Bake until the thickest part of the salmon flakes easily with a fork and the flesh is opaque, 12 to 15 minutes. Transfer ...

Culinary icon Ina Garten has all sorts of cooking tips and tricks up her sleeve, and one of the most clever involves coating ...

Although it may seem like a huge amount of salt, it effectively seasons the fish but hardens to a crust so is easily removed. Galton Blackiston suggests making this salt-baked salmon recipe a ...

Place two slices of lemon dead centre in each piece of greaseproof paper. Put a fillet of salmon on top of the lemon. Season with salt and black pepper then place a knob of butter (10g ...

Sometimes simplicity really is best and this classic spring combination of salmon, asparagus and new potatoes is a perfect example. You don't have to sideline houmous for dipping – try our baked ...

Everyone will love the flaky, crispy coating and zesty flavors; this easy-baked salmon recipe is bound to become a new family favorite. Get the Recipe: Sheet Pan Salmon Oreganata Recipe Tired of baked ...

This colourful Christmas starter uses beetroot and colourful citrus zest to produce a beetroot-cured salmon that looks as good as it tastes. Time to wow your guests with a fancy fillet-o-fish; this ...

A super-tasty, easy recipe from Ottolenghi’s fabulous new book Ottolenghi Comfort (which you can also find on his YouTube channel if you want to see it being made. If you make the tomato anchovy oil a ...

In the meantime, add the second tbsp. olive oil to a frying pan. Fry the onion on a gentle heat for 5 minutes, until translucent and soft. Add the mushrooms to the pan, season well with salt and ...

baked salmon, grilled salmon... The list goes on. Norwegian salmon is one of the most versatile and beloved fish on the planet. Learn more about salmon in state-of-the-art visitor centres, sample it ...

or until the top has formed a golden crust. Remove from the oven and let the dish rest for 2–3 minutes before serving. Farfalle is the most suitable shape for this smoked salmon pasta bake, but ...