150 pan samon recipes

Baby salmon stuffed with caviar, a restaurant-style dish where a whole baby salmon is filled with salmon mousse and a line of caviar, baked in white wine, and plated with two sauces. An elegant seafood showpiece.

Pacific salmon loaf made with canned salmon, mayonnaise, bread crumbs, and chopped vegetables, baked and served with cucumber sauce. A simple, budget-friendly seafood dinner.

Crustless salmon quiche: low-carb, gluten-free, weeknight-fast. Canned salmon, sharp cheddar, eggs and milk baked with fresh basil, tarragon, oregano, and parsley into a tender herb-flecked custard.

This recipe is a pleasant compromise between a salmon loaf and a spinach souffle. It does not have a strong flavor or texture of spinach, as do some cooked spinach dishes.

Leave the ground beef in the freezer, and use this delicious recipe that uses not chicken, but fish!

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

Kick it up a notch with this version of salmon salad. The crispy potatoes make the dish worthy of serving to guests. Be prepared for rave reviews. It can also be stuffed into a pita for a quick and healthy lunch.

Super salmon burgers bind canned pink salmon with egg, breadcrumbs, cheddar, and thyme into pan-seared patties, served in pita pockets with lettuce, tomato, and tartar sauce. A 35-minute pantry burger.

Very low calorie alternative to your typical beef burger. The water chestnuts give the burger a good crunch.

These golden, crispy salmon potato cakes combine flaky salmon, creamy mashed potatoes, and sharp cheddar for a comforting meal. Perfect with baked beans or a fresh salad, they’re an easy, budget-friendly dish for any occasion.

A delicious change from the standard Krab or Clam dip.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

This quick and easy recipe will help you make a light but scrumptious lunch.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.