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The best salmon recipes - 290 recipes

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Heat oil in a skillet over high heat

  • 1 tablespoon olive oil
  • 1 1/2 pounds fresh Kirkland Signature skinless, boneless salmon, or 3 8-ounce pieces Smoki Foods wild Alaska sockeye salmon (skinless)
  • 1/4 cup butter
  • 1 12-ounce can evaporated milk
  • 1 egg yolk, beaten
  • 1 tablespoon crushed dried basil leaves or 3 tablespoons chopped fresh basil
  • 1 tablespoon lemon juice
  • 1 teaspoon seasoning salt
  • 8 ounces cream cheese
  • 1/4 pound sharp Cheddar cheese, shredded
  • 2 cups of your favorite rice, uncooked
  • Paprika
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Preheat oven to 400 degrees

  • 2 fresh Kirkland Signature Salmon Fillets (1 1/2-2 pounds each)
  • 3 tablespoons canola oil, plus more for greasing baking dish
  • 1 large white onion, minced
  • 2 large red bell peppers, cored and diced
  • 3 tablespoons Hungarian or Spanish paprika
  • 2 tablespoons tomato paste
  • 1 cup walnut halves
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 24 ounces sour cream
  • Juice of 1 lemon
  • Lemon wedges, for garnish
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Recipe from my mom, Doris

  • 1 can (7.5-oz) low sodium Sockeye salmon, drained
  • 1 cup mashed potatoes
  • 1 cup frozen peas
  • 1 egg, lightly beaten
  • 1 green onion, sliced
  • 2 tablespoons Mrs. Dash chicken grilling blend
  • 2 tablespoons all purpose flour
  • 2 teaspoons unsalted butter
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  • 2 teaspoons grated orange rind
  • 1/2 cup fresh orange juice
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fennel seeds, crushed
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
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Mix salmon and egg. Add finely diced onion and green pepper, tomatoes, butter, 1/2 cup bread crumbs, parsley, salt...

  • 1 can salmon - (16 oz) undrained
  • 1 egg
  • 1 medium onion finely diced
  • 1 large green pepper finely diced
  • 2 cups cooked tomatoes
  • 1 1/2 cups bread crumbs
  • 3 tablespoons butter
  • 1 tablespoon parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1 teaspoon chili powder
  • 2 cups shredded sharp Cheddar cheese (optional)
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Prepare the sauce: Place oil in a saucepan over medium heat

  • 1/4 cup extra-virgin olive oil plus more for oiling the grill and the salmon
  • 1 medium onion thinly sliced
  • 4 garlic cloves finely chopped
  • 7 cups diced (1/2") ripe tomatoes
  • 2 tablespoons chopped fresh thyme leaves plus a
  • few sprigs for garnish
  • 2 teaspoons finely-grated lemon zest
  • 1 cup roughly-sliced pitted green olives (preferably manzanillo olives)
  • 1/4 cup capers drained, rinsed
  • 3 pickled jalapeño peppers stemmed, seeded, and thinly sliced
  • Salt to taste
  • 6 salmon steaks, 1" thick - (7 to 8 oz ea)
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With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green)

  • 2 medium zucchini - (or 3 small) scrubbed
  • 1 can salmon - (6 oz) drained, flaked
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped dill
  • 1 dash Worcestershire sauce
  • 1 tablespoon finely-chopped red bell pepper
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Place the yolks in a small bowl

  • 4 hard-boiled eggs cooled, peeled, and halved lengthwise
  • 2 tablespoons light sour cream
  • 2 teaspoons light mayonnaise
  • 2 tablespoons finely-minced fennel
  • 2 tablespoons minced smoked salmon
  • 2 teaspoons minced red onion
  • 2 teaspoons drained capers
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 teaspoon snipped chives for garnish
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Tostones: Heat oil in a heavy frying pan to 325 degrees

  • TOSTONES:
  • 3 green plantains quartered crosswise, and peeled
  • 3 cups peanut or canola oil
  • Kosher salt to taste
  • Cilantro leaves for garnish
  • SALMON TARTAR:
  • 1 pound salmon cut 1/4" thick dice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon pureed canned chipotles
  • 1/4 cup capers drained
  • 1/4 cup finely-chopped scallions
  • 3 tablespoons olive oil
  • 2 tablespoons finely-chopped cilantro
  • Salt to taste
  • Freshly-ground black pepper to taste
  • AVOCADO-CHIPOTLE RELISH:
  • 2 Haas avocados peeled, pitted
  • 1 tablespoon pureed canned chipotles
  • 2 tablespoons fresh lime juice
  • 3 tablespoons creme fraiche
  • Salt to taste
  • Freshly-ground black pepper to taste
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In a large skillet over medium-high heat, bring wine and next 4 ingredients to a boil

  • DRESSING:
  • 2 pounds skin-on salmon fillet
  • 1 cup white wine
  • 1 cup fish or chicken broth
  • 1/2 onion chopped
  • 4 garlic cloves minced
  • 1 teaspoon salt
  • 4 handfuls mixed greens
  • 1 large ripe tomato sliced
  • 1 avocado diced
  • 1 cucumber sliced
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh tarragon (or 1/4 tspn dried tarragon)
  • 2 tablespoons sugar
  • 1 pinch salt
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Grease a 2-quart straight-sided saute pan with the butter

  • 1 tablespoon unsalted butter
  • 4 cups Brut Champagne
  • 1/4 cup shallots
  • 6 sprigs fresh dill
  • 2 tablespoons minced fresh dill
  • 3 tablespoons salt
  • 1 teaspoon freshly-ground black pepper
  • 4 salmon fillets - (6 oz ea) skin removed
  • Champagne Vanilla Sauce (see recipe)
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Combine all ingredients for the sauce in a saucepan over medium-high heat

  • SAUCE:
  • 1 cup ketchup
  • 1 cup white distilled vinegar
  • 1/2 cup molasses
  • 1/2 cup honey
  • 1 teaspoon hickory liquid smoke
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Tabasco pepper sauce
  • SEASONING:
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • SALMON:
  • 4 skinless salmon fillets - (6 oz ea)
  • Canola oil or olive oil non-stick spray
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