do you know a good recipes for salmon?

Answer 1

Blackened Salmon Fillets

INGREDIENTS

* 2 tablespoons ground paprika
* 1 tablespoon ground cayenne pepper
* 1 tablespoon onion powder
* 2 teaspoons salt
* 1/2 teaspoon ground white pepper
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried oregano
* 4 salmon fillets, skin and bones removed
* 1/2 cup unsalted butter, melted

DIRECTIONS

1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Answer 2

Here is a simple yet delicious recipe:

I use salmon filets. No bones. Put a little olive oil on a baking pan and rub it around. Place salmon filets on the pan, sprinkle with S&P if you wish. Spread some dijon mustard over the filets, any kind of mustard will do, but I like the bite of a dijon. Then add some minced garlic and finely chopped onion on top of the mustard. Bake at 375 for 15-20 minutes. Check it at 15 minutes and if it's flaky inside and not too moist, it should be done. Enjoy!

Answer 3

This is really great recipe! It is called: Grilled tuna with mint sauce!


1. 1/2 cup chopped fresh mint
2. 3 tablespoons water
3. 2 tablespoons sugar
4. 1/2 cup white-wine vinegar
5. 2 cloves garlic, minced
6. 3/4 teaspoon salt
7. 4 (8 ounce) tuna steaks, about 1 inch thick
8. 1 tablespoon olive oil
9. 1/4 teaspoon fresh-ground black pepper



1. Put 1/3 cup of the mint in a medium glass or stainless-steel bowl. In a small stainless-steel saucepan, bring the water to a simmer over moderate heat. Add the sugar and stir until completely dissolved. Stir in the vinegar, garlic, and 1/4 teaspoon of the salt. Pour the mixture over the mint in the bowl. Let sit 15 minutes.
2. Light the grill or heat the broiler. Coat the tuna with the oil. Season with the remaining 1/2 teaspoon salt and the pepper. Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.
3. Strain the mint sauce through a sieve into a sauceboat or serving bowl. Stir in the remaining mint. Pass the sauce with the fish.

Yield: 4 servings

Answer 4

Parmesan Crusted Salmon:

Prep Time 20 min.
Cook Time 20 min.
Serves 4

1. 1/2 cup Parmesan cheese
2. 1 cup Italian seasoned bread crumbs
3. 1 teaspoon dried tarragon
4. 1 teaspoon dill weed
5. 1 cup white wine
6. 1/4 cup teriyaki sauce
7. 1 tablespoon melted butter
8. 1/4 cup chopped red onion
9. 1 tablespoon minced garlic
10. 2 pounds salmon steaks

1. In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill.
2. In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.
3. Press one side of each salmon steak into the Parmesan cheese mixture. Place steaks crust side up in saucepan with white wine mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.

Yield: 4 servings

Answer 5

Grill or broil it one of the following ways-

-Place filet in tin foil or pot. Squeeze two lemons over it, sprinkle with cracked pepper and rub it with olive oil, put in a couple large slices of onion and let marinade for two hours. Put on HOT grill with a couple lemon slices and the onion on top for ten minutes or until done. Do NOT attempt to turn it. This is simple and fast and tastes great.

-if you have a charcoal grill you can also try barbecue sauce. I know it sounds odd but its good. Marinade it the same way as above with lemon and before you put it on the grill put a light layer of sauce on it and then throw some wood chips on the coals to give it a light smoke flavor. This is actually really good cold especially as part of a salad. I make my own barbecue sauce for fish with maple syrup, paprika, lemon pepper, and garlic powder.

Answer 6

Fresh salmon is best cooked if you place it on hot platter or a pan that doesn't stick, two minutes from each side, salted. Serve with salad, white wine and enjoy!

Answer 7

I love teryaki salmon and its really easy just get some teryaki sauce from the supermarket and marinade before cooking. Serve with noodles or fried rice mmmm

Answer 8

this is a very simple but delish recipe for salmon.
in a tin foil packet place:
salmon
lemon slices
just a touch of garlic (i mean a touch...)
fresh dill
rosemary
pats of butter
cracked pepper

pop it in the oven......and serve

Answer 9

ok some salmon recipes...smoked and raw! LOL


Smoked Salmon Dip
Ingredients:
8oz / 250g Smoked salmon ¼ pt / 150ml Soured cream
8oz / 250g Cream cheese 2 tbs Lemon juice
Salt & pepper
Method:
Place all in a liquidizer and blend till smooth. Turn into a bowl and serve with crisp biscuits.
Smoked Salmon Mousses
Ingredients (Makes 8)
8 oz / 250g smoked salmon pieces 1 x 3½ oz (100g) can red salmon, drained
¼pt / 150ml soured cream 1 tsp Worcestershire sauce
1 tsp lemon juice ½ oz / 15g gelatine soaked in 3 tbs water
¼ pt / 150ml mayonnaise Cucumber to garnish
Salt and pepper
Method:
Place all but a few pieces of smoked salmon in liquidizer with tinned salmon, cream, Worcestershire sauce, lemon juice and seasoning. Blend to a smooth paste then turn into a bowl. Heat gelatine till dissolved, cool slightly then fold into salmon with the mayonnaise. Turn into 8 ramekins and chill until set. Decorate with cucumber and smoked salmon.

Salmon Mousse
Ingredients (serves 8-10):
2½ oz butter ¾ pt milk
¼ pt double cream ½ oz gelatine
2 oz plain flour 4 oz unsalted butter
12 oz tin red salmon 3 tbs dry sherry
Juice of ½ lemon
Method:
Dissolve gelatine in a little water. Make a sauce with the butter, flour and milk. Cool. Remove skin and bones from the fish and flake. Cream unsalted butter and add the fish gradually, beating well, then stir in the dissolved gelatine and sauce. Season to taste, add sherry, lemon juice and cream then turn into a ring mould. Leave in the fridge to set. Turn out on a plate and decorate with lettuce and radish roses.

American Fish Pie
Ingredients:
½ lb / 225g cooked flaked salmon ½ pt / 300ml parsley sauce
2 hard boiled eggs Salt & pepper
2 tomatoes Breadcrumbs
Method:
Peel and chop eggs and tomatoes. Put layers of fish then eggs and tomatoes in a pyrex dish and add parsley sauce. Cover with breadcrumbs and dot with pats of butter. Heat in a moderate oven until breadcrumbs are brown (approx. half an hour).

Fish Pie (Mum's Recipe)
Ingredients:
2 tins tuna or salmon 2 lbs / 1kg mashed potato
½ pt / 300ml white sauce Hard-boiled eggs, sliced (optional)
Tomatoes, sliced (optional) Dash Worcester sauce
Method:
Flake fish and mix with white sauce. Season with Worcester sauce, salt and pepper and a dash of lemon juice. Put in greased pie dish. (If using eggs and/or tomatoes add a layer now). Top with mashed potatoes and if liked dot a little margarine on top. If ingredients are hot, brown under a grill, or if not cook at 200-220 C for about ½hr.

Roast Salmon and potatoes, peppers and fennel
Ingredients:
1.5kg / 3lbs 5 oz Whole Salmon 1 lemon, sliced
3 bayleaves 700g / 1 lb 8oz waxy potatoes sliced
2 red peppers sliced 2 yellow peppers sliced
1 bulb fennel, sliced (fronds reserved and chopped) 4 tbs olive oil
100 ml / 3½ fluid oz vermouth 6 sprigs of thyme, leaves removed
Method:
Preheat oven to gas 6 / 200 C. rinse and dry fish with kitchen paper and stuff with some lemon slices and bayleaves, season. Put potatoes, peppers, fennel, oil, and vermouth in a roasting tray. Cook for 15 mins. Put fish on top of vegetables and rub skin with a little oil. Cook for 25 to 30 mins. Lift fish onto a board, scoop out the veg and transfer to a platter. Place the fish on top and pour over any juices. Scatter over fennel fronds and thyme leaves.

Salmon or Tuna and Cucumber Quiche
Ingredients:
8” / 10cm pastry case 1 tin tuna or salmon
½ sliced cucumber ½ pt / 300ml single cream
3 eggs Salt and pepper
Pinch cayenne 2 oz / 50g grated cheese
Method:
Put fish in pastry case. Overlap slices of cucumber on fish. Beat eggs, cream and seasoning. Pour on fish and cucumber. Sprinkle with cheese. Bake 30-40 minutes at 180 C / gas 4. Serve hot or cold. Freezes well


Enjoy!