Kitchen

[Laura14]

To start, I am not a fish person.

The most I have ever done is tuna with mayo during Lent. But, I am trying to get better about it since it's so good for you, and I want to branch out.

I bought a skinless salmon fillet that is in my freezer. I have seen lots of ways to prepare it. I think my grandfather cooked his fish with butter and lemon in foil in the oven, but I don't remember exactly what kind of fish he had.

For someone who really isn't experienced with seafood and doesn't like most of it, what would you suggest?

I am going for an easy prep and the best shot at a good taste outcome.

[twinsister]

@Laura14 - I buy the salmon from here and all I do is put a dab of butter on top and sprinkle it with the seasoning that comes with it.  In the oven at 350 for about 15 minutes.

So easy and it comes out delicious.

[kaydee50]

DH uses his George Foreman grill.  Comes out great every time!

[Laura14]

@kaydee50 I don't have one of those, so I'll need to go traditional.

@twinsister That seems to be the way. I will look those seasonings up. 

[Rooney]

Hands down, Air Fryer. I use lemon balsamic and old bay seasoning.  10 minutes on 400.  

[twinsister]

@Laura14 - I'm not sure if Rastelli's sells that seasoning separately.  It may only be included with their Egg Harbor salmon filets.

[Sooner]

We simply bake it.  We buy salmon filets from Alaska--some have skin on, some not.  Lightly spray with oil, coat with herb seasoning, bake about 14 minutes at 350 to 375.  The salmon is put on lightly oil sprayed parchment paper or foil on a baking sheet.  The parchment paper and the salmon is lightly sprayed with olive or avocado oil.

No butter, just a light spray (or brushed on coat) of oil.  Lightly spray the parchment then put the unsprayed side of the fish of that works too.  You just need a light spray of oil, not dripping off.  No butter needed. 

[Desertdi]

I buy ONLY red Canadian cold water salmon from British Columbia.     Broil or poach...

[Estellee]

Cook on top of stove in a skillet with olive oil although I really prefer to eat it out in a restaurant.

[wagirl]

I poach it sometimes--always turns out amazing. I  also use my airfryer too--same result. Doesn't take long either way---have done a whole salmon in foil too. Time is very important when cooking fish--too much and it dries up. I under cook mine by a minute or 2--then let it sit as it still cooks. It's ok to have a slight underdone in the middle---not rare but just a barely more  pink---does not taste underdone at all, just juicy and tender. I have grilled it too--on my Ninja outdoor grill--was perfection on that machine---sadly am not allowed to use it at my apt--even tho it is electric--makes me mad!!!