Does anyone have any good salmon recipies?

Question

I love salmon and I have used up all my good recipies. I can't have any nuts or cuccumbers because of allergies but if anyone out there wants to share in some good salmon treats please let me know.

Answer 1

Here's a couple really easy and tasty recipes I think you'll add to your recipe collection :)

Grilled Salmon w/Herb Sauce

2 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
2 salmon fillets (4 oz. each)
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced

PREHEAT grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat.
MEANWHILE, mix remaining dressing and the remaining ingredients until well blended; refrigerate until ready to serve.
PLACE salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.

Teriyaki Salmon Packet

3/4 cup A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided
4 salmon fillets (4 oz. each)
2 cups MINUTE White Rice, uncooked
2 cups hot water
2 cups shredded carrots
1 bag (6 oz.) snow peas

POUR 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with marinade. Refrigerate 30 min. to marinate.
PREHEAT grill to medium-high heat. Remove salmon from marinade; discard marinade. Place 1 salmon fillet on center of each of four 18x12-inch sheets of heavy-duty foil. Combine remaining 1/4 cup marinade, the rice, water and vegetables; spoon evenly over salmon. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 15 min. or until salmon flakes easily with fork. Cut slits in foil to release steam before opening each packet.

Salmon Roll Ups

12 slices whole wheat bread
1 can (7-1/2 oz.) salmon, drained, mashed
1/4 cup MIRACLE WHIP Light Dressing
2 Tbsp. chopped fresh dill, divided
1 Tbsp. lemon juice
2 Tbsp. margarine, melted

PREHEAT oven to 350°F. Trim crusts from bread. Flatten with rolling pin to 1/4-inch thickness.
MIX salmon, dressing, 1 Tbsp. of the dill and the lemon juice. Spread 1 heaping tablespoonful of the salmon mixture onto 1 end of each bread slice; roll up. Cut crosswise in half. Place, cut sides down, on baking sheet; brush evenly with margarine. Sprinkle with the remaining 1 Tbsp. dill.
BAKE 15 min. or until until lightly browned. Serve warm.

Fish Cakes

2 cans 6 oz. each) salmon, drained, skin and bones discarded
1 Tbsp. lemon juice,
1 cup KRAFT Shredded Mozzarella Cheese
chopped green onion

MIX together stuffing mix with 3/4 cup water, mayonnaise, fish, add-ins and 1/2 cup vegetables. Cover and refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Shape 1/3 cupfuls of the stuffing mixture into patties; add to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.

Curried Salmon Pockets

1/4 cup KRAFT Mayo Light Mayonnaise
1/2 tsp. curry powder
1 can (14-3/4 oz.) red salmon, drained, flaked
2 CLAUSSEN Kosher Dill Mini Pickles, chopped
1 Tbsp. chopped red onion
1 Tbsp. golden raisins
6 whole wheat pita breads
6 lettuce leaves

MIX mayo and curry powder in medium bowl. Add salmon, pickles, onion and raisins; mix lightly.
FILL each pita bread with 1 lettuce leaf and about 1/4 cup salmon mixture.

ENJOY!

Answer 2

Basic-Season the salmon with butter or margarine, lightly salt and pepper, squeeze lemon juice add basil and a little garlic(if you like garlic) and wrap in foil to bake until ready..mmmmmmm SO good. light and healthy! I'm addicted. It takes no time and delicious! FLAVORFUL, cooking is what I do everyday at least 3 times a day for the last 11 years.

Answer 3

Soak a cedar plank for about an hour, preheat your grill to medium. Season the salmon to taste, drizzle some maple syrup and soy sauce on the fish for a nice glaze effect. Cook on the grill for about 25 minutes then pour yourself a nice glass of merlot.

Answer 4

Hi I am an Alaskan. We have salmon very frequently. I have cooked it so many ways in my home and this is one of our very favorites. King Salmon and Red Salmon are the best choice in my home.

Salmon filet, season the fish with dill weed, lemon pepper seasoning, fresh cracked pepper, and salt. When seasoning sprinkle just enough to your liking. Easy on the salt if you wish. Slice the salmon into small steak strips. Let marinade in the frig for about an hour. This allows the seasons to seap into the salmon. Preheat oven to 350 degrees. Place salmon steaks on a pan and put in about half a cup of water in pan and a pat of butter or a few clices of bacon over the fish, cover with tin foil and bake about half an hour to 45 minutes till salmon juices run white and the center of steaks are done, Serve with steamed rice and steamed broccoli.

Another way of having salmon is fileting and cutting into bite size chunks. Season with Lawrys season salt, black pepper, lemon juice. Lightly season though. Dip is egg batter and and dip in corn meal flour mix. Deep fry them. Eat with tabasco sauce and enjoy.

Answer 5

Avocado and Salmon Bruschetta:

Notes: We like seeded multigrain bread for these appetizers; assemble them up to 1 hour ahead; drizzle avocado with lemon juice to retain color.

4 slices whole-wheat bread
1 tablespoon prepared pesto
1 avocado (about 10 oz; see notes)
1/2 cup shredded lettuce or sprouts (optional)
1 to 2 oz. smoked salmon or trout, flaked
salt
fresh-ground pepper

Toast bread. Spread pesto on one side of each slice. Pit, peel, and thinly slice avocado. Arrange avocado on bread slices, then cut each slice into quarters. Top with shredded lettuce or sprouts (optional), and smoked salmon or trout. Sprinkle with salt and pepper.

Yield: Makes 16 appetizers (serving size: 1 bruschetta)

Answer 6

Check out these recipes

http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/salmon/index.html

Answer 7

Salmon Wellington the recipe is on foodnetwork.com. it is to die for.

Answer 8

yeah you know how to get a hold of me.