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Your best salmon recipes

My husband and sons caught *a lot* of salmon while we were vacationing last week. So I have a freezer FULL of large filets of salmon, and I need your best recipes, as we are a family that doesn't *love* it. Thanks so much in advance!

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  1. This recipe is so easy, my 77 year old mom used to make it, and so tasty, I made it as a thank you dinner on a friends ranch - and they loved it!

    http://www.myrecipes.com/recipe/broil...

    I have to hunt more, I have a never fail/always tasty salmon recipe where you marinate it in a basil vinaigrette, then grill - but I only have a print out, not a link. I'll hunt more!

    1. Skin side down pan fried in olive oil on low heat. Sprinkle with a little salt. Turn last minute.Around ten min total,depending on the thickness.

      1 Reply
      1. Our favorite... Heat the grill to a nice medium heat. Put a salmon filet, skin side down, on a double layer of foil. Crimp the edges of the foil to make a shallow pan. Put a bit of olive oil, lemon or lime juice, salt, pepper, and maybe a green herb like dill or parsley on the fish. Put the foil with the fish on the grill over the flame. Cook until its done... It can be 7 minutes for a thin piece to 15+ for a really big filet. We like ours med-rare. To serve, slide a spatula between the meat and skin, the skin stays behind. If desired, add a sauce of choice or a fruit salsa.

        1. This is really good. Brought to you by Chow. Serve it plain or with a beurre blanc.

          http://youtu.be/DiTJKCJRjsA

          Oh, they don't show how you tie off the salmon, but it's pretty easy. Let me know if you need instructions.

          1. There is a wonderful Korean-style salmon bulgogi recipe in Radically Simple. http://chowhound.chow.com/topics/7860... I can paraphrase the marinade if you are interested.

            6 Replies
            1. re: GretchenS

              I would love to have the marinade recipe. We eat salmon at least once a week so I am always looking for new ways to make it.

              1. re: littlemissmuffin

                OK, the method is described in the link in my post above. Marinade ingredients all go into a mini-prep FP or similar until they form a smooth paste which does eventually happen:
                1/4 cup soy sauce
                1 T rice wine (or could use white wine)
                1 tsp sesame oil
                1/2 tsp Chinese chili paste (or srichacha or other hot sauce)
                2 tsp sugar
                1/2-inch piece of fresh ginger, peeled and chopped
                1 scallion, chopped
                1 large clove garlic
                Actaully I found a version of the whole recipe posted here:

                http://www.epicurious.com/recipes/foo...

                1. re: GretchenS

                  Hi GretchenS,
                  I just tried this tonight with about 2.5 lbs of the salmon filets I had. It was delicious. I marinated for more than five minutes, and cooked for more than 8 minutes, and it still needed to go back in the oven for the thickest parts. But it was very tasty and I'd recommend it.

                2. re: GretchenS

                  I just saw this last night! Yes, I may try this since we LOVE Bul Gogi here.

                3. One of my favorites is to grill a salmon fillet on a cedar plank. I set up the grill with a chimney of coals on one side and no coals on the other. After soaking the plank for about an hour a layer of fresh dill fronds is put down, then the salmon, salt, pepper and some minced dill are sprinkled on the salmon and everything is topped with thin slices of lemon. The loaded plank is put over the coals just until it starts to char and smolder on the edges, then I move it to the cooler side, put the lid on the grill and cook until the fish just starts to flake.

                  1. howabout going the "gravlax", "lox" route to use on bagels? I don'y have a recipe but i understand it's pretty easy...

                    4 Replies
                    1. re: betsydiver

                      Very easy. Mix equal parts salt and sugar. Add about 1/4 of the amount of white pepper. Get a bunch of dill. Heavily coat the filets with the salt/sugar/pepper mix. Every inch of the flesh, inside and out should be seasoned. Place dill on a sheet of plastic wrap. Lay filet on it and put more dill on top. Put another filet on that and cover with dill again. Wrap real tight. Place in platter and weight down with another platter. Stick it in the fridge for at least 3 days. Turn the filets over every day. Unwrap and rinse dill and excess seasoning off and pat dry. Slice the fish thinly at a diagonal going from the tail towards the head. Serve with bagels and cream cheese. Make a salad and layer gravlax over it. Sliced gravlax on a plate with slices of ripe tomatoes, red onions, capers and cornichons makes a great light meal.

                      1. re: Bkeats

                        Thanks for this! Do they need to be skinned?

                        1. re: Dirtywextraolives

                          No, doesn't need to be skinned. It gets better flavor if it is skinned. I probably make it half the time with skin on though. I usually buy a side of salmon which weighs 3+ pounds and make it. Takes no more work to make a small amount versus an entire side. I've used previously frozen. Texture firms up from the salt cure. Better if made with fresh fish, but frozen works.

                      2. re: betsydiver

                        Great idea, I love gravlax. Does it matter if its frozen already?

                      3. Most salmon recipes are redundant and boring, especially if you eat a lot of salmon. Soy, ginger, maple, etc salmon recipes are all over the place.

                        The ones that have stood out for my wife and I:

                        mylittlegourmet.com/main-dishes/smoked-salmon-and-sun-dried-tomato-pasta/

                        http://theboogieblog.net/2011/02/27/s...

                        And a panko crusted salmon recipe that I can't find right now. I never thought I would like "breading" on my salmon but it gave it good texture. Just look for a recipe where you like the ingredients.

                        2 Replies
                        1. re: pegasis0066

                          your 1st link is no good. the marinade in that 2nd recipe link is mostly soy and ginger, lol.

                          i have made something along these lines a few times and it's always well-received.

                          http://chefjulieyoon.com/2011/04/salm...

                          1. re: pegasis0066

                            My aunt made this salmon with panko twice last summer and I loved it: http://www.foodnetwork.com/recipes/in...

                          2. Salmon pie and salmon empanadas are a nice change from the usual. Flaked cooked salmon is combined with South American style sofrito and some red pepper flakes, then baked in the appropriate pastry.

                            1. Samon poke

                              Chop up some scallions, yellow onions, mix with sea salt, chili flakes, soy sauce, Furikake, sugar, sesame seeds, and sesame oil (to taste); add the salmon (in chunked pieces); refrigerate and garnish with some ikura if you want to really indulge before serving.

                              5 Replies
                              1. re: ipsedixit

                                I have to do this. Love poke and never thought about using salmon.

                                1. re: Bkeats

                                  Try it and life will never be the same.

                                  1. re: ipsedixit

                                    I think I posted this above but don't feel like browsing, either way it's amazing! A great way to eat salmon or tuna.

                                    1. Where did you go and catch a lot of salmon? I'm lucky to get 1 or 2 over the course of a trip. Off thread but how did they catch them? I'm usually fly fishing.

                                      3 Replies
                                        1. re: Dirtywextraolives

                                          Ah. That's the difference. We fish for after them once they've started the runs upstream. They don't eat so you basically have to hit them on the head with the lure.

                                          1. re: Bkeats

                                            A friend who managed a crabmeat canning plant on Kodiak Island used to fish for salmon with just a baseball bat during the run.

                                      1. Marinate the fillets in equal parts of soy sauce, vegetable oil
                                        and bourbon for a couple of hours or more. Grill skin side down over med-low flame (there will be flare-ups so keep an eye on it). If you're feeling lucky, flip it for a minute and serve med-rare. Outstanding.

                                        1 Reply
                                        1. re: jnk

                                          I have a similar steak marinade (which now that you mention it, I bet would work on salmon):
                                          1 part molasses
                                          2 parts bourbon
                                          3 parts terriyaki
                                          diced shallots

                                          Easy and gets nice reviews.

                                        2. I like poached salmon napped with capered beurre blanc.

                                          1. poached with a cucumber, dill, sourcream sauce
                                            poached with hollandaise
                                            baked with mayo mixed with parmesan cheese and parsley
                                            baked with pesto butter

                                            1. How To Cook Salmon | Japanese Salted Salmon (Shiojake/Shiozake) 塩鮭
                                              http://justonecookbook.com/blog/recip...

                                              Miso Glazed Salmon
                                              http://www.simplyrecipes.com/recipes/...

                                              1. My favorite ways to prepare salmon:

                                                Pan seared
                                                Compound butter
                                                Baked in foil/parchment with herbs and lemon
                                                Sashimi or tartare/poke style

                                                1. Baked with mayo, garlic, and sometimes dill

                                                  If you like spicy, dynamite sauce

                                                  5 Replies
                                                    1. re: fldhkybnva

                                                      Usually a mixture of mayonnaise (traditionally, I believe, the Japanese Kewpie brand), mixed with Sriracha and then a little dark sesame oil (according to some) or some smelt roe (according to others). Some recipes include half-and-half and / or dashi stock.

                                                        1. re: ElsieDee

                                                          A dash of ginger water/brine is nice, too, to add a bit of acid. I guess lime might work, too. But the ginger brine gives it a nice touch. Spicy and sour.

                                                          1. re: ElsieDee

                                                            Well, that explains why I love dynamite sauce. Never knew what was in it. I could eat a roll of paper towels if it was covered in dynamite sauce. Thanks for that info!

                                                      1. I eat a lot of Salmon out of Lake Huron. It's lighter in flavour than salt water Salmon - very tasty, but in a slightly different way. Many locals bread their fish as mentioned here.

                                                        I often make a version of "halaszle", the Hungarian fish soup.

                                                        For that I make a stock from the frame including the head and tail. (just as the meat turns opaque I strip the meat and reserve it for chowder or Salmon Salad and return the bones to the pot.)

                                                        I skin the fillets, but omit the skin from the stock as I find it too strong that way.

                                                        I typically use about 3-4 lbs of fillets and 2 large cooking onions which I chop fine and fry in a bit of lard or bacon drippings.

                                                        As the onion turns translucent I add about 2 tbs of sweet hungarian paprika, stir and add about a cup of fish stock to prevent scorching the paprika.

                                                        Next I carefully place the fillets on top of the bed of veggies and add enough stock to cover everything and add 1 tsp of hot Hungarian paprika.

                                                        Let everything simmer gently till the fish is done - about 20 minutes. Occasionally the fish pot should be shaken gently to avoid catching. Part way through I add salt to taste.

                                                        1. I like sorrel sauce. The recipe I use is based on one of Danile Bouloud’s cookbooks. I serve it with simply grilled fillets seasoned with salt and pepper, sometime with herbs of Provence.

                                                          1 shallot chopped
                                                          4 – 5 white button mushrooms chopped
                                                          1 cup dry white wine
                                                          1 pint heavy cream
                                                          1 handful sorrel, large stems removed and chiff’d.
                                                          Salt white pepper

                                                          Heat the shallot and ‘srooms in a little olive oil or butter until softened. Add the wine and slowly reduce to a glaze. Add the cream and let cook over low heat for 20 – 30 minutes. Discard the solids and adjust seasoning with salt and white pepper. This can be done in advance and sat aside until ready to finish. When ready to complete, bring sauce back up to temperature. Add the sorrel and let cook for 5 – 10 minutes. Serve on or under the fillets.

                                                          1. I would like a recipe for pasta with salmon and asparagus in a light white wine sauce. Served at the Marmalade Cafes in Southern California. I have seen it on other menus as well. Seems easy, but I can't get the sauce right.

                                                            1. Actually have made chunked salmon Civeiche

                                                              1. I make a paste of melted butter, grated parmesan cheese, garlic, bread crumbs, and Italian herbs and spread all over the salmon piece.

                                                                I then put it into the oven and bake at about 400 degrees for about 20 minutes (or more based on how big the salmon is). Because of the butter, it always turns out very moist. And good.

                                                                2 Replies
                                                                1. re: travel61888

                                                                  That sounds very good, thank you for this.

                                                                  1. re: Dirtywextraolives

                                                                    I had something similar in a restarant and came home and tried to replicate it. I fooled aornd with it and it came out pretty well. Then I went back to the restaurant and ordered it again. Pretty close.

                                                                2. Salmon Cakes made with poached salmon are wonderful. Use Sheila Ludkins recipe or any good recipe that uses a minimum of bread crumb and/ or fillers. Dredge them in Panko, chill before frying in olive oil. Serve with either a nice homemade remoulade or tarter sauce or simply finished with fresh lemon wedges. Scrumptious!

                                                                  1 Reply
                                                                  1. re: jinet12

                                                                    +1 for salmon cakes and/or salmon pie. Good when you're tired of eating it straight up. Years ago, jfood posted his recipe for salmon pie on one of these threads. It's a great recipe.

                                                                  2. Hi, Here is a recipe that is similar to the one posted by GretchenS. The spicing is different, but the main difference is how long the fish is marinated.

                                                                    Grilled salmon steaks with a sweet soy sauce
                                                                    2 fresh salmon steaks, 4 oz. each

                                                                    Marinade:
                                                                    2 tsp sugar (optional)
                                                                    1 1/2 tbsp Mirin
                                                                    3 tbsp soy sauce (I use Kikkoman reduced salt)

                                                                    Garnish:
                                                                    toasted nori
                                                                    pickled ginger shreds

                                                                    Remove bones from the filets and divide in half. Marinate for 2 hours, turning from time to time. Grill the steaks for about six minutes per side under moderate heat. Baste with remaining marinade.

                                                                    Serve with the garnishes.

                                                                    1 Reply
                                                                    1. My kids' favorites:
                                                                      1. Spread fish with mixture of mascarpone, spinach, watercress, arugula, salt and pepper. Fold ready to roll pie dough around it. Make a few diagonal slits in the dough and bake until lightly browned.
                                                                      2. Mixture of olive oil, dijon mustard, lemon juice and capers. Pour over fish and bake.
                                                                      3. Brush fish with butter and sprinkle salt. Top with mixture of breadcrumbs, green onion slices, butter, lemon zest, parmesan cheese, dried thyme. Bake.
                                                                      4. Brush fish with dijon mustard. Coat with mixture of chopped green and black olives, sun-dried tomatoes, garlic, butter, dried thyme, a little more dijon, and panko.

                                                                      1 Reply
                                                                      1. Salad nicoise with poached salmon instead of tuna.

                                                                        Use poached salmon in place of canned tuna in any recipe, e.g., "salmon-noodle casserole".

                                                                        1 Reply
                                                                        1. re: MrsPatmore

                                                                          Yes, I've been thinking of doing a Niçoise salad.

                                                                        2. I really try to like fish, but....I do make this every couple of weeks. It is very fresh tasting with the lemon zest and a squeeze of lemon before serving.

                                                                          http://www.foodnetwork.com/recipes/in...

                                                                          1 Reply
                                                                          1. re: Susan627

                                                                            Thanks for this, I am a big fan of Ina's and love her recipes, but don't have this one.