SAUTEED SALMON STEAKS

  • 1 tbsp. oil
  • 2 (6 to 8 oz.) salmon steaks
  • 3 tbsp. butter
  • 1 tbsp. soy sauce
  • Dash garlic powder
  • 4 slices lemon or a few drops
    of lemon juice

    Heat oil in skillet; add salmon
    steaks.
    Melt butter and combine with soy
    sauce and garlic powder. Baste
    salmon steaks. Cook about 5
    minutes or until browned on one
    side. Turn, baste, place lemon
    slices (or a few drops of lemon
    juice) on steaks and cook until
    salmon flakes easily when tested
    with a fork.
SMOKED SALMON PATE

  • 6 oz. Gold Seal smoked salmon
  • 3 oz. softened cream cheese
  • 1 tbsp. lemon juice
  • 2 tbsp. minced onion (optional)
  • 3/4 to 1 c. chopped nuts (pecans)

    Drain off excess oil of the smoked salmon. In a food
    processor, grind the salmon until fine. Transfer the
    salmon into a mixing bowl. With a mixer on medium
    speed, add the next 4 ingredients in order listed. With
    your hands, shape the pate into a ball, then roll in the
    chopped nuts. Makes approximately 1 1/4 cups.
For more fish recipes or other recipes, please check out  www.cooks.com
SMOKED SALMON PARTY BALL

  • 1 lb. can salmon
  • 8 oz. pkg. cream cheese
  • 1 tbsp. lemon juice
  • 2 tsp. grated onion
  • 1 tsp. horseradish
  • 1/4 tsp. salt
  • 1/2 tbsp. liquid smoke
  • 1/2 c. chopped pecans
  • 3 tbsp. fresh parsley

    Drain salmon and flake. Mix with cream cheese, lemon
    juice, onion, horseradish, salt and liquid smoke. Form
    into ball and chill overnight. Combine nuts and
    chopped parsley. Roll ball in nuts and parsley. Chill.
    Serve with assorted crackers. Freezes well. Serves 40.
GRILLED SALMON STEAKS

  • 3 tbsp. dried whole rosemary, divided
  • 1 tbsp. rubbed sage
  • 1/2 tsp. pepper
  • 2 tbsp. lime juice
  • 2 tbsp. Tamari (wheat free)
  • 4 (4 oz.) salmon steaks
  • Vegetable cooking spray
  • 1 med. lime, thinly sliced

    Combine 1 tablespoon rosemary, sage, pepper, lime
    juice and Tamari. Brush both sides of each salmon
    steak with herb mixture, reserving remaining mixture.
    Spray a wire grilling basket with cooking spray.
    Arrange half of lime slices in basket, top with salmon
    steaks.
    Cover salmon steaks with the remaining lime slices,
    close grilling basket. Sprinkle remaining 2
    tablespoons rosemary over white hot coals. Grill 7
    minutes on each side or until fish flakes easily when
    tested with a fork, basting with remaining herb
    mixture. 4 servings. Serve with 1 cup tossed salad.
    Servings = 4 ounces protein, 1 cup salad.
SMOKED SALMON

    About 8 lbs. salmon

    BRINE:

  • 1 c. non-iodized salt
  • 1/2 c. brown sugar
  • 1 c. white sugar
  • 2 qts. water
  • 1 sm. bottle crescent seafood seasoning
  • 2 to 3 crumbled bay leaves
  • 1 tsp. rosemary

    SYRUP:

  • 1 bottle white wine
  • 2 lbs. brown sugar

    Cut salmon into squares about 2 to 3 inches thick and 4
    inch squares. Marinate 10 to 12 hours in brine solution
    (make sure all salmon is immersed). Rinse under cold
    water. Cook 1 bottle of wine and 2 pounds sugar just
    until sugar dissolves (don't boil). Marinate first in this for
    1 hour. Place fish on racks to dry slightly (should have
    nice coating on it). Place on racks in smoker and smoke
    10 to 12 hours. (8 hours for smaller pieces.) Add
    smoking chips every hour or 1 1/2 hours (hickory chips
    are good).
    Note: Put skin side up and smaller pieces on top shelf.
SAVORY SALMON STEAKS (BBQ'D)

  • 4 salmon steaks
  • 1/2 tsp. salt
  • 1 tsp. lemon pepper
  • 1/4 c. Italian salad dressing
  • 1 tsp. minced onion
  • Chopped parsley

    Tear off sheets of heavy duty foil
    large enough to hold all steaks.
    Fold sides up to form pan. Grease
    lightly. Sprinkle steaks with lemon
    pepper and salt. Place steaks in foil
    pan and set aside. Combine salad
    dressing and onion; set aside.
    Preheat grill on medium for 10
    minutes; turn to low. Brush steaks
    on both sides with salad dressing
    mixture; place steaks back in boil
    pan and place on grill. Close lid and
    grill 12 minutes. Six on a side or
    until steaks flake; baste often.
    Sprinkle with parsley and serve.
BAKED SALMON AND DRESSING

  • 1 tbsp. butter
  • 1 sm. onion, finely chopped
  • 3 c. zucchini, shredded
  • 1 c. carrot, shredded
  • 1/4 c. parsley, minced
  • 1-2 tbsp. fresh basil or tarragon,
    minced or 1/2-1 tsp. dried basil or
    tarragon
  • 4 salmon steaks (4 oz. each)
  • 1 tsp. fresh lime juice
  • Salt & pepper to taste

    Preheat oven to 350 degrees. In a skillet
    over medium heat melt butter. Add onion.
    Saute until tender. Add zucchini, carrot,
    parsley and basil; mix lightly.
    Lightly grease a 10 x 10 inch baking dish.
    Place vegetable mixture in prepared dish.
    Coat salmon steaks with lime juice.
    Arrange over vegetable mixture; sprinkle
    with salt and pepper. Cover. Bake for 30
    minutes. Uncover. Bake for 10 minutes
    longer or until fish flakes easily.

    Makes 4 servings.
BAKED SALMON FILLETS OR STEAKS

  • Salmon fillets, any portion size, boned
    and skinned
  • Onion powder, to taste be generous
  • Garlic powder, to taste be generous
  • Dried dill, to taste be generous
  • Mrs. Dash, to taste be generous
  • Mayonnaise
  • Paprika

    Wash and dry fillets. Spread thin coat of
    mayonnaise over salmon. Spray Pam or
    similar product over Pyrex or tin foil pan
    or rectangular pan (depending on amount
    and size of portions).
    Sprinkle seasonings over fish ending with
    paprika. Bake in 375 degree oven for 10
    to 20 minutes or until fish flakes easily.

    Note: This recipe is wonderful used for
    boned and skinned chicken.
BAKED SALMON STUFFED POTATOES

  • 4 baking potatoes
  • 1 (7 1/2 oz.) can salmon
  • 1/2 c. yogurt or sour cream
  • 1/4 c. diced Cheddar cheese
  • 1 tbsp. chopped green onion
  • 1 tbsp. fresh parsley or dill
  • 1 tbsp. lemon juice
  • 1/2 tsp. hot pepper sauce
  • Salt pepper and paprika
  • 1/3 c. shredded Cheddar cheese

    Scrub potatoes, prick with fork bake in
    400 degree oven for 45 to 55 minutes or
    until tender when gently squeezed. In
    bowl, combine salmon, yogurt, diced
    cheese, onion, parsley, lemon juice and
    hot pepper sauce. Season to taste with
    salt, pepper, paprika. Cut 1/2 inch thick
    slice from top of each potato. Scoop out
    pulp, leaving 1/4 inch shell. Stir pulp into
    salmon mixture. Spoon into shells.
    Sprinkle with shredded Cheddar. Bake at
    400 degrees for 15 to 20 minutes or until
    tops are crisp.
SALMON FILETS

  • 1 1/2 lb. salmon fillet per person
  • 1 pat of butter on each side
  • 1 hand squeeze of lemon on each side
  • Sprinkle of parsley per side
  • 3 sprinkles of garlic salt to taste per side
  • 3 sprinkles of pepper per side
  • 3 sprinkles of paprika

    Put salmon fillets on tin foil covered broiler
    pan. Put butter, lemon, parsley, garlic salt
    and pepper on top. Sprinkle on paprika.
    Broil 7 minutes each side. Delicious.
SALMON OR LAKE TROUT FILET

  • 1 1/2 lb. fresh fish
  • 3 tbsp. lemon juice
  • 1 tbsp. fresh basil
  • 1 tbsp. oil
  • 1 tbsp. soy sauce
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. minced garlic
  • 1/4 tsp. pepper

    Marinate fish in all of the above for at
    least 1 hour. Grill or bake 4-6 minutes per
    1/2 inch thickness. Brush with more
    marinade. If salmon is 1 inch or more in
    thickness, turn half way through grilling or
    baking.
Fish Recipes
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