Does anyone know how to bake a really good Salmon thats tastes great?

Answer 1

There are about a million great salmon recipes, but this one - through ridiculously easy - is one of my favorites. Because you can keep it in the freezer until you're ready to cook it, it also makes for a great last minute company dish.

I call it ...

Fish Sticks

large salmon filet
frozen puff pastry sheets, thawed in refrigerator overnight
egg

Remove all skin and any stray bones from the salmon filet. Slice the filet crosswise into "sticks" roughly 1 1/2 inches long.

On a lightly floured surface, roll out the puff pastry until the square is about 20% larger than what you started with. Cut each square into 3-4 strips (depending on the size of your fish pieces). Place a strip of salmon on top of a strip of pastry and wrap completely, making sure there are no holes or gaps. Trim the pastry, if needed. Use some water on the seams to seal.

After all the fish sticks are completed, place them on a cookie sheet lined with wax paper or parchment and place in the freezer. Freeze completely, then remove from the cookie sheet and store in Ziploc bags.

When ready to eat, just pluck a completely frozen fish stick from the freezer and place on a cookie sheet lined with parchment. Lightly beat the egg with a spoonful of water, and brush the top of each fish stick with the egg mixture. Bake at 400 degrees for roughly 13-15 minutes, or until puffed and very golden.

Funny enough, this results in perfectly puffed pastry and a perfectly cooked fish - not overdone or underdone. You can top this with the sauce of your choosing (I like a simple sour cream mixture with lemon juice and dill), and if you master the technique and want to get adventurous, try stuffing other things in the pastry along with the fish, such as chopped mushrooms, fresh herbs, bell peppers, etc.

Answer 2

Got this recipe from Juneau, Alaska where they really know how to cook their fish. I call it 3-2-1 because you take 3 parts of brown sugar, 2 parts of butter and 1 part of lemon juice. Melt all together and spread over the salmon. They cook it over a hickory wood fire but I wrap it in foil and bake it in 400º oven for 20 - 25 minutes if I'm using an 8 oz fillet.

So, if you don't understand parts - think like 3 T brown sugar, 2 T butter and 1 T lemon juice. You can adjust the quantities with that theory for however much fish you are using.

Another way I like to cook the salmon is to spread it with mayonnaise, sprinkle it with onion powder and dill. Wrap in foil, bake 400º 30 minutes when using 8 oz fillet. It cooks in exactly the same amount of time as my baked seasoned fries.

Enjoy!

Answer 3

Personally I like the fillet with skin on. I fry it in a pan with loads of salt (on the skin) and when it gets maybe 30% cooked, I put it under the grill (broiler??) until it goes super crunchy. Serve that with garlic creamed potatoes and greens.

If you are baking a whole salmon, a delicious way of preparing it is make a bruschetta mixture (tomatoes, garlic, onion, basil, vinegar and olive oil) and stuff it in the cavity. Make big gashes across the flesh going in maybe 1 -2 inches (depending on how big your fishy is) and stuff the gashes with the mixture. Bake in the oven and remove foil 5 min before finishing. The juices should be mopped up with crusty bread!

Answer 4

Remove the skin. Dip in ice water just long enough to chill the fish quite cold. Pat dry. Sprinkle a little sugar on the surface. Brush on olive oil and butter. This will sort of set on the surface. Cook the fish as close to the broiler or very hot coals until the outside is very hot but not so long that the interior is just warm like a very rare steak.
Serve with a dill sauce or dressing.
I also like to cook salmon over very hot apple coals after dredging the fish in Thai pepper sauce.
My wife likes salmon soaked in coconut milk and sprinkled with coarse kosher salt, coarse telicherry pepper and a little ghee.

Answer 5

applied mayonaise, parika, and pasely garlic on top of the salmon . It's quick and taste wonderful. you can serve with veggie on the side with rice or bread. oh, may sure you put a little olive oil at the bottom of the foil paper.

Answer 6

If you like Cajun, it's great blackened.
Buy a bottle of Chef Paul's for fish, the recipe is in the box.