Dennis Anderson of Danville, California, cooks salmon the Pacific way.
1 salmon fillet
1/4 cup chopped fresh dill, or 2 tablespoons dried dill
1/2 stick butter, melted
1 each lemon, lime and red onion, thinly sliced
Preheat a covered gas grill or use a pot grill with soaked wood chips for
smoky flavor. Sprinkle salmon with dill. Drizzle with butter and cover
with alternating slices of lemon, lime and red onion. Cook on covered
grill for about 20 minutes;do not turn and do not overcook.
Donna Holt of Chowchilla, California, remembers her mom’s salmon patties,
which were made from canned salmon. Now she makes them using Costco’s
Crumble up grilled salmon to equal 2 cups. Add 1/4 cup bread crumbs, 1 or 2
eggs, 1/2 onion, chopped, and salt and pepper. Mix together into a rolled ball
and smush into patties. Fry in about 6 tablespoons hot oil. Drain on paper
towel. Drizzle with olive oil and seasonings to taste. Makes 6 patties.
Michaelene Hearn of Clarkston, Michigan, reports, “I love Costco salmon!” Just
cook the salmon fillet and add this sauce at the end and for dipping.
1 cup butter
6 tablespoons soy sauce
4 tablespoons ketchup
2 tablespoons Worcestershire sauce
4 garlic cloves, crushed
2 tablespoons Dijon mustard
Combine all ingredients in a small saucepan. Heat gently but thoroughly.
Do not burn.
The Costco Way
The legendary salmon is delicious, versatile,
nutritious—and easy to prepare. Try these
recipes, submitted by Costco members, for
your next special meal.
Suzanne Huening of Royal Oak, Michigan, has streamlined salmon preparation!
“I wanted to submit one of my favorite recipe tips—so easy and so gourmet!
We serve Vidalia onion vinaigrette as a sauce on salmon—either fresh or
frozen. It enhances the flavor of the salmon and tastes like I fussed making a
Ronnie Sklarin of Albuquerque wanted to share this longtime family favorite.
2 pounds salmon fillet
16 ounces plain nonfat yogurt
2 tablespoons low-fat mayonnaise
1 pound green seedless grapes, thinly sliced
2 cucumbers, peeled and shredded
Grill or bake salmon. Combine yogurt and mayonnaise well. Add grapes and
cucumber. Pour over salmon. Makes 4-6 servings.
Imelda Trinidad of Los Angeles has created a perfect pesto and
Salt and pepper
8-10 ounces pesto sauce
Pine nuts, chopped (optional)
Preheat oven to 350°F. Wash the salmon in running water and pat dry.
Place in a rectangular glass baking dish. Season salmon with a dash of salt
and pepper. Spread the pesto sauce generously over both sides of the fish.
Add pine nuts if desired. Bake 20 minutes, or until salmon is barely opaque
in the center. Makes 8 servings.