For The Salmon:.
Pre-heat oven to 350.
Season
Preheat oven to 425\u00b0 F. Line
Preheat oven to 400F/200°C
Preheat oven to 375 degrees F (190
Drain liquid from salmon and save.
Remove bones from salmon. Prepare instant potatoes for 8 servings using reserved salmon liquid as part of the water.
Combine salmon and potato.
Place 1 pie crust in pie pan.
Pour salmon mixture in and cover with second crust.
Bake 25 minutes in 425\u00b0 oven.
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.
Line broiler pan with aluminum foil.
Spray well with cooking spray.
Wash salmon steaks well and pat dry with paper towel. Arrange on broiler pan.
In small bowl, combine 1 tablespoon of mayo per steak and 1 tablespoon of ketchup per steak and lemon pepper to taste.
Mix well.
Spread over salmon.
Broil for 12 minutes.
Turn oven off; leave steaks in oven for another five minutes.
nd line them with the salmon.
Make sure you save
Preheat oven to 375\u00b0. In a medium bowl, thoroughly mix salmon, egg, olive oil, green onions and 2/3 cup cracker crumbs. Form mixture into 8 equally sized patties. Coat patties with remaining cracker crumbs and arrange in a single layer on a medium baking sheet. Bake 10 minutes in preheated oven, turning once, until golden brown.
Cream all of the ingredients together except for the salmon and parsley.
Fold into the salmon until well mixed.
Chill overnight.
Form into a firm ball and roll in the parsley mixture.
Chill until ready to serve.
Can be made up to 24 hours in advance.
Preheat oven to 350\u00b0.
Lightly butter one 9 x 13 inch baking dish.
In a cup, combine salad dressing mix, water and lemon juice. Arrange salmon fillets in a single layer in the prepared baking dish.
Pour the water mixture over the top and place the sliced mushroom over the salmon.
Bake, covered, for 15 minutes.
Remove cover and bake for an additional 15 minutes, basting with cooking liquids.
Mix salmon, potatoes, egg, salt and pepper together well; include salmon liquid.
Stir in enough cracker crumbs to hold mixture together.
Shape into flat cakes.
Fry in oil until lightly brown.
Bake in 350\u00b0 oven for 15 minutes.
Serve with thick white sauce or gravy.
Preheat oven to 350\u00b0.
Grease 1-quart loaf pan; set aside. In medium bowl, with fork, shred salmon.
Add butter and eggs; mix until well blended.
Stir in crackers.
In small glass measuring cup, mix buttermilk with baking soda; stir in salmon mixture. Blend.
Spoon mixture into prepared pan.
Bake 30 minutes until set.
Serves 4 to 5.
Very good!
Preheat oven to 350\u00b0.
In medium bowl with fork, shred salmon. Add butter and eggs; mix until blended.
Stir in crackers.
In small glass measure, mix buttermilk with baking soda; stir into salmon mixture until blended.
Spoon mixture into prepared pan. Bake 30 minutes until set.
Makes 4 to 5 servings.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9x13 inch baking dish.
In a cup, combine salad dressing mix, water and lemon juice.
Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced mushrooms over the salmon.
Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids.
it \"cook\".
Meanwhile, cover salmon with balsamic and marinate.
br>Put Steaks in preheated oven for 15-20 minutes per
In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
Season with salt and pepper to taste.
Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
Delicious!
Drain salmon; set aside.
Place 2 tablespoons of juice in medium mixing bowl.
Mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice.
Stir into salmon mixture.
Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or other dressing.
Drain salmon; set aside 2 tablespoons of juice.
In a medium mixing bowl, mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice; stir into salmon mixture.
Form into small patties and fry in a small amount of oil until golden brown.
Serve with tartar sauce, lemon juice or Caesar salad dressing.
Serves 4 to 6.