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
• 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
• 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
• 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
• 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
• goat cheese
• dijon mustard mayonnaise blend
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. 2 Arrange salmon fillets in the prepared baking dish. Make small incisions in each fillet; divide and stuff incisions with herbed goat cheese. Divide and spread Dijon-mayonnaise over each fillet; season with salt and black pepper.
3. 3 Bake in the preheated oven until salmon easily flakes with a fork, about 15 minutes.

By Ani

Ingredients

• ✓ salmon
• green pea
• garlic
• lemon juice
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place each piece of salmon on a large (12 inch) circle of parchment paper so that they are 1 inch from the center. Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place on a baking sheet.
3. 3 Bake for 15 minutes in the preheated oven, or until fish is able to flake with a fork. To serve, place the packets onto serving plates and cut open the center in the shape of a cross.

By Karen

Ingredients

• ✓ salmon
• bread crumb
• onion
• egg
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Drain and reserve liquid from canned salmon; set aside. Place salmon in a medium bowl; stir in bread crumbs, onion, and egg until well combined.
3. 3 Shape mixture into patties, adding reserved salmon liquid if mixture is too dry.
4. 4 Heat oil in a large skillet over medium heat; add patties. Cook until golden brown, 3 to 4 minutes per side.
5. 5 Drain on paper towels. Serve and enjoy!

By Sue

Ingredients

• ✓ salmon
• green leaf lettuce
• blackberry
• raspberry
• strawberry
• honey mustard dressing

Instructions

1. 1 Gently toss lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl to combine.
2. 2 Drizzle salad with dressing; gently toss to coat.

By SunnyDaysNora

Ingredients

• ✓ salmon
• tomato
• onion
• green onion
• sea salt
• cayenne pepper

Instructions

1. 1 Stir salted salmon, tomatoes, white onion, green onion, sea salt, and cayenne pepper in a medium bowl. Chill for at least 30 minutes before serving. Serve chilled.

By SAXONY

Ingredients

• ✓ salmon
• butter
• garlic
• lemon pepper
• lemon

Instructions

1. 1 Season salmon fillets on both sides with lemon pepper.
2. 2 In a large skillet, melt butter over medium-high heat; stir in garlic. Place salmon in the skillet; cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork, flipping salmon halfway through to brown on both sides. Sprinkle with lemon juice before serving.

By Christine L

Ingredients

• ✓ salmon
• olive oil
• caper
• salt
• black pepper
• lemon

Instructions

1. 1 Preheat a large heavy skillet over medium heat for 3 minutes.
2. 2 Coat salmon fillets with olive oil; place skin-side down in the preheated skillet and increase heat to high.
3. 3 Sprinkle with capers, salt, and pepper; cook for 3 minutes on one side. Turn salmon fillets over; continue to cook until salmon flakes easily with a fork, about 5 minutes.
4. 4 Transfer salmon to individual plates and garnish with lemon slices.

By Noreen421

Ingredients

• ✓ salmon
• lemon
• rosemary
• salt
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (250 degrees C).
2. 2 Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
3. 3 Bake in the preheated oven until fish is easily flaked with a fork, 12 to 15 minutes.

By CHEDDAR97005

Ingredients

• ✓ salmon
• salt
• black pepper
• onion powder
• dill weed
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
3. 3 Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

By John Bragg

Ingredients

• ✓ salmon
• dijon mustard
• salt
• black pepper
• bread crumb
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
2. 2 Place salmon fillets skin-side down on the prepared baking pan. Spread a thin layer of mustard on top of each fillet; season with salt and pepper.
3. 3 Top with bread crumbs, then drizzle with melted butter.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.
5. 5 Serve and enjoy!

By CHRISTYJ

Ingredients

• ✓ salmon
• butter
• lemon juice
• salt
• black pepper

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat; add lemon juice and swirl the skillet to combine.
2. 2 Place salmon fillets, flesh-sides down, into the skillet; cook until browned, about 3 minutes. Baste tops of fillets with lemon butter using a spoon. Flip fillets using a spatula; cook 1 to 2 minutes more, depending on thickness of fillets. Season with salt and black pepper.

By Ita

Ingredients

• ✓ salmon
• saltine cracker
• egg
• green onion
• olive oil
• lemon pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine 2/3 cup cracker crumbs, salmon, egg, green onions, and olive oil together in a large bowl. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
3. 3 Bake in the preheated oven, turning once, until golden brown on both sides, about 10 minutes.

By Marianna

Ingredients

• ✓ salmon
• onion
• egg
• all-purpose flour
• baking powder
• shortening
• cornmeal

Instructions

1. 1 Mix salmon, onion, and egg together in a bowl; stir in flour. Stir baking powder and 2 tablespoons reserved salmon liquid together in a separate bowl; stir into salmon mixture until mixture holds together when shaped. Add more flour if mixture is too soft. Add more reserved salmon liquid if mixture is too firm. Shape salmon mixture into small patties.
2. 2 Heat shortening in a skillet over medium heat.
3. 3 Spread cornmeal into a shallow bowl and press patties into cornmeal until evenly coated on both sides.
4. 4 Fry patties in the hot shortening until golden brown, about 5 minutes per side. Transfer patties to a paper towel-lined plate using a slotted spoon.

By Candis Schindler Swan

Ingredients

• ✓ salmon
• ✓ salmon
• saltine cracker
• egg
• mayonnaise
• worcestershire sauce
• lemon juice
• red pepper flake
• mustard
• vegetable oil

Instructions

1. 1 Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, Worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. Chill in refrigerator to allow flavors to combine, 30 minutes. Form mixture into 6 patties.
2. 2 Heat vegetable oil in a skillet over medium heat; fry the salmon patties until golden brown, about 4 minutes per side.

By JimChicago52

Ingredients

• ✓ salmon
• cream cheese
• green onion
• dill weed
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Stir cream cheese in a bowl until no longer in block form. Add salmon, green onion, dill, Worcestershire sauce, and hot pepper sauce; mix until well combined.

By wahine

Ingredients

• ✓ salmon
• celery
• red onion
• green onion
• mayonnaise
• chili powder

Instructions

1. 1 Combine celery, salmon, red onion, green onion, mayonnaise, and chili powder in a bowl.

By NomNomNomz

Ingredients

• ✓ salmon
• egg
• onion
• cayenne pepper
• salt
• seafood breader
• vegetable oil

Instructions

1. 1 Combine salmon, eggs, and onion in a bowl. Season with cayenne and salt; mix well. Place fish fry in another bowl.
2. 2 Heat oil in a skillet over medium-high heat.
3. 3 While the oil heats, place a large spoonful of salmon in the palm of your hand and form an oval croquette patty. Place croquettes in the fish fry and flip over to coat. Repeat to form remaining croquettes.
4. 4 Working in batches, place croquettes in the hot oil and cook until edges have browned, about 5 minutes. Flip and cook the other side, about 5 minutes. Remove to a paper towel-lined platter and repeat to cook remaining batches.

By adrianprinceyahoocom

Ingredients

• ✓ salmon
• whole milk
• all-purpose flour
• pea
• salt
• black pepper

Instructions

1. 1 Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

By Kristalblu66

Ingredients

• ✓ salmon
• saltine cracker
• milk
• egg
• butter
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine salmon, crushed crackers, milk, egg, melted butter, salt, and pepper in a mixing bowl. Mix thoroughly.
3. 3 Press the salmon mixture into a lightly greased 9x5-inch loaf pan.
4. 4 Bake in the preheated oven for 45 minutes or until done.

By Gloria