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I need a foolproof Salmon recipe

Ok, I'll admit I'm one of the few people who don't like salmon, however GH does, and my oldest daughter wants to try it so...being the great wife and mom that I am, I am going to fix salmon for them. The only problem, I've never actually cooked it. I want a recipe that can be fixed easily without to much frou-frou, allowing for the salmon to be the star. Of course I'll be tasting it, just to see if I like it yet.
It's funny, the more I learn about food, the more I realize I really don't know the half of it. I used to think I was pretty well rounded when it comes to food, but I'm only just beginning.

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  1. My husband didn't really like salmon, so I tried several recipes to find something he might like so I could keep it in our diet. I found marinating it in equal parts brown sugar and soy sauce gave him enough sweet and salty to get over his "fishy" concerns (no it's not fishy if it's good fish, but that's what his impression was of salmon). Then I broil it, which browns up the marinade nicely - about 6-minutes on each side to cook through. He won't eat it if it's not well done. I either serve it like that or boil the remaining marinade down to a sauce and serve the fish over sauteed spinach and jasmine rice with the sauce drizzled over. Sesame seeds sprinkled over top make a nice display too!

    1 Reply
    1. re: jboeke

      I use this marinade as well. The only difference is that I put the salmon in aluminum foil--wrapped up. I bake at 450 for about 10 minutes or so depending on the thickness. This way it still is moist if you wanted it cooked through.

    2. just made this tonight with sushi rice and edemame - it was super easy and delicious!


      1. the easiest way i've ever had this is also the most delicious. my dad used to make it when i was younger.

        at your local indian restaurant, purchase green (mint/coriander) chutney
        spread some on salmon
        squeeze a little lemon on top

        alternatively, you can make the chutney :) it's pretty easy, there's a basic recipe here: http://indianfood.about.com/od/pickle...
        but i would add a dollop of plain yogurt to it. it should be a little creamy and thick enough to make a real topping on the fish, you don't want just a runny sauce on top.

        this dish is delish...i had a fish hiatus for 12 years - when i no longer wanted this dish at age 13 i knew i wasn't eating seafood anymore. now that i'm back to eating some seafood, i'm ecstatic to be able to have this again!

        another idea would be to mix soy sauce, a little mirin or rice wine vinegar, sugar/honey, garlic, ginger, lime, lemongrass, cilantro etc (anything that sounds good with those) together, make a "bowl" out of some foil, pour the marinade in over the fish and fold it up and broil or stick on the grill. very very good, but the above is still my favorite.

        1. I also would second the soy/asian seasoning. My husband isn't a huge fan of salmon, but he'll eat it without complaining if it is seasoned with soy, ginger, garlic, and sesame oil and broiled. Sometimes, I even cheat and buy that Veri Veri Terriyaki sauce to baste it with instead of making it from scratch.

          1. We adore salmon with a simple marinade of soy sauce, honey (DH likes molasses), and sesame oil. Grilled, preferably. It's incredibly simple and absolutely delicious.

            We also enjoy smearing with dijon mustard, then sprinkling with a mix of green onion, lemon zest, salt, and pepper. Squeeze lemon juice on top and bake.

            1. I venture that part of the salmon aversion is the quality. It varies widely. I've had some salmon that is almost gamey and puts me, ever the stalwart salmon devotee, off. I've been buying Norwegian organic salmon and it is so delectable I am certain that even those who claim not to like salmon would love it.
              I bake and put atop a shallot/wine/herb reduction mixed into butter.

              1. This is one of my favorite ways to cook salmon. It's a Cooking Light recipe. I've not bothered with the green onions on occasion and it's fine. I also don't use a zip-top bag, just a bowl that's big enough for the salmon to sit in the marinade. Oh, and I pour some of the marinade on the fish before it goes in to broil.

                1. I have a very simple recipe that I do on the grill... is that an option?

                  1. I'd suggest you wait until salmon is in season and buy really fresh (not frozen) WILD King Salmon. Don't bother with farmed salmon.

                      1. I am not a salmon fan at all, but I gobble this up every time I make it. A bonus is, it's really easy!

                        2 pounds salmon filets
                        2 Tbsp olive oil
                        1/4 cup rice vinegar
                        1/4 cup soy sauce
                        2 Tbsp packed brown sugar
                        2 cloves garlic, minced
                        1 tsp ginger, minced
                        1/4 tsp ground black pepper
                        1/4 small onion, minced
                        1 - 2 Tbsp sesame oil

                        Make a few shallow slashes in the salmon and place in a small baking dish.

                        In a small bowl, combine the rest of the ingredients and pour over the fish. Marinate in refrigerator for 30 minutes to 1 hour.

                        Bake at 350 for 15-20 minutes or until salmon is just cooked through.

                        Serve over white rice, spooning sauce over.

                        1. A big thank you to everyone. There are some great sounding recipes I can't wait to try. I live in Wyoming, so being landlocked, any seafood I get is frozen. I know the quality won't be as good, but I do what I can with it. Thanks again

                          3 Replies
                          1. re: jcattles

                            I think because you can only get frozen salmon, maybe this is one reason you don't like it. I like frozen shrimp if they are good quality.

                            1. re: jcattles

                              If you can't get fresh salmon, I would think about not making the simple recipes like just broiling it with lemon. I don't think that would be the best method. I would go for something like the Asian marinade. My favorite for salmon is the nobu miso cod recipe using salmon instead.

                              1. re: jcattles

                                Check out www.cookitfrozen.com

                                for good frozen from start salmon recipes.

                              2. Hello,

                                This is what I do for most fish - place on a rack in a roasting pan, season the top with seasoned salt, lemon pepper, and whatever seasonings you like, plus a pat or two of butter. Bake at 400 degrees F., how long depends upon the thickness of the fish, but usually 20-30 minutes works well. Very easy...

                                1 Reply
                                1. re: Michelle

                                  broiling fish is quicker (salmon at least - it's the only fish i eat cooked and know how to cook) - you can do just 3-5 mins per side a few inches from the heating source and it should be done nicely.

                                2. I'm not crazy about salmon either but got this from my mom and cant miss. Marinate skin on salmon fillets in 3/4 cup real maple syrup 1/4 cup soy sauce. Marinate for preferably 2 days but 1 will do. Pat dry roll in cracked black pepper. put each piece on a piece of greased tin foil. Cook for 12-14 min on a medium gas grill.

                                  Hit Maple syrup is expensive if you get a container that just fits the fish you can get by with using only 1/2 of the marinade.



                                  1 Reply
                                  1. re: don515

                                    Similarly, my favorite is a maple-cayenne-soy glaze, but any glaze that has some sweet (brown sugar, maple syrup, honey), some salt or sour (soy, salt, lemon, lime), and some spice (fresh ginger, cayenne, chili paste) always comes out great under the broiler.

                                  2. My foolproof salmon recipe is from a Canadian Living cookbook from 1987. I have found a comparable one online:

                                    That said, growing up in coastal BC, I am VERY picky about all fish. My favourite salmon is local candied salmon, but I also like it fresh. I would never buy frozen or farmed. If you have a local fish you can easily acquire, like lake trout, I would highly recommend that over suspect (frozen, previously frozen, farmed) salmon.

                                    1. I made this spicy caribean honey salmon last night for a dinner party and everyone loved it. I got the step by step recipe from http://divascancook.blogspot.com/sear...

                                      1. I agree with other posters that the quality of the salmon makes a huge difference. One way I like to do salmon is to cover it in pesto and bake it. YUM. Serve with french bread or egg noodles.

                                        1. Search for Chow.com's bronzed salmon video. It's excellent. I serve it on a bed of braised leeks with a sorrel beurre blanc. Any beurre blanc will work or just plain over the leeks. I've been making my salmon "bronzed" for years, but the chow method simplifies it greatly.

                                          1. En Papillote, topped with leeks, olive oil, and white wine.

                                            1. Take your salmon, season with salt and pepper and lay the filet out on a piece of aluminum foil. top the salmon with some thinly sliced onions, lemon juice and couple pats of butter, cover tightly with another piece of foil and roast at 400 until it almost cooked through. Unwrap the foil and let the salmon cook uncovered to finish off.