Salmon lends and blends easily into delicious recipes for appetizers, soups, salads, sandwiches, entrees and more. Salmon opens up several healthy and wild alternatives - one can simply open up a canned salmon or go in for a salmon bake. Look up delicious salmon recipes, from smoked salmon recipe and grilled salmon recipe to even simple recipes with leftover salmon. We show you many an interesting way to cook salmon.
- Never overcook fish. As a rule of thumb, fish should be cooked for 12 minutes per inch in thickness. A fish is done when the center of the fillet loses its translucent appearance.
- Do not over season salmon dishes. Fish should be cooked simply so its flavor is not lost in a maze of spices. A touch of butter and lemon may added.
- Salmon should be kept tender and moist. In general, leaner fish needs moist heat than a fattier one.
- Salmon is best served while still rare in the center.
- During grilling, fish steaks and fillets should be at least 1/2 inch thick. A firm fleshed fish is a good choice for grilling because it holds together well.
- Always sear both sides of a fish steak or fillet over the hottest portion of the grill and then move the edges to finish the cooking.
- Usually, fish should be baked at 425 degrees F.
- Pan frying and pan searing are two of the easiest methods to cook fish. Simply add butter to non stick pan and lightly season and cook in medium heat.
To prevent salmon from becoming dry and bland, preserve it moist and full of flavor. Take the salmon and slice it in the middle so that it will be a pocket. Do not cut it all the way through. Place small lemon slices inside this pocket. Add chopped cloves of garlic and black pepper to taste.
Place some aluminum foil around the salmon and close it loosely. Preheat the oven to 350 degrees and pop in the salmon. Let it cook for about 10 minutes. Take the salmon out of the oven and let it sit in the aluminum foil for a few more minutes. Serve the salmon with some sauce like lemon and butter or marinara.
Grilled salmon steak
Salmon steaks 2
Crumbled dried thyme 1 teaspoon
Dried rosemary, crushed 1 teaspoon
Salt and pepper to taste
Fresh lime juice 1 tablespoon
Preheat outdoor grill for medium heat and lightly grate oil. Season one side of each steak with Italian seasoning, thyme, rosemary, salt and pepper. Lay the steaks with the seasoned side down on the prepared grill. Cook on the grill until the fresh flakes, turning once, seven to eight minutes. Sprinkle lime juice on each streak before serving.
Baked salmon recipes
Fresh salmon fillets
Milk 1/2 cup
All purpose flour 1/2 cup
Salt to taste
Fine dry bread crumbs 1/2 cup
Egg beaten 1
Melted butter 1 tablespoon
Parsley and lemon wedges for garnish
Wash salmon and pat dry. Cut into serving size pieces. Dip fish first in milk then in mixture of flour, salt, basin and chervil. Add egg to remaining milk. Add bread crumbs to remaining flour mixture. Dip fish into egg-milk mixture, then into flour bread crumb mixture. Place into greased baking dish. Drizzle with melted butter. Bake at 450 degrees for about ten minutes until fish flakes with a fork. Garnish and serve immediately.
Baked salmon with lemon parsley sauce
Onions thinly sliced
Lemons, thinly sliced
Olive oil 1/2 cup
Garlic cloves minced
Preheat the oven to 400 degrees. Rinse the salmon fillets and pat dry. Line a baking sheet with aluminum foil and arrange 3 quarters of the onion and lemons on top. Arrange a fillet, skin side down on top and place the remaining onions and lemons on top. Place the fillet, skin side up on top. Mix the olive oil and garlic brush liberally over the fish. Fold over the edges of the foil to seal in the fish and bake in the preheated oven for about 30 to 40 minutes till the fish flakes when touched with a fork. Remove and serve with lemon parsley sauce.
Lemon Parsley sauce: Melt some butter in a small saucepan and stir in lemon juice and parsley. Blend well and stir over low heat for several minutes. Serve with the baked salmon.
Smoked salmon recipe
Smoked salmon 8 ounce
Cream of potato soup 1 cup
Milk 1 cup
Chopped fresh parsley 1 tablespoon
Salt and pepper to taste
Flake smoked salmon with a fork and set aside. Heat soup and milk bring it to a boil. Add flaked smoked salmon. Season salmon with dill, freshly ground pepper and salt to taste. Cook on medium heat for about five minutes. Serve with chopped fresh parsley.
Smoked salmon cake
Wheat flour 150 grams
Baking powder 1 cup
Colza oil 1/10 liter
Cheese grated 100 grams
Smoked salmon 800 grams
Ale 5 centiliters
Preheat oven at 350 degrees F. In a bowl, blend flour and baking powder and add eggs and stir to get rid of lumps. Add beer and oil and stir. Add cubes of salmon and grated cheese. Let the mixture rest for 30 minutes and then pour into a rectangular high edged cake mould. Cook in the oven for 20 minutes but after 10 minutes cover the cake with an aluminum sheet. Serve the cake sliced and warm.
Salmon 1 can
Onion finely grated 1
Parsley fresh and minced 2 tablespoons
Black ground pepper to taste
Large eggs well beaten 2
Fine dry bread crumbs 1 1/2 cups
Butter 3 tablespoons.
Turn salmon and liquid into a medium mixing bowl. Flake with a fork removing all the bones. Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, to make thick enough shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. Melt 2 tablespoons of butter in a large heavy skillet over low heat and add patties. Fry patties slowly on one side, add remaining butter and then turn patties and fry until brown.
Leftover salmon recipes
Leftover Salmon Recipe 1
Oregano leaves crumbled
Parmesan cheese grated
Place the salmon on a large piece of aluminum foil and put half the spices into it along with soy sauce. Pour the remaining soy sauce over the entire fish. Wrap the salmon so that sauce cannot escape during cooking. Place on the barbecue. After about thirty minutes, turn with a fork taking care not to rip the foil. Add sliced mushroom and Parmesan cheese and allow five more minutes heat.
Leftover Salmon Recipe 2
Large egg whipped with touch of milk
Cheese 1/4 cup
Fresh tomato finely diced 4 tablespoons
Onion diced finely 4 tablespoons
Bell pepper finely diced 4 teaspoons
Cooked leftover salmon diced fine 1/4 cup
Fresh dill 2 teaspoons
Add butter into a large pan to coat the bottom and melt. Add 1/2 onion, green bell pepper, tomato to the egg pan and coo until soft. Add 1/2 of the egg mixture to the egg pan and cook until half of the way done. Add 1/2 of the cheese and 1/2 of the cooked salmon and 1/2 of the dill. Using a pan safe spatula, fold omelet in half and finish cooking. Remove from heat.
Canned Salmon recipe
Condensed cream of mushroom soup 1 can
Dried dill weed 1 teaspoon
Salmon, dried picked over, flaked 1 can
Green peas, frozen and thawed 1 1/2 cup
Cheddar cheese 8 ounces
Red bell pepper chopped 1
Onion medium sized chopped
Dry bread crumbs 1/4 cup
Whisk eggs in a mixing bowl and stir in soup, dill and ground pepper until blended. Add the flaked salmon, thawed peas, half the cheese, bell peppers, onion and bread crumbs. Stir to blend the ingredients. Transfer mixture to greased baking pan. Bake in preheated 350 degrees oven for about forty-five minutes. Sprinkle with remaining cheese and continue baking for about five minutes until cheese is melted. Let it stand for about ten minutes before cutting and serving.