Easy Salmon Recipes – You Can Cook Like a 5-star Hotel Chef

Everyone can cook like a 5-star hotel chef in their own kitchen. Good recipes and fresh ingredients play very important roles in making a nice food, plus some practice. Let’s dirty your hand and make these salmon dinner today!

1. Pan-fried Salmon with Black Pepper and Lemon

Ingredients:

4 center-cut salmon fillets (about 1-inch-thick), White wine, black pepper, a little butter, lemon, salt, salmon

Method:

1. Marinate salmon for at least 20 minutes with salt and wine.
2. Cut lemon into slices and set aside.
3. After 20 minutes, you can start heating up saucepan, put in butter, until the butter melted.
4. Fry the marinated salmon until golden brown.
5. Squeeze in some lemon juice and sprinkle with black pepper powder.

 

2. Braised Salmon and Tofu with Teriyaki Sauce

Ingredients:

Salmon 150 grams, tofu 250 grams, olive oil, teriyaki sauce, 1/2 onion

Method:

1. Heat up pan and add some olive oil, and fry the sliced salmon and tofu into golden
2. Slice the onion
3. Adjust the teriyaki sauce according to your taste
4. Cook the teriyaki sauce until thick
5. Pour the sauce over the salmon and tofu, then garnish with a little onion

 

3. Fried Salmon with Asparagus

Ingredients:

Salmon 500 grams, asparagus 400 grams, a little black pepper powder, salt appropriate, garlic powder

Method:

1. Heat up the non-stick pan and put in salmon
2. Sprinkle with garlic powder, salt and black pepper.
3. Fry both side of salmon until cooked.
4. Cut the asparagus into 3
5. Remove salmon from pan and place it in a preheated plate to keep it warm
6. Slightly fry the asparagus and serve together with the salmon

 

4. Creamy Salmon and Potato Soup

Ingredients & Method:

1. Salmon cut into small pieces, marinate with salt, black pepper, lemon juice for a short period of time.
2. Cut potatoes into cubes, chop the onion, and a little broccoli.
3. Heat the olive oil in the pan and stir with onion until fragrance.
4. Add the potato cubes and fry until the potato surface is slightly transparent.
5. Add some water to the level slightly cover the potatoes, and add little chicken stock.
6. Cook the soup until thicker and potatoes almost cooked.
7. Add the marinated salmon and cook for about 5mins
8. 100ml light cream milk and boil for another few minutes
9. Add a little black pepper and salt to taste.
10. Sprinkle with dried basil, rosemary, parsley and other broccoli decorations on the soup

 

5. Salmon Skewer with Bell Pepper

Ingredients:

Salmon, some bell peppers, lemon, salt, olive oil, black pepper powder

Method:

1. Wash the ingredients and drain.
2. Cut the bell peppers and salmon into small cubes.
3. Marinate salmon with a pinch of salt, lemon juice & olive oil for about 15 minutes.
4. Skewer salmon and bell peppers
5. Preheat oven 220 degrees for 5 minutes, place the aluminium foil on the baking tray and the salmon skewer on top.
6. Grill the skewers for 5 minutes, turning once and continue to grill for 6-8 minutes
7. Sprinkle with black pepper and serve

 

6. Open-faced smoked salmon and avocado sandwiches

Ingredients:

• 3 firm-ripe medium avocados, cut into medium cube
• 2 medium scallions, thinly sliced
• 1/3 cup chopped fresh cilantro; whole leaves for garnish
• 2 Tbs. plus 2 tsp. fresh lime juice
• 1 to 1 1/2 tsp. finely chopped jalapeño Kosher salt
• 4 Tbs. extra-virgin olive oil
• 1 tsp. toasted coriander seeds, coarsely ground
• 1/2 tsp. (scant) finely grated orange zest
• 1 lb. thinly sliced cold-smoked salmon, cut into 1 1/2-inch-wide strips
• 8 slices sourdough bread (each 6 1/2 inches long and 1/2 inch thick), toasted very crisp
• 2 medium cloves garlic, halved

Method:

1. In a large bowl, gently mix (don’t mash) the avocado, scallion, chopped cilantro, lime juice, jalapeño, and 1/2 tsp. salt.
2. In another medium bowl, mix the oil, coriander, and orange zest.
3. Toss the salmon with the oil mixture. Rub the toasts lightly with the cut sides of the garlic clove.
4. Portion the avocado mixture among the toasts.
5. Pile the salmon strips on top.
6. Garnish with the cilantro leaves and serve immediately so the toast stays crisp.