Salmonfilletscanadiana Recipes

Steps:

• Preheat oven to 450 degrees.
• If frozen, partially thaw fillets and cut into serving size pieces.
• Place in a greased baking dish.
• Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
• Season with salt and pepper.
• Spread mixture over fish.
• Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
• When just done, sprinkle with the cheeses and a dash of paprika.
• Broil 1 minute or until the cheese is bubbly and flecked with brown.
• Serve with lemon wedges.

Steps:

• 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, then drizzle with melted butter.
• Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Steps:

• Preheat oven to 400°F.
• Place the filets skin-side down in a baking dish.
• Squeeze the lemon over and lightly sprinkle with salt and white pepper, then sprinkle the dill over the filets and let set for fifteen minutes.
• Spread the mayonnaise evenly over the entire surface.
• Place on a high shelf in the oven, just under the broiler element, and bake for 10 to 15 minutes for each inch of thickness.
• Turn on the broiler for a few minutes, just until the mayonnaise starts to brown.

Steps:

• Wash salmon fillets well.
• Pat dry and place in a shallow bowl.
• In a separate bowl, whisk together, white wine, maple syrup, lemon juice and dijon mustard.
• Add oregano, thyme, dill, garlic and mix well with the liquid ingredients.
• Pour mixture over fillets; cover and let it marinate in the refigerator for about one hour.
• In your covered pan, combine butter and olive oil and heat well.
• Do not allow to get too hot, you don't want to burn the salmon during the browning process.
• Place salmon fillets, flesh side down in the pan; RESERVE THE LIQUID and set aside.
• Cover pan and let fillets brown for about 5 minutes.
• Turn salmon fillets over to skin side down.
• Cover pan and let brown, again for about 5 minutes.
• Pour reserved marinade into the pan over salmon.
• Cover pan and allow to continue cooking until the liquid starts to bubble.
• Place slices of lemon on the salmon; leave fish skin side down in the pan.
• Turn heat down to medium; cover pan and continue cooking until salmon flakes easily.
• Depending on thickness of fillets, this final stage will take approximately 10 minutes; more time for thicker fillets.
• Remove fillets from pan with a wide spatula and transfer to plates; cover to keep warm.
• (NOTE: The skin can be easily removed prior to serving by inserting the wide spatula between the flesh and skin).
• Turn up heat under pan.
• Allow liquid to reduce until almost caramel.
• Remove from heat and spoon juices over the salmon fillets.
• Serve with crusty, multi-grain rolls, salad and/or your favourite vegetables.
• (NOTE: Heat varies between stoves. Judge and adjust settings according to your own equipment).

Steps:

• In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, pepper and tabasco sauce. Blend in the egg. Fold in salmon. Let cool for 5 minutes.
• Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
• In a large nonstick skillet, cook on medium heat using oil or cooking spray. It should take about 5 minutes per side to get to a nice golden brown.

Steps:

• Start grill.
• Blend marinade ingredients and marinade filets 15 minutes prior to grilling. Works well in a freezer grade zip lock bag.
• Brush rack w/ oil or Grillin' Pam.
• Grill over hot coals and baste w. marinade.