How to cook fresh salmon?

Question

I have some fresh Alaskan salmon. Any good recipes out there?

Answer 1

Pan-Poached Alaskan Salmon Piccata
Submitted by: Christine L.
Rated: 4 out of 5 by 24 members Prep Time: 5 Minutes
Cook Time: 25 Minutes Ready In: 30 Minutes
Yields: 2 servings

"This elegant dish of salmon filets poached in lemon juice and chicken bouillon, then topped with butter and capers, is a great way to impress your significant other. Serve over cooked fettuccine or on it's own with steamed vegetables and rice."

INGREDIENTS:
1/2 cup water
2 tablespoons lemon juice
1/8 teaspoon chicken bouillon granules
2 (4 ounce) fillets salmon
1 tablespoon butter
2 tablespoons capers
ground black pepper to taste
1 tablespoon chopped fresh parsley

DIRECTIONS:
1. Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
2. Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
http://recipes.allrecipes.com/Utilities/PrintRecipe.aspx?RecipeID=16841&servings=2&Format=Full


Alaskan BBQ Salmon
Submitted by: Tim Jannott
Rated: 4 out of 5 by 49 members Prep Time: 10 Minutes
Cook Time: 17 Minutes Ready In: 27 Minutes
Yields: 16 servings

"Simple and sweet, this recipe for grilling a whole salmon fillet is sure to be a family favorite."

INGREDIENTS:
1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet

DIRECTIONS:
1. Preheat grill for high heat.
2. In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
3. Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
http://recipes.allrecipes.com/Utilities/PrintRecipe.aspx?RecipeID=16646&servings=16&Format=Full


Also, several recipes located here:
http://www.welovefish.com/salmon.htm

Answer 2

Alaskan Salmon Chowder 1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14 1/2 ounces) chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt, optional
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 can (14 3/4 ounces) cream style corn
1 can (12 ounces) evaporated milk
2 cups cooked salmon chunks or
2 cans (7 1/2 ounces each) salmon, drained and bones removed

In a sauce pan, cook onion, celery, green peppers and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk, and salmon; heat through.



Alaskan Bbq Salmon Recipe

1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
10 pounds whole salmon
Directions


Preheat a barbecue for a high heat.
In a small mixing bowl, combine brown sugar, honey, liquid smoke and vinegar.
Mix well.
Brush 1 side of the salmon with the basting sauce, then place the salmon (basted side down) on the grill.
When the salmon is 1/2 finished cooking, baste the top portion of the salmon and flip the filet so the fresh basting sauce is on the grill.
When the fish is almost finished cooking, apply the basting sauce and flip the salmon again.
Baste and flip the salmon once more and serve.
Be careful not to overcook the salmon as it will lose its juices and flavor if cooked too long.

Answer 3

Personally, I think it's a waste of a perfectly good salmon to cook it. Keeping in mind that one in ten wild salmon has tapeworm cyst, you carefully examine the flesh for anomalies which are actually fairly large and easily visible. Fresh salmon makes the best nigiri and sashimi. I recommend it three by two inch thin slices with fish-soy sauce and some authentic wasabi. That's just me.

If you insist on cooking it, then you may try the following process. Hickory or apple wood is preferable when smoking fish. You want to have hot embers, for heat, and moist wood to produce an extra smokey taste if desired. Always keep the salmon from direct contact with the heat. Don't place it on a grill or on metal. A thick stone slab big enough for the fillet to rest on with room around the edges is a good way to cook the meat while not drying it. You'll get a good smokey flavor.

Here are a combination of herbs and spices you might find enjoyable with your smoked salmon. For a four pound fillet of Salmon:


1 tablespoon black pepper
½ teaspoon salt (or to taste)
1 teaspoon minced garlic
¼ cup fresh lemon basil or 2 tablespoons dried lemon basil
3 tablespoons of extra virgin olive oil
½ squeezed lemon or 3 tablespoons lemon juice (after cooking)

For toppings and garnish you might try:

4 slices dried tomato
1 sprig fresh parsley

Answer 4

I assume you mean whole fish, not steaks or fillets.

If you've got whole fish, clean them (remove the offal, or "guts"). If you want to leave the heads on, go ahead (pardon the pun), but you can remove the heads if you like. But leave the skin and tails intact, if possible.

Lay out a large piece of aluminum foil (heavy-duty is best), shiny-side up. Spray a VERY light coating of cooking spray (like PAM) onto the foil. Lay the fish on the foil, and stuff the fish's belly with slices of lemon and/or lime, and some fresh, whole herbs (such as dill, thyme, cilantro, oregano and/or basil). Don't chop the herbs, just rinse them off and stuff them in there, in thick sprigs. You can add a clove of fresh garlic, too, if you like, but use it sparingly (cut it into slivers, and distribute it inside the fish). Sprinkle a generous amount of kosher salt on both sides of the fish, and actually rub the salt into the fish. Sprinkle on some ground black pepper, then close the foil around the fish, in a sort of "packet".

You can cook the fish in the oven or on the grill. In the oven, figure on about 8 or 9 minutes per pound, at 350 degrees F. On the grill, use medium heat (not too high), and grill, covered, for 25-35 minutes (if the fish is really big, you might want to cook it longer).

The fish will be moist, because it's actually been steamed; it will also be flaky and delicious.

Answer 5

The best and easiest way is right here!!

Marinade 4-5 pounds salmon in
1/4 cup oil
2 Tablespoon lemon juice
3 Tablespoon Soy Sauce
1 -2 Garlic Cloves, chopped
1/2 teaspoon Thyme

Marinade a couple of hours then BBQ on a pan or foil until done. You can also bake...

Answer 6

I use this recipe, but Grill on a BBQ with "Mesquite" wood chips for the nice smoke flavor, I dont use fresh dill but use a small dash of Dill powder, I dont use red pepper flakes, but do use a dash of cajun seasoning, and lemon-pepper.and feel the extra salt is unessesary with seafood

Broiled Dill Salmon

Ingredients:

½ cup melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 tbsp. fresh dill chopped
1/8 tsp. red pepper
4 salmon steaks, cut 1 inch thick (about 2 pounds)

Preparation:

1. Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.
2. Preheat broiler.
3. Place salmon steaks on lightly greased pan and brush with half of seasoned butter.
4. Broil, 5 inches from source of heat, 5 to 10 minutes.
5. Turn heat to 400°F, close oven and bake an additional 5 - 8 minutes.
6. Brush with remaining butter blend. Serve.

Beverage suggestions:

Light lager beer, Chenin Blanc

Answer 7

Put in a baking dish and brush it with olive oil. Sprinkle with fresh minced garlic and bake at 350 degrees for 15-25 minutes (depends on the thickness of the fish) -- the fish should flake easily when it is done. Easy and delicious.

Very tasty and healthy dinner with some fresh veggies and good whole-grain bread. Bon Appitite!

Answer 8

Light olive oil. Squeeze fresh lemon over in oil. Season oil with lemon pepper, garlic and onion powder. First roll fresh asaparagus in the seasoned oil. Set to the side for skillet preparation. After cleaning salmon turn over in oil. Place in shallow pan and broil.

Answer 9

I like to BBQ salmon. I take a whole salmon minus head and tail , put lemon slices, butter, green onions, and a little pepper inside. Wrap in tinfoil and cook on the bbq. it doesn't take very long to cook, I check to see if it is flaky after about 15 min.

Answer 10

take that fresh salmon and make it into patties, bake some homemade biscuits, get a good name brand syrup ( Mrs butterworth ). then enjoy yourself country style. Season your salmon patties the same as you season your hamburger patties.