Salmon and steelhead is one of the best tasting and most nutritious foods available. In this section we present some of our favorite ways to prepare these delicacies for the table.

As would be expected, each of us has his own favorite recipes. Ours tend toward those that don't use heavy spices that overpower the fish but instead we prefer more subtle flavors which enhance the taste of the fish, not replace it. Please note that all of these recipes can use salmon or steelhead interchangeably unless otherwise noted.

Cooking Salmon and Steelhead

• Grilled salmon with a mild sauce
• Remoulade sauce for grilled or baked salmon. A gourmet touch to a perfect meal!
• Poached salmon with cream sauce
• Baked salmon - mustard glazed salmon
• Eggs Benedict with smoked salmon
• Seviche - a salmon variation on this latin favorite lime-pickled fish appetizer
• Salmon Burger - Provencal
• Ginger Salmon Patties - Great alternative to burgers with an Asian influence
• Roast Salmon with Gremolata - lemon, lyme, thyme, parsley and more
• Sushi and sashimi (sake)
• Campfire salmon
  

Smoking Salmon

• Smoked salmon recipe - How to cure and smoke freshly caught salmon
• Gravlax - cold smoked salmon, lox
• Smoked salmon hors d'oeuvres
• Smoked salmon and cucumber roll hors d'oeurves - Elegant pre-dinner offering
• Sweet mustard sauce for smoked salmon

Grilled Salmon
Cooking your freshly caught salmon over a grill is the classic way to prepare your fish. This is a simple recipe with an alternative sauce. When cooking on the grill, while not necessary, it is easier if you use a fish-shaped grilling basket. This recipe is adapted from a Matha Stewart recipe. Ingredients are:

• 1 small white onion, chopped
• 1/2 clove garlic, minced
• 1 cup chopped fresh flat-leaf parsley
• 4 ounces watercress leaves, plus 2 bunches for serving
• 8 ounces fresh spinach leaves
• 1/2 cup nonfat buttermilk
• 1/2 cup low-fat sour cream
• Juice of 1 lemon
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup water
• 1 1/2 teaspoons extra-virgin olive oil
• 2 salmon filets about 1/2 lb each, skin on

Procedure

1. Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Puree until smooth, and set aside in the refrigerator.
   
2. Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through.
3. Serve immediately with the sauce placed on the side of the salmon.

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Remoulade Sauce for Grilled or Baked Salmon
This is one of the most sophisticated sauces you can make to highlight the taste of your grilled or baked salmon or steelhead. The delicate taste of salmon combined with this velvety and tangy sauce, creates a gourmet touch to your offering.

This recipe can/should be made in advance, (to let the ingredients marry), and stored in an air-tight container for up to two days.

After grilling or baking your salmon or steelhead, drizzle your remoulade sauce liberally and serve immediately.

Makes about 2 cups
If you are concerned about using raw eggs, use storebought mayonnaise and start at Step three.

• 1 large egg
• 2 large egg yolks
• 1/2 teaspoon coarse salt
• Pinch of sugar
• 1/4 teaspoon freshly ground pepper
• 3/4 cup extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup vegetable oil
• 1 small clove of fresh garlic, minced
• 1 tablespoon capers, chopped
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh flat-leaf parsley or cilantro
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chives
• 1 tablespoon diced shallots or green onions
  
  1. Place egg, egg yolks, salt, sugar, and pepper in the bowl of a food processor. Process until well blended.
  
  2. With the machine running, slowly drizzle in olive oil. Add 1 tablespoon lemon juice, then drizzle in vegetable oil. Taste for seasonings, adding more lemon juice, salt, or pepper if needed.
  
  3. Stir in capers, mustard, parsley, tarragon, chives, garlic, and shallots. Refrigerate for at least a half hour to let ingredients cool and marry.
  
  Please note that because this recipe uses raw eggs, pregnant women should refrain form using it.

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Poached Salmon with Cream Sauce
Poached salmon is an all time favorite for chefs from around the world. It's soft buttery taste and beautiful appearance make it a must on fine dining menus. Our recipe uses a classic french style court bouillon to cook the fish and features a delicate wine and cream sauce. This is a variation from a James Beard recipe. This meal is great served with tiny boiled white or red potatoes, steamed spinach, and dry white wine. Here are the ingredients.

Procedure

1. Place all the ingredients for the Court Bouillon, except the fish, in a pot and bring to a boil over high heat. Continue boiling over high heat for 5 minutes and the liquid is slightly reduced.
2. Reduce the heat to a simmer and add the fish. Cook until slightly under done, usually 5 to ten minutes. Remove the fish from the liquid by gently placing a large flat spatula under the fish and place in a warmer.
3. Strain the poaching liquid and discard the solids. Reduce the remaining liquid down to one cup by strongly boiling.
4. Begin to prepare the sauce by melting the butter in a saucepan. Blend in the flour and cook over a medium heat for a minute or two mixing with a wooden spoon, until the roux begins to brown.
5. Then mix in the reduced fish stock and stir over medium heat until the sauce is smooth and thickened.
6. Next add the cream, parsley, and tarragon and stir until heated through. Taste for seasoning and add a small amount of salt and pepper to taste.
7. Spread the sauce over the fish and put in a preheated broiler until the surface of the sauce is lightly browned.
8. Remove from the broiler, grate a small amount of nutmeg over the fish and serve immediately.

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Mustard Glazed Baked Salmon
This is a simple and quick recipe for baking salmon in the oven. This is a recipe for 2. Serve with a mixed salad, fresh peas, and baked potato.

Ingredients

• 1 lb of salmon filet, skin left on
• 3 tbs olive oil
• 1 tbs Dijon mustard
• 1 tbs fresh lemon juice (juice from one whole lemon)
• 1/4 tsp of salt and pepper to taste
• chopped fresh dill or chervil

Procedure

1. Preheat the oven to 425°. In a small bowl, mix together the olive oil, the mustard, the lemon juice, and salt and pepper.
   
2. Spray PAM or other nonstick oil on a baking pan. Put the salmon, skin side down, in the baking pan, and spoon the mustard glaze over each piece of fish.
   
3. Bake until the salmon is just cooked through, 6 to 8 minutes. Sprinkle with the chopped dill, and serve.
   

• 2 tablespoons white-wine vinegar
• 2 tablespoons dry white wine
• 5 whole black peppercorns
• 1 shallot, minced
• 3 large egg yolks
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut in pieces
• Salt
• 1 tablespoon finely snipped fresh dill, plus more for garnish
• 8 large eggs
• 8 ounces smoked salmon, thinly sliced
• 4 Crumpets or English Muffins, split in half, toasted

1. In a small saucepan, combine vinegar, wine, peppercorns, and shallot. Place over medium-high heat; cook until almost all the liquid is evaporated, about 2 minutes. Add 2 tablespoons water; reduce heat to low.
   
2. Add yolks; whisk until thickened, about 4 minutes. Turn off heat; whisk in the butter until fully incorporated and the sauce thickens, about 3 minutes. Season with salt. Strain sauce into a medium heat-proof bowl; discard solids. Stir in dill. Keep béarnaise warm over very gently simmering water, whisking occasionally.
   
3. Fill a shallow dish with warm water. Fill a saucepan with water and bring to a boil, then reduce heat so water is just simmering. Break 1 egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide in egg. Repeat until all eggs are in saucepan.
   
4. When first eggs become opaque, begin to remove them with a slotted spoon, in the order in which they were added. This process should take about 3 minutes. Transfer the eggs to the dish of warm water.
   
5. Divide salmon into 8 portions and place each over a half of a toasted crumpet. Using a slotted spoon, remove eggs from warm water; set the spoon, with the egg inside, briefly on a clean cloth to drain. Gently place 1 egg on each crumpet; spoon dill béarnaise over the top. Serve two crumpet halves to each person, and garnish with dill.
   
   

Smoked Salmon Recipe

There are hundreds of recipes and procedures for smoking salmon. Most use either a wet or a dry 'cure' which replaces the water in the cells of the meat with salt and sugar and other ingredients. We encourage you to experiment. Many people use a variety of flavorings in their smoking procedure including garlic, onion, teriyaki sauce, horseradish and many more. Our favorite is one of the most basic and simple ways to smoke your fish.

A special note here regarding choice of fish. Most of the time we smoke king salmon because of its availability but if you have a chance to obtain fresh sockeye salmon, it makes the very best smoked salmon available, in our opinion.

Here is the list of ingredients:

• One filleted 5-10 lb salmon with skin on and cut into 3-4 inch chunks. Remove pin bones with tweezers
• 1 cup of kosher salt or other non-iodized salt
• 1/2 cup of white sugar
• 1/2 cup of brown sugar
• 2 quarts of filtered or bottled water
• 3-4 stalks of fresh dill
• 1/4 cup of vodka
• Alder chips for smoking
• Maple syrup, (the real stuff), for basting the filets
• Grocery store paper shopping bags

Procedure

1. Combine the salt, sugar, water, dill, and vodka in a non reactive bowl and stir until all of the solids have dissolved. You may warm the water to speed the process but make sure the water is cool before proceeding to the next step. We always use stainless steel or glass mixing bowls in this step. Note also that you may need to increase the amount of liquid depending on the amount of fish you have to smoke.
   
2. Place the filets in the brine mixture and place a plate on top to ensure that all of the pieces are submerged. Then wrap the bowl with plastic wrap and place in the refrigerator for 8-12 hours. Use less time if the chunks are mostly less than 1 inch thick and the longer brining period of the chunks are thicker than 1 inch.
   
3. Remove the filets from the brine, quickly rinse in cool water and pat dry with paper towels. You want to use a very little bit of water, just enough to remove excess brine and scum that may develop but not so much that you begin to reverse the brining process. Set the filets with skin side down on a tray and leave at room temperature for about an hour until a pellicle forms. This is a tacky glaze that is created on the surface of the filet.
   
4. Prepare the filets for smoking by cutting a piece of grocery store shopping bag to the size about 1/8 inch larger than the filet and place it under each filet touching the skin. This will greatly ease your final preparation and cleanup. Use a basting brush and brush maple syrup over each filet. Load your smoker rack with the larger, thicker pieces on the bottom racks. Be sure to leave space between each filet to allow for even circulation.
   
5. We use a Big Chief smoker sold by Luhr Jensen. You should follow the smoking directions for your particular unit. We usually use alder chips for our smoke but other use grape vines, hickory, cherry and other hardwoods. we usually like our chips slightly damp but not wet. We like to have smoke present for at least the first hour of smoking. For the Big Chief smoker, that means using 3 or 4 pans of chips.
   
   Baste the filets with maple syrup each half hour for the first three hours of smoking. Depending on the ambient temperatures, total smoking time can be anywhere from 6-12 hours. We like to keep our smoker cool so the temperature stays as cool as possible. We usually choose the evening time to do our smoking during the summer months. When smoking during the winter you may have to keep the smoker insulated in order to retain warmth in the smoker. Some people use the packing box that the smoker comes in to act as an insulator.
   
6. Start sampling the filets after 6 hours and periodically thereafter until most of the filets are opaque throughout. Be careful not to smoke too long or too short time. Too short and the fish will be mushy on the inside and too long, and the filets will dry out and lose flavor. Each batch takes a different smoking time.
   
7. When complete, remove the filets from the smoker and peel off the paper from the bottom of each filet. The skin should come off with the paper and be discarded. The smoked salmon can be wrapped in plastic and/or aluminum foil and refrigerated for a month or more and can be frozen for up to a year. When freezing, take steps to avoid freezer burn. Finally enjoy your smoked salmon with a little cream cheese and crackers and a good glass of white wine, or in a variety of other recipes.

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Gravlax This is a slight variation of a Martha Stewart recipe for lox. Ive been using this recipe for years and to me the key is the "fresh" dill and the caraway seeds. I particularly like this recipe because it DOESNT use heavy spices which to me tend to overpower the taste of the fish. These subtle flavors with just a hint of smoke flavor, enhance the taste of the fish, not replace it.

1. Filet one medium sized salmon. Pull out the pin bones with tweezers. Leave the skin on.
   
2. Mix
   1 cup sugar
   1/2 cup kosher salt
   1/4 cup vodka
   4 tbs of caraway seeds slightly roasted
   4 tbs of ground black pepper
   4 tbs of anise seeds toasted
   
3. Cover both filets generously with the mix. Then cover that with a generous amount of fresh dill and or chervil, not dried stuff. Then put the other filet on top of that so you make a "sandwich" with the mixture touching the meat and the skin-side out on top and bottom. Wrap tightly in plastic wrap and place in a glass pan.
   
4. Weigh it down with something heavy like several plates with soup cans on top. Place in refrigerator for 12 hours. Gently take the filet sandwich out of the pan and clean out the pan. Then flip the sandwich over, re-apply the weight, and put back in the frig for 12 hours.
   
5. Flip every 12 hours for total of 3 days. When complete, brush off the mix of stuff with a paper towel -- dont rinse with water.
   
6. OPTIONAL: Put the filets in your smoker and run one pan of chips thru. Total smoke time less than 1 hour and as cool of conditions as possible, (outside and at night?), so the smoker doesnt get hot.
   
7. Slice very thin and you have the best tasting cold smoked salmon Ive ever had!!!

Gravalax served with pumpernickel bread, cream cheese and fresh chives, and then garnished with cucumber, scallions, bean sprouts, and capers. A glass of fine Chardonnay and green salad makes dinner complete. Also see Sweet Mustard Sauce recipe below as a substitute for the cream cheese and chives.

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Sweet Mustard Sauce
Smoked salmon and gravlax make excellent appetizers and full luncheon meals. This recipe adds some spice to the delicate taste of the fish. Spread this sauce on a thin slice of salmon and serve on top of a small piece of rye bread or cracker.

Mix together

• 4 tbs of high quality mustard - spicy but not hot
• 1 tsp of dry mustard
• 3 tbs of sugar
• 2 tbs of white wine vinegar
• 1/3 cup of canola oil
• 3 tbs of finely chopped fresh dill or chervil

Serve chilled on thinly cut slices of smoked salmon or gravlax

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Seviche
This is a variation on the traditional pickled fish recipe that is very popular in latin culture. Served with dipping chips at cocktail hour or on a bed of coarsely chopped parsley as a first course, it is an elegant addition to any meal. Serve with a dry white wine. This is a variation from a James Beard recipe and makes 4-6 servings.

SPECIAL NOTE: Because this recipe uses uncooked fish, please take care to follow the preparation instructions. Some pacific salmon/steelhead contain parasites which cause no harm to the fish and can be eliminated prior to eating.

For this recipe start with 1 1/2 lbs of very fresh salmon filet with the skin removed. Remove any pin bones with tweezers. Wrap in plastic wrap and freeze solid -- we usually freeze for at least one full day. Freezing will kill any parasites that may be present in the fish. Thaw the fish in your refrigerator.

Ingredients

• 1 1/2 lbs of salmon filet cut into thin strips 1/4 inch thick, 1/2 inch wide, and 1-3 inches long
• 1 1/2 cups fresh lime juice
• 1/2 cup extra virgin olive oil
• 1/4 cup finely chopped green onion
• 1/4 cup finely chopped fresh parsley
• 1/2 clove of garlic, very finely chopped
• 1 tsp of salt
• 1 tsp of black pepper
• Dash of tabasco - optional
• 1/8 cup of chopped fresh cilantro or Italian parsley or chervil

Procedure

1. Place the fish in a small stainless steel bowl, pour the lime juice over it, mix well and refrigerate for 4 hours. Turn once or twice during this step. The fish should turn opaque in color.
2. Remove fish from refrigerator, drain off the lime juice and then combine all of the remaining ingredients, (except for the cilantro), mix lightly, cover and refrigerate for a half hour or till ready to serve.
3. Sprinkle the chopped cilantro and serve immediately

Variations - This recipe can combine multiple types of fish. We sometimes use half salmon and half halibut. Small sea scallops can also be used with the salmon. You can also add diced avocado and corn kernels to the mix. All of these variations let you add your personal touch to this delicacy.

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Salmon Hors d'oeuvres
How to make great hors d'oeuvres with the above smoked salmon.

Ingredients:

• Triskuts, wheat thins or other thin cracker.
• Cucumber
• Fresh chives
• Cream cheese - I usually use the low fat whipped Philadelphia Cream Cheese
• Cold smoked salmon sliced very thin (from above recipe)

Makes great finger food as follows;

• Serrate the outside of the cucumber, then cut into very thin slices. Place cucumber slice on top of cracker.
• Next take a small dab (teaspoon size) of cream cheese and wrap it with the salmon slice.
  You can hold the slice together with a toothpick if you like. Place the tube of salmon/cheese on top of the cucumber.
• Garnish with two or three 2 inch long spears of chives stuck into the cream cheese.

Very simple to make but has a wonderful taste and rich presentation appearance. Your guests will rave, guaranteed, especially when you tell them that you caught and smoked the salmon yourself!!!

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Salmon Burger Provencal
Courtesy - Jean Francois Taquet, Restaurant Taquet

This dish can be described as a warm salmon tartare, or a fish version of the most flavorful hamburger you ever ate. It is easy to prepare, and it may be grilled to add another dimension of flavor.

Serves 4

1-1/4 pounds salmon fillets, skinned
1 tablespoon nonpareil capers, drained and rinsed
1-1/2 teaspoons minced shallot
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh tarragon
2 tablespoons minced fresh basil, divided
Salt and freshly ground black pepper to taste
1-1/4 cups tomato sauce, preferably homemade
2 tablespoons black-olive paste or tapenade
3 tablespoons olive oil

Coarsely chop the salmon fillets by hand or in a food processor using a pulsing action. Place the salmon in a medium bowl and add the capers, shallot, parsley, tarragon, 1 tablespoon of the basil, and the salt and pepper. Divide the mixture into 4 equal parts and shape into burgers. Set aside.

Place the tomato sauce in a small saucepan and bring to a boil over medium heat. Reduce heat to low and add the olive paste or tapenade and the remaining basil. Simmer the sauce for 2 minutes; set aside and keep warm.

Heat the olive oil in a medium sauté pan or skillet over high heat until it is almost smoking. Add the burgers and cook for 2 minutes on each side. Remove the burgers with a spatula and drain on paper towels.

To serve: Spoon warm sauce on four serving plates and top with a salmon burger.

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Smoked Salmon and Cucumber Roll A very nice recipe for elegant pre-dinner snacks. This recipe is adapted from Gourmet Magazine 1 (12-inch) seedless cucumber or use a regular cucumber and remove the seeds with a spoon. The key is to have the remaining cucumber shell be about 1/4 inch thick. 4 oz cream cheese, softened (1/2 cup) 1/4 cup finely chopped fresh chives 2 tablespoons drained bottled horseradish or 1 teaspoon of quality wasabli powder(preferred) 1/4 teaspoon salt 1 lb thinly sliced smoked salmon

Quarter cucumber lengthwise, cutting off and discarding rounded ends.
Stir together cream cheese, chives, horseradish, salt, and pepper to taste until combined well.
Pat cucumber dry. Arrange enough salmon to completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic wrap, then spread with a thin layer of cream cheese mixture. Wrap coated salmon around cucumber quarter to cover completely, pressing gently to help it adhere. Repeat with remaining cucumber quarters.

Place the roll in your freezer for a half hour or so to firm up the roll, but do not let it freeze. Cut rolls crosswise into 3/4-inch pieces.

Note: Rolls are best assembled (but not cut into pieces) 1 hour ahead and chilled, covered with plastic wrap. Remove from refrigerator or freezer and cut with a very sharp knife just before serving. Serve with Triscuits or Wheat Thins and a dry white wine.

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Roast Salmon with Gremolata
An excellent mix of herbs to enhance but not overpower the delicate taste of baked salmon

Ingredients
1 tbl fine chopped lemon zest
1 tbl fine chopped lime zest
2 tbl of fresh tyme leaves
1/4 cup of fresh parsley leaves
1 clove garlic
2 tbl extra virgin olive oil
1 tsp salt
2 lb salmon filet, skin on, pin bones removed

Preheat oven to 350 degrees

Combine lemon zest, lime zest, thyme, parsley, garlic, olive oil, and salt in a food processor. Pulse for about ten seconds or until the parsley and garlic are chopped and the ingredients are mixed.

Place the salmon in a baking pan skin side down and rub the flesh with the gremolata mixture.

Roast for 20-25 minutes until the fish is barely cooked through in the thickest part of the filet. Then finish cooking under a broiler until the top is crusty. Watch carefully during broiling as the herbs can burn.

Serves 4

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Ginger Salmon Patties
The fresh ginger in this recipe adds a wonderful tangy contrast to the sweet taste of the salmon.
Serves 4; Prep time: 15 minutes; Total time: 50 minutes
Adapted from a Martha Stewart recipe

1 1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 tablespoons grated peeled fresh ginger
1 large egg, lightly beaten
1/4 teaspoon crushed red pepper
Coarse salt and ground pepper
Lime wedges, for serving (optional)

1/3 cup reduced-fat mayonnaise
2 thinly sliced scallions
2 tablespoons fresh lime juice
1 teaspoon extra virgin olive oil

1. In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.

2. Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Mayonnaise dressing, if desired.

3. To make Mayonnaise Dressing: In a small bowl, stir together mayonnaise, scallions, lime juice, and olive oil. Chill until ready to serve.

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