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.
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.
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!
Preheat oven to 325 degrees.
Mix together soy sauce, lemon juice, and spices.
Place salmon in a shallow baking dish, and pour liquid mixture over the filets.
Bake about 25 minutes or until salmon is flaky.
preheat the oven to 350 degrees.
place fillet on cooking sheet.
pour the tomtoes and scallions on top of the salmon.
salt and pepper
bake for 20 minutes.
mix all the sauce ingredients together.
lay the salmon fillet on a foil-lined oven tray and cover in the sauce.
bake at 350 for about a half an hour.
To make the mango salsa: combine all ingredients in a small bowl, and refrigerate for about 20 minutes.
For the baked salmon: preheat oven to 400 degrees.
Place fillets on a baking sheet lined with parchment paper.
Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder.
Cover with seasame seeds.
Bake for 10-12 minutes.
Serve with mango Salsa.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
emon juice.
Dip each salmon fillet in Caesar mixture, then
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.
arinade as possible from Gravad Salmon. If very salty, rinse slightly
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!
Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
Bake in the preheated oven until salmon flakes easily with a fork, about 1 hour.
roil.
make sure your salmon has no skin on it
Drain salmon; set aside 2 tablespoons juice.
In medium bowl, mix salmon, egg and onion; stir in flour.
Add baking powder to salmon juice.
Stir into salmon mixture.
Form into patties and fry until golden brown.
Serve with tartar sauce.
Quick, easy and nutritious.
Very good.
Peel skin off of salmon fillet.
Place salmon in a baking dish. Poke holes in the salmon and place bits of garlic inside.
Sprinkle remainder of garlic over salmon.
Place potato slices and chopped onion around salmon.
Pour olive oil and lemon juice onto salmon, potatoes and onions.
Sprinkle with salt.
Cover with a lid or tight foil.
Bake at 325\u00b0 for 30 to 45 minutes or until fish is flaky.
Salt to taste and serve with French Salad (see Salads for recipe) and French Bread.
ou've blended in the salmon and onions). Add the packs
nd make for easy cleanup.
Wash the salmon filet and pat
Drain salmon; set aside 2 tablespoons of the juice. In a medium bow, l mix salmon, egg and onion until sticky. Stir in flour. Add the 2 tablespoons salmon juice. Form into small patties, and fry until golden brown (about 5 minutes) in hot cooking oil. Serve with tartar sauce or seafood sauce. Serves 4-6.