what is the best way to cook bonless salmon fillets?

Question

we have brought some salmon fillets and was wondering which is the best way to cook, shall we steam them or roast? for how long any one ideas?

Answer 1

I like them glazed and either roasted under very high heat or broiled. I use a glaze of honey or maple syrup, ginger, garlic, pepper flakes and a equal amount of water to the honey. Cook the glaze down until slightly reduced and strain out the solids. Brush or spoon on the salmon and cook about 25 minutes in a hot oven or about 10-12 minutes under a broiler.

Answer 2

Pan-fried salmon fillet with mussels, fennel and saffron

Serves 4



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
olive oil and butter, for frying
4 x 170g/6oz pieces of thick salmon fillet, skin on
salt and freshly ground black pepper
For the sauce
1.5kg/3lb 5oz live mussels
50g/1¾oz unsalted butter
3 shallots, finely chopped
1 small leek, finely chopped
½ bulb fennel, finely sliced
200g/7¼oz brown chestnut mushrooms, sliced
pinch curry powder
pinch of saffron strands
25ml/1fl oz pastis
100ml/3½fl oz double cream
1 bay leaf
50g/1¾oz flatleaf parsley, roughly chopped
1 tbsp butter
To serve
additional saffron strands



Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the salmon, in a non-stick frying pan heat the olive oil and butter.
3. Season the salmon and place in the hot pan, skin side down. Leave for 3-4 minutes before carefully turning over. Cook for another two minutes.
4. Place in the oven and cook for 5-6 minutes or until cooked to your liking.
5. To make the sauce, scrub the mussels well, discarding any that are cracked or will not close when tapped.
6. Melt the butter in a large saucepan and add the shallots, leeks, fennel and mushrooms. Then add the curry powder, saffron and a splash of pastis. Bring to the boil.
7. Add the mussels, the cream and the bay leaf and finally the parsley and the butter. Season to taste.
8. Once the mussels open the sauce is ready to serve.
9. Serve at once with the pan-fried salmon fillet, sprinkled with the saffron strands.

Answer 3

Here's a quick, easy and amazingly scrummy way to cook them!!

Pan fry the fillets for 4-5 mins on each side on a low to medium heat, then lift them out of the frying pan and put to one side.

Sauce: stir together tomato ketchup and basalmic vinegar (about three-quarters ketchup to one quarter vinegar -- make as much as you like) in the pan till you have a dark reddish-brown sauce, don't leave it in there too long or it'll burn. Easiest sauce ever and perfect with salmon, trust me.

Pop the fillets back into the pan, stir around a bit and turn over so the sauce covers each side. There'll be sauce left in the pan, lift the fillets onto the plates then tip the rest of the sauce over them.

Seriously, this is the best recipe for salmon -- I was amazed when my mother told me that this great sauce was just ketchup and vinegar...it compliments the salmon perfectly.

Plus, the cooking time is only about 15 mins, max!

Even if you don't try it tonight, it's definitely worth remembering.

Answer 4

try this one..

Cajun Salmon Fillets

1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon dried mustard
1/2 teaspoon oregano
1/2 teaspoon chili powder
1 pinch cayenne
800 g boneless salmon fillets, whole, frozen, skin on

Thaw salmon; cut salmon into desired number of pieces; place skin down on a large tray or baking sheet.
Combine oil and spices, spread on top of salmon fillet.
Grill on barbeque till done, about 15-20 minutes or bake in a 400F 15-20 minutes.
Remove skin prior to serving.
(*-*)

Answer 5

Place each fillet on a square of tin foil, sprinkle with salt and pepper, add a sprig of dill if you have it but if not it doesn't matter, place a small piece of butter on top of each fillet and add a dash of white wine. Wrap the foil into parcels loosely around the salmon and steam for 15 mins. Serve with fresh cooked green veg or salad and new potatoes. Delicious!

Answer 6

This is a simple, easy and delicious way to prepare salmon :
First rub fresh lemon all over the fish and then salt with Seasonal Salt or another seasoned salt.
Make a simple marinade with olive oil, soy sauce, fresh lemon juice and grate in fresh ginger (key ingredient).
Thoroughly brush/cover salmon in marinade for 15 minutes, lay salmon in small pan on fresh lemons and bake for about 25-30 minutes depending on your desired wellness.

Answer 7

Nick Nairn has superb salmon recipes. The recipe for peppered salmon in whisky cream sauce is superb, and unbelievably easy.

Try it.

http://www.graysofkilsyth.com/salmon-recipes.htm

Answer 8

*******HERB BASTE FOR SALMON
2 tbsp. olive oil
2 tbsp. melted butter
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped parsley
1 tsp. grated lemon peel
Salt and pepper to taste
4 salmon steaks or 1 salmon fillet (about 1 lb.)
Combine all ingredients except salmon. Baste salmon with mixture, cooking according to desired methods. Makes 4 servings.
MICROWAVE:
Brush with baste; place on microwavable roasting rack. Cover with wax paper; cook on high until fish flakes. Rotate once during cooking period and baste with additional marinade.
BAKE:
Brush with baste and bake in preheated 450 degree oven, about 10 minutes per inch of thickness. Brush with baste as needed.
BOIL:
Brush with baste and boil 4 to 6 inches from heat, 10 minutes per 1 inch thickness. Brush with baste as needed.

*******SHRIMP AND SALMON FETTUCCINE ALFREDO
1 (10 oz.) pkg. fettuccine noodles
1 lb. salmon fillet
1 lb. med. shrimp
8 oz. alfredo sauce
2 or 3 tomatoes
3 tbsp. basil
3 oz. Parmesan cheese
1/8 tsp. garlic powder
Lemon juice
Squeeze lemon juice on salmon. Bake salmon in pan (without water) for 20 to 25 minutes at 450 degrees. Remove skin and break into chunks after cooking. Clean and boil shrimp; drain. Boil fettuccine according to package instructions. Strain noodles. Heat alfredo sauce in microwave. Combine noodles, alfredo sauce, salmon, shrimp, Parmesan cheese, garlic, and basil. Toss. Add uncooked, cut up tomatoes. Toss and serve.

Answer 9

Definitely on the barbeque (or open grill).
Cook just past dark pink in the middle.
Such a beautiful fish, it doesn't really require too much seasoning...and its good for your Omega 3 intake.!!!

Answer 10

Bake in glasswear with lid,,,seasoned to your liking (I like paprika salt/pepper and parsley and a sprinkle of Mrs Dash or spike),,bake at 325 for 20 or25 minutes,,,till it falls apart with little pull from fork (test for doneness). serve with creamed ( fresh steamed peas) with pearl onions and a white sauce,,,maybe mashed potatoes and a ceaser salad and bread (served prior),,,a nice white wine (if no one's driving),,,bon appitite!