Salmon | The Daily Dish - Part 2

BetterRecipes : better recipes - better meals


Delicious Barbecued Salmon Steaks

No Comments | Written on June 30, 2015 at 9:21 am , by

Salmon is delicious, but grilled salmon is even better. Try this recipe for your 4th of July weekend and have a little more variety for your protein choices. The marinade really brings out the delicious flavor and makes the salmon grill perfectly! Eat with some grilled veggies and feel like you are on an island. If it’s too cold to grill, you can always broil the fish.

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Olive Oil Poached Salmon

No Comments | Written on May 20, 2014 at 5:00 am , by

We all know salmon is a healthy choice at mealtime.  We also love that it can be prepared in a variety of ways.  If you love salmon, I suggest you try a new preparation technique next time it is on the menu.  Poaching the salmon in olive oil!  The result is an extremely most, perfectly cooked piece of fish.

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Stove Top Smoked Salmon

2 Comments | Written on May 13, 2011 at 5:00 am , by

If you like grilling, you will love smoking!  This summer, learn how to easily smoke some of your favorite foods at home.  Check out my latest video on “How to Make Smoked Salmon!”

BROWN SUGAR SMOKED SALMON (click here to view and print recipe)

3/4 cup pickling salt (may substitute table salt)

1/4 cup brown sugar

2 quarts cold water

1-2 lbs. salmon fillet(s)

black pepper

In a casserole dish, stir together salt and brown sugar.  Add water, stirring until salt and brown sugar are dissolved.  Place fish in brine and marinate for 24 hours.  Remove fish from brine and rinse in cold water.  Pat fish dry with paper towel, and season with black pepper to taste.  Place fish on smoker, skin side down and smoke, using maple chips and dry smoke for 20-30 minutes or until done.  Refrigerate and serve cold.

“Easy Weeknight Meals” Week 6 Winner

No Comments | Written on September 27, 2010 at 5:00 am , by

Drum roll please….our Week 6 winner in the “Easy Weeknight Meals” contest is….Courtney R.!  Let’s learn a little more about Courtney and her winning recipe!

Tell us about your winning dish!

“This all started with my New Year’s Resolution, believe it or not! I decided that my husband and I must eat salmon one-night-a-week for dinner in order to help our bodies get all the omegas they need. I had been reading articles about the benefits of omegas for the brain, and we both decided a little brain boost couldn’t hurt.

Well, around mid-February I was running out of ways to prepare salmon and decided to start playing with a few recipes. I already knew the method for cooking jelly-like ingredients on salmon from a recipe my mother-in-law sent me for “Pepper Jelly Salmon” which uses Worcestershire and Lemon-Pepper.

So, I started experimenting with my favorite spices– I wanted a really unique, surprising flavor. The cinnamon was just the right touch! We have tried it with many different preserves and vinegars, but after several months of tweaking, we decided the peach preserves with cider vinegar combination is mild yet rich enough to play well with the bold cinnamon and smoked paprika. It has become a favorite around our house. I’m so glad you liked it, too!”

That’s fantastic!  I love that you came up with a healthy recipe that is also so delicious.  What made you decide to enter the Better Recipes weekly recipe contest?

“I am very new to recipe contests. I recently decided to go back to school for my masters degree, and while looking for scholarships I ran into information on recipe contests. I thought I might as well enter, since cooking is my favorite creative outlet and I rarely follow recipes without adding steps and ingredients of my own. When I saw the Better Recipes contest, it sounded perfect since most of my recipes are quick, healthy sit-down meals.”

What is your favorite part of this recipe?

“I feel the peach and cinnamon combination is reminiscent of old-fashioned cobbler… for dinner!  It makes me think of the “Food Memory” scene in the Disney movie Ratatouille. If flavors take you to an unexpected, cozy, exciting, or pleasant place, you are more likely to be drawn to the dish!”

That’s great!  I am a fan of any reference to a foodie movie!  Finally, tell us what will you do with the prize money?!

“Oh, goodness I know the answer to that question! I will put the money toward my M.Ed. in Curriculum and Instruction for Children’s Literature and Family Literacy!”

That’s great!  Congrats again, Courtney!  The entry period for the “Easy Weeknight Meals” contest is now over, but a new series of weekly contests will be coming soon.  Stay tuned!

salmon winner


Courtney says, “It’s so easy, yet it’s still elegant enough to pass as a last-minute or week-night special occasion meal or as a quick, simple family dish. Plus, it’s healthy and really dresses up the salmon flavor for those who might want the nutritional benefits but don’t necessarily enjoy the fishy flavor.”


1 package of quick-cooking seasoned long grain and wild rice mix
Olive oil
4 skinless salmon fillets (about 2 lbs total)
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 cup peach preserves
1 tablespoon cider vinegar


Cook rice according to package directions. Preheat oven to 350°F. Drizzle a 13×9 inch non-stick baking dish evenly with a little olive oil. Lay fillets in baking dish. Combine the next four ingredients and rub onto the top of each fillet. Bake for 20 minutes or until salmon is opaque. Just before serving, microwave the peach preserves on high for 15-20 seconds in a microwave-safe container. Remove and stir in cider vinegar. Divide seasoned wild rice evenly among plates and lay one salmon fillet on the side of the rice. Use a spoon to spread or drizzle the peach sauce evenly over each fillet.

Number of Servings: 4

Fresh Catch!

No Comments | Written on July 22, 2010 at 5:00 am , by

It’s no secret, I LOVE salmon!  Earlier this year I posted a recipe for Lime and Honey Baked Salmon, but now that the weather is warmer, it is time to toss the fish on the grill!  In the summer, my dad heads up to Michigan’s Upper Peninsula (or ‘da UP as “Yoopers” call it!) to visit his cousins and do some fishing.

It is always such a treat when he returns with some gorgeous fresh caught steelhead, and it’s even better when he brings it back all cleaned and filleted!  There he is showing off the catch of the day!

This recipe is a simple yet flavorful preparation that really highlights the fish.  It tastes even better when I snip fresh herbs from my mom’s garden!



Four 4 to 5-ounce fresh skinless salmon fillets, about 3/4-inch thick (or 1 whole piece of salmon)

1/3 cup coarsely chopped fresh oregano

1/3 cup coarsely chopped fresh cilantro

1/4 cup sliced green onion

1 Tablespoon lemon juice

1 Tablespoon olive oil

1 clove garlic, peeled and halved

1/4 teaspoon salt

1/8 teaspoon black pepper

1.  Rinse fish; pat dry and set aside.

2.  In a food processor or blender, combine oregano, cilantro, green onion, lemon juice, oil, garlic, salt, and pepper,  Cover and process until finely chopped.  Generously coat all sides of fish with herb mixture.

3.  For a charcoal grill, place fish on the rack on an uncovered grill directly over medium coals.  Grill for 6-8 minutes or just until the salmon flakes easily when tested with a fork, turning once halfway through grilling.  For a gas grill, preheat grill.  Reduce heat to medium.  Place salmon on grill rack over heat.  Cover and grill as above.  Makes 4 servings.

Nutrition information per serving:  236 cal.; 15 g fat (3 g sat.fat); 66 mg chol.; 23 g protein; 2 g carbo.; 0 g fiber; 192 mg sod.; Exchanges:  3.5 lean meat, 0.5 fat