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Grilled Salmon I

Submitted by: Tina

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.

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Firecracker Grilled Alaska Salmon

Submitted by: Christine L.

Salmon usually does quite well unadorned, but this hot and sassy marinade makes this grilled salmon even more delicious. With lots of zippy ingredients like balsamic vinegar, crushed red peppers, ginger and soy sauce, you can 't go wrong.

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Cioppino

Submitted by: Star Pooley

A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

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Miso Soup

Submitted by: Michelle Chen

You can use yellow, white, or red miso paste for the soup, depending on your preference. You will also need dashi, which is made of dried kelp (seaweed) and dried bonito (fish), and can be purchased in granules or powder form in conveniently-sized jars.

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Smoked Salmon Sushi Roll

Submitted by: Vivian

Why go out and buy expensive sushi when you can make it right at home? This simple dish is made from steamed rice, with avocado, cucumber and smoked salmon all wrapped up in dried seaweed. It might take awhile to learn how to make a perfect roll, but you'll have fun trying! Add wasabi (Japanese horseradish) for a good kick!

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Simple Salmon Chowder II

Submitted by: Chris Smith

This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.

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Grilled Tilapia with Mango Salsa

Submitted by: WITZKEN

Living In: New Hope, Minnesota, USA

Don't let the list of ingredients fool you. This is super easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

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Smoked Salmon Mousse

Submitted by: Rob

Smoked salmon is blended into a creamy spread for crackers or wafers.

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Tomato-Topped Sole

Submitted by: Esther Orgad
Provided by: Taste of Home

This dish is so simple to prepare, you won't believe it. My family adores it. You can substitute flounder if you wish, but we prefer the delicate taste of sole.

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Tuna Ball

Submitted by: Glenda Shane

There's nothing fancy about the Tuna Ball, but it tastes great at parties and other get togethers. Chopped pecans give this blend of tuna, cream cheese and onion a light crunch. I love this appetizer with veggies, crackers and veggies.

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Absolutely Amazing Ahi

Submitted by: julia

This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.

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Canadian Cedar Planked Salmon

Submitted by: Wendy L

The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon. The plank must be soaked overnight before use. Be sure to use wood that has not been treated with any chemicals.

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Brian's Easy Stuffed Flounder

Submitted by: Brian Paulk

Easy to make and bake stuffed whole flounder. This tastes great and looks beautiful.

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Cheesy Catfish Chowder

Submitted by: Kathy Van Roekel

This cheesy blend of catfish and vegetables is a thick, creamy crowd pleaser.

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Skillet-Grilled Catfish

Submitted by: Traci Wynne
Provided by: Taste of Home

'You can use this recipe with any thick fish fillet, but I suggest catfish or haddock,' notes Traci Krick from Bearn, Delaware. 'The Cajun flavor is great!'

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Teriyaki Tuna Steaks

Submitted by: Michelle Dennis
Provided by: Taste of Home

'After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe,' says Michelle Dennis of Clarks Hill, Indiana. 'It took a little trial and error, but I was pleased with the results--these seasonings are a lovely complement to the tuna.'

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Southern California Cioppino

Submitted by: Becky Wergers

This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's.

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Cedar Planked Salmon

Submitted by: wmore

Home Town: Plant City, Florida, USA

Living In: Brownsburg, Indiana, USA

This is a dish my brother prepared for me in Seattle. Salmon is smoked by cooking it on a cedar plank. It is by far the best salmon I've ever eaten. I like to serve with an Asian inspired rice and roasted asparagus.

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Crab-Stuffed Catfish

Submitted by: Joy McConaghy
Provided by: Cooking for 2

'My family was not big on fish...until I made this dish,' Joy McConaghy from Moline, Illinois notes. She stuffs catfish fillets with a delicious mixture of crabmeat, cheese, seasoned bread crumbs and mayonnaise.

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Salmon Appetizers

Submitted by: Evelyn Gebhardt
Provided by: Taste of Home

As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. It's terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner.

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