How I Tested Salmon-Cooking Methods All tests were conducted using 6-ounce fillets of Copper River Wild Sockeye Salmon, patted dry, plus extra-virgin olive oil, kosher salt, and fresh ground pepper.

“ Baking wild salmon in the oven is a tried and true method for a delicious meal,” she says. “I often do a sheet pan style meal with a sockeye fillet in the middle surrounded by asparagus.

You may have seen people washing their raw, chicken, and fish before cooking them, but is this the right thing to do, especially for salmon?

Ingredients and directions for four servings 2 pounds of sockeye salmon filets (or coho or king) 4 dried red chilies such as Guajillo, California or New Mexico, available in your local supermarket ...

Place in the oven and bake for 12 to 15 minutes or until the salmon is opaque and fork-tender. If you’re using a meat thermometer, the internal temperature should be 125 to 130 degrees F when ...

Submerged in a bowl of warm water, the slim fillets defrost in about 15 minutes and cook even faster. It makes a deluxe last-minute meal when the cupboard seems bare.

This is salmon made easy. Follow my 80-20 rule and I'm telling you, you'll get that perfect salmon every single time. #Cooking #Guide Travis Kelce admits financial factor impacted Kansas City ...

When it comes to salmon, wild offers several advantages over farmed. It’s better for you — wild sockeye and king salmon are the most nutrient-dense kinds of salmon, and also have the highest ...

After a gentle learning curve, it is foolproof: Add salmon, water and salt to a microwave-safe dish, cover, cook for 3 or 4 minutes and let it rest for the same amount of time.