Ingredients 1 cup apple cider 1 tablespoon whole-grain mustard ½ tablespoon finely chopped fresh rosemary ½ tablespoon finely chopped fresh thyme ½ tablespoon finely chopped fresh sage ½ teaspoon ground pepper, plus more to taste ¼ teaspoon salt, divided Pinch of nutmeg 2 tablespoons unsalted butter, divided 2 (4-ounce) wild salmon fillets, skin on 2 tablespoons finely diced leeks Directions Whisk 1 cup cider and 1 tablespoon mustard together in a small saucepan. Stir in ½ ta

Ingredients 4 (5-ounce) skinless salmon fillets ½ teaspoon ground pepper, divided ¼ cup salt-free everything bagel seasoning 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt plus ⅛ teaspoon, divided 1 cup nonfat plain strained (Greek-style) yogurt 2 medium cloves garlic, minced 1 small Persian cucumber, finely chopped Directions Pat 4 salmon fillets dry; sprinkle with ¼ teaspoon pepper. Spread ¼ cup everything bagel seasoning on a shallow plate. Dredge\the salm

1/3 cup soy sauce 1/4 cup molasses 1 tablespoon freshly grated ginger 1 tablespoon rice vinegar 2 teaspoons minced garlic (about 2 garlic cloves) 1 bunch scallions (about 5 oz.) 6 ounces sugar snap peas (about 1 1/2 cups), trimmed 2 medium-size yellow bell peppers, cut into 1⁄2-inch-thick wedges 2 tablespoons olive oil 4 (6-oz.) skin-on salmon fillets 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 (8.8-oz.) packages precooked microwavable brown rice 4 teaspoons toasted

Ingredients 1 tablespoon light-colored raw honey 1 tablespoon coarse-grain mustard ½ teaspoon white wine vinegar Fine sea salt and freshly ground black pepper One (2-pound) salmon fillet, pin bones removed 2½ cups peeled, seeded, and cubed butternut squash 12 ounces Brussels sprouts, trimmed and halved 2 cups cherry tomatoes 2 tablespoons avocado oil or melted ghee ½ teaspoon freshly squeezed lemon juice ¼ teaspoon garlic powder ¼ teaspoon onion powder ¾ teaspoon dried oregan

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