Fish eggs, or roe, are harvested from so many kinds of fish and prepared in such innumerable ways that it's difficult to know where to begin. Though you'll pay a hefty price for black caviar, red caviar (salmon eggs) is just as delicious and a fraction of the cost. Throw them into your scrambled eggs with fresh herbs for a salty, rich, indulgent spin of your typical morning eggs. More

Last week on our Weekend Cook and Tell challenge we celebrated the return of northern California salmon season with a challenge we called Hello, Salmon! We asked all of you so seek out sustainably raised swimmers and share your best salmon recipes. Let's take a look at some of our favorites. More

This isn't a filet 'o mystery fish sandwich. The Fresh Salmon BLT ($11) at Mike O'Shay's in Longmont, Colorado, includes a nice-sized salmon fillet served on a substantial baguette. It's topped with an herby garlic mayo, applewood smoked bacon, tomato slices and lettuce. The salmon definitely plays the starring role but the green, garlicky mayo is just the right accompaniment. You also get a choice of fries (regular or sweet potato!), cole slaw, or salad. More

The ideal roasted salmon is moist, succulent fish encased in a crisp crust. The problem is that one usually comes at the cost of the other. To achieve this elusive combination, the cooks at America's Test Kitchen developed a hybrid roasting method for the fillets, preheating the oven to an extra-high temperature and reducing it considerably just before putting the fish in. The initial blast of high heat firms the outside of the salmon, while the interior gently cooks as the oven cools. And while salmon is rich and flavorful on its own, America's Test Kitchen's cooks came up with a simple and flavorful no-cook relish that uses citrus fruit to cut the fish's richness. Watch the video here for step-by-step instructions and then get the recipe at America's Test Kitchen (free registration required). More

Cooking delicate salmon can be tricky. Even in a nonstick skillet, it's easy to break the occasional fillet. Introduce that same fillet to a grill, and you've got a real challenge, because when it comes to grilling salmon fillets, it's not the seasoning or the cooking that's confounding—it's getting the fish off the grill in one piece. America's Test Kitchen set out to develop a method that consistently givesave you perfect results—tender interior, crisp skin, and intact fish. Their findings: Oil the fillets and the grate before the two meet, and get your grill searing hot using their unusual technique. Watch the video here for step-by-step instructions or get the recipe at AmericasTestKitchen.com (free registration required). More

Note: Today, a quick post that really evokes a sense of place. Food writer Cheryl Sternman Rule takes us on a fishing expedition in Alaska. Enjoy! —AK Photographs by Cheryl Sternman Rule When the server set the salmon carpaccio in front of me, I felt like whispering in her ear. "Just so you know," I’d say, "this fish and I have met before." And it was true. A day earlier, on Prince William Sound in southeastern Alaska, I’d bore witness as the commercial fisherman on whose boat I was riding netted three sockeye, pulled out their gills, and tossed them to the bottom of her bow-picker. There was blood, yes, but there was also something beautiful about the process—its simplicity.... More

On Fridays, Deb Harkness of Good Wine Under $20 drops by with Serious Grape. Photograph from 松林Ｌon Flickr Now that it's spring I can't go by the fish counter at the local market without wanting some salmon. I don't know if it's the color, the freshness of its flesh, or the fact that it goes so well with spring vegetables like peas and asparagus. No matter the reason, salmon is finding its way onto my dinner table regularly. If this is happening to you too, you might be wondering what wine makes a perfect partner for this rich fish. Once upon a time, the rule was "white wine with fish." That rule doesn't hold anymore. To prove it, I made... More

Megan of Brooklyn Farmhouse makes a dish perfect for when you're in, as she says, an "I-know-I-should-cook-dinner-but-I-kinda-don’t-feel-like-it mood." I have to admit that I'm in this mood just about every other day when I get home from work, so this seared salmon with balsamic glaze and watercress jumped out at me. Confession: Until recently, I hated salmon with a passion. It was on my death list, along with beans, lentils, and some other things I won't divulge at this time. That said, I love salmon now, and a dish that takes under ten minutes to make is certainly worth a try even if salmon is on your death list.... More

I'm not sure what to make of The Slammin' Salmon, the latest slapstick comedy from Broken Lizard (the same folks behind Beerfest and Super Troopers). Finally, a movie with salmon in the title! Basically, Michael Clarke Duncan's character runs a Miami seafood restaurant and challenges his waitstaff to make the most money in one night. They do crazy stuff, some of which is funny. The trailer, after the jump.... More

Longtime fisherman Randy Hartnell; photo from Vital Choice My Alaskan friend recently shipped me ten pounds of fresh salmon he caught in the Kenai River. Not a bad cardboard box to find waiting on your doorstep. My first batch—cooked with lemon, sea salt, and pepper— was so tasty, I wanted to jump up and down and invent a happy dance called "The Salmon." Unlike the light pink, over-boiled salmon at Ikea (sorry Ikea)—and most salmon of my childhood (sorry Mom)—this one was a deeper, almost-red shade. Why is Alaskan salmon so much better? To understand, I went to Randy Hartnell, a longtime Alaskan fisherman and founder of a wild fish and berries company called Vital Choice. After over twenty... More