We tried six techniques, from pan-searing to airfrying, and crowned one clear winner for reliably silky, flavorful salmon with minimal fuss.

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. It’s incredibly easy to make. All you need ...

For weeknight cooking, we love seared fish since it usually cooks in half the time as chicken or other proteins. But it’s a fine line between cooked and completely dried out. So for this recipe from ...

Salmon is fairly straightforward to cook, but if you want to make yours taste restaurant-quality, several top chefs have ...

Pan-searing salmon sounds straightforward: Just add a little oil to a nonstick pan, get it good and hot, season a couple of fillets, and cook them until they’re cooked through and nicely browned on ...

This recipe is made to work with fish straight out of the refrigerator, so don’t worry if you forget to take it out ahead of time to come to room temperature — the few minutes of toasting the chiles ...

Lightly season salmon fillets with Creole seasoning. In a large nonstick pan on medium heat, sear salmon fillets in 2 tablespoons vegetable oil, 2 – 3 minutes on each side. Remove salmon from the pan ...

Salmon has such a rich flavor, it often is best to keep it simple when cooking it. However, as a fan of black pepper, I love to coat a salmon fillet generously with that fragrant, hot spice. Sometimes ...

Cathal Armstrong loves salmon, especially because he grew up eating it on special occasions. He likes to pan-fry the fish fillets, then top them with an intense citrus vinaigrette made from a ...

While most sheet-pan dinners I dream up tend to feature proteins like chicken thighs or sliced sausage, I’m making it a semi-resolution to include more fish in the rotation this year. Salmon is a ...