By Ann Cipperly
Whether salmon is pan-seared, grilled, poached, baked or broiled, it is easy to prepare for tasty weekday meals with a few ingredients or embellished with a rub and sauce for an elegant special occasion. Salmon can be added to spreads, salads, pasta, baked in parchment paper or made into Southern patties and burgers, as well as other dishes. Salmon is easily available at most grocery stores, making it convenient for home cooks. Most canned salmon is wild caught, can be used in many recipes and is easy on the budget.
Salmon is rich in healthy omega-3 fatty acids and protein and is a nutrient-dense fish with health benefits. The American Heart Association recommends that most adults eat two servings of fatty fish, such as salmon, per week. Omega-3 helps regulate the body’s inflammation, improves memory and has other benefits.
Norway provides more than 50 percent of farmed and wild salmon. Generally, wild salmon is from the Pacific, while Atlantic salmon is farmed. Most of the canned salmon is wild caught from the Pacific Northwest, mainly from Alaska. Wild caught and farmed salmon vary slightly in quality, with wild caught having a higher content of omega-3 fatty acids.
Smoked salmon can be hot or cold smoked, and lox has been cold smoked or cured in a brine solution.
When preparing salmon, cook the filets with the skin side down. Use an instant-read meat thermometer to test for doneness. It should reach 145-degree Fahrenheit at the thickest part. Without using a thermometer, test with the tip of paring knife or fork to check if the salmon is flaky. If it is hard or looks raw, it is not done.
The color of salmon can vary from red to orange, pink or white. The salmon should not smell fishy. If frozen, thaw the salmon in the refrigerator overnight or in cold water before cooking. Salmon should not be left at room temperature over two hours and should be cooked soon after thawing.
Salmon is a versatile fish and can be prepared many ways. Select from the following recipes to prepare scrumptious, healthy salmon dishes for your family this spring.
Poached Salmon
Sidney James Nakhjavan
½ cup white wine
2 large lemons
1 shallot, thinly sliced
2 garlic cloves, minced
3 sprigs parsley, chopped
3 sprigs dill, chopped (or ½ to 1 tsp. dried dill)
1½ lb. salmon fillet, sliced into four equal portions
Kosher salt and extra virgin olive oil
Lemon zest and lemon wedges or slices for garnish
Prepare poaching liquid: In a large saucepan with a lid, combine wine, lemon juice, shallot, garlic, 2 sprigs parsley and 2 sprigs dill. Bring to a simmer over medium heat.
Pat salmon dry and season with kosher salt on both sides. Nestle salmon in poaching liquid. Lower heat to simmer and cover. Cook for 5 to 8 minutes, depending on thickness and doneness (I stop at 5 minutes).
Transfer salmon to serving plates and top with a small amount poaching liquid. Sprinkle lemon zest, chopped parsley and dill on salmon. Add a drizzle of extra virgin olive oil, if using. Serve immediately, with lemon wedges or slices on the side.
Crispy Salmon and Wilted Chard
Jay Lamar
2 Tbsp. champagne vinegar
2 Tbsp. finely chopped tarragon, plus leaves for garnish
2 tsp. Dijon mustard
1 tsp. honey
½ cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt and fresh ground pepper
1 lb. rainbow Swiss chard, stems cut into 2-inch pieces and leaves coarsely torn
1 large shallot, minced
2 cloves garlic, minced
Four 5-6 oz. salmon filets
Whisk vinegar with tarragon, mustard, honey and ¼ cup olive oil. Season with salt and pepper.
Heat 1 tablespoon olive oil in a large saucepan, and add Swiss chard stems, shallot, and garlic. Cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
Stir in chard leaves in large handfuls and cook until just wilted, about 5 minutes. Stir in half the vinaigrette and season with salt and pepper.
Season salmon with salt and pepper. In a large nonstick skillet, heat the remaining 1 tablespoon of oil until shimmering.
Add salmon, skin side down, and cook over moderately high heat, pressing gently with spatula to flatten, until the skin is browned and crisp, about 3 minutes. Flip the filets and cook until medium within, about 3 more minutes.
Transfer salmon and chard to plates, and garnish with tarragon leaves. Serve with remaining vinaigrette.
Salmon Burgers
Trish Toomer
1 ¼ lbs. center-cut salmon fillet, skin and bones removed
2 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
½ tsp. grated lemon zest
Pinch cayenne pepper
2 scallions, chopped
1 cup plus 2 Tbsp. panko breadcrumbs
Salt and fresh ground pepper
2 Tbsp. extra virgin olive oil
Tartar sauce and arugula for topping
4 Brioche buns
Cut ¾ of salmon into ¼ inch pieces. Put in a large bowl.
Cut remaining salmon into chunks. Transfer chunks to a food processor along with mustard, mayonnaise, lemon juice, zest and cayenne. Pulse to make a paste.
Add pureed salmon to the bowl of diced salmon. Add scallions, 2 Tbsp. of panko, ½ tsp. salt and black pepper to taste. Gently mix until combined.
Line a baking sheet with parchment paper and brush with olive oil.
Divide salmon mixture into 4 burgers and place on a baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes.
Spread remaining panko onto a plate and press both sides of the salmon burgers into the breadcrumbs. Heat olive oil in a large non-stick skillet over medium high heat. Add patties and cook until browned on the bottom (3-4 minutes), adjusting heat, as necessary.
Turn and cook until the other side is browned and patties feel springy in the center (3-4 minutes). Transfer to a paper towel lined plate and drain.
Meanwhile place buns cut side up under the broiler until toasted.
Serve salmon burgers with tartar sauce and arugula.
Easy Baked Salmon
Alden Mezick
2 cloves garlic, minced
6 Tbsp. extra virgin olive oil
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 Tbsp. lemon juice
1 Tbsp. fresh parsley (chopped)
2 (6 oz.) salmon fillets
In a medium bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon filets in a medium glass baking dish and cover with the marinade. Marinate in the refrigerator for about 1 hour.
Preheat oven to 375 degrees. Place fillets in aluminum foil, cover with marinade and seal. Place sealed salmon in the glass dish and bake 25 minutes or until salmon easily flakes.
Pan-Seared Salmon with Lemon and Capers
4 salmon filets, about 6 oz. each
2 Tbsp. mayonnaise (not low fat)
½ tsp. salt
½ tsp. pepper
Juice of 1 lemon
2 Tbsp. capers
1 Tbsp. butter
Place a large skillet that will hold the salmon in a single layer on medium-high heat.
Rub both sides of the salmon with mayonnaise and season with salt and pepper.
When skillet is hot, add salmon skin side down. Cook for 3 minutes; turn and cook for another 3 minutes or until salmon is a little short of being cooked through.
Place salmon on plates or platter.
Add lemon juice and capers to pan; boil on high heat until reduced to about 4 Tbsp.
Remove from heat, swirl in butter. Pour over salmon.
Smoked Salmon Roulade on Cucumber
Makes an attractive appetizer for spring
4 thinly slices smoked salmon
3 oz. cream cheese, softened
1 Tbsp. fresh dill or 2 tsp. dried
1 tsp. lemon juice
Salt to taste
Cucumber, sliced
Place salmon on plastic wrap, overlapping layers to form a rectangle. Mix cream cheese with dill, lemon juice and salt. Spread over salmon leaving a ¼ inch border. Roll salmon like a jellyroll starting at long side. Wrap plastic wrap around salmon. Chill until ready to serve.
Use serrated knife to slice salmon. Place slices on cucumber slices. Garnish with dill if desired. Makes about 15. Serves 6.
June’s Grilled Salmon on a Plank
Cedar planks, soaked in water
Whole salmon, filleted
Olive oil and lemon juice
Zatarain’s Creole Seasoning
Ground black pepper
Dill weed
Lemon slices
Soak cedar plank or planks in water for up to 3 hours. Then place salmon fillets on planks in shallow baking pan and sprinkle with olive oil, lemon juice, seasonings of choice, dill weed and top with thin slices of lemon.
Have the grill hot (400-450 degrees). Place planks with salmon on grill, cover, and cook for about 20 minutes (be checking to monitor degree of doneness). You do not have to turn salmon during cooking process.
The salmon is good served with long grain and wild rice or on angel hair pasta nests (tossed with olive oil and minced garlic).
Grilled Salmon Salad
Phoebe Branch
Salad:
4 cups mixed greens
1/2 cup strawberries, sliced
1/2 cup blueberries
1/2 cup cucumber, diced
1/4 cup red onion, sliced thin
1/2 cup goat cheese, crumbled
1/2 cup glazed pecan pieces (can be found in grocery store with other nuts)
Vinaigrette dressing, homemade or purchased
Divide the salad and ingredients on two large plates or bowls. Drizzle with vinaigrette dressing.
Grilled Salmon with Honey Bourbon Glaze:
2 medium salmon filets, skin on
1 lemon, halved
2 Tbsp. honey
Bourbon
Garlic salt and pepper
2 lemons, sliced
Place salmon in a shallow pan, skin side down. Put honey in a small bowl. Mix in bourbon until it is the consistency for basting. Add garlic salt and pepper.
Using a basting brush, cover salmon with the glaze. Let stand 10-30 minutes. Prepare the grill to 350 degrees. Grill skin side up on the grates for 2-3 minutes. Put the lemons on the grill, cut side down.
Flip the salmon over, continue basting with the glaze. Grill approximately 10-15 minutes or until the salmon can easily lift away from of the skin.
Remove salmon from the grill and discard the skin. Squeeze the warm lemon over the salmon. Place the grilled salmon on top of the prepared salads. Serves two. Easy to double.
Broiled Salmon with Mustard-Brown Sugar Glaze
4 salmon fillets
Salt and pepper to taste
2 Tbsp. Dijon mustard
¼ cup brown sugar
Preheat oven broiler with the oven rack about 6-8 inches from the broiler. Coat broiler pan with nonstick spray. Place salmon on pan; season with salt and pepper.
Mix mustard and brown sugar together. Spread mixture evenly over salmon. Cook until salmon test done with a thermometer or flakes with a fork for about eight minutes, then turn to other side for one minute.
Teriyaki Salmon
Scott Girard
1 cup thin soy sauce
Juice and zest of 2 oranges
3 Tbsp. brown sugar
4 cloves garlic, crushed
1 Tbsp. fresh ginger, minced
1 Tbsp. white sesame seeds
4 (6-oz.) salmon fillets
Combine all but sesame seeds and salmon in a saucepan. Bring to a boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Remove from heat and let the mixture cool completely.
Add sesame seeds and salmon, and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. On a hot grill, cook salmon for about 3 to 5 minutes per side. Occasionally, brush with the teriyaki sauce.
Garnish with a sprig of fresh dill and thinly sliced lemon. Serves 4.
Southern Salmon Patties
Sharon Cargile
Large. can salmon
2 Tbsp. juice from salmon
1/3 cup finely chopped green onion
1 ½ tsp. baking powder
1 egg, beaten
½ cup all-purpose flour
Oil
Drain and clean salmon, reserve 2 Tbsp. of the juice.
Mix salmon, beaten egg and onion well. Stir in flour. Mix baking powder and salmon juice together. Add this to the salmon mixture. It will be sticky. Drop patties into hot oil. Cook until golden brown on both sides.
Skillet Honey and Soy Glazed Salmon
1/4 cup honey
1/4 cup soy sauce
3 Tbsp. fresh lime juice
2 Tbsp. water
1 Tbsp. plus 1 tsp. Dijon mustard
1 to 2 Tbsp. vegetable oil
4 (6-oz.) pieces salmon fillet, skin removed
In a small bowl, whisk together honey, soy sauce, lime juice, water and mustard.
In a small non-stick skillet, heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to four plates.
Add honey mixture to skillet and simmer, stirring occasionally, until it reaches a glaze-like consistency. Pour the glaze over salmon.
