Kitchen

[house_cat]

I schmear the tops of the filets with basil pesto and broil them for about 20 minutes.

[cinebee]

One of the simplest and best recipes I have tried. Mix 1/4 cup apricot preserves with two tablespoons of dijon mustard and spread on top of the salmon before cooking. I steam cook it in the Ninja 3-in-1 (love that thing) but you could easily bake it in the oven, too.

[AnneMary]

Well, you see where we live.......and we have the best freshest salmon available! We don't have it as often as when the kids were younger and lived at home, but they preferred it fixed as simple as possible and without a lot of "junk" as they called it because it covered up the real fresh fish flavor.

For whole salmon, I'd cover a large cookie sheet with foil, lay the fish on it with a thin slice or two of onion in the cavity that I'd already salt and peppered lightly and also put a slice or two of lemon inside. Salt & pepper the top skin, slices of lemon and then would pour maybe about 1/2 a cup or a tad more of plain tomato sauce over it, cover with foil and bake. The sauce makes it so moist but you don't taste tomatoe because you skim off the skin.

For filets, foil a cookie sheet. Pam it lightly, lay the whole fish on it, sprinkle lightly with salt (which I have to watch) and pepper, then heavily with Lemon Pepper........Penzeys Lemon Pepper. There's no comparison with theirs, including McCormicks. Then I'll put a few thin pats of butter on top and bake it.

Sometimes less is better because some of the extra goodies tend to cover up the exciting fresh taste of the salmon, and I know it's quite expensive for a lot of you. I also do it on the grill outside........again on oiled heavy duty foil that has lots of holes punched thru it with large wooden skewers or even a sharp knife making 1/2 slits all over. Re: buttering the filets on the outdoor grill.....I melt a couple of tablespoons of butter and only very very lightly then brush the filets when they are about 1/2 done or you can have one heck of a fire if the butter is put on too early and drips onto the burners. I'm telling you this from my own scarey experience!!!! It works and there's no muss or fuss or fish smell in the house.

[F1wild]

My little Swedish recipe:

I place a water-soaked then olive-oiled cedar plank inside an aluminum pouch with salmon filet on the plank, then dill, Dijon mustard and cherry tomatoes on top of the salmon. One salmon filet per pouch. This forms a little steamer pouch. Close it up and place each pouch either on the grill, medium or in a 350F oven for 15-20 minutes. Between this pouch method and the tomatoes bursting the salmon comes out über moist.

[Harpa]

Thank you all so much for all your tasty ideas!

AnneMary, wonderful to have the freshest of the fresh Alaskan salmon! Lately the one store I take my Mom to has been offering the wild salmon, and that's all I get.

I don't know which recipe I'll try next, but definitely one that was posted here! Thanks again, everyone!

[violann]

DH grills it on the gas grill. He likes his moist, and I like mine over cooked- crispy on the edges. When it's too cold to grill outside we usually broil.

[Campion]

I love salmon steamed. No need to add any oil, heat up the kitchen and it's always juicy and delicious. I use a T-Fal steamer and put the salmon on a piece of parchment on the lower compartment. I put broccoli in the upper compartment and douse the entire thing with lemon juice (because I love lemon.) Sometimes I add slivers of ginger root. It takes about 20 minutes.

I generally boil any baby red potatoes rather than steam them, as it takes longer to steam a potato. But if I have leftover rice, I steam it in the upper compartment to warm it up again from the fridge.

For a sauce, sometimes I whip up Greek yogurt (nonfat) with grated cucumber and some fresh dill.

[Mary Bailey]

I bake or grill, sprinkled with Penzey's: Mural of Flavor and Ruth Ann's Muskego Ave Chicken and Fish Seasoning.

[JYWilliams]

On the grill with a little season & sliced lemon

[debic]

I broil with a little clarified butter and salt and pepper.