While the soft, flaky flesh of salmon is enough of a reason to indulge, the perfect sauce can work wonders in elevating this ...

This dish starts with salmon fillets coated in a mixture of panko breadcrumbs, Parmesan cheese, chopped parsley, melted ...

For the sauce, gently heat the cream in a pan, and stir in the lemon juice and pesto. Remove from the heat and then stir in the basil just before serving. Serve the salmon cut into slices ...

If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz ...

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

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 ...

A quick and delicious way to make salmon for lunch. Place rack in upper third of oven. Preheat broiler. Cut salmon into 2-inch chunks; season on all sides with salt. Slice zucchini into 1/2-inch ...

Season the salmon as desired. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the salmon, skin-side up and cook for about 5 minutes or until it's ...

When sea salt is dissolved, add oil a little at a time. Yellow anticucho sauce: Combine all ingredients in a bowl and mix well. Salmon skewers: Thread the salmon cubes onto the skewers ...