Cooking salmon?!


Question:

Cooking salmon?

I am very new at cooking sea food. I wonder how do you cook salmon so it creates that good crust on the outside. I put salmon in the oven in the past, but that did not do it. Also if you have a good recipe please share. Thank you


Answers:
You need to sear it in a very hot pan in order to get the crust. A heavy, cast iron skillet works well. Heat up the pan with a tiny bit of olive oil and let it get hot to the point that you can see smoke coming off it. Place the salmon in the pan and continue to cook, allowing it to cook on the first side for at least 4-5 minutes. Flip over and sear for an additional 4-5 minutes. Take the pan off the heat and allow fish to set for about 5 minutes. I find this make my fish cooked just right, not overcooked or undercooked.

Pepper, lemon slices, wrap in foil, cook on low heat on grill. Yum.

Try pan frying in a little oil on a medium to low heat. I do it that way to get a crust.

You have to dip it in a batter or bread it.

If you want to blacken the salmon, heat up some olive oil in a skillet, about 1/4" deep, to medium heat. Add some black pepper and Cayenne pepper with paprika to the oil( it will fizz, but not smoke).
Put the fillet in and blacken for about 5-6 minutes on each side.

Or for perfect salmon each time put butter, lemon slices and dill on Salmon on foil.
Wrap up the Salmon in the foil so it is airtight.
Pace in a pan on medium heat and cook each side for about 4 minutes.
The salmon will be perfectly cooked each time.
Works on a BBQ too.
Serve with lemon.

Okay I'm hungry

Heres a good recipe for Salmon that I really like to use.

INGREDIENTS
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 lemon, juiced
1/2 teaspoon grated fresh ginger root
2 tablespoons honey
1/3 cup chopped fresh basil leaves
1 tablespoon finely chopped shallots
1 (3 pound) salmon fillet, with skin
DIRECTIONS
Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

When I lived in Alaska, I'd fish for salmon and then cook it on the barbeque(the kind with a lid). Strap on your hip waders, stand in a creek and throw out your line. Catch a legal-sized salmon while you enjoy being in the great outdoors. Gut the fish, then put it in your cooler or take it right home (best choice). Fillet the fish. Put the fish on a piece of foil, sprinkle with your preferred spices (I like pepper, little bit of garlic powder), slice onion thin and place on top, squeeze on some lemon juice. Fire up the grill and make sure the coals are just right. Place the foil with fish on the grill. Take an empty tin can or other metal container and put some water in it. Place the can on the grill so it will create some steam/moisture as the fish cooks. Do not cover the fish with foil, but only put the lid on the grill. Check the fish periodically - when it flakes with a fork, it's ready. Fresh salmon goes well with anything--salad, rice, baked potato, broccoli, corn on the cob, spinach, anything. Enjoy!!

Salmon Fillets.
Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed fry pan, and when it stops sizzling add fillet skin side down.
As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.
Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.
Add some more butter and some fresh herbs:-
Fennel: for an aniseed taste.
Mint.
Parsley.
Let cook for a few minutes and remove from heat. The cast iron will keep it warm .
It is the salt that helps create the crust and the nerve not to keep peeking

ooooooooo put it on the your grill outside!! and marinate it in a plastic baggy with whatever you feel that day. Lemon, chinese herbs, lots of basil...i dont know. your choice. It's so good! you're making me hungry!




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