I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
These bright red festive bites are a show stopping finger food during the holiday season, at Easter and for the Fourth of July. With the smoked salmon filling, these appetizers seem elegant...and they're convenient because you can prepare them ahead.
We love salmon at our house and are always finding new ways to make it. This one turned out so well; the raspberry sauce adds a nice sweetness. My son calls it salmon candy! —Anna-Marie Williams, League City, Texas
"I make each meal from scratch, which results in a lot of hit-or-miss attempts, but this grilled salmon is a surefire winner!" confirms Nancy Shirvani of Terryville, Connecticut. "It makes a perfect light summer supper."
“I’ve been making this super-fast microwave dish for 20 years,“ shares Vicki Ruiz from Twin Falls, Idaho. “It couldn’t be easier or more delicious, and I always get compliments…even from people who don’t normally like fish!“
VICKI’S TIP. “Any leftovers make great salmon patties the next day. Simply add an egg and cracker crumbs to hold the salmon together, then fry in butter until both sides are golden brown.”
It's easy to stir together this thick sauce to dress up broiled salmon steaks. The fish seems special but is really no fuss to prepare. Serve with crisp deli coleslaw and store-bought lemon cake for dessert...or try a Caesar salad and frozen key lime pie.
This salsa recipe is great not only with salmon, but also grilled chicken breasts and barbecued shrimp kabobs. The only fresh ingredient not available in my son's garden was the avocado! Make a double batch of the salsa to serve with crisp tortilla chips. —Priscilla Gilbert, Indian Harbour Beach, Florida
Chowders and stew are my specialty, because I enjoy making use of the bounty at hand—especially the wonderful variety of seafood from the cold waters of the North Atlantic, I devised this recipe years ago, and it remains one of my favorites. I often make it for my daughters and their families when they visit.
Fabulous Asian flavor in no time flat—this moist salmon is special enough for guests, easy enough for weekdays. “I usually serve this dish with steamed brown rice, broccoli and a fresh fruit salad.” —Jeri Farough, Perryville, Missouri
This delicious recipe is lower in fat, super-fast and elegant enough for company. It's packed full of vitamins and antioxidants and is good not only for your waistline, but for your heart, too! Katrina Lopes - Lyman, South Carolina
Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.