Baking salmon in a low oven keeps the fillets moist and tender for an elegant meal that’s virtually guaranteed to become a staple in your repertoire.
This classic but flexible French bouillabaisse recipe is all you need to bring the iconic seafood stew of Marseille to your table.
These lucky Lunar New Year dishes are a delicious way to celebrate and welcome the Year of the Tiger.
You could have a comforting soup to enjoy on its own for a couple of meals—but you can also use the leftovers to make a whole new dish.
Pretty on the outside, delicious on the inside, and you can easily keep a bunch on hand for last-minute giving.
This whole roasted fish recipe is the perfect place to put the trinity of sumac, lime, and yogurt to work.
The deeply savory flavor and umami that anchovies add to salad dressings, sauces, and pasta dishes is incomparable.
Crispy foods are beloved around the world for a reason—they’re fun to eat.
All of our favorite weeknight-ready salmon recipes—roasted, poached, broiled, grilled, and more.
These grilled fish recipes are packed with flavor and easy to pull off.
Charred on a grill or tossed into a salad, these are our favorite way to eat salmon when the weather warms up.
When you don’t want to—or literally can’t—turn on the oven, you can still put together a delicious spread.
Esqueixar means “to shred” and that’s what’s done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.
Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet- spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off.
Sinuglaw is a combination of fish ceviche—in this case, vinegar-cured tuna—plus smoky grilled pork belly. The flavorful dish gets dressed with coconut milk, ginger, red onion, chiles, and tomato.
These salmon croquettes require no filler and no fuss.
Back in the day, salmon croquettes usually meant rich bindings and fillers. Everything from eggs, flour, cracker crumbs, and béchamel sauce has been used to hold them together. And back in the day they were typically fried in an inch of bacon grease. In my house, the binder is egg only, and the patties are pan-seared in a little olive oil. Sometimes I serve them over a salad, sometimes I plate them with vegetables, and sometimes I put them in a bun for a salmon alternative to beef or turkey burgers.
This is a great last-minute dinner.
Tired of braised beef? Here are our favorite ways to switch things up.
Hsiao-Ching Chou’s Lunar New Year Menu: Whole Steamed Fish, Garlicky Rice Cakes, and the Luckiest Stir-Fry
The author of *Chinese Soul Food* tells us how she’s celebrating her favorite holiday of the year.