Simple everyday salmon is broiled on a bed of piperade, a Basque bell pepper stew flavored with spicy, earthy piment d'Espelette. Light, but it packs a punch. More

Crispy-bottomed salmon topped with a mountain of buttery, two-mustard crumbs and fresh herbs. Made with six ingredients and in only ten minutes! The perfect glammed-up, easy dinner for two. More

Simplicity is Mark Bittman's thing. His recipes might not be ground breakingly new, but they work, and they're solid. He doesn't over think it, case in point, his Roasted Salmon with Butter from How to Cook Everything The Basics is exactly what it sounds like: salmon, butter plus salt and pepper, and a sprinkle of parsley, if you're feeling fancy. More

This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups. More

The same thing that originally attracted me to this recipe from the Colorado Farmers Market Cookbook, also gave me pause. I couldn't wait to see how the sweet heat of the honey and red chile glaze would pair with the fish fillets and the chopped pecans. This is even though I feared the honey would burn and the nuts would fall off, which is exactly what happened on the first round. Luckily, a little tinkering fixes everything. More

[Photographs: Elizabeth Barbone] This gluten-free, dairy-free, egg-free recipe makes a crispy gluten-free fish fry. If you can't find gluten-free beer, use seltzer water. If you can't find sweet rice flour, use an additional 1/4 cup white rice flour to replace... More

There's nothing wrong with a big plate of hash made with whatever smoked, brined or roasted meat you've got sitting in your fridge—but there's something special about a hash made with smoked fish. More

This Crispy Fish and Green Mango Salad from Bangkok Street Food is a dish that you'll most likely never seen on the menu of your local Thai joint. And it's quite a shame since this intriguing combo of crisp-smoky fried fish served with salty-spicy green mango salad is pretty outrageous. The layers of texture and flavor are all over the place in the best possible way, with the sour dressing working its way into the crunchy little fish cake and the mango salad tying it all together with crunchy veggies and punchy heat. More

[Photograph: Carrie Vasios] About the author: Carrie Vasios is the Editor of Serious Eats Sweets and the Community Manager of Serious Eat. She writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection... More

[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More