which is the best way to cook salmon fillets?

Question

i have developed the taste for fresh salmon after a friend cooked for me one evening, (thought it only came in a tin) always been scared to cook fresh fish need advice on how to cook one and what with.

Answer 1

I make a marinade of dijon mustard and dried herbs, my favorite are thyme, rosemary and parsley, mix these all together and u can either grill the salmon or put them on a cookie sheet and bake them for 15 minutes at 325 and then spread the sauce evenly over the salmon and cook another 10 minutes till opaque or the fish is a darker pink than when u started... it is good and healthy and my family loves it...

Answer 2

THE most important thing about cooking fish is.....DONT OVERCOOK IT !!!. That being said, there is really no best way to cook salmon. It's all a matter of personal taste. Salmon is an oily fish but not overly so, like bluefish and mackerel. It can be cooked in a variety of ways. Baked, grilled, poached, broiled. It's up to you. The secret to cooking delicious fish, besides not over cooking, is to not over power the fish with intense sauces or marinades. As a general rule, the more oily the fish, the more intense the flavor, the more you can play with more lively and marinades and sauces. For your first try keep it simple. Maybe just some butter to help keep it moist, some lemon slices on top, a bit of fresh herb and a light sprinkle of your choice of bread crumb. If you grill it, dont forget to oil your grates before you put the fish on. Experiment and have fun.....ChefGuy

Answer 3

Okay, do this.

In a bowl, mix some cream cheese, chopped chillies (or parsley if you want something mild), add lemon juice and spread it on top of the salmon fillet.

I haven't given you quantities because it's really up to you how much cheese you want on your fillets and how much seasoning you want in your cream cheese.

Place a bed of parsley on some tin foil, place the fillet on top and wrap it all up, creating a bag. If there are more than one fillet, it is best to do these individually rather than all in one bag.

Make sure the foil is tightly sealed and place in the oven at gas mark 7 for 20 minutes (sorry, I don't know the degrees celsius for that)

Anyway, serve this with new potatoes and a fresh salsa!!!

Mmmm...

Answer 4

Fillet of salmon with a horseradish sauce

Serves 4



Preparation time 1-2 hours

Cooking time 1 to 2 hours






Ingredients
For the chive ceam sauce
250ml/fl oz double cream
1 tsp Dijon mustard
1 tsp English mustard
1 tsp creamed horseradish
1-2 tsp lemon juice
salt
1 tbsp snipped fresh chives
For the salmon
750g/1lb 10 oz skinless salmon fillet
salt
freshly ground black pepper
plain white flour, for dredging
1 tbsp vegetable oil
1 bsp butter
butered, cooked vegetables, such as spinach, to serve (optional)
For the horseradish crust
2 tbsp creamed horseradish
1 egg yolk
100g/4oz coarse breadcrumbs
1 tbsp chopped fresh parsley



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. First make the chive cream sauce. Boil the cream in a saucepan for two minutes or until it has thickened slightly.
3. Remove from the heat and whisk in the mustards, horseradish and lemon juice and taste for seasoning, adding a little more salt or lemon juice as necessary. Keep the sauce warm but do not let it boil again or the flavours of the mustard and horseradish will be spoilt.
4. To prepare the salmon, check that it has been properly trimmed and is boneless. If there are any bones remaining, remove with a pair of tweezers. Cut the salmon into four equal portions. Season each piece with salt and pepper and then dredge lightly with flour.
5. For the horseradish crust, mix together the horseradish and egg yolk. Dip the topside of each piece of salmon into the horseradish/egg-yolk mixture, making sure that each fillet is generously coated.
6. Mix together the breadcrumbs and parsley and then dip each piece of fish into the breadcrumbs. Shape the crust by pressing this mixture onto the fillets gently but firmly, with your hands.
7. To cook the salmon, heat the oil in a heavy based frying pan until very hot. Add the fillets, crust side down, with the butter and cook for three minutes or until the breadcrumbs are beginning to crisp up nicely. Turn the fillets over and finish off the cooking in the oven for five minutes.
8. To serve, add the chives, to the sauce. Place each fillet on a warm plate, laying it on a bed of buttered, cooked vegetables if you wish (spinach is a great choice) and surround with a little of the sauce.

Answer 5

follow my way , every one will like it # Rinse salmon and pat dry with a paper towel. Season with whatever seasonings you like on salmon, (I only use salt and pepper) rub in. # Spread mayonnaise all over the salmon. Not too thin and not too thick, just so that it's evenly coated. # Crunch up some Pringles potato chips into a dish. Coat salmon in the chips until well covered. # Wrap the prepared salmon in aluminum foil sprayed with cooking oil to help prevent sticking. Then place on barbecue for about 7 minutes on one side then turn over and cook on other side for about another 7 minutes. Temperatures vary on different barbecues so you might need to experiment with yours. # When salmon is done the coating should be a little crispy, so when you take off the barbecue remove from foil so that the moisture doesn't make the coating soft.

Answer 6

I have several favorite ways to cook salmon. Some sound gross but taste devine and others are just plain popular.

1. Smothered Salmon - I take nice salmon filets and cover them in the following:
sauteed onions and mushrooms
minced garlic
cherry tomatoes
black olives

I then dust it with salt, pepper, garlic powder, and bake at 400 for about 30-40 minutes. It comes out moist and delicious.

2. Salmon with schmear - I take salmon fillets, dust them with salt, pepper, and garlic powder, and coat them in a decent dollop of either Miracle Whip or Mayonnaise (don't get grossed out, it tastes amazing). Then I bake them at 400 for about 30-40 minutes. You can sprinkle cheese on them if you want, but I find it's tasty without.

3. Simple Salmon - rub it with garlic powder, onion powder, maybe even a little paprika, then sprinkle with lemon juice. Cook any way you want...then halfway through toss on a couple pats of butter and more garlic powder.

Answer 7

I find the best way is to cook fish is in the oven. Place the fish on baking foil and add your favourite flavours, ie lemon, spices, herbs, chilli sauce etc... then close the foil roughly at the top making sure its air tight but leaving space between the fish and the foil to allow for steam to develop, i would say oven 180c for 15-20min depending on size of fish. It's the best way of cooking it if you don't want your house to smell of fish for a week and saves on washing up as you just throw the foil away

Alternatively you can poach it: place the fish in a frying pan and cover with mixture of half water and half milk and simmer for 10-15 min, serve with garlic butter or your favourite sauce.

Good luck

Good

Answer 8

The best way is on the grill. Grilled salmon is the tastiest way, regardless of what recipe you use! I think it has something to do with some deep instinct humans have!

Also, this recipe isn't bad:
http://allrecipes.com/Recipe/Lemon-Pepper-Salmon/Detail.aspx

Very tasty, and you get a complete meal out of it if you make the couscous, too.

Answer 9

The easiest way is to bake or broil them right on a sheet in the oven. Usually, I will bake at 350-400 for about 8 minutes, starting skin-side down, turning over halfway through. then I will turn the broiler on high to finish the cooking for another 2-4 minutes, turning back over to skin-side down again halfway thru.

A couple good simple sauces to either cook WITH, or put on afterward: 1) dijon mustard, olive oil, and vinegar. 2)Soy sauce, sesame oil, olive oil.

Answer 10

Use a pastry brush: brush on a thin layer of mayonnaise. Place over medium hot coals on the grill for three minutes per side.

The mayonnaise burns off, but keeps the fish from sticking.

Serve with a light cream dill sauce, asparagus, and new potatoes.

A nice rose wine goes well with it.