Salmon

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

A simple recipe that will make you wonder why you never made raw fish at home before.

A kicky chile-lime dressing wakes up your weeknight salmon.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

A dinner-friendly riff on a bagel with lox and cream cheese. If you’re not feeling the smoked salmon, simply omit it. 

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.