September 26^th 2009By Felisa Billet

July 4^th 2011By joyofkosher

This elegant mignonette sauce is a great pairing over grilled salmon.

April 30^th 2010By Jamie Geller

December 21^st 2010By Jamie Geller

October 25^th 2009By Annabel Karmel

May 26^th 2011By Jamie Geller

Dear Jamie, I love fish but I always seem to overcook it. How do I know when it’s done? Thanks, Linda, NJ Linda, this can be a tricky question when it comes to almost every protein -- poultry, beef and yes, even fish. There are a number of factors to keep in mind when preparing fish.

December 31^st 2009By Jamie Geller

August 9^th 2010By Jamie Geller

May 10^th 2011By Jamie Geller

March 7^th 2011By Eating Well

A simple lemon-dill mayonnaise adds a touch of sophistication to smoked trout on crackers.

May 11^th 2011By otto

March 7^th 2011By Eating Well

Melt-in-your-mouth seared salmon fillets get an earthy bean topping. Perfect for lunch or an easy weeknight meal. You could call this recipe triple-fennel salmon because it uses the fresh fennel bulb, the fronds and fennel seeds. Add a mixed green salad to complete the meal.

March 7^th 2011By Eating Well

Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

March 11^th 2010By Heather Lochner

May 16^th 2011By joyofkosher

Salmon Chardonnay using Tishbi Chardonnay Wine Jelly, Mustard & Fresh Thyme

December 20^th 2010By Laura Frankel

Laura Frankel shares an elegant winter supper recipe with an aigre doux sauce (not your mother's sweet and sour).

August 17^th 2011By Eating Well

Warm tomato tapenade is a perfect accompaniment for any firm white fish. Add orzo and sauteed spinach to make this a full meal.

May 10^th 2011By Jamie Geller

February 26^th 2010By Felisa Billet

March 18^th 2010By Jamie Geller