How do I make salmon??/?

Question

What seasoning and in the over or grill... I dont know....

Answer 1

here is 2 recipes

I)made grilled!

II)made in the oven!!

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------------Grilled Salmon

Ingredients
4 tbsp. Olive oil
1/4 c. Onion, grated
2 tsp. Freshly grated ginger
2 tsp. Minced garlic
4 tbsp. Soy sauce
1/8 tsp. Freshly ground black pepper
1/2 tsp. Paprika
4 Sm. salmon steaks
Preparation

Combine marinade ingredients in a 9x13 pan or zipper seal bag. Add salmon, turn to cover with marinade. Let marinade for at least 15 minutes. Longer is better. Cover grill rack with aluminum foil brushed with oil. Place salmon steaks on grill and brush with marinade. Cook for about 10 minutes. Turn with a spatula, brush with more marinade, and continue grilling 10 minutes more. (The fish should flake easily.)

----------------OVEN-BBQ SALMON

1/4 cup orange juice
2 teaspoons fresh lemon juice
4 skinless, boneless salmon fillets, 5oz each and 1 1/4'' thick
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/2 teaspoon canola oil

Mix together orange juice and lemon juice. Place salmon in a Ziploc bag and pour the juices over the salmon. Turn salmon to coat well on all sides. Marinate in the refrigerator for 30 minutes.

Combine all spices in a small bowl.

Preheat oven to 400°F. Lightly oil a shallow baking dish with canola oil. Remove salmon from Ziploc bag, discarding marinade.

Pat dry with paper towels. Rub spice mix all over salmon. Transfer fish to baking dish.

Bake until done, 10-12 minutes.

Serves 4.

Answer 2

Salmon Fillets.
Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed frypan, 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 3

You can cook it on the grill with herbs, bake it or poach it.

Grilled Salmon with Mustard and Herbs


Ingredients

* 2 lemons
* 20-30 sprigs mixed fresh herbs
* 1 clove garlic
* 1/4 teaspoon salt
* 1 tablespoon Dijon mustard
* 1 pound center-cut salmon

Cooking Instructions

1. Preheat grill to medium-high.

2. Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef's knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.

3. Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).


Here is another way:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23282,00.html?rsrc=search

Lastly,


Baked Salmon II

Ingredients

* 2 cloves garlic, minced
* 6 tablespoons light olive oil
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 tablespoon lemon juice
* 1 tablespoon fresh parsley, chopped
* 2 (6 ounce) fillets salmon

Cooking Instructions

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Answer 4

Put salmon with lemon juice in a glass dish, cover and let stand in frig for at least 3 hours. Remove from frig and sprinkle with lemon pepper. Cook in microwave oven for 5 minutes, take out of microwave and let stand for 5 minutes on counter. The best salmon, it's like you have poached it.

Answer 5

cajun
lemon pepper
lemon and dill
lime and herbs
garlic butter
try some marinades that are in stores now
some are specific for fish - lawreys has some out.


oven or grill, both work. i prefer (weather permitting) to grill.
it can cook like a steak. you can make it raw, med well, well done... how ever you want it.

i love salmon. any fish is awesome. and soooo good for you

Answer 6

GRILLED ROSEMARY SALMON

2 salmon fillets (3/4 lb. each)
1/2 c. orange juice
1/2 c. oil
Dried Paste
2-3 tbsp. fresh rosemary

DRIED PASTE:

1/2 tsp. rosemary
3 cloves garlic, crushed
1 1/2 tsp. salt

Prepare dried paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.
When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)

Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don't overcook, will dry out or burn.

Fresh salmon is best. To obtain 3/4 pound fillets, ask your fishmonger to prepare them for you.

or

GRILLED SALMON WITH CABERNET SAUVIGNON
SAUCE

FOR THE SAUCE:

1/4 tsp. fresh squeezed lemon juice
2 tbsp. olive oil
1/2 c. Cabernet sauvignon wine
1/2 c. beef stock
1/2 c. chicken stock
2 shallots
2 tbsp. butter
Salt & pepper to taste
6 portions of salmon fillet, 8 oz. each

Chop shallots and place in a saucepan with the wine. Reduce by about 2/3. Add beef and chicken stock and reduce by 1/2; set aside. Brush the salmon fillets with olive oil and season with salt and pepper. Place on a grill for about 2 minutes on each side. Return sauce to the stove and incorporate butter; strain and add the lemon juice. Place salmon fillets on plates and nap with the sauce.
Serves 6.


or

GRILLED SALMON

4 fresh salmon steaks or fillets
1 c. oil
Juice of 2 lemons
1 tsp. dill weed or 2 sprigs fresh dill

Mix oil, lemon juice and dill for marinade in 7 x 11 inch dish. Place fillets or steaks in marinade. Refrigerate for 4 to 6 hours, turning every hour. Place over hot coals on grill; turning and cooking until fish flakes easily with a fork. Serve with drawn butter.

ENJOY!

Answer 7

well first u cut it how ever u would like then put some salt and peppr on it thenyou could put it in the microwave oven or in the oven