100 salmon recipes

100 SALMON RECIPES
1. Alaskan Salmon Fritters
2. Alder Plank Smoked Salmon
3. Apricot Ginger Glazed Salmon
4. Asian Salmon
5. Baked Dilly Salmon
6. Baked Salmon In Sour Cream
7. Baked Salmon with Dill Dijon Sauce
8. Baked Salmon
9. Barbecued Salmon
10. Beer Battered Smoked Salmon
11. New England Salmon Chowder
12. Blackened Salmon
13. Brine for Smoking Salmon
14. Broiled Salmon Burgers
15. Broiled Salmon with Tarragon
16. Cajun Salmon
17. Campers Salmon Bake
18. Charbroiled Salmon
19. Cheesy Salmon and Broccoli Soup
20. Chili Lime Marinated Salmon
21. Citrus Salmon
22. Cold Poached Salmon with Dill Sauce
23. Creole Salmon
24. Curried Salmon Salad
25. Curried Salmon with Fruit
26. Curried Salmon
27. Deep Fried Salmon
28. Delicious Salmon Loaf
29. Easy Salmon Stew
30. Garlic Lime Salmon
31. Ginger Marinated Salmon
32. Grilled Salmon with Dijon Sauce
33. Hawaiian Marinated Salmon with Mango Salsa
34. Honey Glazed Salmon
35. Honey Mustard Glazed Grilled Salmon
36. Hot Alaskan Salmon Melts
37. Hot Kippered Salmon

38. Hot Salmon in Crescent Rolls
39. Impossible Salmon Pie
40. India Spiced Salmon
41. Island Salmon
42. Italian Pasta Salmon Salad
43. Jiffy Salmon Patties
44. Lemon Caper Salmon
45. Maple Glazed Salmon
46. Northwest Salmon
47. Orange Drunken Salmon
48. Poached Salmon In Wine Cream Sauce
49. Poached Salmon Pesto
50. Poached Salmon Piccata
51. Polynesian Salmon
52. Salmon and Cheese Rotini
53. Salmon and Cheese Quiche
54. Salmon Ball
55. Salmon Bisque
56. Salmon Casserole
57. Salmon Croquettes
58. Salmon Fettuccine
59. Salmon in Parchment
60. Salmon in Phyllo
61. Salmon in Tomato Sauce
62. Salmon Jerky
63. Salmon Loaf
64. Salmon Manicotti
65. Salmon Mousse
66. Salmon Newburg
67. Salmon Patties
68. Salmon Pie
69. Salmon Quesadillas
70. Salmon Quiche
71. Salmon Rosemary
72. Salmon Royale
73. Salmon Smoking Marinade
74.Salmon Souffle
75. Salmon Soup with Roasted Onion & Garlic
76. Salmon Spread I
77. Salmon Spread II

78. Salmon Stir Fry I
79. Salmon Stir Fry II
80. Salmon Sushi
81. Salmon with Cilantro
82. Salmon with Citrus Dill
83. Salmon with cucumber Dill Sauce
84.Salmon with Lemon Caper Sauce
85. Salmon with Orange Butter Sauce
86. Salmon with Raspberry Buerre Blanc
87. Salmon with Tomato Dill Marinara
88. Salmon-Corn Chowder
89. Smoked Salmon Crepes
90.Smoked Salmon Dip
91. Smoked Salmon Fettuccine
92. Smoked Salmon Omelet
93. Smoked Salmon Pasta
94. Smoked Salmon potato Cakes
95. Smoked Salmon with scalloped Potatoes
96. South of the Border Salmon
97. Spicy Smoked Salmon Bisque
98. Tarragon Tomato Roasted Salmon
99. Teriyaki Salmon
100. West Coast Smoked Salmon and Artichoke Dip
1. ALASKAN SALMON FRITTERS
1 can (7 1/2 oz.) salmon
Milk
1 egg, slightly beaten
1 tsp. lemon juice
1 cup buttermilk baking mix (Bisquick)
1/2 tsp. seasoned salt
1/4 cup finely chopped celery
2 tbl. finely chopped green pepper
2 tbl. finely chopped onion
Oil
Drain salmon, reserving liquid; flake. Add enough milk to liquid to
equal 1/2 cup. Combine with egg and lemon juice. Combine baking mix

and seasoned salt. Add liquid mixture. Blend in salmon and vegetables.
Drop batter by spoonfuls into deep hot oil. Deep fry at 375 degrees
about 3 minutes or until golden brown on both sides. Drain on paper
towels. Serve with lemon wedge and tartar sauce or seafood sauce
2. ALDER PLANK SMOKED SALMON
3 pounds salmon fillet
1 tbl.freshly ground black pepper
1/8 cup packed brown sugar
1 tbl. water
Soak the salmon fillet in a brine solution for at least 4 hours, but
preferably overnight. You will find a recipe to make a brine on this site
titled 'Basic Brine for Smoking Meat'. Also, submerge the alder wood
plank in water and place a heavy object on it to prevent it from floating.
Preheat an outdoor smoker for 160 to 180 degrees (70 to 80 degrees C).
Remove the salmon from the brine, wash thoroughly under cold
running water and pat the fish dry thoroughly with paper towels.
Remove the wood plank from the water and lay the fish out on the
plank. Season the fish with freshly ground black pepper to taste.
Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for
doneness. The fish is done when it flakes with a fork, but it should also
not be too salty. As the fish smokes, the salt content reduces. Adjust the
cooking time and salty flavor to your taste. (Note: Smoking a fillet can
take 2 to 6 hours depending on your taste, the size of the fillet, and the
fat content of the fish.)
During the last 30 minutes of smoking, combine the brown sugar with
the water and mix well to form a pasty baste. Using a brush, apply this
liberally to the salmon.
3. APRICOT GINGER GLAZED SALMON
1-1/2 cups apricot nectar
1/3 cup chopped dried apricots

2 tbl. honey
2 tbl. reduced sodium soy sauce
1 tbl. grated fresh ginger
2 cloves garlic, minced
1/8 tsp. cayenne pepper
1/4 tsp. cinnamon
1 (3/4 pound) salmon filet without skin
Preheat your oven's broiler, and grease a broiler pan.
In a saucepan over medium heat, mix together the apricot nectar, dried
apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring
to a boil, then reduce heat to medium-low, and simmer for about 20
minutes, or until reduced by about half. Stir occasionally to prevent
burning. Remove 1/4 cup of the glaze for basting, and set the remaining
aside.
Place the salmon filet on the greased broiling pan, and brush with glaze.
Broil 3 inches from the heat for 8 to 12 minutes
or until salmon flakes easily with a fork. Gently turn over once during
cooking, and baste frequently during the last 4 minutes. Serve with
remaining glaze.
4. ASIAN SALMON
2 pounds salmon filets, with skin
2 tbl. olive oil
2 tbl. rice vinegar
2 tbl. soy sauce
1 tbl. packed brown sugar
1 pinch ground black pepper
2 tbl. minced onion
1 tbl. sesame oil
2 cups long-grain white rice
1 tsp. dried dill weed
4 cups water
Make several shallow slashes in the skinless side of the salmon filets.

Place filets skin-side down in a glass baking dish. In a medium bowl,
whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic,
pepper, onion and sesame oil. Pour the liquid over the salmon, cover
and refrigerate for 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). In a medium
saucepan combine the rice, water and dill weed. Bring to a boil; then
cook over medium low heat until rice is tender and water has been
absorbed, about 20 minutes.
Remove cover from salmon, and bake in the marinating dish for about
30 minutes, or until fish can be flaked with a fork. Serve salmon over
the rice, and pour sauce over.
5. BAKED DILLY SALMON
1-1/2 lbs Maine salmon steaks or skinless fillets
1 tsp dill weed
1/2 tsp onion salt
1 lemon, sliced
Preheat oven to 425. Place salmon in a baking dish sprayed with
cooking spray. Sprinkle with dill and onion salt and top with lemon
slices. Cover and bake for 15-20 minutes, until flesh turns opaque.
6. BAKED SALMON
6 tbl. light olive oil
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tbl. lemon juice
1 tbl. fresh parsley, chopped
2 (6 ounce) Wild Salmon Dinner Fillets
In a medium glass bowl, prepare marinade by mixing garlic, light olive
oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a

medium glass baking dish, and cover with the marinade. Marinate in
the refrigerator for about 1 hour, turning occasionally.
Preheat oven to 375 degrees.
Place fillets in aluminum foil, cover with marinade, and seal. Place
sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily
flaked with a fork.
7. BAKED SALMON IN SOUR CREAM
2 pounds of salmon fillets
3/4 cup sour cream
salt and pepper to taste
1/3 cup mayonnaise
2 tbl. all-purpose flour
2 tbl. lemon juice
1/4 tsp. dill weed
paprika
8 oz. cream cheese
1 clove fresh garlic (pressed)
1/3 cup white wine
Preheat oven to 400 degrees. Grease a 9x13" baking pan. Arrange
fillets in pan in a single layer. Blend sour cream, mayonnaise, flour,
lemon juice, dill, cream cheese, garlic and wine with a whisk. Spread
mixture over salmon fillets. Sprinkle with salt, pepper and paprika (to
taste). Bake, uncovered for approximately 15 minutes or until fish
flakes when checked with a fork. Makes about 4 servings.
8. BAKED SALMON WITH DILL DIJON SAUCE
1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tbl. extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream

3 tbl. minced fresh parsley leaves
2 tbl. Dijon-style mustard
2 tbl. minced fresh dill weed
2 tsp. freshly squeezed lemon juice
Salt and freshly ground pepper to taste
Line the bottom of an ungreased broiling pan with aluminum foil and
spray broiler rack with vegetable-oil cooking spray. Wash salmon and
pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and
place skin-side down onto rack.
In a small bowl mix together mayonnaise, sour cream, parsley, Dijon
mustard, dill weed, lemon juice, salt, and pepper; cover bowl with
plastic wrap and refrigerate for at least 3 hours before serving.
Bake salmon, uncovered, 8 to 12 minutes or until a meat thermometer
registers an internal temperature of 140 degrees F (salmon will be
slightly opaque in thickest part). NOTE: During this time the salmon
continues to cook (meat temperature will rise 5 to 10 degrees after it is
removed from the oven) and the juices redistribute. Carefully remove
salmon from pan and transfer onto individual serving plates. Serve with
the cold mustard dill sauce.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
9. BARBECUED SALMON
4 4-6 oz. salmon steaks
Sauce:
3 tbl. melted butter
1 tbl. lemon juice
1 tbl. white wine vinegar
1/4 tsp. grated lemon peel

1/4 tsp. garlic salt
1/4 tsp. salt
1 dash hot pepper sauce
Combine the sauce ingredients stirring thoroughly. Generously
brush both sides of the salmon steaks with mixture.
Barbeque on a well oiled grill over hot coals. Make a tent of
foil or use barbeque cover and place over salmon. Barbeque 6-8
minutes per side depending on the thickness of your steaks.
Baste frequently. Turn once, brushing with sauce. Steaks should
flake easily when tested with a fork.
10. BEER BATTERED SMOKED SALMON RECIPIE
1 12 oz. can of beer
1 cup of dry pancake mix
2 lbs. of smoked salmon
Mix 1 cup of beer and 1 cup of pancake mix.
Cut the fish into 1" squares and coat with the batter mix.
Deep fry until golden brown.
11. NEW ENGLAND SALMON CHOWDER
1 lb. can pink or red salmon, drained
3 med. potatoes, peeled and sliced thin
2 cups boiling water
1/2 tsp. salt
2 tbl. butter
2 med. onions, chopped fine
3 tbl. all purpose flour
1/8 tsp. pepper
3 cups milk
In a saucepan, add salt to boiling water. Add potatoes and cook until

almost done. Melt butter, add onions, and cook until transparent. Stir in
flour and pepper; add the potatoes and salted water. Simmer 15
minutes. Remove skin and bones from salmon; add to potatoes. Stir in
milk. Heat to just a boiling point.
12. BLACKENED SALMON
2 tbl. ground paprika
1 tbl. ground cayenne pepper
1 tbl. 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 cup olive oil
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 olive oil, and sprinkle
evenly with the cayenne pepper mixture. Drizzle one side of each fillet
with 1/2 the remaining olive oil.
In a large, heavy skillet over high heat, cook salmon until blackened, 2
to 5 minutes. Turn fillets, drizzle with remaining olive oil, and continue
cooking until blackened and fish is easily flaked with a fork.
May finish the salmon in the oven after blackening it on the stove.
13. BRINE FOR SMOKING SALMON
1 gallon water
1 cup salt (Sodium Chloride)
1/4 cup sugar (Brown or Honey)
2 tbsp. (per gallon) liquid Seafood Seasoning for added flavor (garlic &

lemon, onion, or regular flavor).
If the fish is to be eaten right after smoking you can reduce the amount
of salt used in brine. The salt is used for preservation. The fish should
be brined for 3 to 4 hours in cold brine and then be air dried in a
refrigerator for several hours. The sugar in the brine will form a coating
on the surface of the fish which will help keep the moisture in the meat.
14. BROILED SALMON BURGERS
2 cups fine soft bread crumbs
2 lg. egg whites
1/4 cup chili sauce
1 tbl. fresh lemon juice
1/4 cup minced green onions
1/2 cup finely grated cheddar cheese
1 (15 1/2 oz.) can salmon, skinned, boned and drained
1 tbl. butter, melted
Combine crumbs, egg whites, chili sauce, lemon juice, onions, cheese,
and pepper in medium size bowl and mix well. Flake salmon into bowl
and blend gently. Form salmon mixture into 5 patties. Melt butter in
non-stick skillet. Pan fry the patties over medium low heat about 5
minutes on each side or until golden brown. Patties may also be brushed
with melted butter and oven-broiled, 3-4 inches from heat. Serve in
toasted whole wheat buns with extra chili sauce. Yields 5 burgers.
15. BROILED SALMON WITH TARRAGON
Four salmon fillets, about 1-inch thick, and 6-ounces in weight
4 tsp. tarragon mustard
1 cup of dry bread crumbs
2 tbl. butter
1/4 cup grated Parmesan cheese

Juice of one lemon
Salt and pepper to taste
Directions:
Rinse salmon with cold water and pat dry. Coat each fillet with
approximately one teaspoonful of tarragon mustard. Lightly brown the
bread crumbs in butter and the other ingredients except lemon juice.
Evenly divide the crumb mixture on top of each fillet. Place fillets on
cookie sheet.
Place cookie sheet in upper third of oven, but not too close to broiler
element, as crumb mixture will burn before fish is cooked through.
Broil approximately ten minutes or until fish flakes easily when tested
with a fork. Squeeze 1/4 lemon on each piece and serve. (Alternately,
you may bake for 15-20 minutes in a 375-degree oven and then broil
until crumb mixture in golden).
16. CAJUN-STYLE ALASKA SALMON
1/3 cup butter
2 tbl. Cajun Blackened seasoning mix
1 tbl. minced garlic
1/2 cup vermouth
1/4 cup finely chopped pecans or walnuts
4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
lemon wedges
Melt butter in large skillet over medium –high heat. Stir in Cajun
seasoning and garlic. Cook for 2 minutes, stirring constantly. Add
vermouth. Cook for 3 minutes, stirring constantly. Add Alaska Salmon
fillets or steaks. Cook for 10 minutes per inch of thickness, measured at
thickest part, or until fish just flakes when tested with a fork. Squeeze
lemon over salmon and serve immediately. Makes 4 servings.
17. CAMPERS SALMON BAKE
2 Salmon Fillets

1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 can sweet corn
1 lb. frozen hash browns
1 green pepper, chopped
1 med. onion, chopped
1/2 c. butter
Butter sheet of aluminum foil. Season salmon with salt, pepper and
garlic powder. Drain corn. Mix corn, hash browns, green pepper and
onion. Place 1 salmon fillet on aluminum foil, cover with hash brown
mixture and top with pats of butter. Place second fillet on top of this
and dot with more butter. Wrap aluminum foil around salmon and hash
brown mixture and seal tightly. Poke holes in foil to allow steam to
escape. Place on charcoal grill over medium high heat and cook until
fish flakes easily with a fork; about 10 to 15 minutes. NOTE: Can also
be baked in 350 degree oven for about 10 to 15 minutes or until fish is
done.
18. CHARBROILED SALMON
1/2 cup soy sauce
2 tbl. red or white wine
1/2 tsp. ground ginger
1 minced garlic clove
2 lbs. salmon steaks
4 sprigs fresh parsley, for garnish
4 slices lemon, for garnish
Combine soy sauce, wine, ginger, and black pepper in a large, resealable
plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon
steaks, squeeze out excess air, and seal. Refrigerate, turning frequently
to keep all sides in contact with the liquid, for no less than 2 hours.
Preheat an outdoor grill for medium high heat.
Cook on a hot grill for about 5 minutes per side, basting freely with
extra marinade. Serve with parsley garnish and lemon slices.

May also wrap salmon in foil, spoon on some of the marinade and bake
for 20 minutes at 350 degrees.
19. CHEESY SALMON & BROCCOLI SOUP
1 can chicken broth
1/2 tsp. dried minced onions
1/8 tsp. pepper
1 (10 oz.) pkg. frozen cut broccoli
1/2 c. milk
2 tbl. all purpose flour
4 oz. American cheese, cubed
1 can salmon, drained
In a medium saucepan, combine broth, onion, pepper and salt. Bring to
boil. Stir together flour and milk. Stir into broccoli mixture. Cook and
stir until thickened and bubbly. Cook and stir one more minute. Stir in
cheese until melted. Gently stir in salmon. Heat through.
20. CHILI-LIME MARINATED SALMON
1/2 cup rice vinegar
1/2 cup fresh lime juice
1/4 cup grape seed oil
1 cup sweet Thai chili sauce (available in Asian specialty markets)
1/4 cup black sesame seeds
Combine all ingredients. Marinate 1-inch cubes of fish for 1 hour or
longer. Grill on the barbecue or saute in a pan or wok. Skewer on
bamboo or rosemary skewers. Makes 2 cups marinade.
21. CITRUS SALMON
1 pound salmon fillets

seasoning
1 tbl. cornstarch
1 tbl. water
2 tbl. undiluted frozen orange juice concentrate
1 tbl. lemon juice
1/4 cup brown sugar
1 sliced orange
parsley
Sprinkle both sides of the salmon fillet with salt and pepper. Mix the
cornstarch and water in a small bowl to form a paste. Add the orange
juice concentrate, lemon juice and brown sugar. Stir mixture well until
all the ingredients are dissolved. Set aside. Pour half of the sauce into
the bottom of a microwaveable dish. Place the salmon fillet in the dish
on top of the sauce. Pour the remaining sauce over the salmon. Cover
the dish with plastic wrap. Vent to allow steam to escape. Microwave on
high for 7-10 minutes (depending on your microwave. Consult your
manual). Remove from microwave and carefully remove plastic wrap.
Place the fillet on a plate. Stir remaining sauce and pour over the fillet
and garnish if desired.
22. COLD POACHED SALMON WITH DILL SAUCE
4 salmon steaks, 1 inch thick (about 2 1/2 lbs.)
3 chicken bouillon cubes
2 tbl. white wine vinegar
1 med. onion, sliced
1 bay leaf
Dill weed
Salt and pepper
In 12 inch skillet combine 4 cups boiling water, bouillon cubes, vinegar,
onion, bay leaf, 1 teaspoon salt, a dash of pepper and 1 teaspoon dill
weed. Bring to a boil, reduce heat to low - cover and simmer 5 minutes.
Add salmon. Cover and simmer 8 minutes. Remove with slotted spoon.
Cool. Refrigerate.
SAUCE:

1 cup mayonnaise
2 tbl. dill weed
Mix together until well blended.
23. CREOLE SALMON
1 lb. can pink salmon, undrained
1 egg
1 green pepper, diced finely
1 sm. onion, finely sliced
1/2 tsp. salt (optional)
1/2 tsp. pepper
1 tsp. chili powder
1 c. tomatoes, canned or fresh chopped
1 c. bread crumbs
3 sprigs parsley, minced
Mix salmon and egg in saucepan. Add chopped green pepper, onion,
seasonings, tomatoes, and 1/2 crumbs. Simmer 10 minutes. Add parsley;
cook 5 minutes longer.
Turn into greased casserole or individual baking dishes. Sprinkle with
remaining crumbs. Bake in a hot oven (400 degrees) until crumbs are
brown. Serve hot.
24. CURRIED SALMON
1 medium onion, sliced thin
1 tbl. butter
2 tbl. flour
1/4 tsp. curry powder
1 cup milk
2 cups cooked salmon
Cook onion slices to golden brown in butter. Add flour and curry
powder, stir and cook until bubbly. Add enough milk to make cream
sauce of desired consistency.

Add salmon which has been skinned, boned and broken into pieces.
Serve over steamed rice.
25. CURRIED SALMON SALAD
3/4 to 1 pound salmon steak or fillet
1 Tbl. fresh lemon juice
6 Tbl. mayonnaise
1 tsp. minced or grated fresh ginger
3/4 tsp. curry powder
2 cloves garlic, minced or pressed
1/2 red delicious apple, cored and diced
1/4 cup diced green bell pepper
3 Tbl. raisins
4 large crisp lettuce leaves
Cooking Instructions:
Preheat the broiler. Brush the salmon evenly with 1 teaspoon of the
lemon juice and set on a lightly oiled baking sheet. Broil 2 to 3 inches
from the heat until just opaque through, 7 to 10 minutes, turning steaks
once. When cool enough to handle, remove and discard bones and skin.
Cut the salmon into 3/4-inch pieces.
In a medium bowl, stir together the remaining lemon juice, mayonnaise,
ginger, curry and garlic. Gently fold in the salmon, apple, bell pepper
and raisins.
Lay the lettuce leaves on individual plates and mound the salmon salad
on top.
26. CURRIED SALMON WITH FRUIT
1 cup white wine
4 green onions diagonally cut
1 bay leaf
1 tbl. butter
1-2 tsp. curry powder

2 ripe pears or apples, cored and sliced
1 red pepper, julienne cut
1 1/2 lbs. salmon fillets
In large, deep skillet, combine wine, green onions, bay leaf, butter and
curry powder. Heat to boil. Add fruit and vegetables. Simmer 5-10
minutes or until tender-crisp. Remove fruit and vegetables onto platter
and keep warm. Discard bay leaf.
Add salmon to liquid in skillet and cover. Steam until fish flakes when
tested with fork.
Place fish on serving platter over vegetables and fruit. Drizzle any
remaining liquid over all. Makes 4-6 servings.
27. DEEP FRIED SALMON
2 cups biscuit mix
1 tsp. dried dill weed
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
2 cups (16-ounces) beer or lemon-lime soda
2 eggs, slightly beaten
2 to 3 pounds salmon fillets cut into serving-size pieces
Additional biscuit mix
In a large mixing bowl, combine mix, dill weed, onion powder, garlic
powder, salt and pepper together. Add beer and eggs and mix well.
Dredge fish fillets in additional biscuit mix and immerse in the prepared
batter.
Refrigerate fillets in the batter for 20 to 30 minutes.
Heat deep-fat fryer to 375 degrees.
Remove fillets from the batter one at a time, allowing excess batter to
drip off. Fry 2 to 3 fillets at a time in the hot oil until golden brown,
about 3 to 5 minutes. (Over-crowding will result in reduced temperature
of the oil causing the fish to absorb the oil and become greasy.) Drain on
paper towels. Serve hot.
Serves 6 to 8.

28. DELICIOUS SALMON CASSEROLE
1 cup uncooked elbow macaroni
2 cans (6 ounce) tuna, drained
[or 1 can (14.75 ounces) salmon, drained and boned]
1 small can of peas, drained
4 large carrots, peeled and sliced
5 tbl. butter
1/2 cup seasoned dry bread crumbs
1/4 cup onion, sliced
1/4 cup unsifted all-purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 1/2 cups milk
3/4 cup sharp Cheddar cheese, grated
Cook sliced carrots as usual and drain. Set aside.
Cook macaroni according to package directions. Drain and set aside.
In 2-quart casserole dish, combine macaroni with tuna, carrots and
peas. Mix well.
Melt butter. In small bowl, mix one tablespoon of melted butter with
bread crumbs. Set aside.
Using remaining 4 tablespoons of butter; and in a pan, saute onion until
golden (about 5 minutes).
Remove pan from the stove. In the same pan, add flour, salt and pepper.
Stir until smooth. Then gradually stir in milk.
Replace pan on stove. Bring milk mixture to a boil. Boil for one minute.
Reduce heat.
With pan still on stove, add cheese. Stir mixture until cheese is melted.
Pour cheese sauce over the tuna mixture in the 2-quart casserole dish.
Mix well.
Sprinkle buttered crumbs over top of casserole.
Bake for 20 minutes or until golden-brown.

29. EASY SALMON STEW
7 strips bacon
7 potatoes, diced
1 can salmon
2 to 4 c. onion, chopped
1 can tomato soup
Salt to taste
Pepper to taste
Fry bacon, cook onions in droppings until tender. Add potatoes and
cover with water. Simmer covered until done. Add crumbled bacon,
tomato soup, and salmon. Season (may add milk to this if desired).
30. GARLIC LIME SALMON
1/2 cup vegetable oil
1 medium onion, diced
2 tbl. lime juice
1 tsp. grated lime peel
1 garlic clove, minced
2 (1.5 pound) salmon fillets
lime slices (optional)
In a jar with a tight-fitting lid, combine the first five ingredients; shake
well.
Broil salmon, skin side down, 4-6 in. from the heat for 20 minutes or
until fish flakes easily with a fork, basting every 5 minutes with lime
mixture. Garnish with lime slices if desired.
31. GINGER MARINATED SALMON
4 Maine salmon steaks or fillets (6-8 oz each)
Ginger Marinade:

1/4 cup soy sauce, low sodium
1 tbsp brown sugar
1/2 tsp dry mustard
3/4 tsp fresh ginger, grated
2 tbsp dry sherry
white pepper
Salmon
Mix marinade ingredients and place salmon in mixture in shallow
baking dish.
Marinate, covered, in refrigerator for about an hour, turning at least
once.
Baste, place in pre-heated 350 degree oven for about 10 minutes. Baste;
cook 5-10 more minutes, to taste. Salmon is cooked when it flakes easily.
32. GRILLED SALMON WITH DIJON SAUCE
For a quick easy salmon marinade:
Mix 2 parts plain yogurt with 1 part Dijon mustard.
Add a few pinches of dill.
Spread the mixture on the salmon right before grilling.
Save some extra sauce for passing.
33. HAWAIIAN MARINATED SALMON WTH MANGO SALSA
Pineapple Marinade
1/4 cup pineapple syrup
1 tbl. soy sauce
1 tsp. grated ginger root
1 small clove garlic, pressed
2 tablespoons rice wine, sherry, or sake
4 salmon fillets, about 6 ounces each
Combine the marinade ingredients. Coat the salmon with the marinade

and
let sit for 30 minutes. Grill the salmon until done to your liking.
Note: Attention must be paid to the cooking of this tender, sweet fish.
The coals should be burned rather low before placing the salmon on the
grill. If the fire sizzles too hot, spray a mist of water on the coals. To
test for doneness, "push" on the fish at its middle. The fish is cooked
when it gently flakes away from your finger.
Mango Salsa:
1/4 cup mango syrup
2 ripe mangoes, peeled and diced
1/4 cup minced red onion
1 or 2 jalapeno peppers, finely chopped
1/4 cup chopped cilantro
1 tsp. grated lime zest (1 lime)
1 tsp. grated ginger root
2 tbl. lime juice (juice of 1 lime)
1/2 tsp. salt
Toss all of the ingredients together in a bowl and serve.
34. HONEY GLAZED SALMON
1 lb. fresh salmon fillets
2 tbl. olive oil
1/4 cup honey
1 clove garlic, crushed
1 tbl. chili powder
Heat the oil in a skillet. Add the salmon and saute until nearly done.
Meanwhile, mix the honey, garlic and chili powder. Just before the fish
is done, pour honey mixture over it. It will bubble up in the olive oil and
form a glaze you can spoon back over the fish. Serve at once. Serve with
a slice of lime.

35. HONEY MUSTARD GLAZED GRILLED SALMON
6 ounces salmon fillets, brushed with oil
2 tbl. honey
2 pinches Dry Coleman's Mustard
2 tbl. water, warm
2 tsp. soy sauce
1 pinch salt, to taste
1 pinch black pepper, to taste
Honey-Mustard Glaze: In a bowl, combine honey, mustard, water, and
soy
sauce. Salt and pepper to taste. Prepare the Salmon Fillet-- Brush one
six-ounce salmon fillet lightly with oil, season with salt and pepper.
Grill each side for 2-3 minutes. Turn the fish over carefully only once to
mark the surface; cook to desired texture. Brush flesh side of fish with
glaze before removing from grill. Serve at once.
36. HOT ALASKAN SALMON MELTS
1 (15 1/2 oz.) can Alaska salmon
1/3 cup mayonnaise
2 tbl. each minced parsley & onion
2 tbl. drained, chopped pimiento
2 tsp. lemon juice
Dash pepper
3/4 c. shredded cheddar cheese, divided
8 slices French bread
Drain salmon; break into large chunks. Add mayonnaise, parsley,
onion, pimiento, lemon juice and pepper; toss gently to mix. Fold in 1/2
cup cheese. Spread about 1/4 cup mixture on each slice of bread.
Sprinkle remaining cheese over salmon mixture. Broil about 6" from
heat 3 to 4 minutes or until cheese melts and tops are golden. Makes 6 to
8 servings.

37. HOT KIPPERED SALMON
2 salmon fillets (about 2 lbs. each)
4 tsp. salt
Pepper to taste
2 tbl. plus 2 tsp. brown sugar
2 tbl. liquid smoke
Place fillets skin side down, side by side, in a greased shallow baking
pan. Sprinkle with salt, pepper and brown sugar; drizzle with liquid
smoke. Cover and refrigerate 4-8 hours. Drain any liquid. Bake at 350
degrees for 30-45 minutes or until fish flakes with a fork.
38. HOT SALMON IN CRESCENT ROLLS
1 lb. can salmon, drained & flaked
12 oz. cream cheese
2/3 c. chopped celery
1/4 c. minced instant onion
2 tbl. lemon juice
1/2 tsp. salt
1/4 cup melted butter
1/4 cup Parmesan cheese
2 (8 oz.) cans crescent rolls
Preheat oven to 375 degrees. Combine the first seven ingredients; mix
well. Separate the crescent rolls into triangles, dividing each triangle in
half. Place 1 tablespoon of the salmon mixture on each half and fold
over. Pinch the edges. Bake on an ungreased cookie sheet. Brush with
melted butter and sprinkle with the cheese. Bake 15 to 18 minutes.
39. IMPOSSIBLE SALMON PIE
1 (15 1/2 oz.) can salmon, drained & flaked

1 med. onion, chopped (approx. 1/2 cup)
1/2 cup green pepper, chopped
1/2 cup Swiss cheese, shredded
1 1/2 cup milk
3/4 cup buttermilk baking mix
3 eggs
1/2 tsp. salt
1/2 tsp. pepper
Sprinkle salmon, onion, green pepper and cheese evenly in lightly
greased pie plate 10 x 1 1/2 inch or quiche dish. Beat remaining
ingredients until smooth, 15 seconds in blender or high speed or 1
minute with hand beater. Pour evenly into pie plate. Cook pie
uncovered in 400 degree oven preheated until knife inserted in center
comes out clean, about 30 minutes. 6 servings 270 calories per serving.
40. INDIA SPICED SALMON
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground turmeric
1/2 tsp. dried thyme
1/2 tsp. fennel seeds, crushed
1/2 tsp. black pepper
1/4 tsp. cinnamon
1/8 tsp. cloves
4 (6-ounce) salmon filets (about 1 1/4 inches thick)
1/2 tsp. salt
1 tsp. olive oil
1/4 cup plain yogurt
4 lemon wedges
Heat oven to 400 degrees. Combine first 8 ingredients in a shallow
dish. Sprinkle fillets with salt. Dredge fillets in spice mixture. Heat oil
in a large ovenproof skillet over medium-high heat. Add filets, skin sides
up. Cook 5 minutes or until bottoms are golden. Turn fillets over. Bake
at 400 degrees for 10 minutes or until fish flakes easily when tested with
a fork. Remove skin from fillets, discard skin. Serve with yogurt and

lemon wedges.
41. ISLAND SALMON
1 whole dressed salmon, 3-5 lbs.
1 cup soy sauce
1/2 clove garlic, crushed
1/4 cup brown sugar
1 tsp. dry mustard
lemon slices
dill weed
Mix soy sauce, garlic, brown sugar and mustard and pour over salmon
in a large plastic bag with a tight seal or in a baking dish. Marinate
salmon. Turn it frequently, for 1/2 an hour. Before baking, pour off and
reserve marinade to use as a baste during the last 10 minutes of baking.
Lay lemon slices across the fish. Add a sprinkling of dill weed.
Bake 15-30 minutes at 325 degrees until fish is barely cooked through.
42. ITALIAN BOW TIE PASTA
2 tbl. olive oil
2 cloves garlic, peeled and squashed with the blade of a knife
7-1/2 oz. canned or fresh cooked salmon
1-14 oz. can Italian plum tomatoes, crushed
1/2 chili pepper, broken into small pieces or 1/4 tsp. chili
pepper flakes
2 tbl. fresh Italian parsley, chopped
Salt
1 pound bow tie pasta
6 quarts of water
Heat the olive oil in a saucepan over medium heat.
Add the garlic and brown lightly
Add the salmon. Cook for a few minutes over low heat, stirring
constantly with a wooden spoon. Add the tomatoes and chili pepper.

Simmer for about 10 minutes.
Meanwhile cook the pasta. Drain reserving 1/4 cup of the water.
Place the pasta in a large warm bowl and pour sauce over it. If the pasta
seems a little too dry, add a little of the reserved liquid until desired
moistness is achieved.
43. JIFFY SALMON PATTIES
1 can of pink salmon
1 egg
1/2 cup fresh bread crumbs
1 tsp. Old Bay Seasoning
Salt and pepper to taste
Pick any bones out of the salmon. In a mixing bowl, beat egg and add
the salt, pepper, Old Bay, bread crumbs and salmon. Gently mix until
just combined.
Drop mixture by large spoonfuls into the hot shortening and press flat
with a spatula. Cook until golden brown on each side, about 3-5
minutes.
44. LEMON CAPER SALMON
4 (6 ounce) fillets salmon
2 tbl. olive oil
2 tbl. capers
1/8 tsp. salt
4 slices lemon
2 tbl. lemon juice
Preheat a large heavy skillet over medium heat for 3 minutes.
Coat salmon with olive oil. Place in a skillet and increase heat to high.
Cook for 3 minutes. Sprinkle with capers, lemon juice and salt and
pepper. Turn salmon over, and cook for 5 minutes, or until browned.
Salmon is done when it flakes easily with a fork. Transfer salmon to

individual plates, and garnish with lemon slices.
45. MAPLE GLAZED SALMON
1/4 cup maple syrup
2 tbl. soy sauce
1 clove garlic, minced
1/4 tsp. garlic salt
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and
pepper.
Place salmon in a shallow baking dish, and coat with the maple syrup
mixture. Cover the dish, and marinate salmon in the refrigerator 30
minutes, turning once.
Place the baking dish in the preheated oven, and bake salmon 20
minutes, or until easily flaked with a fork.
46. NORTHWEST SALMON
4 salmon fillets
1/4 cup hazelnuts, broken
3 Juniper berries, crushed
1/2 cup brandy
1/2 cup cream
Sauté salmon steaks and remove from pan. Add hazelnuts and Juniper
berries. Deglaze with brandy. When mixture is reduced and alcohol is
gone, add cream and cook until thickened. Salt to taste. Pour over warm
salmon steaks. NOTE: You can add broken Oregon hazelnuts to any
quick sauce to achieve a nutty flavor. (It must be a quick sauce to
maintain the crunch.)

47. ORANGE DRUNKEN SALMON
1/4 cup bourbon
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup chopped green onion
3 tbl. chopped fresh chives
2 tbl. fresh lemon juice
2 cloves garlic, chopped
4 (6 ounce) salmon fillets (about 1 inch thick)
cooking spray
Combine first 8 ingredients in a large zip-top plastic bag, and add
salmon to bag. Seal and marinate in refrigerator 1-1/2 hours, turning
bag occasionally.
Prepare grill or broiler.
Remove salmon from bag, reserving marinade. Place salmon on a grill
rack or broiler pan coated with cooking spray. Cook 6 minutes on each
side or until fish flakes easily when tested with a fork, basting
frequently with reserved marinade.
48. POACHED SALMON IN WINE CREAM SAUCE
2 tbl .butter
1 small onion (sliced coarsely)
1 carrot (sliced)
4 tsp. lemon juice
1 cup dry white wine
1 1/2 cups water
1 bay leaf
6 cloves
1/4 tsp. dried thyme leaf
1/2 tsp. salt
4 salmon steaks (1 inch thick)
1 tbl. butter

1 tbl. flour
2 tbl. dry white wine
1/2 tsp. lemon juice
1/2 cup whipped cream
seasoning
Melt 2 tbl. butter in a large skillet. Saute the onions until tender. Stir in
the carrot, 4 tsp. lemon juice, 1 cup white wine, water, bay leaf, cloves,
thyme, and 1/2 tsp. salt. Bring to a boil. Reduce heat and simmer for 10
minutes. Add the salmon steaks to the skillet and poach gently until the
fish begins to flake easily with a fork. Cover pan if liquid doesn't cover
the steaks. Remove fillets to a hot platter. Strain and reserve 1/2 cup of
the liquid the salmon was cooked in. Melt 1 tbl. of butter in a saucepan
and gradually stir in 1 tbl. of flour. Cook while stirring for 1 minute.
Gradually stir in the reserved fish stock, 2 tbl. white wine, and 1/2 tsp.
lemon juice, stirring until smooth. Simmer for 5 minutes stirring
occasionally. Stir in the whipping cream and simmer until the sauce is
thickened. Season and pour over the salmon steaks.
49. POACHED SALMON PESTO
2 (8 oz.) salmon patties
2 pinches of fresh rosemary
1 bunch of fresh basil
1/4 cup. white wine
1/4 cup water
1/4 cup skim mozzarella cheese
2 tbl. of olive oil
1/4 cup non fat milk
Place salmon in saute pan and cook over a medium flame. Pour white
wine and water into pan. While fish cooks, puree all other ingredients at
the same time. Puree until ingredients look like a green mud. Wait until
salmon turns into milky white color before removing from pan. Once
salmon is removed from pan, add the pureed ingredients into the pan
until they are reduced to a thick paste. Pour paste along the sides of the
fish so as to not hide its beautiful color. Serves 4.

50. POACHED SALMON PICCATA
1/2 cup water
2 tsp. lemon juice
1/8 tsp. chicken broth granules
2 (4 to 6 oz. each) Salmon steaks or fillets, thawed if necessary
1 tbl. butter
1 tbl. capers
black pepper, to taste
chopped parsley, for garnish
cooked noodles, optional
Bring water and lemon juice to a boil in medium-sized skillet. Stir in
chicken granules. Reduce heat to a simmer and place salmon steaks or
fillets in pan. Cover and simmer over low heat, 10 minutes per inch of
thickness, measured at thickest part, or until fish flakes when tested
with a fork. Remove salmon from pan; keep warm. Boil remaining
liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter
and stir in capers. Spoon sauce over fish. Season with pepper and
sprinkle with parsley. Server on a bed of cooked noodles, if desired.
Makes 2 servings
51. POLYNESIAN SALMON
2 cups orange juice
1 egg, beaten
1 (7 ounce) package flaked coconut
4 tbl. orange marmalade
1 tbl. Dijon mustard
Place salmon fillets in a medium bowl with orange juice. Cover, and
marinate in the refrigerator 8 hours, or overnight.
Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a
single layer on a medium baking sheet. Bake 15 minutes in the

preheated oven, until coconut is golden brown and fish is easily flaked
with a fork.
In a small saucepan over medium heat, blend orange marmalade and
Dijon mustard. Heat until warm, and serve as a dipping sauce for the
salmon.
52. SALMON QUICHE
1 egg
1/4 pt. cream or milk
1 med. onion, grated
3 oz. grated cheese
7 oz. can salmon, flaked
8 oz. short crust pastry
Salt & pepper
Parsley
Whisk together egg, cream and seasoning. Put onion, cheese and salmon
into egg mixture and stir together. Line a 9 inch flan tin with pastry.
Pour filling and cook at 400 degrees for 15 minutes. Turn down to 350
degrees and cook for 20 minutes. Garnish with parsley.
53. SALMON AND CHEESE ROTINI
3 tbsp. butter
Garlic
3 tbl. flour
1 tsp. salt
1 tsp. dry mustard
1 (14 3/4 oz.) can salmon
Milk
2 1/2 cups shredded Wisconsin Colby or cheddar cheese
1 lb. pkg. Creamette rotini, uncooked
3 tbl. softened butter
2-4 green onions cut into 2" long strips
Drain salmon and reserve juice. Remove skin and bones also. In a

medium saucepan, heat butter and garlic. Stir in flour, salt and dry
mustard. Add milk to reserved liquid to equal 2 1/4 cups. Blend into
flour mixture. Cook, stirring constantly, until thickened and bubbly.
Add cheese; stir until melted. Add salmon. Heat through.
Prepare rotini according to package directions; drain. Add softened
butter; toss to coat. Arrange on warm serving platter. Spoon hot salmon
mixture over rotini. Top with green onion strips. Garnish as desired.
Serve immediately.
54. SALMON BALL
8 oz. cream cheese, softened
1 tbl. lemon juice
1 tsp. prepared horseradish
1 sm. onion, chopped finely
15 oz. can salmon, drained
Chopped parsley
Chopped pecans
Mix together salmon with cream cheese, lemon juice, horseradish, and
onion. Refrigerate until firm. Mix parsley and pecans together. Form
salmon mixture into ball and roll in pecan-parsley mixture. Serve with
crackers.
55. SALMON BISQUE
1 cup of fish stock
1 small onion
2 cups of cooked salmon
1/4 cup margarine
1 cup of tomato juice
1/2 tsp. paprika
3 tbl. flour
2 cups of milk
1-1/2 tsp. salt
1 stalk of celery

Chop onion and celery (saving the top), cook until tender over medium
heat in butter or margarine.
Blend in flour and salt; gradually add milk and the fish stock, stirring
until thickened. Flake the salmon. Remove any bones or skin. Stir the
salmon and tomato juice into the mixture and reheat.
Garnish the bisque with celery tops snipped into fine pieces with
scissors.
56. SALMON CASSEROLE
15 oz canned salmon
3 green onions, sliced
1/2 cup half & half
2 tbl. butter
2 stalks celery, sliced fine
1 dash black pepper
1 dash salt
1 Tbl. butter
1 dash Tabasco sauce
1 cup cooked white rice
2 Tbl. lemon juice
8 oz. canned green peas
Celery, sliced
1 cup Cheddar cheese, shredded
Preheat the oven to 350 degrees.
Drain the salmon, reserve the liquid. Flake the salmon, removing all the
bones. Melt the butter in a skillet .Saute the onion and celery until just
soft.
Combine the salmon, cooked rice, sauteed onion, sauteed celery, peas,
salmon liquid and cheddar in a bowl. Beat the eggs and half & half
together. Stir in the seasonings. Mix in the lemon juice. Add to the
salmon mixture.
Turn the mixture into a lightly greased baking dish.
Bake until set and lightly browned on top.

57. SALMON CROQUETTES
15 oz canned salmon
1 egg
1/4 cup flour
1/4 cup potato flakes
1 small onion, grated
Black pepper
1 tsp. baking powder
Drain salmon, reserving 1/4 cup liquid. Remove skin and bones. Place
salmon in mixing bowl, breaking up into smaller pieces. Add egg,
mixing thoroughly. Stir in flour. Blend in potato flakes, onion and black
pepper. Combine baking powder and reserved 1/4 cup liquid. Stir into
salmon mixture until well combined. Form mixture into 24 croquettes.
Drop into deep hot oil and fry with out crowding for 3-5 minutes or
until golden brown on all sides. Drain on pepper toweling. Garnish with
dill and lemon wedges. *if mixture is not easy to shape, cover and chill
for 30 to 40 minutes.
58. SALMON FETTUCCINI
5 cloves garlic, peeled & minced
1 tbl. olive oil
2 cup half & half
Sour cream
Pinch sweet basil
Salt & pepper
1 cube Frigo Parmesan cheese, grated
3 cup. flaked salmon
1 pkg. fettuccini, cooked
Saute garlic in oil until limp; add 1 cup half & half, basil, salt and
pepper. Add 2-3 tablespoons sour cream and half grated Parmesan
cheese. Combine the cooked fettuccini with sauce. Add flaked salmon
which has been slightly warmed in the microwave. Stir gently. Add rest
of half & half and more sour cream is desired. Top each serving with

Parmesan cheese.
59. SALMON IN PARCHMENT
1 cup thinly sliced leeks, white and pale green parts only
4 (6 ounce) fillets boned, skinned salmon
1/2 pound fresh chanterelle mushrooms, cleaned and sliced
2 teaspoons olive oil
1/4 cup dry white wine
Salt and pepper
Directions
Cut four 13- by 15-inch rectangles of cooking parchment or foil. Fold
each rectangle in half crosswise; starting from fold, cut out a half-heart
7 inches wide and 13 inches long. Open each and lay flat.
Divide leeks equally among hearts, mounding them on one half of each.
Rinse salmon and pat dry. Place one piece on each mound of leeks. Top
equally with chanterelles. Drizzle each stack with 1/2 teaspoon olive oil
and 1 tablespoon wine; sprinkle generously with salt and pepper.
Fold bare half of each parchment heart over fish and vegetable stack so
that cut edges meet evenly. Fold and pleat packet edges to seal: Starting
at top of heart, fold a 1/2-inch section of edge up and in; holding this
section down, fold next section up and in, slightly overlapping first to
form a pleat. Continue folding and pleating edge until you reach bottom
of heart; twist point to secure.
Transfer packets to a 14- by 16-inch baking sheet. Bake in a 400 degrees
F regular or convection oven until a thermometer inserted through
parchment into center of fish reaches 140 degrees F, about 10 minutes.
Place each packet on a dinner plate. Open at the table, taking care to
avoid steam. Add salt and pepper to taste.
NOTE:
To clean leeks, cut in half lengthwise and flip layers under cold running
water to flush out grit. Hedgehog and oyster mushrooms also work well
in this dish.

60. SALMON IN PHYLLO
4 (6 ounce) fillets salmon, with skin and bones removed
8 sheets phyllo dough
1/2 cup melted butter
salt to taste
pepper to taste
4 tbl. Dijon mustard
Cut the filets into log shaped pieces, about 2 inches wide by 5 inches
long, keeping the filet portions separate. Take 2 sheets of phyllo dough,
placing one on top of the other, and brush lightly with melted butter,
covering the one side completely.
Place a portion of salmon (6 ounces), on the edge, nearest you, of the
phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of
salmon with 1 tablespoon of Dijon mustard.
Fold the phyllo dough, nearest you, over the salmon and make one
complete wrap. Take the sides of the dough and fold them towards the
center, and continue rolling up the dough. Brush all sides with butter,
covering completely and place on a cookie sheet. Repeat steps for
remaining portions of salmon.
Bake in preheated oven for 20 minutes or until phyllo dough is golden
brown.
61. SALMON IN TOMATO SAUCE
2 lbs. salmon
2 cups canned tomatoes
1 cup water
1 large onion, thinly sliced
3 cloves
1/2 tbl. sugar
3 tbl. butter
3 tbl. flour

3/4 tsp. salt
1/4 tsp. pepper
Cook tomatoes, water, onion, cloves and sugar in a saucepan for 20
minutes. Melt butter, add flour and stir into hot sauce. Add salt and
pepper and cook 10 minutes longer, stirring constantly. Pour sauce over
split fish (skin side down) in baking dish. Bake in a 350 degree oven for
35 minutes, or until fish flakes easily. Baste several times.
62. SALMON JERKY
Fillet and skin the salmon (chums are excellent for jerky) and cut them
into 1/4 to 1/2-inch strips, cut length wise, not cross section like a steak.
Make a brine from 1 cup non-iodized salt, 3 cups sugar, 1/4 cup of soy
sauce, and 1 gallon of water. This is just a starting point for the salt-
sugar brine; you can adjust this for your own taste. Plenty of sugar is
the key. Soak the fish in the brine for 8-10 hours, and refrigerate. Drain
and rinse with fresh water. At this point, put the strips in a plastic
colander and let drain for about an hour, or you can place them on
smoker racks and pat dry them with a paper towel, (spray the racks
with Pam first). Sprinkle some red pepper flakes on the salmon strips if
you like them hot. Black pepper works well also.
After the salmon strips have set on the rack for an hour or two, place
them in the smoker and burn 3 pans full of alder chips and continue to
dry the salmon strips
until they are toughened to the way you want them, can be 8 hours or
more.
63. SALMON LOAF
2 x 7-1/2 oz. canned salmon
1 cup cooked rice
1/2 tsp. salt
1 1/2 tsp. instant minced onion
2 Tbl. chopped dill pickle
2 eggs, well beaten
butter or margarine

Flake salmon and combine with remaining ingredients except butter.
Spoon salmon-rice mixture into prepared pan and dot with butter.
Place in greased loaf pan and bake at 350 degrees for 1 hour.
64. SALMON MANICOTTI
8 manicotti shells
2 cups cooked flaked salmon
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 tsp. lemon juice
6 tbl. sour cream
1/2 onion finely chopped
10 ounces tomato sauce
Cook manicotti shells according to package directions. Do not over
cook.
In a bowl mix remaining ingredients except tomato sauce. Stuff shells
with mixture. Pour about 3/4 of the tomato sauce over the bottom of a
large pan and place shells on top. Spread the remaining sauce over the
top of the shells to keep moist.
Bake at 350 degrees about 20 minutes or until sauce is bubbly and
cheese is melted. If desired, sprinkle more cheese on the top while
baking.
65. SALMON MOUSSE
1/2 cup butter
1/2 cup flour
2 cup canned chicken broth
2 cup milk
4 envelope Knox gelatin
1/2 cup water
Hot sauce

2 cans (15 oz.) red salmon
1 cup chopped celery
2 tbl. Worcestershire sauce
4 tsp. grated onion
2 tbl. lemon juice
1 cup mayonnaise
2 cups heavy cream
Melt butter and add flour. Stir until blended. Bring broth and milk to a
boil and add flour mixture slowly. Stir vigorously with wire whisk.
Soften gelatin in cold water and, when softened, add some hot sauce.
Stir until gelatin is dissolved and all well blended. Blend in flaked
salmon, celery, Worcestershire sauce, salt, onion, lemon juice and
mayonnaise. Refrigerate until this begins to set. Fold in whipped cream
and pour into oiled 12 cup mold or two 6 cup molds. Refrigerate. A fish
mold is appropriate!
66. SALMON NEWBURG
1-1/2 cups salmon, cooked or canned
4 tbl. butter
4 tbl. flour
2 cups milk
2 egg yolks
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup sherry wine
dash of Tabasco
Flake fish in large pieces. Melt butter in a pan and blend in flour but do
not brown. Slowly add milk. Stir constantly and cook over medium heat
until slightly thickened and smooth. Add fish. Remove from heat and
slowly add the beaten egg yolks. Return to heat and cook for 2-3
minutes longer. Add salt and pepper. Just before serving add the wine
and Tabasco. Serve over rice.

67. SALMON PATTIES
2 cups cooked salmon
1/2 cup chopped onions
2 tbl. butter or margarine
1 tbl. lemon juice
1/2cup o bread crumbs or crackers
3 drops Tabasco
2 eggs
Fry the onion lightly in a little butter
Flake the salmon and mix with the onions, eggs, lemon juice, bread
crumbs, salt, and hot sauce Form into patties; if you wish, they may be
rolled in additional bread crumbs Fry in butter or margarine until
browned. Serve with lemon slices.
68. SALMON PIE
Ingredients:
One can of (6 ounces) skinless boneless pink salmon, well drained
1 cup water
1 tsp. or 1 cube chicken-flavored bouillon
1 cup frozen vegetables
1 cup milk
2 tbl. cornstarch
1/2 to 1 cup shredded Cheddar cheese
One can of (8 ounces) refrigerated crescent roll dough
Directions:
In a medium saucepan, combine water, vegetables and bouillon. Bring
to a boil; cook for two minutes over medium heat. Dissolve cornstarch
in milk; stir into vegetables and cook until thickened. Stir in salmon and
cheese. Spoon mixture into four (one to 1-1/2-cup) individual pie pans or
casserole dishes. Separate crescent dough into four rectangles; cut each
rectangle into six strips. Firmly press topping, crisscrossing six dough
strips over each potpie; trim excess dough. Bake pies at 375-degrees for
15 to 20 minutes.

69. SALMON QUESADILLAS
2 garlic gloves, minced
1 tsp. vegetable oil
1 can (14 3/4 ounces) salmon, drained, bones and skin removed
1 to 2 tsp. dried basil
1/2 tsp. pepper
1 tbl. butter or margarine, softened
4 flour tortillas (8 inches)
2 cups (8 ounces) shredded mozzarella cheese
guacamole or salsa
In a skillet, sauté garlic in oil until tender. Stir in salmon, basil and
pepper. Cook over medium heat until heated through. Meanwhile,
spread butter over one side of each tortilla. Place tortillas, buttered side
down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup
of salmon mixture over half of each tortilla. Fold over and cook on low
for 1-2 minutes on each side. Cut into wedges. serve with guacamole
and/or salsa.
70. SALMON QUICHE
Pie Crust:
1 cup flour
1/2 tsp. salt
1/2 cup shortening
1/4 cup cold water
Mix flour, salt and shortening until crumbly; then mix in water until
dough cleans sides of bowl. Roll out thin and line a 9 inch pie plate.
Filling:
1/2 a medium onion
2 tbl. butter
salt and pepper

Finely minced garlic
Chopped parsley
4 eggs
1 cup milk
1 cup evaporated milk or half and half
1-1/2 cups drained canned salt
1 cup grated cheese
Chop the onion and saute it in butter. Add salt and pepper to taste. Add
a little chopped garlic and some chopped parsley. Remove from heat.
Beat the eggs and milk and evaporated milk or half and half. Crumble
salmon and stir into onion mixture. Add it all to the eggs and milk. Add
the cheese and pour mixture into the pie shell.
Bake at 350 degrees for 20-30 minutes.
71. SALMON ROSEMARY
Two large bunches fresh rosemary
One large red onion, thinly sliced
2-pound salmon fillet cut from center of fish, skin on
Directions:
Preheat oven to 500-degrees.
Wash the rosemary, and pat it dry. Place one bunch on a shallow
baking sheet. Sprinkle the onion on top of the rosemary.
With tweezers, remove any bones from the salmon. Season the salmon
with kosher salt or regular salt, and ground black pepper. Place on the
onion, skin side down. Cover the salmon with the remaining bunch of
rosemary, saving a few sprigs for garnish.
Roast for 20 minutes. The fish will be moist. Do not over cook.
Remove the salmon from the oven. Transfer to a platter with the cooked
onion. Serve with sprigs of fresh rosemary.
72. SALMON ROYALE

2 tsp. salt
1 1/2 lbs. salmon, thawed if necessary
1/4 cup fine dry bread crumbs
1/2 cup each sour cream & mayonnaise
1/4 cup minced green onions
paprika
Combine wine and salt; pour over salmon. Marinate in refrigerator at
least 1 hour. Drain salmon on paper towels; dip both sides in
breadcrumbs. Place salmon in shallow buttered baking dish. Combine
sour cream, mayonnaise and green onions; spread over salmon.
Sprinkle with paprika. Bake at 400°F for 10 minutes per inch of
thickness, measured at the thickest part, or until salmon flakes when
tested with a fork. Makes 4 servings.
73. SALMON SMOKING MARINADE
1/3 cup sugar
1/4 cup non-iodized salt
2 cups soy or teriyaki sauce
1 cup water
1/2 tbl. onion powder
1/2 tbl. garlic powder
1/2 tbl. Tabasco sauce
Combine the above ingredients in a non-metallic container. Soak
salmon filets or steaks overnight (8 hours). Drain fish on paper towels
before smoking.
74. SALMON SOUFFLE
1 tbl. butter
1/4 cup milk
2 slices of bread, crumbled
2 cups pink or red salmon, drained and flaked

1 egg yolk
1-1/2 tbl. lemon juice
1 tsp. minced onion
1 tsp. salt
1/4 tsp pepper
1 egg white, beaten stiff
Melt butter in a saucepan. Remove from the heat. Add milk and bread.
Mix well, then stir in salmon, egg yolk, lemon juice, minced onion, salt
and pepper. Fold in the egg white. Pour into greased 1 quart casserole.
Sprinkle with paprika. Bake about 40 minutes in a 350 degree oven.
75. SALMON SOUP WITH ROASTED ONION AND GARLIC
1-1/2 pounds salmon fillet
3 large sweet or yellow onions
2 Tbsp. olive oil
4 cloves garlic, whole and unpeeled
6 cups fish stock, chicken stock or water
1 tsp. black peppercorns
1 bay leaf, crumbled
Pinch of salt
Preheat the oven to 425°F. Peel and trim the onions and cut them in half
crosswise. Set them cut-side up in a shallow baking dish and brush the
tops with the olive oil. Bake in the heated oven until the onions are
beginning to soften, about 20 minutes. Add the garlic cloves and
continue roasting until the garlic and onions are soft, about 20 minutes
longer.
In a shallow pan combine 4 cups of the fish stock with the peppercorns,
bay leaf, white wine and salt, bring to a boil and simmer for 2 minutes.
Add the salmon fillets and simmer gently until the fish flakes easily at
the thickest part, 8-12 minutes. Transfer the fish to paper towels and let
cool. Strain the cooking liquid and set aside. When the fish is cool
enough to handle, remove and discard the skin and bones. Break the
salmon into large flakes with your fingers and set aside.

When the onions are cool enough to handle, coarsely chop them; don't
worry about browned bits of onion as they will add the flavor to the
soup. Split the skin of the garlic cloves and squeeze out the garlic. In a
large pan, combine the onion, garlic and salmon cooking liquid with the
remaining fish stock. Bring to a boil and simmer until the onions are
soft, 15-20 minutes. Ladle about half of the soup to a food processor and
purée, then return to the pan. Taste the soup for seasoning and spoon it
into individual soup bowls. Top with the salmon pieces.
76. SALMON SPREAD I
This creamy spread is actually a "lighter" appetizer, yet it is easy to
make and special enough for company.
One carton (8 ounces) fat free cream cheese spread
2 tbl. grated onion
1 tbl .lemon juice
1 tsp. prepared horseradish
? tsp. prepared mustard
One can of (14-1/2-ounces) salmon, drained, bones and skin removed
2 tbl. minced fresh parsley
Crackers or bread
Directions:
In a bowl, combine the cream cheese, onion, lemon juice, horseradish
and mustard. Stir in the salmon. Sprinkle with parsley. Serve with
crackers or as a sandwich spread. Recipe makes 2-cups of spread.
77. SALMON SPREAD II
2 large brown onions, fine sliced
butter
1 tsp. sugar
1 large can of red salmon
1 cup sour cream
2 tbl. lemon juice

1 tsp. Worcestershire sauce
pinch basil
few drops Tabasco
1/4 tsp. salt
Fry sliced onions gently in a little butter until soft, mix in sugar.
Drain salmon, reserving liquid in case needed. Mash salmon; add onions
and all other ingredients together. Make the spread very moist -if it
seems too dry, add some of the juice from the salmon.
Serve with potato crisps or savory biscuits.
Makes about 2-1/2 cups
78. SALMON STIR FRY I
1 package (3-oz.) Oriental flavor ramen noodle soup
1 can (14.75-oz.) Alaska salmon, chunked and reserving liquid
2 tbl. cornstarch
1 1/2 cups cold water
2-3 tbl. soy sauce
1 tsp. sesame oil
1/4 tsp. ground ginger
1 tbl. vegetable oil
1 package (1-lb.) frozen mixed stir-fry vegetables
1 can (8-oz.) sliced water chestnuts or 1 can (15-oz.) baby corn, drained
Break up ramen noodles and cook according to package directions,
omitting but reserving seasoning packet. Drain and keep warm.
In small saucepan, blend cornstarch, seasoning packet from noodles,
water, reserved salmon liquid, soy sauce, sesame oil, garlic powder, and
ginger. Cook over high heat, stirring frequently, until mixture boils;
continue cooking for 1 minute. Remove from heat; reserve and keep
warm.
In large saucepan, heat oil over medium-high heat. Add frozen stir-fry
vegetables and water chestnuts or corn. Stir-fry 3 minutes. Add salmon;
cover and cook 1 minute. Add noodles and sauce; stir gently and heat
through.

79. SALMON STIR FRY II
2 cups skinned uncooked salmon cut into strips 1 inch long and 1/2 inch
wide
2 tbl. cornstarch
2 tbl. soy sauce for marinade
2 tbl. peanut oil
1 green pepper, thinly sliced
2 medium sized turnips, thinly sliced
8-10 stalks bok choy, sliced
1/2 pound mushrooms, sliced
1 6 oz package frozen or fresh pea pods
2 tbl. sherry
2 cups bean sprouts
4 tbl. soy sauce for stir fry
dash of garlic powder
In a bowl combine cornstarch and soy sauce and marinate salmon
chunks for 1 hour. Heat oil in wok over high heat. Add salmon. Cook
and stir until salmon is tender, about 4 minutes. Remove from oil.
Add green pepper, turnips, bok choy, mushrooms and pea pods to oil in
the wok. Cook and stir for 3 minutes. Add sherry, bean sprouts and 4
teaspoons soy sauce. Return salmon to mixture with a dash of garlic
powder. Cook and stir for approximately 4 minutes longer. If desired,
thicken with a little cornstarch and soy marinade. Serve with rice.
80. SALMON SUSHI
2 cups Japanese sushi rice
6 tbl. rice wine vinegar
6 sheets Nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tbl. Wasabi paste

Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups
of water. Rice must be slightly dry as vinegar will be added later.
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to
the hot rice. Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice
on the seaweed. Leave at least 1/2 inch top and bottom edge of the
seaweed uncovered. This is for easier sealing later. Dot some Wasabi on
the rice. Arrange cucumber, avocado and smoked salmon to the rice.
Position them about 1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom to the top
edge with the help of the bamboo mat tightly. Cut roll into 8 equal
pieces and serve. Repeat for other rolls.
81. SALMON WITH CILANTRO
1 clove garlic
1 cup loosely packed cilantro leaves
5 tablespoons olive oil
juice of one lime
salt and freshly ground pepper to taste
2 pounds salmon fillet, skin on
1 large ripe tomato, seeded and chopped
Preheat oven to 400 degrees. Place the garlic, cilantro, 2 tablespoons of
the olive oil, the lime juice, salt, and pepper in a blender or a food
processor. Process until creamy.
Brush a baking pan or sheet with the remaining oil and place the
salmon on it.
Spread the cilantro mixture on the salmon, scatter the tomato over it,
and sprinkle with a little more salt and pepper. Bake, uncovered, until
the salmon is done.
82. SALMON WITH CITRUS DILL
1 orange, zest grated, juiced
1 lemon, zest grated, juiced

1 Tbl. olive oil
1 tsp. whole grain mustard
4 salmon steaks
2 Tbl. unsalted butter
2 Tbl. dill, chopped
Combine orange and lemon zest and juice, oil and mustard in a bowl.
Season with salt and pepper to taste.
Place salmon steaks in a dish, pour over the mixture, cover and
marinate 1-2 hours in the refrigerator. Combine butter, dill and salt
and pepper to taste in another bowl.
Place on a sheet of plastic wrap and roll up to form a log shape.
Chill until firm, and then cut into 8 rounds.
Preheat grill to medium. Grill salmon 15-20 minutes, turning and
basting occasionally with marinade.
83. SALMON WITH CUCUMBER DILL SAUCE
1 lb. fresh salmon fillet
1 cup dry white wine (regular or non-alcoholic)
2 bay leaves
2 tbl. finely snipped fresh dill weed (or 2 tablespoons dried, crumbled)
Pepper to taste
Cucumber-Dill Sauce
2 medium cucumbers, peeled, seeded and cut into 1/2 inch slices (3 cups)
1 rib celery, including leaves, cut into 1/2 inch slices (1/2 cup)
3 tbl. snipped fresh dill weed or 1 tbl. dried, crumbled
1 tsp. extra-virgin olive oil
1/4 tsp. salt
Pepper to taste
Preheat oven to 350 degrees F.
Rinse salmon and pat dry with paper towels. Put salmon in a glass
baking dish just large enough to hold it and the wine.
Pour wine over salmon, add bay leaves, and sprinkle with dill weed and
pepper. Cover tightly with aluminum foil.

Bake salmon for 10 minutes per inch of thickness, or until it flakes
easily when tested with a fork. Remove from oven and keep covered.
For sauce, put ingredients in a large saucepan with enough water to
cover the vegetables. Boil, covered, over high heat for about 30 minutes,
or until celery is soft, stirring occasionally.
Carefully ladle mixture into a food processor or blender and puree.
To serve, spoon half the sauce onto a large serving platter. Place
salmon on sauce. Spoon remaining sauce over salmon or serve on side.
84. SALMON WITH LEMON CAPER SAUCE
1/2 cup butter
3 tbl. minced fresh parsley
2 garlic cloves, minced
2 tbl. capers,
rinsed and drained
2 tbl. grated lemon zest
1 tsp. salt
1/4 tsp. pepper
6 salmon steaks, 6 to 8 ounces each
1 tbl. extra virgin olive oil
Preheat oven to 350 degrees. In a medium bowl, beat butter with an
electric mixer until soft. Add parsley, garlic, capers, lemon zest, 1/4
teaspoon salt, and 1/8 teaspoon pepper. Beat just to combine. Set
lemon caper butter aside. Brush salmon with olive oil and season with
remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake until just
opaque throughout, 15 to 18 minutes depending upon thickness of the
Salmon Steaks. Serve the fish hot with cold lemon caper but
85. SALMON WITH ORANGE BUTTER SAUCE
4 salmon steaks (1 inch thick)
1/3 cup white wine
1/3 cup orange juice
1 clove garlic (minced)

3 green onions (chopped white parts only)
2 tbl. butter (melted)
1/4 cup butter
2 tbl. whipped cream
seasoning
Place the steaks in a bowl. Mix together the wine, orange juice, garlic,
and onion. Pour over the salmon and marinate for 1 hour. Place the
salmon steaks in a lightly greased broiler pan. Pour the marinade into a
saucepan. Brush the salmon steaks with half the melted butter. Place
the broiler pan with the steaks about 4 inches below the heat source and
broil for 5 minutes. Turn the salmon steaks, brush with the remaining
butter and broil for another 5 minutes. Meanwhile, bring the marinade
to a rapid boil and reduce to about 1/3 cup. Remove from the heat and
whisk in the butter, 1 tablespoon at a time. Whisk in the whipped
cream. If necessary warm the sauce gently over low heat (do not allow it
to boil). Season and serve over the salmon steaks.
86. SALMON WITH RASPBERRY BEUERRE BLANC
4 pieces of fresh salmon
1/4 cup lemon juice
1-1/4 cups butter
1/4 cup shallots
1/2 cup fresh raspberries
salt and pepper to taste
Poach salmon in lemon juice and white wine on low heat in a covered
pan. Allow to reduce to about 1/4 of the liquid that it was before.
Remove salmon from the pan.
Add shallots and raspberries to the white wine and lemon juice. Reduce
for another couple of minutes. Start to slowly add the butter into the
sauce, stirring constantly until desired consistency is reached.
87. SALMON WITH TOMATO - DILL MARINARA

3 tbl. olive oil
2 tbl. lemon juice
1 lb. fresh salmon fillets, cut into 1/2 inch thick medallions
2 med. shallots, chopped fine
1 med. garlic clove, chopped fine
1 (16 oz.) can salt-free whole tomatoes
1/2 c. rich, salt-free fish stock
1 tbl. double-concentrate tomato paste
1 tbl. finely chopped fresh dill weed
1 tbl. finely chopped fresh Italian parsley
2 tsp. sugar
1 bay leaf
1 tbl. chopped fresh chives
In a mixing bowl, stir together 2 tablespoons of the olive oil with the
lemon juice. Turn the salmon fillets in the mixture to coat them, and
leave them to marinate for about 30 minutes, turning them 2 or 3 times.
Preheat the broiler.
When the salmon marinates and the broiler heats, prepare the sauce. In
a large saucepan or skillet, heat the remaining olive oil with the shallots
and garlic over moderate heat. When the vegetables begin to sizzle, add
the tomatoes, crushing them with your hands, and stir in the fish stock,
tomato paste, dill, parsley, sugar and bay leaf. Simmer until thick but
still slightly liquid, about 20 minutes. Serve over angel hair pasta.
88. SALMON-CORN CHOWDER
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14 1/2 oz.) chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 tsp. seasoned salt, optional
1/2 teaspoon dill weed

1 small zucchini, thinly sliced
1 can (14 3/4 oz.) cream-style corn
1 can (12 oz. evaporated milk
2 cups cooked salmon chunks or 2 cans (7 1/2 oz. each) salmon, drained
and bones removed
In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup
broth until tender. Add potatoes, carrots, seasoned salt if desired, dill
and remaining broth. Cover and simmer for 20 minutes or until
vegetables are tender. Add zucchini, simmer for 5 minutes. Add corn,
milk and salmon and heat through.
89. SMOKED SALMON CREPES
3 eggs
1-1/2 cups milk
1 cup flour
2 tbl. olive oil
salt
Combine all ingredients and mix thoroughly.
Then allow the mixture a "resting" period of 5 minutes. Pour a small
amount of batter into a greased crepe pan, tilting to allow batter to
spread evenly.
Brown lightly, remove and repeat until batters are used up.
Fill crepes with Smoked Salmon, flip half of the crepe over and put back
into the pan for a couple of minutes. Serve at once.
90. SMOKED SALMON DIP
2 cups of smoked salmon
chopped onions to taste
1 tbl. Liquid Smoke
2 tbl. horseradish (creamed) to taste
1 tsp. lemon juice

8 oz. cream cheese
pinch salt
(Optional) 2 tablespoons of minced dill pickles OR
2 tbl. of jalapeno peppers
Combine above ingredients in a bowl, blend until all ingredients are
mixed well. Refrigerate at least two hours before serving.
91. SMOKED SALMON FETTUCINE
8 ounces dry linguine, fettuccine or spaghetti
6 ounces smoked salmon
2 green onions, thinly sliced
1 garlic clove, finely minced
1 tbl. butter or margarine
1 cup whipping cream
1 tbl. snipped fresh dill or 1 teaspoon dried dill weed
1 tsp. finely shredded lemon peel
Freshly ground pepper to taste
2 tbl. freshly grated Parmesan cheese
Freshly grated Parmesan cheese for accompaniment
Lemon wedges for accompaniment
Cook pasta according to package directions, preferably al dente (firm to
the bite). Drain; keep warm.
Meanwhile, break the fresh salmon into chunks or cut the smoked
salmon into thin bite-size strips; set aside.
For sauce, in a large skillet cook the green onions and garlic in butter
until tender. Stir in the whipping cream, fresh dill or dill weed, lemon
peel and pepper. Bring to boiling; reduce heat. Boil gently about 5
minutes or until slightly thickened. Stir in salmon; heat through.
Remove from heat. Gently stir in Parmesan cheese.
Arrange pasta on individual plates or a large serving platter. Spoon the
sauce over the pasta. Pass the Parmesan cheese to sprinkle over
individual servings along with the lemon wedges.

92. SMOKED SALMON OMELET
8 eggs
1/4 cup milk
salt to taste
2 tbl. butter
1 1-oz slice of smoked salmon
Beat eggs with milk and salt with a whisk and pour into a hot frying pan
or omelet pan containing the melted butter. Lift cooked portions of the
omelet with a fork to allow uncooked portions to flow to the bottom of
the pan. Avoid stirring. Tilt pan to hasten the flow to the sides and
bottom of pan, but return to level cooking position to ensure uniform
thickness of omelet. When bottom is light brown, gently lift out onto a
warm plate and top with salmon slices. Cut into quarters and serve at
once.
93. SMOKED SALMON PASTA
1 tbl. garlic, minced
1/4 cup butter or margarine
2 cups each half-&-half and whipping cream
4 oz. Smoked Salmon
1/2 cup peeled, seeded and chopped tomatoes
1 tbl. chives
salt & pepper to taste
8 oz. linguine or fettuccine
1/2 cup grated Parmesan cheese
1 tbsp. minced parsley
Sauté garlic in butter about 5 minutes or until softened. Add half-&-half
and whipping cream; heat to simmer and cook, uncovered, about 45
minutes or until thickened and reduced to 2-1/2 cups liquid. Add
smoked salmon, tomatoes and chives; heat thoroughly over low heat
about 2 minutes. Season with salt and pepper. Cook linguine in boiling
water about 10 minutes or until barely tender; drain. Fold hot pasta
into cream sauce; place on serving platter and sprinkle with Parmesan
cheese and parsley. Makes 4 servings.

94. SMOKED SALMON POTATO CAKES
2 pounds potatoes (peeled and cubed)
1 pound hot smoked salmon tips (bones and skin removed)
2 eggs (beaten)
seasoning
4 green onions (finely chopped)
2 tbl. chopped fresh parsley or dill
1 1/2 cups bread crumbs
vegetable oil
Boil the potatoes until tender and then mash with a little milk and
butter. Allow to cool to room temperature. Break the salmon into small
flakes. Combine the salmon with the eggs, onions, parsley, and potatoes.
Spread the crumbs on a cookie sheet. Form the salmon mixture into 8
1/2 cup balls and set on the crumbs. Press the balls to form 1/2 inch
thick cakes, coating each side with the crumbs. Heat a large skillet and
fry the cakes in oil for about 3 to 4 minutes until golden brown. Do not
crowd the salmon cakes in the skillet. Keep salmon cakes warm in a 200
degree F. oven until all are cooked.
95. SMOKED SALMON WITH SCALLOPED POTATOES
12 oz. chopped smoked salmon
2 cups S
Swiss cheese,
grated
1/2 cup parsley, chopped
1 sliced onion
1-1/2 tsp. salt
1/2 tsp. Tabasco
3 cups heavy cream
3-4 lbs. new potatoes, sliced
Preheat oven to 350 degrees

In a bowl mix the salmon, cheese, and parsley. In another bowl mix the
cream, salt and Tabasco.
In a 9 by 13 inch pan place 1/3 of the onion followed by a single layer of
potatoes. Next, place the salmon cheese mixture. Repeat layering until
all ingredients are used. Pour cream mixture evenly over layered
ingredients.
Bake for 45 minutes covered with aluminum foil. Remove foil and bake
an additional 30 minutes.
96. SOUTH OF THE BORDER SALMON
Marinade for salmon fillets:
1/2 cup orange juice
3 tbl. lime juice
1 tbl. tequila
1 tbl. grated lime zest
1 tbl. minced Habanero pepper
1 clove garlic, minced
Habanero butter for salmon fillets:
1/4 cup butter
1 tablespoon lime juice
2 teaspoons minced Habanero pepper
2 teaspoons grated lime zest
1/4 teaspoon garlic salt
In a stainless steel bowl or glass baking dish, combine vegetable oil,
orange juice, lime juice, tequila, lime zest, Habanero and garlic. Mix
well. Place the salmon fillets into the marinade and coat evenly. Let
marinade at room temperature, turning frequently for 2 hours.
To make the Habanero butter: In a mixing bowl, using an electric
mixer; beat the butter until smooth. Mix in lime juice, Habanero, lime
zest, and garlic salt. Cover and refrigerate. Preheat an outdoor grill for
medium heat and lightly oil grate.
Place salmon fillets on grill, turning once, and basting frequently with

marinade. Cook until salmon flakes with a fork. Serve with Habanero
butter on top.
97. SPICY SMOKED SALMON BISQUE
A hearty, spicy stew.
4 cups cooked Salmon
1 can cream of mushroom soup (condensed)
1 can of milk
1/2 cup dry red wine
1 can corn
2 medium potatoes diced
1 tsp. garlic powder
2 tsp. Cajun seasoning
1/2 tsp. seafood seasoning
Heat soup and milk until boiling. Add potatoes and boil over low heat
until done. Add wine and spices, and cook for 5-10 minutes. Add corn
and heat until mixture starts bubbling again. Add Salmon and heat 5-10
minutes more stirring slowly. Serve with rice or crackers.
98. TARRAGON TOMATO ROASTED SALMON
4 (6-ounce) salmon fillets (about 1 1/2 inches thick)
1/4 tsp. salt
1 1/2 cups chopped, seeded, peeled tomato (about 1 pound)
2 tsp. low-sodium soy sauce
2 1/2 tsp. coarsely chopped fresh or 3/4 teaspoon dried tarragon
2 tsp. Dijon mustard
Tarragon sprigs
Sprinkle salmon fillets with salt and pepper. Place the fillets, skin sides
up in a large oven proof skillet or small roasting pan. Spoon chopped

tomato around fillets, and drizzle fillets with soy sauce. Bake the fillets
at 425 degrees for 12 minutes or until fish flakes easily when tested with
a fork. Remove skin from fillets, and discard skin. Remove fillets from
pan, and keep warm. Add the chopped tarragon and mustard to tomato,
stirring well. Spoon tomato mixture over fillets. Garnish with tarragon
sprigs if desired.
99. TERIYAKI SALMON
4 salmon steaks (about 6 oz. each), skinned, or 1-1½ lbs fillet, skinned
1-1/4 cups soy sauce
1/3 cup sake (Japanese rice wine), Mirin (sweet Japanese cooking wine),
or sherry
6 tbl. sugar
3 garlic cloves, minced or pressed
1 Tbl. minced or grated ginger root
Combine all the ingredients for the marinade in a small bowl and stir
until the sugar dissolves.
To prepare the salmon: quickly rinse the salmon under cold running
water and pat dry with paper towels.
Divide each steak into 2 pieces by cutting along either side of the
central bone and then discarding the bone; alternatively, cut the fillet
into 8 equal pieces. Place the salmon in a shallow glass or ceramic
container and pour 1 cup of the marinade over the fish. Cover and
refrigerate for 2 hours, turning the fish occasionally.
Let come to room temperature before cooking. Prepare grill. Remove
the salmon from the marinade, reserving the marinade. Place the fish on
an oiled grill . Position the fish 5 to 6 inches from the heat source,
turning once and brushing with the reserved marinade several times,
until the flesh is just opaque, 3 to 5 minutes per side, depending on
thickness. Serve the salmon at once with reserved marinade as dipping
sauce. Makes 4 servings
100. WEST COAST SMOKED SALMON AND ARTICHOKE DIP

A tangy, flavorful dip that works well with crackers or fresh bread.
2 cups cooked Salmon, flaked and boned
1 6 oz jar of marinated artichokes, drained
8 oz cream cheese, softened
8 oz sour cream
2 tsp. dill
2 tsp. Cajun seasoning
2 tbsp. Mrs. Dash Salad Dressing mix
1 tsp. Worcestershire sauce
1 tsp. mild hot sauce (to taste)
1 tsp. spicy mustard
2 tbsp. lemon juice
1/4 tsp.
Mix together the softened cream cheese and sour cream. Add remaining
ingredients, except Salmon, and stir until well-mixed. Add Salmon, and
fold together carefully to keep fish flakes solid. Press plastic wrap
tightly unto top of dip to protect from air. Refrigerate mixture four to
six hours and serve with crackers, fresh bread, or veggies.

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