Favorite way to prepare salmon

[Anonymous]

Salt salmon, rest half an hour. Soak cedar planks while salmon is brining. After 30 minutes, add pepper to salmon, fresh dill, and cover with thinly sliced lemon wedges. Drizzle lightly with evoo. Grill in cedar planks.

Easy and delicious. The planks make a big difference.

[Anonymous]

Brush with sauce made of mayo, lemon juice, salt and pepper, then top with lots and lots of dried dill. More dill than you think. Bake at 375 until done. A hotel I worked at did it that way and it’s really good.

[Anonymous]

Anonymous wrote:Coat bottom of sauté pan in olive oil, pile up sliced Yukon gold potatoes, put salmon on top of potatoes, artfully scatter lemon slices on top of salmon and potatoes. Cover pan with lid and bring to a strong simmer. Let it boil for 5 min, then turn down to low for 35 min until a fork easily pierces the potatoes.

The potatoes get a nice crispy crust and the lemon brightens everyting

You say boil/simmer, but where is the water/liquid in this recipe? Do you mean that you are frying the potatoes in the oil that you mentioned?

[Anonymous]

Anonymous wrote:Brush with sauce made of mayo, lemon juice, salt and pepper, then top with lots and lots of dried dill. More dill than you think. Bake at 375 until done. A hotel I worked at did it that way and it’s really good.

This is what I do. And it IS good and you DO need more dried dill than you think. Bake for 20 min, maybe 25 for fat fillets

[Anonymous]

Anonymous wrote:Salt salmon, rest half an hour. Soak cedar planks while salmon is brining. After 30 minutes, add pepper to salmon, fresh dill, and cover with thinly sliced lemon wedges. Drizzle lightly with evoo. Grill in cedar planks.

Easy and delicious. The planks make a big difference.

This!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Coat bottom of sauté pan in olive oil, pile up sliced Yukon gold potatoes, put salmon on top of potatoes, artfully scatter lemon slices on top of salmon and potatoes. Cover pan with lid and bring to a strong simmer. Let it boil for 5 min, then turn down to low for 35 min until a fork easily pierces the potatoes.

The potatoes get a nice crispy crust and the lemon brightens everyting

You say boil/simmer, but where is the water/liquid in this recipe? Do you mean that you are frying the potatoes in the oil that you mentioned?

Yes I suppose it is frying. Basically I make it in a glass-lidded saute pan, and when it all bubbles, I let it bubble for 5 min before turning it down to low. There is no additional liquid added to the recipe, the potatoes and oil and fish and lemon seem to have enough.

[Anonymous]

How do you all avoid the gross white gelatinous goop coming out?

[Anonymous]

Anonymous wrote:How do you all avoid the gross white gelatinous goop coming out?

I like it to come out. It's like my turkey popper, then I know it's ready.

[Anonymous]

seared
pink in the middle
w either a soy mirin sauce
or a fried leek garnish
or a coconut cilantro sauce

[Anonymous]

I put mine in the air fryer. It's quick and delicious.

[Anonymous]

Roasted and glazed with brown sugar and mustard

Mix a sauce with brown sugar and dijon mustard and spread over salmon and bake in the oven. People always love it especially those who don't always like salmon

https://cooking.nytimes.com/recipes/1017244-roasted-salmon-glazed-with-brown-sugar-and-mustard

[Anonymous]

Anonymous wrote:I put mine in the air fryer. It's quick and delicious.

I was going to say the same thing! So good!

[Anonymous]

Season with cajun mix then smoked.
We also bake with maple or Asian marinade but smoked is my kids fav.

[Anonymous]

Anonymous wrote:Season with cajun mix then smoked.
We also bake with maple or Asian marinade but smoked is my kids fav.

Do you have a smoker or do you do it on the grill with wood chips?

[Anonymous]

Season with Pork Barrel bbq seasoning from Costco, sear flesh side down in a butter coated pan for 3 ish minutes, flip and put in 350 degree oven to finish.