I keep hearing about how great salmon is for us but plain salmon isn't something I'm fond of.

I'd love to hear some recipes to help make it taste better like seasonings and such. I really like fish and seafood in general, and I'm not ready to give up on salmon just yet! TIA!

salmon patties are good if you like the canned salmon, I am not a fan of grilled or baked salmon steaks so I make salmon patties like crab patties. mix with an egg, some bread crumbs and onion, lightly brown in non stick skillet. pretty good and not really fishy .

Home canned tuna and salmon make these even better! ????????

i like to cook a great big hunk of salmon with fresh dill, garlic and some cooking spray for about 13 minutes in a 425* oven. It comes out so most and delicious! Sometimes, if I'm feeling fancy, I'l coat it in a mixture of dijon, black pepper, garlic, a tiny bit of lemon juice, and a pinch of salt and then sprinkle some parsley on top.

I tried this last weekend and it turned out wonderful.

Stone ground mustard

Oil (I used regular olive oil)

Fresh chopped dill

Lemon zest

Lemon slices

(Sorry no measurements. I always eyeball it)

Place salmon on foil. Mix first 4 ingredients together and brush on salmon. Place lemon slices on top of salmon. Make packet out of foil. Place in 400 degree oven for 12-15 mins.

We eat alot of salmon, both fresh and canned. Fresh, I have two basic recipes.

One, I put a Tablespoon of olive oil on two fillets, rub the thinly sliced fillet with a mix of cayenne, garlic powder, onion powder, paprika, chili powder, and thyme. Then, I cook it hot and quick, never ever ever over cooking it, just about four minutes on each side for a 1 inch thick fillet.

Second, I prepare an aluminum foil pouch, grate carrots and onion (you will need two cups of vege for two large fillets), spray the pouch with PAM, pack the veges and a pinch of salt and pepper all over both sides of the fish, then put in the pouch with several slices of lemon. Bake at 450 for about 20 minutes in preheated oven. Sometimes I will put the fish and veges in a large chard leaf, that is also delicious.

Canned, after draining half the liquid in the pink salmon, I mix the full can with two Tablespoons of panko, two eggs, 4 Tablespoons chopped onion, fresh parsley, thyme, and garlic powder. I form thin patties and cook in a bit of olive oil until brown (about 7 minutes first side, 5 after flipping). My NUT wants me to consume a Tablespoon of olive oil a day, which I primarily use with fish. The other version of this, I chop seven or eight fresh raw large shrimp (16 to 20 a pound size), and mix that in with the salmon prior to frying.

Edited January 2, 201610 yr by VDB

I like to cook salmon on the grill. I put it in aluminum foil, spread a little bit of the spread on top and close the foil, cook for 10 minutes or until flakes easily. ** Spread: In a small bowl mix together mayo, dill and a little lemon juice. If you like garlic, add that too. Spread over the salmon and grill. I don't measure anything, just eyeball what I think will taste good.

I do it in the oven on a broiler pan. I spread Dijon mustard over it and bake at 350 for about 15-20 mins till it's cooked through

All of these recipes sound delicious.

Heat oven to 425

place salmon skin down on baking sheet, rub with olive oil, generously salt and pepper, place sliced lemon on top. Bake 6 minutes for every half inch thick. I find most filets an inch so 12 minutes. I don't historically like fish, but this is great. Moist, flaky and flavorful. Make sure to remove skin and scrape the dark fat off and it's ooooh so good and ooh so easy!

BLACKENED SALMON IS MY FAVORITE DISH!

2 Salmon Filets

Olive Oil

Cajun-style Seasoning OR I use the following mixture:

1 Tbsp Paprika

1 Tbsp Cayenne Pepper

1 Tbsp Thyme

1 Tbsp Oregano

1 Tbsp Sea Salt

1 Tbsp Black Pepper

Mix the spices together and spread out on a plate.

Rub the salmon with a little olive oil and press one side down onto the spices.

Heat 2-3 Tbsp of avocado oil in a pan over medium heat. Once it is hot (or smoking), turn off the burner.

Place the salmon flesh side down in the pan, on one layer, so they both have contact with the pan. Then turn the heat back on medium (about a 4) and cook for 2 minutes.

After 2 minutes, turn the heat down to medium-low (about a 2) and flip the salmon (I like to use tongs, but a spatula will do). The spiced side should be crispy.

Cook at medium-low for another 3-5 minutes.

Such an amazing combination of flavor and texture!

Salt ,pepper and other dry seasonings,thyme,and garlic...lightly steamed in a skillet with miso ginger broth from Trader joes.

I find Salmon really hard to digest. I have tried it a couple times since surgery but it is as bad as chicken and turkey for me.

I'm a fan of BBQ and smoking. Smoked salmon is outstanding. Applewood, mesquite, or cherry wood chips in a smoker....mmmm, divine. Even if you don't have a commercial smoker you can add some liquid smoke and throw it on the grill. Looking forward to the next phases of the diet when I can enjoy fish again!

Edited January 4, 201610 yr by jj7481

SMOKED! Smoked Salmon is the most amazing thing. It works really well for a snack, a lunch, but mostly I use it in scrambled eggs with some cheese. Nothing better. I am going to be smoking a big piece this weekend and will post the recipe and pics!

SMOKED! Smoked Salmon is the most amazing thing. It works really well for a snack, a lunch, but mostly I use it in scrambled eggs with some cheese. Nothing better. I am going to be smoking a big piece this weekend and will post the recipe and pics!

I would love to know how to smoke salmon without a smoker! Please do share!

SMOKED! Smoked Salmon is the most amazing thing. It works really well for a snack, a lunch, but mostly I use it in scrambled eggs with some cheese. Nothing better. I am going to be smoking a big piece this weekend and will post the recipe and pics!

I would love to know how to smoke salmon without a smoker! Please do share!

While the results would differ slightly, you can smoke it on a grill or even in the oven. I have a smoker so its a little easier for me. I would suggest the grill if you don't have a smoker. You can turn on one or two burners and get the internal temp around 200-225, try to stay below 250. Then you need some wood chips and a wood chip box, like this one

http://www.homedepot.com/p/Weber-Stainless-Steel-Smoker-Box-7576/203124250?cm_mmc=Shopping%7CTHD%7CG%7C0%7CG-BASE-PLA-D28I-Grills%7C&gclid=CImDtqjVkMoCFQgKaQodG68AGQ&gclsrc=aw.ds

You'll need about 2 hours for it to cook. I am using a recipe that you make a slurry out of pickling salt, brown sugar and crab boil seasoning and a little Water to mix it all up. You let it sit covered in that slurry sealed in plastic wrap, overnight, then wipe off the slurry and let it sit on your counter, with a fan on it for an hour to 2 hours, till it is sticky to the touch. Then you can smoke it. Its tedious, and there are a few places I have bought some that is outstanding. Its expensive because of how much time goes into it, but it is so worth it.

Edited January 4, 201610 yr by dlappjr