The dip is so simple and can be made well in advance if you want to serve it later in the weekend. You could add a few chopped chives or some dill to the mixture or scatter some on top. First, make ...

Mix the dry brining ingredients. Generously cover each piece of salmon (I cut pink salmon fillets into thirds), then place skin up in a nonreactive dish. Refrigerate for 6 to 8 hours. The brine will ...

From brunch apps to celebration finger food, these elegant dishes are easy to make—and easy to eat. Smoked salmon may be best known for its revered (and well-earned) spot atop a bagel with cream ...

The art of cold-smoking: A rewarding method for flavor lovers Cold-smoking salmon might sound like a technique reserved for professionals, but this straightforward recipe proves it’s completely ...

Put the salmon, cream cheese, and mascarpone in a small, shallow bowl and mash them together with a fork until just combined. Add the lemon zest, lemon juice, and dill and season well with salt and ...

Nestled in a little shack at 3259 E. 95th St. on Chicago’s South Side, Calumet Fisheries tempts eager foodies to devour a lunch of crispy fried shrimp, oysters or clam strips before snagging a mess of ...

The trouble with cured salmon? We tend to treat it like, well … a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch ...

Serve this smoked salmon frittata for a simple supper. Add peas and broccoli to help you on your way to five a day. A tasty nutritious meal that costs less than £2.50 per portion, proving you can eat ...

Smoked salmon, which is prized for its salty, fireside flavor, is often considered a delicacy owing to its relatively high cost. It’s commonly mistaken for lox, another salmon product that’s cured but ...