Recipes

[EatWell]

What species of salmon is your favorite.  

Fillet, steak, or whole?
And your favorite way to prepare it?

Mine is Copper River Salmon.

~Life is short. So eat well. You could die tomorrow. ~

[roster]

King Copper River Salmon is the BEST!!! Expensive & hard to find. Love!

[walker]

Another vote for Copper River Salmon when it is in....otherwise Alaskan Sockeye ....fillets.....I put on piece of foil..(make individual pouches)..sprinkle with herbs, dash of pepper (I use lemon-pepper seasoning)....and touch of white wine...sometimes sliver of butter on top.....wrap up....bake at 425 for 15-20 minutes.

[fthunt]

Steak......shape of a horseshoe............but haven't seen one available in years.

[freakygirl]

my husband is the cook in the family. he air fries salmon. it's really good 

[deepwaterdotter]

I'm going in a different direction and making salmon patties:

14.75-oz can red salmon

2 tbsp melted butter

1/2 cup saltine cracker crumbs

1 tsp minced garlic

2 eggs

1 tbsp dried parsley flakes

1 tsp Dijon mustard

3 tbsp shortening

1/4 tsp dried dill weed

1 tsp Old Bay seasoning

Drain salmon and remove skin and larger bones.  Flake salmon in dish.  Set aside.

Beat eggs in mixing bowl.  Stir in butter, cracker crumbs, dill weed, parsley, mustard, garlic, Old Bay, and flaked salmon.  Form into patties and refrigerate for 1 hour. 

Cook patties in melted shortening in frypan until browned on both sides.

I serve with this sauce:

1/2 cup mayonnaise

2 1/2 tbsp lemon juice

1/3 tbsp dried parsley flakes

1/3 tbsp dried thyme leaves

2 tbsp minced onion

1/4 tsp salt

Mix everything in a dish and season to taste with pepper.  Chill for 1/2 hour before serving.  

[DiAnne]

I like fillets.  Salt and pepper and put in a hot skillet with a little oil presentation side down for three minutes.  Flip to skin side down.  Pour 1/4 cup white wine/water mix or plain water.  Put lid on pan, remove from heat and let sit for approximately 10 minutes. 

Copper River is my favorite also but usually only available in late May/early June.  Wild caught Sockeye is usually what I get.  

[ECBG]

We have a wonderful brand of frozen sockeye salmon here.  You get an entire side in the royal blue and clear package.

We use a large piece of aluminum foil and place the fish skin side down without greasing. 

The "red fish" spices go on. 

The salmon is put in the closed grill for abiut 15 minutes or until done!  Delicious!

When you pick up the pieces off of the aluminum foil, the skin sticks to the foil!

My Salmon Sauce

(From a well known cafe)

1/2 C sour cream

1/2 C Mayonaise

1/2 lemon, juiced

2 Tbsp. dried dill.  (More dried spice is used than fresh)

Mix, refrigerate.

[IdahoGram]

Copper River of course.......we put no salt seasoning, a little maple syrup and brol.  Delicious!!

[cindyNC]

@ECBG I have a sauce very similar to yours....it's delicious. 

What are "red fish" spices? 

Thanks.