Does anyone have a good recipe for cooking salmon?!
2 tbsp. olive oil
2 tbsp. melted butter
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped parsley
1 tsp. grated lemon peel
Salt and pepper to taste
4 salmon steaks or 1 salmon fillet (about 1 lb.)
Combine all ingredients except salmon. Baste salmon with mixture, cooking according to desired methods. Makes 4 servings.
MICROWAVE:
Brush with baste; place on microwavable roasting rack. Cover with wax paper; cook on high until fish flakes. Rotate once during cooking period and baste with additional marinade.
BAKE:
Brush with baste and bake in preheated 450 degree oven, about 10 minutes per inch of thickness. Brush with baste as needed.
BROIL:
Brush with baste and boil 4 to 6 inches from heat, 10 minutes per 1 inch thickness. Brush with baste as needed.
Answers: *******HERB BASTE FOR SALMON
2 tbsp. olive oil
2 tbsp. melted butter
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped parsley
1 tsp. grated lemon peel
Salt and pepper to taste
4 salmon steaks or 1 salmon fillet (about 1 lb.)
Combine all ingredients except salmon. Baste salmon with mixture, cooking according to desired methods. Makes 4 servings.
MICROWAVE:
Brush with baste; place on microwavable roasting rack. Cover with wax paper; cook on high until fish flakes. Rotate once during cooking period and baste with additional marinade.
BAKE:
Brush with baste and bake in preheated 450 degree oven, about 10 minutes per inch of thickness. Brush with baste as needed.
BROIL:
Brush with baste and boil 4 to 6 inches from heat, 10 minutes per 1 inch thickness. Brush with baste as needed.
eat it raw
i cook mine in olive oil and shake on a little garlic salt.
Wrap in tin fiol with butter salt pepper lemon and a bit of garlic and cook on the barbeque.
It will melt in your mouth and is delicous
oh yeah poke a few holes in the tin foil
Can or fresh......I have used olive oil for both with lemon juice and garlic power , black pepper,
I mix about a cup of brown sugar with two cups soya sauce (depends on how much salmon, etc) and then I chop up green onion. Put it in a serving dish with the liquid and sprinkle with green onion. It 's easy.
Here are several recipes:
http://www.cooks.com/rec/search?q=salmon
if it is good fresh salmon just rub with olive oil sprinkle seasalt and grill till medium.why kill the good flavour of salmon with all kinds of guck on it but again only cook till medium try it once and you will love it.this way you get the real flavours of the fish
regards chef eric
I love salmon. I cook it a couple times a week. I buy it pre portioned and frozen.
I have 2 ways I cook it, both taste about the same. One is done in the oven, the other on the stove. I keep both really simple, as salmon has a great flavor all of it's own. I don't like to alter that, just enhance it.
Lay down a piece of tin foil place salmon skin side down. Drizzle a little olive oil over salmon. Lightly pepper (you can use salt, but I prefer not to) Sprinkle with garlic powder, or if you have fresh garlic, slice and arrange over fish. Slice up an onion and a lemon. Place over salmon. Put a couple sprigs of fresh dill over that. If you don't have fresh dill, you can use dried. Drizzle the top of everything with a bit more oil. Place another peice of foil over the top, crimping edges together to form a pouch. Poke a couple holes in the top of the pouch to let steam out. Bake 325 degrees for 20-25 minutes (depends on size of your salmon I usually cut a hole in the top of the pouch and feel the fish to see if it's done. If it feels firm to the touch at the thickest part, it's ready to come out). Pull out of oven and let rest for 10 minutes before you open the pouch.
If I am just making a portion or two, I heat a bit of olive oil in a skillet. Pepper and garlic powder the flesh of the fish. Pan fry skin side down until done. Turn once and let fry on flesh side for a couple minutes. I then take fresh lemon and squeeze over the top. Be sure to let the fish rest a minute or two before serving, garnish with dill if desired.
I like to serve both versions with veggies and garlic mashed potatos.
cook it on a pine slab! It adds a lot of flavor
ORANGE ROASTED SALMON
2 oranges, sliced into rounds
1 onion, thinly sliced
1 1/2 Tbs. olive oil
5 6 oz. salmon fillets
1 Tbs. lemon pepper
1-1/2 tsp. garlic powder
1 Tbs. dried parsley
1/2 C. orange juice
1-1/2 Tbs. lemon juice
1 Tbs. honey
Preheat the oven to 400 F. In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture. Place the dish in the pre-heated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 F. Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon. Bake for 12-15 minutes in the pre-heated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices. Makes 5 servings.
SALMON IN LEMON DILL SAUCE
4 (5 oz.) salmon fillets
5 tbsp. fresh lemon juice, divided
3/4 tsp. dried dill weed
3/4 tsp. lemon pepper
10 tbsp. butter, divided
1 shallot, minced
1 tbsp. white wine vinegar
5 tbsp. white wine, divided
1/2 c. heavy cream
1/2 c. milk
1/2 tsp. dill weed
1 tsp. parsley
1 tsp. dried thyme
Salt and white pepper to taste
Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover and allow to stand 10-15 minutes. Heat 2 tablespoons butter in a saucepan over medium heat and sauté shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least one-half. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm. Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1-2 minutes, until seared. Set salmon aside. De-glaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce. Makes 4 servings.
BLACKENED SALMON FILLETS
2 Tbs. ground paprika
1 Tbs. ground cayenne pepper
1 Tbs. onion powder
2 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. dried oregano
4 salmon fillets, skin and bones removed
1/2 C. unsalted butter, melted
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 C. butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 the remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2-5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until fish is blackened and easily flakes with a fork. Makes 4 servings.