Suggestions for cooking salmon?

Question

I have a girll but would prefer something indoors because it is hot as balls outside. thanks.

Answer 1

put a little bit of cooking oil in a frying pan then sear the salmon fillet on each side and the skin should come off really easy after that then turn down the flame and pour some ginger teriaki sauce all over and let it cook the rest of the way in the teriaki on a low flame till nice and pink in the middle

Answer 2

OK, this is the best for salmon, in my opinion, and it's super easy. Dot the salmon with a little butter or margarine. Put it on foil on a baking sheet and bunch the foil up around it to make kind of a fish-shaped foil thing - the fish should not be covered with foil, leave it topless. Pour on some bottled teriaki sauce. Put into a 400 degree oven for 20 minutes ONLY - any longer and you'll over cook. The salmon will continue to cook after you take it out. The butter will keep the fish moist, and the sugar in the glaze will caramelize slightly.

Makes the best salmon ever.

Answer 3

Cedar Planked Salmon

Ingredients

2 lbs - Salmon Filet
1 Cedar Plank
2 tablespoons olive oil
1 tablespoon soy sauce
3 tablespoons chardonnay
1/2 teaspoon ground ginger
2 tablespoons brown sugar
Freshly ground pepper to taste
1/2 teaspoon lemon juice
1 clove garlic
Several fresh rosemary trimmings


Soak the plank in your sink for about 30 minutes in hot water. Preheat your oven or barbeque. Oven temp should be at 400-450. If you are going to use a barbeque, turn the barbeque on high and close the lid. Those with charcoal barbeques will need a babeque with a lid.

While the oven or barbeque is preheating, prepare the marinate as follows: thouroughly mix in a bowl, olive oil, soy sauce, chardonnay, ginger, pepper, and lemon juice. Add the garlic either by mincing the clove or use a garlic press. Next, add only one tablespoon of brown sugar and mix all the ingrediants. If the oven or barbeque is still preheating and the plank still needs to soak, marinate the filet until the plank is finished soaking and the oven or barbeque is fully preheated.

Next, place the filet on the plank and smother with the marinate. Place two sprigs of rosemary on top of the filet and slide the planked filet in the oven or barbeque.

For those who are going to use a barbeque, place the planked salmon on the grill and put the lid on the barbeque. You must monitor the cooking as the plank will buckle, crack, smolder and even catch on fire. For those using an oven you may expeience the same excitement in your kitchen.

Please use extreme caution in your oven as the plank could start an oven fire and burn down your home. After about 30 minutes in the oven the salmon should be ready to be fired under the broiler. Open the oven and take the palnked salmon out. Sprinkle one tablespoon of brown sugar over the filet, turn the oven to broil and put the planked salmon under the broiler. The sugar will carmelize and burn if you are not careful. When the sugar is bubling and boiling on the filet and and the filet has a crisp glazed look, the filet is ready.

This style salmon can be served several different ways. If the plank is smoldering, extinguish the smoldering parts of the plank. Using a large serving tray, place kale leaves around the perimeter of the serving tray and place the plank in the middle of the tray with the leaves partially tucked under the edges of the plank. This plate goes well with garlic roasted red and yellow new potatoes and steamed asparagus topped with bearnaise sauce.

Cedar Planked fish is very ancient method of cooking that has been used for generations by Native Americans of the Northwest Pacific. The recipe above is a variation of the recipe provided by Chinook Planks. There are two kinds of planks, disposable and a reusable plank. I prefer the disposable planks as I can take them with me camping and it makes for an easier clean-up. The disposable planks are the size of a shingle, however, most shingles are treated with fire retardants. Make sure if you choose to go to the lumber yard to purchase cedar planks, ask if the wood has been treated with chemicals. Use only pure untreated cedar. Other fish and game can be cooked on the planks, give it a try. Bon Appetite!

Ps: Its really tasty!

Answer 4

Salmon fillet - try and get a fillet that is uniform thickness from end to end - i.e. a piece near the head of the fish.

Marinate for 4-6 hours with ~tablespoon of fresh ground ginger, 2 tablespoons of mirin, 2 tablespoons of sesame oil, 1/3 cup soy sauce, 1/3 cup sherry.

Reserve some of the marinade.

Grill skin side up until the skin peels off easily. Turn and brush with resevered marinade, sprinkle with some sesame seeds.

Answer 5

POACHED SALMON AND ONIONS

Slice a few large onions as thin as you can get them.

Melt two sticks of butter in a skillet that has a lid.

Put the salmon fillet or steak in it and add all the onions.

Cover and simmer on the lowest temp you can until salmon flakes with a fork. ( about 10 minutes tops )

Place the salmon on a bed of white rice and top with some of the onions and butter. Serve with a green veggie or salad.

Answer 6

Baked Salmon.

Answer 7

Season the Salmon with lemon & butter seasoning, apply non-stick spray to pan and cook over med heat, 10 min each side. Put a lid on the pan too.

Answer 8

Easy way we did it at a restaurant I worked at is to put it on a soaked Cedar plank. Top it with a glaze which is 60% Balsamic Salad Dressing and 40% Maple Syrup. Once it's finished top with a bit more of the glaze.

Answer 9

I do the same thing in the grill and oven. wrap it in foil, drizzle olive oil over it, lemon juice, and whatever spices you want to use - pepper, dill, lemon spice. Stick on a pan or in a dish and in the oven at 350 for 25-30min, depending on how hot your oven is. I love salmon!

Answer 10

spray a glass pan with non stick spray or olive oil, place salmon in, skin side down, sprinkle with dried dill, cover with tin foil and bake between 20-30 minutes in a 400 degree oven, until it easily flakes with a fork. EASY!!!