Grease a sheet pan with evoo. Put the filet on the pan. Drizzle with honey and top with chopped garlic and cracked pepper, cook for ~15/20 minutes at 375. Voila. Delish!

Anonymous wrote:

Anonymous wrote:I make an Asian-type sauce and roast it in the oven.

PP, can you help me do this? I never like the way my salmon turns out in the oven.

I follow the Cook’s Illustrated recipe for Glazed Salmon. I use fillets, and I sprinkle them with a brown sugar/kosher salt/cornstarch mixture and then sear them (skin side up) in a pan until they are a bit browned on top (about 2 minutes). I turn them skin side down and brush a Hoisin Ginger Glaze over them, and then put them (and the pan) into the oven at 300 degrees and roast until they are about 125 degrees in the center (about 7-10 minutes). Hope this helps!

Baked in parchment.

I buy the frozen fillets. I defrost them, squeeze juice of 1/2 lemon, sprinkle with salt + pepper + whatever fresh or dried herbs I'm in the mood for, then roast in the oven for 15 mins at 375. Perfectly cooked and juicy fillets every time. If they're on the thicker side, I might bump up the time to 16-17 mins.

Anonymous wrote:I make an Asian-type sauce and roast it in the oven.

PP, can you help me do this? I never like the way my salmon turns out in the oven.

Tandoori salmon on pan. I do not do the smoking part.

I just put the salmon on a skillet and pan fry it. I like when the skin becomes crispy. Not deep fried. Add salt, pepper, paprika. That's it. May some lemon juice if I have any around.

Some people don't like the smell of fish in the house.

Sous vide, butter, salt, pepper, maybe a slice or two of lemon. Pan sear skin after the water bath.

Or Alton Brown's recipe:
https://www.foodnetwork.com/recipes/alton-brown/broiled-sockeye-salmon-with-citrus-glaze-recipe-1945718

Kids love salmon cakes so that’s our go to. Bonus is I used wild caught canned.

The above sounds nice but I would probably screw it up . We have salmon once a week. I marinate it in pesto and stick it under the broiler. Takes about 5-6 mins, turning once.

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

Lemon, oil, salt, paper, some herbs. Folded in a parchment packet and baked

I drizzle it with Japanese Barbecue Sauce, wrap it in foil, and pop it in the Instant Pot. One meal with sides, one meal with mixed lettuces as a salad, one meal mixed with mayo, capers and chopped boiled eggs as a second salad.

I make an Asian-type sauce and roast it in the oven.

What is your favorite way to prepare salmon?