Type what you have

Ingredients

• ✓ salmon
• water
• medium-grain white rice
• rice vinegar
• nori
• cream cheese
• scallion

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool, about 10 minutes. Toss with vinegar.
2. 2 Place 1 sheet of nori on a rolling mat, layer with 1/4 of the rice, and press rice out to the edges. Lay 1/4 of the salmon, 1/4 of the cream cheese, and 1/4 of the scallions in the center. Roll up carefully and wrap in plastic wrap. Repeat with remaining nori, rice, salmon, cream cheese, and scallions. Place in the refrigerator until chilled, at least 1 hour.
3. 3 Remove sushi rolls from the refrigerator, discard plastic wrap, and cut each roll into 6 slices. Layer all rolls on a platter.

By KMOMMYZ

Ingredients

• ✓ salmon
• lemon juice
• lemon zest
• garlic
• olive oil
• soy sauce
• brown sugar
• salt

Instructions

1. 1 Stir together lemon juice, lemon zest, soy sauce, brown sugar, garlic and olive oil in a 9x13-inch glass baking dish until sugar is dissolved, about 2 minutes. Place fish flesh side down in mixture and refrigerate for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Place salmon on preheated grill and discard marinade.
4. 4 Cook salmon until fish flakes easily with a fork, 6 to 8 minutes.

By MakeItHealthy

Ingredients

• ✓ salmon
• mirin
• miso paste
• soy sauce
• brown sugar
• lime
• oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes.
3. 3 Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat.
4. 4 Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.

By Ethan Block

Ingredients

• ✓ salmon
• soy sauce
• chile sauce
• ginger root
• garlic
• lime
• lime
• brown sugar
• green onion

Instructions

1. 1 Prepare outdoor grill for high heat.
2. 2 Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
3. 3 In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
4. 4 Fold the foil over the salmon, and crimp the edges to seal.
5. 5 If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

By JAYDA

Ingredients

• ✓ salmon
• water
• cornstarch
• soy sauce
• brown sugar
• garlic
• sesame oil
• green onion
• sesame seed

Instructions

1. 1 Combine ¼ cup cold water and cornstarch in a small bowl with a lid. Seal and shake until cornstarch dissolved; set aside.
2. 2 Combine remaining 1 cup water, soy sauce, brown sugar, garlic, and sesame oil in a saucepan over medium-high heat; bring to a boil. Reduce heat to a simmer; stir in cornstarch mixture. Simmer until sauce thickened, about 5 minutes. Remove from heat. Reserve ½ cup glaze; set aside.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Place salmon on a foil-lined baking sheet. Brush all sides with remaining teriyaki glaze.
4. 4 Broil salmon for 12 minutes; brush reserved ½ cup glaze over top. Turn broiler to high; broil until salmon flakes easily with a fork, about 3 minutes. Garnish with green onion and sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ salmon
• olive oil
• rice vinegar
• soy sauce
• onion
• garlic
• brown sugar
• sesame oil
• black pepper
• water
• long-grain white rice
• dill weed

Instructions

1. 1 Make several shallow cuts in skinless sides salmon fillets. Place fillets skin-sides down in a glass baking dish.
2. 2 Whisk olive oil, vinegar, soy sauce, onion, garlic, brown sugar, sesame oil, and pepper together in a medium bowl; pour over salmon. Cover and refrigerate 1 to 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Combine water, rice, and dill in a medium saucepan; cover and bring to a boil, then reduce heat to low and cook until rice tender and water absorbed, 20 minutes. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
5. 5 Bake salmon in marinade, uncovered, until fillets easily flaked with a fork, about 30 minutes. Serve salmon over rice; pour sauce on top.

By Lynseey

Ingredients

• ✓ salmon
• red bell pepper
• sweet onion
• bread crumb
• egg
• soy sauce
• sriracha hot sauce
• ginger
• sesame oil
• mustard powder
• garlic powder
• vegetable oil
• sesame oil

Instructions

1. 1 Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.
2. 2 Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.
3. 3 Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.

By Ginger Hackley

Ingredients

• ✓ salmon
• white wine vinegar
• sesame oil
• sugar
• soy sauce
• lime juice
• coleslaw mix
• green onion
• olive oil
• salt
• black pepper
• corn tortilla

Instructions

1. 1 Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
2. 2 Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
3. 3 Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
4. 4 Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.

By Richtaylor

Ingredients

• ✓ salmon
• water
• sushi rice
• salt
• rice vinegar
• white sugar
• egg
• carrot
• ahi tuna
• shrimp
• cucumber
• avocado
• mushroom
• green onion
• pickled ginger

Instructions

1. 1 Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.
2. 2 Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.
3. 3 Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes.
4. 4 Remove rice from heat and let stand for at least 5 minutes.
5. 5 Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes.
6. 6 Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.

By Benjamin

Ingredients

• ✓ salmon
• sushi rice
• water
• rice wine vinegar
• white sugar
• salt
• nori
• avocado
• cream cheese
• panko
• cucumber
• masago
• black sesame seed
• sesame seed
• hoisin sauce
• sriracha mayonnaise

Instructions

1. 1 Rinse rice in a strainer until the water runs clear. Drain.
2. 2 Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
4. 4 When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
5. 5 Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
6. 6 Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
7. 7 Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.

By thedailygourmet

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
• 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
• 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
• 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

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
• butter
• vegetable oil
• red bell pepper
• yellow bell pepper
• garlic
• lemon

Instructions

1. 1 In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
2. 2 In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
3. 3 In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.

By Eliza

Ingredients

• ✓ salmon
• soy sauce
• lemon juice
• onion
• onion
• garlic
• black pepper
• garlic
• garlic-pepper seasoning

Instructions

1. 1 Place salmon fillets into a bowl.
2. 2 Combine soy sauce, lemon juice, 1/2 the chopped onion, onion slices, chopped garlic, and black pepper in a separate bowl. Pour marinade over the salmon; add the rest of the chopped onion, minced garlic, and garlic-pepper seasoning.
3. 3 Cover bowl with the salmon and refrigerate, flipping fish over in the last 3 to 4 hours, 12 to 15 hours total.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Place salmon on the grill or on planks; top with the marinated onion slices. Cook until nicely browned, 8 to 10 minutes. Reduce heat to medium-low and cook until fish flakes easily with a fork, 3 to 5 minutes more.

By MnM

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
• parsley
• bread crumb
• green onion
• seafood seasoning
• lemon
• salt
• black pepper
• olive oil

Instructions

1. 1 Place salmon chunks, parsley, bread crumbs, green onion, seafood seasoning, lemon juice, salt, and black pepper in a food processor. Pulse until salmon is chopped. Shape salmon mixture into four patties.
2. 2 Heat olive oil in a large skillet over medium-high heat. Pan-fry patties until golden brown, about 4 minutes per side.

By Sara Brulet

Ingredients

• ✓ salmon
• vegetable oil
• bread crumb
• taco seasoning mix

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat.
2. 2 Mix bread crumbs and taco seasoning mix in a shallow bowl until well combined. Press salmon into bread crumb mixture until evenly coated. Gently shake so any bread crumbs that haven't stuck fall away. Place breaded salmon onto a plate; do not stack.
3. 3 Cook salmon in hot oil until fish flakes easily with a fork, about 4 minutes per side.

By Ruthdbd

Ingredients

• ✓ salmon
• butter
• brown sugar
• soy sauce
• lemon juice
• white wine

Instructions

1. 1 In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
2. 2 Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.
3. 3 Preheat grill for medium-high heat.
4. 4 Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.

By HILDA6239