Favorite way to prepare salmon

[Anonymous]

This sheet pan recipe with broccoli is my family's favorite and it is super fast and easy

https://cooking.nytimes.com/recipes/1020765-sheet-pan-salmon-and-broccoli-with-sesame-and-ginger

[Anonymous]

Anonymous wrote:

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.

Lol, by ready you mean “vastly overcooked”.

PP, the salmon is done before the “gross goop” comes out. If you even start to see that get the darn thing out of the oven ASAP! That is why PP’s recipe doesn’t really work. Maybe if you add the salmon on after the potatoes cook for 15-20 minutes?

[Anonymous]

This is my favorite recipe:

https://goop.com/recipes/miso-salmon-with-bok-choy-and-asparagus/

We also do grilled with dijon mustard and dill or broiled with EVOO, creole seasoning then a squeeze of lemon after it’s finished cooking.

[Anonymous]

Anonymous wrote:

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?

We have an electric smoker. Small footprint on the deck and takes only about 1 1/2hr to smoke.

[Anonymous]

I just roast it with salt and pepper. Maybe some butter if I accidentally overcook it. Sometimes I squeeze some lemon on mine, but my kids like it plain.

[Anonymous]

What kind of salmon doo you use? I am never sure which one is supposed to be the best to eat.

[Anonymous]

I’m simple. Sprinkle with kosher salt, fresh cracked pepper, and pan sear in a little oil until the skin is crisp and the meat is cooked to that perfect point between medium-rare and medium. Generous squirt of lemon once plated, and that’s it. *chef’s kiss*

[Anonymous]

Everything Bagel Seasoning from Whole Foods. We bought it once from WF as prepped salmon and now we make it on our own and it's pretty much the only way we eat salmon, partially because of the time saving element. That said, I do like salmon with some type of soy/ginger sauce for more effort.

[Anonymous]

Anonymous wrote:What kind of salmon doo you use? I am never sure which one is supposed to be the best to eat.

I usually just eat the salmon and not the doo…

[Anonymous]

Google Weber grill salmon recipe.

[Anonymous]

Miso is my favorite. Dilute some miso paste with a litle soy sauce and sesame oil, mix in some green onions and ginger if I have it.

[Anonymous]

Anonymous wrote:I’m simple. Sprinkle with kosher salt, fresh cracked pepper, and pan sear in a little oil until the skin is crisp and the meat is cooked to that perfect point between medium-rare and medium. Generous squirt of lemon once plated, and that’s it. *chef’s kiss*

I'm simple, too, although my version of simple is to poach it in 50/50 white wine and water. Four minutes non-skin side down, and six minutes skin side down. Take it out with a slotted spatula to let the poaching liquid drain, remove the skin and serve. Perfection every time.

[Anonymous]

My absolute favorite is something I found in France: a thick filet of smoked salmon. The standard slices are thin, too salty and occasionally too dry as a result, but this filet is just right: you could make sushi with it, if you sliced it, the pieces are the perfect size and texture! Or you can eat it in salads or make posh sandwiches with it.

I've looked everywhere here, but can't find the same thing.

[Anonymous]

Anonymous wrote:My absolute favorite is something I found in France: a thick filet of smoked salmon. The standard slices are thin, too salty and occasionally too dry as a result, but this filet is just right: you could make sushi with it, if you sliced it, the pieces are the perfect size and texture! Or you can eat it in salads or make posh sandwiches with it.

I've looked everywhere here, but can't find the same thing.

Have you tried Hot Smoked Salmon? They sell it at The Fresh Market and I've seen it at MOM's. I would bet that Balducci's probably has it as well. It is yummy. I don't know if you could slice it thinly enough to make sushi but it is not ever too thin or salty or dry.

[Anonymous]

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

Good lord, it's just albumin, which is just protein (same stuff in eggs).