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May 18, 2011 08:50 AM

Salmon Recipes for Tonight?

I am thinking of making salmon tonight, a treat since we rarely do fish. There is a great fish market next to my office where I can get amazing salmon, but I can't decide what to do with the salmon.

Does anyone have any great recipes or salmon tips? Note: I do not have cedar plank.

Any suggestions are appreciated!

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  1. I made salmon last night and as I was in the mood for an Asian flavor created a new marinade.

    I used a thumb sized portion of ginger (peeled), 3 lemon grass stalks (rough outer leaves removed) 3 fresh garlic cloves, about 1/2 cup tamarind paste, a good swig of fish sauce (which I adjusted to taste) about a tablespoon of rice wine vinegar, the juice of one lime and a handful of cilantro leaves and stalks.

    I whizzed all of this up in my mini food processor to make a paste and then smeared it on the salmon and let it sit for about an hour. (I did reserve a small portion to use once the salmon was cooked).

    I then grilled the salmon on my weber - or your could roast it in the oven.

    Served this with a mango chutney (mango, scallions, jalapeƱo pepper, lime juice and chopped cilantro leaves) and quinoa pilaf.

    Will definitely be making this again.

    1 Reply
    1. re: marsprincess

      Try this one ....

      I don't think you'd need as much olive oil as she did. Simply making sure the fish pieces are totally immersed in the oil throughout the cooking process should be sufficient.

      1. I mix whole grain mustard with a little bit of honey and chopped garlic to form a paste. Spread on the salmon and bake until almost done. Mix a little bit of panko with olive oil and top the salmon during the last 10 minutes of cooking.

        I don't eat fish, but husband loves this.

        1. We are regularly blessed with delicious salmon in the Puget Sound area. If the fish is, as you say, amazing, I'd recommend a simple preparation - light slather of mayonnaise, sprinkle of lemon pepper, convection roast at about 475 for one minute per inch of thickness.

          1. Depends on what kind of salmon you are talking about.

            Wild Sockeye or King? Then keep it simple is my philosophy. A little sea salt and pepper before you cook it, then garnish with a bit more sea salt to taste and a judicious squeeze of lemon. Season lightly and judiciously, don't overcook, and you'll get to really savor the amazing depths of flavor that wild sockeye, and esp. King, can provide on the palate.

            Farmed salmon? Keep the ketchup bottle handy. Nasty stuff, avoid.