If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid… — Tom Douglas Copy Share Image
Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon… — Tom Douglas Copy Share Image
Coho or silver salmon are very common and easy to get for a good price. — Tom Douglas Copy Share Image
The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it… — Tom Douglas Copy Share Image
Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings,… — Tom Douglas Copy Share Image
Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship… — Tom Douglas Copy Share Image
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced… — Tom Douglas Copy Share Image
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the… — Tom Douglas Copy Share Image
Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy.… — Tom Douglas Copy Share Image
For a group of friends or a family dinner, fish tacos are popular and fun to make. — Tom Douglas Copy Share Image
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little… — Tom Douglas Copy Share Image
If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've… — Tom Douglas Copy Share Image
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have… — Tom Douglas Copy Share Image
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted… — Tom Douglas Copy Share Image
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. — Tom Douglas Copy Share Image
