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Ingredients

2 tbsp. Dijon style mustard

2 tbsp. butter, melted

Preparation:
heat oven to 400’. Blend mustard, butter and honey in a small bowl; set aside. Mix bread crumbs, nuts and parsley in another small bowl; set aside. Season salmon with salt and pepper. Place on a nonstick or spray-coated baking sheet or broiler pan. Brush salmon with mustard-honey mixture. Pat breadcrumbs mixture onto top surface of salmon. Bake uncovered for 10 minutes per inch of thickness or until salmon flakes easily when tested with a fork.

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4 sheets heavy duty foil (12x18 inch)

4 (4-6 ounce) Salmon fillets

4 medium carrots, diagonally sliced

1 each zucchini and yellow squash, thinly sliced

1/4 cup butter or margarine, melted

1/4 cup fresh lemon juice

2 tsp. dried dill weed

1 tsp lemon pepper

Preheat the oven to 450’ or preheat the grill to medium-high. Spray foil with nonstick cooking spray.

Center salmon on each sheet of foil. Arrange carrot slices around salmon. Top with squash slices.

Combine the remaining ingredients; spoon over salmon and vegetables.

Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside of the

packet. Repeat to make four packets.

Bake 17-20 minutes on a cookie sheet in the oven or 9-11 minutes in a covered grill

Serves 4

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Salmon BLTs

One trip to Alaska we spent a week traveling the Copper River area. We met a  Michigan transplant (South Haven area) working for the National Parks and he

recommended the Copper River Salmon BLTs at a local restaurant.  They were wonderful.

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2 tablespoons Cajun seasoning...

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Bluegill or perch fillets—about 1 pound

1/3 cup yellow corn meal...

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2 salmon fillets 1/3 cup maple syrup (real stuff) 1/4 cup soy sauce sesame seeds.  Directions Marinate the 2 salmon fillets in mixture of 1/3 cup maple syrup and 1/4 cup of soy sauce for at least 2 hours in the refrigerator.

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Salmon fillets—4-6 ounces each (if frozen, allow to thaw)...

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• 5-6 ounce pieces of Salmon, skin on
• 2 TSP. olive oil
• 1 tbsp. chopped chives
• 1 tbsp. fresh tarragon

Directions: Preheat oven to 425’. Line a baking sheet with foil. Rub salmon all over with the olive oil. Roast skin side down until fish is cooked all of the way through, about 12 minutes.  (Check at 10 minutes to see if fish flakes easily, baking longer only if it does not.  Using a metal spatula, lift salmon off of skin and place on serving dish. Sprinkle with herbs.

This recipe is from the Mayo Clinic website and comes with the recommendation to eat two servings of fish a week. Salmon is a good source of Omega 3 fatty acids which help keep blood from forming clots and help prevent a heart attack.

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• 1-2 lbs Salmon Filets
• ½ cup dark brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 4 tablespoons melted butter

Directions: Place salmon filet in a pan. Combine all ingredients, pour over the salmon and let it sit for 15 minutes. Grill for about 10 -15 minutes, until the salmon begins to flake, brushing with the sauce as it cooks.
 

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Dry sugar rub:

• 2 tbsp sugar
• 1 tbsp chili powder
• 1 tsp black pepper
• 1/2 tbsp ground cumin
• 1/2 tbsp paprika
• 1/2 tbsp salt
• 1/4 tsp dry mustard
• Dash of cinnamon

• 4 to 6 skinless fillets (4-6 oz each)
• 2 tbsp canola oil 

Directions: Blend all ingredients for the dry sugar rub. Generously coat one side of each salmon fillet with the mixture.

Heat oil in large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down. Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking.
 

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• 4 Salmon fillets, thawed
• 1/4 cup brown sugar, not packed
• 3 tbsp. oil
• 3 tbsp. soy sauce
• 1-1/2 tbsp. minced fresh garlic
• 1-1/2 tbsp. minced fresh ginger
• 1 sheet (12 x 18 inch) heavy duty aluminum foil

Directions: In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and ginger. Place Alaska salmon steaks/fillets in baking dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove salmon from marinade. Cook on foil sheet on medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.

Makes 4 servings.
 

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• 4 Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• 1 Tablespoon olive or canola oil
• 2 Tablespoons of your favorite seafood seasoning
• 1/4 cup white wine or chicken broth
• 1 Tablespoon butter

Directions: Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.

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