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What is your favorite EASY way to prepare salmon?
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Anonymous
We do this, too. Very good an very easy. |
Anonymous
| Are you referring to Soy Vay products? Since I've never used them before, I was googling. Which one for marinading the salmon and for about how long? TIA! |
Anonymous
| Sorry, yes, Soy Vay. We use the Veri Veri Teriyaki. I don't actually marinate the salmon; I just pour some on right before putting the salmon in the oven. A little goes a long way. |
Anonymous
Have been wanting to try the cedar planks but haven't gotten around to buying them yet. It really takes 30 minutes? Seems like such a long time to cook any fish, but again, haven't tried this method so just wanted to check this wasn't a typo. |
Anonymous
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Super easy and delicious!
Marinate salmon for at least an hour (can do all day if you want to prep in the morning) in equal parts oil, soy sauce, and lime juice. Grill 6-8 minutes per side. One note about cooking times - salmon is a very forgiving fish, and can be eaten a bit more rare than some other fish. I personally like it a bit underdone, but a good rule of thumb for a perfect finish is when the fish is firm to the touch and flakes slightly - take it off then! The fish will continue to cook a bit off the grill, and waiting for it to be too flakey will lead to the fish being overcooked. |
Anonymous
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I can't recall the details off the top of my head, but we followed the recipe in Julia Child's the Way to Cook (if you don't have this cookbook, it is really worth getting; makes a great present IMHO). Super simple and turned out absolutely fabulous. The very picky 6 yr old loved it, as did DH and I. I liked it a lot more than cooking it in foil with lemon, which is what we had been doing for years.
It went something like this (no clue the temp or the actual times): Put butter (or olive oil) in baking dish and put in oven to melt. Place fillets skin side up in pan. Cook for 3 (??) minutes. Flip and cook another 3 minutes or so until done. I think she gives ideas for herbs and seasonings, too. The fish shouldn't actually be flaking, as that is a sign that it is overdone and you may as well be eating canned fish at that point. |
Anonymous
| We really like it smoked and then put on a flatbread to make a sort of pizza. We use a mayo-horseradish combo underneath as a 'sauce' and to keep it moist. Maybe some dill or capers. Love it. |
Anonymous
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Marinate in a ziploc bag with any teryaki (I like Kikomon). You don't have to, but it's even better if you add some ginger and garlic to the marinade, either fresh or from a jar.
Heat the oven to 425 and get a pan really hot on the stovetop. Put a tiny bit of oil in the pan when it's hot and put the salmon filets on the pan to brown each side. About 1-2 minutes on each side. Then place the pan in the oven if it is oven safe (otherwise transfer to a baking sheet and put in the oven). Bake in the oven for about 8 minutes for an average size piece of salmon. Less if they are thinner/flatter. Tip-I always try and get cuts of fish that are even thickness. It's much harder to cook when one side is super thick and then thins out like paper on the other end. Oh, and I also have them take the skin off at the fish counter. The skin is what really stinks up the house when it cooks. |
Anonymous
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11:26 again. You should probably pull the fish out after about 6 minutes, now that I think about it. I put it in a little longer because I usually get thicker cuts and because DH likes his fish more well done.
Also, another fyi since lots of people are suggesting teryaki marinades---The sugar in teryaki sauces can burn really easily. It's fine, but can be tough to clean and can set off your smoke alarm. |
Anonymous
This stuff is the BEST! I actually love the Island Teriyaki one, especially for fish. |
Anonymous
| Take the salmon filet, smear dijon mustard on top. Cook (mustard side down first) in hot fry pan in olive oil. Put a little chopped garlic in the oil. Flip when side 1 is lightly browned--2-4 min, cook 2 min or so on the 2nd side. Delicious and easy. |
Anonymous
| Get one of those George Foreman type mini-indoor grills -- put a little olive oil to coat and then drizzle the salmon with lemon, chives, pepper, a slight amount of melted butter...yum...tastes just as good as a fine restaurant and you get those cool grill marks...cook for a few minutes on each side. |
Anonymous
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Here's my go-to salmon recipe that I've been doing for years:
1 tsp dried basil 2 cloves garlic, minced 1 tablespoon olive or vegetable oil 1 tablespoon soy sauce 3 tablespoons lemon juice (about half to 3/4 lemon) 1 tsp Worcestershire sauce Mix all that up and pour HALF of it over salmon filets (I usually do 3 portions at a time but you could easily do more with more marinade). Broil salmon, four or five inches from the broiler, for 5 minutes. Pour remaining half of marinade over salmon and broil for another 4 to 5 minutes. I usually put my salmon on a rack of some kind with a pan underneath so that the marinade can drip under the fish and not smoke. You may have to experiment a little to get the time and distance from the broiler right for your stove (my new stove is WAY more powerful than my old one and I kept overcooking for a while. Anyway, the whole thing takes about 5 minutes prep and 10 minutes in the oven and is one of my go-to weeknight meals that still feels nice. Serve with steamed veggie and rice or potatoes or just salad if you're watching carbs. |
Anonymous
Very true. Be sure to turn on your fan (always a good idea in any case when cooking fish). Don't be alarmed by the black char on the tin foil; the fish will be fine. |
Anonymous
| OP here - so many great suggestions! Thank you. I am bookmarking this and will be trying lots of great new ways to make salmon. |