In the role of restaurant food critic, I order whatever salmon dish is on the establishment’s regular offerings. How the item is handled is one way to test drive a competent kitchen. Perfectly cooked ...

Now, don’t get scared at the phrase “slow-roasted.” While slow roasting something like a big beef roast could take all day, slow roasting salmon, which can be cooked up in minutes, simply means that ...

The dinner routine is always the same: My mother-in-law politely asks the waiter numerous questions about all the entrees on the menu, then inevitably orders the salmon. And it would appear that she ...

POACHED SALMON HAS A wonderful air of elegance on a buffet. It’s every bit as elegant with smaller fillets for weeknight dinners, and makes an easy entertaining entree. This method of poaching is ...

1. For the salmon: Combine the mustard, oil, tarragon and garlic to make a marinade. Place salmon in marinade and gently toss until thoroughly coated. Chill the fish in a resealable bag for at least 1 ...

Sauteed Salmon with a Warm Salad of Corn and Heirloom Tomatoes Serves 4 4 salmon fillets, without skin ½ cup extra virgin olive oil, divided 4 ears of corn, shucked and cut from the cob ¼ cup minced ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...