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SO who has a good salmon recipe

post #1 of 11
Thread Starter 

Hey everyone, first time making salmon. Any good salmon recipes with good quick sauce? Thanks

post #2 of 11

How do you like it?  Poached, baked, grilled, pan fried, raw sushi, en croute, salt baked, ??

 

What I most often do is heat up about a tablespoon of olive oil and a tablespoon of butter in a skillet over medium heat.  When hot put a skin-on salmon fillet, seasoned with salt and pepper, in the pan, skin side down.  Depending on the thickness I let it cook for 5, 6, 7 minutes or so.  Then gently flip it over and cook the flesh side for a minute or two.  Melt some butter, add a splash of lemon juice, fresh dill if handy, and pour it over the fish.

 

mjb.

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post #3 of 11

Marinate for about an hour in this: soy sauce, honey, minced garlic, minced ginger, sesame seed oil, chilis.  Then put in the oven and roast for about 15min or until desired doneness.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 11
Quote:
Originally Posted by 14 yr oldchef View Post
 

Hey everyone, first time making salmon. Any good salmon recipes with good quick sauce? Thanks

 

Because you specifically asked for a good quick sauce.. and because you're still learning a lot I think you should take a look at this technique because it works well for other meats as well. Like teamfats suggestion this includes a "pan sauce".

 

There are different terms for this but I've most often seen it called pan basting or quick basting. The idea is simple. You are going to saute the fish but also using a decent amount of fat.. I like to use equal parts butter and olive oil. Where this turns into a sauce is with the addition of thyme and garlic. So mince some garlic and pull the thyme off the stems. While you are cooking it, you will tilt the pan and with a large spoon baste the fish with the fat. See this video for an example

 

When the fish is done. Turn off the heat, place the fish on your serving dish and then pour a little heavy cream into the fat (be careful, hot fat is dangerous so take precautions) stir the cream into the sauce. You can spoon this over the fish as a pan sauce of garlic, thyme, cream and butter.

post #5 of 11

Pan fried so you can make a sauce is the way to go.

 

Don't try to cook a salmon filet the way it comes from the store.   It is uneven and a pain to manipulate.

 

Use one of these methods to change the shape into a more uniform thickness.  (easier to cook properly)

 

Easiest and 'natural' looking

 

 

Slightly harder but a more 'modern' presentation.

 

 

- Always start with the presentation side down.

- Pan sauces don't have to be complicated.  Simple is good.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #6 of 11

I made salmon last night. Pan seared it with a mustard lemon dill glaze then topped it with mango avocado salsa. I guess it's a kind of strange combo but they really contrasted each other well.

post #7 of 11

Hope it's not too late to add my recipe for Nutty Fish. It's an easy company dish. Proportions are approximate.  If you buy your fish at Costco, you can get enough to feed at least 14 guests. Enjoy!.

 

NUTTY FISH

 

 

1 small white Leek (or bunch of Scallions) 

Zest from 1 whole Lemon 

2 cloves Garlic 

 

Place in Cuisinart and mince together. In ½ teaspoon of Olive oil, sauté over low heat for 4 minutes.

  

2 pieces each 6-ounces boneless, skinless fish

                       (Salmon, steelhead trout, or any thick fillet)                                               

 ¼ cup finely chopped toasted or regular almonds

 ¼ cup breadcrumbs (I used ground Melba toast)

 

Juice from whole lemon

 

 

Mix almonds w/ and breadcrumbs. Add cooked vegetables.  Season fish w/ juice from whole lemon.  Place fish in Pam sprayed Pyrex and pat top of each fillet w/ nut mixture.  Bake at 400* for 15 minutes.

 

 

 

post #8 of 11

 

Gravlax on roast potatoes and salad!

post #9 of 11
Btw the arroser technique (pan basting) is great for all proteins, especially with aromatics like eatshores describes above. Also teamfat's method is how you get a perfect 'crispy skin' fish which is really delightful. I think it's great that at your age your experimenting with all of this stuff.

If you want to push your curiosity I'd recommend picking up 'the French laundry' it's a great starter book to blow your mind.
post #10 of 11
Quote:
Originally Posted by alaminute View Post

Btw the arroser technique (pan basting) is great for all proteins, especially with aromatics like eatshores describes above. Also teamfat's method is how you get a perfect 'crispy skin' fish which is really delightful. I think it's great that at your age your experimenting with all of this stuff.

If you want to push your curiosity I'd recommend picking up 'the French laundry' it's a great starter book to blow your mind.

Franch laundry might be a bit daring. Ad hoc at home perhaps? But yeah, great to see the young ones getting into this... At 14, I did some chilis and BBQs, mostly to get my hand at the beers that were involved in the process ;) Well, one has to start somewhere... ;)

post #11 of 11

Maple Salmon

 

Mix together: 

pure maple syrup

spoon full of dijon mustard

squirt of honey

splash of soy sauce

This will make up your maple glazed for your salmon.

 

You can cook the salmon however you would like, then add the glaze at the end and broil in a hot oven for 1 minute.

 

Then you can shallow fry some par-cooked quartered baby reds until golden, Drain the oil and throw in some finely minced garlic, shallots, and cooked bacon and cook until aromatic. Add spinach, heavy cream, S&P cook until incorporated and spinach is cooked. Serve salmon on top of potatoes.

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