Salmon, how do you cook it?!

We eat a fair bit of salmon and have probably tried everything but this is always a favourite, especially for people are are not crazy about fish.

1 tbsp butter
1 tbsp brown sugar
2 tbsp dijon mustard
1 tbsp honey
1 tbsp soy sauce
1/2 tbsp olive oil
salt and black pepper to taste
4 salmon fillets (6 oz each)

Preheat the oven to 400°F. Combine the butter and brown sugar in a bowl and microwave for 30 seconds, until the butter and sugar have melted together. Stir in the mustard, honey, and soy sauce.

Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes. Remove, brush the salmon with more of the honey mustard

I don't eat dairy, so I substitute the butter with olive oil.

I usually smoke it with a light brushing of a sauce made from 1/2 soy sauce and 1/2 honey with a little bit of garlic.

Another nice recipe is to make a foil packet with a little sprinkling of Old Bay, lemon juice, dill, and a pat of butter.

But my favorite way is just to slice it raw, swish it in some soy sauce, and slurp it down. (of course making sure its properly fresh enough.)

Twin_Cam wrote: Mix up 1/3 cup maple syrup and 1/4 cup soy sauce (trust me), and maybe some garlic, marinate it in that for two hours, and then broil some on both sides until cooked through.

So doing this next time.

I basically got some olive oil, italian dressing, lemon juice, genger powder, garlic powder, salt & pepper, mixed all that together, smothered the fillet in that, wrapped in foil, threw in glass pan and then in oven for 35~ minutes. Came out great. Also had some stuffed clams and asparagus to go with it. Pretty damn good eats.

Zomby Woof wrote: We eat a fair bit of salmon and have probably tried everything but this is always a favourite, especially for people are are not crazy about fish. 1 tbsp butter 1 tbsp brown sugar 2 tbsp dijon mustard 1 tbsp honey 1 tbsp soy sauce 1/2 tbsp olive oil salt and black pepper to taste 4 salmon fillets (6 oz each) Preheat the oven to 400°F. Combine the butter and brown sugar in a bowl and microwave for 30 seconds, until the butter and sugar have melted together. Stir in the mustard, honey, and soy sauce. Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes. Remove, brush the salmon with more of the honey mustard I don't eat dairy, so I substitute the butter with olive oil.

Wow, that sounds great too!!! Need to get more salmon!

On a Honda Accord:

Salmon cooked on the engine manifold

Conquest351 wrote: Wow, that sounds great too!!! Need to get more salmon!

It's exceptionally good, and takes all of about 10 minutes.

Cook some rice in chicken broth and diced onion (and a little lemon juice if you want), and you have a great meal. As has already been pointed out, asparagus goes well with salmon.

I use a marinade that the fishing guide in Alaska showed me:

1/4 cup of butter 1/4 cup of honey 3 cloves of garlic 1 Tbs of red pepper flake juice of 1 lemon

marinade the fish for 20 minutes or so.

Then grill flesh side down first. finish skin side down. cook to medium.

always a hit at my house.

I like lemon and olive oil done under the broiler on a rack / cookie sheet. Nice way to do asparagus at the same time. Add pepper to taste if you like.

Pan sear. /thread

Avoid over cooking, use a meat thermometer, pull at 130-135, let rest 2 min. Trust me, I get payed to do this.

neon4891 wrote: Pan sear. /thread Avoid over cooking, use a meat thermometer, pull at 130-135, let rest 2 min. Trust me, I get payed to do this.

Mmmmmmmm. Delicious.

I say "Hey honey - what about Salmon tonight?"

It's delicious.

With bourbon!!!

Cook? you ruin good fish by cooking it!

(insert sushi pic here)

Last Wednesday I had baked salmon that a coworker made. He spread full fat mayo on it and sprinkled Knorr onion soup mix on top and threw it in the oven. Sounds gross eh? It was phenomenal.

Salmon's forgiving when it comes to cooking it. I usually grill mine skin-on commando style with some salt and pepper on it. Montreal steak spice or similar "steak pepper" blends are really good on grilled salmon too. Make sure you put it on before you cook it though. I serve it with buttered basmati or jasmine rice and some veg like steamed green beans or broccoli. Either that or with a Caesar salad.

Merlot or Cab/Merlot to drink

Made a smoker today, smoked some salmon for dinner.

Berkleying fantastic.

akamcfly wrote: Last Wednesday I had baked salmon that a coworker made. He spread full fat mayo on it and sprinkled Knorr onion soup mix on top and threw it in the oven. Sounds gross eh? It was phenomenal.

Had this for supper tonight. It was far better then I expected. Going to try the maple syrup/soy sauce recipe next.

BTW, if you're looking for something to have with your salmon, put some leeks in foil, add some olive oil, salt and pepper, and bake until tender.

Soy sauce, red onion, and top with your favorite cheese.

akamcfly wrote: Last Wednesday I had baked salmon that a coworker made. He spread full fat mayo on it and sprinkled Knorr onion soup mix on top and threw it in the oven. Sounds gross eh? It was phenomenal.

Why in science's name would someone put mayo, basically fat dyed white, on salmon, which is a very fatty fish?

Osterkraut wrote:

akamcfly wrote: Last Wednesday I had baked salmon that a coworker made. He spread full fat mayo on it and sprinkled Knorr onion soup mix on top and threw it in the oven. Sounds gross eh? It was phenomenal.

Why in science's name would someone put mayo, basically fat dyed white, on salmon, which is a very fatty fish?

Exponential growth?

Gearheadotaku wrote: Cook? you ruin good fish by cooking it! (insert sushi pic here)

Sake sushi with Shirozake Ikura = oshizushi = fkn delicious with Miso Soy paste.

On a side note.... Hamachi sashimi

Osterkraut wrote: Why in science's name would someone put mayo, basically fat dyed white, on salmon, which is a very fatty fish?

Um... a hamburger (after cooking) can be as high as 20% fat and people put mayo on burgers. Salmon at its fattiest is 4-7% fat before cooking. Its still a "fatty fish" but compared to other mayonnaise companions, its not what you think.

People also put mayo on ham and cheese sandwiches. Ham can have up to 40% fat, and cheese is potentially 60% fat (if you use the gelatinous cheap kind)

So, mayo on salmon is no worse than sauteing it in a tablespoon of butter.

Osterkraut wrote:

akamcfly wrote: Last Wednesday I had baked salmon that a coworker made. He spread full fat mayo on it and sprinkled Knorr onion soup mix on top and threw it in the oven. Sounds gross eh? It was phenomenal.

Why in science's name would someone put mayo, basically fat dyed white, on salmon, which is a very fatty fish?

I don't understand why anybody would put cheese on anything. I'll take a little bit of egg white and vegetable oil over butter or cheese any day of the week.

I think the mayo keeps everything together and makes it crispy in the heat of cooking.

akamcfly wrote: Last Wednesday I had baked salmon that a coworker made. He spread full fat mayo on it and sprinkled Knorr onion soup mix on top and threw it in the oven. Sounds gross eh? It was phenomenal.

Sounds like a variation on a hawaiian fish recipe
http://gohawaii.about.com/od/seafoodrecipes/r/baked_ahi.htm
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=209046

Twin_Cam wrote: Mix up 1/3 cup maple syrup and 1/4 cup soy sauce (trust me), and maybe some garlic, marinate it in that for two hours, and then broil some on both sides until cooked through.

That sounds like a GREAT idea. But not "maybe" garlic--"YES" garlic--like 5 cloves.