When I want to make something that feels fancy but is surprisingly easy, I always turn to my lemon butter salmon recipe. It’s ...

Swap in parsley or tarragon if you’re not into dill. Use an instant-read thermometer—125°F is the sweet spot for moist, medium salmon. Add a few thin asparagus spears or zucchini strips to ...

1/4 teaspoon freshly ground black pepper. 2 tablespoons whole parsley leaves. Place the salmon filets in a microwave-safe baking dish. Scatter the butter, lemon slices and capers evenly over the ...

Add the remaining 1 tablespoon of butter and the vegetable broth, lemon juice and zest, and capers, scraping up the browned bits from the bottom of the pan. Add the salmon to the pan, skin side down.

Wild salmon is more nutrient-dense, sustainable, and flavorful than farmed. Here are 12 wildly delicious wild salmon recipes ...

When the butter is melted, add the salmon, skin side up. Cook until the bottom is browned, 3 to 4 minutes. Flip and cook skin side down until browned, 1 to 2 minutes — watch to make sure the ...

Four 170 grams salmon fillets, skin on. ¾ tsp salt. Freshly ground black pepper. ½ cup (70 grams) all-purpose flour. 3 Tbsp (45 grams) unsalted butter. 1 Tbsp olive oil. 1 medium shallot, minced. ½ ...

Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the cornstarch mixture and heat to a boil.

Fresh herbs such as basil or dill, optional. Flavored butter (see cook’s note) Set up grill for indirect cooking and heat to medium, about 350-400 degrees if your grill has a temperature gauge.

Here’s how to make salmon sing: Pair it with butter, lemon and capers in a move that’s genius in its simplicity. Husband-and-wife food bloggers and podcasters… ...

When the butter is melted, add the salmon, skin side up. Cook until the bottom is browned, 3 to 4 minutes. Flip and cook skin side down until browned, 1 to 2 minutes — watch to make sure the ...