SO who has a good salmon recipe

Discussion in 'Food & Cooking' started by 14 yr oldchef, Mar 6, 2014.

  1. 14 yr oldchef

    14 yr oldchef

    Messages:
    5
    Likes Received:
    10
    Exp:
    Cook At Home
    Hey everyone, first time making salmon. Any good salmon recipes with good quick sauce? Thanks
     
  2. teamfat

    teamfat

    Messages:
    4,095
    Likes Received:
    493
    Exp:
    I Just Like Food
    How do you like it?  Poached, baked, grilled, pan fried, raw sushi, en croute, salt baked, ??

    What I most often do is heat up about a tablespoon of olive oil and a tablespoon of butter in a skillet over medium heat.  When hot put a skin-on salmon fillet, seasoned with salt and pepper, in the pan, skin side down.  Depending on the thickness I let it cook for 5, 6, 7 minutes or so.  Then gently flip it over and cook the flesh side for a minute or two.  Melt some butter, add a splash of lemon juice, fresh dill if handy, and pour it over the fish.

    mjb.
     
  3. koukouvagia

    koukouvagia

    Messages:
    7,420
    Likes Received:
    645
    Exp:
    Home Cook
    Marinate for about an hour in this: soy sauce, honey, minced garlic, minced ginger, sesame seed oil, chilis.  Then put in the oven and roast for about 15min or until desired doneness.  
     
  4. eastshores

    eastshores

    Messages:
    1,464
    Likes Received:
    313
    Exp:
    I Just Like Food
    Because you specifically asked for a good quick sauce.. and because you're still learning a lot I think you should take a look at this technique because it works well for other meats as well. Like teamfats suggestion this includes a "pan sauce".

    There are different terms for this but I've most often seen it called pan basting or quick basting. The idea is simple. You are going to saute the fish but also using a decent amount of fat.. I like to use equal parts butter and olive oil. Where this turns into a sauce is with the addition of thyme and garlic. So mince some garlic and pull the thyme off the stems. While you are cooking it, you will tilt the pan and with a large spoon baste the fish with the fat. See this video for an example

    When the fish is done. Turn off the heat, place the fish on your serving dish and then pour a little heavy cream into the fat (be careful, hot fat is dangerous so take precautions) stir the cream into the sauce. You can spoon this over the fish as a pan sauce of garlic, thyme, cream and butter.
     
    Last edited: Mar 8, 2014
  5. michaelga

    michaelga

    Messages:
    1,237
    Likes Received:
    64
    Exp:
    Retired Chef
    Pan fried so you can make a sauce is the way to go.

    Don't try to cook a salmon filet the way it comes from the store.   It is uneven and a pain to manipulate.

    Use one of these methods to change the shape into a more uniform thickness.  (easier to cook properly)

    Easiest and 'natural' looking



    Slightly harder but a more 'modern' presentation.

     

    - Always start with the presentation side down.

    - Pan sauces don't have to be complicated.  Simple is good.
     
    Last edited: Mar 8, 2014
  6. dave kinogie

    dave kinogie

    Messages:
    148
    Likes Received:
    18
    Exp:
    Can't boil water
    I made salmon last night. Pan seared it with a mustard lemon dill glaze then topped it with mango avocado salsa. I guess it's a kind of strange combo but they really contrasted each other well.
     
  7. ndesign33

    ndesign33

    Messages:
    21
    Likes Received:
    10
    Exp:
    Cook At Home
    Hope it's not too late to add my recipe for Nutty Fish. It's an easy company dish. Proportions are approximate.  If you buy your fish at Costco, you can get enough to feed at least 14 guests. Enjoy!.

    NUTTY FISH

     

     

    1 small white Leek (or bunch of Scallions)  

    Zest from 1 whole Lemon  

    2 cloves Garlic  

     

    Place in Cuisinart and mince together. In ½ teaspoon of Olive oil, sauté over low heat for 4 minutes.

       

    2 pieces each 6-ounces boneless, skinless fish

                           (Salmon, steelhead trout, or any thick fillet)                                               

     ¼ cup finely chopped toasted or regular almonds

     ¼ cup breadcrumbs (I used ground Melba toast)

     

    Juice from whole lemon

     

     

    Mix almonds w/ and breadcrumbs. Add cooked vegetables.   Season fish w/ juice from whole lemon.  Place fish in Pam sprayed Pyrex and pat top of each fillet w/ nut mixture.  Bake at 400* for 15 minutes.

     

     

     
     
  8. genemachine

    genemachine

    Messages:
    1,423
    Likes Received:
    123
    Exp:
    Home Cook

    Gravlax on roast potatoes and salad!
     
  9. alaminute

    alaminute

    Messages:
    516
    Likes Received:
    26
    Exp:
    Professional Chef
    Btw the arroser technique (pan basting) is great for all proteins, especially with aromatics like eatshores describes above. Also teamfat's method is how you get a perfect 'crispy skin' fish which is really delightful. I think it's great that at your age your experimenting with all of this stuff.

    If you want to push your curiosity I'd recommend picking up 'the French laundry' it's a great starter book to blow your mind.
     
  10. genemachine

    genemachine

    Messages:
    1,423
    Likes Received:
    123
    Exp:
    Home Cook
    Franch laundry might be a bit daring. Ad hoc at home perhaps? But yeah, great to see the young ones getting into this... At 14, I did some chilis and BBQs, mostly to get my hand at the beers that were involved in the process ;) Well, one has to start somewhere... ;)
     
  11. sicariix

    sicariix

    Messages:
    37
    Likes Received:
    32
    Exp:
    Sous Chef
    Maple Salmon

    Mix together: 

    pure maple syrup

    spoon full of dijon mustard

    squirt of honey

    splash of soy sauce

    This will make up your maple glazed for your salmon.

    You can cook the salmon however you would like, then add the glaze at the end and broil in a hot oven for 1 minute.

    Then you can shallow fry some par-cooked quartered baby reds until golden, Drain the oil and throw in some finely minced garlic, shallots, and cooked bacon and cook until aromatic. Add spinach, heavy cream, S&P cook until incorporated and spinach is cooked. Serve salmon on top of potatoes.