A tender and flaky salmon filet is the stuff of food dreams, but it isn't as simple as tossing the fish in a pan. Here's how to know when the fish is ready.

Check the color too. Cooked salmon is light pink, but if it's dark or discolored, toss it. The texture can also signal ...

No matter the variety, all canned food has already been cooked, and that definitely includes salmon. You can tell by the firm ...

If the salmon steaks on your local fish counter appear more pink and enticing than usual look again - for there may be more to them than meets the eye. Salmon farmers are being invited to choose ...

Fresh raw salmon is moist with bright pink- or orange-colored flesh ... off a strong and unpleasant ammonia-like scent. If your cooked salmon appears moist without any mold growth and ...

Our food editor Brooke Caison says you shouldn’t have to stress about getting perfectly cooked proteins. There are a few ...

People love salmon because it tastes less "fishy" than other fish and because it can be prepared any number of cooking methods ... Coho, and pink - with pink being the smallest and most abundant ...

Cook gently, stirring occasionally ... Drizzle on remaining oil to cover fish. Bake just until salmon goes from bright pink to light orange, with tiny white beads on the surface at the thickest ...

Place the fresh salmon on a square of foil. Season with salt and pepper. Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes, or until the flesh has turned to an opaque pink.

When you cook or reheat the fish, you may notice white stuff oozing out to the surface. Rest assured that no bacteria or ...