ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC
Steps:
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.
SALMON LOAF
Salmon, cracker crumbs, milk, egg and butter, baked into a loaf.
Provided by Gloria
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
- Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
- Bake in a preheated oven for 45 minutes or until done.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 7.7 g, Cholesterol 109.6 mg, Fat 16.1 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 6.2 g, Sodium 536.4 mg, Sugar 1.6 g
RED SOCKEYE SALMON SPECIAL
Make and share this Red Sockeye Salmon Special recipe from Food.com.
Provided by Barefoot Beachcomber
Categories < 15 Mins
Yield 1 cups of dip, 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove any remaining skin and bones from the salmon (even the canned salmon may have some).
- Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill.
- Blend in the mayonnaise and whipping cream.
- Cover and chill.
- SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
Nutrition Facts : Calories 52.4, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 5.8, Carbohydrate 0.7, Sugar 0.1, Protein 0.3
BAKED WILD SOCKEYE SALMON
If you are planning an elegant dinner in the near future, this recipe for baked wild BC salmon would be ideal. This recipe uses sockeye salmon, which is a popular choice for its rich flavor and deep-red firm flesh.
Provided by Chef mariajane
Categories Very Low Carbs
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In a small bowl, mix basil leaves, fennel and butter cubes.
- Season to taste with salt and pepper. Place sockeye salmon onto an oiled rimmed baking sheet.
- Stuff basil mixture into belly cavity of salmon and bake for 40 minutes or until firm to the touch and flesh is opaque and just beginning to flake.
- To serve, spoon additional stuffing onto each portion and drizzle with pan juices.
- NOTE: You can use one type of basil instead of the three different varieties.
Nutrition Facts : Calories 648.1, Fat 41.3, SaturatedFat 14.2, Cholesterol 228.3, Sodium 146.6, Carbohydrate 0.7, Fiber 0.5, Protein 65
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