Ingredients ⅓ cup red or white miso paste (red has a stronger taste; white is milder) ⅓ cup mirin 3 tablespoons maple syrup or brown sugar 1 teaspoon sesame oil 1¼ to 1½ pounds salmon, sea bass, cod or halibut, cut into 4 fillets Coconut Rice 1 cup jasmine rice 2 cups coconut milk Kosher salt Broccoli 1 head broccoli—florets removed and stem peeled and chopped into matchsticks 1 tablespoon grapeseed oil Kosher salt and freshly ground black pepper Black sesame seeds, optional,

Ingredients 2 Tbsp. olive oil, plus more for the baking sheet 2 tsp. chipotle chile powder 2 tsp. honey 1 garlic clove, grated Grated zest and juice of 2 limes, plus wedges for serving 1 1/2 tsp. kosher salt 1/2 tsp. black pepper 1 1/2 lb. center-cut salmon (in one piece), skin removed 1/3 cup plain Greek yogurt 1/4 cup fresh dill 4 scallions, roughly chopped 1 (10-ounce) bag of shredded slaw mix 12 fajita-sized flour tortillas, warmed Sliced avocado and thinly sliced radishe

Ingredients 4 Tbsp. olive oil 6 salmon fillets (about 2 1/2 lb. total) 1 1/4 tsp. salt 1/2 tsp. ground black pepper 1 Tbsp. honey 1 Tbsp. Dijon mustard 1 Tbsp. lemon juice Chopped fresh parsley, dill, or chives, for garnish Lemon wedges, for serving Directions 1 Preheat the oven to 325°F. 2 Drizzle a large sheet tray with 3 tablespoons of olive oil and spread all over. Place the salmon fillets on the tray, leaving about 1 inch of space in between each fillet. Season all ove

Ingredients – 4 (6-ounce) skinless salmon fillets, patted dry with paper towels – 1 pint cherry tomatoes, halved if large – 3 tablespoons olive oil, divided – 1/4 cup prepared basil pesto, homemade or store-bought – 1/2 teaspoon kosher salt, plus more for seasoning – 1/4 teaspoon black pepper, freshly ground – 1 lemon, cut into wedges for serving Instructions 1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup. 2. Toss the cherry

3 salmon fillets 2 teaspoons olive oil 2 tablespoons butter 5 cloves garlic, finely diced 1 small yellow onion, diced 1/3 cup (80ml) vegetable broth 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil 1 3/4 cups heavy cream Salt and pepper, to taste 3 cups baby spinach leaves 1/2 cup grated Parmesan 1 tablespoon fresh parsley, chopped 1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in

Ingredients Kosher salt 2 lb. skinless salmon fillets 3 garlic cloves, finely chopped 2 Tbsp. capers, drained 5 Tbsp. unsalted butter, cold, cut into 1 Tbsp. pieces, divided 3/4 cup low-sodium chicken broth or water 1/4 cup white wine 2 tsp. finely grated lemon zest 3 Tbsp. fresh lemon juice 1 tsp. freshly ground black pepper 1/2 cup coarsely chopped fresh dill and/or parsley Step 1 If brining salmon, in a large bowl or container, combine 8 cups cold water (or enough to cov

Ingredients 3 Tbsp. low-sodium soy sauce, plus more for drizzling 2 Tbsp. rice wine vinegar 1 Tbsp. honey 1 Tbsp. toasted sesame oil 1 Tbsp. grated fresh ginger 2 garlic cloves, minced 1 1/2 Tbsp. sriracha 4 6-ounce skinless salmon fillets 1/4 cup mayonnaise 3 cups frozen white rice 3 mini cucumbers, thinly sliced 1 avocado, sliced Sesame seeds, for garnish Directions 1 Preheat the oven to 425 ̊. Coat a baking sheet with cooking spray. Stir together the soy sauce, vinegar,

1 ½ pounds salmon fillet ½ teaspoon garlic salt 1 pound fresh asparagus, trimmed 3 tablespoons olive oil 2 tablespoons lemon juice 2 teaspoons Greek seasoning ¼ cup crumbled feta cheese 2 tablespoons pitted and chopped Kalamata olives Directions Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.

For the skewers: 3/4 lb. salmon, cut into 1-inch squares 1 large lemon, thinly sliced 8 (10-inch) bamboo skewers (will use two skewers per serving, with two servings per person) For the marinade: 1 Tbsp. parsley, freshly chopped 1 large garlic clove, pressed 1/4 Tbsp. Dijon mustard 1/4 tsp. salt Pinch of black pepper 1 Tbsp. light olive oil (not extra virgin; pick something with a higher smoke point) 1 Tbsp. fresh lemon juice Prep: Soak bamboo skewers in water for at least

Vegetable oil, for the baking dish 1 cup apple cider 2 Tbsp.packed dark brown sugar 2 tsp.soy sauce 1 1/2 tsp. freshly grated ginger (from a 3/4-inch piece) 1/4 tsp. paprika 5 garlic cloves, grated 6 Tbsp. salted butter Juice of 1 lemon 1 (2-pound) piece center-cut salmon, skin removed 2 tsp. kosher salt 3/4 tsp. black pepper 1 1/2 lb. small red-skinned potatoes, quartered 1 lb. green beans, trimmed Preheat the oven to 400˚F. Oil a 9-by-13-inch baking dish. For the glaze: