How to Cook Salmon

15 oz. Can of red or pink salmon, drained
1 Small onion, finely chopped
1 Teaspoon Fresh lemon juice
1 Egg, lightly beaten
12 to 15 Saltine crackers, crushed
1/4 Teaspoon Ground pepper
2 Teaspoon Fresh parsley, chopped (optional)
1/4 Cup Canola oil

Mash drained salmon in a bowl. Add chopped onion, lemon juice, egg, pepper and, if desired, parsley. Mix gently. Shape into six croquettes (patties). Crush the saltines between two sheets of waxed paper with a rolling pin. Set each croquette into the crumbs, pressing gently to make sure crumbs adhere, turning to coat both sides. Heat oil in skillet over medium heat. Fry croquettes on one side until golden brown, then gently turn and fry other side. Serves 4 to 6, depending upon appetites.

Found at Gotvarstvo.net

2 tbs lemon juice
4 salmon steaks 1 in. thick
3/4 cups brown sugar
2 tbs butter

Yield: 4 servings

Instructions:

Combine lemon juice, the sugar and butter in a saucepan. Cook the mixture over low heat, constantly stirring, until sugar has dissolved. Place the salmon steaks in a greased, hinged fish basket. Then grill about four inches from the coal. Cook the salmon for about fifteen minutes on each side or until fish flakes easily, occasionally brushing with sauce.

(2 servings)

Ingredients:
2 tablespoons teriyaki sauce (Trader Joe’s Soyaki works great!)
1 teaspoon minced garlic
1 teaspoon ground ginger (powder ginger is best)
1/4 cup orange juice
1 large fillet of fresh salmon
2 tablespoons olive oil
4 large garlic cloves
2 long carrots, sliced
1 cup shelled soy beans
12 cherry tomatoes halved
1 teaspoon fennel seeds
4-5 thin lemon slices

Directions:
1. Put salmon in a plastic zip lock bag. Add teriyaki sauce, minced garlic, ground ginger, and orange juice. Seal bag and gently mix the ingredients making sure to cover the entire salmon. Place bag in refrigerator and let salmon marinate for at least 20 minutes and no longer than 1 hour.
2. Slice the carrots, halve the tomatoes, and chop the garlic to chunks. (If you are using frozen soy beans, this would be a good time to let them thaw).
3. Heat olive oil in pan on medium heat.
4. Add garlic, carrots and soy beans evenly dispersed to pan. Make room in the center for the salmon fillet.
5. Add salmon, skin side down in center of pan.
6. Add halved tomatoes around the salmon
7. Sprinkle the fennel seeds on top of the salmon.
8. Place the lemon slices on top of the salmon.
9. Let cook uncovered for about 4 minutes.
10. Cover (if you don’t have a cover for your pan, you can use a baking pan or even a large piece of foil) and let the salmon steam with the vegetable on medium low heat for about 20 min.
11. When ready, a knife should be able to go in smoothly and the salmon should be tender. It should be a light pink in color. The idea is to remove the salmon from the heat before it becomes dried out and flaky.

Found at Good Looking Home Cooking

Ingredients:
One nice piece of fresh of thawed frozen salmon,
Three ounces of olive oil,
The juice of one lemon,
One teaspoon of lemon zest,
Three of four dashes of liquid smoke,
One or two dashes of soy sauce (optional),
Salt and Pepper.

First, blend olive oil, lemon juice, lemon zest, liquid smoke and soy sauce (optional) in a small bowl. Baste the top side of your salmon with marinade, sprinkle with salt and pepper and place on a fairly hot well oiled grill, skin side up. Grill two to three minutes or until you have nice grill marks on your salmon. Baste the skin side and turn your salmon. Cook four to five minutes, baste the top side again and turn. Cook another two to three minutes or until done. Be sure not to overcook your salmon.

Found at #1 Cooking Recipes Resource

Serves 4
Hands-On Time: 05m Total Time: 15m
Ingredients:

* 1 1/4 pounds skinless salmon fillet, cut into 1-inch pieces
* 4 scallions, thinly sliced
* kosher salt and black pepper

Directions

1. Heat grill to medium-high. Oil the grill grate. In a food processor, pulse the salmon 3 to 4 times, just until coarsely chopped (the mixture should still be somewhat chunky). Add the scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse to combine. Form the mixture into 3/4-inch-thick patties.
2. Grill, turning once (do not press or flatten), until opaque throughout, 2 to 4 minutes per side. Serve on rolls with the desired toppings.

* Prep time: 5 min.
* Cook time: 20 min.
* Servings: 6

1 1/3 cups (2.8 oz.) FRENCH’S® Original French Fried Onions
1/2 tsp. dill weed
1/2 tsp. lemon pepper
6 portions salmon fillet (1 1/2 lbs.)
2 tbsp. FRENCH’S® Spicy Brown Mustard

MIX French Fried Onions, dill and lemon pepper in plastic bag. Crush with hands or rolling pin.

BRUSH salmon with mustard. Coat top of salmon pieces with seasoned onion crumbs; press firmly to adhere.

BAKE salmon on a foil-lined baking sheet at 350°F for 20 min. or until opaque in center.

Link found at DiscussCooking.com

2 c salmon**
1 tbs Szego fish rub
S&P to taste
1/2 tsp 6 Peppercorn Mix
Few dashes of jalapeno green chili sauce
1 tsp fresh chopped dill
dash of cayenne
4 green onions chopped
juice of 1/2 fresh lemon
1/2 c approx. crushed piggy puffs**
1 egg

Mix all together and form patties. Place gently on griddle and flip once during cooking. Serve with tartar sauce.

** Notes:
I used crushed piggy puffs [pork rinds] since that’s what I had, feel free to use crumbs of choice. Add until the mix sticks together nicely.
The salmon is left overs, feel free to use canned

Link found here.

Marinaded Salmon and Sauce

2 lb salmon with skin on
6 T brown Sugar
1 T salt
1 tsp black pepper
2 T Gin (or apple juice)
1/4 bunch fresh chopped dill – I used dry – about 1 tsp.
1 tsp crushed juniper berries (optional) – left these out

Place salmon skin side down in baking dish. Mix ingredients in bowl and spread evenly over fish. Marinate minimum of 4 hrs. (I got a late start and only marinaded it for 30 minutes and it was divine but my salmon was very fresh. Maybe if it is not as fresh you might want to marinade it longer. Logan marinaded his the full 4 hours and the salmon did not have any skin on it and it still worked great)

Pour off excess juices and reserve for sauce

Pre-heat oven to 400 and bake 15-20 min maximum

Sauce:

2 T brown sugar
1/4 c Dijon mustard
1 T juice from marinade
1/2 lemon (juice only)
1/4 bunch fresh chopped dill
1/4 c Vegetable oil
Tabasco sauce to taste
5 T Whipped whipping cream

Mix brown sugar and Dijon mustard in a bowl. Slowly mix in veg. oil. Add remaining ingredients saving whipped cream for last.

Found at YourHomeBasedMom.com

Ingredients:

12 lg eggs, hard-cooked, shelled and coarsely chopped
2 ribs celery, chopped
1 small red onion, minced
3 tsp fresh dill, chopped
5 oz smoked salmon, cut into 1/4 in., diced
1 cup (or as needed) Hellmann’s light mayonnaise
Salt and freshly ground pepper to taste

1. Place the eggs, celery, onion, dill and salmon in a mixing bowl and toss to combine.

2. Stir in enough mayonnaise to bind the salad, being careful not to make it too wet. Season to taste with salt and pepper. Refrigerate for several hours to allow the flavors to blend.

Found at WeLoveSeaFood.com

This grilled salmon recipe is divinely delicious. A special Thai BBQ sauce is what makes it come alive, enhancing but not overpowering the rich flavor of the salmon. I find it’s better than most salmon recipes (which call for heavy cream sauces), and far healthier too. Grill the salmon directly on your outdoor grill, or use banana leaf (instead of foil) for more delicate fillets (see instructions). ENJOY!
Prep Time: 12 minutes
Cook Time: 20 minutes
Ingredients:

* SERVES 2
* 2 salmon steaks, preferably fresh
* optional: banana leaf (see instructions below)
* MARINADE/SAUCE:
* 1/4 cup molasses (OR 1/4 cup + 3 Tbsp. Thai sweet soy sauce – “Kwong Hung Seng Sauce”)
* 3-4 cloves garlic, minced, OR 1 tsp. bottled, pureed garlic
* 2 Tbsp. fish sauce
* 1 tsp. dark soy sauce (or substitute 1 Tbsp. regular soy sauce)
* 1 Tbsp. lime juice
* 1 fresh-cut red chili OR 1/2 to 1 tsp. cayenne pepper or crushed chili

Preparation:

1. Rinse and pat dry the salmon steaks. Set in a flat-bottomed dish or bowl.
2. Stir all the marinade/sauce ingredients together (it may take a minute or two to dissolve the molasses.
3. Pour 1/3 of the sauce over the salmon. Turn the steaks in the marinade, ensuring all surfaces are well covered. Reserve the rest of the sauce.
4. Place salmon in the refrigerator to marinate while you warm up your grill.
5. Place the rest of the sauce in a sauce-pan and gently warm up over low to medium heat (do not boil). Taste-test the sauce. It should be sweet (the sweetness of the sauce goes well with salmon), plus a little salty and spicy. Adjust according to your taste, adding more lime juice if too sweet, or more cayenne if not spicy enough. More fish or soy sauce can be added if you prefer it saltier.
6. Brush the grill with a little oil, then grill the salmon. Baste with a little of the leftover marinade from the bottom of the bowl as you turn the steaks for the first few times. Salmon is done when pink and no longer translucent at its thickest point.
7. Serve with lime wedges and the extra sauce on the side. Excellent whether served with rice or new potatoes.

For Delicate Salmon Fillets:

* Cut 2 pieces of banana leaf (each roughly 1 foot square). Rinse leaves with hot water and pat dry.
* Place one of the marinated steaks in the center of each leaf. (You may want to spoon over an extra couple of tsp. of the sauce.)
* Now gently fold the banana leaf over the salmon and wrap it up. Secure the leaf with baker’s twine or by weaving a toothpick (or the end of a satay stick) through the leaf.
* Grill the salmon packets over a hot grill for 15-20 minutes, depending on how thick your steaks are (I usually unwrap the leaf to check after 15 minutes). As you turn the packets, you will see the banana leaf gradually turning brown and emitting a wonderful banana leaf fragrance.
* Serve the salmon right on the leaf, or remove and plate up. If you have company, you can also serve the salmon on a fresh piece of banana leaf (placed on a regular plate), which never fails to impress. Garnish with wedges of fresh-cut lime, and serve with the extra sauce on the side. ENJOY!

Recipe found at About.com