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Tue Aug 25, 2020, 07:24 AM

Anyone have a salmon recipe they love?

I just grill it and Id like to try something different tonight!

16 replies, 655 views

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Arrow 16 replies Author Time Post
Reply Anyone have a salmon recipe they love? (Original post)
Blue_playwright Aug 2020 OP
TEB Aug 2020 #1
stonecutter357 Aug 2020 #2
mitch96 Aug 2020 #3
NRaleighLiberal Aug 2020 #4
bamagal62 Aug 2020 #5
kozar Aug 2020 #6
Wawannabe Aug 2020 #7
2naSalit Aug 2020 #8
RainCaster Aug 2020 #9
northoftheborder Aug 2020 #10
mitch96 Aug 2020 #11
pnwest Aug 2020 #12
Saviolo Aug 2020 #13
I_UndergroundPanther Aug 2020 #14
Laura PourMeADrink Aug 2020 #15
eppur_se_muova Aug 2020 #16

Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 07:26 AM

1. I usually do it

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

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 07:28 AM

2. I like blackened salmon ..

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 07:32 AM

3. I wrap the filet in some parchment paper and steam it for about 4 min...

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

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 07:33 AM

4. something we learned when we lived in Seattle. Slather

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

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 07:57 AM

5. Agree that BBQ sauce

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

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 08:03 AM

6. a quick dry spinkle of

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

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 08:31 AM

7. Mustard

And dill. Can grill or bake.

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 08:33 AM

8. If I can't grill...

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

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 08:59 AM

9. Wood Fired grill-

Salt, powdered garlic.
Onion slices
Lemon juice

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 09:13 AM

10. Just tried a new method, results in moister result

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.

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Response to northoftheborder (Reply #10)

Tue Aug 25, 2020, 09:31 AM

11. I agree that the salmon in Ireland is out of this world. Water? terre noir? atmosphere?

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

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 09:45 AM

12. My fave is to brush with olive oil, lightly

sprinkle on salt, pepper, garlic powder and Mrs Dash, bake (Im 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...

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 09:55 AM

13. I love this one from the Two Fat Ladies

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

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Response to Blue_playwright (Original post)

Tue Aug 25, 2020, 10:06 AM

14. Panther's tumeric salmon

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.

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Response to Blue_playwright (Original post)

Thu Aug 27, 2020, 04:07 AM

15. Marinade: Bourbon, brown sugar, soy, s & p, & OJ

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.

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Response to Blue_playwright (Original post)

Sat Aug 29, 2020, 05:08 PM

16. Bake, serve on wild rice w/greens -- was it mustard greens ??

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

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