SALMON PATTIES

Salmon Patties are easy to make, and good for you. They taste amazing

Ingredients

for the sauce MIX:

1/2 cup light mayonnaise 

3 tablespoons Dijon mustard

1/4 teaspoon chipotle hot pepper sauce

1 teaspoon steak sauce

pinch curry powder

For the Patties:

2 green onions

5 sprigs fresh parsley

25 round buttery type crackers

2 (6-ounce) cans boneless skinless pink salmon (drained)

3 tablespoons diced pimientos

2 eggs

butter cooking spray

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How to make them:

Combine in small mixing bowl: mayonnaise, mustard, pepper sauce, steak sauce and curry powder. Refrigerate until ready to serve.

Wash onions and parsley and pat dry. Remove large stems from parsley and place in food processor. Remove ends from green onions and cut in half. Place in food processor. Process 10 seconds, or until coarsely chopped.

Crumble crackers while adding to food processor. Add salmon, pimientos and eggs. Process 10 seconds, scrape down sides and process additional 10 seconds.

Preheat large sauté pan on medium-high for 2-3 minutes.

Remove mixture from food processor and form into four 1/2-inch thick patties.

Coat pan with cooking spray. Place patties in pan and coat top with cooking spray.

Cover and cook 8-10 minutes, or until golden brown, turning often to cook evenly. Serve with mustard sauce. 

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Smoked Salmon

This recipe is delicious, tasty and so flakey it falls apart, you can add more spices if you like.

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What you need:

1 ½ pounds salmon fillet, pin bones removed

1 tablespoon Dijon mustard

1 teaspoon kosher salt

1 teaspoon fresh ground pepper

Instructions

Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple).

Season Salmon: Season flesh side of salmon with the Dijon mustard, salt and pepper.

Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 - 170  degrees (F).Depending on how you prefer your fish, we cooked ours to athe higher temp side as we prefer it well done, it was still juicy and tender.  If you don’t have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent.

Remove from smoker and let sit for 10 minutes. Slice and serve.

Notes

Catering trick: Prior to smoking if you want to portion out the filet, run a sharp knife lengthwise along the salmon filet taking care to not cut through the skin. Then make small cuts horizontally. Then season and cook. When it is done, you can have your servings pulled right off.

GARLIC BROWN SUGAR GLAZED SALMON

Garlic Brown Sugar Glazed Salmon has the most amazing garlic brown sugar soy glaze. The flavor is delicious really makes Salmon juicy and so good.

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SERVINGS:4

What you need:
2 pounds salmon I used Atlantic salmon
2 Tablespoons olive oil
1/4 cup brown sugar
1/4 cup soy sauce
3 garlic cloves minced
juice of one lemon
1 teaspoon salt
1/2 teaspoon pepper
garnish with sliced lemons and chopped parsley if desired

How to Make it:

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay the salmon on top and sprinkle with salt and pepper. Fold up the sides of the aluminum foil around the salmon.

In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.

Bake for 20-25 minutes or until salmon is cooked throughout. Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized. Garnish with lemon slices and chopped parsley if desired.

Nutrition

Serves: 4

Calories449kcal (22%)
Carbohydrates15g (5%)
Protein47g (94%)
Fat21g (32%)
Saturated Fat3g (15%)
Cholesterol125mg (42%)
Sodium1496mg (62%)
Potassium1169mg (33%)
Fiber1g (4%)
Sugar14g (16%)
Vitamin A90IU (2%)
Vitamin C0.7mg (1%)
Calcium46mg (5%)
Iron2.3mg (13%)

Crispy BBQ Chip-Flavored Salmon with Pickled Giardiniera Chimichurri

 

Fresh and spicy new way to cook Salmon, I call them pickled vegetables (Giardiniera Chimichurri) and they are just the right spicy. Make them ahead a day so the flavors and spices marinate the vegetables.

Mix the BBQ Chip Dust up then too so it will be ready to marinate the Salmon the day of cooking.

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What you need:

For the Pickled Giardiniera Chimichurri:

½ cup hot or sweet giardiniera (oil-packed Chicago-style is best; see note above)

2 tablespoons red wine vinegar

Salt and pepper, onion powder, garlic powder, everything bagel seasoning

For the Barbecue Chip Dust (see note above):

3 tablespoons turbinado sugar

1 tablespoon ancho chili powder

1 ½ teaspoons cayenne pepper

1 ½ teaspoons granulated garlic

1 ½ teaspoons onion powder


1 tablespoon kosher salt

1 ½ teaspoons crushed black peppercorns

For the Salmon:

Four 4-ounce skin-on salmon fillets

1 tablespoon Barbecue Chip Dust

1 tablespoon olive oil

Serves: 4

How to make it:

For the giardiniera chimichurri, combine all the ingredients in a mini-prep food processor and pulse about 10 times until coarse and uniform. Taste and adjust the seasonings with salt and pepper and more vinegar to bump up the acid and to thin out the mixture, if needed. Set aside.

For the barbecue chip dust, in a small bowl, mix all of the ingredients. Set aside 1 tablespoon and store the excess in an airtight container.

For the salmon, sprinkle the fillets all over with the barbecue chip dust, place on a wire rack set in a sheet pan and refrigerate for about 1 hour.  

When you're ready to cook the salmon, heat a large nonstick pan over medium heat and add the oil.  

Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula and let the salmon cook until the flesh is golden brown and the internal temperature is 130°F, 2 to 3 minutes more.   

Plate the fish skin-side up and top with the pickled giardiniera chimichurri.

Serve this with vegetables and cheesy grits, try them my recipes here:

Try my Green Beans with Bacon Recipe here

Marinated Salmon

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This marinated salmon is fresh salmon fillets flavored with olive oil, garlic and herbs, then grilled or baked to perfection. You'll want to grill salmon all summer long after you taste this easy marinade!

 Marinating Time30 minutes
 Servings 4
 Calories 274kcal

INGREDIENTS

4 salmon fillets 4-6 ounces each
4 tablespoons olive oil
1 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 teaspoon lemon zest
2 teaspoons chopped fresh parsley
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon minced garlic
lemon wedges for serving

INSTRUCTIONS

Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.

Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.

Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.

Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.

Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!) I like to use a grilling stone and I don't scrape off the herbs I like it a little burnt.

Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.

Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.

Pan Seared instructions: Preheat skillet with a swirl of olive oil in the pan not too much, when skillet is hot, put the salmon in to cook over medium high heat. Cook 5-6 minutes on each side or until salmon is opaque throughout and nice and brown in skillet .

Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.

Seared Salmon

 

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I recommend using a Cast Iron Skillet for this recipe but you can make it in other skillets too, I do suggest you invest in a Cast Iron Skillet though, you won't regret it and they can last more than a lifetime.

What you need:

4 6- ounce skinless salmon fillets
2 tablespoons olive oil (divided)
1/2 teaspoon crushed red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon thyme(fresh rubbed chopped fine) or dried can be used

1/2 teaspoon parsley(fresh rubbed chopped fine) or dried can be used 

14 teaspoon paprika

salt and pepper to taste

How to make it:

Heat up your pan over medium-high heat. Season the salmon on both sides with seasonings, salt and pepper. Add 1 tablespoon of olive oil to one of the pans. Arrange all 4 pieces of fish in the pan and cook until the salmon begins to brown, about 2 minutes. Flip and cook until the other side is lightly browned and the fish is cooked to medium, about 1 minute.  Careful not to overcook your Salmon

try this delicious Broccoli Potatoes Gratin Dish

Sweet Chili Salmon Rice Bowl

I have this thing about bowls these days so I am trying all kinds of ideas and creating recipes. So today I share my Sweet Chili Salmon Rice Bowl and it is delicious, just make sure you find a Sweet Chili paste sauce or it might be way too hot.

Yield: 4

Ingredients
1 pound salmon filet, cut into chunk
1/2 shredded carrot
1/2 shelled edamame

2-3 sliced small sweet peppers
a pinch of salt and pepper
2-3 green onions, sliced into 1/2 to 1 inch pieces(red onion is good too)
1/4 cup sweet chili paste sauce, plus extra for topping if desired(be sure it says Sweet)
1 tablespoon honey
1 tablespoon coconut oil
1/4 cup fresh chopped cilantro (we love lots of cilantro)
1/2 teaspoon toasted sesame oil
1–2 tablespoon toasted sesame seeds
2 limes, sliced

Instructions

Cook rice in a rice cooker according to directions. Let cool while you prepare the rest of the ingredients.

Skin and cut salmon into cubes. Place the salmon in a bowl and season with salt and pepper, then cover with the chili sauce and honey, tossing well to coat. You can toss with a little more chili sauce if desired.

Heat a large skillet or grill pan over medium-high heat and add the sesame oil. Add the edamame and shredded carrots and cook 2-3 minutes or until slightly tender. Add green onions and cook and additional 1-2 minutes (I like my carrots to have a little fresh crunch, but it can be cooked a few extra minutes if you would like them thoroughly cooked). Set veggies aside.

Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Place the salmon in the skillet and cook until opaque and golden on all sides, about 1 to 2 minutes per side.

Assemble rice bowls by dividing the rice, veggies, and salmon among 4 bowls. Top with cilantro, sesame seeds, and lime wedges.

Remove the salmon and place it on a plate. Drizzle it with the toasted sesame oil and cover with the cilantro and sesame seeds. Finish with a spritz of lime. Serve with lime wedges and extra chili sauce.

Sweet and Sticky Salmon

What you need:

1 whole side salmon
for the marinade
2 tbsp each soy sauce, honey and rice wine vinegar
2-4 tbsp hoisin sauce
2 tbsp brown sugar
2 tbsp olive oil
2 garlic cloves, crushed

Top it with:
Everything bagel seasoning

How to make it:

Start preparing your salmon recipe by mixing all the marinade ingredients together. Place the salmon in a baking dish that fits the fish, pour over the marinade. Leave in the fridge to marinate for at least 10 minutes, if you have time. Sprinkle the everything Bagel seasoning overall before cooking and a little pepper.

To cook, heat the oven to 425 F. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked. 

Turns out nice and golden and so delicious, this is a very easy recipe.

Served with baked potatoes and purple hall peas