Tag Archives: fish

Salmon Burger

Good Housekeeping


1 large egg
1 lb. skinless salmon fillet, finely chopped
2 scallions, chopped
3 tbsp. fresh dill, chopped, divided
3 tbsp. flat-leaf parsley, chopped, divided
Kosher salt and pepper
1 tbsp. olive oil
1/2 c. Greek yogurt
1 tsp. lemon zest plus 2 Tbsp juice
4 brioche buns, toasted
8 Bibb lettuce leaves
2 Persian cucumbers or 1/2 English cucumber, shaved lengthwise
2 c. broccoli or radish sprouts


In medium bowl, beat egg until frothy. Fold in salmon, scallions, 2 tablespoons each dill and parsley, and 1/4 teaspoon each salt and pepper.

Heat 1 tablespoon oil in large skillet on medium. Spoon 4 mounds of salmon mixture (about 1/2 cup each) into skillet and flatten into 1/2-inch-thick patties. Cook patties until golden brown, 2 minutes per side.

Meanwhile, in bowl, combine yogurt, lemon zest and juice, remaining Tbsp dill and parsley, and 1/4 teaspoon each salt and pepper.

Spread yogurt sauce on bottom buns (about 2 1/2 tablespoons each) and top with lettuce, salmon patties, cucumber, and sprouts; add top buns.

Grilled Salmon with Honey-Soy Marinade

Servings 8


1 tablespoon packed brown sugar
1 tablespoon butter, melted
1 tablespoon olive or vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 clove garlic, finely chopped
1 large salmon fillet (about 2 lb), cut into 8 pieces


In small bowl, mix all ingredients except salmon.

In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.

Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

– Betty Crocker

Poached Salmon with Artichoke Confit

4 Servings
Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.



5 tablespoons fresh lemon juice, divided
4 artichokes
6 sprigs thyme
4 garlic cloves, peeled
2 bay leaves
1 tablespoon black peppercorns
3 1/2 cups olive oil
1/2 cup fresh fava beans (from about 1/2 lb. pods) or frozen, thawed
Kosher salt
1/2 cup shelled fresh peas (from about 1/2 lb. pods) or frozen, thawed
3/4 cup green olives, coarsely chopped
1/2 cup pea shoots (tendrils) or fresh flat-leaf parsley leaves with tender stems
1/2 cup torn fresh mint leaves
Freshly ground black pepper

Salmon and assembly

4 sprigs flat-leaf parsley
4 sprigs dill
1 lemon, thinly sliced
2 tablespoons fresh lemon juice
1 cup dry white wine
1 tablespoon black peppercorns
Kosher salt
4 6-oz. skinless salmon fillets



Add 3 Tbsp. lemon juice to a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, trim top of artichoke to just above the heart. Trim stem, leaving about 1” intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Halve artichoke lengthwise and scoop out choke with a spoon. Transfer artichoke to lemon water to prevent discoloration.

Drain artichokes; pat dry. Cook with thyme, garlic, bay leaves, peppercorns, and oil in a large saucepan over medium heat until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife, 15–20 minutes; let cool in oil.

Meanwhile, if using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)

Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans.

Using a slotted spoon, transfer artichokes to bowl with peas and fava beans. Add 1/4 cup artichoke cooking oil, olives, pea shoots, mint, and remaining 2 Tbsp. lemon juice; toss and season with salt and pepper.

Do Ahead: Artichokes can be poached 1 day ahead. Keep in oil; cover and chill.

Salmon and assembly

Bring parsley, dill, lemon slices, lemon juice, wine, peppercorns, and 3 cups water to a simmer in a large saucepan over medium heat; season with salt. Add salmon; cover. Reduce heat and simmer gently until just opaque throughout, 6–8 minutes. Using a large spatula, remove salmon and lemon slices from poaching liquid. Serve salmon with artichoke salad and lemon slices.

– Bon Appétit

Salmon and Asparagus Quiche

(makes 4 servings)


1 refrigerated pie crust (e.g. Pillsbury)
8 ounces fresh cooked salmon or smoked salmon, cut into chunks
12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
4 eggs
1 cup heavy cream
1 cup Parmesan cheese, grated
1 teaspoon minced thyme
1 teaspoon minced dill
Salt and pepper to taste


Preheat oven to 375 degrees F.

To cook the asparagus, steam it on the stove (using a steamer basket over a pot filled with an inch of water, or putting it directly in the pot, covered for 3-4 minutes until tender) or in the microwave (wrap a few bunches in damp paper towels and microwave for 3-4 minutes, until tender).

Line a 9-inch pie pan with the crust, trimming any excess and crimping the edges around the pan. Poke several holes in the bottom with a fork, and let it pre-bake for 3-5 minutes.

While the crust is baking, whisk together the eggs, cream, cheese, salt, pepper, and the herbs.

Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top.

Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving.

Easy Tuna Noodle Casserole With Cheddar Cheese

Yield: 6 servings


12 ounces spaghetti or medium egg noodles (cooked and drained)
2 cups green peas (cooked)
2 (10.75-ounce) cans condensed cream of mushroom soup
1/2 cup milk
1 1/2 cups sharp cheddar cheese
2 (6-ounce) cans tuna (drained and flaked)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 cup soft breadcrumbs
2 tablespoons butter (melted)


Heat oven to 350 F.

Grease a 2 1/2 to 3-quart casserole dish.

Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.

Toss breadcrumbs with butter and sprinkle over the top or the casserole.

Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.

Serve and enjoy!

Recipe Variations:

Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.

Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.

Add some sliced sauteed mushrooms to the casserole mixture.

Add a few tablespoons of diced drained pimientos to the casserole.

Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.

Honey-Soy-Glazed Salmon with Veggies and Oranges

Makes 4 servings


4 tablespoons honey
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon seasoned rice wine vinegar
1/4 teaspoon dried crushed red pepper
1 pound fresh medium asparagus
8 ounces fresh green beans, trimmed
1 small orange, cut into 1/4- to 1/2-inch slices
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (5- to 6-oz.) fresh salmon fillets
Garnish: toasted sesame seeds


Preheat broiler with oven rack 6 inches from heat. Whisk together honey and next 4 ingredients in a small bowl.

Snap off and discard tough ends of asparagus. Place asparagus, green beans, and next 4 ingredients in a large bowl, and toss to coat.

Place salmon in center of a heavy-duty aluminum foil-lined sheet pan. Brush salmon with about 2 Tbsp. honey mixture. Spread asparagus mixture around salmon.

Broil 4 minutes; remove from oven, and brush salmon with about 2 Tbsp. honey mixture. Return to oven, and broil 4 minutes more. Remove from oven, and brush salmon with remaining honey mixture. Return to oven, and broil 2 minutes more. Serve immediately.

By Southern Living

Grilled Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce

4 servings


4 6-oz. skin-on salmon fillets, pin bones removed, patted dry
2 Tbsp. plus 1/3 cup extra-virgin olive oil, plus more for grill
Kosher salt
1 small lemon
1 small shallot, finely chopped
2 tsp. black sesame seeds
1 tsp. honey
1/2 tsp. toasted sesame oil
Freshly ground black pepper
1 cup torn basil leaves


Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with salt.

Cut ends off lemon and discard. Place lemon upright and slice off outer lobes in 4 sections, leaving a square-shaped core and seeds behind. Finely chop lobes (flesh, pith, and all) and transfer to a small bowl (you should have about 1/3 cup). Squeeze out juice from core over bowl. Add shallot, sesame seeds, honey, sesame oil, and remaining 1/3 cup olive oil; season with salt and lots of pepper. Toss to combine.

Clean and oil grate, then immediately place salmon on grill skin side down. Cover grill and cook, skin side down the entire time, until skin is lightly charred and fish is opaque, 6–8 minutes. Transfer salmon to a plate and let cool slightly.

Divide salmon among plates. Top with basil. Spoon lemon-sesame sauce over.

Recipe by Andy Baraghani

Braised Monkfish with Bacon and Tomatoes

Serves 4


2 Tbs. olive oil
6 thick bacon slices, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
3 to 4 lb. monkfish on the bone, skin and dark membrane removed by the fishmonger
Coarse salt and freshly ground pepper, to taste
4 tomatoes, peeled, seeded and coarsely chopped
1 cup dry white wine
1 Tbs. chopped fresh basil


In a heavy flameproof casserole dish or Dutch oven, heat the olive oil over medium-high heat. Add the bacon and garlic and sauté until the bacon is fairly crisp and the garlic is beginning to brown, about 5 minutes. Push the bacon and garlic to the side and lay the monkfish in the dish. Sear until lightly browned on both sides, using tongs to turn the fish. Season lightly with salt and pepper. Add the tomatoes and pile most of them and the bacon mixture on top of the monkfish.

Add the wine and basil and stir to scrape up any browned bits from the bottom. Reduce the heat to low, cover and cook until the flesh starts to pull away from the backbone, about 20 minutes.

Transfer the fish to a warmed platter, and surround and top the fish with the vegetables. Serves 4.

Note: Monkfish has firm white flesh attached to a central bone, and there are no rib bones to contend with. Cooked in one piece, monkfish absorbs flavors well; bacon, tomatoes, garlic and basil suit it perfectly.

Variation Tip: Thick mahimahi or sand shark fillets can be used instead of the monkfish

To peel tomatoes, bring a pot of water to a boil. Have ready a bowl of ice water. Using a sharp knife, cut a shallow X in the bottom end of each tomato. Immerse the tomatoes in the boiling water and blanch them for 15 seconds. With a slotted spoon, transfer them to the ice water to stop the cooking. Using your fingers or a small knife, peel the tomatoes. To seed, slice the tomatoes in half crosswise and lightly squeeze and shake, using your finger if needed to help dislodge the seeds.

Spanish Cod Fritters

Yields 2 dozen


10 oz. salt cod, skinned, boned and chopped
1 white onion, peeled and finely chopped
1 medium potato, diced (Yukon Gold)
1 bay leaf
2 cloves garlic, minced
2 large eggs
1 cup milk
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, chopped
2 tablespoons olive oil
salt and pepper, to taste
vegetable oil


Place the cod under cold, running water to remove surface salt. Soak cod, covered, in a large bowl of cold water for 24 hours, changing water every 8 hours.

Drain fish and transfer to a medium saucepan. Add the chopped onion and bay leaf and cover with 2-3 inches of water.

Bring mixture to a boil, then let simmer over medium-low heat for 10-12 minutes, or until fish is flaky.

Use a slotted spoon to remove cod to a plate and set aside. Leave onion and bay leaf in the water.

Bring water back up to a boil and add diced potato. Cook until fork tender, about 10 minutes, then drain water and discard bay leaf.

Combine potato, onion, cod and 2 tablespoons olive oil in a large bowl and mash them all together until you form a thick paste.

Add in parsley and minced garlic, season with salt and pepper and mix well.

In a separate saucepan (or after rinsing out the one you were using) over medium heat, bring milk up to a low boil and slowly stir in flour. It will be lumpy– continue stirring.

Once smooth, remove from heat (still stirring so mixture cools), and beat in eggs, one at a time until completely incorporated.

Stir in cod and potato mixture and mix well.

In a large, heavy-bottomed pot or Dutch oven over medium-high heat, bring 2-3 inches of frying oil up to 350 F.

Use 2 spoons to shape your fritters, then gently lower them into the hot oil. Cook for 2-3 minutes, or until golden brown and cooked through, flipping fritters over so they cook evenly.

Continue with remaining fritters, then remove with a slotted spoon and set aside on a paper bag (or paper towel-lined plate) to drain.

Serve immediately.

Salmon Patties

Servings 13 to 14 patties


1 lb fresh salmon filet*
Olive oil
Garlic salt I used Lawry’s Brand, to taste
Black pepper to taste
1 medium yellow onion 1 cup, finely diced
1/2 red bell pepper seeded and diced
3 Tbsp unsalted butter divided
1 cup Panko bread crumbs
2 large eggs lightly beaten
3 Tbsp mayonnaise
1 tsp Worcestershire sauce
1/4 cup parsley finely minced


Preheat Oven to 425F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.

Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.

In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2″ wide by 1/3 to 1/2″ thick patties.**

In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

Recipe Notes

*Substituting Salmon: If desired, you can substitute the first 4 ingredients listed with 15 oz of well-drained canned salmon or salmon in packets. Leftover salmon from dinner can also be used if available.

**Cook’s Tip: If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.