, pub-8751901871087137, DIRECT, f08c47fec0942fa0
top of page
  • Writer's pictureSo Breezy Babe

3 Mouth Watering Summer Salmon Recipes to Slay With

3 mouth watering Salmon Recipes to try this Summer! Snag the gorgeous stoneware featured in the picture here. 1. ALASKAN SALMON FRITTERS 1 can (7 1/2 oz.) salmon Milk 1 egg, slightly beaten 1 tsp. lemon juice 1 cup buttermilk baking mix (Bisquick) 1/2 tsp. seasoned salt 1/4 cup finely chopped celery 2 tbl. finely chopped green pepper 2 tbl. finely chopped onion Oil Drain salmon, reserving liquid; flake. Add enough milk to liquid to equal 1/2 cup. Combine with egg and lemon juice. Combine baking mix and seasoned salt. Add liquid mixture. Blend in salmon and vegetables. Drop batter by spoonfuls into deep hot oil. Deep fry at 375 degrees about 3 minutes or until golden brown on both sides. Drain on paper towels. Serve with lemon wedge and tartar sauce or seafood sauce

2. ALDER PLANK SMOKED SALMON 3 pounds salmon fillet 1 tbl.freshly ground black pepper 1/8 cup packed brown sugar 1 tbl. water Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. You will find a recipe to make a brine on this site titled 'Basic Brine for Smoking Meat'. Also, submerge the alder wood plank in water and place a heavy object on it to prevent it from floating. Preheat an outdoor smoker for 160 to 180 degrees (70 to 80 degrees C). Remove the salmon from the brine, wash thoroughly under cold running water and pat the fish dry thoroughly with paper towels. Remove the wood plank from the water and lay the fish out on the plank. Season the fish with freshly ground black pepper to taste. Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.) During the last 30 minutes of smoking, combine the brown sugar with the water and mix well to form a pasty baste. Using a brush, apply this liberally to the salmon. 3. APRICOT GINGER GLAZED SALMON 1-1/2 cups apricot nectar 1/3 cup chopped dried apricots 2 tbl. honey 2 tbl. reduced sodium soy sauce 1 tbl. grated fresh ginger 2 cloves garlic, minced 1/8 tsp. cayenne pepper 1/4 tsp. cinnamon 1 (3/4 pound) salmon filet without skin Preheat your oven's broiler, and grease a broiler pan. In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside. Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

You're welcome! Happy eating, Breezers!

10 views0 comments

Recent Posts

See All


bottom of page