Wash the salmon filets and pat dry with
aking sheet.
Place the salmon, skin side down, on the
ut not brown. Stir in salmon, basil and pepper. Cook over
25\u00b0F.
Combine the salmon with the butter.
Add
br>To Make The Blackened Salmon: Rinse salmon with water and place
Line a 15x10x1\" baking pan with foil; grease the foil.
In a small bowl, combine the brown sugar, juice, and soy sauce.
Place salmon skin side down on prepared pan. Spoon sauce mixture over salmon.
Bake uncovered at 350F for 20-25 minutes or until salmon flakes easily with fork. Baste frequently during baking time with pan juices.
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
nd pepper.
Place the salmon on a plate and rub
Drain and debone salmon.
In bowl mix salmon, egg and onions.
Right before frying, add crushed crackers; mix again (I use my hands).
Form 6 patties.
In frying pan, heat oil and butter until melted.
On medium heat, fry 5 minutes per side, or until golden brown.
You may need to add more oil and butter.
In a bowl using a fork mash the salmon with mayonnaise and lemon juice.
Add in green onions, celery, lemon pepper and seasoned salt.
Cover and refrigerate for at least 2 hours or more.
Toast bread slices, then lightly butter 1 side of each slice or you may leave the bread dry.
Place a lettuce leaf over 3 slices of buttered toast.
Scoop the salmon mixture onto the lettuce then spread.
Top with 2 thinly sliced tomatoes.
Cover each with a bread slice.
Slice in half and enjoy!
with liquid) and salmon.
Break up the salmon a bit in
nd top with the salmon fillet. Season the salmon with salt and
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.
For The Salmon:.
Pre-heat oven to
alted water; gently fry the salmon fillets in a pan.
sharp knife, cut the salmon into 1\" pieces and transfer
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.
Fry the onion gently in the butter until softened.
Add the potatoes, stock and milk.
Simmer until potatoes are tender.
Add smoked salmon and parsley and season well.
Heat everything through and squeeze some lemon juice over.
Preahat oven to 350 degrees.
Lightly grease a baking pan that will hold the fish in a single layer.
Place salmon in the pan, and sprinkle with salt and pepper.
In a bowl, blend soup, milk, mustard, and butter; pour over fillets and then sprinkle with bread crumbs.
Bake for 35 minutes, or until the fish flakes.