Coat an 11 inch by 7 inch glass pan with non stick cooking spray.
Sprinkle salmon with brown sugar, salt and pepper.
Drizzle with liquid smoke.
Cover and refrigerate for 4-6 hours.
Drain and discard liquid.
Bake@ 350 degrees Fahrenheit for 35-45 minutes or until fish flakes easily with fork.
Cool at room temperature then refrigerate 8 hours or overnight.
Combine mayonnaise and mustard.
Toast bread if desired and spread each slice with mustard mixture.
Pile roast salmon, cheese, and lettuce on one slice of bread; top with second slice and enjoy!
br>When boiling, add the salmon steaks, cover, and reduce heat
Combine all seasonings & coat salmon.
Heat oil in grill pan.
Grill salmon until done over medium-high heat for 5-6 minutes on each side until fish flakes.
Before removing from pan put 1T. of butter on each salmon piece.
Sprinkle each with 1 T. lemon juice.
ides of orange slices and salmon with 2 Tbsp oil. Season
ou've blended in the salmon and onions). Add the packs
soak crumbs in milk in 8x8 pan while you flake salmon.
combine salmon flakes with mayonnaise, egg, lemon juice.
mix in the salt, pepper, paprika, and onions.
add crumb mixture.
bake at 350 degrees for about 30 minutes.
Place filet, skin side down, in a small stock pot.
Pour enough water over to cover the salmon by about two inches.
Place pot on high heat until just beginning to boil.
Remove salmon from water and pat dry.
Sprinkle with Kosher salt and pepper to taste.
This goes great with a little garlic mayonnaise or a vinaigrette.
Place salmon steaks in a large skillet
Preheat oven to 350 degrees.
Place salmon in shallow baking dish and add half and half or milk so fish is half immersed.
Sprinkle with dill, chives or basil and salt if desired.
Bake 30 minutes, occasionally spooning liquid over salmon.
Fish is done when mostly pale pink in center.
Season salmon with salt and black pepper.
Heat olive oil in a nonstick skillet over medium-low heat. Place salmon skin-side up in the skillet.
Cook until golden brown, about 4 minutes. Turn with a spatula and cook until salmon feels firm to the touch and skin is crisp, about 3 minutes more.
Place 1 1/2 cups bread crumbs in large mixing bowl.
Set aside remaining 1/2 cup.
In bowl, add eggs, parsley, scallions, dill, lemon juice and pepper; mix well.
Add salmon and mix with hands, breaking up pieces.
Form salmon mixture into 8 patties, 1/2-inch thick.
nion mixture until melted. Add salmon and milk; simmer until cooked
Scoop the yolks out of eggs and discard or save for another use. Run egg whites under cool water to remove any remaining yolk. Arrange whites on a serving platter.
Blend salmon, cottage cheese, chives, seafood seasoning, dill, and lemon juice in a food processor until just combined. Pour salmon filling into a plastic bag and snip off 1 corner. Pipe filling into each egg and sprinkle paprika over filling. Chill in refrigerator for at least 30 minutes.
up water and place your salmon in the tray skin side
Coat salmon with mustard on both sides.
Finely chop dill and sprinkle on both sides of the fish. The mustard with make it stick.
Cook in a 450 degree oven or on a stovetop to desired doneness. I like my salmon still pretty pink in the middle, and that takes about 7 minutes. There is no need to turn if you cook it in the oven; on the stove, turn once.
ENJOY!
Preheat oven to 425 degrees F.
Butter an 8 x 8-inch baking.
Rinse the salmon steaks and pat dry.
In a bowl mix/whisk the melted butter, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, paprika and garlic powder; add to the glass baking dish.
Add in the salmon steaks; turn to coat well and evenly in the butter/mayo mixture.
Bake for about 20-22 minutes, or until the fish flakes with a fork.
ith 1/2 of the salmon slices and 1 teaspoon of
Preheat oven to 375\u00b0F.
Saute mushrooms.
Break salmon into small pieces. Place evenly over bottom of pie crust. Top salmon with cheese and mushrooms.
Blend cream, eggs, browned.salt, hot sauce, and nutmeg. Pour this mixture over the cheese, making sure all cheese is moist.
Bake 40-45 minutes, or until quiche is puffed and browned.
Put the salmon in a baking dish. Season with salt ana pepper.
Add the onion, the bay leave, the wine, the olive oil and enough hot water to cover the fish.
Cover with foil and bake for 30 minutes at 390\u00b0F.
Place the salmon on a bed of arugula.
Enjoy!