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All-Star Salmon Recipe Collection
... Speaking of the doctor, did you know that eating two or three servings of fish a week is good for your health? That's right, read how these salmon recipes help prevent diabetes and heart disease.
Salmon FishingAlthough it's already one of the most popular fishing sports, salmon fishing is still growing. Salmon come in a number of varieties ...Salmon Recipe Index
Recipe RequestsIf we don't have the salmon recipe you're looking for, let us know and we'll add it to our list. We are continually updating our recipes. Perhaps you have a favorite fish recipe you would like to share ... we'll add that too and credit you for the great recipe. Send any requests or your favorite salmon recipe (or any other fish recipe) using the Grilled Salmon RecipeLearn the 4 simple steps you need to master the art of grilled fish. A grilled salmon recipe is not the same thing as a smoked salmon recipe.Go to Smoked Salmon 101, to learn all about smoking salmon and other fish.
Homemade lox - Make delicious deli style lox at home. No mess, no cooking, no smoker required. 3 easy steps and you're done. Save yourself lots of time. Other Salmon Recipe
Serves 4 4 salmon filets, 6-8 ounces eachOrange Cream Sauce 1 orange, peeled and quartered Fennel Salad 1 fennel bulb, shaved Directions: * Note: The sauce and fennel salad can be prepared ahead of time. Season both sides of salmon lightly with salt and pepper. Grill until salmon flakes lightly with fork. Combine the orange, white wine, lemon juice and shallots in medium sauce pan. Bring to boil and reduce heat to simmer. Simmer until sauce reduces to syrup. Add the cream and simmer until the sauce has reduced by half. Reduce heat to low and slowly stir in the butter until melted. Strain the sauce and season to taste. Mix the fennel, orange segments, cumin, oil, pepper, chives, and salt together in a bowl. Place salmon on serving plate and pour sauce over it. Sauce should lightly cover bottom of plate. Top with fennel salad. Garnish the sauce with an orange slice as well as bell pepper and chives. Request or submit a salmon recipe Grilled Salmon with Lemon and Dill4 salmon steaks or filets Serves 4 Marinade 1 large lemon, juiced Directions: Place salmon in a shallow, non-metallic dish. Combine marinade ingredients and mix well; pour over salmon. Cover and refrigerate for 1 to 2 hours. Turn salmon over halfway through marinade time. Grill salmon directly over medium coals, basting with marinade, for about 4 minutes on each side or until fish flakes easily. Request or submit a salmon recipe
Serves 6 6 salmon fillets, 6 ounces each Mango Sauce 2 mangoes, skinned and diced * The chile pepper is optional, but this mango salmon recipe tastes best with the hot & sweet combination. If you don't like hot peppers, please substitute paprika or a milder pepper. It really does taste better with the chile pepper. Directions: Mix the spices, brown sugar and salt and pepper in a bowl and rub into the salmon steaks. Use all the mixture. Prepare the mango sauce by grinding the mangoes, lime juice, chile pepper, and cilantro in a food processor until they are smooth. Cook the salmon steaks for 4-5 minutes on both sides until seared on the outside and almost translucent on the inside. Serve with the mango sauce. Request or submit a salmon recipe
Serves 4 4 salmon fillets, 5 to 6 oz eachDirections: Combine orange and lemon juices with salt and pepper in a shallow pan. Add the salmon and thoroughly coat both sides with the marinade. Marinate at room temperature for about 20 minutes, turning the fillets once to ensure even coating. Preheat the oven to 425 degrees Fahrenheit. Line a shallow baking pan with aluminum foil (for easy cleanup) and lightly grease with melted butter. Combine the orange zest, brown sugar, chili powder and minced garlic in a small dish and mix thoroughly. Remove the salmon from the marinade and discard marinade. Rub the salmon with the brown sugar mixture. Place the salmon fillets in the baking pan and drizzle with melted butter. Place pan in oven and bake uncovered for 8 to 12 minutes. Request or submit a salmon recipe Serves 8 4 salmon steaks, 1 inch thick Directions: Combine celery, salt, thyme, onion, tarragon, peppercorns, parsley and bay leaf with the water and wine in a large skillet and bring to a boil. Reduce heat, cover, and simmer 5 minutes. Add salmon and enough water to cover the fish. Return to boiling, reduce heat, and simmer uncovered until fish flakes easily with fork (about 10-15 minutes). Remove fish with slotted spatula, taking care not to break it apart, and place on a wire rack to drain. With a thin spatula or the back of a knife, carefully work under the skin and slide the length of each piece, removing all skin. Discard skin. Cut fish in half lenthwise and cool at room temperature for 15 minutes before covering and refrigerating. Refrigerate salmon until it is thoroughly chilled, about 4 hours in a normal refrigerator. Serve with Cottage Cheese and Parsley Sauce.
Cottage Cheese and Parsley Sauce 1 cup parsley sprigsDirections: Combine all ingredients in a blender and puree until smooth, about 3 minutes. Request or submit a salmon recipe 1 smoked salmon, approximately ½ pound (8 ounces) Salmon rub marinade 1 tablespoon fresh dill Finely dice dill, tarragon, parsley, and thyme and combine with all other ingredients. Mix well. Thoroughly rub mixture on both sides of salmon. Place salmon on large platter, cover with plastic wrap and refrigerate at least 3 hours. Remove from refrigerator, unwrap, and garnish with dill or parsley sprigs. Serve with horseradish and crackers. Note: As most smoked salmon have already been salted, you probably don’t need to add any salt to the marinade. On the other hand, if the smoked salmon is not already salted – or you prefer your fish salty – add some salt to the marinade. Request or submit a salmon recipe Serves 8 Ingredients: 3 pounds of salmon, center cutDirections: Remove all small bones from the salmon. Tweezers are ideal, but a small, sharp knife will work as well. Wash salmon in cold running water and dry on paper towels. Rub the salmon flesh with salt, black pepper, sugar and dill. Cover with plastic wrap. Weight down with a brick or other heavy object and refrigerate 48 to 72 hours. This weight is necessary to ensure that the spices blend into the salmon. Scrape off the dill and seasonings before serving. Slice diagonally, garnish with lemon slice and serve with horseradish. Request or submit a salmon recipe Ingredients: 1 can Regular pink salmonDirections:
Preheat oven to 400 F. Chop the slice of toasted wheat bread and mix with all other ingredients in a medium bowl. Form into patties. Spray a cookie sheet with your favorite cooking spray and bake 20 minutes at 400 F. Flip the patties and continue baking until patties sizzle. Remove patties from the oven and serve with green salad, baked home fries, and lemonade. This salmon recipe submitted by Judi Moran Request or submit a salmon recipe top of page Subscribe to Our E-zineWant to learn more fish cooking techniques & salmon recipes - delivered monthly to your inbox?Our free E-zine, The Whole Enchilada is more than just Mexican food recipes. Learn time-saving tips & techniques for cooking all kinds of food, including barbecue and seafood. Lots of delicious recipes, too. Sign up below or get more info on |