what is the best n easiest way to cook salmon?

Question

i have a large salmon fillet and i don't know what to do with it! im trying to cook something for my chrismas dinner but i havent been inspired. please help.

Answer 1

This is THE easiest way and delish!
Preheat oven to 350
Take some foil and put it over a cookie sheet (for easy clean up), put the salmon on the foil, take some olive oil and spread a thin layer over the top, spinkle some salt & pepper...Pop it in the oven for 15-20 minutes. When its done it should be very easy to remove...the skin of the salmon usually sticks to the foil so take a spatula and go just above the skin and VOILA! Easiest and very tasty salmon!

Answer 2

Poach in a court boullion-or grill it on a cedar plank with some rosemary-if you grill it on a cedar blank-make sure the board is soaked thourghly. Make sure you coat you salmon with some olive oil add some seasoning if you wish, place salmon skin side down on the board. Put a couple of ice cubs on the corners of the board. Put some rosemary sprigs and lemon slices on top, perhaps some sliced red pepper. Close the grill and come back every few minutes to check. Should take about 15 to 20 minutes on medium to high heat. The flavor is fabulous! Also, you can serve a mint, basil and tomato soy salsa with it too. Adds some nice falvor. Dice tomatos (get hot house, cuz they aren't in season) Thinly slice basil and mint, add to diced tomatos, add some soy sauce and lemon juice and then finally some olive oil and cracked pepper. Make this before you start the salmon, so the flavors have a chance to bloom.

Answer 3

Try this. Grill it over a piece of cedar wood.

Get a piece of cedar wood big enough for your fillet. Soak it for about 1-2 hours. Then let it dry, but use it before it gets totally dry. Soaking it will ensure you do not burn the wood.

Start your grill. When it is hot, place the wood on it.
Put 2 dashes of olive oil so that the salmon does not stick to the wood. Add some freshly chopped dill. Salt & pepper to taste.

Answer 4

Preheat oven to broil.

Group together the following ingrediants:

Mayonnaise
Parmesian Cheese
Tarragon spice
Lemon juice
Salt & Pepper
White wine sheet pan

smear mayo over the top of the fillet .
Sprinkle over top the tarragon, white wine, lemon juice, S&P,
and last the parm. cheese.
Let the run off of the lemon juice and white wine remain in the sheet pan to act as moisture for the fish as it cooks.

At first place the pan in the oven above the broiler for about 10- 15 minutes depending on the size of your cut of fish.
Next place the fillet under the broiler and watch as the parm. cheese and mayo go to work browning.
Keep a close eye for the top of the fillet to be the perfect consistancy of brown (carmelizing). Too much and you can possibly burn the top.

Pull out/ cut /serve...

Answer 5

Marinate the filet in a ziploc bag with fresh squeezed orange & lemon juice.
When you are ready to cook it make some small slits in it & put pats of REAL butter in them, then poke some fresh dill sprigs into the flesh of the salmon.
Bake in a 400 degree oven for 15-20 min. Before serving pull the dill out, chop it up & sprinkle over salmon.
I also make a cream cheese dill "sauce" to go with it. Just mix fresh dill & softened cream cheese together. Very good!!!

Answer 6

spray a large piece of aluminum foil w/cooking spray. place salmon on foil. season w/old bay & garlic salt. squeeze the juice from 1/2 lemon on top it top w/a few pats of butter. bake @375 for 10 minutes. it will be fork tender & taste yummy

Answer 7

Cooking Salmon in a Dishwasher

Needs:

salmon fillets
aluminum foil
a lemon
a few butter pats
electric dishwasher
Place the fish on two large sheets of aluminum foil. Squeeze on some lemon juice and place the pats of butter on the salmon fillets. Seal the fillets well in the foil, and place the foil packet in the top wire basket of your electric dishwasher. DO NOT ADD SOAP OR DETERGENT. Close the dishwasher door, set the dishwasher on the hottest wash cycle, complete with drying cycle, and let it run through a full cycle. When the cycle is complete the fish will be cooked just right.


How to Cook Salmon Steaks on a Grill

Difficulty: Easy

The easiest way to cook salmon on the grill is to leave the skin on and close the grill's cover. The protective skin will become crisp as the dome reflects heat, cooking the salmon from above and beneath.
Instructions
STEP 1: Preheat your gas or charcoal grill to medium heat. STEP 2: Brush the skin-sides of the salmon pieces with olive oil, then place them skin-side-down on a well-oiled grill grate. STEP 3: Cover the grill and cook for 5 to 7 minutes. If any of the salmon pieces are cooking too quickly, move them to a cooler part of the grill. Continue cooking 5 to 7 minutes longer. STEP 4: Top the grilled salmon with butter and lemon juice or your favorite sauce. Tips & Warnings
Leave skin on fish. The skin holds layer of fat next to meat, and adds flavor and juiciness to salmon.
Marinate for 1 hour before cooking, if desired.
Avoid overcooking fish.



Tips:
Fish should be at room temperature, not cold, when you begin cooking (Let fish stand up to 30 minutes out of the refrigerator). Preheat the skillet for 3 to 5 minutes and heat the oil before adding the fish. Hold your hand above the skillet, out of spattering range. You should be able to feel the heat.

The small pin bones left after salmon fillets are removed from the backbone must be removed. Run your fingers over the fish, feeling for the bone ends. You can pull them with a strawberry huller or with needle-nose pliers.

A great do-ahead technique for entertaining: Rub fish with ingredients such as coarsely chopped cumin, black sesame seeds and cornmeal - they create a crust that seal in the flavor of the fish. Saute lightly with the crust side down; set aside on a cookie sheet. Just before serving, finish cooking in a preheated oven for about 5 minutes.

Salmon steaks are good for baking, poaching and grilling ; the backbones hold the fish together while it cooks.

Fillets are ideal for smoking, curing and slicing into escalopes. When serving fillets, figure on six to eight ounces per person.


Cooking Salmon
Being one of the fattier fish, salmon is sturdy, and holds up to a great variety of cooking styles, including grilling, baking, poaching, broiling, or pan-frying. The important thing is not to let it dry out. When using a dry heat method (baking, grilling), cook just until it flakes. This is about 10 minutes for each inch of thickness (on the grill, 5 minutes per side). It does not have to be opaque all the way through to be cooked – it will probably be dry if you wait that long. Linda Larsen, About’s Busy Cooks Guide, brings you lots of ways to cook salmon including using the crockpot and the microwave.
Salmon Serving Suggestions
Salmon works with a wide variety of flavors. Whereas more delicate fish becomes overwhelmed with strong flavors, salmon takes to lots of different sauces, rubs, and marinades. You can cover it with a pesto, put it in a Thai curry, or just serve it simply with a squeeze of lemon or lime. Like all fish, it goes well with citrus flavors. Though dill is probably the herb most commonly associated with salmon, almost any fresh herb you can think of tastes wonderful with it.

Since salmon fishing starts in the spring and goes through summer, think of spring vegetables such as asparagus and mushrooms to go with salmon, progressing to almost any combination of summer vegetables.

Answer 8

pan fry it for the easiest
grill for the healthy option
bake in foil with butter lemon salt pepper garlic for the best!

Answer 9

Go to the store and buy some good Cajun seasoning, rub, and grill that fish. Delicious!

Answer 10

Grilled (or broiled) Rub with a lemon and dill rub a few hours before grilling.......