A Freezer Full of Salmon

Posted 23 September, 2016 by Trish in In the Kitchen / 25 Comments





I currently have a freezer full of salmon.

We aren’t big fish eaters. I like just fine but the other three eaters in my house don’t care for it. Last year I think I cooked salmon three times and it was a fight to get the girls to eat every bite. I’ve never cooked other kinds of fish. Gasp!!

So when my brother-in-law told me that he was going on a fishing trip to Alaska and that he’d bring me back some salmon, I gave him a very blank stare. Sure enough, I came home one day to a freezer full of salmon fillets (to be fair, he’s also storing his portion at our house).

Yesterday I decided it was time to bite the bullet and prepare salmon for dinner. I love salmon (despite my earlier comments about liking fish “just fine”), but I also wasn’t in the mood for dinnertime fighting and nagging. But with a freezer full of salmon, the girls better get used to the idea of eating fish more often. Plus I know that it’s amazingly healthful.

As I pulled the fish out of the packet to marinade it, Elle immediately started talking about how gross it was. Ha! I let her touch the skin, which she loved, and talked about what part of the fish the fillet came from. By this point, she was a little more on board. When it came time to actually sit down and eat, I was surprised at how willingly she ate everything on her plate–salmon first. The last time I cooked salmon was not so easy.

Evie took a little more convincing–she is going through that stage–but by the end of dinner she had eaten all of her salmon if nothing else. It was seriously a dinnertime success where I thought we would have fussing and bribing, and lots of exasperated sighs from my direction.

I took the below picture with the tiny amount of leftovers we had. The piece is about 2 inches big. I’d call that a success! Recipe is from Budget Bytes cookbook (also online).


Really the point of this post is not that I have a freezer full of salmon. I’ve brought you this far because I need to crowdsource ideas on what to do with all of this salmon!

I have a few ideas–I’m dying to try some salmon cakes (though most recipes call for canned salmon) and my friend Katie shared this Buzzfeed post on four ways to cook salmon. There’s the way that I normally prepare salmon, but I’m looking for fun and different ideas. Maybe smoked in Scott’s new smoker!

What else? What else? Please share your favorite salmon recipes with me!

And if you feel so inclined…come on over for dinner.






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25 Responses to “A Freezer Full of Salmon”

    • I really like sashimi as well but makes me nervous preparing it myself…isn’t that silly? I guess I would just thaw the fillet and then slice it really thinly?

      • Hmmm I don’t know! When we do salmon sashimi at home, we usually buy those that specify ‘sashimi or sushi grade’ but what does that really mean anyway?

        So of course I went to look it up. Apparently
        ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites.

        And since yours is frozen, that may apply?

  1. Beth

    We love salmon! You are lucky to a have a freezer full, especially considering how expensive it can be.

    My favorite way is the simplest–in the oven with a drizzle of olive oil and some fresh herbs. I put it in top of lemon slices so it soaks up the good flavor. We also like it in tacos.

    Enjoy–you’ve officially made me hungry for lunch!

  2. I have two go-to recipes for salmon, which we eat at least twice a month. I love it; Rod tolerates it. :)

    This first recipe is one that I rely on when I can grill. I love the sauce and find it’s especially good with a rice pilaf side dish. I don’t know what the original name was, but we call it Mustard-topped Salmon.

    This second recipe is Rod’s favorite since it’s a little bit sweeter. We grill it every 10 days or so. I found the recipe for the rub in an old Smoke & Spice (Jamison) cookbook many years ago. Since we didn’t have a smoker, I decided to just throw it on the grill. Delicious. It’s called Kingly Salmon. The key to delicious salmon is to not overcook it. Nothing worse than a big old slab of dry fish. I’ve gotten to the point where I can just feel the fish and know when it’s done, but typically it’s in the 12-14 minute range. Grilled, with the lid down. Flipped after 10 minutes so the last few minutes allow that brown sugar to carmelize just a little bit.


    • The mustard-topped salmon looks really tasty! A little similar to the way I cooked it the other day except the base also had soy and ginger…no dill. And instead of mustard I mixed sriracha with mayo. My mouth is watering thinking of all these spices. ;)

  3. That’s great! I wish my brother would catch me some salmon. It was on ‘sale’ at the grocery store this week and it was a joke. lol I miss my hometown where I could buy fish right from the fishermen. Anyway, I am the last person to give suggestions how to cook things, so I am not even sure why I am commenting. lol

  4. Ti

    I find that if I overcook some for my my girl she thinks it tastes like chicken. I love salmon and will be having some for lunch today as some of my coworkers and I are headed to a streak house!

    I just started a Paleo board on Pinterest. Not really because I want to go gung ho Paleo but just because it looks easy. Meat, veggies. Different meat, veggies. When I get home, I don’t have a lot of time for prep but I can saute skirt steak, cherry tomatoes and throw it on top of greens.

  5. Jenny

    You’d have a harder time with me than your daughters I’m afraid. I loathe salmon. The smell makes me so sick I’ve been known to throw up. Needless to say I’m useless for recipes. Good luck though.

  6. Oh man, I miss salmon SO MUCH. Smoked salmon was a particular favorite of mine, as was salmon sushi. Is it sushi grade? :)

  7. Our go-to is grilling, but I remember you saying you guys aren’t big into grilling??? I know there is a recipe in the sheet pan suppers book and maybe Mom 100??? If you want the grilling recipe, I’ll send it to you (I have to ask Mr. BFR about the timing, etc.)

    • I must have pinned this from you a while ago because it just happens to be my only salmon pin on Pinterest. Ha! Looks so good :)

  8. mae

    The easiest thing to do is cook it in the microwave! Best to do it with a cover. The resulting cooked fish can be topped with a combination of sour cream, lemon juice, and mayo and chilled before serving with any type of salad veggies. Or you can flake it and use your tuna-salad recipe to make salmon salad instead (mine uses mayo, pickle relish, chopped onion & celery, etc).

  9. jam

    I love fresh caught salmon and envy your stash! We eat it grilled or baked, very simply brushed with olive oil, lemon juice, salt, pepper, maybe a little seafood seasoning. I also like teriyaki salmon :).

  10. I’m not a big fish lover at the best of times and salmon is one I just can’t make myself like. I really want to because it is so good for you and I kept hoping that the times I had tried it just hadn’t been good salmon until I was at a dinner party where everyone was raving about how amazing it was and it was all I could do to swallow it. I finally had to give up which is too bad because so many people just love it. I’m glad the girls ate it! I hate the dinner time battle! It’s a pretty regular occurrence here and it drives me NUTS! If I got a dime for every time I said “This is what we’re having for dinner” we could eat out a lot more!

  11. I like oven grilled salmon with Asian flavours like ginger and fish sauce. You will find a couple of Food on Fridays that have been devoted to salmon with an associated Pinboard — links in my top tab food on Fridays . Have a great week. Cheers from Carole’s Chatter

  12. I love salmon. With honey, or with teriyaki sauce, or with herbs. I think my favorite dish right now is poached salmon- you lay it into a bechamel sauce in a big open frying pan or shallow saucepan and simmer in the sauce while spooning it over or turning the fish. With any herb you fancy. It comes out different every time, and my kids always like it. I’ll poke around and see if I can find the actual recipe for you.