Salmon Recipes

Firecracker Grilled Alaskan Salmon

8 (4 ounce) salmon fillets
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk this together well and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.

Prepare an outdoor grill with coals about 5 inches from the grate and lightly oil the grate.

Grill the fillets 5" from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Makes 8 servings

Baked Alaska Salmon Fillets With Mustard Sauce (Low Carb)

6 Salmon Fillets about 7 oz. each
1 1/2 oz. clarified butter
1 1/2 oz. Vegetable Oil
1 Lemon, thinly sliced

Mustard Sauce
1/4 cup Shallots, minced 1 oz. Butter
6 oz Dry white wine
1/2 cup Heavy cream
3/4 tbsp. Stone ground mustard
1/8 cup Chives, chopped
1/8 cup Parsley, chopped
Salt to taste

Miniature pear tomatoes
Parsley sprigs

Arrange salmon fillets in baking pan, drizzle with combined butter and oil and top with lemon slices. Bake in 400°F oven 15 minutes or until flesh is no longer translucent.

To Prepare Mustard Sauce: Lightly saut shallots in butter; add wine and reduce until nearly evaporated. Add cream; cook and stir until thickened. Add mustard, chives, and parsley. Season to taste with salt.

Ladle serving of sauce on serving plate, arrange lemon topped salmon on sauce. Garnish with pear tomatoes and parsley sprigs.

Serves 6

Alternative Baked Salmon

2 tablespoon olive oil
2 small yellow onion, chopped
1 teaspoon dried minced garlic
salt and pepper to taste
1 cup herb seasoned bread crumbs
1/4 cup mayonnaise, or as needed
2 teaspoon mustard powder
4 salmon fillets (about 1 inch thick)

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.

Heat oil in a skillet over medium-high heat. Saute onion with dried garlic, salt and pepper until tender. Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. If necessary, add more mayonnaise to achieve a paste like consistency.

Place salmon fillets onto the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.

Bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.

Servings: 4

Asian Salmon

1 pound salmon filets, with skin
1 tablespoon olive oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1-1/2 teaspoons packed brown sugar
1 clove garlic, minced
1/2 pinch ground black pepper
1 tablespoon minced onion
1-1/2 teaspoons sesame oil
1 cup long-grain white rice
1/2 teaspoon dried dill weed
2 cups water

Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.

Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.

Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Servings: 4

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.

Servings: 4

Balsamic-Glazed Salmon Fillets

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Servings: 6

Blackened Salmon Fillets

2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted

In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.

Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.

In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Servings: 4

Bloody Mary Salmon

1 pound salmon fillets
salt and pepper to taste
1 cup spicy Bloody Mary mix

Place salmon fillets in a medium baking dish, and season with salt and pepper.

Pour spicy bloody mary mix over the fillets. Cover, and refrigerate at least 30 minutes.

Preheat the broiler.

Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.

Servings: 2

*I usually use an extra spicy Bloody Mary Mix and a bit of horseradish. Serve this with a baked potato, green salad and a white Zinfendel.

Charbroiled Salmon

1 cup soy sauce
2 tablespoons red wine
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
2 pounds salmon steaks
4 sprigs fresh parsley, for garnish
4 slices lemon, for garnish

Combine soy sauce, red wine, ginger, and black pepper in a large, resealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air, and seal. Refrigerate, turning frequently to keep all sides in contact with the liquid, for no less than 2 hours.

Preheat an outdoor grill for medium high heat.

Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. Serve with parsley garnish and lemon slices.

Servings: 4

China Moon Salmon

1 teaspoon olive oil
1 dash sesame oil
2 cloves garlic, minced
1 tablespoon julienned fresh ginger
1 tablespoon Chinese black bean and garlic sauce
1 teaspoon red pepper flakes
1/2 cup chicken broth
4 (4 ounce) fillets salmon
salt and pepper to taste

Begin heating water in the bottom of steamer pot.

Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat, and stir in chicken broth; set aside.

Rinse salmon, and pat dry. Season each side lightly with salt and pepper. Place in a small shallow pan. Spoon black bean mixture over salmon. Place in steamer pot over boiling water.

Steam for 10 to 12 minutes, or until salmon flakes easily with a fork.

Servings: 4

Cold Roasted Moroccan Spiced Salmon

3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.

Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Garlic Salmon

1 1/2 pounds salmon fillet
salt and pepper to taste
3 cloves garlic, minced
1 sprig fresh dill, chopped
5 slices lemon
5 sprigs fresh dill weed
2 green onions, chopped

Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray.

Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions.

Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.

Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.

Grilled Salmon Kyoto

1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil

In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.

Preheat an outdoor grill for high heat.

Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.

Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.

Yummy Lemon Salmon Burgers

1 (16 ounce) can salmon, drained and flaked
2 eggs
1/4 cup chopped fresh parsley
2 tablespoons finely chopped onion
1/4 cup Italian seasoned dry bread crumbs
2 tablespoons lemon juice
1/2 teaspoon dried basil
1 pinch red pepper flakes
1 tablespoon vegetable oil

2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 pinch dried basil

In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.

Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.

In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

Servings: 6

Wasabi Mayo Salmon

1 (3 pound) salmon fillet
1 cup mayonnaise
1 tablespoon wasabi powder
1 (8 ounce) bag Yukon gold potato chips, crushed

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

In a small bowl, mix together the mayonnaise and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayonnaise mixture evenly over the top. Press crushed potato chips into the mayonnaise.

Bake for 20 minutes in the preheated oven, or until fish flakes with a fork.

*If you can’t find or don’t have wasabi powder you can use wasabi paste available in most supermarkets. Also grease your pan really good or the skin will stick when you try to serve the salmon.

Thai Salmon Salad

4 tablespoons fish sauce
4 tablespoons lime juice
2 teaspoons brown sugar
4 Thai chiles, chopped
1 1/2 pounds salmon fillet
1 teaspoon olive oil
1 onion, thinly sliced
1 large tomato, chopped
1 cup chopped fresh basil*
1 head lettuce

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

Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.

Place the salmon filet on a baking tray, and rub olive oil over. Bake for 20 minutes in the preheated oven, or until easily flaked. Let cool for at least 15 minutes.

Place salmon filet into a big bowl; use fork to break salmon meat into big chunks. Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.

Place mixture on lettuce leaves, and serve immediately.

*I use Thai basil that I grow in my garden but IMHO the amount of basil in the recipe is to much so I cut back on the amount. If the salmon is prepared the day before or if you have any left over salmon this is a fast, easy, and light summer meal to make.

Servings: 6

Grilled Salmon with Habanero-Lime Butter

1/4 C. vegetable oil
1/2 C. orange juice
3 T. lime juice
1 T. tequila
1 T. grated lime zest
1 T. minced habanero pepper
1 clove garlic, minced
4 salmon steaks

Habanero-Lime Butter:
1/4 C. butter, softened
1/4 tsp. garlic salt
1 T. lime juice
2 tsp. minced habanero pepper
2 tsp. grated lime zest

In a bowl, stir together vegetable oil, orange juice, 3 T. lime juice, tequila, 1 T. lime zest, 1 T. habanero pepper and garlic.

Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish.

Place salmon in the dish and turn to coat. Cover and refrigerate for 2 to 4 hours, turning frequently.

In a small bowl mix together the softened butter, garlic salt, 1 T. lime juice, 2 tsp. habanero pepper and 2 tsp. grated lime zest. Cover and refrigerate.

Preheat grill for medium heat.

Lightly oil grill grate and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork.

Transfer to a serving dish, top with habanero butter, and serve.

*I usually wear gloves when working with habanero’s.

Lemon Rosemary Salmon

2 lemon, thinly sliced
8 sprigs fresh rosemary
4 salmon fillets, bones and skin removed
coarse salt to taste
2 tablespoon olive oil, or as needed

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

Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.

Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Servings: 4

Maple Salmon

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow baking dish, and coat with the maple syrup mixture.
Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

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

Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork.

Servings: 4

Salmon Fillets with Creamy Dill

1 1/2 cups mayonnaise
1/2 cup prepared mustard
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
1 1/2 pounds salmon fillets
2 teaspoons dried dill, or to taste

Preheat oven to 375 degrees F (190 degrees C).

In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.

Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

Serves: 4