How to cook salmon: different recipes for salmon

Enjoy these effortless yet healthy salmon recipes.

Salmon Recipes - FRIED SALMON RECIPES - I.

First of all. Cut the salmon slices into small pieces and add them to a saucepan with pepper, salt, chopped parsley, and lemon juice to use as a condiment. Then add enough butter and fry thoroughly. Serve with ravigote or the sauce of your choice.

Salmon Recipes - FRIED SALMON RECIPES - II

Wrap the salmon slices in parchment paper, hold them in place and fry them in fat. Drain carefully and serve on paper.

Salmon Recipes - FRIED SALMON RECIPES - III

The first step is to sprinkle the salmon fillets with salt and flour. Then brush with the yolks of a beaten egg and fry in hot olive oil. Drain, garnish with fried parsley and serve.

Salmon Recipes - FRIED SALMON CUTLETS - I.

Steam the salmon fillets and let them cool. They are then cut into steaks, bathed in eggs and crumbs, fried, and served with tartar or hollandaise sauce.

Salmon Recipes - FRIED SALMON CUTLETS - II

First, prepare a very thick cream sauce and mix in the finely chopped cold-cooked salmon. Then season with red pepper, salt, and lemon juice and let cool for a few minutes. Shape the chops, dip them in the beaten egg, then in the crumbs and brown in the fat.

Salmon recipes - FRIED SALMON CUTLETS - III

Rub the cold cooked salmon smooth with 1/3 of the mashed potatoes. Season with salt, pepper, and nutmeg puree. Shape cutlets, dip in egg and breadcrumbs and fry in fat. Serve with the sauce of your choice.

SALMON PIE

The first step is to coat a baking dish and coat the sides with a creamy cookie crust. Fill the pan with fresh salmon or canned salmon and season with salt and pepper, lemon juice, a pinch of mace, and a teaspoon of onion juice. Sprinkle a cup of cooked lobster, seasoned with melted butter and Worcestershire sauce, over the salmon. Cover with the biscuit crust cut diagonally in the middle and bake in a moderate oven for an hour.

PICKLED SALMON - II

First, cut the fish into large pieces and cook until it is cooked in salted, acidic water. Drain, let cool and peel. Put two vinegar liters, a cup of boiling water, four leaves of mace, two tablespoons of sugar, a dozen cloves, two tablespoons of mustard seeds, chopped onion, and a dozen grains of pepper, a small red pepper, two bay leaves. Leaves and a teaspoon of celery seeds in a storage jar. Please wait for it to boil, add the fish, cook once, and let it cool. Let rest for two to three days before use.