#salmonrecipes

This recipe for Tahini Glazed Salmon with Cucumber Noodles has a great mix of tastes and textures. The sweet and nutty tahini glaze goes well with the soft salmon, and the crunchy cucumber noodles make a nice contrast. It's simple to make and full of good things for you.

Ingredients: 4 salmon fillets. 1/4 cup tahini. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 large cucumbers, spiralized into noodles. 2 tablespoons sesame seeds. 2 tablespoons chopped fresh cilantro. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the honey, garlic, ginger, and soy sauce to a small bowl and mix them together. Add salt and pepper to the salmon fillets, and then use the tahini glaze to cover each one. Put the salmon fillets that have been glazed on a baking sheet that has been lined with parchment paper. The salmon should be baked in a hot oven for 12 to 15 minutes, or until it is fully cooked and flaky when pierced with a fork. As the salmon bakes, heat the olive oil in a pan over medium-low heat. Put in the cucumber noodles and cook for two to three minutes, until they get a little soft. To make the cucumber noodles taste better, add salt and pepper to taste. Place some cucumber noodles on each plate to serve. On top of each bowl of cucumber noodles, put a cooked salmon fillet. Add chopped cilantro and sesame seeds to the salmon fillets. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

These smoked salmon tartlets are ideal for any occasion as an appetizer or snack. The combination of smoked salmon and cream cheese with dill and lemon is simply divine.

Instructions: Preheat the oven to 180C. In a small mixing bowl, combine the cream cheese, dill, and lemon juice. Fill a teaspoon of the cream cheese mixture into each tartlet shell. Place small pieces of smoked salmon on top of the cream cheese mixture. Bake for 10-12 minutes, or until the tartlet shells are golden brown, in a preheated oven. Allow to cool slightly after removing from the oven. Serve garnished with fresh dill sprigs.

These keto salmon patties are a delicious and nutritious way to enjoy seafood while following a ketogenic diet. Packed with flavor from herbs and spices, these patties are crispy on the outside and tender on the inside. They make for a satisfying meal any time of day.

Ingredients: 14 oz canned salmon, drained. 1/4 cup almond flour. 1/4 cup grated parmesan cheese. 2 eggs, beaten. 2 tablespoons chopped fresh parsley. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 2 tablespoons olive oil, for frying.

Instructions: Add the drained salmon, almond flour, beaten eggs, chopped parsley, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper to a bowl. Mix the ingredients together well until they are all evenly mixed in. Make patties out of the mixture, each one about 1/4 cup in size. Set a pan on medium heat and add the olive oil. Put the salmon patties in the pan once the oil is hot. As soon as the first side turns golden brown, the food is done. Take it out of the pan and let it drain on paper towels. If you want, you can serve it hot with a side salad or a keto-friendly dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes