Recipe: Balsamic Orange Salmon

Salmon is a perfect light summer meal, and the fresh taste of citrus goes wonderfully with this meaty fish. This easy recipe is packed with fresh flavors. Fresh herbs right out of the garden will give it the finishing touch! Serve with fresh bread and a green salad for the perfect summer lunch or dinner.

Balsamic Orange Salmon
(Serves 4.)

Ingredients:

3/4 cup fresh orange juice
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp onion, finely minced
2 tsp chopped parsley
2 tsp basil, chopped
2 tsp chopped mint
2 tbsp orange zest
1/8 tsp kosher salt
dash freshly ground black pepper
4 fillets salmon (6 oz each)
Kosher salt
Freshly ground black pepper
2 tbsp olive oil

Directions:

• Preheat oven to 450 degrees.
• Combine the first 10 ingredients in a glass jar, cover tightly, and shake well to mix; set aside.
• Season salmon fillets with salt and pepper to taste. 
• Heat olive oil over medium-high heat in a large oven-proof skillet. 
• Place salmon fillets in the pan, skin side down, and cook until skin starts to crisp.
• Transfer skillet to the oven and bake for around 8 to 10 minutes.
• Transfer cooked salmon to a serving platter and keep warm while finishing the sauce.
• Pour the sauce from the jar into the skillet. Put on burner set on high and stir to warm through.
• Spoon sauce over salmon and serve immediately.

Recipe: Tangy Dijon Salmon Cakes

Grilled salmon is great, but what if you want something a little bit fancier? You can't go wrong with these simple, flavorful salmon cakes - great for a potluck or summer dinner party. Lemon, mustard, and thyme provide lots of great, tangy flavor, and a bit of hot sauce gives them just a tiny extra kick (add more if you like a bigger kick).  This can also be a good way to use up leftover salmon that you didn't grill the night before.

Dijon Salmon Cakes

Ingredients:

Dijon mustard. (Photo credit: Wikipedia)

1 pound fresh salmon filets, skin and bones removed, cut into chunks
1 egg  
1 teaspoon hot sauce
1 tablespoon Dijon mustard
2 teaspoons lemon zest, finely grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh thyme, chopped 
2 tablespoons cooking oil

Directions:

• In a food processor, add the salmon and pulse until chopped but still medium coarse. You don't want to over process it; make sure you still have some texture.
• In a separate large bowl, add the egg and lightly beat, then turn the salmon mixture out into the bowl with the egg; gently mix with a rubber spatula.
• Add the hot sauce, Dijon, lemon zest, salt and pepper. Mix gently, then cover the bowl with plastic wrap and chill for 30 minutes to 1 hour.
• Once chilled, divide into eight equal portions, then shape into patties. Sprinkle patties all over with thyme.
• In a large skillet over medium high heat, heat the oil. Once it is hot, reduce heat and add the salmon patties. Cook until nicely browned, then carefully flip and cook on the other side until golden brown. This will take about 3 to 4 minutes per side.
• Serve immediately.

Recipe: Asian Marinated Grilled Salmon

This tasty recipe combines zesty Asian flavors like ginger and soy sauce with tangy lemon juice and sweet honey to form a perfect sauce to complement the flavor of salmon. A quick and easy recipe, this is great on the grill, and also a snap to clean up. Serve with grilled vegetables and a fresh green salad for a quick, delicious, healthy summer meal!

Asian Marinated Grilled Salmon

Ingredients:

(Photo credit: mccun934)

3 pounds salmon filets (skin on)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1/2 cup lemon juice
2 tablespoons honey
1/2 teaspoon grated ginger root
1/2 tsp chopped fresh basil
1 shallot, finely chopped

Directions:

• In a large mixing bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, and lemon juice. Stir in the honey, ginger, basil, and shallot until combined well.
• Place salmon (skin side down) in a glass baking dish and drizzle with the soy mixture. Cover dish with plastic wrap and refrigerate for 30 minutes. 
• Set grill temperature to medium.
• Put the salmon, skin side down, on heavy duty aluminum foil pieces. Drizzle some of the marinade mixture over the salmon, then seal the packet. 
• Put on grill, skin side of salmon down, and grill for 15 minutes. 
• Remove packets from grill, let sit for 5 minutes, then open the packets and remove the salmon using a metal spatula to separate the salmon meat from the skin, leaving the skin attached to the foil.

Recipe: Cedar Planked Salmon With Dijon Dill Glaze

Nothing says Pacific Northwest like salmon, and this simple and delicious recipe creates a marvelous melt-in-your-mouth dinner perfect for grilling out this summer along the coast - or wherever you find yourself. Remember to choose wild-caught salmon; farmed salmon is full of antibiotics and artificial coloring, and is fed on corn, which reduces the content of healthy Omega-3 fatty acids and makes the fish less healthy for you to eat. Use fresh, simple, quality ingredients for a fresh, simple, quality meal!

Cedar Planked Salmon With Dijon Dill Glaze

Ingredients:

(Photo credit: naotakem)

1 1/2 lbs. wild-caught salmon filets
1 Tbsp. olive oil
salt and pepper to taste
1/2 tsp. lemon zest
1/3 cup Dijon mustard
2 Tbsp. chopped fresh dill
1/2 cup mayonnaise
1 cedar plank, soak for 2 hours in clean water, then drain

Directions:

• Preheat grill to medium-high heat.
• Generously brush the salmon skin with olive oil. Season with salt and pepper all over.
• Make the glaze by whisking together the lemon zest, mustard, dill, and mayonnaise.
• Evenly spread the glaze all over the salmon. Put the salmon on cedar plank and put the plank in the middle of the hot grill. Cover the grill and cook for 20 to 30 minutes or until salmon is cooked through.
• Remove plank and let cool slightly before removing.

Recipe: Tangy Grapefruit Grilled Salmon

Infuse the summery flavor of citrus into your backyard barbecue with this simple and tasty recipe featuring sweet and tangy grapefruit and salmon. Balsamic vinegar and brown sugar bring out the natural sweetness of the fruit, which marries well with the rich taste of salmon. An easy recipe you'll want to remember!

Grapefruit Grilled Salmon
(Makes 4 servings.)

Ingredients:

1 large grapefruit, peeled and cut into segments, cutting away from the membranes (to this over a bowl to be sure to capture the juices)
1 large grapefruit, squeezed for juice, (add to reserved juices saved - you want at least 1 cup juice)
2 Tbsp balsamic vinegar
2 Tbsp dark brown sugar
4 salmon fillets (about 6 oz each)
1/2 tsp salt
1/2 tsp pepper

Directions:

• In a saucepan over medium-high heat, whisk together the grapefruit juice, balsamic vinegar, and brown sugar, bringing to a boil. Keep the liquid at a gentle boil and continue cooking for about 12 to 15 minutes or until reduced in half; turn burner to low and keep warm.
• Sprinkle the salmon fillets on both sides with the salt and pepper. 
• Prepare indoor or outdoor grill.  Place salmon flesh side down and grill for 6 minutes or until you can easily move the fish, then flip over onto the skin side.  Now brush the top flesh side with prepared glaze.
• Continue grilling for about 5 or 6 more minutes, brushing top flesh side of salmon with glaze two more times.
• When salmon is cooked through, brush with a little more glaze and remove from grill.
• Divide the grapefruit segments into 4 equal amounts and scatter on a serving plates, then top with grilled salmon fillets and drizzle even amounts of warm glaze on top of each salmon serving.

Recipe: Grapefruit Viniagrette Quinoa Salad With Grilled Salmon

The delicate, sweet tangy-ness of grapefruit lends itself well to being paired with fish, and this recipe is no exception. A slightly more complex recipe, this tasty salad is packed with flavor - from scallions to cilantro to chile peppers and ginger, accented with grapefruit-infused oil, every bite is a taste sensation! Pairs well with shrimp or meaty fish like salmon, but if you don't care for fish, you could also try it with chicken breasts.

Grapefruit Viniagrette Quinoa Salad With Grilled Salmon
(Serves 4.)

Ingredients:

1 medium-size grapefruit
1/4 cup olive oil
8 slices fresh ginger
3/4 cup quinoa
1 1/2 cups water
1/2 tsp kosher salt
1 tbsp white wine vinegar
2 tsp honey
1 small minced chile pepper (jalapeno or serrano)
2 minced scallions
2 tbsp chopped fresh cilantro
2 large salmon steaks, cut in bite-size cubes
Skewers, for grilling
Ground black pepper, to taste

Directions:

• Use a vegetable peeler and carefully peel curls of the grapefruit rind off, being careful to avoid getting any of the bitter white pith.
• Heat grapefruit peel, olive oil, and ginger about 2 minutes in a small saucepan over medium heat. When oil starts to bubble, remove from heat. Set aside and let sit for 30 minutes, then strain and reserve the oil, discarding the grapefruit peelings.
• Meanwhile, bring quinoa, water, and 1/2 tsp salt, to a boil in a medium saucepan, reduce heat, cover and simmer for fifteen minutes, or until quinoa is light and fluffy and has absorbed the water. Remove from heat and fluff with a fork, then transfer to a large bowl; set aside.
• Remove entire peeling now from grapefruit and separate segments over a bowl to reserve juice; set grapefruit sections aside.
• Take 3 tablespoons of reserved grapefruit juice and whisk together with vinegar and honey in a separate bowl, then add salt and whisk again.
• To this mixture, slowly whisk in 3 tablespoons of the grapefruit-infused olive oil; start slowly, whisking constantly. Season with ground black pepper to taste.
• Pour this dressing into the quinoa and toss gently, then add the chile peppers, scallions, and cilantro. Set aside.
• Preheat a grill to high heat. 
• Thread salmon cubes onto skewers, brush with remaining grapefruit-infused oil, then season with salt and pepper to taste. 
• Grill salmon skewers about three minutes, turning as each side browns.
• Toss grapefruit segments into the quinoa salad and serve with salmon kebobs, or remove salmon from skewers and add to salad.

Superfood Recipe: Salmon Timbale

This superfood recipe is super easy! It's a great use for leftover grilled salmon (which never seems as good by itself the next day), and incorporating fresh eggs from pasture-raised poultry, and butter from grass-fed cows will add even more healthy Omega-3's into this simple but company-ready recipe.

Salmon Timbale

Ingredients:

2 Tbsp butter (from grass-fed cows if possible)
1/4 cup fine bread crumbs
1/3 cup fish stock (or chicken stock)
1/3 cup milk
1 cup cooked salmon, chopped
1/2 tsp parsley, chopped fine
2 eggs, lightly beaten

Directions:

• Preheat oven to 350 degrees, and butter a small casserole dish.
• In saucepan, melt butter over low heat, then stir in bread crumbs and fish stock.
• Add remaining ingredients one at a time, slowly stirring constantly until creamy and hot.
• Remove from heat and pour into casserole.
• Set casserole in roasting pan filled with hot water and put into preheated oven.
• Bake for 20 to 25 minutes or until firm and eggs are completely set.

Recipe - Salmon Patties with Cool Dill Sauce

Here's another great salmon recipe. Canned salmon is easy and convenient (and cheap) for this recipe, but for a fresher taste, you can also use leftover grilled, broiled, or poached salmon - just flake it finely, or process in a food processor until well chopped. The oats make the patties more substantial and help them hold together, and this simple and healthy recipe gets it's kick from the fresh, summery sauce made with fresh garden veggies and dill - a great combo with the salmon!

Salmon Patties with Dill Sauce

Ingredients:

1 can (14 oz) salmon, drained
3/4 cup old fashioned oats, uncooked
1/3 cup milk
1 egg, lightly beaten
2 Tbsp finely chopped onion
1 Tbsp finely chopped fresh dill
1/8 tsp salt

Sauce:
1/2 cup plain yogurt
1/3 cup finely chopped tomato
1/3 cup finely chopped cucumber
1 Tbsp finely chopped onion
1 Tbsp finely chopped fresh dill

Directions:

• Put yogurt, tomato, cucumber, onion, and dill in a small bowl and whisk together. Cover with plastic wrap and refrigerate.
• In a separate bowl, put salmon, oats, egg, onion, and dill and mix together well. 
• Shape salmon mixture into patties.
• Drizzle a little olive oil into heavy skillet over medium heat.
• Cook salmon patties until golden brown on each side, about 3 or 4 minutes.
• Drizzle cool sauce over salmon patties and serve hot.

Want More Salmon Recipes?
   

Recipe - Smoked Salmon & Cucumber Salad

Here is a tasty way to use smoked salmon. The salty tang of the salmon is divine against the coolness of cucumber and dill, and the lemon, horseradish and mustard help cut the richness for a perfect balance. This one is a delight on the palate, and fancy enough to impress at a dinner party as well.

Creamy Smoked Salmon & Cucumber Salad

Ingredients:

1 lb. smoked salmon, flaked
1 cucumber, washed, scored, sliced lengthwise, then quartered
2 tsp prepared horseradish
2 tsp brown coarse mustard, like Old World
1/2 cup sour cream
1 fresh lemon, juiced
1 Tbsp fresh dill, finely chopped
1/4 tsp kosher salt
1/4 tsp black pepper
Romaine lettuce
Lemon wedges - for garnish

Directions:

• Combine the salmon and cucumber in a large bowl.
• In a separate bowl, whisk together the horseradish, mustard, sour cream, lemon juice, dill, salt and pepper.
• Pour the creamy dressing over the salmon and cucumber, gently tossing as you add to make sure salad is coated evenly.
• Test for salt, adding more if needed.
• Tear up Romaine lettuce and divide between 4 to 6 cold salad plates.
• Top each plate with a scoop of the salmon-cucumber salad.
• Garnish with lemon wedges. 
• Serve immediately.

More Tasty Salmon Recipes: 
   

Heart-Healthy Recipe - Pecan Crusted Salmon

Fish is a great option if you are looking for foods that are good for your heart. Many types of fish, like salmon, are full of heart-healthy Omega-3 fatty acids, which are great for your heart health and your arteries - and pretty much all of the rest of you too! Be sure to choose wild-caught fish to avoid the toxins that can build up in factory-farmed fish. This recipe combines tasty and heart-healthy salmon with the tang of mustard and lemon, and the sweet crunch of pecans.

Enjoy, and of course let us know how you like it!

Pecan Crusted Salmon
(4 servings)

Image via WikipediaIngredients:
2 Tbsp finely chopped fresh basil leaves
1 1/2 Tbsp Dijon mustard
1/4 tsp kosher salt
1/8 tsp black pepper
2 oz dry vermouth or white wine
2 Tbsp fresh lemon juice
4 salmon fillets
2 Tbsp butter, melted
1/2 cup chopped pecans

Directions:

• Preheat oven to 400 degrees F.
• In a bowl, mix together the basil, mustard, salt, pepper, vermouth or white wine, and lemon juice.
• Smooth the mixture over the salmon, covering top and bottom, then arrange salmon fillets in a shallow baking pan or sheet, making sure you leave enough room between each one so they bake evenly.
• Mix the melted butter and pecans together, then spoon even amounts over each fillet, spreading out slightly to cover the top of the fillets.
• Put the salmon in the preheated oven and cook for about 15 to 20 minutes, or until the salmon is cooked all the way through. Remove and serve hot.

Bonus Tip: You can cut the salmon fillets into smaller finger-food size and use the same recipe, just decrease the cooking time to about 12 to 15 minutes, depending on how small the pieces are.

More Healthy Salmon Recipes:

• Recipe - Baked Salmon With Balsamic Reduction (nhlcookingfromscratch.blogspot.com)
• Pesto Salmon Over Lemon Pasta Recipe (thedailymeal.com)
• Coriander Crusted Salmon Over Spinach Salad (philadelphia.cbslocal.com)
• Recipe - Honey Mustard Salmon (salubriousuk.wordpress.com)
• Healthy Salmon Recipe (lindawagner.net)
• Healthy Cooking on the Cheap: Heart-Healthy Recipes (eating.health.com)

Recipe - Baked Salmon With Balsamic Reduction

Here is a delicious, and easy recipe for fresh salmon. One of the great things about fish is that it's generally really fast and easy to cook, plus it's really good for you! This tasty recipe doesn't take long at all, and only requires a few simple ingredients, so it's great for novice cooks - or just those in a hurry!

Image via WikipediaBaked Salmon With Balsamic Reduction
(Serves 4.)

Ingredients:

4 salmon fillets
1 cup balsamic vinegar
2 tsp olive oil
1 tsp fresh squeezed lime juice
Salt and pepper to taste

Directions:

• Heat oven to 450 degrees.
• Evenly season salmon, both sides, with salt and pepper and put in baking dish.
• Bake in preheated oven, uncovered, about 10 to 15 minutes.  Salmon should be solid color throughout.
• As fish is cooking, take out a small saucepan and pour balsamic vinegar in. Place saucepan over medium-high heat and cook, stirring frequently until liquid reduces by about a third.  This should take about 10 minutes.  The more it reduces, the thicker and sweeter it will get.*
• Remove the saucepan from the heat when it is reduced and add the oil, whisking as you add, then add the lime juice, and continue whisking until color gets lighter.  Taste and add salt and pepper if desired.
• Spoon the balsamic reduction sauce over the salmon when it comes out of the oven.  Serve salmon while still warm.

Image via Wikipedia* This is a great way to get a sweet and savory glaze for salmon without adding any brown sugar, honey, maple syrup, or other sugary ingredient.  Use a good balsamic vinegar and be sure to check the label.  Most good ones will have very limited sugars and carbs.

Salmon is considered a powerhouse of nutrients.  The trick in most diets is finding ways to serve salmon with sauces and glazes that fit a healthy diet - like this one.