Salmon Recipes

Cooking Salmon  

Salmon Spaghetti

Asian Grilled Salmon

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Peppered Salmon

Manx Smoked Salmon

Salmon Teriyaki

Smoked Salmon Terrine
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Smoked Salmon Rice
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Garlic Herb Salmon
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Seared Salmon

Spicy Salmon Broth

Salmon Tagliatelle

Italian Poached Salmon

Salmon Flan

Grilled Salmon Salsa

Marinated Salmon

Poached Salmon Salad
Salmon Fish Cakes
Grilled Salmon & Salad
Smoked Salmon Pate
Salmon Fuseli
Salmon en Croute
Salmon Tortilla Cones


Grilled Salmon with Mango Salsa

serves 4     time 30 mins


4 (6-ounce) wild salmon fillets with skin on one side
Salt and freshly ground black pepper
Olive oil
1/2 cup (125 ml) white wine
Juice of 1/2 lime
2 jalapeno chilies, minced (if you like the flavor, but not ahhh! call the fire department heat, seed them)
2 tbsp fresh mint, finely chopped
1 tbsp honey
1/2 tsp coarse sea salt
A flame-resistant towel tied with twine and soaked in oil

Cooking Method

1. First, make the salsa. In a large bowl, combine mango, lime juice, jalapenos, mint, honey, and sea salt. Refrigerate until needed.
2. Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill. Reapply the grate.
3. Quickly lube the grate with the oil-soaked towel.
4. Brush salmon liberally with olive oil. Sprinkle liberally with salt and freshly ground black pepper.
5. Place salmon on grill, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.
6. Move to a plate and cover with aluminium foil. Let rest 5-7 minutes before serving with salsa.

 trout and salmon fishing