Salmon Recipes

Salmon and spinach stuffed inside of puff pastry then roasted until golden. Crispy and flaky on the outside, served with a tangy and creamy sauce.

Smoked salmon, dill and cream cheese baked into a light and fluffy soufflé. A decadent Sunday brunch favorite in our house.

Poached salmon in champagne with a chilled dill, sour cream, and Dijon mustard sauce. An elegant dinner party dish that's surprisingly simple to pull off.

An easy to make and impressive appetizer or snack. Smokey, creamy and packed with flavor.

Crispy golden seafood croquettes with a creamy, nutmeg-spiced filling rolled in bread crumbs and fried until crunchy. Freezer-friendly and served with tomato mayonnaise.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

Baked salmon with olives that adds a sophisticated look to your dinner!

Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.

Three mini cream puff fillings: smoked salmon mousse, curried caramelized onions, and a crab-cream cheese spread with red peppers. Ready to pipe into pate a choux for elegant hors d'oeuvres.

Savory smoked salmon and dill waffles with chopped Nova Scotia salmon, fresh dill, and onion folded into the batter. Topped with cream cheese and scallions or sour cream and salmon caviar for brunch.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.

Pan-seared salmon over a vibrant asparagus cream sauce, made by pureeing tender asparagus tips with butter and infusing the stalks into cream. An elegant, restaurant-style spring plate.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

A whole salmon fillet braised on a bed of buttery carrots, onions, and celery in dry vermouth with tarragon. Three sauce options from simple pan jus to a rich winey cream veloute.

Giant prawns stuffed with smoked salmon, bread crumbs, garlic, and parsley, then broiled in white wine and finished with a butter pan sauce. An elegant seafood appetizer for two.