Type what you have

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
• 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
• 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
• 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
• 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