There is almost nothing tastier than freshly cooked salmon. These salmon recipes should provide you a good number of ways to prepare some healthy meals for your family. Omega 3 fatty acids are so important to anyone's diet and salmon and other fish are a prime contributor to keeping your body in tip-top condition. It sure doesn't hurt when the healthy stuff is yummy for your tummy, too. A couple servings of fish a week is a perfect start.

Here are a few of my all-time favorite salmon recipes. I hope you enjoy them as much as I do. ;)

Teriyaki Salmon Recipe

• 4 salmon steaks (about 6 oz. each), skinned, or 1-1½ lbs fillet, skinned
• 1.25 cups soy sauce
• 1/3 cup sake (Japanese rice wine), mirin (sweet Japanese cooking wine), or sherry
• 6 Tbsp granulated sugar
• 3 garlic cloves, minced or pressed
• 1 Tbsp minced or grated ginger root
• 1/3 cup vegetable oil

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves. To prepare the salmon: quickly rinse the salmon under cold running water and pat dry with paper towels.

Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces.

Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish.

Cover and refrigerate for 2 hours, turning the fish occasionally.

Let come to room temperature before cooking. Prepare grill.

Remove the salmon from the marinade, reserving the marinade.

Place the fish on an oiled grill rack.

Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness.

Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings.

Smoked Steelhead Trout/Salmon Recipe
As I mentioned before, I love smoked salmon. Recipes abound for it. This is just one of them.
 

• 2 pounds steelhead trout fillets
• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 1/2 tablespoons dried rosemary, crushed
• 1 cup curing salt
• 1 quart water
• ground black pepper to taste
• 1 pound alder wood chips, soaked in water or wine

Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.

Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.

Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.

Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.

Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

Grilled Salmon Recipe w/ Honey Mustard Glaze

• 6 ounces salmon fillets -- brushed with oil
• 2 tablespoons honey
• 2 pinches Dry Coleman's Mustard
• 2 tablespoons water -- warm
• 2 teaspoons soy sauce
• 1 pinch salt -- to taste
• 1 pinch black pepper -- to taste

Honey-Mustard Glaze-- In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.

Prepare the Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.

Oregon Salmon Patties
Excellent salmon recipe for canned or fresh salmon patties.

Prep Time: 10 Minutes, Cook Time: 15 Minutes, Ready In: 25 Minutes
 

• 1 (14.75 ounce) can salmon
• 2 tablespoons butter
• 1 medium onion, chopped
• 2/3 cup cracker crumbs
• 2 eggs, beaten
• 1/4 cup chopped fresh parsley
• 1 teaspoon dry mustard
• 3 tablespoons shortening

Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.

In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.

Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

Makes: 5 patties

Beer Battered King Salmon Recipe
 

• 1-2 lbs of Wild Salmon or Alaskan Halibut
• Krusteaz buttermilk pancake mix.
• 1 bottle of beer (allow the beer to go flat in a bowl in the refrigerator)
   

Skin the wild salmon if not already done and cut the fillet into 1” inch cubes.

In a mixing bowl, add the beer (don't drink it ;)) and mix in enough pancake mix to make a mixture that is slightly thinner than you would make for pancakes.

On the stovetop, preheat a deep pan with enough oil to completely immerse the pieces. You can tell when the oil is hot enough by when it starts smoking just a little.

Dip the salmon in the beer batter and carefully place the pieces into the hot oil. Cook until golden brown, and remove from the oil and drain on a wire screen.

Blackened Salmon Fillets

• 2 tablespoons ground paprika
• 1 tablespoon ground cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 4 salmon fillets, skin and bones removed
• 1/2 cup unsalted butter, melted

In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.

Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.

In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Ginger Salmon Stir Fry
Salmon fillets stir fried with ginger. Served with sesame oil tossed noodles for a great meal, which is quick and easy to make. A delicious Salmon recipe for the Asian food lover.
 

• 450g / 1 lb skinless Tartan Quality Mark salmon fillets, cut into strips
• 1 tsp corn flour
• 1 tbsp ginger wine
• 1 tbsp rice wine vinegar
• 1 tbsp dark soy sauce
• 2 tbsp sunflower oil
• 1 bunch spring onions, sliced diagonally
• 2.5cm/1 inch pieces stem ginger, peeled and coarsely grated
• 200g / 7oz carrots, cut into strips
• 1 yellow pepper, sliced

Mix together the corn flour, ginger wine, vinegar and soy sauce, with 3 tablespoons cold water.

Heat the oil in a wok or large frying pan until hot, add the spring onions and ginger and cook for 30 seconds. Add the carrots and pepper and stir fry for 3 - 4 minutes. Add the salmon, cook for 3 – 4 minutes.

Add the sauce, stir and cook until the sauce thickens and starts to bubble and the vegetable take on a shine and the salmon cooked.

Serve with sesame oil tossed noodles.

There's a few tasty salmon recipes to get you started. Fish can be used in so many different things. Seafood as a whole is a wonderful thing to implement into your diet, whether trying to lose a few pounds or not. Enjoy! =)

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