Salmon Recipes

Todays ingredient is Pink Salmon. Wether its fresh or canned. This is courtesy of Chefphronc who says…

“Pink Salmon… I have a couple of cans of this and I’m tired
of salmon cakes. Would love to see some recipes for other
ways to use it.”

Salmon a La King

4 c uncooked spinach egg noodles
1 tbsp chopped onion
1/3 c margarine or butter
1/3 c flour
1 tsp salt
Dash pepper
3 c milk
3 eggs, hard cooked, sliced
1 tbsp chopped pimiento
15 1/2 oz can of salmon(or fresh),drained and flaked

Cook noodles to desired doneness. In large saucepan, saute onion in margarine until tender. Add flour, salt, and pepper and blend well. Add milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Stir in egg slices, pimento and salmon. Cook until heated. Serve over cooked spinach noodles

Teriyaki Glazed Salmon

1 lb fresh salmon filets
2 tablespoons butter or margarine
juice of 1/2 a lemon
1/4 cup teriyaki sauce
1 cup white whine (not dry, but a sweeter wine works best)
salt and pepper

Melt butter in bottom of skillet. Add wine and teriyaki sauce. Stir sauce mix together. Add salmon and squeeze on lemon juice. Turn over after several minutes (7 to 9) and continue cooking until sauce cooks down and turns to a nice glaze consistency. Add salt and pepper to taste.

Baked Dijon Salmon

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.

Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.

Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

1/4 cup butter
1 clove garlic, minced
4 (6 ounce) salmon fillets
3 large onions, thinly sliced
1 cup white vinegar
1 cup brown or white sugar

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.

  2. Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.

  3. Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.

  4. Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.

Maple Soy Glazed Salmon

1/3 cup pure maple syrup
3 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely chopped garlic
4 salmon fillets, 1-1/4-inch thick (6- to 7-oz. each)
3 bunches green onions, trimmed to 7 inches in length

  1. Whisk together first 5 ingredients in a bowl until combined well.
    Pour half of marinade in a glass pie plate or dish just large enough to
    hold salmon, reserving remaining marinade.

  2. Preheat grill. Put salmon in dish and turn to coat. Let fish
    marinate, turning occasionally, at room temperature for 20 minutes.

  3. Grill fish, skin-side up, on a lightly oiled rack over moderate heat,
    uncovered. Turn once until golden brown and just cooked through, for 10
    to 12 minutes total. Grill green onions, laying them crosswise on a
    lightly oiled rack. season with salt and pepper to taste and grill,
    turning once, until just tender, about 3 minutes.

  4. Meanwhile, bring remaining marinade to a boil in a small saucepan and
    simmer 1 minute. Serve salmon over green onions drizzled with sauce.

Pan-Roasted Salmon on Horseradish Potatoes
Serves 4

  • 1 salmon fillet with skin intact, 1½ lb

  • 1 teaspoon salt

  • 1 teaspoon freshly cracked pepper

  • 4 large baking potatoes, about 14 oz each

  • 1 cup heavy cream

  • ¼ cup unsalted butter

  • 1 teaspoon salt

  • ⅛ teaspoon ground white pepper

  • ½ cup peeled and finely grated fresh horseradish root

  • ¼ cup vegetable oil

  • 3 tablespoons unsalted butter

  • 1 teaspoon finely chopped shallots

  • 1 teaspoon chopped fresh flat-leaf parsley, plus 4 sprigs

  • Juice of ½ lemon

For Salmon:

  1. Season it on both sides with the salt.

  2. Spread the cracked pepper on a work surface and press the flesh side of the salmon into it until all the pepper adheres.

  3. Cut the fillet into 4 equal pieces and place them on a platter. Cover with plastic wrap and refrigerate.

For Potatoes:

  1. Preheat an oven to 400º F. Prick the potatoes in several places with the tines of a fork, place them on a baking sheet in the oven and bake until tender, 40-50 minutes.

  2. While the potatoes are baking, make the horseradish cream: In a small saucepan over medium heat, combine the cream, butter, salt and white pepper. Bring almost to a boil and remove from the heat. Stir and let cool for 10 minutes. Add the grated horseradish and transfer to a blender. Process until smooth, about 30 seconds. Pour the horseradish cream into the original saucepan and let cool completely. Strain through a fine-mesh sieve into another saucepan.

  3. When the potatoes are done, reheat the horseradish cream over medium-low heat. Remove the potatoes from the oven, but leave the oven on. Cut the potatoes in half and scoop out the pulp into a bowl. Add the horseradish cream and, using an electric mixer, beat until completely smooth. Keep warm.

  4. In a frying pan over high heat, warm the vegetable oil. Place the salmon pieces in the pan, flesh side down. Sauté until golden brown and almost crisp, 3-4 minutes. Carefully turn over the fish and place the pan in the oven. Roast for 4-5 minutes, transfer the fish to a warmed platter and drain the oil from the pan. Add the butter and shallot, place over medium heat and sauté for 1 minute. Return the fish to the pan, add the chopped parsley and lemon juice and heat through.

  5. Divide the potatoes among warmed individual plates, top each with a piece of fish, drizzle with some of the pan sauce and garnish with the parsley sprigs.



1-1/4 lbs. Center Cut Salmon Fillets, Cut in 4 Portions ¼ Cup Sour Cream
Salt and Freshly Ground Black Pepper 2 Tbs coarse grained Mustard
2 Tps Fresh Lemon Juice 4 Lemon Wedges

Preheat broiler. Lightly coat a broiler pan with oil. Place the salmon pieces, skin side down, in the pan. Season with salt and pepper. In a small bowl, combine the sour cream, mustard and lemon juice. Spread this mixture evenly over the salmon. Broil the salmon ,5 inches from the heat, for 10 to 12 minutes, or until it is opaque in the center. Serve with the lemon wedges.



( appetizer or first course)

1-1/2 Cups Plain Yogurt 4 Tbs Unsalted Butter
1 Tps Pure Chile Powder ½ Tps Ground Cumin
¼ Tps Ground Coriander 1/8 Tps Cayenne Pepper
5 Sheets Phyllo Dough ¼ Cup Cilantro Leaves
2 Tbs Snipped Chives 2 Tbs Mint Leaves
4 Large Radishes, 3 Cut into Matchsticks, 1 Thinly Sliced ½ Cup Heavy Cream
1 Large Jalapeno pepper, Seeded and Minced 1 lb. Thinly Sliced Smoked Salmon

Drain the yogurt in a coffee filter in the refrigerator for at least 3 hours or overnight. Preheat the oven to 375 degrees. In a small saucepan, melt the butter. Let it cool slightly, then pour it into a bowl leaving the milk solids behind. Stir in the chile powder, cumin, coriander and cayenne. Cut the phyllo sheets in half crosswise. Working 3 sheets at a time keeping the rest covered with plastic wrap and a kitchen towel, brush the sheets with some of the spiced butter and stack then in 3-layer piles; discard the remaining phyllo. Trimming ragged edges. Cut 1 of the stacks into six 3-1/2 inch squares. Transfer all the phyllo to 2 baking sheets, reforming the cut rectangle, and bake for about 10 minutes, or until golden.In a blender, puree the yogurt with the cilantro, chives and mint. Transfer to a small bowl and stir in the radish matchsticks, onion and jalapeno. Whip the cream until it holds firm peaks and fold it into the herbed yogurt; season with salt. Reserve ½ cup or the yogurt. Set 1 of the large phyllo stacks on a work surface and top with half of the salmon and half of the herbed yogurt. Cover with the second large phyllo stack and the remaining salmon and herbed yogurt. Top with the remaining phyllo squares, reforming the rectangle. Using a very sharp knife cut the napoleons, between the squares, wiping the knife blade after each cut. Set each napoleon on a plate, top with a dollop of the reserved yogurt, garnish with the radish slices and serve.

Maple Mustard Salmon

2 Serving

Tip: Prepare more salmon than you need for dinner, then toss the flaked leftovers into a green salad for lunch the next day.

Prep time: 10 minutes
Start to finish: 15minutes

12 oz salmon filets, preferably wild Alaskan salmon
2 tbsp dark brown sugar
2 tbsp pure maple syrup
1 tbsp coarse ground mustard or Dijon mustard

Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
Place salmon pieces, skin-side down, on the prepared pan. Combine brown sugar, maple syrup and mustard. Spread evenly over the salmon.
Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes.
Nutritional Information:

Per serving:
425 calories
19 g total fat (4 g sat)
100 mg cholesterol
27 g carbohydrate
34 g protein
0 g fiber
150 mg sodium

B-man :smiley:

Maple Glazed Salmon

3 tablespoons maple syrup
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 1/2 teaspoons cornstarch, dissolved in
1 tablespoon water
4 salmon fillets
1 scallion, sliced thin (white part plus about 2-3 inches of the green)

4 servings

28 minutes approx.time … 10 mins prep

In a small bowl whisk together the syrup through cornstarch solution until smooth.
Place the fillets skin-side-down in a shallow baking pan.
Pour the syrup mixture over the salmon.
Bake about 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking.
Sprinkle with scallion before serving.

B-man :smiley:

Salmon Chowder
This chowder is hearty and delicious.

3 tablespoons butter
3/4 cup chopped onions
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth or low-sodium chicken bouillon
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon dried dill weed
1 (16 ounces) can salmon, skin and bones removed
1 (12 ounces) can evaporated milk
1 (15 ounces) can cream-style corn
3/4 cup shredded American cheese

45 minutes (15 mins prep)

Melt butter in a large pot over medium heat.
Saute onion, celery, and garlic powder until onions are tender.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil and reduce heat.
Cover and simmer 20 minutes.
Stir in salmon, evaporated milk, corn, and cheese.
Cook on low heat until heated through and cheese melts.

B-man :smiley:

Oven Roasted Salmon with Tarragon Cream Sauce

Makes 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

1 tablespoon Canola Oil
2 tablespoons chopped shallots
1 cup sour cream
2 tablespoons chopped fresh tarragon
Salt and pepper to taste
No-Stick Cooking Spray
4 (6 ounces) salmon filets


Heat the oven to 400 degrees F. In a small saucepan, heat the Crisco Pure Canola Oil over medium heat. Add the shallots and cook until tender. Add the sour cream, tarragon, and salt and pepper to taste. Stir well to combine. Set aside.

Lightly spray a baking dish with Crisco No-Stick Cooking Spray. Place the salmon filets in the dish and lightly spray them with Crisco No-Stick Cooking Spray. Season the filets with salt and pepper to taste. Bake for 12 to 15 minutes, or until done. Plate and top each filet with the warm Tarragon Cream Sauce.

B-man :smiley:

Sautéed Salmon

4 salmon filets (7-8 oz. each)
1/4 cup olive oil
1/2 cup (4 oz.) butter
1/2 teaspoon shallots, minced
1/4 teaspoon garlic, minced
3 ounces white wine
juice of one lemon
1 teaspoon parsley, chopped
salt & fresh ground black pepper
8 lemon slices

Season the salmon fillets with salt and fresh ground black pepper.
Heat a large sauté pan with the olive oil until hot and carefully
lay the salmon fillets in the sauté pan. Cook approximately 3-4
minutes per side, or until golden brown on both sides. Remove from
the sauté pan and keep warm.

Drain the oil from sauté pan and return to medium heat. Melt 3 oz.
of the butter and sweat the shallots and garlic briefly; do not
allow to color. Add the white wine and deglaze the pan; let bubble
briefly to reduce by 1/3. Add the lemon juice, taste, and season
with salt and pepper. Whisk in the last bit of butter just to melt.
Serve the salmon filets on warm plates and pour the sauce over them.
Garnish with lemon slices and chopped parsley.

B-man :smiley:

Salmon ring special recipe served with parsley sauce, peas

The recipe, originally printed in the late 1930s, suggests serving the dish with a creamy parsley sauce and peas.

Salmon ring special

From The Spokesman-Review Dorothy Dean Homemaker Services, circa 1937

1 can salmon

2 tablespoons melted butter

2 eggs, well beaten

1/4 cup cornmeal

2 soda crackers

1 cup sour milk (or buttermilk)

1/2 teaspoon baking soda

Salt and pepper

Shred salmon and combine with melted butter, beaten eggs and cornmeal. Add crumbled crackers and the sour milk in which the soda has been dissolved. Season with salt and pepper and turn into a well- greased ring mold or loaf pan. Bake in a moderate oven (350 degrees) for 30 minutes. Serve with parsley sauce and peas.

Yield: 4 servings

Approximate nutrition per serving: 214 calories, 12.6 grams fat (5.6 grams saturated, 53 percent fat calories), 14.4 grams protein, 11.3 grams carbohydrate, 152 milligrams cholesterol, less than 1 gram dietary fiber, 660 milligrams sodium.

Parsley sauce

From Dorothy Dean Homemaker Services, February 1948

2 tablespoons butter

2 tablespoons flour

1 cup light cream

1 cup chicken stock

1/2 cup chopped parsley

1/2 teaspoon salt

2 egg yolks

1 tablespoon lemon juice

Melt butter and add flour. Blend well and gradually add cream and stock, stirring constantly. Add parsley and salt and bring to a boil. Beat egg yolks and lemon juice together and add to the sauce. Simmer until very thick.

Yield: About 2 cups

Approximate nutrition per 1/3 cup serving: 145 calories, 13.4 grams fat (7.7 grams saturated, 83 percent fat calories), 2.5 grams protein, 4.3 grams carbohydrate, 107 milligrams cholesterol, less than 1 gram dietary fiber, 358 milligrams sodium.

B-man :smiley:

Potato Encrusted Salmon in Foil

Makes 4 servings


12 tablespoons butter, divided
2 pounds russet potatoes
1 tablespoon lemon juice
6 large scallions sliced
4 skinless salmon fillets, 7 ounces each
kosher salt and pepper to taste
1/2 cup shallots
1/2 cup dry white wine
2 tablespoons white wine vinegar


Preheat oven to 450 degrees F. Using 2 tablespoons butter, heavily butter 4 pieces of 9 x 12 inch aluminum foil.

Shred potatoes and mix with lemon juice and scallions. Make a bed using half the potato mixture on each piece of aluminum foil. Place a salmon fillet on the potato bed, sprinkle with salt and pepper and cover with remaining potatoes. Press down on the potatoes, then enclose tightly in foil. Place in oven and bake for 15 minutes.

Meanwhile, combine shallots, wine and vinegar in saucepan. Place over medium heat and cook until most of the liquid is evaporated. Remove from heat and strain. Return to very low heat and beat in remaining butter 1 tablespoon at a time, whisking constantly. Add salt and white pepper to taste and set aside in a warm place.

When it’s time to put dinner on the table, heat the broiler. Unwrap the salmon, and place close to the heat. Brown well, about 2 minutes per side. Arrange the salmon on a platter and serve the sauce on the side.

B-man :smiley:


1 (15 1/2 oz.) can salmon (drained)
2 eggs (lightly beaten)
1/2 c. chopped onion
1/2 c. soft bread crumbs
1 tsp. dry mustard

1 tbsp. margarine
2 tbsp. all purpose flour
1/8 tsp. pepper
3/4 c. milk
1/3 c. shredded Sharp Cheddar cheese

Remove and discard salmon skin and cartilage; do not remove bones. Place in a bowl. Flake with a fork. Mix in eggs, onion, bread crumbs and mustard. Shape into 5 (1/2 inch thick) patties. Arrange in a circle on a microwave safe plate. Set aside. To make cheese sauce; in a 2 cup glass measure, microwave margarine on high 45 to 50 seconds or until melted. Stir in flour and pepper. Gradually stir in milk. Microwave on high 2 to 3 minutes or until thickened, stirring every minute during cooking. Add cheese; stir until melted. Set aside. Microwave patties on high 4 minutes. Rearrange, moving outside pieces to center of dish. Microwave on high 1 to 2 minutes more or until firm, throughout, but still moist. Microwave cheese sauce on high 1 minute. Pour over patties.

B-man :smiley:

Monte Cristo Salmon Sandwich

1 serving
Monte Cristo sandwiches are traditionally made with white bread filled with ham, turkey and cheese, dipped in egg, fried and served with sour cream and jam. This is a much healthier version using leftover or canned salmon.

Start to finish: 15 minutes

2 slices whole grain bread
4 ounces cooked or canned salmon
2 tbsp salsa
1 egg

  1. Flatten the bread slices as much as you can with a rolling pin or heavy can.

  2. Mash the salmon and salsa together in a bowl. If the salmon is cold, heat the mixture in the microwave for 1 minute to take off the chill. Make a sandwich of the bread with the salmon mixture in the middle.

  3. Beat the egg in a bowl and pour into a saucer. Dip the sandwich in the egg so that both sides are coated. Fry the sandwich on a non-stick pan over medium heat for about 5 minutes, turning half way to brown both sides. Serve with additional salsa if you like.

Per serving:
344 calories
11 g total fat (2 g sat)
246 mg cholesterol
28 g carbohydrate
34 g protein
4 g fiber
497 mg sodium

B-man :smiley:

Broiled Salmon in a Horseradish-Ginger Crust

4 Servings

Remember the antiinflammatory properties of ginger as you enjoy this quick and delicious recipe.

4 3-ounce skinless salmon fillets
1 1/2 cups fine fresh breadcrumbs, preferably made from sourdough bread
1 1/2 tablespoons grated fresh horseradish or 1/4 cup prepared
horseradish, squeezed dry
1 tablespoon grated fresh ginger
1 tablespoon olive oil
1 tablespoon rice wine or sake
1/2 teaspoon salt, preferably kosher
1/4 teaspoon freshly ground white pepper

2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine or sake
2 tablespoons water
1/2 teaspoon sugar

Preheat the broiler. Lightly oil a baking sheet or coat it with nonstick spray. Set salmon fillets on the baking sheet.

In a food processor, combine breadcrumbs, horseradish, ginger, oil, rice wine or sake, salt and pepper; process until evenly moistened. Lightly press one-fourth of the crumbs over the top of each fillet. Broil, about 4 inches from the heat source, until the crust is golden brown and the salmon is opaque in the center, about 8 minutes.

To make sauce: While the salmon is broiling, stir sauce ingredients together in a small bowl until the sugar dissolves. Serve alongside the salmon.

Nutritional Information:

Per serving:
215 calories
10 g total fat (1 g sat)
47 mg cholesterol
11 g carbohydrate
19 g protein
0 g fiber
856 mg sodium

B-man :smiley:

Salmon in Vodka Cream Sauce with Green Peppercorns

Makes 6 servings


8 tablespoons butter, divided
1 onion, thinly sliced
1 pound spinach
6 salmon filets, 6 ounces each
salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 1/2 cups heavy whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives


Preheat oven to 350 degrees F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.

Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven, keep warm.

Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet.

Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.

Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.

B-man :smiley: