Recipes — Salmon

Basil is a great flavour to pair with salmon – it adds a smooth but punchy flavour.

Cook these parcels around the camp fire on your next coastal getaway and enjoy the explosion of flavour.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tbsps olive oil
    •    salt and pepper
    •    8 cherry tomatoes
    •    1/4 cup basil leaves
    •    small knob of butter
    •    1 small zucchini, cut into slices
    •    4 Huon salmon portions, skin on

Method

1. Preheat the oven to 200°C.
   Lay out 4 large sheets of baking paper. Drizzle each piece of paper with a little oil and place a salmon portion on top, skin side down.
2. Evenly place zucchini slices under salmon and divide tomatoes and basil over the top. Drizzle remaining olive oil. Break the butter into little pieces and arrange them on top of the salmon. Season with salt and pepper.
3. Wrap up the salmon by folding up the long edges of the paper, folding several times to make a little packet, then fold the ends under the packet.
4. Transfer to the preheated tray and bake for 15 minutes. Let each diner open their parcel to serve.

Tip:You can also cook these on the BBQ or on a camp fire, just wrap the baking paper parcel in a layer of foil.

This great family recipe is thanks to Huon Aquaat https://www.huonaqua.com.au/recipes/huon-salmon-and-basil-parcels/

This salty sweet glazed salmon is making me look all fancy and it can do the same for you, and then you’re all like I’mmm so fan-saay, and I’m all like you already know.

This Simple Hoisin Glazed Salmon has a 6-ingredient sauce made from scratch that is brushed over the salmon and baked to perfection.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    2 limes
    •    1 lb. salmon
    •    1/2 cup water
    •    2 tbsps honey
    •    2-3 cloves garlic
    •    1 tbsp sesame oil
    •    1/4 cup hoisin sauce
    •    11 inch piece fresh ginger
    •    sesame seeds for topping
    •    1/2 cup low sodium soy sauce

Method

1. To make the hoisin glaze, puree the soy sauce, water, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from heat.
2. Preheat the oven to 350 degrees. Cut the salmon into four pieces. Pour the sesame oil in a baking dish (I’d recommend nonstick) and arrange the salmon in the pan. Brush the salmon with a thin layer of glaze, reserving the rest of the glaze for later. Bake for 15 minutes; remove from oven, brush with glaze again, and bake for another 15 minutes. When the salmon is done (it will be firm and flake apart easily) remove from oven and brush with the glaze one more time before serving. Sprinkle with sesame seeds if you want to be fan-say.

This great family recipe is thanks to Pinch-Of-YumRecipes at https://pinchofyum.com/simple-hoisin-glazed-salmon

Easy Baked Salmon in Foil with Garlic, Lemon, and Herbs. One of the best simple, healthy recipes. Turns out perfectly every time!

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 6

Ingredients

    •    1 tsp kosher salt
    •    2 tbsps extra virgin olive oil
    •    1/4 tsp ground black pepper
    •    2 pounds side of salmon boneless
    •    5 sprigs fresh rosemary or fresh herbs
    •    4 cloves garlic - peeled and roughly chopped
    •    2 small lemons - divided, plus extra for serving or desired
    •    Additional chopped fresh herbs - such as basil, thyme, parsley, dill or green onion (Optional)

Method

1. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
2. Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.
3. Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
4. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
5. Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
6. Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
7. To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

This great family recipe is thanks to well platedRecipes at https://www.wellplated.com/baked-salmon-in-foil/

Easy hash browns to serve with Huon Smoked Salmon for lazy weekend breakfast. Serve with your favourite big brekkie sides like fried eggs, fried tomatoes and mushrooms and baby spinach.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp salt
    •    1/4 cup olive oil
    •    4 medium potatoes, scrubbed
    •    200g Premium Huon Cold Smoked Salmon

Method

1. Grate the potatoes on a large-holed cheese grater. In a fine-mesh sieve, rinse the grated potato until the water runs clear.
2. Drain the potatoes, then place them potato on a clean tea towel. Twist the towel to remove as much moisture from the potatoes as possible.
3. Spread the grated potato onto a tray and sprinkle with the salt.
4. In a large frypan, warm the oil over medium heat until shimmering. Spread the potatoes over the frypan in an even layer and allow a few gaps to help cook the potato. Let them cook undisturbed for 2 minutes.
   Stir again, and cook for another 2 minutes.
5. When the potatoes start to colour, push them together to create your hash browns and press them down. Continue to cook for about 4 to 8 minutes or until the potatoes are golden brown and crispy.
6. Transfer the hash browns onto paper towel and let them drain for a minute.
   Season to taste with additional salt and serve hot.
7. Serve with Huon Smoked Salmon and your choice of sides. We recommend fried eggs, tomatoes, mushroom and spinach.

This great family recipe is thanks to Huon AquaRecipes at https://www.huonaqua.com.au/recipes/the-perfect-big-breakfast-hash-brown/

Prep Time

    •    Prep and time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp canola oil
    •    1 1/2 tsps dry mustard
    •    2 1/2 tbsps Dijon mustard
    •    3 tbsps toasted wheat germ
    •    salt and freshly ground pepper
    •    4 6-ounce skinless salmon fillets
    •    1 tbsp yellow mustard seeds, crushed

Method

1. In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.
2. In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.

This great family recipe is thanks to Food&WineRecipes at https://www.foodandwine.com/recipes/triple-mustard-salmon