April 27^th 2010By joyofkosher

Recipe courtesy of Bryan Cwik, Executive Chef. A delicious and refreshing salmon recipe paired with beautiful Idaho potatoes.

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 Chef Laura Frankel

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

July 18^th 2010By Ronnie Fein

I make Roasted Pistachio-Crusted Salmon often because it takes just minutes to prepare. In the summer you can make this on the grill using indirect heat and a closed cover.

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

October 15^th 2010By Susie Fishbein

Three minutes of active prep time plus fifteen in the oven yields you a gourmet, healthful dish. Salmon is a fish we should all be eating more of. Feel free to experiment with the gamier wild salmon; it can yield even more health benefits than farm-raised.

January 8^th 2013By Shifra Klein

The salmon looks appealing and tastes incredible. You can make this dish two days before you plan to serve it and the salmon will absorb the marinade which will intensify the great flavor.

January 14^th 2013By Shifra Klein

The green scallions, brown pecans and pink salmon make for a nice presentation. Most importantly, the taste of this dish is incredible; the crunch of the nuts and panko and the tanginess of the honey mustard sauce make a great dish.

February 20^th 2013By Chavi Sperber

The two-tone color of this salmon roll up adds visual appeal to this tasty dish.

February 26^th 2010By Felisa Billet

March 18^th 2010By Jamie Geller

June 14^th 2011By Jamie Geller

Lela Tessler, a great cook from Philly via Odessa, gave me the very simple Parmesan crusted fish recipe that this dish is based on, and I thought the addition of sun-dried tomatoes was a great complement to the Parmesan. If you’re not a fan, leave them out. The dish will still have plenty of flavor.

June 27^th 2011By Chavi Sperber

Really simple to prepare, but oh so tasty.

May 20^th 2013By Seven Bites

This goes well as an appetizer or main dish, basted with Gold's Wasabi sauce for the perfect kick.

January 10^th 2011By Jamie Geller

Jamie Geller is speaking with wine expert Jay Buchsbaum from Royal Wine. Last time, they discussed pairing wine with dairy pasta dishes. Today they are talking fish.

March 7^th 2013By Naomi Nachman

Passover recipe for salmon that could be a main or first course, this is made with pistachios, but any nut would do.

March 7^th 2011By Eating Well

A play on the traditional Scandinavian recipe, serve gravlax on warm grilled flatbreads or go retro with yummy tea sandwiches. Thinly slice the finished salmon for canapès or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious when used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly sliced cucumbers.

March 7^th 2011By Eating Well

A fragrant and flavorful kosher fish dish. Moroccan spices and tangy yogurt transform salmon from everyday into something exotic. Yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.