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.

March 7^th 2011By Jamie Geller

Sliced, assorted vegetables placed under the fish before cooking are an added bonus to this Sweet and Sour Salmon.

May 11^th 2011By Tamar Genger MA, RD

Salmon tastes great, is relatively affordable, easy to prepare and a healthy alternative to red meat.

March 7^th 2011By admin

July 25^th 2012By Jamie Geller

This recipe only makes one omelet because you really can’t make more than one at a time. If you are serving several for brunch, make them all beforehand. Warm the prepared omelets on a greased sheet pan in the oven, warming drawer or on a hot plate.

May 11^th 2011By otto

March 7^th 2011By Chef Laura Frankel

Sprightly flavors of mint pesto combine with luscious slow-roasted salmon for a superb main course.

March 7^th 2011By Bonnie Taub Dix

Here's a favorite recipe of mine that my guests love and that keep my kids coming back for more.

April 27^th 2010By joyofkosher

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

November 14^th 2011By joyofkosher

June 7^th 2011By Ronnie Fein

November 30^th 2011By Chavi Sperber

These appetizers make a beautiful presentation, and taste divine.

July 6^th 2011By Jamie Geller

As delicious as it is beautiful, the creamy tangy sauce, pink salmon, and green peas are the perfect marriage of flavors.

February 26^th 2013By Chavi Sperber

August 8^th 2011By joyofkosher

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.

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.

June 7^th 2011By Ronnie Fein

I rarely mind cooking, in fact I love to cook, whether it’s wintery cold outside or blazingly hot. But when the temperature climbs above 80 degrees, what I make for dinner changes. It has to be easy on me and easy on the digestion.

February 20^th 2013By Chavi Sperber

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

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.