Salmon

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Replies

  • Lrdoflamancha
    Lrdoflamancha Posts: 1,280 Member
    Cedar Plank BBQ ed Pecan crusted Salmon . Outstanding and easy.
  • Jonesie86
    Jonesie86 Posts: 446 Member
    Mix whole grain/course ground mustard, dijon mustard, fresh rosemary, pepper, a touch of olive oil and a splash of white wine vinegar and some chopped fresh garlic. Broil the salmon for a couple of minutes, top with mixture and return to broil until as done as you like it :)
  • pheasant5
    pheasant5 Posts: 36 Member
    In a Baggie I put:
    Salmon large fillet-wild if possible
    1/4 cup pure maple syrup
    1/4 cup low sodium ginger soy sauce
    1/4 cup olive oil
    Lots of fresh ground pepper

    Gently mix together and place in fridge for 1-2 hours.
    Place in baking dish and bake at 400' for 20 minutes.
    Yum!
  • pheasant5
    pheasant5 Posts: 36 Member
    I use this too............ but I add Jack Daniels & fresh grated ginger to marinate for 24 hours and then grill it over charcoal on a cedar plank. LOVE IT!!
  • jsiricos
    jsiricos Posts: 340 Member
    ok quit, y'all are making me hungry!
  • kayamora
    kayamora Posts: 4
    you could make a veggie based stir-fry with it using low calorie cooking spray or margarine.

    my suggestion would be to fry up asparagus, carrot and broccoli with the salmon, add pepper, chilli powder and a few squirts of fresh lemon.
  • LexiAtel
    LexiAtel Posts: 228 Member
    I would never get tired of smoked salmon if I could afford it... yummmmm!
  • ice1200s
    ice1200s Posts: 237 Member
    I wrap mine in foil, marinate it in Ittalian dressing, then BBQ it. YUMMY.

    This is what I do, except without the foil, and I marinate it overnight. It really is my favorite way to eat salmon.
  • 1yoyoKAT
    1yoyoKAT Posts: 206 Member
    I just baked some and it came out really nicely. I put the fillet skin side down in a pyrex baking dish and spread Gray Poupon coarse ground mustard on top and then put thin slices of lemon on top of that. I baked uncovered for about 15-20 mins at 400f. It was yum and totally easy!

    Sometimes I marinate for a while in soy sauce, diced garlic and lemon juice and cook it skin side down on the outside grill. That's tasty too.
  • sigsby
    sigsby Posts: 220 Member
    Maple mustard salmon. Mix brown mustard with maple syrup and brush it on both sides. You can grill or broil to perfection.
  • mrsthompson86
    mrsthompson86 Posts: 9 Member
    BUMP
  • glennstoudt
    glennstoudt Posts: 403 Member
    Wild alaskan Sam's club or other. Please don't eat the farmed stuff.
    I am a twice per week (or more) salmon guy. No special condiments- pepper and lemon. Sometimes plank on the grill.
  • ncmedic201
    ncmedic201 Posts: 540 Member
    I had Salmon tonight...my favorite! I just did lemon and dill...refreshing on a hot day.
  • Gwynhyffar
    Gwynhyffar Posts: 24 Member
    Just put fennel on it.. a good layer of it.. and grill.
  • skipspiks
    skipspiks Posts: 1
    brush with hoisin sauce and grill or broil...
  • miadhail
    miadhail Posts: 383 Member
    I have been following this recipe http://allrecipes.com/recipe/baked-salmon-ii/#&panel1-1 for the past 3 years and I am totally in love with it. It is my favorite Baked Salmon recipe. :) Other than the size of salmon (I use whichever size, and even larger than the one that is on the recipe), I follow everything else to a T :)
  • Deev79
    Deev79 Posts: 74 Member
    Cover the salmon in honey and and pour soy sauce over it and let it soak up over night and bake. Its absolutely amazing!!

    My family's absolute favorite meal: HONEY SOY SALMON. I do it a little differently than above:

    1/2 c low sodium soy sauce
    1/8 c honey
    1 lime, squeezed
    1 Tbsp dijon mustard

    Mix up the sauce -- you can marinate if you have time, but honestly, I never do and it is delicious! Place salmon portions in a Pyrex dish, pour sauce over it, throw it in the oven for about 20-25 minutes at 350-until fish is flaky. Serve with basmati rice - spoon sauce over the rice... you'll be in love.
    I always serve with glazed carrots and garlic-lemon green beans.
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