Recipes in the ‘salmon’ Category

Slow-Roasted Salmon with Cabbage, Bacon, and Dill

Sunday, October 25th, 2009


  • 1 head savoy cabbage (¾ head regular green cabbage can be substituted)
  • 6 slices bacon, cut into 6 to 8 pieces each
  • 1 onion, cut into small dice
  • 8 ounces (1 cup) water, plus additional if needed
  • 4 6-ounce salmon fillets, skin removed
  • 1 teaspoon chopped fresh dill, plus additional for garnish
  • 2 ounces (4 tablespoons) extra-virgin olive oil, plus additional for drizzling over roasted fish
  • 4 small knobs butter (a “knob” is about 1 teaspoon)
  • Juice of 1 lemon
  • Salt and pepper

Grilled Salmon with Mango Peach Salsa

Sunday, December 7th, 2008

4 salmon steaks

1/8 cup honey
¼ cup vegetable oil
1 tsp. grated fresh ginger
2 cloves garlic
¼ onion
1 pinch salt
½ mango pitted and peeled
½ cup sliced peaches canned or fresh

Mango Salsa:

½  cup diced peaches (fresh or canned)
1 mango pitted, peeled and diced
½ red pepper diced
3 green onions, chopped
1 tsp. fresh ground ginger
¼ cup chopped parlsey
1 jalapeño pepper seeded and chopped (optional)
2 tbs. lime juice


  1. Place all marinade ingredients in food processor and blend until smooth.
  2. Immerse salmon in marinade and refrigerate for 1 hr. Make salsa during this time.

Mango Salsa:

  1. Toss all ingredients together. Refrigerate 1 hr.

Grill salmon approximately 5 min. per side, plate and spoon salsa over fish.

Pineapple Salsa Salmon and Rice

Saturday, August 9th, 2008
  • 1/2 lb fresh pineapple chunks
  • 1 cup fresh salsa
  • 1 tbsp honey mustard
  • 2 tsp cornstarch
  • 2 tsp horseradish
  • 4 salmon fillets, skin removed
  • 1/2 tsp lemon pepper seasoning
  • 2 cups instant rice
  1. prepare rice
  2. combine chopped pineapple with salsa, honey mustard, cornstarch and horseradish in a small bowl, set aside
  3. season salmon with lemon-pepper seasoning, cook in large preheated saute pan 3 minutes
  4. turn fish, add salsa mixture,
  5. cover and cook 5-7 minutes
  6. serve salmon and sauce over rice

Pesto Salmon

Monday, March 24th, 2008

4-6 salmon fillets (no skin)
3 tbsp. extra virgin olive oil
Fresh Ground Pepper
¾ cup prepared pesto sauce, refrigerated or fresh homemade
½ cup Parmesan cheese
3 sliced plum tomatoes (optional)

1. Lightly coat baking pan with cooking spray.
2. Place salmon fillets in baking pan and drizzle with olive oil.
3. Apply freshly ground pepper to taste over each fillet.
4. Gently spread pesto sauce over each fillet.
5. Sprinkle Parmesan cheese over each fillet.
6. Optional: Place plum tomatoes slices on each fillet an ssprinkle with additional Parmesan cheese.
7. Bake prepared salmon fillets in 350°F oven for approximately 20 min. or until fish flakes easily with fork.

Broiled Salmon w/ Miso-lime Glaze

Wednesday, February 20th, 2008

2 salmon filets
2 tbs. white miso
2 tbs. maple syrup
1 tbs. lime juice
2 tbs. water

  1. Preheat oven to 500°.
  2. Use a blender or whisk to combine the miso, syrup, lime juice and water.
  3. Place salmon on aluminum foil covered baking sheet and drizzle with miso-lime glaze.
  4. Bake in oven for 5 min.
  5. After 5 min., increase the temp to broil. Watch salmon carefully; the top should caramelize slightly. Move the baking sheet around of needed to ensure even cooking.
  6. Broil for 6 min. or until the salmon flakes.

Lemon Herbed Salmon

Thursday, January 31st, 2008

2½ cups fresh bread crumbs
4 garlic cloves, minced
½ cup chopped fresh parsley
6 tbs. grated Parmesan cheese
¼ cup chopped fresh thyme or 1 tbs. dried thyme
2 tsp. grated lemon peel
½ tsp. salt
6 tbs. butter, melted divided
1 salmon filet (3 to 4 lbs.)

  1. In a bowl, combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt; mix well.
  2. Add 4 tbs. butter and toss lightly to coat; set aside.
  3. Pat salmon dry. Place skin side down in a a greased baking dish.
  4. Brush with remaining butter; cover with crumb mixture.
  5. Bake at ° for 20-25 min. or until salmon flakes easily with a fork.

Poached Salmon w/ Tzatziki

Monday, May 28th, 2007

2 cups dry white wine
2 cups water
2 bay leaves
2 sprigs flat-leaf parsley
2 lemons, unpeeled, sliced
1 (2 pound) salmon fillet with skin
1 scallion, top only, thinly sliced
1 cup Lemon Mint Tzatziki (see below)

  1. Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
  2. Add the salmon, skin side down.
  3. Add more water, if necessary, to cover the salmon.
  4. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
  5. Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
  6. To serve, peel the skin from the fillet and scrape away any brown flesh.
  7. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices.
  8. Serve with Lemon Mint Tzatziki.

Lemon Mint Tzatziki:
1 cup non-fat yogurt
1 English cucumber
1 teaspoon olive oil
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon zest
1 tablespoon finely chopped mint leaves
Salt and pepper

  1. Line a strainer with paper towel and put the strainer over a bowl.
  2. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
  3. Seed and coarsely grate the cucumber. Drain it well.
  4. In a medium bowl, stir together the thickened yogurt and olive oil.
  5. Stir in the cucumber, lemon juice, garlic, zest and mint.
  6. Season with salt and pepper, to taste, and serve.

Orange-glazed Roasted Salmon

Tuesday, May 15th, 2007

4 tablespoons olive oil
2 to 3 navel oranges
1 1/2 teaspoons salt
2 large bulbs fennel
2 lbs salmon fillet
6 ounces spinach linguine
1 teaspoon salt

preheat oven to 400 degrees

  1. coat 16 X 10 pan with olive oil
  2. grate 1 tablespoon orange zest, squeeze fruit to get 1/2 cup juice
  3. whisk juice, zest, tablespoons olive oil and salt
  4. trim fennel, and mince 2 tablespoons feathery leaves
  5. cut fennel bulbs lengthwise into quarters, discard cores
  6. slice fennel into thick slices
  7. toss in half of juice/zest mixture
  8. roast in oven 20 minutes or until golden
  9. clear space in center of pan and lay salmon diagonally in pan, skin side down
  10. drizzle remaining juice/zest mixture over salmon
  11. roast 15 minutes longer
  12. while salmon is baking, boil and drain linguine
  13. toss pasta in 1 tablespoon olive oil
  14. top pasta with salmon and fennel and drizzle with pan juices