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Fresh salmon fillets marinate briefly in olive oil and paprika before meeting a hot grill pan in this simple recipe. A classic aioli (learn what is aioli, anyway?) punched up with lemon and Dijon mustard is the perfect accompaniment. Serve with an uncomplicated spinach salad.
What to buy: Look for wild or sustainably farmed salmon—check out the Monterey Bay Aquarium’s Seafood Watch salmon recommendations and find a market or fishmonger you can trust.
For more delicious salmon ideas, try our BBQ salmon recipe.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...