Salmon is delicious, nutritious and immensely healthy, making it one of the world’s most unique and versatile foods. Smoked, roasted, steamed or as sushi, salmon can be enjoyed in all sorts of different ways.
We have sourced and developed a number of delicious recipes, using locally sourced ingredients to help you make the most of our salmon. We’re always on the look out for interesting ideas, if you would like to share your recipes, we would love to hear from you… Click Here
Sugared Salmon Dessert
Recipe by Frederik Walter, Executive Chef, British Embassy Tokyo
- 100 gr salmon fillet
- 2 tsp salt
- 1/2 cup brandy
- 1/2 demerara sugar
- 1 tsp freshly ground black pepper
- 2 cracked star anise
- 2 cracked cinnamon sticks
- Cut salmon into 8-12 very thin slices and lay them out on a large tray and sprinkle them with the salt.
- Rinse under running water then return to plate and cover with paper towel to absorb any liquid.
- Put the brandy in a small bowl, dip the salmon slices in the brandy and let sit for 15 minutes. Cover a dish large enough to hold the salmon with half the sugar. Arrange the soles in a single layer.
- Combine the remaining sugar with the black pepper, star anise and cinnamon and sprinkle over the salmon.
- Cover with cling film and refrigerate for 30 minutes.
- Wipe the sugar and spices off the salmon. Arrange two or three pieces on plates – serve with any kind of citric sherbet – and edible flowers.
Pan-fried salmon and wasabi peas
Ingredients (serves 2):
- 1 tsp light oil, such as groundnut, for frying
- 2 skinned salmon fillets, about 100g each
- 1/2 quantity New-style Sauce
- Pea shoots, to garnish (optional)
- First cook the peas in boiling, salted water for 2 minutes, then drain. Transfer them to a bowl and mix in the spicy sauce, wasabi, salt and pepper. Mash or blend the mixture for just a few seconds to lightly crush the peas. Set aside.
- Heat a nonstick frying pan until really hot. Add the oil, then sear the salmon for about one minute on each side, until the outside is golden brown but the centre remains pink. Transfer to a plate to cool.
- To serve, spoon the peas onto plates and place the salmon fillets on top. Pour a little of the new-style sauce over each serving and offer the rest separately. Garnish with pea shoots, if you like.
Salty and zingy all at once, this is a great freezing for sesame-coated grilled salmon or pan-fired mackerel. Stored in a screwtop jar, it will keep for up to two weeks in the fridge.
Ingredients (serves 2):
- 1 garlic clove, grated or crushed
- 4 tbsp soy sauce
- 10g fresh root ginger, grated
- 1 tsp lemon juice
- 2 tsp mirin
- 1 tbsp sesame oil
Scottish Salmon Confit served with Hijiki (Japanese seaweed)
Inspired by Mr Ishinabe of the Japanese Chef Federation.
Ingredients (per person):
- 120g Scottish salmon, 2cm thick, cut to 10cm lengths (x2)
- Olive oil, salt, pepper
- Green peas
- Soy sauce
- Japanese Sake
- Japanese cornstarch
- Dried Hijiki (Japanese seaweed)
- Sichuan pepper
- Cover the Scottish salmon with a glaze of salt, pepper and thyme and rest for 15 minutes. Roast the salmon in olive oil at 40 to 45°C for 40 minutes.
- Soak the dried Hijiki in water and then cook with soy sauce, sugar and Japanese Sake.
- Combine the previous stage with half of Hijiki and butter to make a purée.
- Make the sauce by combining Consommé and Japanese corn starch then add Wasabi.
- Serve with a garnish with green peas and Langoustine on side of dish.
Mini Scottish Salmon Fish Cakes served with Herb Tartar Sauce
Ingredients (serves 4):
- 500g Scottish salmon fillet
- 500g mashed potatoes
- Handful of roughly chopped mint leaves
- 1 tbsp. tartar sauce
- 3 tbsp. plain flour, for dusting
- 3 tbsp. vegetable oil
- Zest of 1 lemon
For Tartar Sauce:
- 2 tbsp. mayonnaise
- 1 tbsp. crème fraiche
- 2 tbsp. capers, drained and roughly chopped
- Preheat oven to 180º C.
- Bake the salmon for 15 minutes and cool.
- For the tartar sauce mix together all listed ingredients.
- Flake the salmon into a bowl, removing any skin and large bones, then add the mashed potatoes.
- Add the mint, tartar sauce and lemon zest, and season to taste. Mix well, then, using floured hands, shape into bite sized fish cakes. Dust with flour.
- Heat the oil in a large frying pan over a medium heat. Fry the fish cakes in two batches for 1-2 minutes each side, turning carefully with a fish slice or spatula, until golden and crisp.
- To serve, spoon a little tartar sauce onto each fish cake.
Stornoway Salmon Surprise
Ingredients (serves 4):
- 4 Scottish salmon fillets
- 4 slices of Stornoway Black Pudding
- 4 potatoes
- 1 onion, diced
For Hollandaise Sauce:
- 3 egg yolks
- 250g butter, chilled and diced
- 3 tbsp. lemon juice
- Preheat oven to 180º C. Peel and par-boil the potatoes, drain and grate once cooled. Make the grated potato into cakes and pan fry until browned on each side, then put into the oven to cook for 15 minutes.
- Season the salmon fillets and sear in a pan on each side, and place in an oven tray and cook for 8 minutes.
- Heat a pan and cook the black pudding for 3 minutes on each side.
- Put the lemon juice in a pan with the onion and reduce until there is one tablespoon left.
- For the hollandaise sauce, place the egg yolks in a glass bowl over a pan of simmering water and add the reduced lemon juice. Whisk together until the whisk leaves ribbons and then start to slowly add the butter, until it is all incorporated. Season with salt and pepper to taste. (If you feel you need more lemon juice, add it at this stage).
- To serve, place the black pudding on the potato rosti and place the salmon, topped with hollandaise sauce, on top.