Jack's Favorite Salmon and Trout Recipes

Glazed Salmon With Broccoli Rice

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INGREdIANT List

  • 1/4 cup brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 cup long-grain white rice
  • 1 head broccoli, florets only, chopped (about 2 cups)
  • 4 pieces skinless salmon fillet (1 1/4 pounds total)
  • 1 large red onion, cut into 1/4-inch-thick wedges
  • 1 tablespoon olive oil
  • Kosher salt and black pepper

Cooking Directions

  • Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
  • Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
  • Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
  • Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  • Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
  • Serve the salmon and onion with the rice and the remaining glaze.

Gingery Salmon With Peaches

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INGREdIANT List

  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and pepper
  • 2 medium red onions, cut into wedges
  • 3 peaches, cut into wedges
  • 4 6-ounce salmon steaks (about 1 inch thick)

COOKING DIRECTIONS

  • Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
  • In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  • Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
  • After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
  • Drizzle the salmon with the vinaigrette and serve with the onions and peaches.

Salmon Cakes With Lemon Rice

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INGREDIANT List

    • 2 14 3/4-ounce cans red or pink salmon, drained, any skin and large bones removed
    • 1 1/4 cups dry bread crumbs
    • 1/4 cup mayonnaise
    • 1 large egg, beaten
    • 1 tablespoon Worcestershire sauce
    • 1/4 cup capers, drained
    • 1 1/2 teaspoons dried tarragon
    • Kosher salt and black pepper
    • 2 cups instant brown rice
    • 4 tablespoons vegetable oil
    • 2 tablespoons minced fresh parsley (optional)
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon fresh lemon juice
    • 1 lemon, quartered

    Cooking Directions

    • In a bowl, combine the salmon, ½ cup bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, tarragon, and ¼ teaspoon each salt and pepper.
    • Mix together well and form into 12 small patties. Coat the patties in the remaining ¾ cup bread crumbs.
    • Cook the rice according to the package directions. When done, remove from heat and leave covered.
    • Meanwhile, heat the vegetable oil in a large, nonstick skillet over medium-high heat until the oil is hot but not smoking.
    • Sauté the patties in batches for 2 to 3 minutes on each side, or until golden brown.
    • Toss the rice with the parsley, olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon cakes and lemon quarters.

    Blackened Salmon and Rice

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    INGREDIANT List

    • 2 cups instant rice (such as Minute Rice)
    • 2 1/2 tablespoons paprika
    • 3/4 teaspoon cayenne pepper
    • 1 teaspoon dried thyme
    • 1/2 teaspoon garlic powder
    • 1 1/2 teaspoons kosher salt
    • 3 1/2 tablespoons unsalted butter
    • Juice of 1 lemon
    • 4 6-ounce salmon fillets, skinned
    • 1 11-ounce can corn kernels, drained
    • 1/3 cup finely chopped fresh flat-leaf parsley
    • 1 lemon, cut into wedges

    Cooking Directions

    1. Heat oven to 400° F. Cook the rice according to the package directions.
    2. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
    3. In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
    4. Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
    5. Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
    6. Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.

    Salmon Burgers

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    INGREDIANT List

    • 2 pounds salmon fillet, skin removed
    • 2 egg whites
    • 1 tablespoon Dijon mustard
    • 1/2 cup fresh bread crumbs (1 slice white bread, ground in a food processor)
    • 2 tablespoons chopped fresh dill
    • Kosher salt
    • 2 tablespoons olive oil (if cooking on a stovetop)
    • 4 brioche buns, toasted

    Cooking Directions

    1. Heat grill to medium.
    2. Finely chop the salmon. Place half in a large resealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.
    3. Place all the salmon in a large bowl. Combine with egg whites, mustard, bread crumbs, dill, and ½ teaspoon salt. Form 4 ¾-inch-thick patties.
    4. Place the patties on grill; cook 4 to 5 minutes per side. (On a stovetop, heat the oil in a grill pan over medium heat and cook patties 5 minutes per side.)
    5. Serve the patties on the brioche buns.

    Salmon, Sweet Potato, and Broccoli Chowder

    INGRDEDIANT List

    • 1 large onion, chopped (2 cups)
    • 3 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 3 cups chicken broth
    • 2 cups whole milk
    • 1 large sweet potato, peeled and diced (1 1/2 cups)
    • 1 bay leaf
    • 1 teaspoon fresh thyme leaves
    • Kosher salt and black pepper
    • 1 pound skinless salmon fillet, cut into 1-inch pieces
    • 1 small broccoli stalk, cut into pieces (about 1/2 cup)

    COOKING DIRECTIONS

    1. In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes.
    2. Add the flour and stir until smooth. Whisk in the broth and milk, then add the sweet potato, bay leaf, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
    3. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the potatoes are just tender, about 8 minutes.
    4. Add the salmon and broccoli and simmer until the salmon is cooked through and the broccoli is tender, about 5 minutes more.

    Salmon Fillet With Citrus and Thyme

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    INGREDIANT LIST

    • 1 3-pound piece skinless salmon fillet
    • 1 tablespoon olive oil
    • Kosher salt and pepper
    • 1 orange, thinly sliced
    • 1 lemon, thinly sliced
    • 12 sprigs fresh thyme

    COOKING DIRECTIONS

    • Heat oven to 375° F. Place the salmon on a parchment-lined baking sheet.
    • Drizzle the salmon with the oil and season with ¾ teaspoon salt and ½ teaspoon pepper. Scatter the orange, lemon, and thyme around it.
    • Roast until the salmon is opaque throughout, 20 to 25 minutes.
    • Using 2 large spatulas, carefully transfer the salmon to a platter and scatter the orange, lemon, and thyme on top of it.

    Teriyaki Salmon

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    INGREDIANT LIST

    • 3/4 pound salmon fillet
    • 2 tablespoons soy sauce
    • 2 tablespoons sugar
    • 1/4 cup mirin (rice wine) or dry sherry
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon fresh lime juice
    • 1 teaspoon wasabi

     

    COOKING DIRECTIONS

    • Cut the salmon crosswise into 1-inch strips.
    • Combine the remaining ingredients in a bowl.
    • Heat broiler. Arrange the salmon skin-side down in a broiling pan and brush with the sauce. Cook 2 minutes and brush again.
    • Repeat until the salmon is just flaky, about 10 minutes total.