Sugguestions on how to make salmon?

Question

A few weeks ago I was at a seafood place and I got salmon. I loved it but I want some ideas on how to cook it. I just put it in a pan and fry it but I'd like to try it other ways too.

Answer 1

Foodnetwork.com, search salmon...Many many recipes!!

I love salmon just sauteed in butter with some capers......after browning on both sides, put a lid on the fry pan, and lower the heat so it will cook through....I think its the best when it is served without too much other flavors...you could squeeze some lime over it at the end....delicious!!

Answer 2

mix mayonaise, lemon juice, and dill weed together and spread it onto the salmon, then grill it.  its a different and unique taste :)

Answer 3

Salmon has enough fat that baking it also comes out beautiful. Consider making a dill/herb rub on top and baking it in the oven. Its healthier than frying. Also mustard rubs go great on salmon as well. Hope those ideas help.

Answer 4

We BBQ salmon every week.  I use salmon filets; brushed with some olive oil and sprinkled with garlic salt and lots of dried dillweed.  Grill 5-8 min. on each side, until it flakes.  Serve with this easy sauce:  1/2 c. EACH Dijon mustard and sour cream with 2 TB dried dillweed

Answer 5

Try cooking on the barbeque on a cedar board- Best on a charcoal grill! Soak the untreated cedar plank for an hour in water. Place Salmon skin side down and brush with whatever type of sauce you prefer-barbeque sauce, honey lemon mustard sauce etc.

Answer 6

Here are a few recipes we have tried and loved..........

GRILLED SALMON

INGREDIENTS.............

1/4 cup brown sugar

1/2 cup hot water

1/2 cup Shiraz wine

1/2 cup soy sauce

1/3 cup olive oil

3 cloves garlic, minced

1/3 teaspoon lemon pepper

2 pounds salmon fillets

1 tablespoon cornstarch

2 tablespoons cold water

DIRECTIONS

In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.

Preheat a grill for high heat.

Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.

Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

GLAZED SALMON

INGREDIENTS..............

6 (5 ounce) salmon fillets

4 cloves garlic, minced

1 tablespoon white wine

1 tablespoon honey

1/3 cup balsamic vinegar

4 teaspoons Dijon mustard

salt and pepper to taste

1 tablespoon chopped fresh oregano

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

LEMON PEPPER SALMON

INGREDIENTS...............

2 tablespoons butter

2 tablespoons olive oil

4 (4 ounce) salmon steaks

1 teaspoon minced garlic

1 tablespoon lemon pepper

1 teaspoon salt

1/4 cup water

1 cup chopped fresh tomatoes

1 cup chopped fresh cilantro

2 cups boiling water

1 cup uncooked couscous (i have used rice or pasta)

DIRECTIONS

Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

SALMON TOPPED WITH TOMATOES

INGREDIENTS................

1 cup uncooked long grain white rice

2 cups water

2 1/2 tablespoons garlic oil

2 (6 ounce) fillets salmon

salt and pepper to taste

1/2 teaspoon dried dill weed

1/4 teaspoon paprika to taste

2 fresh tomatoes, diced

1 1/2 teaspoons minced garlic

1 teaspoon lemon juice

3 tablespoons chopped fresh parsley

1/4 cup grated Parmesan cheese

2 tablespoons butter

4 dashes hot pepper sauce

DIRECTIONS

In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.

Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.

Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.

PASTA ALFREDO SALMON

INGREDIENTS..........

1 (16 ounce) jar Alfredo sauce

1 pound salmon fillets

1 lemon, juiced

1 tablespoon vinegar

1 teaspoon dried basil

1 teaspoon dried parsley

1 (16 ounce) package uncooked rotini pasta

1 (6 ounce) package shredded Parmesan cheese

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.

Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.

Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.

Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.

Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

Good Eating............    :)

Answer 7

You can bake, broil, and grill salmon.

Here's a quick recipe you can make any day of the week..

***Salmon with Orange-Mustard Sauce***

6 ounces baby spinach, stemmed

8 ounces mushrooms, stems trimmed and thinly sliced

2 scallions, thinly sliced

4 (6 ounces each) skinless salmon fillets

Coarse salt and ground pepper

2 tablespoons Dijon mustard

2 tablespoons fresh orange juice

Directions

In a 9-by-13-inch microwave-safe dish, combine spinach, mushrooms, and scallions. Place salmon fillets on top, and sprinkle with salt and pepper.

In a small bowl, stir together mustard and orange juice. Spoon mixture over salmon. Microwave on high for 8 to 10 minutes or until salmon is cooked through and spinach has wilted. Serve salmon over vegetables.

***Salmon and Zucchini Baked in Parchment***

1 small zucchini, halved lengthwise and thinly sliced

1 shallot, thinly sliced

1 tablespoon butter, cut into pieces

1/4 teaspoon dried dill weed

1 lemon slice, halved, plus 2 teaspoons fresh lemon juice

coarse salt and ground pepper

1 skinless salmon fillet (6 to 8 ounces)

Directions

Preheat oven to 350. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.

On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.

To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see note).

You can either place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to transfer the contents to a serving plate.

***Salmon with Hoisin Glaze***

1 tablespoon orange juice

2 tablespoons hoisin sauce

2 teaspoons honey

Coarse salt and ground pepper

4 salmon steaks (8 to 10 ounces each), 1 inch thick

Directions

Heat broiler. In a glass measuring cup, whisk together orange juice, hoisin sauce, and honey.

Place salmon on a rimmed baking sheet. Season with salt and pepper. Brush half of the hoisin sauce mixture over to coat.

Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.