Type what you have

Ingredients

• ✓ salmon
• white asparagus
• butter
• white sugar
• salt
• corn oil
• parsley
• parmesan cheese
• black pepper

Instructions

1. 1 Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
2. 2 Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add butter, sugar, and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
3. 3 Divide smoked salmon between 2 serving plates. Place asparagus spears on top.
4. 4 Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes.
5. 5 Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.

By Leckerschmecker

Ingredients

• ✓ salmon
• salt
• black pepper
• mayonnaise
• mustard
• oregano
• basil
• dill weed
• lemon zest
• thyme
• feta cheese
• spinach
• puff pastry
• egg white
• water
• lemon wedge

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
2. 2 Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet.
3. 3 Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
4. 4 Spread remaining mixture on the top of salmon fillet.
5. 5 Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
6. 6 Spread spinach in center of pastry in a rectangle the size of the fillet, and sprinkle with feta cheese.
7. 7 Place salmon, mayonnaise-side down, on top of feta cheese.
8. 8 Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
9. 9 Lift edges of pastry and slightly stretch to enclose the salmon.
10. 10 Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
11. 11 Cut several small slits in top of pastry to allow steam to escape.
12. 12 Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
13. 13 Serve with reserved herb Dijon mixture and lemon wedges.

By Valerie Roman

Ingredients

• ✓ salmon
• cheddar cheese
• lemon juice
• shrimp
• cod
• parsley
• half and half
• black pepper
• salt
• milk
• fish stock
• all-purpose flour
• vermouth
• thyme
• onion
• olive oil
• butter
• black pepper
• salt
• egg
• milk
• butter
• potato

Instructions

1. 1 Place cubed potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
2. 2 Transfer potato cubes to the bowl of a stand mixer. Blend gently, adding cubed butter and milk. Add in eggs and mix only until mashed potatoes reach your desired consistency, or finish by hand if needed;overmixing will yield gluey potatoes. Season with salt and pepper.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 While potatoes are boiling, heat butter and olive oil in a large skillet over medium heat. Add onion and thyme and saute until onions are soft and browned, about 5 minutes. Deglaze with vermouth and cook until alcohol has evaporated, about 2 minutes. Whisk in flour. Slowly whisk in stock and milk and bring to a simmer. Simmer for 1 to 2 minutes. Sauce should be fairly thick, but if it's too thick you can thin it out with a little bit of additional stock. Taste and season with salt and pepper if desired. Turn off heat and stir in the half-and-half and parsley.
5. 5 Scatter salmon, cod pieces, and shrimp onto the bottom of a 2-quart baking dish. Sprinkle lightly with salt and pepper. Drizzle lemon juice over the top of the seafood.
6. 6 Pour prepared sauce over seafood and stir gently to combine. Spread prepared potatoes over the top and fluff with a fork, then sprinkle Cheddar cheese over the top.
7. 7 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until potatoes are evenly browned all over, seafood is cooked through, and pie is bubbly and piping hot, about 20 more minutes.
8. 8 Remove from the oven and allow to rest for 10 minutes before serving.

By Rebekah Rose Hills

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

Ingredients

• ✓ salmon
• pomegranate juice
• soy sauce
• garlic
• olive oil
• pomegranate

Instructions

1. 1 Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
2. 2 Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.

By Fabrizio Patano

Ingredients

• ✓ salmon
• cooking spray
• water
• pineapple
• teriyaki sauce
• pineapple preserves
• sweet chili sauce
• teriyaki sauce

Instructions

1. 1 Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
2. 2 Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
3. 3 Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.

By Debi

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
• olive oil
• parsley
• thyme
• rosemary
• garlic
• lemon

Instructions

1. 1 Preheat grill for medium heat.
2. 2 In a shallow glass dish, mix the olive oil, parsley, thyme, rosemary, and garlic. Place the salmon in the dish, turning coat. Squeeze lemon juice over each fillet. Cover, and marinate in the refrigerator for 30 minutes.
3. 3 Lightly oil grill grate. Transfer salmon to the grill, and discard any remaining marinade. Cook salmon on preheated grill over medium heat for 8 to 10 minutes, turning once. Fish is done when it flakes easily with a fork.

By 2126

Ingredients

• ✓ salmon
• bread crumb
• onion
• egg
• all-purpose flour
• dill weed
• basil
• garlic salt
• onion powder
• shortening

Instructions

1. 1 Mix salmon, bread crumbs, onion, eggs, flour, dill, basil, garlic salt, and onion powder together in a bowl; form into 5 large patties.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Melt shortening in a large frying pan over medium-high heat; fry patties until golden brown, 6 to 8 minutes per side. Transfer patties to a baking dish.
4. 4 Bake in the preheated oven until patties are cooked through, about 20 more minutes.

By Tracy Ann

Ingredients

• ✓ salmon
• butter
• white wine
• lemon
• garlic
• dill
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
2. 2 Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

By Countess

Ingredients

• ✓ salmon
• water
• lemon
• butter
• garlic
• butter
• garlic
• lemon

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Combine water and lemon juice in a bowl.
2. 2 Arrange the 16 smaller pieces of butter in 2 rows on a baking dish and top with garlic slices. Place salmon fillets over each row of butter and garlic.
3. 3 Melt remaining sliced butter in a bowl with minced garlic, about 40 seconds. Spoon about half the melted butter-garlic mixture over salmon and top with lemon slices. Pour about half the lemon juice mixture into the baking dish.
4. 4 Bake in the preheated oven for 10 minutes. Baste fillets with juices in the baking dish, then pour remaining butter and lemon juice over the fish. Continue baking until salmon is easily flaked with a fork, about 10 minutes more.

By Jim M