Top 50 Most Delicious Salmon Recipes

Top 50 Most
Delicious
Salmon Recipes
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Otherworld Publishing
Copyright 2015
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Introduction
Salmon is a versatile fish with a striking
color and a delicate flavor, its also an
extremely healthy source of protein. It is
rich in omega-3 fatty acids, necessary
for the well-being of cell membranes
In addition to omega-3 oils, salmon is a

source of many minerals and vitamins,
including iron, niacin, zinc, vitamin B6
and vitamin B12. Salmon also contains
selenium, a mineral important for the
healthy functioning of the thyroid gland
and for the general health of the immune
system. Its also a good source of
vitamin D which aids in the bodys
absorption of calcium and therefore is
important for healthy bones.
Aside from its nutritional content,

salmon is a delicious and prized fish
because of the way it lends itself to a
variety of cooking methods and flavors.
It may be poached, grilled, smoked,
fried or eaten raw and it adapts itself to
cuisines from around the world. In this
recipe book you will find 50 amazing
recipes to keep salmon interesting,
varied and super delicious.
When you can, always choose wild

salmon over farmed salmon, its much
healthier and tastier.
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Contents
Salmon Appetizers
1. Smoked Salmon and Asparagus
Wraps
2. Smoked Salmon and Potato
Portions
3. Salmon and Leek Slices
4. Salmon Tartare
5. Smoked Salmon and Goats
Cheese Toasts
6. Endive with Smoked Salmon
7. Zucchini and Salmon Rolls
8. Small Salmon Cakes
9. Smoked Salmon and Zucchini
Mousse Rolls
10. Salmon Mousse
11. Buckwheat Blini with Salmon
12. Salmon Balls
13. Baked Salmon Empanadas
14. Salmon Spring Rolls
15. Polenta and Smoked Salmon
Tarts
16. Salmon Rillettes
17. Salmon Dumplings
18. Salmon Muffins
19. Salmon Samosas
20. Millet and Salmon Croquettes
Salmon Salads
21. Salmon Couscous Salad
22. Salmon, Cherry Tomatoes and
Avocado Salad
23. Salmon, Avocado and Grapefruit
Salad
24. Salmon and Barley Salad
Salmon Main Dishes

25. Fusilli (Spirals) with Salmon
26. Potato Gnocchi with Smoked
Salmon
27. Smoked Salmon Risotto
28. Salmon Cannelloni
29. Thai Style Salmon Noodles
30. Rice Noodle Soup with Salmon
31. Salmon Soup with Wild Rice
32. Whole Meal Pasta with Smoked
Salmon and Buffalo Mozzarella
33. Salmon Stew
34. Stuffed Baked Salmon
35. Salmon in Yogurt Marinade
36. Salmon and Pea Stew
37. Salmon Curry
38. Cajun Salmon Burgers
39. Spanish Omelet with Smoked
Salmon and Potatoes
40. Salmon Pionono Roll
41. Poached Salmon
42. Baked Whole Salmon
43. Salmon and Mozzarella Stacks
44. Salmon and Broccoli Stir Fry
45. Cardamom Salmon
46. Salmon Quiche
47. Salmon and Ricotta Pie
48. Whole Baked Garlic Salmon
49. Salmon Burrito
50. Salmon Frittata
More Top 50 Recipe Books
Salmon
Appetizers
Smoked Salmon and
Asparagus Wraps
This simple recipe makes a lovely start
to any meal. Salmon and asparagus make
a healthy and tasty appetizer while the
combination of eggs completes the
richness of this quick bite to eat.
Yields: Makes 4 portions.
Ingredients:
7 oz. cooked Asparagus Spears
8 thin slices of Smoked Salmon
2 boiled Eggs
1 tbsp. of Lemon Juice
1 tbsp. of olive oil
Method of Preparation:
1. Begin by dressing the cooked
asparagus with the olive oil and
lemon juice.
2. Lay the salmon slices individually
onto a flat surface. Place two pieces
of asparagus spears on top of each
slice.
3. Roll the salmon slices around the
asparagus.
4. Break up the boiled eggs with a fork
until they resemble coarse
breadcrumbs.
5. To serve, arrange the asparagus
spears around a round serving dish
in the shape of a sun rays leaving the
center empty. Then spoon the egg
mixture into the center of the dish as
garnish.
6. Serve with crisp bread.
Smoked Salmon and Potato
Portions
Potatoes and salmon are a perfect
combination. These portions are
delightful and healthy. They can be made
ahead of time and served at the most
convenient time, even as a snack.
Yields: Makes 4 portions.
Ingredients:
10 oz. of Smoked Salmon
7 oz. of Soft Cheese
6 medium sized Boiled Potatoes
4 tbsp. of Cooking Cream
Salt and Pepper
1 Lemon
You will also need four 3 inch pastry

rings or round molds.
1. Begin by mashing the boiled
potatoes with a potato masher and
place on a plate.
2. Add the soft cheese, cream, salt and
pepper to taste and a few drops of
lemon juice to the mashed potatoes.
3. Process the mixture with a fork until
it reaches a soft texture. If the
mixture is too dry, add some more
cream and mix through.
4. Lay the smoked salmon slices onto a
large tray lined with wax paper.
5. Using the pastry ring or round mold,
cut the slices into rounds.
6. Begin assembling the portions by
spreading each smoked salmon round
with a generous amount of potato
mixture, with the aid of a teaspoon.
7. Place another round slice of smoked
salmon over the potato mixture and
gently press down with your hands.
8. Spoon another generous amount of
potato mixture over the second slice
of salmon.
9. Place a third slice of salmon over the
potato mixture and gently press
again.
10. Put the portions in the refrigerator to
rest for 30 minutes.
11. To serve, remove the pastry rings or
molds from the salmon portions.
Salmon and Leek Slices
This delicious loaf can be served on its
own with something to drink, or as part
of a group of appetizers. The slices can
be used in combination with spreads or
toppings.
Yields: 12 Slices.
Ingredients:
2 Leeks
9 oz. of Diced Salmon Fillet
2 tbsp. of Olive Oil
1.5 cups of Flour
2 tsp of Baking Powder
tsp of Salt
tsp of Pepper
1 tbsp. of Mustard
3 Eggs
1 cup of Milk
2/3 cup of Vegetable Oil
1 cups of grated Swiss Cheese
1 oz. of Chopped Fresh Basil
1. Start by heating the oven to 350
degrees F and grease a 9 inch loaf
pan.
2. Clean the leeks by removing the
tougher leaves at the top and the
roots. Slice them in half vertically
and rinse any dirt off with running
water. Dice the leeks.
3. Heat the olive oil in a pan on
medium heat.
4. Add the leeks and stir occasionally
until they become soft.
5. Add the salmon and cook for 5
minutes until the salmon is cooked
through.
6. Combine the flour, baking powder,
salt and pepper in a bowl.
7. Add the milk to the flour mixture and
stir thoroughly until you have a thick
batter.
8. Beat the eggs with the mustard and
add to the thick batter.
9. Slowly add the vegetable oil and mix
until you reach a smooth consistency.
10. Stir the salmon and leeks and
chopped basil into the batter.
11. Transfer the batter into the loaf pan
and bake in the oven for 45-50
minutes or until browned. You can
test if the loaf is truly cooked by
inserting a toothpick into the center.
The tooth pick should come out clean
and dry.
12. Remove from the oven and allow to
cool.
13. Slice the loaf and serve.
Salmon Tartare
This yummy treat is perfect for the hot
summer days. It is light and yet filling,
especially accompanied with tortilla
chips. It can also be served with cut
fresh vegetables, such as celery and
carrots.
Yields: Makes 4 Portions
Ingredients:
18 oz. of Skinless and Boneless Fresh
Salmon
cup of Diced and Seeded Cucumber
1 tsp of Minced Fresh Chives
1 tsp of Minced Fresh Coriander
1 tsp of Minced Shallot
tsp of Minced Peeled Fresh Ginger
tsp of Lime Zest
1 tbsp. of Fresh Lime Juice
1 tsp of Vegetable Oil
tsp of Asian Sesame Oil
Salt
Pepper
Tortilla Chips
1. Begin by placing the salmon in the
freezer for 20 minutes. (This will
enable you to cut the fish more
easily).
2. Slice the salmon lengthwise as thinly
as you can.
3. Cut the thin slices into cubes.
4. Place the salmon into a bowl and add
the cucumber and mix gently.
5. Add salt and pepper to taste and stir.
6. Add the remaining ingredients
(except the tortilla chips) and mix
gently until combined thoroughly.
7. Serve with a side plate of tortilla
chips.
Smoked Salmon and Goats
Cheese Toasts
This simple but delicious recipe is
perfect for days when time is an issue.
The goats cheese cuts through the
smokiness of the salmon and the spices
make the toasts shine. These are elegant
tasting morsels. Enjoy with excellent
bread.
Yields: Makes 30 Toasts
Ingredients:
12 oz. of thinly sliced Smoked Salmon
8 oz. of Goats Cheese
1 tbsp. of crushed Fennel Seeds
1.5 tbsp. of Fresh Tarragon
2 tsp of grated Lemon Zest
tsp of ground Black Pepper
2.5 tbsp. of Olive Oil
30 thin slices of Bread (Baguettes work
well but any bread preference is fine)
1. Begin by preheating the oven to 350
degrees F.
2. Meanwhile, in a bowl combine the
goats cheese with the tarragon,
lemon zest, fennel and pepper.
3. Brush both sides of the bread slices
with olive oil. Line a baking tray
with wax paper and place the slices
on the tray.
4. Bake the bread for 5 minutes on each
side until it has become crisp.
5. To serve, spread the cheese mixture
onto the slices of bread and top them
with the slices of smoked salmon.
Endive with Smoked
Salmon
This recipe is a refreshing option for hot
summer evenings or for winter days
when youre craving for a taste of
summer. The freshness of the endive
leaves goes wonderfully with the cream
cheese and salmon.
Yields: 16 Portions
Ingredients:
5 oz. of Sliced Smoked Salmon
16 Belgian Endive Leaves
1 tbsp. of chopped Spring Onion
1 tbsp. of chopped Fresh Dill
Salt
Pepper
1. Begin by whipping the cream cheese
until it becomes smooth.
2. Add the spring onions, lemon juice
and salt and pepper to the cream
cheese and mix thoroughly.
3. Spoon half a tbsp. of the cream
cheese mixture onto each endive
leaf.
4. Place a slice of smoked salmon on
top of the cream cheese mixture.
5. Place onto a serving tray.
6. You may garnish with a sprinkle of
herbs of your choice.
Zucchini and Salmon Rolls
These delicate rolls are fresh and tasty.
They are perfect on their own and can
easily be on the menu for a cocktail
party.
Yields: 4 Portions
Ingredients:
2 medium sized Zucchini
3 oz. of Smoked Salmon Fillet
7 oz. of Cream Cheese
Salt
Pepper
1 sprig of Dill
1. Begin by slicing the zucchini
lengthwise with a vegetable peeler.
The slices should be wide and thin
enough to curl. Be careful not to
make them too thin as this will cause
the zucchini to break...
2. Sprinkle a large plate with olive oil,
salt and pepper to taste.
3. Place the zucchini slices onto the
tray and gently season them by
pressing down with your fingers.
Turn the zucchini over and season the
other side.
4. Dice the salmon into half inch cubes.
5. Brush each strip of zucchini with
cream cheese, making sure to leave
in at the top and bottom of the
slice and in on the sides. This
will make rolling much easier.
6. Place a piece of salmon on the upper
part of the zucchini.
7. Carefully roll the zucchini slices.
8. To serve, place the rolls vertically
onto a tray and garnish with the sprig
of dill.
Small Salmon Cakes
These tasty morsels combine beautifully
with the freshness of cucumber. They
are perfect as appetizers but can also be
a great addition to a childs lunchbox.
Yields: 8 Portions
Ingredients:
9 oz. of finely diced Skinless and
Boneless Salmon Fillet
cup of finely diced Cucumber
6 tbsp. of Mayonnaise
cup of chopped Fresh Chives
2 tsp of Lemon Zest
2 tbsp. of Bread Crumbs
1 tsp of Grainy Mustard
1. Begin my placing half the cucumbers
in a bowl.
2. Add 1 tbsp. of chives, 2 tsp of lemon
juice, and 1 tsp of lemon zest to the
cucumbers and blend well.
3. Place the cucumber in the
refrigerator for 30 minutes.
4. Line a baking tray with foil.
5. Combine all remaining ingredients.
Shape 2 tbsp. of this mixture into
small cakes and place onto the
baking tray leaving 3 inches of
distance between them.
6. Gently flatten the cakes until they are
roughly in thick.
7. Heat the broiler and place the baking
tray in the oven making sure to leave
about 5 inches between the tray and
the heat.
8. Cook 3 to 5 minutes until the cakes
turn golden brown.
9. Serve with a side of the cucumber
previously chilled in the refrigerator.
Smoked Salmon and
Zucchini Mousse Rolls
These rolls are simple to make although
they appear complex. The richness of
the mousse is perfect for indulging.
Yields: Makes 8 Rolls
Ingredients:
2 Large diced Zucchini
4 Slices of Smoked Salmon
cup of Cream
2 Eggs
2 Cloves of Garlic
1 Bunch of minced Parsley
degrees F.
2. Heat the olive oil in a pan over
medium heat. Add the zucchini and
garlic to the pan and cook through
until the zucchini have softened.
3. Blend the cream, eggs and salt and
pepper to taste.
4. Once the zucchini have cooled, add
them to the cream and egg mixture
and blend again.
5. Cut the salmon slices in half and use
them to line the bottoms and sides of
8 muffin holes.
6. Fill the muffin holes with the
zucchini mousse and place in the
oven for 20-25 minutes.
7. Remove the rolls from the muffin tin
and cool.
8. Serve at room temperature.
Salmon Mousse
The magic of salmon mousse is that it
can be served with whatever you have
available. It goes well with breads and
crackers. For a healthier alternative, the
mousse can be used as a dip for cut
vegetables such as cucumber and celery.
Yields: 4 Portions
Ingredients:
4 oz. of Skinless and Boneless
Salmon Fillet
1 oz. of Butter at room temperature
Half a Lemon
2 sprigs of Dill
Salt
Pepper
1. Begin by steaming the salmon fillet.
Set aside to cool.
2. Using a hand held blender, process
the cooked salmon, smoked salmon,
butter and salt and pepper to taste.
Blend until the mixture is
homogeneous.
3. Place the mousse into 4 serving
bowls. Garnish with dill and put in
the refrigerator for at least 30
minutes
4. Serve with bread sticks, crackers or
small toasts.
Buckwheat Blini with
Salmon
These blinis can be served as a snack or
as part of a late breakfast. They present
very well and can be assembled
rapidly. The blinis can be cooked the
day before and stored in the refrigerator.
Yields: 45
Ingredients:
7 oz. of sliced Smoked Salmon
2/3 cup of Sour Cream
1/3 cup of Fresh Chives
cup of Flour
cup of Buckwheat Flour
3/4 cup of room temperature Milk
1 Egg
3 tbsp. of Butter
cup of Sugar
1 tsp of Baking Powder
tsp of Salt
Pepper
2 tbsp. of Vegetable Oil
1. Begin by preparing the blini batter
by combining the two types of flour,
baking powder, sugar and salt, in a
large bowl.
2. Beat the milk, eggs and butter in
another bowl.
3. Make a well in the bowl containing
the flour and pour the egg mixture.
Whisk until you have a smooth batter.
4. Meanwhile, drizzle some oil in a
small pan and place over high heat.
5. When the pan is hot, lift it and pour 1
tbsp. of batter into the center.
Immediately begin circular motions
to spread the batter thin around the
diameter of the pan. Return to the
heat and cook for a minute and a half.
6. Flip the blini onto its other side and
cook for another 30 seconds.
7. Place the cooked blini onto another
plate and cover with a kitchen cloth.
8. Repeat step 5 and 6 until you have
used all the batter.
9. To serve, top the blinis with sour
cream and smoked salmon slices.
Garnish the tops with the chives.
Salmon Balls
These small bites are delicious. They
can be served with potato salad or with
rice. They can be a great addition to a
picnic.
Yields: 4 Portions
Ingredients:
7 oz. of chopped Fresh Salmon
2 slices of very finely chopped Fresh
Bread
14 oz. g of Grated Potato
4 tbsp. of Flour
Salt
Pepper
Soy Sauce
1. Begin by placing the grated potatoes
in a bowl. Add the salmon and
bread. Mix thoroughly.
2. Add the flour and salt and pepper to
taste.
3. Mix until homogeneous.
4. Heat some of the oil in a nonstick
frying pan.
5. Use 1 tsp of the salmon mixture to
form balls.
6. Cook the balls for 5 minutes, turning
regularly.
7. Drain onto paper.
8. Serve with soy sauce.
Baked Salmon Empanadas
These empanadas are a great snack or
party food. They are easy to pack and
can be prepared ahead of time for
unexpected guests. They are also great
for a picnic.
Yields: 24 empanadas
Ingredients:
6 oz. of boneless pink salmon
24 empanada dough disks
3 medium boiled potatoes
1 egg yolk
juice of 2 limes
1 finely diced onion
1 tsp of minced garlic
2 finely chopped chilies
salt
pepper
2 tbsp. of vegetable oil
1 Start by preheating the oven to
400 F and lining two large baking
trays with aluminum foil.
2 Drain the salmon and place in a
bowl. Add the potatoes and proceed
to mash the mixture until it becomes
smooth.
3 Heat the oil in a pan. Add the
onions, chili, garlic and salt and cook
until soft.
4 Remove from the pan and add to
the salmon mixture. Add the lime
juice and stir well.
5 Lay the dough disks on a plate
and add enough mixture in the center
to be able to fold it in half. Seal the
edges by pinching with a fork.
6 Transfer to the baking trays,
brush the empanadas with the egg
yolk and place in the oven for 10 to
15 minutes or until the empanadas
have become golden brown.
7 Serve with a side salad.
Salmon Spring Rolls
These baked spring rolls are not only
delicious but also healthy. They can be
served hot or cold, and are elegant and
tasty.
Yields: 16 rolls
Ingredients:
18 oz. of fresh skinless and boneless
Salmon
8 Spring Roll Wrappers
1 finely sliced Spring Onion
4 tbsp. of chopped Coriander
2 tsp of grated fresh Ginger
1 tsp of Asian Sesame Oil
1 tsp of Fish Sauce
Zest of 1 Lemon
tsp of Salt
Pepper
F.
2. Cut the salmon into 5 x 1 in chunks.
3. Place the salmon in a bowl and add
the ginger, fish sauce, lemon zest and
sesame oil. Mix well.
4. Lay the wrappers onto a flat surface.
Place a piece of salmon in the
middle of the wrappers. Add salt
and pepper to taste. Fold the ends in
and roll the wrappers, sealing with
the aid of a little water.
5. Place the rolls in the refrigerator for
30 minutes.
6. Heat the remaining oil in an oven
proof frying pan at medium setting.
7. Place the rolls in the pan to brown.
8. Transfer the pan to the oven and bake
for about 10 minutes or until they
become crisp.
9. Remove from the oven and slice in
half.
10. Serve with a dressing of choice and
salad.
Polenta and Smoked
Salmon Tarts
With caramelized onions and salmon,
these tarts are an infusion of flavor. The
polenta can be made ahead of time and
can be topped just before serving. This
is a healthy gluten free option.
Yields: 10 portions
Ingredients:
lb. of quick cooking Polenta
6 cups of Water
10 oz. of very finely sliced Onions
1/3 cup of Balsamic Vinegar
1tbsp of Sugar
1 bunch of chopped Parsley
Salt
Pepper
1 Begin by heating the oil in a
large frying pan. Add the onions,
balsamic vinegar, sugar and salt.
2 Cook the onions on the lowest
heat for 45 minutes.
3 Bring the water to the boil and
add some salt. Pour the polenta in
slowly and mix thoroughly for a few
minutes with a wooden spoon. Cook
for a total of 8 minutes or according
to package instructions.
4 Remove from heat. Stir in the
parsley and pepper.
5 Pour the polenta onto a tray and
flatten to the thickness of a pancake.
Leave to cool.
6 Cut small rounds of polenta and
arrange on a tray.
7 To serve, top the polenta with a
slice of salmon and a tsp of onion
mixture.
Salmon Rillettes
This beautiful recipe deserves to be
served with the best bread. It would be
a crime not to do so. It is a great idea
for a picnic.
Yields: 10 portions
Ingredients:
lb. of skinless and boneless fresh
Salmon Fillet
1/2 cup of minced Shallots
1 cup of Butter at room temperature
9 oz. of diced unsliced Smoked Salmon
2 Egg Yolks
2 tbsp. of Brandy
1 tbsp. of Cooking Cream
2.5 tbsp. of Lemon Juice
cup of Chives
cup of Clarified butter
Salt
White Pepper
1. Begin by placing the salmon fillet in
a baking dish. Season both sides
with 1 tbsp. of brandy, tsp of salt
and tsp of the pepper.
2. Cover with cling film and refrigerate
for 30 minutes. Remove from the
refrigerator, flip the salmon over and
refrigerate again for 30 minutes.
3. Cover the bottom of a steamer with
water.
4. Place the salmon fillet in the steamer
and cover with lid. Cook over low
heat for 8 minutes until the salmons
center is medium rare.
5. Meanwhile, melt 1 tbsp. of butter in
a frying pan on low heat. Add the
shallots and some salt and cook for 5
minutes.
6. Beat 7 tbsp. of butter in a bowl until
very creamy. Add the cream and set
aside.
7. Separate the salmon fillet into 1 inch
chunks.
8. Add the smoked salmon, cooked
shallots, lemon juice, olive oil and
beaten egg yolks. Mix well.
9. Add the cream mixture to the salmon.
10. Transfer into ramekins. Cover with
clarified butter and refrigerate for at
least 3 hours.
11. To serve, remove the hardened
clarified butter from the top and
spread onto fresh bread or crackers.
Garnish with the chives.
Salmon Dumplings
Simple and beautiful, these dumplings
are a great party addition. You can
serve them with soy sauce or a tangy
sauce of your preference.
Yields: 24 dumplings
Ingredients:
7 oz. of finely chopped Fresh Salmon
24 round Wonton Wrappers
1 Egg
1 Egg White
2 tbsp. of chopped Chives
1 tsp of Asian Sesame Oil
Salt
White Pepper
Soy Sauce
1 Start by placing the salmon in a
bowl.
2 Add egg white, salt and pepper
to taste, sesame oil and chives.
3 Mix thoroughly.
4 Bring a large pot of water to the
boil.
5 Beat the egg lightly.
6 Meanwhile, make the dumplings
by putting 1 tbsp. of salmon mixture
in the middle of wonton.
7 Fold the wonton into a half moon
shape. Seal the edge by moistening
with the egg and pressing down along
the perimeter.
8 Poach the dumplings in the
boiling water for 2 minutes.
9 Serve hot with soy sauce.
Salmon Muffins
These muffins are great as a healthy
snack alternative or even as breakfast
idea. They are a great addition to a
lunchbox.
Yields: 4 portions
Ingredients:
7 oz. of chopped Smoked Salmon
3.5 oz. of Plain Yogurt
4 Eggs
2 cups of Flour
1 tbsp. of Baking Powder
2 tbsp. of Butter
1 tsp of Baking Soda
1 tsp of Sugar
Salt
1 Begin by preheating the oven to
350 degrees F and use the butter to
grease or line a muffin tray.
2 Beat the eggs in a bowl.
3 Add the yogurt and continue
beating.
4 Add the flour, sugar, baking soda
and baking powder and mix.
5 Pour the oil and mix quickly.
6 Finally add the salmon.
7 Pour the batter into muffin tray
filling only up to the half mark and
bake for about 40 minutes.
8 Serve with butter.
Salmon Samosas
These samosas are tasty and healthy.
They can be served as an afternoon
snack or an addition to a light lunch.
They are also perfect as part of a picnic.
Yields: 6 samosas
Ingredients:
12 oz. of cooked Fresh Salmon
3 sheets of Filo Dough
6 tbsp. of Ricotta
18 Baby Spinach Leaves
3 tbsp. of melted Butter
1 bunch of chopped Fresh Parsley
2 tbsp. of chopped Fresh Mint
Salt
Pepper
350 degrees F and lining a baking
tray with wax paper.
2 Cut the filo sheets into 4 inch
rectangles and place them in a pile.
3 Working quickly to avoid drying
out the sheets, brush the top layer
with the melted butter.
4 Put 3 spinach leaves on one end
away from the edge. Top with a
piece of salmon.
5 Place some herbs and 1 tbsp. of
ricotta over the salmon and add salt
and pepper to taste.
6 Fold one corner of the rectangle
up over it.
7 Fold repeatedly until the entire
rectangle is folded into a triangle.
8 Repeat with the remaining
sheets.
9 Brush the tops of the samosas
with the melted butter and bake for
25 minutes or until they have turned
golden.
10 Serve with a tomato salad.
Millet and Salmon
Croquettes
Croquettes make a great snack
especially when they are made with
salmon. This recipe is simple and yet
produced a highly tasty result. You can
serve them with a variety of sauces. The
millet adds a healthier touch.
Yields: 4 portions
Ingredients:
10 oz. Fresh Salmon Fillet
1 cup of Millet
3 cups of Water
3 Spring Onions
1 bunch of Fresh Parsley
3 Bay Leaves
4 tbsp. of Rice Flour
2 tsp of White Miso
Pepper
Salt
1 Begin by steaming the salmon
with 1 bay leaf and a pinch of salt.
2 Meanwhile, wash the millet and
place in a pot with the water and 2
bay leaves.
3 Bring to the boil and then reduce
the heat and cover for 35 minutes
until all the water has evaporated.
4 Use a fork to break up the salmon
and mix with the cooked millet,
spring onions, pepper and parsley.
5 Add the miso and mix
thoroughly.
6 Shape the mixture into small
thick sausage shapes and coat with
rice flour.
7 Place in the refrigerator for 15
minutes.
8 Heat the olive oil in a pan and
add the croquettes. Cook on both
sides until golden brown.
9 Serve with dipping sauce.
Salmon
Salads
Salmon Couscous Salad
This salad is delicious and complete.
The dill complements the salmon and the
dressing adds a nice bite to the dish. It
is a quick and nutritious meal.
Yields: 6 portions
Ingredients:
16 oz. of cooked Fresh Salmon
1 cup of whole meal couscous
cup of cooked Corn Kernels
cup of Sweet Peas
11/4 cup of Water
cup of chopped Fresh Parsley
cup of Fresh Dill
2/3 cup of Italian Salad Dressing
3 tbsp. of Mustard
1 juiced Lemon
Salt
Pepper
1 Start by bringing the water and
olive oil to boil in a pot.
2 Remove the pot from the heat
and stir in the couscous. Cover and
set aside.
3 After 5 minutes, fluff the
couscous with a fork and put in a
bowl to cool.
4 Break up the salmon into flakes
and add to the cooled couscous.
5 Steam the peas, rinse in cold
water and add to the salmon
couscous.
6 Add the corn, parsley and dill.
7 Mix the mustard, salad dressing
together and lemon juice together.
8 Add salt and pepper and mix to
the couscous.
9 Put the couscous into the
refrigerator for a few hours.
10 Serve with a simple green salad.
Salmon, Cherry Tomatoes
and Avocado Salad
With the richness of avocado and feta
this salad is truly a complete meal. The
salmon is beautifully enhanced by the
mixture of tastes, especially by the
aromatic rice.
Yields: 4 portions
Ingredients:
7 oz. of cooked skinless and boneless
Salmon Fillet
11 oz. of Basmati Rice
7 oz. of Feta Cheese
11 oz. of cooked Corn Kernels
3.5 oz. of Cherry Tomatoes
1 ripe Avocado
1 Lemon
1 bunched of chopped Fresh Parsley
Salt
Pepper
1 Begin by chopping the tomatoes
in half and placing them in a bowl.
2 Chop the avocado and salmon
into in pieces and add to the bowl.
3 Add the lemon juice, olive oil
and salt and pepper to taste. Mix
well.
4 Meanwhile cook the rice, drain
and cool completely.
5 Dice the feta and add to the
bowl.
6 Add parsley, rice and corn to the
bowl and toss.
7 To serve, arrange the salad in the
middle of an oval shaped serving
tray. Surround it with pieces of torn
fresh bread.
Salmon, Avocado and
Grapefruit Salad
Not only is this recipe nutritious but with
its tangy, fresh and rich ingredients, it is
a sophisticated alternative. The crunch
of the walnuts enhances the softness of
the salmon fillet.
Yields: 4 portions
Ingredients:
16 oz. of boneless fresh Salmon Fillet
1 sliced ripe Avocado
1 Grapefruit
2 bunches of Rocket without their stems
cup of toasted chopped Walnuts
tsp of Salt
tsp of Pepper
1. Begin by peeling the grapefruit.
Separate into segments and remove
skin.
2. Place the grapefruit in a bowl. Add
the rocket and avocado.
3. Whisk the lemon juice, 2 tbsp. of oil
and tsp of salt together. Add the
pepper.
4. Season the salmon with remaining
salt and pepper.
5. Heat 1 tbsp. of olive oil in a frying
pan over medium heat. Add the
salmon and cook for 4 minutes on
each side or until cooked through.
6. Remove from the pan and break up
into pieces.
7. To serve, place the salad into bowls.
Lay the salmon on the salad and top
with walnuts. Drizzle with the
lemon juice mixture.
Salmon and Barley Salad
Barley accompanies salmon perfectly in
this salad. The dressing is zesty and
fresh. Served with vegetables, it makes
a complete and healthy meal.
Yields: 4 portions
Ingredients:
21 oz. of skinless and boneless Salmon
Fillet
cup of Pearl Barley
2 stalks of thinly sliced celery
finely sliced Cucumber
cup of Plain Yogurt
cup of chopped Fresh Parsley
2 tbsp. plus 1/4 cup of chopped Fresh
Dill
1 tsp of Lemon Zest
2 tsp of Dijon Mustard
Salt
Pepper
tray with foil.
2 Place the barley and 1.5 cups of
water in a pot. Bring to the boil and
add some salt.
3 Reduce heat to low, cover and
cook for 25 minutes or until barley is
tender. Drain any left over water and
spread the barley on a baking sheet.
4 Whisk 2 tbsp. of lemon juice,
mustard and 1 tbsp. of oil in a bowl.
5 Add the parsley, 4 tbsp. of dill
and lemon zest.
6 Place the salmon on the lined
baking tray and spread the herb
mixture over it.
7 Put the salmon in the oven for 12
minutes or until the salmon has
cooked through.
8 Meanwhile, whisk the yogurt
with the remaining lemon juice, olive
oil and dill. Add salt and pepper to
taste.
9 Add the celery, cucumber and
barley to the bowl and mix.
10 To serve, place the barley
mixture on plates and top with flaked
pieces of cooked salmon.
Salmon
Main Dishes
Fusilli (Spirals) with
Salmon
This lovely pasta is tasty and simple, yet
at the same time extremely satisfying. It
is easy and quick to make, as well as
being delicate and interesting.
Yields: 4 Portions
Ingredients:
1 lb. of fusilli (spirals)
7 oz. of diced Fresh Salmon
1/3 cup of Cooking Cream
1 cup of Tomato Puree
2 oz. of Diced Black Olives
tsp of Oregano
1 tsp of Minced Dill
2 cloves of minced Garlic
Salt
Pepper
1. Start by heating a large pot of water
for the pasta.
2. Heat the olive oil in a large pan on
low setting. Add the garlic and cook
until fragrant.
3. Add the olives and salmon to the
garlic and cook for 3 minutes.
4. In another pan, heat the tomato puree
and the cream and bring to the boil.
5. Add the herbs and the salt and
pepper to taste. Set aside.
6. When the water for the pasta has
boiled, add salt followed by the
pasta. Cook until al dente.
7. Mix the pasta with the creamy puree
and the salmon mixture and serve.
Potato Gnocchi with
Smoked Salmon
This dish is comforting and warm, great
for the winter days. Potatoes and
smoked salmon were meant to be
together.
Yields: 4 Portions
Ingredients:
7 oz. of diced Smoked Salmon
2 lb. of Potatoes
1 Egg
2/3 cup of Milk
Flour
1 bunch of minced Parsley
1 clove of thinly sliced Garlic
Salt
Pepper
1. Start by carefully washing the
potatoes.
2. Boil the potatoes in salted water.
Peel them and set them aside to cool.
3. Once the potatoes have cooled, add
the egg and salt and a little of the
flour. Knead on a flat surface
sprinkled with flour, until you have a
soft workable dough. Add flour as
needed, to achieve a smooth dough.
4. Break off a piece of the dough and
roll into a snake shape with the
diameter of about inches. Using a
tsp, cut the roll into inch chunks.
Slightly press the gnocchi with your
finger or press with a fork.
5. Place the gnocchi onto a floured
tray. Repeat step 5 until all the
dough has been used.
6. Fill a large pot with water and bring
to the boil.
7. Process 3.5 oz. of the salmon and
milk with a hand held blender.
8. Heat 1 tbsp. of olive oil in a pan on
high heat. Add the creamy salmon
mixture to the pan and cook for 5
minutes.
9. Heat 1 tbsp. of olive oil in a large
pan. Add the garlic and the
remaining smoked salmon. Cook for
2-3 minutes, stirring all the time.
10. Add salt to the pot of boiling water
and then the gnocchi. As the gnocchi
begin to float to the top, remove them
with a slotted spoon to drain the
liquid and transfer them to the large
pan containing the cooked salmon.
11. Add the creamy salmon mixture, most
of the parsley and pepper to the
gnocchi.
12. Heat on high for a couple of minutes
and serve hot, garnished with the
remaining parsley.
Smoked Salmon Risotto
Who can resist a risotto? This recipe
combining the creaminess of Arborio
rice with the smokiness of the smoked
salmon is a great meal to share with
friends.
Yields: 4 Portions
Ingredients:
9 oz. of Arborio Rice
3.5 oz. of finely diced Smoked Salmon
finely diced Red Onion
1.5 oz. of Butter
glass of Dry White Wine
cup of Tomato Puree
1 pinch of Hot Paprika
grated Zest of 1 Lemon
Salt
1. Start by cooking the rice according
to the packages instructions.
2. Meanwhile, melt the butter in a large
pan and add the onions. Cook until
the onions brown.
3. Add the salmon and then the wine to
the onions. Allow the wine to
evaporate.
4. Add the tomato puree, paprika and
salt to the pan. Cook on low heat for
5 minutes.
5. When the rice is cooked, drain it and
add it to the pan. Stir thoroughly for
5 minutes.
6. Serve the risotto sprinkled with the
lemon zest.
Salmon Cannelloni
This beautiful pasta dish combines the
delicacy of ricotta and bchamel sauce
with the smoked salmon. It is a high
protein dish. Followed by a salad, this
dish makes a complete meal.
Yields: 4 Portions
Ingredients:
10 sheets of approximately 4 x 2 in
Fresh Lasagna Dough
5 oz. of diced Smoked Salmon
7 oz. of Ricotta
cup of Bchamel Sauce
1 Egg White
bunch of minced Parsley
1/4 a cup of Bread Crumbs
cup of grated Parmesan
1 oz. of sliced Butter
Salt
Pepper
degrees F and line an oven proof
2. Carefully lay out the pasta sheets
onto a flat floured working surface.
3. Place the salmon in a bowl. Add
ricotta, a handful of parmesan and
4. Stir the salmon and ricotta mixture
until it becomes smooth. Add the egg
white.
5. To prepare the cannelloni, spoon the
salmon mixture into the middle of the
lasagna sheet and roll it. Place it on
the tray and repeat until you have
used up all the sheets. Make sure the
cannelloni are lying close to each
other.
6. Cover the cannelloni with bchamel
sauce.
7. Sprinkle the remaining parmesan, the
bread crumbs and butter.
8. Cook in the oven for 30 minutes or
until a crusty surface has formed.
9. Remove from the oven and sprinkle
with parsley to serve.
Thai Style Salmon Noodles
This Thai inspired recipe is brimming
with flavor. The sauce accompanies the
salmon wonderfully. The noodles in this
recipe are rice noodles but any noodles
you prefer will also work well.
Yields: 4 Portions
Ingredients:
14 oz. of skinless and boneless Salmon
Fillet cut into strips
7 oz. of Rice Noodles
1 medium sized Sweet Potato
3 tsp of Thai Red Curry Paste
1 tsp of Vegetable Oil
cup of Vegetable Stock
cup of Skimmed Milk
2 chopped Spring Onions
Small bunch of chopped Coriander
1. Start by boiling water in a large pot.
2. Cook the noodles according to the
instructions on the package. Rinse
them and drain them. Set them aside.
3. Heat oil in a large frying pan. Add
the curry paste and cook for one
minute.
4. Add the spring onions, milk, stock
and sweet potato and bring to the
boil. Simmer the heat and cook until
the sweet potato is soft.
5. Add the salmon and cook for another
3 minutes.
6. Turn off the heat and stir through half
of the coriander.
7. To serve, place the noodles in
bowls. Top with salmon and sauce
and sprinkle with the remaining
coriander.
Rice Noodle Soup with
Salmon
This soup is delicious. The coconut
milk lends such richness to the broth
while the lemongrass and lime juice add
a beautiful freshness. All this enhances
the flavor of the salmon.
Yields: 4 Portions
Ingredients:
2 cloves of chopped Garlic
1 chopped large Onion
2 peeled and chopped Lemongrass
Stalks
4 FL oz. of Coconut Milk
7 FL oz. of Fish Stock
8 oz. of diced Skinless and Boneless
Salmon Fillets
4/5 oz. of Rice Noodles
1 tsp of Turmeric
1 tsp of hot Chili Powder
7 oz. of Fresh Bean Sprouts
1 quartered Lime
small bunch of Coriander
Salt
Pepper
1. Start by bringing a large pot of water
to the boil.
2. Make a paste by blending the
lemongrass with the onion, turmeric
and chili powder.
3. Heat the oil on a large frying pan.
4. Fry the paste for 4 minutes until
fragrant.
5. Stir in the coconut milk and then the
fish stock.
6. Bring to the boil and then simmer for
15 minutes with a lid.
7. Add the salmon and continue to cook
with a lid for 5 more minutes or until
the salmon is cooked.
8. Add the bean sprouts and cook for 1
more minute.
9. Cook the noodles in the large pot
according to the instructions on the
packet. Drain the noodles.
10. To serve, place the noodles in bowls
and top with the salmon soup.
Garnish with the lime and coriander.
Salmon Soup with Wild Rice
While fresh salmon can be used for this
recipe, canned salmon adds a very
different touch to this soup. It is a
perfect choice for those winter nights
when it is too cold outside.
Yields: 4 Portions
Ingredients:
3 oz. of Canned Salmon
2 cups of Wild Rice
3 cups of Vegetable Broth
cup of Cooking Cream
1 diced medium sized Onion
1 cup of Diced Celery
1 cup of sliced Mushrooms
7 FL oz. of Vegetable Stock
cup of Cream
2 tbsp. of Flour
Salt
1. Begin by boiling water in a large
pot. Add salt when boiling.
2. Add the wild rice and cook until
tender. Drain.
3. Meanwhile, heat oil in another large
pot.
4. Add the onion and the celery and
cook for 5 minutes.
5. Add the mushroom and the stock and
simmer for 15 minutes.
6. Add the salmon and salt to taste and
cook for 5 minutes.
7. Meanwhile, combine the flour and
cream.
8. Add the cream and flour mixture to
the pot.
9. Then add the cooked rice
10. Turn off heat when the flour mixture
is cooked through.
Whole Meal Pasta with
Smoked Salmon and Buffalo
Mozzarella
Three beautiful colors are combined in
this healthy pasta dish. The nuttiness of
whole meal pasta goes beautifully with
the softness and delicacy of buffalo
mozzarella and the smokiness of the
salmon. It is quick and easy to make. It
is best served at room temperature so the
mozzarella does not melt in the heat of
the pasta.
Yields: 6 portions
Ingredients:
4.5 oz. of Smoked Salmon
9 oz. of Buffalo Mozzarella
1 lb. of whole meal Short Pasta
1 bunch of chopped Parsley
1 bunch of Basil
Salt
Pepper
1 Start by boiling water in a large
pot.
2 Add salt when the water boils,
cook the pasta until al dente and
drain. Set aside.
3 Meanwhile, cut the mozzarella
and the salmon into small cubes.
4 Mix the oil, pepper, basil and
parsley together. When the pasta is at
room temperature, pour the oil and
herb mixture into it. Mix well.
5 Add the salmon and the
mozzarella and toss again.
6 Serve the pasta at room
temperature.
Salmon Stew
This salmon stew is a great idea for the
winter evenings. The olives
complement the salmon while the
chickpeas add an unexpected layer of
texture. It can be served with rice or
barley or other grain of choice.
Yields: 4 portions
Ingredients:
1 lb. of fresh skinless and boneless
chunks of fresh Salmon
12 oz. of cooked Chick Peas
4 diced Tomatoes
1 small diced Onion
2 cups of canned Roma Tomatoes
1.5 cups of pitted Olives of choice
pinch of Paprika
1 bunch of Coriander
Salt
Pepper
1. Start by heating 2 tbsp. of olive oil
in a large frying pan.
2. Add the onions and cook until they
are soft.
3. Add tomatoes and cook for 10
minutes.
4. Add chickpeas, olives and coriander,
cover and simmer for another 5
minutes.
5. Brush the salmon with the remaining
olive oil, salt, pepper and paprika.
6. Lay the salmon over the sauce and
cook for 40 minutes with the lid on.
7. Serve hot with a side of rice.
Stuffed Baked Salmon
The leek stuffing gives the salmon a
sweetness that is irresistible. This
recipe makes a healthy filling meal.
Yields: 4 portions
Ingredients:
1 25 oz. piece of Fresh Salmon Fillet
2 medium sized Leeks
Juice and zest of 1 Lemon
1 tbsp. of Butter
1 tbsp. of Soy Sauce
1 minced clove of Garlic
Salt
Pepper
2 Chop the leeks into thin rounds.
3 Heat1 tbsp. of olive oil and the
butter in a pan. Add the leeks and
cook on low heat for 20 minutes.
4 Add salt to taste and stir
regularly.
5 Remove from heat and allow to
cool.
6 Meanwhile, using a sharp knife,
cut into the middle of the salmon
fillet to create an area to stuff.
7 Place salmon onto the baking
tray.
8 Combine the lemon juice, lemon
zest olive oil, soy sauce and garlic in
a bowl and pour over the salmon.
9 Fill the salmon fillet with the
leek mixture.
10 Bake in the oven for 15 minutes
or until the salmon is cooked through.
11 Serve the salmon with baked
potatoes.
Salmon in Yogurt Marinade
This recipe is delicious and has a
beautiful crusty layer which combines
very well with mashed potatoes for a
healthy and filling meal.
Yields: 4 portions
Ingredients:
2 lb. of fresh Salmon Cutlets
2 cups of Plain Yogurt
Juice of 1 Lemon
4 tbsp. of Worchester Sauce
2 tbsp. of Vegetable Oil.
1. Begin by mixing together the yogurt,
Worchester sauce and lemon juice.
2. Place the salmon cutlets onto a tray
and cover with the yogurt marinade.
3. Place the salmon in the refrigerator
for 30 minutes.
4. Heat the oil in a large nonstick frying
pan.
5. Place the salmon in the pan and
increase heat to high. Cook for 1
minute and then flip it on its other
side. Continue to cook until the
salmon has formed a crust.
6. Serve with mashed potatoes.
Salmon and Pea Stew
Salmon and peas accompany each other
wonderfully in this hearty and easy to
prepare stew. Great for the winter, it is
a comforting and complete meal.
Yields: 4 portions
Ingredients:
2 lb. of skinless and boneless Salmon
Fillet
2 cups of Vegetable Broth
21 oz. of Sweet Peas
1 diced Onion
Salt
Pepper
1 Start by heating the broth in a
pot.
2 Add the peas, salt and pepper
and cook for 10 minutes or until peas
are cooked through.
3 Meanwhile, cut the salmon into 1
inch chunks.
4 Add the salmon to the pot of peas
and cook for another 10 minutes.
5 Serve the stew with a side of
rice.
Salmon Curry
The spices in this recipe give the salmon
a depth and unexpected surge of flavor.
It is beautiful with rice, but can also be
served with flatbread.
Yields: 6 portions
Ingredients:
24 oz. of chunks of Salmon Steak
1 in of chopped fresh Ginger
1 Onion
3 chopped Green Chili
2 chopped Tomatoes
cup of strained Greek Yogurt
cup of fresh Fenugreek Leaves
2 tbsp. of chopped Coriander
1 tsp of Turmeric
1 tsp of Cumin Seeds
4 green Cardamom Pods
2 Cloves
4 cm Cinnamon Stick
1 tsp of Salt
1 tsp of Sugar
1 Begin by rubbing the salmon
with salt and turmeric.
2 Combine tomatoes, onion, ginger
and garlic in a bowl.
3 Heat the oil in a pan on medium
heat. Add the cumin seeds,
cardamom pods and cloves. Break
the cinnamon stick into pieces and
add to the pan. Cook for 30 seconds.
Add the tomato mixture to the pan.
Cook for 15 minutes.
4 Carefully add the salmon and
cup of water to the pan and simmer
for 10 minutes.
5 Meanwhile, beat the yogurt and
sugar together. Stir the fenugreek
leaves and the coriander. Add to the
salmon curry and simmer for 5
minutes without boiling.
6 Serve over rice.
Cajun Salmon Burgers
Who can resist a burger? Especially
when it is seasoned with Cajun spices
and is made of salmon meat. These
burgers can be eaten in a bun or served
with a side salad or potatoes.
Yields: 5 portions
Ingredients:
1 lb. of shredded skinless and boneless
Salmon Fillets
2 Eggs
cup of Breadcrumbs
2 tsp of minced Garlic
Half diced Onion
tsp of Thyme
1 tbsp. of Cajun Seasoning
tsp of Hot Sauce
Salt
Pepper
400 degrees F and grease a baking
tray with the olive oil.
2 Combine the thyme and parsley
in a bowl. Add Cajun seasoning,
breadcrumbs, hot sauce, onion,
garlic, and salt and pepper to taste.
3 Mix thoroughly.
4 Add the salmon to the bowl.
5 Beat the eggs lightly and transfer
to the bowl.
6 Mix until very well combined.
7 Using your hands, use the salmon
mixture to make burger shapes.
8 Place the burgers on the baking
tray and bake for 15 minutes.
9 Serve in a bun with salad or
accompanied by a baked potato.
Spanish Omelet with
Smoked Salmon and
Potatoes
This beautiful egg and salmon recipe is a
hearty meal packed with plenty of
flavor. The smokiness of the salmon is
highlighted by the caramelized onions
and roasted garlic.
Yields: 4 portions
Ingredients:
5 unpeeled diced medium sized Potatoes
6 Eggs
1 thinly sliced Onion
1 head of Roasted Garlic
4 tbsp. of chopped Fresh Parsley
1 tbsp. of Butter
Salt
Pepper
400 degrees F and line a baking tray.
2 Place the potatoes on the tray.
Drizzle with 2 tbsp. of olive oil and
salt and pepper.
3 Bake potatoes in the oven for 25
minutes until they have become
brown and soft.
4 Meanwhile, heat 1 tbsp. of olive
oil and the butter in a pan. Add the
onion, salt and pepper and cook over
medium heat for 30 minutes until they
have become caramelized.
5 Remove from the pan and set
aside.
6 Beat the eggs with salt and
pepper.
7 Heat the same pan used for the
onions. Add 1 tbsp. of olive oil,
roasted garlic and the roasted
potatoes and stir.
8 Add the eggs, cooked onions,
smoked salmon and parsley.
9 Cook on medium heat with a lid
for 20 minutes.
10 Slide the omelet onto a plate and
flip it back into the pan to cook on the
other side.
Salmon Pionono Roll
This Argentinian recipe is great for the
summer. It is both light and filling with
all the nutrition of salmon. It can be
served with a warm or cold salad.
Yields: 4 portions
Ingredients:
7 oz. of cooked skinless and boneless
Salmon Fillet
3 Eggs
3 tbsp. of Flour
3 tbsp. of Sugar
5 oz. of Cream Cheese
3.5 oz. of Ricotta
tray lined with wax paper.
2 Beat the eggs with the sugar until
they become pale and thick.
3 Sift the flour into the eggs and
stir carefully trying not to lose the
volume created.
4 Gently spread the egg mixture
onto the tray and bake for 10 minutes.
5 Remove the dough from the oven
and lay it flat onto some wax paper.
Cover it with a wet tea towel and roll
it together with the wax paper. Set
aside to cool.
6 Meanwhile, mix the ricotta and
cream cheese together until smooth.
7 When the dough has cooled, lay
it flat again.
8 Spread the cheese mixture onto
it.
9 Arrange the salmon slices over
the cheese and roll again.
10 Let it rest and then cut into
slices.
11 To serve, place some slices onto
a plate and accompany with a green
salad.
Poached Salmon
Poaching salmon is a wonderful
alternative. The resulting meat is tender
and aromatized by the white wine. It
goes well with mashed potatoes but also
with a healthy salad.
Yields: 4 portions
Ingredients:
25 oz. of Salmon Fillets
1 juiced Lemon
cup of Water
cup Dry White Wine
2 tbsp. of Butter
1 clove of minced Garlic
2 tbsp. of chopped Fresh Parsley
Salt
1 Begin by melting butter in a
large frying pan.
2 Add the garlic, and cook for 1
minute.
3 Add the salmon to the pan.
Season with salt and pepper and
brown the fish on both sides for 1
minute.
4 Add the water and white wine to
the pan and cover. Cook for 5
minutes.
5 Pour the lemon juice over the
fillets.
6 Serve with mashed potatoes.
Baked Whole Salmon
This salmon recipe is elevated by the
infusion of herbs. They delicately add
flavor to the fish. The salmon can be
served with potato salad or roasted
potatoes.
Yields: 10 portions
Ingredients:
1 Whole Salmon (4 lb.)
5 FL oz. of Vegetable Broth
1/2 a finely diced Onion
3 thinly sliced Lemons
1 tbsp. of Wholegrain Mustard
2 tsp of Honey
1 bunch of Rosemary
5 Bay Leaves
1 bunch of Fresh Dill
Salt
400 degrees F and grease a baking
tray with 1 tbsp. of olive oil.
2 Scatter the rosemary, bay leaves
and lemon slices along the base of the
pan.
3 Use a sharp knife to make 1.5
inch cuts on both sides of the fish.
4 Season the salmon with salt.
5 Place the fish on the bed of herbs
and lemon. Drizzle with 2 tbsp. of
olive oil and bake in the oven for 35
minutes or until the fish is cooked
through.
6 Meanwhile, to make the mustard
sauce, heat the remaining tbsp. of
olive oil in a small pan. Add the
onion and cook on low heat for 8
minutes.
7 Add the stock lemon and salt to
taste and simmer for 5 minutes.
8 Remove the salmon from the
oven.
9 Add the mustard, honey and dill
to the onion mixture in the pan.
10 To serve, remove the skin of the
salmon and slice into fillets. Drizzle
fillets with the warm mustard sauce
and accompany with potato salad.
Salmon and Mozzarella
Stacks
This recipe is aesthetically beautiful and
at the same time deliciously wonderful.
The melted cheese will please any child
who may not be a fan of eating fish.
Yields: 4 portions
Ingredients:
14 oz. of Fresh Mozzarella
5 medium sized Potatoes
1 tbsp. of Oregano
Salt
Pepper
400 degrees F and line a baking tray
with wax paper.
2 Peel the potatoes and slice them
very thinly.
3 Put them in a bowl and season
them with 2 tbsp. of olive oil, salt,
pepper and oregano.
4 Place them on the baking tray and
cook in the oven for 20 minutes until
they have become crisp.
5 Remove from the oven.
6 Assemble the stacks by laying
the potatoes on a plate, followed by a
topping of salmon and one of
mozzarella. Continue layering in this
way until you have reached the height
you prefer.
7 Drizzle with olive oil.
8 Just before serving, heat the
stacks in the oven to melt the cheese.
Salmon and Broccoli Stir
Fry
Astonishingly simple, this stir fry makes
a perfect healthy and complete meal.
The broccoli complements the salmon
beautifully. It can be served over rice or
noodles.
Yields: 4 portions
Ingredients:
14 oz. Fresh Salmon Fillet
7 oz. of Broccoli
4 diced Spring Onions
2 crushed clove of Garlic
5 tbsp. of Water
2 tbsp. of Thai Fish Sauce
1 Begin by heating a wok.
2 Add the water garlic, spring
onions and broccoli. Stir fry for 4
minutes.
3 Meanwhile cut the salmon into
strips.
4 Add to the wok with the fish
sauce and soy sauce.
5 Stir gently and cook for 3
minutes or until the salmon is cooked.
6 Serve over brown rice.
Cardamom Salmon
This spicy recipe is rich and deep. It
enhances the salmon and infuses it with
beautiful depth. It can be served with
rice or naan and accompanied by a
warm salad.
Yields: 4 portions
Ingredients:
12 oz. of boneless Fresh Salmon Fillets
8 tbsp. of chopped Fresh Coriander
3 tbsp. of Lemon Zest
tsp of Cumin
1 tsp of Cardamom
1 tsp of Dried Coriander
1 tsp of Celery Seed
Salt
tray.
2 Place all the spices into a bowl
and mix well. Add the oil and garlic
and mix to form a paste.
3 Gently rub the paste onto the
fillets.
or until the fish is just baked through.
5 To serve, sprinkle with fresh
coriander and serve with rice.
Salmon Quiche
Beautiful and colorful, this quiche will
not disappoint. It is simple to make and
can be part of a larger meal.
Yields: 4 portions
Ingredients:
2 cups of cooked Salmon
3 Eggs
1 cup of Flour
1 cup of grated Parmesan
cup of Milk
1 cup of Sour Cream
1/4cup of Mayonnaise
1 tbsp. of chopped Fresh Chives
tsp of Paprika
tsp of Hot Sauce
Salt
Pepper
350 degrees F and line a round pie or
quiche pan.
2 Place the flour in a bowl. Add
half the parmesan, olive oil, salt and
paprika and combine well.
3 Press the mixture onto the bottom
and sides of the pan and bake for 10
minutes.
4 Reduce oven to 330 degrees.
5 Meanwhile, beat the eggs in a
bowl. Add milk, sour cream,
mayonnaise, chives, hot sauce and
6 Add the flaked pieces of salmon
and the remaining parmesan and pour
into the baked crust.
or until completely cooked.
8 Remove from the oven and cool.
9 To serve, cut into slices and
accompany with an herb salad.
Salmon and Ricotta Pie
This gorgeous pie is refined in taste.
The subtlety of ricotta blends beautifully
with the smoked salmon. Served with
warm vegetables, it makes a complete
and healthy meal.
Yields: 4 portions
Ingredients:
1 sheet of Short Crust Pastry
3 Eggs
7 oz. of Ricotta
1.5 oz. of Feta
cup of grated Parmesan
Salt
350 degrees F and greasing a pie
dish.
2 Combine ricotta, half the
parmesan and feta in a bowl. Mix to
make a smooth consistency.
3 Add the parmesan and mix well.
4 Beat the eggs and add to the
cheese mixture.
5 Dice the salmon and add to the
bowl.
6 Place the pastry onto the pie
dish. Poke holes with a knife.
7 Pour the mix into the pie dish.
Sprinkle the top with remaining
parmesan and bake for 40 minutes or
until the crust has started to turn
golden.
8 Remove from the oven and cool.
9 Serve with a fresh tomato salad.
Whole Baked Garlic Salmon
The spices in this recipe give the salmon
a rich flavor. Serve with crunchy
potatoes or fried rice.
Yields: 6 portions
Ingredients:
3 lb. Whole Salmon
2 tsp of Lemon Zest
tsp of coriander seeds
tsp of ground Cumin
tsp Paprika
tsp of Cayenne Pepper
Salt
sheet with wax paper.
2 Rinse and dry the salmon and
remove the tail and fins.
3 Cut in deep slits on one side
of the fish.
4 Place the fish cut side up on the
baking tray.
5 Put the olive oil, garlic and
lemon zest and juice in a bowl.
6 Add paprika, cumin coriander
seed and cayenne pepper and mix
thoroughly.
7 Brush the oil and spice mixture
into the cavity of the fish and on both
of its sides.
8 Season with salt to taste and
bake for 40 minutes.
9 When the salmon is cooked
through, remove from the oven and
place on an oval shaped serving tray.
10 To serve, spoon the cooking
juice over the fish and arrange
cooked potato rounds around the tray.
Salmon Burrito
These lovely burritos are fresh and tasty
as a snack. They can also be served
with a side salad to make a light lunch.
Yields: 6 serves
Ingredients:
14 oz. of Salmon Fillets
6 Tortillas
1 chopped Sweet Potato
1 chopped Zucchini
3 cups of shredded Cabbage
1 diced Red Onion
4 cloves of Garlic
1 Chili
2 tsp of Lime Juice
7 tbsp. of Sour Cream
2 tsp of Salt
1 bunch of chopped Coriander
400 degrees F and lining two large
baking trays with aluminum foil.
2 Place oil, lime juice, garlic and
salt in a bowl and whisk until
smooth.
3 Brush the salmon with the oil
mixture and set aside.
4 Combine the zucchini, sweet
potato onion and chili in another
bowl. Add the remaining oil mixture
and mix well.
5 Place the vegetables on baking
trays and bake for 10 minutes.
6 Remove the trays from the oven
and add the salmon fillets and cook
for 5 to 10 minutes or until the
salmon is cooked through and the
vegetables are tender.
7 Remove from the oven. Cut the
salmon fillets into 6 portions.
8 To serve, warm the tortillas
first. Then lay the tortillas flat.
9 Place some of the vegetables
onto the tortillas. Place the salmon,
cabbage, coriander and sour cream
over the vegetables.
Salmon Frittata
A frittata is always handy, as a snack, a
sandwich filler or even as a light lunch.
Adding salmon only enhances the frittata
experience. Children will love it.
Yields: 6 portions
Ingredients:
10 oz. of chopped Smoked Salmon
8 Eggs
8 chopped medium sized Potatoes
Salt
1. Preheat oven to 350 degrees F.
2. Heat 2 tbsp. of oil in a large nonstick
frying pan.
3. Add the chopped potatoes and cook
until tender.
4. Allow the potatoes to cool
completely.
5. Meanwhile, in another bowl whisk
the eggs.
6. Add the salmon and potatoes to the
bowl.
7. Transfer the mixture onto an oven
proof pan and place in the oven.
8. Cook the frittata for at least 20
minutes or longer if necessary. The
frittata is ready when it begins to turn
golden brown.
9. Serve with crusty bread or salad.
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Top 50 Most Delicious Salmon Recipes

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In addition to omega-3 oils, salmon is a

Aside from its nutritional content,

When you can, always choose wild

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Salmon Main Dishes

Yields: Makes 4 portions.

Yields: Makes 4 portions.

You will also need four 3 inch pastry

Yields: Makes 4 Portions

Yields: Makes 30 Toasts

Yields: Makes 8 Rolls

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