9 Salmon Recipes

I love salmon, growing up I hated it! Any kind of fish, now i'm in love! Here are some super easy, fun recipes to try when cooking salmon!


Salmon and caper sauce

-----------------------

Salmon and caper sauce

  • 2 slices of salmon

  • 1/4 lb. batter

  • 1/2 teaspoonful of chopped parsley

  • 1 shallot

  • salt

  • pepper,

  • grated nutmeg to taste.


Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Teriyaki salmon with sesame pak choi

----------------

Teriyaki salmon with sesame pak choi
  • 2 skinless salmon fillets

  • 1 tbsp sweet chilli sauce

  • 1 tbsp honey

  • 1 tsp sesame oil

  • 1 tbsp mirin or dry sherry

  • 2 tbsp soy sauce

  • 2 tsp finely grated ginger

  • brown rice or noodles, to serve (optional)

For the pak choi

  • 2 large pak choi (about 250g)

  • 2 tsp vegetable oil

  • 2 tsp sesame oil

  • 3 garlic cloves, grated

  • 75ml fish or vegetable stock

  • 2 tsp toasted sesame seeds, for sprinkling


Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.

Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.

Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.

Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.

Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you're aiming for the stems to be tender but still have a bit of bite.


Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.


Curried salmon

---------------

Curried salmon
  • Any remains of boiled salmon, 3/4 pint of strong or medium stock,

  • 1 onion

  • 1 tablespoonful of curry-powder

  • 1 teaspoonful of Harvey's sauce

  • 1 teaspoonful of anchovy sauce

  • 1 oz. of butter

  • the juice of 1/2 lemon

  • cayenne and salt to taste.


Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Citrus Baked Salmon

--------------------

Citrus Baked Salmon
  • cooking spray

  • 4 (3 ounce) fillets salmon fillets

  • ¼ cup lemon juice

  • ¼ cup orange juice

  • ¼ cup lime juice

  • 2 teaspoons melted butter

  • 1 teaspoon dried parsley

  • ½ teaspoon ground paprika

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper


Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.

Place salmon fillets in the baking dish.

Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.

Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Salmon a la genovese

--------------------

Salmon a la genovese
  • 2 slices of salmon

  • 2 chopped shallots

  • a little parsley, a small bunch of herbs

  • 2 bay-leaves, 2 carrots

  • pounded mace

  • pepper and salt to taste

  • 4 tablespoonfuls of Madeira

  • 1/2 pint of white stock

  • thickening of butter and flour

  • 1 teaspoonful of essence of anchovies

  • the juice of 1 lemon

  • cayenne and salt to taste.


Rub the bottom of a stewpan over with butter, and put in the shallots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Paleo Pecan-Maple Salmon

--------------------

Paleo Pecan-Maple Salmon
  • 4 (4 ounce) fillets salmon

  • salt and ground black pepper to taste

  • ½ cup pecans

  • 3 tablespoons pure maple syrup

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon smoked paprika

  • ½ teaspoon chipotle pepper powder

  • ½ teaspoon onion powder


Place salmon fillets on a baking sheet and season with salt and black pepper.

Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.

Preheat oven to 425 degrees F (220 degrees C).

Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.

Lemon-Pepper Salmon

--------------------

Lemon-Pepper Salmon

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 4 (4 ounce) salmon steaks

  • 1 teaspoon minced garlic

  • 1 tablespoon lemon pepper

  • 1 teaspoon salt

  • ¼ cup water

  • 1 cup chopped fresh tomatoes

  • 1 cup chopped fresh cilantro

  • 2 cups boiling water

  • 1 cup uncooked couscous


Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

Bring 2 cups water to boil in a pot. Remove from heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

Turmeric Salmon With Coconut Crisp

--------------------


Turmeric Salmon With Coconut Crisp

  • 5 Tbsp. extra-virgin olive oil, divided

  • 2 bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate)

  • 1 large shallot, thinly sliced

  • 1 3" piece ginger, peeled, thinly sliced lengthwise

  • Kosher salt

  • ½ tsp. ground turmeric

  • 1 1½-lb. skinless salmon fillet, preferably center cut

  • 3 garlic cloves, thinly sliced

  • ½ serrano chile, thinly sliced

  • ½ cup unsweetened coconut flakes

  • Freshly ground black pepper


Preheat oven to 300°. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high. Add Swiss chard ribs and stems, shallot, and ginger and cook, stirring occasionally, until shallot is softened but not browned, about 3 minutes. Add Swiss chard leaves and cook, stirring, until partly wilted, about 3 minutes. Remove from heat and season with salt.

Combine 2 Tbsp. oil and turmeric in a small bowl. Place salmon, flat side down, on top of greens in skillet. Season salmon with salt and coat with turmeric oil. Transfer to oven and bake until fillet is just opaque in the center and flakes easily and greens are tender, 25–30 minutes.

Meanwhile, heat remaining 1 Tbsp. oil in a small skillet over medium. Add garlic, chile, and coconut flakes and cook, stirring often, until garlic and coconut turn golden, about 5 minutes. Transfer coconut crisp to a small bowl and season lightly with salt.

Season fish and greens with pepper; serve with coconut crisp for topping.


Salmon with Cucumber–Yogurt Sauce and Carrot Salad

--------------------

Salmon with Cucumber–Yogurt Sauce and Carrot Salad


Cucumber-Yogurt Sauce

  • ½ cup plain Greek yogurt

  • 1 small garlic clove, grated

  • 1 tablespoon finely grated lemon zest

  • 1 tablespoon fresh lemon juice

  • 1 cucumber, peeled, thinly sliced

  • Fine sea salt, freshly ground black pepper


Carrot Salad

  • ½ teaspoon cumin seeds

  • ¼ teaspoon ground turmeric

  • 1 large carrot, shredded

  • 1½ tablespoons chopped cilantro

  • 1 tablespoon olive oil

  • 1 tablespoon fresh lemon juice, plus more

  • Fine sea salt, freshly ground black pepper


Salmon and Assembly

  • 1½ pounds salmon, preferably wild-caught sockeye or king, skin on, cut into 5 fillets

  • Fine sea salt, freshly ground black pepper

  • 1 tablespoon neutral oil, such as canola or grapeseed, plus more for drizzling

  • Flaky sea salt

Cucumber-Yogurt Sauce

  • Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with fine sea salt and pepper.

  • Do Ahead: Sauce without cucumber can be made up to 1 day ahead; store in an airtight container and chill.


Carrot Salad

  • Toast cumin seeds in a small dry skillet over medium heat, about 1 minute. Add turmeric for the last 15–20 seconds and toast until fragrant. Combine toasted spices, carrot, cilantro, oil, and 1 Tbsp. lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice.

  • Do Ahead: Carrot salad can be made up to 8 hours ahead; store in an airtight container and chill.


Salmon and Assembly

  • Season salmon with fine sea salt and pepper. Heat 1 Tbsp. neutral oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

  • Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad. Drizzle with neutral oil and sprinkle with flaky sea salt.


Copyright © 2012 - 2020 by Jadine Arnold

The Punk Rock Princess -Edinburgh/Scotland/Malta 

 jadinealexandraarnold@gmail.com