Salmon is a workhorse in the kitchen. It cooks quickly, and it's more forgiving than more delicate varieties of fish. Plus, ...

We love this salmon recipe, an impressive centerpiece to any Easter or spring menu. Served with horseradish dressing, it's got a kick, too ...

Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three ...

This recipe works equally well with trout ... Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold ...

Click here to see all my recipes. Preheat the oven to 400˚ F. Cut a large piece of parchment paper into 4 squares. Lay one piece of salmon fillet in the middle of each cut parchment packet.

Spread the chermoula paste liberally all over the salmon fillets ... Serve with a large bowl of steamed couscous and a few black olives. Tip 1: This recipe makes more chermoula paste than you ...

Potato gratin is one of my all-time favorite comfort food sides. So, when our test kitchen pros came up with this Salmon ...