Salmon is a versatile fish that can be cooked in a variety of ways, but three chefs have revealed the 'perfect' method for ...

The Challenge: Searing salmon fillets is tricky, to say the least. First, the fillets each have thick and thin sides that cook at different rates, the thin side often overcooking before the thick side ...

The best way to cook salmon delivers crispy skin and tender flesh. Here’s how different methods stack up, and which one wins.

This recipe is made to work with fish straight out of the refrigerator, so don’t worry if you forget to take it out ahead of time to come to room temperature — the few minutes of toasting the chiles ...

Lightly season salmon fillets with Creole seasoning. In a large nonstick pan on medium heat, sear salmon fillets in 2 tablespoons vegetable oil, 2 – 3 minutes on each side. Remove salmon from the pan ...

For weeknight cooking, we love seared fish since it usually cooks in half the time as chicken or other proteins. But it’s a fine line between cooked and completely dried out. So for this recipe from ...

Salmon has such a rich flavor, it often is best to keep it simple when cooking it. However, as a fan of black pepper, I love to coat a salmon fillet generously with that fragrant, hot spice. Sometimes ...

Pan-searing salmon sounds straightforward: Just add a little oil to a nonstick pan, get it good and hot, season a couple of fillets, and cook them until they’re cooked through and nicely browned on ...

Centuries worth of ships brought spices to East Africa during the spice trade, and the results were delicious. Locally available seafood and coconut were combined with rich spices from India and ...