Salmon cooking

[chessbot]

Hey all,

I'm not sure this is appropriate, but yell at me and I'll delete it, I guess.

One of my projects for the summer is learning to cook salmon. (Well, really any fish, but I like salmon a lot.) Anyone have suggestions for good, reasonably quick recipes? I'm working full-time so I can marinate all day but don't have that much time to cook in the evenings. Thanks!

Comments

[jumpuphigh]

I like to marinate it in lemon juice, honey and garlic. Then just either broil or pan-cook it until it is done.

[mercredigirl]

It can be just rubbed with butter and then steamed with sliced tomatoes.

[elynross]

I usually broil it or poach it, and sprinkle it with lemon pepper. Simple, fast, and good!

[wendelah1]

Is this for salmon fillets or salmon steaks?

[chessbot]

Either one, but I was mostly planning fillets.

[rainbow]

I rinse quickly under running cold water, pat dry, and broil skin side up on a rack (not a flat surface) until the skin is crisp and the flesh barely done.

I usually drizzle with lemon juice and sprinkle with s&p; sometimes I add some chopped thyme or minced onion or chopped fresh dill. Soemtimes I drizzle on some olive oil (on the flesh after peeling the skin off and nomming on it *g*) when I need extra calories or want extra richness, or a nice spoonful of homemade lemony mayo.

It's very easy and fast and doesn't really need any prep aside from the quick rinse adn patting dry.

[undomielregina]

I make salmon teriyaki, with pretty much any recipe for teriyaki sauce (this recipe looks pretty tasty and easy). I generally double the marinade recipe and then reduce it down while the fish is cooking to make a glaze, but you don't have to for it to be delicious.

I either broil or grill salmon fillets. If I'm grilling, I use an electric grill like a George Foreman grill and leave it open for most of the cooking time so that I don't overcook the top of the fish.

[yabamena]

Salmon is pretty much the only fish I'll eat so I stock up on as many recipes as I can. One of the first ones I found online was this recipes and I love it. It's not complicated at all.

I also like to hit up AllRecipes.com for ideas. You cna search for recipes by ingredient and it's been a boon to me in the kitchen. The Margarita Salmon and Honey Coconut Salmon are a couple of favorites. I hope this helps!

[chaobell]

Do you have a dishwasher? No, seriously.

[yabamena]

I really shouldn't be surprised, and yet...Wow. I'd never try it (not just because I don't actually have a dishwasher), but I have to admit that pretty ingenious.

Also, hi. :)

[technoshaman]

My favorite is very simple... a little olive oil in a baking pan, lay the fish in skin-side down, garlic salt and fresh-cracked black pepper for seasoning, a little more olive oil on top (I use a Misto sprayer), bake at 400F for about 20 minutes or until it flakes easily... gives you time to make veggies.

Pro tip: Get wild-caught salmon if you can, it's better (and better for you) than farmed.

[twistedchick]

This works with either fresh or thawed-from-frozen.

Put salmon in glass baking dish. Drizzle on lime juice. Sprinkle on smoked paprika (or dill, or other spices/herbs as you wish). Cover and put into microwave for 4-6 minutes depending on thickness. When done, salmon should flake nicely with a fork at its thickest area, all the way down with no undone bits. If there are undone bits, put it back into the microwave for a minute longer.

The reason not to do this with frozen fish is that it will explode (that's also why it needs a lid.) But it tastes delicious. You can also drizzle on dry white wine and dill, or mix and match with other herbs as you wish. The leftover liquid from cooking (there should be some) can be thickened a bit for sauce or left drizzly and just put over a cooked potato or something.

[rydra_wong]

Ridiculously easy poached salmon

This is lovely cold with aioli.

[lassarina]

2 cloves garlic, minced
1 tsp fresh rosemary (I like to chop it)
2 tsp olive oil
2 tsp lemon juice
1/4 tsp salt
pinch pepper

combine the above. Brush over 1 lb of salmon filets. Broil 4-6" from the heat for 4 minutes per half-inch of thickness.

Easy as can be!

[somewhatbent]

These can be done under broiler or on outdoor grill. Salmon is one of a few fish that is easily as good anywhere from very rare to well done. Remember, depending on thickness of cut it will continue to cook for 5-10 minutes after removing from heat.

- Liberally cover flesh side with fresh grated ginger, sliced lemons, fresh cracked pepper. Remove seasonings and give another squeeze of lemon and a quick sear to lightly caramelize surface.

- Rest flesh side down in ~1/2" of crisp white wine and a bed of fresh baby dill for about 15 minutes. While fish is grilling strain ~1 cup of wine, saute briefly with 4 generous pats of butter and about 2 tablespoons of bruised capers.

- In shallow baking dish toss a generous handful (per serving) of fresh washed spinach, a couple cloves minced garlic and a portion of very thin sliced red onion with a small amount of olive oil. Lay fish, skin side down and cook until lightly done and greens wilted.

- "Planked" salmon. Get *completely untreated* cedar or alder shingles from a lumber yard or cooking supply. Soak in water overnight. Place skin side of fish directly on wet wood. Salt lightly and pepper generously. Place in hot oven, not too close to broiler with a tray on bottom rack in case wood drips any pitch. (smells lovely, but clashes with the next cake you'll bake, trust me) Serve directly from plank.

And always, classic lox, smoked or not.

- Mix equal quantities by weight plain table sugar and coarse kosher or sea salt. put 1/2 to 3/4 of an inch in a shallow, seal-able container. Put fish on surface, cover completely with balance of s/s mixture. Seal and refrigerate. Flip over every day or two. The s/s will create a brine as it draws moisture out of fish. Depending on thickness of fish within 10 days or so it will have darkened and firmed in texture. Rinse gently and pat dry. It will lift off skin readily. Slice across grain and serve as desired.

If you wish to smoke it but don't have a smoker you can do it in an old covered roasting pan or a baking pan with a wire rack. (it will somewhat char pan, so an old pan or one from a thrift store is ideal) Obtain finely chipped smoke wood (or sawdust, even). Place a good handful of wood chips (alder is my preference for salmon) in bottom of pan. Make sure wire / roasting rack is well above surface of wood. Cover tightly, using foil if lid is not tight fitting or absent. Put pan on low burner until wood starts to smoke, remove from heat and set in a cool place. Repeat smoke/rest 3 or 4 times, replenishing wood chips as necessary. Let rest a day or two after smoking for flavor to mellow.