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www.allrecipes.com
Lots of lemon juice, black pepper, mustard, miso, and mayo are all it takes to season wild salmon fillets baked in a hot oven.
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My mom taught me this trick for baking fish while keeping the moisture and flavors in. It is nearly foolproof and adapts easily; substitute regular oranges or other citrus, herbs and oils to your taste. Parchment paper is available in most grocery stores.
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Get Kid-Friendly Salmon Recipe from Food Network
www.delish.com
"I started making these fish cakes to use up leftover bits of salmon and potato," says Sera Pelle, who enjoys them for breakfast or dinner.
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Get Fettuccine with Salmon and Snap Peas Recipe from Food Network
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Get Salmon with Maple-Dijon Glaze Recipe from Food Network
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Get Salmon Cakes Recipe from Food Network
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Get Lomi Lomi Salmon Recipe from Food Network
cooking.nytimes.com
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort It's astonishingly easy In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more
Ingredients: butter, chervil parsley, salmon
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Get Soba Noodles with Salmon Recipe from Food Network
www.delish.com
When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.
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We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve with the salmon.