Posts Tagged ‘salmon’

Arugula Salad topper for Grilled Salmon

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks


1/4 cup of Olive Oil

1 teaspoon freshly squeezed lemon juice

Salt to taste.

Mix well and pour over Arugula Salad and toss it around several times to get all the greens coated. We like to place this lovely salad over Grilled Salmon. We always go a little over board on the Parmesan but hey, what can I say? We prefer it that way!


We coat it with salt and pepper and sprinkle a little lemon juice on it before grilling. We grill skin side down and do not flip it. We coat the bottom with salt only and we like to grill Roma tomatoes to serve along side this favorite dish!

Salmon Cakes and Yummier Sauce!


Recipe by Carolyn Davidson Hicks!

Recipe by Carolyn Davidson Hicks!


1 –  7.5 oz can size of Pink Salmon

1/4 cup of Panko split in half, part for mix and part to coat

1 large egg

1 medium size Shallot finely minced

1 rib of finely minced celery

salt and pepper to taste



Mix well, fry one side until golden brown, flip, fry until golden brown.  Rest on a paper towel.


For the sauce:

Yummier Sauce:

1 tablespoon of real mayo

1 teaspoon of Sriracha Hot Sauce

1 squirt of lemon juice

salt and pepper

Mix well and scale to desired volume!





Salmon Haystacks

Salmon Haystacks
You cain’t get more down home than when your Mama fires up that ol cook stove. My Mama, I say MY MAMA, MY MAMA could COOK, y’all! She knew all the different prices of all the different foods in all the different stores. Where to get the best deals, and how to streeetch that hard earned dollar. She fed a family of seven on a teacher’s pay. But she could make some biscuits and gravy. Mama once entered a recipe contest and she won it. She was my inspiration.

Here’s the prize winning recipe for her Salmon Haystacks:
Bone one can of salmon, 15 ounces approximately (It’s pretty good with smoked wild caught)
3 or 4 slices of bread
1 small onion minced
3 tbs mayonnaise
Mix salmon, onion, and mayo
Form into little haystacks
Roll in toasted bread crumbs
Bake at 350 degrees for 30 minutes

Salmon with Nectarine Salsa


Recipe from Weber's Way to Grill™ by Jamie Purviance

Recipe from Weber’s Way to Grill™ by Jamie Purviance


2 nectarines, about 1 pound total, cut into ½-inch dice
½ cup ¼-inch-diced red bell pepper
¼ cup ¼-inch-diced red onion
¼ cup finely chopped fresh chervil leaves
1 jalapeño chile pepper, seeded and finely diced
2 tablespoons finely chopped fresh mint leaves
1 tablespoon honey
1 tablespoon fresh lime juice
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
1 tablespoon extra-virgin olive oil

In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve. Prepare the grill for direct cooking over high heat (450° to 550°F). Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.

Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.

Salmon Slider Burgers


(optional) You can grill the patties on a non-stick pan on a grill too!


  • 1 14.7 ounce can  salmon, drained and picked over
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped flat-leaf parsley
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup mayonnaise
  • 1 lemon, halved, plus grated peel of 1/2 lemon
  • 8 1/2 inches thick slices French bread, toasted
  • 1 tomato, sliced
  • 4 slices cooked bacon
  1. In a large bowl, combine the salmon, breadcrumbs, 2 tablespoons parsley, the egg and mustard. Shape into 4 patties.
  2. In a large nonstick skillet, heat the olive oil over medium heat. Add the patties and cook, turning once, until golden, about 4 minutes on each side.
  3. In a bowl, combine the mayonnaise, lemon peel and remaining 2 tablespoons parsley. Spread the lemon mayonnaise on 4 slices of toast.

 Top each burger with a tomato slice, a squirt of lemon juice, a salmon patty, a slice of bacon and two slices of toasted bread!

Pair with Sriracha-Citrus Remoulade! Search this site for this great Remoulade to spread on your burger and fries as a substitute for the sauce in step number 3!


Hot Cajun Salmon Cakes



Makes 6 main-dish servings

1/3 cup bacon drippings
1 large onion, minced
1 large green bell pepper, minced
2 tablespoons minced jalapeno peppers (optional)
2 cloves garlic, minced
1 pound fresh salmon, cooked just until flaky, boned and flaked
1/2 cup dry seasoned bread crumbs
1-1/2 teaspoons Cajun spice mix
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Pinch of ground cayenne pepper
1 egg, lightly beaten
About 3 to 4 tablespoons milk
Vegetable oil, for frying
1/2 cup flour
1/2 cup yellow cornmeal

Lemon wedges and parsley sprigs, for garnish


Heat bacon drippings in a large skillet. Add onions, bell peppers, jalapenos and garlic to pan. Saute until tender, about seven minutes over medium-high heat. Remove from heat, and transfer mixture to a large mixing bowl. Add to the bowl the salmon, bread crumbs, spice mix, salt, black pepper, cayenne and egg, mixing thoroughly. Add just enough milk to moisten mixture enough to hold together. Form into six patties, each about 2-1/2 inches in diameter and one inch thick.

In a 12-inch skillet, heat one inch of oil over moderate heat to 350 degrees. Meanwhile, in a pie plate, mix together flour and cornmeal; dredge patties in flour mixture to coat all surfaces.

Fry patties until dark golden brown on both sides, about six minutes total, carefully turning frequently with a sturdy spatula; drain on absorbent paper.

Serve warm, garnished with lemon wedges and parsley sprigs or serve with a white remoulade made by blending a little mayonnaise with Creole mustard, minced green onions, lemon juice and cayenne. 


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