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Feb 8, 2009 04:53 AM

Help with cooking salmon

Hi! I have a 1.75 pound skin-on salmon fillet. Ideally I would like to smoke it, but that doesn't work in my condo.

So, my next thought was to broil it, but I wasn't sure exactly how to or for how long or for how close to the broiling element, etc. etc.

The end-goal is to take it to a brunch tomorrow morning with cream cheese and crackers.

I'd love your ideas of what to do with this salmon today. Thank you all so much!

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  1. Broiling the salmon would likely give you a rare center and crusted outside.
    In the past, I've taken a salmon filet and smeared it with butter, dill and lemon juice, closed it in a foil envelope and roasted it. Turned out moist and flakey, and perfect for the ladies lunch I hosted with a nice pulley fuse (or however that's spelled).
    Good luck!

    1. Poach it. It's the best way to cook a side to be served cold. You don't need a poacher. A baking pan covered with foil will work. Simmer for 10 minutes per inch of thickness. Serve with either a green sauce or a mixture of mayo, mustard and a bit of lemon juice.

      1. I would poach it and serve with a beurre blanc. It's exquisite.

        1. Thanks so much! What a great idea.... I completely forgot about the idea of poaching. (My grandmother would have been happy - that was one of her favorites).