Well-grilled salmon filets should be tasty and succulent, so we asked an expert chef for tips, who favors one seasoning ...

The result is salmon that’s flavor-packed and flaky, regardless of whether you steam, fry, bake, or grill it. One order ...

To avoid your salmon getting too dry, take a page from restaurant chefs and try brining the fish. Brining the filets before they're cooked helps keep the fish moist and flaky after it's cooked. You ...

But if you follow the recommended temperature from the USDA, that delicate piece of fish, especially wild salmon, is likely ...

Cooking salmon in a hot skillet is a quick cooking method that results in crispy skin and generous, flavorful browning on ...

Pat the chicken dry with a paper towel ... A food thermometer is the best way to measure the internal temperature of fish.

Learning to read the labels on smoked salmon will help you choose ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between ...

Place the salmon fillets on a large sheet of kitchen ... Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers! Bake the fishcakes for ...

Pat the chicken dry with a paper towel ... to measure the internal temperature of fish. The temperature of 130°F (55°C) makes for moist, tender salmon. Feel free to cook up to 140°F (60 ...