Bacon Wrapped Salmon Recipe

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bacon wrapped salmon

bacon wrapped salmon recipe

This Bacon Wrapped Salmon Recipe is simple, doesn’t require many ingredients, and cooks quick so you can have supper on the table in less than an hour. the bacon covering the salmon gives it a good flavor and keeps the fish nice and moist.

Bacon Wrapped Salmon Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 (4 ounce) skin-on salmon fillets
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • ½ pound bacon (cut in half)
Instructions
  1. Preheat oven to 375F.
  2. Grease a shallow baking dish with olive oil. (I used a 9 x 11 casserole dish)
  3. Rinse and pat salmon dry with paper toweling. Place salmon skin side down in a single layer, salt and pepper to taste, and then sprinkle the garlic powder and dill over the top. Lay the slices of bacon over the top of the salmon covering the salmon completely; don’t overlap the pieces of bacon.
  4. Bake for 20 – 25 minutes until salmon separates easily with a fork (145F.) Turn the oven on broil and continue baking until bacon is crispy. (Watch closely the bacon cooks fast)
  5. Serve hot.

Adapted from All Recipes

Check out What’s Lurking in Your Fish Tacos? Time to Ditch Tilapia

by Malika Bowling at Mode

 

 

Graham Cracker Buttermilk Pancakes Recipe

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Gramcracker pancakes recipe

This is a little different take on pancakes. This recipe combines graham crackers, buttermilk, sour cream, and cornmeal. This is a simple recipe, and the final results are really good.
The next time you have a craving for pancakes give this one a try – it’s a lot better than you would think. Enjoy

Graham Cracker Buttermilk Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: Serves 4 - 6
Ingredients
  • 1 cup graham cracker crumbs
  • 1 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • ¼ cup sour cream
  • 2 large eggs
  • 3 tablespoons butter (melted)
  • Oil for cooking
Instructions
  1. Whisk all dry ingredients together in a medium size bowl.
  2. Whisk all wet ingredients together in another starting with the eggs.
  3. Mix the wet ingredients into the dry ingredients until just moistened. Batter will be lumpy.
  4. Lightly oil a skillet or electric griddle on medium high heat. Spoon the batter onto the skillet, or griddle, for the size pancakes desired. Cook until pancakes are well browned and starting to bubble on top. Flip, and cook until done and browned on the other side. (If pancakes are getting too brown before bubbles start to form reduce heat. (For my electric griddle 300F. is perfect.)

Adapted from cooks country

Salmon with Balsamic Glaze Recipe

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basalmic salmon recipe

I was looking for a fish recipe that was a little different because I had some salmon on hand I wanted to use up. I decided on this Salmon with Balsamic Glaze Recipe, which I thought was a little different, because incorporates balsamic vinegar, and orange juice into the recipe. I thought the combination of flavors complimented the salmon very well.
If you looking for a good fish recipe, and you want to keep it on the healthy side, give this Salmon with Balsamic Glaze Recipe a try; it’s really good.

Salmon with Balsamic Glaze Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ¼ cup balsamic vinegar
  • ¼ cup orange juice
  • 2 tablespoons honey
  • ⅛ teaspoon red pepper flakes
  • 1 sprig rosemary (about 5-inches long)
  • 2 teaspoons vegetable oil
  • 4 skin-on salmon fillets (4 ounces each)
  • Salt and pepper
  • 2 tablespoons unsalted butter
Instructions
  1. In a medium size bowl mix together the vinegar, orange juice, red pepper flakes, honey, and then add the rosemary. Set aside.
  2. Pat salmon fillets dry with paper toweling and season them with salt and pepper.
  3. Place oil in a large nonstick skillet over medium high heat. Cook skin side up until nicely browned. Flip the salmon fillets to skin side down and cook until skin is crispy and salmon is done.
  4. Remove salmon to a serving platter and tent with aluminum foil to keep warm. Lower skillet heat to simmer, wipe skillet clean with paper toweling, and gently pour the balsamic mixture into the skillet. Cook until mixture is syrupy. Remove rosemary sprig and stir in the butter until melted. Pour the sauce over the fish and serve hot.

 

Oven Baked Panko Crusted Salmon

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oven baked panko crusted salmon recipe

From the stove top to the oven this Oven Roasted Panko Crusted Salmon is a great recipe to prepare during Lent. The salmon is rich in omega 3’s and protein. This is a quick recipe with only a few ingredients. You can have this dish on the table in less than 30 minutes.

If you like salmon next Friday give this Oven Roasted Panko Crusted Salmon a try; it’s really good.

Oven Baked Panko Crusted Salmon
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ⅔ cups panko bread crumbs
  • 2 tablespoons parsley (finely chopped)
  • 1 teaspoon lemon zest (grated)
  • Salt and pepper
  • 2 tablespoons of olive oil
  • 2 tablespoons of vegetable oil
  • 4 salmon fillets (about 1 pound - skin on)
  • 2 tablespoons Dijon mustard
  • Lemon wedges
Instructions
  1. In a medium size bowl whisk together the panko bread crumbs, lemon zest, ½ teaspoon salt, ½ teaspoon pepper, and parsley. Drizzle the olive oil over the top and mix to coat the breadcrumb mixture. Set aside.
  2. Rinse the salmon fillets and pat them dry with paper toweling; place them on a platter skin side down. Using a pastry brush, generously brush the salmon with the Dijon mustard. Top the salmon with the panko mixture, gently pressing it into the mustard to help secure the coating.
  3. Add the vegetable oil to a large oven proof skillet. (Cast iron is great for this) heat the oil over medium high heat until very hot. Place the salmon in the skillet skin side down and cook until skin is crispy.
  4. Move the skillet to the oven to finish cooking the fish. Bake until fish flakes easily with a fork and bread crumbs are browned. (I used an instant read thermometer to an internal temperature of 145F.) About 10 minutes.
  5. Serve hot with lemon wedges.

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Applesauce Pancakes Recipe

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apple sauce pancakes recipe

Here’s a recipe for some quick and simple pancakes your family will love. This is pretty much a basic pancake recipe with applesauce added in place of part of liquid ingredients. The combination of applesauce and cinnamon turn these pancakes into a delicious treat.
Put these Applesauce Pancakes on the breakfast table and they will disappear in a hurry. Enjoy

Applesauce Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Ingredients
  • 1½ cup flour
  • 1 teaspoon salt
  • 3½ teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 2 Tablespoons butter (melted)
  • 2 eggs (lightly beaten)
  • 1 teaspoon lemon juice
  • 1 cup applesauce
  • 1¼ cup milk
Instructions
  1. Whisk all the dry ingredients together in a large bowl. Add the rest of the ingredients and mix until thoroughly combined using a large spoon.
  2. Using a griddle sprayed lightly with cooking spray, on medium heat, pour the mixture to the size pancakes you want. Cook pancakes until browned and bubbly on top. Flip the pancakes and cook until browned on the other side. (You can also use a skillet sprayed with cooking spray, or lightly coated with oil.)
  3. Serve hot with butter and maple syrup.

Adapted from FeedingMr.Picky

Poached Pollock with Shrimp Sauce Recipe

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Poached Pollock with Shrimp Sauce Recipe

Lent is later this year than it normally is, but I decided to go ahead and post this Poached Pollack with Shrimp Sauce Recipe a little ahead of time. It has been a long time sense I have had fished prepared in this manner and for some reason it sounded really good for tonight’s supper; maybe because it’s kind of on the light side.

This is a simple recipe that doesn’t take long to cook, and requires very few ingredients. I served a baked potato on the side, along with broccoli for a vegetable, because the cheesy shrimp sauce is also very good served over the broccoli.

The next time you’re in the mood for fish, or need a Friday recipe for Lent, give this Poached Pollock with Shrimp Sauce Recipe a try; it’s really good.


Poached Pollock with Shrimp Sauce Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 pounds Pollock fillets
  • 1 can condensed cream of shrimp soup (undiluted)
  • ¼ cup milk
  • 1¼ shredded cheddar cheese
  • 1 teaspoon salt
  • ¼ cup sour cream
  • Chopped parsley for garnish
Instructions
  1. Mix the salt and water together in a large skillet. Rinse fillets, and pat dry with paper toweling - roll the fillets up starting on the narrow end with the dark side in. place the roll-ups seam side down into the skillet. Bring to a boil, cover, reduce heat to simmer. Cook for 15 to 20 minutes or until fish flakes easily with a fork.
  2. poaching pollock
  3. While fish is cooking in a small sauce pan mix together the soup and milk. Cook on medium heat stirring frequently until mixture is warm and smooth. Stir in the sour cream and shredded cheddar and continue cooking until cheese is melted.
  4. Remove the fish with a slotted spoon onto a serving platter. Top with the shrimp sauce and garnish with parsley.

 

Poached Pollock with Shrimp Sauce

Shrimp Mac and Cheese Recipe – Bubba Gump Copycat Recipe

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Cajun Shirmp macaroni and cheese recipe

We don’t have any Bubba Gump restaurants in this area so I don’t know what the real thing should taste like; but this Shrimp Mac and Cheese Recipe is excellent. This recipe makes a great side dish, or a good standalone one dish dinner. It does take a little time to put it together but it is well worth the effort.

We have finally had a little bit of a warm up here in “Upper Michigan” so I took the opportunity to fire up the grill; so I served this Cajun Shrimp Mac and Cheese Recipe as a side dish to grilled burgers.

While I was preparing this recipe it also occurred to me that the Lent season will be coming, and that this recipe would be perfect to serve on Fridays during the Easter Holiday season.

Give this Cajun Shrimp Mac and Cheese Recipe – Bubba Gump Copycat Recipe a try; it’s really good.

 

 

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Shrimp Mac and Cheese Recipe – Bubba Gump Copycat Recipe
 
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Author:
Recipe type: Main
Cuisine: Cajun
Serves: 6-8
Ingredients
  • 1 pound elbow macaroni (cooked according to package directions)
  • 8 tablespoons butter (divided)
  • 1 package of uncooked shrimp (12 ounces shelled and deveined and tails removed)
  • 1 teaspoon Cajun seasoning (divided)
  • 1 tablespoon dried onion flakes
  • 3 tablespoons of flour
  • 3 cups milk
  • ¼ pound grated parmesan cheese
  • ½ pound shredded cheddar cheese (2 cups)
  • 1 pound shredded Monterey Jack cheese
  • 1 teaspoon parsley
  • ¼ cup plain bread crumbs
Instructions
  1. Preheat oven to 350F.
  2. Cook macaroni according to package directions, drain and set aside.
  3. Cut each shrimp into about 3 equal pieces. Melt 3 tablespoons of butter in a large skillet or medium size sauce pan. Add the shrimp and season with ½ teaspoon of the Cajun seasoning; cook until the shrimp starts to turn pink; about 3 – 4 minutes. Remove the shrimp from the pan and set aside.
  4. In the now empty pan melt 2 tablespoons of butter, add the onion, and cook over medium heat for about 1 minute. Whisk in the flour and cook for about 1 more minute and then stir in the milk. Continue cooking until the mixture is hot, but not boiling, stirring frequently. Mix in the cheddar and Monterey jack cheese, mixing until mixture is smooth, and cheese is melted. Salt and pepper the sauce to taste and then fold in the shrimp and macaroni. Pour the mixture into a 13 x 9 casserole dish.
  5. in a small bowl mix together 3 tablespoons of melted butter, the Parmesan cheese, bread crumbs, ½ teaspoon Cajun seasoning and parsley; sprinkle over the top of the macaroni and cheese.
  6. Bake for 45 minutes until hot and bubbly and browned on top.
  7. Serve Hot

 

Grilled Salmon on Hickory Chips Recipe

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Grilled Salmon on Hickory Chips Recipe

 

I have wanted to prepare cedar plank salmon on the grill for quite some time but the plank always stood in my way. I knew it wouldn’t be all that hard to get it; it was just a matter of remembering to get it, which never seemed to happen. When I saw this recipe that used wood chips in place of the cedar plank it struck me as being a great idea. I had hickory chips on hand, and salmon in the freezer, so I decided to give it a try. The end result was delicious grilled salmon with a slight hint of Hickory smoke wood flavor. This recipe caught me by surprise because it tasted a lot better than I expected; this one will go on my favorites list.

If you like grilled salmon put this Grilled Salmon on Hickory Chips Recipe on the menu; you and your guests will love it.

Grilled Salmon on Hickory Chips

Cedar Plank Salmon Knock Off Recipe
 
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Author:
Recipe type: Grilling
Cuisine: American
Serves: 4
Ingredients
  • 4 skin on salmon fillets (about 1 pound total)
  • 1½ teaspoons sugar
  • ½ teaspoon salt
  • 1/ 4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 cups hickory wood chips (soaked in water for 15 minutes)
Instructions
  1. Heat the grill to high heat (clean and oil the grates)
  2. While grill is heating-Using heavy duty aluminum foil make 4 packets large enough to hold each fillet with a little extra room. (about 7 x 5 inches) cut a series of ½ inch slits with a knife in the bottom of the foil.
  3. Rinse salmon fillets and pat them dry with paper towels. Mix together the sugar, salt and pepper.
  4. Divide the woodchips between the 4 foil packets. Rup the salmon with the sugar mixture and brush lightly with olive oil and place the fillets on the wood chips.
  5. Grill covered on high heat until salmon is done. (I like my fish well done which is about 145F. for me this took about 15 minutes. You can also use a fork-when the fish flakes easily it’s done)
  6. Transfer fish to a serving platter, cover with aluminum foil and let rest 5 minutes. You can separate the skin using a spatula run between the skin and the meat. (I just flipped it over and scraped it with a fork and it came off easily.
  7. Serve hot and enjoy.

 

Fresh Fishcakes Recipe

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Fresh Fishcakes Recipe

This Fresh Fish Cakes Recipe is another recipe that the family really liked but I kind of lost track of it through the years. Even though the family really liked it I didn’t prepare it very often because it is somewhat time consuming. What this recipe is mainly doing is combining the fish with mashed potatoes and chopped onions. If you have ever prepared mashed potato cakes before the consistency of the recipe is the same. I used tilapia in this recipe and it was really good. You could use salmon, or trout, but you would be risking a fishy flavor which I personally don’t care for. Most of the time involved in preparing this recipe is precooking the fish and the potatoes. The fish mixture is on the soft side so when you form the patties, handle them carefully to keep them from coming apart. I prepared the recipe as written-this is a large recipe so you may want to cut it in half.

If you like fish patties or cakes give this recipe a try. Enjoy

Fresh Fishcakes Recipe
 
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Author:
Recipe type: Main
Cuisine: Seafood
Serves: 6-8
Ingredients
  • 1¼ pounds fish fillets
  • 2½ pounds potatoes (peeled and cubed)
  • 4 eggs (beaten)
  • 2 tablespoons of butter (melted)
  • 1 medium onion chopped
  • ½ teaspoon white pepper
  • Oil for frying
Instructions
  1. Place the fish and potatoes in a large kettle. Bring to a boil and then reduce the heat to simmer, and cook until the potatoes are tender. Set aside and let cool.
  2. After the potato mixture has cooled, run the mixture through a hand, or electric grinder; then mix in the rest of the ingredients. (Mixture will be very moist)
  3. Form the mixture into patties or cakes then coat them with bread crumbs. Fry in oil on medium high heat until brown.

 

Fresh Fishcakes Recipe Fresh Fishcakes Recipe

Fresh Fishcakes Recipe Fresh Fishcakes Recipe

Fresh Fishcakes

Simple Salmon Patty Recipe

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Simple Salmon Patty Recipe

Lent is starting to wind down as we get closer to Easter. I found it hard to believe that I did not have a salmon patty recipe on my blog. I don’t make these very often, but when I do, it provides something that is a little different into the menu. Canned salmon is not usually one of my favorite ingredients but during lent meatless recipes are so frequent I like to try and mix it up a little bit. I found that the hardest part was figuring out a side dish to go along with the salmon. Other than that, this is a very simple recipe that doesn’t require much time or ingredients. You can have moist and good tasting salmon patties on the table in less than a half an hour. This recipe does call for crushed red pepper as one of the ingredients so if you don’t like a lot of heat be careful with the amount you use, or eliminate it all together.

So if you want to change your dinner menu up a little bit give this Simple Salmon Patty Recipe a try. Enjoy.

Simple Salmon Patty Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: Makes 6
Ingredients
  • 1 can pink salmon (14¾ ounces remove skin and any excess bones)
  • ½ cup breadcrumbs
  • 3 tablespoons real mayonnaise
  • 2 eggs (beaten)
  • 1 tablespoon parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil (can use vegetable oil)
  • 1/ 4 teaspoon red pepper flakes (or to taste)
Instructions
  1. In a medium bowl beat the eggs, and then add and mix together all the rest of the ingredients except the olive oil.
  2. Form the salmon into patties.
  3. Using a large skillet over medium high heat fry the patties in the olive oil until golden brown on both sides and heated through.
  4. Serve hot.

 

1. In a medium bowl beat the eggs, and then add and mix together all the rest of the ingredients except the olive oil. 2. Form the salmon into patties. 3. Using a large skillet over medium high heat fry the patties in the olive oil until golden brown on both sides and heated through. Serve hot. Simple Salmon Patty Recipe