Salmon recipes that aren’t sweet

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Post Mon, Oct 03 2022, 12:46 pm
Do you have a salmon recipe that’s very tasty but not sweet

We typically do Zhattar salmon, sesame seed rainbow salmon, blacken salmon.

Looking more for a salmon with a things like garlic, sun dried tomatoes etc

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Post Mon, Oct 03 2022, 12:49 pm
Some recipes I like

Honey Mustard
Crispy salmon with panko or crunchy onions
Cesar dressing
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Post Mon, Oct 03 2022, 12:50 pm
Mayo, garlic, dill, salt, pepper, a squirt of mustard(optional)
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Post Mon, Oct 03 2022, 12:54 pm

Excerpt From: America's Test Kitchen. “The Complete Cook's Country TV Show Cookbook

Why This Recipe Works Tangy, bold piccata sauce is a great match (and foil) for salmon’s rich, full flavor. To keep the salmon fillets from breaking apart, we covered the pan and steamed the fish without flipping it. We built the sauce in the same pan while the salmon rested, first sautéing sliced garlic and then stirring in flour to thicken the sauce. White wine, capers, and lemon zest and juice brought punchy flavor. We cooked the mixture down before whisking in butter, one piece at a time, off the heat to ensure a viscous pan sauce and then finished with a sprinkle of dill.


To ensure uniform pieces of fish, we prefer to purchase a whole center-cut salmon fillet and cut it into four equal pieces. For skinless salmon, we refer to the side opposite where the skin used to be, which is typically more pink in color and more rounded, as the flesh side.

1 (2-pound) center-cut skinless salmon fillet, about 1½ inches thick
1 teaspoon table salt, divided
1 teaspoon pepper, divided
1 tablespoon extra-virgin olive oil
3 garlic cloves, sliced thin
2 teaspoons all-purpose flour
½ cup dry white wine
¼ cup water
2 tablespoons capers, rinsed
1 teaspoon grated lemon zest plus 1 tablespoon juice
4 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons chopped fresh dill

1. Cut salmon crosswise into 4 equal fillets. Pat salmon dry with paper towels and sprinkle all over with ½ teaspoon salt and ½ teaspoon pepper.

2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add salmon flesh side down. Cover and cook until browned on bottom and registering 125 degrees (for medium-rare), about 5 minutes, or 135 degrees (for medium), about 7 minutes. Remove skillet from heat and transfer salmon, browned side up, to platter or individual plates.

3. Return skillet to medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 15 seconds. Whisk in wine, water, capers, lemon zest and juice, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Bring to boil and cook for 30 seconds.

4. Off heat, whisk in butter, 1 piece at a time, until combined. Stir in dill. Spoon sauce over salmon. Serve.
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Post Mon, Oct 03 2022, 12:57 pm
Take some mayo, chop up fresh dill, fresh garlic, lemon juice and spread on salmon. Baked at 400 for 16-18 minutes depending on size. Yum
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Post Mon, Oct 03 2022, 12:57 pm
Peanut Butter-Glazed Salmon and Green Beans

Yield: 4 servings

This fast and fun weeknight meal reveals an unexpected use for peanut butter, transforming it into a savory five-ingredient sauce. The pantry favorite is combined with tangy lemon juice, fragrant ginger and toasted sesame oil to create a rich, supernutty glaze that pairs well with fatty salmon. Here the salmon is roasted on a rack of green beans, but a bed of broccoli florets would be an excellent alternative. The glaze can be made a day ahead and brought to room temperature before using.


1 pound green beans, trimmed
1 bunch scallions (about 6), halved lengthwise then cut crosswise into thirds
1 tablespoon minced garlic
3 tablespoons neutral oil, such as safflower or canola
Salt and black pepper
¼ cup smooth peanut butter (either conventional or natural works)
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled ginger
½ teaspoon toasted sesame oil
4 (6-ounce) center-cut salmon fillets
¼ cup chopped unsalted roasted peanuts (optional)


Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.

Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.

Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.

Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.
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