Type what you have

Ingredients

• ✓ salmon
• everything bagel thin
• cream cheese
• tomato
• caper

Instructions

1. 1 Split bagel thins and toast the bagel thins until lightly golden.
2. 2 Smear 2 tablespoons whipped cream cheese on each bagel. Top each bagel with a tomato slice, 1 ounce smoked salmon, and capers. Serve immediately.

By TheDailyGourmet

Ingredients

• ✓ salmon
• heavy cream
• egg
• salt
• black pepper
• dill

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin.
3. 3 Bake in the preheated oven until egg white is just set, about 10 minutes.
4. 4 Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.

By stella

Ingredients

• ✓ salmon
• yogurt
• lemon juice
• egg yolk
• mustard
• salt
• white sugar
• black pepper
• hot pepper sauce
• egg
• rye bread
• parsley
• caper

Instructions

1. 1 To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper, and hot sauce. Cook over simmering water, stirring constantly, 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
2. 2 In a large stock pot, heat 2 quarts of salted water to a boil. Carefully break eggs one at a time into boiling water. When all eggs have been added, reduce the heat to medium. When eggs float to the top, remove them with a slotted spoon and let drain briefly.
3. 3 To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

By dakota kelly

Ingredients

• ✓ salmon
• potato
• egg
• hot sauce
• tarragon
• chive
• lemon zest
• salt
• black pepper
• olive oil
• red onion
• asparagus
• gruyere cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
2. 2 Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
4. 4 Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
5. 5 Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

By Chateau Ste Michelle

Ingredients

• ✓ salmon
• egg yolk
• lemon juice
• mustard
• white sugar
• worcestershire sauce
• salt
• black pepper
• butter
• white vinegar
• egg
• english muffin
• butter

Instructions

1. 1 Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise.
2. 2 Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes.
3. 3 Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
4. 4 Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.

By Christopher

Ingredients

• ✓ salmon
• butter
• dill
• lemon zest
• cayenne pepper
• salt
• black pepper
• white vinegar
• salt
• egg
• english muffin
• cayenne pepper
• salt
• black pepper
• dill

Instructions

1. 1 Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
3. 3 Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

By John Mitzewich

Ingredients

• ✓ salmon
• short-grain rice
• water
• salt
• soy sauce
• nori

Instructions

1. 1 Pour rice into a bowl and rinse under running water. Give it a good scrubbing with your hands; rinse off the starch and drain.
2. 2 Place rice in a small pot with water and salt. Cover with a tight-fitting lid and turn the burner to high. Cook for 2 minutes, then reduce heat to low and cook for 20 minutes. Turn off the heat and let sit with the lid on to fully absorb the moisture for 10 minutes. Transfer rice to a cutting board to cool slightly.
3. 3 Season flaked salmon with soy sauce.
4. 4 Flatten cooled rice into a rectangle and divide into 6 portions. Place a portion of salmon on top of each section of rice. Wet your hands and pick up a section of rice. Gently cup the rice around the filling; keep cupping until filling is completely covered and you've formed a ball. Mold the rice ball into a triangle shape by placing the bottom on one palm and flattening the back with your fingers. Bend the other hand and press the rice into a triangle on your palm, flattening the front side if needed. Place a strip of nori on the bottom of the onigiri to make it easier to pick up.
5. 5 Repeat to make remaining rice balls, wetting your hands as necessary to prevent the rice from sticking.

By otaku

Ingredients

• ✓ salmon
• teriyaki sauce
• apple juice
• brown sugar
• balsamic vinegar
• garlic
• black pepper

Instructions

1. 1 Whisk together teriyaki sauce, apple juice, brown sugar, vinegar, garlic, and pepper in a small bowl until marinade is well combined.
2. 2 Place salmon fillets in a glass baking dish. Pour marinade over fillets; cover and refrigerate for 4 to 6 hours.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove fillets from marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.
5. 5 Meanwhile, cook fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.
6. 6 Serve fillets with reduced marinade drizzled over the top.

By STELLY

Ingredients

• ✓ salmon
• sushi rice
• rice wine vinegar
• nori
• wasabi paste
• cucumber
• avocado

Instructions

1. 1 Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. 2 Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.
3. 3 Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.
4. 4 Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.

By Vivian Lee

Ingredients

• ✓ salmon
• chicken stock
• dill

Instructions

1. 1 Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

By RMNOHE

Ingredients

• ✓ salmon
• sea salt
• olive oil

Instructions

1. 1 Gather all ingredients. Rinse salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
2. 2 Heat olive oil in a large skillet over medium-high heat.Cook salmon fillets, skin-side up, in hot oil until flesh is golden brown, 5 to 7 minutes; flip and continue cooking until skin is slightly browned, about 5 minutes more.
3. 3 Use a slotted spatula to remove salmon, leaving drippings in the skillet.
4. 4 Remove skin from salmon; fry skin in drippings in the skillet until crispy, 2 to 3 minutes. Serve crispy skin with salmon.

By Peter

Ingredients

• ✓ salmon
• onion
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil grate.
2. 2 Place the salmon on a large sheet of aluminum foil. Place the onion rings on top of the filet. Pepper to taste. Wrap the foil around the salmon, but don't seal the top.
3. 3 Place the salmon (still in foil) onto a preheated grill and cover. Cook for 15 minutes or until salmon flakes easily with a fork.

By Dylan Fitterer

Ingredients

• ✓ salmon
• mayonnaise
• mild pickled pepper ring
• pickled pepper juice

Instructions

1. 1 Mix salmon, mayonnaise, peppers, and pepper juice in a bowl.

By Caramia

Ingredients

• ✓ salmon
• sour cream
• curry paste

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
2. 2 In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
3. 3 Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

By KCFOXY

Ingredients

• ✓ salmon
• oyster sauce
• creamy salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, mix together the oyster sauce, and salad dressing. Coat salmon fillets with the sauce on both sides, and place in a shallow baking dish.
3. 3 Bake for 15 minutes in the preheated oven, until the fish flakes easily with a fork.

By babymomma

Ingredients

• ✓ salmon
• chive cream cheese
• dark rye bread

Instructions

1. 1 Spread a thin layer of cream cheese on 2 slices of bread. Crumble a small amount of smoked salmon over 1 slice. sandwich. Seal up and carefully trim off crust. Cut crustless sandwich in half. Repeat with remaining ingredients.

By almondjoy2807

Ingredients

• ✓ salmon
• basil pesto
• phyllo dough
• olive oil

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
2. 2 Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
3. 3 Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry.
4. 4 Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil.
5. 5 Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to release.
6. 6 Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.

By Diana Moutsopoulos

Ingredients

• ✓ salmon
• egg
• self-rising flour
• vegetable oil

Instructions

1. 1 In a medium bowl, combine salmon, egg, and flour; mix well. Form into patties.
2. 2 Heat approximately 1/4 inch oil in a fry pan over medium-high heat. Fry patties in batches until browned, turning once. Drain on paper towels, and serve.

By Del Lockamy

Ingredients

• ✓ salmon
• tuna
• saltine cracker
• egg
• all-purpose flour
• canola oil

Instructions

1. 1 Mix salmon, tuna, crushed saltines, and egg together with your hands in a large bowl; shape into 6 patties. Dust patties with flour.
2. 2 Heat oil in a large skillet over medium heat. Gently lie patties into hot oil, cover the skillet, and fry until crispy, 10 to 15 minutes per side.

By Wendy Freed Meyer

Ingredients

• ✓ salmon
• brown sugar
• maple syrup
• soy sauce

Instructions

1. 1 Combine brown sugar, maple syrup, and soy sauce in a glass dish. Add salmon and marinate in the refrigerate for 20 minutes, turning salmon after 10 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove salmon from marinade, letting excess drip off, and place on a baking sheet. Discard excess marinade.
3. 3 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By Max

Ingredients

• ✓ salmon
• orange juice
• egg
• coconut
• orange marmalade
• mustard

Instructions

1. 1 Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
4. 4 In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.

By Ellen

Ingredients

• ✓ salmon
• cream cheese
• liquid smoke
• green onion
• horseradish
• parsley

Instructions

1. 1 Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.

By Sue Cowen

Ingredients

• ✓ salmon
• olive oil
• lemon
• dill
• garlic powder
• salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Rub salmon down in olive oil. Cut your lemon in half and set 1 half off to the side. Cut the other half into 1/4-inch thick slices. Lay them on a broiler pan and lay the salmon on top of them. You just need enough to cover the bottom of the salmon so it's not touching the pan. Sprinkle with dill, garlic powder, salt, and pepper. Lightly squeeze the remainder of the lemon over the whole salmon; not too much, you don't want your seasoning to run off.
3. 3 Cook in the center of the preheated oven on a low broil until easily flaked with a fork but still juicy, 15 to 20 minutes.

By Sloppy

Ingredients

• ✓ salmon
• salt
• black pepper
• garlic
• crystallized ginger
• white wine
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place salmon in a large baking dish and sprinkle with salt and pepper. Spread with garlic and ginger and pour wine and soy sauce gently over top. Cover with aluminum foil.
3. 3 Bake in the preheated oven until easily flaked with a fork, about 25 minutes.

By patiasaramom

Ingredients

• ✓ salmon
• cream cheese
• horseradish
• lemon juice
• onion
• parsley
• pecan

Instructions

1. 1 In a medium bowl, mix together salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and pecans if desired. Refrigerate until serving. Serve with assorted crackers.

By JUSTJEN33

Ingredients

• ✓ salmon
• pear
• egg
• celery
• mayonnaise
• onion powder
• curry powder

Instructions

1. 1 Mix salmon, pear, egg, celery, mayonnaise, onion powder, and curry powder together in a bowl.

By miriyummy

Ingredients

• ✓ salmon
• mayonnaise
• yogurt
• celery
• caper
• black pepper
• lettuce

Instructions

1. 1 Crumble salmon into a 1-quart bowl, removing any bones or skin.
2. 2 Mix together mayonnaise, yogurt, celery, capers, and ground black pepper in a small bowl. Add mayonnaise mixture to salmon and stir until well combined.
3. 3 Serve salmon mixture on a bed of lettuce leaves.

By jessica

Ingredients

• ✓ salmon
• butter
• honey
• brown sugar
• coconut

Instructions

1. 1 Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
4. 4 Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.

By elsamaguiar

Ingredients

• ✓ salmon
• puff pastry
• garlic and herb soft spreadable cheese
• garlic salt
• black pepper
• egg
• dill

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut salmon into 6 pieces, each the size of a deck of cards.
3. 3 Unfold thawed puff pastry and cut each sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to measure a 5 x 8 inches. Trim off excess.
4. 4 Spread 1 1/2 tablespoons spreadable cheese on 1/2 of the puff pastry, leaving 1/4-inch border free. Top with 1 piece of salmon. Sprinkle salmon with garlic salt and black pepper. Spread 1 1/2 tablespoons spreadable cheese over the top.
5. 5 Using a sharp paring knife, cut staggering slits on the opposite side of the puff pastry. Fold pastry over the top of the salmon. Crimp edges to seal. Place on the prepared baking sheet. Repeat with remaining salmon pieces and ingredients.
6. 6 Beat egg in a small bowl until light and frothy. Brush egg over salmon packets and sprinkle with a pinch of garlic salt and pepper.
7. 7 Bake in the preheated oven for 35 minutes. Serve immediately, garnished with fresh dill.

By thedailygourmet

Ingredients

• ✓ salmon
• feta cheese
• black pepper
• garlic
• puff pastry sheet
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Make filling: Combine feta cheese, smoked salmon, black pepper, and garlic in a large bowl.
3. 3 Prepare pastry: Roll out puff pastry sheet on a lightly floured surface to form a 12x12-inch sheet; cut out sixteen 3x3-inch squares. Place a spoonful of filling in the center of each square. Pull together corners of each square to form 16 packets. Brush packets with beaten egg white and place on the prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, about 20 minutes. Serve warm.

By TEXICANTWIN