Six Easy Salmon Recipes

Baked Salmon and Wild Rice Casserole

• 2 tbsp olive oil
• 2 cups finely diced potato
• 1 ½ cups sliced leeks
• 1 cup diced carrots
• 2 cloves garlic, minced
• 3 cups cooked wild rice
• 1 ¼ pounds salmon, skin removed and cut into 1 inch squares
• 3 tbsp butter
• 3 tbsp all purpose four
• 1 ½ cups chicken stock
• 1 ½ cups half and half
• 1 ½ tbsp of your favorite Cajun seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated fresh Parmesan

Pan Seared Salmon with Pineapple Salsa

• 2 cups diced fresh pineapple
• 2 tbsp diced shallots
• 1 cup diced zucchini
• 1/2 cup cherry tomatoes halved
• 1/4 cup chopped cilantro
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tbsp rice vinegar
• 1/4 tsp sesame oil
• 1 tbsp fresh chopped oregano
• 3 tbsp canola oil
• 2 pieces salmon filets, about 6oz each

Cast Iron Skillet Seared Salmon

• 2 fresh salmon filet’s- see notes
• Kosher salt
• cracked black pepper
• Pompeian Avocado oil Spray
• 1 cup small cherry tomatoes halved
• 2 tablespoons fresh chopped tarragon
• 1 tablespoon unsalted butter

Mini Thai Salmon Patties

• 1 1/2 pounds fresh Alaskan Sockeye Salmon skin off
• 2 cloves small garlic
• 2 tablespoons diced red chili
• 1/4 cup diced shallots
• 1 cup cilantro
• 1 egg
• 2 tablespoons water
• 1 tablespoon fish sauce
• Sea salt and black pepper
• Flour sprinkled lightly on a parchment lined baking pan
• Canola oil for pan frying

Grilled Salmon Kebabs with Orange Herb Marinade

• 1 pound skinless salmon fillet
• 3 teaspoons fresh chopped thyme
• 1 lime
• 1 lemon
• 3 large oranges
• 2 tablespoons olive oil
• Sea salt and black pepper
• 1 red onion cut into thick wedges

Grilled King Salmon with Lentil Salad

• 1 pieces large filet Copper River King Salmon whole or cut into individual .
• Sea salt and cracked black pepper
• 4 tablespoons olive oil divided

FOR THE LENTIL SALAD

• 1 cup green lentils
• 3 cups chicken stock
• 1 cup water
• 1 red pepper
• 1 yellow pepper
• 1 slices zucchini cut into 3 thick
• 1 avocado halved
• 1/4 cup green onion diced

FOR THE DRESSING

• 1/4 cup red wine vinegar
• 2 tablespoons chopped fresh basil
• Salt and black pepper
• 1/3 cup extra virgin olive oil

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Baked Salmon and Wild Rice Casserole

1. Preheat the oven to 350 degrees F. You will also need a 13 x 9-inch deep baking pan or equivalent.
2. In a large pan heat the oil and add the diced potato. Cook until the potatoes feel soft when poked with a sharp knife.
3. Add the leeks, carrots, and garlic. Stir and cook for about 6-8 minutes.
4. Turn of the heat and add the wild rice and salmon chunks. Set aside.
5. In another pan, melt the butter and then add the flour over a medium heat.
6. Stir well until the mixture gets thick.
7. Gradually add the stock whisking well after each addition to avoid lumps.
8. Bring to a simmer and start to gradually add the half and half.
9. Simmer for 5-6 minutes then add the cajun seasoning, salt and black pepper.
10. Pour the sauce into the pan with the salmon and rice and gently mix everything together.
11. Transfer the whole casserole to a 13 x 9 inch baking pan or equivalent and sprinkle the Parmesan over the top.
12. Bake in the oven for 30 minutes and the edges are bubbling.
13. Serve at once.

Pan Seared Salmon with Pineapple Salsa

1. Place the first 10 ingredients into a bowl and mix together until well combined. Set aside.
2. Preheat the oven to 425 degrees F. Add the canola oil to an oven safe pan and heat until very hot.
3. Season the salmon with salt and pepper.
4. Place each piece of salmon in the hot canola skin side up and sear for about 3 minutes.
5. Carefully flip the salmon over and place the pan in the hot oven.
6. Bake for 10-12 minutes until the salmon feels firm when pressed down on top.
7. Place a piece of salmon on a plate and top generously with some of the salsa.

Cast Iron Skillet Seared Salmon

1. Preheat the oven to 450 degrees F.
2. Lightly spray the salmon with the avocado oil spray.
3. Season with salt and black pepper.
4. Heat an ovenproof pan, large enough to fit both pieces of salmon over a high heat for about 1 minute.
5. Generously spray the pan with the avocado oil spray.
6. Place the salmon into the pan, skin side up and sear for about 1 minute.
7. Using a spatula, carefully turn the salmon over onto the skin side.
8. Add the tomatoes around the fish and sprinkle with the chopped tarragon.
9. Finally add the butter in two pieces to each side of the pan.
10. Place the pan into the oven and roast for 7-8 minutes.

Mini Thai Salmon Patties

1. Roughly chop the salmon into cubes and add to a food processor.
2. Add the garlic, chili, shallots, cilantro, egg, water and fish sauce.
3. Pulse until the contents are well combined.
4. Season with salt and black pepper.
5. Scoop some salmon from the processor (about 1/4 cup) and gently pat it into a flat shape.
6. Place the patties onto the pan.
7. Heat a pan over a medium heat and pour in enough canola oil to cover an inch deep at the bottom.
8. Take each salmon patty and place into the hot oil.
9. Pan fry for about 2 minutes and then carefully turn over and cook for another 2 minutes until no longer pink in the middle.
10. Season the patties again if needed and garnish with more fresh chopped cilantro.
11. Serve at once with some tartar sauce or ranch with hot sauce.

Grilled Salmon Kebabs with Orange Herb Marinade

1. Cut the salmon into cubes about 1 inch square.
2. In a large bowl mix together the thyme, zest of the lime and lemon and zest of 1 orange.
3. Add the olive oil to the bowl along with the juice from half of the lime, half of the lemon and juice from one orange.
4. Add the salmon to the liquid and toss making sure the salmon is well coated.
5. season with salt and pepper and let rest in the fridge for at least 1 hour.
6. Soak 6 wooden skewers in water to prevent them burning up on the grill too fast.
7. Once the salmon has marinated, cut the other oranges into slices.
8. Place a piece of salmon on the skewer followed by a folded slice of orange and a chunk of red onion.
9. Follow this method until the skewer is full.
10. Repeat until all skewers are used. They don't have to all be exactly the same.
11. Preheat your grill to high and grill the salmon kebabs for about 3-4 minutes on one side and then carefully flip them over and grill for a further 3-4 minutes ending with nice charred grill marks for maximum flavor.
12. Serve at once with a salad or rice if preferred.

Grilled King Salmon with Lentil Salad

1. Add the lentils to the stock and 1 cup of water in a pot and bring to a boil.
2. Simmer for about 25 minutes, Drain and cool.
3. In a blender mix the red wine vinegar, basil, salt and pepper.
4. Slowly add the olive oil until well mixed. Set aside.
5. Preheat the grill to a high heat.
6. Lightly season the salmon with some salt and black pepper and rub each side of it with 2 tablespoons of the olive oil.
7. Place the peppers, sliced zucchini and avocado on large plate.
8. Drizzle the veggies with the remaining olive oil and season with salt and pepper.
9. Place the salmon carefully onto the hot grill skin side up and let it sear for about 8 minutes. Using 1 or 2 large spatulas flip the salmon over and repeat.
10. While the salmon is cooking, place the veggies on the grill and cook until they get a good dark char on them.
11. Transfer the veggies to a plate and take the salmon off the grill. Let it rest covered with some foil.
12. Add the cooled lentils to a large bowl.
13. Scrape any loose burned pieces of skin from the peppers and chop into small pieces.
14. Add to the lentils along with the chopped grilled zucchini and green onion.
15. Add half of the dressing and taste. Add more salt, pepper and dressing if desired.
16. Toss well and serve along with the salmon and grilled avocado.