The hundreds of fish recipes we keep coming back to when we want perfectly cooked salmon, tuna, halibut, flounder, and more.
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Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
Tender, buttery, and meaty halibut for dinner.
A pantry pasta by way of Palermo.
One of the easiest, least messy, fastest ways to cook salmon.
A light but luxurious chowder that highlights the delicate texture of Pacific razor clams.
An easy, creamy, one-pot salmon chowder you can throw together on a weeknight.
Crisped over an open flame.
The national dish of Jamaica!
Unlikely ingredients combine for an unforgettable pasta
A super-simple Hawaiian raw-fish classic.
Clam chowder has a rival in this Scottish soup.
A salmon rice bowl doesn't have to take long to prepare.
Little fish, big flavor.
Three types of fish and a creamy sauce, all capped with buttery mashed potatoes.
Firm, meaty, and rare, like tuna should be.
The fish stew to rule all fish stews.
A simple salted salmon that recalls the Japanese breakfast staple.
Crispy fish tacos served with spicy mayo, cabbage, and pickled red onions.
Sweet-and-savory glazed black cod, prepared with only a few minutes of work.
12 recipes to take canned tuna out of the sad-lunch realm and into your roster of exciting dinner possibilities.
Salmon dishes for the people.
What *can't* you eat with salmon? (Hint: almost nothing)
The best way to get started with Iberian tinned fish is to open a can.
The tuna-salad and melted-cheese rules to live by.
With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible.
Grilling tuna is all about high heat and a quick sear.
The grill makes a meaty swordfish steak seem even meatier.
This old-school pan-cooking method is still worth taking for a spin.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Everything you need to know to prepare tuna sous vide.
Everything you need to know to make salmon with an immersion circulator.
Our tests reveal the best gentle-cooking method.
Getting crispy pan-roasted fish skin is all about learning to manage heat and moisture.
Scared to make fish stock? Don't be: Under water, the fish don't stink.
Take you fish for a "swim" with this easy, versatile French poaching technique.
Grilling a whole fish is almost as easy as roasting it, and even more delicious.
So you've finally mastered cooking a whole fish? Good! Here's how to cut and serve that fish for the best presentation.
Pile your bagel high.