Salmon Recipes?

Question

I'm in charge of tonight's salmon dinner *sigh* and I was wondering if anyone had a easy and yummy salmon recipe. Thanks!

Answer 1

You're in luck, I just proofed this recipe out last night, 4 out of 5 loved it, 37 points out of 40, the fifth person wanted chicken:

This is per serving:
6oz. Salmon
2 Tbs. Butter
1 Tbs. Garlic, minced
Zest of one Lemon (1 Tbs.)
1 Tbs. Capers
1 Tomato, medium, seeded and chopped
2 Tbs, Parmesan Cheese
Non stick pan medium heat, butter,melt and start to bubble, Salmon, fry till ready to turn, turn add Garlic, fry for about 5 mins. add Zest, Capers, and Tomato, 1 min. more. Plate over your favorite pasta, top with flat-leaf parsley and Parmesan Cheese

Answer 2

Salmon is so delicious you hardly have to do anything to it to produce a "gourmet" meal. Here's a real easy way to cook it. Rub your salmon all over with a bit of extra virgin olive oil then sprinkle with salt and pepper. Set aside. Heat equal amounts of butter and olive oil in a skillet. Saute about a teaspoon of dried or a tablespoon of fresh rosemary in the butter/oil mixture until it's moist and smells nice. Add the salmon and cook until the bottom is lightly brown and crusty. Flip over and cook the other side. If the bottom gets brown before the center is done, turn heat down and cover skillet with a lid till the inside is done. How long it takes depends on how thick your salmon is. If the rosemary gets too crispy you might want to remove it before serving. Bon appetit!

Answer 3

For salmon steaks or fillets I use a marinade of:
1/3 cup soy sauce
3 tbs sesame oil
3 tbs dry sherry, or other wine you like
3 tbs green onions, or 1 tsp onion powder
1/2 tsp ground ginger
1/2 tsp garlic powder
1 tsp sugar
dash of red cayene pepper

Marinate 15 to 30 minutes. You can then pan fry, bake, or microwave the salmon.

Answer 4

I love salmon casserole . Take a few crackers and crush fine, add an egg and I like to put in a little lemon juice (or vinegar) as it breaks up the "fishy" taste and smell. Just thought of something are you talking Fresh or canned? The above of course is canned. Baked salmon with herbs and lemon delicious. Bonn appetite

Answer 5

I like to slice lemon and onion and slather a bit of butter on the fish. I wrap it in tin foil and open it up the last 20 or 30 minutes it is in the oven. Lemon pepper is good. My husband uses mayonnaise and dill when he cooks salmon. Alder smoking is good too.

Answer 6

(L)
SALMON LOAF

1 small can salmon
4 eggs, beaten
4 tablespoons butter, melted
1/2 cup bread crumbs
salt and pepper to taste
parsley, minced

One small can salmon, four eggs beaten light, four tablespoons melted butter--not hot--one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in butter till smooth. Beat crumbs into egg and season before putting with fish. Butter your mold and steam one hour.

SAUCE FOR SAME:

1 cup milk
1 tablespoon corn starch
1 tablespoon butter
1 egg
salt and pepper to taste

One cup of milk, heated to a boil, thicken with one tablespoon of corn starch and one tablespoon of butter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf.
Serve hot.

GRILLED SALMON

salmon
enough mayonnaise to cover the salmon
pepper
garlic salt
season salt

Spread mayonnaise all over the salmon, then cover with the spices; put on greased foil lined grill at medium-low heat and cook for 30 minutes or until done. Remove from grill; place on serving tray, then enjoy!

SALMON SPREAD

1/4 cup plain yogurt
3 tablespoons mayonnaise
1 tablespoon minced onion
1/4 tablespoon dill weed
1/4 tablespoon dry mustard
1 can salmon
1/4 cup celery
1 hard boiled egg, chopped


Mix yogurt, mayonnaise, onion, dill, and mustard. Fold in salmon, celery and egg.
Chill 3 hours before serving.

Answer 7

BAKED SALMON FILLETS

Serve 6

1/2 cup soft unsalted butter
2 tablespoons lemon juice
1 1/2 tablespoons chopped chives
2 teaspoons grainy Dijon mustard
1 teaspoon grated lemon peel
to taste salt and pepper
4 6-ounce salmon fillets, boned

PREPARATION

Preheat oven to 400 degrees. In a small bowl, mix butter, half of the lemon juice, chopped chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.

PRESENTATION

Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot. http://www.thesalmons.org/lynn/salmon-recipes.html

http://www.salmonrecipes.net/

http://allrecipes.com/recipes/seafood/fish/salmon/main.aspx

http://www.cookingcache.com/cat/salmon_recipes


http://www.google.com/search?q=Salmon+Recipes&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

Answer 8

Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard)
The salmon & mustard go well with the honey, butter, and walnuts. We usually serve this with rice and steamed carrots or broccoli.
4 servings 50 min 30 min prep

1/4 cup melted butter
3 tablespoons whole grain mustard or Dijon mustard (or your favorite)
1 1/2 tablespoons honey
1/4 cup dry breadcrumbs
1/4 cup walnuts or pecans, finely chopped
4 teaspoons fresh parsley, chopped
4 (4 ounce) salmon fillets
fresh ground pepper
kosher salt
1 quartered lime or lemon (optional)

Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.
Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.
Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork, serve with lime or lemon wedge.

Baked Salmon
Good with rice pilaf and a salad
2 servings 35 min 10 min prep

1 lb salmon fillets
2 tablespoons mayonnaise
1 teaspoon lawry's lemon pepper
1 tablespoon parmesan cheese
1 cup dry breadcrumbs

Preheat oven to 350°F.
Fillet salmon and place skin side down on a glass baking dish.
Spread a generous amount of mayonnaise; cover entire top of fish.
Sprinkle liberally with seasoned salt, cheese and dry bread crumbs.
Bake about 25 to 30 minutes, uncovered.
Place under broiler until top turns brown

Grilled Salmon
2 servings 27 min 5 min prep

1 lb fresh salmon
2 tablespoons butter
garlic, to taste
salt, to taste
onions, to taste

Fire up your grill.
Lay salmon on tin foil (enough foil to completely wrap fillet) Melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) Apply salt, garlic and onion to taste.
Seal the salmon in the foil.
Grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes.
Enjoy!
Serve with salad, bread, wine, beer, good music, whatever.

Salmon Patties
6 patties 20 min 10 min prep

1 can salmon
2 eggs
buttery crackers, crushed (I use Ritz)
parsley flakes
red pepper flakes (to taste)
salt & pepper (to taste)

Drain salmon well, and remove skin& bones.
Place into medium mixing bowl& mash up with fork.
Add all other ingredients& mix together (mixture should be stiff enough to form patties, but not too dry).
Form into patties& place in a pre-heated skillet, sprayed with a little non-stick spray.
Cook until golden brown on both sides.