Wild salmon is abundant in Alaska and coveted by chefs — but most Americans eat the cheaper, milder farmed kind. Journalist Kim Cross set out to learn why — and how to cook the real thing right.

Salmon is already an easy summer staple, but this 10-minute method leaves almost no mess behind. Summer heat inspires lighter ...

A 2016 study he co-wrote compared the carbon emissions of Norwegian salmon raised in ocean net-pens and flown to the United States with that of land-raised salmon sold within 250 miles of production.