As intricate as this may sound, cooking salmon doesn't always have to be intimidating, especially when using the oven. Just keep in mind a simple rule of thumb.

Typically, I prefer salmon raw or cured rather than cooked. But grilled salmon, still dark pink at the center and a little charred at the edges, is a soft, silky exception.

Americans love salmon.It’s often at the top of the most popular seafood charts (second only to shrimp). And it’s easy to understand why. The pink-fleshed fish has a rich, mild flavor, is high ...

3. Brush the salmon with oil and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and ...

Cook gently, stirring occasionally, until onions are translucent but still have a slight crunch, 7-8 minutes. Sauce will keep in an airtight container in the fridge up to 2 weeks.

The wild-caught Alaskan sockeye salmon, featuring choucroute, grilled red bliss potatoes and Gewurztraminer sauce at Bayona in the French Quarter of New Orleans on Thursday, July 13, 2017.

When the salmon is done cooking, there will probably be some white collagen collected on the surface. Moisten a pastry brush with oil and lightly brush it away. 5 ...