The Frogtown Chophouse sits quietly along a country road, surrounded by the natural beauty of the Poconos, its welcoming ...

4 salmon fillets (8 ounces each) 1/4 cup plus 2 tablespoons store-bought Greek dressing (Ken’s Simply Vinaigrette Greek is my favorite), divided 1/2 teaspoon kosher salt Ground black pepper, to ...

Wild salmon is abundant in Alaska and coveted by chefs — but most Americans eat the cheaper, milder farmed kind. Journalist Kim Cross set out to learn why — and how to cook the real thing right.

How To Make My 2-Ingredient Salmon To make four servings, you’ll need: 4 salmon fillets (8 ounces each) 1/4 cup plus 2 tablespoons store-bought Greek dressing (Ken’s Simply Vinaigrette Greek ...

Wild or farmed? Fresh or frozen? Chefs and scientists share how to choose sustainable, high-quality salmon — plus why labels ...

Roasted salmon glazed with brown sugar and mustard, a New York Times Cooking classic with over 18,000 reviews.

The ruling is a loss for fishermen who sought federal management of all Cook Inlet commercial salmon harvests because they ...

Salmon is already an easy summer staple, but this 10-minute method leaves almost no mess behind. Summer heat inspires lighter ...

Cooking fillets with the skin on can also keep nutrients and oils inside the salmon itself that might otherwise be lost in the preparation process.