Trying to eat healthier and Salmon, when cooked right, is something I enjoy. I usually cook it with some herbs, butter and lemon, wrapped in foil and on the grill. Comes pretty good, but I’m looking to change it up. Anyone have a good recipe to share? I can grill, bake in over or even air fry.
Costco makes this buttered pesto type toping that they sell with salmon that is pretty good too.
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 )
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.
- 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
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
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.
https://www.foodnetwork.com/recipes/ina-garten/panko-crusted-salmon-recipe-2107225 - ( New Window )
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.
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.
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.
Link - ( New Window )
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
lol, I didn't mentions Tuscan salmon in a cream sauce because you asked for "healthy"
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.
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!
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.
Salmon=freshwater bluefish. yuck.
Every fucking restaurant out here has salmon coming out the wazoo. I don't see how it's edible tbh.