my two favorites are salmon on the grill with Jessica's Lime Chipotle sauce for a glaze, and SharonCB's daughter's Salmon Quiche. Both are yummy, both are good warmed up. The lime chipotle stuff is also good leftover on top a green salad with more of the sauce as salad dressing. Lime-Chipotle Sauce - Sunset Magazine Jessica/CF Food processor: 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus, I use ONE) 3 tablespoons brown mustard 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. SALMON QUICHE WITH WALNUT CRUMB CRUST SharonCB/CF Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe, but salmon is better. Annie

I can actually crave these..:) I will try some of yours also..We are eating some tonight'' It's an old CDN Living one..I mentioned that.. I make my riced potatoes first.. But this is their recipe.. Salmon Cakes By The Canadian Living Test Kitchen Serving(s) 4 General Category : Main Course Food Group : Potatoes, Fish Preparation Method : Skillet Other Criteria : Make It Tonight Serve with: Tartar Sauce  Creamy Cucumber Salad Ingredients  2 large potatoes (1 lb/500 g)  3 green onions, chopped  1/4 cup (50 mL) chopped fresh coriander  1 tbsp (15 mL) Dijon mustard  1/2 tsp (2 mL) salt  1/4 tsp (1 mL) each grated lemon rind, pepper and hot pepper sauce  1 egg, beaten  2 cans (each 7.5 oz/213 g) salmon, drained and flaked  2 tbsp (25 mL) vegetable oil  4 lemon wedges Preparation Peel and cut potatoes in half crosswise. In 6-cup (1.5 L) microwaveable dish, cover and microwave potatoes with 1 cup (250 mL) water at High for 10 minutes or until tender. (Or cover and cook in saucepan of boiling salted water for 15 to 20 minutes or until tender.) Drain. In large bowl, mash potatoes until smooth; stir in onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes. Using hands, shape into eight 3/4-inch (2 cm) thick patties. In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties. Serve with lemon wedges. More Information Tip: Mash canned salmon bones into the fish for a calcium boost of more than 30 per cent. Nutritional information Per Serving: about 280 cal, 21 g pro, 14 g total fat (2 g sat. fat), 18 g carb, 2 g fibre, 78 mg chol, 709 mg sodium. % RDI: 23% calcium, 11% iron, 5% vit A, 17% vit C, 12% folate. I am one the rare few who doesn't like Coriander..So I put parsley.

My mother used to make these when I was young. I honestly never cared for them. She also made Salmon Pie, similar to a French meat pie. Both used canned salmon. I remember her making them like a lot of people mentioned above egg, diced onion, flour and cooked in oil with a little butter. She used to make cornbread pancakes and potato pancakes with left over mashed potatoes. Now those I could get behind.

I used to just grill filets on the gas bbq, but somewhere I read about a way to cook it that intrigued me enough to try it and now I never cook it any other way. Lucky to live where very fresh salmon is plentiful and I cook it often. Fresh is available nearly year round now with Alaska winter King just coming into season. I probably wouldn't like this recipe as much with less than very fresh fish. Place a salmon filet on a baking sheet (I use a small broiler pan, but it really doesn't matter), skin side down. Spread a little olive or avocado oil over the surface. Salt and pepper or whatever you prefer. My grandson loves it with Lawry's Seasoning salt, so I sometimes use that for him. Put in a COLD oven and turn the temp to 400º f- bake for approximately 18 min for a fairly thick filet, less for a thinner one -depending on how well done you like it. It turns out perfectly every time. Really tender and moist. I've cooked salmon halves this way...the size doesn't seem to matter much, just the thickness.