How do I cook salmon ? :)

Do you have HEB grocery stores by you? Their seafood department is fantastic and they always put suggestions on the fish and how to cook it.

I tried grilling salmon, but I like baked salmon better. Check out allrecipes.com. They got great ideas.

Hope you like it!... and if you have an HEB- get the catfish with the lemon herb seasoning- it's delicious!

If you are looking for as few calories as possible, you can try what I do... I just pan fry with 1-2tbsp of olive oil, about a quarter cup of lemon juice, and some fiesta lime flavored Mrs. Dash. Lemon and fish is always such a great mix, in my opinion. You can try it even without the olive oil, I suppose. I also will usually throw in some mushrooms (which are 0 calories) and asparagus. I find it to be very tasty.

I bake mine from frozen since the grill would just squish it and dry it out. I put about 1/2 tbsp lemon juice and some black pepper then toss it in the oven at 400 degrees for like 15 minutes until it flakes when pierced with a fork. Make sure you spray the baking dish first, fish really likes to stick.

I love salmon and if there is anything I know it is how to cook it so it doesn't make it dry.

What I do is mix Plain Greek Yogurt just enough to cover the fish, with dill, salt, lemon juice and pepper. Make a foil bag and wrap it up inside. Cook on BBQ for 8 minutes. or in the oven for 10 minutes take out of the oven and let sit 3 minutes then unwrap and eat.
Such a yummy Recipe. Good Luck

Brown sugar? Really? Leave that out next time.

I love salmon and if there is anything I know it is how to cook it so it doesn't make it dry.

What I do is mix Plain Greek Yogurt just enough to cover the fish, with dill, salt, lemon juice and pepper. Make a foil bag and wrap it up inside. Cook on BBQ for 8 minutes. or in the oven for 10 minutes take out of the oven and let sit 3 minutes then unwrap and eat.
Such a yummy Recipe. Good Luck

yumm!

I am NOT a cook....but I lived in Seattle for 11 years and got pretty good at salmon. Now a disclaimer.....Atlantic salmon and Pacific or Alaskan salmon are VERY different. Of course, I prefer Pacific I also find that farm raised Pacific is more similar to wild Pacific, than Atlantic farm raised is to wild Atlantic. And farm raised Pacific is better than wild Atlantic. All just my opinion, of course.

I always bought the filets with the skin still on. But this also works with steaks, and would probably work on a filet without the skin.

Put the salmon on a piece of tin foil, and roll up the sides to hold in juices. If you have the skin on - no need to spray (actually, its better if you don't, because then the skin will stick to the aluminum when you serve). If you have steaks or no skin on a filet, you can/should use non-stick spray. Then, put a few pats of butter and chopped garlic on top of the salmon. Or drizzle with olive oil if you prefer. Don't skimp on the butter or olive oil, as that gives it the flavor; and if you have the skin on, it will soak up most of it so you don't get those extra calories! Really - you need nothing more than that....but you could also add your other favorite spices. Fresh cilantro is one of my favorites, or fresh chives too. Leave the foil open, and put on an outdoor grill (this was my favorite way) or just bake/broil in the oven. DO NOT OVERCOOK. The flakes of the salmon should JUST start to separate and it should still look a bit raw - pull off the heat, and it will finish cooking while you serve it and will be perfect.

And actually....I've done this with other flaky fish, and its always a very big hit. Simple, but very tasty.

Hope you like!!

I've posted a recipe on my blog (Fatdormouse.blogspot.com) for Oriental baked fish. I guess this would work for you. I've never really considered where my salmon comes from or the difference in taste... I'm obviously a bit of a Salmon ignoramus!!!