Many of the best ways to upgrade your baked salmon don't require too much planning, cooking skill, or time. We asked the ...

Crunchy breaded salmon is always a winner, but if you don't have any breadcrumbs on hand you may be surprised to learn about ...

Directions Whisk together soy sauce, mirin, brown sugar, and vinegar in a large bowl until sugar dissolves. Reserve 1/3 cup of the marinade. Add salmon to bowl, mix well, and refrigerate 30 minutes.

Roasted salmon glazed with brown sugar and mustard, a New York Times Cooking classic with over 18,000 reviews.

4 - 4 oz. salmon filets, skin-on 2 avocado's 1 cup edamame, shelled 2 small English cucumbers, sliced 1 red bell pepper, sliced 6 green onions, sliced 2 mango's, sliced ¼ cup cilantro. chopped 1 ...

If your salmon was caught in the Atlantic Ocean, it might be best to avoid eating its skin. The best kind of salmon skin to cook and eat would come from a wild-caught Pacific salmon.

4 oz. extra-virgin olive oil Sea salt and pepper to taste Bring large pot of salted water to boil. (1) Add the sugar snap peas and cook for two minutes. Remove and place in ice water to stop cooking.

Editor’s note: Gloria Yoder is taking a week off, so this column will feature a favorite recipe from the editor. Blueberries are a favorite fruit among the Amish. They are relatively easy to grow, are ...

Cook at 400F/200C until desired degree of doneness, about 10 minutes. If your salmon fillets are slightly larger or you prefer them more cooked, then you may need to leave them in a little longer.