The half-moon pasta with salmon and chives is a first course with a very delicate taste, yet at the same time, it forms a ...

Smoked salmon is a healthy and versatile protein. It's delicious on its own, layered on bread and bagels or folded into eggs or creamy pasta, where it imparts its smoky, briny flavor.

For lunch, both hot- and cold-smoked salmon work well in salads, creamy soups, or pasta dishes, D'Angelo says. Of course, "A squeeze of lemon enhances any preparation." ...

Smoked salmon is a healthy and versatile protein. It’s delicious on its own, layered on bread and bagels or folded into eggs or creamy pasta, where it imparts its smoky, briny flavor.

When it's too hot to turn on the oven, make poached salmon instead. White wine, dill, and onions make a flavorful poaching liquid for the salmon to cook in. Plus, it’s on the table in 15 minutes!

Line a 13- x 9-inch glass or ceramic baking dish with a large sheet of plastic wrap, leaving a 12-inch overhang on 2 long sides. Spread reserved spice mixture on plastic wrap in an even layer ...

While both smoking methods rely on using very fresh salmon, the main difference is the smoking temperature. Cold-smoked salmon is smoked at a cooler temperature (about 80 degrees), which imparts a ...

Ingredients Brine 1 whole side wild salmon, 3-4 pounds 4 cups water 1 cup brown sugar 1/3 cup kosher salt 1 tablespoon smoked paprika Rub 1/4 cup brown sugar 1 teaspoon kosher salt 1 teaspoon ...