Recipe might be a strong word for it… it’s just a bit of red miso mixed with maple syrup (the real stuff, as dark as you like).
Probably 2 tablespoons of syrup and like 40g of miso? Mix them up, I use a fork to break up any big lumps in the miso. You might be tempted to add sesame oil, chili oil, maybe minced garlic. Those are all fine, but I usually skip them if I’m in a hurry. Just don’t add salt, the miso should have you covered there.
Marinate the salmon for at least 20 minutes, ideally overnight. I make this as a quick weeknight meal, so it usually only gets an hour or two and that’s fine.
Then you just heat up the broiler and pop it under the heat, on a wire rack. I like the skin a bit crispy, so I do skin side up. Let the oven preheat for a bit if you want the salmon more well-done. I like salmon rare with a quick browning on the outside, so I don’t usually let it go for too long. Just keep an eye on it, the glaze can go from a nice brown to a bit burnt pretty quickly if you’re not careful.
It’s a real fast and loose weeknight meal kind of thing, I usually serve it alongside broccoli sautéed with garlic and chili over sushi rice.
Recipe might be a strong word for it… it’s just a bit of red miso mixed with maple syrup (the real stuff, as dark as you like).
Probably 2 tablespoons of syrup and like 40g of miso? Mix them up, I use a fork to break up any big lumps in the miso. You might be tempted to add sesame oil, chili oil, maybe minced garlic. Those are all fine, but I usually skip them if I’m in a hurry. Just don’t add salt, the miso should have you covered there.
Marinate the salmon for at least 20 minutes, ideally overnight. I make this as a quick weeknight meal, so it usually only gets an hour or two and that’s fine.
Then you just heat up the broiler and pop it under the heat, on a wire rack. I like the skin a bit crispy, so I do skin side up. Let the oven preheat for a bit if you want the salmon more well-done. I like salmon rare with a quick browning on the outside, so I don’t usually let it go for too long. Just keep an eye on it, the glaze can go from a nice brown to a bit burnt pretty quickly if you’re not careful.
It’s a real fast and loose weeknight meal kind of thing, I usually serve it alongside broccoli sautéed with garlic and chili over sushi rice.
Ditto. Salt & pepper seasoning, and a little oil & butter in the pan. Delicious.
Sometimes I'll do a Dijon, brown sugar glaze but I really think good salmon is best treated simply.
I like making it simple, pan seared, skin-on. But I almost always make a sauce to go on it. A lemon butter sauce, Asian glaze (I make it for green beans but make extra to drizzle on the salmon), garlic cream, Tuscan sauce (with linguine on the side)
The salmon is delicious and I can control how much or little of the extra flavors I want on there
Yep. Marinate in lime or lemon, garlic and dill for half an hour and grill.
I like to make a simple sauce with mayo and sour cream, capers and lemon or lime, parsley or dill. Maybe a shake of cayenne. Capers are a must!
Serve with grilled veggie kabobs (tomato, onion, pepper and mushrooms) and couscous. Finish with fresh berries and whipped cream.
I swear this meal gives me a buzz.
Teriyaki hits different when the sauce turns to a sticky glaze 🤤
Jerk salmon is fantastic, eat with rice n peas
Also, pesto crusted salmon… so pesto on top then a layer of seasoned (garlic &herb) breadcrumbs… it’s delicious with potato’s of any kind
Surprised I haven't seen under the broiler yet. Pan fried/seared is effective, but stinks.
I do parchment on a half sheet, flesh side up rubbed with oil and basic s&p. Hit it right under the broiler for 4-5 min, pull at med well. The parchment will blacken and shrink but always stays in tact, and keeps the fish from sticking to the pan.
heat oven 500 degrees. throw a pan in. take out after 5 mins, put olive oil and fish skin side down ( fillet) put back in 3 mins, flip 2 minutes more. so good. put salt and cayenne on fillet before as needed
I will cube salmon and marinate it in sesame oil, soy sauce, mirin, shaoxing cooking wine, garlic, ginger, honey, pepper and red pepper flakes. Cook in the oven at 425 for 15-20 minutes (to preference). I serve it over sushi rice with avacado topped with furikake, srirachi, sesame seeds and kewpie with Seaweed sheets. One of my favourite dinners and it is so quick and easy to put together!
I like to put mine in the oven. Drench it with fresh squeezed lemon, lemon pepper, & Old Bay seasoning. I want to try and perfect the pan fry, tastes so good with a little crisp to it!
Foil pack salmon moderately seasoned with lemon pepper, two pads of butter and lemon slices, sometimes I add herb sprigs of dill and thyme or parsley. Wrap it up and bake! Yum!
My favorite lazy/healthy dinner is a salmon filet covered with sweet chili sauce. Mae Ploy is my favorite but the Trader Joe’s version is great too. 400 degrees for 20 minutes for two half pound fillets. The sauce caramelizes the edges and slightly on top, the skin gets nice and crispy on the bottom and the salmon is perfectly flaky.
I pair it with oven roasted asparagus or zucchini.
I also really like Jamie Oliver’s fresh salmon cakes. I’m in a rush and couldn’t find a link without all of the ads/cookies but it’s from his 5 ingredients series and they are absolutely delicious. Awesome between bread or on some greens and super simple.
Quick edit: I imagine the salmon cakes could be made smaller and served with a remoulade sauce as a nice little appetizer akin to a crab cake but more affordable.
Tarator, easily. Bake a piece of salmon, let it cool then smother it in tahini yoghurt sauce and then a salad on top with walnuts, chilli, onion, herbs and lemon. It's outstanding. Just not necessarily a weeknight kind of dish.
Something like this: https://mustardwithmutton.com/2013/03/28/salmon-tarator-greg-malouf-recipe/
Smoked. I’ll take a whole filet, rub down some Teriyaki marinade binder, seasoned, smoked over charcoal and cherry wood. At the last 20 minutes hit it with some honey and brown sugar. Then normally I’ll pair that with crackers and cream cheese (which can also be smoked). Perfect appetizer to bring for the holidays.
A bit of oil on high heat, sear the flesh side, flip it over, drench in olive oil, and finish in an oven with a slice of lemon to get the skin crispy.
The first time I made salmon, I was working in a pancake house, at a ski resort, in the summer. One of our "summer regulars" was a longshoreman, occasionally he'd fly to Alaska to go fishing. Anyway, he brought back some salmon and just gave me one lol. I was still new to the whole cooking thing, wrapped it in foil with some lemon and rosemary and baked it. Was good.
The real secret is brining the salmon filets before you cook them in a 6% saline solution. It breaks down that white stuff that usually comes out of the salmon when you cook it. Brine it for an hour, 6% salt solution, and the salmon will literally melt in your mouth after you cook it. This is a trade secret that professional chefs keep to themselves. Seriously. You’ll never cook salmon without doing this first again.
I definitely recommend looking up brining for whichever protein you want to use. It completely changed how good my chicken breasts came out, for the better.
I will concur here. I’ve worked in fine dining for 10 years and my husband is a chef. When your thinking “why is a simple chicken or pork dish so much better at a restaurant” its brine.
Put a thin layer of mayonnaise on a filet and then put salt, pepper, garlic on it and then a little lemon juice and then put the lemons and red onions on top and then cook it on the barbecue with cedar plank. The fat from from mayonnaise is better than butter because it doesn't have water in it.
Marinaded and then fried with skin on, in Olive oil. So that the center remains tender, but the skin is delightfully seared. As to the Marinade usually soy and Mirin with fresh ginger and garlic based.
Served with it varies, Home made fries if I want, cooked in RiceBran oil.
I did the Gordon Ramsey style. It tasted really good.
Heat the pan on med to med-high heat. Once heated up, add oil. Wait for that to heat up.
While that is doing it's thing you're prepping the salmon. Salt it. Pat it dry. Season with Cajun seasoning and black pepper.
Place fillet in the pan for 3-4 mins. Flip the fillet and do 3-4 mins.
Flip the fillet one more time. Turn the heat to low. Add some butter, dill, 1 crushed garlic, maybe an onion slice. Let the butter melt and get all the flavor, the bast with the juices. Do that for 1-2 mins.
Turn off the heat and let it rest for a bit. Serve with a dash of dijon mustard, and it tasted so good.
If you have skin on the salmon. Score the skin in the seasoning part, cook it skin down in the initial heating. Push down with the spatula for 10 seconds to when first placed in pan ensure all on the skin is touching the pan.
I recently did salmon in the air fryer with siete taco seasoning. Then I put some in corn tortillas with an avocado lime and cilantro sauce. Outstanding.
Sauce/marinade aside... My favourite thing to do is high heat, skin side down so it's gets crispy in like 2 minutes, lower the heat a little flip it around for like another minute or so and that's it. Still pink and almost raw in the middle.
Then a simple teriyaki-ish style marinade poured into the pan when the salmon is flipped to coat and reduce the fish but not on the skin to keep its crispiness.
This is going to sound crazy but hear me out: lay it on a baking tray, cover it with a thick layer of full fat mayo, sprinkle a healthy layer of brown sugar over the mayo layer, dust with dried dill, then bake until done. It’s so freaking tasty.
Until I tried it I would have laughed, but…I dry it best I can with a paper towel, then rub some oil on it and add my seasonings. Air fry for 12-14 min at 400°. I won’t make it any other way now. I love how it crisps the outside.
I had to scroll so far down looking for this! I used to swear I would never buy an air fryer and now that I have one I use it all the time. Not only is it easy, it cooks some things way better than my oven can. I love salmon and have tried making it every which way and now swear by the air fryer. Pat it dry, smother it with a paste of brown sugar and Dijon and pop it in the fryer.
I was surprised to see no one else air fries salmon. I marinate mine in soy sauce, garlic, honey, and Sriracha. Over rice with cucumbers, topped with green onions. I actually made it last night, it's so easy.
Light dust in corn flour. Pan fry until just getting gold. Add teriyaki sauce and glaze. Needs white rice and a salad to balance out how strong it tastes.
Cut into portion size strips, topped with Korean BBQ sauce, baked at 425 and finished under broiler for the last couple minutes. Serve with white rice, steamed green beans and kimchi.
Put the salmon in foil and completely cover it in pesto sauce (big jar from Costco or Sam’s), wrap it up tight. That much oil almost poaches it in the oven and gives you a little bit of wiggle room.
Everybody goes crazy for it. And it’s quite simple to make.
Get a pan that can go in the oven, preheat to 180c
Season skin and flesh
Oilve oil, high heat until its almost smoking, Skin side down, lightly pressing, skin doesnt usually retract on salmon as much as other fish, after a few second let go and let it sear for about a minute or until you can see the skin is crisping up, try not to move it in the first 20 seconds or the skin may separate
Once skin is crisped flip it over skin side up and throw it in the oven to bake till desired doneness, i prefer it a little undercooked, shouldnt take any longer than 2-3 mins for the thin tail side, MAX 7 mins for the thick side, to be cooked through
I posted this a few times now I think :P I discovered this the other day and it is so flipping good!
[https://www.instagram.com/p/CofJzI\_DJez/](https://www.instagram.com/p/CofJzI_DJez/)
One pan salmon and orzo:
-4 salmon filets
-3 tbsp parsly chopped
-3 tbsp melted butter
-3 tbsp olive oil
-3/4 tsp salt,
-1/4 tsp pepper,
-1 tsp garlic powder
-1 lemon juiced
-1 bundle asparagus chopped
-1 cup peas
-1 lb orzo uncooked
-3.5 cups veggie broth
-1/2 cup grated Parmigiano Reggiano
-2 cups fresh spinach
-1 lemon sliced thin
-Preheat oven to 400F
-To a 4.5 qrt baking dish, add oil, butter, lemon juice, parsley, salt, pepper, garlic powder, and lemon juice. Use a fork to mix ingredients.
-Dip salmon fillet’s in marinade, coat and set aside.
-To the same dish add peas, asparagus, orzo and broth
-Cover with lid or aluminum foil and cook in oven for 20 min.
-Remove from oven, add grated parm and spinach and mix together until spinach wilts.
-Place salmon filet into the baking dish nestled in the orzo. Top with lemon and cook uncovered for 15-20minutes depending on how you like your salmon.
I hate when people say a recipe is good but then make a thousand adjustments. That said, I made a few adjustments (mostly because it was what I had at the time):
I used a little less lemon, because I was using less salmon and was afraid the lemon was going to over-power it. I used dried parsley because that's all I had. I grated cheese but I think it was regular parmesan (not sure the difference) Finally, I used 2 cups of orzo because I wasn't sure on the amount. It was way too much for two people.
Pat dry and season, Cook 80% on skin side on low- medium heat heat to not scorch the skin, knob of butter and flip to cook remaining side (this won’t take long and mostly can be done with residual heat). Add whatever flavours you want but this is the base way to cook it for me.
A whole bunch of fresh dill, chopped. Mutard a l’ancienne whole seed mustard. Olive oil. Slathered on a skin-on Pacific salmon fillet on aluminum foil. Baked and then broiled to lightly char the dill. Remove with a metal spatula leaving the skin stuck to the foil.
We mostly just do butter, salt pepper and blast in the oven, and have it on salad. But if you want to try something a little different with good presentation, this is a good, simple recipe for a [barbecue inspired glazed salmon](https://www.myrecipes.com/recipe/barbecue-roasted-salmon-0) that goes over well with guests.
I tamp it dry with a paper towel, coat it in spicy brown mustard and sprinkle smoked paprika, salt and pepper over it. I then put it in the air fryer at 400 for 15 minutes. So simple and easy and you get a crisp exterior with a super moist and medium temp interior.
On an outdoor grill with salt and pepper and a little bbq sauce slathered on towards the end.
I can't cook it indoors without my entire house smelling like fish for days.
I heat up butter, olive oil, seasonings in a mug and then pour it all over the salmon, cover with foil and pop it in the oven for 15 minutes at 425 then take off foil and broil for a couple minutes comes out perfect every time
Teriyaki salmon is amazing.
1/4c pineapple juice
1/2c soy sauce
1/2c brown sugar
Grated garlic and ginger help but are totally optional.
Marinate for an hour and then grill on the skin side hot and close the lid for 10-15 mins depending on how you like it. Do not try to flip it lol.
I cook them on a little platform made of onions and butter. Melt a couple of tablespoons of butter in a small pan that has a tight lid, ideally glass you can see through. Slice an onion into .25 to .5 inch thick rounds, arrange in a small pan to make a platform big enough to put your fish on and tall enough that fish is above the butter. Salt and pepper fish. Put lid on pan and turn to med/low for 5 minutes. Baste if you want, but ideally keep the lid on as much as you can. At 5 minutes it should be done...the glass lid is helpful here to keep an eye on it. Turn off heat and keep pan closed if not done enough. Spoon lemon onion butter from pan over the fish, remove fish and plate it, spoon as much butter sauce on as you want. Discard onions.
Cut into cubes, marinated for an hour with light soy sauce and hot honey, slow smoked, topped with sesame seeds halfway through and then INDIVIDUALLY POPPED INTO MY MOUTH
i can't believe you guys. I made it w this [orange-soy-ginger marinade](https://pickledplum.com/orange-ginger-salmon-marinade-recipe/), and i've never made it any other way since.
I make a honey mustard pecan-crusted salmon. Ridiculously delicious and easy. Glaze is 1 Tbsp honey, 2 Tbsp Dijon mustard, 2 Tbsp melted butter. Crust is 1/4 cup panko bread crumbs, 1/4 cup chopped pecans, and parsley. Bake normally then broil to get a crispy crust.
Marinate for about 30 minutes in lime juice, fish sauce and crushed garlic. Drizzle a little olive oil over the top and roast in a 350 degree oven. I roast it on a layer of aluminum foil on a sheet tray and take it out just before it’s done, then wrap the fish up in a little foil blanket and set it aside to finish gently cooking with its own residual heat. Squeeze more lime juice (or, I actually prefer lemon for this step) over the fish just before serving.
Jasmine rice and salad to go alongside (I love an endive and avocado salad with a lemon Dijon vinaigrette).
En papillote (parchment or foil packet) with tomato, capers, a splash of vermouth OR, on a bed of julienned leeks and carrots. Season with S & P, lemon, etc.
It steams perfectly & is nicely flavored.
Most people are doing flavoring combos, but my recommendation is preparation: the air fryer was a complete game changer for me. I used to find cooked salmon inedible (literally could not finish a whole cook filet) but the air fryer makes it perfectly cooked imo
Simple salt and pepper. Pan fry to crisp outer layer, bake in over and squeeze lemon juice on every bite while eating it. The simplest really is the best way.
I really like [pistachio-crusted salmon](https://www.simplyquinoa.com/pistachio-crusted-salmon/) otherwise just pan-seared with salt and pepper to get a nice crispy skin and tender flake.
Sheet tray salmon.
Toss asparagus, mushrooms and diced garlic with olive oil, salt and pepper and place on a baking sheet. Add salmon skin side down, drizzle with olive oil, add salt, pepper and dill. Bake @350 for 20-25 minutes. Squeeze fresh lemon over everything. Make lemon rice, or garlic noodles to go with it.
I pat it dry, season it with salt and pepper, and I pan sear it in butter on a medium high heat.
I do require the following sauce on the side though: garlic fried in a generous amount of olive oil, with a splash of white wine, a squeeze of fresh lemon, and some capers. That with rice and a veggie side is heaven to me.
Griddle pan, every time.
But I wouldn't touch the salmon in this country with a bargepole unless it was wild-caught. https://www.youtube.com/watch?v=RYYf8cLUV5E
Marinate with a bit of salt, olive oil, pepper (or chili powder), and dried coriander. One or two hours in the fridge is fine.
Bake in a baking dish 350°–400° until core temperature reaches 115°, remove from oven and let it sit. When temp rises to 125°, it’s done.
[I use a temp probe with alarm.](https://www.thermoworks.com/dot/)
Salt + pepper seasoning both sides. Heat oil in skillet. Cook 1 side ~4 mins. Flip. Put a big dab of butter in with it and spoon melted butter on it continuously while cooking for ~2 more mins. Voila. U can add lemon squeeze in with melted butter if ur into that or just squeeze directly on it. Sprinkle w Thyme to finish.
Also like making skillet salmon pasta w cream sauce there’s lots of recipes online for that. I know it’s pretty basic but that’s how I cook it I need some new ideas for it just like u probably.
Brushed with a thin layer of Dijon Mustard and then a liberal sprinkling of Everything Bagel seasoning. Bake until done.
Serve with a sauce of sour cream+fresh lemon juice+fresh garlic and dill+s&p
Delicious!
In parchment paper pouches in the oven… they come out restaurant good!
Usually with some garlic and butter, lemon slices… add in whatever veggies you want and fold them into pouches, bake at 350 for 30 min… whole dinner done in 45 min start to finish!
I'm not a salmon eater, but my partner loves it when I either cook it in the oven (foil wrap, salt, pepper, dill, tomato's, mushroom, and last time I added a dash of soy sauce), or if I'm making sushi for work, and then it's either in a sushi roll with cream cheese and red pepper, or sashimi with our black garlic soy sauce
Sous vide! Keeps it melt-in-your-mouth tender and juicy, you can prep and freeze the bags ahead of time, and it’s hard to mess up. Works well with pretty much any marinade, but here’s my fave:
Pop the filet into a vacuum seal bag with a little soy sauce, hot honey (or regular honey + red pepper flakes), and a squeeze of lime, then into a 122° F water bath for 40 min (70 min if frozen). Pat dry and sear just the skin side in a hot cast iron skillet, sprinkle with toasted sesame seeds and thinly sliced green onion and serve with rice and a veggie—soy garlic green beans or something.
I’ll also season it with chile lime from Trader Joe’s and add a little olive oil to the bag, and after the sear, add it to a rice bowl with arugula, grilled corn, green onion and avocado, a hot honey-lime vinaigrette, and a hunk of queso fresco broken up into little bits.
Cold oven method (it always turns out perfectly cooked that way), little olive oil, little Webber Zesty Lemon seasoning. Served with lemon on the side, asparagus and rice pilaf.
But if you want to go wild with it Cheesecake factory used to make a fresh herb smothered salmon that was pretty bomb. Costco does a pesto compound butter on top of theirs. Just as some ideas.
My favorite way to cook salmon is to bake it with a simple yet flavorful marinade. I usually mix together some olive oil, fresh lemon juice, minced garlic, and a bit of honey. Then I season the salmon with salt, pepper, and a sprinkle of dill before letting it marinate for about 30 minutes. Bake it at 375°F for 15-20 minutes, and you’ve got a delicious, tender piece of salmon.
The best way I have ever had it prepared with grilled, and basted with BBQ sauce and honey (towards the end of grilling). The BBQ and honey make this awesome glaze/crust on it as it caramelizes.
Salmon en papillote is dramatic but pretty tasty. You bake it wrapped in parchment with really whatever you wish. I like to do lemon and orange slices, dill, and some other seasonings.
There’s no one favorite way for me. As long as it’s cooked well (not over), salmon is always amazing. Last night though I did one hot smoked over indirect heat on a wood plank with an Asian BBQ glaze. That prep is pretty hard to beat.
https://www.epicurious.com/recipes/food/views/grilled-salmon-fillets-with-creamy-horseradish-sauce-108290
I pair the salmon with spring mix and roasted potatoes.
I do a vodka brined salmon on the traeger. Per people whom have had it, it is the best way they have had salmon.
I believe it works best with skin on salmon. The fresher the better. I also let it dry in the fridge for a day if possible but not required.
BRINE
1 Cup brown sugar
1 Tablespoon Black pepper
1/2 Cup coarse salt
1 Cup vodka
MAIN
1 (1-1/2 to 2 lb) wild caught salmon
1 lemon wedges
capers
STEPS
1
In a small bowl, whisk together brown sugar, pepper, salt and vodka.
2
Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours.
3
Remove from bag, rinse and dry with paper towels.
4
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
5
Smoke the salmon, skin-side down for 30 minutes.
180 ˚F / 82 ˚C
00:30
Sous vide is the best for me. The melt-in-your-mouth texture is insane. Salt, pepper, a drizzle of olive oil, seal in a bag and pop it into a 115-120F water bath for 40-45 minutes.
Lightly season with salt and some garlic salt and pepper, sear both ends. I like the skin on so it can get nice and crispy in the pan, it just needs a few minutes on both sides if it’s not a super thick cut
Pan sear skin down until until almost all the way cooked. Then spread apricot preserves on the top and put in the oven under the broiler. Once preserves start bubbling and salmon is cooked through take it out, put on a bed of arugula with avocado and grapefruit.
Such a great summer meal!
Cut the fillet into 2” strips. Marinated overnight in teriyaki and a small amount of oil. Then grill. I’ll even eat the skin sometimes as it’s comes out like a chip, while protecting the meat from the flame.
[This](https://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe-1944413.amp) but I bake it in the oven instead of grilling it. I used to love salmon then got burnt out on it and this is one of the only ways I can stomach it now.
I cut the filet into portion sizes, make slits through the skin about 1/4” apart. Season w salt, pepper, maybe chili or garlic powder on flesh side. Heat up a cast iron skillet till almost smoking hot, with olive oil and butter to bring up the smoke temp and well, butter. Sear the skin side down until nice and crispy. Flip over and cook maybe another minute or two until MR. Take off heat and plate skin side up. Squeeze some fresh lemon or lime juice. Eat that crispy skin! And the fish too. Lol
When I’m feeling lazy I put mayo and sriracha on top with some lemon slices and microwave it in 30 second bursts until done. So quick and delish and no it doesn’t leave a fishy smell!
I'm a huge fan of oven cooking mine! Whether it's to have on sushi rice with furikake seasoning, soy sauce, mayo and sriracha or seasoned with paprika, garlic salt, pepper, tarragon and parsley with some roasted asparagus or tenderstem broccoli and baked sweet potato or baked jacket potato with butter.
Crispy skin. Pan fry.
This, with Cajun seasoning
I just did a recipe that involved crisping up rice in your leftover salmon fat. Unreal.
Is it a rexipe that could be shared by chance? Asking for a friend :)
Of course! [here ya go](https://youtu.be/9ggrcoAvjns?si=YaWcRe9HXq_0iTWD)
Yes, plus kimchi and rice!
Miso salmon is my preferred way of doing salmon.
Dijon, honey, miso is always amazing yet takes so little effort
I’ve got a killer miso + maple syrup marinade going on. Quick and easy.
Please share the recipe
Recipe might be a strong word for it… it’s just a bit of red miso mixed with maple syrup (the real stuff, as dark as you like). Probably 2 tablespoons of syrup and like 40g of miso? Mix them up, I use a fork to break up any big lumps in the miso. You might be tempted to add sesame oil, chili oil, maybe minced garlic. Those are all fine, but I usually skip them if I’m in a hurry. Just don’t add salt, the miso should have you covered there. Marinate the salmon for at least 20 minutes, ideally overnight. I make this as a quick weeknight meal, so it usually only gets an hour or two and that’s fine. Then you just heat up the broiler and pop it under the heat, on a wire rack. I like the skin a bit crispy, so I do skin side up. Let the oven preheat for a bit if you want the salmon more well-done. I like salmon rare with a quick browning on the outside, so I don’t usually let it go for too long. Just keep an eye on it, the glaze can go from a nice brown to a bit burnt pretty quickly if you’re not careful. It’s a real fast and loose weeknight meal kind of thing, I usually serve it alongside broccoli sautéed with garlic and chili over sushi rice.
Thank you so much!
Sounds so yummy. I'm going to try this! Thank you.
Recipe!!
Recipe might be a strong word for it… it’s just a bit of red miso mixed with maple syrup (the real stuff, as dark as you like). Probably 2 tablespoons of syrup and like 40g of miso? Mix them up, I use a fork to break up any big lumps in the miso. You might be tempted to add sesame oil, chili oil, maybe minced garlic. Those are all fine, but I usually skip them if I’m in a hurry. Just don’t add salt, the miso should have you covered there. Marinate the salmon for at least 20 minutes, ideally overnight. I make this as a quick weeknight meal, so it usually only gets an hour or two and that’s fine. Then you just heat up the broiler and pop it under the heat, on a wire rack. I like the skin a bit crispy, so I do skin side up. Let the oven preheat for a bit if you want the salmon more well-done. I like salmon rare with a quick browning on the outside, so I don’t usually let it go for too long. Just keep an eye on it, the glaze can go from a nice brown to a bit burnt pretty quickly if you’re not careful. It’s a real fast and loose weeknight meal kind of thing, I usually serve it alongside broccoli sautéed with garlic and chili over sushi rice.
Salmon is so good a simple preparation is the best.
Ditto. Salt & pepper seasoning, and a little oil & butter in the pan. Delicious. Sometimes I'll do a Dijon, brown sugar glaze but I really think good salmon is best treated simply.
Try anchovy butter with capers and lemon!
I like making it simple, pan seared, skin-on. But I almost always make a sauce to go on it. A lemon butter sauce, Asian glaze (I make it for green beans but make extra to drizzle on the salmon), garlic cream, Tuscan sauce (with linguine on the side) The salmon is delicious and I can control how much or little of the extra flavors I want on there
exactly these ingredients but i put it in the air fryer
That’s kinda what I’ve found
Teriyaki, baked in the oven, eaten with rice and nori and furikake seasoning
Exactly this but marinated in teriyaki then pan fried.
[удалено]
Yep. Marinate in lime or lemon, garlic and dill for half an hour and grill. I like to make a simple sauce with mayo and sour cream, capers and lemon or lime, parsley or dill. Maybe a shake of cayenne. Capers are a must! Serve with grilled veggie kabobs (tomato, onion, pepper and mushrooms) and couscous. Finish with fresh berries and whipped cream. I swear this meal gives me a buzz.
I will thanks!
Cedar plank.
Dude i just heard about that. Blew my mind.
So easy and soooo good
Teriyaki hits different when the sauce turns to a sticky glaze 🤤 Jerk salmon is fantastic, eat with rice n peas Also, pesto crusted salmon… so pesto on top then a layer of seasoned (garlic &herb) breadcrumbs… it’s delicious with potato’s of any kind
My go-to for everyday salmon is season with salt, pepper, garlic, lemon, thyme then grill skin side down.
Surprised I haven't seen under the broiler yet. Pan fried/seared is effective, but stinks. I do parchment on a half sheet, flesh side up rubbed with oil and basic s&p. Hit it right under the broiler for 4-5 min, pull at med well. The parchment will blacken and shrink but always stays in tact, and keeps the fish from sticking to the pan.
Look up Japanese Shiozake. Filet skin side up under the broiler. A squeeze of lemon and a steaming bowl of rice.
heat oven 500 degrees. throw a pan in. take out after 5 mins, put olive oil and fish skin side down ( fillet) put back in 3 mins, flip 2 minutes more. so good. put salt and cayenne on fillet before as needed
Air fried and marinated in soy sauce, maple syrup and fresh orange juice.
Orange juice. That’s a new one.
Two Fat Ladies have a recipe for salmon and oranges from the 17th century! Salmon likes fruit.
Microwave from raw in the lunchroom.
OP didn’t ask about your coworkers’ favorite method.
I will cube salmon and marinate it in sesame oil, soy sauce, mirin, shaoxing cooking wine, garlic, ginger, honey, pepper and red pepper flakes. Cook in the oven at 425 for 15-20 minutes (to preference). I serve it over sushi rice with avacado topped with furikake, srirachi, sesame seeds and kewpie with Seaweed sheets. One of my favourite dinners and it is so quick and easy to put together!
Blackened
Do you have a blackened seasoning to recommend?
I use this one that has a cartoon chef dude on it.
Spiceology(?) is my fave brand. The label looks like a element on the periodic table.
Butter poached with lemon and capers
I like to put mine in the oven. Drench it with fresh squeezed lemon, lemon pepper, & Old Bay seasoning. I want to try and perfect the pan fry, tastes so good with a little crisp to it!
Foil pack salmon moderately seasoned with lemon pepper, two pads of butter and lemon slices, sometimes I add herb sprigs of dill and thyme or parsley. Wrap it up and bake! Yum!
Dat dill doe. I keep hearing about. Thanks!
I’m gonna try this one. Thanks.
My favorite lazy/healthy dinner is a salmon filet covered with sweet chili sauce. Mae Ploy is my favorite but the Trader Joe’s version is great too. 400 degrees for 20 minutes for two half pound fillets. The sauce caramelizes the edges and slightly on top, the skin gets nice and crispy on the bottom and the salmon is perfectly flaky. I pair it with oven roasted asparagus or zucchini. I also really like Jamie Oliver’s fresh salmon cakes. I’m in a rush and couldn’t find a link without all of the ads/cookies but it’s from his 5 ingredients series and they are absolutely delicious. Awesome between bread or on some greens and super simple. Quick edit: I imagine the salmon cakes could be made smaller and served with a remoulade sauce as a nice little appetizer akin to a crab cake but more affordable.
Sounds delicious but Mae ploy is in no way healthy
Tarator, easily. Bake a piece of salmon, let it cool then smother it in tahini yoghurt sauce and then a salad on top with walnuts, chilli, onion, herbs and lemon. It's outstanding. Just not necessarily a weeknight kind of dish. Something like this: https://mustardwithmutton.com/2013/03/28/salmon-tarator-greg-malouf-recipe/
Damn sound great
Blackened or with dill, lemon, and butter
Smoked. I’ll take a whole filet, rub down some Teriyaki marinade binder, seasoned, smoked over charcoal and cherry wood. At the last 20 minutes hit it with some honey and brown sugar. Then normally I’ll pair that with crackers and cream cheese (which can also be smoked). Perfect appetizer to bring for the holidays.
A bit of oil on high heat, sear the flesh side, flip it over, drench in olive oil, and finish in an oven with a slice of lemon to get the skin crispy. The first time I made salmon, I was working in a pancake house, at a ski resort, in the summer. One of our "summer regulars" was a longshoreman, occasionally he'd fly to Alaska to go fishing. Anyway, he brought back some salmon and just gave me one lol. I was still new to the whole cooking thing, wrapped it in foil with some lemon and rosemary and baked it. Was good.
If he’s from Alaska, you know his salmons primo.
Yeah it was super good! 20h out of the water!
The real secret is brining the salmon filets before you cook them in a 6% saline solution. It breaks down that white stuff that usually comes out of the salmon when you cook it. Brine it for an hour, 6% salt solution, and the salmon will literally melt in your mouth after you cook it. This is a trade secret that professional chefs keep to themselves. Seriously. You’ll never cook salmon without doing this first again.
I thought that by the time the white stuff came out the salmon was going over.
i’ve never brined anything, how do you achieve an exactly 6% salt solution?
Get 100mL of water, add 6g salt, stir to dissolve, done.
I definitely recommend looking up brining for whichever protein you want to use. It completely changed how good my chicken breasts came out, for the better.
I will concur here. I’ve worked in fine dining for 10 years and my husband is a chef. When your thinking “why is a simple chicken or pork dish so much better at a restaurant” its brine.
Put a thin layer of mayonnaise on a filet and then put salt, pepper, garlic on it and then a little lemon juice and then put the lemons and red onions on top and then cook it on the barbecue with cedar plank. The fat from from mayonnaise is better than butter because it doesn't have water in it.
Marinaded and then fried with skin on, in Olive oil. So that the center remains tender, but the skin is delightfully seared. As to the Marinade usually soy and Mirin with fresh ginger and garlic based. Served with it varies, Home made fries if I want, cooked in RiceBran oil.
I did the Gordon Ramsey style. It tasted really good. Heat the pan on med to med-high heat. Once heated up, add oil. Wait for that to heat up. While that is doing it's thing you're prepping the salmon. Salt it. Pat it dry. Season with Cajun seasoning and black pepper. Place fillet in the pan for 3-4 mins. Flip the fillet and do 3-4 mins. Flip the fillet one more time. Turn the heat to low. Add some butter, dill, 1 crushed garlic, maybe an onion slice. Let the butter melt and get all the flavor, the bast with the juices. Do that for 1-2 mins. Turn off the heat and let it rest for a bit. Serve with a dash of dijon mustard, and it tasted so good. If you have skin on the salmon. Score the skin in the seasoning part, cook it skin down in the initial heating. Push down with the spatula for 10 seconds to when first placed in pan ensure all on the skin is touching the pan.
Season with taco seasoning (I use Siete) and cook in pan on stovetop. Top with butter mixed with cilantro and lime zest.
I recently did salmon in the air fryer with siete taco seasoning. Then I put some in corn tortillas with an avocado lime and cilantro sauce. Outstanding.
I've started using sazon goya on salmon every now and then and it turns out pretty good.
Sauce/marinade aside... My favourite thing to do is high heat, skin side down so it's gets crispy in like 2 minutes, lower the heat a little flip it around for like another minute or so and that's it. Still pink and almost raw in the middle. Then a simple teriyaki-ish style marinade poured into the pan when the salmon is flipped to coat and reduce the fish but not on the skin to keep its crispiness.
This is going to sound crazy but hear me out: lay it on a baking tray, cover it with a thick layer of full fat mayo, sprinkle a healthy layer of brown sugar over the mayo layer, dust with dried dill, then bake until done. It’s so freaking tasty.
1 part French mustard and 3 parts mayo....AMAZING!
I do mayo with za'atar sprinkled on. You really can't go wrong with mayo, it keeps it very moist.
Until I tried it I would have laughed, but…I dry it best I can with a paper towel, then rub some oil on it and add my seasonings. Air fry for 12-14 min at 400°. I won’t make it any other way now. I love how it crisps the outside.
I had to scroll so far down looking for this! I used to swear I would never buy an air fryer and now that I have one I use it all the time. Not only is it easy, it cooks some things way better than my oven can. I love salmon and have tried making it every which way and now swear by the air fryer. Pat it dry, smother it with a paste of brown sugar and Dijon and pop it in the fryer.
I was surprised to see no one else air fries salmon. I marinate mine in soy sauce, garlic, honey, and Sriracha. Over rice with cucumbers, topped with green onions. I actually made it last night, it's so easy.
Pan fried. I change up what type of sauce or topping I put on it.
Light dust in corn flour. Pan fry until just getting gold. Add teriyaki sauce and glaze. Needs white rice and a salad to balance out how strong it tastes.
Gochujang paste with soya sauce, sesame oil and garlic and bake it at 180 Celsius for 15-17 minutes
Cut into portion size strips, topped with Korean BBQ sauce, baked at 425 and finished under broiler for the last couple minutes. Serve with white rice, steamed green beans and kimchi.
I'm obsessed with it in the air fryer. I layer mine in stone ground mustard and season with old bay. 20 minutes at 375.
Put the salmon in foil and completely cover it in pesto sauce (big jar from Costco or Sam’s), wrap it up tight. That much oil almost poaches it in the oven and gives you a little bit of wiggle room. Everybody goes crazy for it. And it’s quite simple to make.
Get a pan that can go in the oven, preheat to 180c Season skin and flesh Oilve oil, high heat until its almost smoking, Skin side down, lightly pressing, skin doesnt usually retract on salmon as much as other fish, after a few second let go and let it sear for about a minute or until you can see the skin is crisping up, try not to move it in the first 20 seconds or the skin may separate Once skin is crisped flip it over skin side up and throw it in the oven to bake till desired doneness, i prefer it a little undercooked, shouldnt take any longer than 2-3 mins for the thin tail side, MAX 7 mins for the thick side, to be cooked through
Fried skin side down with fresh basil leaves folded in between the layers of meat. Yum
I posted this a few times now I think :P I discovered this the other day and it is so flipping good! [https://www.instagram.com/p/CofJzI\_DJez/](https://www.instagram.com/p/CofJzI_DJez/) One pan salmon and orzo: -4 salmon filets -3 tbsp parsly chopped -3 tbsp melted butter -3 tbsp olive oil -3/4 tsp salt, -1/4 tsp pepper, -1 tsp garlic powder -1 lemon juiced -1 bundle asparagus chopped -1 cup peas -1 lb orzo uncooked -3.5 cups veggie broth -1/2 cup grated Parmigiano Reggiano -2 cups fresh spinach -1 lemon sliced thin -Preheat oven to 400F -To a 4.5 qrt baking dish, add oil, butter, lemon juice, parsley, salt, pepper, garlic powder, and lemon juice. Use a fork to mix ingredients. -Dip salmon fillet’s in marinade, coat and set aside. -To the same dish add peas, asparagus, orzo and broth -Cover with lid or aluminum foil and cook in oven for 20 min. -Remove from oven, add grated parm and spinach and mix together until spinach wilts. -Place salmon filet into the baking dish nestled in the orzo. Top with lemon and cook uncovered for 15-20minutes depending on how you like your salmon. I hate when people say a recipe is good but then make a thousand adjustments. That said, I made a few adjustments (mostly because it was what I had at the time): I used a little less lemon, because I was using less salmon and was afraid the lemon was going to over-power it. I used dried parsley because that's all I had. I grated cheese but I think it was regular parmesan (not sure the difference) Finally, I used 2 cups of orzo because I wasn't sure on the amount. It was way too much for two people.
Pat dry and season, Cook 80% on skin side on low- medium heat heat to not scorch the skin, knob of butter and flip to cook remaining side (this won’t take long and mostly can be done with residual heat). Add whatever flavours you want but this is the base way to cook it for me.
A whole bunch of fresh dill, chopped. Mutard a l’ancienne whole seed mustard. Olive oil. Slathered on a skin-on Pacific salmon fillet on aluminum foil. Baked and then broiled to lightly char the dill. Remove with a metal spatula leaving the skin stuck to the foil.
i crisp up the skin on high heat then flip it, add a shitload of butter, and let it gently cook on low heat until its perfect
Put salmon on baking dish. Add 1/4c chicken stock, 1tbs tarragon, salt and some pads of butter on top.
We mostly just do butter, salt pepper and blast in the oven, and have it on salad. But if you want to try something a little different with good presentation, this is a good, simple recipe for a [barbecue inspired glazed salmon](https://www.myrecipes.com/recipe/barbecue-roasted-salmon-0) that goes over well with guests.
Sou vide finished with a quick hot sear
I tamp it dry with a paper towel, coat it in spicy brown mustard and sprinkle smoked paprika, salt and pepper over it. I then put it in the air fryer at 400 for 15 minutes. So simple and easy and you get a crisp exterior with a super moist and medium temp interior.
Yes! Just posted the same. I’ll never go back to any other way of cooking it now.
Try poaching for a change!
Blackening seasoning and grilled! The crispy edges get me every time. Yummmm.
On an outdoor grill with salt and pepper and a little bbq sauce slathered on towards the end. I can't cook it indoors without my entire house smelling like fish for days.
In the dishwasher
Cedar plank. Marinade of Dijon mustard, brown sugar, garlic, olive oil, lemon juice, salt, and pepper. 17-20 minutes on the grill
Hot smoked with alder and apple wood.
En papillote! I like that it stays moist
Dijon mustard and old bay. Pop it in the air fryer. Perfect every time
Olive oil, salt, pepper, broil
I heat up butter, olive oil, seasonings in a mug and then pour it all over the salmon, cover with foil and pop it in the oven for 15 minutes at 425 then take off foil and broil for a couple minutes comes out perfect every time
Cook in tagine with capers & olives, or fresh ceviche with cucumbers, jalapenos, shallots, ginger & chives.
I cook it on a Himalayan salt block with dill and lemon
Season delicately, cook skin sign down in a screaming hot cast iron pan,
Teriyaki salmon is amazing. 1/4c pineapple juice 1/2c soy sauce 1/2c brown sugar Grated garlic and ginger help but are totally optional. Marinate for an hour and then grill on the skin side hot and close the lid for 10-15 mins depending on how you like it. Do not try to flip it lol.
I cook them on a little platform made of onions and butter. Melt a couple of tablespoons of butter in a small pan that has a tight lid, ideally glass you can see through. Slice an onion into .25 to .5 inch thick rounds, arrange in a small pan to make a platform big enough to put your fish on and tall enough that fish is above the butter. Salt and pepper fish. Put lid on pan and turn to med/low for 5 minutes. Baste if you want, but ideally keep the lid on as much as you can. At 5 minutes it should be done...the glass lid is helpful here to keep an eye on it. Turn off heat and keep pan closed if not done enough. Spoon lemon onion butter from pan over the fish, remove fish and plate it, spoon as much butter sauce on as you want. Discard onions.
Cut into cubes, marinated for an hour with light soy sauce and hot honey, slow smoked, topped with sesame seeds halfway through and then INDIVIDUALLY POPPED INTO MY MOUTH
Sorry if dumb question but how do you slow smoke?
i can't believe you guys. I made it w this [orange-soy-ginger marinade](https://pickledplum.com/orange-ginger-salmon-marinade-recipe/), and i've never made it any other way since.
I make a honey mustard pecan-crusted salmon. Ridiculously delicious and easy. Glaze is 1 Tbsp honey, 2 Tbsp Dijon mustard, 2 Tbsp melted butter. Crust is 1/4 cup panko bread crumbs, 1/4 cup chopped pecans, and parsley. Bake normally then broil to get a crispy crust.
Seasoned then pan fried until the skin is crispy and then finish off in the oven until internal temp is around 143-145. So moist and delicious.
Marinate for about 30 minutes in lime juice, fish sauce and crushed garlic. Drizzle a little olive oil over the top and roast in a 350 degree oven. I roast it on a layer of aluminum foil on a sheet tray and take it out just before it’s done, then wrap the fish up in a little foil blanket and set it aside to finish gently cooking with its own residual heat. Squeeze more lime juice (or, I actually prefer lemon for this step) over the fish just before serving. Jasmine rice and salad to go alongside (I love an endive and avocado salad with a lemon Dijon vinaigrette).
Butter + Frank’s Red Hot + Dill + Lemon = divine salmon.
En papillote (parchment or foil packet) with tomato, capers, a splash of vermouth OR, on a bed of julienned leeks and carrots. Season with S & P, lemon, etc. It steams perfectly & is nicely flavored.
Not, my favorite way to eat a choice cut of salmon is as nigiri, but if’s that’s not possible, on a cedar plank on my grill.
Trying to pan fry salmon is the bane of my existence. So, I use my Ninja Foodi. It comes out really well in that.
Either pan fried or baked. Gotta have a lot of lemon on it though.
Most people are doing flavoring combos, but my recommendation is preparation: the air fryer was a complete game changer for me. I used to find cooked salmon inedible (literally could not finish a whole cook filet) but the air fryer makes it perfectly cooked imo
Simple salt and pepper. Pan fry to crisp outer layer, bake in over and squeeze lemon juice on every bite while eating it. The simplest really is the best way.
I found a honey lemon salmon with creamy dill sauce recipe online...sooo good
All good suggestions; just do not overcook it!
I really like [pistachio-crusted salmon](https://www.simplyquinoa.com/pistachio-crusted-salmon/) otherwise just pan-seared with salt and pepper to get a nice crispy skin and tender flake.
Sheet tray salmon. Toss asparagus, mushrooms and diced garlic with olive oil, salt and pepper and place on a baking sheet. Add salmon skin side down, drizzle with olive oil, add salt, pepper and dill. Bake @350 for 20-25 minutes. Squeeze fresh lemon over everything. Make lemon rice, or garlic noodles to go with it.
baste with honey lemon juice and butter
Smoked on bagels or as part of a Philli Roll.
I pat it dry, season it with salt and pepper, and I pan sear it in butter on a medium high heat. I do require the following sauce on the side though: garlic fried in a generous amount of olive oil, with a splash of white wine, a squeeze of fresh lemon, and some capers. That with rice and a veggie side is heaven to me.
Lemon salt pepper and EVOO, wrapped in foil and eight mins in the air frier. Perfect every time.
Griddle pan, every time. But I wouldn't touch the salmon in this country with a bargepole unless it was wild-caught. https://www.youtube.com/watch?v=RYYf8cLUV5E
Cajun brown sugar, in the broiler
Cooked on a cedar plank
Over charcoal.
On a lid from my Dutch oven
Honey miso marinade, on the grill. Either that or raw.
Carob syrup, wholegrain mustard and a little bit of soy sauce baked in the oven. Yummy.
Marinate with a bit of salt, olive oil, pepper (or chili powder), and dried coriander. One or two hours in the fridge is fine. Bake in a baking dish 350°–400° until core temperature reaches 115°, remove from oven and let it sit. When temp rises to 125°, it’s done. [I use a temp probe with alarm.](https://www.thermoworks.com/dot/)
Confit
In foil. Top with chopped herbs (your choice) and pat of butter, capers finely minced w/shallot.
Salt + pepper seasoning both sides. Heat oil in skillet. Cook 1 side ~4 mins. Flip. Put a big dab of butter in with it and spoon melted butter on it continuously while cooking for ~2 more mins. Voila. U can add lemon squeeze in with melted butter if ur into that or just squeeze directly on it. Sprinkle w Thyme to finish. Also like making skillet salmon pasta w cream sauce there’s lots of recipes online for that. I know it’s pretty basic but that’s how I cook it I need some new ideas for it just like u probably.
Brushed with a thin layer of Dijon Mustard and then a liberal sprinkling of Everything Bagel seasoning. Bake until done. Serve with a sauce of sour cream+fresh lemon juice+fresh garlic and dill+s&p Delicious!
Only like it raw and smoked Hot.
Oven roasted with baked pumpkin, potatoes with a garlic, lemon and tahini dressing
In parchment paper pouches in the oven… they come out restaurant good! Usually with some garlic and butter, lemon slices… add in whatever veggies you want and fold them into pouches, bake at 350 for 30 min… whole dinner done in 45 min start to finish!
I'm not a salmon eater, but my partner loves it when I either cook it in the oven (foil wrap, salt, pepper, dill, tomato's, mushroom, and last time I added a dash of soy sauce), or if I'm making sushi for work, and then it's either in a sushi roll with cream cheese and red pepper, or sashimi with our black garlic soy sauce
In an aluminum foil pouch, on a bed of lemon slices, topped with coarse salt, garlic, butter, and a light sprinkling of dill
Brushed with olive oil and Dijon mustard, salt and pepper. That's it.
Caramelize onions, spread in a baking dish, put salmon on onions, glaze with maple syrup and paprika, bake 15 minutes.
Sous vide! Keeps it melt-in-your-mouth tender and juicy, you can prep and freeze the bags ahead of time, and it’s hard to mess up. Works well with pretty much any marinade, but here’s my fave: Pop the filet into a vacuum seal bag with a little soy sauce, hot honey (or regular honey + red pepper flakes), and a squeeze of lime, then into a 122° F water bath for 40 min (70 min if frozen). Pat dry and sear just the skin side in a hot cast iron skillet, sprinkle with toasted sesame seeds and thinly sliced green onion and serve with rice and a veggie—soy garlic green beans or something. I’ll also season it with chile lime from Trader Joe’s and add a little olive oil to the bag, and after the sear, add it to a rice bowl with arugula, grilled corn, green onion and avocado, a hot honey-lime vinaigrette, and a hunk of queso fresco broken up into little bits.
Butter poached salmon
Herb panko crusted salmon! Adds a really nice texture and is super easy
Teriyaki glazed
Cold oven method (it always turns out perfectly cooked that way), little olive oil, little Webber Zesty Lemon seasoning. Served with lemon on the side, asparagus and rice pilaf. But if you want to go wild with it Cheesecake factory used to make a fresh herb smothered salmon that was pretty bomb. Costco does a pesto compound butter on top of theirs. Just as some ideas.
I do mine in the oven at 425 for 15 min or so with salt, pepper and garlic powder and a little butter on top.skin gets crispy and it tastes so good.
My favorite way to cook salmon is to bake it with a simple yet flavorful marinade. I usually mix together some olive oil, fresh lemon juice, minced garlic, and a bit of honey. Then I season the salmon with salt, pepper, and a sprinkle of dill before letting it marinate for about 30 minutes. Bake it at 375°F for 15-20 minutes, and you’ve got a delicious, tender piece of salmon.
I love pan fried salmon with salt, pepper, garlic, and lemon. Or oven baked with salt, garlic, lemon, and olive oil. Simple is best.
Sprinkle generously with Tony Chachere’s then pan sear.
Nigiri.
My go-to these days is grilled on low on foil on indirect heat, seasoned with olive oil, salt and a sprinkle of Tajin spice. Works so well.
It's delicious in every way, I like it both as you do and simmered in coconut milk with roasted leek.
For lazy people like me, you can just seasoned it with salt and pepper and put it in the airfryer
Cast iron in oven
The best way I have ever had it prepared with grilled, and basted with BBQ sauce and honey (towards the end of grilling). The BBQ and honey make this awesome glaze/crust on it as it caramelizes.
I usually cook my salmon in the broiler, and if you like spiciness I occasionally do a simple salt, pepper, lemon, Mike's hot honey combo.
Salmon en papillote is dramatic but pretty tasty. You bake it wrapped in parchment with really whatever you wish. I like to do lemon and orange slices, dill, and some other seasonings.
Pan fried on the skin, salt, lemon. With gnocchi courgette, aubergine, garlic
There’s no one favorite way for me. As long as it’s cooked well (not over), salmon is always amazing. Last night though I did one hot smoked over indirect heat on a wood plank with an Asian BBQ glaze. That prep is pretty hard to beat.
https://www.epicurious.com/recipes/food/views/grilled-salmon-fillets-with-creamy-horseradish-sauce-108290 I pair the salmon with spring mix and roasted potatoes.
I do a vodka brined salmon on the traeger. Per people whom have had it, it is the best way they have had salmon. I believe it works best with skin on salmon. The fresher the better. I also let it dry in the fridge for a day if possible but not required. BRINE 1 Cup brown sugar 1 Tablespoon Black pepper 1/2 Cup coarse salt 1 Cup vodka MAIN 1 (1-1/2 to 2 lb) wild caught salmon 1 lemon wedges capers STEPS 1 In a small bowl, whisk together brown sugar, pepper, salt and vodka. 2 Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours. 3 Remove from bag, rinse and dry with paper towels. 4 When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. 5 Smoke the salmon, skin-side down for 30 minutes. 180 ˚F / 82 ˚C 00:30
Pan fried with simple seasonings to get a crispy skin. If it’s skinless I like to bake it with lemon slices on top
Broiled, then salt and pepper.
Brown sugar, salt & pepper overnight dry brine, then smoke over cherry and oak for about 30-45 minutes. This is the best salmon I ever had
Sous vide is the best for me. The melt-in-your-mouth texture is insane. Salt, pepper, a drizzle of olive oil, seal in a bag and pop it into a 115-120F water bath for 40-45 minutes.
Pesto ! Can’t go wrong with
Breaded and air fried. Served with rice and steamed broccoli
Simple salt & pepper seared in cast iron. Makes the skin super crispy & delicious.
On the smoker
Lightly season with salt and some garlic salt and pepper, sear both ends. I like the skin on so it can get nice and crispy in the pan, it just needs a few minutes on both sides if it’s not a super thick cut
Pan sear skin down until until almost all the way cooked. Then spread apricot preserves on the top and put in the oven under the broiler. Once preserves start bubbling and salmon is cooked through take it out, put on a bed of arugula with avocado and grapefruit. Such a great summer meal!
I just pan fry and I barely sear it and it is yummy
Cut the fillet into 2” strips. Marinated overnight in teriyaki and a small amount of oil. Then grill. I’ll even eat the skin sometimes as it’s comes out like a chip, while protecting the meat from the flame.
In the air fryer with olive oil, garlic powder, and paprika. It’s so, so good.
Simple oven 400 for 12 minutes then a little salt and pepper.
Dishwasher
[This](https://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe-1944413.amp) but I bake it in the oven instead of grilling it. I used to love salmon then got burnt out on it and this is one of the only ways I can stomach it now.
Teriyaki & garlic pan seared in sesame oil.
Recently I salt and vinegar cured some fresh salmon and froze it for 24 hours. Afterwards I used it for nigiri sushi and poke.
I’ll do a simple salt pepper lemon and a little butter or Chrissy Tiegan sweet chili recipe
Pan fried in Olive Oil. But baste it with butter mixed with spices like garlic, pepper, red chilli flakes, bit of oregano/rosemary.
Baked with asparagus, both coated in garlic, olive oil, salt and pepper, then finish it off with balsamic. Absolutely love it
panko bread crumb crusted with a light frying.
I cut the filet into portion sizes, make slits through the skin about 1/4” apart. Season w salt, pepper, maybe chili or garlic powder on flesh side. Heat up a cast iron skillet till almost smoking hot, with olive oil and butter to bring up the smoke temp and well, butter. Sear the skin side down until nice and crispy. Flip over and cook maybe another minute or two until MR. Take off heat and plate skin side up. Squeeze some fresh lemon or lime juice. Eat that crispy skin! And the fish too. Lol
To not
When I’m feeling lazy I put mayo and sriracha on top with some lemon slices and microwave it in 30 second bursts until done. So quick and delish and no it doesn’t leave a fishy smell!
I'm a huge fan of oven cooking mine! Whether it's to have on sushi rice with furikake seasoning, soy sauce, mayo and sriracha or seasoned with paprika, garlic salt, pepper, tarragon and parsley with some roasted asparagus or tenderstem broccoli and baked sweet potato or baked jacket potato with butter.
I prefer it uncooked. Sashimi is king.
Oven baked for me
Smoked with lime