Salmon Recipes from Stacy Ball, Gimme-A-Go Fishing Adventures
Baked Salmon with Garlic Mayonnaise
- Fresh salmon steaks or fillets
- Brown Sugar
- Fresh Lemons
- Fresh Garlic
- Place salmon on a baking sheet and sprinkle with brown sugar.
- Squeeze fresh lemon juice on top of brown sugar.
- Bake at 425 degrees (F) for approximately 12-15 minutes, or until fish is cooked through.
- While fish is baking, mix mayonnaise, lemon juice and fresh pressed garlic to taste.
- Serve salmon with a dollop of mayonnaise and eat.
This recipe is especially nice with a lemon rice pilaf, green beans and hot bread.
Oregon Hazelnut-Crusted Salmon with Herbed Chèvre Butter and Erath Pinot Noir Reductionby Salty’s Portland Chef Jeremy McLachlan
- 4 each 8-ounce salmon fillets
- salt and pepper
- 1 tablespoon canola oil
- 1 cup hazelnut crust, see recipe below
- 4 tablespoons herbed chèvre
- 1 teaspoon Pinot Noir reduction, see recipe below
Season fillets with salt and pepper. In a sauté pan add the oil and place the salmon in the pan. Dust the salmon with the hazelnut crust. Place in a pre-heated 400 degree oven for 12 minutes or until golden brown. Remove the salmon from the oven and top with herbed chèvre. Using a spoon, drizzle the reduction over the salmon.
- 1/2 cup chopped hazelnuts (not toasted)
- 1/4 cup Panko breadcrumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion granules
- dash cayenne pepper
Combine all ingredients in a food processor and blend for 25 seconds. If you do not have a food processor, mix with your hands.
Pinot Noir Reduction
- 1 bottle Erath Pinot Noir
- 2 tablespoons sugar
Place the Pinot Noir in a sauce pot and reduce the liquid by two-thirds. Add the two tablespoons of sugar and chill.
Old-Fashioned Stuffed Salmon
- 1-1/4 tsp. vegetable oil
- 2 Tbs. plus 2 tsp. onion, chopped
- 2 Tbs. plus 2 tsp. celery, chopped
- 1-1/3 cups bread cubes, soft
- 2-3/4 tsp. parsley, chopped
- 1/8 tsp, dried sage
- 1/8 tsp. pepper
- 2 Tbs. plus 2 tsp. chicken stock
- 4 6 ounce salmon fillets
- 2 tsp. unsalted butter, melted
- Preheat oven to 3 50°F. Heat oil in a heavy nonstick skillet over medium high heat.
- Sauté onion and celery 3-4 minutes, stirring occasionally, until tender.
- Stir in bread cubes, 2 tsp. parsley, sage and pepper.
- Pour chicken stock over stuffing and toss.
- Arrange half of fillets in a buttered baking pan.
- Spread stuffing mixture over fillets.
- Top with remaining fillets.
- Cover and bake 15-20 minutes.
- Combine butter with remaining parsley in a bowl.
- Spoon over fish. Continue baking about 5 minutes, uncovered, until fish flakes easily
Sauce for Salmon
This wonderful barbeque sauce has been refined over 20 years and serves as the basis for the salmon recipes that follow. (makes enough sauce for 1 large salmon fillet).
- 1/2 stick butter
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 1/4 cup spicy mustard
- juice of 2 lemons
- 1 tbsp fresh garlic
- 1 medium onion
- 1 tsp Cajun seasoning
- 1 bayleaf
- 1 tsp Italian seasoning
- 1 tsp dill
- 1 tsp Worcestershire sauce
- 1/2 tsp liquid smoke (optional)
- 1 tsp hot sauce (to taste)
- Saute the onions, garlic, bay leaf and Italian seasoning in butter and olive oil.
- Add remaining ingredients except lemon and cook over low heat until sauce is reduced by half (15-20 mins).
- Finish with lemon, remove from heat, and allow sauce to cool.
- Brush salmon fillets liberally with sauce and grill skin-side down with wood chips (Alder driftwood works best, but hickory or mesquite will work, too).
- Grill until salmon flakes easily, but don’t overcook.
- Serve hot and save the leftovers for more delicious recipes.
Olympic Salmon Steaks
Arrange fish in a shallow baking dish. Combine the remaining ingredients and mix thoroughly. Pour over fish and marinate 30 minutes. Remove fish and place on a greased broiler rack. Brush with sauce. Broil 5 inches from heat about 10 minutes or until fish flakes when tested with a fork.
Serves 4 to 6.
- 8 manicotti shells
- 2 cups cooked flaked salmon
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- 1 teaspoon lemon juice
- 6 tablespoons sour cream
- 1/2 onion finely chopped
- 10 ounces tomato sauce
Cook manicotti shells according to package directions. Do not over cook. In a bowl, mix remaining ingredients except tomato sauce. Stuff shells with mixture. Pour about 3/4 of the tomato sauce over the bottom of a large pan and place shells on top. Spread the remaining sauce over the top of the shells to keep moist. Bake at 350 degrees about 20 minutes or until sauce is bubbly and cheese is melted. If desired, sprinkle more cheese on the top while baking.