Recipes

Typically sweet vanilla adds surprising depth to this creamy lobster bisque.

This easy, party-ready dip is perfect for any get-together. You can make this up to three days in advance.

This shrimp stir-fry with snap peas and baby corn is a little sweet, with a little bit of heat, and is on the dinner table in a matter of minutes. Feel free to substitute sliced water chestnuts for baby corn. Egg rolls on the side are always a plus.

This bang bang salmon, an easy, sweet-spicy sheet pan preparation, is accompanied by a quick cucumber avocado salad. Serve over rice if you like.

This pomegranate glazed salmon, served on a bed of sauteed spinach, is glazed with a pomegranate drizzle, pomegranate arils, and orange slices. It cooks quickly, so have your ingredients ready to go.

This cod piccata is lemony, bright, and fresh. The most challenging thing about this recipe is to avoid overcooking the cod, while making the tangy and delightful sauce. My trick is to brown only one side of the fish, and allow it to finish in the sauce.

This salmon cream cheese is great spread on a bagel, or as a dip with crackers. It's tart and salty with lemon, fresh dill, and capers, and the whipped cream cheese makes it light enough to use as a dip.

The best salmon cakes have just the right amount of onion, bell pepper, and parsley, are lightly seasoned with Dijon, Worcestershire, and Old Bay, and held together with just enough panko breadcrumbs. They fry up crisp and tender.

These hot honey salmon bowls feature spicy honey-glazed sauteed salmon, served over tri-color quinoa with fresh vegetables, and drizzled with a honey mustard dressing.

This Mediterranean salmon, baked in foil packets with olives, artichokes, tomatoes, and Mediterranean seasonings, stays moist and tender, and cleanup is minimal.

This salmon sushi bake is a layered casserole with a sushi rice base topped with a creamy salmon and surimi spread, then sprinkled with everything seasoning, avocado, and green onion.

This Mediterranean salmon baked in parchment is a lovely fish dish, ideal for a special occasion. It’s served with a mushroom, roasted pepper, artichoke, and wine pan sauce.

Baking halibut en papillote, or in a packet of parchment, is an elegant way to cook this lovely, flaky white fish. The packets also contain potatoes, asparagus, and bell pepper, and are dressed with garlic butter and Meyer lemon slices.

This coconut lime fish soup is a rich, flavorful soup of tender white cod in a creamy coconut milk and tomato base, brightened with tangy fresh lime.

These potato cakes with smoked salmon are appetizers that feature golden, crispy potato patties made from shredded potatoes and smoked salmon, lightly seasoned and pan-fried to perfection. Each cake is topped with a dollop of sour cream, a slice of smoked salmon, and green onions.

Chef John's shrimp in a blanket are an amazing twist on the party classic, and just about as easy to make. Shrimp marinates in a savory crushed garlic concoction, then gets wrapped in crescent roll dough and baked until deep golden brown. With big garlic flavor, these are fantastic on their own, and extremely delicious served with a quick mayo-mustard sauce.