1 can salmon (14.75 oz)
half a small onion, chopped fine
2 t dried dill (or 2 T minced fresh dillweed)
1/2 t smoked paprika
1/4 c cooked quinoa
Preheat oven to 350.
Place salmon in a mixing bowl. Remove bones if desired, or else break them up well. Flake the fish.
Add all other ingredients, stirring well.
Form 6 patties. Place on a greased baking sheet.
Bake at 350 for half an hour.
Let rest for five minutes, then serve.
1 cup brown sugar
1/2 cup honey
1/4 teaspoon liquid smoke
1/2 cup distilled vinegar
1 (10 pound) salmon
Preheat a barbecue for a high heat.
In a small mixing bowl, combine brown sugar, honey, liquid smoke and vinegar. Mix well.
Brush one side of the salmon with the basting sauce, then place the salmon (basted side down) on the grill. When the salmon is half finished cooking, baste the top portion of the salmon and flip the filet so the fresh basting sauce is on the grill. When the fish is almost finished cooking, apply the basting sauce and flip the salmon again. Baste and flip the salmon once more and serve. Be careful not to overcook the salmon as it will loose its juices and flavor if cooked too long.
(4 – 6) 1/2″ thick, skinned salmon fillets – rinsed
1 cup real butter
1/2 cup fresh-squeezed lemon juice
2 Tbls. Cajun seasoning
4 – 6 lemon wedges – for garnish, optional
4 – 6 fresh parsley OR dill sprigs – for garnish, optional
Trim off the thin edges of fillets, as these would burn. Pat fillets dry and refrigerate until ready to cook.
Melt butter in a large, heavy frying pan (preferably cast-iron) over medium heat. Remove pan from heat; stir in lemon juice and seasoning; pour mixture into a shallow dish and cool until lukewarm.
Heat the skillet over high heat until it starts to smoke.
Coat 1 fish fillet in butter mixture. Place fish in hot skillet. Fish will sear and cook almost immediately. Turn fillet over and blacken other side. Repeat with remaining fillets, discarding pan drippings after each fillet.
As fillets are cooked, remove from heat and keep warm. When all fillets have been cooked, wipe skillet clean and return to heat.
Pour left-over butter mixture into pan and swirl skillet 5 or 6 times to blacken the butter. Drizzle butter over each fillet, garnish with lemon and parsley/dill, and serve hot.
1/2 cup melted butter
1/2 lemon – juice of
1 Tbls. chopped fresh dill
1 tsp. salt
1/8 tsp. cayenne pepper
(2-4) 1″ thick salmon steaks
Combine melted butter, lemon juice, dill, salt, and cayenne in small bowl.
Place fish on a broiler pan coated with non-stick cooking spray and brush with 1/2 the butter mixture.
Broil for 8 minutes with oven door cracked open.
Turn oven to 400 degrees, close oven door, and bake for 8 minutes.
Brush with remaining butter mixture and serve.