This recipe is for Hot Smoked Salmon Salad with Creamy Dill Dressing from the food section of The Boston Globe.

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6 to 8 cherry tomatoes, each halved 1/4 cup finely diced orange or yellow bell pepper 3 Tbsp finely diced red onion 2 cups loosely packed arugula, or to taste For the salmon 4 (5- to 6-ounce/140 ...

Saving the best for last was the grilled salmon ($36). When salmon is cooked right, it’s magnificent. This was heavenly. The fish was tender, moist and flaky with a buttery crust.

Pinch of salt Instructions 1) Grill the Salmon: Rub salmon with olive oil, paprika, salt, pepper, and lemon juice. 2) Grill skin-side down over medium heat for 5–6 minutes per side.

Baked, fried, poached or grilled, these salmon dishes — courtesy of chefs and home cooks like Nathaniel Smith, Elizabeth Hewson and David Herbert — are the perfect recipes to make you feel ...

Fresh, smoky, and bursting with flavour—this Grilled Salmon with Zesty Potato Salad is a guaranteed crowd-pleaser for your next BBQ! The salmon is perfectly charred with a tangy Dijon-honey glaze, ...

1. Stir the chili powder, garlic powder, onion powder, sugar, cumin, white pepper and paprika in a small bowl. Reserve 1 1/2 tablespoons mixture for the dressing. Sprinkle the salmon with the ...

Directions In a shallow dish, combine the first 5 ingredients. Add salmon; turn to coat. Cover and refrigerate for 1 hour, turning occasionally. In a small bowl, combine sauce ingredients; cover ...