Nutrient-dense and ready in under half an hour, you can make these patties any time hunger hits.
It's time to stop fussing with your fish. Our easiest-ever roasted salmon recipe will take you from oven to table in mere minutes.
A sesame-ginger marinated salmon is smothered in a spicy-sweet sriracha sauce in this uber-easy bowl.
Following a plant-based diet, such as the Mediterranean diet, that incorporates fish and healthy fats has been shown to be beneficial for people with fatty liver.
Delicate salmon is cooked with a spicy harissa sauce and accompanied by a flavorful and filling crunchy salad.
Layering the mushrooms, salmon and asparagus in the Instant Pot means all elements are done at the same time.
Meaty wild salmon steaks hold up beautifully on a hot grill, and our Japanese-inspired sauce is so addictive you’ll be making it a regular in your dinner rotation.
This simple technique makes for a one-pan supper that’s weeknight-friendly and supremely delicious.
Za'atar is a Middle Eastern spice blend of savory dried herbs like oregano or thyme, and earthy spices like cumin, coriander and sumac. Here, we use it as rub over salmon and roast it for an incredibly flavorful recipe that your family will want to keep on repeat.
Salmon is topped with a crunchy maple-almond crust, making it seriously addictive. It pairs well with sweet and mildly seasoned parsnip wedges.
Not your average quinoa bowl, this version spoons a warm sesame sauce spiked with refreshing orange over wild salmon and a bevy of tender veggies.
This homemade aioli with zesty lemon and fresh dill brightens up this simple roasted salmon with potatoes and asparagus.
All the flavors of your favorite deli bagel — in salad form! With the dressing, croutons and eggs made in advance, this satisfying meal is ready in less time than a lunch run.
No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)
Honey and sriracha glaze gives the salmon an amazing sweet and spicy flavor. The avocado salsa is the perfect finish for this fast and easy dinner.
Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.
Healthy protein infused with Japanese-inspired flavors? Now that's a delicious and filling lunch or dinner.
Smoky planked salmon with butter-topped sweet potatoes looks fancy, but this family-style dinner couldn’t be easier. Here, we serve it with grilled asparagus to round out the meal.
Curtis Stone shares his omelette recipe in honor of his beloved mom, Lozza, for Mother's Day.
Although perhaps not a usual staple on the holiday table, this deeply flavored salmon made with just a few ingredients is a nice, light complement to the heavier options on the menu. If you don’t have a mortar and pestle to lightly crush the fennel seeds, just use them as is. Garnish with additional chives.
To keep your prep quick, here we roast the salmon at the same time as red grapes - and we do it all on one baking sheet for quick cleanup. The cooked fruit gives the salad a sweet-tart tang that balances the richness of the cheese and fish. Sprouts or microgreens make a nice garnish on this dish.
All the flavor of salmon rolls, minus the finicky rolling – that’s the beauty of these easy-to-make rice bowls. Furikake is a dry blend of sesame seeds, seaweed and dried fish. Look for it in specialty Asian grocery stores or make your own using our easy recipe; alternatively, you can simply substitute for sesame seeds.
Your blender makes prepping these herbed crepes easy, but you can whisk the batter in a bowl if you prefer – just be sure to mix it well. Look for hot-smoked salmon in the deli section of your supermarket; if you can’t find it, top your crepe with a slice of cold-smoked salmon instead.
Whole wheat pasta with a light lemon zing and spice of pepper topped with salmon. After making this at home, you might turn your nose up to the boxed stuff!
Smashed avocado steps in for cream cheese and is a decadently creamy base for smoked salmon and herbaceous dill.
Fish’D by EDO’s delicious salmon poke bowl by Josh Chaim is a foodie favorite at the Front Street Foods summer pop-up in Toronto’s financial district. The annual culinary market features foods from over 20 local food vendors as well as craft beers and specialty drinks to eat, drink and savor. Recreate this bowl at home and serve over top kale, brown rice or quinoa for a seriously satisfying dish.
Looking for tasty new ways to put your cucumber crop to good use? Add them to burgers! Here, we’ve mixed small, sweet Persian cucumbers into healthy salmon patties to make them extra juicy. Serve with tomato slices on a large, sturdy lettuce leaf, such as Boston lettuce or radicchio, or on a whole-grain bun
For a lighter (yet still crispy!) take on tempura, we’ve coated sweet potato in panko and baked it instead of using the traditional frying technique. Wasabi powder, or Japanese horseradish, adds authentic flavor and a punch of heat to the dressing.
High-quality, sustainably caught wild salmon is rich in heart-healthy omega-3 fatty acids, which help lower blood triglycerides (lipids that store unused calories) and blood pressure.
If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.
A colorful salad with a raspberry shallot vinaigrette makes for a fresh and speedy meal.
Considered an ancient grain, sorghum has a deliciously chewy texture that gives body to this colorful risotto topped with salmon skewers.