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some basic tips on how to cook salmon?

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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. re: bryan

        hmmm

      2. 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.

                1. 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...
                  Katerina

                  1. 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.

                    1. 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.

                      1. 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.

                        1. 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!

                          1 Reply
                          1. re: AlaskaChick

                            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.

                          2. 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!!

                            4 Replies
                            1. re: SeaSide Tomato

                              What's TBS?

                              1. re: chicgail

                                I think in the case it means "Tablespoon".

                                1. re: Phoo_d

                                  Of course. I usually think of tablespoon as being just "T" and I guess I was looking for something more complicated.

                                  1. re: chicgail

                                    i was gonna say that it's a cable network! ;-)).

                            2. 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.

                              1. 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:)

                                4 Replies
                                1. re: salmon_lover

                                  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.

                                  1. re: gordeaux

                                    gordeaux, that sounds good. have you ever done the tea pack with earl gray tea?

                                    1. re: alkapal

                                      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)

                                      1. re: gordeaux

                                        you don't eat them, just scrape them off, right?

                                2. 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.

                                  1. 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.

                                    1. Poach in court bouillon and then eat cold with salad. Flavourful AND healthy.

                                      1. 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.

                                        1. 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!

                                          1. 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

                                            1. 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.

                                              1. 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-...

                                                1 Reply
                                                1. re: junipersong

                                                  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.

                                                2. I just drooled reading the thread
                                                  I like salmon but never cooked it at home. Shall try one of the many recipes here soon!

                                                  1. 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.

                                                    1. 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?

                                                      1. 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!

                                                        2 Replies
                                                        1. re: ladyjames

                                                          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

                                                          1. re: ladyjames

                                                            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!

                                                          2. 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.

                                                            1. 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

                                                              2 Replies
                                                              1. re: Phoo_d

                                                                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

                                                                1. re: soniabegonia

                                                                  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.

                                                              2. 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?

                                                                5 Replies
                                                                1. re: spoonbender

                                                                  salmon skin, when cook crisp and salted is delicious - much beloved in japan.

                                                                  1. re: spoonbender

                                                                    If your fish is fresh, the skin won't by "fishy" (nor will any other part of the fish).

                                                                    1. re: spoonbender

                                                                      Take a look at http://www.youtube.com/watch?v=aonbiL... for a lesson on removing the skin. It's easy with a sharp knife.

                                                                      1. re: spoonbender

                                                                        spoonbender, you needed more oil in your iron skillet to cook the salmon. high heat and oil will give you a nice crispy skin.

                                                                        1. re: spoonbender

                                                                          "...and RUINED an iron skillet I loved." Spoonbender, you CANNOT ruin an iron skillet unless you melt it down for scrap. It's been over nine months since that post, so I hope you haven't done anything dumb like throw it out. If there are scraps of anything that don't want to come off, either hit it with oven cleaner or, if your oven is self-cleaning, put the skillet in there and run the cleaning cycle. OR you can light a big pile of charcoal on your grill and just leave the skillet on there until it's cool enough to handle. However you do it you'll need to re-season it; I assume you know how to do that.

                                                                          Seriously, these are all methods used by those folks that sell the really fine old cast-iron at flea markets and antique malls.

                                                                        2. 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!

                                                                          1 Reply
                                                                          1. re: Robin Joy

                                                                            The first time I heard about the dishwasher method was from Vincent Price (please tell me most of you remember him!), on the Mike Douglas Show ! That was approx 40 years ago!

                                                                            I'd give it a try, but what with water being at such a premium where I live, I would feel guilty.

                                                                            I wonder if it would work on Half Load?

                                                                          2. "Hey there! I just joined this group and wanted to
                                                                            let everyone know - looking forward to hearing
                                                                            great things on how to cook a salmon!"

                                                                            1. Salmon blackens excellently, serve with etouffee and rice. I haven't tried the crispins, but I no longer try to skin the filet, just flip the fish over to the skin sdie to finish cooking and the meat slips off the skin easily when served

                                                                              1. I had some leftover bagna cauda that I liberally poured over my sockeye filet before tossing it on the grill, skin-side down. Really tasty.

                                                                                1. I am also searching for a great salmon recipe. I stumbled onto a restuarant in Portland who's recipe reads like this:

                                                                                  Salmone milanese – a fillet of wild Alaskan king salmon pan roasted and served with a complex sauce of reduced red wine, leeks and cream. The dish is enlivened with a gremolata – a finely chipped mixture of lemon and orange zests, garlic and parsley. Accompanied by brussel sprouts

                                                                                  I thought great but how to go about a recipe? Anyone have any ideas????? Please write me here.