Need a good recipe for alaskan salmon.?

have a Rival smoker, need recipe enough to feed 4 adults.Need a good recipe for alaskan salmon.?
ALASKA SALMON BAKE WITH PECAN CRUNCH COATING





2 tbsp. Dijon-style mustard


2 tbsp. melted butter


4 tsp. honey


1/4 cup fresh bread crumbs


1/4 cup finely chopped pecans or walnuts


2 tsp. chopped parsley


4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary


salt %26amp; black pepper


lemon wedges


Mix together mustard, butter and honey in a small bowl; set aside. Mix together breadcrumbs, pecans and parsley in a small bowl; set aside. Season each salmon fillet or steak with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet or steak with mustard-honey mixture. Pat top of each fillet or steak with breadcrumb mixture. Bake at 400 degrees Fahrenheit for 10 minutes per inch of thickness, measure at thickest part, or until salmon just flakes when tested with a fork. Serve with lemon wedges. Makes 4 servings.Need a good recipe for alaskan salmon.?
GRILLED SALMON





4 cut salmon (cut into fillets)


2 cups mayonnaise (1/2 cup per fillet)


2 cups grated parmesan cheese (1/2 cup per fillet)


pepper


garlic salt


season salt





Spread mayonnaise all over the salmon, then cover with the cheese and spices; put on greased foil lined grill at medium-low heat and cook for 30 minutes or until done. Remove from grill; place on serving tray, then enjoy!


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GRILLED MARINATED SALMON





2 cups. olive oil


1 c. dry white wine


2 tbsp. soy sauce


2 cloves garlic, minced


1 tsp. paprika


Salt and pepper to taste


For 6 - 1/2 lb. salmon steaks





Place salmon in marinade at least 2 hours before grilling. Turn at halfway point. Oil bar of the grill to minimize sticking.


Place steaks on hot grill for approximately 4 to 5 minutes, then turn. Lower heat to medium and continue cooking 10 minutes for each inch of thickness.





You may have to turn steaks over again. Serve with melted butter and lemon juice.


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GRILLED SALMON WITH CABERNET SAUVIGNON


SAUCE





FOR THE SAUCE:





1/4 tsp. fresh squeezed lemon juice


2 tbsp. olive oil


1/2 c. Cabernet sauvignon wine


1/2 c. beef stock


1/2 c. chicken stock


2 shallots


8 tbsp. butter


Salt %26amp; pepper to taste


6 portions of salmon fillet, 8 oz. each





Chop shallots and place in a saucepan with the wine. Reduce by about 2/3. Add beef and chicken stock and reduce by 1/2; set aside. Brush the salmon fillets with olive oil and season with salt and pepper. Place on a grill for about 2 minutes on each side. Return sauce to the stove and incorporate butter; strain and add the lemon juice. Place salmon fillets on plates and nap with the sauce.
Broil it with a miso glaze. This is a terrific and very easy recipe, delicious if you enjoy miso!


http://www.recipezaar.com/117372
I have a recipe for Alaska salmon omelette. Very tasty and easy to make Hope you and your friends enjoy it. http://hubpages.com/hub/Seafood-Omelette鈥?/a>
First off, I have no idea what a Rival smoker is. I'm assuming it's some kind of bbq thing...





I have two recipes that depend on whether you have the whole fish or 4 fillets.





Fillets:


1 c brown sugar


1/2 c honey


1/2 cup apple cider vinegar


4 fillets





Mix sugar, honey and vinegar. Brush onto fillet. Grill about 5 mins, turn over, generously baste and grill for about 7 mins. Flip once more and brush with remaining sauce, grill 2 mins. Wrap in tinfoil and let stand 10 mins.





I also make a cucumber salad to go with this, made of sliced cucs and raspberry vinaigrette, and serve all with a mango chutney side dish.











For a whole fish:


whole salmon with head and tail (scaled and cleaned)


5 tbsp. fresh lemon juice


3 tbsp. extra virgin olive oil


1/3 cup white Zinfandel wine


10 whole multicolored peppercorns


1/2 tsp. cayenne pepper


5 whole cloves


Lemon wedges


Fresh dill sprigs





Preheat oven to 325F. Place 2 tinfoil sheets on baking sheet and put fish on top. sprinkle 2 1/2 tbsp. lemon juice inside fish and 2 1/2 tbsp. lemon juice over fish. Drizzle oil and wine over and sprinkle with peppercorns, cayenne pepper, and cloves. Seal fish tightly in foil (like a baggie) but leaving airspace between fish and foil. Bake 1 hour. Open foil and let fish cool 45 mins. Reseal and refrigerate until cold, (can be prepared 1 day ahead but keep it in the fridge.) Open foil. Carefully remove skin from fish. Scrape off any grayish flesh. Transfer fish to platter. Garnish top of fish with lemon wedges and dill sprigs.





I serve this is with blanched asparagus and lemon sauce (look up a basic bechamel sauce, and add about 1tbsp lemon juice)








enjoy, good luck and let me know how it goes! :)