Fish & Seafood Recipes

Maple Syrup Salmon

  •     1/4 cup maple syrup
  •     2 tablespoons soy sauce
  •     1 clove garlic, minced
  •     1/4 teaspoon garlic salt
  •     1/8 teaspoon ground black pepper
  •     1 pound salmon
  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow baking dish, coat with maple syrup mixture. Cover dish, marinate salmon in the refrigerator 30 minutes, turning once.
  3. Preheat oven to 400 degrees
  4. Place the baking dish in the preheated oven, bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Grilled Salmon

  •     1 1/2 pounds salmon fillets
  •     lemon pepper to taste
  •     garlic powder to taste
  •     salt to taste
  •     1/3 cup soy sauce
  •     1/3 cup brown sugar
  •     1/3 cup water
  •     1/4 cup vegetable oil
  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

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Elegant Salmon Picata

  • 4 - 6 oz. salmon fillets
  • kosher salt and pepper
  • 1 Tbsp. butter
  • 1 clove garlic, minced
  • 1 up all-natural chicken broth
  • Juice from one lemon (about 3 Tbsp.)
  • 1 Tbsp. all-purpose flour
  • 2 Tbsp. capers, drained
  • 2 Tbsp. finely minced fresh parsley


Preheat the oven to 375 F 

Sprinkle both sides of the salmon with salt and pepper, place on a baking dish and cook until the salmon flakes easily with a fork, about 12-14 minutes.  While the salmon is cooking, melt the butter in a small saucepan over medium heat.  Add the garlic and cook for 30 seconds.  Whisk together the broth, lemon juice and flour until well blended and add to the saucepan.  Bring the mixture to a simmer, stirring constantly.  Continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes.  Stir in the capers and parsley.  Place the cooked salmon on a plate and drizzle with the sauce.  Serve with rice and broccoli on the side.

Parmesan Coated Salmon

1 lb. salmon filet salt pepper dill weed paprika grated Parmesan cheese Remove skin from salmon filet. With a sharp knife, remove grey colored fat from skin side of filet. Cut into 3 or 4 pieces, place on sheet of tin foil or paper. Salt and pepper the filets. Sprinkle with dill weed on both sides. Dust with paprika. Coat thoroughly with Parmesan cheese and pat cheese to make it adhere well. Place about 1/8 inch of olive or granola oil in large frying pan over medium heat. When oil is hot, add filets. Brown on both sides. Let filets cook until brown (about three minutes) and turn. Don't move filets around in pan until brown on one side before turning. This helps the cheese adhere. Do not over-cook or salmon will get dry and hard.

Serves two or three people.