Anyone have a salmon recipe they love?

Smothered in lemon juice a bit of chili powder salt pepper with diced onions bell peppers

You can sear the outside before or after to make it look nice. I also will put some dill in the parchment or veg. Onion, green pepper and some mushrooms works well. Besides the dill you can also put in some Mayo, Ooo saute the veg lightly first then put the filet into the parchment with a little smashed garlic. ?salsa?
Lots of options steaming in parchment. It's quick too. I use a pot that will accommodate a steamer. I use a stainless veg steamer with the center post removed. shoot, now I'm hungry..
m

with a big, sweet thich smoky BBQ sauce, let it marinade fir a few hours, grill, serve on rice. It really works!

On salmon is yummy. Also, olive oil, cumin, and black pepper is also good.

brown sugar, cajun seasoning, season salt,and extra dash of cayenne, over a light spritz of lemon juice, wrap in foil, grill, skin down. and a drizzle of honey right before serving is how I do mine. Hasn't failed me yet.

Koz

And dill. Can grill or bake.

I bake it with pumpkin seed oil basting, some cracked pepper and lemon slices laid on top.

Salt, powdered garlic.
Onion slices
Lemon juice

Take salmon out of frig. at least 30 min before cooking. Use whatever seasoning, oil, you like. Heat oven to 225 degrees. Cook ONLY until it flakes - maybe 5-10 minutes depending upon size and thickness. Check frequently - use a thermometer if you have one. There is no browning involved, but the fish is not dried out with this low cook point. I'm sure I have usually over cooked, in any method I used before. This method tastes like the salmon I ate in Ireland, the best ever, in my book. It might be the water the fish came from, but the cooking method may have been souvide in the restaurants there.

What ever it is it's wonderful.. I had smoked salmon with butter and brown bread almost every morning.. Along with a cup of porridge. Salmon with muscles and the oysters are great also...... The west of Ireland is a magical place. Then again the whole country is about the size if Indiana.
I wanna go back!!
m

sprinkle on salt, pepper, garlic powder and Mrs Dash, bake (I’m going to try that low-temp bake mentioned in another comment!!) and then when done, separate the flakes and pour over a half and half mix of soy sauce and lemon juice. Serve over rice with stir-fried crunchy veggies, like onion, bok choy, peppers, portobellos...

If you remember that old show! I do this one without the scallops, and it's delicious.

https://app.ckbk.com/recipe/twof65016c02s001r013/roasted-salmon-with-scallops-and-mustard-butter

This is for two or three salmon pieces. It also can be used on other types of fish,chicken and pork.

You can vary the amounts and proportions to taste.

Heat up a skillet,add olive or avacado oil .
Put in about 1/2 teaspoon of fennel seeds and roast them.

You need to sprinkle these ingredients on the fish liberally:

1/2 tspTumeric
1/2 tsp Morroccan seasoning
1/4 tsp Ginger
1/4 tsp Chinese 5 spice
Then add
A touch of cinnamon
A touch of nutmeg
A touch of garlic powder
A touch of onion powder
A generous sprinkle of brown sugar or brown sugar swerve
A little dribble on each salmon piece of soy vay tropical soy sauce

2 tblsp of sesame seeds Midway through cooking

Add in when the fish is almost done add the juice of two orange slices dribbled over the fish.

Cook until crispy

It's delicious.

In baggie with salmon. Longer the better, I just usually marinate until all other food done, then do salmon last.

Pay filets dry,. Heat up olive oil and butter. sear both sides. Fish is done at 225 degrees!! Squeeze lemon and grate green onion on top

Got this recipe from Longhorn Steak before national expansion when they used to have only one great restaurant in Atlanta. The seafood choice on menu.

By the way, learned the 225 trick from Cooks Country on Create PBS. It works like a charm. No more dried out fish ever.

I tried salmon w/either mustard, or maybe collard, greens and was surprised that the two flavors complemented each other perfectly.