Kitchen

[We rescue cats]

I do mine this same way and am never disappointed. We usually buy filets with skin and they come out great.

[89135]

Thawed -  Air Fryer on 380 for 13 minutes

[Love orchids]

I keep it simple.  Place fresh salmon on a foil lined broiler pan. Lightly spray with olive or avocado oil.  Salt and pepper (or seasoning of your choice) the top of the fish. Broil (not bake) on second rack from top for 10 minutes.  Serve with lemon wedge and/or tarter sauce.

[Mz iMac]

@Love orchids  Another keep it simple when it comes to Salmon.  I top coat mine w/honey before broiling.

[AZfem]

I marinate for a couple hours in seasoned rice wine vinegar & lite soy sauce. Then bake at 350. 

[Eileen in Virginia]

I poach salmon filets in a non-stick skillet with my homemade teriyaki sauce that I copied over 40 years ago from Gourmet magazine. Place the salmon filets in a non-stick skillet and pour about 1.5 to 2 cups of the teriyaki sauce over them. You should have about a half-inch of sauce in the saucepan. Cover and poach over medium high heat for about 15 minutes (depending on thickness), basting occasionally, until done. Once cooked, remove to a platter and drizzle with the pan drippings. This is delicious and very easy. 

TERIYAKI SAUCE

1 1/3 cups apple cider vinegar 

1 1/4 cups tomato purée 

1 cup pineapple juice 

1 cup soy sauce (I use low sodium)

1 cup firmly packed brown sugar 

1/3 cup molasses

1/4 tsp. ground ginger

1/4 tsp. garlic powder

Combine all ingredients in a heavy 2-quart saucepan. Mix thoroughly. Bring to a boil , stirring to prevent sticking. Cool, then store in an airtight container in the refrigerator until you've used it up.  If the recipe's too bitter, add more brown sugar; if it's too sweet, add more pineapple juice. YIELD: 7 cups (about a half-gallon). 

CAUTION: Don't leave unattended. Due to the high sugar content, be careful that the boiling mixture doesn't splash onto you while cooking or while you're pouring it into the storage container. 

This is also a great marinade for a pork loin roast (or thick pork loin chops), beef, chicken or shrimp. 

[MJDinVegas]

Hi, @Laura14 !  We make cedar plank salmon on the grill.  I get cedar planks from Amazon and soak them a couple hours in water held down with a can of vegetables in a ziplock sandwich bag.

I either get unseasoned filets, barbecue-dried rub or lemon thyme seasoned.  The actual cooking couldn't be simpler.  Once the grill is at temp (350-400), put the soaked plank on the grill for 3 minutes.  Flip the plank and put the salmon filet on it, close grill and 20 minutes later you have beautifully cooked salmon.  We grill throughout the year so can do this anytime, usually on Fridays.

ETA:  for the lemon thyme seasoned, I make a low calorie/point (I'm a WW at goal for 14 years) lemon thyme aioli.

[beach-mom]

@Laura14 - We have salmon a lot. Two favorite ways are teriyaki style and baked in a while wine sauce with capers. We have it cold in salads once in a while, which leads me to DH's favorite way to have it - poached with nothing on it.   

[mrshckynut]

@Laura14   air fryer 

mrshckynut 

[Laura14]

Thanks again, everyone! I love all these ideas and thank you for taking the time to share the sauce and rub recipes, too. I'm not sure which one to try first. 🙏