The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows ...

Miso, soy sauce and honey make a savory-sweet, umami-rich marinade for meaty, fat-rich salmon. In this case, for a salmon ...

The marinade mellows the fish flavor, and the dill sauce is a wonderful complement. I once served this recipe to 12 people from the Pacific Northwest who declared it was the best salmon they'd ...

One of the best qualities of salmon is its rich ... Another way to boost the flavor is to pair your grilled salmon with a tasty sauce. Gurrera makes a yummy homemade creamy dill sauce with ...

Anderson's salmon was not what I expected at all, but most of that was my fault. It was hard to pour the leftover sauce onto the plate since I let it sit. Perhaps because of this, I thought the ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

Rub a handful of the mixture on both sides of the salmon, place it in a shallow dish ... Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep ...

Stir in the cornstarch mixture and heat to a boil. Cook and stir until the mixture boils and thickens. Add the remaining butter and cook and stir until it's melted. Serve the sauce with the fish.

Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.

Using store cupboard ingredients you can create a lovely sauce to pour over the fish in no time at all. Serve with some boiled potatoes and green vegetables. Place the salmon fillets in a ...