Back to the Kitchen: Easy and Delicious Salmon Recipes

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BY GWEN KENNEALLY

From the day my daughter was a baby her favorite food was “pink chicken.” Every time I publish a salmon recipe I get requests for more. October in Southern California is such a funny food month— I don’t know whether to turn on the fireplace and bake something or step outside and fire up the grill. Here are some new salmon recipes as well as some tried and true old favorites. Enjoy with a sweater or with a tee shirt!

Salmon with Dill Sauce

Salmon Baked in Foil

4 (6 ounces each) salmon fillets

2 teaspoons olive oil plus 2 tablespoons

Salt and freshly ground black pepper

3 tomatoes, chopped

2 chopped shallots

2 tablespoons fresh lemon juice

1 teaspoon each thyme, oregano and rosemary

Preheat the oven to 400 degrees

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. In a medium bowl stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, herbs, salt and pepper to blend. Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Ginger Soy Salmon

4- 6 ounce Salmon Filets

Juice and zest of 5 tangerines or 3 oranges

1/4-cup brown sugar

1-cup soy sauce

1-inch ginger, peeled and finely chopped

1/4 to 1/2 teaspoon crushed red pepper

In a bowl mix all but the salmon. I like to marinade the fish in the sauce for about one hour. Grill over high heat for about 7 minutes per side.

Baked Salmon with Cucumber Dill Sauce

4 salmon steaks

1 lemon, juiced

2 tablespoons water

Salt and pepper

1 cup sour cream

2 teaspoons fresh dill

3 cucumbers, peeled and diced

3 cloves garlic, minced

1/4 cup green onions, minced

Preheat oven to 350 degrees. Rinse salmon fillets under cold running water and place them in a large baking pan. Sprinkle with salt and pepper, the lemon juice and water over the salmon and place in the center of the over. Bake until done – when the fish turns opaque and flakes easily with a fork – about 20 minutes. Meanwhile, mix ingredients for sauce in a small bowl. Serve fish fillets hot with the sauce on the side.

Cajun Grilled Salmon

6-6 ounce salmon fillets

2 tablespoons paprika

2 tablespoons cayenne pepper

1-tablespoon pepper

6 cloves of garlic, minced

3 tablespoons onion flakes

2 tablespoons dried oregano

Salt

Mix all the ingredients together with a mortar and pestle until powdery. Rub all over the salmon fillets on both sides and leave for 1 – 2 hours. Heat BBQ until hot. Spread some oil over the salmon fillets and place on the grill flesh side down. Cook for 5 minutes. Turn over and cook until done.

Wasabi Salmon Packet

1 salmon fillet, about 1 1/2 pounds

1/2 stick butter, melted

1 red bell pepper, julienne

1 small white onion, chopped

3 tablespoons teriyaki sauce

1/2-teaspoon wasabi paste

Salt and pepper to taste

Preheat grill for medium-high heat. Place salmon fillet, skin side down, on a large piece of aluminum foil. Combine butter, teriyaki sauce, and wasabi in a small bowl. Spoon over salmon and top with julienne red bell pepper and chopped onion. Seal fish with foil to form a packet. Place on grill and cook for 12-15 minutes, or until fish has a flaky center Cut into 4 pieces. Place the salmon fillets on top of the Gingered Slaw.

Gingered Slaw

2 cups finely shredded cabbage

1 cup shredded raw carrots

1 cup chopped green onion, white and green parts

3 tablespoons canola oil

3 tablespoons seasoned rice wine vinegar

3 cloves garlic

1-tablespoon ginger, grated

1 teaspoon toasted sesame oil

1 tablespoon black sesame seeds

In a bowl, toss together the cabbage, carrots, green onion, oil, vinegar, garlic, ginger, sesame oil, and sesame seeds.

Cedar Planked Salmon

1 – 2 1/2 to 3lb salmon fillet rinsed and patted dry

5 cloves garlic

3-tablespoons olive oil

Rosemary sprig, chopped

Thyme sprig, chopped

1-teaspoon cayenne pepper

Salt and pepper to taste

1 18″ cedar plank, soaked in water 2 hours

Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper. On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don’t open for 15 minutes. Check for doneness in middle of fillet…pink and flaky. Serve immediately.

Poached Lemon Piccata Salmon

1 1/2 cups water

4 tablespoons fresh lemon juice

1 bay leaf

2 cloves garlic, thinly sliced

Pinch salt

4 boneless, skinless salmon filets

1 lemon, thinly sliced

2 tablespoons flour

3 tablespoons capers, drained

1 16-ounce can non-marinated artichoke hearts

3 teaspoons butter

In a large, deep skillet, heat water to a boil over high heat. Add bay leaf, lemon juice, garlic, salt, salmon and three lemon slices and return to a boil. Reduce heat to low, cover and simmer about 12 minutes. With slotted spoon transfer salmon to platter and keep warm. In a cup blend one tablespoon poaching liquid with flour until smooth. With a whisk beat poaching liquid and flour mixture until blended and heat to boiling over high heat. Add capers and artichoke; cook, stirring constantly for 1 minute. Stir in butter. Pour the sauce over the salmon and garnish with remaining lemon slices.

Pesto Planked Salmon

1 18″ cedar plank, soaked in water 2 hours

1 – 2 1/2 to 3lb Salmon Fillet rinsed and patted dry.

1-cup fresh pesto

Juice of one lemon.

Spread pesto on fillet. Sprinkle generously with ground black pepper and lemon juice.

On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side.  Place fish on plank and return to the grill. And cover.  Close vents 1/2 way and don’t open for 15 minutes. Check for doneness in middle of fillet…pink and flaky. Serve immediately.

Pesto

5 large garlic cloves

1-cup pine nuts (or walnuts work as well)

5 cups packed fresh basil

1-cup fresh parsley

1 cup fresh Parmigianino, coarsely grated

1 1/2 cup olive oil

In a blender or food processor mix garlic, nuts, basil, parsley and cheese and process until finely chopped. With motor running add oil mixing until incorporated.

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About Karen Young

Karen Young is the founder of My Daily Find.

  • http://www.sirensfeast.com Nancy Mehagian

    I’m making salmon tonight. Think I’ll try your baked salmon with the dill sauce. They all look yummy. Thanks so much.

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