NFT: Salmon Recipes?

I’ve been making something like that for 20 years with heavy basil and shallots

We either broil or grill salmon and top with a mixture of mirin and soy sauce

with Dijon mustard on top.

Costco makes this buttered pesto type toping that they sell with salmon that is pretty good too.

I usually rub a little olive oil on the salmon pieces and then bake it on parchment at 400. For seasoning, I usually do it two ways: Salt, pepper and Tajin (a mexican seasoning) or salt pepper, dill and a slice of lemon on each piece. Takes about 20 or so minutes. Easy minimal work meal.

I have also made it with cedar planks on the grill but that's a bit more of a production.
Tajin - delicious stuff - ( New Window )

BROILED SALMON WITH YOGURT, CITRUS AND WARM SPICES

Ingredients
4 6-OUNCE SALMON FILLETS, EACH ABOUT 1-INCH THICK
KOSHER SALT AND GROUND BLACK PEPPER
1/2 CUP PLAIN WHOLE-MILK GREEK YOGURT
3 TEASPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED, PLUS MORE FOR THE BAKING SHEET
1 TEASPOON BAHARAT OR GROUND CUMIN OR GROUND CORIANDER
1/2 TEASPOON GROUND TURMERIC OR 1/2 TEASPOON GROUND GINGER
1/8 TEASPOON GROUND CLOVES OR GROUND CINNAMON
1 TABLESPOON GRATED LIME ZEST OR LEMON ZEST, PLUS 1 1/2 TABLESPOONS LIME OR LEMON JUICE, PLUS WEDGES, TO SERVE
Directions
Heat the broiler with a rack about 6 inches from the element. Preheat the baking sheet. Season the salmon with salt and pepper. In a small bowl, stir together the yogurt, 2 teaspoons of the oil, the baharat, turmeric, cloves, lime zest and a pinch of salt. Measure 2 tablespoons of the mixture into another small bowl, then smear the remainder onto all sides of the salmon. Place the fillets skin side down on the hot baking sheet and broil until spotty brown and the flesh flakes easily, 4 to 6 minutes; transfer to individual plates. Stir the lime juice and the remaining 1 teaspoon oil into the reserved yogurt mixture and drizzle onto the salmon. Serve with lime wedges.
Chopped fresh cilantro OR dill OR mint OR a combination


COCONUT-CURRY RICE WITH SALMON AND CILANTRO

Ingredients
3 TABLESPOONS NEUTRAL OIL OR COCONUT OIL
1 BUNCH CILANTRO, CHOPPED, STEMS AND LEAVES RESERVED SEPARATELY
2 1/2 TEASPOONS CURRY POWDER
2 TEASPOONS FINELY GRATED FRESH GINGER
1 TSP SALT
1 TBS FISH SAUCE
1 1/2 CUPS LONG-GRAIN WHITE RICE, RINSED AND DRAINED
1 CUP COCONUT MILK
KOSHER SALT AND GROUND BLACK PEPPER
8 OUNCES SKINLESS SALMON FILLET OR TUNA STEAK, CUT INTO 1/2-INCH PIECES
OPTIONAL GARNISH: LIME WEDGES OR CHOPPED FRESNO OR JALAPEÑO CHILIES OR TOASTED UNSWEETENED COCONUT OR A COMBINATION
Directions
In a large saucepan, cook the oil, cilantro stems, curry powder and ginger, stirring, until sizzling and fragrant. Stir in the rice, coconut milk and 1¼ cups water, salt and fish sauce. Bring to a simmer. Cover, reduce to low and cook until the rice is tender and the liquid has been absorbed, 15 to 20 minutes. Uncover and scatter the fish over the rice and mix it into the rice. Re-cover, remove from the heat and let stand for 8 minutes. Fluff the rice with a fork. Stir in the cilantro leaves and season with salt and pepper.

I like it grilled with lemon, sea salt and red pepper.

1. Salmon with Sweet Chili sauce
- Broil, Bake, or Grill the fish basting it with the Sweet Chili sauce
- Add additional sauce once cooked

2. For something with a little more kick, do the same as above but substitute the Sweet Chili sauce with the following Honey Sriracha Sauce:
- 1/4 cup sriracha
- 1 clove of garlic
- 3 tablespoons honey
- 1 tablespoon butter
- 2 teaspoons soy sauce
- 1 teaspoon of fresh lime (or lemon) juice

add a few slices of ginger for extra added attraction

I usually wing it but linked is a Giada recipe that comes close. I tend to go heavier on the escarole bed. Use whatever your favorite mustard is but I invariably go stone-ground.

My first reaction when I first saw the mustard/fish combo in a long forgotten cooking magazine was blech. But it pairs incredibly well.

https://www.foodandwine.com/recipes/mustard-salmon-cannellini-bean-ragu

In comment 16125649 gtt350 said:

Quote:

add a few slices of ginger for extra added attraction

I score a salmon side into servings, sprinkle with Tony Cs, brush with mixed honey & dijon (usually a flavored honey), and broil for 8 or so minutes.

Delish and unbeatably fast/easy: 15 minutes all in -- a few more if I'm feeling extravagant and make tsaziki to go with.

with some locally farmed/purchased honey, then we bake that. One of my absolute favorite easy in/out dinners that fantastic FOR you, as well!

Easy and Delicious.
https://www.foodnetwork.com/recipes/ina-garten/panko-crusted-salmon-recipe-2107225 - ( New Window )

shred the salmon, make patties with some worcestershire sauce, S&P, some Italian herbs and breadcrumbs (just as much as needed for binder). Can do a lot of different things with this, add some dijon mustard to the patty, for example, and/or other herbs, perhaps a little red pepper flake for a little kick.

Anywho, I make the patties and cook on a grill pan with some olive oil, getting a nice brown crust on each side. Fix it up however you like. I like it on a brioche bun or kaiser bun with some onion, tomato, mayo and whatever mustard I feel like. Healthier than a beef burger, and is so friggin' delicious.

In fact, I'm making this tonight because I saw this thread earlier, so thank you! And we have some left-over amazing honey from a catered event we went to, so I'm going to incorporate that.

The recipe is simple but delicious, salt & pepper, Japanese mayo, sriracha, brown sugar, roast on grill on a cedar plank. We love that recipe.

I get it up to medium high heat and sear it for 4 minutes on each side. I use just a little olive oil, salt and pepper. It always comes out fantastic. Downside: you have to have a strong fan hood. It gets smoky.

In comment 16125704 Grey Pilgrim said:

Quote:

Easy and Delicious. https://www.foodnetwork.com/recipes/ina-garten/panko-crusted-salmon-recipe-2107225 - ( New Window )

This looked good, so I made it tonight, and it is good. Thanks.

Very different than what I usually do, though. I take a cast iron skillet, put it on high, and throw in a couple of chunks of butter. Meanwhile, I dry the salmon filets and coat the tops solidly with Adams' New England Bay (similar to Old Bay). When the butter stops foaming, I put the filets in the skillet top side down first, for 4 minutes or so, then flip them, reduce the heat, and go another 3 minutes or so. Basically produces blackened salmon, which Mrs S likes.

Best two use two spatulas for the flipping, BTW.

In comment 16125947 Del Shofner said:

Quote:

In comment 16125704 Grey Pilgrim said: Quote: Easy and Delicious. https://www.foodnetwork.com/recipes/ina-garten/panko-crusted-salmon-recipe-2107225 - ( New Window ) This looked good, so I made it tonight, and it is good. Thanks. Very different than what I usually do, though. I take a cast iron skillet, put it on high, and throw in a couple of chunks of butter. Meanwhile, I dry the salmon filets and coat the tops solidly with Adams' New England Bay (similar to Old Bay). When the butter stops foaming, I put the filets in the skillet top side down first, for 4 minutes or so, then flip them, reduce the heat, and go another 3 minutes or so. Basically produces blackened salmon, which Mrs S likes. Best two use two spatulas for the flipping, BTW.

Glad you liked it Del.

Good Times.

I ended up making Creamy Tuscan Salmon, mainly because I had heavy cream that I needed to use. I was excellent. its similar to the "Marry Me Salmon". I will try a bunch of these! thanks again.
Link - ( New Window )

In comment 16125592 Heisenberg said:

Quote:

I usually rub a little olive oil on the salmon pieces and then bake it on parchment at 400. For seasoning, I usually do it two ways: Salt, pepper and Tajin (a mexican seasoning) or salt pepper, dill and a slice of lemon on each piece. Takes about 20 or so minutes. Easy minimal work meal. I have also made it with cedar planks on the grill but that's a bit more of a production. Tajin - delicious stuff - ( New Window )

I keep hearing about Tajin .... good things

In comment 16125966 Jolly Blue Giant said:

Quote:

I ended up making Creamy Tuscan Salmon, mainly because I had heavy cream that I needed to use. I was excellent. its similar to the "Marry Me Salmon". I will try a bunch of these! thanks again. Link - ( New Window )

lol, I didn't mentions Tuscan salmon in a cream sauce because you asked for "healthy"

In comment 16125981 Bill in UT said:

Quote:

In comment 16125966 Jolly Blue Giant said: Quote: I ended up making Creamy Tuscan Salmon, mainly because I had heavy cream that I needed to use. I was excellent. its similar to the "Marry Me Salmon". I will try a bunch of these! thanks again. Link - ( New Window ) lol, I didn't mentions Tuscan salmon in a cream sauce because you asked for "healthy"

Well, I HAD to get rid of that cream.

I have also cooked, and do cook a lot of salmon. As much as I hate the fish, it does play well with almost any flavors, and cooking methods. In my experience, sweet glazes, either sugar, honey, or fruit puree based all work great. Salmon is also a great fish to blacken. I've seen a bunch of posters using mustard, and I know people love it that way.

If I'm using mustard, I sear the fish on the flesh side, over medium heat until a nice golden brown crust starts to form. then I flip it over in the pan for only about 45 seconds, then put it on a baking dish. Then, on the golden brown side, I put a thin layer of Dijon (any mustard you like), and top that with a layer of bread crumbs that have some chopped herbs in them. Them pop it into the oven until the salmon is cooked to your preference. A real simple, and totally unhealthy sauce to serve with it is a Dijon cream. Two parts heavy crew, to one part dijon, add salt & pepper to taste, bring to a simmer, and it's done.

If you want to grill it, make sure your grilling rack is nice & hot, and go for it, but please do yourself a favor, and NEVER cook fish on top of aluminum foil on the grill. See glazes go great on grilled salmon, and I like to make a glaze out of pineapple juice, sugar, honey, and a good dose of ancho chile powder. Just add it all together, and reduce it until it thickens up enough to glaze the fish.

My wife favorite way to eat salmon is blackened. High heat, cast Iron pan, a little melted & clarified butter, and a lot of smoke in your kitchen. If you are going to blacken, make si=ure your seasoning isn't too salty. IMO some commercial seasonings (Tony Chachere's) are too salty for blackening. I make my own, and if you'd like here's the ratios I use. T= Tbs. t + tsp
10 T paprika
8 T granulated Garlic
4 T Diamon Crystal kosher salt
4 T black pepper
4 T granulated Onion
1 t cayenne pepper (or more)
1 t dried basil leaves
1 t dried thyme leaves.
Please don't use powdered garlic, or onion, get the granulated. Same for the thyme & basil, don't get ground, get the dry one that says 'leaf'.

Hope someone finds this useful, actually I'm so late to posting on this thread, I hope someone reads it at all!

In comment 16126004 smshmth8690 said:

Quote:

I have also cooked, and do cook a lot of salmon. As much as I hate the fish, it does play well with almost any flavors, and cooking methods. In my experience, sweet glazes, either sugar, honey, or fruit puree based all work great. Salmon is also a great fish to blacken. I've seen a bunch of posters using mustard, and I know people love it that way. If I'm using mustard, I sear the fish on the flesh side, over medium heat until a nice golden brown crust starts to form. then I flip it over in the pan for only about 45 seconds, then put it on a baking dish. Then, on the golden brown side, I put a thin layer of Dijon (any mustard you like), and top that with a layer of bread crumbs that have some chopped herbs in them. Them pop it into the oven until the salmon is cooked to your preference. A real simple, and totally unhealthy sauce to serve with it is a Dijon cream. Two parts heavy crew, to one part dijon, add salt & pepper to taste, bring to a simmer, and it's done. If you want to grill it, make sure your grilling rack is nice & hot, and go for it, but please do yourself a favor, and NEVER cook fish on top of aluminum foil on the grill. See glazes go great on grilled salmon, and I like to make a glaze out of pineapple juice, sugar, honey, and a good dose of ancho chile powder. Just add it all together, and reduce it until it thickens up enough to glaze the fish. My wife favorite way to eat salmon is blackened. High heat, cast Iron pan, a little melted & clarified butter, and a lot of smoke in your kitchen. If you are going to blacken, make si=ure your seasoning isn't too salty. IMO some commercial seasonings (Tony Chachere's) are too salty for blackening. I make my own, and if you'd like here's the ratios I use. T= Tbs. t + tsp 10 T paprika 8 T granulated Garlic 4 T Diamon Crystal kosher salt 4 T black pepper 4 T granulated Onion 1 t cayenne pepper (or more) 1 t dried basil leaves 1 t dried thyme leaves. Please don't use powdered garlic, or onion, get the granulated. Same for the thyme & basil, don't get ground, get the dry one that says 'leaf'. Hope someone finds this useful, actually I'm so late to posting on this thread, I hope someone reads it at all!

I read it, Drew :) I've done blackened salmon, too. I use Essence, and I made a blue cheese sauce with it.
I've also done a Caesar-roasted salmon from Ina Garten, which is an interesting flavor for salmon. It was pretty good.

a sweet asian style glaze, or blackened

Very simple and tasty. Buy a can of frozen lemonade concentrate, toss it in a frying pan and heat it up until it melts and starts to boil. Poach the salmon about 3 minutes on both sides. 😋

the wood planks on the grill, which makes it a lot easier to dump straight into the garbage when done. ;-)

Salmon=freshwater bluefish. yuck.

Every fucking restaurant out here has salmon coming out the wazoo. I don't see how it's edible tbh.