Courtesy of the "Taste of Home" cooking school 1 tsp. Old bay seasoning
1/2 tsp. onion powder
1/2 tsp. dill weed
1 salmon fillet
1 tbsp. vegetable oil

Blend Old bay seasoning, onion powder and dill weed; set aside.  Place fillet skin side down in baking pan coated with nonstick spray.  Lightly brush surface of fillet with vegetable oil. 

Sprinkle seasoning mixture evenly over fillet.  Bake at 450 degrees F for 8-10 minutes per inch of thickness or until fish flakes easily with fork.

Courtesy of the "Taste of Home" cooking school 1 tsp. Old bay seasoning
1/2 tsp. onion powder
1/2 tsp. dill weed
1 salmon fillet
1 tbsp. vegetable oil

Blend Old bay seasoning, onion powder and dill weed; set aside.  Place fillet skin side down in baking pan coated with nonstick spray.  Lightly brush surface of fillet with vegetable oil. 

Sprinkle seasoning mixture evenly over fillet.  Bake at 450 degrees F for 8-10 minutes per inch of thickness or until fish flakes easily with fork.

4 (7 oz.) halibut steaks-salt and pepper

Sauce: mix together;
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 cup sour cream

Place hailbut steaks into individual greased baking dishes and top with sauce.

Place baking dishes on a cookie sheet and bake at 375F for up to16 minutes.  Watch closely!

Add 2 strips of red and green bell pepper to the top of each dish and broil for 4 minutes. 

Serve with rice and vegetables.

Fresh and Fabulous. Sea Salt and fresh ground pepper.
Extra Virgin Olive Oil
2 medium salmon fillets, about 2-2 1/2 pounds
2 lemons
Bunch of fresh marjoram
Bunch fresh dill
Bunch fresh basil
Bunch flat-leaf parsley
Handfull of black olives

Preheat oven to 425F

Cut 5 lengths of string and lay them out unto the work surface next to each other, leaving gaps in between.  Sprinkle salt and pepper over the work surface and drizzle with olive oil.  Lay 1 salmon fillet, skin side down.  Sprinkle more salt and pepper over the fillet and finely grate the zest of 1 lemon.    Place pieces of the marjoram, dill. basil and finally the olives.

Season the flesh side of the other salmon fillet and grate the zest of the second lemon on top.  Place the two fillets together with skin sides facing out, and tie together with string.

Place on an oiled baking tray and cover with any remaining herbs.  Thinly slice the 2 lemons and place on and around the salmon fillet.  Lightly drizzle with olive oil and place roughly chopped parsley on top.

Bake for approximately 20 minutes.

Serve with rice and vegetables! 

1 1/2 Pounds fresh salmon fillet with skin
3 T Brown sugar
1 T Grated orange peel
1/2 t Coarsely ground pepper
1 Ripe mango or papaya, seeded, peeled and chopped
1 c Fresh rainier cherries, pitted and halved
2 T Chopped Fresh mint, basil or cilantro
2 t Balsamic vinegar
2 t Crushed red pepper

Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours. Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish. Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.

1 1/2 to 2 lb Salmon
1/3 c Soy sauce
1/3 c Brown sugar
1/3 c Water
1/4 c Vegetable oil
Lemon pepper to taste
Garlic powder to taste
Salt to taste

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large, resealable plastic bag with soy sauce mixture, seal bag and turn to coat the fish. Set the bag of marinade into a bowl (in case it leaks) and refrigerate for at least 2 hours.

Preheat grill to medium heat.

Lightly oil grill grate. Place salmon on preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, (careful to turn only once so the fish doesn't fall apart), or until the fish is opaque and flakes easily with a fork. Enjoy!

1- 3/4 lb. salmon fillet per person (skinned)
2 tbsp. soy sauce
1 garlic clove, minced
2 tsp. fresh lemon juice
1 tsp. sugar
4 tsp. coarsely ground black pepper
2 tbsp. olive oil

In a resealable plastic bag, combine the soy sauce, garlic, lemon juice and sugar. Add Salmon and marinate in sealed bag in refrigerator for at least 30 minutes.

Remove salmon from marinade and discard unused sauce.  Pat dry and press 2 tsp. of the pepper onto each piece of salmon, coating it thoroughly.

In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking.  Cook salmon on both sides for approximately 2 minutes or until flaky.

Transfer the salmon with a slotted spoon to paper towels to absorb any excess oil.

Serve with Rice and vegetables and fresh lemon wedges to garnish! 

3 Large eggs
2 tbsp. half and half
1/4 tsp. dried thyme
3/4 tsp. salt
1/4 cup smoked salmon (slivered)
6 asparagus spears
1/3 cup crumbled chevre (goat cheese)
2 tbsp. unsalted butter

In mixing bowl beat eggs with half and half, seasonings andwhen thouroughly blended, gently fold in salmon. set aside

Cut aspasragus  down the center lengthwise and then into 2 inch peices

In a skillet  bring slighlty salted water to a boil and add cut asparagus.  reduce heat and cover..  Simmer for 3 minutes or untill asparagus is tender.  Drain onto paper towel and pat dry.

Combine the asparagus with chevre cheese in a bowl.

Preheat broiler.

In a 10 inch skillet melt butter over medium heat.  Reduce heat to medium low and add egg mixture.  Cook untill the bottom is set, about 3 minutes.  Turn off the heat.  Sprinke  the asparagus and cheese mixture over egg and place the skillet under the broiler and cook untill the eggs are set and the cheese is melted.  Whe the Frittata is golden brown it is ready to be served.  Enjoy immediately.