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Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Diners in the United States can’t get enough salmon: It’s generally right ...

In this catch and cook video, we grilled wild king salmon for five minutes on each side, wrapped in parchment paper and foil to retain moisture. The fish was seasoned with salt, pepper, garlic, and ...

This salmon is your answer for a quick-and-easy, weeknight meal. Infused with lemon, garlic and herbs, this simple recipe yields incredibly flavorful, perfectly cooked results in about 20 minutes. You ...

Salmon’s pretty reliably enjoyable — it’s the second most popular seafood in America, second only to shrimp. It’s often tasty, and sometimes downright delicious. We’ve had plenty of great salmon in ...

King and sockeye salmon are both great options for grilling. King salmon fillets are thick and have a rich, buttery flavor. The high fat content of king salmon makes it excellent for grilling because ...

Wild and farmed salmon cook differently—here's how their fat and texture shape the best methods for each. You can't cook all salmon the same way. Wild salmon is lean, firm, and prone to overcooking, ...