Does anyone have a favorite recipe for salmon?

Teriyaki, honey, lime marinade and broiled.Does anyone have a favorite recipe for salmon?
Marinate it in olive oil, garlic, lemon juice, whistichier sauce, and butter, and your fav. fish seasoning...then cook it in a skillet on low covered with a little of the mixture...soooo good.Does anyone have a favorite recipe for salmon?
I put the salmon on a sheet of foil and sprinkle it with a little bit of dill and then add full slices of lemons and oranges (the citrus holds in the moisture and adds alot of flavor) then I cover it with foil and stick it on the bbq. I usually serve it with rice (like a pilaf) or couscous and asparagus. Top it off with a white wine ( try a chateau st. Michelle pinot gri) and it is delicious. By far one of my favorite meals!
Fillet salmon, rinse and pat dry, place on aluminum foil, sprinkle with beau monde seasoning and hickory smoked salt, fold aluminum foil around fish, let set for 30 minutes then put in oven at 350F for 30 minutes or until salmon flakes when tested. Remove from oven, cool for 5 minutes serve with lemon slices and dill sprigs. ENJOY!
SALMON STEAKS WITH RED-WINE BUTTER





Unlike salmon fillets, salmon steaks have bones in the center. Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.





1 cup full-bodied dry red wine such as C么tes du Rh么ne


1/3 cup finely chopped shallots (3 to 4)


1/2 cup fresh orange juice


1/4 cup balsamic vinegar


1 teaspoon tomato paste


1 Turkish or 1/2 California bay leaf


1 teaspoon finely grated fresh orange zest


1 stick (1/2 cup) unsalted butter, softened


1 teaspoon salt


1/4 teaspoon black pepper


4 (1-inch-thick) salmon steaks (each about 1/2 lb)


2 tablespoons olive oil





Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.





Preheat broiler. Line rack of a broiler pan with foil.





Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.





Top each steak with 1 to 2 tablespoons red-wine butter.





Cooks' note:


Leftover red-wine butter can be chilled, covered, up to 3 days or frozen up to 2 weeks.





Makes 4 servings.
Herb Crusted Salmon Filet w/ lime-cilantro butter





Here is the recipe for one of my favorite dishes. I'll give the recipe for 4 portions. I usually use a 6oz. filet so adjust cooking time according to your filet size.





Preheat oven to 425 degrees F





Herb Crust:


1/2 cup chopped basil


1/2 cup chopped cilantro


1/2 cup chopped nuts (i prefer pinenuts but walnuts work good too)


1T fine chopped garlic


3-4 tbl olive oil


Combine all ingredients, salt and pepper to taste.





Lime-cilantro butter:


4 T unsalted butter (room temp)


1 T lime juice


1T fine chopped cilantro


1 tsp. lime zest


Combine all ingredients, salt and pepper to taste





Take filets, skin side down and apply Crust ingredients evenly on flesh side, I usally make crust about 1/8 of an inch thick. On stovetop in a oven friendly sautee pan brown the filets herb side down over med-high heat using butter or better yet clarified butter. Carefully flip filets over, skin side down. Pop in oven and bake for approx. 7 minutes for med results. Longer or shorter for desired temp. Plate filets and serve with dollop of Lime butter on top.





This dish is good with wild rice or saffron rice. Enjoy!!
Seared Salmon in Creamy Dill Sauce


When possible, select intensely flavored wild salmon, which contains fewer environmental contaminants than farm-raised. Use the leftover dill sauce instead of plain mayo in turkey roll-ups.





Ingredients


1/4 cup Mayonnaise


1/4 cup Nonfat plain yogurt


2 Scallions, thinly sliced


2 tablespoons Fresh lemon juice


2 tablespoons Chopped fresh dill


4 (6-ounce) salmon fillets, with skin


Salt and pepper


1 tablespoon Extra-virgin olive oil


2 ounces Alfalfa sprouts (2 cups)





Preparation


1. Combine mayonnaise, yogurt, scallions, lemon juice, and dill.





2. Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, flesh-side down, and sear 3 minutes, until brown. Flip and sear another 3 minutes, until salmon is just cooked through.





3. Place a dollop of sauce on serving plate; top with salmon and a small mound of sprouts.
This is so simple, I just bake with chopped scallions, a little bit of olive oil and sesame oil. Season with salt and pepper. 1 lb of salmon; 350 degress for about 20-25 minutes. Don't cover or onions will get mushy.
Swedish Salmon Salad





9 ounces baby new potatoes


2 cups fava beans, frozen or canned and drained


14 ounces canned salmon, drained


4-1/4 cups mixed lettuce leaves


1 Lebanese cucumber, sliced


1 red onion, sliced


1 carrot, grated, optional


1/3 cup mayonnaise


1/3 cup plain yogurt


1 Tbs. plus 1 tsp. dill or parsley, chopped


Drop potatoes into boiling water. Simmer for 7 minutes, add fava beans and simmer for 4-5 minutes longer. Drain and cool. Place lettuce leaves onto serving plates and top with salmon, potatoes, beans, cucumber, onion, and carrot. Chill 30 minutes. Combine remaining ingredients and drizzle over salad just before serving.





This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only
I love salmon BLT's!





Grill the salmon, fry the bacon and put it all on great wheat toast with tomatoes and lettuce and a bit of mayonnaise. Sometimes I like to add a little freshly grated ginger to the mayonnaise too
I tried this recipe yesterday, it was sooooo good!





INGREDIENTS:





4 six-ounce fresh salmon fillets


1/2 cup toasted almonds


1 1/2 teaspoons minced fresh herbs (i.e. basil, oregano, or dill)


1 tablespoon chilled butter cut into small pieces


1/2 teaspoon seasoned salt


1/2 teaspoon white pepper





DIRECTIONS:





1. Rinse salmon fillets and pat dry; set aside.


2. Using a food processor, add almonds and coarsely chop. Add fresh herb, butter, seasoned salt and pepper.


3. Preheat oven to 400 degrees.


4. Place salmon fillets skin side down on lightly greased baking pan. Top each fillet with nut mixture, patting it on the fish to form a crust.


5. Bake in preheated 400 degree oven for 12 to 15 minutes. Salmon is done when meat flakes easily and is evenly colored.


Note: The salmon will continue to cook after it's removed from the oven.





If desired, garnish the salmon with lemon wedges and serve with a simple caesar salad or steamed asparagus.