What is the best way to cook salmon?

Question

I have two salmon fillets for tea, i usually oven cook them or grill them. I was wondering what is the best way to cook the salmon. I want to keep in as much flavour as possible and as much goodness the salmon has as possible. So frying is a definate NO NO.

I'm guessing poaching is the healthiest way to cook the fish but would it not loose its flavour and goodness in the water? I can't poach in a wine as I have non. However, if i did have some this would prob be the best way? AAAHH all i want is to b healthy. LOL
let me know, cheers :)

Answer 1

My favourite way to cook salmon is to wrap them loosely in tin foil with a knob of butter on top of each. Then put them in the oven and allow them to steam cook. They come out wonderfully tender and the juice and butter adds extra moisture. You can add herbs if you want to but you don't need to.

Make sure the tinfoil is very loose though - as if you were cooking a roast chicken, scrunched at the top.

Answer 2

Marinate the salmon in a mixture of spices that you like. I use some lemon juice and usually lemon pepper. Sometimes I'll use teriyaki sauce; if I don't have anything else I'll use some italian salad dressing. I don't like poached salmon, but that's just personnal. I usually broil it in the oven or grill it. Just don't over cook it and you should be fine.

Answer 3

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Answer 4

You had it correct. The best way is to cook in and oven (broil or toaster oven) or on a grill. The best tase of salmon has more to do with the frshness of the salmon and what seasoning you use. The best for salmon is adobo badia (corn pimienta with peppers). I am not spanish, but trust me. This seasoning is the best on salmon. I have not had another season that can give salmon that taste.

Answer 5

heat up frying pan with 1 cup water, half cup soy sauce, half cup sake, 2 tablespoons sugar. When it's boiling, add 5 amall slices fresh ginger and salmon fillet. Cover with alminium and cook for 15 min.,mid. heat. Then remove cover and put on high heat, untill the liquid becomes thick sauce. Serve over steamed rice and vegetables.

Porching is not a good way to cook fish. it loses flavor and nutrition. Pan-frying is actually better if you use quality veg. oil. (Canola, olive, etc) Vitamin and minerals are digested and absorbed better in your body when it's eaten with little amount of fat/grease. If you still hate frying, make salmon soup. Please learn that avoiding fat doesn't mean always healhty. Certain amount of good fat from good food is necessary for human body. Avoiding articially processed food with lots of chemicals and all the sugar in the soda, iced tea, sweets are more important to your health.

Answer 6

Poach in a very small amount of water and keep a close watch that you don't run dry. I add salt, pepper, and lemon, but you can try it plain if you want to keep as much of the salmon flavor as possible. One time I tried lime instead of lemon,which was an interesting variation.

Answer 7

Don't know why frying is a definite no-no. I use a nice, heavy skillet and little oil with garlic salt/pepper to brown the salmon on both sides. You get great flavor with the spices while the salmon stays moist. Smoking is good too, but it takes more work.

Answer 8

Salmon with Wilted Watercress and Balsamic Drizzle:

The warm, sweet balsamic dressing tenderizes the peppery watercress to make a bed for the seared salmon.

1/2 cup balsamic vinegar
1/2 teaspoon powdered sugar
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
3/4 teaspoon kosher salt, divided
Cooking spray
8 cups trimmed watercress (about 8 ounces)
1/4 teaspoon freshly ground black pepper

Combine vinegar and sugar in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/4 cup (about 7 minutes). Place in a large bowl; cool slightly.

While vinegar mixture cooks, heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt. Coat pan with cooking spray. Add fish; cook 4 minutes on each side or until fish flakes easily when tested with a fork.

Add 1/2 teaspoon salt, watercress, and pepper to vinegar mixture; toss to coat. Place about 1 1/2 cups watercress mixture on each of 4 plates; top each serving with 1 fillet.

Yield: 4 servings

Answer 9

Super easy microwave method:

chop 1 medium onion. Put in microwaveable dish (I use a 9-in square pyrex baking dish), along with a couple pats of good butter. Cover tightly with plastic wrap, or put cover on dish, and microwave 2 minutes on high.

Uncover dish, add juice of 1/2 lemon, some chopped parsley (optional) and 1 tsp dried dill, or 1 Tbl fresh, 2 Tbls water.

Put your salmon pieces in and spoon the mixture over them.

Cover and microwave 5 minutes on high or until fish is done.

Answer 10

Place the salmon in tin foil and add in a slice of lemon and/or a few sprigs of dill if you like. Season gently, and wrap the tin foil tightly. Place the parcel into a pot with a little water and poach.