I want to cook salmon steak tonight. What's the best way to cook it?

Answer 1

Wrap in tin foil with some butter, hebs and garlic - in moderate oven 180 degree for about 20 minutes. Beautiful.

Or grill for 5 minns each side with lemon juice and oil.

Answer 2

Peppered Salmon with (Whisky) Cream Sauce

Preparation time 20 minutesserves 2

1 tablespoon black peppercorns, crushed
½ tablespoon white peppercorns, crushed
2 x 175g (6oz) salmon steaks or darnes
1 level teaspoon Dijon mustard
freshly ground sea salt
15g (½ oz ) butter
1 tablespoon whisky(optional)
150ml (¼ pint) double cream
1 tablespoon chopped fresh chives, plus extra to garnish


1) Mix together the crushed peppercorns. Smear the salmon steaks all over with the mustard and then press the peppercorns into the cut sides of the salmon - just enough to give it a nice thin coating. Season with salt.

2) Heat a frying pan until hot. Add the butter and, as soon as it starts to foam, lay in the salmon steaks. Reduce the heat to medium and fry the steaks for about 3 minutes on one side to brown them.

3) Turn up the heat, flip the steaks over, (optional -then splash in the whisky. Boil fast until the whisky has almost disappeared, )then pour in the cream. Carefully scraping up any bits that are sticking to the bottom of the pan around the steaks, bring to a fast bubble.

4) Boil for 1 - 2 minutes until the sauce starts to thicken, then taste and season with more black pepper if necessary, and some salt. By this time the salmon should be just cooked - test with the tip of a knife; if it is still a wee bit pink, simmer over a low heat for a further minute. Stir in the chopped chives and serve immediately, garnished with the extra chives.

Answer 3

It's probably too late for tonight's dinner but if you have salmon often, buy a fish (salmon) cooker. It's Teflon coated, perforated, sort of elongated in shape and about 16" long. Place the salmon into the cooker after sprinkling on your favorite seasoning and place it into the oven. Cooking time varies with the thickness of the salmon. You will have the most succulent salmon you have ever tasted.

Answer 4

Bake the salmon in a sauce made from white wine vinegar, capers and a little anchovy essence.

For a spicy sauce, chop a clove of garlic, two or three shallots and fry for about 3 minutes in olive oil. Add cumin, paprika and the juice of a lemon. Pour this over the salmon and bake.

Answer 5

Best way is grilled, brushed with olive oil and sprinkled with lemon pepper or "Mrs. Dash" seasoning. Can also make a lemon juice, yellow mustard, melted butter and minced garlic sauce to pour over when done.

If you can't grill, broiled will do!

Don't over cook, about 3-5 minutes on each side on the grill or about 7 minutes on each side in the broiler.

Baked is OK but a waste of a good piece of salmon! happy eating

Answer 6

I don't know if this will work for steaks, since I usually use it for marinated salmon fillets, but I just bake it in the middle of a preheated 500 F oven for about 13-18 minutes (depending on thickness). It comes out moist and yummy.

Answer 7

fry it in some butter and olive oil for a bit of colour or steam it these are the best ways if you fry it you dont need a really high heat as you will cremate it and you dont need to cook it for long normally bout 5-6 mins depends on size of salmon steak try this website we get our meat from here and it also gives you recipes and good ideas for what to do with food.they supply food to the queen so its got to be good.so try donaldrussell.com

Answer 8

Pan Grilled Salmon with Yellow Pepper Saffron Sauce

2 salmon fillets, 6 ounces each with skin on
1 tablespoon olive oil
Sea salt and ancho chile pepper powder, to taste
1/4 yellow bell pepper, finely chopped
1/4 red bell pepper, finely chopped

For the sauce:

1 large yellow bell pepper, roasted
3 tablespoons rice wine vinegar
3 large cloves garlic, coarsely shopped
Pinch of saffron threads, pan toasted
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
Scant 2/3-cup extra virgin olive oil
Coarse salt and freshly ground black pepper to taste

To prepare:

Make the sauce, up to 6 hours ahead. Coarsely chop the roasted pepper.

In a small dry skillet over high heat, toast the saffron threads shaking the pan continuously, until they become aromatic, about 1 minute. Immediately remove from the heat.

In a blender or food processor, combine the roasted pepper, vinegar, garlic, saffron, honey, and mustard. Blend for 30 seconds. Through the feeding tube, slowly add the oil until the sauce emulsifies. Transfer to a bowl; season to taste with salt and pepper. Cover with plastic wrap and
set-aside until serving time.

To pan-grill the salmon:

Place a grill pan over high heat and heat it until smoking. Brush the salmon on both sides with olive oil and sprinkle with salt and ancho chile pepper. Grill; skin side down until golden brown, about 3 minutes. Turn over, lower the heat to medium and continue cooking for 3 to 4 minutes.
Transfer the salmon to a warm dinner plate; drizzle with the sauce on the fish and plate. Garnish with finely chopped red and yellow peppers.

Serve at once.

Answer 9

I find that melting a little brown sugar on the salmon steak and baking it in the oven is very tasty.

Answer 10

Our son (he as got his own house) cooks the Salmon in foil and adds a nob of butter or
margarine then cooks it in the oven,you'll have
to check it because he isnt here for me to ask
him,sorry,enjoy.