i just caught my first salmon today?

Question

what i want to know is whats the best way to cook the wild irish salmon it was 11 lbs im going to cut the steaks tomorrow

Answer 1

I would filet it instead - that way you and your guest do not need to worry about bones.

Marinate - overnight if possible:

1 cup Rosemary fresh
1/2 cup of Thyme - fresh
2 tbls of garlic powder
2 tbls of onion powder
1/2 cup olive oil - good quality
salt & pepper to taste

Grill or bake with a cedar plank.....for about 20 min each side.

Serve with Bernaisse sauce

Recipe as follows

Bernaise Sauce

Bernaise sauce is basically Hollandaise Sauce with flavoring added. Never allow the water to really boil. Watch the sauce carefully and as it begins to thicken remove it from the heat and keep stirring. Use with steaks, hamburger, chicken and vegetables.

2 teaspoons fresh tarragon, chopped or 1 teaspoon dried tarragon
2 teaspoons shallots, finely chopped
salt
pepper
3 tablespoons wine vinegar
HOLLANDAISE SAUCE
fresh tarragon, chopped
fresh parsley, chopped

Cook down the tarragon, shallots, salt pepper and wine vinegar until it is almost a glaze and amounts to about 3/4 tablespoon. Add this glaze to the top of the double boiler with the egg yolks and water before adding the butter. Continue in same manner as Hollandaise sauce. Add chopped tarragon and parsley to finished sauce.

Answer 2

the best is always the most simplest!

method one:
scrape the salmon to remove any scales and rinse under running water.cut your salmon into steaks and remove any guts again with the help of cold running water. take a deep wide roasting tin and place your salmon steaks in.sprinkle with freshly ground sea salt and squeeze the juice of a fresh lemon over.plce a few sprigs of fresh dill on each steak.cover the pan completly in tin foil and tuck it in all round the side very tightly.place in a preheated oven for 15 mins at 180 degrees centigrade.Turn off the oven and let the salmon sit in the heat of the oven for another 5 mins. remove from the oven and set aside for 10 mins with the tin foil still on. remove the foil and you will have the most succulent and moist and perfectly cooked salmon.the trick to this is to cook it basically in its own juices,theres no need to add any extra water,wine or fish stock.

method 2:again prepare the salmon and cut into steaks,brush each side with olive oil,dust with sea salt and milled black pepper and put onto a hot BBQ give it 5 mins each side MMMMMMMM enjoy.

Answer 3

First of all, congratulations on your first Irish salmon. Don't do anything to overpower its natural and delicate flavour. I would recommend that you simply bake a couple of nice thick steaks in foil with butter and a little salt and pepper. Serve with something simple like new potatoes and peas. Forget odd-ball recipes.The golden rule for wild salmon and trout is KEEP IT BASIC. Mother nature does not need cookery lessons.
Enjoy and tight lines!

Answer 4

Congratulations to you...

::Baked Salmon::

Ingredients:

salmon fillets
mayonnaise
Lawry's Seasoned Salt
parmesan cheese
dry breadcrumbs

Instructions:

1- Fillet salmon and place skin side down on a glass baking dish. Spread a generous amount of mayonnaise; cover entire top of fish. Sprinkle liberally with seasoned salt, cheese and dry bread crumbs.

2- Bake at 350 degrees about 25 to 30 minutes, uncovered. Place under broiler until top turns brown.

Answer 5

I think salmon is supposed to be served as gravald lax (marinated and raw in thin strips). I can't remember how salmon tastes as I have been a vegetarian for 10 years.
I hope you enjoy your fish - I don't eat fish but I can appreciate that they are hard work to catch and tasty.

Answer 6

Congratulations! I remember catching my first Salmon and its a great feeling.

I poach them whole in a fish kettle. Once cooked you can peel the skin off easily. Let it cool and have it with fresh lemon and tons of mayonaise (and a salad). Mmmmmmm, I'm getting hungry just thinking about it

Answer 7

lucky old you light the bbq put sallmon in tin foil squeeze half a lemon over it sprinkle some thyme and dill over it squash a clove of garlic and rub it on top of salmon drizzle a little extra virgin olive oil over it then pour a little dry white wine over it wrap the tin foil over it and bbq it for about 10 mins butter a french stick make a bowl of fresh salad pour a little olive oil over salad and ENJOY

Answer 8

i'm not attempting to sound mean or pushy yet you should evaluate letting the fish bypass by way of fact its meant to be "interior the wild" I dont think of it needs to spend something of its stay in a small tank eating bread and processed fish nutrition.

Answer 9

on the grill, baste with a good sauce, like teryaki sauce!! MMMM save me some? *grin*

Answer 10

Why are you worried about how to cook it? Have you not got a wife????