Most Popular

salmon with tomatoes and herbs on a round plate on a white kitchen counterSauce Vierge on Lemon Steamed SalmonSteamed Salmon with Coconut CurryMiso Salmon Bowlbowl with rice, cucumber and avocado salad, and salmonSalmon and Rice with Marinated Avocado Salad

A few quick tips for cooking fish at home

  • Freshness is everything – The biggest difference between great fish and fish that tastes “off” is freshness. That doesn’t mean it has to be just-caught—it means storing your fish properly (on ice!), and using it within 1-2 days of getting it.
  • Flash frozen works – Fish that’s flash frozen and then properly defrosted can be just as good as fresh. Look for vacuum-sealed fillets with no ice crystals or freezer burn.
  • Keep it simple – A hot pan, a quick roast, or a short simmer is usually all fish needs. Let the quality of the fish shine, and pair it with a sauce or seasoning that enhances, not covers.

Non-Salmon Favorites

closeup of a plate of cod curry with bakchoy and lime garnishThai Braised Black Cod CurryOlive Oil Poached Halibut DinnerElevated Tuna Salad with Snap Peas, Cucumbers, and Garlic Aiolihalibut with scallion and ginger on top in a bowlGinger Scallion Halibut

All Fish