Salmon Recipes

Including recipes for Alaska Salmon a La Rainier, Barbecue Salmon, Salmon Salad, Indian Style Baked Salmon, BAR-B-Q Smoke-Grilled Salmon, Cheesy Salmon Supper, Grilled Potato with Smoked Salmon, and Juicy BBQ Salmon.

 

Title: Alaska Salmon a La Rainier

      6    (4 to 6 oz each) Alaska
           Salmon fillets, thawed
      1 cn (16 oz.) whole berry
           Cranberry sauce
    1/2 c  Cranberry juice cocktail
    1/4 c  Soy sauce
    1/4 c  Dry vermouth
      1 tb Minced garlic
      1 tb Brown sugar
  1 1/2 ts Grated fresh ginger root
      1 ts Asian sesame oil
           Vegetable oil, as needed

Place salmon in a large, non-reactive pan or dish.

Combine remaining ingredients except vegetable oil. Pour marinade over salmon, turning to coat both sides. Cover and marinate in the refrigerator, 1 hour.

To cook, remove salmon from marinade, reserving marinade. Pat salmon dry with a paper towel.

Heat small amount of oil in large skillet over medium-high heat.

Cook salmon, working in batches if necessary, for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.

Remove salmon from pan and keep warm.

Discard oil from pan. Add reserved marinade. Cook stirring occasionally, until sauce is thickened, 8-10 minutes. Serve salmon fillets with approximately 1/4 cup sauce per serving.

 

 

Title: Barbecue Salmon

      2    Salmon steaks, 1" - 1 1/2"
           -thick
           Juice of 1/2 lemon
      4 tb Butter or margarine, melted
      2 tb Dill weed, ground

Rinse the salmon well, and place in a glass bowl.

Juice the lemon over the fish and refrigerate for one half hour or so. Meanwhile, melt the butter or margarine and add the dill weed.

Prepare a hot BBQ fire (or preheat oven to 400F), and grease the rack with non-stick spray (or prepare a baking dish in the same manner).

Rinse the salmon again, and cover liberally with dill-butter mix and bake for 20 min. or grill. If you grill, usually grill 4 min. per side.

 

 

Title: Salmon Salad

      1 lb Salmon
      1 c  Cucumber (chopped)
      1 c  chopped Celery
    1/3 c  Mayonnaise
      1 tb Lemon juice
    1/2 ts Salt
    1/2 ts Sugar
    1/4 ts ground Pepper
    1/8 ts chopped Parsley
      1 x  Lettuce leaves
      1 x  cherry Tomatoes
      1 x  slices hard boiled Egg

Separate salmon into bite size pieces.

Add cucumber, celery, mayonnaise, lemon juice salt, sugar, pepper and parsley.

Toss lightly until mixed well.

Serve on crispy lettuce leaves and garnish with cherry tomatoes and slices of egg.

 

 

Title: Indian Style Baked Salmon

      5 lb salmon
     10 oz ketchup
      1 ea chopped green onion
      4 oz vinegar
      2 ts salt
      2 ts red chili pepper
      1 ts pepper
      1 x  tabasco sauce

Clean the fish and cut off head and tail.

Salt and pepper it all over, inside and out.

Stuff the cavity with the chopped pepper.

Pour the combined remaining ingredients over the fish and bake at 325 degrees for 3 hours.

Baste occasionally with the sauce.

 

 

Title: BAR-B-Q Smoke-Grilled Salmon

      1 ts Grated lemon rind
    1/4 c  Lemon juice
      1 tb Vegetable oil
      1 ts Dijon mustard
      1 pn Pepper
      4    Salmon steaks, 1-inch thick
           -[1-1/2 lb]
    1/3 c  Toasted sesame seed

In shallow dish, combine lemon rind and lemon juice, oil, mustard and pepper; add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally.

Reserving marinade, remove fish; sprinkle with sesame seed.

Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook, turning and basting with marinade halfway through, for 16-20 minutes or until fish flakes easily when tested with fork.

 

 

Title: Cheesy Salmon Supper

      2 cn Salmon (7 3/4 oz cans)
      1 tb Lemon juice
      2    Eggs, beaten
      1 c  Rolled oats
      1 c  Cheese, grated
    1/4 c  Onion, diced
    1/2 c  Celery, diced
    1/2 c  Carrots, grated
    1/2 ts Salt
    1/8 ts Pepper
    1/2 ts Parsley flakes, dried
      1 cn Cream of mushroom soup (8oz)

    3/4 c  Milk or 1/2 cream 1/2 milk
 
Mix together the salmon, lemon juice, eggs, rolled oats, cheese, onion, cleery, carrots, salt, pepepr, and parsley.

Bake in a loaf tin or a casserole dish in a 350F oven for 40 to 45 minutes. Remove from pan.

Combine soup and milk, heat and pour over the loaf as a sauce.

 

 

 

 

Title: Grilled Potato with Smoked Salmon

      2 tb Olive oil
      1 tb Finely chopped dill
      1 lb Red potatoes, sliced 1/4 "
           -thick
    1/2 c  Sour cream
      4 oz Smoked salmon, slivered
    1/2 c  Finely chopped red onion
           -freshly ground black pepper
           -to taste

Combine oil and dill. Brush on potato slices.

Place on grill and close cover. Grill about 3 minutes per side or until tender.

Remove from grill, top with a dab of sour cream, slivers of smoked salmon and a sprinkling of red onion. Dust with pepper.

 

 

Title: Juicy BBQ Salmon

      4 lb Salmon
      1    Lime
      2    Onions, sliced
    1/2 c  Butter
           Salt
           Pepper

Throughly clean and wash the salmon. Place salmon on heavy-duty aluminum foil.

Stuff salmon with the sliced onions, butter, salt and pepper.

Smear butter on the outside of the salmon and squeeze the lime juice over. DO NOT REMOVE THE SKIN OF THE SALMON. Sprinkle with more salt and pepper.

Wrap the salmon tightly in the foil so as to make as "air-tight" as possible...usually two layers of foil.

Place on the hot Bbq for 25 - 30 minutes then turn over and bake the other side for 15 minutes.

Remove from barbecue and serve. This is absolutely delicious!

 

 

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