Email 
Bookmark 
Print Great Salmon Recipes
Sizzler Salmon
Ingredients
Use Salmon steaks cut fairly thick or Filets --preferably with skin ON. Other ingredients: Lemon juice, mayonaise, green onion or chives pepper,salt [lemon pepper is great] dillweed, and secret ingredient,,,capers* [see below]
How
Thoroughly drench salmon with lemon. Add salt, pepper, and dillweed. Cover with thin coating of mayonaise. Add cut up green onion/chives. Be liberal! Sprinkle with capers,save some to add just before serving.
To Cook
For barbecueing, Oil grates nicely, or you will face a messy cleanup. Cook over low heat.One burner only unless you're doing lots. Close lid. Watch like a hawk! Soon as pieces turn whitish, from bottom to top they are DONE. Don't turn over during cooking.
For broiling, Grease broiling rack lightly, OR use flat pan [easier to clean]. Place fish on pan, on rack fairly near top of oven. Watch closely or mayonaise will burn. As soon as fish pieces turn white-ish, remove. Don't turn over during cooking.
*Don't know what Capers are? Well neither did I. Capers are pickled Nastursium [a flower] seeds. In Canada,thye cost about $3.50 for a cute little bottle and last quite awhile Adds an incredible amount of " ZEST " to the fish.
Recipe Thanks to Mike Rippingale,Campbell River, Canada
Sesame Cod [You may use halibut or sole also]
Ingredients
Filets of your favorite fish, sesame oil (or regular light oil), soya sauce, "toasted "sesame seeds, pepper
How
Heat pan to medium. Add oil. Place fish in pan, turning gently a couple of times. When nearly done, it will be starting to "flake", cover lightly with soya sauce. Sprinkle with sesame seeds. Finish cooking. Slip fish onto plate/platter and pour resulting 'juice' over fish. Garnish with fresh parsely and cherry tomatoes
Recipe Thanks to Pete Dawe, Captain, Sayward Fishing Camp
Salmon Crunchies
Ingredients
Tinned salmon, green onions, celery*, green pepper*, parsely*, salt, pepper, dill*, few drops milk, mashed potatoes, fine crumbs[bread or cracker]*, stewed tomatoes
*These ingredients are optional to add "interest" to flavour, texture and colour
How
Boil and mash the potatoes, add all the rest of ingredients,except optional crumbs and tomato sauce. If the mixture is a bit too crumbly, add a little more milk. It has to bind together. Shape into patties. Coat with crumbs if you like. Drop onto frypan, sizzling with light oil. Cook, turning carefully several times, till crispy on outside. Serve with heated, stewed tomatoes on top. Hint for tomato sauce: Use stewed tomatoes with all the "stuff'[celery,onion etc.] already in it, or use ordinary tomatoes,add your own 'stuff', cook till "stuff' tender. P.S. these are great warmed up next day too. Just like brand new!
Recipe Thanks to Rita Matthews, cook extrodinaire
