There are some areas where the sockeye fishery has taken off in recent days including Baker Lake and Columbia River. This week, Jason Wilson, executive chef and owner of Miller’s Guild at the Hotel ...

1. Place sockeye salmon in a pan and pour galena gold over the top and oven poach for 30 minutes at 350 degrees. Remove Salmon and chill in the refrigerator. 2. Place the poached salmon, bay shrimp, 2 ...

SEATTLE — There’s nothing more Northwest than salmon when it comes to food. With the population of Chinook dwindling, there is a push to try to eat a more sustainable salmon. Chef Nick Novello from ...

It's that time of year -- the season for wild Alaskan salmon, and the sockeye is plentiful. It is fast and easy to cook, and it is good for heart health and your waistline. Tip: The white substance ...

Sockeye, also called red salmon, is known for its distinct, bright red flesh that retains its color even once cooked. It is prized for its firm, fatty meat, and its pronounced, yet versatile flavor.

The summer sockeye fishery remains very good at places such as Baker Lake, and in Brewster Pool and below Wanapum on the Columbia River. In this week’s seafood recipe of the week, Executive Chef ...

Join Chef Scott Willard in the dining room of the Hotel Edison in Sunbury for a sensational Sockeye Salmon recipe. Salmon 8 o.z. skin on seasoned with salt & pepper & a little Cajun seasoning. Pan ...

If you’ve been watching this season of Gordon Ramsay’s hot and fiery show, MasterChef, you know the competition has never been more fierce. We were sad to see Seattle’s Amanda Saab get eliminated on ...

Bristol Bay, Alaska, is the largest source of wild sockeye on the planet with record-breaking harvests for the last few years. Bristol Bay Salmon Week gives seafood enthusiasts and foodies alike the ...

Always check salmon for bones. To do this, gently rub your hand over the flesh, going against the grain. The bones should be in a line running the length of the fish. Use tweezers or needle pliers to ...

Atlantic salmon is so prevalent that Terrell Wilson, executive chef of the North Haledon gastropub Prohibition at the Rathskeller, wanted something different to serve his fish-loving customers. Enter ...