The Le Cordon Bleu-trained chef doesn’t make cooking salmon complicated. On the contrary, De Laurentiis is fond of keeping the process simple. Sharing her recipe for Broiled Salmon with Fennel Salad ...

Salmon never gets old on my menu. This fish is so versatile because it takes to a broad spectrum of flavors and cooking methods. Making salmon part of your weekly meal rotation is a good thing. Salmon ...

Alright, dear readers: School may be out, but it’s time to break out my stern teacher gaze once again. We are low on recipes! Please send me your summertime favorites so we can have a Forum column ...

Elevate broiled salmon by brushing it with a smoked paprika marinade, then topping it with a green olive vinaigrette. Smoked paprika, also called pimenton in Spanish, adds an intense flavor and ...

Complete your meal with fresh salad blend, dinner rolls, and cherry pie for dessert. Don’t like salmon? This recipe is great with any flaky white fish or chicken cutlets. 1. Preheat oven on broil.

1/2 cup olive oil, divided 3 1/2- to 4-pound side of salmon, skin and bones removed 1 tablespoon coriander seeds, toasted 2 tablespoons fennel seeds, toasted 2 teaspoons anise seeds, toasted 2 ...

Salmon skin can be a real pain to deal with. Unlike some fish with delicate, easy-to-peel skin, salmon skin tends to cling tightly to the flesh, requiring a sharp knife and a steady hand to separate ...

Some cooks broil salmon with the skin up, so the fat in the skin can baste and protect the flesh. Others broil it skin down, so the top of the fish looks a little charred when served. This is the skin ...