Kittencals Easy Moist Salmon Steaks Recipes
KITTENCAL'S EASY MOIST SALMON STEAKS
This recipe goes back years, the mayo is the secret to this recipe it's what locks in all the moisture in the fish, you can also use large thick salmon fillets in place of the steaks, I like to use Atlantic salmon fillets, but any salmon will do fine, this can easily be doubled, adjust the salt and pepper amount to taste, these also may be made on the grill placed on a pan
Provided by Kittencalrecipezazz
Categories Savory
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Butter an 8 x 8-inch baking.
- Rinse the salmon steaks and pat dry.
- In a bowl mix/whisk the melted butter, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, paprika and garlic powder; add to the glass baking dish.
- Add in the salmon steaks; turn to coat well and evenly in the butter/mayo mixture.
- Bake for about 20-22 minutes, or until the fish flakes with a fork.
Nutrition Facts : Calories 535.1, Fat 46.3, SaturatedFat 19.1, Cholesterol 123.6, Sodium 789.6, Carbohydrate 9.4, Fiber 0.3, Sugar 2.6, Protein 21.1
QUICK & CITRUSY BROILED SALMON STEAKS
Make and share this Quick & Citrusy Broiled Salmon Steaks recipe from Food.com.
Provided by mielhollinger
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the boiler.
- In a bowl combine lime juice and soy sauce.
- Put the salmon steaks on a baking sheet and baste with the lime-soy mixture and lightly sprinkle with salt.
- Broil 4 inches from the flame for about 5 minutes.
- Turn the salmon, brush with lime-soy misture, sprinkle with salt, and cook 5 more minutes, or until fish is done.
- Serve at once.
Nutrition Facts : Calories 191.3, Fat 10.9, SaturatedFat 2.2, Cholesterol 59, Sodium 394.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 20.6
KITTENCAL'S SALMON CAKES/PATTIES
Plan ahead the salmon mixture needs to be chilled for 2 hours before shaping, this also work using cooked leftover fresh salmon --- for the very best flavor do not use all pink salmon use all red or half red and pink --- I have this yielding for 12 patties that amount is only a guideline it wil depend on the size you make the patties you may make them any size desired, if you have a large family to feed using one more can of salmon won't hurt --- these are just as delicious eaten cold in fact my family prefers them cold :)
Provided by Kittencalrecipezazz
Categories Brunch
Time 2h6m
Yield 12 patties
Number Of Ingredients 11
Steps:
- Drain the 4 cans salmon well and place in a large bowl; flake with a fork.
- Add in all remaining ingredients except the flour and oil; mix to combine (if the mixture is very moist add in more cracker crumbs using only enough to hold together).
- Cover and refrigerate for 2 or more hours.
- Shape into desired size patties.
- Place about 1/2 cup flour into a shallow bowl or a plate.
- Carefully coat each patty in the flour, then place the coated patties onto a large plate (have all the patties coated before starting to fry).
- Heat oil in a skillet over medium-high heat.
- Fry the patties about 3 minutes on each side or until golden brown.
- Delicious!
Nutrition Facts : Calories 145.9, Fat 7.6, SaturatedFat 1.5, Cholesterol 93.9, Sodium 80.5, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 16
MELT-IN-YOUR-MOUTH SALMON FILLETS (CONVECTION OVEN METHOD)
I make my salmon this way very often in my convection oven, the mayonnaise coating will seal in flavor and moistness creating the most flavorful moist salmon! I don't bother measuring amounts so all amounts are only only estimated really the exact amounts do not matter for this, use as much salmon as desired and use enough mayonnaise to coat all sides of the salmon generously --- I prefer to use Atlantic salmon for this but any salmon fillet will do, cooking times will vary just slightly depending on the size of your fillets --- for this recipe you will need a flat wire rack to fit in your baking pan this will allow the air to circulate around the fish.
Provided by Kittencalrecipezazz
Categories Christmas
Time 35m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Wash the salmon well under cold water then pat dry using paper towels.
- In a bowl mix together mayonnaise with dried dill and lemon pepper until combined.
- Using a brush coat all sides of the salmon fillets with the mayo mixture (make certain to coat the fillets generously with mayo!).
- Place a well-greased rack into a greased baking dish and set the salmon (skin-side down) onto the rack.
- Sprinkle the top of the fillets with seasoning salt.
- At this point you can cover an refrigerate until ready to bake.
- Set heat to 425 convection-bake (must use a hot oven).
- Bake the salmon for 20 minutes or until cooked (do not turn the salmon, the cooking time will vary depending on the size of your fillets).
- Serve the cooked fillets with lemon wedges.
Nutrition Facts : Calories 496.5, Fat 21.9, SaturatedFat 3.7, Cholesterol 152.4, Sodium 406.4, Carbohydrate 5.8, Fiber 0.1, Sugar 1.5, Protein 65.5
More about "kittencals easy moist salmon steaks recipes"
KITTENCAL'S CONVECTION OVEN BAKED SALMON FILLETS RECIPE
From recipezazz.com
- Preheat oven to 450 degrees F (convection bake) -- your oven must be very hot before placing the salmon in to bake. Rinse the salmon well under cold water then pat dry using paper towels.
- Place a rack in a baking sheet, then grease the rack with cooking spray. Place the salmon fillets on the rack skin side facing up.
- Using a pastry brush, brush the skin side of the salmon fillet generously with mayonnaise (make certain to coat generously with mayo!). Sprinkle with garlic powder, seasoned salt then lemon pepper. Turn over and repeat with mayonnaise and spices (make sure the skin is facing down for baking). *** at this point you can cover an refrigerate until ready to bake.
- Bake the salmon (convection bake 450 degrees F) for 20 minutes or until cooked -- do not turn the salmon convection air cooking will cook both sides of the fish -- the cooking time will vary depending on the size of your fillets, do not overbake or the salmon will be dry and not taste good!) baking time is for fillets about 1-inch thick or a little more).
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