New York Times Salmon Recipe

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Recipe Of The Day: Salmon With Yogurt

Salmon With Anchovy Butter | Melissa Clark Recipes | The New York Times

As a cook I prefer fresh wild salmon when I can get it usually not until spring, though you can sometimes find it frozen these days. You can make this with farmed salmon, of course, which is inexpensive, about as fresh as any fish you can buy and, unlike its wild cousin, available year round.


Farmed salmon is so high in fat that it\’s difficult to overcook. This is not to say you can put it on the stove and walk away, but that precision is a goal rather than a necessity. Even if you like your fish cooked through, the result will be a piece of meat that still has a fair amount of moisture in it. Wild salmon, which is almost always quite lean, needs more attention, and should be cooked medium-rare.

  • 1 1/2 cups plain yogurt
  • 1 small cucumber, peeled
  • 10 cardamom pods, seeds removed and hulls discarded
  • 1 3-inch cinnamon stick
  • 1/2 teaspoon nutmeg pieces
  • 1 tablespoon cumin seeds
  • 2 tablespoons neutral oil, like corn or grapeseed, if necessary
  • 4 6-ounce salmon fillets

Recipe Of The Day: Salmon Burgers

A couple of things that inspired me to create a salmon burger. I knew it would taste good, which is reason enough. And then theres the fact that when its in season like now wild salmon is not all that expensive, and its superb stuff.


If you finely grind part of the salmon, it will bind the rest, which can be coarsely chopped to retain its moisture during cooking. The two-step grinding process means that those flavorings that you want minced fine, like garlic or ginger, can go in with the first batch of salmon those that should be left coarse, like onion or fresh herbs, can go in with the rest.

  • 1 1/2 pounds skinless, boneless salmon
  • 2 teaspoons Dijon mustard
  • 2 shallots, peeled and cut into chunks
  • 1/2 cup coarse bread crumbs
  • 1 tablespoon capers, drained
  • Salt and freshly ground black pepper
  • 2 tablespoons butter or olive oil

The Simplest Salmon And Other Easy Recipes

A vegetable tofu curry, a tuna mayo rice bowl, a crispy-edged quesadilla: You dont have to be great in the kitchen to get delicious results.

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By Emily Weinstein

Earlier this year, one of our editors, Nikita Richardson, suggested that we do a package of recipes for true beginner cooks, a step-by-step program for people who can barely boil water. The recipes needed to be great, because not only do we want you to learn to cook, we also want you to love it.

Now, at the end of graduation season, as all sorts of fledgling cooks are entering the wider world, were here with 10 beginner recipes for you or the people in your life who could use them most. We also published a video of Nikita making them all, which I highly recommend.

Five of those beginner recipes are below, and I think you should look at them even if youre very comfortable in the kitchen. Who doesnt like having simple dishes and brilliant techniques at their fingertips? Let me know what you think and what youre cooking at . I love to hear from you.

P.S. If youre in the New York area, or if you just love restaurants, do not miss Pete Wellss rave New York Times review of La Piraña Lechonera in the South Bronx, our first foray back into star ratings since we paused them earlier in the pandemic.

Read Also: Easy Recipes Kids Can Cook

An Impressive Centerpiece In Just Five Ingredients

The year has been difficult. Your holiday dinner a gorgeous slab of salmon cooked beneath a simple glaze doesnt have to be.

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Savory-sweet fish, topped with tangles of herbs and bright lemon juice, looks and tastes like a celebration for your pandemic pod. Theres an unexpected inverse relationship between how easy it is to make this dish and how special it feels when its served. A four-ingredient, five-minute glaze coats a single slab of salmon, and the whole thing comes together in under 30 minutes.

While it helps to start with the highest-quality salmon, any fresh option will be delicious using this slow-baked technique. It yields tender fish that flakes apart in silky slips and prevents the squeaky dry bites and excess white protein globs of salmon thats been cooked too hard or too long or both.

But you dont need a meat thermometer to know when salmon is done. You just need to stop cooking it when it feels nearly hot. To test for the right temperature, slide a metal cake tester or thin paring knife into the fillets thickest part, hold it there for a few seconds, then press the tip against your upper lip, which is sensitive to heat. It should feel very warm. The salmon will continue cooking on its way to the table and end up hot in the center as it rests while everyone gathers to eat.

Why Salmon And Rice Go So Well Together

Teriyaki Salmon With Mixed Greens in 2021

With a funky, umami-packed sauce this salmon bowl highlights the old saying: What grows together goes together.

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By Eric Kim

It has been years since my mother roasted a salmon head. But I can still hear that tick-tocking toaster oven, a sign of the dishs imminent arrival at our dinner table. The head part of it all was scary to me as a child, but as an adult, I find myself craving the fishy butteriness of the cheek meat, what I call the bone marrow of the sea. Stirred through a bowl of freshly steamed Calrose rice , roasted salmon head is easily in my Top 10 favorite things to eat. But without the rice? Not so much.

Maybe its because salmon and rice belong together like cereal and milk. The rich, fatty salmon is tempered by the comfortingly bland white rice, the latter absorbing what the former renders in excess. The twin-flame combo may be one of natures purest forms of culinary symbiosis.

You could also skip all of that. But heres the thing: You cant skip the rice. Without it, something would be missing.

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Easy Recipes For Hungry Busy People

Or just hungry people who like easy recipes.

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Weve shaken the sand from our shoes and tucked away our swimsuits until next summer, and the busyness of fall has begun: The calendar is filling up with to-dos and appointments, and if you can believe it, holiday plans. The days can sometimes feel like theyre slipping by, but stopping to make a simple meal and enjoy it can help you slow down and smell the proverbial roses. These recipes are blessedly easy, the kind you can cook once or twice, then cook from memory. Put them together while chatting with your loved ones about their days or booking your plane tickets home for Thanksgiving.

This party on a plate from Ali Slagle will cheer even the dreariest of diners. A salmon fillet is slathered with a fragrant combination of dill, ginger and olive oil, then gently roasted and served over a juicy citrus-radish salad and slices of just-ripe avocado. Leftovers make a great lunch, and its lovely served warm or cold.

A Dinner Anchored By Salmon And Worth Celebrating

For a light, celebratory meal, David Tanis looks to wild fish, arugula, spring vegetables, and, for dessert, pistachios and strawberries.

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By David Tanis

Now that pandemic restrictions are easing, its a sheer joy to gather friends around the table again. After many, many months of distancing, a small dinner party feels every bit like a holiday, a very welcome one.

For a light, flavorful celebratory meal, think fish. For that matter, think wild salmon, a springtime favorite, whose superior taste and brilliant color make an easy choice. Yes, its a splurge, but so very worth it.

Im so infatuated with the taste of wild salmon that I consider it a seasonal treat and dont bother with the ubiquitous farmed kind. But some prefer aquaculture salmon, with its mild flavor and higher fat content. For curiositys sake, I tested the recipe that accompanies this column with conventional farmed salmon, organic farmed salmon and wild salmon. I may have been biased, but all of my fellow testers agreed that the wild salmon was the best choice.

Finish the meal with strawberries in red wine, a very simple, but quite wonderful dessert. It is best made with ripe, fragrant berries, which complement the wines tannins. Lightly sugar the berries and let them macerate in wine for no more than one hour, or theyll become unpleasantly soggy.

It does.

Read Also: Recipe Fish Tacos With Slaw

Cooking On The Stovetop

Cooking salmon on the stovetop is the ultimate in ease: if you dont want to heat up your oven or spend too much time in front of it, sautéing a fillet is the way to go. Or if youre looking for a low-fat option, poaching salmon produces tender, clean-tasting fish.

  • Sauteing

    Sautéing salmon means to cook it quickly in a little fat over fairly high heat. The method is easy and fast, and it works best for fillets, making it a great way to get a delicious weeknight dinner on the table.

    Heres how to do it:

    In a nonstick skillet, melt about 1 tablespoon butter over medium high heat and cook until foam subsides and turns deep gold in color, about 3 minutes.

    Season the fillet with salt and pepper and add to pan, skin side up. Cook without turning for about 6 minutes, until fish turns deep brown. Flip the fish and cook until done to taste, 2 to 4 minutes longer.

  • Roasted Salmon Steaks With Pinot Noir Sauce

    Four-Spice Salmon | The New York Times

    Yield 4 servings


    You can use this sauce on a variety of foods — I tried pork, chicken and a few kinds of fish — but it seems best on salmon, where the flavors are complementary. The wine need not be expensive, and you get to drink about half of it.

    • 1 sprig rosemary, plus 1 teaspoon chopped rosemary
    • 4 salmon steaks, each about 1/2 pound
    • Salt and freshly ground black pepper
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon butter

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    One Pan 30 Minutes And A Superior Spring Salmon

    Roasted sugar snap peas play a sweet supporting role to spiced fillets in this complex, deeply aromatic weeknight dinner.

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    By Melissa Clark

    Of all the ways to cook a sugar snap pea, roasting at high heat was never at the top of my list.

    To me, the joy of a sugar snap was always in its crunch that juicy pop when you bit one in half. And that is exactly what a stint in a hot oven would obliterate.

    Besides, with their season being so frustratingly short in the Northeast, I hardly had enough time to eat my fill of them raw or quickly blanched before they disappeared. Roasting was just not a priority.

    Eventually, though, I had to try it. After all, Ive enjoyed roasting pretty much every other vegetable out there. So I threw a pan of peas into the oven to see what would happen.

    Visually, the result was not encouraging. The peas wilted, shriveled and dimmed, their bright green fading into a muddy khaki.

    But the flavor was divine: a rich, concentrated essence of sweet peas layered with savory caramelized notes. Roasting may quiet the peas crunch, but it amplifies their sweetness and they have sweetness in spades.

    The only thing youll need to complete this one-pan meal is a loaf of crusty bread. Not only will it soak up all those tasty drippings at the bottom of the pan, but it can even provide the missing crunch.

    Recipe Of The Day: Salmon Roasted In Butter

    Although farmed salmon is available all year, wild salmon does have a season, and that season is now. The wild fish from the Pacific has so much flavor that it needs little more than a sprinkling of salt. But the addition of oil or butter and a single herb, combined with a near-foolproof roasting technique, gives many more options.

    Yield 4 to 6 servings

    Time 15 minutes


    Be sure to preheat the butter or oil, along with a little bit of the herb, in a roasting pan in a hot oven. This preheating causes the fish to sizzle the instant it\’s set into the pan, so that it browns before it overcooks. If you start the fillet in a cold pan, it will simply turn a dull pink and will not brown until it is as dry as chalk.

    • 4 tablespoons butter
    • 4 tablespoons minced chervil, parsley or dill
    • 1 salmon fillet, 1 1/2 to 2 pounds
    • Salt and freshly ground black pepper to taste
    • The basic recipe can easily be varied. An equal quantity of extra virgin olive oil can be substituted for the butter, and 2 teaspoons basil or thyme leaves or 2 tablespoons marjoram leaves for the dill, chervil or parsley. Or peanut oil can be substituted for the butter and cilantro or mint for the dill, chervil or parsley with this version, use lime instead of lemon.

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