Kitchen

[jaxs mom]

Usually cured and then smoked. Absolutely no olive oil, salmon is already a lovely oily fish and I hate it when olive oil dulls the natural flavor. I love crispy salmon skin.

[Daysdee]

Baked in oven. Pepper, garlic powder, lemon juice and sprinkle with some paprika for a good color. Dot just a little butter or margarine on top and some parsley or sometimes dill.

[Marsha2003]

Ina Garten 's recipe with herbs is one of my favorites.

[JustJules]

I like my salmon on the underdone side, so I usually poach it in some water flavored with lemon juice, some bay leaves, dill and peppercorns...sometimes add some white wine. Simmer for about 15 minutes until still pink on the inside. If I don't poach it, I use a marinade like teriyaki, then quickly broil it. I've found salmon too delicate to grill well, it can easily overcook if not constantly watched. Another way I've never personally tried is salmon fish & chips. A pub I used to go to served it and it's delicious. Same as using a piece of cod or halibut, but use a piece of salmon, batter it and fry it up. Would make a nice change and it's really yummy.

[FunkyHulaGirl]

I'm not a salmon fan myself, so usually when I have it in the house, all I do is pop the can, spoon it into dishes, and feed it to my cats!

[Harpa]

On 7/19/2014 jaxs mom said:

Usually cured and then smoked. Absolutely no olive oil, salmon is already a lovely oily fish and I hate it when olive oil dulls the natural flavor. I love crispy salmon skin.

Tonight it was the King salmon, and yes, this piece was a tad more oily. I only use the oil to also prepare the pan. But you've given me a new insight. I think I'll use parchment next time and eliminate the EVOO.

Thanks for everyone's ideas. The dill...the honey mustard, even that Ranch dressing is very different.

FunkyHula...very funny!

[VanSleepy]

Maple syrup, soy sauce, garlic...baked in the oven. Delicious.

[mac116]

I usually use Cajun spice on both sides of skinless filets (Costco), then saute in a small amount of olive oil. I make a homemade dill tartar sauce...yummy.

[Kay SD]

Ooh, I'm loving all your answers!

I made salmon filets last night. I used thin filets, added ground S&P, brushed on Dijon mustard, then added a coating made from freshly toasted ground coriander seeds, thyme and other herbs. I sautéed the filets quickly in a bit of oil over medium high heat--maybe 2-3 minutes on each side. Then I took them out, deglazed the pan with some Sauvignon Blanc and juice from a lemon, and when that reduced to half, melted in 3T of cold unsalted butter to make a pan sauce. Served the salmon with the sauce, roasted green beans on the side. It was delish and very easy.

[lcmel]

Marinate for 30 minutes with a pat of melted butter a little brown sugar and some honey. Then cook it up on the Foreman grill or grill pan. Delicious!