Salmon Recipes

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Salmon Pasta Salad Recipe

This recipe is great prepared with canned salmon.

But for a real treat, season 1 pound fresh salmon with salt, pepper and lemon juice.

Poach, grill, bake or broil. Allow to cool; bone, skin and flake.


1 package (8 ounces) spiral pasta, cooked and drained

2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed

1-1/2 cups quartered cherry tomatoes

1 medium cucumber, quartered and sliced

½ cup vegetable oil

1/3 cup lemon or lime juice

1-1/2 teaspoons dill weed

1 garlic clove, minced

¾ teaspoon salt

¼ teaspoon pepper


In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine remaining ingredients; mix well.

Pour over pasta.

Cover and chill.

Serving Size about 6-8

Grilled Salmon Recipe
Grilled Salmon Recipe Salmon has a firm texture, making it one of the best kinds of fish to cook directly on the barbecue grill without foil or a basket.

Outdoor barbecuing enhances its bold flavor.


2 salmon fillets (about 1 pound each)

½ cup vegetable oil

½ cup lemon juice

4 green onions, thinly sliced

3 tablespoons minced fresh parsley

1-1/2 teaspoons minced fresh rosemary or ½ teaspoon dried rosemary, crushed

½ teaspoon salt

1/8 teaspoon pepper


Place salmon in a shallow dish. Combine remaining ingredients and mix well.

Set aside ¼ cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes.

Drain, discarding marinade. Cover and grill salmon, skin side down, over medium heat for 5 minutes.

Brush with the basting sauce.

Continue grilling for 10-15 minutes or until fish flakes easily with a fork.

Baste occasionally with reserved marinade.

Serving Size about 4

Lemony Salmon Patties Recipe
Lemony Salmon Patties Recipe For every day special occasions, this recipe is packed with great taste and eye appeal.

Serve two patties per person and top each patty with lemon sauce and fresh parsley for added flavor.

Substitute canned tuna for the salmon if you like.


1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed

¾ cup milk

1 cup soft bread crumbs

1 egg, beaten

1 tablespoon minced fresh parsley

1 teaspoon diced onion

½ teaspoon Worcestershire sauce

¼ teaspoon salt

1/8 teaspoon pepper


2 tablespoons butter or margarine

4 teaspoons all-purpose flour

¾ cup milk

2 tablespoon lemon juice

¼ teaspoon salt

1/8 to 1/4 teaspoon cayenne pepper


Combine the first nine ingredients; mix well.

Spoon into eight greased muffin cups, using ¼ cup in each. Bake at 350◦ for 45 minutes or until browned.

Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste.

Gradually stir in milk; bring to a boil over medium heat, stirring constantly.

Cook for 2 minutes or until thickened.

Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties

Serving Size about 4

Salmon Recipes

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