Delicious Salmon Log Recipes

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

DELICIOUS SALMON

Steps:

• Whisk together the soy sauce, olive oil, brown sugar, lemon pepper, and garlic in a shallow dish; lay the salmon fillets into the mixture with the skin side facing up. Allow to marinate in the refrigerator 4 to 8 hours or overnight.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove salmon from the marinade and arrange on a baking sheet. Discard the marinade.
• Cook the salmon under the broiler until lightly browned and the flesh flakes easily with a fork, 7 to 10 minutes. Allow the salmon to rest 5 minutes before slicing and serving.

DELICIOUS SALMON LOG

Steps:

• Drain the salmon (squeeze out any excess moisture with hands) and remove the skin and bones.
• Combine the salmon with the softened cream cheese, lemon juice, onion, horseradish, salt, lemon pepper (or black pepper) and liquid smoke flavoring; mix well to combine.
• Shape the salmon mixture into a form of a log (about 8 x 8-inches long).
• Combine the finely chopped nuts with the parsley, and coat the outside of the salmon log with the nut mixture.
• Place the log onto serving plate and cover with plastic wrap.
• Chill for a minimum of 5 hours before serving (overnight is even better).
• *NOTE* if you are molding the salmon, chill the mold for a minimum of 8 hours (or overnight is even better) before unmolding onto serving plate.
• Sprinkle the top of the salmon with the parsley/nut mixture before serving.
• Serve with crispy crackers.

MERLE'S HORSERADISH SALMON LOG

Steps:

• Thoroughly mix together the salmon, cream cheese, onion, horseradish, lemon juice, salt and liquid smoke in a medium bowl.
• Chill the salmon mixture at least 1 hour; shape into an 8 X 2 inch log.
• Combine nuts and dill; roll log in the nut mixture.
• Chill at least 2 hours more or overnight.