Orange Roasted Salmon with Caper Sauce, Delicious!!!

 

Salmon is my favorite fish and I’m always watching for another good salmon recipe. 

We enjoy it frequently and I was 

more than happy with this recipe!

 

The smooth caper sauce is an easy one to make that’s filled with great flavor that complements the salmon perfectly.  In fact, it would probably be great with any white fish, a good way to add something special to the fish.  

 

Baked Five-Spice-Maple-Glazed Salmon

 

a smidgen of Chinese five-spice blend, 


a taste of maple syrup,
a trickle of lemon juice,


a driblet of hoisin sauce,
a pinch of ginger,

a dollop of Dijon mustard...

That's all it takes to create this tasty glaze!

Easy Baked Chicken Breasts with Brown Sugar and Garlic Rub

 

You all know how the nursery rhyme goes:

"Sugar and spice and

everything nice."

That describes this delectable rub when sugar meets garlic...

We’re all aware that chicken is a great source of protein, it’s a smart food choice.  And we all know that eating it often gets old after a while. 

Crispy Stovetop Iron-Skillet Salmon

I was lucky enough to inherit two cast iron skillets ~ a 10-inch skillet from Grandma and a 12-inch skillet from Mom.  They're way up there in years, probably 70 years at the least, and I handle them with TLC!

If you'd tell me that I could only have one cooking utensil in my kitchen, 
this is what it would be!

The Best Salmon I Have Ever Baked!

Bill told me way back when, that he was part of the "I really don't like salmon" crowd.  Those were fighting words to me, and I was determined ~ and on a mission ~ to change his mind.  I figured he had a bad encounter with salmon once, just like I did many years ago with a catfish dinner at Mammoth Cave, when I cut into the fish and fat streamed out of it.  

I've been off on a long journey over the years for the best salmon recipe, and I'm sure I finally found it:  I'm just not sure though how I acquired this great recipe.  

Salmon has a great strong flavor and it's meatier than most fish. This rich, tender, flaky, and nutrient dense salmon gets slathered with a savory flavorful Dijon mustard sauce, then baked at a high temperature to perfection for our taste buds.

Baked Lime-Mustard Salmon

I adore salmon ~ unfortunately I'm the only one here who feels that adoration.  Salmon is one of the most widely loved varieties of seafood in the world.  Fresh, canned or smoked, it makes me happy when I enjoy a meal of it...

Eating two or three servings a week of salmon is a good way to improve your health, with it being  a healthy tasty alternative to chicken, beef and pork.  It’s rich in Omega-3 fatty acids and protein.  Plus providing iron, niacin, zinc, Vitamins B6 and B12, and a whole host of other ingredients essential for good health. 

Baked Salmon with Robust Creamy Blue Cheese Sauce

Salmon fishing in Oregon

Kind of funny, Bubba (the seafood lover) reminds me now and then of how, when he and Matt were growing up, I used to never like fish or any seafood except for tuna and salmon, the 2 he didn't like at all back then and still doesn't.  And of course those were the only ones I served back then, pleasing Matt.

These days, I like fish and some seafood, serving it most weeks here, with Bill tolerating salmon.
 
That's when I pep up salmon for Bill and I at dinner time, turning to this piquant sauce uniting blue cheese, cucumber and dill for the salmon.  It's a perfect combo!

There's nothing bland about this little sauce which you can whip up in no time.  In my book, piquant blue cheese always puts pizzazz in a dish!

As salmon is readily available, versatile and simply delicious, the quick prep time of this recipe and its short list of ingredients, makes it an even better dish ~ perfect for a weeknight meal or company too!

Cook this for your dinner tonight:  salmon, with a zesty sauce; a little green salad, and broccoli, maybe a glass of bubbly, and Voila!  You have yourself a great tasty dinner!

By the way, the sauce makes a great salad dressing for a wedge of iceberg lettuce.  

It will make you wonder why you ever ate kale salad, for sure!

Yield: 2-3 servingsAuthor: Pam

Baked Salmon with Creamy Blue Cheese, Cucumber and Dill Sauce

This piquant sauce will jazz up your salmon deliciously!

INGREDIENTS:

For the salmon:

• 1-1/2 pounds slab of salmon
• 1 tablespoon olive oil
• 1 tablespoon capers, drained
• Salt and pepper, to taste

For the blue cheese, cucumber and dill sauce:

• 1/2 cup mayonnaise (light, if desired)
• 1/2 cup sour cream (light, if desired)
• 1/2 cup English cucumber, diced
• 1/4 cup crumbled blue cheese
• 2 tablespoons fresh dill, chopped
• 1/4 teaspoon lemon zest
• Dash of salt

INSTRUCTIONS:

1. Preheat oven to 400°. Coat a baking sheet with cooking spray.
2. Place salmon on baking sheet, skin side down and brush with oil, season with salt and pepper.
3. Bake for 20-25 minutes, depending on thickness, and until fish flakes easily with a fork.
4. Meanwhile:
5. Combine all sauce ingredients in a bowl. Refrigerate until ready to serve.
   Makes 1-1/2 cups

Enjoy!

Zesty Grilled Salmon w/Citrus-Dill Butter

Grilling salmon is as easy as pie.

By following this recipe, and implementing the no-flip technique with your skin-on salmon, you’ll have a delicious fillet, perfectly cooked every time...

Begin with placing the salmon on a grill pan, like we do, or directly on the grill grates, after being coated with cooking spray. 

Proceed by generously slathering the salmon with the flavored butter, and cooking the fish, without flipping it, until desired degree of doneness. 

Lastly, quarter a large lemon, and grill the wedges alongside the salmon, for the perfect garnish for this fish.

Here’s a little salmon trivia:

• Salmon are popular in mythology.
• There are approximately 21,500 people in the U.S listed on white pages.com with the name Salmon.
• Grizzly bears love to feast on these fish when they are migrating upstream.

• Fish for salmon in the morning or late at night.    
• Salmon comes for the Latin word “salmo,” which means “to leap.”  They’re exceptional jumpers, an ability that serves them well when they have to swim upstream or go up rapids in order to reach rivers and streams.
• The biggest species of salmon is the Chinook, which can weigh as much as a hundred pounds.
• Salmon is nutritious and considered a health food.
• And, finally ~ I know that my father-in-law smoked the most delicious Coho salmon on earth, fresh from Lake Michigan! 

If you’re searching for an easy tasty salmon meal, with minimal clean-up, this grilled salmon recipe is for you. 

It’s simple and great for an everyday family meal, but elegant enough to wow your dinner guests at your cookout this summer!

Yield: 3-4 ServingsAuthor: Pam

Grilled Salmon with Citrus-Dill Butter

If you’re searching for an easy tasty salmon meal, with minimal clean-up, this grilled salmon recipe is for you.

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

INGREDIENTS:

• 2 tablespoons butter, softened
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh dill
• 1 small lemon = ½ teaspoon zested, 1 teaspoon juiced
• 1/2 teaspoon salt
• 1 teaspoon seasoned pepper, or to taste
• 1 pound salmon fillet, skin on
• 3 sprigs fresh dill, for garnish
• 1 large lemon, quartered, optional

METHOD:

1. Heat grill.
2. In small bowl, combine all ingredients, except last 3, mix well.
3. When ready to grill, spread butter mixture over salmon fillet.
4. Place on a rack, coated with cooking spray, on grill or on hot grill grate, skin side facing down, turning once.
5. Cook, undisturbed, for about 20 minutes, or until desired doneness.
6. Meanwhile, place lemons on grill,  cut sides down, and grill until golden, for about 5 to 7 minutes, turning once to other side.
7. Garnish with dill sprigs and grilled lemon quarters.
8. Serve with lemons on the side for squeezing.

Created using The Recipes Generator

Enjoy!

Delicious Baked Salmon w/Capers, Lemon and Thyme

Here's the salmon scoop:  

If it's wild, it's not Atlantic, 

if it's Atlantic, it's not wild; 

if it's Pacific...

get to know your fishmonger well!

  

Atlantic salmon is farm-raised, and almost all Atlantic salmon sold in grocery stores is farm-raised.  Wild Atlantic salmon is an endangered species, fishing for it is prohibited in this country.  

To add to the confusion ~ there are 5 species of wild Pacific salmon, rely on your fishmonger...
  
Whatever...  I love salmon and  for dinner, this time I opted for a simple version of the fish.

Brush the salmon with melted butter, then arrange lemon slices, capers and thyme over the top.

This is simplicity ~ hassle-free delicious salmon to go with your favorite sides! 


Baked Salmon w/Capers, Lemon and Thyme
Printable recipe

Ingredients:

1½ pounds slab of salmon
2 tablespoons butter, melted

1 lemon, sliced thin
1 tablespoon capers, drained
1 teaspoon dried thyme
Kosher salt and seasoned pepper
Non-stick cooking spray

Method:

Preheat oven to 400º.
Coat a baking sheet with spray.
Place salmon on baking sheet, skin side down.
Brush the salmon with butter, and season with salt and pepper.
Arrange lemon slices, capers and thyme over top.
Bake in 400º for about 25 minutes or until fish flakes easily with a fork.

Serve

ENJOY!

Tomorrow night is Game 1 of the World Series!

Shredded BBQ Salmon on a Croissant

Salmon is nearly impossible to screw up, it’s very forgiving!  Its oily pinkish-orange flesh and skin keeps it moist, making it a versatile fish, whatever the cooking method.


It was time for a change-up, time to come up with something different, and this totally blew me away on the first bite.  It was truly delicious!

Could be because I like shredded meat and barbecue sauce in a sandwich, think pulled pork/shredded chicken ~ so now shredded salmon is added to my list of favorites.



Bill cooked a slab of salmon on the grill and basted it with this spicy BBQ sauce of butter, brown sugar, celery seeds, soy sauce and ginger. I shredded the salmon, placed it on a croissant with a small helping of coleslaw placed on top.  Perfect, easy and very delicious, delectable!

I’m wondering why I didn’t think of doing this many moons ago…

Shredded BBQ Salmon 
Printable recipe

Ingredients:

2 tablespoons butter
2 tablespoon brown sugar
3 cloves garlic, minced
½ teaspoon ground ginger
½ teaspoon celery seed
1 tablespoon lime juice
2 teaspoons soy sauce
½ teaspoon seasoned pepper
1 pound slab of salmon
Croissant or bun/bread of your choice
Coleslaw, optional

Method:

In a small saucepan, combine sauce ingredients.
Cook for a couple of minutes and stir, until sugar is dissolved.
Place salmon on grill over medium heat.
Cook for about 8 minutes per side, until fish flakes easily with a fork, basting with the sauce occasionally.
While, salmon is cooking, prepare slaw with a spoonful of slaw dressing (I use Marzetti.)
Let salmon cool for a minute, then shred with 2 forks.
Split croissant or roll, fill with scoops of shredded salmon, top with slaw, and serve.

ENJOY!

 

Baked Salmon w/Honey Dijon Glaze

Cooking a large slab of salmon fillet is not only easy, but ensures moist and flaky fish.

Crushed caraway seed supplies a tasty twist to the usual honey and mustard combination in the glaze.  It notably enhances the fish, and produces a delicious baked salmon good enough for company.

This is a no-fuss; super easy, salmon for your dinner.  We thought it was mouthwatering delicious!

Baked Salmon w/Honey Dijon Glaze

Ingredients:

1½ pounds salmon fillet with skin

2 cloves garlic, minced
3 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon lemon juice
½ teaspoon caraway seeds, crushed
½ teaspoon seasoned pepper

Method:

Preheat oven to 425 degrees.

Pat salmon dry and place, skin side down, on baking pan that is lightly coated with non-stick cooking spray.
Combine remaining ingredients in a small bowl.
Spread mustard mixture evenly on top of salmon.
Bake for about 20-25 minutes, depending upon thickness, until it flakes easily with a fork.
Transfer salmon to a platter with 2 large spatulas.
4-6 servings

ENJOY!

Pineapple and Soy-Glazed Salmon

This is a tasty Asian twist on salmon!

The popular white miso in this recipe is slightly salty, a bit sweet ~ having a mild taste that blends well with pineapple juice for a delicious glaze.  It provides an ideal accompaniment to salmon by giving depth and flavor to the dish.  Plus, it’s a healthy addition, being packed with vitamins and protein.

This recipe was featured in Country Living magazine.  If you’re looking for a great new salmon recipe to try in your kitchen, this could be perfect for you!

We each ate one salmon fillet for dinner; and the next day, ate one for lunch, atop mesclun greens.  Doesn’t get much better than this!

Pineapple and Soy-Glazed Salmon'

Ingredients:

1¼ cups pineapple juice

2 tablespoons low-sodium soy sauce
¼ cup dry sherry
1 teaspoon brown sugar
2 tablespoons miso paste
4 (6-ounce) salmon fillets
½ teaspoon seasoned pepper

Method:

Marinate the salmon: 

In a medium saucepan over high heat, cook the pineapple juice, soy and sherry for 20 minutes.

Stir in brown sugar and cook for 5 more minutes.

Using a whisk, stir in miso.

Remove from heat, allow mixture to cool.

Season salmon fillets with the pepper and place them in a shallow baking dish.

Pour pineapple glaze over the fillets, turning to coat each side, and chill for 30 minutes.

Preheat oven to 425 degrees.

Roast the fillets:

Place the salmon on the top shelf of the oven and cook until the flesh turns opaque, about 7 minutes.
Change the oven temperature setting to broil.
Cook salmon under broiler until the glaze begins to brown – 2 to 3 minutes.
Serve immediately.

ENJOY!

Salmon-dill Loaf

I’m a great fan of salmon, cooked, or not, any which way.  Bill, not so much, which makes me come up with different methods of cooking it.

OK, so it’s not a pretty thing coming out of the can and doesn’t look much better cooked.  It’s because of that slimy gray skin and freaky-looking bones…

Before Bill eyes those bones and aims for the garbage, I devour them.  For that reason, growing up, I made a point of being in the kitchen when Mom was opening a can. 

The bones soften up when cooked and are a good source of calcium.  And you won’t notice the skin after it’s cooked.  If it bothers you, your cat or dog will love it.

This makes for a simple, easy, inexpensive meal.  It’s a salmon loaf that’s healthy, and makes a good sandwich leftover also!

Salmon-dill Loaf

Ingredients:

15-ounces can salmon, drained with skin removed

6 ounces can water chestnuts, drained and diced

1 egg, beaten

½ cup celery, diced

½ cup Vidalia onion, diced

¼ cup ketchup

½ teaspoon dried dill

1 teaspoon Worcestershire sauce

½ teaspoon seasoned pepper

2-3 dashes hot sauce, optional

4 Lemon wedges

Method:

Preheat oven to 400 degrees.

Spray a baking sheet with nonstick cooking spray.

Combine all ingredients, except lemon wedges, in a large bowl.

Transfer mixture to baking sheet, and form a loaf.

Bake until top is lightly browned, about 35-45 minutes.

Serve with lemon wedges.

ENJOY!

Baked Citrus Salmon

I like this recipe because it’s simple, it looks appetizing on the plate, it tastes good, and because it’s salmon…

There’s a kick to the blend of ingredients in the paste, not too hot, with a touch of sweetness too.  It’s easy to whip up and good for any night of the week.

This is a delicacy you don’t have to feel guilty about! 

Baked Citrus Salmon

Ingredients:

2 tablespoons lemon juice

1 tablespoon sugar

1 tablespoon olive oil

2 teaspoons dried dill weed

1 tablespoon chives, chopped

1 tablespoon ancho chile pepper

Salt, to taste

1 lemon, sliced

4 (6-ounce) salmon fillets

Non-stick cooking spray

Method:

Preheat oven to 400 degrees.

Combine first 7 ingredients in a small bowl.

Place fillets in a large baking dish that has been coated with non-stick cooking spray.

Divide lemon mixture equally and spread over salmon.

Top fillets with a couple of lemon slices.

Bake for 15-20 minutes, until fish flakes easily with a fork.

Serve

ENJOY!

Sweet ‘n Spicy Glazed Salmon

My father-in-law had a friend who fished for salmon in Lake Michigan.  Every year, he gave my FIL 3 salmon; my FIL converted an old refrigerator into a smoker, smoked the salmon for his buddy, and kept one for himself.  Those were the “good old days” when we raved about his smoked salmon, and he shared with us! 

Sadly, those days are long gone, but salmon remains my favorite seafood…

This recipe for salmon, with it’s mouthwatering sauce, is adapted from Cooking Light, and has all the right flavors ~ sweet, salty, spicy and sour ~ all the right flavors that don’t outshine the salmon! 

It’s still on the cool side here so I turned the oven on again for dinner last night, but this is a great recipe for the grill also. 

The salmon is very tasty, really good ~ I didn’t have any leftovers and doubt if you will have either, when you make it.

Sweet ‘n Spicy Glazed Salmon

Adapted

Ingredients:

3 tablespoons Splenda brown sugar

1 tablespoon low-sodium soy sauce

4 teaspoons Chinese-style hot mustard

1 teaspoon smoked paprika

1 tablespoon white vinegar

4 (6-ounce) salmon fillets

Cooking spray

½ teaspoon seasoned pepper

Method:

Preheat oven to 425 degrees.

Combine first 5 ingredients in a small saucepan.

Bring to a boil, remove from heat, set aside.

Coat a baking sheet with cooking spray.

Place salmon on pan and sprinkle with pepper.

Bake for 12 minutes.  Remove from oven.

Preheat broiler.

Brush sugar mixture over salmon.

Place pan under broiler and broil for 3-4 minutes until fish flakes easily with a fork.

ENJOY!