Here's some favorite salmon recipes of ours.
Grilled Salmon Recipe :
- 6 Salmon Fillets
- 1 1/2 tbs. brown sugar
- 2 tsp. butter
- 2 tbs. Dijon mustard
- 1 tbs. olive oil
- 2 tsp. grated ginger
- 1 tbs. soy sauce
Melt butter and brown sugar in a small saucepan. Whisk in Dijon mustard, grated ginger, olive oil, and soy sauce.
Lay out fillets on aluminum foil and leave enough extra space to raise the foil edges into a wall. Pour sauce over salmon and place on grill (medium heat) and cook for approximately 20 minutes.
Baked Salmon Recipe :
- 1 cup brown rice
- 2-1/2 cups water
- 1 lb. salmon fillet
- 1/4 cup orange juice
- 1 tsp dried rosemary
- 1 tsp dried dill weed
- 1 tsp dried basil
- 1 tsp lemon pepper
- 1 tsp of dry mustard
Preheat oven to 350 degrees. In a saucepan bring 2 1/2 cups of water to a boil. Add the rice and stir. Reduce heat, cover and simmer for 20 minutes.
In large pan, add just enough water to cover the bottom of the pan. Lay the salmon filet in the pan, skin side down. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.
In a small bowl, combine the dill weed, basil, mustard, lemon pepper, rosemary and sprinkle over the fish and rice.
Cover with aluminum foil and bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.
Recipe makes four servings.
Smoked Salmon Recipe :
- 15-20 lbs salmon
- 2 cups Soy Sauce
- 1½ cups white sugar
- 1½ cups brown sugar
- 8-10 cloves fresh, minced Garlic
Filet salmon and cut in 2" x 3" strips that are 3/4" thick, removing skin. Marinate salmon strips overnight in sauce. Smoke according to the directions of the smoker you are using. Another option is using a charcoal water smoker. Using charcoal briquets to smoke, use 3 or 4 small chunks of green apples and their branches on top of the briquets about every 1/2 hour during the smoking process for a good smoky flavor. The charcoal grill will take over 4 hours, otherwise length depends on smoker.
