Preheat oven to 375\u00b0F.
In a small bowl, mix basil leaves, fennel and butter cubes.
Season to taste with salt and pepper. Place sockeye salmon onto an oiled rimmed baking sheet.
Stuff basil mixture into belly cavity of salmon and bake for 40 minutes or until firm to the touch and flesh is opaque and just beginning to flake.
To serve, spoon additional stuffing onto each portion and drizzle with pan juices.
NOTE: You can use one type of basil instead of the three different varieties.
br>Brush each piece of salmon with 1 tsp sesame oil
Melt butter in a large, non-stick skillet over Med/High heat.
Add garlic to the pan and cook for 30 seconds while stirring.
Season the salmon with the lemon pepper. I prefer a little less so season to your own taste.
Add salmon to pan and cook for 10 minutes per inch of thickness (measure at thickest part of fish), flipping halfway through cooking. Fish is done when it flakes easily with fork.
Serve with lemon wedges.
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Meanwhile, stir together butter, tarragon and lemon juice in small bowl. Spread 1 to 2 teaspoons butter mixture on both sides of each salmon fillet.
Place salmon on grill. Grill, turning once, until salmon flakes with fork (10 to 12 minutes). Serve salmon with remaining butter mixture.
etting.
Lay the planked salmon over the cool side of
n a bowl.
Lay salmon fillets on the prepared baking
75\u00b0F.
Cube the salmon (skin on) into 2-3
For the Salmon: Cut the salmon 8 slices, crosswise and lay
FOR JERK SALMON:
Combine all wet
For the Salmon:
Season salmon fillets on both sides with
For the Salmon: Preheat the broiler.
In
For the salmon en papillote:
Preheat the
For the limed sour cream: Combine
For the Salmon:
Preheat oven to 350\
alt together until dissolved. Chill for 2 hours.
Divide the
Mix well in small bowl. Coat both sides of fish very well. Thicker on top. Preheat oven to 450. Line pan w
Foil. Bake about 8-9 minutes for thin fillet and about 15 for thick cut. DO NOT OVER-COOK!! Check for flakiness. Enjoy
For marinating the collars:
br>If using frozen salmon, thaw before using.
eat to low and simmer for 30 minutes.
While the
Drain the salmon, remove bones and pieces of skin, and place the salmon into a bowl. Flake the salmon apart with a fork. Stir in onion, lemon juice, horseradish, and salt until mixture is well combined. Stir in smoked salmon cream cheese spread, a few spoonfuls at a time, until the spread is very well combined. Pack into a serving container, and sprinkle with parsley to serve.