COOKING SALMON

[sledghammer]

So im cooking some salmon. I usually put it on tin foil and grill it with some lemon and stuff, but im thinking of pan searing it, but have never done it before.

Going to the store right now, so any thoughts on marinades, seasoning, and how to pan sear will be much appreciated.

Its going to be served with rice pilaf and green beans.

A lemon base marinaid with sea salt, oregano, and garlic salt sprinkled on top works well.

[sledghammer]

sounds good, any thoughts on pan searing?

[ripdog]

I always go with cilantro, lime juice, garlic, and olive oil. Don't have any input on pan searing--I always BBQ it.

I think combineme and rips and it should be good.

[CardSharpCook]

Pan-searing or "saute" is a good way to prepare salmon. Please remember, that it does not have to be pink through and through. A little red is good. Salmon, like steak, has servable temps ranging from Rare to Well. Medium is the restaurant industry default (actually, well done is often the default). The secret to a good saute is in getting the nice golden brown on each side. Med-high heat to get the sear, and you can reduce the flame if more doneness is required.

Do you plan on breading it? This is nice.

Edit: Oh, wow, this is 3 hours old. How was it?

[LittleOldLady]

[ QUOTE ]
Pan-searing or "saute" is a good way to prepare salmon. Please remember, that it does not have to be pink through and through. A little red is good. Salmon, like steak, has servable temps ranging from Rare to Well. Medium is the restaurant industry default (actually, well done is often the default). The secret to a good saute is in getting the nice golden brown on each side. Med-high heat to get the sear, and you can reduce the flame if more doneness is required.

Do you plan on breading it? This is nice.

Edit: Oh, wow, this is 3 hours old. How was it?

[/ QUOTE ]

This is how I learned to do it in Norway. Dredge the salmon very lightly in flour mixed with chopped dill weed (the mixture should just make a light dusting over all the surfaces of the salmon). Heat a little bit of butter and a little bit of olive oil almost to smoking. Sear both sides of the salmon until the flesh is cooked to the desired degree. The flour makes a nice light crust and keeps the salmon moist. Very easy, very good. I once cooked some wild Alaska salmon that my neighbor had caught the day before and flown home that way, and it was as good as anything I have ever tasted. I prefer to serve it with parsley buttered new potatoes and lightly steamed asparagus.

[Mat Sklansky]

I once had salmon in Canada where they used maple syrup. It was incredible.

No recipe though, sorry.

[beenben]

microwave on high 2:00. enjoy.

I like to make a little crust with salt, pepper and sesame seeds. My advice is to make sure the pan is plenty hot before you put the fish in. It should make a nice sizzle right away. Also, as CSC said, you don't have to cook it all the way, salmon is great rare or medium.

[astroglide]

recipes are only welcome if your iq is 156

[theRealMacoy]

[ QUOTE ]
I once had salmon in Canada where they used maple syrup. It was incredible.

No recipe though, sorry.

[/ QUOTE ]


indeed. i used to be a fishing guide and it seems to be a pretty common salmon cooking ingredient.

let me also emphasize how excellent fresh salmon and maple syrup taste....mmmmmmm.

finally, you must only use REAL maple syrup.

cheers,
sean

[Blarg]

I've heard before how good this maple syrup thing is. Sounds well worth trying, and it's on my list.

I dont have an exact recipe because I always just wing it. A little olive oil in hte pan, heat it, put the fish in to cook, add a little orange juice, and a some thinly sliced oranges, keep cooking, drizzle honey on the non-skin side, after the skin side has cooked, let the honey get crusty, finito.

[Blarg]

Hmmm...some orange zest sounds like a good addition.

[benfranklin]

Simplest, best salmon:

Preheat oven to 450 degrees. Melt enough butter in a baking dish to cover the bottom about 1/8 to 1/4 inch deep. Season the salmon if you like, but I don't use anything. Put salmon in dish skin side up and cook about 5 minutes. Turn and cook about another 5 minutes, or until flesh flakes easily off the skin.

[Blarg]

Wow that's a lot of butter. You doing a whole side of salmon at once?

[CardSharpCook]

That's also not very interesting. You're not getting any of the added flavor of saute, and you don't season? SEASON EVERYTHING!!! God intended for salt and food to be combined. Also salmon is a healthy food option. I'm hestitant to drown it in butter.

[benfranklin]

[ QUOTE ]
Wow that's a lot of butter. You doing a whole side of salmon at once?

[/ QUOTE ]

You just need enough butter to keep the fish moist. Most if it will still be in the dish when you are through. I may have over-stated the amount. A large filet (about a pound) in a baking dish just big enough to hold it takes about a half a stick of butter.

[vexvelour]

[ QUOTE ]
recipes are only welcome if your iq is 156

[/ QUOTE ]

looool


To OP:

Food.com (http://www.food.com)

[ QUOTE ]
That's also not very interesting. You're not getting any of the added flavor of saute, and you don't season? SEASON EVERYTHING!!! God intended for salt and food to be combined. Also salmon is a healthy food option. I'm hestitant to drown it in butter.

[/ QUOTE ]
CSC is correct. Seasoning is a good thing.
Salmon is a very oily fish and doesn't need the added fat. If it's dry, you have overcooked it. If it's flaky, it's overcooked.