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Easy sockeye salmon recipes?

mschow Jul 10, 2007 10:28 AM

I bought a beautiful piece of sockeye this morning to serve for dinner. My plan was to grill it outside, but I just realized I am out of gas. It's 100 here today, so I don't want to turn on the oven. Any good suggestions for preparing this stovetop? I found a recipe on foodtv for a seared salmon with balsamic glaze; would love some other flavorful suggestions.
thanks!

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  1. l
    LauraB RE: mschow Jul 10, 2007 11:47 AM

    I think seared is actually my favorite way to cook salmon - I like the little bit of crust you get. I just season the fish with salt and pepper, preheat the pan, add a bit of oil (usually a mix of olive and canola) and cook on each side for a few minutes (depending on how thick it is). I recently made seared salmon with lots of black pepper, then removed it from the pan and made a pan sauce with white wine, lemon, chives, capers and a little bit of butter - not very original, but very tasty.

    2 Replies
    1. re: LauraB
      mschow RE: LauraB Jul 10, 2007 11:56 AM

      that sounds good... and simple. Plus, I have all those ingredients at home. Almost like a salmon Piccata. Thanks.

      1. re: LauraB
        mschow RE: LauraB Jul 12, 2007 06:14 PM

        Laura,
        I took you suggestion and made the salmon to your suggestion. Very delicious, and ready in minutes. Thanks

      2. s
        slacker RE: mschow Jul 10, 2007 12:08 PM

        If I'm not cooking Copper River or Yukon River salmon, I usually grind together black pepper and cumin, mix in some kosher salt, and heavily crust the salmon. Sear on crust side, then flip and sear on skin side. That's it. Everyone I've served it to has loved it, including me.

        1. mrbozo RE: mschow Jul 10, 2007 12:27 PM

          Sear or poach and serve with a mayo/Dijon mustard/'tarragon/caper sauce. Blanched asparagus and fried sweet potato as sides.

          1 Reply
          1. re: mrbozo
            mschow RE: mrbozo Jul 12, 2007 06:15 PM

            this suggestions sounds wonderful as well. I'll try it next time, as I have salmon pretty often. Thanks

          2. m
            mlgb RE: mschow Jul 12, 2007 05:30 PM

            If you ever have a piece of salmon and a passionfruit at the same time, the passionfruit pulp is just the right balance of sweet and sour. I just squeeze it over the fish while it's pan searing.

            1. Miss Needle RE: mschow Jul 13, 2007 06:01 PM

              I love the Nobu miso glaze for cod on the salmon. I cook the salmon until it's rare in the middle.

              1. a
                adamshoe RE: mschow Jul 15, 2009 05:47 PM

                Yes, I know this thread is way-y-y old, but... I just bought some sockeye today and was looking up recipes. (Planning on planking it; yes, I have propane....) Poaching the salmon in Olive Oil @ a very low temp is wonderful!! You can save the oil to use for future poaching, or vinaigrette, or mashed pots, etc. You better be able to save it because it calls for EVOO. Just search the interweb for "olive oil poached fish". We did this method with halibut a few weeks back and it was delectable. Helps to have a good thermometer to monitor the oil and fish temp. adam

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