Salmon Sauce

 1/2 cup butter

garlic, crushed or powdered, to taste

1 Tbsp Worcestershire sauce

1 Tbsp dry mustard

2 Tbsp ketchup

3 tsp soy sauce

Mix all ingredients in a saucepan

Salmon Wellington

• 4 (7 oz) salmon fillets
• salt and pepper to taste
• 2 tbsp butter
• 2 garlic cloves minced
• 1 shallot chopped
• 1/4 cup white wine
• 3 oz cream cheese
  
• 5 oz fresh baby spinach
• 2 tbsp plain bread crumbs
  
• 1/4 cup shredded Parmesan cheese
• 1 1 lb. package puff pastry
• 1 egg for egg wash
•  
•  

• Season the salmon with salt and pepper to taste.
• In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
• Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
• Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
• Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10 X 14 inches.
• Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
• Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
• Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
• Line a baking sheet with parchment paper and place the salmon wellington seam side down.
• Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
• Bake at 400 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
   
  Serves 8
   
  Recipe:  simply home cooked
  

Air Fryer Recipes: (Pizza, Chicken Thighs, Corn on the Cob, Salmon , Chickpeas, French Fries and Kale Chips)

 Pita Pizzas (8 minutes)            

pita bread

marinara sauce

shredded mozzarella cheese

Chicken Thighs (20 minutes)

7 small chicken thighs

olive oil

paprika

salt and pepper

Corn on the Cob (8 minutes)

Salmon (10 minutes)

Chickpeas (15 minutes)

chickpeas

olive oil

 salt

French Fries (18 minutes, Chip Setting)

sliced potatoes

olive oil

paprika

salt

Kale Chips (8 minutes)

kale, chopped into bite sized pieces

olive oil

salt

Air Fryer Salmon

 1 lb salmon

salt and pepper

2 Tbsp brown sugar

1 tsp chili powder

1/2 tsp paprika

1 tsp Italian seasoning

1 tsp garlic powder

butter cubes on top (optional)

Place a parchment paper on the bottom of the Fryer.  Set Fryer at 400 degrees for 10 minutes. Check and add 10 more minutes.

Recipe:  six sisters stuff

Salmon Patties

 1 can salmon, drained

1 egg

1/4 cup corn meal

1/4 cup all-purpose flour

3 Tbsp mayo

1/4 cup onion, chopped

Mix together all ingredients in a bowl.  When all combined drop by spoonfuls (or make into a patty) in a Cast Iron Skillet on medium heat.  Turn heat down if needed.  Brown on both sides. Dry on paper towels.

Recipe:  Mama Sue

Salmon Patties

 15 oz can Alaskan Pink Salmon

2 green onion, minced

1 egg

1/2 tsp salt

1/4 tsp pepper

1/2 cup self-rising flour

1/8 cup cornmeal

1.  Open can of salmon and drain juice off.  Put salmon in a large bowl.  Take bones and skin out- discard.  Now add remaining ingredients and mix well.

2.  Put oil in skillet about 1/2 high.  Oil must be hot.  Put a small amount of crust in oil and once it floats and sizzles your grease if hot and ready. Turn oil o medium heat.  Use 1/8 cup of batter for each patty.

3.  Place each clump of batter in the skillet and fry 3 minutes.  Once you flip it take a fork or spatula and press patties will and fry 2 more minutes or until brow.  Take out with togs and place on a paper towel- covered platter or plate.  

Roasted Pistachio-Crusted Salmon with Broccoli

 8 cups broccoli florets, with 2 inch stalks attached

2 cloves garlic, sliced

3 Tbsp extra virgin olive oil, divided

3/4 tsp salt, divided

1/2 tsp ground pepper, divided

1/2 cup salted pistachios, coarsely chopped

2 Tbsp chopped fresh chives

zest of 1 medium lemon, plus wedges for serving

4 tsp mayonnaise

1 1/4 lb salmon fillet, cut into 4 portions 

1.  Preheat oven to 425 degrees.  Coat a large rimmed baking sheet with cooking spray.

2.  Combine broccoli, garlic, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper on the prepared baking sheet.  Roast for 5 minutes. 

3.  Meanwhile, combine pistachios, chives, lemon zest, the remaining 1 Tbsp oil and 1/4 tsp each salt and pepper in a small bowl.  Spread 1 tsp mayonnaise over each salmon portion and top with teh pistachio mixture.

4.  Move the broccoli to the  side of the baking sheet, and place the salmon on the empty side.  Roast until the salmon is opaque in the center and the broccoli is just tender, 8 to 15 minutes more, depending on thickness.  Serve with lemon wedges, if desired.

Serves 4

 

Walnut- Rosemary Crusted Salmon

 2 tsp Dijon mustard

1 clove garlic, minced

1/4 tsp lemon zest

1 tsp lemon juice

1 tsp chopped fresh rosemary

1/2 tsp honey

1/2 tsp Kosher salt

sprinkle of red pepper

3 Tbsp panko breadcrumbs

3 Tbsp finely chopped walnuts

1 tsp extra virgin olive oil

1 (1 lb) skinless salmon fresh or frozen

olive oil cooking spray

chopped fresh parsley and lemon wedges for garnish

1.  Preheat oven to 425 degrees.  Line a large rimmed baking sheet with prachment paper.

2.  Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt, crushed red pepper adn sprinkle with the panko mixture, pressing to adhere.  Lightlycoat with cooking spray.

3.  Place salmon on the prepared baking sheet.  Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere.  Lightly coat with cooking spray.

4.  Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

5.  Sprinkle with parsley adn serve with lemon wedges, if desired.

Serves 4

*Note: serve with a simple salad, a side of roasted potatoes or quinoa

Salmon with Pecan Crunch Coating

 3 Tbsp Dijon mustard

3 Tbsp butter, melted

5 tsp honey

1/2 cup fresh bread crumbs

1/2 cup finely chopped pecans

3 tsp chopped fresh parsley

6 (4 oz) fillets salmon

salt and pepper

7 lemon wedges

1.  Preheat oven to 400 degrees.  In a small bowl, mix togetherthemustard, butter, adn honey.  Inanother bowl, mix together the bread crumbs, pecans, and parsley.

2.  Season each salmon fillet with salt and pepper.  Place on a lightly greased baking sheet.  Brush with mustard-honey mixture.  Cover the top of each fillet with bread crumb mixture.

3.  Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.  Serve garnished with lemon wedges.

Serves 6

Rosemary Salmon and Veggies

 1 1/2 lbs salmon fillets, cut into 4 portions

2 Tbsp melted coconut oil or olive oil

2 Tbsp balsamic vinegar

2 tsp minced fresh rosemary or 3/4 tsp dried rosemary, crushed

1 garlic clove, minced

1/2 tsp salt

1 lb fresh asparagus, trimmed

 1 medium sweet red pepper, cut into 1 inch pieces

1/4 tsp pepper

 lemon wedges

1.  Preheat oven to 400 degrees.  Place salmon in a greased  15x10x1 inch baking pan.  Combine oil, vinegar, rosemary, garlic and salt.  Pour half over salmon.  Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat.  Arrange around salmon in pan; sprinkle with pepper.

2.  Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes.  Serve with lemon wedges.

Brown Butter Lemon Salmon

 Prep Time: 10 minutes  Cook Time:  10 minutes

Serves: 2-4 people

12 oz fresh salmon, cut into fillets, about 1 inch in thickness

kosher salt and pepper

4 Tbsp unsalted butter

3 lemons

2 Tbsp chopped fresh parsley

 

1.  Pat the salmon completely dry on both sides.  Season all over with salt and pepper. 

2.  Heat the butter in a skillet over medium heat.  After 2 to 3 minutes, brown bits should begin to form on the bottom of the pan. You don't want it to burn, so watch closely.  Place the salmon in the pan and cook on both sides, about 2 to 3 minutes per side, until flakey and opaque.  If at any time it appears that the butteris burning or getting to dark, lower the heat!

3. Slice 1 of the lemons and juice the other 2. Once the salmon if cooked through, add in the lemon slices and juice.  Increase the heat a bit so the mixture comes to a simmer.  Cook for 1 to 2 minutes.  Top with fresh parsley.  Serve immediately.

Roasted Salmon and Brussels Sprouts

4 6 oz salmon filets

1-1/2 lbs Brussels sprouts

fresh lemon wedges 

sesame seeds

 

For Seasoning/Marinade:

1 tsp sea salt

1 tsp garlic powder

1 tsp ground black pepper

2 tsp dry Italian seasonings

1 tsp smoked paprika

1/4 tsp cayenne

3 Tbsp olive oil, or avocado oil

juice of 1 large fresh lemon 

Preheat oven to 400 degrees.  and lline a large baking sheet with parchment paper.

Trim off the ends of each sprout, remove and discard the outer layer if necessary, then cut in half.  Transfer to a large bowl.

In a small bowl, whisk all the seasonings for your marinade together really well with oil and lemon juice.

Place your salmon fillets on the prepared parchment paper.

Add about a tsp of your seasoning/marinadae mixture onto each salmon fillet, then rub it in.

Add the remaining seasoning/marinade mixture onto the sprouts and toss well to evenly coat.

Add Brussels sprouts in a single layer on the sheet pan around your salmon.

Bake in your preheated oven for 15 minutes, or just until salmon is flaky and Brussels sprouts are tender crisp and slightly browned.

Garnish with sesame seeds, and lemon wedges.

Salmon, asparagus and potato sheet pan dish

 1 lb fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)

2 Tbsp olive oil

1 1/2 tsp salt, divided

1/2 tsp cracked black pepper, divided

4 ( 6 oz) skinless salmon fillets

2 1/2 Tbsp minced garlic, divided

2 Tbsp fresh chopped parsley

1/3 cu freshly squeezed lemon juice

1/2 cup melted unsalted butter

3 bunches asparagus, (18 spears, woody ends removed)

1/4 cup low-sodium chicken broth

1 lemon sliced to garnish

 

Heat oven to 400 degrees.  On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 Tbsp of garlic, 1/2 tsp salt, and 1/4 tsp pepper.  Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.

Push potatoes to one side of the sheet pan and arrange salmon down the centre.  Rub salmon evenly with 1 1/2 bsp of the minced garlic and 2 Tbsp of parsley.  Add the asparagus to the other side of the pan.

Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus.  Season everything with the remaining salt and pepper.

Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.

Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the chicken stock. Serve with the salmon, veggies and lemon slices.

 

Salmon Marinade

1 fillet or pieces of salmon
1/2 cup soy saue
1/4 cup orange juice
1/4 cup honey (spray cup first for easier measuring)
4 cloves garlic, minced
1 tsp ground ginger
1/4 tsp red pepper flakes

Combine all ingredients except fillet in a bowl. In a 9x13 place fillet in pan skin side up. Pour the marinade to cover the bottom (really the top). No more than 30 minutes.  Then turn over fillet to skin side down.  Place 5 orange slices on top of the fillet.  Wrap in foil to steam.  Bake at 375 degrees for 15-20 minutes.

Recipe: Stay At Home Chef

Easy 5 Ingredient Baked Salmon

Prep Time:  5 minutes  Cook Time:  15 minutes  Total Time:  20 minutes

1 salmon filet
1/2 cup salted butter, melted
4 Tbsp fresh lemon juice
8 garlic cloves, crushed
2 Tbsp finely chopped fresh dill

1.  Preheat oven to 375 degrees.  Line a 4 sided baking sheet with aluminum foil.  Place the salmon in the middle of the foil.

2.  In a glass measuring cup, combine melted butter, lemon juice, garlic, and dill.  Whisk together.

3.  Pour butter mixture directly over salmon.  Pull the sides and ends of the aluminum foil up and pinch together, covering the salmon completely. (Wrap the salmon with foil like a pocket)

4.  Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily

Smoked Salmon-Cucumber Bites

2 tsp sesame seeds, (to toast the sesame seeds, place them in a dry skillet over low heat and toast for a few minutes, stirring often, until lightly browned)

2 tsp poppy seeds

1 tsp dried minced onion

1 tsp dried minced garlic

½ tsp coarsely ground black pepper

1 ½ tsp flaky sea salt

¼ cup sour cream

1 Tbsp minced dill, plus little sprigs for garnish

zest of 1 lemon

1 long, skinny English cucumber

one 4-oz package sliced smoked salmon, cut into 16 strips

1. In a small bowl, combine the sesame seeds, poppy seeds, onion, garlic, pepper, and ½ tsp of the sea salt.
2. Stir until combined and set aside.
3. In another bowl, combine the sour cream, dill, lemon zest, and remaining 1 tsp sea salt.
4. Stir until combined and set aside.
5. With a vegetable peeler, peel alternating strips from the full length of the cucumber.
6. Use a sharp knife to cut 16 slices of cucumber on a diagonal.
7. To assemble, spoon a dollop of the sour cream mixture on a slice of cucumber.
8. Fold or roll a strip of salmon and place it on the sour cream.
9. And, finally, sprinkle on some of the seasoning mix!
10. Arrange the cucumber bites on a platter and garnish them with dill sprigs.

Recipe from: Pioneer Woman

Sweet and Smoky Salmon Seasoning

Prep Time:   5 minutes

2 tbsp brown sugar
2 tsp black pepper
1 tsp coarse ground sea salt
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 lime, zested

1,  Combine all ingredients in bowl using a fork or whisk to break up any clumps from brown sugar.  Sprinkle liberally on salmon.  One batch will season an entire two-pound salmon fillet.  Use immediately.

2.  Bonus:  Reserve zested lime and squeeze juice over seasoned salmon while grilling or roasting salmon.

Baked Salmon

1 salmon fillet
1/2 cup salted butter, melted
4 tbsp fresh lemon juice
8 garlic cloves, crushed
2 tbsp finely chopped fresh dill

1.  Preheat oven to 375 degrees.  Line a 4 sided baking sheet with aluminum foil. Place the salmon in the middle of the foil.

2.  In a glass measuring cup, combine melted butter, lemon juice, garlic, and dill.  Whisk together.

3.  Pour butter mixture directly over salmon.  Pull the sides and ends of the aluminum foil up and pinch together, covering the salmon completely.

4.  Bake in a preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.

Lemon Grilled Salmon

2 tsp. snipped fresh dill or 3/4 tsp. dill weed
1/2 tsp. lemon-pepper seasoning
1/2 tsp. salt, optional
1/4 tsp. garlic powder
1 salmon fillet (1 1/2 pounds)
1/4 cup packed brown sugar
3 Tbsp. chicken broth
3 Tbsp. vegetable oil
3 Tbsp. soy sauce
3 Tbsp. finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon.  Place in a large resealable plastic bag or shallow glass container.  Combine brown sugar, broth, oil, soy sauce and green onions; pour over the salmon.  Cover and refrigerate for 1 hour, turning once.  Drain and dicard marinade.  Place salmon skin side down on grill over meduim heat; arrange lemon and onion slices over the top.  Cover and cook for 15-20 minutes or until fish flakes easily with fork.
Yield:  6 servings.

Note:  Salmon can be broiled instead of grilled.  Place the fillet on a greased broiler pan.  Broil 3-4 inch from the heat for 6-8 minutes or until fish flakes easily with a fork.