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Salmon easily lends itself to many flavors and styles of cooking. Because of its high fat content, salmon is suitable for grilling, roasting, and sauteing. Salmon's sweet, full flavor shines through, whether it is served hot or cold, on its own, or with sauces.


Natural Taste. Salmon has a natural, full bodied flavor all its own. The key to preparing salmon is to avoid masking its flavor. Countless spices and additional flavors do not enhance this fish. Dressings of citrus juices, honey, and chilis work well to balance flavors.

Timing. This is the most important factor when it comes to cooking salmon. Perfectly cooked salmon has a moist, delicate flavor. Salmon is done when the flesh has begun to turn from translucent to opaque, it flakes easily at its thickest part when tested with a fork, or it is firm but still moist.

(Serves 4)

4T Olive oil
4T Lemon juice
4 Salmon fillets
2C Bread crumbs
2T Melted butter

Preheat oven to 500-degrees.
Brush both sides of fillet with lemon juice and olive oil. Place on lightly oiled baking tray, skin side down. Add salt and pepper to taste. Cover with bread crumbs and melted butter. Bake for 6-8 minutes.

(Serves 4)

1/2C Mayonnaise or Salad Dressing
3T Fresh herbs, chopped
2T Dijon mustard
1T Lemon juice
4 Salmon fillets

Preheat oven to 450-degrees.
Combine mayonnaise, fresh herbs, mustard, and lemon juice. Spread over salmon fillets and place skin side down in baking tray. Bake the fillets without turning 10-12 minutes.

(Serves 4)

2T Dijon mustard
3T Dark brown sugar
2T Soy sauce
1t Sesame oil
1t Sesame seeds
4T Olive oil
4 Salmon steaks

Combine mustard, brown sugar, soy sauce, sesame oil, and sesame seeds. Stir in 1 tablespoon of water. Heat grill or broiler to medium high heat. Brush salmon with olive oil, salt and pepper to taste. Grill 5 minutes. Brush with 1/2 sauce mixture and turn. Brush remaining side with mixture and cook an additional 5 minutes, or until done.

(Serves 4)

1 1/2c Salmon
1/2c Pre-cooked mashed potatoes
1T minced onion
1T butter
1/2t salt
Pepper to taste
1t Worchestershire sauce
1/2lb Sharp cheddar cheese
1 Egg, beaten
1c bread crumbs

Remove bones and skin from salmon. Cut into one inch cubed pieces. Mix cubed salmon with mashed potatoes. Cook celery and onion in butter, then mix with salmon. Add seasonings and shape the mixture into small golf ball-size balls. Push a small cube of cheese into the center of each ball and reshape. Roll in sifted bread crumbs and fry at 375 degrees until golden brown.

(Serves 4)

1 1/2 lbs Salmon
1/2c Oil and vinegar dressing
2 tomatoes, medium size
1 sweet red pepper, thinly sliced
1/2 red onion, sliced
1/2 lemon, sliced into wedges

Marinate salmon in 2-3 tablespoons of oil and vinegar dressing (Italian dressing works well) for 20 minutes in refrigerator. Preheat oven to 425 degrees. Place salmon on sheet of foil, top with overlapping alternating slices of tomato, sweet pepper, onion, and lemon. Drizzle with remaining oil and vinegar. Place another sheet of foil on top and roll edges to seal tightly. Bake 12-15 minutes, depending on thickness.

(Serves 4-6)

3 potatoes, cubed
1/2c carrots
1/2c celery
1/2 onion, sliced
2 c milk
1 broccoli stalk, chopped
1lb. salmon fillet, cubed

Bring potatoes in 2 cups of water to a boil in a large pot. Salt and pepper, cover and cook for 5 additional minutes. Add sliced carrots, celery, and onion to the mixture. Add milk slowly, bringing to a boil. Simmer for 7 minutes. Stir in salmon and broccoli and cook until salmon begins to flake, approximately 4-5 minutes. Garnish with parsley.

(Serves 4)

1/2c cilantro leaves, finely chopped
1 garlic clove, finely chopped
2T lime juice
1T olive oil
1/2t salt
4 salmon steaks

Combine cilantro, garlic, oil, salt, and lime juice in a bowl. Reserve 2 tablespoons of mixture. Pour remainder over fish on plate and let stand, covered, 10 minutes.

Spray broiler rack with nonstick oil or cooking spray. Place salmon on rack, brushing with 1 tablespoon marinade.

Broil 6 inches from heat, 3-4 minutes. Turn steaks, brushing with remaining tablespoon of marinade. Broil 3 additional minutes.