Wash salmon and pat dry.
Place
Preheat oven to 450\u00b0.
Line baking sheet with foil; grease foil well. Generously oil salmon skin.
Place fish skin side down on foil.
Remove bones, if any.
Season with salt and pepper. Combine parsley and green onions; spread over salmon.
Cover with lemon slices.
Bake 15 minutes.
Remove lemon slices and scrape off loose parsley.
Serve with mounds of rice pilaf and spoon cucumbers down center of each salmon piece.
Combine 3/4 cup of the cracker crumbs, egg, parsley, onion, milk, pepper and Worcestershire sauce.
Add salmon and cheese; mix thoroughly.
Shape into 4 patties.
Mix butter with remaining crumbs.
Coat patties with mixture.
Place on ungreased baking sheet.
Bake in 400\u00b0 oven for 10 minutes.
Place tomatoes on cakes and bake for 5 minutes.
Makes 4.
Preheat the oven at 325\u00b0F.
Combine the salmon with the butter
br>To Make The Blackened Salmon: Rinse salmon with water and place
Preheat the oven to 375 degrees F. Line
d pepper. Roast in the oven until tender. Remove from the
Cook skin down until the salmon is almost done. Then turning
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
Preheat oven to 400 degrees F.
Wash and pat dry salmon steaks
Pre-heat oven to 400\u00b0F and adjust oven rack to center of
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
Preheat oven to 325\u00b0F.
Dredge the salmon in flour, using more
Preheat oven to 400\u00b0F. Roast pepper
Preheat oven to 425. In medium bowl
Preheat the oven to 170C/340°F.<
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
Preheat the oven to 400\u00b0.
Lay
pice paste all over the salmon and let it sit at