Baked Salmon
6 pounds salmon, cleaned
1 whole lemon, sliced
2 whole green onions
2 whole lemons, sliced, for garnish
parsley, for garnish
Heat oven to 350F. Place aluminum foil on a large baking sheet. Place fish on foil. Arrange lemon slices and green onion inside cavity of fish. Wrap foil sheets around fish and seal carefully. Bake fish for 30 minutes. Remove from oven and carefully turn fish over and bake for another 10 minutes. Check to see if fish is done by carefully unwrapping foil and inserting a knife in the thickest part. If fish is still raw in the center, return to oven for 10 minutes. When fish is done, carefully unfold foil, exposing the top side. Peel skin off from the top side and then, holding foil, flip fish over to the other side, on to a sheet of plastic wrap. Remove skin from this side. Using the plastic wrap, roll fish onto an attractive serving dish and garnish with more lemon slices and parsley. Serves 8 to 12.
Charbroiled Salmon
1 cup soy sauce
2 tablespoons red wine
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
2 pounds salmon steaks
4 sprigs fresh parsley, for garnish
4 slices lemon, for garnish
Combine soy sauce, red wine, ginger and black pepper in a large, resealable plastic bag. Seal and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air and seal. Refrigerate, turning frequently to keep all sides in contact with the liquid, for no less than 2 hours. Preheat an outdoor grill for medium high heat. Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. Serve with parsley garnish and lemon slices. Makes 4 servings.
Cilantro Roasted Salmon
1 clove garlic
1 cup loosely packed cilantro leaves
5 tablespoons olive oil
juice of one lime
salt and freshly ground pepper to taste
2 pounds salmon fillet, skin on
1 large ripe tomato, seeded and chopped
Preheat oven to 400F. Place the garlic, cilantro, 2 tablespoons of the olive oil, the lime juice, salt and pepper in a blender or a food processor. Process until creamy. Brush a baking pan or sheet with the remaining oil and place the salmon in it. Spread the cilantro mixture on the salmon, scatter the tomato over it and sprinkle with a little more salt and pepper. Bake, uncovered, until the salmon is done, 12 to 15 minutes. Serve immediately. Serves 6 to 8.
Dill Baked Salmon
1 1/2 pounds salmon steaks or skinless fillets
1 teaspoon dill weed
1/2 teaspoon onion salt
1 lemon, sliced
Preheat oven to 425F. Place salmon in a baking dish sprayed with cooking spray. Sprinkle with dill and onion salt and top with lemon slices. Cover and bake for 15 to 20 minutes, until flesh turns opaque. Serve with extra lemon. Serves 4.
Dressed Whole Salmon
1 whole salmon, gutted, well washed, gills removed
butter
fresh parsley
bay leaves
salt and pepper
1/2 glass water or wine
lemon slices and fresh parsley for garnish
Arrange prepared fish on buttered foil. Pour water or wine over fish, add seasonings. Fold foil loosely over fish to enclose completely and seal edges. Bake at 375F, allowing 10 minutes per pound. When done, remove to serving platter and garnish. Serve.
Easy Baked Salmon
1 whole salmon fillet
1 lemon
1/4 cup mayonnaise
salt and pepper to taste
1 onion, sliced
1/2 cup white wine
Spray baking dish with nonstick spray. Put fillet in pan, skin side down. Salt and pepper lightly. Spread mayonnaise over fillet; salt and pepper. Place onion slices on top and squeeze fresh lemon over top. Pour wine in the bottom of the pan and cover. Bake at 350F For approximately 20 minutes or until salmon flakes.
Escalope of Salmon
4 6 ounce portions of salmon
Sauce
1/2 pint water
juice and rind of 2 lemons
1 ounce cornstarch
scallions
freshly milled black pepper
Using a bamboo or conventional steamer arrange the the salmon evenly and set the steamer over boiling water. Cook for 10 to 12 minutes. To make the sauce; infuse the lemon juice and rind in water over a gentle heat. Thicken with blended cornstarch. Arrange the cooked fish serving dish and pour lemon sauce over the fish. Serve garnished with slivers of scallions. Serves 4.
Ginger Braised Salmon Steaks
4 salmon steaks or fillets; 6 to 8 ounces each
Ginger Marinade:
1/4 cup soy sauce
1 tablespoon brown sugar
1/2 teaspoon dry mustard
3/4 teaspoon fresh ginger, grated
2 tablespoons dry sherry
white pepper
Mix marinade ingredients and place salmon in mixture in shallow baking dish. Marinate, covered, in refrigerator for about an hour, turning at least once. Baste, place in preheated 350F oven for about 10 minutes. Baste, cook 5 to 10 more minutes, to taste. Salmon is cooked when it flakes easily. Serves 4.
Grilled Greek Salmon
4 to 6 6 ounce salmon fillets
1 teaspoon Greek seasoning + extra for grilling
1/2 stick of butter
juice from 2 or 3 lemons
vegetable oil
Melt butter, lemon juice and Greek seasoning in a saucepan until heated through. Do not boil. Keep warm. Cut salmon steaks to the desired size. Baste the skin side only with vegetable oil and sprinkle the flesh side liberally with Greek seasoning. Place the salmon on a platter, cover with plastic wrap and place in the refrigerator for 1 1/2 hours before cooking. Start enough charcoal to obtain a very hot fire. Spray grill with vegetable oil to prevent sticking. Just before starting to cook salmon, baste the flesh side liberally with melted butter sauce. Cook salmon flesh side down for no more than two or three minutes. Before turning the salmon spray or baste skin side with vegetable oil. Cook salmon skin side down for seven to ten minutes maximum. Baste the flesh side several times, with the basting sauce during the skin side down cooking time. Close all vents on the charcoal broiler the last minute of cooking, for additional smoke flavoring. Serve and eat immediately.
Grilled Salmon with Lemon Dill Sauce
1 tablespoon olive oil
1 tablespoon lemon juice
4 salmon filets, about 6 ounces each
Lemon Dill Sauce:
1 tablespoon stone ground mustard
1 teaspoon dry mustard
3 teaspoons chopped fresh dill or 1 teaspoon dried dill
1/4 cup mayonnaise; sugar free, if possible
2 tablespoons lemon juice
Combine olive oil and 1 tablespoon lemon juice in small container and set aside. Rinse salmon with cool water. Pat dry with paper towels. Brush with lemon olive oil mixture and grill or broil to desired doneness. Be sure to place flesh side toward the heat, skin side away from heat to prevent curling. Turn after about 7 minutes and cook to desired doneness. While the salmon cooks, prepare the lemon dill sauce by combining the remaining ingredients in a small bowl. Remove the salmon to platter and serve with the sauce on the side. Serves 4.
Homemade Cured Salmon
1 3/4 pound filet of salmon, skin on, pin bones out
1 cup kosher salt
1/4 cup granulated sugar
1 lemon, zested
1 ounce fresh herbs; thyme or dill
1 teaspoon cracked black pepper
In a bowl combine the salt, sugar, lemon zest, herbs and pepper and grind everything together with your hands. Using a sharp knife or razor blade make several slash marks in the skin of the salmon. Place the fish on a lint free towel skin side up. Rub about 1/4 of the salt mixture into the slash marks and flip the salmon over. Top with the remaining salt mixture and wrap it up with the towel. Refrigerate for about 12 hours, then rinse the fish under cold water to remove any excess cure. Place back in the refrigerator, uncovered, for about 4 hours more. This helps to finish drying the salmon. It is now ready to thinly slice off of the skin and serve. Serve with fresh cream, sour cream, red onion, chives capers or hard cooked eggs.
Honey Coconut Salmon
1 1/2 cups butter
3/4 cup honey
1/4 cup brown sugar
3/4 cup flaked coconut
4 6 ounce salmon fillets
Melt the butter in a saucepan over medium heat and mix in the honey, brown, sugar and coconut. Bring to a boil and remove from heat. Cool slightly and transfer to a large bowl. Place the salmon in the bowl and turn to coat. Cover and marinate at least 30 minutes in the refrigerator. Preheat oven to 375F. Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish and pour some of the marinade over the top, being sure to get some of the coconut on the top. Bake 25 minutes, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade or bring to a boil, cook for 5 minutes and spoon over salmon. 4 servings.
Honey Ginger Grilled Salmon
1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 pounds salmon fillet
In a large self closing plastic bag, combine first six ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally. Lightly grease grill rack. Preheat grill to medium heat. Remove salmon from marinade; reserve the marinade. Grill 12 to 15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking time. Discard leftover marinade. Makes 4 servings.
Honey Glazed Salmon Burgers
2/3 cup honey
2/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoons prepared horseradish
1/2 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 14 3/4 ounce can salmon, drained
1 cup plain dried bread crumbs
1/2 cup chopped onion
1/3 cup chopped green bell pepper
3 egg whites
4 hamburger buns, toasted
In a small bowl, combine honey, ketchup, vinegar, horseradish, garlic and red pepper flakes until well blended. Reserve half of sauce to use as a condiment. In a separate bowl, mix together remaining ingredients, except buns. Blend in 2 tablespoons reserved sauce. Divide salmon mixture into 4 patties, 1/2 to 3/4 inch thick. Place patties on well oiled grill, 4 to 6 inches from hot coals. Grill, turning 2 to 3 times and basting with sauce, until burgers are browned and heated through. Serve with reserved honey barbecue sauce and buns. 4 servings.
Hot and Spicy Salmon Dip
1/3 cup extra virgin olive or canola oil
2 red onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 cups heavy cream
4 scallions, chopped
1/2 cup fresh parsley, sliced
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons salt
2 teaspoons course black pepper
1 teaspoon white pepper
1 teaspoon hot chili sauce
1 pound smoked salmon, chopped
Heat the oil in a large saucepan. Saute the garlic, onions and green pepper for about 10 minutes, until the vegetables are softened. Reduce the heat, pour in the cream and slowly bring to a simmer. Stir in the scallions, parsley, basil, thyme and continue to simmer until the sauce has thickened and reduced by about a quarter. Add the salmon and chili sauce and let cook for about 5 more minutes. Serves 12.
Italian Style Salmon Steaks
2 pounds salmon steaks
2 cups Italian dressing
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon of pepper
paprika to taste
Cut salmon steaks into serving size portions and place in a single layer in a shallow baking dish. Combine the remaining ingredients, except the paprika. Pour the sauce over the fish and let stand for 30 minutes, turning once. Remove the fish, reserving the sauce for basting. Place the fish in a well greased, hinged wire grill. Sprinkle with paprika. Cook about 4 inches from moderately hot coals for 8 minutes. Baste with sauce and sprinkle with paprika. Turn the fish over and cook for 7 to 10 minutes longer or until the fish flakes easily when tested with a fork. Serves 6.
Moroccan Salmon Cakes
Salmon Cakes:
1/2 cup couscous
2/3 cup orange juice
1 beaten egg
2 6 ounce boneless, skinless, salmon chunks
1 10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
2 minced garlic cloves
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
3 tablespoons olive oil
Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water. In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg, garlic, cumin, black pepper and salt. Form into patties. In a large skillet over medium heat, heat the olive oil and saute patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
Garlic Mayonnaise:
1/2 cup light mayonnaise
1 minced garlic clove
1/8 teaspoon paprika
In a small glass bowl, mix together the mayonnaise, garlic and paprika. Set aside.
Pepper Crusted Salmon
4 fresh salmon fillets, 6 ounces each
1/4 cup mixed red, green and black peppercorns, crushed
1/2 teaspoon coriander seeds, crushed
1/3 cup sunflower oil
Rinse salmon fillets and set them aside. Combine the crushed peppercorns and the coriander seeds in a shallow pan and mix well. Press the top of each fillet into the mixture. In a heavy fry pan, heat sunflower oil until very hot. Place the fillets, pepper side down in the oil. Saute until the salmon and the peppers are nicely browned. Turn fillets and finish cooking, if necessary. Serve immediately. Makes 4 servings.
Pickled Salmon
1 cup water
1 cup distilled white vinegar
3 tablespoons sugar
1/2 teaspoon salt
1 small white onion, thinly sliced
1 lemon, thinly sliced
1 tablespoon mustard seeds
1 teaspoon black peppercorns
2 bay leaves
3/4 cup firmly packed dill sprigs
2 pounds salmon fillet, skinned, rinsed, dried and cut into small pieces.
In a saucepan, combine the water, vinegar, salt, onion, lemon, mustard seeds, peppercorns and bay leaves. Bring to a boil over medium high heat, stirring until the sugar melts. Remove from heat and cool. Put the fish and dill sprigs in a glass container and poor the cooled vinegar solution over this, gently stirring to coat all the pieces. Cover and refrigerate for at least 24 hours. May be up to 4 or 5 days. To serve, pour off the liquid and arrange the salmon, with the pickled onion and lemon, in a bowl.
Poached Salmon in Tomato Dill Cream
6 8 ounce fresh salmon fillets
2 quarts water
2 celery stalks
1 small onion, chopped
1 teaspoon peppercorns
1 pint heavy cream
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon white pepper
6 ounces white wine
2 tablespoons chopped fresh dill
1 tablespoon tomato paste
1 clove garlic
2 tablespoons shallots
1/4 cup fish or chicken stock
Combine water, celery, onion and peppercorns in poaching pan. Bring to a low boil. Place fish in poaching pan and cook to desired doneness. Internal temperature 130F = medium rare, 140F = medium. In a separate pan melt butter. Remove 1 tablespoon melted butter and combine with flour to make roux. Slowly saute shallots until soft. Deglaze with white wine. Add fish stock and bring to a low boil. Add slowly; cream, tomato, fresh dill, garlic and pepper. Stir constantly. Reduce and thicken with flour mix. Serve with desired side dishes. Serves 6.
Rosemary Grilled Salmon
1/2 cup extra virgin olive oil
1/4 cup white vinegar
1/4 cup dry white wine
1 clove garlic, peeled and thinly sliced
1/4 cup diced yellow corn
2 tablespoons fresh rosemary leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 6 ounce salmon steaks
Combine all ingredients except salmon steaks in the container of a blender. Process to a smooth, green puree. Cover all surfaces of the portioned salmon with the marinade. Store, covered in the refrigerator for 1 to 2 hours before grilling. Cook fish for about 8 minutes for each inch of thickness.
Salmon Loaf with White Sauce
1 7 1/2 ounce can salmon, drained and flaked
2 cups diced cooked potatoes
1/4 cup chopped celery
1/4 cup milk
1 egg
3 to 4 tablespoons chopped chives
1/2 teaspoon grated lemon peel
pepper to taste
Creamy Dijon Sauce
Combine all ingredients except Creamy Dijon Sauce; mix well. Press into lightly greased 1 1/2 quart baking dish. Bake at 350F for 25 minutes or until set. Serve with Cream Dijon Sauce. Makes 4 servings.
Cream Dijon Sauce:
Saute 2 tablespoons minced onion in 1 tablespoon each vegetable oil and butter until tender. Blend in 1 tablespoon flour; stir in 1 cup milk. Cook and stir until thickened; stir in 1 to 2 tablespoons Dijon mustard. Serve over salmon. Makes about 1 cup.
Salmon Steaks with Pistachios
4 salmon steaks, cut 3/4 inch thick, about 1 1/2 pounds
1/4 cup finely chopped natural pistachios, toasted
1 pound asparagus, diagonally cut into 1 inch pieces
1 tablespoon cooking oil
4 ounces shiitake mushrooms or button mushrooms, sliced
6 green onions, cut into bite size pieces
1/2 cup prepared barbecue sauce
Grease a shallow baking pan. Place salmon in prepared pan. Sprinkle pistachios on top of salmon to coat. Bake in a 450F oven until fish flakes easily with a fork. Allow 4 to 6 minutes per 1/2 inch thickness of fish. Meanwhile, in a skillet or wok, heat cooking oil over medium high heat. Stir fry asparagus in hot oil for 3 minutes. Add mushrooms and green onions. Stir fry for 1 to 2 minutes more or until the vegetables are crisp tender. Stir in barbecue sauce; heat through. Spoon vegetable mixture on 4 individual plates and place salmon on top. Makes 4 servings.
Speedy Salmon Fillet
1 1/2 pounds boneless, skinless fresh salmon fillets, cut about 1 inch thick
3 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon cooking oil
1 tablespoon reduced sodium soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
lemon wedge, optional
Rinse fish; pat dry. In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce and pepper; brush mixture over fish. If desired, place fish fillets in a greased grill basket, turning thin ends under to make an even thickness. Grill on the rack of an uncovered grill directly over medium coals. Grill fillets 4 to 6 minutes per 1/2 inch thickness or until fish flakes easily when tested with a fork, brushing halfway through grilling with remaining sauce. If fish is 1 inch or thicker, turn halfway through grilling. Serve with lemon wedge. Makes 6 servings.
Sweet and Hot Glazed Salmon
1 1/2 cups apricot nectar
1/3 cup chopped dried apricots
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 3/4 pound salmon filet without skin
Preheat the broiler and grease a broiling pan. In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium low and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting and set the remaining aside. Place the salmon filet on the greased broiling pan and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking and baste frequently during the last 4 minutes. Serve with remaining glaze. 4 servings.
Teriyaki Salmon
4 salmon steaks, about 6 ounces each, skinned
1 1/4 cups soy sauce
1/3 cup sake or mirin
6 tablespoons granulated sugar
3 garlic cloves, minced or pressed
1 tablespoon minced or grated ginger root
1/3 cup vegetable oil
Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves. To prepare the salmon: quickly rinse the salmon under cold running water and pat dry with paper towels. Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces. Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover and refrigerate for 2 hours, turning the fish occasionally. Let come to room temperature before cooking. Prepare grill. Remove the salmon from the marinade, reserving the marinade. Place the fish on an oiled grill rack. Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings
Tex Mex Salmon
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
4 teaspoons sugar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 cups tomato puree
1 1/2 teaspoons lemon juice
1 1/2 teaspoons water
1 tablespoon cornstarch
2 fresh jalapeno chiles, seeded and finely chopped
2 tablespoons capers, drained
4 6 ounce salmon steaks
1/3 cup thinly sliced pimento stuffed green olives
3 tablespoons finely chopped fresh cilantro
Heat the oil in a wide frying pan over medium heat. Add the onion and garlic and cook, stirring often, until the onion is soft. Stir in the sugar, salt, cinnamon, cloves and puree. Cook over high heat until a thick sauce forms. Blend the lemon juice, water and cornstarch together and stir into the tomato mixture. Cook until the mixture boils. Nestle the salmon steaks into the sauce, cover and cook over medium high heat for about 4 minutes. Then turn the salmon steaks, cover and cook another 4 to 5 minutes, or until the salmon begins to flake at the touch of a fork. Add the chiles and capers and cook another 2 to 3 minutes. To serve, place the steaks on individual plates and surround and top the fish with the sauce. 4 servings.
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