Below, you’ll find the protein per 3‑ounce cooked serving for the most common types—Atlantic, sockeye, coho, chinook, pink, ...

Cooking pros share how to avoid the white stuff that can seep out of cooked salmon, so your fish can look as good as it tastes. Key TakeawaysSalt your salmon before cooking to reduce albumin and ...

From November 17-22 restaurants throughout Puget Sound will serve exclusive dishes to celebrate sustainable wild Alaska ...

From fine dining to neighborhood favorites, Seattle’s restaurant scene is gearing up for another Bristol Bay Salmon Week, ...