I had a friend give me several pounds of salmon he recently caught in Alaska. Looking for suggestions on seasonings and recipes. TIA

https://www.delish.com/cooking/recipe-ideas/g70386909/best-salmon-recipes/?utm_campaign=mgu_ga_del_d_bm_prog_org_us_g2039&utm_medium=cpc&utm_source=google&gad_source=1&gad_campaignid=19494478704&gbraid=0AAAAACq-IPxn161LdhMFvFtZ7Lk6vKdmC&gclid=CjwKCAjwqc_UBhBKEiwAWbl25mc5VoQ9zQ1BtippDUpUSb7h9_ahq3Fff_wU0fh46-sq5KHHKyk9kRoCFjIQAvD_BwE

I smoked some last night and it was absolutely fantastic. My wife who does not even like fish went back for seconds which is a first for her.

For smoking, you need to wet brine or dry brine for at least 4 to 6 hours and then rinse and pat dry. Then apply your rub and let it rest for a couple of additional hours in the refrigerator uncovered. This helps form the pellicle which is essential for the smoke to penetrate uniformly.

I used this very simple rub but tripled it.

For a simple prep:

Liberally salt and pepper all sides
Oil in medium pan
Cook on medium 4-5 minutes (depending on thickness) skin up
Flip and lower heat for another 4 minutes or so
Can do sides for a few seconds on thicker pieces if you want.
Skin should be very crispy. Top with whatever or nothing. A little teriyaki can be a good change of pace.

TRSAggie01 said:

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I had a friend give me several pounds of salmon he recently caught in Alaska. Looking for suggestions on seasonings and recipes. TIA

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I am envious!

I made this last week and it's good.
herbed feta
bagged spinach leaves..
Squeeze fresh lemon juice on salmon.
Lay spinach leaves on and then press herbed feta on top. Roll up into pinwheel. Season with salt, pepper & red pepper flakes. Air fry or oven 375 for 6 minutes depending on thickness.

Air fryer, 10 minutes, garlic salt. Cover in fresh dill after cooking.

Wash and pat dry filets. Blackening seasoning

High heat neutral oil and a tablespoon of clarified butter

Pan sear until preferred doneness. Sprinkle with Fleur de Sel. Serve with your favorite sides. Optional a little freshly grated Parmesan

tx4guns said:

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I made pan seared salmon with a lemon butter caper sauce last time I cooked it. Best salmon I've ever cooked.

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This is our favorite way. A Salmon Piccata.

Blackened salmon on the blackstone over orzo with asparagus and creamy white wine sauce…yum! Just had this tonight

Rinse fillet and pat dry. Spread a light coating of mayo, maybe 1/2 teaspoon. Season with whatever you like. I like a little Tony's and a little Old Bay, Top with freshly grated parmesan. I cook mine in the center of the top rack of my gas grill with just the two outside burners on, lid closed. Cook to your desired doneness. Serve with remoulade or a sauce made by warming cream cheese and mixing in lemon juice. I always garnish with capers and pickled red onions.

One of my favorites:

Mediterranean Salmon Patties
Makes 6-8 patties
For the Patties:
1 lb cooked fresh salmon, flaked (I typically just season with salt and pepper and cook about 3 minutes per side - depending on thickness - in a pan with olive oil)
1/2 cup breadcrumbs (use gluten-free if needed)
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1/3 cup feta cheese crumbles
1 tbsp chopped fresh dill (or 1 tsp dried dill)
1 large egg, lightly beaten (I usually use 2 eggs - holds together better)
1 tbsp Dijon mustard
1 tbsp lemon juice
Zest of 1 lemon
tsp cayenne pepper
2 tbsp capers, chopped (optional, for briny flavor)
Salt and pepper, to taste
2 tbsp olive oil, for cooking

For Serving (Optional): Tzatziki sauce or lemon-dill yogurt sauce. I typically serve with homemade tartar sauce

Step 1: Prepare the Mixture
In a large mixing bowl, combine the flaked salmon, breadcrumbs, red onion, parsley, dill, egg, Dijon mustard, lemon juice, lemon zest, and capers (if using). Mix gently until well combined.
Season with salt and pepper to taste. If the mixture feels too wet, add a bit more breadcrumbs to help it hold together.

Step 2: Form the Patties
Divide the mixture into 68 equal portions and shape each into a patty about 1/2-inch thick.
Place the patties on a plate or baking sheet and refrigerate for 1015 minutes to firm up. This helps them hold their shape during cooking.

Step 3: Cook the Patties
Heat the olive oil in a large skillet over medium heat.
Carefully place the patties in the skillet and cook for 34 minutes per side , or until golden brown and crispy on the outside. Work in batches if necessary to avoid overcrowding the pan.

Variations to Try

• Spinach Boost : Mix in finely chopped spinach or kale for extra greens.
• Spice It Up : Add a pinch of red pepper flakes or cayenne for a kick of heat.

Tips for Success
Chill Before Cooking : Refrigerating the patties helps them stay intact while frying.
Don't Overmix : Handle the mixture gently to avoid compacting it, which can make the patties dense.
Storage : Store leftover patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

And this one. I ask the wife to make this one for me on my birthday - it's that good.


It says "sprinkle" the basil pesto. I prefer to spread a nice thick layer over the salmon.

To get a great crisp on the skin:

Don't scale it its pacific salmon but you can scale Atlantic salmon. They are tiny and it's totally unnecessary on pacific salmon and trout. Wipe the skin off with a paper towel to get any slime off. Salt it a bit. Put it skin side up on a plate in the fridge for a few hours before cooking to dry the skin. Season the meat side with salt and pepper, old bay, or some dry seasoning you prefer. Oil a cold pan or griddle and then set the filet skin side down in the cold pan. Then turn the heat to a low medium and let the skin crisp up and the fat to render out. It will slowly cook bottom up. When the sides are about 2/3 cooked from the bottom and the top is still raw flip it for just like 30 seconds or a minute to finish the top. Take care to keep the skin intact. The inside will still be pink but carryover heat will finish it. It shouldn't be cooked well done, more like a medium steak.

The cold pan method will let you get a cracker crispy skin that isn't burned at all and still get tender flaky flesh. My kids would live on salmon skin like a bear getting ready for winter if I had enough to go around. I fish in Alaska every year and bring back about 30 pounds of salmon and have done all sorts of techniques: poaching, baking, grilling, patties, marinades, crusts… but the simple pan seared skin is my go to.

I'll have to give the no scaling a try. I've always read you're supposed to scale it.

My bias is for pacific salmon which have small tighter adhered scales. For Atlantic salmon which is pretty much what all store bought salmon is you should descale. The scales are a bit larger. They may come descaled from the store. I haven't bought any salmon in 6 years.

I edited my post to clarify.