Salmon Recipes and Cooking Tips

We love cooking with salmon for many reasons -- its distinct (but not overpowering) flavor, the variety of ways it can be prepared, its affordability, and its health benefits. High in protein but low in calories, omega-3-rich salmon is a go-to fish for everyday cooks and chefs alike. (There's a reason it's on the menu at nearly every restaurant.)

I’ve researched the web and included three recipes accompanied by a pic

Grilled Salmon with Herb Crust

Ingredients

Serves: 4

• 12 ounces fresh or frozen skinless salmon fillets, 3/4-inch thick
• 1/3 cup coarsely chopped fresh oregano
• 1/3 cup coarsely chopped fresh cilantro
• 1/4 cup sliced green onion
• 1 clove garlic
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. 

Set aside.

In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. 

Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. 

Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) 

Generously coat both sides of salmon with the herb mixture.

Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. 

To serve, cut each salmon piece in half. Makes 4 servings.

about this recipe

Finely chopped herbs create a flavorful crust on this grilled salmon, which is low in both calories and sodium.

Salmon with Asparagus and Potatoes

Serves 4

Ingredients

• 1 1/2 lb salmon fillet, cut in 4 equal pieces
• 2 pkg (3.6 to 4 oz each) roasted garlic mashed potatoes
• 1 1/2 lb thin asparagus, woody ends snapped off
• 1 Tbsp oil
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper

Directions

Heat oven to 425°F. 

Line a large rimmed baking sheet with nonstick foil.

Place salmon pieces 1 in. apart in center of baking sheet. 

Reserve 1 cup potato flakes from 1 package. 

Sprinkle remaining flakes from that package on top of salmon.

Arrange asparagus around salmon. 

Drizzle all with oil; sprinkle with salt and pepper. 

Bake 12 to 15 minutes, turning asparagus once, until salmon is opaque in center and asparagus are crisp-tender.

Meanwhile, put the reserved 1 cup and remaining package of potato flakes in a 2-qt microwave-safe bowl. 

Add 3 1/2 cups water; cook in microwave as package directs.

Different Takes:
Sprinkle asparagus with 1 1/2 tsp dried tarragon.
Serve with lemon wedges.

Use milk instead of water to make the mashed potatoes creamier.

Salmon Panzanella 

Serves 4

Ingredients

• 8 Kalamata olives, pitted and chopped
• 3 tablespoons red-wine vinegar
• 1 tablespoon capers, rinsed and chopped
• 1/4 teaspoon freshly ground pepper, divided
• 3 tablespoons extra-virgin olive oil
• 2 thick slices day-old whole-grain bread, cut into 1-inch cubes (see Tip)
• 2 large tomatoes, cut into 1-inch pieces
• 1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
• 1/4 cup thinly sliced red onion
• 1/4 cup thinly sliced fresh basil
• 1 pound center-cut salmon, skinned (see Tip) and cut into 4 portions
• 1/2 teaspoon kosher salt

Directions

1. Preheat grill to high.

2. Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.

3. Oil the grill rack (see Tip). Season both sides of salmon with salt and the remaining 1/8 teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side.

4. Divide the salad among 4 plates and top each with a piece of salmon.

Tips: If using fresh bread, you can grill the bread slices along with the salmon and then cut them into cubes. Alternatively, cut bread into cubes, place on a baking sheet and bake at 300°F until dry.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

about this recipe

Traditional Italian bread salad gets a flavor and protein boost with the addition of grilled salmon. Make it a Meal.

These recipes are great to add fish to your diet and are low in fat and high in protein.