how do you cook salmon?

Answer 1

Salmon Filet with Mango Cilantro Salsa:

4 6-ounce portions salmon filet

Mango Cilantro Salsa:

1 ripe mango, peeled and ½-inch diced
¼ cup chopped scallion, green part only
¼ cup diced red bell pepper
1 tablespoon finely diced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 small clove garlic, minced
1 tablespoon freshly squeezed lime juice
¼ teaspoon salt
½ teaspoon extra-virgin olive oil

Bake salmon filet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.
Yield: 4 servings

Nutrition Information: 245 calories, 7 g fat, 35 g protein, 11 g carbohydrate, 2 g dietary fiber, 88 mg cholesterol, 251 mg sodium

Copyright © 2006 Felicia Drury Kliment

Answer 2

I buy my salmon as a filet. I generally cook it two ways depending on where I am serving it. One is line a pan with foil, place the salmon in it, spread a thick layer of mayonnaise on the salmon, sprinkle on onion powder, dill, and black pepper. Seal and bake 400º at 30 minutes for a 1 lb piece. Check it at 20 minutes depending on the thickness of the piece - you don't want to overcook it.

The second way I do it I also start with the foil and placing the salmon in it. I then melt 2 T butter in a skillet, add 3 T brown sugar and 1 T lemon juice. Mix all together and when hot, I pour it over the salmon. Seal the foil and bake it at 400º for 20 minutes.

The mayonnaise one takes longer to cook because the mayonnaise keeps it moister and keeps it from trying to dry out.

Answer 3

SALMON PATTIES

16 ounces pink salmon, canned
1 egg
1/3 cup onion, minced
1/2 cup flour
1 1/2 teaspoons baking powder
1 1/2 cups vegetable oil, for frying

Drain salmon. Set aside 2 Tablespoons juice in mixing bowl. Mix together salmon, egg, and onions until sticky. Stir in flour. Add baking powder to juice, then stir into salmon mixture. Form into small patties. Fry until golden brown (about 5 minutes).
Serving Size: 4

Answer 4

I like my salmon filets in a non stick pan, skin side down with 3 pats of butter, pepper (lemon pepper is good too), garlic, and 2 slices of lemon wedge and capers. Saute in pan over medium until some white stuff starts forming on the top, add handful of water, cover with a lid, reduce heat and steem for 5 minutes. After this it never hurts to re-season the top of the fish with a little extra butter and garlic. The skins should have burned to the bottom of the pan, making serving it a snap. Clean-up is easy if you use non-stick, because once the pan cools you can peel the off the bottom real easy.

Answer 5

Chop up & sautee a large white or yellow onion in butter & a little white wine. Just till it starts to turn transparent.

Then mix in 2 tbs of brown sugar. Stir till the onions are coated & the sugar carmelizes.

Coat 1 side of your salmon fillets with the onion mixture. If you can, cover & put in the fridge overnite. If not, let it sit at least an hour.

Heat your oven to 400, bake for 10 minutes, then switch over to broil for 5 minutes.

Serve with 1 cup of sour cream with 1/2 teaspoon dill, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder mixed in to dip bites of salmon in.

It's called "Juneau Salmon" and it's REALLY good !

Answer 6

I usually get the salmon portions (not salmon steaks) and put some black bean sauce with garlic (which is found in the International aisle at the grocery store) and tiny matchstick slices of fresh ginger on top and poach it in a little water.

Answer 7

How do I cook salmon?

Sometimes, I bake it. Cut the salmon into steak sizes. Rub a little bit of olive oil on for flavor, and salt and pepper. Slice some lemons, limes and onions circularly and layer them under and over the salmon steaks. Bake till done.

Answer 8

Salmon is a VERY versatile fish, it is fantastic Grilled, baked, poached, pan fried and my favorite smoked. The most important thing is not to over cook, follow the time given CLOSELY. Recipes abound, it becomes more of a personal preference.

Answer 9

Individual steaks covered in a shallow pan with a little water.
Or for larger pieces in a shallow pan in oven covered in foil.
Whole fish, with sliced onions inside, & pats of butter,
wrapped in heavy foil on the BBQ grill; low heat, 1/2 hour.
Fish is done when flesh is opaque & pink.

Answer 10

if you are talking about salmon steaks i usually pan fry it in some butter and slithered almonds - yum