When choosing between salmon fillet and a whole salmon with skin and bones, researcher Trygve Poppe has no doubt about what ...

If you can get a look at the whole fish, a salmon's tail will tell you if it was wild-caught. Look for a large, fan-shaped ...

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ­towels. Place one or two cooling racks on top of a parchment- or ­aluminum-foil-lined baking sheet ...

In plainer words: Since the likelihood of any fish surviving the whole journey not just once but twice is so slim, Pacific salmon exhaust themselves fatally—they breed themselves to death—at ...

It truly is much easier than it looks: A salmon fillet is topped with a cheesy spinach mixture, then encased in puff pastry ...

Cooked whole or as sandwiched whole fillets, salmon is a good fish to use when catering for large numbers.

A whole poached salmon makes a spectacular ... fat (of which 9g saturates), 1g fibre and 0.3g salt. Place the salmon in a fish kettle. If you haven't got one a large roasting tin will do fine.

Fish cakes were typically loaded with these filler ingredients. I prefer to leave out the fillers, and you can still feed four with one-and-a-half pounds of fresh salmon. You do need just enough ...