Salmon in Parsley Sauce

Salmon in Parsley Sauce



Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.

Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.

Season the salmon to taste with salt and pepper.

Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.


  • 3 tablespoons finely chopped flat-leaf parsley

  • 4 teaspoons capers

  • 1 tablespoon finely minced scallion

  • 1 teaspoon finely minced garlic

  • ⅓ cup extra-virgin olive oil

  • 2 pounds salmon fillets, cut in 6 portions

  • Salt and freshly ground black pepper

  • 1 tablespoon fresh lemon juice


Maple and Miso Sheet-Pan Salmon With Green Beans

Maple and Miso Sheet-Pan Salmon With Green Beans



Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.

In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.

Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.

Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.


  • 4 (6-ounce) skin-on salmon fillets, about 1-inch thick

  • Kosher salt

  • Freshly ground black pepper

  • 4 teaspoons maple syrup

  • 1 tablespoon white or brown miso

  • 1 tablespoon rice wine vinegar

  • 2 teaspoons soy sauce

  • 1 garlic clove, grated

  • 1 pound green beans, trimmed

  • 2 tablespoons olive oil

  • Pinch of red-pepper flakes(optional)

  • ¼ teaspoon toasted sesame oil(optional)

  • ¼ cup roughly chopped cilantro, both leaves and tender stems

  • 4 lime wedges, for serving

  • Flaky sea salt, for serving (optional)

  • Cooked white rice, for serving (optional)


Everyday Salmon With Tangy Cucumbers and Fried Shallots

Everyday Salmon With Tangy Cucumbers and Fried Shallots



If serving the shallots, combine shallots and oil in a small pot or skillet. Heat over medium and cook until shallots begin to sizzle and fry in the oil, 3 to 4 minutes. Continue cooking, swirling the pot or skillet occasionally, until the shallots begin to sizzle less and brown more, another 3 to 4 minutes. Once they’re just starting to turn a nice golden brown, remove from heat. (They will continue to brown in the oil, so pull them before you think they’re ready.) Use a slotted spoon or mesh strainer to transfer shallots to a paper towel-lined plate. Immediately season with lots of salt and set aside to cool.

Heat oven to 325 degrees. Season salmon with salt and pepper and place in a large baking dish. Drizzle with olive oil and place in oven. Roast until the edges are opaque and the fish is just cooked through in the center, 10 to 12 minutes for medium rare, 15 to 18 minutes for more well done. Meanwhile, thinly slice half the lemon and pick out any seeds. (Save the other half of the lemon for serving alongside.)

If serving the cucumbers, combine cucumbers, vinegar and Aleppo pepper in a small bowl. Season with salt and pepper and let sit a few minutes, tossing occasionally to evenly season. Drizzle with olive oil before serving.

Remove salmon from oven and transfer to a large serving platter. (Alternatively, feel free to serve in the baking dish.) Scatter lemon slices over and nestle remaining lemon alongside for squeezing over. Sprinkle with flaky salt before serving with the cucumbers, shallots or both if you like, and perhaps quick pickles, buttered rice, jammy eggs or more fish.


Salty Fried Shallots:

  • 3 large shallots, peeled and thinly sliced

  • ⅓ cup canola, vegetable or grapeseed oil

  • Kosher salt


  • 1 ½ to 3 pounds skin-on salmon fillet

  • Kosher salt and ground black pepper

  • ⅓ cup olive oil, plus more as needed

  • 1 lemon

  • Flaky sea salt, for serving

Spicy, Tangy Cucumbers:

  • 4 small Persian cucumbers or 1 large hothouse cucumber, thinly sliced or coarsely chopped

  • 3 tablespoons rice wine vinegar or white wine vinegar

  • 2 teaspoons Aleppo pepper or 1/2 teaspoon red-pepper flakes

  • Kosher salt and ground black pepper

  • 2 tablespoons olive oil


Flaky Cod with Celery Salad

Flaky Cod with Celery Salad



Preheat oven to 325°. Rub fish with oil on a parchment-lined rimmed baking sheet; season with salt. Bake fish until flesh is opaque and begins to flake, 12–16 minutes.

Meanwhile, melt ghee in a small skillet over medium heat. Add garlic and mustard seeds and cook, shaking pan occasionally, until garlic is just beginning to turn golden and seeds begin to make a popping noise, about 4 minutes. Stir in ginger and curry powder and cook, stirring, until fragrant, about 20 seconds. Remove from heat; season lightly with salt.

Toss celery, celery leaves, and onion in a small bowl. Finely grate zest and squeeze in juice from lemon into bowl; season with a pinch of salt. Toss to combine.

Divide fish between plates. Spoon garlic curry over. Top with celery salad.


  • 2 6-oz. skinless, boneless firm whitefish fillets (such as cod, pollock, or halibut)

  • 2 Tbsp. extra-virgin olive oil

  • Kosher salt

  • 2 Tbsp. ghee

  • 2 garlic cloves, thinly sliced

  • 2 tsp. black or yellow mustard seeds

  • 1 1" piece ginger, peeled, finely grated

  • 2 tsp. curry powder, such as vadouvan

  • 2 stalks celery, plus 1 cup celery leaves, torn if large

  • ½ small red onion, thinly sliced

  • ½ lemon