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Any ideas for some kick ass salmon?

planetfuzz

planetfuzz

Active member
I love salmon. I probably eat it 3-4 times a week but I can never find a way to cook it that I like it. It's always a little too raw or tough. Just wondering if anybody has some good methods for cooking salmon.
 
planetfuzz said:
I love salmon. I probably eat it 3-4 times a week but I can never find a way to cook it that I like it. It's always a little too raw or tough. Just wondering if anybody has some good methods for cooking salmon.
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Cajun Blackened on the grill. 350 degrees.


The skin side is alot more forgiving timewise, don't be afraid to leave it there for a bit. My salmon is always very cooked but fall off the fork tender.

Goes great with Marzetti's Dill Veggie Dip on the side.
 
I'm never one for eating plain/bland food. But I love grilled salmon as is, just thrown on a hot plate with a bit of olive oil. As long as the plate is really hot, the salmon goes crunchy on either side. I just had this for dinner tonight!
 
A couple of points:
Broil skin side up first, maybe four minutes if good sized filet. Then turn over for another two to three minutes. Test for doneness with fork.

After turning, brush with butter, then spread with small amount of minced garlic.
Also try pouring any flavor of marinade you like: Herb and garlic, ginger, teriyaki, jerk seasoning, etc.
 
1.) On the stove top with McCormick Steakhouse Seasoning grinder, some garlic salt, and honey drizzeled on top as it cooks is amazing!

2.) I also like to bake it with honey and a mixture of crushed Ritz crackers and chopped pecans.
 
If your grilling, cooking it on a cedar plank with potlatch seasoning is my favorite. If you are baking it, I like putting it in a parchment packet, adding spices, and a little butter, and baking it.
 
Rhyno said:
If your grilling, cooking it on a cedar plank with potlatch seasoning is my favorite. If you are baking it, I like putting it in a parchment packet, adding spices, and a little butter, and baking it.
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Cedar Plank kicks ass.

You could always sear it in a cast iron skillet with blackening season.
 
Several favs.

1. I like seared with a honey mustard sauce
2. Salted Salmon- a Finnish meal which is great.
Pickling salt, sugar, dill and two days in the fridge and you are done. I love this stuff, but then I grew up on it.

3. salmon burgers- 9-10 cans of salmon, 2 cups oats, 1.5 cups milk, 5 eggs, lemon pepper, dill...easy and awesome!!!
 
Cedar Plank Salmon or Smoked Salmon are my two favorites. Another good recipes is to make a salmon patty by shredding it up, adding peppers and onions, some light mayo, and some oat bran or bread crumbs. Throw that on a griddle and you will be pretty impressed.
 
mmorpheuss said:
Cajun Blackened on the grill. 350 degrees.


The skin side is alot more forgiving timewise, don't be afraid to leave it there for a bit. My salmon is always very cooked but fall off the fork tender.

Goes great with Marzetti's Dill Veggie Dip on the side.
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Yes! I also always make it like this. :thumbsup:
 
marinate in soy vay's "veri veri teriyaki," then grill and serve with brown rice with some of the marinade over it. absolutely delicious.
 
All those suggestions are great, and I've done almost all when I've had lots of time on my hands during the summer.

However as a student, I've had to find fast ways to do it. My favourite is to wrap a salmon fillet in aluminum foil with your spice of choice on top (Scandia Lemon Dill usually) , put in 400 F oven for 25 minutes and enjoy.

Doesn't compare to cedar planking it, but it tastes decent. Also I like roasting it on some red onions for extra flavour. Not trying to thread hi-jack with the picture, but it's the salmon on the right side of the plate (It is a Highliner Wild Pacific Salmon, 140g Fillet).

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try grilling it on a dual sided grill with salt free organic seasoning from costco then serve with with veggies that have ms dash original seasoning on them and enjoy!
 
I love salmon. I almost always cook it on a grill outside. I sear both sides for about a minute and a half then turn the grill down to medium-low and cook until flaky and tender. If there is skin, cook that side first...

Some marinade ideas:

Garlic and FF Italian Dressing

BBQ Maple (Sugar free BBQ sauce and sugar free maple)

Lemon Pepper

Terriyaki (low-sodium version)

Cajun (low-sodium)

Those are a list of my favorite salmon marinades. In fact, they're my favorite marinades for chicken as well...
 
i most certainly do - just came across this method and it works great. I put fresh salmon in one of those new microwave steamer bags that open up with a flat base and a ziplock on top. i put a couple of squirts of olive oil in it and add some seasoning. i like to use the grinders by mccormick that have different blends. you can also add raw vegables to cook with the fish and they add more steam to make it moist. cube potatoes, or cut cauliflower, or broccoli or try what ever you like. i usually cook on high for 6 mins and check to see the consistency of the meat. it never takes longer than 10 mins.
 
To the OP:

If you really want perfect salmon every time no matter how you cook it, spend $5 next time you're at the grocery store and pick up a meat thermometer. Then find out by trial and error what the temp you like is. 145 F is cooked through and still juicy, though some like it more or less done.

This will also insure that all your meats come out exactly how you want them too as well. Hope you try this!
 
I know this might sound a little off the wall but I grill it and the I hit it with a little Jack Daniels grilling sauce...I love it!!!!
 
Baby Matty said:
To the OP:

If you really want perfect salmon every time no matter how you cook it, spend $5 next time you're at the grocery store and pick up a meat thermometer. Then find out by trial and error what the temp you like is. 145 F is cooked through and still juicy, though some like it more or less done.

This will also insure that all your meats come out exactly how you want them too as well. Hope you try this!
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That's a good idea! I only cook if right maybe half the time. It's either done too much or not cooked enough. Every salmon filet isn't the same thickness so it's tough.
 
I like to rub some oil on the skin side then rub salt and pepper into that and cook it skin down on a bit of olive oil until the skin is really crunchy and it starts cooking through the whole peice of fish, its awesome and damn tasty stays nice and tender
 
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