I need some help on COOKING SALMON!?!
I only have a couple things to cook it with.. any suggestions??
I have a rectangle glass pan to cook it in, or i have frying pans and all that stuff.
should I oven broil it? bake it? what temp? how long? pan fry?
I only have a few seasonings,
Lemon Juice, Garlic Salt, Garlic Powder, Cajun Seasoning, Mrs. Dash Mesquite blend seasoning, salt, and pepper...
oh and some Herbs De Province rub.
I have the sides covered, i'm just going to make mashed potatos and some green beans.
but what spices and what method of cooking.
Answers: Ok.. my neighbor just brought us this fresh salmon filet..
I only have a couple things to cook it with.. any suggestions??
I have a rectangle glass pan to cook it in, or i have frying pans and all that stuff.
should I oven broil it? bake it? what temp? how long? pan fry?
I only have a few seasonings,
Lemon Juice, Garlic Salt, Garlic Powder, Cajun Seasoning, Mrs. Dash Mesquite blend seasoning, salt, and pepper...
oh and some Herbs De Province rub.
I have the sides covered, i'm just going to make mashed potatos and some green beans.
but what spices and what method of cooking.
bake it...
lemon,garlic powder, salt pepper and the herbs de province.
with butter too
thats basicly how i make it and it turns out well wrapped in foil if u have put the foil bundle in the glass pan though...350 0-15min
Take your salmon, coat it with either the cajun seasonings or garlic powder and pepper. Saute it in a little butter and oil, no more than 4 minutes per side. Serve with lemon and butter.
Salmon bakes beautifully - 350. Time varies by thickness, can be as little as 10 minutes. You want the fish to just flake with a fork. We like it splashed with a dab of soy sauce.
broil for about 10 minutes with your seasonings and abit of olive oil if you have it, then pour the lemon juice over it
Salt and Pepper is all you need, and serve it with a wedge of lemon. Place the salmon skin side down on a hot pan for 5 min. Flip and cook the other side for 1 min. Put it skin side up on a baking sheet and under the grill untill you can tap the crispy skin. It should be just slightly darker pink in a strip down the middle sides of the salmon. You really don't want to over cook it! It will continue cooking after, so take it out just before its done to your liking.
I've only, personally, prepared salmon one or two times, but I think it is best to let the fresh salmon shine. I would just put it skin side up and, using a sharp knife, slice maybe five or six slits into the skin like 1/2 inch. This helps fish stay flat for even cooking (otherwise the skin curls and pulls the fish away from pan.) Season both sides, opening the slits a little to season in there too. Heat up a pan so it's nice and hot (MED to HIGH heat) put some oil in the pan (I prefer Olive oil, NOT extra virgin though because it smokes at a lower temp.) Once the oil flows over the pan nice and easy, place fish skin side down, and leave it. Let it cook without moving it around. The easy thing about a filet is you can watch the fish cook. Just leave the fish to cook on the pan until the color of the fish changes from the bottom up. Once the color has changed about 2/3 of the way up, carefully turn it over, and finish with skin side up. From here out you will have to use your judgement. I undercooked mine last time. I did exactly as I wrote, but once I flipped it to skin side up and the colors met up in the middle I took it right off. I would leave it another few minutes once the colors meet. Sorry if this was confusing, this is the first Answer I've posted.
Summary = Little garlic, little salt and pepper. One pan, and a watchful eye. Good luck and Happy eatings!