Mix following ingredients and rub over salmon filets. Grill, bake or broil until done.
2 Tbsp sugar
1 Tbsp chili powder
1 tsp black pepper
1/2 Tbsp ground cumin
1/2 Tbsp paprika
1/2 Tbsp salt
1/4 tsp dry mustard
Dash of cinnamon
Smoked Salmon Dip
1 cup smoked salmon
1/4 cup chopped celery
1/2 cup finely chopped green onions
1 1/2 cup cream cheese
1 cup sour cream
3 tablespoons fresh lemon juice
A few dashes hot sauce
A few dashes Worcestershire
2 tablespoon finely chopped parsley
Salt & pepper to taste
5 halibut filets
1/2 cup sour cream
1/2 cup Mayonnaise
6-7 drops liquid smoke flavoring
2 tsp fresh lemon juice
1 tsp chopped fresh cilantro
1 tsp chopped parsley
Dash salt & pepper
Mix all ingredients in bowl and rub mixture all over halibut filets. Place fish in roasting pan and cook in oven at 400 degrees for 20 - 25 minutes or until fish flakes easily.
* For a nice variation top fish with crushed Ritz crackers and fresh grated parmesan cheese
Hot Halibut Dip
2 lbs Halibut
8 ounces cream cheese, whipped
1 1/4 cup mayonnaise
1/4 cup sour cream
1 tsp chopped garlic
3 tbsp chopped canned jalapeño peppers
1 cup shredded cheddar cheese
1/2 cup shredded fresh parmesan cheese
Leftover halibut works very well for this dish. If using fresh, skin filet and thoroughly cook until fish flakes easily and cool completely in refrigerator. Mix all ingredients except fish. Flake cooled fish with fork and gently fold in mixture. Place in baking dish, top with shredded parmesan cheese and bake at 350 degrees for 25 minutes. Serve with specialty crackers or fresh vegetable medley.
*Try topping halibut dip with Dungeness crab, King crab or shrimp. You will be sure to impress your guest with this one!
Cajun Spiced Salmon
5 Salmon filets, skinned, pin bones removed
1/4 cup kosher salt
2 tbsp cayenne pepper
1/4 cup smoked paprika
1/4 cup garlic granules
1/4 cup ground black pepper
2 tbsp onion granules
2tbsp dried oregano
2 tbsp dried thyme
3 tbsp brown sugar
2 tbsp cumin
2 tbsp chili powder
1 tbsp cinnamon
Mix all dry ingredients. Pre heat oven to 400 degrees F. lightly sprinkle salmon with spice mixture. Place seasoned salmon in roasting pan and cook salmon for 20-25 minutes or until fish flakes easily.
*Try sautéing fish in a hot cast iron skillet using peanut oil or barbecue over charcoal. Save remaining spices in an airtight container for future use.
Cashew Crusted Halibut
10 (5 oz each) halibut steaks
1-1/4 tsp salt, to taste
1-1/4 tsp coarsely ground black pepper
2-1/2 cup raw unsalted cashews
1-1/4 cup all-purpose flour
1-1/4 cup buttermilk
Preheat oven to 400 degrees F. Rinse the halibut steaks under cold water and pat dry with paper towels. Season steaks with the salt and pepper.
Combine cashews with the flour in a food processor; process until the mixture has the consistency of cornmeal. Place the flour mixture in a shallow bowl and pour the buttermilk into another shallow bowl. Dip the halibut steaks into the buttermilk, drain off the excess, and dip into the flour mixture to coat evenly.
10 lbs salmon filets, skin on
2 cups course rock salt
2 cups brown sugar
1/2 cup apple juice concentrate
Place salmon in large plastic container. Mix in remaining ingredients and let soak in brine for at least 12- 14 hours, mixing and turning at least three times. Remove salmon from brine and rinse off remaining brine with fresh water. Pat salmon filets dry with paper towel, place on smoker racks that have been sprayed with food release spray to prvent sticking, let air dry until tacky, about 1 1/2 hours.
Place salmon in smoker and smoke according to instruction for your smoker. I like using a mixture of hickory and alder chips.
*Variations include sprinkling fresh cracked black pepper,cajun spices or chopped garlic on filets after they become tacky and before you place fish in smoker.
Smoked Salmon Eggs Bennedict
1 Pkg. (approx. 1 oz.) Hollandaise sauce mix
1 teaspoon dry Caribbean Jerk Seasoning
1 Tablespoon vinegar
8 large eggs
4 split English muffins or 8 slices sourdough bread,
toasted or grilled
8 oz. Alaska Smoked Salmon, sliced or chunked
2 Tablespoons chopped chives or green onions, for garnish
Make Hollandaise sauce according to package directions. Stir in jerk seasoning; cover and keep warm.
Baked Miso Salmon with Cilantro and Lemon
5 salmon filets, skinned, pin bones removed
Salt and pepper
1/4 c. fresh lemon juice
1 tbsp rice wine vinegar
1 tbsp Miso paste
1/4 c. cilantro, chopped
Preheat oven to 400 degrees F. Season salmon with salt and pepper and place in buttered roasting pan. In small bowl Wisk Miso paste lemon juice ,cilantro and rice wine. Brush mixture all over salmon in pan. Roast salmon in oven 20-25 minutes or until fish flakes easily.
5 pounds King or Coho Salmon
2 Large yellow onions
15 Bay leaves
1/3 cup Pickling spice
3 cups white vinegar
2 cups water
3 cups sugar
Mix Vinegar, water and sugar in stainless pot and bring to boil. Cool in refrigerator overnight.
Skin and remove pin bones from salmon. Cut in 1 inch cubes. Place all ingredients in plastic container. Pour cooled brine mixture over fish. Cover with plastic wrap and let set for at least 3 days.
2 lb sea bass, red snapper, salmon or halibut
1 tablespoon sesame oil
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon sea salt
¼ cup seasoned rice wine vinegar
2 packets Splenda or sweet & low
Cut the fish into 1/4-inch dice. Place in a glass dish with remaining ingredients. Cover and refrigerate for 3 to 4 hours, stirring occasionally.
Serve ceviche in martini glasses and garnish with lime wedges.
1 1/3 pound Rockfish Fillets
1 Tbsp light Mayonnaise
1 Tbsp Lime Juice
2 Tbsp Honey
2 tsp Dijon Mustard
1 tsp dried Dill
1/8 tsp Salt
freshly ground Black Pepper, to taste
1/3 cup Panko Bread Crumbs
1/4 cup shredded parmesan cheese
2 tsp Margarine or butter
Combine Panko and parmesan cheese, set aside. Combine the mayonnaise, lime juice, honey, mustard, and dill. Spread over the rockfish fillets and place on a baking pan. Sprinkle the fillets lightly with salt and pepper. Pat the bread crumb mixture on top of the fish and dot with butter. Bake filets in a 380 degree oven for 12 - 15 minutes