Cooking Salmon, I know some folks have unique ways

[wind troller]

Hey all you fine chefs, do you want to have a little fun and share the best you have? I searched and didn't find many unique ways to cook-the-fish. We all know the BBQ, broiling, pan frying thing but I have a hunch that several folks have award winning ways to cook salmon. Right now we have the best salmon in the NW in our rivers and I'm hoping to get a thread together that will give us all new cooking methods or recipes that we can use now and save for the future. Hopefully ones that will impress our palates as well as our friends and relatives.
Willing to strut your stuff? Lets make this a fun and educational thread. Chef on!
:food:

[Borrowit]

I have two ways that seem to satisfy everyone that has eaten my salmon. I will put a fillet on the grill of my Lil chief and smoke for 1-2 hours and then take it off the grill and back into the fridge to cool down the meat. I then put just a sprinkling of garlic salt and lemon juice and then grill on med high heat on the BBQ skin side down until internal temp is 120-130 degrees.
the other way is to put something like Mayo or mircle whip and season with dill weed and just grill it...
Everyone talks about the smoked salmon most...
:angel:

[Fast Water]

Sorry. Not unique. However....

Oven on 375.

Remove pin bones.

In a bowl mix:

Butter or Best Foods Mayonnaise
Dark brown sugar
Salt
Black pepper (Fresh ground)
Red pepper (plenty)
Dill weed (plenty)
Dash or cinnamon and nutmeg (Fresh ground)
Squeeze of lemon (Fresh)
Whatever else you might like.
Use just enough liquid (lemon & mayo) to make a light paste.

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 but not thick.
Bake 20 minutes or until the center of the thickest part of the fish just 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 (for salmon (or steelhead) other than Spring Chinook and Sockeye). If it is not to your liking gently remove by scraping with a knife.

:smash:
:food:

[greenbuttskunk]

if you like spice, try my Thai salmon recipe, I just invented it, was not sure how it would turn out. But now consider it my all time favorite. Easy to do, so darn good. See the recipe on this board. Enjoy!
GBS

[Mr. Carp]

Since I am not a chef, I just marintae mine for a day in Yoshidas, then chop up a cube of butter and use some chopped garlic and sprinkle it over the filet. Bake it for around 40 min depending on the filet size at about 350 degrees. Simple and it tastes good. I actually like using coho filets better because they are usually smaller and marinate better.

[wind troller]

Here's GREENBUTTSKUNK's fine Thai recipe, reposted to make finding it easier:


I came up with this one while back bouncing at bonny yesterday. Since I was the only on without a fish, I had time
to ponder a new twist on the fish I wanted to eat that night. I was tired of the usual, and was in the mood for some thing hot and spicy and full of flavor.
Fortunately Nick Amato shared his with me, at my place for dinner.
This is for those of you who appreciate a good spicy Thai flavor. Some good heat, but nothing that will kill you.
Nick even asked for 3rds!

Here's the recipe
Take fillets lay into a baking dish and pour a some soy over the fillet,not too much though. Tarmari soy if you have it. Let it soak in 2-3 hours while chilling.
Then cover the fillets with a light brushing of hot chili oil.
Take thai chili paste (i like LEE KUM KEE chili garlic sauce brand) or equiv. make about 1/3 cup by adding some minced garlic to that, a little more soy, a squeeze of lemon juice, and a little oyster sauce.

Spread mixture evenly over fillets, thin if you can't take too much heat, more if you can.

Cut some lemongrass shoots into slices and lay over fillet/s
Add some lemon this sliced lemon wedges also.

cover the dish with lid or foil and bake at 375 for about 18-20 minutes, checking to not overcook. As it's "almost done, remove cover and turn oven to broil for 2-3 minutes.
As my little boy says "All Done"

I would serve fresh green beans, just steam, then add black bean garlic sauce, turn it into the beans for some flavor and color.
A good salad, some vino, and it's all history from there.
Bon appetit!
GBS

Thanks Brad for allowing me to re-post your recipe here!
I'm anxious to try this one.
:wave: