EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
EditorialBroiled salmon, which is done in a flash and can be seasoned several different ways, in New York, June 21, 2022. (Julia Gartland/The New York Times)