How to Make Salmon


Wednesday, November 19, 2008

Broiled Salmon in Horseradish Ginger crust

Try this amazing salmon recipe....Broiled Salmon in Horseradish Ginger crust

  • 4 4 ounce fresh salmon fillets, skinless
  • 1-1/2 cups fresh breadcrumbs, preferably made from sourdough bread
  • 1/4 cup prepared horseradish, squeezed dry
  • 1 Tbs. fresh ginger, grated
  • 1 Tbs. olive oil
  • 3 Tbs. rice wine or sake
  • 2 Tbs. lite soy sauce
  • 2 Tbs. water
  • 1/2 tsp. sugar
Place salmon on a lightly oiled baking sheet.
Combine breadcrumbs and next 3 ingredients in a blender or food processor.
Add 1 Tbs. rice wine and salt and pepper to taste.
Processor until evenly moistened.
Divide mixture over each salmon fillet and lightly press down.
Broil 8-10 minutes 4 inches from heat source, or until crust is golden brown.
Combine remaining ingredients in a bowl and mix until sugar dissolves.
Serve sauce with salmon. This great salmon recipe is ready to serve. Nice...Enjoy the feasts!


"BBQ" Salmon

"BBQ" amazing salmon recipe to try ! Great taste !

  • 1 1/2 lbs Maine salmon steaks or fillets
  • 6 TBSP BBQ sauce (use your favorite)
  • 1 TBSP lemon juice
  • parsley, optional garnish

Pour BBQ sauce over salmon.
Bake, BBQ (grill), or microwave.
Sprinkle with parsley to garnish and lemon if desired.
The BBQ salmon recipe is ready for feast. Enjoy it with friends !


Baked salmon with herb sauce

Baked Salmon with Herb Sauce...another amazing salmon recipe to try !

  • 1 T Butter
  • 1 Salt and pepper
  • 1/2 c Mayonaise
  • 1 T Parsley
  • 1/2 t Dill
  • 1 Lemon wedges
  • 1 Greens of onion, fine chop
  • Cut fillet in 4 serving pieces.

Place large side of fillet toward edge of pyrex baking dish with center open.Pierce fish, dot fish with butter, and cover with plastic wrap.
Microwave Medium (50%) for 5 minutes.
Mix mayonaise, parsley, onion, and dill togerther.
Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving.
Garnish with lemon wedges.
If steaks are used, arrange with thin ends toward center of dish.
One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer.
The salmon recipe with herb sauce is ready to serve...great taste ! Enjoy the feast !

Baked Salmon with Dill Mustard Sauce

Baked Salmon with Dill Mustard Sauce...a nice salmon recipe..try it !

  • 1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
  • 3 tablespoons extra-virgin olive oil
  • Coarse kosher salt
  • Freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons minced fresh parsley leaves
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons minced fresh dill weed
  • 2 teaspoons freshly squeezed lemon juice
  • Salt and freshly ground pepper to taste

Preheat oven to 350 degrees F. Line the bottom of an ungreased baking pan with aluminum foil. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.

In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.

Bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. And the salmon recipe is ready to serve with the cold mustard dill sauce.

Baked salmon with caper sauce

Baked salmon recipe with caper sauce

  • 2 tb Reduced Cal. Mayonnaise
  • 1 ts Capers Drained
  • 1/2 ts White Wine Vinegar
  • 1/4 ts Lemon-Pepper Seasoning
  • 2 (4 Oz.) Salmon Steaks
  • 1 sm Onion Thinly Sliced
  • 2 tb Dry White Wine
  • 1 ts Dried Dillweed
  • Lemon Slices
  • Fresh Dill Sprigs (Opt)

Combine first five Ingredients, mixing well.
Cover & chill.
Rinse salmon, pat dry.
Place in 1 quart baking dish coated with cooking spray.
Arrange onion slices over salmon.
Pour wine over salmon & sprinkle with dill.
Cover & bake at 350 for 15 to 20 min. or until salmon flakes easily when tested with a fork.
Discard onion & dill (if fresh).
Transfer to Individual serving plates.
Spoon 2 T. caper sauce over each salmon steak & garnish with lemon slices & fresh dill if desired.
The salmon recipe with caper sauce is ready to serve...nice taste ! Bon apetit !

Baked Herb Stuffed Salmon

Baked Herb Stuffed Salmon Recipe

  • Sea salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pinboned
  • 2 lemons
  • Bunch fresh marjoram
  • Bunch fresh dill
  • Bunch fresh basil
  • Handful stoned black olives
  • Bunch flat-leaf parsley


Preheat the oven to 400 degrees F (200 degrees C/gas 6).

Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.

Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.

Bake in the preheated oven for about 20 minutes . The Salmon recipe is ready to serve....

Aromatic salmon cooked in coconut milk

Aromatic salmon cooked in coconut milk

  • 4 thick salmon steaks
  • 2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
  • 2 large cloves garlic, peeled and cut into small, very thin slices
  • 350g/12oz tomatoes, peeled and halved
  • 1 fresh red chilli, de-seeded and sliced as finely as possible
  • 1 small yellow pepper, de-seeded and thinly sliced
  • 4-6 cardamom pods, roughly crushed
  • 400ml/14fl oz tinned coconut milk
  • sea salt
  • 2 limes, juice only
  • handful of fresh mint leaves, chopped

1. Put the salmon fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top.
The Salmon is ready to serve...Great taste !

Great Smoked salmon

Tyr this great salmon recipe...the Great Smoked Salmon

  • 2 large Salmon fillets, leave the skin on.
  • 1 lemon
  • Johnny's seafood seasoning sour cream
  • dill weed
  • chunks of Alder wood
The important things are that you have a cover of some sort to keep the smoke circulating over and around the salmon as it cooks and that you use indirect heat as much as possible.
Use Weber Kettle . It is recommended .

In the kitchen, cover the grill with foil leaving room at the sides for the heat and smoke to circulate.
Lay the salmon fillets skin side down on the foil.
Squeeze the juice from 1/2 of the lemon on each fillet.
Sprinkle liberally with the Johnny's seafood seasoning.
Let the fillets sit for 1/2 hour or so at this point to marinate.
Cover each fillet with about 1/4 inch of sour cream and sprinkle sparingly with the dill weed.
Place the alder chunks in water to soak for about 1/2 hour while you start the charcoal.
Once you get it started, divide the charcoal in half and pile it at the sides of the kettle for indirect cooking.
Use about 20-25 pieces in each pile

Place several pieces of alder on each side reserving some for about half way through the cooking process.
Put the salmon in, put the cover on and cook it for 20-25 minutes then add more alder and cook it for another 20-25 minutes, total cooking time is determined by the thickness of the fillets and outside temp.
Cooking time is around 50 minutes. Over cooked salmon is the pits.
The sour cream turns a golden brown, absorbs the smoke flavor and keeps the salmon nice and moist. The smoked salmon recipe is ready for feasts !. Enjoy it.