Toppings for Salmon

I make salmon all the time and it never comes out dry.

Here's what I do:

No matter what "dressing" you use for it, always wrap it in foil when you put it in the oven or on the bbq. It locks the moisture in and cooks faster. Salmon only takes about 10-15mins to cook, especially when you make a little foil pouch for it to cook in.

Try it, it works. I promise

No matter what "dressing" you use for it, always wrap it in foil when you put it in the oven or on the bbq. It locks the moisture in and cooks faster. Salmon only takes about 10-15mins to cook, especially when you make a little foil pouch for it to cook in.

Foil. Foil. Foil. Can't say it enough. You can't bake fish (and still have it be juicy) with foil or parchment paper. Maybe you can, but ain't nobody got time for that.

We usually just smoke our on the grill with cedar planks with slices of lemon on them. No seasoning. Then when we eat I usually make a fresh fruit chutney to go along with it. Most of the time a mango one. Fresh tomato chutney is also really good as well.

Great tip! Thanks

When you buy a piece of salmon, the key to making sure it isn't dry is making sure that the skin is on it. Broiling or grilling is the best option but you have to be careful and watch it - as stated before making it in a packet of tinfoil with non-stick cooking spray is the best way to keep moisture inside it.

Here's one of my favorite ways to cook it:

Chili Powder
Cumin
Parsley
Garlic Powder
Kosher Salt
Fresh Cracked Pepper
Fresh Lime
Cooking Spray

-Coat tinfoil with cooking spray and lay the salmon skin side down. Sprinkle lightly with kosher salt and cracked pepper (contrary to popular belief you need to season your meat for the right flavor and salt actually helps hold in the natural juices of meat but don't go crazy, just a little bit). Sprinkle generously with garlic powder (or fresh minced garlic if you prefer), cumin and chili powder (chili powder isn't about heat it's about smoky flavor). Spray the top of the filet with non-stick spray and you can wrap it in tinfoil or leave it to breathe. Place in the oven under the broiler or at 425-degrees for 15-18 minutes. Check salmon to see if it flakes and is done in the center. If it flakes and doesn't look fleshy then it's done - take it out! Overcooking salmon is the leading cause of it being dry. Cut the lime and squeeze over the salmon before serving. (You can also use cilantro on the salmon which my husband likes but I don't)

For a creamy sauce you can use equal parts fat free sour cream and taco sauce with a squirt of lime juice and chili powder.

If it is dry, you are overcooking it. I do it all the time btw. Try grilling them in aluminum foil "packs" or baking them covered in alluminum foil. This will keep the moisture in.

I make salmon all the time and it never comes out dry.

Here's what I do:

No matter what "dressing" you use for it, always wrap it in foil when you put it in the oven or on the bbq. It locks the moisture in and cooks faster. Salmon only takes about 10-15mins to cook, especially when you make a little foil pouch for it to cook in.

Try it, it works. I promise

I do this for every meat I cook. Great tip

i am totally OBSESSED with this recipe. we eat it once a week now and i love having a piece leftover for lunch the next day! i always put the fish rub side down on my preheated grill pan (i wish i had an outdoor grill) and let it sear for a few minutes. then i flip it over to the skin side for a few minutes, until i can see that the fish is cooked about half way through. then i just put the whole pan into the oven for a few minutes until it's cooked all the way through. my oven is at about 400 since i am simultaneously baking asparagus or broccoli to go with the fish. i just throw them in there together. OH and you GOTTA use fresh rosemary. i bought a huge plant and it's almost gone... that's how much i make this recipe. hope you like it!

http://www.culinary.net/recipes/RecipeDetail.aspx?ID=2770&CourseName=Fish+&+Seafood&CourseID=18#.T4w7H7bFLD4.pinterest

Ingredients

4 salmon steaks or fillets (4 to 6 ounces each), thawed if necessary
1/4 cup finely chopped fresh rosemary
3 tablespoons minced fresh garlic
1 teaspoon kosher or sea salt
1/2 teaspoon lemon pepper
1 tablespoon olive oil
Additional olive oil or nonstick cooking spray - i just use a non stick pan
1 lemon, cut in wedges

Preparation

Pat salmon steaks/fillets dry with paper towel.
In small bowl, blend rosemary, garlic, salt and pepper. Stir in just enough olive oil to make a thick paste. Press rub mixture firmly onto cut sides of each steak/fillet (not skin); let fish rest 5 minutes before cooking.
Heat grill or broiler/oven to medium-high. Brush grill surface with oil or coat broiler pan with cooking spray.
Grill or broil salmon, rub side down, 5 inches from heat source for 4 minutes. Turn salmon over carefully, and continue cooking an additional 4 to 5 minutes or until just done. Serve with lemon wedges.

Like others have said, salmon cooks fast... I usually cook in the oven without foil and it's done and juicy in 20 minutes on about 350.

As far as toppings go, try crabmeat maybe? If you can get it locally it's healthy and delicious.

Here's a recipe I found on foodnetwork.com:
I reduced the amount of salt by half, cayenne pepper to 1 tsp and used chili powder instead.
I also subbed the heavy cream with fat free half-and-half, used reduced fat blue cheese crumbles, and eliminated the butter.

Blackened Salmon with Blue Cheese Sauce

Ingredients
1 tablespoon Italian seasoning
1 teaspoon cracked black pepper
2 tablespoons paprika
2 tablespoons salt
1 1/2 tablespoons cayenne pepper
2 tablespoons butter
1 tablespoon grapeseed oil, for frying
4 (6-ounce) portions skinless and boneless salmon fillets
Blue Cheese Sauce:
1/4 cup white wine
1/2 cup heavy cream
3/4 cup blue cheese crumbles
Directions
Preheat oven to 400 degrees F.

In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub.

Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.

Transfer the whole pan to the oven and cook for another 4 to 6 minutes.

For the sauce:
Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.

Read more at: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/blackened-salmon-with-blue-cheese-sauce-recipe/index.html?oc=linkback

Leave it skin side down! I'd shut the lid, but don't let it get too hot. It doesn't need to cook as hot as possible like a steak would.

As others already said, avoid overcooking & it won't be dry. Honestly, salmon is so delicious, we only season with salt, pepper, and dill. Grill skin side down for, like, 8-10 minutes. DONE. ...and mmmmmmm.

Goat cheese!

I know you said you don't like mustard, but in case anyone else is interested: stuff the salmon with goat cheese, cover in a glaze of dijon mustard, mayo, and honey, in a ratio to your taste, and bake. Amazing. (Mayo + honey makes a nice glaze on its own, too)

less the honey this is my fave meal, I also sub out the mayo for greek yogurt. I always make extra of the sauce and roast my veggies in it and put it on quinoa. sooooo frickin' good!

Ditto to all who have said it's not the toppings that make it dry, it's that you're overcooking it.
With fish, you always want to remove it just before you think it's actually done. It will continue to cook. I make sure I take it out when it flakes easily but the interior flesh is still shiny and juicy looking, not dry.
I generally do it skin side down in my cast iron skillet on med-high at first, then down to med with a lid on for the last half so I don't have to heat up the whole house with the oven.

High fat option: 1 tsp sesame oil, 1 tsp soy sauce, 2 tsp butter. Drool. You can make this in advance and freeze it, and just use the amount you want per serving (the amount above is I think appropriate for 4 servings).

Low fat option: rub surface with dry spices (I like cumin, coriander, salt, chili powder), cook to taste, top with pineapple salsa (pineapple, onion, cilantro leaves). This is really, really good.