Using store cupboard ingredients you can create a lovely sauce to pour over the fish in no time at all. Serve with some boiled potatoes and green vegetables. Place the salmon fillets in a ...

This sweet chili salmon recipe is loaded with sweet, tangy, and slightly spicy flavors thanks to the sweet chili glaze and ...

Salmon with the crust on top can be prepared up to 4 hours ahead. The sauce can be made up to 2 days ahead. This recipe is not suitable for freezing.

There’s nothing quite like the combination of bold spices, tender salmon, and a creamy, zesty sauce to make a meal unf ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.

Season the salmon as desired. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the salmon, skin-side up and cook for about 5 minutes or until it's ...

Cover the salmon with the dill ... Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the refrigerator for a week if well wrapped in foil ...

Anderson's baked-salmon recipe called for blackberries ... It was hard to pour the leftover sauce onto the plate since I let it sit. Perhaps because of this, I thought the flavor of the salmon ...

Stir in the cornstarch mixture and heat to a boil. Cook and stir until the mixture boils and thickens. Add the remaining butter and cook and stir until it's melted. Serve the sauce with the fish.

Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes ... Crowning the sheet pan with a slab of salmon turns the fuss-free recipe into a satisfying dinner that feeds ...