What is your favorite EASY way to prepare salmon?

[Anonymous]

We're trying to eat salmon more often and I'm looking for new ways to make it - rubs, marinades, etc. Also, what is your favorite way to cook it - broil, grill, pan fry, bake? TIA

[Anonymous]

OP here - one more question. I always have a hard time telling when it is done. I read that when it flakes it's done, but often when it flakes I still see darker orange on the inside, meaning it doesn't look done. So I cook more, then it ends up overcooked and dry tasting. How do you know when it is done?

[Anonymous]

Two words: cedar plank (or cedar papers).

Put on grill, put salmon on top, cook for 30 min. No need to flip, skin will peel off like butter, serve, and eat!

Hassle free which is great when you have little ones underfoot.

[Anonymous]

Anonymous wrote:OP here - one more question. I always have a hard time telling when it is done. I read that when it flakes it's done, but often when it flakes I still see darker orange on the inside, meaning it doesn't look done. So I cook more, then it ends up overcooked and dry tasting. How do you know when it is done?

light pink/pale and flakes away.

And you can always use a food thermometer.

[Anonymous]

I broil fillets with a mix of olive oil, lemon, favorite mustard and tarragon on top. I like it to be slightly under done. Not sure how long for 3 fillets, maybe 6 minutes or so?

[Anonymous]

Hey, it's not bad microwaved-seriously. I take a small piece, marinate it with soy sauce, honey and lime juice and mic it for about 5 minutes. I don't have the exact time down; I think it's five minutes per pound but google it to be sure. Anyway, it doesn't get crispy but it does get cooked, stays moist and if you do it right, doesn't over cook. I swear, it's pretty good.

[Anonymous]

Soy Vey marinade. 425 degree oven for 30 minutes. (I can't eat wet fish.) Don't use too much marinade. Kids love it.

[Anonymous]

This is delish and my whole family loves it.
Marinade:
-olive oil
-balsamic
-digon
-garlic minced (i crush in garlic press)
-minced ginger (whole foods used to carry one in a jar....lasts forever), or grated fresh ginger
-salt/pepper

YUMMMY! serve with quinoa and steamed asparagus

[Anonymous]

21:05's sounds great but I could never pull that off on a work evening. We brush it with either a teriyaki maranade or a honey mustard salad dressing. I agree with the PP who says about slightly underdone. Much better than overdone.

[Anonymous]

My favorite is to poach the salmon and serve with a sauce made by mixing plain yogurt, dijon mustard and dill.

[Anonymous]

Broil with a little butter and cumin on top. Sometimes I add herbs de provence, but the butter and cumin are knockouts by themselves. You literally plunk a little chunk of butter in the middle of the filet, sprinkle the cumin, and stick it in the broiler. I couldn't do anything more complicated than that on a frequent basis.

[Anonymous]

I just did my fav salmon recipe tonight....

for 1 lb salmon:

2 tsp lemon juice
2 tsp extra virgin olive oil
1 tsp dried thyme
1/4 tsp sald
1 crushed clove garlic

brush on and cook in oven....quick and easy

[Anonymous]

Brush whole
Grain mustard
On top then broil.
Easy and yummy!

[Anonymous]

Marinate in Newman's own family style Italian dressing.

Stick under the broiler, flip after a while. Also marinate some veggies and stick them under the broiler.

Shred it with a fork, mix with orzo or rice.

Yummy!

[Anonymous]

Anonymous wrote:I just did my fav salmon recipe tonight....

for 1 lb salmon:

2 tsp lemon juice
2 tsp extra virgin olive oil
1 tsp dried thyme
1/4 tsp sald
1 crushed clove garlic

brush on and cook in oven....quick and easy

Sounds delicious! Thanks so much for posting with the ingredient amounts (I'm not a creative cook and need to follow a recipe.)