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Salmon Help!

Anytime I make salmon my husband is less then enthusiastic. I've grilled it with a spice crust and baked it after marinating in yogurt and Indian spices. I think both are delicious. I want to keep serving this because I know how healthy it is. Can you share your best salmon recipe so that maybe my husband will be a little more enthusiastic about salmon? Thank you!

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  1. I grew up in the Northwest and lived on a steady diet of salmon. The best way of cooking salmon is to keep it simple. Lay the filet out on a sheet of foil, sprinkle with salt and pepper, place a few dots of butter around the fish and top with a layer of onions and lemon rounds. Lay a second sheet of foil over the top and seal the whole thing tightly. Throw it in the oven at about 400 degrees. Cooking time depends on the thickness of the fish but it shouldn't take more than 20-30 minutes. For the last few minutes of baking I like to open the foil and scrape off the lemon and onions and let the salmon finish like that.

    1. This really simple soy marinade brings really great slightly carmelized asian flavors to a salmon steak.

      Marinate 2 hours:
      1 1/2 pounds salmon fillets
      1 T fresh lemon juice
      1 clove garlic, crushed
      1/3 cup soy sauce
      1/3 cup honey

      1. I too love and eat salmon often. I recently put a pepper jelly (mixed with a little lemon juice) on it and baked. I also love to spread the top with a great mustard, then sprinkle with breadcrumbs and bake. Like this one:

        1. It could be that your husband just doesn't like salmon. I love it but my wife really doesn't like it. Calls it fishy when it's really just the rich flavor that salmon has. I cook it many ways and find them all excellent.

          3 most recent methods

          Marinaded in a sweet Asian sauce of soy, mecap manis (sweet soy), fresh ginger, garlic and lime juice then grilled

          Salt and pepper and into a hot skillet skin side down to crisp the skin then flip and finish. Simple and good.

          I recently smoked a side on my grill at ~270-300*F with apple wood. Soft, moist and delicious

          Brined and cold smoked to make a Nova style lox. This is the only way my wife likes salmon. This and sashimi raw.

          Cooked salmon just doesn't do it for some people.

          1. My mom used to make salmon all the time with just barbecue sauce and a little brown sugar. Put both on a filet, throw it in the oven for 20-30 minutes, viola.

            1. I too find salmon fishy, especially chinook. I recently griled a coho on a cedar plank with an Asian-ish glaze like those mentioned above and it was quite good (for salmon). Salmon eating guests loved it.

              1. I agree with cooking salmon clean and simple. No fancy sauces, or marinades or crusts. Two things:

                1. Dust with dill on both sides and roast/grill until just flakey.
                2. Stick about 6 or 8 whole cloves in each steak, dust with a bit of mace, and grill/broil/roast...

                1. I love the simple preparation of covering with lemon slices and grilling on a cedar plank.

                  We recently dined with friends who made tasty Salmon that both hubby and I loved. Take fresh of frozen salmon, place in a 9/13 baking dish. Slather with bottled Thai peanut sauce mixed with garlic chili paste.

                  Bake at 350 until cooked through (cooking time varies on thickness of fish and if frozen or fresh) Served with fresh steamed green beans and rice pilaf, was a very tasty dish that should be nice for someone who isn't thrilled with the more pure tasting Salmon dishes.

                  1. My favorite way to prepare salmon is to marinate with soy sauce, sesame oil, wine, freshly crushed garlic, a dash of red pepper, ginger and a little bit of brown sugar. It's great because when you grill it, it gets nice and crispy and has a great flavor. I serve with white rice and greens.

                    My aunt, who is a big Italian cook, recently passed a recipe my way. Marinate salmon with wine, garlic, olive oil, chopped roasted red peppers (in oil) and freshly chopped parsley. I haven't tried it yet but it sounds good!

                    1 Reply
                    1. re: chowkari

                      Simple and tasty:

                      Coat salmon fillet with pesto, top with grated parmesan and panko breadcrumbs
                      Bake at 400 about 20 minutes ( depending on thickness of fillet)

                    2. Salmon - my everyday dish! Try some of these....

                      Mix brown sugar, molasses and a bit of lemon juice. Put salmon on foil, pour glaze over, wrap and grill

                      Marinade salmon in mirin, ginger, soy, garlic and a bit of sesame oil for a bit. Crust with cracked black pepper and sear in a hot skillet

                      Combine mayo and sour cream, mix in chopped onions (green preferrered), spread over salmon and bake til bubbly

                      1 Reply
                      1. re: AlaskaChick

                        Thank you...I'm going to try each one of them!

                      2. My husband used to be the same. I cook my salmon the day I buy it. I give it a nice spice rub, and grill it. During the last few minutes, on the grill, I squeeze some fresh lemon juice on the fish. Though the flavors are simple, the scent is amazing.

                        1. I love salmon and prepare it in the most basic way possible - just a sprinkle of sea salt and bake until flesh is flaky.

                          I think it's also important to buy wild salmon - chinook or sockeye or king if you can get it - and avoid farmed salmon. Farmed salmon while fattier is generally tasteless and tastes as much like salmon as does fake "krab" meat.

                          1. I treat a really good piece of salmon the way I do a really good piece of beef: very simply. Rub with olive oil or melted butter, season with salt and pepper, sear both sides, then finish in oven, being careful not to overcook.

                            1. Poach in water with some aromatics - then put in the fridge to chill and firm for several hours - even overnight. Make a top notch, scratch hollandaise - use plenty of lemon, and serve the cold salmon with the rich, lemony hollandaise. The salmon is subdued because it is chilled. If he doesn't like this, give up - he's never going to like salmon.

                              1 Reply
                              1. re: applehome

                                OMG, that sounds so delicious. It has been so long since I've had hollandaise sauce.