A successful salmon fishing trip means that it is time to fill the freezer and break out the salmon recipes. One of the great things about salmon is that it is such a widespread fish that there are more tasty ways of preparing it than with any other fish recipes. Almost all cultures that have used the salmon as a traditional part of their diet have developed ways of eating it that are unique, and even people who don’t like a fishy taste can find ways to minimize the ocean flavor that a salmon fillet will bring. Of course, most of us who are salmon fishing enthusiasts like the way they taste just fine, and would never want to compromise it.
General rule for cooking salmon
Cooking salmon is pretty easy compared to other types of meat, and even other types of fish. If you know how to buy salmon (or catch it yourself) thats the first step to doing it right. The second step is filleting salmon yourself so you can get rid of bones before you cook it. It is also fast; cooking a salmon in the oven will only take about fifteen minutes on the broiler setting. You can marinate the salmon in pretty much any sauce you wish; one of my personal favorites is a citrus salmon dish, which is prepared with fresh oranges, rosemary sprigs and lemons and marinates for about an hour before putting it in the oven. It's no surprise that salmon are a great part of your diet and salmon nutritional facts prove healthier bodies consume salmon, so read on salmon lovers...read on!
Salmon from around the world
Every culture has developed its own way of preparing salmon. Some of these dishes have become popular in restaurants worldwide, while others remain a local “secret” and are not widespread.
Sushi is a phenomenon that has swept the globe in the past decade. Originating in Japan, it is simply raw fish. Salmon provide the meat for many sushi dishes, including nigiri (with rice), sashimi (without rice) and maki (rolled with rice in seaweed). All of these kinds of sushi are usually dipped in a soy sauce and wasabi mixture. Salmon row is also used in several types of nigiri; it is generally more liquid in substance and is similar in appearance to maki.
Smoked salmon and other cured types were staples among indigenous coastal and interior people in countries all over the Pacific and Atlantic for centuries. Smoked salmon remains popular in many of these countries, although it is often purchased at a premium. One incredibly tasty variety of smoked salmon recipe is candied salmon. It is almost impossible to describe how great this type of salmon tastes, but the incredibly expensive price tag is somewhat reflective. This version is very popular on the coast of British Columbia.
Cooked salmon remains the most popular variety of salmon recipe, although methods and touch-ups vary greatly. Salmon can be barbecued, grilled, fried, poached, or added into any number of sauces (I maintain that this should only be done with leftover salmon, the first time you have a salmon it should be the main course). Many people will add salmon to their salads or as a side to their pasta dish.
Looking in the back of any cookbook is probably the best demonstration of just how popular the salmon is as a source of food. Salmon recipes apply to all the different species, although the flavor may vary depending on diet and time of year.
Nothin' better than cookin' up salmon with your favorite fish recipes, or ours for that matter! Our salmon recipes are proven hits at BBQ's and dinner parties and we hope you can send us some of yours too! There are lots of fish in the sea but nothing beats the flavour of a cedar-plank salmon on the BBQ. So enjoy this recipe for now and stay tuned for more!
Place salmon, skin side down, on a broiler rack coated with cooking spray; place rack on a broiler pan. Sprinkle with pepper. Broil 5-1/2 inches from heat 11 minutes or until salmon flakes easily when tested with a fork. Flake salmon into bite-size pieces; set aside, and keep warm.
Melt margarine in a medium saucepan over medium heat; add garlic, and sauté 1 minute. Add flour; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook an additional 8 minutes or until slightly thickened and bubbly, stirring constantly. Add 1/2 cup plus 2 tablespoons cheese ; stir until cheese melts. Pour over pasta, and toss well. Top with salmon; sprinkle with remaining 2 tablespoons cheese.
Per Serving (excluding unknown items): 506 Calories; 9g Fat (16.4% calories from fat); 33g Protein; 70g Carbohydrate; 2g dietary fiber ; 49mg Cholesterol; 332mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.
This recipe for Fettuccine Alfredo With Salmon serves/makes 6
Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.
This recipe for Alaska Salmon Chowder serves/makes 6
Although Red wine is a commonly used sauce in France with red meats and poultry, this one is an acception. Here Gigondas, a full-bodied red wine from the Rhône valley, adds taste and colour to a rich and dark crayfish-flavoured sauce, which is served with sautéed salmon fillets; the overall effect is fabulous and the taste of the wine perfectly complements that of the fish.
When you serve an item using wine as a base, it's a great idea , not to mention common, to serve the wine with the meal that was used. This doesn't mean we're going to serve up a bottle of Sherri or Wine Vinegar of course!
NOTE: Frozen crayfish can be used for this recipe, but they must be defrosted first. (DUH)
1 whiting or 450 g (1 lb) mild flavoured white fish, such as haddock, plaice, sole and brill, with bones and/or heads
1 medium leek, coarsely chopped
1 stalk celery, coarsely chopped
1 medium onion, coarsely chopped
1 clove garlic
1 sprig thyme
1 bar leaf
300 ml (I0 fl oz) dry white wine
600 ml (20 fl oz) water
1.25 kg (2.5 lb) salmon Fillet, skinned
1 kg (2 lb) uncooked crayfish
Salt and freshly ground pepper
165 g (5.5 oz) butter
2 shallots, Finely chopped
700 ml (1.25 pints) red wine from the Côtes du Rhône (preferably Gigondas)
1 tomato, coarsely chopped
15 ml (1 tbsp) flour
15 g (1/2 oZ) butter, softened
6 large murhrooms, trimmed, cleaned,and cut into julienne**
225 g (8 oz) spring onions
15 ml (1 tbsp) vegetable oil
Chervil or parsley sprigs, to garnish
**( Julienne - Cut the vegetables cross wise into 5 cm (2 inch) lenghts. Cut the pieces vertically into thin slices, then cut the slices into matchstick-like strips.)
Prepare the fish stock: use the ingredients listed and follow the directions for a basic fish stock. Strain.
Clean the Salmon. Make the fillets and skin them. Cut the salmon into escalopes: use a small knife to remove the dark flesh from the fillet's. Rinse quickly under cold running water and dry well with paper towel. Starting at the tail end and holding the knife at an angle, cut the fillets diagonally into thin escalopes about 7.5 cm (3 inches) long; set aside.
Reserve 6 whole crayfish for garnishing. Plunge the remainder into a large pan of boiling salted water. Boil for 1 minute, then drain. Twist the middle tail fins and pull sharply to remove the intestines. Remove and reserve the shells. Season the shelled tails with salt and pepper, then set aside.
Prepare the sauce: melt 30 g (1 oz) of the butter in a large frying pan over medium heat. Add the crayfish shells and shallots and cook for about 5 minutes, until the shallots are soft but not coloured. Crush the shells in the pan with a wooden pestle or mallet. Add the wine and bring to the boil. Add the strained fish stock and chopped tomato. Season with salt and pepper and cook over medium heat until reduced by about one-third. Strain, pressing down on the solids to extract all of the liquid; discard the solids. Return to the heat and simmer until the sauce is reduced by one-third. Mash the flour and softened butter with a fork to make a beurre manié. Bring the sauce to the boil and whisk in the beurre manié little by little until the sauce reaches the consistency of double cream. (You may not need to add all of the beurre manié.) Set the sauce aside.
Heat 30 g (1 oz) of the butter in a frying pan over high heat. Add the mushrooms and cook quickly until all the moisture has evaporated. Season to taste with salt and pepper. Remove from the pan and set aside.
Trim the root ends from the spring onions. Then, starting about 2.5 cm (1 inch) from the root ends, cut through the length of the spring onions; rotate them and repeat so that the spring onions are quartered but still attached.
Heat another 45 g (1.5 oz) butter in the same pan over medium heat. Add the spring onions and cook until soft but not coloured. Remove from the pan and set aside.
Heat 15 ml (1 tbsp) oil in the same pan over high heat until sizzling hot. Add the shelled crayfish tails and saute' for 1-2 minutes, shaking the pan frequently, then set aside.
Prepare the whole crayfish garnish: insert the claws of the reserved whole crayfish into the base of the tails (see photograph above) and cook in boiling salted water for 1 minute. Remove with a slotted spoon and set aside.
Sauté the salmon: heat 30 g (1 oz) of the butter in a large frying pan over high heat. Season the salmon escalopes with salt and pepper and add half of them to the pan. Sauté for 2 minutes on each side. Remove from the pan and cover with aluminium foil to keep warm. Discard the fat in the pan. Add the remaining butter and repeat to cook the remaining escalopes.
To serve, reheat the spring onions, mushrooms and sauce, if necessary. Spoon a shallow pool of sauce onto a serving plate. Arange overlapping escalopes of salmon on the sauce. Fold the spring onions in halves and arrange around the salmon and top with crayfish tails. Scatter the mushrooms around the salmon. Garnish with the whole crayfish and small sprigs of chervil. Serve any remaining sauce in a saucebo
2 Salmon filets about 2 lbs
2 tablespoons butter or margarine
1 cup mayonnaise
2 teapoons dill weed
1 teapoon dijon mustard
1 tablespoon lemon juice
Remove skin from the Salmon filets and wash with cold water. Dry the filets with paper towels. Coat the bottom of baking pan with the butter or magarine. Mix the Dill Sauce ingredients in a small bowl. Place the filets skin side down in the baking dish. Coat the filets with the Dill Sauce mixture. Bake at 375 for 15 minute or until the filets flake. Serves four.
Baked Pesto Salmon Recipe
2 Salmon filets about 2 lbs
2 tablespoons butter or margarine
1 cup Pesto Sauce
1/4 cup Parmesan Cheese
Remove skin from the Salmon filets and wash with cold water. Dry the filets with paper towels. Coat the bottom of baking pan with the butter or magarine. Place the filets skin side down in the baking dish. Coat the filets with the Pesto sauce. Bake at 375 for 15 minute or until the filets flake. When finished sprinkle Parmesan Cheese on the filets. Serves four.
Sprinkle seasonings over fish ending with paprika. Bake in 375 degree oven for 10 to 20 minutes or until fish flakes easily.
Note: This recipe is wonderful used for boned and skinned chicken.
Serving Size: 4
In a skillet, heat one inch of vegetable oil. Fry patties on each side until brown. Drain on paper towels.
Serve warm with tartar sauce or dip in ranch dressing.
Soak cedar plank in salted water for 2 hours and remove from water. Prepare the plank by wrapping one side only (which will be face down on the grill) with tin foil, making sure the foil wrappes around the edges of the plank but not covering the top, as this will help prevent the plank from catching fire. Remove any remaining bones from the salmon. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on flesh side. Lay the salmon (skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
Makes 1 3/4 cups.
When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)
Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don't overcook, will dry out or burn.
Fresh salmon is best. To obtain 3/4 pound fillets, ask your fishmonger to prepare them for you.
Note: Put skin side up and smaller pieces on top shelf.
Flake the fish. There should be about 3 cups. Put the fish in a mixing bowl and add the eggs, 1 cup of the crumbs, paprika, salt, pepper, chives, parsley, and nutmeg. Blend, leaving the flaked fish in fairly large lumps.
Shape the mixture into 12 cakes of more or less equal size. Coat the cakes on all sides with remaining crumbs. Heat about 2 tablespoons of oil in heavy skillet for each batch of cakes to be fried. Cook until golden brown on each side. Drain and serve hot with lemon wedges and mushroom and paprika sauce.
Seal the jars. Leave 2-inch air space for expansion and boil in a pressure cooker at 10 pounds pressure for 90 minutes.
Drain the oil off when ready to use or use paper towel to pat away oil.
Pack loosely in pint jars. Add vinegar to salt, then fill jar with tomato juice to within 1" of the top. Use knife to work juice around fish to remove air pockets. Seal jars and process 90 minutes at 10 pounds pressure.
Combine all spices in a small bowl.
Preheat oven to 400°F. Lightly oil a shallow baking dish with canola oil. Remove salmon from Ziploc bag, discarding marinade.
Pat dry with paper towels. Rub spice mix all over salmon. Transfer fish to baking dish.
Bake until done, 10-12 minutes.
Spray the bottom of the pan with Pam (or whatever) and sprinkle a small amount of garlic powder over it. Lay the fish on the pan and sprinkle the top with a little garlic powder. Mix up marinade:
Preheat oven to about 375 degrees; spoon a little marinade over the top of the fish, sprinkle either dried parsley flakes (crushed), or dried dill weed or freshly snipped dill over the top of the salmon, bake between 10-15 minutes (depending on the thickness of the fish), then put under the broiler for 3-5 minutes. If you have a lot of thick fish, you may need more time, just use your judgment. Enjoy! (The mahi-mahi was done the same way except that I crushed some tarragon with the parsley and sprinkled it on top.)
Another easy way I do salmon is to lay it out the same way as above on the pan, pour a little lemon or lime juice, or some white wine over it; make a sauce out of either sour cream or fat-free yogurt mixed with dill, smear it over the top and bake it in the oven for about the same length of time.
Cover salmon steaks with the remaining lime slices, close grilling basket. Sprinkle remaining 2 tablespoons rosemary over white hot coals. Grill 7 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining herb mixture. 4 servings. Serve with 1 cup tossed salad. Servings = 4 ounces protein, 1 cup salad.
This is a great way to prepare salmon if you don't have an outdoor grill and don't want the house to smell like a fish factory. It's quick, easy and can be prepared in 10 minutes or less and it tastes fantastic.
1 to 1½ pounds salmon fillets
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Freshly ground black pepper
Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper.
Filleting Salmon (Yourself)
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