5 Most Delicious Salmon Recipes

5 Most Delicious Salmon Recipes


Salmon, a popular oily fish, offers protein, omega-3 fatty acids, and vitamin D. Introducing this delicious, healthy fish into your diet is a great idea, here are a few ideas to get you started:



In the middle of a large sheet of parchment paper, arrange some sliced bell peppers and onions. Placed a salt and peppered salmon filet over the vegetables. Layer lemon slices on top of the fish then fold over the parchment paper and continue folding the edges, accordion style, stopping about an inch away from the fish and veggie pile. Do the same procedures for additional filets.

Bake in a 400 degree oven for about 10-12 minutes depending on the thickness of your filets, allow to cool slightly before cutting into the paper. Serve alongside quinoa sprinkled with lemon juice.



Make a brown sugar topping by mixing 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1 teaspoon soy sauce, and 1 teaspoon of chili hot sauce like Siracha. Feel free to adjust seasoning as desired. This mix should be enough for 4 8-ounce salmon filets.

Place the salmon on a foil lined pan and cover the top of each filet with the brown sugar mixture. Bake at 400 degrees for 10 to 15 minutes.



Perhaps the easiest treatment of salmon is to serve in a taco. For this application you can use fresh filets or canned. If you’re using fresh salmon, rub the filet with oil and your favorite taco seasoning, then bake at 400 degrees for 10 to 15 minutes depending on thickness. Allow to cool slightly before flaking and adding into your tacos. Top as desired, coleslaw will fare well with the fish.

For canned salmon, purchase the no bones and no skin, or pick through as much of the skin and bones as you can. Add 1 tablespoon of taco seasoning, 1 tablespoon mayonnaise, and 2 tablespoons breadcrumbs per 8 ounces of fish. Form into longs, about the width and length of your index finger, then pan fry until golden brown, about 4 minutes each side. Drain excess oil on paper towels before enjoying.



Perhaps one of the best salmon meals combines smoked salmon and cream cheese at breakfast: the salmon breakfast bagel. Smear a  savory bagel of your liking with cream cheese. Then layer smoked salmon, thinly sliced red onion, tomato, and sprinkle with capers. Grind some black pepper before closing it up with the other bagel half.



A take on crab cakes, salmon cakes offer a healthful boost. If you have a favorite crab cake recipe then simply switch out the crab for canned salmon. If you don’t, mix 16 ounces of canned salmon with 1/2 cup mayonnaise, 1/2 cup of each: finely chopping celery, bell pepper, and onion. Mix in salt and pepper to taste and add some dill or a squeeze of lemon juice if you have them on hand. Add 3/4 cup of bread crumbs then mix to incorporate. Make fist sized patties, add more mayonnaise if the mixture isn’t staying together, or put in the refrigerator (the cooler the mixture, the better it combines).

Place the patties in the refrigerator for about 20 minutes before pan frying for about 5 minutes each side until golden brown. Drain on paper towels, serve on a brioche bun with some lemon aioli, tomato, and lettuce.


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Easy Way to Make a Gourmet-Like Homemade Sushi

Easy Way to Make a Gourmet-Like Homemade Sushi


Sushi, a dish commonly featuring various fish, vegetables, and sauces rolled in a sheet of seaweed and sticky rice, is rarely homemade. Most people find making grommet style sushi at home intimidating, but it doesn’t have to be. Keep reading for essential sushi making terminology, ingredients, and tips.



You’ll need a few key essentials to make homemade sushi. First a bamboo rolling mat or a Makisu. More experienced sushi makers can get by without the mat, but it’s helpful for beginners to maintain a tight roll. Look for bamboo mats that are rounded on one side and flat on the other. It’ll cost you a few extra dollars than the rounded on both side versions, but it’ll be easier to use.

Next you’ll need the right sticky rice, or shari, for your sushi. Remember to rinse the rice before cooking to get rid of excess starch,ensuring your don’t end up with a doughy mess.

Purchase some nori- thin sheets of seaweed that provide extra flavor, nutrition, and infrastructure to the sushi roll. Nori is typically sold in 10 and 50 packs, and must be kept very dry. We recommend purchasing the smaller packs for homemade sushi, avoiding the risk of spoiling the larger packs with moisture in between uses. When using the nori, you’ll notice one side is smoother than the other. The smooth side should always face the mat; imagine the rough side needs to grip the rice.

For sauces, like the creamy Japanese mayonnaise, sweet unagi sauce, and ponzu sauce, you can either make versions at home or purchase already made sauces at an Asian store or well-stocked supermarket. Don’t forget some pickled ginger and Wasabi!



When rolling sushi, keep a bowl of water with a splash of rice vinegar and dry towels nearby. The sticky shari requires wet hands while you should only handle nori with dry fingers.

Don’t compress or overload the nori with shari, you just need a thin layer of rice. Keep about a 2 cm margin of nori uncovered. Lay a strip of the fish along a length then carefully place your vegetables. That margin of uncovered nori alongside the filling will help begin the first roll.



When it comes to making the actual sushi rolls the ingredient combinations are limitless. Just be sure to cut the vegetables thin enough to fit into the rolls easily, a very sharp knife ensures a smooth preparation.

If a recipe calls for raw fish, purchase high quality sushi grade fish. If you’re having trouble finding fish locally and would rather not order from online vendors, as a short cut, you can purchase the big pieces of sashimi in your grocery store, then simply cut the fish to size for your homemade sushi.

If dealing with raw fish at home makes you a bit uneasy, you can use smoked fish, quickly seared or steamed seafood like scallops, or tempura fried. Another option that borders on Japanese/Spanish fusion is making ceviche. Ceviche is a mixture of diced seafood drenched in citrus juice. The acid in the juice ‘cooks’ the small pieces of seafood. Just watch the liquid content when placing the ceviche on the sushi roll.

Start out by imitating rolls you’ve enjoyed at restaurants then consider making your own filling combinations. Home made sushi can be delicious, elegant, and rewarding.


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How To Can And Preserve Fish Safely

Preserve Fish Safely

Fish spoils pretty easily after it is caught, so it is very important to have a plan in mind for how you want to preserve the meat. Proper preservation will greatly extend the life of the fish, and it will also make it much safer for you and your friends or family to consume.

In order to preserve your fish in the best and most efficient manner possible, you need to start the preservation process while the fish is a fresh as can be. Also, the better the quality of the fish, the easier it will be to preserve.

Of all the types of meat, fish is the one that decomposes most quickly. It also can easily become rancid or be ruined by microbes. You can help prevent all of this by keeping your fish alive for as long as possible after you have caught it. One easy way to keep the fish alive is a metal link bag. It will maximize the fish’s ability to stay alive. Bacteria and other things that lead to spoilage will always be present, particularly with fish, but they multiply much, much faster on a deceased fish than on a live specimen, particularly if the water is warm.

Once fish are taken out of the water, they begin to deteriorate almost immediately. For this reason, you should clean your fish as soon as you remove them from the water if possible. Thoroughly cleaning the fish and chilling in promptly will keep it as intact as possible. This is particularly important if the weather is warm, as head rapidly accelerates the decaying process.

Canning Fish

Fish does not contain a lot of acid, so the safest way to process it is at the temperatures reached by a pressure canner. Failure to heat-process fish at a minimum of 240 degrees Fahrenheit may allow bacteria to survive and grow within the food. This is an easy way to get food poisoning, and that is obviously something that everyone wants to avoid. Contrary to popular belief, adding a small amount of vinegar or packing the fish in tomato juice or tomato paste does not alleviate the need for heat processing fish.

When canning fish, use standard canning jars (they should be heat-tempered). The times listed below are for pint jars. Also, wide-mouthed jars are easier to fill. This is the general USDA method for canning fish without sauce (including blue, mackerel, salmon, steelhead, trout, and other fatty fish except tuna):

  1. Within two hours of catching the fish, clean and gut it. Keep cleaned fish on ice until you are ready to can it.
  2. Remove head, tail, fins and scales from the fish, and wash and remove all blood. Split the fish lengthwise (this is optional).
  3. Cut the cleaned fish into 3.5 inch sections. Fill the pintjars with the skin side of the fish against the glass, and be sure to leave an inch of headspace. Do not add liquids. Adjust lids and process.