Serve this salmon for lunch or dinner, or use it in meal-prep recipes for the next couple of days. It tastes great warm or ...

With the addition of smoked salmon, the salad gains a unique character, breathing new life into classic ingredients. It can be served in an elegant salad bowl or as mini servings on toast or in a ...

If you're looking for more ways to use either cold-smoked salmon or hot-smoked salmon, we've got you covered. It's a versatile ingredient that can transform any dish into something special (and a ...

A perennial classic, this appetizer mixes salty smoked salmon and crunchy cornichons into a creamy, rich egg filling. Place eggs in a large saucepan; add enough cold water to cover. Bring to a ...

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

This refreshingly crunchy salad makes for an excellent spring lunch or super quick dinner. In a large bowl, whisk the olive oil with the lemon juice and dill and season with salt and pepper.

Everyone knows balsamic vinegar is suited to dressings ... Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper.