1/2 cup olive oil
1/4 cup balsamic vinegar
4 cloves garlic, pressed
4 (3 ounce) fillets salmon
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 1/2 teaspoons garlic salt
- Mix olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, top with vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.
- Preheat your oven's broiler.
- Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.
Honey Ginger Grilled Salmon
Ingredients:1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 (1 1/2-pound) salmon fillet
- In a large ziplock bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Fresh Salmon Cakes
1 tablespoon extra-virgin olive oil
1/4 cup minced onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
salt and pepper to taste
1 tablespoon capers
1 1/4 pounds fresh wild salmon, coarsely chopped
1/4 cup mayonnaise
1/4 cup panko bread crumbs
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pinch cayenne pepper
1 pinch seafood seasoning (such as Old Bay(R))
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed
- Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
- Stir coarsely chopped salmon, above mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
- Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
- Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
Roast Salmon with Lemon & Herbs
6 tbsp extra-virgin olive oil
1 onion, sliced
1 leek, sliced
Juice of 1/2 lemon
2 tspb chopped fresh parsley
2 tbsp chopped fresh dill
Salt and pepper
1 pound of salmon fillets
Cooked baby spinach
lemon slices, to garnish
- Heat 1 tbsp of oil in a skillet over medium heat. Add the onion and leek and cook, stirring occasionally for 4 minutes.
- Preheat oven to 400 degrees.
- Place the remaining oil in a small bowl with lemon juice and herbs, season with salt and pepper to taste. Mix ingredients.
- Rinse and pat dry the fish, arrange in shallow oven dish.
- Remove the onion, leek mixture from heat and spread over the fish. Pour the oil mixture on top, make sure everything is well coated. Roast for 10 minutes until fish is cooked through.
- Serve salmon next to spinach, garnish with lemon.
Seared Salmon with Hollandaise Sauce
1 tbsp thyme
1 tbsp rosemary
1 tbsp oregano
1 tbsp paprika
1 tsp garlic powder
2 tsp cumin seeds
1 tbsp sea salt
4 salmon fillets, skin removed
1 tbsp vegetable oil
For the sauce
3 egg yolks
7 oz butter
1 tsp lemon juice
Serve with 6 oz baby spinach
- Grind the herbs in a processor or by hand with a pestle in a mortar. Rub 1 tbsp of the mixture on top of each salmon fillet.
- Heat the oil in a large skillet and cook the salmon, rub side down, 2-3 minutes until golden brown. Turn over and continue to cook until your liking, try not to overlook, it will dry out the salmon.
- Place the eggs in a blender or food processor. Melt the butter and slowly add to the egg yolks. Add the lemon juice and a little warm water if the sauce is too thick, season with pepper.
- Arrange the salmon over the spinach, spoon sauce over the fillets.
Ginger-Marinated Salmon & Scallops Skewers
1 cup of basmati rice
1/2 cucumber, sliced
4 scallions, sliced
1/2 bunch of fresh cilantro, chopped
1 red bell pepper, seeded and diced
1 green chile, seeded and sliced
Juice of 1 lime
2 tbsp toasted sesame oil
1 pound of salmon, skinned, cut into chunks
8 scallops, cut in half
1 3/4 oz fresh ginger
Juice of 1 lemon
1 tbsp olive oil
- Bring a large pan of water to a boil, cook rice for 25 minutes until tender. Drain and let cool. Add the cucumber, scallions, cilantro, peppers, chile, lime juice and sesame oil in a bowl and let the flavors develop.
- Place salmon chunks and halved scallops in a bowl. Using a press, extract the ginger juice. Combine with lemon juice and olive oil. Pour mixture over the salmon and scallops. Cover and let marinade in the fridge for 30 mins.
- Soak wooden skewers in cold water for 30 minutes, then drain. Thread an equal amount of salmon and scallops onto the skewers. Cook under preheated broiler for 3 to 4 minutes on each side until cooked through. Serve with rice salad.