Collection of Scrumptious Simple, But Exotic Salmon Recipes
Quick-to-Cook Salmon Dishes are Delightful for Family Occasions
Salmon are cooked in many delicious ways. Most of the salmon recipes in this collection are simple and very easy to prepare. These delicious salmon dishes are light and healthy. Great to pack and eat at Easter picnics, while watching the kids hunting for Easter eggs.
Here are some of the favorite salmon recipes.
Incredibly simple and easy recipe! Just marinate salmon fillet steaks in soy sauce and brown sugar mixture, after seasoned with lemon juice and crushed garlic, an hour before grilling. Yields 6 servings.
- 1 ½ pounds salmon fillets (uniform size and weight)
- 1 piece lemon
- 6 cloves of garlic (or garlic powder, to taste)
- Salt and ground pepper, to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- ¼ cup vegetable oil
- Mix together lemon juice, garlic, salt and pepper. Rub salmon fillets with lemon-garlic mixture to remove fish smell and to enhance taste. Set aside.
- In a flat bowl, combine together soy sauce, brown sugar, water, and vegetable oil. Arrange the salmon fillets on the marinade and put inside the fridge for 2 hours or more. Make sure to turn the fillets at regular intervals to coat both sides with soy sauce mixture.
- Preheat grill to medium heat. Arrange salmon fillet on the lightly-oiled grill grate. Cook for 6 to 8 minutes per side. Cooked fish should flake easily when pricked with a fork.
How To Grill Salmon
Crispy Salmon Steaks
Broil your salmon steaks to make it crispy and juicy! Yields 2 servings.
- ¼ cup butter, softened
- ½ teaspoon salt
- 1 pinch paprika
- ½ cup crushed saltines
- ½ cup crushed potato chips (unsalted and unflavored)
- 2 pieces salmon fillet steaks (1-inch thick)
- In a small bow, blend together butter, salt and paprika.
- In a medium bowl, combine saltines and potato chips to make breading.
- Coat both sides of salmon steaks with the butter mixture, then roll on the chips breading.
- Place salmon fillets 4 to 6 inches above from the heat. Broil for 5-6 minutes; or until fish flakes easily when pricked gently with fork. Serve hot with your choice dips, such as low-fat mayonnaise, or tomato catsup, or hot chili sauce.
A delicious main dish to a great barbecue party! This is also a healthy snack for both adults and kids. Yields 8 servings.
Salmon Rosemary Burgers
- 2 ½ pounds wild king salmon fillet (without skin and bones)
- 1 cup dry bread crumbs
- ½ cup red onion, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons horseradish, prepared and set aside
- 2 whole eggs, lightly beaten
- 1 tablespoon fresh rosemary, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- To mince salmon fillets: cut fillets into strips crosswise and chop until well minced.. Remove any remaining fish bones.
- In a bowl, combine together minced salmon, bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Sprinkle rosemary, salt and pepper. Mix well and put inside the fridge for 30 minutes.
- Preheat the outdoor grill to medium heat.
- With the use of large spoon, scoop burger mixture and form into patties. Arrange on a lightly-oiled platter. Brush each side with olive oil.
- Place salmon burger patties on the lightly-oiled grill grate. Cook for 4 to 5 minutes on each side.
- Serve on whole wheat buns with fresh lettuce, slices of crunchy tomato and white onion, mustard, and horseradish.
A baked salmon recipe, perfect dinner to weight watchers! Yields 4 servings.
Baked Dijon Salmon
- ¼ cup low-fat butter, softened
- 3 tablespoons Dijon mustard
- 1 ½ tablespoons honey
- ¼ cup dry bread crumbs
- ¼ cup finely chopped pecans
- 4 teaspoons chopped fresh parsley
- 4 fillets salmon (uniform size and weight - 4 ounce each)
- Salt and ground pepper, to taste
- 1 whole lemon, sliced for garnishing
- Wash salmon fillets in water with a few drops of lemon of juice to reduce fishy smell. Drain to remove excess moisture.
- Preheat oven to 400 degrees.
- In a bowel, blend together butter, mustard, and honey.
- In another bowl, combine together bread crumbs, pecans, and parsley.
- Coat each side of salmon fillet on honey-mustard mixture and arrange on a lightly-oiled baking dish. Season with salt and pepper. Sprinkle the bread-crumb mixture on fillets.
- Bake for 12 to 15 minutes, or until fish flakes easily when pricked with a fork.
- Serve hot on plates garnished with lemon slices.
- 2 tablespoons butter, softened
- 1/3 cup onion, chopped
- 1/3 cup carrots, chopped
- 1/3 cup celery, chopped
- 4 cups water
- ½ cup dry white wine (try California Chardonnay)
- Salt and ground pepper, to taste
- 3 pounds salmon steak
Poached to perfection! This salmon recipe is made savory with herbs and wine. Yields 6 servings.
- Wash and drain salmon steak. Rub salt and pepper lightly on both sides. Wrap steaks in clean and dry cheesecloth. Put inside the fridge.
- In a large pan, sauté onions in butter. Add carrots and celery. Stir-fry for 5 minutes. Add water and wine. Sprinkle salt and pepper to taste. Boil and simmer for another 5 minutes.
- Place the wrapped salmon steaks in the simmering liquid. Cover and cook over low heat for about 15-20 minutes.
- To serve: remove salmon steak from skillet and carefully unwrap. Serve hot with hollandaise sauce.
A restaurant dinner that's quick-to-cook, divine-looking and wickedly delicious! Yields 4 servings.
Salmon Fettuccini with Blue Cheese and Olives
- 8 ounces dry fettuccini pasta noodles
- 3 tablespoons olive oil
- ½ cup onion, finely chopped
- ½ cup green bell pepper, finely chopped
- 2 tablespoons dried Italian seasoning
- ½ cup pitted kalamata olives
- 1 lemon, squeezed
- 1 small can red salmon, drained
- 1 container light sour cream
- 1 container low-fat plain yogurt
- 2 ounces blue cheese, crumbled
- Fill a large pot with water. Add a dash of salt and some vegetable oil. Bring to rolling boil then add pasta and cook for 8 to 10 minutes. Drain.
- Sauté onion and bell pepper in olive oil over medium heat, until onion is transparent. Add Italian seasoning and pitted olives while simmering.
- Stir in lemon juice, and cook for 10 minutes. Fold in salmon, sour cream, yogurt and blue cheese. Sauce is cooked when thickened.
- To serve: toss sauce with cooked pasta.
Smoked Salmon Sushi Roll
An exotic but easy salmon recipe! Yields 6 rolls.
- 2 cups Japanese sushi rice
- 6 tablespoons rice wine vinegar
- 6 sheets nori (dry seaweed)
- 1 medium-sized avocado - peeled, pitted and sliced
- 1 medium-sized cucumber - peeled and sliced
- 8 ounces smoked salmon, cut into long strips
- 2 tablespoons wasabe paste
- Soak rice for 4 hours. Drain the grains carefully and cook in a rice cooker with 2 cups of water. Cooked rice must be slightly dry when you add the vinegar.
- Remove cooked rice from heat. Mix in 6 tablespoons of rice vinegar to the hot rice, using a wooden spoon. Then spread steaming rice on a plate until completely cool.
- Place 1 sheet of seaweed on bamboo mat, spread a thin layer of cool rice on the seaweed, and press lightly with the tips of your fingers. Leave about a half inch margin on top and bottom, and both sides.
- Using the back of a spoon, dab the wasabe paste all over the rice. Arrange cucumber, avocado and smoked salmon on the surface of the rice. Leave about 1 inch away from the bottom edge of the dried seaweed.
- Slightly wet the top edge of the dried seaweed.
- Roll the seaweed from bottom to top edge, with the help of bamboo mat. Control the rolling movement with firm fingers to nicely pack the rice mixture inside the dried seaweed.
- Using a sharp knife, cut the roll into 8 equal pieces. Serve with soy sauce dip, or diluted wasabe paste.
How to Roll Sushi
Tender and sweet, this salmon main dish is tempting and mouth-watering! Yields 4 servings.
Seared Salmon with Balsamic Sauce
- 4 pieces salmon fillets (uniform in size and weight - 4 ounce each)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons canola oil
- ¼ cup water
- ¼ cup balsamic vinegar
- 4 ½ teaspoons lemon juice
- 4 teaspoons brown sugar
- Rub salt and pepper on both sides of fresh salmon fillets. Set aside.
- Heat oil in a large Teflon pan over medium heat. Cook both sides of salmon fillet for 10-15 minutes, or until fish flakes easily with gentle pricking of fork.
- Remove fillets from pan. Transfer to a shallow ceramic bowl to retain warmth.
- Combine together water, vinegar, lemon juice and brown sugar in the pan. Bring to a boil, until liquid is reduced and slightly thickened.
- Pour steaming sauce in small ceramic bowls. Serve with salmon fillets.
A gourmet treat but easy to prepare--on buffet parties at work or on intimate afternoon snack at home. This extraordinary mousse is a tasty spread on crackers and bread, a savory dip for crunchy veggie sticks, and also great inside delicious tuile shells. Yields 2 cups.
Smoked Salmon Mousse
- 4 ounces smoked salmon
- 2 tablespoons heavy cream
- 1 package cream cheese, softened
- ½ lemon, squeezed
- ½ teaspoon dried dill weed to taste
- Salt and ground white pepper, to taste
- 1 ounce salmon roe
- Process smoked salmon in food processor, until smooth.
- Mix in heavy cream, cream cheese, lemon juice, dried dill weed, salt and pepper. Blend to desired thickness.
- Transfer to porcelain serving dishes. Garnish with salmon roe.
Perfect canapé toppings! Shape in a mold and give colorful dressings, this simple-to-prepare spread will be an attractive centerpiece amidst a table full of different crackers, bread, and biscuits. Yields 8 to 10 servings.
Smoked Salmon Spread
- 2 packages of cream cheese, softened (or to taste)
- 1 pound smoked salmon, chopped
- 3 dashes Worcestershire sauce, or to taste
- 3 drops hot pepper sauce, or to taste
- 1 teaspoon chopped fresh dill weed
- 2 tablespoons chopped green onion, or to taste
- In a bowl, stir cream cheese until smooth. Fold in chopped smoked salmon, Worcestershire sauce, hot pepper sauce, dill and onions. Mix well.
- If a tangier flavor is desired, add some chopped capers on creamy mixture.
- Pour the spread in gelatine molds with interesting shapes. Chill inside the refrigerator for 30 minutes before serving.
How to Fillet a King Salmon
How to Remove Bones from Fish Fillet
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