Best Salmon recipes?

Question

I love Salmon cooked in many different ways, so tell me your fave recipes with Salmon as the star!

Answer 1

SALMON CAKES WITH GARLIC-SPINACH SAUTE

Servings: Makes 4 servings

Ingredients

Salmon

1 can (14.5 ounces) wild Alaskan salmon

1 1/2 scallions, chopped (divided)

1/4 cup whole-wheat breadcrumbs

1/2 teaspoon curry powder

1 teaspoon olive oil

2 tablespoons low-sodium soy sauce

1/8 teaspoon ground ginger

4 cups cooked brown rice

Spinach

2 teaspoons olive oil

1 teaspoon chopped garlic

1 bag (12 ounces) prewashed baby spinach

Preparation

Salmon

Drain fish; put in a bowl. Stir in 1 of the scallions, breadcrumbs and curry. Form 4 patties. Heat oil in a medium pan over medium heat. Cook patties until light brown, about 4 minutes; flip; cook 3 minutes more. Serve over rice. Dipping sauce: Mix soy sauce, ginger and remaining 1/2 scallion.

Spinach

Heat oil in a large pan over medium heat. Sauté garlic until just browned, about 1 minute. Add spinach; cook until wilted, about 4 minutes.

SALMON STEAK WITH ORANGE-BALSAMIC GLAZE

Servings: Makes 4 servings.

Ingredients

1/4 cup orange juice concentrate

1/4 cup balsamic vinegar

1 tablespoon extra-virgin olive oil

2 cloves garlic, finely chopped

1 tablespoon finely chopped fresh rosemary

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

4 salmon steaks (about 6 ounces each)

Vegetable cooking spray

Preparation

Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.

SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE

Servings: Makes 6 servings.

Ingredients

7 tablespoons olive oil

1 large onion, sliced

2 cups dry red wine

2 cups canned beef broth

8 fresh thyme sprigs

2 bay leaves

1 pound orzo

6 shallots, minced

1 pound mushrooms, sliced

5 cups canned low-salt chicken broth

1/2 cup whipping cream

2 tablespoons chopped fresh tarragon

6 5-ounce skinless boneless salmon fillets

1/4 cup (1/2 stick) unsalted butter, cut into pieces

Preparation

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion; sauté 5 minutes. Add wine, beef broth, thyme and 1 bay leaf; boil until liquid is reduced to 1 cup, about 35 minutes. Strain sauce into small saucepan.

Preheat oven to 350°F Place orzo on rimmed baking sheet. Bake until golden brown, about 20 minutes.

Heat 2 tablespoons oil in another heavy large saucepan over medium-high heat. Add shallots; sauté 4 minutes. Add mushrooms; sauté until golden, about 10 minutes. Add orzo, chicken broth and 1 bay leaf; bring to boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, stirring often, about 20 minutes. Add cream and tarragon; simmer 5 minutes, stirring occasionally. Season with salt and pepper.

Heat 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and sauté just until cooked through, about 3 minutes per side.

Bring sauce to simmer. Add butter; whisk just until melted. Season with pepper. Spoon orzo onto plates. Top with salmon. Serve with sauce.

hope these help.                  good luck and enjoy.

Answer 2

Here are over 2,000 different recipes for you:

http://www.cooks.com/rec/search?q=Salmon

Answer 3

SALMON APPETIZERS  

1 large pkg Philadelphia Cream Cheese

1 large sweet onion, finely minced

1/4 tsp garlic powder

1/2 tsp onion powder

8 oz smoked salmon or lox bits

Cut the onion into quarters and place into the bowl of a food processor. Process with a few pulses until it is evenly chopped but be careful not to liquefy. Break the cream cheese into 4-5 sections and add to the processor.

Add the onion powder and garlic powder and process the mixture just until the onions are finely minced.

Cut smoked salmon into strips just large enough to fit on club crackers. Spread the cream cheese mixture on the cracker and cover it with a strip of salmon.

Optional: Top with a sliver of onion or a sprinkle of onion powder.

These can be made into bite-sized stuffed salmon rolls if you roll up the cream chesse mixture inside a small strip of salmon and place each one on a circular cracker.



=]

Answer 4

Salmon Filet with Mango Cilantro Salsa:

4 6-ounce portions salmon filet

Mango Cilantro Salsa:

1 ripe mango, peeled and ½-inch diced

¼ cup chopped scallion, green part only

¼ cup diced red bell pepper

1 tablespoon finely diced fresh jalapeno

1 tablespoon chopped fresh cilantro

1 small clove garlic, minced

1 tablespoon freshly squeezed lime juice

¼ teaspoon salt

½ teaspoon extra-virgin olive oil

Bake salmon filet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.

Yield: 4 servings

Nutrition Information: 245 calories, 7 g fat, 35 g protein, 11 g carbohydrate, 2 g dietary fiber, 88 mg cholesterol, 251 mg sodium

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GINGER-GLAZED SALMON STEAK

Ginger Glaze:

2 tablespoons grated fresh ginger

2 tablespoons minced garlic

2 tablespoons minced scallion, white part only

2 tablespoons chopped cilantro

1 tablespoon hot chili paste

1/2 cup rice wine vinegar

1/4 cup Mirin (Japanese rice wine) or dry sherry

2 tablespoons hoisin sauce

1/2 cup chicken stock

1 tablespoon vegetable oil

4 7-ounces salmon steaks

Salt

Fried basil leaves, for garnish

Basil mashed potatoes

Sesame asparagus

Preheat oven to 450 degrees.

Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature.

Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with Ginger Glaze. Roast for 1 minute more. Serve with potatoes and asparagus, garnished with basil leaves.

Makes 4 servings.

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TARRAGON LEMON SALMON FILLETS

2 salmon fillets

tarragon

salt

lemon slices

butter

garlic powder

Place salmon skin side down on tin foil in baking sheet; cover with butter, then put seasoning on to taste.

Cover fish with lemon slices and tent the fish in tin foil, and bake at 375°F degrees for 20-30 minutes.

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ESCALOPED SALMON

Pick bones and skin out of one can of salmon, and mince fine. Use as much rolled cracker as you have salmon, a little salt, and cup of cream. Fill sea shells with this mixture, placing a small piece of butter on top of each shell. Bake twenty minutes and serve in the shells.

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BROILED HONEY-LIME SALMON WITH

TARRAGON

2 tbsp. Dijon mustard

Juice of one freshly squeezed lime

2 tsp. olive oil

1 tbsp. honey

1 1/2 tsp. dried tarragon

2 tbsp. dry or semi-dry sherry

1/4 tsp. salt

1 1/4 to 1 1/3 lbs. salmon fillets, 1/2 to 5/8 inch thick

Nonstick vegetable spray

1. To make the marinade, thoroughly combine the first 7 ingredients.

2. Place the salmon fillets in a shallow, nonmetal dish and top with the marinade. Turn to coat the other side. Marinate in the refrigerator for about an hour, turning once or twice.

3. Preheat the broiler. Coat the broiler-pan rack with the nonstick spray.

4. Place the salmon on the rack, skin side down. Spoon the marinade over the fish.

5. Broil the fish 4 to 6 inches from the heating element for 5 to 6 minutes or until the fish is done. (No need to turn.)

Makes 4 servings. Salmon's special flavor is highlighted by Dijon mustard, lime juice, and tarragon. Honey adds a slightly sweet accent. Serve the fish with fresh lime wedges.

Fish alternatives: Mako shark, swordfish, bluefish, tuna, pompano, freshwater trout, mahimahi, sablefish, whitefish.

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GRILLED SALMON WITH CABERNET SAUVIGNON

SAUCE

FOR THE SAUCE:

1/4 tsp. fresh squeezed lemon juice

2 tbsp. olive oil

1/2 c. Cabernet sauvignon wine

1/2 c. beef stock

1/2 c. chicken stock

2 shallots

2 tbsp. butter

Salt & pepper to taste

6 portions of salmon fillet, 8 oz. each

Chop shallots and place in a saucepan with the wine. Reduce by about 2/3. Add beef and chicken stock and reduce by 1/2; set aside. Brush the salmon fillets with olive oil and season with salt and pepper. Place on a grill for about 2 minutes on each side. Return sauce to the stove and incorporate butter; strain and add the lemon juice. Place salmon fillets on plates and nap with the sauce.

Serves 6.

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ROASTED SALMON WITH LEMON THYME CRUST

FOR THE CRUST:

1/2 c. fresh Italian parsley, chopped

1/4 c. freshly Parmesan cheese, grated

1/4 c. fresh lemon thyme

:

1 (4 lb.) fresh salmon filet

2 tsp. grated lemon peel

1/2 tsp. salt

3 garlic cloves

2 c. fresh bread crumbs

4 tbsp. unsalted butter, melted

Place the first six ingredients for the crust into a food processor which has been fitted with the steel blade. Process mixture until fine. Transfer to a bowl

Answer 5

Here are a few of my favorite recipes. A few I picked up when I lived in OR. I hope you enjoy!

Alaska Salmon Bake with Pecan Crunch Coating

INGREDIENTS

3 tablespoons Dijon mustard

3 tablespoons butter, melted

5 teaspoons honey

1/2 cup fresh bread crumbs

1/2 cup finely chopped pecans

3 teaspoons chopped fresh parsley

6 (4 ounce) fillets salmon

salt and pepper to taste

6 lemon wedges



DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.

Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Balsamic and Rosemary Grilled Salmon

INGREDIENTS

4 (4 ounce) salmon fillets

sea salt to taste

2 tablespoon balsamic vinegar

3 tablespoons olive oil

1/4 cup lemon juice

3 clove garlic, minced

1 sprig fresh rosemary, minced



DIRECTIONS

Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Grilled Salmon with Curried Peach Sauce

INGREDIENTS

2 fresh peaches, peeled and diced

1/3 cup honey

2 teaspoon curry powder

salt and pepper to taste

2 salmon steaks

DIRECTIONS

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

Stir together the peaches, honey, and curry powder in a small saucepan over medium heat. Bring to a simmer, and cook until the peaches break down, and the sauce thickens, about 10 minutes. Season to taste with salt and pepper.

Season the salmon steaks with salt and pepper, and cook on the preheated grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on the thickness of the steaks. Pour the peach sauce over the salmon to serve.

Answer 6

a big bunch of basil, cut up in ribbons

2 or 3 cloves of garlic (depending on size of the filet)

salt n pepper

fresh squeezed lemon

1 Tbsp brown sugar or drizzle on some real maple syrup

some chilli flakes to taste

drizzle on some extra virgin olive oil

let marinade for an hour or so

dab on some butter and put the salmon on the BBQ

Answer 7

Pacific Rim Salmon

1/2 cup unsweetened pineapple juice

1/4 cup soy sauce

2 tablespoons prepared horseradish

3 tablespoons minced fresh parsley

5 teaspoons sesame oil, divided

2 teaspoon honey

1/2 teaspoon coarsely ground pepper

8 salmon fillets (6oz each)

5 green onions, coarsely chopped

** In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add the salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1/2 hours, turning occassionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side up on rack. Grill, covered, over medium heat for 5 minutes.

Turn salmon, brush with half of reserved marinade. Grill 3 minutes longer. Brush with remaining marinade. Grill 2-5 minutes longer or until fish flakes easily with a fork.  

Answer 8

As is, grilled (broiled) or fried.  

Answer 9

RECIPE INGREDIENTS:

SUPERB SALMON  

1 2- to 3-lb. salmon fillet  

4 tbsp. or more Salmon Rub (below)  

Mayonnaise (optional)  

Charcoal  

Hardwood chips (optional)



SALMON RUB  

3 tbsp. kosher salt  

2 tbsp. sugar  

1 tbsp. light or dark brown sugar  

2 tsp. ground black pepper  

2 tsp. celery seed  

2 tsp. paprika  

2 tsp. garlic powder  

1 tsp. cayenne  

1 tsp. onion powder  

1/2 tsp. chili powder  

1/4 tsp. ground cumin  

1/4 tsp. ground fennel seed  

1. Combine all the rub ingredients (the recipe makes 2/3 cup) and sprinkle several tablespoons on the flesh side of the fish, working it in with the back of a spoon. (Store the remaining rub in an airtight container.)

2. If the fillet is from a less oily variety, such as Atlantic, first coat it with a thin layer of mayonnaise. When your coals are ashed over, or with the gas grill at Medium, add a handful of soaked hardwood chips.

3. Place the fillet on a lightly oiled cooking rack skin-side down and close the grill. Do not turn the fish. Cooking time will vary anywhere from 15 minutes to 1 hour. The fish is done when the flesh separates into moist sections with a fork (don't wait until it separates into dry flakes). Serves 4 to 6

Answer 10

I just like to put a fillet on the grill, drizzle a little olive oil,salt and pepper and your on your way -- yummy.

Answer 11

Personally, I'm not a fish fan. (I think it has something to do with the force fed cod liver oil days of my childhood.) And although my daughter thinks this makes me a little strange, (she absolutely loves fish) she sent me to this web site and selected a couple she has tried and loved.

Salmon Steaks with Dill Sauce

1 1/2 cups water

1 medium onion, sliced

1 tablespoon lemon juice

1 teaspoon chicken bouillon granules

1 teaspoon salt

4 salmon steaks (1 inch thick)

DILL SAUCE:

1 tablespoon finely chopped onion

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 teaspoon dill weed

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups milk

In a large skillet, combine the first five ingredients; bring to a boil. Add salmon. Reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in flour, dill, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the salmon.

Grilled Salmon Sandwiches

8 ounces red or pink salmon, well drained

1/3 cup finely chopped celery

2 tablespoons sweet pickle relish, well drained

1/8 teaspoon ground pepper

1/4 cup mayonnaise

8 slices white or Italian bread

1 egg, beaten

2/3 cup milk



In a small bowl, combine first five ingredients. Divide and spread over 4 slices of bread. Top with remaining bread slices and dip each sandwich into combine egg and milk mixture. Brown on a well-greased griddle or skillet on both sides. Serve immediately.

more at this site:

http://allrecipes.com/Recipe/Grilled-Sal...

and here's another - from Emeril live (my daugher is an avid fan of his)

Grilled Salmon with Peach-Bourbon Barbecue Sauce  

2 tablespoons unsalted butter

1/2 cup diced onions

1 teaspoon minced garlic

1/2 serrano pepper, halved and thinly sliced

4 cups peeled, pitted, and diced peaches

1/2 cup ketchup

1/4 cup fresh orange juice

1/2 teaspoon orange zest

2 tablespoons fresh lemon juice

2 tablespoons apple cider vinegar

2 to 3 tablespoons light brown sugar

2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)

Kosher salt and freshly ground black pepper

4 (6-ounce) salmon fillets, skinned

2 teaspoons olive oil

Cooked wild rice, for serving

Melt butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and serrano (with the seeds) and cook, stirring, for 2 minutes. Add the peaches and cook until softened, about 5 minutes. Add the ketchup, orange juice, zest, lemon juice, cider vinegar, and brown sugar and stir to combine. Bring mixture to a simmer and cook for 30 minutes, or until thickened. Using an immersion blender or regular blender, puree the sauce until smooth. Strain the sauce through a fine-mesh sieve into a clean bowl, pressing with a rubber spatula to extract all of the juices. Discard the solids. Stir the bourbon into the barbecue sauce and set aside until ready to use.

Preheat a grill to medium heat.

Brush the salmon on all sides with the olive oil and season with salt and pepper. Place the fish on the grill and cook for about 2 minutes then turn the fish 45 degrees and cook for an additional 2 minutes. Turn the fish over and cook for an additional 2 minutes or until cooked through to the desired degree of doneness. During the last few minutes of cooking, brush the fish with the reserved peach sauce.

Serve the salmon over wild rice with the remaining warm Peach-Bourbon Barbecue Sauce.

more here:

http://www.foodnetwork.com/recipes/emeri...

Bon apetit!