Salmon Recipes

Alaska Barbecued Salmon

• 1 whole dressed Salmon, thawed
• Salt and pepper
• 2 Tbsp. butter or margarine
• 1/2 medium onion, sliced
• 1/2 lemon, sliced
• 2 or 3 sprigs fresh parsley
• Oil

Wash Salmon and pat dry. Sprinkle inside with salt and pepper, dot with butter. Arrange overlapping slices of onion, lemon and parsley in cavity. Brush Salmon with oil. Wrap in heavy-duty aluminum foil; seal edges with double fold. Place on grill over medium-hot coals. Carefully turn Salmon every 10 minutes. Test for doneness after 45 minutes; when Salmon flakes easily with a fork in thickest part. Serve with lemon wedges.
Makes 8-12 servings

Baked Salmon

• 1 (5 lb.) Salmon
• 2 cups (approx.) Miracle Whip
• Bacon bits
• Pepper

Place cleaned Salmon in an oven dish generously cover with Miracle Whip. Sprinkle with bacon bits. Pepper to taste. Place in a preheated oven at 375 F for 30 minutes or until done. It should be golden brown in color.

Baked Fresh Salmon Steak

• 3 lb Salmon steaks
• 1/4 lb Chopped mushrooms
• 1 med Onion, minced
• 2 tb Minced parsley
• 1/4 ts Tarragon
• Pepper and salt
• 2 tb Butter (optional)
• 1/2 c Sherry
• 1/3 c Fine bread crumbs

Soak lid of clay cooker. Cut salmon in half and lay both pieces in cooker. Sprinkle with mushrooms, onion, and parsley and tarragon mixed. Add salt and freshly ground black pepper to taste. Dot with butter and pour sherry around. Cover, put into cold oven and turn temperature to 425F. After 30 minutes sprinkle crumbs over top and bake 30 more minutes.

Teriyaki Salmon Steaks

• 1 c Teriyaki sauce
• 1 tb Peanut oil
• 3 tb Parsley [chopped]
• 1 Clove garlic [crushed]
• 1/2 ts Pepper [freshly ground]
• 6 Salmon Steaks

Mix the first 5 ingredients in a bowl...then add the salmon steaks and let sand for 1 to 2 hours, turning the steaks every 20 to 30 min...Place the steaks on a sheet of heavy foil... Grill for 4 to 5 min. basting with the sauce... Turn the steaks and grill for 3 min. or until the steaks flake easily, basting with the sauce... Serve hot or cold.

Salmon and Pasta

• 3/4 lb. fresh Salmon
• 15 spears asparagus
• 1 package wild mushroom pasta
• 2/3 cup olive oil
• 1/2 cup freshly grated Parmesan cheese

Poach Salmon until done and flake.
Cook asparagus until crisp tender. Cut into 1 inch pieces.
Cook pasta according to package directions.
Toss pasta and oil. Add all other ingredients.