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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Grilled Honey Glazed Salmon {with Ginger & Orange}

May 21 By Renée 10 Comments

Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Grilled Salmon. Easy enough for a weeknight dinner; fancy enough for a celebration! 

Honey Glazed Salmon with Ginger & Orange

This post may contain affiliate links, but don’t worry – they won’t bite.

You just can’t beat the taste of freshly grilled salmon! We eat it regularly at our house, and this amazing grilled Honey Glazed Salmon, marinated with fresh ginger and orange, is one of our all-time favorite salmon recipes.

Honey Glazed Salmon ingredients

We like to serve this Grilled Honey Glazed Salmon with a fresh green salad and a light side. Pair it with our Carrot-Ginger Dressing and Cranberry-Orange Couscous for perfect a combination! 

Honey Glazed Salmon with Ginger & Orange 1

The prep for this Honey Glazed Salmon is super easy! Just mix up the marinade and let your salmon fillet soak in it for at least an hour (and up to 24), then throw it on the grill. If you prep the night before, you can have an elegant meal on the table in just 20 minutes! 

Honey Orange Ginger Marinade

Tips for Buying Salmon

  • Fresh salmon should be firm, and have a deep “salmon” color.
  • Salmon meat should have a slight sheen and appear somewhat translucent. It should spring back when touched.
  • Cuts should be smooth, without obvious gaps. (Gaps and separations in the muscle fibers are a sign of old fish.)
  • Packages should be airtight, with no visible liquid.
  • Salmon’s fish odor should be mild, fresh, and pleasant. If it smells “fishy,” keep looking.
  • Whenever possible, choose wild caught salmon over farmed salmon. The health benefits of wild-caught salmon are well-documented. 

Salmon in Honey Orange Ginger Marinade

Grill Tips for Perfect Honey Glazed Salmon

  • Keep salmon refrigerated until ready to cook.
  • Keep salmon skin intact while grilling. The skin will help it stay together and keep the salmon meat from curling on the grill.
  • Grill fish 3-5 inches from heat, 4-6 minutes per ½ thickness. 
  • If you must turn your salmon while grilling, do so only once. (Fillets under 3/4-inch do not need to be flipped on a closed barbecue.) 
  • Place salmon fillets on a barbecue grill mat for easier, cleaner grilling.

Honey Glazed Salmon with Ginger & Orange

 
Honey Glazed Salmon with Ginger & Orange
5 from 5 votes

Honey Glazed Grilled Salmon with Ginger & Orange

Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Grilled Salmon. Easy enough for a weeknight dinner; fancy enough for a celebration! 
Prep Time1 hr
Cook Time10 mins
Resting Time10 mins
Total Time1 hr 20 mins
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: American, Pacific Northwest
Keyword: garlic, ginger, honey, orange, salmon
Servings: 4 people
Calories: 334kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Reusable Barbecue Grill Mat
  • (OR Large Stovetop Grill)
  • Microplane

Ingredients

  • 1½ pound salmon fillet About ¾-1" inch thick

Honey Orange Ginger Marinade

  • ¾ ounce fresh ginger peeled & chopped
  • 2-3 cloves garlic minced
  • ⅓ cup light soy sauce or tamari
  • ⅓ cup orange juice freshly squeezed if possible
  • ¼ cup honey
  • 1 green onion finely chopped
US Customary - Metric

Instructions

  • Gather and prep marinade ingredients.
    Honey Glazed Salmon ingredients
  • In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion.
    Honey Orange Ginger Marinade
  • Lay salmon fillet in large dish or tray.
    blank
  • Pour Honey-Ginger Orange marinade over salmon.
    Salmon in Honey Orange Ginger Marinade
  • Turn salmon over so skin side is facing up and exposed meat is immersed in marinade.
    Salmon in Honey Orange Ginger Marinade
  • Cover, refrigerate, and allow to marinate at least 1 hour, and up to 24 hours.
    Salmon in Honey Orange Ginger Marinade
  • When you are ready to cook the salmon, preheat barbecue (or stovetop grill) to medium.
    Remove the salmon from marinade and place the salmon on the grill mat. Reserve leftover marinade.
    Cover the barbecue and allow to cook for 4-6 minutes per ½-inch of thickness, or until the internal temperature reaches 125°F [52°C].
    If you are using a grill mat, you should not need to flip the salmon unless it thicker than the suggested 3/4-inch.
    NOTE: If you are using a stovetop grill, you will need to flip the salmon halfway through.
    Grilled Salmon on grilling mat
  • Remove salmon from grill and allow to rest for 10 minutes before serving.
    Grilled Salmon on grilling mat
  • While salmon is resting, strain leftover marinade into a small skillet. Bring marinade to a boil in over medium-high heat.
    Reduce liquid by about half, and remove from heat.
    I like to throw a tablespoon of butter into the sauce at this point, but it's not required.
    Marinade Reduction
  • Serve salmon on a bed of fresh greens and top with marinade reduction.
    Honey Glazed Salmon with Ginger & Orange

Notes

We usually choose to cook the whole salmon fillet together for the sake of presentation, but you can also cut it up into single serving portions prior to cooking for easier serving. 

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 22g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1157mg | Potassium: 949mg | Fiber: 1g | Sugar: 20g | Vitamin A: 139IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

Properly cooked salmon will look a couple of shades lighter, and will flake easily. The USDA recommends a minimum internal temperature of 145°F [62.7°C] for cooked salmon, which should be measured at the thickest part of the fillet.

It is important to note, however, that salmon continues to cook after it is removed from the heat. For this reason, we usually use an instant-read thermometer to check for doneness, and aim to remove salmon from the grill  when it reaches an internal temperature of 125°F [52°C]. We then cover it and allow it to rest for 10 minutes or so before serving. 

Honey Glazed Salmon on a plate

Why use a Grill Mat?

(A grill mat is not required to make this recipe, but if you use one, you will find that the process is a whole lot easier.)

If you’ve never used a barbecue grill mat, you need to give it a try! Grill mats make grilling fragile things (like fish) a snap, and smaller items won’t fall through the grate. The first time we used one, I was honestly amazed at how well it worked, without losing any of that great grill appeal we all love.

Grilled Salmon on grilling mat

Salmon Safety

  • Raw salmon should be stored in the coldest part of your refrigerator, for up to 2 days.
  • Serve cooked salmon immediately. Any leftovers should be refrigerated within 1 hour.
  • Leftovers should be eaten within 2 days.

Honey Glazed Salmon with Ginger & Orange

If you love fresh fish, be sure to check out our recipes for Spicy Pan-fried Rockfish, Grilled Halibut over Greens, Korean-style Pan-Fried Fish {Saengsun Jun}, and Pan-Seared Sturgeon!

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

Honey Glazed Grilled Salmon {with Ginger & Orange}

Wavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Salmon Recipes from GHW

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Smoked Salmon Eggs Benedict

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Smoked Salmon Chowder 

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Smoked Salmon Pastry Cups

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Smoked Salmon Crustless Quiche

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Hawaiian "Lomi Lomi" Salmon

Filed Under: Dairy-free, Main Dishes, Pescatarian, Recipes Tagged With: fish, ginger, grilling, honey, oranges, salmon

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

January 5 By Renée 17 Comments

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Smoked Salmon Chowder in blue bowl

Soups are a specialty of mine, and I think this Smoked Salmon Chowder may be one of the best soups I’ve ever created.

Smoked Salmon Chowder in blue bowl

This post may contain affiliate links, but don’t worry – they won’t bite.

Ingredient Notes: What You Need to Know

I spent a lot of time and care developing this rich, decadent salmon chowder recipe. Each ingredient was chosen specifically because it works to highlight the star of the show.

For this reason, you won’t find any bacon, or corn, or cream cheese (seriously people?!?), or added thickeners like cornstarch or flour, or anything else that could eclipse the sweet, smoky, delicate flavor of the salmon. 

There are the six key ingredients that set this amazing chowder apart:

1. Hot Smoked Salmon [The Star!]

Smoked salmon is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke.

For this smoked salmon chowder recipe, you want to use hot-smoked salmon. Hot-smoked salmon is smoked basically like meat, resulting in a firm, flaky piece of fish. The flavor and texture will be similar to grilled salmon, with smoky undertones.

Be sure to use as high-quality smoked salmon as you can find/afford.  Good-quality smoked salmon should still look like fish. If at all possible, avoid using the rock-hard, vacuum-packed bricks o’salmon sitting in the fish section cooler. Also, for the purposes of this recipe, do not use “flavored” smoked salmon (i.e, teriyaki, peppered, lemon, etc.). 

Scroll down past the recipe card to learn more about the different types of cured and smoked salmon, what works best for this recipe, and where to find the best smoked salmon ever.
(Hint: It’s in Oregon!)

2. Leeks

The base for this chowder is riff on the French classic, potage parmentier, or potato leek soup. I chose leeks for this recipe instead white or sweet onions because they have a milder, more delicate flavor than their onion cousins, so they complement the smoked salmon flavors instead of overpowering them.

Leeks, which look like giant green onions, are notorious for having hidden sand and grit in between their tightly packed leaves. In the recipe below, I’ve included basic information on how to prep the leeks, but if you need a detailed tutorial, you may find this post – “How to Clean & Cut Leeks” – very helpful. 

3. Potatoes, Potatoes, Potatoes (Why you need three varieties for this chowder) 

Each of the three types of potatoes in this chowder serves an important role. 

  • Russet potatoes have a neutral flavor and high starch content, resulting in a creamy, soft texture that breaks down easily. This all makes them the perfect choice for making a creamy soup, as they act as a natural thickener.
  • Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content. They hold their shape a better than Russets, and contribute to the chowder’s classic chunkiness. 
  • White Sweet Potatoes add a mild sweet component to the mix that complements and highlights the natural sweetness of the salmon. They also help to thicken the chowder. 

Cream, flaked salmon, and tarragon added to chowder base

4. Fresh Tarragon

Tarragon is often described by French chefs as the king of herbs. Its delicate flavor pairs perfectly with the smoked salmon in this French-inspired chowder. 

In my experience, fresh tarragon has a completely unique flavor; one that is noticeably changed by the drying process. If you must use dried tarragon (which I do not recommend) keep in mind that it has a much more concentrated, intense flavor than that of fresh. As a rule, use 1 scant teaspoon of dried herb for every tablespoon of fresh. 

If possible, use fresh French tarragon (as opposed to Russian tarragon, which can be bitter) for best results. 

5. Grated Carrots

You may not think that something as simple as grating a carrot (versus dicing it) would have any significant impact on a recipe, but in this case it really does. Coarsely grating the carrots allows them to cook faster, meld with the other chowder components more readily, and (bonus!) it gives your soup some lovely color in the process. 

6. Heavy Cream vs. Everything Else 

If possible, use full-bodied, heavy cream. Smoked salmon chowder is something special: treat it that way. 

And Yes, in case you’re asking, you can make it with half & half, or even straight-up milk for that matter, but it won’t be the same. Trust me. 

Wavy Line

Chowder in blue bowl

Smoked Salmon Chowder in blue bowl
5 from 6 votes

Creamy Smoked Salmon Chowder

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.
Prep Time20 mins
Cook Time30 mins
Steeping Time30 mins
Total Time1 hr 20 mins
Print Recipe Pin Recipe
Course: Soup
Cuisine: American, Comfort Food, Pacific Northwest
Keyword: salmon, seafood
Servings: 10
Calories: 220kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons light olive oil
  • 3 medium leeks
  • 2 cloves garlic minced
  • 2 stalks celery diced
  • 2 medium carrots coarsely grated
  • 2 medium Yukon Gold potatoes (about 16 ounces) peeled & cubed 1/2"
  • 1 medium Russet potato peeled & cubed 1/2"
  • 1 medium white-fleshed sweet potato peeled & cubed 1/2"
  • 8 ounces clam juice
  • 2 cups mild vegetable stock or chicken stock
  • 2 tablespoons tomato paste
  • 3/4 cup white wine I use a Reisling
  • 2 cups water
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon fresh lemon juice
  • 1/4-1/2 teaspoon hot sauce
  • 8 ounces hot-smoked salmon divided
  • 1 cup heavy cream
  • 1 large sprig fresh tarragon

Instructions

  • Prepare leeks: Slice off the root and the tough green top. Slice leeks lengthwise. Turn leeks so that their flat sides are facing down. Slice leeks into thin half-moons.
    How to Chop Leeks for Chowder
  • Heat an enameled cast iron Dutch oven or other heavy soup pot over medium heat. Add olive oil, butter, and prepared leeks to the soup pot.
    Stirring almost constantly, sauté leeks until they wilt and become translucent, about 5 minutes.
  • Add minced garlic to leeks and continue sautéing until garlic is fragrant.
  • Add diced celery and grated carrots to the leek mixture and cook, stirring frequently, for 3-5 minutes, until celery begins to look slightly translucent.
  • Add clam juice, vegetable stock, tomato paste, white wine, water, paprika, salt, pepper, lemon juice, and hot sauce.
    Leeks in Chowder Stock
  • Stir in all of the diced potatoes and bring mixture in pot to a boil.
    Reduce heat and simmer for 10-15 minutes, or until the diced potatoes are tender but not mushy.
    Remove from heat.
  • OPTIONAL: If you like your chowder extra creamy, use a potato masher to break up potatoes just a bit before moving on. Remember though, this is a chowder: you want it to be chunky!
    You can also use an immersion blender to break down the mixture, but don't get carried away.
    Potatoes added to Chowder base
  • Using your fingers (or a knife), flake the smoked salmon into small pieces. You want it to be roughly the same size and texture as flaked chunky canned tuna.
    Add 3/4 of the salmon (6 ounces) to the soup mixture, reserving 2 ounces to finish the soup.
  • Prepare Tarragon: Separate a few small springs of tarragon from the larger stem to use later for garnishing chowder. Set aside.
    Option 1: Remove a small handful tarragon leaves from the stem. Using the palm of your hand, roll the leaves on the counter or cutting board to bruise, and then coarsely chop. Add about 1 1/2 - 2 tablespoons of chopped fresh tarragon to chowder mixture.
    Option 2: Leave tarragon on stem, and stir entire stem into chowder. If you choose to leave the tarragon stem whole, you can remove it just before serving, or leave it in the soup pot and work around it as your serve.
    Cream, flaked salmon, and tarragon added to chowder base
  • Add fresh tarragon and heavy cream to the leek mixture and give it a good stir.
  • Allow the chowder to steep in its own heat (i.e., off the stove) for at least a half an hour. This will give the smoky salmon and fresh tarragon flavors time to infuse themselves into the mixture.
    I usually make this chowder a day ahead of time, and let it rest overnight in the fridge.
  • When ready to serve, return the chowder to the stovetop and heat on low to bring it back up to temperature. DO NOT BOIL!
    Smoked Salmon Chowder in Cast Iron Dutch Oven
  • Serve in bowls: Finish chowder with a splash of heavy cream, a generous sprinkling of the reserve flaked smoked salmon, and a small sprig of fresh tarragon.
    Smoked Salmon Chowder in blue bowl

Nutrition

Serving: 1cup | Calories: 220kcal | Carbohydrates: 21.8g | Protein: 6.9g | Fat: 10.9g | Saturated Fat: 4.9g | Cholesterol: 28mg | Sodium: 865mg | Potassium: 551mg | Fiber: 2.5g | Sugar: 4.4g | Calcium: 53mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Chowder in blue bowl

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

Wavy Line

Types of Cured Salmon (and which kind works best for this recipe)

For best results, you should use Hot-Smoked Salmon when making this chowder. With that in mind, I thought it might be helpful to do a brief run-down of the major types of cured salmon to avoid any confusion. 

For best results, use hot smoked salmon for this recipe! 

Hot Smoked Salmon

A perfect hot-smoked salmon steak! (Robba Gumps Smoke’n Fish Co., Depoe Bay, Oregon)

Cured salmon can be broken down into two basic categories: brine-cured salmon, and smoked salmon (hot & cold).

Smoked Salmon

Smoked salmon is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke.

  • Hot-Smoked Salmon <<< THIS IS WHAT YOU WANT TO USE FOR CHOWDER!
    • Hot Smoked salmon is smoked basically like meat, resulting in a firm, flaky piece of fish. The flavor and texture will be similar to grilled salmon, with smoky undertones. 
    • Use as high-quality smoked salmon as you can find/afford, and look for smoked salmon that still looks like fish, as opposed to a hard brick. (See “Where to Get the Best Smoked Salmon” below.) Also, for the purposes of this recipe, avoid “flavored” smoked salmon (i.e, teriyaki, peppered, lemon, etc.). 
  • Cold-Smoked Salmon is smoked significantly longer and at a lower temperature than hot-smoked, which results in a texture that is similar to lox, but with an infused smoky flavor. 

Brine-Cured Salmon {Delicious for brunch, but not for chowder!}

  • Lox is salmon that has been cured in a salt-brine. Authentic lox traditionally comes from the belly of the salmon, and is sliced very thin for serving. Lox are salt-cured, but unlike smoked salmon, does not go through a smoking process. 
Lox & Bagels at Meridian, Headlands Coastal Lodge & Spa | The Good Hearted Woman

We had these beautiful lox for breakfast when we visited Meridian at Headlands. {Pacific City, Oregon}.

  • Gravlax is like Lox, in that it undergoes a curing process, and it isn’t smoked afterwards. The difference between lox and gravlax is in the brining spices: gravlax is cured with sugar, salt, and dill, rather than a salt brine. 

Chowder in blue bowl

Wavy LineWhere to Get the Best Smoked Salmon Ever!

(Before you read this section, it’s important you know that this is Not A Sponsored Post. No one is paying me in any way for what I’m about to write.)

Mr B and I both grew up in the Pacific Northwest, and we’ve eaten a lot of salmon in our day. So it is no small thing that we both agree on this point: in our experience, the best commercially available fresh smoked salmon in the world (yeah, that’s what I said – THE WORLD) can be found at a place called Robba Gump’s Smoke’n Fish Co., in the tiny tourist town of Depoe Bay on the Central Oregon Coast. 

Mr B and I first stumbled into Robba Gump’s a few years ago. Back then, the shop was a tight, narrow space, wedged between a beach-themed candy shop and a whale watching tour kiosk on the far south end of town. Owner Rob Jacobs greeted us at the door with a plate full of generous samples, and we walked away with a pound of the most delicious smoked salmon I’ve ever eaten.

Hot Smoked Salmon

Rob tells us he “double-smokes” his salmon. I’m not sure what that means, but the final product is perfect: moist and sweet, with just the right amount of smoke to allow the flavors of the salmon shine. And, since Rob’s fish is not “overcooked” (as is the case with the majority of mass-produced smoked salmon), it retains its fresh, flaky texture, making it the ideal choice for this Smoked Salmon Chowder recipe. 

Recently, Robba Gump’s moved to a new location on the north end of town, into what feels like ten times the space of their previous digs. The new place even has tables where you can relax and enjoy a snack, and visit with Rob and his wife. Business is good. It should be: like I said, Rob makes the best smoked salmon in the world. 

Robba Gump’s Smoke’n Fish Co.
488 N Highway 101
Depoe Bay, Oregon 97341

(541) 614-4296

UPDATE 1/18/2020 – It appears that Rob is in the process of making another move. We hope to connect with him again in the spring, and I’ll update this post with new contact info when/if I do. 

Wavy Line

Chowder in blue bowl

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

Creamy Smoked Salmon Chowder {with Leeks & Fresh Tarragon} | The Good Hearted Woman #seafood #salmonrecipe #chowderrecipe    Creamy Smoked Salmon Chowder {with Leeks & Fresh Tarragon} | The Good Hearted Woman #seafood #salmonrecipe #chowderrecipe    Creamy Smoked Salmon Chowder {with Leeks & Fresh Tarragon} | The Good Hearted Woman #seafood #salmonrecipe #chowderrecipe

Wavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Smoked Salmon Recipes from GHW

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Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

blank

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

blank

Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

blank

Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Filed Under: Gluten-free, Pescatarian, Soup, Chowder & Stew Tagged With: chowder, fish, salmon

Smoked Salmon Crustless Quiche

March 4 By Renée 12 Comments

A new twist on an old standby, this “impossible” Smoked Salmon Crustless Quiche is perfect for any meal of the day. It goes together in less than 15 minutes and is ready to serve – start to finish – in about an hour.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Last week, I wrote about our Valentine’s weekend at The Lake House Bed & Breakfast. This is the recipe for the delicious Smoked Salmon Crustless Quiche that we were served for breakfast on our first morning there, generously shared by our hostess, Mary.

“Crustless” may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick’s Impossible Pies, you will know what I mean – this is simply a fancy variation on the old standby.)

Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

As with most quiches, I like a little fruit on the side, and blueberries are a beautiful contrast for this light, lovely meal.

If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche! 

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
5 from 1 vote

Smoked Salmon Crustless Quiche

From The Lake House Bed & Breakfast in Lincoln City, Oregon.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Print Recipe Pin Recipe
Course: Breakfast, Brunch
Author: Mary - The Lake House, Otis, Oregon

Ingredients

  • 6 ounces smoked salmon chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped onion
  • 3 ounces cream cheese cut into 1/2-inch cubes
  • 2 cup milk
  • 1 cup Original Bisquick Try this homemade version!
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Preheat oven to 400° F.
  • Spray a 10" pie plate (or 8" square pan) with non-stick cooking spray.
  • Mix smoked salmon, chopped onion, and grated cheese together in prepared pie plate. Drop cream cream cubes on top of salmon mixture and set aside.
  • Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
  • Beat eggs in a medium mixing bowl. Add milk, Bisquick, and seasonings and mix thoroughly. (I do this step in a my blender.)
  • Pour egg mixture into pie plate over smoked salmon mixture.
  • Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Allow to stand at least 10 minutes before serving.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

NOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half of the salmon mixture on the bottom of the pan, then add your cream cheese, and then spread the second half of the salmon mixture on top. Personally, I like the cream cheese on top, because I think it makes the quiche visually more interesting.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!
       

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

Wavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Smoked Salmon Recipes from GHW

blank

Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

blank

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

blank

Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

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Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Filed Under: Main Dishes, Pescatarian, Recipes Tagged With: baking, Breakfast, brunch, easy meals, eggs, fish, Lunch, salmon, seafood

Smoked Salmon Pastry Cups {Appetizer}

February 22 By Renée 6 Comments

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering. 

Smoked Salmon Cups with Marscarpone & Fresh Dill | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Wild-caught Alaskan salmon is, by far, my favorite animal-based protein. Salmon is sustainable, delicious, and perfect for any occasion – from elegant wedding reception to late night pajama party.

Besides being a delicious and environmentally conscious choice, few foods contribute so much to your health as [wild caught] Pacific salmon. Salmon has a long list of proven health benefits:

  • Provides a good source of vitamins, proteins, and minerals
  • Helps maintain insulin levels in the body
  • Reduces your risk of cardiovascular disease
  • Improves memory and efficacy of brain functions
  • Helps prevent macular degeneration
  • Reduces risk of colon, prostate and kidney cancers
  • Aids in maintaining healthy skin and hair

Salmon can even help you sleep!

In the upcoming weeks, I’ll be featuring a number of delicious salmon recipes, and I thought I’d kick off the party with these luscious little easy-to-make salmon canapés.

Smoked Salmon Pastry Cups with Marscarpone & Fresh Dill | The Good Hearted Woman

Smoked Salmon Pastry Cups

Print Recipe Pin Recipe
Course: Appetizer
Cuisine: American
Keyword: appetizer, salmon
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Salmon Filling

  • 8 ounces mascarpone cheese*
  • 1/4 cup heavy whipping cream
  • Dash Worcestershire sauce
  • Dash hot pepper sauce or Sriracha
  • 6 ounces smoked salmon chopped
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon fresh lemon zest

Pastry Cups

  • 2 sheets puff pastry barely thawed
  • 1 egg beaten

Instructions

Salmon Filling:

  • In a medium bowl, whip together mascarpone, whipping cream, Worcestershire sauce, and hot pepper sauce until smooth and light.
  • Fold in chopped salmon, dill, and lemon zest.
  • Put filling into a pastry bag and set aside. (A Ziploc bag will work too.)
  • Pastry Cups
  • Preheat oven to 400° F.
  • Line a baking sheet with parchment paper.
  • Lay puff pastry out on a floured surface. DO NOT ROLL OUT!
  • Cut one puff pastry sheet into small circles, about 1 1/2 - 2 inches across. Put these circles on the prepared baking sheet.
    Smoked Salmon Cups with Marscarpone & Fresh Dill | The Good Hearted Woman
  • Cut the second puff pastry sheet into small circles (the same size). Cut a small circle out of the middle of each one of these circles. Save the small circles!
  • Brush each of the circles on the baking sheet with beaten egg.
  • Place one "donut" pastry circle on top of each of the egg-washed circles.
  • Brush the top of the donut circles with egg-wash.
  • cut small decorative shapes from remaining puff pastry, to be used as garnish.
  • Bake in preheated oven for 20 minutes, or until golden brown. Remove from oven and place on cooling rack. Allow to cool completely.
    Smoked Salmon Pastry Cups with Marscarpone & Fresh Dill | The Good Hearted Woman
  • Pipe each pastry cup full of filling. Garnish with fresh dill and small pastry shapes.

Notes

* Yes, you can substitute cream cheese. ?
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Smoked Salmon Cups with Marscarpone & Fresh Dill | The Good Hearted Woman

Smoked Salmon Pastry Cups with Marscarpone & Fresh Dill | The Good Hearted Woman

I use every bit of puff pastry dough that I can. You can use the extra dough to create lovely little garnishes and accents!

Smoked Salmon Pastry Cups with Marscarpone & Fresh Dill | The Good Hearted Woman

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Smoked Salmon Cups with Marscarpone & Fresh Dill | The Good Hearted Woman

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Smoked Salmon Recipes from GHW

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Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

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Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

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Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

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Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Filed Under: Appetizers, Munchies, Pescatarian, Recipes Tagged With: baking, Party Food, Pastry, salmon

Hawaiian “Lomi Lomi” Salmon {Recipe}

July 17 By Renée 4 Comments

Love sushi and sashimi? Then you definitely want to check this Hawaiian “Lomi Lomi” Salmon out! 

We found Lomi Lomi on nearly every “Hawaiian” menu we saw on Oahu, and apparently it is a standard on touristy “luau” menus as well. This made me curious, because fresh salmon is not found anywhere near Hawaii.

Upon investigation (read: Google) I learned that salmon quickly became an island favorite back in the 1880s, when mainland sailors began bringing it in with their provisions from the Pacific Northwest. Naturally, the salmon the sailors brought with them was preserved in salt, and even today, Hawaii remains one of the few places where salted salmon is available for sale.

Hawaiian Lomi Lomi Salmon Recipe | The Good Hearted Woman

The method of preparation, lomi, takes its name from the Hawaiian word meaning to knead or massage – “as the claws of a contented cat” – wherein the salmon and other ingredients are massaged with the hands until everything is broken up and thoroughly mixed.

Hawaiian Lomi Lomi Salmon Recipe | The Good Hearted Woman

Like many dishes around the globe, it seems everyone has their own recipe for Lomi Lomi. While in Hawaii, I talked to a number of locals about the proper way to make it, and got a different answer from each one, ranging from “You have to use fresh fish and a handful of fresh chopped chilis,” to “My grandma always uses canned salmon.” I guess the lesson here is, take the recipe and make it your own. (I gave this recipe a decidedly PNW spin with some of our own beautiful, wild-caught Sockeye salmon.) However you choose to make it though, enjoy!

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5 from 2 votes

Hawaiian {Lomi Lomi} Salmon

Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Hawaiian
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1/2 lb. salmon I used Pacific Wild-caught Sockeye!
  • Kosher salt*
  • Dash of cayenne* Optional: See Note
  • 3-4 meduim tomatoes chopped
  • 1/2 medium sweet onion chopped
  • 2-3 green onions chopped

Instructions

Prepare Salmon

  • Hawaiian Lomi Lomi Salmon Recipe | The Good Hearted Woman
  • Wash off salmon. Generously salt salmon on both sides and rub in. Wrap tightly in plastic and allow to cure 8 hours (or overnight) in the refrigerator.
  • Remove from fridge and soak in ice water for one hour, changing water after 30 minutes.
  • Using a sharp, wet knife, chop salmon into small pieces. (About 1/4 inch)

Finishing up

  • Mix all ingredients together, massaging the ingredients together by hand to mix thoroughly. Chill in the fridge. Serve cold.

Notes

Best if made a day ahead.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Note: In place of Kosher salt and cayenne, I used Hawaiian Chili Pepper Sea Salt.

Hawaiian Lomi Lomi Salmon Recipe | The Good Hearted Woman

Filed Under: Dairy-free, Gluten-free, Pescatarian, Recipes Tagged With: fish, salmon

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