The salmon is so flaky and buttery. The salt brine is a quick step that yields an incredibly juicy fillet. Brine, and then ...

A One-Pan Delight! By Jason Griffith Imagine perfectly seared, flaky salmon nestled atop a bed of tender orzo pasta, all ...

This shows just how simple a sauce can be — and beautiful, when paired with coral-colored salmon. The key to producing a green sauce this striking is a quick boiling/blanching of the green in… ...

From quick weeknight dishes to elegant party mains, these wild salmon recipes are healthy, flavorful, and unforgettable.

Add two cloves of finely chopped garlic to the pan you used for frying the salmon. Sauté until it starts to change colour.

Drizzle with the yogurt sauce, sprinkle with the parsley and serve with pitas, if desired. Substitutions: In place of salmon, try a fish such as Arctic char, modifying the roasting time as needed.

Let the blend simmer for a few minutes to meld the flavors, and then add the capers and fresh parsley. Pour the sauce over the salmon and sprinkle it with a little extra parsley!

Salmon steaks are even more delicious than fillets when you're craving something crazy buttery.

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 filets.

Add the green parts of the scallions, parsley, lemon juice and zest. Stir to warm and mix. 4. Plate the salmon and top with a spoonful of the tomatoes and sauce.

1/2 cup vegetable stock 1 cup half-and-half or heavy cream Salt and fresh cracked pepper, to taste Garnish with fresh basil and parsley Lightly season salmon fillets with Creole seasoning.

This version turns the mix into a sauce for pasta, brightened by lemon juice and zest and rounded out with fresh parsley or arugula and cherry tomatoes, a juicy contrast to the velvety beans.