Salmon with Feta and Capers

This recipe is from my friend Stephanie - a wonderful cook, especially of seafood!  She came up with this recipe on her own and has been making it for years. She hosted a delicious dinner party (that I was lucky enough to attend) and served this dish... I was hooked!  It doesn't have specific amounts for several reasons... first of all, it depends on how much salmon you are cooking.  Secondly, you have the freedom to add more of one ingredient that you love, and less of something you're not sure about. But let me tell you her tips:  Use lots and lots of feta cheese and capers!  I thought I did but when I was eating it I was wishing it had even more capers!  So don't be shy.  If you have never bought or cooked with capers before don't be scared either. They are delicious and mild.  Enjoy and let me know what you think! I'm excited to hear what you all have to say about this fantastic recipe. 

Btw, I forgot to mention that I decided to use myWestern Sizzle  Trout Seasoning instead of Lemon Pepper and it was wonderful. So if you have a fish seasoning (especially with a citrus flair) that you love, use it!

Salmon with Feta and Capers
submitted by Brittany ~ The Sisters Cafe

one salmon filet
olive oil
1/2 large lemon
lemon pepper seasoning
fresh chopped garlic
feta cheese, crumbled
capers

Rinse salmon filet and pat dry with paper towels.  Place in tinfoil lined 9x13 inch baking dish skin side down.  Drizzle lightly with olive oil.  Squeeze 1/2 lemon over fish.  Sprinkle liberally with lemon pepper seasoning.  Next chop some fresh garlic and sprinkle across the salmon.  Take feta cheese and sprinkle on top.  Spoon out capers with a fork so most of the vinegar will drain and sprinkle across the fish. Use a lot of feta and capers - more that you think! This is the best part.  Lastly, lightly drizzle with olive oil again.  Your salmon should look something like this:

Bake in preheated oven at 375 degrees F for 15 minutes or until salmon flakes when pierced with fork. For the last 3-5 minutes place under the broiler to brown the cheese.  Do NOT overcook salmon - it will be dry and nasty.  Keep a close eye on it!  Cooking time can vary depending on the thickness of your filet.  It should be just barely done.

Asian Grilled Salmon

This is a Barefoot Contessa recipe--so thank you Ina! I made this last night and it was just as delicious as ever! All my boys gobbled it up and even asked for seconds! The leftovers are great served chilled over mixed greens with your favorite vinaigrette! That will be my lunch today--much better than PB &J with the kids! The only problem with this recipe is that you have to grill it for the full effect...and it is a little chilly for that right now! By the way, I grill my salmon on tinfoil. Hope you all enjoy!

Asian Grilled Salmon (Barefoot Contessa)

submitted by Melanie

1 side of fresh salmon, boned, but skin on-cut into 6 servings
(about 3 pounds) * I use frozen wild salmon from Costco—individually wrapped-skin on

For the marinade:
2 Tablespoons Dijon Mustard
3 Tablespoons Soy Sauce
6 Tablespoons Olive Oil
½ tsp minced garlic

Light BBQ and brush grilling rack with oil to keep fish from sticking. (I use tin foil)

While grill is heating, prepare marinade by whisking ingredients together. Drizzle half of the marinade onto the salmon (skin side down) and allow to sit for 10 minutes.

Place salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry, it will keep cooking as it sits.

Transfer fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove skin and serve warm, at room temperature or chilled.

Salmon Cakes with Lemon Aioli

My husband is not a fan of seafood, so whenever he goes out of town on business that is when I make it. This is a recipe my friend Sheri gave me and I was excited to make it. It did not disappoint! This was really good. It was also really easy! Bonus!

Salmon Cakes with Lemon Aioli

Adapted from Marguerite Henderson

Submitted by Melanie

2 cups cooked salmon, flaked (1-1 1/2 pounds)*

1/2 cup dry bread crumbs

2 green onions, chopped

1/4 cup diced celery

1/4 cup mayonnaise (I use light)

1/8 tsp cayenne pepper

1 tsp dried dill

1 tsp dried thyme

1 tsp worcestershire sauce

1 egg

1/2 tsp salt

2 T. butter

1 T. vegetable or olive oil

*Poach salmon in a slow simmer of water, or broth for 8 minutes.

Lemon Aioli

1/2 cup mayonnaise ( I use light)

2 T. cream ( I use milk)

Zest and juice of lemon ( I did not use the whole amount)

1/2 T. prepared horseradish

1/2 T. dijon mustard

1 tsp chopped garlic ( I use bottled)

1 tsp dried thyme

*Mix and refrigerate until ready to serve. Makes 3/4 cup

In a bowl, combine the salmon, crumbs, green onions, celery, mayo, cayenne, dill, thyme, worcestiershire sauce, egg and salt. Shape into 8 salmon cakes.

Melt butter and oil in heavy skillet. Brown salmon cakes on both sides, about 5 minutes per side. Place on serving platter lined with mixed greens. Garnish cakes with fresh dill sprigs, or chopped parsely or green onions. Top each with a dollop of aioli. Makes 8 cakes. These can be make ahead and refrigerated. Place on a baking sheet and warm at 400.

Best BBQ Salmon

This is my favorite salmon recipe, hands down! It is incredibly easy too...no more than 5 minutes prep time. I've submitted the original recipe but I have to be honest... sometimes I don't cook the butter, honey and sugar together. I just throw all the ingredients (minus the butter) in a tupperware or gallon plastic bag, mix it together, and add the salmon. I even use the pre-chopped garlic in a jar sometimes (my sisters would be appalled!) - it is super fast and easy and grills up absolutely delicious!

Barbecue Salmon
submitted by Brittany

1 T. butter
1 T. honey
1 T. brown sugar
2 T. soy sauce
2 T. dijon mustard
1 T. olive oil
1 tsp minced garlic
2 lbs. salmon fillet

Stir honey with butter and sugar in small frying pan until butter is melted. Add remaining ingredients. Rinse fish and pat dry; place in sauce for 15 min to 1 hour. Place salmon on a large piece of aluminum foil, making a boat. Pour sauce over fish. Place foil boat on grill, lightly crimping the top together but not sealed.  Grill for approximately 15 minutes. Serve with lime wedges.

*I have tried grilling this but to be honest I think it is way better in the oven!! I cook mine under the broiler for about 8 minutes (depending on the thickness of the salmon-if it is very thick, I'll turn it over part way through). Just broil it on a piece of tin foil but not wrapped in the boat; approx 6 inches from heat. It is very important that you DO NOT OVERCOOK!! Salmon is best if it is very moist. Test for doneness by poking with a fork and twisting gently - if it flakes, it's ready.  The broiler will carmelize the marinade a little on top... fantastic!