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Jul 30, 2007 07:38 AM

Need some new ideas for salmon

I don't cook it often, but when I do, I tend to always add ginger, soy, sesame, etc.

I need some new tried and true ideas for the lovely salmon fillets I currently have. Any ideas at all are appreciated.

Thank you!

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  1. I like to marinate in red wine vinegar salad dressing and then grill them.

    1. A nice simple prep is to salt and pepper, then brush on some good dijon mustard, and sprinkle liberally with dill and thyme. Bake (I usually set the oven at around 400) until it flakes easily. I love the soy-type preps, but these can oftne mask the great flavor of the fish. This prep gives some flavor but doesn't overpower (IMO).

      2 Replies
      1. re: ashes

        I just remembered another fairly easy prep that is quite different (although I'm unsure on measurements). But, basically in a bowl combine bread crumbs, diced kalamata olives, chopped sundried tomatoes, a little ital. seasoning (if the bread crumbs are unseasoned and just enough oil to moisten. S&P fish, bruh very lightly (top) with dijon, then lightly top with the crumb mix. Bake until fish is done and crumbs are golden. A nice nuovo italian spin.

        1. re: ashes

          Seconded. I love doing salmon this way.

          I especially love to use the crunchy, grainy mustards. I like Inglehoffer's Stone Ground version. It's so flavorful that I rarely use anything else (though I bet some dill and thyme would kick it up a notch).

        2. Some of my faves:

          * Curry paste thinned with a little canola oil until runny enough to brush onto fillets. Grill as usual, then sprinkle with chopped green onion and serve with basmati pilaf.

          * Combine parsley, cilantro, garlic and onion in a food processor. Pulse until chopped, then add a drizzle of lemon juice and olive oil. Continue processing until you have a paste - cover the fillet with a thin layer of paste, then wrap in lightly oiled foil, wrap into a bundle and grill/broil until cooked through.

          * Place salmon in a dish with a mixture of dry white wine, lemon juice, olive oil, lemon zest and chopped fresh dill. Marinate for approx 1 hour, then grill as usual. Serve with a sprig of fresh dill and a lemon twist.

          1. I mix brown sugar or maple syrup with hot dijon, brush that on the filets, and bake or BBQ.

            1. My favorite way to do salmon is to wrap the fillets in 3 or 4 slices of proscuitto then bake or grill. I finish with a drizzle of either balsamic reduciton or a flavored olive oil like lemon, garlic, or basil.