Type what you have

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
• 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
• parchment paper
• zucchini
• yellow squash
• sazonador total
• butter

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes.
2. 2 Place 2 pieces parchment paper side by side; fold each piece in half. Place equal amounts zucchini and squash along the seam and sprinkle with sazonador seasoning. Lay salmon fillets on top of vegetables and sprinkle remaining seasoning on top. Dot each fillet with 1 tablespoon butter.
3. 3 Fold up each parchment square: first fold the rectangles in half over fish. Then, starting at one corner, make a series of straight folds on the outer rim of the squares to seal the edges together.
4. 4 Cook in the preheated air fryer until salmon easily flakes with a fork, about 10 minutes. The parchment packages should be puffed up and slightly browned when fully cooked.

By thedailygourmet

Ingredients

• ✓ salmon fillet
• parchment paper
• salt
• black pepper
• butter
• oregano
• lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place 1 salmon fillet in center of each sheet parchment paper. Season fillets with salt and black pepper and drizzle with melted butter; arrange oregano and lemon slices down length of each fillet.
3. 3 Lift 2 opposite sides parchment paper to meet in the middle above fillets; tightly fold paper until it reaches fillets, crimping to seal. Roll and crimp ends to seal. Be sure paper is sealed snugly so steam won't escape during cooking. Secure folds with toothpicks, if desired. Place parchment packets on a rimmed baking sheet.
4. 4 Cook in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets; transfer fillets to serving plates.

By thedailygourmet

Ingredients

• ✓ salmon fillet
• shallot
• flat-leaf parsley
• chive
• cornichon
• lemon juice
• sea salt
• black pepper

Instructions

1. 1 Remove salmon skin and cut out the grey-colored bloodline so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl.
2. 2 Stir in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

By grubdaily

Ingredients

• ✓ salmon fillet
• olive oil
• potato
• asparagus
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fold two pieces of parchment paper in half; cut a half-circle starting at each crease. You should have two heart-shaped pieces of parchment when unfolded. Coat both sides of each parchment heart with olive oil.
3. 3 Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
4. 4 While potatoes simmering, bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
5. 5 Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of one prepared parchment paper heart. Sprinkle with salt and pepper; drizzle with extra-virgin olive oil. Fold other half of paper heart over; seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
6. 6 Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting parchment open. The salmon is done when it flakes easily with a fork.

By John Mitzewich

Ingredients

• ✓ salmon fillet
• lemon juice
• salt
• black pepper
• parchment paper
• lemon
• green onion
• asparagus
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
3. 3 Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
4. 4 Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

By carly

Ingredients

• ✓ salmon fillet
• salt
• black pepper
• all-purpose flour
• butter
• olive oil
• butter
• lemon juice
• lemon zest
• parsley

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
3. 3 Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
4. 4 Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.

By France Cevallos

Ingredients

• ✓ salmon fillet
• lemon juice
• olive oil
• salt
• pepper
• egg yolk
• water
• butter
• lemon juice
• salt
• pepper
• chive

Instructions

1. 1 Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
2. 2 Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
3. 3 Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
4. 4 When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
5. 5 To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

By luna

Ingredients

• ✓ salmon fillet
• butter
• shallot
• sole
• shrimp
• breadcrumb
• egg white
• egg
• kosher salt
• cayenne pepper
• parsley
• water
• lemon
• butter
• parsley
• salt

Instructions

1. 1 Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
2. 2 Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
3. 3 Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
4. 4 Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
5. 5 Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
6. 6 Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
7. 7 Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
8. 8 Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
9. 9 Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.

By John Mitzewich

Ingredients

• ✓ salmon fillet
• olive oil
• onion
• mushroom
• garlic
• salt
• black pepper
• spinach
• all-purpose flour
• puff pastry
• paprika
• egg
• mayonnaise
• lemon juice
• dijon mustard
• dill

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
3. 3 Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
5. 5 Dust work surface with flour. Lay 1 puff pastry sheet out on work surface; spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top; sprinkle paprika over salmon and top with wilted spinach.
6. 6 Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to prepared baking dish.
7. 7 Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Let cool briefly, then slice into 4 portions.
8. 8 To make the sauce: Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl.
9. 9 Spoon sauce onto 4 plates and place a piece of salmon en croûte on each.

By Salvatore A Lenzo

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

Ingredients

• ✓ salmon fillet
• greek yogurt
• salt
• dill weed
• butter
• bread
• jalapeno pepper jelly

Instructions

1. 1 Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
2. 2 Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

By George Bacon Jr