1 (6 to 7 pound) whole salmon, gutted and scaled
1 medium onion, peeled and thinly sliced
1 lemon, thinly sliced
1 small bunch copper fennel fronds or substitute regular fennel fronds
10 sprigs fresh thyme
Olive oil, as needed
All-purpose flour, as needed
*Barbecuing a whole salmon on the grill is a classic Seattle tradition, especially for holidays or special occasions. Tom believes everyone should try cooking a whole fish once in a while- it's not really difficult and it's infinitely more satisfying than always serving boned fillets. Tom strongly recommends using a wild salmon for this recipe, rather than a farmed salmon, because a fish with a nice firm texture is best.
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …