8 oz. cream cheese (softened)
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1/8 teaspoon Dill Weed
Salt, Peppercorns (ground), and Garlic Powder to taste
1 can Wild Sockeye Salmon
3 tablespoons fresh chopped parsley
1/4 cup chopped Walnuts

In mixing bowl, beat cheese, lemon juice, onion, horseradish, dill, salt, pepper, and garlic powder until well blended.
Drain and flake salmon, then beat into cheese mixture until well blended.

Chill the mixture until it is firm enough to handle.

1/3 cup low-sod soy sauce
1/4 cup fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon chopped fresh thyme
2 garlic cloves, chopped
4 (6-ounce) skinless salmon fillets (about 1 inch thick) Cooking spray
4 lime wedges

Place first 4 ingredients in a blender process until smooth.
Pour into a large zip-top plastic bag. Add salmon and seal and marinate in refrigerator 1 hr turning bag occasionally

Preheat broiler. Remove salmon from bag discarding marinade. Place salmon on a broiler pan coated with cooking spray broil 8 mins.

4 boneless skinless salmon fillets
1/4 cup orange marmalade
Lime Wedges
1 tsp brown sugar or Splenda
1 tbs lime juice
2 tbs vegetable oil
1/4 tsp salt
3 tbs Cajun salt free seasoning

Combine Cajun seasoning, sugar, and salt in a bowl.
Rub over all surfaces of fillets.
Saute fillets in oil in a skillet for 4 min. Turn and saute an additional 3 min.
Blend marmalade and lime juice, swirl in skillet until melted, turn fish to glaze on all sides.
The salmon is done when it begins to flake.

Serve with lime wedges...

Makes 4 fillets.

1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion
1 teaspoon red pepper flakes
1/2 cup orange juice
1/2 cup hoisin sauce
3/4 cup soy sauce
3 tablespoons honey
2 teaspoon sesame oil
4 (8-ounce) salmon steaks, 1-inch thick
Salt and freshly ground black pepper
Vegetable oil, for brushing
3 cups baby spinach

Heat a medium size saucepan, over medium heat.

2 cloves minced garlic
4 tablespoons light olive oil
2 tablespoons melted butter
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley
3/4 to 1 lb salmon fillets

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil,
butter, basil, salt, pepper, lemon juice and parsley.

Place salmon fillets in a medium glass baking dish, and cover with the
marinade.
Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees.

2 eggs, separated
1 cup (8 ounces) sour cream
1-1/2 cups soft bread crumbs
2 tablespoons minced chives
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
Dash pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-1/4 cups finely chopped almonds
1 tablespoon vegetable oil
Lemon wedges, optional

In a bowl, combine the egg yolks and sour cream. Add bread crumbs and seasonings. Stir in salmon. In a bowl, beat egg whites until stiff; fold into the salmon mixture.
Shape into 12 patties; coat with almonds.

1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/3 cup dark brown sugar
2 tablespoons lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined.
Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.

4 4- to 5-oz. skinless salmon fillets (3/4- to 1-inch thick)
Salt and ground black pepper
1/3 cup red jalapeño jelly
3 medium oranges, peeled, seeded, and coarsely chopped
1 medium grapefruit, peeled and sectioned
1 cup grape or cherry tomatoes, halved

Heat broiler.
Lightly sprinkle salmon with salt and pepper. In small saucepan over low heat melt the jelly. Brush 2 tablespoons of the melted jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan.
Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes when tested with a fork.

3 Tbsp. Dijon Mustard
3 Tbsp. Maple Syrup
1 Tbsp. Balsamic Vinegar
4 - 6 oz Salmon Fillets
flavored grilling planks - soaked (Cedar Maple or Aider Grilling Planks)

Place salmon fillets in a shallow dish and set aside. Combine the mustard, maple syrup and vinegar ina small bowl Season with salt & pepper and pour over the salmon making sure to coat both sides Marinate salmon at room temp for 15 minutes.
Grill until done.