Instructions:

1. Wash the salmon fillets and pat them dry. Place them out on a foil-lined baking sheet.
2. Season the fillets with salt and pepper. Apply cream cheese over the fillet, and then layer them with spinach.
3. Mix the mayonnaise, celery, mushrooms, onions, shrimp, and crab together. Make sure they blend in well. Now, apply this mixture on top of the salmon fillets.
4. Set the oven temperature at about 350 degrees and bake the fish for about 30 minutes. By this time, the fish should turn flaky.
5. After 30 minutes, take the baked salmon out of the oven. You are now ready to serve your stuffed salmon.

Instructions:

1. In a saucepan, melt two tablespoons of butter, sauté celery and onions in it. Add potatoes to the saucepan. Add water to the saucepan and allow the contents to simmer till the potatoes become tender.
2. Melt the remaining two tablespoons of butter and mix the flour in it to make a roux. Add the roux and milk to the potatoes. Cook the potatoes mixture over medium heat till it becomes thick. Keep stirring constantly.
3. To this mixture, add seasonings, salmon, and the tomatoes. Heat the contents of the saucepan till they become steamy, but do not boil them.
4. Add cheese to the soup just before you have to serve it.

Instructions:

1. Mix salmon, saltine crackers, milk, egg, salt, pepper, and melted butter in a bowl. Mix them well.
2. Preheat the oven at a temperature of about 350 degrees centigrade. Meanwhile, on a loaf pan about 9X5 in size, grease its surface and place the salmon mixture on it.
3. Place the pan inside the oven and bake it for about 45 minutes.

Instructions:

1. First, drain the salmon and remove its skin. Then de-bone the fish.
2. In a food processor, mix the salmon, cream cheese and lemon juice, and pulse it together. Mix the ingredients till it becomes a smooth paste.
3. Place this mixture in a bowl and set it aside. Then cover the mixture with sour cream.
4. Place the bowl inside the refrigerator and allow the mixture to set. You can serve the salmon mousse along with unsalted crackers.

Instructions:

1. Preheat the oven at a temperature of about 400*F. Prepare the base of the pastry. Cut one-third of the pastry. Wrap the larger piece in a cling flip and put it inside the refrigerator for later use. Now, on a clean, floured surface, roll out the smaller piece of pastry in a rectangular shape.
2. Trim the edges of the pastry. However, do not discard the trimmings. Place the pastry rectangle on baking tray, and prick it all over with a fork. Bake the pastry in the oven for about 10-15 minutes. The pastry should turn golden in color by this time. Remove it from the oven and set it aside.
3. In a frying pan, heat half of the butter till the time it starts foaming. Chop the shallots into small pieces and fry them in the butter till they are soft and golden brown in color. Now add the sliced mushrooms to the frying pan. Remove the pan from the heat when the mushrooms too are cooked. Allow the contents of the pan to cool down.
4. In a bowl, place the salmon fillets and pour lemon juice over it. Tear the dill into small pieces and sprinkle it over the salmon. Drizzle the fillet with olive oil, and season the fish with ground black pepper. Mix the contents well. Make sure you prepare this filling only a few minutes before you insert it.
5. In a separate bowl, mix the shallots and mushrooms with the cooked rice. Season the mixture with salt and pepper as per your taste. Now, spoon this mixture over the cooked pastry base. Remember to press the mixture towards the edge of the pastry base.
6. Now, place the salmon slices and dill on the top of the rice. Pour some white wine over it and apply the remainder of the butter to the top.
7. Take the larger piece of the pastry from the refrigerator and roll it out. It should be slightly larger than the pastry base in size. Place this piece of rolled-out pastry on top of the rice layer on the pastry base. Make sure there is some room to spare. Trim off the edges but do not discard them.
8. With the help of a palette knife, tuck the edge of the raw pastry under the cooked base. In a bowl, beat an egg and add some salt to it. Apply this mixture to the entire pie using a pastry brush. You may use the trimmings to make decorate the top of the pie. Brush the decorations with the egg mixture as well.
9. Bake the pie inside the oven for about 35 minutes. It should turn golden brown in color. Remove the pie from inside the oven and allow it to cool down. Prepare the soured cream in the meanwhile. Put this cream into a bowl, and pour lemon juice over it. Keep stirring the mixture till the time the cream thickens. Season it with black pepper.

Make slices of the salmon en croute, and serve it with soured cream.

Instructions:

1. In a frying pan, heat the butter. Add some onions to it, followed by potatoes, chicken stock, and milk. Allow the contents to simmer till the potatoes become tender.
2. Add the smoked salmon to the frying pan. Add chopped parsley to the mixture and season it.
3. Bring the contents to a boil and add lemon juice to the salmon chowder.

Instructions:

1. Fill a large skillet with about 1 inch of water and bring it to boil. Poach the salmon till it is cooked on the outside. Now place the fillets on a broiler pan.
2. Preheat the oven at a temperature to its broiler setting. Meanwhile, mix the miso paste, sake, soy-ginger salad dressing, and the rice vinegar together. Apply this mixture on the salmon fillets.
3. Bake the fillets in the oven for about 15 minutes, turning them so they cook evenly. Broil the fish till the time its top becomes bubbly and brown in color.

Cut the fillet into smaller portions before serving.

Instructions:

1. Combine canola oil, sesame oil, lemon juice, honey, vinegar, garlic, onion powder, and salt in a bowl. Whisk the contents with a fork. This will be the marinade for the salmon fillets.
2. Take a zip lock bag and place the salmon fillets and the marinade inside it. Make sure you squeeze the air out of the bag, and then place the bag inside the refrigerator for about 30 minutes.
3. Meanwhile, preheat the oven to broil. Once the oven becomes warm, place a broiler pan inside it for about 5 minutes. After 5 minutes, you can remove the pan from inside the oven and place the salmon fillets in it.
4. Place the broiler pan back inside the oven. Now broil the salmon near the top pf the oven for about 6 minutes. Allow it to remain inside the oven for an extra 5 minutes.

Now, you are ready to serve your teriyaki salmon.

Instructions:

1. Take the cream cheese in a bowl and stir it. Keep stirring the cheese till it becomes a paste.
2. Add chopped salmon to the cream cheese paste, along with Worcestershire sauce, hot pepper sauce, green onion, and the dill weed. Mix them all together thoroughly.
3. You can now serve your salmon spread.

Instructions:

1. In a pot, mix un-iodized salt, soy sauce, and water. Bring the mixture to a boil, and keep stirring it so that all the brown sugar gets dissolved. Remove the pot from the heat, and allow it to cool down.
2. Take the salmon fillets and make about ¼-½ inch strips out of it. The strips should be made lengthwise. Put these strips in salmon brine, and let the fish to marinate for about 8-10 hours. Once they have been marinated for the stipulated period of time, take the salmon strips out of the brine solution and clean it with fresh water. Clean it thoroughly so that no trace of brine is left on the strips. Pat them dry.
3. In a dehydrator, spray some vegetable oil on the racks inside. Place the salmon strips on these racks. If you like your salmon jerky to be spicy, you can sprinkle cayenne pepper on the strips at this stage.
4. Now dry the strips as per your liking, by following the instructions of the dehydrator’s manufacturer.