon is going to have a different profile than salmon tartare... Some good wines for smoked salmon include grenache and Champagne."

"After taking a moment to scream internally and hop around the kitchen doing that awkward little disgusted dance, trying to shake the trauma off..."

Protein-rich foods are becoming prevalent, with cottage cheese and injected snacks being popular, yet simple everyday ingredients can provide substantial protein on a budget.