Pan Seared Salmon

We’ve combined simple salmon recipes to make your dinner stress-free and under 20 minutes.

Ingredients

• 4 (6 ounce) salmon fillets
• 2 tbspn extra-virgin olive oil
• 2 tbspn capers
• 1/8 tspn salt
• 1/8 tspn freshly ground black pepper
• 4 lemon slices

Preparation

1. Preheat large skillet over medium heat for 3 minutes.
2. Coat salmon with extra-virgin olive oil.
3. Place in skillet, and increase heat to high. Cook for 3 minutes.
4. Sprinkle with capers, salt and pepper.
5. Turn salmon over, and cook for 5 minutes, or until browned.
6. Transfer salmon to plates, and garnish with lemon slices.

Sesame Grilled Salmon

Ingredients

• 1/4 cup soy sauce
• 1 1/2 tbspn honey
• 1 tbspn ginger, grated
• 1 clove garlic, minced
• 1 lb. salmon fillets
• 1 tspn sesame oil

Preparation

1. Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
2. Rinse salmon & dry. Then, place fillets in dish and pour the remaining marinade over the salmon.
3. Cover dish with plastic wrap and refrigerate for 5 minutes.
4. Heat sesame oil in a large skillet over medium-high heat.
5. Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for roughly 4 minutes.
6. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds.
7. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

Salmon Avocado Salad

Ingredients

• 1/2 avocado, sliced
• 1/4 cucumber, sliced thin
• Lemon juice
• Sea salt
• 1 pinch dried dill weed
• 1 can salmon, drained and flaked
• 1 tspn creamy salad dressing

Preparation

1. Layer avocado and cucumber on a serving plate; top with lemon juice, salt, and dill.
2. Mix salmon and creamy salad dressing together in a bowl; spoon over avocado and cucumber.
3. Garnish with capers.

Quick Salmon Salad

Ingredients

• 3 stalks celery, chopped
• 1/8 ounce can skinless, boneless salmon, drained and flaked
• 1/3 red onion, chopped
• 2 tbspn mayo
• 1 tspn chili powder
• 1 green onion, chopped

Preparation

Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.

Salmon Salad Spread

Ingredients

• 1/4 cup sweet pickle relish
• 1/4 cup raisins
• 1/4 cup red onion, chopped
• 1 tspn celery seed
• Salt & pepper
• 1/2 cup mayo
• 3 tspn mustard
• 3 large eggs
• 2 cans pink salmon, drained and flaked

Preparation

1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
2. Remove eggs from hot water, cool under cold running water, and peel.
3. Mix salmon, mayo, mustard, relish, raisins, red onion, celery seed, salt, and pepper together in a bowl. Chop eggs, add to salmon mixture, and mix.
4. Refrigerate salmon salad until chilled completely, at least 30 minutes.

Salmon Cakes

Ingredients

• 2 eggs, beaten
• 2 cups fresh bread crumbs
• 1/4 cup parsley, chopped
• 1/4 cup green onions, chopped
• 1/4 cup red onion, chopped
• 2 cups fresh bread crumbs
• 2 tspn fresh dill weed, minced
• 1/4 tspn pepper
• 1 can salmon, drained
• 1 tspn lemon juice

Preparation

1. In large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
2. Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
3. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
4. In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.