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Salmon Recipes

Serving up Salmon - Savor the Taste of Alaska at Home

Undoubtedly, you've tried Alaska's renowned salmon at some point in your vacation. The variety and abundance of this tasty fish in Alaskan waters are legendary.

The recipes provided below are just a sampling of the culinary delights you can prepare with salmon at home.

Hot Artichoke & Salmon Spread

  • 1 14-ounce can artichoke hearts, drained and finely chopped
  • 2 cups mayonnaise
  • 2 cups freshly grated Parmesan cheese
  • 11/2 cups canned salmon, drained and picked through
  • 1/2 teaspoon Tabasco sauce
  • 1/2 cup toasted almonds (optional)
  • parsley for garnish
  • assorted crackers

Preheat oven to 350 . Liberally grease a 11/2-quart glass baking dish. Combine artichoke hearts, mayonnaise, cheese, salmon and Tabasco sauce. Mix well and spoon into the baking dish. Top with almonds. Bake for 15-20 minutes or until hot. Garnish with parsley. Serve on crackers. Serves 12.

Salmon-Caviar Canap‚s

  • 1 71/2-ounce can red salmon, drained and picked through
  • 1 tablespoon onion, minced
  • 1 12-ounce package cream cheese
  • 1 tablespoon fresh dill, chopped
  • rye toast or crackers
  • caviar and chopped parsley for garnish

Mash the salmon with a fork. Add the remaining ingredients and mix well. Serve on rye toast or any type of cracker, garnished with caviar and parsley. Serves six.

Salmon with Pesto

  • 4 salmon steaks, about 3/4 of an inch thick
  • 2 tablespoons olive oil
  • salt and pepper
  • Pesto (see below)

Prepare the grill or broiler. Brush the steaks with oil and sprinkle with salt and pepper. Grill or broil for 3 minutes on each side. Serve hot or at room temperature with pesto. Serves four.


  • 1 cup fresh basil leaves
  • 1 large garlic clove, peeled
  • 2 tablespoons pine nuts or almonds
  • 1/2 cup olive oil
  • salt and pepper to taste

In a blender or food processor, combine the basil, garlic and nuts until finely chopped. Gradually blend in the oil. Add salt and pepper to taste.

Salmon Rissoles

1 pound fresh salmon
  • 11/2 cups thick Bechamel sauce
  • fresh dill or parsley to taste, chopped
  • 1 large egg
  • bread crumbs (preferably homemade)
  • butter or margarine for frying
  • lemon wedges and cucumber slices for garnish

Season the Bechamel sauce with salt, pepper, paprika and dill or parsley. Break the fresh salmon into a bowl and whisk it until reduced to a mousse-like consistency. Blend in the sauce and form into 23/4-inch round cakes, about 1 inch thick. Break the egg into a dish and stir it lightly. Dip each rissole in the egg and then coat with bread crumbs. Pan-fry in butter or margarine until golden brown on each side. Arrange on a plate and garnish; serve with tartar sauce or mayonnaise. Serves four.

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