Recipes

Cedar Plank Salmon Recipe

Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural red cedar (no preservatives). The salmon is slow cooked, which produces a rich, smoky flavor.

            24" x 8" x 1" untreated cedar plank

            6 (4 ounce) fillets Oregon salmon

            1/2 cup extra virgin olive oil

            onion, sliced

            lemon

1. Submerge untreated cedar plank in water. Soak 12 hours or overnight.

2. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2-3 minutes until dry. Adjust grill temperature for medium heat.

3.   Rub salmon fillets with olive oil. Arrange on plank. Top salmon with onion, lemon slices, and whatever spices you enjoy on salmon.

4. Cook salmon, covered 20-30 minutes, or until opaque and easily flakes with a fork.

When you purchase a whole fresh troll-caught Oregon Ocean Chinook Salmon from a commercial fishing boat or retailer, you can be assured that only the highest quality standards have been followed. Each salmon is cleaned and dressed at sea and held at an optimum temperature until the boat returns to shore and the fish sold.

King Salmon ala Santa Fe

     3 lbs Oregon salmon fillet with all bone and skin removed, cut into six equal portions

     1 cup prepared salsa, well drained

     3/4 cup mayonnaise

     1 tbsp minced garlic

     2 tbsp freshly chopped cilantro

     1 lime, zest and juice

     Fresh cilantro sprigs for garnish

Combine all of the above ingredients, except salmon and cilantro garnish. Thoroughly coat both sides of salmon fillets.

     To Grill: Grill over medium high heat. Start with dark side up (side where skin was), basting occasionally and turning once.

     To Bake: Baste well (skin side down, do not turn) baking at 400 degrees for 15-18 min.

     To Saute: Place well basted fillet portions (skin side up) in dry pan over medium high heat basting occasionally and turning once.

(Courtesy of Gary Puetz, The Seafood Steward)

Simple Salmon Chowder

     2 potatoes, cubed

     1/2 cup sliced carrots

     1/2 cup sliced celery

     1/2 cup diced onions

     2 cups milk

     1 lg. stalk broccoli, chopped

     1 lb. Oregon salmon fillet, cubed

Bring potatoes, 2 cups water, salt and pepper to boil in a large pot; cover and cook for 5 minutes. Add carrots, celery, onions and milk; bring to boil and then simmer for 7 minutes. Stir in salmon and broccoli and cook until the salmon just flakes, approximately 4-5 minutes. Garnish with fresh parsley and serve.

Smoky Salmon Spread

     1 3/4 cups cooked, flaked Oregon Troll Caught Salmon

     1 (8 oz.) package cream cheese

     2 tbsp minced onion

     1 tsp prepared horseradish

     1/2 tsp liquid smoke

     3 tbsp chopped parsley

     1 tbsp lemon juice

     Salt and pepper to taste

Soften cream cheese. Add remaining ingredients and mix well on lowest speed of mixer or blender. Chill several hours or overnight. Spread on crisp crackers, thin slices of dark rye bread, or celery sticks. Makes about 2 1/2 cups. To thin for dip, add 1 cup sour cream or yogurt while mixing.

Easy Whole Salmon

     1 whole Oregon Troll Caught Salmon, head off

     1 stick butter or margarine

     1 bunch green onion tops, cut

     1 bunch mustard greens or spinach, chopped

     1 whole onion, sliced

     1-2 cloves garlic, crushed

     2 tsp Old Bay Seasoning, or other dry seasoning of your choice

Cut salmon down the backbone and lay open. Place skin down on heavy duty foil. Set aside. In large skillet, melt butter. Add remaining ingredients and saute lightly. Pour mixture over salmon. Enclose the salmon in the foil. Bake at 425 for 15 minutes. Reduce temperature to low and allow fish to steep in its own juices for 10-15 minutes. When done, salmon will flake easily with a fork. To barbecue, cook over hot coals for 25-20 minutes. For microwave, use smaller roast, fillet or steaks, put in glass pan, cover with saute and adjust cooking time. To serve - remove saute for garnish, lift out backbone and ribs, place salmon and foil on platter. Serve with favorite rice, potato or pasta and salad.

Tips for using remaining cooked Oregon Troll Caught Salmon

     Smoky Salmon Spread         Salmon a la King

     Salmon Patties                     Salmon Quiche

     Salmon Loaf                        Salmon Chowder

     Salmon Omelet                    Salmon Salad

     Salmon Noodle Casserole      Salmon Sandwich Spread


General Cooking Tips

Oregon Ocean Chinook Salmon cooks in minutes. A small cut in the thickest part of the meat shows it is done when it flakes easily and appears opaque throughout. Do not overcook because the salmon will continue to cook for a short time after the fish is removed from the heat source.

For pieces 1/2 to 3/4 inches thick - Cook 5 to 8 minutes

For pieces 1 to 1 1/2 inches thick - Cook 10 to 12 minutes

Bake - Bake at 400 degrees F until the fish is cooked according to the above times

Broil - Lightly oil broiler pan. Place fillets, skin-side up, on pan. Broil 4 inches from heat source until done. Do not turn.

Grill - Brush both sides of the salmon with vegetable oil. Grill, skin-side down, on hot griddle. Turn halfway through to cook evenly.

Poach - Poach fish in water, fish stock or a combination of white wine and stock or water.   Fill pan large enough to hold fish with enough liquid to cover fish completely. Bring to boil, reduce heat to simmer and add fish. Cook until done.

Saute or Pan Fry - Heat a small amount of oil or butter in a heavy fry pan. Cook fish over high heat, turning once to finish.

Nutrition Information

Salmon Facts

 

   
   
   
 
 
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