Cooking & Baking
Related: About this forumhow do you do your salmon?
salmon fillets were on sale when i hit the store yesterday, so i picked up a couple and need to cook them in the next couple days. i have two standards: pan sear and then glaze with a honey, soy sauce and lime mixture or top with dill and sliced lemon, bake in a foil pouch and top with a lemon mustard sauce. my sister goes crazy for my tea poached salmon with wasabi mayo.
this is a rare treat for us to have on our dime, but i can't decide if i want to do the norm or try something new.
show me what you got
surrealAmerican
(11,362 posts)... the simpler the better.
I marinate (frequently with soy sauce, lemon juice, ginger, and garlic), bring to room temperature, then pan fry (over medium heat). They should be just barely cooked through.
I made some last night. They were splendid.
fizzgig
(24,146 posts)but it makes sense. thanks
freshwest
(53,661 posts)Then go with a spring salad with blueberries and walnuts with a vinaigrette.
Turbineguy
(37,345 posts)mix in some lemon juice, spread over the fillet and broil or BBQ. Served with Sauce Bearnaise. If you BBQ in foil the skin sticks to the foil and comes right off the fish.
fizzgig
(24,146 posts)sounds really good
Coyote_Bandit
(6,783 posts)I rarely do more than add a bit of salt and pepper before searing, baking or grilling. Serve with fresh lemon slices.
Add some brussel sprouts in butter sauce and some rice with veggies (or a baked potato for a super simple meal)...
Warpy
(111,277 posts)In fact, the older I get, the simpler my cooking gets, so it's a little black pepper and onto the stovetop grill, flip and cook through, then maybe a little squeeze of lemon at the table.
fizzgig
(24,146 posts)i usually do a veggie and rice, but i never think to do brussel sprouts. yum
freshwest
(53,661 posts)Denninmi
(6,581 posts)Using salmon steaks or fillets. Cut up a large yellow onion (preferably a Vidalia, Walla Walla, or other "sweet" onion) into slices about 1/4 inch thick, and then separate into rings. Put those into a big ziplock along with the salmon, a couple of small sprigs of thyme, and 2 bay leaves. Dust with a little pepper and salt. Pour enough orange juice over it to submerge the entirety of this in liquid, and add a tablespoon of orange zest from the peel of the oranges to the bag (if using fresh oranges), then seal the bag and marinade at least 6 hours, or as long as 12 hours in the refrigerator.
To cook, remove the salmon from the marinade, brush with oil or melted butter, and grill on a charcoal, wood, or gas grill until cooked. Brush a couple of times with butter or oil as you cook to keep moist and prevent them from sticking.
Meanwhile, drain the orange juice off the of the onions, reserve it, and then sautee them in a pan in some butter until soft and cooked through. Add the orange juice, and cook over high heat, stirring constantly, until reduced to a thick syrupy consistency. Towards the end, if you need to, you can thicken the sauce with a little corn starch if need be. You might actually want to pre-cook the sauce first so that you can tend to the salmon on the grill.
Serve the salmon with some of the sauce on top. Good sides with this are roasted asparagus and rice dishes such as a pilaf.
fizzgig
(24,146 posts)i would be all over this. i could work in the broiler, i suppose.
Denninmi
(6,581 posts)it works fine under a broiler or on one of those "grill pans" or a George Foreman type grill (if you're gentle and don't squish the fish too much).
Melissa G
(10,170 posts)Sprinkle Chef Prudhomme's cajun seafood magic spice, some good dried parsley on top and broil till done. Squeeze some lemon on fish with (or maybe a dab of remoulade dressing if I have it)
Serve with rice and salad with a nice dressing.
fizzgig
(24,146 posts)i really like cajun seasoning on salmon
GoCubsGo
(32,086 posts)McCormick's "Grill Mates" Smokehouse Maple. It comes in a shaker bottle. It's pretty good on other meats, but best on salmon. I like it best grilled over wood charcoal, but it's great broiled or baked, as well.
Phentex
(16,334 posts)that's got a cajun flavor. It's really good!
pinto
(106,886 posts)Simple curried mayo dip on the side.
Cairycat
(1,706 posts)after rubbing the fillet with olive oil. Reynolds used to make a perforated foil for grilling things like fish and vegetables, but it's been off the market for several years. So I perforate a doubled piece of foil with a chopstick or skewer - that way the salmon gets the smoky grill flavor.
My 18 year old son loves hollandaise sauce, so that is the preferred presentation when trying to please him.