What is your favorite salmon recipe?

We usually either steam salmon or bake it in the oven with lemon juice, white wine, a little salt and pepper, and dill. It is delicious, but I am looking for a new way to cook it. Any ideas would be grately appreciated.What is your favorite salmon recipe?
I also use a glaze like the previous poster.





Cook 5 tbs of honey or maple syrup, 1/4 cup water, 1tbs grated ginger, 1tbs finely chopped garlic, dash red pepper flakes until reduced by 1/2 (be careful you don't burn)





brush on top of a salmon fillet (works better with a fillet than a steak). I cut my fillet into 2 inch pieces to get a lot of glazed surface area.





You have two choices.....Bake in a hot oven (450 or as hot as your oven gets)for about 20 minutes or Broil for about 6-8 minutes (top will get caramelized and brown





Makes a great presentation on a serving platterWhat is your favorite salmon recipe?
Chili-Lime Grilled Salmon


1 teaspoon coriander


1/2 teaspoon sugar


1/4 teaspoon chili powder


1/4 teaspoon cumin


2 teaspoons lime juice


4 (6oz) salmon fillets


4 lime wedges





Heat grill. In small bowl, combine all ingredients except salmon and lime wedges; mix well. Spread mixture over salmon.





When ready to grill, place salmon, skin side down, on gas grill ove r medium heat or on charcoal grill 4-6 inches from mdedium coals. Cook 15-18 minutes or until fish flakes easily with fork. Do not turn salmon. Serve salmon with lime wedges.





4 servings





NOTE: To broil salmon, place skin side down, on broiler pan; broil 4-6 inches from heat using time above as guide.





Calories 310


Calories from fat 140


Total fat 16 g


saturated 3 g


cholesterol 125 mg


sodium 100 mg


total carbohydrate 2 g


dietary fiber 0 g


sugars 1 g


protein 40 g





from Pillsbury Classic cookbooks Grilling May 2001
salmon cheesecake








1 cup dry bread crumbs


3 Tbsp. butter or margarine, melted


3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


4 eggs 1/2 lb. smoked salmon, chopped 1/2 cup green onion slices


2 to 3 Tbsp. chopped fresh dill





PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan.) Mix bread crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.





BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients. Pour over crust.





BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature. Serve with your favorite NABISCO Crackers or sliced fresh vegetables.
BLACKENED SALMON FILLETS





2 tbsp. ground paprika


1 tbsp. ground cayenne pepper


1 tbsp. onion powder


2 tsp. salt


1/2 tsp. ground white pepper


1/2 tsp. ground black pepper


1/4 tsp. dried thyme


1/4 tsp. dried basil


1/4 tsp. dried oregano


4 salmon fillets, skin and bones removed


1/2 c. unsalted butter, melted





In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2-5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork. Makes 4 servings.
1/3 cup buckwheat flour


2/3 cup all-purpose flour


1/2 teaspoon baking powder


3/4 teaspoon kosher salt


3⁄4 cup plus 2 tablespoons milk


1 extra-large egg


1/4 pound (1 stick) unsalted butter, clarified, divided


1/2 pound smoked salmon, thinly sliced


1/4 cup creme fraiche or sour cream


Fresh dill sprig, for garnish








Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.


To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.
This will sound wierd, but it is a take off on the recipe for broiled salmon at Simon and Seafort's in Anchorage Alaska





make a glaze with mustard, honey, brown sugar, salt, pepper, Jack Daniels bourbon and chinese 5 spice powder....you figure out the proportions.





Put 1/2 glaze on fish and broil until almost done put the rest of the glaze on and broil maybe 1/2 to 1 minute more - do not overcook the fish.....seriously.... - let set for a few minutes and serve. This works best with wild lowfat salmon not the fatty farm-raised stuff. Good Luck
GRILLED SALMON





salmon


enough mayonnaise to cover the salmon


pepper


garlic salt


season salt





Spread mayonnaise all over the salmon, then cover with the spices; put on greased foil lined grill at medium-low heat and cook for 30 minutes or until done.
We make this a lot. It's outstanding. You can also do it under the broiler in your oven.





Firecracker Grilled Salmon


==========================


8 (4 ounce) fillets salmon


1/2 cup peanut oil


4 tablespoons soy sauce


4 tablespoons balsamic vinegar


4 tablespoons green onions, chopped


3 teaspoons brown sugar


2 cloves garlic, minced


1 1/2 teaspoons ground ginger


2 teaspoons crushed red pepper flakes


1 teaspoon sesame oil


1/2 teaspoon salt





Place salmon filets in a medium, nonporous glass dish. In a separate


medium bowl, combine the peanut oil, soy sauce, vinegar, green


onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil


and salt. Whisk together well, and pour over the fish. Cover and


marinate the fish in the refrigerator for 4 to 6 hours.


Prepare an outdoor grill with coals about 5 inches from the grate,


and lightly oil the grate. Grill the fillets 5 inches from coals for


10 minutes per inch of thickness, measured at the thickest part, or


until fish just flakes with a fork. Turn over halfway through


cooking.
I've been a chef for 27 years. Here is a really good, simple recipe:





Indian Baked Salmon





1 pound of butter


1/4 tsp liquid smoke


1 pound of brown sugar (light or dark)


salmon fillets





In a mixer cream together the butter, sugar and liquid smoke.


Place the salmon on a sheet pan sprayed with non-stick spray. Place 1 Tbl of the butter mixture on each piece of salmon. Bake at 425 F for about 15 to 20 minuties. Serve.





(At the restaurant where I worked at, we had this on the menu and the customers loved it!!!!)
Cook it your way but ad very thin sliced carrots, celery, and onions. It ads a sweet taste to the dish and is delicious.





If you don't mind the extra calories try adding a little heavy cream.
I like salmon sashimi !
Grilled with lots of lemon basil and cilantro. Top with bread crumbs with a side of pasta in tomato sauce.
I found a delicious recipe online. It was broiled salmon and I topped it with a ginger glaze. Let me see if I can find it for you.


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