Expert challah tips and tricks. Join Challah Bytes today!

Tag Archives: fish

Spiced Mustard Salmon


1 kilo fresh salmon
1/2 cup any type prepared mustard; Dijon is best (not mustard spread, which is really just mayo)
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon oregano
2 teaspoons parsley flakes
1 teaspoon paprika
Oil spray


Pat the fish dry with paper towels.
Lay it down in a parchment paper lined baking tray, skin side down.

Preheat the oven to 400°F / 200°C.
Spread the mustard all over the fish.
Sprinkle the spices all over the fish.
Spray the fish with oil spray.
Bake for 20-25 minutes.
Tip: If you like an extra spicy kick to your food, use hot paprika instead of sweet when preparing this fish.

Serve the fish as is or on a bed of on a bed of healthful sautéed vegetables, such as green beans, onions, baby carrots, red pepper slices, etc.

Salmon Gefilte Fish

This recipe has a story…

I made up this recipe one year when, Erev Pesach, the fish store near me had a sale on salmon, the only catch being that one had to buy the whole fish. Since my parents were coming to me and they enjoy fresh salmon, I ordered it. The only problem was that I would then have to take also the end parts, closest to the tail side of the fish, and no one in my family likes to eat those pieces. So I hit on a brilliant idea. I asked the store to prepare those end pieces for me like ground carp, so that I could do something else with it. When the fish came to the house, all pink and fresh looking, I couldn’t resist trying something newer with it. I followed the basic rules for gefilte fish but changed several things about it – and the results were fantastic! Even though it was literally only one day to Seder night, I sat down and typed this up so that I wouldn’t forget by the time Pesach was over, what I had done to this “made up recipe”…

Serves 8–10


1½ medium onions
6–8 cloves fresh garlic, optional
2 medium carrots
3 scallions
A very small bunch of fresh parsley
5 eggs
1 tsp. pepper
1 T. salt
¼ cup sugar
2¼ lbs / 1 kilo fresh salmon, ground

Broth ingredients:
1 onion
1 carrot, chopped
1/4 cup sugar
2 tsp. salt


In a food processor fitted with the sharp “S” blade, grind together the onions, garlic, carrots, scallion, parsley, and dill. Add in the eggs, pepper, salt, and sugar and continue to blend it all together until it is completely pureed.

Place the raw ground salmon in a large mixing bowl and pour the pureed vegetable mixture in with it. Beat it all together using an electric hand mixer for 10 minutes, until it turns lighter in color and thicker in texture. Refrigerate this “fish mish” for a few hours or overnight.

Fill a large pot half-way with water and add the onion, carrot, sugar, and salt. Bring this to a boil.

With wet hands, form small patties or balls out of the fish mixture and drop them into the rapidly boiling water, one at a time. Cover the pot and after it has reached the boiling point, reduce the flame to low. Allow the fish to cook for 75–90 minutes. Remove the fish balls together with some of the broth to a flat, wide plastic container and refrigerate until use. Delicious, fluffy and truly a Yom Tov treat!

Serve with chrein and homemade mayonnaise as usual!!

Salmon Burgers

These go so well with typical hamburger buns and make a great weekday, easy meal.
Look how delicious and inviting they are–the day we shot these photos, everyone wanted to eat them just as soon as we finished shooting the pics!


1 – 14.75 oz / about 420 grams can of salmon
1 large onion, diced
½ cup breadcrumbs or matzo meal
2 eggs
¼ cup ketchup
¼ cup mustard
½ tsp. pepper, optional


Sautee the onion in a bit of oil. I use either canola or olive oil. Flake the salmon into a bowl, and if you don’t like the taste or feel of the little bones, then remove those as well. If you do like them, they provide some extra calcium. Add in all else, mix well, and just form into generous sized patties. Pics # 2553, 2554, 2555. As you can see here, this one can made quite a lot of burgers, and with some good buns, fresh lettuce, tomatoes, onion rings and even a few pickles, this is a really nice meal!

  • Free Challah Recipe

    hafrasha card cropped hebrew small Free download when you sign up for:
    • Tried and true tips
    • Challah questions answered
    • Inspiration about the mitzvah

    Join hundreds of women worldwide on a challah journey!