In this fast and easy recipe, whole-grain mustard becomes a wonderful crust for salmon.

Eating salmon every day turned out to be the all-in-one supplement one health reporter needed. Here's what happened after a week of salmon.

Kisume head sushi chef Toaki Kyo shares how to make authentic sushi at home, without the requisite years of training.

Shokunin, Sushi Chef Daniel Kim, with 20 years experience cuts puts Bakkafrost salmon for his Nigiri set (chef’s choice) in ...

What's not to love about sushi? It's a delicious work of culinary art, full of incredible flavours and fun textures.