Salmon recipes?

My favorite is to marinade it for a couple of hours in either an Italian dressing or a lemon dill marinade and cook it on a gas grill. Leave the skin on and place skin side up on olive oil coated foil for about 5 min. Then flip skin side down and baste with extra marinade. Serve with wild rice, lemon wedge and grilled asparagus.

Grilled asparagus. Love the thin baby asparagus, cut stems, place on baking sheet or foil rolled up on all 4 sides. Drizzle extra virgin olive oil over asparagus, and drizzle lemon juice. Add butter if you like. Sprinkle with garlic pepper, chopped garlic and an herb mix. Rotate asparagus so it cooks on three or four sides. Cook on the grill with the fish until asparagus gets wrinkled (crisp on florets). Mmmm, my favorite veggie!

The pugs like it that way too.

Look at the spice and marinade section of your grocery store. We bought a salmon seasoning.. I think it's called miracle salmon or something like that. That's all we add to the salmon and it is AH- MAZING!!

I usually use rosemary and\or a lemon dill sauce.

A nice Light Sweet and Spicy Thai is Nice on it.
Maple Mustard Rum sauce is to die for.
Honey Mustard is good

Cranberry Orange to die for!.

My husband and I LOVE this recipe!


Teriyaki Salmon Filet

Salmon Teriyaki
Preparation Time: 2-3 hours
Microwave Time: 3 to 8 minutes
2 fresh salmon filets (skin on one side)
1/2 cup teriyaki sauce
2 teaspoons ginger
2 clove garlic, minced
1 teaspoon freshly ground black pepper
2 teaspoons lemon juice
Combine the teriyaki sauce, ginger, minced garlic, lemon juice and black pepper in a shallow dish, or a plastic zip lock bag. Add the two salmon filets to this mixture, and marinate the fish for several hours in the refridgerator.
After several hours, remove the salmon filets from the refridgerator and place it on a microwave-safe platter (greased with non-stick cooking spray), with the skin facing up.
Microwave the salmon filets on medium-high heat for 3 to 8 minutes, depending on the size of the filet (3 to 6 ounce pieces for about 3 to 4 minutes vs. 5 to 15 oz pieces for 6 to 8 minutes). The filets will be done when the skin is slightly crisp/firm, and the meat is moist, and flakes apart.

Marinate salmon in a little sesame oil, lime juice, salt and pepper - can be for only 15 mins. I put in medium hot frying pan and give both sides a good browning, then add the lid to the pan to assist with cooking through (don't like my salmon raw in the middle!). I then cook up soba noodles, rinse and drain, and add to them finely sliced zucchini slices (I just peel with a vegetable peeler), and a sauce made of grated ginger, garlic, lime juice, a little honey and soy sauce. Chilli if you like a little kick. Serve the salmon alongside the noodles with a green salad or the other night I did steamed green beans with cherry tomatoes. Easy delicious dish.

I love the following blog! It has several salmon recipes I have tried and loved. Her other recipes are also tasty and healthy as well.


http://www.thefitcook.net/1/category/fish/1.html

Rub on some curry paste to marinate for a few minutes, then grill (or broil) and serve over lightly dressed ( with balsamic vinaigrette ) greens and mango chutney.

It's alot easier to buy the frozen one's at the grocery store already cooked, just heat up, low fat and good for you too, already seasoned and just delicious......bout 290 cal for a piece, I eat it alot, that and tilapia bought the same way.......

I eat a TON of rainbow/steelhead trout and salmon, and I almost always cook it exactly the same way.

Bake, or pan-fry with a small amount of coconut oil so it doesn't stick to the pan.
Season liberally with dill weed. These are optional and interchangeable, but the dill is almost always constant: paprika, cayenne pepper, garlic powder, onion powder, lemon juice/wedge.

The dill just makes the dish.

I throw it on some tinfoil, rub on about a tsp of fat free mayo, and then season it with a seasoning called Lemon Dilly. Then I drizzle a little bit of lemon juice on it. Bake for around 20 mins at 350 and voila! It's SOOOOOOOOO flaky and moist and delicious when it comes out. Great for breakie, lunch and dinner alike!

My favorite way of cooking salmon is to put it on a cedar board. Cook it on the grill outdoors. It can also be done in an oven, but right now I don't remember the temperature. The board MUST be soaked in water beforehand, so it doesn't catch on fire. But my favorite little "extra" to this is toward the end of cooking, DO let the board catch fire (on grill) and burn a little while you keep a close eye on it. This gives the salmon a real nice, light crust to the outside of the fish, while keeping the inside tender. This method has been passed down from my Native American heritage.

I throw mine in some tin foil, add the barest amount of unsalted butter, then lemon juice, garlic powder and fresh black pepper to taste. Bake and serve over rice/soba noodles/salad or with a side of smashed cauliflower. I love this. Simple, easy and delicious.

This is how I make mine. Yum.

Just bookmarking my place, so I can find this again when I have time to copy down some recipe ideas!

I like salmon with dijon mustard spread on it, then chopped fresh hebs pressed onto that (tarragon, basil chives, whatever!). Baked for maybe 20 minutes.

fresh grated ginger, bit of honey, brown sugar and light soy sauce. Only marinate for a few minutes then baste while under broiler.

another favorite is wasabi powder. do not reconstitute with water, but a little butter and brush on baked salmon.