Favorite Salmon Recipes

[Anonymous]

throw salmon in this
https://www.amazon.com/Maesri-Green-Curry-Paste-4-Ounce/dp/B007WOEVY8
add coconut milk
throw in some bamboo shoots

buen provecho

[Anonymous]

Anonymous wrote:

Anonymous wrote:I make salmon in parchment often. It’s super easy and quick.

Do you add flavorings or veggies to the salmon before baking?

Yes. Oils, spice rubs and vegetables.

[Anonymous]

I like the Banchans Japanese BBQ sauces. They have a Yuzu one now that is delicious on salmon. I also squeezed a little lime juice on to,sprinkled a little powdered wasabi and and on top of that drizzled the Yuzu sparingly. Broiled in the toaster oven. Delicious!

[Anonymous]

My family enjoys this one.

https://leitesculinaria.com/134748/recipes-indian-spiced-salmon-mango-salsa.html

[Anonymous]

This is the best salmon I’ve ever made, possibly the best one I’ve ever eaten. And it’s dead simple. Literally every single person I’ve ever served it to has asked for the recipe https://www.foodnetwork.com/recipes/ina-garten/panko-crusted-salmon-recipe-2107225.amp

[Anonymous]

seared w fried leek garnish

[Anonymous]

we use cedar planks on the grill.
first drizzle with olive oil, then use Tom Davis-Rub with Love!

[Anonymous]

Pacific Northwest salmon is the only way. Liquid smoke if you are on the East Coast. Good salmon does not require more than four ingredients on top, at most.

[Anonymous]

If you like salmon cakes, these are awesome.

https://thepaleomama.com/2013/03/03/salmon-patties-with-a-creamy-lemon-dill-sauce/

[Anonymous]

For many years I have only been able to find filets, not steaks. Area has 250,000k people, seafood is flown in daily to at least one of the major regional chains. Is it different on the coasts?

Second--best way to do skin on (crispy) in an air fryer if you are using a marinade or glaze? Did it once some months back but can't remember out I did it and could not replicate the last time. I thought I did it skin side down on the parchment but everything says skin side up in an air fryer and the marinade did not glaze at all on the flesh side.

[Anonymous]

Anonymous wrote:For many years I have only been able to find filets, not steaks. Area has 250,000k people, seafood is flown in daily to at least one of the major regional chains. Is it different on the coasts?

Second--best way to do skin on (crispy) in an air fryer if you are using a marinade or glaze? Did it once some months back but can't remember out I did it and could not replicate the last time. I thought I did it skin side down on the parchment but everything says skin side up in an air fryer and the marinade did not glaze at all on the flesh side.

meant to say I am in flyover country, just wanted to know if this is a regional deficiency

[Anonymous]

I have used Sanjeev Kapoor's tandoori salmon recipe (and skipped the charcoal smoking bit). I also make a Kerala style salmon in coconut curry which is mind blowing. Eat the curry with appam. You can eat the tandoori salmon as an appetizer served over lettuce leaves with some garnish and lemon juice.

[Anonymous]

I buy the bags of frozen Atlantic salmon fillets--6 to a bag. Defrost, top fillets with a squeeze of fresh lemon juice, salt, pepper, and whatever fresh herbs I have in my fridge (dill, parsley, and/or thyme). Sometimes I used dried dill or Penzey's Sunny Paris mix. Bake at 375 degrees for 17 mins. Turns out perfect every time.

[Anonymous]

Everyone (including kid) in our house likes the Good miso salmon recipe. Not everyone likes bok choy so I swap that for salmon.

[Anonymous]

Anonymous wrote:Everyone (including kid) in our house likes the Good miso salmon recipe. Not everyone likes bok choy so I swap that for salmon.

I am really curious what you meant to write.