Features
- Institutions
- Interviews
- Long reads
- Five Dishes
- View all Features
- Back
The Directory
Guides
Reviews
- Meal kits
- Restaurants
- Bars
- Breweries
- London Larder
- View all Reviews
- Back
Columns
Recipes
- Courses
  - Dessert
  - Brunch
  - Breakfast
  - Starter
  - Main
  - Savoury snacks
  - Lunch
  - Small plates
  - Salad
  - Sides
  - View all Courses
  - Back
- Seasons
  - Spring
  - Summer
  - Autumn
  - Winter
  - View all Seasons
  - Back
- Ingredients
  - Fish
  - Vegetarian
  - Pork
  - Lamb
  - Beef
  - Chicken
  - Seafood
  - Eggs
  - Poultry
  - Game
  - Fruit
  - View all Ingredients
  - Back
- Cuisines
  - Japanese
  - French
  - Italian
  - Spanish
  - American
  - British
  - East Asian
  - Nikkei
  - Levantine
  - Scandinavian
  - Indian
  - South American
  - Chinese
  - Caribbean
  - View all Cuisines
  - Back
- Baking
  - Bread
  - Puddings
  - Pies
  - Sweet snacks
  - Cake
  - View all Baking
  - Back
- Cocktails
  - Champagne
  - Gin
  - Vodka
  - Liqueur
  - Aperitif
  - Brandy
  - Whisky
  - Rum
  - Tequila
  - Sparkling wine
  - Cachaça
  - Beer
  - View all Cocktails
  - Back
- View all Recipes
- Back
Events
Win
Subscribe
More

Andy Beynon

Chef and recipe Writer

Andy Beynon's articles

Fish

Alaska salmon with roe, shallots and tarragon

Michelin-starred chef Andy Beynon’s recipe for pan-fried, wild-caught Alaska salmon

Published: Friday 1st November 2024

Advertise with us
Contact us
Read the magazine
Subscribe to the magazine
Sign up to the newsletter
Partnerships
Terms & Conditions
Privacy policy
Advice about cookies

Twitter
Facebook
Instagram

Sustainability
Foodism 100
Be Different
The Grand Journey
The Local Curry Challenge