Spicy Salmon Makimono (by Copious Photography)
Asian flavors accentuate the best fresh salmon that is available to you. If you don’t have access to good quality fresh salmon, substitute tuna, mahi mahi, swordfish, monkfish, or wahoo.
I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that’s it is ready to get grilling…..
Succulent salmon fillets are topped with a tantalizing salsa featuring avocado, tomato, and corn.
This simple broiled salmon dish is full of flavor thanks to the combination of tarragon and Italian parsley in the herb spread.
This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.
A sweet and tangy marinade doubles as a tasty glaze for this easy broiled salmon.
Cheddar, evaporated milk, salmon and potatoes are seasoned with garlic and dill in this easy chowder.
Here’s a straightforward way to prepare delicious salmon! Basil, garlic, lemon juice and parsley provide a mild seasoning that perfectly enhances the distinctive flavor of this irresistible fish.
This smoked salmon derives its flavor from Alder wood planks. I get these planks at the local lumber yard. Be sure you tell whoever helps you that you are cooking salmon on the wood so that you do not get any creosote wood or other treated wood. Also, make sure you know what plank size will fit in your smoker before you go to get the wood. This salmon will come out very moist and smoky, so be prepared for some of the best smoked fish you’ve ever eaten!