Don’t remove the skin. It isn’t worth the effort. Bake the salmon skin-side down and marinate only the skinless side. The ...

Requiring just 30 minutes and one roasting pan, this recipe for baked salmon with a creamy burst tomato sauce is perfect for ...

Place in the oven and bake for 12 to 15 minutes or until the salmon is opaque and fork-tender. If you’re using a meat thermometer, the internal temperature should be 125 to 130 degrees F when ...

Bake in the preheated oven for 12-15 minutes, or until the salmon cooks through and flakes easily with a fork. The internal temperature should reach 145°F (63°C) when measured with an instant ...

Fastest of all hot-night dinners is Japanese hiyayakko, the dish that taught me to love plain tofu. Its contrasts are ...

To prepare the salmon: Preheat oven to 375 degrees. In a small bowl, mix olive oil, celery leaves, parsley, onion, salt, paprika, black pepper, thyme and marjoram. Spray a baking dish with ...

Then salmon fillets, smeared with a honey-turmeric glaze, are set on top and everything is returned to the oven, until the salmon is tender and silky and the rice fluffy and fragrant.