Fresh Salmon Fillets?

Question

Does anyone have an original way to cook Salmon Fillets?

Answer 1

My absolute favorite way to eat fresh salmon, and we do eat a lot of it here in Alaska, is to grill it on the BBQ.

Leave the skin on while you grill it, it can be taken off afterward. I fix it two ways one is with salt, pepper, garlic and onion powder the other is with plain old lemon pepper.
Be sure you don't over cook it, as it will dry out quickly.

Answer 2

BAKED SALMON FILLETS

2 tbsp. lemon juice
1/4 c. packed brown sugar
4 Market Day salmon fillets
1 tbsp. butter, melted
4 thin slices lemon
8 tsp. brown sugar

Heat oven to 375 degrees. Pour lemon juice into ungreased rectangular baking dish, 11" x 7 1/2" x 2"; sprinkle with 1/4 cup brown sugar. Arrange fillets in dish; drizzle with butter. Bake uncovered 15 minutes; turn. Place 1 slice lemon on each salmon fillet; sprinkle with 2 teaspoons brown sugar. Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.

Answer 3

1) salt and pepper, brush w/ olive oil, then lay garlic leaves on fillet like wallpaper (the oil is the glue), this gives each fillet an even garlic flavor. truly awesome!!!!!! bake at 350 for 45 minutes, but that varies accordng to thickness of fillet.

2)salt and pepper, sliced onions on top, then mix crab/and or shrimp with a little mayo adn spread over top like frosting on a cake.

3)for the garlic lover, cut cloves of garlic ino pieces adn make slits in the flesh, place pieces of garlic randomly in slits throughout the fillet, the garlic flavor will spread thru the fillet adn you get a hit of garlic when you bite into a chunk of garlic.

the trick with salmon is to not overcook it, it will dry out

ALWAYS COOK WILD SALMON, FARMED SALMON IS REALLY BAD FOR YOU, THERE ARE CHEMICALS AND STEROIDS IN FARMED FISH

Answer 4

This one I just entered in a 5 ingredient contest, it's original

Coat well with Creole seasoning spread about 2 Tbs, Mayonnaise on the flesh side, dip the Mayo side in crumbled Potato chips, oil in a medium hot skillet chips side down until lite golden brown, about 3 mins., turn fillets over and saute over medium low for another 5 mins or until the fillet is firm to the touch. Great with Mushroom Rissoto

Answer 5

Take some olive oil, orange zest, soy sauce, ginger and a bit of mustard. Stir it up, and coat the salmon.

After letting this sit for about 30 min, pan sear the salmon 5 min on each side.

Answer 6

Use aluminum foil, spray with Pam butter Flavor, lightly springle with Garlic Salt, place Salmon on foil. Spray with Pam and Lightly springle with Garlic Salt. Sprinkle lemon lightly. Enclose and bake at 350 for 20 - 25 minutes.

Serve with asparagus, or salad, and a baked potato.

Easy meal.

Answer 7

4 (6-ounce) salmon fillets
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
2 teaspoons vegetable oil
Sauteed Spinach with Shiitakes and Shallots, recipe follows
Sweet Corn Coconut Sauce with Asian Aromatics, recipe follows
2 lemongrass stalks, white parts only, minced
2 kaffir lime leaves, veins removed and minced

Preheat the oven to 350 degrees F.
Heat a large non-stick saute pan until hot. While the pan is heating, season the salmon fillets with the salt and white pepper. Pour the oil into the pan and warm oil for 15 seconds. Place the salmon fillets, flesh side down, into the saute pan. Using a low flame, saute the fish for about 2 1/2 minutes. Place the pan in the oven and roast for 6 to 7 minutes. The salmon should be medium rare. When serving, turn the salmon fillets over to expose the nicely browned side.
Place spinach mixture in a mold on a plate. Place salmon on the top. Pour the sauce around the fish. Garnish with minced lemongrass and lime leaves.

Sweet Corn Coconut Sauce with Asian Aromatics:
1 ounce vegetable oil
3 tablespoons minced shallots
2 cups fresh white corn kernels, cobs reserved, plus 1 cup fresh corn kernels
3 cups unsweetened coconut milk
2 lemongrass stalks, white parts reserved for presentation, stalks bruised with back of a knife
1 inch fresh galangal, peeled and sliced into coins
2 kaffir lime leaves, bruised
1/4 teaspoon ground white pepper
2 tablespoons nam pla (fish sauce)

Using a low flame, heat a stainless steel saucepan. Warm the oil in the pan for 15 seconds. Add the minced shallots and sweat for 30 seconds. Next, add 2 cups of the white corn kernels. Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper. Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much.
Remove from the heat and add the nam pla. Let the mixture rest to absorb all the aromatic flavors for 30 minutes. Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away. Puree the mixture until smooth.
Heat sauce in a stainless pan. Add the remaining corn to the pan.
Yield: 4 servings Active preparation time: 25 minutes Non-active preparation time: Cooking time: 40 minutes

Sauteed Spinach with Shiitakes and Shallots:
1 gallon water
3 tablespoons kosher salt
2 pounds fresh spinach, stems removed
2 tablespoons unsalted butter, melted
4 tablespoons minced shallots
8 ounces shiitakes, stemmed and sliced
Freshly ground black pepper

Bring the water to a boil in a large pot. When the water comes to a boil, add salt. In a large bowl add some ice and water to create a water bath.
Add the spinach to the boiling water and cook for 1 minute. Drain the spinach. Place in the ice bath to cool. Drain spinach and squeeze very dry.
Add butter to a saute pan and heat. Add shallots and cook for 1 minute. Add mushrooms and saute until the release their liquid, about 5 minutes. Add spinach and saute until heated through. Season with salt and pepper.
Yield: 4 servings Active preparation time: 15 minutes Non-active preparation time: 15 minutes Cooking time: 1 minute

Answer 8

LINE BAKING DISH WITH PARCHMENT
PAPER PUT SALMON FILLETS IN
ON TOP PUT BUTTER LEMON AND
CAPERS BAKE

Answer 9

Sake Salmon and Rice Recipe courtesy Nigella Lawson

Marinade:
1 teaspoon English mustard, or wasabi paste*
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon garlic or chili oil
1 tablespoon sake
2 salmon fillets
1 cup basmati rice
2 cardamom pods

Sauce for salmon and rice:
1/4 cup sake
1 tablespoon soy sauce
1/2 teaspoon fish sauce or brown rice vinegar
1 teaspoon Worcestershire sauce
1 teaspoon English mustard, or wasabi paste
1 to 2 tablespoons chopped fresh cilantro, to garnish

*Cook's Note: If you can't find English mustard, substitute wasabi paste.

In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets. Leave to marinate for about 20 minutes.
Follow packet instructions for the rice, or rice-cooker handbook or just put rice in a pan, bruise cardamom pods and chuck them in too, and put double the volume of water as you have rice. Bring to the boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes.
Heat a smooth griddle or nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side. Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes on a wooden board or a pile of newspapers.
Bring the sake to a boil in a tiny little saucepan, like one you might melt butter in, to let the alcohol taste evaporate. Take the pan off the heat and add the other sauce ingredients.
Unwrap the salmon fillets, removing them to a wooden board for carving as you do so.
Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into thin slices. Lay the carved salmon on top of the rice and spoon over the sauce, letting it gloss the fish and drip here and there over the rice. Scatter the cilantro on top.

Difficulty: Medium
Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 2 servings

Salmon Fillets with Sauteed Lemons and Onions on Farfalle Recipe courtesy Emeril Lagasse, 2003

2 tablespoons sour cream or creme fraiche
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
4 (6-ounce) salmon fillets, skinned
Essence, recipe follows
2 tablespoons olive oil, plus 2 tablespoons
1 medium yellow onion, very thinly sliced
2 medium lemons, ends trimmed and sliced into very thin rounds
12 ounces farfalle pasta
2 tablespoons extra-virgin olive oil
1/4 cup sliced scallions
Chopped fresh parsley leaves, garnish

In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.
Meanwhile, lightly season the salmon on both sides with Essence.
In a large skillet or saute pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water to moisten them.
While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.
Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sauteed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

The Ultimate Salmon Fillets
It is so moist and the flavor is fantastic!
3-4 servings 30 min 10 min prep

1 lb salmon fillets, fresh or frozen
1/3 cup sour cream or yogurt
2 teaspoons prepared mustard
2 teaspoons finely minced onions
2 teaspoons dried dill weed
3 tablespoons mayonnaise
2 tablespoons grated parmesan cheese
1/2 cup grated cheddar cheese
paprika

Preheat oven to 450 degrees.
If frozen, partially thaw fillets and cut into serving size pieces.
Place in a greased baking dish.
Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
Season with salt and pepper.
Spread mixture over fish.
Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
When just done, sprinkle with the cheeses and a dash of paprika.
Broil 1 minute or until the cheese is bubbly and flecked with brown.
Serve with lemon wedges.

Salmon Fillets Bathed in Garlic
This is a recipe from the Diabetic Cookbook. It is easy and can be so elegant depending on the presentation.
6 servings 22 min 10 min prep

6 (4 ounce) salmon fillet, skin removed, about 1 inch thick
1/4 cup chopped parsley
1/4 cup low sodium chicken broth
1/4 cup dry white wine
1 tablespoon olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
salt
black pepper

Preheat oven to 450 degrees.
Rinse fish and pat dry with paper towels.
Sprinkle both sides of fillet with salt and black pepper; set aside.
Combine the parsely, broth, wine, oil, garlic and red pepper.
Place the fish, flat sides down, in a single layer in a 2-qt rectangular baking dish.
Pour parsely mixture over fish.
Bake in preheated oven for 8 to 12 minutes or just until fish flakes easily when tested with a fork.

Grilled Orange and Bourbon Salmon Fillets
Plan ahead the salmon needs to marinate for 2 hours before grilling. You can also cook the salmon fillets under the broiler or on an indoor grill that has been sprayed with nonstick cooking spray.
4 servings 2¼ hours 2 hours prep

1/4 cup bourbon
1/4 cup fresh orange juice
1/4 cup low sodium soy sauce
1/4 cup brown sugar, packed
2 large green onions, chopped
3 tablespoons fresh chives, chopped
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh garlic
4 (6 ounce) fresh salmon fillets (1-inch thick)
salt and black pepper

In a bowl whisk together the first 8 ingredients.
Pour into n a large heavy ziploc plastic bag.
Add in the salmon fillets; seal bag tightly, and turn bag to coat evenly.
Place in the refrigerator for 2 hours.
Remove the fillets from the bag and reserve the marinade.
Place the fillets on a preheated outdoor grill (sprayed with cooking spray) or under the oven broiler.
Cook for about 6 minutes on each side, basting with reserved marinade until the fish flakes easily when tested with a fork.
Season with salt and pepper.