A large salmon filet, steamed in foil and cooked either in the oven or barbecue. It’s seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions.
Garlicky mayonnaise with basil and lemon juice makes a zippy topping for salmon burgers. Serve them with your favorite burger toppings.
This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.
Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!
This recipe is simple to make, yet impressive. The spicy, sweet, and salty marinade gives the fish a taste that my family goes nuts for! If it’s too cold out to grill it, you also may broil it.
A fabulous sweet and salty glaze is basted on salmon as it grills on cedar planks.
The natural deliciousness of salmon is enhanced with a delicate blend of spices, a little butter, and Parmesan cheese.
This is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!
Flaked salmon is combined with mashed potatoes, bell pepper, and fresh parsley to make these delicious, crispy, fresh fish cakes.
Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.