Salmon Fillet Recipes

A power house of omega-3 fatty acids, salmon should be regularly incorporated in the diet. It is favored among many individuals. One can get them fresh or frozen round the year. If you are the type who does not like to cook the whole fish, try using fillets. They are easy to cook and readily available; fresh and frozen. While buying the fillets, make sure that the flesh is firm.

Ingredients:

• Medium-sized salmon fillets, 2
• Double cream, ½ cup
• Black peppercorn (crushed), 1 tbsp.
• White peppercorn (crushed), ½ tbsp.
• Dijon mustard, 1 tsp.
• Butter, 1 tbsp.
• White wine, 2 tbsp.
• Chives (chopped), 3 tbsp.
• Salt, to taste

In a small bowl, mix the black and white peppercorn together. Drizzle the Dijon mustard over the salmon fillets, and coat them from all sides. Now, sprinkle the crushed peppercorn into the cut sides of the salmon. Mask the fillets completely with it. Season them with the salt, and set them aside.

In a heavy frypan, heat some butter and fry the fillets over medium heat until both sides are browned. Turn the heat to high and pour the white wine over the fillets. Once the wine completely evaporates, pour in the cream. Scraping all sides around the fillets on full heat, bring the sauce to a boil until it thickens. Add more seasoning if needed. Reduce the heat and simmer for a couple of minutes. Garnish the fillets with the chives, and serve them with some hot rice.

Ingredients:

• Salmon fillets, 1 lb
• Whisky, 1 tbsp.
• Mayonnaise, 5 tbsp.
• Dill (chopped), 1 tbsp.
• Salt and pepper, to taste
• Lemon juice, 2 tbsp.
• Butter (melted), 1 tbsp.

For each fillet, have a separate foil packet. Grease the foil with the butter, place the fillets on it, and brush them with the butter as well, coating both the sides. Dab some lemon juice over the fillets, sprinkle the whiskey, and season them with the salt and pepper. Bring the folds of the foil together to make a packet. Bake the salmon in a 300 °F preheated oven for 10-15 minutes. Meanwhile, whisk the dill, mayonnaise, leftover lemon juice, and salt and pepper together. Serve the fillets hot with the dill-mayonnaise sauce poured over them.

Ingredients:

• Salmon fillets, ½ lb
• Parmesan cheese, 2 tsp.
• Lime juice, 1 tbsp.
• Wine vinegar, 1 tbsp.
• Lemon rind (grated), 1 tsp.
• Dried herbs (crushed), 1 tsp.
• Soy sauce, 1 tsp.
• Garlic powder, ½ tsp.
• Salt and pepper, to taste

In a bowl, combine the lemon juice, wine vinegar, lemon rind, dried herbs, garlic powder, and soy sauce. Place the fillets on a foil, and pour the previously prepared mixture over them.

Sprinkle them with the Parmesan cheese, and season with the salt and pepper. Place the fillets on a grill, cover it, and let them cook for 20 minutes. The grilled cooked fish should flake easily with a fork.

Ingredients:

• Salmon boneless fillet, 4 oz.
• Fresh herbs, 2 tsp.
• White pepper, ¼ tsp.
• Olive oil, 2 tbsp.
• Fresh lemon juice, 2 tbsp.
• Cooking oil, 1 tbsp.
• Salt, to taste
• Sandwich bread, 4 slices

Prepare the marinade using the oil, lemon juice, herbs, salt, and white pepper. Place the fillets in a dish, making sure they don't overlap each other. Marinade them; cover and refrigerate for half an hour. Cook the fish either in a frypan or on a grill. Place them between the sandwich bread slices, and serve.