Baked Salmon Recipe

• 4 salmon steaks, cut 3/4" thick
• 1/2 c. water
• 1/2 c. dry white wine
• 1/4 c. butter, melted
• 1 tbsp. lemon juice
• 1/4 tsp. dried dill
• Dash salt & pepper
• 1 c. stuffing mix
• 2 tbsp. chopped parsley

Baked Salmon Recipe Directions

Wash fish. Sprinkle with salt. Place salmon in a shallow baking dish. Combine water and wine; pour over fish. In a mixing bowl combine butter, lemon juice, dill, salt and pepper. Add stuffing and parsley; top fish with mixture. Bake, uncovered at 350 degrees for 35 minutes. Serves 4. Serve baked salmon.

Salmon Patty Recipe

Ginger-Lime Aioli:

• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1 tablespoon freshly squeezed lime juice
• salt and pepper to taste

Soy Glaze:

• 1/3 cup low-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon plus
• 1 glass chilled Sauvignon Blanc

Patties:

• 1 egg
• 2 tablespoons sour cream
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon Asian hot chile sauce
• 1 1/4 pounds skinless salmon fillets, chopped finely
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh mint leaves
• 2/3 cup fresh bread crumbs
• salt and pepper to taste
• Vegetable oil, for forming the patties and brushing on the grill
• 4 sesame buns,
• 1/2 cucumber, peeled, seeded, and julienned

Salmon Patty Recipe assembly and directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the aioli, combine all of the ingredients in a bowl and mix well. Reserve 2 tablespoons for the salmon patties recipe and cover and refrigerate the remainder until serving.

To make the glaze, combine the soy sauce, honey, and rice vinegar in a small, heavy fire-proof saucepan. Mix the cornstarch and 1 tablespoon Sauvignon Blanc in a small bowl until smooth and add to the soy mixture. Place on the grill rack and stir the mixture until it boils and thickens slightly, about 3 minutes. Meanwhile, sip the glass of Sauvignon Blanc, saving the remainder for grilling. Set the glaze aside.

To make the patties, combine the 2 tablespoons aioli, the egg, sour cream, lime juice, and chile sauce in a large bowl and whisk to blend well. Add the salmon, onion, mint, bread crumbs, and salt. Handling the salmon as little as possible to avoid compacting it, mix well. Coat your hands with vegetable oil and divide the mixture into 4 equal portions, and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until browned on the bottom, about 3 minutes. Recommence sipping the glass of Sauvignon Blanc. Turn the patties and brush the cooked side with soy glaze. Cook, turning and brushing frequently with the glaze, just until opaque throughout, 4 to 5 minutes longer. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, top each bun bottom with an equal portion of the cucumber strips, a patty, and an equal portion of the aioli. Add the bun tops and serve.

Baked Salmon Recipe With Brazilian Rub

• 4 salmon fillets, 5 to 6 oz each
• 1/2 large orange, zest and juice only
• 1/2 large lemon -- juice only
• Salt and pepper to taste
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 1 large garlic clove -- minced
• 2 tablespoons butter -- melted

Baked Salmon Recipe Directions

In a shallow dish large enough to hold the salmon, combine the juices salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.Preheat oven to 425 degrees. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and drizzle with the remaining melted butter.Bake for 8 to 12 minutes. Cool and serve baked salmon.

Grilled Soy Salmon Recipe

• 2 tbsp. extra virgin olive oil
• 1/4 c. onion grated
• 1 tsp. freshly grated ginger
• 1 tsp. minced garlic
• 2 tbsp. soy sauce
• 1/2 tsp. paprika
• 2 tbsp. olive oil for grill
• 2 sm. salmon steaks
• freshly ground black pepper and salt

Combine all ingrediants into medium sized glass bowl. Place the salmon fillets in the marinade for at least 20 minutes. Brush oil on the grill. Remove salmon from marinade. Place the fillet on grill, for 7 minutes. Flip salmon and pour more marinade on the cooked salmon fillet. Finish grilling (7 more minutes)

Grilled Salmon Recipe with Tarragon Butter

This grilled salmon recipe, seasoned with tarragon, is a healthy grilled low-carb entree.

• 1 tablespoon chopped fresh tarragon leaves*
• 1 teaspoon lemon juice
• 4 (1-inch thick) salmon steaks
• 1/2 cup butter

Grilled Salmon Recipe Directions

Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite heat. Meanwhile, combine all ingredients except salmon in small bowl. Reserve half of mixture; set aside. Spread remaining butter mixture on both sides of each salmon steak.Place salmon on grill over drip pan. Grill, turning once, until salmon flakes with fork (10 to 12 minutes). Serve grilled salmon with reserved butter mixture.

Seared and Baked Salmon Fillet Recipe with Lemon-Ginger Butter

• 6 Tbs. butter, well softened at room temperature
• 2 Tbs. fresh lemon juice, warmed slightly
• 2 Tbs. minced fresh ginger
• 2 Tbs. snipped fresh chives
• Olive oil for the pan
• 4 wild salmon fillets
• Salt and freshly ground black pepper

Seared and Baked Salmon Fillet Recipe Directions

Mix the the butter, lemon juice, ginger, and chives in a bowl and set aside. Pre-heat the oven to 500°F. Lightly oil an all metal skillet and place it on high heat on the stove top. Take the salmon fillet and add salt and pepper. When the oil is very hot, gently place the salmon fillets, skin side up, and cook for about 1 minute or until seared. Flip the salmon over and place the skillet in the oven. Roast for 2 - 4 minutes. Pre-warm the plates in the oven and when the salmon is ready remove the plates and the skillet from the oven, carefully lay the fish on the serving plates, and drizzle the baked salmon with the lemon-ginger butter.

Barbecue Copper River King Salmon Recipe

• Take a 10 oz. portion of a Prime Select Wild River King Fillet or Steak.
• Rinse with cold water and pat dry with a paper towel.
• Place on aluminum foil (with the skin side down for a fillet).
• Spread Marinara Sauce evenly over surface of fish.
• Sprinkle with chopped fresh cilantro.
• Top with freshly grated Parmesan cheese.
• Pre-heat grill.
• Place salmon on grill and close cover.
• Cook for approximately 20 minutes more.
• Remove fish from grill by sliding a spatula between the skin and flesh.
  

Smoked Salmon Pizza Recipe

Based on a Wolfgang Puck Smoked Salmon Pizza Recipe

• 6 ounces Pizza Dough
• Chili Garlic Oil
• 4 large eggs
• 1/4 cup milk
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/4 cup grated mozzarella cheese
• 1/4 cup grated Fontina cheese
• 2 ounces smoked salmon, sliced very thin
• Chopped chives, for garnish
• 2 tablespoons salmon roe, optional

Smoked Salmon Pizza Recipe Directions

Rub chili oil onto pizza dough. Cook dough for 7 minutes to prepare, then take out of the oven and assemble ingredients on the pizza dough. Whisk the eggs and scramble on a stove top using an olive oil and butter mixture. Cook until slightly runny. Spread over the pizza and cover with cheese. Cook until cheese melts, take out and add the smoked salmon and serve.

Canned Salmon Sandwich Recipe

• 1 can (15 1/2 oz.) Alaska salmon
• 1/3 cup plain nonfat yogurt
• 1/3 cup each chopped green onions and chopped celery
• 1 Tablespoon lemon juice
• Black pepper, to taste
• 12 slices bread

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.