Type what you have

Ingredients

• ✓ salmon
• sushi rice
• rice vinegar
• sugar
• salt
• nori
• sriracha mayonnaise
• avocado
• cucumber
• carrot
• radish
• cream cheese

Instructions

1. 1 Place sushi rice in a medium bowl. Combine vinegar, sugar, and salt in a small saucepan and bring to a simmer over medium heat. Stir until sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over sushi rice and mix to combine. Set aside.
2. 2 Place each nori sheet onto a piece of parchment paper on a clean work surface. Top each sheet with 1 cup sushi rice, pressing to create an even layer, leaving 1 inch exposed at the bottom of the sheet and 1/2 inch exposed on the sides and top. Spread 1 ½ tablespoons mayonnaise lengthwise down the middle of the rice. Top each with 1/4 cup avocado slices, 1/4 cup cucumber, 2 tablespoons carrot, 1 tablespoon radish, 1/2 ounce smoked salmon slices, and 1/2 ounce cream cheese. Make sure all ingredients run down the length of the mayonnaise in the center of each burrito.
3. 3 Wet fingers with a little bit of water and spread on the bottom of each nori sheet. Using parchment paper, tightly roll the bottom of each nori sheet up over salmon, cream cheese, and vegetables, and continue rolling until completely sealed. Use parchment paper to press and ensure roll is tight. Discard parchment paper and slice sushi burritos in half on a diagonal. Serve immediately.

By Marianne Williams

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
• 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
• white vinegar
• salt
• egg
• balsamic vinegar
• sourdough bread
• garlic powder
• black pepper

Instructions

1. 1 Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
2. 2 Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
3. 3 Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
4. 4 Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.

By Mel

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
• cream cheese
• butter
• worcestershire sauce
• dill weed
• paprika
• liquid smoke
• heavy cream

Instructions

1. 1 Beat cream cheese and butter together in a bowl using an electric mixer. Fold in salmon, Worcestershire sauce, dill, paprika, and liquid smoke; stir well. Stir in cream until reaches desired consistency.

By Carol Castellucci Miller

Ingredients

• ✓ salmon
• egg
• baking potato
• olive oil
• onion
• mayonnaise
• parsley

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
2. 2 While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
3. 3 Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
4. 4 Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

By JMRIBKA

Ingredients

• ✓ salmon
• whole wheat bread
• cream cheese
• goat cheese
• olive oil
• dill
• black pepper
• lettuce

Instructions

1. 1 Toast bread in a toaster or toaster oven.
2. 2 Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.

By vmohrbell

Ingredients

• ✓ salmon
• egg
• milk
• herbes de provence
• butter
• bread
• spinach
• cream cheese

Instructions

1. 1 Whisk eggs, milk, and herbes de Provence together in a shallow bowl.
2. 2 Melt butter in a skillet over medium heat. Working in batches, dip bread in egg mixture, turning once to coat bread completely. Transfer coated bread to prepared skillet and cook in hot butter until golden, 1 to 2 minutes per side. Transfer toasted bread to a paper-towel lined plate. Repeat with remaining bread slices.
3. 3 Cook and stir spinach in the same skillet until slightly wilted, 1 to 2 minutes.
4. 4 Spread cream cheese onto 2 slices of toasted bread. Top each with spinach and smoked salmon, and place remaining slices of bread on top.

By Weezer

Ingredients

• ✓ salmon
• soy sauce
• green onion
• black sesame oil
• rice vinegar
• ginger
• garlic
• brown rice
• mango
• cucumber
• avocado
• strawberry
• black sesame seed

Instructions

1. 1 Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.

By Diana71

Ingredients

• ✓ salmon
• elbow macaroni
• tomato
• green onion
• dill pickle
• mayonnaise
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

By KAREN325

Ingredients

• ✓ salmon
• yogurt
• mayonnaise
• mustard
• lemon juice
• scallion
• caper
• dill
• salt
• black pepper

Instructions

1. 1 Whisk yogurt, mayonnaise, mustard, and lemon juice together in a bowl. Stir in scallion, capers, and dill; season with salt and pepper. Fold in flaked salmon.

By ChristineM

Ingredients

• ✓ salmon
• water
• lentil
• bouquet garni
• red onion
• chive
• olive oil
• red wine vinegar
• mustard
• salt
• black pepper

Instructions

1. 1 Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
2. 2 Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
3. 3 Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.

By Lynn Pennec

Ingredients

• ✓ salmon
• cooking spray
• olive oil
• swiss chard
• button mushroom
• onion
• egg
• milk
• salt
• nutmeg
• black pepper
• chive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch pie plate with nonstick cooking spray.
2. 2 Heat oil in a large skillet over medium heat. Add Swiss chard, mushrooms, and onion. Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 10 minutes.
3. 3 Spread chard mixture on bottom of prepared pie plate. Break salmon into pieces and arrange evenly over chard. Whisk together eggs, milk, salt, nutmeg, and pepper in a bowl. Pour over salmon.
4. 4 Bake until a knife inserted in center comes out clean, 28 to 30 minutes. Cool about 10 minutes before cutting into wedges. Top with chives (if using).

By lkb

Ingredients

• ✓ salmon
• rice
• soy sauce
• rice vinegar
• sesame oil
• chile oil
• avocado
• red bell pepper
• edamame
• seaweed
• pickled ginger
• furikake
• green onion
• sesame seed

Instructions

1. 1 Divide rice among four bowls.
2. 2 Combine soy sauce, rice wine vinegar, sesame oil, and chile oil in a bowl; add salmon and toss to coat. Divide among the four bowls.
3. 3 Top bowls with avocado, bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion; sprinkle with sesame seeds.

By A Day In the Kitchen

Ingredients

• ✓ salmon
• salt
• black pepper
• dill
• celery
• egg
• green onion
• red onion
• mayonnaise
• plain yogurt
• sour cream
• dill weed

Instructions

1. 1 Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.
2. 2 Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.

By shirtless chef

Ingredients

• ✓ salmon
• large shell pasta
• olive oil
• shallot
• caper
• lemon
• lemon juice
• dill
• garlic
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain; transfer to a large bowl.
2. 2 Whisk oil, shallot, capers, lemon zest, lemon juice, dill, garlic, salt, and black pepper together in a large bowl until combined. Add flaked salmon; stir to combine.
3. 3 Add salmon mixture to pasta; toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ salmon
• cooking spray
• salt
• black pepper
• fingerling potato
• egg
• celery
• onion
• salad dressing
• mayonnaise
• white sugar
• cider vinegar
• honey mustard

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
2. 2 Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
4. 4 While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
5. 5 Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.
6. 6 Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
7. 7 Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.

By Miss B

Ingredients

• ✓ salmon
• egg
• cherry tomato
• cream cheese
• mayonnaise
• brown mustard
• sour cream
• lemon juice
• pickle relish
• lemon peel
• paprika
• salt
• pepper
• paprika

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
2. 2 Place the tomatoes, cut sides down, onto a paper towel to drain.
3. 3 Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper.
4. 4 Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.

By Tejay

Ingredients

• ✓ salmon
• pasta
• red onion
• yellow onion
• celery
• red apple
• walnut
• peanut
• yogurt
• olive oil
• curry powder
• lemon juice
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ salmon
• egg
• salt
• olive oil
• cherry tomato
• kalamata olive
• bibb lettuce
• green bell pepper
• tender young green bean
• haricot vert
• red potato
• black pepper
• salt
• olive oil
• garlic
• dijon mustard
• lemon juice
• sherry vinegar

Instructions

1. 1 To make the vinaigrette: Combine sherry vinegar, lemon juice, Dijon mustard, and minced garlic in a small bowl; stir briskly. Whisk in olive oil, 1 tablespoon at a time, until well combined. Season with salt and pepper; set aside.
2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
3. 3 Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
4. 4 Drain potatoes, cool slightly, slice in half, and add to the bowl with the green beans. Add bell pepper and drizzle vinaigrette on top; toss until vegetables are well coated.
5. 5 Line a serving plate with lettuce leaves and arrange prepared potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
6. 6 Lightly toss sliced cherry tomatoes with olive oil and salt; arrange around the plate. Place salmon on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

By Bibi

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
• vegetable oil
• sesame oil
• garlic
• green onion
• miso paste
• heavy cream
• sake
• lime juice
• bread crumb
• onion
• cilantro
• egg
• soy sauce
• water
• vegetable oil

Instructions

1. 1 Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
2. 2 In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
3. 3 Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.

By HUNNY OH

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