These delicious low-carb, high-protein dinner recipes are featured in our special edition print issue of EatingWell.

Don’t remove the skin. It isn’t worth the effort. Bake the salmon skin-side down and marinate only the skinless side. The ...

The flavor of salmon can range from mild, delicate, and a little sweet to rich, buttery, and nutty. Either way, a gochujang glaze adds a fiery punch to the fish, but it adds more than heat.

Add miso glaze, and then place salmon in the oven to finish. Mix together mayo and yuzu juice. While salmon is cooking, mix together quinoa, cherries, cabbage, and yuzu mayo.

Salmon is as easy to cook as chicken, as tasty as a steak and a whole lot healthier…but it needs a little zhuzhing. Enter miso -glazed salmon, which has a flavor-to-effort ratio of about 1,000 ...

Sauté until combined. Miso Salmon: 4 8oz miso marinated salmon 1 tbsp olive oil Miso glaze Black sesame seeds to garnish 1. preheat oven to 375 degrees 2. remove salmon from marinade and pat dry ...

Add the salmon, skin side up, and cook until it is a deep golden color, about 6 to 7 minutes. Turn the fish over, reduce the heat to low and spoon the glaze over the top.

Place salmon, skin side down, on foil. Rub miso mixture on flesh side of salmon fillet. Bake salmon 22 to 25 minutes or just until salmon turns opaque throughout.