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salmon

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Baked Salmon with Garlic and Dijon

Baked Salmon with Garlic and Dijon Ingredients 1.5 pounds salmon 2 tablespoons fresh parsley, finely chopped 3 cloves garlic, pressed 1.5 teaspoon Dijon mustard ½ teaspoon salt ⅛ teaspoon freshly ground black pepper ⅛ cup light olive oil, not extra light 2 tablespoons fresh lemon juice Lemon slices Method 1. Preheat the oven to 450° … Continue reading »

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Salmon with Orange Marmalade

Salmon with Orange Marmalade Ingredients ¼ cup orange marmalade 2 tablespoons low-sodium soy sauce 2 garlic cloves, minced 1 (1 1/2-pound) salmon fillet ¼ teaspoon salt Method 1. Preheat oven to 400°. 2. Combine first 3 ingredients, stirring with a whisk. Place salmon on rack of a broiler pan lined with foil; sprinkle fish evenly … Continue reading »

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Honey Mustard Baked Salmon Recipe

Honey Mustard Baked Salmon Recipe Ingredients 12 ounces salmon, cut into two pieces MARINADE: 2 cloves garlic 3 tablespoons honey 3 teaspoons Dijon mustard 2 tablespoon Japanese cooking sake, optional Scant 1/8 teaspoon salt 3 dashes ground black pepper ⅛ teaspoon cayenne pepper Chopped parsley leaves, for garnishing Method 1. Preheat oven to 400F. 2. … Continue reading »

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Baked Parmesan Garlic Herb Salmon in foil

Baked Parmesan Garlic Herb Salmon in foil Salmon that is baked in foil and brushed in a Parmesan Garlic Herb Marinade. It seals in the amazing flavor and cooks the salmon to tender and flaky perfection! Ingredients 1 ½ lb. salmon of choice 3 Tablespoons butter 1 Tablespoon Lemon Juice 3 cloves garlic, minced 2 … Continue reading »

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Broiled Sockeye Salmon with Citrus Glaze Recipe

Broiled Sockeye Salmon with Citrus Glaze Recipe Ingredients 1 ½ pounds skin-on, sockeye salmon, pin bones removed, up to two pounds ⅓ cup dark brown sugar 2 tablespoons lemon zest 1 ½ teaspoons kosher salt ½ teaspoon freshly ground black pepper Method 1. Position a rack in the oven 3 inches from the broiler. Line … Continue reading »

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Salmon Cakes with Fiery Bell Pepper Salsa

Salmon Cakes with Fiery Bell Pepper Salsa These are just as tempting if you substitute two (7-ounce) cans of tuna for the salmon. Ancho chili powder gives a slightly smoky flavor; the cayenne is hotter. Ingredients 1 large sweet red pepper, finely diced, divided 1 small yellow bell pepper, finely diced ¾ small jalapeno, seeded … Continue reading »

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Baked Salmon with Garlic and Dijon

Baked Salmon with Garlic and Dijon Ingredients 1.5 lb. salmon 2 tablespoons fresh parsley, finely chopped 2 large OR 3 small cloves of garlic, pressed 1.5 teaspoon Dijon mustard ½ teaspoon salt ⅛ teaspoon freshly ground black pepper ⅛ cup mild olive oil 2 tablespoons fresh lemon juice Lemon slices Method 1. Preheat the oven … Continue reading »

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Roasted Salmon With Walnut-Pepper Relish

Roasted Salmon With Walnut-Pepper Relish Ingredients ½ cup walnuts 1 pinch cayenne 1 tablespoon fresh lemon juice 1 teaspoon honey 2 tablespoons roasted red pepper, diced 1 tablespoon walnut oil 2 tablespoons extra-virgin olive oil ¼ cup chopped fresh parsley Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh chives 1 teaspoon grated … Continue reading »

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Baked Salmon with Avocado Mango Salsa

Baked Salmon with Avocado Mango Salsa Ingredients Olive oil 24 ounces salmon fillets, (four 6 ounces fillets) 1 pinch Salt, to season 1 pinch Freshly ground black pepper, to season 1 pound mangoes, not overly ripe (1 to 1 1/2 pounds of mango) 2 medium just ripe avocados ¼ cup minced red onion 1 medium … Continue reading »

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Baked Sockeye Salmon with Bell Peppers and Capers

Baked Sockeye Salmon with Bell Peppers and Capers Fresh wild salmon, including the late-season ones from Alaska, would be the best choice for this preparation. What to do when the season ends? Well, there are always available steelhead trout and Arctic char and, of course, farmed Atlantic salmon. Ingredients 2 medium red bell peppers 1 … Continue reading »

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