Salmon Log Recipes

MERLE'S HORSERADISH SALMON LOG

Steps:

• Thoroughly mix together the salmon, cream cheese, onion, horseradish, lemon juice, salt and liquid smoke in a medium bowl.
• Chill the salmon mixture at least 1 hour; shape into an 8 X 2 inch log.
• Combine nuts and dill; roll log in the nut mixture.
• Chill at least 2 hours more or overnight.

FANTASTIC SALMON LOAF (SALMON PARTY LOG)

Steps:

• Drain and flake salmon, removing skin and bones.
• Combine salmon with next six ingredients; mix thoroughly.
• Chill several hours.
• Combine pecans and parsley (or, just use parsley, I never use pecans).
• Shape salmon mix in 8x2 inch log; roll in nut mix; chill well.
• Serve with Crackers.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

SALMON LOG

Steps:

• 1. Mix all ingredients, except pecans and parsley a day ahead and refridgerate covered.
• 2. Form into two logs and roll in pecans to coat log.Sprinkle with parsley and refridgerate until ready to serve. Serve with crackers of your choice.

SMOKED ALASKAN SALMON LOG

Steps:

• 1. Drain, flake, and remove bones if desired, from the salmon. Combine salmon with cream cheese, lemon juice, onion, horseradish, salt, and liquid smoke flavoring. Mix thoroughly and chill several hours or overnight.
• 2. Combine the chopped pecans and parsley on a sheet of waxed paper. Shape the salmon mixture into a log. Roll the log in the parsley and nuts. Place on appropriate serving dish and garnish with parsley leaves if desired. Refrigerate until serving time.

DELICIOUS SALMON LOG

Steps:

• Drain the salmon (squeeze out any excess moisture with hands) and remove the skin and bones.
• Combine the salmon with the softened cream cheese, lemon juice, onion, horseradish, salt, lemon pepper (or black pepper) and liquid smoke flavoring; mix well to combine.
• Shape the salmon mixture into a form of a log (about 8 x 8-inches long).
• Combine the finely chopped nuts with the parsley, and coat the outside of the salmon log with the nut mixture.
• Place the log onto serving plate and cover with plastic wrap.
• Chill for a minimum of 5 hours before serving (overnight is even better).
• *NOTE* if you are molding the salmon, chill the mold for a minimum of 8 hours (or overnight is even better) before unmolding onto serving plate.
• Sprinkle the top of the salmon with the parsley/nut mixture before serving.
• Serve with crispy crackers.