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New Ways with Salmon Fillets

Explore new takes on traditional techniques to elevate your salmon game.
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New Ways with Salmon Fillets

About this Class

In this class we’ll look at new ways to work with salmon and create unique, flavor-packed recipes. You'll start by learning how to identify different varieties of salmon, purchase fillets from the supermarket, and prepare them for cooking—say goodbye to pesky pinbones and buckled fish. We'll then put this knowledge to use in recipes that upend some common cooking techniques: You’ll start salmon in a cold pan with no oil to ensure even cooking; cut down on lengthy marinating times without sacrificing flavor; and use less liquid for poached salmon with even more flavor.

Meet Your Instructors

Author: Bridget Lancaster

Bridget Lancaster

Executive Editorial Director

Bridget Lancaster is the co-host of the America's Test Kitchen and Cook's Country cooking shows and has been an original cast member since the inception of the shows. She began her career at ATK as a test cook for Cook's Illustrated and was part of the founding team for Cook's Country magazine. She helped to launch the America's Test Kitchen Online Cooking School (now ATK Classes) as the lead instructor, and was a regular contributor to America's Test Kitchen Radio. Bridget also co-created, produced, and hosted the award-winning Proof podcast.

Author: Eric Haessler

Eric Haessler

Associate Editor, Cook's Illustrated

Eric Haessler is an associate editor on Cook's Illustrated, where he develops recipes, produces food for photo shoots, and shoots content for social media. A graduate of the Cambridge School of Culinary Arts and an instructor in the school's recreational cooking program, Eric has been teaching classes at ATK since 2021. Before entering the cooking field, he taught performing arts to children for 15 years. On weekends, you can find him strumming his guitar, tending to his extensive flower garden, and keeping bees.

Author: Janette  Zepeda

Janette Zepeda

Culinary Producer

Janette is a Culinary Producer at America's Test Kitchen. She works behind the scenes to help coordinate and execute the culinary needs of the America's Test Kitchen and Cook's Country television shows, as well as for ATK: The Next Generation. She also supports various video series, including Gear Heads and Joe vs. the Test Kitchen. She previously worked in New York on the Rachael Ray Show and various programs on the Food Network. She studied patisserie and baking at the California Culinary Academy and the San Francisco Cooking School.

Author: Sam Block

Sam Block

Digital Test Cook

Samantha Block is ATK's digital test cook as well as an on-screen test cook for America’s Test Kitchen. A graduate of Johnson & Wales University’s culinary program, she spent years cooking professionally, including a worldwide adventure on cruise ships. After developing recipes for some of ATK’s most successful cookbooks, she now finds herself teaching ATK Classes and producing video content showcasing ATK’s integrity (in her own quirky way).

Lessons

Class Progress

1Shopping for Salmon

2All About Prepping and Working with Salmon

3Salmon Five Ways

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