#juicysalmon

This Salmon Burger with Pickled Peaches and Spicy Lime Mayo is a tasty take on the usual burger. Each bite is an explosion of flavor. The pickled peaches, zesty mayo, and juicy salmon patties all work together to make a great sandwich that is sweet, savory, and spicy. Great for a summer cookout or any time you want a different kind of burger.

Ingredients: 1 lb fresh salmon fillet, skinless, boneless. 1/2 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 egg. Salt and pepper to taste. 4 burger buns. 1 cup pickled peaches, sliced. 1/2 cup mayonnaise. 1 lime, zest and juice. 2 tsp Sriracha sauce. Lettuce leaves for garnish.

Instructions: Cut the salmon into small pieces and place them in a food processor. Pulse until finely chopped but not pureed. In a bowl, combine the chopped salmon, breadcrumbs, red onion, cilantro, egg, salt, and pepper. Mix well. Form the mixture into 4 burger patties and refrigerate for 30 minutes to firm up. Preheat a grill or skillet over medium-high heat. Cook the salmon patties for about 4-5 minutes per side or until cooked through and lightly browned. While the burgers are cooking, make the spicy lime mayo by mixing mayonnaise, lime zest, lime juice, and Sriracha sauce in a small bowl. Adjust the Sriracha to your desired level of spiciness. Toast the burger buns on the grill or in a toaster until lightly browned. Assemble the burgers by spreading a generous amount of spicy lime mayo on the bottom bun, placing a salmon patty on top, adding pickled peach slices, and garnishing with lettuce leaves. Top with the other half of the bun, and serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

This Orange Sesame Salmon in Foil recipe combines the flavors of citrusy orange juice, savory soy sauce, and nutty sesame oil to create a deliciously tender and flavorful salmon dish. Cooking the salmon in foil packets helps to lock in moisture and ensures a juicy result.

Ingredients: 4 salmon fillets. 1/4 cup orange juice. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 tablespoon grated ginger. Salt and pepper, to taste. Sesame seeds, for garnish. Sliced green onions, for garnish. Orange slices, for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Mix the honey, soy sauce, orange juice, sesame oil, garlic, and ginger in a small bowl with a whisk. Put a salmon fillet on a big piece of foil for each person. Salt and pepper the salmon, and then pour the orange sesame sauce over each piece. Make packets out of the foil by wrapping it around the salmon and sealing it tightly. Pack the salmon in foil and put it on a baking sheet. Bake for 15 to 20 minutes, or until the salmon is fully cooked. Carefully open the foil packages and move the salmon to plates to serve. Before serving, top with orange slices, sesame seeds, and sliced green onions.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Miso Harissa Salmon and Veggie Salad tastes great because it has both spicy and savory tastes. The juicy salmon is marinated in a tasty miso and harissa paste mixture. The fresh vegetables and greens give it a nice crunch. The perfect mix of taste and health!

Ingredients: 2 salmon fillets. 2 tablespoons miso paste. 2 tablespoons harissa paste. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste. 4 cups mixed greens e.g., spinach, arugula, kale. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup chopped fresh cilantro. 2 tablespoons toasted sesame seeds. Lemon wedges for garnish.

Instructions: Preheat your oven to 375F 190C. In a small bowl, whisk together the miso paste, harissa paste, olive oil, honey, salt, and pepper to create a marinade. Place the salmon fillets on a baking sheet lined with parchment paper and brush them with the marinade on both sides. Bake the salmon in the preheated oven for 15-20 minutes or until it flakes easily with a fork. While the salmon is baking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, and red onion. Once the salmon is done, remove it from the oven and let it cool slightly. Then, flake it into bite-sized pieces with a fork. Add the flaked salmon to the salad and sprinkle with fresh cilantro and toasted sesame seeds. Serve the Miso Harissa Salmon and Veggie Salad with lemon wedges for garnish. Drizzle with any remaining marinade if desired. Enjoy your delicious and nutritious salad!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Miso Harissa Salmon and Veggie Salad tastes great because it has both spicy and savory tastes. The juicy salmon is marinated in a tasty miso and harissa paste mixture. The fresh vegetables and greens give it a nice crunch. The perfect mix of taste and health!

Ingredients: 2 salmon fillets. 2 tablespoons miso paste. 2 tablespoons harissa paste. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste. 4 cups mixed greens e.g., spinach, arugula, kale. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup chopped fresh cilantro. 2 tablespoons toasted sesame seeds. Lemon wedges for garnish.

Instructions: Preheat your oven to 375F 190C. In a small bowl, whisk together the miso paste, harissa paste, olive oil, honey, salt, and pepper to create a marinade. Place the salmon fillets on a baking sheet lined with parchment paper and brush them with the marinade on both sides. Bake the salmon in the preheated oven for 15-20 minutes or until it flakes easily with a fork. While the salmon is baking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, and red onion. Once the salmon is done, remove it from the oven and let it cool slightly. Then, flake it into bite-sized pieces with a fork. Add the flaked salmon to the salad and sprinkle with fresh cilantro and toasted sesame seeds. Serve the Miso Harissa Salmon and Veggie Salad with lemon wedges for garnish. Drizzle with any remaining marinade if desired. Enjoy your delicious and nutritious salad!

Prep Time: 15 minutes

Cook Time: 20 minutes

There are lots of fresh flavors and fragrant spices in these Salmon Burgers with Lemongrass and Ginger. Lemongrass and ginger together give the juicy salmon patties a wonderful zing that makes them irresistibly tasty. Great for a quick and filling seafood meal!

Ingredients: 1 lb salmon fillet, skin removed, diced. 2 lemongrass stalks, outer layer removed, finely chopped. 1 tablespoon grated ginger. 2 cloves garlic, minced. 2 green onions, finely chopped. 1 tablespoon fish sauce. 1 tablespoon soy sauce. 1 tablespoon lime juice. 1/4 cup breadcrumbs. 1 egg. Salt and pepper to taste. 4 burger buns. Lettuce leaves, tomato slices, and mayonnaise for serving.

Instructions: In a food processor, pulse the diced salmon until finely chopped. Transfer the chopped salmon to a bowl and add lemongrass, ginger, garlic, green onions, fish sauce, soy sauce, lime juice, breadcrumbs, egg, salt, and pepper. Mix everything until well combined. Form the mixture into 4 equal-sized patties. Heat a grill or grill pan over medium-high heat. Cook the salmon patties for about 4-5 minutes on each side, or until cooked through and nicely charred. Toast the burger buns on the grill for a minute or until lightly golden. Assemble the burgers by placing a salmon patty on each bun, topping with lettuce leaves, tomato slices, and mayonnaise. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Miso Harissa Salmon and Veggie Salad tastes great because it has both spicy and savory tastes. The juicy salmon is marinated in a tasty miso and harissa paste mixture. The fresh vegetables and greens give it a nice crunch. The perfect mix of taste and health!

Ingredients: 2 salmon fillets. 2 tablespoons miso paste. 2 tablespoons harissa paste. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste. 4 cups mixed greens e.g., spinach, arugula, kale. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup chopped fresh cilantro. 2 tablespoons toasted sesame seeds. Lemon wedges for garnish.

Instructions: Preheat your oven to 375F 190C. In a small bowl, whisk together the miso paste, harissa paste, olive oil, honey, salt, and pepper to create a marinade. Place the salmon fillets on a baking sheet lined with parchment paper and brush them with the marinade on both sides. Bake the salmon in the preheated oven for 15-20 minutes or until it flakes easily with a fork. While the salmon is baking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, and red onion. Once the salmon is done, remove it from the oven and let it cool slightly. Then, flake it into bite-sized pieces with a fork. Add the flaked salmon to the salad and sprinkle with fresh cilantro and toasted sesame seeds. Serve the Miso Harissa Salmon and Veggie Salad with lemon wedges for garnish. Drizzle with any remaining marinade if desired. Enjoy your delicious and nutritious salad!

Prep Time: 15 minutes

Cook Time: 20 minutes

This slow roasted salmon recipe ensures that the fish stays moist and flavorful on the grill. The combination of olive oil, garlic, and lemon infuses the salmon with rich, zesty flavors, while cooking it in a foil packet helps to seal in moisture and prevent it from drying out. It's a simple and delicious way to enjoy tender, succulent salmon.

Ingredients: 1 large salmon fillet. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, thinly sliced. Salt and pepper to taste. Fresh herbs such as dill, thyme, or parsley for garnish.

Instructions: Preheat the grill to medium-low heat. Place the salmon fillet on a large piece of aluminum foil. Drizzle the olive oil over the salmon and rub it evenly to coat. Spread the minced garlic over the salmon. Season the salmon generously with salt and pepper. Arrange the lemon slices over the salmon. Fold the edges of the aluminum foil to create a sealed packet. Place the packet on the grill and close the lid. Cook for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. Carefully open the foil packet and transfer the salmon to a serving platter. Garnish with fresh herbs before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Herbs and capers give these Green Goddess Salmon Burgers a lot of fresh flavor. The salmon patties taste great and are juicy, making them a great choice for a healthy meal any day of the week.

Ingredients: 1 lb fresh salmon fillet, skin removed, chopped into chunks. 1/4 cup fresh parsley, chopped. 2 tablespoons fresh chives, chopped. 2 tablespoons fresh tarragon, chopped. 1 tablespoon capers, chopped. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon lemon zest. Salt and pepper to taste. 4 whole grain burger buns. Lettuce, tomato slices, and avocado slices for garnish.

Instructions: In a food processor, pulse the salmon until finely chopped. Transfer the chopped salmon to a bowl and add parsley, chives, tarragon, capers, mayonnaise, Dijon mustard, lemon zest, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into patties. Heat a grill or grill pan over medium heat. Place the salmon patties on the grill and cook for about 4-5 minutes on each side, or until cooked through. Toast the burger buns on the grill for a minute or until lightly golden. Assemble the burgers by placing lettuce on the bottom half of each bun, followed by a salmon patty, tomato slices, and avocado slices. Top with the remaining half of the bun. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes