Type what you have

Ingredients

• ✓ salmon fillet
• cream cheese
• sour cream
• green onion
• salt
• hot pepper sauce
• lemon juice
• worcestershire sauce

Instructions

1. 1 In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
2. 2 In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
3. 3 Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.

By CHRISTINEPAAVOLA

Ingredients

• ✓ salmon fillet
• water
• salt
• salmon
• green onion
• parsley
• tarragon
• butter
• mayonnaise
• mustard
• lemon juice
• black pepper

Instructions

1. 1 Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
2. 2 Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
3. 3 Cover and chill 3 hours. Serve with toasted baguette slices or crackers.

By kimnantes

Ingredients

• ✓ salmon fillet
• miso paste
• rice vinegar
• maple syrup
• hot chili sauce
• vegetable oil

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush an oven-safe skillet with vegetable oil.
2. 2 Whisk miso paste, rice wine vinegar, maple syrup, and hot chili sauce together in a bowl.
3. 3 Arrange salmon fillets, skin-sides down, in the prepared skillet. Place skillet over medium heat; cook until skin starts to sizzle, 2 to 3 minutes. Remove skillet from heat.
4. 4 Brush salmon fillets with miso glaze. Place skillet in the preheated broiler; cook until salmon is just cooked through and top is browned, about 8 minutes.
5. 5 Remove fillets from skillet, separating flesh from skins; leave skins in the pan.

By John Mitzewich

Ingredients

• ✓ salmon fillet
• lime juice
• lemon juice
• panko
• dry bread crumb
• coconut
• salt
• pepper
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place salmon fillets on a nonstick baking pan; brush juice on salmon.
3. 3 In a shallow dish, combine panko, coconut, salt, and pepper. Dredge each salmon fillet in panko mixture and return to the baking pan. Spread leftover crumbs on top of each salmon fillet. Coat with cooking spray.
4. 4 Bake in the preheated oven for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ salmon fillet
• sake
• miso paste
• mirin
• soy sauce
• brown sugar
• basil

Instructions

1. 1 Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
2. 2 Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
3. 3 Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

By WhatsCookingwithKids

Ingredients

• ✓ salmon fillet
• sesame seed
• miso paste
• mirin
• soy sauce
• ginger
• honey
• oil

Instructions

1. 1 Toast sesame seeds in a small saucepan over medium heat, stirring occasionally, about 2 minutes. Watch them closely and remove from heat once sesame seeds are a golden brown. Set aside.
2. 2 Combine miso paste, mirin, soy sauce, ginger, and honey in a small bowl. Mix well. Stir in toasted sesame seeds.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with foil and lightly grease with oil.
4. 4 Coat salmon well in the miso sauce and place skin-side up on the baking pan.
5. 5 Broil in the preheated oven, watching closely, until fish flakes easily with a fork, 10 to 15 minutes.

By A Day In the Kitchen

Ingredients

• ✓ salmon fillet
• soy sauce
• hoisin sauce
• olive oil
• lemon juice
• chili garlic sauce
• ginger
• garlic

Instructions

1. 1 Whisk together soy sauce, hoisin sauce, olive oil, lemon juice, chili sauce, ginger, and garlic in a 9x13-inch baking dish. Place salmon fillets into the marinade and turn to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Remove and discard the plastic wrap from the salmon. Use a spoon to scoop up the marinade that has collected in the bottom of the baking dish and drizzle it over salmon fillets.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes.

By Lisa Arlotti

Ingredients

• ✓ salmon fillet
• orange marmalade
• sesame oil
• soy sauce
• ginger
• garlic
• white rice vinegar
• scallion
• sesame seed

Instructions

1. 1 Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ salmon fillet
• honey
• garlic
• soy sauce
• rice vinegar
• sriracha sauce
• sesame oil
• ginger paste
• sugar snap pea
• mushroom
• sweet chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
2. 2 Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
3. 3 Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ salmon fillet
• balsamic vinegar
• lemon juice
• soy sauce
• salt
• brown sugar
• ginger
• paprika
• black pepper
• red pepper flakes
• garlic
• green onion
• sesame oil
• peanut oil

Instructions

1. 1 Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
2. 2 Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
3. 3 Prepare an outdoor grill for medium-high heat.
4. 4 Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

By Aytom

Ingredients

• ✓ salmon fillet
• soy sauce
• avocado oil
• chili-garlic sauce
• ginger
• honey
• sesame oil
• lime
• brown rice
• carrot
• snow pea
• avocado
• red bell pepper
• green onion
• peanut butter
• rice wine vinegar
• garlic powder
• water
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
2. 2 Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
3. 3 Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
4. 4 Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
5. 5 Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.

By Bibi

Ingredients

• ✓ salmon fillet
• chive
• kosher salt
• lime juice
• sake
• butter
• heavy cream
• sake
• shallot
• ginger
• butter
• miso
• water
• soy sauce
• brown sugar
• cooking spray
• snow pea
• short-grain white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes.
2. 2 While rice cooks, place snow peas on top of rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking; set aside.
3. 3 Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a baking dish with aluminum foil and coat with cooking spray.
4. 4 Arrange salmon fillets on the prepared baking dish. Whisk together brown sugar, soy sauce, hot water, and miso in a small bowl until combined; spoon over salmon.
5. 5 Broil in the preheated oven, basting frequently with soy sauce mixture, until golden brown and fish flakes easily with a fork, 10 to 15 minutes.
6. 6 While salmon cooks, make sauce: Melt butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.
7. 7 Whisk in butter, one cube at a time, until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.
8. 8 Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a salmon fillet. Arrange snow peas around each plate. Garnish with chives.

By Everettrj

Ingredients

• ✓ salmon fillet
• mustard
• brown sugar
• lemon

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Place the salmon onto a baking sheet lined with aluminum foil with the skin side down. Rub the mustard into the flesh of the salmon and then spread the brown sugar evenly over the fish. Squeeze the lemon over the salmon. Bring the edges of the foil together and seal into a packet.
3. 3 Bake in the preheated oven until the fish flakes easily with a fork, 25 to 30 minutes.

By MrsUnionjack

Ingredients

• ✓ salmon fillet
• shallot
• salt
• pepper
• olive oil

Instructions

1. 1 Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51 degrees C).
2. 2 Place shallot into a plastic bag and lay salmon on top, skin-side down. Use a vacuum sealer to remove air and seal the bag, or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot; set the timer for 45 minutes.
3. 3 Remove the bag from the pot when the timer goes off. Remove salmon and pat dry. Remove and discard shallot.
4. 4 Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

By Bren

Ingredients

• ✓ salmon fillet
• mayonnaise
• wasabi powder
• yukon gold potato chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Place salmon, skin-side down, onto the prepared baking sheet.
3. 3 Mix mayonnaise and wasabi powder together in a small bowl; spread evenly over salmon, then press crushed chips over top.
4. 4 Roast in the preheated oven until fish flakes easily with a fork, about 20 minutes.

By lesleyb

Ingredients

• ✓ salmon fillet
• apricot preserves
• brown mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with oven rack in top position. Line a baking sheet with aluminum foil.
2. 2 Combine apricot preserves and mustard.
3. 3 Place salmon fillets on the prepared baking sheet. Brush ½ apricot-mustard over top.
4. 4 Bake in the preheated oven for 16 minutes; brush with remaining ½ apricot-mustard. Continue baking until salmon flakes easily with a fork, about 2 minutes more.

By Crafter060

Ingredients

• ✓ salmon fillet
• kosher salt
• white sugar
• liquid smoke

Instructions

1. 1 Rinse salmon with water; pat dry with paper towels.
2. 2 Lay a piece of plastic wrap onto a flat surface. Mix together kosher salt and sugar in a small bowl. Pour 1/2 of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
3. 3 Fold plastic wrap around salmon until secure; cover with a second layer of plastic wrap.
4. 4 Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface is silky, about 48 hours.
5. 5 Fill a large bowl with ice water. Fill a second bowl with cold water and 3 drops liquid smoke.
6. 6 Unwrap salmon and dip in liquid smoke mixture to rinse. Remove to ice water and let sit, submerged, for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops liquid smoke to ice water each time.
7. 7 Dry salmon with paper towels. Slice with a sharp knife, starting at the thin edge.

By Wacky Noodles

Ingredients

• ✓ salmon fillet
• butter
• soy sauce
• lemon pepper

Instructions

1. 1 Preheat the oven broiler. Lightly grease a baking sheet.
2. 2 Place salmon on the baking sheet. Mix the melted butter and soy sauce in a small bowl, and brush over the salmon. Sprinkle salmon with lemon pepper.
3. 3 Broil salmon 6 to 8 minutes, depending on thickness, or until easily flaked with a fork.

By CHANELLE315

Ingredients

• ✓ salmon fillet
• soy sauce
• ginger
• honey
• sesame seed
• cayenne pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a heat-resistant baking dish (such as Pyrex®) with aluminum foil and place salmon, skin-side down, in the dish.
2. 2 Mix soy sauce, ginger, honey, sesame seeds, and cayenne pepper together in a small bowl until honey is dissolved. Pour over salmon fillet, making sure top of salmon is completely covered.
3. 3 Cook under the preheated broiler until top of salmon has begun to turn golden brown, 10 to 12 minutes. Remove from the oven and baste the top of the fillet with the pan drippings. Turn the broiler off and preheat the oven to 325 degrees F (165 degrees C).
4. 4 Return to the preheated oven and bake until fish has a rich, dark brown glaze and flakes easily with a fork, about 10 minutes. Remove skin and serve.

By Yvonne

Ingredients

• ✓ salmon fillet
• water
• kosher salt
• white sugar

Instructions

1. 1 Whisk together cold water, salt, and sugar in a large bowl until sugar and salt are completely dissolved. Set brine aside.
2. 2 Cut salmon along one side of the center connective tissue to the skin but not through. Turn the knife parallel to the cutting board and cut salmon meat from skin. Repeat on the remaining side; discard skin and connective tissue. Cut each fillet into 1/4-inch slices.
3. 3 Working in batches of 5, place slices in brine for 3 minutes. Use a slotted spoon to remove cured slices to a wire rack; blot gently with paper towels.
4. 4 Arrange cured salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.

By John Mitzewich

Ingredients

• ✓ salmon fillet
• lemon
• white wine
• pesto

Instructions

1. 1 Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin-side down. Squeeze juice of 1 lemon and white wine over salmon; set aside to marinate for 15 minutes.
2. 2 Set an oven rack about 9 inches from the heat source and preheat the oven's broiler.
3. 3 Spread a 1/4-inch thick layer of pesto on top of salmon.
4. 4 Cook under the preheated broiler until a crust forms and fish flakes easily with a fork, about 8 to 10 minutes.
5. 5 Remove salmon and set aside for a few minutes. Squeeze juice from 1/2 lemon over fish. Slice the remaining 1/2 lemon into thin slices; arrange on salmon.

By Stephan Schwartz

Ingredients

• ✓ salmon fillet
• sea salt
• brown sugar
• pepper
• dill
• vodka

Instructions

1. 1 Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
2. 2 Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
3. 3 Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

By Suzanne

Ingredients

• ✓ salmon fillet
• gochujang
• pineapple juice
• black sesame seed
• sesame seed
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C)
2. 2 Whisk together gochujang and pineapple juice in a small bowl . to form a glaze. Brush mixture over salmon and place on a baking sheet.
3. 3 Bake until salmon flakes easily with a fork, about 20 minutes.
4. 4 Sprinkle salmon with sesame seeds and green onion.

By thedailygourmet

Ingredients

• ✓ salmon fillet
• cream cheese
• chicken broth
• grainy dijon mustard

Instructions

1. 1 Heat greased barbecue to medium heat.
2. 2 Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
3. 3 Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.

By PHILADELPHIA Cooking Creme

Ingredients

• ✓ salmon fillet
• shiitake mushroom
• oyster sauce
• sherry

Instructions

1. 1 Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
3. 3 Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
4. 4 Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

By Kevin Burke

Ingredients

• ✓ salmon fillet
• salt
• black pepper
• olive oil
• balsamic vinegar
• honey
• red pepper flake

Instructions

1. 1 Season salmon with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Cook salmon skin-side down for 2 minutes; flip and cook for 2 minutes more. Whisk balsamic vinegar and honey together; pour over salmon. Continue cooking over low heat until flesh flakes easily with a fork, 5 to 6 minutes. Sprinkle red pepper flakes on top before serving.

By FastCheapDiet

Ingredients

• ✓ salmon fillet
• rice wine
• yellow miso paste
• honey

Instructions

1. 1 Pour rice wine and miso into a container and mix together, but don't overmix. Add honey and mix until mostly smooth with a few lumps remaining. Place salmon in the container, cover, and let sit in the refrigerator for 2 hours. Flip and let sit for 2 more hours.
2. 2 Preheat the oven to 255 degrees F (124 degrees C).
3. 3 Remove salmon from the marinade and shake off excess. Discard the remaining marinade. Place fish on a heavy duty piece of aluminum foil.
4. 4 Bake in the preheated oven until fish flakes easily with a fork and is a little charred at the edges, 15 to 20 minutes.

By NormalPerson

Ingredients

• ✓ salmon fillet
• butter
• olive oil
• greek seasoning
• pecan

Instructions

1. 1 Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
2. 2 Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
3. 3 Add pecans to the skillet and toast lightly, 1 to 2 minutes.
4. 4 Remove salmon from skillet and serve immediately topped with pecans.

By thedailygourmet

Ingredients

• ✓ salmon fillet
• soy sauce
• brown sugar
• salt
• black pepper

Instructions

1. 1 Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove the saucepan from the heat and cool marinade.
2. 2 Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into marinade. Refrigerate for 45 minutes.
3. 3 Preheat the oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
4. 4 Lay salmon strips on the wire rack, discarding extra marinade.
5. 5 Place the sheet of salmon in the oven until dehydrated, about 8 hours.

By Dylan Townsend

Ingredients

• ✓ salmon fillet
• cooking spray
• mayonnaise
• seafood seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place salmon on the prepared baking sheet. Spread with mayonnaise and sprinkle with Old Bay® seasoning.
3. 3 Bake in preheated oven until fish flakes easily with a fork, about 20 minutes.

By Joni's Busy Kitchen