How to Cook Salmon

1 can pink salmon shopping list
8-9 slices honey wheat bread, crusts trimmed shopping list
1-1/2 cups grated cheddar shopping list
6 eggs shopping list
3/4 cup milk shopping list
Dash hot sauce (opt.) shopping list
1/2 tsp dill weed (or to taste) shopping list
1/4 tsp salt shopping list
1/4 tsp black pepper shopping list
1/4 cup sliced green onion shopping list
1 Tablespoon melted butter

* Drain and flake salmon (deboning opt.).
* Spray 9″ deep-dish pie plate (butter Pam recommended).
* Cut bread slices diagonally to make triangular pieces.
* Arrange bread in spiral pattern in pie plate to cover bottom.
* Arrange remaining triangles point upright around edges to form a crown.
* Sprinkle 1/2 cup cheese over bread in bottom of plate.
* Whisk together eggs, milk, hot sauce (if using), dill, salt, and pepper until well combined.
* Stir in salmon, onion, and remaining 1 cup cheese. Spoon evenly into pie plate. (Don’t worry, it won’t overflow in the oven.)
* Brush edges of bread with melted butter.
* Bake for 35-50 minutes, or until center is set.
* Check after 15 minutes – if bread is browning too quickly, cover pie with foil.

Found at GroupRecipes

Ingredients

1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 4-oz pieces of salmon, cut from the thick part of the fillet
2 tablespoons rice vinegar
1-2 scallions, halved and shredded into fine strips

Preparation

1. Mix the mirin, brown sugar and soy sauce in a shallow dish that will hold all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile, heat a large skillet on the stove.

2. Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade and cook for another 2 minutes.

3. Remove the salmon to whatever plate you’re serving it on, add the rice vinegar to the hot pan, and warm through.

4. Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.

Serves 4

Note: Mirin can be found at Whole Foods or Asian grocers.

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.