Salmon
Salmon is one of the most popular fish and it's easy to see why. It's delicious baked, broiled, grilled, poached or served raw, and its high levels of omega-3 fatty acids and Vitamin D mean it's healthy to boot. If you're looking to break away from your same old salmon recipes, check out the Food & Wine guide to salmon. We make salmon sandwiches and burgers, fry it with hash, jar it, glaze it, cure it and more. The guide will also teach you which wines to pair with salmon and how to perfectly poach your fish—plus recipes for using your leftovers (if there are any). There are also grilled salmon recipes, delicious salmon pastas and more.
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Once the centerpiece on the tables of czars, coulibiac has a storied past. The pastry-wrapped parcel of fish and various layered fillings started its life as kulebyaka, a Russian delicacy, before being commandeered by the French and rechristened coulibiac. This modern update on the classic swaps labor-intensive brioche with store-bought phyllo, which bakes into an ethereally crisp parcel that encases lemony rice, mustard-brushed salmon, pickled beets, and garlicky kale. Each slice reveals clean, vibrant layers, packed with bold flavors. It’s a striking and delicious dish worthy of the center of any holiday table. Curly kale holds its green color beautifully even after cooking, but any hearty green, like lacinato kale or collards, will work here. Use whole-grain mustard, which adds a bit of acid and heat to the salmon, as well as a nice textural contrast from the crunchy mustard seeds. King salmon is best for this recipe; its high fat content delivers superior texture and flavor.