salmon recipes please

[Molly B]

Somebody gave me a couple of beautiful sockeye fillets, bright red. Does anybody have a good and simple recipe? I'd like to cook them tonight after work. Thanks in advance.

[Eagle-day]

Quick and easy, butter in a skillet at high heat almost to a burn, flop salmon flesh side down in it for maybe 1 min, then turn heat down to low, flip salmon over, spice it( i like course pepper) use what you like. add a little water not much, cover and steam until done. It's called "blacken salmon" in the high dollar restaurants. By searing it keeps the juices in and it's real good

Good luck

[need one]

I like to grill salmon - if it is fresh, that is. If it is still skin-on, I put dill and lemon pepper (good lemon pepper - not one that's mostly salt), and sear the flesh side for a short time (say 2 minutes) at a pretty high heat. Then turn them over, turn the heat down, dot with butter and contimue to cook 'til done (time would depend on thickness). Yummy!!

[Fast Water]

Oven on 375.

Remove pin bones.

In a bowl mix:

Butter or Mayo
Brown sugar
Salt
Black pepper
Red pepper
Dill weed
Squeeze of lemon
Whatever else you might like

Place fillet on aluminium foil skin side down.
You want the skin to stick.
Place on small rack on a jelly roll pan (or some such pan).
Coat the fillet with the mixture evenly.
Bake 20 minutes or until the center of the thickest part of the fish starts to firm up. Do not over cook.

Serve strait away.

Run a pancake turner just under the meat and remove from the skin.

Turn the fillet over and test the fat. If it is not to your liking gently remove by scraping with a knife.

:food:

[Riverliver]

Molly B
Bright red sockeye fillets are so rich and delicate that in my thoughts less is more.. If they were mine I’d dust them with fresh cracked white pepper and a very ever so lite sprinkling of a fine grade white kosher salt (Can be found in Fred Myers in the Kosher section) the a thin film of mayo. Either bake or grill outside.. Hot and FAST is the only way I’d go… less then 2 minutes a side on a very hot Barbeque grill and about 5 minutes under the broiler each side. If you grill make sure that your grill grate is ever so clean and after it’s hot, oil with a good vegetable oil. When you flip the fish, oil in a new location on the grill. DO not put the fish back on the same spot or it will stick,, Don’t turn it more then one time!.. After it’s done cooking and you put it on a plate, cover with foil for ten minutes…
Trust me it’s yummy.

Just member you want to take them off the grill Med rare it will cook the rest of the way in the covered plate. If you wait till its done on the grill its going to be over cooked on the plate...
Greg

[shelikeschrome]

Place skin side down on sheet of foil. Thinly slice a little onion, lay over top. Sprinkle with salt and peper. Thinly slice fresh lemon. Cut off skin (so slices look like on octagon sort of.) Lay over fish. Pull foil up over fish sort of tightly but loose enough to puff up when it starts to cook and crimp to completely seal. Place on cookie sheet or broiler pan in middle of oven for about 30 minutes on 350. Timing depends on thickness of fish. Check occasionally and when foil is puffed up it's done.

[alwyze fishin]

:yeahthat: but and a little butter(real) and some good peper bacon not as healthy butgood eats

[Molly B]

I used Fast Water's recipe last night, it turned out awesome, the kids ate it all and they're not real big fish eaters. Thanks everybody!

[Fast Water]

:food:

Glad it worked out! Like others have pointed out on this and other threads there is only 4,296 ways to cook salmon.
Keep changing up the mix and method and enjoy!

:cool:

[Mr. Carp]

Marinating in Yoshidas and baking for 45 min at 325 is also good. Slice a cube of butter and add a couple scoops of garlic on the top of the salmon. Excellent.