Don't be afraid to cook up some salmon. These easy recipes will have you cooking in no time

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A lot of people order salmon for dinner in restaurants but admit they're hesitant to try cooking it at home. Have no fear! Salmon is one of the easiest and most flavorful fish to cook. Once you discover how quickly and easy it is to prepare, it's sure to become a regular feature in your meal rotation.
Fresh salmon is best, so buy it from a fishmonger if you can. If not, big-box stores have excellent fillets and whole dressed salmon. In addition, the individually packaged flash-frozen fillets at the same stores are typically of excellent quality, and you can choose exactly how many you need for a meal.
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Above all, don't overcook salmon. The general rule of thumb for fish is eight to 10 minutes per inch of thickness, so a 1-inch thick fillet will turn out perfectly cooked at four to five minutes per side.
Pan-seared salmon
Salmon, unlike other popular fish such as cod, tilapia and flounder, has a tantalizing natural flavor. Salt, pepper and a squeeze of fresh lemon enhance salmon's taste, as this simple preparation proves. Serve it with delicately flavored sides to fully appreciate its essence. Get the recipe here.
Garlic butter sheet-pan salmon
Because of its distinct taste and firm texture, salmon does well with quick marinades. Baking the fish in a foil packet helps it turn out moist and flaky. Carefully monitor the broiling step to avoid overcooking. Get the recipe here.
Crispy garlic Parmesan salmon
Whoever came up with the idea that fish and cheese are incompatible must not have tried it. The Parmesan cheese in this salmon topping perfectly complements the other ingredients, resulting in a dish that you would expect to find at a five-star restaurant. Keep the sides simple to let the salmon deservedly steal the show. Get the recipe here.
Creamy Tuscan salmon
With a creamy sauce flavored with fresh spinach and sun-dried tomatoes, this salmon dish tastes as wonderful as it looks. The aroma is enchanting, with subtle hints of garlic and wine. Remove the skin for aesthetic appeal and easy eating. Get the recipe here.
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