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.

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 ...

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 ...

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 ...

Salmon is a versatile and nutritious option that works well for quick dinners, meal prep, or something a bit more special. It’s packed with protein and healthy fats, and it cooks quickly whether baked ...

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 ...

Long before “Twilight” and “True Blood” and the Modern Age of Vampires, garlic was used as a talisman: a panacea against bad spirits in the Middle Ages and against illness during the Crusades. Even ...