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serves 6

  • 1 lb smoked salmon or smoked salmon bits
    lb tomatoes, skinned and seeded
  • juice of 1 lemon
  • 5-6 dashes of Tabasco sauce milled white pepper and salt
  • 2 teaspoons gelatine dissolved in 2 tablespoons boiling water
  • 2 ogen melons
  • for decorate: 8-10 8 sprigs of mint

Make a puree of the smoked salmon and tomatoes in a blender, adding lemon juice, Tabasco and seasoning. Allow the gelatine to cool before adding to the puree, then sieve it.

Freeze the mixture and stir il every 25 minutes until a "soft set" has been achieved.

To serve: using a melon bailer scoop out the ice into chilled glasses. Cut the melons
in half, remove seeds and scoop out flesh with a melon bailer. Arrange in the glasses
with the ice. Decorate each glass with a sprig of mint.

Risotto with SALMON and SHRIMS

Ingredients for only Risotto

  • 2-tablespoon butter
  • 2 cup Arborio rice
  • 2-tablespoon olive oil
  • 1 1/2 glove garlic, minced
  • 1 wine glass of dry white wine
  • 1 large onion, chopped
  • Salt, as needed
  • 1/2 cup grated Parmesan cheese
  • 1-tablespoon butter
  • Pinch of black pepper
  • 1 handful fresh basil.
  • 1 litre water
  • 4 wraps of Chicken Suppy

Prepare stock, pour water in a pot. Add half glove of garlic, black pepper, fresh basil and Chicken Suppy.

Allow to boil for 10 minutes.

Then in a pan, heat olive oil and some butter. Once hot, add onions and the remaining garlic and allow to fry on low heat for about 10 minutes without browning and Stir continuously! Then add the rice and turn up the heat. Fry for about 2 minutes; it should start to crackle from the heat. Keep stirring Add the white wine and keep stirring. Once it's starting to dry and once the wine has been cooked into the rice , one ladle at a time, add your stock and stir lightly mashing the rice so the starch comes out.

Once the stock begins to dry, add anotherladle. Continue this for at least 10 minutes and keep tasting until rice is cooked. Remove from heat and add Parmesan cheese and butter. Stir and allow to stand for 2 minutes.

Ingredients for SALMON AND SHRIMPS

  • 2 4oz salmon fillets
  • 0,5 kg shrimps, cleaned and deveined
  • Salt, as needed
  • Dry pepper, as needed
  • 2 fresh chive sticks
  • 1 tablespoon minced garlic
  • Knob of butter

In a bowl, mix the spices together and rub generously on the salmon and shrimps.
Allow to marinate in the spices for at least 15 to 20 minutes. In a pan, add a knob of butter and garlic. Once hot, drop the salmon in the pan. Cook on both sides for 7 minutes each.
Salmon is done when it is flaky with a fork. Now add the shrimps to the pan. Pan sear on each side for 3 minutes. Shrimp is done when it is a bright pink and Serve with risotto.

Egg noodles with Salmon

all you need for this no-prep supper is bake in a bag fish and three extra ingredients

  • 270g pack "The Saucy Fish Co Sweet Chilli for Dressing Spectacular on Salmon
  • 250g dried egg noodles
  • 325g pack mixed vegetable stir-fry
  • 2 tbsp soy sauce
  • Lemon wedges, to serve

Bake the salmon according to the packet instructions, and boil the dried
egg noodles according to the packet instructions.

Meanwhile, place a wok or frying pan sprayed with Frylight over a high heat. Stir-fry the veg for 4-5 minutes, then add the cooked noodles for a further 3-4 minutes.
Then flake in the Salmon ish, add the soy sauce, toss and serve with lemon wedges.



  • 1 tsp Butter
  • 1 1/2 c Corn, thawed
  • 1/2 c Onion, diced
  • 1/2 c Celery, diced
  • 1/2 c Red Pepper
  • 2 c peeled and diced Potatoes
  • 2 Chicken Soup Stock
  • 2 c Milk
  • Salt
  • Pepper
  • 1/2 tsp Fresh Thyme
  • 1 c Smoked Salmon, diced
  • 1/2 c Fresh Cream
  • Hot Sauce

Place the butter in a saute pan and add the corn, onions, celery, red pepper, and potatoes. Saute until the potatoes start to brown.

In a large pot, add the chicken stock and bring to a boil. Add the sauteed vegetables, milk, and fresh thyme and season with salt and pepper. Reduce heat and simmer for 15 minutes. When potatoes are fork tender, add smoked Salmon, and fresh cream.
Bring back to a boil and adjust seasoning. Place the soup in a bowl and garnish with hot sauce floating on top.

Creamy Salmon and charred corn chowder with diced onion, celery, red pepper, and potatoes. Garnished with hot sauce and fresh thyme.

Artichoke Soup with smoked salmon

  • 2 lb. artichokes
  • 1 small salmon fillet or side , pin bones removed
  • 2 oz. butter or margarine
  • 1 onion
  • 1 stick of celery
  • 2 pints stock
  • 3/4 milk
  • 3/4 oz. flour
  • Salt and pepper
  • a little sugar
  • 2 tbsps. cream

Fried croutons and chopped parsley to garnish Saute the peeled and cut-up artichokes in the fat and add the finely cut-up onion and celery. Add the stock, and simmer until tender, then sieve, and return the soup to the pan with most of the milk. Blend the flour with the remaining milk and add this to the soup, bring to the boil and season to taste. Stir in the cream just before serving. Garnish with fried croutons and chopped salmon fillet and parsley.

Eggs Benedict with smoked salmon

Nonstick cooking spray

  • 1 teaspoon butter
  • 4 slices smoked salmon
  • 2 English muffins
  • 4 whole eggs
  • for sauce:
  • 1/2 cup butler
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • teaspoon pepper

Since timing is very important for this meal and you have to be able to work quickly. have all ingredients and equipment ready beforehand. Turn oven on low and warm as many plates as needed- recipe serves two to four. Spray a lour-egg poacher with nonstick spray.

Fill poacher with water, and bring to a boil over high heat. Meanwhile, melt 1 teaspoon butter in a skillet over medium heat. Add smoked salmon slices, and brown
lightly for 5 to 6 minutes, turning once. While salmon browns, split and toast English muffins. When both are done, place muffin halves on warm plates, and top each with cooked salmon.

When water is boiling, break each of the 4 eggs into poacher, cover and cook for 3 to 5 minutes, until done to your liking. While eggs cook, heat butter for sauce in a small saucepan until butter is bubbling hot but not browned.

Then Remove cooked eggs from poacher, and place each on a salmon-topped muffin half. Keep warm in oven.

Then, In a blender, combine egg yolks, lemon juice, and pepper. Blend at low speed for 5-10 seconds. Remove center insert in lid. set blender on low, and pour a steady stream of hot butter through this opening into yolk mixture. Replace insert, and blend on high speed for 10 seconds, or until sauce thickens

To serve, remove plates from oven, and spoon a generous amount of sauce over each egg. Serves two to four.

Portuguese Salmon in Port

  • 1/4 cup butter
  • 1/2 lb mushrooms, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground nutmeg
  • 4 whole salmon fillets, skinned
  • 1 1/2 cups half-and-half
  • 1/3 cup white Port wine

Serves four.

Melt butter in 12-inch skillet. Add mushrooms and cook over medium-high
heat for about 5-8 minutes, then remove with slotted spoon and set aside in small bowl.

On waxed paper, combine flour, salt, pepper, and nutmeg. Coat salmon fillets
with flour mixture, place in skillet with remaining butter, and cook over medium-high heat until browned. Stir in half-and-half, port, and mushrooms and heat to boiling. Reduce heat to low; cover, and simmer for 5 minutes, or until salmon is

Cranberry Pecan Wild Rice Salad and smoked salmon


  • 2 1/4 lbs cooked wild rice
  • 3/4 lbs cooked brown rice
  • 1/4 pound smoked salmon, thinly sliced
  • 1 1/2 cups orange juice
  • Vi cup granulated white sugar
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  • 1/2 tablespoon ground white pepper
  • 1/2 tablespoon chopped shallot
  • 1/4 lbs chopped green onions
  • 1 oz diced dried apricots
  • 1/4 lbs dried cranberries
  • 1 oz currants
  • 1/4 lbs chopped pecans
  • 1 tablespoon fresh chopped tarragon

In a small sauce pan mix the orange juice, tarragon and sugar. Reduce by half. Saute the shallot, onion, pecans and dried fruit in the olive oil. Add the smoked salmon, lemon juice and white pepper to the orange juice-reduction and chill.

Mix all ingredients. This can be served cold as a salad, or warm as a side dish.

salmon and Sweet Potato Casserole


  • 7 medium sweet potatoes
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 1 can evaporated milk
  • 1/4 pound smoked salmon, thinly sliced
  • 1/2 cup milk (you may substitute half & half)
  • 2 eggs (lightly beaten)
  • 1/2 stick butter (melted)
  • 1 1/2 teaspoons vanilla

for Topping:

  • 2 cups light brown sugar
  • 1 cups chopped pecans
  • 1/4 cup flour
  • 3/4 stick butter melted


Peel and cut sweet potatoes, cook in water until tender. Cool, mash, and place in a large mixing bowl. Add remaining ingredients, smoked salmon and mix well. Pour into a lightly buttered casserole dish. Set aside. For Topping: Mix dry ingredients thoroughly. Add melted butter and mix. Sprinkle over casserole. Bake in a pre-heated 250 degree oven for 45 minutes or until center is done.

Cheese and Mac with chard and Sweet onions and Salmon

  • 1 large walla walla or other sweet onion. thinly sliced
  • 3/4 cup (1-1/2 sticks) darigold butter. Divided
  • 1 pound short pasta. like elbow macaroni
  • 1/2 pound swiss chard. stems and center ribs removed,
  • leaves chopped
  • 1/2 cup flour
  • 1/2 cup smoked salmon
  • 3 cups darigold milk. heated until hot
  • 4 cups shredded cheddar cheese
  • 2 teaspoons hot sauce, like Tabasco sauce
  • salt and ground black pepper to taste
  • 1/2 cup finely grated parmesan cheese

Melt 1 stick butter in a large skillet over medium-low heat. Add the onions and cook until softened and golden, about 7-8 minutes. With a slotted spoon, remove to a bowl and set aside. Add the chard to the skillet and increase heat to medium-high. Stir until wilted, season with salt and pepper, and transfer to another bowl.

Add the remaining butter to the skillet and heat until melted. Stir in the flour and cook until blended, stirring constantly with a wire whisk. Gradually whisk in the milk and cook, whisking constantly until sauce is thick and bubbly. Remove from heat; add cheddar cheese and stir until melted. Stir in hot sauce and ground black pepper, season with salt.

Bring a large pot of water to a boil.

Then add pasta, salt to taste, and cook until al dente. Drain and add the pasta to the
cheese sauce; stir to mix. Add the smoked salmon.

Preheat oven to 375F. Spoon half the pasta mixture into a greased 13 X 9 X 2-3-inch baking dish; layer with onions and chard. Top with remaining pasta and Parmesan and cover with foil. Bake 15 minutes. Turn the heat up to 475F., remove foil and bake 10 to 15 minutes more, or until lightly browned. Makes 8 servings.

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