Here’s the thing. I really really love salmon. Enough that I’ve said a few times out loud that if I had to choose one type of animal-based protein to live on for the rest of my life, it would be salmon. I make a lot of chicken dishes, and I can put away a thick, juicy steak like it’s nobody’s business, but if it ever comes right down to it I’m choosing salmon.
Daftar Isi
- 1. Citrus Baked Fish
- Citrus Baked Fish
- 2. Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce
- Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce
- 3. Paleo Pecan-Maple Salmon
- Paleo Pecan-Maple Salmon
- 4. Cucumber Cups with Dill Cream and Smoked Salmon
- Cucumber Cups with Dill Cream and Smoked Salmon
- 5. Mauigirl’s Smoked Salmon Stuffed Pea Pods
- Mauigirl’s Smoked Salmon Stuffed Pea Pods
- 6. Smoked Steelhead Trout (Salmon)
- Smoked Steelhead Trout (Salmon)
- 7. Lemon-Pepper Salmon
- Lemon-Pepper Salmon
- 8. Pepper-Honey Cedar Plank Salmon
- Pepper-Honey Cedar Plank Salmon
- 9. Chef John’s Fresh Salmon Cakes
- Chef John’s Fresh Salmon Cakes
- 10. Salmon Patties I
- Salmon Patties I
- 11. Grandma’s Famous Salmon Cakes
- Grandma’s Famous Salmon Cakes
- 12. Grilled Salmon I
- Grilled Salmon I
1. Citrus Baked Fish
Salmon works best in this citrus-flavored dish. (Recipe By Country Boy)
Citrus Baked Fish
4
servings15
minutes10
minutesIngredients
cooking spray
4 (3 ounce) fillets salmon fillets
¼ cup lemon juice
¼ cup orange juice
¼ cup lime juice
2 teaspoons melted butter
1 teaspoon dried parsley
½ teaspoon ground paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
- Place salmon fillets in the baking dish.
- Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
- Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Notes
2. Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce
I had a craving for fresh fish and dill, so I played around and came up with this. Its been rated one of my greatest hits! Great with rice or potatoes and steamed green beans. (Recipe By Countess)
Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce
5
servings20
minutes45
minutesIngredients
¼ cup butter, melted
¼ cup white wine
1 lemon, juiced
5 cloves garlic, chopped
1 bunch fresh dill, stems trimmed
1 (1 pound) salmon fillet
½ cup toasted almonds
Directions
- Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
- Pour a small amount of the butter mixture into an 8×8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
- Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.
Notes
3. Paleo Pecan-Maple Salmon
This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free! (Recipe By Health Nut)
Paleo Pecan-Maple Salmon
4
servings15
minutes12
minutesIngredients
4 (4 ounce) fillets salmon
salt and ground black pepper to taste
½ cup pecans
3 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
½ teaspoon chipotle pepper powder
½ teaspoon onion powder
Directions
- Place salmon fillets on a baking sheet and season with salt and black pepper.
- Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.
Notes
4. Cucumber Cups with Dill Cream and Smoked Salmon
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d’oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time. (Recipe By RuthE)
Cucumber Cups with Dill Cream and Smoked Salmon
12
servings40
minutes40
minutesIngredients
1 ⅓ large cucumbers
4 ounces cream cheese, softened
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
½ teaspoon fresh lemon juice
¼ teaspoon ground black pepper
4 ounces smoked salmon, cut into 2-inch strips
24 small fresh dill sprigs
Directions
- Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
- Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.
Notes
- You can substitute reduced-fat cream cheese for cream cheese, if desired.
5. Mauigirl’s Smoked Salmon Stuffed Pea Pods
These are a cute and fresh idea for an appetizer or as a pretty addition to a festive vegetable tray. I used to steam the pea pods, but this uncooked method yields a nicer look without all the fuss. (Recipe By mauigirl)
Mauigirl’s Smoked Salmon Stuffed Pea Pods
5
servings30
minutes30
minutesIngredients
30 pods fresh snow peas, trimmed
1 (3 ounce) package cream cheese, softened
1 ounce smoked salmon, flaked
⅛ teaspoon garlic salt
1 pinch ground black pepper
1 pinch dried dill weed, or to taste
Directions
- Split each snow pea down one seam.
- Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.
Notes
- I have made these without the salmon with great results too. You can also change up the herbs or spices to taste. They look cute with a tiny shrimp or fresh peas as a garnish.
6. Smoked Steelhead Trout (Salmon)
Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes. (Recipe By SHADOWS1)
Smoked Steelhead Trout (Salmon)
6
servings10
minutes5
hoursIngredients
2 pounds steelhead trout fillets
2 tablespoons olive oil
4 cloves garlic, chopped
1 ½ tablespoons dried rosemary, crushed
1 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 quart water
ground black pepper to taste
1 pound alder wood chips, soaked in water or wine
Directions
- Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
- Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
- Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
- Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil – just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
- Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Notes
- I have made these without the salmon with great results too. You can also change up the herbs or spices to taste. They look cute with a tiny shrimp or fresh peas as a garnish.
7. Lemon-Pepper Salmon
Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous. Great with a spinach salad. (Recipe By AMAGICITY)
Lemon-Pepper Salmon
4
servings10
minutes20
minutesIngredients
2 tablespoons butter
2 tablespoons olive oil
4 (4 ounce) salmon steaks
1 teaspoon minced garlic
1 tablespoon lemon pepper
1 teaspoon salt
¼ cup water
1 cup chopped fresh tomatoes
1 cup chopped fresh cilantro
2 cups boiling water
1 cup uncooked couscous
Directions
- Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
- Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.
Notes
8. Pepper-Honey Cedar Plank Salmon
I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that’s it is ready to get grilling….. (Recipe By JMCCURTAIN)
Pepper-Honey Cedar Plank Salmon
6
servings15
minutes30
minutesIngredients
2 untreated cedar planks
¼ cup pineapple juice
⅓ cup soy sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
¾ cup honey
¼ cup packed brown sugar
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon paprika
¼ teaspoon garlic powder
6 (6 ounce) skinless, boneless salmon fillets
1 pinch salt and pepper to taste
Directions
- Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
- Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
- Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.
Notes
9. Chef John’s Fresh Salmon Cakes
Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that’s very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone’s rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired. (Recipe By Chef John)
Chef John’s Fresh Salmon Cakes
4
servings20
minutes15
minutesIngredients
1 tablespoon extra-virgin olive oil
¼ cup minced onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
salt and pepper to taste
1 tablespoon capers
1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup mayonnaise
¼ cup panko bread crumbs
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pinch cayenne pepper
1 pinch seafood seasoning (such as Old Bay®)
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed
Directions
- Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
- Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
- Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
- Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
Notes
10. Salmon Patties I
These salmon patties are delicious for lunch or dinner. (Recipe By Sue)
Salmon Patties I
5
servings15
minutes10
minutesIngredients
1 (14.75 ounce) can canned salmon
1 egg
¼ cup chopped onion
½ cup seasoned dry bread crumbs
1 tablespoon olive oil
Directions
- Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
- Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
- In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Notes
11. Grandma’s Famous Salmon Cakes
This is a recipe for my Grandmother’s famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish. (Recipe By JESS4UANDME)
Grandma’s Famous Salmon Cakes
5
servings15
minutes10
minutesIngredients
1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1 small onion, diced
1 teaspoon ground black pepper
3 tablespoons vegetable oil
Directions
- Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
- Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.
Notes
12. Grilled Salmon I
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe! (Recipe By tinamenina)
Grilled Salmon I
6
servings15
minutes16
minutesIngredients
1 ½ pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup water
¼ cup vegetable oil
Directions
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Notes
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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