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Jan 29, 2008 01:06 PM

ISO new Salmon recipe

I have a small salmon fillet and i need some new and tasty inspiration. Pref something easy and quick for a weeknight - like tonight! Usually, I make a 'foil packet' and dress it w. citrus rinds and fresh herbs with salt and pepper, or a honey-soy-ginger combo or top it with pesto, and bake it.
What've you got, surely there are other ways to make a quick mid-week Salmon meal. I'm open to other cooking methods. Just no dijon mustard or mayo! thanks

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  1. I cook salmon at least once a favorite way to cook salmon is on ceder planks on the grill (with a marinade of mustard, maple syrup, rosemary and/or thyme). I understand this may not be possible in all areas (I live in LA so I can grill all year round).

    This week I'm making:

    Broiled Salmon with Herb Mustard Glaze
    2 garlic cloves
    3/4 teaspoon finely chopped fresh rosemary leaves
    3/4 teaspoon finely chopped fresh thyme leaves
    1 tablespoon dry white wine
    1 tablespoon extra-virgin olive oil
    2 tablespoons Dijon mustard
    2 tablespoons whole-grain mustard
    Nonstick olive oil cooking spray
    6 (6 to 8-ounce) salmon fillets
    Salt and freshly ground black pepper
    6 lemon wedges
    In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
    Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

    Last week I made:

    Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
    1/2 pound whole-wheat spaghetti pasta
    1 clove garlic, minced
    2 tablespoons extra-virgin olive oil
    1/2 teaspoon salt, plus more for seasoning
    1/2 teaspoon freshly ground black pepper, plus more for seasoning
    1 tablespoon olive oil
    4 (4-ounce) pieces salmon
    1/4 cup chopped fresh basil leaves
    3 tablespoons capers
    1 lemon, zested
    2 tablespoons lemon juice
    2 cups fresh baby spinach leaves
    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
    Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
    Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

    2 Replies
    1. re: Obessed

      I also have salmon at least twice a week. One of our favorites is to rub the fillet with olive oil and sprinkle the top with a cajun spice blend. Heat a cast iron skillet and put the fish, flesh side down in the pan and cover it. Cook this for 10 minutes and flip the fish. Cook for 2 minutes and serve. It crisps the top and because you cover it, it steams the inside so it stays moist and delicious.

      Another way is to mix panko crumbs with some butter and thyme. I usually mix mustard in but I's sure you can omit it. Press the mixture onto the fillet and bake at 450 degrees for 10 minutes. Serve with lemon. Perfect.

      1. re: greenstate

        That's exactly how we cook salmon! Instead of using a cast iron skillet in your first method we use an indoor grill pan. We place the fish skin side down and sear it then flip and cover to finish. Your second method is one of our favorites.,,,I add cayenne pepper to the S&P.

        Last week, however, I poached 2 fillets in a home made very spicy Bloody Mary mixture and the finished dish was wonderful.

    2. this is so easy, & so YUMMY:
      Salt & pepper the salmon.
      Drizzle either maple syrup or honey on top. (until a thin coating is formed.)
      Sprinkle a layer of dried dill on top of that. Bake for 10-15 mins, and then broil for an additional 3-4 mins.

      1. Simply steam and sprinkle with sea salt.

        1. The latest thing I tried was a variation of a Spanish fisherman's stew - onions, peppers, carrots, tomatoes, potatoes stewed until the potato was nearly done, top with the salmon, and cooked till the salmon is done.

          This worked especially well with a fatty salmon steak. Seasons would be salt, pepper, Spanish paprika, garlic, etc. The original recipe called for tuna steak.


          1 Reply
          1. re: paulj

            I made another variation on this theme tonight using cod, sliced red bell peppers and jalepenos. Same seasonings too with the addition of a cup of chopped cilantro. DH proclaimed it an addition to our rotation. Nice.

          2. Spice-Rubbed Salmon
            Toasting the spices in a dry fry pan before grinding intensifies their flavor. Keep a close eye on them and stir constantly so they don't burn.

            1 tsp. coriander seeds
            1 tsp. cumin seeds
            1/2 tsp. fennel seeds
            1 tsp. firmly packed light brown sugar
            1 tsp. kosher salt
            2 salmon fillets, each 6 to 8 oz., with skin intact, pin bones removed
            2 Tbs. extra-virgin olive oil


            1. Heat a small fry pan over medium-high heat. Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes. Grind the spices in a spice grinder or in a mortar with a pestle. Transfer to a small bowl and stir in the brown sugar and salt.

            2. Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture. Cover with plastic wrap and refrigerate for 1 hour.

            3. Preheat an oven to 400°F.

            4. In a large ovenproof fry pan over medium-high heat, warm the olive oil until almost smoking. Place the salmon, skin side up, in the pan and sear for 2 minutes. Carefully turn the salmon over and transfer the pan to the oven. Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes.

            5. Transfer the salmon to warmed plates and serve immediately. Serves 2.