Salmon Recipes

Great Salmon Recipes!

Sesame and Ginger Whole Salmon Recipe
Serves 12-20

Not as scary as you may think. Get the fishmonger to split a whole fish (without the head) into 2 sides and remove the tiny bones.  Can serve as many as 20 guests.  It is best to use a roasting pan that is at least 15-17" long.  Don't be tempted to use aluminum pans, they will react with the sherry and soy sauce. You can also use a baking sheet in a pinch, line with foil to catch the juices.  You will be broiling the fish one side at a time, tent the first cooked side with foil while you cook the other side. 

1 cup dry sherry
1/2 cup soy sauce
1/3 cup sesame oil
1/4 cup fresh ginger, minced
1 cup green onions, sliced thinly
1 tablespoon fresh garlic, minced or put through a garlic press
2 sides of salmon, leave skin on, about 3 pounds each
Lemon wedges and parsley sprigs for garnish

Combined the sherry, soy, sesame oil, ginger, green onions and garlic.  Rinse the salmon and pat dry completely. Place the fish skin side down and pour half of the sherry sauce over each piece of fish.  Let marinade at room temperature for 1 hour.

Refer to your stove manufacture's guide for broiling tips.  Place the first side of the salmon, skin side down under the broiler and cook for about 10-12 minutes. Do not turn. Keep an eye on it and make sure it is moist and does not overcook.  Repeat with the other side.  For extra thick salmon, after 10 minutes under the broiler, finish in the oven for about 5 minutes at 400 degrees.  Serve with lemon wedges and parsley 

Dijon and Herb Roasted Salmon Recipe
Serves 4, double recipe as needed

4 salmon fillets
1 1/4 cups panko (Japanese bread crumbs)
3-4 tablespoons Dijon mustard
3-4 tablespoons assorted herbs, such as chives, parsley, thyme and rosemary or Italian Herb Blend 
1/4 cup parmesan cheese
Zest of 1 lemon 
2 cloves garlic, minced or pressed

Cooking spray

Preheat oven to 350ºF

Spray a baking dish large enough to hold fillets in a single layer with cooking spray.  Arrange fish in dish.  Spread fillets with Dijon mustard.  In a small bowl mix panko, assorted herbs, lemon zest, garlic and cheese.  Press onto fish, spray again.

Bake 15 minutes or until fish is just opaque and easily flakes in the center.  Delicious with garlic mayonnaise