Spice up Your Salmon!

General

Check out these amazing salmon recipes from our executive chef, John Spencer!

 

Smoked Salmon:

Ingredients:

Salmon Fillet

Old Bay Seasoning or favorite Seasoning

Cooking Instructions:

Season the Salmon Fillet coating the entire fillet liberally

Place in smoker and cook until salmon reaches 145 degrees Let rest for 10 minutes and serve

Use a mild Cherry wood or Hickory. For a robust flavor use Mesquite

Side dish can be fresh sautéed veggies, Garlic mashed potatoes Asparagus etc.

 

Lemon Dill Salmon: “Healthy Choice”

Ingredients:

Salmon Fillet

Fresh Lemon

Fresh Dill

Cooking Instructions:

Cover Fillet with Lemon Juice

Place in oven and Bake at 350 degrees for 15-20 minutes or to 145 degrees. Let rest for 10 minutes. Reapply Lemon juice and garnish with fresh dill and serve

Side Dish Balsamic glazed Brussel sprouts, Baked fingerling potatoes

Mediterranean Salmon:

Salmon Fillet

Sweet Cream Butter infused olive oil (Olivelle)

Mediterranean Rub (Olivelle)

Lime Fresca infused salt (Olivelle)

Cooking Instructions:

Cover Salmon fillet with sweet butter cream olive oil

Liberally apply the Mediterranean seasoning covering the entire fillet

Place in oven and bake at 350 degrees for 15-20 minutes or to 145 degrees. Let rest for 10 minutes

Apply a sprinkle of Lime Fresca finishing salt and serve.

Side Dish:   Zoodles, baked Butternut squash

 

Sweet Glazed Balsamic Salmon:

Ingredients:

Salmon Fillet

Villa Grimelli Balsamic Glaze

Cooking Instructions

Cover Salmon fillet with balsamic glaze

Place in oven and bake at 350 degrees for 15-20 minutes or to 145 degrees. Let rest for 10 minutes

Reapply balsamic glaze to fillet and serve

Side Dish: Seasoned Brown rice, Scalloped Potatoes, Pesto Fettuccini

 

Beurre Blance Sauce:

Cooking Sherry 1-cup

White Wine Vinegar ½ cup

1-Tbspn chopped Shallots

1 Pound unsalted Butter

¼ cup Crème Fraiche

2 Tbsp. Lemon Juice

Cooking Instructions

Combine cooking Sherry, White wine Vinegar, Shallots and Lemon Juice in a Sautee pan and bring to boil to reduce and thicken. Cube the butter and slowly add to the base stirring into the sauce. Once combined turn heat to low and add the Crème Fraiche and blend together well. Remove from heat and let rest for 10 minutes. Serve

Sauce can be used on Fish, Poultry, Veggies etc.