Since you’re leaving the skin on, it’s only necessary to rub the butter mixture onto the tops of the salmon filets. It’s much easier to do if you pat the salmon dry with a paper towel before applying ...

Preheat a grill to medium-high. Meanwhile, make the rub: In a blender, or small food processor, pulse chiles with garlic, lemon juice, vinegar and cilantro to form a uniform, spreadable paste. If ...

1. Place baking rack 6 inches below the top and Preheat oven to broil. 2. In a small bowl combine garlic, brown sugar, & lemon zest to make a dry rub. 3. Place salmon filet, skin side down, on baking ...

**Optional: Orange or lemon zest to taste (based on flavor profile). Generously season the salmon with the dry rub, allowing it to soak in while your oven or grill preheats to 500 degrees. When ready ...

This Hot Smoked Salmon recipe breaks all the rules, delivering incredibly flavorful, tender fish in just a few hours. By ...

Sheet pan gnocchi is my weeknight secret weapon. Add crispy salmon, roasted broccoli, and a drizzle of spicy-sweet hot honey yogurt and it’s absolute magic. This one-pan recipe hits all the right ...

Coffee isn’t exactly a local crop, but the Northwest has certainly made it part of the cultural landscape. In every other step of the process — from roasting and brewing to styling with artful foam — ...

Grilled salmon fillets are slathered in a spicy piri piri rub punched up with fresh herbs. Made with smashed chiles, cilantro, garlic, vinegar and a little brown sugar, it’s moist and tacky, so it ...