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some basic tips on how to cook salmon?

I rarely 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

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  1. 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.

    2 Replies
    1. re: bryan

      i found a site where it gives you tips on how to cook salmon.Try this link http://howtocooksalmon.korocook.com/ i hope it helps thank you and GODBLESS

      1. 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/salm...

        Canadian govt. researchers, by the way, recommended

        For stovetoip cooking, by .

        2 Replies
        1. re: mpalmer6c

          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.

          1. re: mpalmer6c

            mpalmer6c, reading that voluminous list of salmon recipes brought to mind forrest gump, reeling off all his shrimp dishes. ;-)
            thanks for the link.

          2. 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.

            1 Reply
            1. re: Fuser

              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!

            2. 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...

              1. 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.