Salmon Fillets Canadiana Recipes

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THE ULTIMATE SALMON FILLETS



The Ultimate Salmon Fillets image

Living on the west coast, we have eaten a great deal of salmon. This is ABSOLUTELY the best way we have found to cook it. It is so moist and the flavor is fantastic! Many reviewers have said that they think the cheese, especially the cheddar is unnecessary, and I have to admit that I omit the cheddar cheese myself. The flavour is a little too strong and it is extra fat that is not needed. I do like the sprinkling of parmesan with the paprika because it looks so nice when it is broiled. Using light mayonnaise and light sour cream or yogurt tastes just as good as the full fat versions and cuts down fat and calories even more. Thanks for all the great reviews!

Provided by Paja9203

Categories     Roast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb salmon fillet
1/3 cup sour cream (light is fine) or 1/3 cup yogurt
2 teaspoons prepared mustard
2 teaspoons onions, finely minced
2 teaspoons dried dill weed
3 tablespoons mayonnaise (light is fine)
2 tablespoons parmesan cheese, grated
1/2 cup cheddar cheese, grated (optional)
paprika

Steps:

  • Preheat oven to 450 degrees.
  • If frozen, partially thaw fillets and cut into serving size pieces.
  • Place in a greased baking dish.
  • Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
  • Season with salt and pepper.
  • Spread mixture over fish.
  • Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
  • When just done, sprinkle with the cheeses and a dash of paprika.
  • Broil 1 minute or until the cheese is bubbly and flecked with brown.
  • Serve with lemon wedges.

CAESAR SALMON FILLETS



Caesar Salmon Fillets image

Not only is this my husband's favorite meal, but it's a dish dinner guests enjoy as well. The delicate taste is a wonderful reminder that it is as delicious as it is healthy. -Joan Garneau of Ellenton, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

4 salmon fillets (6 ounces each)
1/2 cup fat-free creamy Caesar salad dressing
1/4 cup reduced-sodium soy sauce
1 garlic clove, minced

Steps:

  • Place salmon in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for at least 2 hours., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 5 minutes. , Combine soy sauce and garlic; spoon over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining soy sauce mixture.

Nutrition Facts : Calories 322 calories, Fat 18g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 880mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

CREOLE SALMON FILLETS



Creole Salmon Fillets image

These fillets bake up moist and golden brown. Our grown daughters and grandsons like their food on the spicy side, so I knew Creole seasoning would make this entree a family favorite.-Florine Bruns, Fredericksburg, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

4 teaspoons creole seasoning
2 garlic cloves, minced
2 teaspoons pepper
4 salmon fillets (6 ounces each)
1/4 cup minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine the first three ingredients. Add salmon; shake to coat. , Place salmon on a broiler pan or baking sheet. Broil 6 in. from the heat for 10-14 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Nutrition Facts : Calories 318 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 767mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

SALMON FILLETS CANADIANA



Salmon Fillets Canadiana image

Recipe works well with either pink or red salmon fillets. Recipe developed by myself while experimenting with combinations of liquid flavours and herbs. My preference is fillets rather than salmon steaks; however, both cuts of salmon work well in this recipe. Preparation time does not include marinating time. Ingredient variations include: ginger, cilantro, chopped parsley, teriyaki sauce, balsamic vinegar

Provided by TOOLBELT DIVA

Categories     Brunch

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 salmon fillets, skin on one side
1/4 cup dry white wine (will not work as well with red wine)
1/4 cup pure dark maple syrup (dark maple syrup has a better flavour)
1/4 cup extra virgin olive oil
1/2 lemon, juice of
1/2 teaspoon Dijon mustard
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon dill
1 teaspoon crushed garlic
1 tablespoon butter
4 slices lemons, thin

Steps:

  • Wash salmon fillets well.
  • Pat dry and place in a shallow bowl.
  • In a separate bowl, whisk together, white wine, maple syrup, lemon juice and dijon mustard.
  • Add oregano, thyme, dill, garlic and mix well with the liquid ingredients.
  • Pour mixture over fillets; cover and let it marinate in the refigerator for about one hour.
  • In your covered pan, combine butter and olive oil and heat well.
  • Do not allow to get too hot, you don't want to burn the salmon during the browning process.
  • Place salmon fillets, flesh side down in the pan; RESERVE THE LIQUID and set aside.
  • Cover pan and let fillets brown for about 5 minutes.
  • Turn salmon fillets over to skin side down.
  • Cover pan and let brown, again for about 5 minutes.
  • Pour reserved marinade into the pan over salmon.
  • Cover pan and allow to continue cooking until the liquid starts to bubble.
  • Place slices of lemon on the salmon; leave fish skin side down in the pan.
  • Turn heat down to medium; cover pan and continue cooking until salmon flakes easily.
  • Depending on thickness of fillets, this final stage will take approximately 10 minutes; more time for thicker fillets.
  • Remove fillets from pan with a wide spatula and transfer to plates; cover to keep warm.
  • (NOTE: The skin can be easily removed prior to serving by inserting the wide spatula between the flesh and skin).
  • Turn up heat under pan.
  • Allow liquid to reduce until almost caramel.
  • Remove from heat and spoon juices over the salmon fillets.
  • Serve with crusty, multi-grain rolls, salad and/or your favourite vegetables.
  • (NOTE: Heat varies between stoves. Judge and adjust settings according to your own equipment).

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