What are some good recipes for cooking fresh salmon?

Question

We fish a lot on Lake Michigan and catch tons of King Salmon. I'm always looking for new recipes!

Answer 1

Get a cedar board. Put the Salmon on it. Place it on a hot grill. Cover the grill. The Salmon will absorb the flavor of the cedar. It will be the best smoked salmon you've ever tasted.

Answer 2

mmm salmon bugers

Salmon Rosemary Burgers

INGREDIENTS:
2 1/2 pounds king salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup minced red onion
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 eggs, lightly beaten
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

DIRECTIONS:
Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
Preheat an outdoor grill for medium-high heat.
Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

!! this will make 8 servings !!

Answer 3

This recipe came from your neck of the woods-- I found it online at: www.LakeMichiganAngler.com
They have several more recipes for fresh Coho & King Salmon.

My hubby & I eat a lot of Salmon also. I personally like mine sauteed with butter, white wine and garlic then grilled... served with fresh grilled veggies on the side (zucchinni, eggplant or artichoke). My husband loves seafood-stuffed Salmon. I buy it pre-stuffed, but I'll take a good recipe for home-made stuffed Salmon if you have one. ;)

Baked Pesto Salmon Recipe

2 Salmon filets about 2 lbs
2 tablespoons butter or margarine
1 cup Pesto Sauce
1/4 cup Parmesan Cheese

Remove skin from the Salmon filets and wash with cold water. Dry the filets with paper towels. Coat the bottom of baking pan with the butter or magarine. Place the filets skin side down in the baking dish. Coat the filets with the Pesto sauce. Bake at 375 for 15 minute or until the filets flake. When finished sprinkle Parmesan Cheese on the filets. Serves four.

Answer 4

Grilled salmon with Ginger-Soy marinade

1/4 cup veg oil
2 tablesp lemon juice
2 " " soy sauce
1 table grated fesh ginger
samon steaks or flillets.

reheat grill
Combine oil ,lemon juice,soysauce and gnger in a small bowl.
Pour over salmon and marinade in the fridge for 1 hr,turnign once to coat.
Remove from marinade.grill on a lightly oiled grill or BQ until done about 12 minutews dependign on thickness.brush twice with marinade,once when you put it on the grill and done one more time after turning.

Enyoy.

Answer 5

Place each piece of salmon in an individual piece of aluminum foil. Add lemon juice, rosemary, pepper, capers, and lemon slices to the top of each piece. Wrap each aluminum foil piece and throw on the grill for about 20 minutes over med-med/high heat. Do not flip salmon.

Answer 6

Place on a foil lined baking sheet and sprinkle with olive oil then season with salt and pepper, overlap with slices of lemon and orange. Bake in 350 degree oven for about 10 minutes for steaks and 30 minutes for whole or large fillet. Or broil till fork tender.

Answer 7

I like steaks or fillets on the George Forman Grill.

Answer 8

try http://www.kraftcanada.com it is my all time favourite recipe site.

Answer 9

Pan Grilled Salmon with Yellow Pepper Saffron Sauce

2 salmon fillets, 6 ounces each with skin on
1 tablespoon olive oil
Sea salt and ancho chile pepper powder, to taste
1/4 yellow bell pepper, finely chopped
1/4 red bell pepper, finely chopped

For the sauce:

1 large yellow bell pepper, roasted
3 tablespoons rice wine vinegar
3 large cloves garlic, coarsely shopped
Pinch of saffron threads, pan toasted
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
Scant 2/3-cup extra virgin olive oil
Coarse salt and freshly ground black pepper to taste

To prepare:

Make the sauce, up to 6 hours ahead. Coarsely chop the roasted pepper.

In a small dry skillet over high heat, toast the saffron threads shaking the pan continuously, until they become aromatic, about 1 minute. Immediately remove from the heat.

In a blender or food processor, combine the roasted pepper, vinegar, garlic, saffron, honey, and mustard. Blend for 30 seconds. Through the feeding tube, slowly add the oil until the sauce emulsifies. Transfer to a bowl; season to taste with salt and pepper. Cover with plastic wrap and
set-aside until serving time.

To pan-grill the salmon:

Place a grill pan over high heat and heat it until smoking. Brush the salmon on both sides with olive oil and sprinkle with salt and ancho chile pepper. Grill; skin side down until golden brown, about 3 minutes. Turn over, lower the heat to medium and continue cooking for 3 to 4 minutes.
Transfer the salmon to a warm dinner plate; drizzle with the sauce on the fish and plate. Garnish with finely chopped red and yellow peppers.

Serve at once.




Poached Salmon in Orange, Honey and Wine

Serves 4

Ingredients:

grated rind of 1 orange
1/2 cup honey
1/4 cup dry white wine
4 salmon steaks, 8 oz. each

Preparation:

Combine rind, juice, honey and wine in large frying pan over medium heat and bring to boil, stirring constantly. Add fish and cook over low heat until fish is tender and beginning to flake when tested, about 10 to 15 minutes. Remove fish with slotted spoon, drain on paper towels, keep warm.

Bring poaching liquid to boil over high heat and cook until slightly reduced and thickened. Spoon a small amount over fish and serve.




Herb Crusted Salmon Filet w/ lime-cilantro butter

Preheat oven to 425 degrees F

Herb Crust:
1/2 cup chopped basil
1/2 cup chopped cilantro
1/2 cup chopped nuts (i prefer pinenuts but walnuts work good too)
1T fine chopped garlic
3-4 tbl olive oil
Combine all ingredients, salt and pepper to taste.

Lime-cilantro butter:
4 T unsalted butter (room temp)
1 T lime juice
1T fine chopped cilantro
1 tsp. lime zest
Combine all ingredients, salt and pepper to taste

Take filets, skin side down and apply Crust ingredients evenly on flesh side, I usally make crust about 1/8 of an inch thick. On stovetop in a oven friendly sautee pan brown the filets herb side down over med-high heat using butter or better yet clarified butter. Carefully flip filets over, skin side down. Pop in oven and bake for approx. 7 minutes for med results. Longer or shorter for desired temp. Plate filets and serve with dollop of Lime butter on top.

This dish is good with wild rice or saffron rice. Enjoy!!



Sesame-Crusted Grilled Salmon

This is an easy way to let the salmon shine without covering up its flavor. If it's not grilling season, this also works just fine by putting the salmon under the broiler - just watch it closely so it doesn't burn.

Makes 4 servings as an entrée

Ingredients:

4 (8 ounce) salmon fillets, pin bones removed
2 tablespoons canola oil
salt and freshly ground black pepper, to taste
1/2 cup Soy-Curry Glaze (recipe follows)
1/4 cup sesame seeds, toasted
1/2 lime, cut into thin slices

Preparation:

Prepare a hot fire in grill.

Lightly coat the salmon with oil, and season with salt and pepper. When the grill is hot (you cannot keep your hand 5 inches above the grates for more than 1 to 2 seconds), add the salmon fillets. Grill until you can see that it has cooked 1/3 of the way up the side of the fish, 3 to 5 minutes. Turn the fillets, brush generously with the glaze, and grill for 3 to 5 minutes more, until soft pink.

Sprinkle on the sesame seeds until coated, garnish with lime, and serve.

Handle with Care:

We've all done it. The fish goes on the grill, and within mere seconds, we feel the uncontrollable urge to move it. We know what's going to happen, the fish is going to stick, and we do it anyway. Be strong, It's time to resist. When grilling fish, make sure the grates are clean and well-oiled, and once you put it on the grill, leave it there until it has a nice golden-brown sear on the bottom, 1 to 3 minutes depending on grill temperature. Then, and only then, use tongs or 2 spatulas to carefully flip it. If you've followed our orders, it shouldn't break.


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Soy-Curry Glaze

Makes about 1 cup

Ingredients:

2 tablespoons sesame oil
2 tablespoons peeled and minced garlic
1/4 cup hoisin
1/4 cup honey
1/4 cup soy sauce
1/4 cup sherry
2 tablespoons curry powder
1 tablespoon chili-garlic paste
juice and zest of 1 large orange
1/4 cup fermented black beans, rinsed with hot water and chopped

Preparation:

In a small (1 quart) saucepan, combine the oil and garlic. Place the pan over medium-high heat and cook, stirring frequently, until the garlic is light brown and fragrant.

Add the remaining ingredients and bring to a boil. Adjust the heat to a simmer and cook, stirring occasionally, until thickened, 6 to 8 minutes. Remove from heat. The glaze will keep for up to 2 weeks refrigerated in an airtight container.

Note:

Black beans are sold in cans or plastic bags in good Asian markets, and they last for up to a year in the refrigerator. Make sure you rinse them before using, or their rich, dark flavor won't be a mysterious addition as much as an overpowering presence.

Hoisin is also found in Asian markets and good general-interest supermarkets, it's a wonderful glaze for roasted meat, such as the classic Peking duck, as well as a stand-alone dipping sauce or condiment in wrapped-up dishes like mu shu