For the salmon, pat the fish dry using kitchen paper ... wholegrain mustard, chillies, sugar and dill. Mix the fish with the second marinade and set aside until you are ready to cook the fish.

Salmon. While you could use a single center-cut piece, individual fillets are easier to serve. A good rule of thumb is to aim ...

Looking for leftover smoked salmon ideas or ways to make fresh or frozen salmon? Whether you’re looking to grill, smoke, ...

Mix the topping. Stir together lemon zest and juice, chopped fresh herbs, and garlic together. Coat the salmon. Pat the salmon dry, then brush all over with olive oil (it’s especially important to ...

This fresh-tasting terrine ... pieces of smoked salmon followed by the cling film. Transfer to the fridge and leave for several hours to set and chill. To make the dill sauce, sprinkle the ...

It truly is much easier than it looks: A salmon fillet is topped with a cheesy spinach mixture, then encased in puff pastry ...

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ­towels. Place one or two cooling racks on top of a parchment- or ­aluminum-foil-lined baking sheet ...

Salmon fillet brushed with lemon juice, dijon mustard, kasundi mustard and olive olive, grilled to perfection. Garnish with lemon wedges and dill leaves. Whisk the olive oil, lemon juice, lemon zest, ...

Simmer chowder until the cubed salmon has cooked through, about four minutes (see Eric’s options). Stir in the cream and dill and heat them through a few minutes. Season the chowder with salt ...