Something different for baked salmon?

Question

I do the usual lemon dill sauce or mustard mayo and herb sauce for my baked salmon. I reallllly want something different! Do you have any ideas or recipes? They do not have to be exact complicated sauces...I like simple "eye-ball-it" type recipes.

Answer 1

Baste the salmon with plain teriyaki sauce or combine teriyaki sauce with fresh grated ginger, sliced green onion & sesame seeds.

Another easy way to flavor salmon is with miso paste. You can use the miso paste by itself or mix it w/ fresh grated ginger, a touch of white pepper, a bit of sake and sliced green onion.

You can also make a marinade of soy sauce & lemon. Use low-sodium soy sauce and only marinate for 5 minutes max.

Top the salmon with mayo with fresh dill and chives before baking for extra juiciness and flavor. You can lower the fat by mixing the mayo with some yogurt.

Answer 2

I really like doing salmon in parchment (do not use wax paper...parchment is avail at every grocery store). Cut out a heart shape twice as big as the salmon fillet (or steak) brush lightly with olive oil and dust with kosher salt and a couple grinds of black pepper. Put it in the center of one side of the parchment heart, add some fresh ginger (a little goes a long way) a clove or 2 of garlic, a couple ounces of chopped mango, and a dash of tequila. Fold over the other side and crimp (or staple) closed. 350 for 15 min or till medium rare (or done if you're less adventurous). Any tropical fruit works great, and it pairs nicely with something savory - a little mushroom rissoto, safron rice with scallions, couscous with sundried tomato... whatever your pleasure. Serve up with a little salad, a nice green or some such (I like bok choy or nappa cabbage with fish).

Answer 3

I like http://food.yahoo.com/salmon
here is a turn of the cooks
http://allrecipes.com/recipe/grilled-salmon-ii/detail.aspx
Generally to get a moister salmon go with the sauce.
The cranberry jellied, orange-fruitopia sauce is good with those mashed vegetables, I like parsnip mixed potatoes with
the dill and garlic in those. Have fun. Happy new year 2007.

Answer 4

How about ginger, garlic, cilantro, olive oil and lemon juice. MMMMM!!
The key to moist salmon is to not overcook. Remove from oven when salmon temp reaches 135-140 degrees then let sit for 5 minutes. It will continue cooking and will be perfect.

Answer 5

Chop up one clove of garlic into fairly large pieces and stuff those about a 1/2" into each fillet. Then top with butter and rosemary and bake. If you cover with foil, it should be moist enough that you don't need any sauce.

Answer 6

Any kind of preserves, or jam work well. I use currant or raspberry. Also Roasted Garlic Salad Dressing (good seasons) mixed with a bit of olive oil and poured over.. it is a greyish color but very good.

Answer 7

My wife had some in a restaurant when she was traveling and told me it was great, it had a garlic/honey glaze. For obvious reasons I don't have a recipe but I imagine you could just wing it.

Answer 8

What about terriaki sauce?

I have a recipe somewhere that calls for maple syrup.

Answer 9

try white or red cooking wine. NOT wine VINEGAR..just the wine. also, by itself or with a sutle combination of spices etc add butter also....... this is just a thought i've never tried it but italian dressing, w/ assorted italian seasoning, surf and turf isn't my thing. dunno good luck
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Answer 10

use canned Crab Bisque soup.....or lobster bisque.