A Sweet, Spicy, and Flavorful Adventure! H ey there, Jason Griffith here! If you’re looking to ignite your taste buds and ...

3 tablespoons Asian sesame oil. Four 8-ounce wild salmon steaks, cut 1 inch thick. One 2-inch piece of fresh ginger—peeled, thinly sliced and smashed. 2 garlic cloves, smashed. 2 scallions ...

Salmon 6 Bell Farms Coho Salmon Fillets, pin bones removed (each roughly 4½ to 5½ ounces) Thai Glaze ½ cup Thai sweet chili sauce 1 to 1 ½ teaspoons Thai garlic chili paste 1 tablespoon lowe… ...

Add the salmon, skin side up, and cook until it is a deep golden color, about 6 to 7 minutes. Turn the fish over, reduce the heat to low and spoon the glaze over the top. (Much will slide off into ...

Monday can sneak up on you. When you're working on a Meatless Monday dinnertime meal, it can be easy, fast and delicious!

Wild salmon is the most “Seattle” fish, so it's only appropriate to rep the Seahawks at your tailgate. But this dish also works well with trout or arctic char. You can go with the Asian glaze ...

Once the salmon is cooked, transfer it to a plate or bowl and top it with the sweet and salty glaze. I served my salmon dish with Asian-style rice but sticky rice or a salad would work well too.

To prepare the salmon and glaze: Preheat the oven to 450 degrees. Place the salmon on a half-sheet pan and season both sides with salt. Allow it to come to room temperature while you prepare the ...

5. Heat the oil in a large oven-safe skillet over medium heat and add the salmon, skin side facing up. Cook until well-browned, about 3-4 minutes.