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Rub mixture all over the salmon and place in a resealable plastic bag. Marinate in the refrigerator 30 to 45 minutes, turning once. Heat grill to medium-high (about 400 degrees).

Clean and oil grate, then immediately place salmon on grill skin side down. Cover grill and cook, skin side down the entire time, until skin is lightly charred and fish is opaque, 6–8 minutes.

Grilled salmon is wonderful for dinner, of course, but I like to have some leftover. It works so well in salads such as this one, inspired by the haricots verts--French string beans--being sold at ...

Citrus fruits and grilled seafood are one of the most common combinations in the culinary world, but we bet you've never ...

Combine lemon segments, shallot, 1 teaspoon salt, and sugar in a medium bowl. Gently whisk in 1/3 cup olive oil; stir in capers, olives, 2 tablespoons parsley, Aleppo, and cayenne. Set aside.

In a large bowl combine corn, sweet pepper, chives, basil, syrup, lemon juice and 1/4 teaspoon salt. Add blueberries; toss gently to combine.

Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes. Turn the salmon and grill until just cooked through, 3 to 4 minutes longer. Transfer ...