Miso, soy sauce and honey make a savory-sweet, umami-rich marinade for meaty, fat-rich salmon. In this case, for a salmon ...

If you're all about bold flavors and effortless cooking, let me introduce you to my oven roasted Hot Honey Salmon. These little bites of perfection combine tender salmon with a sticky-sweet heat ...

This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad and crusty bread for dipping or herby new potatoes.

Farm-raised salmon has a flabby texture that I dislike when it's served just as a large piece of seared or steamed fish (wild salmon is another story, though). But it's perfectly fine when used in ...

Slice the salmon fillet into 4 equal slices lengthways ... and chilli for 30 seconds then add the soy, orange juice, fish sauce and water bring to a simmer. Drop the noodles into the water pan ...

Proving just how many of you are talented foodies, our inboxes were flooded when we asked you to send in your original recipes. We then got the lucky job of whittling your creations down to three ...

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 ...

Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.