Often served with a lemon and herbs, sweet chili, or honey mustard sauce, pan-fried salmon is a fuss-free dinner staple that offers endless opportunities for customization. One less common but ...

Dry the salmon skin thoroughly. With a very sharp knife, cut diagonal slashes in the skin and season with salt and pepper. Heat a nonstick frying pan over medium heat, then add the vegetable oil.

As an optional last step, the sous vide salmon can be quickly pan-seared in butter to impart another layer of complexity and flavor. Your air fryer is an especially good way to cook salmon ...

One of Marcia Kiesel's favorite condiments, oyster sauce, gets its rich, briny flavor and glossy deep-brown hue from reduced oyster broth. Here she uses it as a sweet-spicy glaze for seared salmon.

Pan-frying fish to crispy perfection requires the right technique and a few key steps. First, choose a firm, fresh fillet like cod, snapper, or salmon. Pat the fish dry to remove excess moisture ...

Vegetable yakisoba: More one-pot brilliance can be found in Kay Chun’s vegetable-packed Japanese noodle stir-fry, which has a ...

Fish can be an intimidating thing to cook if you don’t have ... you can pull the fish from the pan before it overcooks and becomes rubbery. While the salmon cooks, you’ll have just enough ...