EditorialA seaweed cornetto filled with salmon belly tartare and salmon mousse served at Killiecrankie House in Perthshire, Scotland, June 14, 2023. (Robert Ormerod/The New York Times)
EditorialKaito Ichikawa, center right, and Kouki Nagano, center left, both Ainu Indigenous people, work with other employees at a fishing net manufacturer in Urahoro, Hokkaido, Japan on June 13, 2023. (Chang W. Lee/The New York Times)
EditorialSouth Carolina mustard BBQ sauce with grilled salmon in New York, May 31, 2023. Food styled by Monica Pierini. (Linda Xiao/The New York Times)
EditorialSouth Carolina mustard BBQ sauce with grilled salmon in New York, May 31, 2023. Food styled by Monica Pierini. (Linda Xiao/The New York Times)
EditorialSouth Carolina mustard BBQ sauce with grilled salmon in New York, May 31, 2023. Food styled by Monica Pierini. (Linda Xiao/The New York Times)
EditorialSouth Carolina mustard BBQ sauce with grilled salmon in New York, May 31, 2023. Food styled by Monica Pierini. (Linda Xiao/The New York Times)
EditorialSouth Carolina mustard BBQ sauce with grilled salmon in New York, May 31, 2023. Food styled by Monica Pierini. (Linda Xiao/The New York Times)
EditorialSouth Carolina mustard BBQ sauce with grilled salmon in New York, May 31, 2023. Food styled by Monica Pierini. (Linda Xiao/The New York Times)
EditorialSheet-Pan Roasted Salmon Niçoise Salad. This recipe is essentially a sheet-pan meal of salmon, potatoes, tomatoes, olives and string beans, served with lettuce and dressing for a riff on Niçoise salad. (Ryan Liebe/The New York Times)
EditorialSheet-Pan Roasted Salmon Niçoise Salad. This recipe is essentially a sheet-pan meal of salmon, potatoes, tomatoes, olives and string beans, served with lettuce and dressing for a riff on Niçoise salad. (Ryan Liebe/The New York Times)
EditorialJuvenile fall-run Chinook salmon at the Coleman National Fish Hatchery in Anderson, Calif., on Thursday, March 30, 2023. (Max Whittaker/The New York Times)
EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)