Serve Salmon Tonight

Serve Salmon Tonight

With quick and easy Costco salmon and cooking instructions that are simple and easy to follow, you can prepare delicious and healthy dinners any night of the week. Here are two tasty recipes to try this week:

Salmon Oscar

Salmon Oscar is sure to be your family’s new favorite weeknight dinner.


4 frozen Morey’s Wild Salmon Steakhouse fillets from Costco

1 bunch fresh asparagus, washed and trimmed

1-2 tbsp olive oil

Kosher salt and pepper to taste

1 clove minced garlic

6 oz. fresh lump crab meat

2 tbsp butter

For the Hollandaise sauce:

4 egg yolks

1 Tbsp fresh lemon juice

1/2 cup melted butter

A pinch of Cayenne pepper

Salt to taste

Preparation Instructions

  • Grill or bake salmon fillets per package directions.
  • Preheat the oven to 425 degrees. Drizzle prepped asparagus with olive oil and toss to coat. Sprinkle with garlic, salt, and pepper. Arrange in a single layer on a baking sheet and bake until tender, about 12 to 15 minutes depending on thickness.
  • While the salmon and asparagus cook, melt 2 tablespoons of butter over medium heat in a saucepan. Add the crab and cook until the crab is heated through. Set aside, cover, and keep warm.
  • For the hollandaise sauce, vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl until thick. Place the bowl over a saucepan (not touching the water) containing barely simmering water and continue to whisk rapidly, being careful not to scramble the eggs.
  • Drizzle in the melted butter and continue to whisk until the sauce is thick and has doubled in volume. Finally, remove from heat and whisk in the cayenne pepper and salt. Keep warm.
  • To serve, place cooked asparagus on a plate and top with a cooked salmon fillet. Spoon on crab meat and finish with hollandaise sauce.

Salmon Cakes with Sriracha Aioli

Did someone say salmon cakes? Yum.


For the Salmon Cakes:

4 frozen Morey’s Wild Salmon Steakhouse fillets

2 tbsp butter

1 large diced onion

2/3 cup plain breadcrumbs

1/2 cup finely chopped fresh parsley

1/3 cup mayo

1/2 cup Dijon mustard

1 large lightly beaten egg

4 Tbsp lemon juice

Pinch of smoked paprika

Salt and freshly ground pepper

For the Sriracha Lemon Aioli:

1/2 cup mayo

4 tsp Sriracha sauce

4 tsp fresh lemon juice

1 clove minced garlic


  • Bake Morey’s Wild Salmon Steakhouse fillet per package instructions. Cool for 5 minutes, remove the skin and flake gently with a fork.
  • Preheat oven to 400°F.
  • Melt the butter on medium heat in a skillet. Sauté the diced onion until translucent.
  • Place the cooked, flaked salmon in a large bowl. Add the sauteed onions, breadcrumbs, parsley, mayo, mustard, egg, and lemon juice and mix gently. Add salt and pepper to taste.
  • Form the salmon mixture into balls and place it on a parchment-lined baking sheet.
  • Bake at 400° for 18-20 minutes until the salmon cakes begin to crisp and turn golden.
  • While the salmon cakes bake, make the aioli by combing all the ingredients and whisking thoroughly.
  • Sprinkle baked cakes with smoked paprika and serve with slices of lemon and Sriracha Lemon Aioli for dipping.

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