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The best salmon recipes - 290 recipes

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Drain 1 (10 oz) can of diced Rotel tomatoes with lime juice and cilantro (drain well) ½ cup mayonnaise salt and pe...

  • 1 10 oz can of diced Rotel tomatoes with lim juice and cilantro, drained well
  • 1/2 cup mayonnaise
  • salt and pepper salmon to taste
  • 1 1/2 lbs salmon filets (4 boneless, skinless fillets)
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Preheat grill to medium heat using mesquite chips

  • 4 Salmon Fillets (with or without skin)
  • 1 Tbsp. Vegetable Oil
  • 1/2 c. Pecans (chopped)
  • 1 (12 oz.) can Cola (not diet)
  • 1 Tbsp. Tabasco Sauce
  • 1 Tbsp. Butter
  • Mesquite Chips
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For a healthy dose of omega-3s, try this delicious salmon dish

  • 1/4 cup sliced organic almonds, divided
  • 1 cup lentils, rinsed
  • 14 1/2 ounces reduced-sodium, fat-free chicken broth
  • 1 1/2 teaspoons fennel seed (whole or ground)
  • 1 teaspoon coriander seed (whole or ground)
  • 3/4 teaspoon cardamom pods (whole or ground)
  • 3/4 teaspoon cumin seeds (whole or ground)
  • 3 whole cloves or 1/8 teaspoon ground cloves
  • Cooking spray
  • 1 shallot, peeled and chopped (about 1/4 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 14 1/2 ounces peeled, no-salt-added tomatoes
  • 1 teaspoon hot sauce, or to taste
  • 12 ounces salmon fillet, (4 3-ounce fillets), boned and skinned
  • Always buy broth in cardboard containers instead of cans.
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vMakes 2 servings. Per serving: 283 cal, 16 g fat (2 g sat), 25 g carbs, 476 mg sodium, 5 g fiber, 14 g protein

  • Dressing:
  • 4 oz canned salmon
  • 3 cups Bibb lettuce, torn into bite-size pieces
  • 1/4 avocado, diced
  • 1 pink grapefruit, sectioned
  • 2 slices red onion
  • 1/2 cup canned beets, drained and diced
  • 10 pistachio nuts, shelled and chopped
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh orange juice
  • 2 tsp white wine vinegar
  • 1/2 tsp orange zest
  • 1/2 tsp Dijon mustard
  • 1 large pinch kosher salt
  • 1 large pinch chili powder
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my husband hates ranch sauce but he loves this salmon recipe

  • 6 salmon fillets or 1 whole salmon
  • 3/4 cup hidden valley ranch salad dressing
  • 2 tsp chopped fresh dill or 1/4 tsp dried dill weed
  • 1 tsp chopped fresh parsley
  • lemon wedges
  • fresh dill sprigs optional
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1. WARM OLIVE OIL IN A PAN THAT WILL FIT FILLET 2

  • SALMON
  • OLIVE OIL
  • APRICOT JAM/PRESERVES
  • SOY SAUCE
  • MINCED GARLIC
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1. In a large saucepan cook the penne in lightly salted boiling water for 4 minutes; drain and set aside

  • 1 cup dried penne pasta
  • 1 cup sliced fresh mushrooms
  • 1/3 cup dry white wine
  • 2 tbsp basil pesto
  • 1 tbsp lemon juice
  • 2 tsp drained capers
  • 2 , 6 oz fresh salmon, tuna, or swordfish steaks, 3/4 inch thick
  • 1 tsp creole seasoning
  • 1 tbsp olive oil
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preheat oven 375 f line large baking sheet with non stick foil arrange dough beat cream cheese until smooth

  • 2 pkgs pillsbury crescents 235 g each
  • 1 pkg cream cheese softened 250 g
  • 1/4 cup chopped fresh dill or 2 tsp dried
  • 2 tbsp lemon juice
  • 1 tbsp chopped capers
  • 1 tsp pepper
  • 1 egg
  • 1 pkg smoked salmon 150g
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To prepare the sauce, stir together all ingredients

  • 1/2 cup bourbon
  • 3/4 cup brown sugar
  • 3 tsp soy sauce
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly ground black pepper
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Place salmon skin side up on foil covered baking dish

  • 2 lbs salmon filets
  • 2 tbs olive oil
  • 1/2 tsp sea salt
  • 3 slices thick-cut bacon, cut into slivers
  • 1/2 onion minced
  • 1/2 c white wine
  • 1 lb sugar snap peas, trimmed
  • 1 tbs butter
  • 1/4 c chopped fresh mint
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celery sauce saute shallots until soft but not browned

  • Celery sauce
  • olive oil
  • 2 shallots
  • 150 ml white wine
  • 1 bay leaf
  • 250 ml chicken stock
  • 375 ml cream
  • 2 lrg handfuls of celery leaves
  • Fish
  • 4 salmon fillets with skin
  • 8 baby leeks
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Stir first 5 ingredients in small bowl to blend

  • 3/4 cup finely chopped white onion
  • 3 T drained capers
  • 2 T (packed) chopped fresh dill
  • 4 tsp Dijon mustard
  • 1 T fresh lemon juice
  • 6 oz cream cheese, room temperature
  • 24 thin slices sourdough baguette
  • 6 oz thinly sliced smoked salmon, cut into 24 pieces
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Any burning questions? Our chefs answer!

Smoked Salmon on Sourdough Rounds with Caper-Dill Relish Fish or Seafood - Santa Fe Salmon