Sweet Glazed Salmon

This recipe might seem complicated, but it's actually very straightforward and easy to make. That's why it's one of our favorites. You'll need salmon, soy sauce, garlic, brown sugar, honey, orange juice and zest, fresh gingerroot (or ground), chopped cilantro leaves for garnish. Cut the salmon fillets into serving portions. Place each fillet in a greased baking dish or leave them on a baking sheet lined with foil or wax paper. Brush the top of each fillet with soy sauce. Mix together the brown sugar, honey, orange juice and zest, and fresh gingerroot. Pour over the salmon. Bake at 375 degrees for 8-10 minutes (depending on thickness of fish). Drizzle additional sauce over the top before serving. Garnish with cilantro leaves if desired.

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Maple Salmon

Maple Salmon is a uniquely Canadian dish that has been popularized in recent years by Canada's bustling culinary scene. Native to the Northern regions of Eastern Canada, it is one of the rare dishes with solid roots in Quebec cuisine.

The hallmark characteristic of this dish is its sauce, which consists primarily of maple syrup and brown sugar and can be served as both a marinade before cooking, as well as a glaze after cooking.

It is a dish that has been popularized over the last eight years by celebrity chef Robert Godet who was featured in the 2007 documentary "Chez nous", which explored Canada through their native foods.

The focus of maple salmon is on eastern maple syrup, pecans and smoked salmon. While it can be prepared with almost any type of fish, it is traditionally prepared with Ahi tuna . The downside to this preparation is that the sauce does not thicken as you eat through the dish.

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Salmon with Lemon and Dill

Lemon and dill are a perfect match for salmon. The bright, fresh flavors of the two ingredients bring out the best in one another, creating a balanced dish that's anything but plain old poached salmon. From here you can add as many other ingredients as you like, or just keep it simple with this recipe.

INGREDIENTS:

1 1/2 pounds salmon fillet, cut into 1 inch cubes

1 lemon, halved and thinly sliced

1 sprig of fresh dill, finely chopped (optional)

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Smoked Steelhead Trout (Salmon)

Smoked Steelhead

Since the beginning of time, salmon have been smoked. The oldest recorded evidence of wild steelhead being smoked in North America is at the mouth of the Columbia River (formerly called The Dalles) dated back approximately 8000 years. Historically, fish were smoked to preserve moisture and keep them for longer periods in colder weather.

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Paleo Pecan-Maple Salmon

This dish is all about flavor and texture! The salmon is marinated in a sweet and savory blend of pecans, maple syrup, ginger, soy sauce, honey garlic paste, and a touch of coconut aminos. The sugar in the aminos caramelizes as it flashes over the hot pan to brown the fish skin.

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