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

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 ...

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

Should you even eat the skin on salmon? Yes, you should: It is super healthy and delicious with a crunch like no other. Just ...

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

Season with a pinch each salt and black pepper, and pulse to combine. Pat salmon dry. Smear fillets with rub until lightly coated all over. Lightly brush skin side of fillets with oil and season ...

A quick way to chop dill and parsley is to wash and dry the herbs and then snip the ... Place on middle rack in oven for 15 ...

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 ...