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Salmon Recipes

Savor these delicious salmon recipes, straight from the Euclid Fish Retail Market Kitchen!
Stop into the Euclid Fish Retail Market in Mentor, Ohio and pick up some fresh salmon. Find our directions and hours here.

Cedar Plank Grilled Salmon


  • 1 cedar plank
  • 1 lb salmon fillet - skin on
  • Olive oil
  • 1 lemon
  • 1 large shallot
  • Tomatoes (amount varies based on size of tomato)
  • Chopped fresh parsley, or basil if you prefer
  • Salt and pepper


  1. Soak the plank for an hour or two in water.
  2. Heat the grill on high heat.
  3. Lay your salmon filet on the plank, and coat with a small amount of olive oil, then squeeze juice from half the lemon on top, and sprinkle salt and pepper and chopped fresh parsley.
  4. Cover the fish first with thin slices of shallot, then thin slices of tomato. The whole fish should be covered.
  5. Cut the other half of the lemon in quarters and put them on the plank. Sprinkle another pinch of salt and grind a bit more pepper over everything.
  6. Put the fish on the grill and let it cook through, keeping an eye on the plank so it doesn’t catch fire. If it starts to, spritz the flame without knocking the fish off the plank.
  7. Use a flat fish spatula to shimmy the fish off the plank and onto a serving plate. Squeeze the juice of those smoked lemons over the fish and enjoy!

Pan Roasted Salmon with Wilted Swiss Chard

Ingredients for the Salmon

  • 6 oz salmon fillet, skin on
  • 2 Tbsp. grapeseed oil or canola oil
  • Salt and pepper to taste

Ingredients for the Wilted Swiss Chard

  • 1 bunch Rainbow Swiss Chard
  • 3 Tbsp. olive oil
  • 1 clove of fresh garlic, chopped
  • 1 Tbsp. red wine vinegar
  • Salt and pepper to taste

Directions for the Salmon

  1. Heat up a saute pan over medium high heat.
  2. Add the oil and heat.
  3. Dry the fish with a paper towel, and season with salt and pepper.
  4. Place the salmon skin down, and turn the heat down to medium low.
  5. Press the fillet down lightly to keep the skin in contact with the pan. Cook for about 7 minutes (be patient!).
  6. Once the fish looks almost cooked through, flip over for one minute to finish cooking and remove from heat.

Directions for the Swiss Chard

  1. Chop the Chard finely, stems and all.
  2. Heat olive oil up in a saute pan over medium high heat.
  3. Add the garlic and sweat until fragrant.
  4. Add the Chard and stir to coat with garlic oil.
  5. Continue to cook until wilted and the stems are softened.
  6. Add vinegar and salt and pepper to taste. Before serving, blot with a paper towel.
Download the PDF: Pan Roasted Salmon w/ Swiss Chard

Cranberry Bourbon Glazed Salmon


  • 1 side of salmon
  •  Fresh cranberries
  •  1/2 cup honey
  •  1/3 cup soy sauce
  •  1/2 cup cranberry juice
  •  2 Tbsp bourbon
  •  Paprika to taste
  •  2 garlic cloves
  • 1/2 cup brown sugar
  • Splash of orange juice


  1. Whisk together the honey, soy sauce, cranberry juice, bourbon, paprika, garlic, and orange juice.
  2. Pour half of the mixture over the salmon & marinate salmon side overnight. Save the rest in the fridge for the topping.
  3. Preheat oven to 400°F, spray cookie sheet & bake salmon for 20 min.
  4. While the salmon is baking, take the other half of your mixture & pour in a pot with the brown sugar and some fresh cranberries. Put on high heat, bring to boil, & whisk to reduce for glaze.
  5. The glaze is done when it reaches a jelly consistency.
  6. Take salmon out of the oven, pour hot glaze over, garnish with more fresh cranberries & serve.