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Articles 1 to 12 of 34:
Grilled Salmon Kyoto
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 ... [... more]
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Firecracker Grilled Alaska Salmon
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over ... [... more]
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Baked Dijon Salmon
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the ... [... more]
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Anne's Fabulous Grilled Salmon
Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, ... [... more]
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Alder Plank Smoked Salmon
Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating. Preheat an outdoor smoker for 160 to 180 degrees F ... [... more]
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Alaskan BBQ Salmon
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar. Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. ... [... more]
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Baked Salmon Fillets Dijon
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, ... [... more]
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Asparagus and Smoked Salmon Salad
Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. In a large bowl, ... [... more]
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Alaska Salmon Bake with Pecan Crunch Coating
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a ... [... more]
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Holly's Smoked Salmon Pasta Salad
Bring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. ... [... more]
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Marinated Wild Salmon
Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; ... [... more]
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Dill Poached Salmon
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. May 12, 2007 Super easy! I made it ... [... more]
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