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May 12, 2010 09:57 PM

Fast and easy salmon recipe needed!

12 guests coming for Shavuos. I'm serving the typical dairy menu, blintzes, lasagne, salads. But I'd like to add some fish to the menu- salmon spcifically, but I'm short on time and I don't want to spend much more money than I already have. Preferbly, it would be something I ca serve warm in the evening, and then cold for lunch the next day, but it doesn't have to be that way. Any suggestions for something yummy but quick?


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  1. poach it in white wine (or broth) with garlic & herbs - simple to prepare, and it's great warm or at room temperature. serve with a yogurt or sour cream-based sauce spiked with fresh lemon juice, capers, shallot or chive, and fresh dill...or a mustard cream sauce.

    1 Reply
    1. re: goodhealthgourmet

      Vermouth also works well in a poach for salmon.

      1. re: Indirect Heat

        Mmmmm, both of those sound good. No grill, though, so Mi may go for ghg's (above) suggestion of poaching it in white win with garlic and herbs. Even I can do that! :)

        1. re: Miri1

          Broiling is simple; maybe 3 minutes on each side depending on the thickness of the salmon. We top it with a mixture of mayonnaise and soy sauce before broiling.

      2. Mix together 1/4 cup sweet chili sauce, 2 T soy sauce , 1 T grated ginger. Spread over salmon filet and roast in oven @ 400 for 18 minutes or so. Couldn't be easier and so delicious. Really, really good cold too w a side of slaw. You can find the seet chili sauce in a qt size bottle in the asian food section of supermk. Don't be shy. You'll use the whole bottle... it is that good.

        1 Reply
        1. re: shaebones

          I haven't had much to do with salmon but what I have had, has been good. I usually lay out a large piece of tin foil,
          lay on the big 12" x 2" x 8" salmon,
          put on 1 layer of sliced butter,
          1 layer sliced onion,
          1 layer sliced lemon (or lemon pepper or sprinkle with lemon juice).
          Wrap the foil around and fold it well, so no leaking of steam. Then bake 375 -400 for 22 minutes or so, depending on the size.
          I like to salt it as I eat because I never know how the salted butter will do, too much or to less.

        2. i've made this for large parties a few times and it always goes over very well. obviously you will need to adjust the recipe for a larger crowd.

          1. My miso-glazed fish always gets raves. Salmon is great with this application.

            two 6-8 ounce halibut or salmon fillets

            1/4 C. light miso paste
            2 1/2 Tbsp. rice wine vinegar
            2 Tbsp. agave syrup
            2 Tbsp. canola oil
            1 Tbsp. soy sauce
            pinch cayenne pepper

            1/2 tsp. sesame seeds

            1 lime, cut into wedges
            pickled ginger

            1. Preheat oven or toaster oven to 450F.

            2. In a quart-sized ziplock bag, combine miso, vinegar, agave syrup, oil, soy sauce, and cayenne pepper. Smoosh the bag around to mix the ingredients together, then add the halibut fillets to the bag and let marinate for 20 minutes or so.

            3. Place the fillets on a foil-lined pan, then pour about half the marinade over the fillets. Discard the rest of the marinade in the bag. (To avoid wasting a plastic bag, you could do all of this in a mixing bowl. I just liked the convenience and lack of clean up!)

            4. Sprinkle the fillets with the sesame seeds, then bake for about 15 minutes, or until miso has turned a shade browner and sesame seeds are beginning to toast.

            5. Serve over rice, quinoa, or whatever you like. Garnish with lime wedges and pickled ginger.


            3 Replies
              1. re: operagirl

                i *love* miso-glazed fish...i just can't wrap my brain around serving it with blintzes :)

                1. re: goodhealthgourmet

                  Ahah, yes somehow I missed that . . . I dunno, ghg, it just might work!