Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Salmon, a luscious fish, pairs well with both richer whites and lighter reds. While fish and oaky wines tend to clash, the grilled flavor can actually work well with lightly oaked wines.

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Expert Guide

Next time you grill salmon, throw a few extra fillets on the grates so you can make one of these dishes the next day.

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Expert Guide

Richly flavored salmon can stand up to bold flavors, especially when it’s grilled. Here are seven sauces to try.

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Chefsteps

Picture this: Chilled salmon that practically melts on the palate, enveloped in a rich horseradish cream and emerald watercress purée, and dotted with pickled ramps for a bit of acid.

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Make This Now

Chef Tom Douglas of Seattle’s Hot Stove Society uses an almost­ instant take on gravlax to show off the amazing local salmon. Here, a step-by-step guide to how he quick-cures salmon.

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The Food & Wine Diet

Super-healthy wild salmon and broccoli come together in a delicious grilled dish.

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Make This Now

Here, seven fantastic ways to use eco-friendly farmed salmon.

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The Food & Wine Diet

Save this one for a cool summer evening and serve it with chilled red Burgundy.

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Chef Recipe Made Easy

We’re not the only ones with smart salmon solutions.

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Expert Guide

Salmon is, of course, delicious simply cooked, especially when it’s fresh and wild-caught, but it also works well with bold spices and deep earthy flavors. Here are 11 things to do with this incredibly versatile fish.

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