Click on a category below to view the printable recipe cards

Click on a recipe title to print an individual recipe

Salmon Recipes

Cola-glazed Salmon

Ingredients:

4, 7 ounce boneless, skin-on salmon fillets

1 cup cola

3/4 cup dark brown sugar

1/4 cup white wine vinegar

2 jalapeno peppers, seeded and minced

2 tablespoons canola oil, for brushing

Preparation:

In a small saucepan, on medium-high heat, bring cola, brown sugar, vinegar, and peppers to a high simmer and cook until thick and syrupy, about 30 minutes. Preheat the barbecue to medium (about 350 degrees), clean and oil the grill, and then increase the heat to high (about 500 degrees). Rinse and dry the fish, and brush both sides of the fillets with the canola oil. Calculate the total cooking time based on 10 minutes of cooking per inch of thickness. Brush the flesh side of the fillets lightly with the cola glaze, then grill the salmon flesh side down just long enough for it to release easily from the grill, about 4 to 6 minutes, depending on the thickness of your fillets. Flip the salmon and brush a generous amount of the cola glaze onto the flesh side of the fillets and grill until cooked through, about 4 minutes. To serve, slide a thin-lipped metal spatula between the skin and the grill, leaving the skin behind. Arrange on warm plates and serve. Serves 4.

Recipe obtained from Fish On: Seafood Dishes that Make a Splash by Ingrid Baier

Wild Rice Salmon Cakes

Ingredients:

12 ounces of salmon, skinned and deboned

2 green onions with tops, diced

1/4 cup parsley, finely chopped

2 tablespoons parmesan cheese

1 teaspoon mustard

1 tablespoon mayonnaise

1 teaspoon white wine vinegar

1/4 cup wild rice, cooked

3/4 cup brown rice, cooked

2 eggs, beaten

Squeeze of lemon

Preparation:

Preheat the oven to 375 degrees. Mix all ingredients in a large bowl and season with a squeeze of lemon and salt and pepper. Form the salmon cakes into equal size patties and put them in an oiled non-stick 9 by 13 pan. Bake for 10 to 15 minutes. If you chill your cakes in the refrigerator before baking, they will take about 20 minutes to cook. Place on plates and serve with tartar sauce and lemon wedges. Serves 4.

Recipe and photo obtained from http://glutenfreemommy.com/wild-rice-salmon-cakes/

Salmon Pasta Salad

Ingredients:

2, 8 ounce salmon steaks, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

1 package noodles

1 cup thinly sliced carrots

1 tablespoon olive oil

1/2 cup thinly sliced celery

1/2 cup sliced green onions

1/2 cup chopped green pepper

1/4 cup toasted pine nuts

1/2 cup mayonnaise

1/2 cup ranch salad dressing

1/4 teaspoon salt

1/8 teaspoon pepper

1 medium tomato, seeded and chopped (about 1 cup)

1/2 cup sliced black olives

Preparation:

Poach salmon in court Bouillon as directed. Drain and discard poaching liquid. Chill salmon 2 hours. Remove skin and bones, if necessary, and flake meat. Set aside. Prepare pasta as directed on package, adding carrots to boiling water during last 1 minute of cooking time. Rinse pasta and carrots with cold water. Drain. Place in large mixing or salad bowl. Add oil and toss to coat. Add celery, onions, green pepper, salmon, and pine nuts and mix well. In a small mixing bowl, combine mayonnaise, ranch dressing, salt, and pepper. Add mayonnaise mixture to pasta mixture, stirring gently to coat. Serve immediately or cover and chill until serving time. Top each serving evenly with tomatoes and olives. Serves 6.

Recipe obtained from America’s Favorite Fish Recipes by The Freshwater Angler. Recipe by Vicki J. Snyder.

Salmon Vegetable Dip

Ingredients:

2, 8 ounce salmon steaks, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

3/4 cup salad dressing or mayonnaise

1/2 cup sliced green onions

1/2 cup sour cream

1, 1.4 ounce package of dry vegetable soup and recipe mix

Preparation:

Poach salmon in Court Bouillon according to the directions in the recipe. Drain and discard poaching liquid. Chill salmon 2 hours. Remove skin and bones, if necessary, and flake meat. In medium mixing bowl, combine salmon and remaining ingredients. Cover with plastic wrap. Refrigerate sveral hours or overnight. Serve as a spread with crackers or celery and carrot sticks. Makes 2 1/2 cups, about 20 servings.

Recipe obtained from America’s Favorite Fish Recipes by The Freshwater Angler. Recipe by Yolan Rakityan.

Salmon Pate’

Ingredients:

1, 8 ounce salmon steak, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

1/3 cup snipped fresh parsley

1/4 cup sliced green onions

1 clove garlic, minced

4 ounces softened cream cheese

2 tablespoons margerine or butter, softened

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/8 teaspoon pepper

Preparation:

Poach salmon in court bouillon as directed in recipe. Drain and discard poaching liquid. Cool salmon slightly. Remove skin and bones, if necessary, and flake meat. Set aside. In a food processor, combine parsley, onions, and garlic. Process until finely chopped. Add cream cheese, margerine, thyme, salt, and pepper. Process until smooth. Stir in salmon. Spoon into small souffle dish or 2 cup serving dish. Cover with plastic wrap. Refrigerate several hours or overnight. Serve as a spread with crackers or celery and carrot sticks, if desired. Makes 1 1/2 cups, about 12 servings.

Recipe obtained from America’s Favorite Fish Recipes by The Freshwater Angler. Recipe by Wayne Phillips.

Northwest Salmon Burritos

Ingredients:

1, 8 ounce salmon steak, about 1 inch thick

1 recipe Court Bouillon (See Accompaniments, Marinades section)

1, 4 1/2 ounce can small shrimp, rinsed and drained

1, 4 ounce can chopped green chilies, drained

2 cups shredded cheddar cheese

1/2 cup seeded chopped tomato

1/4 cup sliced green onions

1/2 teaspoon chili powder

1 tablespoon lemon juice

8, 8 inch flour tortillas

2 tablespoons margerine or butter

2 tablespoons all-purpose flour

1/4 tablespoon salt

1 cup milk

1 cup shredded Monterey Jack cheese

Preparation:

Poach Salmon in Court Bouillon as directed in recipe. Drain and discard poaching liquid. Cool salmon slightly. Remove skin and bones (if necessary) and flake meat. Heat oven to 350 degrees. In medium mixing bowl, combine salmon, shrimp, green chilies, 1 cup cheddar cheese, tomato, onion, chili powder, and juice. Spoon about 1/2 cup salmon mixture down the center of each tortilla. Roll up tortillas and place in a 13 by 9 inch baking dish. Cover with foil. Bake for 30 minutes. Remove foil and sprinkle with remaining 1 cup cheddar cheese. Recover and bake for 5 to 8 minutes or until cheese is melted.

While burritos are baking, prepare this sauce. In a 2 quart saucepan, melt margerine or butter over medium heat. Stir in flour and salt. Blend in milk. Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat. Add Monterey Jack cheese. Stir until cheese is melted. Serve burritos with sauce. Garnish with chopped fresh tomato and sliced green onions, if desired. Serves 4.

Recipe obtained from America’s Favorite Fish Recipes by The Freshwater Angler. Recipe by Lyle Gabel.

Johnny Garlic’s Cedar Plank Salmon

Ingredients:

4, 6 ounce boneless, skinless salmon fillets

2 tablespoons canola oil

2 jalapenos, seeded and cut into rings

1 tablespoon minced garlic

1/2 cup white wine

3 tablespoons whole-grain mustard

1 cup apricot preserves

2 teaspoons fine sea salt

1 teaspoon freshly ground black pepper

4, 3 inch rosemary sprigs

Grated zest of one lemon

Special Equipment:

Food service quality cedar plank (large enough to fit all of the fish)

Preparation:

Cut four 4 inch squares of parchment paper. In a small skillet over medium heat, heat the oil. Add the jalapenos and cook until soft and slightly browned, 3 to 4 minutes. Add the garlic, and before it begins to brown, stir in the wine. Add the mustard and apricot preserves and bring to a simmer. Turn the heat to low and simmer for 20 minutes or until thickened. Cool completely.

Soak the cedar in salted water for at least an hour. Prepare a grill for indirect grilling on medium-high heat. Place the salmon directly on the plank and grill over direct heat for 3 to 4 minutes. Then, transfer to indirect heat, cover the grill, and cook until medium-rare, about 20 to 30 minutes.

Recipe obtained from Guy Fieri Food by Guy Fieri and Ann Volkwein

cover image of Guy Fieri Food

Oven Steamed Salmon

Ingredients:

1 1/2 to 2 pounds salmon steaks or fillets

1/2 cup chopped carrots

1/4 cup chopped cucumber

3 tablespoons chopped fresh sweet marjoram, chervil, or parsley

1/4 cup chopped sweet onion

Quartered lemons

Preparation:

Preheat the oven to 400 degrees. Place the salmon on a large sheet of heavy duty aluminum foil. Scatter the carrots, cucumber, herbs, and onion over the steaks. Fold the foil over and around the salmon like an envelope so that the cooking juices don’t escape. Bake the salmon for 10-15 minutes, depending on the thickness of the fish. Remember that the salmon will continue to cook slightly as it cools. Remove from the oven, loosen the foil and spoon the cooking juices over the salmon. Cool slightly before serving. Serve with quartered lemons to squeeze over the salmon. Serves 4.

Variation:

Omit the lemons. Serve with a sauce made with 1 cup sour cream (or a mixture of sour cream and yogurt), 1 teaspoon fresh lemon juice, and 1 to 2 tablespoons chopped fresh dill. A dash of bitters deepens the flavor.

Recipe obtained from The New Legal Seafoods Cookbook by Roger Berkowitz and Jane Doerfer.

Salmon Sliders-Ginger Sauce, Pickled Veggies

Ingredients:

1 skinless salmon fillet (about 2 pounds) pin bones removed, patted dry, and cut into 1-inch pieces

3/4 cup thinly sliced scallions (white and light green parts only)

1/2 cup finely chopped cilantro leaves

1 tablespoon peeled, grated fresh ginger

2 tablespoons fresh lime juice

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

1 teasoon hot chili-garlic sauce, such as Sriracha

1 large egg

1/2 cup panko bread crumbs

8 smaller buns (each about 2 inches in diameter)

Canola oil spray

Preparation:

In a food processor pulse the salmon pieces until coarsely chopped. Add the scallions, cilantro, lime juice, soy sauce, sesame oil, chili-garlic sauce, and egg. Pulse a few times until just blended, being careful not to puree the mixture. Some texture should remain. Transfer the mixture to a large bowl, gently stir in the breadcrumbs, and form into 1/2 inch thick patties roughly the size of the buns. Arrange the patties on a sheet pan and refrigerate for 30 minutes before grilling.

Prepare the grill for direct cooking over medium heat (350° to 450° F). Brush the cooking grates clean. Lay a single layer of heavy duty aluminum foil over the grates. Generously spray the sliders on both sides with the canola oil spray. Grill over direct medium heat, with the lid closed as much as possible, until you can lift the patties easily from the foil with a spatula, 6-8 minutes, turning once after about 4 minutes. During the last minute of grilling grill the buns, cut side down, until lightly toasted.

To assemble the sliders, slather the bottom of each bun with “Spicy Ginger Sauce” (see Accompaniments: Sauces, Salsa, Relishes) and place some “Pickled Vegetables” on top (see Accompaniments, Sauces, Salsa, Relishes). Serve immediately.

Serves 6-8.

Recipe obtained from Weber’s Time to Grill by Jamie Purviance.

Jerk Salmon

Ingredients:

4 thick salmon fillets (about 6 oz each), with skin, scaled and deboned.

1 tablespoons of sunflower oil

1 tablespoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

2 tablespoons dark brown sugar

4 garlic cloves, chopped

2 scotch bonnet chiles, seeded

1/2 tablespoon thyme leaves

4 scallions (white part only) coarsely chopped

2 tablespoons of lime juice

salt and freshly gound black pepper

1-2 additional tablespoons sunflower oil for grilling

Preparation:

Put everything but Salmon steaks and grilling oil in a food processor until well chopped. Rub desired amount on fish. Brush a ridged grill pan with the sunflower oil and heat until smoking. Add the fish and reduce the heat. Grill for 3-4 minutes on each side until charred on the outside and the flesh is cooked: it will flake and be paler in appearance with no sign of translucency. Seasoning can be made 1-2 weeks in advance and store in a sealed jar in the refrigerator. Serves 4.

Recipe obtained from “Seafood” edited by C.J. Jackson

Sugar-Seared Salmon with Cream Sauce

Ingredients:

2 tablespoons sugar

1 teaspoon kosher or sea salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

Four 6-ounce salmon fillets

4 tablespoons (1/2 stick) unsalted butter

1/2 cup bottled clam juice

1/2 cup heavy cream

Chopped green onions (or dill) for garnish

Preparation:

Mix together the sugar, salt, garlic powder, and pepper in a bowl. Brush the salmon with water to moisten it. Sprinkle it on both sides with all of the sugar mixture.

Melt the butter in a large heavy skillet over medium-high heat. Add the salmon and cook until it is crusty on the outside and just opaque in the center, about 4 minutes per side. Transfer each fillet to a plate.

Add the clam juice and cream to the skillet. Boil until the sauce thickens enough to coat a spoon, scraping up the browned bits, about 4 minutes. Spoon the sauce over the salmon and sprinkle it with green onions or dill and serve.

Roasted Salmon with Green Herbs

Ingredients

1 (2-2 1/2 pound) skinless salmon fillet
kosher salt and freshly ground black pepper
1/4 cup olive oil
2 tbsp. freshly squeezed lemon juice
1/2 cup minced scallions, white and green parts (about 4 scallions)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
lemon wedges

Preparation:

Preheat oven to 425º. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the oive oil and lemon juice and drizzle evenly over the salmon. Let stand for 15 minutes.

In a small bowl, stir together the scallions, dill, and parsley. Scatter this green herb mixture generously over both sides of the salmon. Pour the wine around the fish fillet.

Roast the salmon for 10-12 minutes, until almost cooked in the center at the thickest part. (You can insert the tip of a small knife to check). Cover the dish with foil and allow to rest for 10 minutes.. Cut the salmon crosswise into service pieces, and serve with the lemon wedges.