Anyone have a good salmon recipe?

[Laura PourMeADrink]

Typically marinate in a recipe I stole from a restaurant - in bourbon,
brown sugar and soy - and pan sear. Delicious by the way.

But, want something different since we have so much salmon. Lean
toward spicy and savory preparations.

[pinto]

1. I like dilled and grilled or broiled. Lemon, black pepper, salt, dill.

Or for a little sweeter blend, tangerine instead of lemon. Broiled new potatoes w/ butter and cinnamon makes a good side.

[Laura PourMeADrink]

3. Interesting

Love the simplicity when you have a great piece of fish. Not a big cinnamon fan.. But even that sounds good

[The empressof all]

2. Have you tried Cavenders Greek Spice?

My husband refused to eat salmon until I sprinkled a very liberal amount of Cavenders on top. Now he asks me to make it several times a month.

I usually just bake it with some thin slices of lemon on top of the spices and serve with a greek salad. But you can pan cook it as well.


We also like a spice blend called Mojo which has Latin flavor profile.

Both are available on Amazon if you can't find them in your local grocer.

[Laura PourMeADrink]

4. no but big on good spice mixes

If not too much salt. Red monkey makes great mixes but very expensive. Looked for larger quantities ..nothing. Never heard of mojo but will

[freshwest]

5. Zatarain's Cajun Spices will fix almost anything. Or a good chili mix. I'd use poblanos, though.

Otherwise, my recipe is like Pinto's above, sans cinnamon. I use it in my Dahl recipes with lentils and red beans, though. Some use a strong BBQ sauce on their salmon. Have you tried balsamic vinegar to marinate it?

[Laura PourMeADrink]

14. yes...but it's too salty for me. I love salt - but to get enough spiciness

the cajun seasonings add too much salt.

[hippywife]

6. The one I love most is pretty close to yours, I'm afraid.

Marinate in loads of minced garlic and teriyaki (such as using Soy Vay Veri Veri Teriyaki) and a bit of cilantro. Then poach it in the marinade on the stovetop.

[Nac Mac Feegle]

7. Salmon en papiotte with fennel

Some Parchment paper, a couple staples, add few red bell pepper strings for color, a couple lemon slices, and Bob's your uncle.

[PennyK]

8. I have an easy one

I get it skin on, dry out on a paper towel, sprinkle on a zazzy spice mix, and fry it, first on that skin side, high, to really get that skin crispy. Then turn, lower the heat, and cook the second side.
The skin is delicious and the salmon is out of this world.
This was inspired by salmon I had at a great place in NYC.

[northoftheborder]

9. Prudhomme's Magic Salmon Seasoning and....

McCormick's Lemon Butter Dill sauce, baked, with a slice of lemon on top. Tried last night, very good. I also love a recipe which I have misplaced that uses soy sauce, brown sugar, and other stuff I can't remember, marinated, then baked. Wish I could find it. It was on the wrapper for New Zealand King Salmon, which my grocery no longer carries.

[fizzgig]

10. i pan sear and serve with a glaze of honey, soy and lime

it's never occurred to me to add pepper flakes, but i'm sure that would be great.

i make a green tea poached salmon with wasabi mayo for my sister. she loves it cold.

[Laura PourMeADrink]

18. You know - think I could take it almost any way - as long as it was super fresh

[sir pball]

11. I like flavored spatzle with fish, myself.

Salmon's particularly good with tarragon-dill; it's dead simple to make, just take a basic spatzle recipe and throw the eggs and milk plus a handful of fresh herbs in the blender and proceed as normal.

Dust the salmon skin with Wondra flour, drop it into a medium-high pan and let it render/crisp for a while (watch the heat, if it's too high it'll burn before it gets really crunchy), salt and pepper on the backside right before you flip it. Pull the pan off the heat immediately and set it aside while you crisp the spatzle in butter. I like to top it all with lemon beurre blanc, but a squeeze of juice works well enough in a pinch, or if you want to be somewhat healthier. Cheers!

[Laura PourMeADrink]

15. Can't believe you mentioned spatzle - just made some last night

because I saw someone on TV do it and saute it with slices of asparagus and split cherry tomatoes.

BUT - bought a high-end dried version and it was excellent. I have seen them make homemade spatzle on TV - don't you have to have some special "grater" of sorts? that makes the pieces?

Interesting on the flour coated fried salmon - have never seen a recipe or restaurant item where they coat and fry salmon. Wonder why...interesting to think about - why coat and fry some fish and not others (i.e. tuna, swordfish, typically salmon)

[sir pball]

21. Any skin-on fish needs Wondra

Not regular flour mind you, but Wondra (in the blue can) specifically. Just pour some onto a plate and lay the filets on top, skin down, pick up and shake off the excess. Don't worry about dusting the backsides, or skinless filets. It makes an even, light coating that doesn't so much "bread" the skin as just help it to sear to a perfectly incredible crispiness - get the heat and timing right and it literally snaps like a potato chip. You might not have noticed it at a restaurant, but I'd lay even odds or better you've had salmon or trout dredged in it before; Eric Rupert uses it by the caseload at Le Bernardin.

You can make spatzle with a flat cheese grater or even a colander, anything with small holes works fine. Suspend it over a pot of simmering water, put a ladelful of batter on top, "wipe" it through with a spatula, and Robert's your mother's brother. Cheers!

[Laura PourMeADrink]

23. Interesting. And, thanks for tip. I used to buy Wondra because you

didn't have to mix with water to create a sauce thickener. And, I am definitely going
to make spatzle soon. I was very surprised to see the high protein level - which kind
of makes my starch craving more acceptable.

You sound like you really know food - you should share more ! What is your specialty?

[sir pball]

24. 60+ hours a week in the kitchen doesn't leave me a lot of time to talk about it…

I'm running a respectable gastropub at the moment, but if I had to pick a specialty I've been on-and-off Mediterranean for the last five or six years, and "farm to table" long before it was a thing. In terms of what I enjoy actually cooking the most, it's probably seafood — the Wondra is just the tip of the iceberg, getting a perfect piece of fish is a dark art indeed…and not all secrets are meant to be shared

[Laura PourMeADrink]

26. I hear ya SP

I imagine cooking in a restaurant is completely different than cooking at home, huh. Most all the time I am improvising and can't imagine having to record what I did in order to replicate it for a menu item. I am big on sauces and get lost in the process of continually tweaking until it's as perfect as possible.

If you ever get time off - check out the most unexpected, most perfect seafood I have ever eaten - the Oyster Bar in the middle of Harrah's in Vegas. I have eaten seafood on the east and west coast, and the all over the Gulf, and I have never ever tasted anything as perfectly cooked as their Parmesan crusted halibut in a divine lemon butter sauce. It's also a cool environment - you sit at a bar that surrounds the chefs and watch them do their magic. Last time I was there - I had their whole branzino and I thought I had gone to heaven.

[sir pball]

28. "Permanent" dishes are the easiest, actually.

For new menu/recipe development, we sit around after service with a pile of cookbooks, the laptop, a bottle of wine and a notepad, then once we have something fleshed out, we spend a day or two working out the actual ingredients and procedures. Probably the calmest, lowest-stress part of the job. Daily specials are where it gets hairy...we take a look at what we have extra of, or need to run out, and in a matter of minutes have a full-fledged dish complete. It's like doing an episode of Chopped on a daily basis.

Thanks for the rec...time off surprisingly isn't too bad for me, but getting to Vegas is a whole different issue!

[bif]

12. This is my go to recipe for grilled salmon

Squeeze some fresh lemon juice on it. Then coat it with mayo ( I know it sounds gross, but trust me on this one). Sprinkle it with paprika and throw it on the grill skin side down. When it's done, serve it with capers. The beauty of this recipe is that the salmon never dries out. It stays super moist!

[Laura PourMeADrink]

16. Yes - have seen and heard that mayo goes with salmon well. I have GOT

to clean my grill somehow after winter. The grates are gross and rust formed on them.

geez...hate to use some kind of strong chemical like easy off - maybe I should just price new ones.

p.s. LOVE capers

[grasswire]

13. I never get past lemon, dill, and butter

Salmon is just perfect with those seasonings plus salt pepper, IMO. The best salmon I ever had was less than an hour out of the ocean. Bought it off a fishing boat that just came to port, took it to the campsite where the charcoal was already fired up, and threw it on the grill. Lemon and dill. Oh my lord.

[Laura PourMeADrink]

17. that sounds like a food orgasm to me ! I have had friends that

were in Colorado and caught salmon and cooked it asap. that would be heaven
to me.

Thanks for reminding me - get some dill plants !

[locks]

22. Glad you've had Colorado salmon

I've lived here for many years but none of my fishing friends have caught kokanee salmon so I haven't had the pleasure. I never really loved salmon until I had it right out of the San Juan de Fuca Bay near Vancouver. No matter how you cooked it it melted in your mouth and tasted heavenly.

[Electric Monk]

25. I like to do a slight variation on that: Lemon zest, basil, and butter. nt

[A HERETIC I AM]

19. My favorite method;

Slice enough lemons about 1/4" thick to make a bed for the piece you are cooking.

In a baking dish, lay the slices out and sprinkle with dill
Salmon on top, salt, pepper, more dill and more lemon slices.
Pour white wine in the dish JUST so it comes to the top of the bottom layer of lemon slices.
Cover with foil and seal as best you can, such that the steam stays inside.
Bake at 350 for 25 to 35 minutes, depending on how thick the filet is.

This method seems to steam/poach, if that is a proper way of wording it and the fish comes out tender and flaky and oh so tasty.

[DawgHouse]

30. This is how I usually make fish, too!

[HeiressofBickworth]

20. As an adult, I have lost any taste for salmon

but when I was a teenager and had to make the family dinner occasionally, the easiest recipe I can remember for salmon is salmon steaks in a baking dish, covered with thin lemon slices and a few rings of onions and sprinkled with Worcestershire sauce. Bake (don't remember temp/time). I recall that the thin lemon slices got a little crisp around the edges which was yummy. I don't see salmon steaks on the market any more -- not the oblong piece with one side skin, but rather a cross-cut of the entire fish with the skin around the edges.

[Laura PourMeADrink]

27. You're right ! What happened to those?

what do you mean "lost your taste" ? You don't care for it anymore? I agree, I could never eat it every day for sure. I almost never order in a restaurant because it's usually cooked to much and ruined in my opinion. Or - it has that "ever so slight" not fresh smell and taste. You know, just this side of fresh.

My mom baked all fish growing up. It was usually fresh cod or swordfish (to die for) - but I agree just the simplest preparation - lemon and butter....ahhhhhh !

[HeiressofBickworth]

29. Yup, lost all taste for salmon

I never eat it, haven't for years. My daughter, son-in-law and granddaughter live with me. Granddaughter is a vegetarian but the other two love salmon and have it every couple of weeks. I fix myself something else for dinner.

I'm not sure when I first thought of not eating it. Perhaps it had something to do with a law suit I worked on way back when I was a legal secretary (retired as corporate paralegal 2009). What I recall about the case, it was for return of payment for a load of salmon that was rejected by the buyer because it had too many "Russian noodles" (worms) in the flesh. I recall wondering what "too many" was and was there an acceptable amount. That sense of disgust stayed with me.

[Hotler]

31. Poached in white wine.

Melted butter in the bottom of a glass baking dish, later some thin sliced pnions, lay the fish in and pour a little melted butter over the top season white salt/pepper maybe a squeeze of lemon, pour in some white wine about a 1/4 inch and cover with foil and pop it in the oven at 350 for about ten minutes or until it flakes. This works well with cod also.