Fish

Roasting a halved lemon on the sheet pan along with artichoke hearts and leeks for this quick salmon dinner softens the pucker of the juice to use in a sauce.

This is one of the most basic onigiri recipes. It also revolutionized the onigiri world.

This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.

Caldo de oso is traditionally made with catfish, though any white fish will work in this soup, a specialty of Chihuahua in Mexico. 

The final touch for this dish is a pour of hot oil over the top, providing an additional flash-fry of aromatic flavor as the oil sizzles over the scallions and ginger.

These air fryer salmon fillets are glazed with a sweet and tangy tamarind sauce and topped with crispy fried shallots.

Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.

This bold salty-sweet dressing and bitter chicories are flavor heavyweights; they stand up to and complement one another in this simple striking salad.

This dinner party salmon recipe is a joy to look at, a joy to eat, and what’s more, it’s incredibly easy to make, which is a celebration in itself.

These light, gluten-free salmon patties are perfect as an appetizer, weeknight dinner, or even breakfast—you can also use them to make salmon burgers.

This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and even freezes well.

The best tuna melt is properly cheesy and made with a tuna salad that’s good enough to shine on its own.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

Poach salmon in the same thyme-and-garlic-infused water that the corn is boiled in for this refreshing, time-saving salad dinner.