Would love your favourite salmon recipe! I'll start with mine: REC Seared Salmon w/ Balsamic Glaze

D

deb-in-mi

Well-known member
I make this all the time. It is wonderfully fast and delicious dinner - perfect for weeknights.

Seared Salmon with Balsamic Glaze

1/4 cup balsamic vinegar

2 T. water

1.5 T. fresh lemon juice

4 tsp. packed light brown sugar

4 (6 oz.) center-cut salmon fillets

2 tsp. oil

Stir together vinegar, water, lemon juice, and brown sugar.

Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.

Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/4 cup. Keeping reducing the sauce until it reaches a syrup like consistency. Drizzle over salmon. A little goes a long way!

 
Marilyn’s Baked Salmon

Marilyn’s Baked Salmon

1 13 oz salmon fillet

Serves 2 or 3 people

Marinade

Blend:

¼ cup brown sugar
3 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp finely chopped fresh ginger
1 medium onion, finely diced
¼ tsp red pepper flakes

In a greased glass casserole dish, place salmon fillet and pour the marinade over it.

Bake at 350 F for 20 to 30 minutes or until salmon flakes easily with a fork.

When salmon is done place on a platter and keep it warm. Just before serving garnish with fresh herbs and lemon wedges.

Marinade may be reduced and served separately as a sauce.

Serve with rice and your favourite green vegetable.

Note: The original marinade called for 1/4 cup of Dijon mustard however I prefer it without.

 
Two T&T from me-Lacquered Salmon and Salmon with a creamy green peppercorn sauce

SALMON OR FRESH TUNA IN A CREAMY GREEN PEPPERCORN SAUCE
(4 servings)

8 T unsalted butter
1 large onion, thinly sliced
1 lb. fresh spinach, or 10-oz package frozen, thawed and drained
4 6-oz salmon or Ahi fillets
3 T olive oil
1-1/2 C whipping cream
1/2 C vodka
2 T green peppercorns in water, drained and crushed
3 T fresh lime juice
salt and pepper
1/4 C snipped fresh chives

Melt 4 T butter in saucepan. Add 1/2 of the onion and cook until just brown. Add spinach and cook until just wilted (fresh) or heated through (frozen). Set aside after salting and peppering to taste.
Season fish with salt and pepper. Heat oil in large skillet over high heat. Add fish and cook about 3 minutes per side. Transfer to platter and tent with foil. Pour off excess oil from skillet. Add onion, cream and vodka, and boil until slightly thickened (until it coats a wooden spoon - about 10 minutes). Add green peppercorns and remaining 4 T butter, and stir until butter melts. Mix in lime juice, and season with salt and pepper.
Divide spinach among plates. Top each with fish fillet; spoon sauce over, and sprinkle with chives.

LACQUERED SALMON WITH A CARMELIZED BALSAMIC SAUCE

1/3 cup sugar on a plate
4 salmon filets
1/4 cup chicken broth
1/4 cup low-sodium soy sauce

for sauce: 1/2 cup Balsamic vinegar and 1/2 cup low sodium soy sauce, cooked in saucepan until volume is reduced to 1/3 cup.

Dip salmon filets in sugar (one side only) and fry sugar side down in very hot pan until carmelized. Turn over in pan, turn down heat and add chicken broth and soy sauce. Cover and let finish cooking- about 5 minutes. Put salmon on plate and drizzle with sauce.

 
Syl, can you please look at that recipe? How would you reduce

the marinade as the recipe suggests? There's hardly any wet ingredients listed! Seems like it would be more of a paste than a liquidy marinade.
Thanks!

 
Not a real recipe, but uses Penzey's Sunny Paris seasoning...

I spritz olive oil on the salmon, sprinkle with kosher salt, freshly grated pepper and Penzey's Sunny Paris seasoning. Broil til done. It's one of the few things I haven't tired of.

Yours sounds so yummy! Thanks!

Debbie

 
REC: Broiled Salmon With Lime Cilantro

BROILED SALMON WITH LIME CILANTRO

If using thicker steaks or fillets, baste with a little marinade every few minutes, so they don't burn.

INGREDIENTS:

1/2 cup cilantro leaves, finely chopped
1 large clove garlic, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick

DIRECTIONS:

Combine cilantro, garlic, lime juice, oil and salt in bowl.
Reserve 2 tablespoons.
Pour remainder over fish on plate.
Let stand, covered, 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat for 3-4 minutes.
Turn steaks over.
Brush with remaining tablespoon marinade.
Broil 3 more minutes or until cooked through.

 
REC: Broiled Salmon With Sweet Red Pepper Sauce

BROILED SALMON WITH SWEET RED PEPPER SAUCE

INGREDIENTS:

2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 lb salmon fillets or salmon steaks
salt and pepper, to taste

DIRECTIONS:

1. Preheat broiler.
2. Broil peppers on both sides until black and blistered.
3. Place in metal bowl and cover with plastic wrap. Let cool about 15 minutes.
4. Meanwhile, lower oven heat to 400 degrees F.
5. Wrap garlic in foil; roast in oven about 10-15 minutes or until soft. Peel and set aside.
6. Peel peppers over a bowl to catch any juice; discard stems and seeds.
7. In a blender or food processor, puree peppers and their juice with the garlic, vinegar, and oil. Set aside.
8. Reset the broiler.* Salt and pepper the salmon, to taste. Broil salmon about 4-5 minutes on each side for steaks, and about 10 minutes total for fillets, or to desired doneness.
9. To serve: Drizzle red pepper sauce over salmon.

*Note: Can also cook the salmon over the grill.

Makes 2-3 servings.

Adapted from my files.

 
REC: Salmon In Ginger Butter Sauce

SALMON IN GINGER BUTTER SAUCE

2 salmon fillets or steaks -- 1/2 pound each
3 Tablespoons dry sherry (I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil -- oriental type (dark)
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters

Combine sherry, soy and oil. Rub fillets with this marinade. (I add part of the marinade, and baste with the rest while broiling).

Rub ginger across top of fillets, dot with butter, then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste.

Preheat oven to 550 degrees, then turn oven to Broil. (My note: I just set it to broil, then finish in the oven at about 450 - 500 F).
Place salmon (filets) about 4 inches below heat and cook without turning until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork, about 5 minutes. (My note: I cook longer, about 10 minutes). Alternately, steam in rack in a steamer over boiling water for 10 minutes. Serve with lemon wedges.

From Pacific Flavors by Hugh Carpenter

 
Make a fire on the beach. Pull the salmon out of the net. clean and season and put in bbq basket.

roast over fire till done. Feast on it with anyone that wanders by. My favorite salmon cooking memory from the beach in Nome Alaska.

 
REC: Paneed Cowboy-Spiced Salmon with Tomato-Dijon Remoulade on Garlic Spinach

From Steve2 in LA, Epicurious post #45587. I was not able to access the post so here is the recipe as Steve postedit. I have made it a number of times, reducing down the quantity of the Grill Blend ingredients and finishing off the salmon in a 375° oven while I make the remoulade.

("Grill Blend Cowboy spice" mix, courtesy of Grady Spears at "Reata".)
3 T kosher salt
3 T Pasilla chile powder
2 T dried garlic
2 T sugar
2 T cumin
2 T black pepper
1 T dried thyme

(the fish)
1 lb salmon about 1" thick
1 T dijon mustard
1 T olive oil

(the remoulade)
1 clove garlic, minced
1 t dijon mustard
1 large fresh tomatoes, diced with juice
2-4 T white wine

(the spinach)
1 T olive oil
4 cloves garlic, finely minced
10 loose cups fresh spinach, washed & cleaned

salt and pepper to taste

Several hours before you want to eat, mix all the ingredients for the Grill Blend together and reserve in an airtight container.

Place the salmon fillet on a good sized piece of plastic wrap. Spread one side of the fish with half the dijon then dust with some (I don't know, 1/2-1t?) of the Grill Blend. Turn over and repeat on the other side. Wrap the seasoned fish in the plastic and return to the fridge for at least an hour or two, up to 3 hours. (Use the left over Grill Blend mix for grilled or broiled steaks, pork ribs, etc.)

When ready to cook, heat olive oil in a non stick saute pan and sear the salmon 3-4 minutes per side. Remove to a platter and tent with foil to keep warm. Return the hot saute pan to the heat, add the minced garlic and quickly toss. Once the garlic becomes fragrant, add the tomatoes, dijon and 2 T of the white wine. Cook on high heat until most of the liquid is gone. Turn heat off and let this rest in the pan until you're ready to serve. If you find you've "over reduced" the tomato mixture, just add a little more of the white wine and reheat.

Spinach is easy. Find a lidded pan, large enough to hold all the spinach. Heat the olive oil, add the minced garlic, (do not let it brown or, as you know, it'll go bitter) and cook until it's opaque, about 3-4 minutes on medium. Turn the heat to high, add all the spinach (just cram it into the pot) and press the lid down. Cook for 1-2 minutes, remove lid, add salt and pepper, toss the spinach until it's JUST wilted.

To assemble, put some spinach on the plate, top with some salmon and a healthy dollop of the remoulade. Kind of daub the plate with a little more remoulade, dust with a little more of the Grill Blend and you're good to go.

Serves 2-3 depending on the capacity of your eaters.

 
REC: Seared Mustard-Coated Salmon

this is so good and elegant in it's simplicity. i pared this recipe down to serve two quite easily. don't dredge 'until the absolute moment you want to cook it, otherwise the coating will make it claggy rather than crusty'

6 x 200g skinless salmon fillets
1-2 tbsp olive oil
2 scant tbsp caster sugar
2 heaped tbsp english mustard powder

"put a frying pan on the heat with a tbsp of oil. mix half the sugar and half the mustard powder on a plate and dunk in half of the fillets, first one side and then the other. cook them on medium to high heat - you wnt to hear the pan sizzle - for about 3 minutes a side. remove to a warmed plate and do an action replay with the remaining oil, fish, sugar and mustard powder. the salmon should be a burnished brown without, juicily coral within. remember, too, that the fish will continue to cook as it waits for a few minutes on the plate before anyone starts to eat it. serves 6". -nigella lawson (yes, another one)

 
REC: Broiled Salmon with Lemon, Zuchini and Dill

this was quick, simple, a little different with the zucchini, and it tasted as good as it looked. would be a great dish to serve a crowd - one pan, no fuss.

from 'everyday food' sept '05
serves 4

1 1/2 pounds zucchini (about 3 medium), cut diagonally into 1" thick pieces (i cut mine to 1/2" thick)
2 lemons, quartered, seeds removed
8 sprigs fresh dill
2 tbsp olive oil
coarse salt and ground pepper
4 skinless salmon fillets (about 8 oz each)

heat broiler, with rack 4" from heat. combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. drizzle with oil, season with salt and pepper and toss to coat.

nestle salmon fillets among vegetables. season generously with salt and pepper. broil until vegetables are tender and fish is opaque throughout, 15-20 minutes. serve with the roasted lemons to squeeze over the fish and zucchini.

per serving: 420 calories; 21.6g fat; 47.7g protein; 11.5g carbohydrates; 4.4g fiber

 
REC: Brown Sugar Salmon, Easy Easy

I know this is pretty basic, but it's fast and easy, and my husband and kids like it.

Brown Sugar Salmon

Prepare as much salmon as you need. Season with salt and fresh ground pepper. Bake, grill, or poach.

Cream together equal amounts unsalted butter and brown sugar. Melt in the microwave (watch it, it melts pretty quick)

Place the cooked salmon on a foil covered cookie sheet. Pour most of the brown sugar mixture over the salmon and place it under the grill for a few minutes. Pour rest of mixture over, run it under the grill for a couple of minutes.

That's it.

I'm a little embarrased, this really is not nearly as exciting as all of your recipes.

 
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