At the corner end of the salmon fillet, place a sharp knife between the skin and the flesh. Angle the knife down toward the skin, and slowly slide the knife between the skin and the flesh.

When I’m craving something indulgent but still feel-good, this Blackened Salmon Stuffed with Spinach & Parmesanhits the sweet ...

Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three ...

A whole fillet of salmon looks and tastes impressive while leaving you time to enjoy the day. By Genevieve Ko Some holiday traditions are meant to evolve. At least that’s what I told myself when ...

Place the salmon fillets into a bowl ... Reserve for later. Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed). Make an egg wash by beating together ...

Arrange the salmon fillets with a little space between each ... three minutes or until tender when pierced with the tip of a knife. Plunge into ice cold water to stop them cooking any further ...