Sweet and sour sauce is the perfect complement to many recipes, and salmon is no exception. Yuya, the famous content creator ...

Stir 1/3 cup water, 1/4 cup hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, and 1/4 teaspoon ground ginger ...

Put your salmon fillets in the middle of your heavy-duty aluminum foil-lined sheet pan (cleanup will be a breeze!) and brush ...

In a small bowl or measuring cup, mix together the mayonnaise, salt, pepper, and dried herb, if using. Place a tablespoon of ...

Bake until the tilapia is just cooked through, opaque, and flakes easily, 18 to 20 minutes. Garnish with 1 tablespoon ...

When it comes to creating a meal that’s both elegant and indulgent, nothing beats the harmonious blend of seafood wrap ...

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 ...

Place the lemon sauce in a saucepan and heat gently until just melted. Serve the salmon fillets with the samphire, sauce and lemon wedges alongside. Salmon with the crust on top can be prepared up ...

Carefully remove cooked fillets from oil and set on a plate ... To serve, divide salmon, potatoes and sauce between four plates. Garnish each plate with lemon wedges and fresh tarragon.

This salmon noodle recipe is a great light meal that takes no time to cook. Hoisin is a sweet sauce made from soy bean paste and Chinese five spice, so it's really fragrant. Each serving provides ...

Only half of the poached salmon and crushed potatoes are used here. The remainder is refrigerated to be made into fish cakes for another meal. See instructions below. Drop the spinach into a pan ...