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Salmon Cooking Tips
Baking: Season salmon, then brush with butter or
substitute.
Place in a greased baking pan and cook in a preheated oven at 350 degrees for
approximately 10 minutes per inch of thickness.
Measure at the thickest point. Salmon should flake when done.
Steaming: Use a steamer or steaming basket.
Arrange salmon portions on rack, then pour liquid (wine, water, etc.) over fish
into pan.
Lightly season salmon and add spices and herbs to water. Cover and bring to a
boil. Steam salmon one minute per ounce over medium heat.
You can also wrap your fish portions in cheese cloth to remove them from steamer
in whole pieces.
Poaching: Assemble poaching liquid of a mix of chicken broth, white wine, water.
Add one teaspoon of bouquet garni and bring to simmer. Be sure there is enough
liquid to cover fish in a skillet.
Poach 6 to 7 minutes. Can serve warm with lemon dill sauce or chill in
refrigerator and serve cold.
Pan Frying: Pan-frying salmon makes for a delicious entree. The trick is to
allow your oil or butter to get hot before frying.
This captures the oils and juices and keeps them in the salmon. Do not allow
your oil to get too hot and smoke.
The basics include rinsing your fish quickly or wiping with a damp cloth. Dip
your fillet portions or steaks into milk, then in cracker crumbs or flour.
You can season either as well. Your oil should be deep enough to cover 1/2 of
the fillet or steak thickness.
Fry on medium heat about 3 to 5 minutes on each side, until golden brown.
Broiling: Preheat oven and broiling pan at least 10 minutes beforehand. Quickly
wash your fillets or steaks in cold salt water.
Then dust the salmon lightly with flour. Brush the top of the salmon with butter
and seasonings. Place on broiler rack about 2 to 3 inches from heat.
You do not need to turn salmon fillets while they're broiling, however, you
should baste them often with butter.
Add a little seasoning to your butter on your last basting. Salmon steaks should
be turned once to cook both sides and basted as well.
I haven't tried out most of these
recipes yet so I can not guarantee how they really taste.
If you have recipes of your own that you would
like posted on out recipe pages then please
email me and I will
get them right up for you.
If you try any of these out and they really stink, then let me know too and I
will take them down.
Thanks to everyone!
Ali
Baked Salmon with Mushrooms and Seafood
2 salmon steaks, 1-1/2 inches thick
oil
1/2 pound mushrooms, sliced
4 tablespoons butter
1/2 pound shrimp, finely chopped
salt
freshly ground pepper
fennel or tarragon
1 teaspoon salt
1 pint sour cream
Brush the salmon well with oil and place one steak on the bottom of a baking
dish.
Sauté the mushrooms in butter until just soft, add the chopped shrimp, and let
the mixture cook for 1 minute.
Spread it on the steak in the pan, salt and pepper to taste, and top with the
second steak.
Mix the herb and 1 teaspoon of salt with the sour cream and pour it over the
fish. Bake 20 minutes at 450 degrees F.
Salmon Cakes Recipe
1 pound poached or baked salmon - chilled, boneless, and skinless
1 sweet red pepper, diced
1 tablespoon vegetable oil
6 slices fresh white bread, crusts removed
1 tablespoon finely chopped fresh garlic
1-2 jalapeno peppers, seeded and finely chopped
1/4 cup chopped fresh cilantro leaves
1/4 cup mayonnaise
2 tablespoons Old Bay brand seasoning
Salt and freshly ground black pepper to taste
Vegetable oil for sautéing
Poach or bake salmon. Remove all bones and skin. Cut into pieces.
Sauté the diced sweet peppers in the 1 tablespoon vegetable oil until wilted and
set aside to cool.
Place the bread in a food processor fitted with a metal blade, and process until
finely crumbled.
Measure and reserve 2 tablespoons of the bread crumbs to use in the filling.
The remaining bread crumbs will be used to coat the salmon cakes.
Mix the salmon with the sweet peppers, garlic, jalapeno peppers, cilantro
leaves, and mayonnaise.
Add the seasoning powder, 2 tablespoons of bread crumbs, and salt and pepper.
Mix well, then refrigerate 20 minutes before continuing.
Cover a work surface with waxed paper sprinkled with the reserved bread crumbs.
Using a 2-ounce ice cream scoop, form 8 equal-sized portions of salmon.
With the palm of your hand, pat each portion in to a disk-shaped cake
approximately 1/4-inch thick.
It is important for the salmon cakes to be the same thickness so that they will
cook uniformly.
Press each cake into the bread crumbs, turning them so they coast evenly on all
sides.
Refrigerate at least 1 hour to prevent the cakes from crumbling during cooking.
Preheat the oven to 375 degrees F.
No more than 30 minutes before you plan to serve the salmon cakes, add enough
vegetable oil to cover the bottom of an oven-proof sauté pan.
Heat until just before it begins to smoke. Add the salmon cakes gently, being
careful not to crowd the pan. (Cook them in two batches if necessary.)
When the salmon cakes are well browned on both sides, bake them 6 minutes to
ensure that they are fully cooked and hot at the center.
Serve with chili mayonnaise or mayonnaise flavored with mustard or horseradish,
and garnish with a small salad.
Yield: 8 as an appetizer or 4 as an entree
Salmon Jerky
Ingredients and Instructions
Fillet and skin the salmon (chums are excellent for jerky) and cut them into 1/4
to 1/2-inch strips, cut lengthwise, not cross-section like a steak.
Make a brine from 1 cup non-iodized salt, 3 cups sugar, 1/4 cup of soy sauce,
and 1 gallon of water.
This is just a starting point for the salt-sugar brine; you can adjust this for
your own taste. Plenty of sugar is the key.
Soak the fish in the brine for 8-10 hours, and refrigerate.
Drain and rinse with fresh water. At this point, put the strips in a plastic
colander and let drain for about an hour,
or you can place them on smoker racks and pat dry them with a paper towel,
(spray the racks with Pam first).
Sprinkle some red pepper flakes on the salmon strips if you like them hot. Black
pepper works well also.
After the salmon strips have set on the rack for an hour or two,
place them in the smoker and burn 3 pans full of alder chips and continue to dry
the salmon strips until they are toughened to the way you want them,
can be 8 hours or more.
Swiss Salmon Omelet Recipe
From The New Cleaning & Cooking Fish by Sylvia Bashline
Elegant enough for dinner, smoked salmon and Swiss cheese give incredible flavor
to this fast and easy omelet.
1/2 cup smoked salmon, flaked
3 eggs
2 Tbsp milk
1/8 tsp pepper
1 Tbsp butter or margarine
1/4 cup Swiss cheese, shredded
In small bowl, blend eggs, milk, and pepper. In a 10-inch skillet, melt
margarine over medium heat.
Pour eggs into skillet. Cook until eggs are set, about 5 minutes.
Sprinkle salmon and Swiss cheese over one half of the omelet.
With spatula, carefully fold other half over filling. Cook until Swiss cheese
melts, 1 to 2 minutes.
Yield: 2 servings
Stove-top Smoked Salmon Recipe
From Peggy Trowbridge
The hickory flavor is subtle, but enough to make a statement in this incredible
smoked fresh salmon.
This method is not for preserving. It is meant to be eaten warm.
However, cold leftovers are wonderful in a salad, salmon cakes, dips and
spreads, or other uses if used within a few days.
This recipe is designed to be used with an indoor smoker, specifically the
Emerilware 4-in-1 Smoker.
Be sure to read through the instructions before beginning.
1-1/2 pounds fresh boneless salmon filet about 1-inch thick (large end
preferred)
1/2 lime
2 tablespoons white wine
1 teaspoon mayonnaise (may substitute butter)
1/2 teaspoon kosher salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried dill weed
1/4 teaspoon Hungarian sweet paprika
1-1/2 tablespoons hickory smoking chips (see Notes)
Please read the Notes before beginning.
Sprinkle hickory chips over the bottom of the smoker. Place drip pan over
hickory chips.
(Line drip pan with foil for easier clean-up, but make sure the foil is pressed
tightly to the pan so you don't disrupt the air-flow of the smoke.)
Spray wire grill rack with vegetable oil and place in drip pan.
Squeeze lime over salmon and drizzle with white wine. Spread mayonnaise over top
of salmon.
Sprinkle evenly with salt, onion powder, garlic powder, lemon pepper, oregano,
dill weed, and paprika.
Place seasoned salmon on wire grill rack.
Place smoker over medium-hot stove-top burners as evenly as possible and offset
lid so it is not tightly closed.
When wisps of smoke begin to come through the opening, re-position the lid so it
is tightly closed.
Let cook 15 to 25 minutes, depending on the thickness of the salmon filet.
The salmon should just barely give to the touch, like a medium-cooked steak.
Let salmon rest 5 minutes before serving.
Serve fresh from the smoker or cold on salads.
Yield: 4 to 6 servings
Sake Salmon Fillets
4 skinless salmon fillets, 3-5 ounces each
2 tablespoons kosher or sea salt
1/2 cup sake or white wine
Vegetable oil for grill
Place salmon on plate. Sprinkle both sides with salt. Cover; re-frigerate 1-2
hours.
Rinse salmon under cold water; pat dry.
Transfer salmon to bowl. Cover with sake, turning salmon to coat. Cover;
refrigerate 30-60 minutes, turning once.
Heat grill to high. Drain salmon; pat dry with paper towels. Oil grill with
vegetable oil.
Sear salmon over direct heat, 3-4 minutes. Transfer fish to indirect heat; cook
until salmon is cooked through, 4-7 minutes.
Yield: 4 servings
Notes: Your favorite marinade could be used in place of the wine. Even veteran
chefs acknowledge that salmon cooked on a grill tends to stick, even if the
grate is oiled first. So be prepared.
Herb-Crusted Salmon with Sun-Dried Tomato
Sauce
4 teaspoons olive oil
2 tablespoons shallots, minced
1 tablespoon lemon juice, strained
1/2 cup dry white wine
6 sun-dried tomatoes (not packed in oil), finely minced
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh basil, minced or 1 tsp crumbled dried basil
1 tablespoon fresh thyme, minced or 1 teaspoon crumbled dried thyme
2 teaspoons fresh rosemary leaves, minced or 1/2 tsp crumbled dried rosemary
1/2 cup dry bread crumbs
2 (12-ounce) skinless salmon fillets
In a 10-inch nonstick skillet, heat 2 teaspoons of oil over medium heat. Add
shallots and sauté, stirring constantly, until lightly golden,
about 1 minute. Add lemon juice, wine, and sun-dried tomatoes.
Turn heat to medium-high and cook until sauce is reduced to 1/2 cup, about 2
minutes.
Season with salt and pepper and set aside. (Sauce can be made up to 1 hour
before cooking fish.
Reheat over low heat just before removing fish from oven.)
Adjust oven rack to center of oven and preheat to 400 degrees F.
Lightly grease a 9 x 13 x 2-inch ovenproof casserole with cooking spray; set
aside.
On a piece of wax paper, combine basil, thyme, rosemary, and bread crumbs.
Dredge each fillet in bread crumb mixture, coating well.
Transfer fillets to prepared pan and place 2 inches apart. Drizzle with
remaining 2 teaspoons of oil.
Bake in a preheated oven just until fish is opaque and barely flakes when tested
in the center with a knife, about 8 to 10 minutes.
Transfer to serving platter, slice each fillet in half crosswise, spoon sauce
over fillets, and serve.
Yield: 4 servings
Easy Herbed Grilled Salmon Recipe
From Peggy Trowbridge
You can use this method on pretty much any type of thick fish filet if salmon is
not available.
The herbs, wine, and lime give salmon a fabulous flavor, while the foil tray
makes clean-up easy and keeps your grill clean.
If you cannot grill, bake it in a very hot oven.
Vegetable oil spray
1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)
1/2 lime
2 tablespoons white wine
1 teaspoon mayonnaise (may substitute butter)
1/2 teaspoon kosher salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/4 teaspoon Hungarian sweet paprika
Preheat grill to high heat.
Make a tray out of a doubled-length of heavy-duty foil large enough for the
salmon filet,
by folding a long piece in half and folding up all four sides, with the dull
side up.
(The shiny side reflects, so you want it down so as not to burn the food.)
Spray the entire inside of the foil tray liberally with cooking spray.
Place the foil tray on a platter or metal tray to transport to the grill.
Place the salmon filet in the foil tray skin-side down (or boned-side up if it
is skinned). Squeeze lime juice over salmon
and sprinkle with white wine. Spread top of salmon with the mayonnaise.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon
pepper, oregano, basil, and dill weed.
Sprinkle the mixture evenly over the top of the salmon, then top with the sweet
paprika.
Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot
grill.
Cook in a hot covered grill for 10 minutes per inch of thickness of the fish
filet.
Do not overcook or it will be dry and unpalatable. Turning is not necessary.
Salmon is done when it turns a light pink color throughout and feels firm when
pressed gently with the back of a fork.
Whitefish is done when it turns opaque. This method works best with large, thick
filets.
Use a spatula to lift the salmon away from the skin to serve. Garnish with lime
slices, if desired.
Yield: 2 servings
Note: If you are unable to grill the salmon, preheat your oven to 475 F.
Leave foil tray on the baking sheet and bake about 15 minutes, or until done.
Simple Baked Salmon
(recipe by TheSalmons)
A quick and easy dish that requires very little effort. It works best with fresh
salmon purchased the same day you plan to eat it.
2 salmon filets (approx. 1/2 lb each)
olive oil
tartar sauce
Put salmon filets in a glass baking dish.
Drizzle a little olive oil over the filets and flip them over a couple of times
to spread the oil
and get a little oil on the bottom of the baking dish and the under side of the
filets.
Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the
filets.
You want them to be cooked until they start to flake and become opaque inside,
but don't dry them out.
Serve with tartar sauce.
Baked Herb Stuffed Salmon Recipe
by Jamie Oliver
Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and
pin boned
2 lemons
Bunch fresh marjoram
Bunch fresh dill
Bunch fresh basil
Handful stoned black olives
Bunch flat-leaf parsley
Preheat the oven to 400 degrees F (200 degrees C/gas 6).
Cut 5 lengths of string and lay them out on the work surface next to each
another,
leaving gaps in between. Sprinkle salt and pepper over the work surface, and
drizzle with olive oil.
Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the
salmon,
then, using a fine grater, grate the zest of 1 lemon over the top. On top of
that lay the marjoram, dill, and basil, broken up, and the olives.
Season the flesh side of the other salmon fillet with salt and pepper, and grate
over the second lemon.
Place 1 fillet on top of the other, thin end to thick, then tie them together
and trim the string.
Put the fish parcel on an oiled baking tray, and scatter over any remaining bits
of herb.
Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with
olive oil, then roughly chop the parsley and sprinkle over the top.
Bake in the preheated oven for about 20 minutes.
Salmon Steaks
Two salmon steaks, totaling roughly 1 pound.
2 Tbsp Butter (or margarine).
1 Tbsp Lemon juice.
1/2 tsp pepper (or to taste).
2 tsp fresh or dried chopped parsley (or to taste).
dash of garlic powder.
Melt the butter, combine all of the non-salmon ingredients except the parsley.
Place the salmon steaks in a microwave-safe cooking dish.
Pour the sauce over the salmon, then sprinkle with parsley.
Cooking Procedures:
Total microwave cooking time is 10-13 minutes per pound of salmon at 50% power
(700W+ microwave oven).
Microwave at 50% power for half of cooking time. Turn the steaks over, baste,
microwave at 50% power for remainder of cooking time.
Tips:
Don't overcook fish. It is done when it loses its translucency and becomes
flaky.
Cap'n Bob's Salmon Steaks
2, 10-ounce salmon steaks
1/2 cup olive oil
1/4 cup Chinese light soy sauce
1/2 teaspoon dried dill weed
1/8 cup lemon juice
Ground Clove
Prepare a sauce of the olive oil, soy sauce, dill weed, lemon juice and clove.
Mix well, and brush over the salmon steaks.
Place on a cookie sheet. Broil steaks on both sides until lightly browned and
tender.
Do not overcook. This will take very little time, so be careful.
Serves 8.
Baked Salmon/Trout
(It'll be your favorite bake)
1 whole salmon or trout ( 5-6 lbs.) cleaned
1/2 cup green pepper, diced
1 yellow onion , peeled, sliced and diced
1 carrot, grated
Parsley branches
Wishbone Zesty Italian Salad Dressing ( and 1/2 cup white wine)
Choose a large baking pan into which you can fit the fish and still have room
for about l inch of liquid all around the fish.
Salt and pepper cavity of fish. Stuff cavity with green pepper, yellow onion,
carrot and parsley.
Place in the pan, add 3/4 cup Wishbone Dressing and white wine to a level of
about 1 inch deep. Sprinkle with dill.
Cover pan with aluminum foil and bake in a 325° oven for about 1-1/2 hours.
Serve on a bed of lettuce.
Serves about 8.
Jeanne's Southwest Salmon
1- 1/2 lbs. salmon steaks, cut into 1" pieces
1/4 tsp. paprika
1/4 tsp. pepper
1 tomato, sliced
1 medium green pepper, cut into rings
1 small onion, sliced
2 clove garlic, finely chopped
2 tbs. lemon juice
2 tbs. olive or canola oil
1- 1/2 tsp. salt
Lemon wedges
Arrange fish in unbreaded square baking dish, 8 x 8 x 2 in.; sprinkle with salt,
paprika and pepper.
Top with green pepper rings, tomato and onion slices. Mix lemon juice, oil and
garlic; pour over fish.
Cover and bake in 375° oven 15 minutes. Uncover and bake until fish flakes
easily with fork, 10 to I5 minutes.
Garnish with lemon wedges.
Serves 6.
Bobs Beer Batter Perch
1- 1/2 cups Homemade Batter Mix *
1 lb. perch fillets, fresh or frozen, thawed
1/3 cup ReaLemon, Lemon Juice from Concentrate
2/3 cup beer (Old Style or Genuine Draft)
Vegetable oil
Prepare batter mix . Pat fish dry . Coat fish with 1/2 cup batter mix .
In large bowl , combine remaining batter mix, lemon juice and beer; mix well.
Dip fish into batter.
Fry in hot oil until golden brown; drain.
Serve immediately.
*Homemade Batter Mix
Combine 1-1/2cups unsifted flour, 2-I/4 teaspoons baking powder, 1 teaspoon salt
and 3/4 teaspoon baking soda; mix well.
Bobs' Joy Sauce (cocktail)
3/4 cup chili sauce or catsup
3 tablespoons Real Lemon Lemon Juice from Concentrate
1/2 teaspoon prepared horseradish
1/2 teaspoon Worcestershire sauce
In small bowl, combine ingredients. Chill to blend flavors
Salmon with Linguine
15-1/2 oz Salmon
Milk
1-1/2 cups sliced mushrooms
1/4 cup finely chopped onion
3 tbs butter or margarine
1/4 cup flour
1/4 cup dry white wine
Grated Parmesan cheese
2 tbs minced parsley
1/8 tsp each dill weed and pepper
Salt
12 oz linguine noodles, cooked and drained
Drain salmon, reserving liquid; break into large chunks.
Add milk to reserved liquid to equal 1-3/4 cups. Sauté mushrooms and onion in
butter until onion is tender.
Add flour; cook and stir on low heat until blended. Remove from heat; add milk
mixture and wine. Heat and stir until mixture comes to a boil;
simmer 5 minutes.
Carefully stir in salmon, 1/4 cup Parmesan cheese, parsley, dill and pepper.
Season to taste with salt. Cook and stir gently 2 minutes or until thoroughly
heated.
Serve over hot linguine. Pass additional Parmesan cheese.
Makes about 6 servings.
Angel Hair Pasta With Smoked Salmon in
Tomato Herb Sauce
6 oz thinly sliced smoked salmon
8 oz angel hair (capellini) pasta
1 large clove garlic, minced
3 Tblsp olive oil
2 1/4 c seeded and chopped tomatoes (2 med), divided
1/2 c dry white wine
3 tblsp drained large capers
1-1/2 tsp dill weed
1-1/2 tsp sweet basil
1/2 c freshly grated Parmesan cheese
parsley, optional
Directions:
Cut smoked salmon, with the grain, into 1/2-inch wide strips; reserve. Cook
pasta as package directs.
Meanwhile, in large skillet, stir and cook garlic in hot oil over medium-high
heat until garlic is golden.
Add 2 c tomatoes, wine, capers, dill weed and basil; stir and cook until mixture
is hot.
Drain pasta, place in large serving bowl. Toss angel hair with tomato mixture.
Add smoked salmon and cheese; toss gently.
Garnish with remaining tomatoes and parsley, if desired.
NEW POTATOES STUFFED WITH SMOKED SALMON AND
HORSERADISH
Round out this collection of sophisticated hors d'oeuvres with oysters on the
half shell and purchased chicken liver pâté accompanied by crackers.
Chilled Champagne and dry Martinis are perfect with these easy appetizers.
12 baby red-skinned potatoes
1 tablespoon olive oil
3 1/2 ounces smoked salmon, finely chopped
2 tablespoons sour cream
2 teaspoons minced red onion
1 teaspoon drained capers
1/2 teaspoon prepared white horseradish
1/2 ounce thinly sliced smoked salmon, cut into 24 squares
Additional drained capers
Preheat oven to 400°F.
Cut potatoes in half crosswise. Mix with oil in bowl.
Place cut side down on heavy large baking sheet. Bake potatoes until just
tender, about 25 minutes.
Cool completely.
Season with pepper. (Potatoes and salmon mixture can be made 1 day ahead. Cover
separately and chill.)
Cut thin slice off rounded end of each potato so that potatoes will stand
upright.
Turn potatoes over. Using melon baller or small spoon, scoop out some of center
of each potato.
Spoon 1 teaspoon filling into each. Garnish each with smoked salmon and caper.
(Can be prepared 2 hours ahead. Cover and chill.)
Makes 24.
!!!!!!YUM!!!!!!
Find all kinds of great Salmon recipes here....
http://fp.thesalmons.org/lynn/salmon-recipes.html
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2006
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pheasant and goose hunts, pheasant and goose combo hunts, pheasant hunting
in NY state, game preserve, hunting preserve, ny state hunting preserve,
