437857 Mon Sep 03 21:44:11 -0700 2007 50 31 Home Cooking 0 2907930 I rarley eat fish, but lately i have come to adore salmon. This has led me to want to cook it at home, but i have no idea what preperation would be the easiest,most flavorful and healthy. Any ideas. ? cheers Mon Sep 03 21:44:11 -0700 2007 65937 foodfanUSA 1 2907979 I like to bake salmon in high heat. I marinate it briefly in citrus or soy, vinagrette, whatever's handy. I've done it plain and simple or i've wrapped it up and steamed it. Salmon is truly a no-brainer. As long as you don't overcook it, you should be good. And if you have a grill - then you're golden. Again, just don't cook it to death. Mon Sep 03 22:34:22 -0700 2007 2907930 10642 bryan 1 2908018 Salmon is so flavorful that I never use an elaborate concoction -- simply pan-fry and serve with tartar sauce and lemon. Another good way is to bake it in foil with lemon juice, white wine and butter, and maybe dill. Canadian govt. researchers, BTW, recommend cooking fish 10 minutes per inch of thickness on the stovetop. I find baking in foil at 350 degrees takes a little over twice as long. For some recipes from folks who catch 'em, see: http://www.fishermansexpress.com/salmon-recipes.html Canadian govt. researchers, by the way, recommended For stovetoip cooking, by . Mon Sep 03 23:23:08 -0700 2007 2907930 55316 mpalmer6c 2 2908037 I often marinate a salmon fillet in just a good virgin olive oil and diced garlic. Another way is a nice teriyaki bottled marinade. I will either bake it or just toss it on the Foreman. Mon Sep 03 23:56:15 -0700 2007 2908018 119816 MysticYoYo 2 3537466 mpalmer6c, reading that voluminous list of salmon recipes brought to mind forrest gump, reeling off all his shrimp dishes. ;-) thanks for the link. Fri Mar 28 11:25:07 -0700 2008 2908018 105717 alkapal 1 2908045 I love to take the salmon filet with skin attached, sprinkle it with dill weed and fry it in olive oil in a skillet at a relatively high temperature. This lets it form a nice crispy outside and you can have a tender, moist inside. I then like to take fof the skin and fry it by itself to make salmon skin cracklings. I eat the salmon and the skin cracklings with tzatziki sauce from Trader Joe's. It's goooood. Tue Sep 04 00:05:41 -0700 2007 2907930 44876 Fuser 2 4474529 I tried making the skin cracklings like you mentioned, and it was fantastic! Next time I will try the sauce from Trader Joe's, if I can find it in Austin. Thanks! Wed Mar 04 18:22:09 -0800 2009 2908045 271817 jrob242 1 2908388 I done it many different ways, but my favorite is to keep it simple..I have the skin kept on, and season it with salt/pepper/a little garlic, coat it in a good olive oil, and throw it on the George Foreman for about 8 minutes, depending on the thickness..I always ask the butcher to cut me a piece that is from the center and of equal thickness... Tue Sep 04 07:02:22 -0700 2007 2907930 71851 jinet12 1 2908455 Place a serving of salmon on a square of aluminum foil. On top of the salmon, lay a couple slices of onion, two slices of lemon, a sprig of fresh dill. Salt and pepper the whole thing, drizzle with a bit of olive oil and white wine (just a bit, you don't want it drowning). Fold aluminum foil over the fish and seal up in a packet. Bake at 350 for 15 minutes. You can do many variations on this concept. I've done it with green onion, ginger, garlic and lime. Also, you can substitute other fresh herbs. It's the easiest way to cook salmon, IMO, and you get great flavor from any of the aromatics that you stick in the packet. Tue Sep 04 07:29:43 -0700 2007 2907930 17481 QueenB 1 2908711 When I don't have a grill I tend to use the broiler for fillets I like my salmon a bit raw in the middle (think medium rare). So I usually put the fish on a baking sheet, salt and pepper it, rub it with a little minced garlic and sometimes ginger and put a few knobs of butter or olive oil on top. Depending on the thickness it will probably need anywhere from 6-10 minutes. I usually go by the not more then 8mins per inch of thickness rule for a fully cooked fish over direct heat. I also have several salmon recipes on my blog coming from the pacific northwest - my favorite is the newest one the Black Bean Salmon. http://dailyunadventures.blogspot.com/2007/08/salmon-with-black-bean-sauce.html Katerina Tue Sep 04 08:47:49 -0700 2007 2907930 76054 daily_unadventures 1 2908748 I love salmon and do not eat it nearly enough. But yesterday my DH and I vowed that indeed we need to eat more fish, and salmon is one of the favorites that is good for us. When I cook salmon, it is usually done on BBQ or the stove top cast iron griller, with a creamy dijon mustard white wine sauce, that and tiny red potatoes with steamed carrots with fresh dill. About the favorite. When watching weight I like to make a Salmon Ceasar Salad, with my own light garlicky croutons and chopped romaine and red lettuces. But one of the best salmon dishes I had was at a tiny Thai cafe, a savory sweet brothy bowl of salmon with pineapple in a coconut broth with fresh herbs and tomato, and other goodies over a fragrant jasmine rice.... wow. Tue Sep 04 08:57:44 -0700 2007 2907930 50431 chef chicklet 1 2908782 I like to poach, chill, and serve with a simple mustard and dill sauce. To poach, I put it in a pan, cover it with salted water (with a little extra water in there because it contracts as it cooks). Bring the water to a boil, turn off as soon as it hits the boiling point, cover, and let the salmon sit for 10 minutes. Tue Sep 04 09:10:09 -0700 2007 2907930 75002 Megiac 1 2908909 The other day, I grilled some salmon (10 min/inch of thickness, as previously recommended), then topped with some pesto butter. Even my daughter, who doesn't particularly care for salmon, said it was fantastic. Tue Sep 04 09:45:53 -0700 2007 2907930 13700 ricepad 1 2909211 Some of my favorites - Place on foil, top with molasses, brown sugar, lemon. Fold up foil and grill til just done Mix mayo, sour cream and onions or chives. Spread on fish and bake Marinate in ginger, garlic, sesame oil, sake. Crust with crushed pepper and sear over high heat Enjoy! Tue Sep 04 11:15:05 -0700 2007 2907930 59853 AlaskaChick 2 2909249 Salmon is so versatile. My family favorite is a marinade/basting sauce of maple syrup, lime juice, soy, garlic and sesame oil. Grill over a med high heat. Baste occassionally and don't overcook. Tue Sep 04 11:22:08 -0700 2007 2909211 122901 jmsvss 1 2912290 This is so delicious that I just had leftovers for lunch and will probably go home and make it again for dinner!! Fill a casserolle dish ( I us a 9" long oval, usually) with two pint sized packs of organic grape tomaotes and a diced onion (if you feel like onion). Toss with EVOO (a little-maybe a TBS) and S&P. Bake in oven at 425 for 40 minutes. Meanwhile--dregde salmon (I use frozen wild-caught sock-eye from TJs) in: Ground --flax seeds and a handful nuts (almonds, cashews, pistachios-whatever you may have, if you have any). Add to the ground mixture hemp seeds (if you have them), some dried thyme, dill, cayenne--our whatever herbs/spices you like you like, S&P. Lay the salmon on top of the tomatoes and put back in the oven for 8 minutes (depending on the size of fillets and how well done you like your salmon. I like mine on the rare side). It's so easy and delicious: the tomatoes turn into a heavanly sweet/savory/saucy blend and combine so well with the salmon. Plus--it's super healthy, easy to make (great for a meal after work as the prep time is all of 5 - 10 minutes). Also, I have not loved those frozen fillets grilled (texture's not great, to me) but they are terrific prepared this way. Also, this is great for folks who are trying to be healthy and/or low carb and/or even gluten free! Most important-it's delicious!! Wed Sep 05 09:19:49 -0700 2007 2907930 18253 SeaSide Tomato 2 4965369 What's TBS? Fri Aug 21 08:38:57 -0700 2009 2912290 24468 chicgail 3 4966215 I think in the case it means "Tablespoon". Fri Aug 21 12:42:55 -0700 2009 4965369 226727 Phoo_d 4 4966769 Of course. I usually think of tablespoon as being just "T" and I guess I was looking for something more complicated. Fri Aug 21 15:46:20 -0700 2009 4966215 24468 chicgail 5 4967648 i was gonna say that it's a cable network! ;-)). Sat Aug 22 04:45:27 -0700 2009 4966769 105717 alkapal 1 2912302 I like to salt and pepper the salmon, skin side down. I drizzle honey on the top, add some fresh herbs (usually basil), and bake at 350 for 15 minutes. Wed Sep 05 09:22:25 -0700 2007 2907930 99087 mhiggins 1 3535759 I love to cook different salmon recipes. I like it to cook in onion and garlic with cream too. In fact, just this weekend I cooked this smoked salmon recipe fettucine which I also posted in my blog at: http://www.howtocooksalmon.blogspot.com There are really lots of ways we can do to salmon, just don't overcook it ever:) Thu Mar 27 23:10:18 -0700 2008 2907930 178636 salmon_lover 2 3537916 I know this thread is ancient, but here's a trick I once learned, and it's one of the greatest simplest things I can think of to do with a nice piece of salmon. I go on a fishing charter every year during the salmon runs, nad always have a big salmon cookout for friends when we return. On a whim, a few years (maybe 5) back, I caked a skin on side of salmon with herbal tea (blueberry, I think it was) and let it fester in the fridge, for a good 4 hours. Sprinkled with S&P, grilled it up, and everyone at the cookout was amazed at the incredible flavor that it took on. Tea grilled and tea smoked salmon is now a secret staple of the gordeaux dinner parties / cookouts. You will be amazed. I've used all different fruit flavors. Apple, blueberry, cherry, raspberry. All incredible. Your fish will taste like something you would expect from a 5 star joint with a fancy name and a hefty price tag: Grilled salmon with essence of blueberry leaf etc.. I try to serve with a light sauce like a very light tzatziki with not a lot of garlic. This will let the tea's fruity essence shine through. Fri Mar 28 12:56:11 -0700 2008 3535759 111530 gordeaux 3 3538028 gordeaux, that sounds good. have you ever done the tea pack with earl gray tea? Fri Mar 28 13:20:41 -0700 2008 3537916 105717 alkapal 4 3539834 I have not. I will, though. I would assume that the "real" tea leaves might be a bit chewier than the "herbal" tea leaves (which pretty much break down completely) Sat Mar 29 05:00:23 -0700 2008 3538028 111530 gordeaux 5 3539845 you don't eat them, just scrape them off, right? Sat Mar 29 05:14:20 -0700 2008 3539834 105717 alkapal 1 3537934 My favorite salmon dish is quite easy. Ask your fish monger to skin a center cut portion of filet. Portion salmon filet to 5-6oz each. Mix softened butter, fresh minced garlic, fresh basil and salt and pepper to taste. Blanch large romaine leaves in salted water and submerge in ice water. Take one portion of salmon and lay it in the center of a romaine leaf, put a large dollop of basil butter on top of salmon and wrap with the romaine leaf. Put the package in a baking pan and repeat with remaining salmon. Pour white wine into the pan until half way up the packages of salmon. Put into a 375 oven for 20 min. Quite delicious with rice and a vegetable of choice. Fri Mar 28 12:59:20 -0700 2008 2907930 176650 Lenox637 1 3538332 Skinned dry salmon loin - season - top side on a very hot skillet - ~4/5 mins - flip - put the pan in the oven at 425 F - a few minutes Plate and serve lemon, lime, tartar, teryaki, balsmic etc.- On top of baby bok choy, arugala, rapini, spinach That's it Salmon is a cold water fatty fish the idea is to use its own fat to cook it. If the pan is hot enough you get a nice crispy outer coating without using any oil etc. Fri Mar 28 14:17:46 -0700 2008 2907930 159713 marcharry 1 3538729 Poach in court bouillon and then eat cold with salad. Flavourful AND healthy. Fri Mar 28 16:15:53 -0700 2008 2907930 154102 Harters 1 3539576 One of our Easter dishes was a salmon steak. Method was baked till cooked (maybe 20 minutes) Took a dish and set down a bed of raw sliced garlic and fennel leafy stuff (had cut off a fennel bulb months ago and frozen). Set salmon on bed, slathered with Dijon mustard, and covered with a sliced tangerine (whole thing- skin and all). Ground fresh pepper and some salt or fish sauce sprinkled over. Baked covered. Super easy, smelled great, and tasted lovely. Fri Mar 28 22:11:21 -0700 2008 2907930 17682 torty 1 3539953 One of our favorite ways to eat salmon is also incredibly simple. Brush the salmon with olive oil then sprinkle on Paul Prudhomme's salmon seasoning, which gives it a spicy/sweet flavor. Bake at 350 for about 20 minutes. Delicious! Sat Mar 29 06:43:02 -0700 2008 2907930 17930 rmperry 1 3539962 i find less is more. i salt and pepper, brush with olive oil, cook skin side up for 4 minutes on high heat, then flip and finish in a hot 450-500 degree oven for another 4-6 minutes Sat Mar 29 06:48:26 -0700 2008 2907930 135229 thew 1 4474605 I do it the way my grandmother did it. I melt a little pat of butter in a pan, put the salmon in, skin side up, put the lid on, and let it cook on a very low temperature for about 10 minutes. Flip it, lid goes on again, and it cooks for just a few more minutes. I mix sour cream, white wine and a lot of dill, pour this sauce over the salmon and let it warm (plus salt and pepper.) The salmon is always moist and lovely, and the sauce is wonderful on rice. Wed Mar 04 18:46:41 -0800 2009 2907930 245669 rememberme 1 4475042 I marinate it in some brown sugar, oil, and soy sauce and bake it in foil packets with some of the marinade at 425 for 15 minutes. I eat it with steamed asparagus for a light flavorful meal. Here's an easy easy recipe: http://allrecipes.com/Recipe/Grilled-Salmon-I/Detail.aspx Wed Mar 04 22:10:20 -0800 2009 2907930 271510 junipersong 2 4475097 i find less is more. i salt and pepper, brush with olive oil, cook skin side up for 4 minutes on high heat, then flip and finish in a hot 450-500 degree oven for another 4-6 minutes same here i also enjoy smoked trout and salmon from tasmania the best. Wed Mar 04 22:57:16 -0800 2009 4475042 222784 wustof 1 4529014 I just drooled reading the thread I like salmon but never cooked it at home. Shall try one of the many recipes here soon! Mon Mar 23 00:56:31 -0700 2009 2907930 276600 Cordwinder 1 4529139 I melt small amount of butter in a heavy pan, put salmon in skin-up, covered, over low heat. I turn it after about 10 minutes to skin down, cook another 5 minutes or so. I add salt and pepper, and make a sauce of sour cream (low-fat) mixed with white wine and lots of fresh dill (well, fresh from my freezer.) Pour the sauce over the salmon and cook a few minutes more. The sauce will mingle with the juices that have come out of the fish. Very delicious and moist. We have it with rice pilat and salad. Mon Mar 23 05:46:34 -0700 2009 2907930 245669 rememberme 1 4704593 When I searched on Google for "how to cook salmon" this is the first page that comes up. I'm glad I found this. There is nothing like getting good recipes from real people. My friend continually says she doesn't know how to cook it well in her apartment home without overcooking it or having it dry out. I got some great tips here. Thank you, David Houses http://www.houseoption.com Is it important that we buy it and fast from the store cook it? Thu May 21 14:17:59 -0700 2009 2907930 300131 David Houses 1 4791000 my absolute favorite salmon marinade: whisk together equal parts bourbon, olive oil, soy or teriyaki sauce, and brown sugar in a shallow pyrex. add some chopped scallions or green onions. marinate your salmon fillet(s) flesh-side down in this mixture up to 2 hrs, then either throw the whole dish into a 375 degree oven for 20 min (flip the salmon over so it's skin-side down before you bake) or toss the salmon on the grill, reserving the marinade to coat it a few times while cooking. the booze essentially cooks off but pulls the brown sugar and soy together in an amazing way. full disclosure: i got this recipe from my old roommate's sister's "seattle wives club" cookbook. those ladies clearly know what's up! Sat Jun 20 17:01:41 -0700 2009 2907930 1086761 ladyjames 2 4793861 ladyjames, your marinade sounds fabulous. do you get any flavor of the oak cask in the final salmon product? fun fact: >>""‘Bourbon’ Casks Since Prohibition, Bourbon production law ensures that oak casks can be used only once for maturation of Bourbon – these redundant casks are dismantled and shipped to Scotland where they are reassembled and used. Now 90% or more of the casks used for filling with whisky are ex-bourbon hogsheads. The more subtle flavours from Bourbon casks can show off the true attributes of a well made whisky to its best. conversely a poorly made malt will be exposed.""<< http://www.bruichladdich.com/casks.htm Mon Jun 22 02:52:55 -0700 2009 4791000 105717 alkapal 2 4960342 This sounds wonderful!! I have to make a salmon dish for a potluck. It will need to be made the night before, so I thought I could make cold poached salmon fillets and would love to incorporate your marinade...anybody have any ideas how I can do that? Thanks! Wed Aug 19 15:12:52 -0700 2009 4791000 1102963 Pnut 1 4961283 I put this on another thread, but it's so simple and good it bears repetition: lay salmon fillets skin side down, or steaks on one side, on a rack in a pan. Pat with paper towel to remove excess moisture, then sprinkle with salt. If using steaks, turn and repeat. Then spread more or less evenly with Trader Joe's wasabi mayonnaise, and if using steaks repeat on the other side. Let sit for half an hour or so, then bake at 350º for 25 minutes, or until interior reaches 120-130º. Let sit for ten minutes and then serve. Rice would be good, and a green salad. If you don't have the mayonnaise and/or the time to futz with it, seasoning the salmon and brushing it with oil, then dropping it into a hot skillet for maybe five minutes per side is a quick way to a good supper. This fish is almost impossible to render inedible by overcooking - it's kinda like the piscatorial equivalent to bacon. Even crisp it's delicious. Wed Aug 19 22:10:38 -0700 2009 2907930 11478 Will Owen 1 4963196 A tip for those just learning to cook salmon: When you see the white fat start to bubble on the top of the salmon (not the skin side) then it indicates your fish is close to if not done (check it first). This works better with fresh fish, than with frozen but is a helpful visual indicator of doneness. Phoo-D http://www.phoo-d.com Thu Aug 20 12:57:38 -0700 2009 2907930 226727 Phoo_d 2 4963873 I think you mean coagulated protein. discussion here... http://chowhound.chow.com/topics/623437 btw, the brining trick really works and is one of the neatest tricks I learned on CH. Truly. Thanks Joe MacBu Thu Aug 20 16:18:57 -0700 2009 4963196 10401 soniabegonia 3 4965337 Oh that is fascinating! I never realized that it wasn't fat - thank you for the link. It does not bother me, but I will give the brine a try next time for fun. Fri Aug 21 08:33:14 -0700 2009 4963873 226727 Phoo_d 1 5077907 I was really hesitant to try cooking the skin-on salmon filet my husband bought because I'd had a disastrous attempt at it once before, wherein cooking the skin side produced a not-at-all appetizing odor and RUINED an iron skillet I loved. These suggestions all led me to try the grilled version, just in case, and it tuned out beautifully!. Sprinkled with salt, pepper and dill with a little olive oil to hold it all in place, cooked skin side down over the grill . Since I did not really hope to preserve the skin for eating, I completed most of the cooking on that side, then flipped it onto a piece of foil to prevent sticking and finished the top (non-skin) side. After it cools for just a few minutes, the skin just peels away. Really, really good. I'm now no longer afraid to grill fish! QUESTION: When poaching, do you remove the skin first? It seems that removing the skin prior to cooking is nearly impossible (man, it's REALLY on there!) and I'm a bit squeamish anyway, but it seems that poaching with skin on would smell really fishy. Anyone? Sun Oct 04 07:48:12 -0700 2009 2907930 1113808 spoonbender 2 5078190 salmon skin, when cook crisp and salted is delicious - much beloved in japan. Sun Oct 04 10:41:59 -0700 2009 5077907 135229 thew 2 5079291 If your fish is fresh, the skin won't by "fishy" (nor will any other part of the fish). Sun Oct 04 22:26:51 -0700 2009 5077907 11583 ipsedixit 2 5079464 Take a look at http://www.youtube.com/watch?v=aonbiLB-A8U for a lesson on removing the skin. It's easy with a sharp knife. Mon Oct 05 05:25:41 -0700 2009 5077907 112335 mexivilla 2 5122077 spoonbender, you needed more oil in your iron skillet to cook the salmon. high heat and oil will give you a nice crispy skin. Thu Oct 22 04:56:48 -0700 2009 5077907 105717 alkapal 1 5079758 My sister tells me she has a friend who cooks a whole salmon by wrapping it in foil and running it through the dishwasher. She may be making this up, but I don't think so! Edit: I just Googled salmon foil dishwasher. There are some very odd people out there! Mon Oct 05 07:52:53 -0700 2009 2907930 156990 Robin Joy