jar-baked Salmon recipe

If you like the flavor of canned salmon but do not have access to a pressure cooker, we have found that this method will produce an identical result.

Ingredients

Salmon chunks
Salt and pepper
1 teaspoon Vinegar or lemon juice
1 teaspoon prepared mustard (optional)
Orange food dye (optional)
Butter or margarine

Directions

1. Cut salmon into pieces which will fit into wide mouth pint canning jars.

2. Sprinkle salmon with salt and pepper; tightly pack salmon with skin side out to within one inch of the jar tops.

3. Add 1 teaspoon of vinegar or lemon juice; for additional flavoring, add 1 teaspoon of prepared mustard; for coloring, a few drops of orange food dye may be added to 1 tablespoon of water.

4. Place a tablespoon of butter or margarine in each jar; crimp a piece of foil over the top.

5. Place jars in a pan containing 1 inch of water and bake at 250º F. for 2½ to 3 hours.

6. After the jars cool, fill to within 1 inch of the top with lightly salted water. They may then be stored for a few days in the refrigerator. For extended storage, the jars may be frozen after being covered with a canning lid and ring.  Place the jars upright until frozen. They may then be arranged as you wish.

7. After being prepared in this manner, the salmon is now ready for use in any of the calling for cooked salmon.

Fish Stock

Fish stock for use in glazes, chowder, bisque, or fish balls may be obtained from the water used to prepare boiled salmon. Or from trimmings and bones left after cleaning the fish which may be put to good use as follows:

Ingredients

1 lb of bones & trimmings 1 bay leaf
1 quart of water slice of lemon
salt and pepper

Directions

Simmer ingredients for 30 minutes, strain and refrigerate. You may wish to add other spices such as tarragon, celery salt, dill, or rosemary.

Next Recipe: Orange-Honey Marinated Salmon Steaks