How do you make SALMON?

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There are two ways I make it that are really delicious.

1. Pan sear it in olive oil. Just salt and pepper the salmon, turn your burner on medium and sear it on the skin side until its almost cooked all the way through or just before the skin starts to burn. Then flip it over and cook the top side for just a few min. There will still be a little pink in the middle (depending on how you like it). Then drizzle with lemon juice and it will be delicious!

2. Or you could try to do an oven foil packet salmon. Add some lemons, garlic and parsley along with your seasoned salmon and some olive oil. close the foil all the way around the salmon and cook for about 20 min at 350F. This way is equally delicious but you wont have that nice crispy skin that I love.

I Love Salmon with Sweet Pepper Relish, (my brand is Howards from Big Lots) Put Salmon on tin foil, pour relish and salt and paper, make a pouch and bake at 375* for about 15-20 minutes, depending on size of salmon. Sweet and Tangy

One of the fastest, easiest things to cook.

light seasoning
spritz of peanut oil
face down in very hot (but not smoking hot) cast iron pan for about 1 minute
flip to scales for 2-3 minutes, sometimes i put a little garlic butter on.

it should be pink and very moist on the inside, and the flesh should not be burned.

There are a lot of salmon recipes on Epicurious.com for all levels of cooks. Overcooking salmon makes it very dry and uninspiring to the taste - this might be why you haven't been impressed yet with salmon.

If you like to grill, salmon filets are the way to go. Try to get a fresh one at the grocery store (about 3/4" to 1" thick with the scale on) The key is to cook the filet medium (about 8 minutes flesh side down, flip and cook 2 minutes scale side down). When you remove it from the grill, the scale side will peel off like a banana.

You can use a variety of marinades, from soy sauce to brown sugar / molasses to tequila to jalapeno. Salmon is very versatile and is probably my favorite seafood to grill of all. Salmon fillets also make great leftover portions for about 4-5 days.

Good luck!!!

Marinate the salmon in some teriyaki sauce... Wegman's has a teriyaki sauce that's glucose free, lactose free, and vegan.

But yea.. marinate it for a few hours.

Cover baking sheet in tin foil. Slice an orange into thin slices.. spread on baking dish forming a rectangle shape. Plop salmon on top (skin down if there's skin).. cook at 425 degrees for about 25-30mins.

My oldest daughter HATES fish.. but this.. she'll eat!

Good luck!!!!

Lemon pepper! It makes it taste really tangy and sweet.

My boyfriend makes the most amazing salmon that turns everyone into a salmon lover (I've seen it proved on more than one occasion). Honestly he always makes it slightly different, but the basic idea is to sprinkle brown sugar and dill over the top of the salmon and bake. Sometimes he's added garlic and I would imagine he often puts a bit of black pepper and salt on it as well, but it's really the combo of the dill and brown sugar that works wonders. Fresh dill is great, but dried works as well.

1 Salmon fillet frozen
1 very sharp knife

Slice thinly, across the grain. Lay out on cold serving surface.

Serve with side of shoyu (soy sauce), gari (pickled ginger) and wasabi (green paste, related to horseradish).

Soy sauce and brown sugar:

http://www.madefrompinterest.net/2013/05/soy-sauce-brown-sugar-salmon-marinade/

Add crushed pineapple to this and it's epic.

Rigger

Just don't overcook it, Salmon should be delicious even when plain. It's got quite a delicate flavour and overcooked it tastes of nothing. I grill a fillet for ten minutes at a mediumish heat (200 degrees in UK temperature) sometimes less if it's thin.

Crispy Skin Salmon FTW!! Essentially what you do is take a filet, make shallow cuts on the skin side (the number of cuts depends on the size of the fillet), drizzle olive oil over the skin side an rub it in (make sure to get inside the cuts you made), and then sprinkle kosher salt on both sides. Heat your skillet on high (water droplets should sizzle and evaporate instantaneously) and put the salmon in, skin side down. Without moving the salmon or touching it in any way, let it cook at that high temperature until the bright pink color fades to a light pink about 1/2 way up from the skin, then flip it over to let the other side cook. Total cooking time is approximately 7 minutes, but may vary (again depending on the size of the filet).

check skinny taste.com or food network for recipes.

skin side down on a quite hot cast iron grill pan for 3 minutes then rotate 90 degrees and go three more minutes. All the while I'll glaze the top with some type of sweet and sour sauce mixed up from honey, soy sauce, balsamic vinegar and herbs. Deglaze the pan with a splash of white wine and wilt Kale at the end add a little bit more vinegar. Add a side of some crispy vegetable like thinly sliced carrots. I got a ton of Jerusalem artichokes (sunchokes) so i've been having them with that. Should be well under 500 calories.

Cedar Plank with ms dash lemon pepper and lemon juice. Salt/pepper to taste.

Here are some of the basic recipes that I use (i make modifications to these when I make them).

Dijon Mustard Breaded Salmon

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh dill
4 (4 ounce) fillets salmon
salt and pepper to taste

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Directions
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and dill.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.



Bourbon Salmon

3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lime juice
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless salmon fillets
Cooking spray
1/4 cup thinly sliced green onions
1 tablespoon sesame seeds, toasted

Preparation
Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.



Salmon Burgers
Take the left over plank salmon or breaded salmon and you can use it to make burger patties. I am not a fan of reheated salmon. You can do this with any left over salmon.
Mix 1 egg
1/2-1 cup of bread crumbs Adjust breadcrumbs as needed depending on how much left overs you have
1 tbs dill,
1 tbs ms dash and mix.

Form patties and throw on to grill. Only needs to be cooked until patties warm up enough to eat and start to get golden brown color. Salmon was already cooked.