Salmon Recipes

Salmon is the common name of several species of fish in the Salmonidae family. Trout is also a species in that family. Wild salmon live along the coasts of the North Atlantic and Pacific Oceans as well as in the Great Lakes. Most salmon are born in fresh water and migrate to the salty waters where they spend most of their time until they return back to the fresh water to reproduce.

Salmon is a popular food fish because it tastes good and is easy to prepare. It can be baked, poached, fried, broiled or grilled. Any way you enjoy it, the secret to cooking salmon is to not overcook it. You can tell when it's ready to eat because the flesh will be flaky when you pierce it with a fork. Fresh salmon should be kept at 40 degrees or lower until you are ready to cook it.

Here are some video recipes of chefs cooking several different salmon dishes.

Salmon With Crepes And Caviar

Chef Georges Blanc demonstrates how to pair crepes with salmon and caviar for an elegant but simple dish: Crepes Parmentieres with Salmon and Caviar. Crepe batter is prepared by mixing potato puree, flour, eggs and cream. While the batter rests, caviar is spooned between slices of salmon. Then the crepes are cooked and the salmon and caviar slices are placed on them. The crepes are then browned on both sides and covered with a mixture of melted butter and lemon zest and garnished with tomato slices.

Smoked Salmon

Smoked Royal Salmon Fillet Medallions is a dish prepared by Chef Lucien Barriere Deauville. The chef starts with prepared smoked salmon medallions. They are served rather elegantly. First mushroom sticks are placed in the center of a large serving dish. They are seasoned with a vinaigrette of walnut oil, peanut oil, vinegar, salt and pepper. Drops of another marinade made with burnet (a herb), walnut oil and lemon juice are placed around the mushroom sticks. Then the whole is topped with fried leeks.

Marinated Salmon

Chef Philipe Joffroy prepares Marinated Salmon Ballotin with Fennel. Salmon fillets are first marinated with a mixture of leeks, fennel, carrots, salt, sugar, and pepper for 48 hours prior to serving. When ready for the meal, the salmon is cut into long slices. The vegetables used for the marinade are then placed on the salmon slices, rolled up, sealed, decorated with fennel and olive oil, and served.