SOME OF OUR FAVORITE RECIPES

BAKED SALMON

• Ingredients:
  • 1 salmon fillet
  • 1 medium lemon
  • 1 medium lime
  • 2 tablespoons minced garlic
  • 1 onion sliced into rings
  • 4 pats of butter
  • salt and pepper to taste
  • 1.5 tablespoons Oregano 
  • 1.5 tablespoons rosemary
• Directions:
  • Thaw fillet in refrigerator
  • Preheat oven to 350 degrees
  • Sprinkle with olive oil, and rub with salt and pepper
  • Sprinkle with garlic spreading evenly all over fillet
  • Place onion ring slices down center of fillet
  • Place a pat of butter inside of each onion ring
  • Slice lime and lemon, place one slice on each pat of butter
  • Place fillet on sheet of tinfoil on baking pan and place into oven
  • Bake for 15 min

SALMON cakes

• Ingredients:
  • 2/3 cup panko or other breadcrumbs
  • 1 tablespoon parsley
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon old bay seasoning
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg beaten
  • 8oz cooked flaked salmon
  • 1 tablespoon olive oil
  • 1 lemon quartered 
• Directions:
  • Combine 1/3 cup breadcrumbs and next 10 ingredients (through egg) in a large bowl stirring well.
  • Add salmon; stir gently until combined.
  • Place remaining breadcrumbs in a shallow dish
  • Using wet hands, shape salmon mixture into 4 equal Balls.
  • Coat balls in breadcrumbs, gently flatten balls to form 4 (4inch) patties
  • Heat a large nonstick skillet over medium-high heat.
  • Add oil to pan, swirl to coat
  • Add patties, cook 3 minutes on each side or until golden brown
  • Serve and enjoy

SMOKED SALMON DIP

• Ingredients:
  • 1 8oz package cream cheese
  • 12 oz smoked salmon roughly chopped
  • 1 cup sour cream
  • 1 cup mayo
  • 1 teaspoon tabasco
  • 2 cloves garlic, finely minced
  • 1 bunch green onion finely chopped
• Directions:
  • Warm cream cheese in microwave until slightly runny
  • Mix cream cheese with smoked salmon until combines
  • Stir in tabasco, sour cream and mayonnaise until smoothly combines
  • Stir in garlic and green onions
  • Cover and refrigerate for at least 2 hours
  • Serve with crackers or tortilla chips

SALMON Chowder

• Ingredients:
  • 1/2 onion
  • 2-3 celery stalks
  • 1 carrot grated
  • 1-3 cloves garlic, minced
  • salt and pepper to taste
  • pinch of red pepper flakes
  • pinch of basil
  • 3-5 potatoes
  • 2 tablespoons butter
  • water or vegetable broth
  • Salmon
  • 2 cans creamed corn
  • 2 cans evaporated milk
• Directions:
  • Melt butter in a large pot over medium heat.
  • Saute onion, celery and garlic powder until onions are tender
  • Peel and dice potatoes, add to pot
  • Add enough liquid to cover, either water or vegetable broth
  • While potatoes simmer, prepare the salmon: if it is raw make sure to remove skin and bones, then dice to roughly same size as potatoes
  • Add raw fish cubes after potatoes, noting fish is done when it turns opaque.
  • If using leftover cooked salmon ensure bones are removed and crumble fish slightly.
  • Add cooked salmon after the milk, you should have about 2 cups of fish
  • Heat through and adjust seasonings
  • Serve with crackers or crusty bread

Cedar plank salmon

• Ingredients:
  • 3(12in) untreated cedar planks
  • 1/3 cup olive oil
  • 1.5 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/3 cup soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh grated ginger
  • 2 salmon fillets, skin removed
• Directions:
  • Soak he cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  • In a shallow dish stir together the oil, rice vinegar, sesame oil, soy sauce, green onions and garlic, and ginger.
  • Place salmon fillets in marinade and turn to coat. Cover and marinate for a least 15 min up to 1 hour.
  • Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
  • Place salmon fillets onto the planks and discard the marinade.
  • Cover and grill for 20 minutes.
  • Fish is done when you can flake it with a fork.