Lean fillets of wild Alaskan Pacific salmon turn tender and rich with Ali Slagle’s ingenious recipe. By Melissa Clark Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

For me, the recipe I can't stop craving is a simple 4-ingredient salmon dinner that comes from my dad. I've eaten this salmon ...

My food standards have been raised considerably since I started talking to fishmongers (did I even have a personality before knowing about hamachi crudo?). I might’ve previously been okay with a ...

A few months ago, I ordered a big box of meat and fish from ButcherBox. It was filled with chicken thighs (which are vastly superior to chicken breasts in my humble opinion), a whole chicken, ground ...

Through a supplier’s mistake, Publix has another entry in the recent parade of food recalls caused by a food allergy issue. About 8,450 boxes of Publix’s store brand Parmesan-Crusted Wild Alaskan ...

Kevin and Stephanie Schmidt say their careers went from "turf to surf" after being raised on Minnesota farms and now owning and operating Sunrise Salmon, catching Alaskan salmon and distributing it ...

The cans contained fillets from four salmon species, all caught over a 42-year period in the Gulf of Alaska and Bristol Bay. Mastick and her colleagues dissected the preserved fillets from 178 cans ...

Spawning sockeye salmon returning from Bristol Bay swim in 2013 in Lake Clark National Park and Preserve's Tazimina Lake. (Photo by D. Young/National Park Service) The number of Alaska salmon ...

While many are celebrating the first-of-the season Copper River kings, there’s still time to make the most of what’s lurking in the freezer. With a quick marinade and one sheet pan, this recipe is ...