What is a good way to prepare Salmon Fillets?

Question

I just got some frozen salmon fillets. Any suggestions?

Answer 1

Cut up some onions and put them on the bottom of a pan, lined in Reynolds wrap. Cut up a little butter and spread that around as well. Lay the fish on top of this, add more onions and butter to the top of the fish. I also use Mrs. Dash salt free Garlic and Herb on mine. OR some Old Bay. You can cover it or leave it open and let it cook for about 30 minutes in the oven...

Answer 2

Salmon is exceptional with spice - something aromatic such as cayenne or Cajun pepper. Also, fresh-cracked black peppercorns add a lot.

I'd do it in your oven, baked at 375*, 15-18 minutes or so. Dress a pan with olive oil, and rub both sides of the thawed fillets. Arrange asparagus around the sides and let it get roasted as well - it picks up the salmon flavour, even if subtly. Rub those as well with the olive oil.

This recipe is fantastic atop a nice salad, perhaps with some avocado.

A second thought, as it seems you've quite a few in the freezer, is to use curry - yellow or red, and place the finished baked salmon on a bed of rice.

Lemon is beautiful to complement the fish, of course. Use plentifully. Enjoy!

Answer 3

Thaw them in the fridge overnight.
Salmon Fillets.
Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed or smooth fry pan, and when it stops sizzling add fillet skin side down.
As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.
Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.
Add some more butter and some fresh herbs:-
Fennel: for an aniseed taste.
Mint.
Parsley.
Let cook for a few minutes and remove from heat. The cast iron will keep it warm .

Answer 4

Thaw them in the fridge.
Glaze with black-bean garlic sauce (available in the ethnic or Chinese food section)
Pre-heat oven to 400.
If you have a grill, make a small shallow-sided boat of al foil and use 1 tsp of olive oil per fillet. When hot, place salmon skin-side down and cook until just showing pink at the bottom edge (about 3-4 min).
Place foil and salmon on a baking dish and place in oven until done (about 8 min depending on thickness)
Serve immediately. The fillett will come off the foil cleanly without the skin. Reserve skin to add a crunch to salad.

If using a fry pan, glaze with the black bean garlic sauce, heat pan, saute fillets in olive oil until showing pink at bottom, place in oven and finish as above.

Serve with a California Pinot.

j

Answer 5

Heat the oven to about 375 degrees. Pour lemon juice into a rectangular baking dish, and sprinkle with 1/4 cup brown sugar. Arrange fillets, thoroughly washed in dish and add butter. Bake uncovered for 15 minutes and then toss it over. Put a slice of lemon on each fillet and sprinkle with 2 teaspoons of brown sugar. Bake until fish cuts easily with fork. Preheat oven to 350 degrees. Put salmon in low baking dish and add 1 cup of 'half and half or milk,' to the extent fish is half absorbed. Sprinkle with basil and salt if preferred. Bake for 25 minutes. The fish is edible when it is somewhat pink in the middle. Serve with a few chips:D

Answer 6

guick and easy!!!! skin them, put them in glass baking pan cover with lots of italian salad dressing and cook in the microwave oven on med. for 5-7 mins or untill they are tender and seperate with a fork. get some uncle bens 90 sec microwave rice ( I live long grain and wild) then lay the samon on top of the rice

Answer 7

Here are 7 recipes with pictures that are easy to prepare ...


http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&u2=salmon+fillets

Answer 8

marinate overnight, then place on BBQ. make sure the salmon is oiled so that it doesn't stick on the grill. You could marinate in honey mustard and fennell seeds with brown sugar.

Answer 9

bake them in the oven with olive oil so they don't stick. i think fish tastes best prepared "clean"