Pair it with butter, lemon and capers in a move that’s genius in its simplicity. Husband-and-wife food bloggers Sonja and ...

and capers, scraping up the browned bits from the bottom of the pan. Add the salmon to the pan, skin side down. Bring to a simmer and cook, occasionally spooning the sauce over the fish ...

It's easy to get stuck only using canned tuna, but other handy tinned fish exist, and our expert suggests using one in ...

salmon fillets, extra-virgin olive oil, salt, freshly ground black pepper, minced fresh rosemary leaves, lemon slices (about 2 lemons), lemon juice (about 1 lemon), Marsala wine (or white wine), ...