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| Buying | Cooking | Freezing | Microwave | Recipes | Storing | Tips |

| Alaska Salmon, Beans & Rice Wrap | Alaska Salmon & Broccoli-Cheese Pasta |
| Alaska Salmon with Mango Mustard and Black Beans |
| Alaska Salmon Sandwich Stuffer | Alaska Salmon Stir-Fry |
| Alaska Salmon Teriyaki Bowl | Alaska Salmon Waldorf Salad |
| Baked Alaska Salmon Alfredo | Baked Salmon |
| Baked Salmon with Mexican Seasonings |
| Baked Potatoes with Smoked Salmon Souffle | Best Bagel Alaska Salmon Spread |
| Cilantro-topped Salmon with Avocado Wild Rice |
| Citrus Broiled Salmon with Savory Herbed Rice and Greens |
| Creamy Best Bean and Salmon Soup |
| Fettuccine with Smoked Salmon | Fiery Peach-Glazed Salmon |
| Fresh Salmon au Poivre | Ginger Mushroom Salmon |
| Grilled Alaska Salmon with Basil and Hollandaise | Grilled Salmon in Barbecue Sauce |
| Grilled Salmon with Two-Tomato Ginger Relish | Herb Baked Salmon |
| Honey-Dijon Salmon | Klondike Pecan Salmon Bake |
| Lemon & Ginger Grilled Alaska Salmon Strips | Linguine Salmon and Broccoli Toss |
| Marinated Fresh Salmon & Scallops with Kiwifruit |
| Mexi-Salmon Breakfast Bake | Open-Faced Salmon Tea Sandwiches |
| Pistachio Smoked Salmon Spread | Poached Salmon Alfredo Sauce |

| Previous | Next |


To submit a Salmon recipe .


Alaska Salmon, Beans & Rice Wrap

1 package (5-oz.) red beans and rice mix
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 cup salsa con queso processed cheese blend*
5 (10-in.) flour tortillas
1 cup ORTEGA Salsa - Homestyle Recipe (Mild), optional

Prepare beans and rice according to package directions, omitting butter. Cook, uncovered, for 15 minutes. Stir in salmon and processed cheese blend. Heat through, for 3 to 5 minutes. Portion ¾ cup salmon mixture near center of a tortilla. Roll up envelope style; repeat with remaining mixture. Serve with chunky salsa, if desired.

*1 cup shredded mild cheddar cheese and ½ cup salsa can be substituted.
Serving Size: 5
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Alaska Salmon & Broccoli-Cheese Pasta

2 packages (4.8-oz.) pasta with 4-cheese sauce
1/2 cup fat-free milk
1 package (10-oz.) frozen chopped broccoli
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 teaspoon lemon-pepper seasoning

In large saucepan, prepare packaged pasta according to low-fat directions, stirring in an additional ½ cup milk. Microwave broccoli on HIGH for 3 minutes, rotating occasionally and pulling apart to thaw. During the last 3 minutes of pasta cook time, blend in broccoli, salmon and lemon-pepper seasoning. Serving Size: 4
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Alaska Salmon With Mango Mustard and Black Beans
Compliments Alaska Seafood Marketing Institute.

1 (1.5-pound) salmon fillet
1 (15-ounce) can black beans
1/2 cup chopped and seeded red or green bell pepper
2 teaspoons dried onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
3/8 teaspoon garlic powder, divided use
1 cup sliced, peeled and pitted mango (see note)
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard

Season salmon with salt and pepper to taste. Grill or bake salmon at 425°F for 10 minutes per inch of thickness, or until fish flakes easily with a fork. Hold warm.
Meanwhile, drain beans, reserving 1/3 cup liquid. In a small saucepan, combine beans, reserved liquid, bell pepper, onion, cumin, coriander, chili powder, ¼ teaspoon garlic powder and salt to taste. Cook over low heat for 5 minutes.
Combine mango, cider vinegar, mustard, remaining garlic powder and salt and pepper to taste in a food processor or blender; process until smooth. Transfer to microwavable dish. Heat 1 to 2 minutes until warm.
To serve, spoon black beans onto serving platter. Top with salmon fillet. Drizzle mango mustard sauce over beans and salmon.
Makes 6 servings.

Note: To Peel a Mango: Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice. You will end up with three sections: two larger, rounded sections and a flat center section. Score the fruit in each rounded section lengthwise into slices, then crosswise into chunks, if desired. Holding a rounded section by its edges, push at the curved bottom to turn the rind inside out. The slices or chunks can then be cut away from the rind. Trim away rind from the flat center section and separate as much fruit as possible from the pit. Always cut away from yourself and be careful - mango is very slippery.
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Alaska Salmon Sandwich Stuffer

1 medium cucumber, seeded and chopped
1/2 cup diced red or green bell pepper
1/2 cup chopped red onion
1 can (14.75-oz.) Alaska salmon, drained and chunked
2/3 cup plain nonfat yogurt
1/3 cup light mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
1/2 teaspoon ground coriander, if desired
2 teaspoons crushed dried parsley*
3 or more pita breads, French or hoagie rolls, croissants, etcetera

In a mixing bowl, combine cucumber, bell pepper, onion and salmon. In separate bowl, blend yogurt, mayonnaise, lemon juice, dill weed, coriander and parsley. Stir dressing into salmon. Portion onto bread.

*Can substitute 2 tablespoons chopped fresh parsley for dried. Serving Size: 4
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Alaska Salmon Stir-Fry

1 package (3-oz.) Oriental flavor ramen noodle soup
1 can (14.75-oz.) Alaska salmon, chunked and reserving liquid
2 tablespoons cornstarch
1 1/2 cups cold water
2 tablespoons to 3 soy sauce
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 package (1-lb.) frozen mixed stir-fry vegetables
1 can (8-oz.) sliced water chestnuts or 1 can (15-oz.) baby corn, drained

Break up ramen noodles and cook according to package directions, omitting but reserving seasoning packet. Drain and keep warm. In small saucepan, blend cornstarch, seasoning packet from noodles, water, reserved salmon liquid, soy sauce, sesame oil, garlic powder, and ginger. Cook over high heat, stirring frequently, until mixture boils; continue cooking for 1 minute. Remove from heat; reserve and keep warm. In large saucepan, heat oil over medium-high heat. Add frozen stir-fry vegetables and water chestnuts or corn. Stir-fry 3 minutes. Add salmon; cover and cook 1 minute. Add noodles and sauce; stir gently and heat through. Serving Size: 4
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Alaska Salmon Teriyaki Bowl

1 can (14.75-oz.) Alaska salmon
1 cup instant or quick-cooking rice
1 tablespoon oil
1 pound frozen stir-fry vegetables
1/2 cup prepared thick teriyaki sauce
1/4 teaspoon sesame oil, optional
1/4 teaspoon ground ginger, optional

Drain salmon and reserve 2 tablespoons salmon liquid. Break salmon into chunks, set aside. Prepare rice according to package directions. In pan or wok, heat 1 tablespoon oil over medium-high heat. Add vegetables and stir-fry for one minute. Stir in salmon liquid and teriyaki sauce. Add sesame oil and ginger, if using. Add salmon; reduce heat to medium, cover and cook 4 to 5 minutes until vegetables are crisp-tender. Stir just before serving. Portion 1 cup rice into each bowl. Top with salmon-vegetable blend.
Serving Size: 3
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Alaska Salmon Waldorf Salad

1/2 cup light mayonnaise or salad dressing
1/4 cup plain nonfat yogurt
1/4 teaspoon lemon-pepper seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 can (14.75-oz.) Alaska salmon, drained and chunked
2 stalks celery, diced
1 large apple, chopped
1/2 cup walnut halves and pieces

In small bowl, blend mayonnaise, yogurt, lemon-pepper, thyme and salt. In separate bowl, combine salmon, celery, apples and walnuts. Stir dressing into salmon.
Serving Size: 4
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Baked Alaska Salmon Alfredo
Compliments Alaska Seafood Marketing Institute.

4 (6-8-ounce) salmon fillets or steaks
1/2 lemon
1 (1-2-ounce) package white sauce mix
3 tablespoons freshly grated Parmesan cheese
1/8 teaspoon pepper blend seasoning
8 ounces fettucine, cooked according to package directions
1/4 cup pesto sauce
2 cups broccoli florets
1/2 teaspoon sesame oil

Heat oven to 400°F.
Place salmon in non-stick or lightly greased baking pan. Squeeze lemon juice over salmon. Bake 10 to 12 minutes, or until salmon flakes easily when tested with a fork.
Meanwhile, make white sauce according to package directions, using skim milk as liquid and reducing the butter by 1 tablespoon. When sauce is thickened, stir in Parmesan cheese and pepper seasoning.
Combine hot, cooked pasta with pesto sauce. Toss to coat; serve alongside salmon.
Microwave or steam broccoli until just tender. Sprinkle with sesame oil; toss to blend. Serve immediately with salmon.
Makes 4 servings.
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Baked Salmon

1 (10-pound) salmon
1/2 teaspoon lemon pepper
2 lemons, thinly sliced
1 onion, peeled and sliced
1/4 cup butter, melted

Preheat oven to 350°F.
Wash salmon; pat dry and sprinkle the cavity with lemon pepper. Season to taste with salt. Place lemons and onion inside cavity. Place salmon on a large sheet of aluminum foil and drizzle with melted butter; seal the foil.
Bake 1 1/2 hours, or until salmon flakes easily. Serve hot.
Makes 18 servings.
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Baked Salmon with Mexican Seasonings

1/2 cup chopped fresh cilantro
1/4 cup lemon juice
1 jalapeño, seeded and chopped*
4 cloves garlic, crushed
1 teaspoon ground cumin
1 (2-pound) salmon fillet
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tomatoes, thinly sliced

Preheat oven to 400°F.
In a small bowl combine cilantro, lemon juice, jalapeño, garlic and cumin; set aside.
Brush salmon with olive oil and season with salt and pepper. Place on a heavy-duty aluminum foil sheet. Spread cilantro mixture on salmon, then top with tomatoes. Fold edges of foil over so that they meet each other, then seal tightly. Place salmon on a baking sheet. Bake until fish flakes easily with a fork, about 20 minutes. Unwrap carefully and place on a platter with baking juices. Serve warm.
Makes 4 servings.

*Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.
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Baked Potatoes Stuffed with Smoked Salmon Souffle

4 large baking potatoes
Sea salt flakes
3 ounces smoked salmon, cut into strips
2 tablespoons chopped fresh chives
1 tablespoon capers, rinsed, drained and coarsely chopped
4 sun-dried tomatoes in oil, drained and finely chopped
1 tablespoon butter, diced
1/3 cup whole milk
2 large eggs, separated
Salt and freshly ground black pepper

Wash the potatoes thoroughly, shaking off most of the water. Prick them all over with a fork and sprinkle with sea salt flakes. (This is optional but creates a wonderful tasting crispy crust.)
Bake in a preheated oven at 400*F (205*C) for about 1 hour or until cooked through. Reduce the oven temperature to 350*F (175*C).
In a bowl, combine the salmon, chives, capers and sun-dried tomatoes and reserve.
While the potatoes are still hot, cut off a 1/2-inch slice lengthwise and discard or reserve for another purpose. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell. Push the scooped out flesh through a potato ricer, food mill, or sieve into a large bowl.
Place potato shells on a cookie sheet.
Add the butter to the potato flesh and mix well to incorporate.
Heat the milk to just below boiling point, then beat into the potato mixture. Beat the egg yolks and add to the potato, mixing well. Stir in the reserved salmon mixture and season to taste with salt and pepper.
Beat egg whites until stiff but not dry. Fold in a third of the beaten egg whites to loosen the mixture, then gently fold in the rest.
Spoon the mixture back into the shells, heaping the tops. Bake on cookie sheet in preheated oven for 15 to 20 minutes until slightly risen and lightly browned on top.
Serves 4.
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Best Bagel Alaska Salmon Spread

2 packages (8-oz.) light cream cheese, softened
3 tablespoons lemon juice
2 teaspoons milk
1/4 cup sliced green onion
1/4 teaspoon or more natural hickory liquid smoke
1 can (14.75-oz.) Alaska salmon, thoroughly drained
1 of the following seasonings, see below*

Beat cream cheese, lemon juice, milk, green onions, hickory smoke and one seasoning with mixer until light and fluffy. Beat in salmon. Chill several hours for flavors to blend. Spread on toasted bagels, bagel chips, French bread slices, crackers, pumpernickel or rye bread.

*2 tablespoons fresh chopped dill weed, 1 jalapeño pepper, seeded and minced, 1 teaspoon crushed red pepper flakes, 1½ teaspoons garlic herb seasoning, 1 teaspoon blackened or Cajun seasonings or 1 teaspoon 'no-salt' seasoning

Makes 4 cups. One serving equals 2 tablespoons. Serving Size: 32
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Cilantro-topped Salmon with Avocado Wild Rice

2 1/3 cups water
1 tablespoon butter or margarine
1 package (6-oz) long grain and wild rice mixture
1/3 cup mayonnaise*
1/4 cup chopped cilantro
1 tablespoon Dijon-style mustard
6 (6-oz each) salmon fillets (or steaks), (thawed if necessary)
1 teaspoon salt
1 small onion, thinly sliced
1 cup dry white wine or vermouth
3/4 cup water, or sufficient to cover fish*
6 whole peppercorns
1 ripe avocado
1 small red bell pepper, cut into short, thin strips

Combine water, butter and contents of rice and seasoning packets in saucepan. Bring to a boil. Cover tightly and simmer until all water is absorbed, about 25 minutes. While rice is simmering, combine mayonnaise, cilantro and mustard; mix well. Cover and refrigerate. Place salmon in single layer in large skillet. Sprinkle with salt; top with onion. Pour wine over all.

* Add enough water to just cover salmon. Add peppercorns. Heat over high heat just until mixture simmers. Cover and reduce heat. Continue to simmer about 10 minutes per inch of thickness measured at its thickest part or until salmon flakes when tested with a fork.

Carefully remove salmon to serving platter with slotted spatula. Discard poaching liquid, onion and peppercorns. Top salmon with cilantro mayonnaise. Peel, seed and dice avocado. Stir avocado and red pepper into rice; serve alongside salmon. Serving Size: 6
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Citrus Broiled Salmon With Savory Herbed Rice and Greens

1 (1.5-lb.) salmon fillet
2 oranges
1 teaspoon red wine vinegar
1/4 cup sliced green onions
1 teaspoon cracked black pepper
1 package (6-7-oz.) herbed rice
1/4 cup dry white wine

Preheat broiler. Cut salmon fillets into 4 equal portions; season to taste with salt. Peel and remove pith from oranges; slice crosswise into ¼-inch rounds. Broil fillets, 4 to 6 inches from heat, allowing 10 minutes per inch of thickness, measured at the thickest part. Remove fillets just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top, and sprinkle with green onions and cracked pepper. Broil 1 minute longer. Meanwhile, prepare herbed rice according to package directions, replacing ¼ cup of water with the wine. Serve with mixed greens sprinkled with seasoned rice vinegar, if desired. Serving Size: 4
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Creamy Best Bean and Salmon Soup

1 can (14.75-oz.) salmon
1 can (14.5-oz.) fat-free chicken broth
1 package (10.5-oz.) frozen cut green beans or Italian beans
1 package (10.5-oz.) frozen lima beans
2 cans (12-oz. ea) evaporated skim milk
1 can (14.5-oz.) Mexicorn or cut corn, drained
1 can (8.75-oz.) black-eye peas or red beans, rinsed and drained
1 teaspoon mesquite, Cajun or Creole seasoning
1/2 teaspoon dried thyme
1/4 teaspoon hickory liquid smoke
1/4 teaspoon onion powder

Drain salmon, reserving liquid. Remove skin and bones; chunk salmon. In stockpot or large saucepan, bring chicken broth to a boil; stir in green beans and lima beans. Cook 2 minutes over high heat. Stir in reserved salmon liquid, evaporated milk, corn, black-eye peas, and seasonings. Continue cooking over low heat 5 minutes. Stir in salmon; heat through. Serving Size: 8
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Fettuccine with Smoked Salmon

1 package (16-oz) Fettuccine
1/4 pound shallots, finely minced
4 tablespoons butter
1 cup sour cream
1/2 cup finely chopped red onion
1/2 cup coarsely chopped fresh dill
4 sprigs fresh dill
1/4 cup Capers, drained
2 tablespoons lemon juice
1 1/2 teaspoons grated lemon peel
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 pound smoked salmon, cut into 1/2 inch strips

Cook fettuccine according to package directions; cover and keep warm. In a saucepan sauté shallots in butter over low-medium heat, stirring often, until soft and fragrant (5 to 7 minutes). Stir in sour cream, red onion, chopped dill (reserve sprigs for garnish), capers, lemon juice, lemon peel, pepper; heat thoroughly. Season with salt. Toss reserved fettuccine with sauce. Transfer to a large nerving platter or individual bowls. Arrange smoked salmon strips on top; garnish with lemon wedges and dill sprigs. Serve hot. Serving Size: 4
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Fiery Peach-Glazed Salmon

4 (4-6-oz.) salmon steaks or fillets
1/4 cup Orange Marmalade
1 teaspoon soy sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
2 large bell peppers (any color)*, seeded and thinly sliced
1 medium onion, thinly sliced
1 tablespoon vegetable oil

Preheat broiler or grill to medium-high heat. Place salmon on a non-stick or vegetable cooking spray-coated baking or broiler sheet. In a small bowl, blend jam, soy sauce, cayenne pepper and ginger. Brush glaze on salmon. Place sliced vegetables on baking sheet, brushing lightly with oil and season with salt and pepper. Grill or broil 5 to 7 inches from heat, turning vegetables once, about 10 to 12 minutes, or until salmon flakes with a fork.

*Zucchini, leeks or squash may be substituted for peppers. Serving Size: 4
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Fresh Salmon au Poivre

2 pounds fresh salmon fillets, 1/2 to 3/4 inch thick
1 tablespoon cracked black pepper
2 tablespoons unsalted butter
1 lime, juiced
1/8 tablespoon salt
1 lime, seeded and quartered

Rinse salmon fillets in very cold water, drain and pat dry. Sprinkle cracked pepper on both sides of fish pressing pepper lightly into the flesh. Heat a large cast iron or other heavy skillet over medium-high heat. Melt butter; immediately add peppered salmon. Cook fish until edges of each fillet look just opaque, 3 to 5 minutes. Turn fillets, sprinkle with lime juice and salt. Continue cooking until fish is cooked to taste, another 3 to 5 minutes. Garnish with lime wedges; serve immediately.
NOTE: Salmon fillets can also be cooked directly on the grill or in a grill-proof pan or skillet. Serving Size: 4
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Ginger Mushroom Salmon

1 salmon fillet about 1 1/2 pounds
2 tbsp butter
2 tbsp oil
3/4 pound fresh oyster mushrooms thinly sliced
3 green onions thinly sliced
Salt and pepper to taste
1 finely chopped garlic clove
2 tbsp finely chopped ginger root
2 tbsp fresh lemon juice
1 tbsp light soy sauce

Cut salmon into 4 serving pieces. Heat 1 tbsp butter and 1 tbsp olive oil in a frypan, saute the mushrooms and green onions for about 2 minutes, stirring well. Remove, sprinkle with salt and pepper, and keep warm in a dish. Add the remaining butter and oil to the frypan and saute the salmon pieces for about 4 minutes per side. Remove and keep warm in another dish. Add garlic and ginger to frypan, adding extra butter and oil if necessary, and cook for 1 minute. Return the mushroom and onion mixture to the pan, stir in the lemon juice and soy sauce. Heat thoroughly. Spoon the mixture over the salmon pieces and serve immediately. Serves 4.
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Grilled Alaska Salmon with Basil and Hollandaise

1 package (1.25-oz.) hollandaise sauce mix
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon finely grated lemon peel
1/4 teaspoon seasoning salt
4 (4-oz.) Alaska salmon steaks or fillets
1/4 cup fresh basil leaves, cut into narrow strips
1 lemon, cut into wedges

Heat grill. Prepare hollandaise sauce according to package directions. Keep warm over pan of hot water. Combine olive oil, rosemary, lemon peel and seasoning salt in small bowl. Rub mixture onto both sides of salmon steaks or fillets. Lightly oil grill rack. Place salmon on medium-hot grill 5 to 6 inches from heat and cook 5 minutes. Turn carefully and continue to grill 5 to 6 minutes more, or until fish flakes easily when tested with fork. Remove salmon to individual serving plates, spoon Hollandaise sauce over top and sprinkle with fresh basil. Garnish with fresh lemon wedges. Serving Size: 4
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Grilled Salmon in Barbecue Sauce

2 tablespoons peanut oil
1 medium onion, peeled and chopped
1 clove large garlic, peeled and chopped
1 1/2 cups ketchup
1/2 cup dark rum
1/3 cup Worcestershire Sauce
1/4 cup cider vinegar
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-oz.) salmon fillets

For the marinade: Heat oil in a saucepan over medium heat, add onions and garlic and sauté until tender, about 3 minutes. Add ketchup, dark rum, Worcestershire sauce, cider vinegar, chili powder, paprika, cumin, coriander, cayenne pepper, salt and black pepper. Bring to a boil, reduce heat and simmer for 5 minutes. Cool to room temperature. Brush salmon with 1/4 of the barbecue sauce, reserving the rest for dipping. Marinate fish in the refrigerator for 2 hours. Preheat grill. Place salmon skin-side down on lightly oiled grill. Cover and cook for approximately 12 minutes per inch of thickness. Close vents during the last 4 minutes for a more pronounced smoke flavor. Fish is done when it flakes easily with a fork. Serve warm with reserved barbecue sauce on the side. Serving Size: 4
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Grilled Salmon With Two-Tomato Ginger Relish

4 (6-oz.) salmon steaks
3 tablespoons olive oil, divided
1/2 teaspoon ground black pepper, divided
3 large plum tomatoes, seeded and diced
2 yellow tomatoes, seeded and diced
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 teaspoons finely chopped fresh gingerroot
2 teaspoons fresh lime or lemon juice
1 teaspoon soy sauce

Preheat grill. Place salmon in a glass dish. Brush with 1 tablespoon olive oil on both sides. Season with half the pepper; set aside. In a medium bowl, combine plum and yellow tomatoes with basil, red wine vinegar, ginger, lime juice, soy sauce and remaining 2 tablespoons olive oil and ½ teaspoon pepper. (Note: relish can be made 1 hour ahead) Place salmon on lightly oiled grill 4 to 5 inches from coals. Grill, brushing with oil and turning once, just until fish flakes when tested with a fork. Estimate approximately 10 minutes of cooking time per inch of thickness. To serve, divide tomato relish on plates and top with grilled fish.
Serving Size: 4
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Herbed Baked Salmon

6 (6 to 9-ounce) fresh skinless salmon fillets, about 1-inch thick
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 1/2 cups dry bread crumbs
3/4 cup fresh basil, loosely packed
1/2 cup fresh flat-leaf parsley, loosely packed
2 tablespoons fresh oregano leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Rinse fish and remove any bones with tweezers.
Combine oil and lemon juice in 9x13-inch glass dish and add salmon, turning to coat. Marinate in the refrigerator for 2 to 4 hours, turning several times.
Preheat oven to 400°F. Lightly oil a baking sheet and set aside.
In a food processor, process bread with basil, parsley, oregano, salt and pepper for about 30 seconds to make fine mixture. Transfer to a sheet of wax paper.
Remove each fillet from the marinade, allowing excess to drain back into dish. Don't pat fish dry. Roll in crumbs to coat evenly, pressing crumbs on to fish with fingertips. Place fish on baking sheet, leaving a couple of inches between fillets.
Stir marinade and drizzle about a tablespoon over each fillet. Discard any leftover marinade. Bake for 10 to 20 minutes, depending on thickness of fish. To test for doneness, squeeze sides of fillets gently; they should feel springy, not firm or mushy.
Makes 6 servings.
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Honey-Dijon Salmon

4 sheets aluminum foil, (12x18-inches each)
1/4 cup honey
2 tablespoons Dijon-style mustard
1 1/2 tablespoons melted butter or margarine
2 teaspoons Worcestershire Sauce
1 tablespoon cornstarch
1/8 teaspoon white pepper
1 pound fresh or frozen asparagus spears
4 salmon steaks or fillets, (4 to 6-oz. each), thawed if necessary
1/3 cup chopped walnuts

PREHEAT oven to 450°F or grill to medium-high. Blend honey, mustard, butter, Worcestershire sauce, cornstarch and pepper; set aside.

CENTER one-fourth of asparagus on each sheet of Heavy Duty Aluminum Foil. Top with salmon steaks/ fillets; drizzle with honey-mustard sauce. Sprinkle with walnuts.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

BAKE 17 to 23 minutes on a cookie sheet in oven OR

GRILL 9 to 11 minutes in covered grill.
Makes 4 servings.
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Klondike Pecan Alaska Salmon Bake

2 tablespoons Dijon mustard
2 tablespoons butter, melted
1 tablespoon honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans or walnuts
2 teaspoons chopped fresh parsley
4 (6-ounce) salmon fillets or steaks

Heat oven to 400°F.
Blend mustard, butter and honey in a small bowl; set aside. Mix bread crumbs, pecans and parsley in another small bowl; set aside. Season salmon to taste with salt and pepper. Place on a nonstick or vegetable spray-coated baking dish. Brush salmon with mustard-honey mixture. Pat bread crumbs onto top surface of salmon. Bake for 10 minutes per inch of thickness or until salmon flakes easily with a fork.
Makes 4 servings.
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Lemon & Ginger Grilled Alaska Salmon Strips

1/4 cup canola oil
1/4 cup lemon juice
1/4 cup chopped green onion
2 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon ground ginger
1 (1 1/2-lb.) Alaska salmon fillet, skin on, cut into 1 1/4-inch strips
1 teaspoon thinly sliced lemon peel, (for garnish)

Mix canola oil, lemon juice, green onion, soy sauce, honey and ginger together in large shallow glass dish. Add Alaska salmon strips and coat well. Refrigerate 2 to 6 hours, turning several times. Heat grill. Remove salmon strips from marinade; discard marinade. Place salmon, skin side up, on medium-hot grill for 3 minutes. Turn carefully, and continue to cook, skin side down, for an additional 3 to 4 minutes or until fish flakes easily when tested with a fork. Remove strips from grill by running a spatula between the skin and the salmon. Garnish with chopped green onion, lemon peel and lemon slices. Serving Size: 4
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Linguine Salmon and Broccoli Toss

1 package (9-oz.) Linguine, prepared according to package directions
1 pound cooked salmon, broken into bite-size pieces
1 package (10-oz.) frozen broccoli florets, thawed
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup chicken broth
3/4 cup Italian-style croutons, crushed
1/4 cup grated Parmesan cheese

HEAT oil in a large skillet. Add garlic; cook for 1 minute. Add broccoli and broth; cook for 5 to 6 minutes, or until broccoli is tender. Add salmon; heat through.

TOSS pasta with salmon and broccoli mixture. Serve in deep bowls; top with crushed croutons and cheese. Serving Size: 4
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Marinated Fresh Salmon & Scallops with Kiwifruit

4 gold kiwifruit, peeled and sliced (6 slices)
1 pound (500 g) fresh salmon, sliced
4 scallops, 1/4-inch sliced
1 red bell pepper, julienned
1 Recipe Vinaigrette, ingredients follow
1/2 cup olive oil
1/2 cup peanut oil
3 lemons, juiced
3 limes, juiced
1 tablespoon prepared brown mustard
2 teaspoons sliced shallots
1 teaspoon chopped fresh parsley
1 teaspoon dill
1/2 teaspoon sliced garlic, (not crushed)

Combine the first five vinaigrette ingredients. Add the shallots, parsley, dill, garlic, red pepper, salt and pepper to taste. Marinate for a few minutes. Place half the marinade on a platter. Place the kiwifruit on a plate. Place the salmon on top of the kiwifruit, and the scallops on top of the salmon. Pour the rest of the marinade over the scallops. Cover with foil and refrigerate the dish for at least one hour before serving. To serve, place the salmon in the center of each serving dish. Surround the salmon with the sliced kiwifruit and the scallops. Garnish the salmon with the red peppers. Pour some marinade on top of each dish. Serve immediately. Serving Size: 4
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Mexi-Salmon Breakfast Bake

1 1/2 cups fresh or frozen sweet bell pepper strips
7 eggs
1/2 cup water
1 1/2 teaspoons Cajun or Creole seasoning
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 cup shredded colby-jack or Mexican cheese blend, divided

Preheat oven to 400°F. Spray a 9-inch baking dish with vegetable cooking spray. Microwave peppers on HIGH on microwave-safe plate (frozen peppers; 2 to 3 minutes; fresh peppers: 1 to 2 minutes). Drain or pat dry peppers. Transfer peppers to baking dish. Beat together eggs, water and seasoning. Stir in salmon and ¾ cup cheese. Pour egg mixture over peppers. Top with remaining ¼ cup cheese. Bake 18 to 20 minutes, until puffed and golden.

Hash Brown Variation: Omit peppers, substituting 2 cups thawed hash browns. Proceed with recipe as directed, baking for 20 minutes.
Serving Size: 6
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Open-Faced Salmon Tea Sandwiches

1/4 cup sour cream
1 package (3-oz.) cream cheese, softened
2 teaspoons chopped fresh dill weed
1 teaspoon lemon juice
12 cocktail rye bread slices
1 medium cucumber, cut into 24 slices
6 smoked salmon slices, cut crosswise in half

Combine sour cream, cream cheese, dill weed and lemon juice in small bowl; mix well. Spread sour cream mixture evenly onto bread slices. Top each with 2 slices cucumber and 1 piece salmon. Garnish with lemon peel and fresh dill. Serving Size: 12
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Pistachio Smoked Salmon Spread

1 package (8 oz.) cream cheese, softened
3 ounces smoked salmon, flaked or finely chopped
1/4 cup chopped pistachios
3 teaspoons lemon juice

Beat cream cheese with electric mixer until fluffy. Add smoked salmon, pistachios and lemon juice; mix well. Makes about 1-1/3 cups. Serving Size: 6
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Poached Salmon with Alfredo Sauce

1 package (10-oz.) Alfredo Sauce, warmed
1/2 cup water
1/4 cup dry white wine or chicken broth
2 (6-oz.) salmon fillets or steaks
1 package (9-oz.) Linguine
2 tablespoons finely grated carrot, optional
1 tablespoon chopped fresh parsley, optional
1 tablespoon fresh dill, optional

BOIL water and wine in a large skillet; add salmon. Reduce heat to low; cover. Cook for 8 to 10 minutes or until thickest part of salmon flakes easily when tested with a fork.

PREPARE pasta according to package directions. Toss pasta with carrot and parsley; divide among plates. Top with salmon. Spoon sauce over each serving; garnish with dill. Season with salt and ground black pepper. Serving Size: 2
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