Best 6 Delicious Salmon Recipes

EASY AND DELICIOUS BAKED SALMON STEAKS (LOW CARB)

Steps:

• Rinse the salmon steaks and pat dry.
• In a small bowl whisk together the lemon juice, melted butter, Worcestershire sauce, seasoned salt and black pepper to taste; pour into a shallow glass 8-inch baking dish.
• Add in salmon steaks; turn to coat.
• Cover and chill for 30 minutes.
• Heat oven to 400 degrees F.
• Bake for 10 minutes; remove from oven and spoon the sauce over the steaks.
• Return to oven and continue to bake for another 10 minutes longer or until the fish flakes and is opaque.
• Remove the fish to plates and drizzle with sauce if desired.
• Sprinkle with fresh chopped parsley.
• Delicious!

DELICIOUS FETA-CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
• Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
• Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.

DELICIOUS SALMON PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• Bring a separate large pot of water to a boil. Add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.
• Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt, and pepper in a sealable container; seal. Shake vigorously to make the dressing.
• Toss together the drained pasta, drained vegetables, salmon, and dressing in a large bowl. Store in refrigerator up to 4 days.

DELICIOUS SALMON CROQUETTES (PASSOVER)

Steps:

• Separate salmon but save all juice.
• Remove bones and skin (if any) from salmon, and then shred the salmon into fine pieces.
• Place salmon into mixing bowl adding the juice from the salmon, beaten eggs, onion, salt, pepper, and matzo meal - mix well.
• Form mixture into patties and fry on medium heat on both sides until golden brown.

DELICIOUS SALMON

Steps:

• Whisk together the soy sauce, olive oil, brown sugar, lemon pepper, and garlic in a shallow dish; lay the salmon fillets into the mixture with the skin side facing up. Allow to marinate in the refrigerator 4 to 8 hours or overnight.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove salmon from the marinade and arrange on a baking sheet. Discard the marinade.
• Cook the salmon under the broiler until lightly browned and the flesh flakes easily with a fork, 7 to 10 minutes. Allow the salmon to rest 5 minutes before slicing and serving.

HOW TO MAKE DELICIOUS SALMON IN FILO PASTRY

Steps:

• Mix 2 TBSP. of olive oil, mustard, lemon zest, lemon juice, sea salt, and the freshly ground black pepper in a small bowl to make a marinade. Pat the salmon fillets dry then brush the marinade mixture evenly over both sides of the fish and set aside.
• Add the shallot and green onion to a hot skillet set over medium heat. Season it with some sea salt and pepper to taste and sauté for a couple of minutes until the onions and shallots are soft. Stir in the chopped spinach and cook for a few more minutes until it wilts and reduces in volume. Add the fresh dill, mix it well and remove from the heat. Set aside to let it cool.
• Heat the oven to 375° F.
• Line a baking sheet with parchment paper. Open the package of your room-temperature filo pastry and unroll it. Place one sheet of the filo on a clean surface and brush with some olive oil. Top the filo it with a second sheet of filo and brush it with some olive oil too. Repeat this process with four more sheets of filo, brushed with olive oil, so you end up with a stack of six sheets of filo pastry. Rewrap the unused filo and return to the refrigerator for another use.
• Center the salmon fillets across the filo, about two inches in from each end (see photo) and cut the filo stack in half lengthwise, so you have a piece of salmon centered on each 9" x 14" stack. Divide the cooled spinach mixture in half and spoon it over the two salmon fillets and spread it evenly. Slide the salmon down to about one-third from the bottom of the stack, fold the sides of the filo towards the center (about an inch on each side), and then roll up the filo to completely enclose the salmon and create a little parcel. Place the filo parcel on the parchment-lined baking sheet and repeat with the second fillet of salmon.
• Brush the outside of both the filo parcels with a bit more olive oil. If you wish, sprinkle some sesame seeds on top. Score the top layers of the filo a few times with a serrated knife and transfer the baking sheet into the preheated oven.
• Bake for 25 minutes. At this point, the top of the filo parcels should be golden brown and crispy (if the top starts browning too quickly, lay a piece of foil over it very loosely). Remove the baking sheet from the oven and let the salmon sit for at least 3 minutes before slicing.
• To serve, cut each filo parcel into four pieces and enjoy with a green salad on the side.